Blog

BREAD RECIPES

1.  CHOCOLATE BANANA BREAD

CHOCOLATE BANANA BREAD.jpg

INGREDIENTS

1 cup all-purpose flour

1/2 cup Dutch process cocoa

1 teaspoon baking soda

1/2 teaspoon sea salt

3 large brown bananas  (1 1/2 cups mashed)

1/4 cup unsalted butter, melted and slightly cooled

1/4 cup canola, vegetable oil, or melted coconut oil

3/4 cup packed light brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips, divided

INSTRUCTIONS

Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.

Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.

Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.

Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Recipe and Image from Two Peas and Their Pod

2.  APPLE WALNUT LOAF

APPLE WALNUT.jpg

INGREDIENTS

FOR THE BREAD

1/2 cup unsalted butter, softened

1 cup brown sugar, packed (you may add 1/2 cup more sugar to this bread if you like it a little sweeter)

2 eggs

1 tsp. vanilla extract

3 cups all purpose flour

2 1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

3/4 tsp. nutmeg

1 1/4 cups buttermilk

1 1/2 cups finely chopped,peeled apples

1/2 cup chopped walnuts

FOR THE TOPPING

1/2 cup chopped walnuts

2 Tbsp. melted butter

1 Tbsp. sugar

1/2 tsp. cinnamon

INSTRUCTIONS

Preheat your oven to 350 degrees.

In your mixer, beat the butter and sugar together until light and fluffy.

Add the eggs and vanilla and beat together.

Add the sifted dry ingredients.

Start to mix and slowly add the buttermilk and continue mixing until everything is just incorporated.

Stir in the chopped apples and the walnuts.

Add the batter to 1 large or 2 medium lightly greased loaf pans.

Combine the topping ingredients and evenly sprinkle it on top of the loaves.

Bake for 55 to 60 minutes or until a toothpick inserted into the loaves comes out clean.

Remove from the oven and cool for 10 minutes.

Carefully remove from the bread from the loaf pans and continue cooling on a cooling rack.

Serve warm or room temperature.

Recipe and Image from Cozy Country Living

3.  CARROT ZUCCHINI BREAD

CARROT ZUCCHINI.jpg

BREAD INGREDIENTS

1 3/4 cups unbleached flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

2 eggs

1/2 cup canola oil

1/4 cup honey

1 tsp. vanilla

3/4 cup packed brown sugar

3/4 cup shredded carrot

1 cup grated zucchini

1/2 cup chopped walnuts

BREAD INSTRUCTIONS

Preheat oven to 325 degrees. Grease and flour two 8×4″ loaf pans.

In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, and ginger.

In large bowl, mix eggs, oil, honey, and vanilla, blending well; then add brown sugar and blend well.

Gradually add flour mixture from medium bowl into the egg mixture, mixing well.

Stir carrot, zucchini, and walnuts into the batter; mix until well combined.

Pour batter into the greased and floured loaf pans.

Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Let cool in pans about 15-20 minutes before removing; then completely cool the loaves before adding the frosting.

CREAM CHEESE FROSTING INGREDIENTS

1/2 cup butter, softened

4 oz. cream cheese, softened

3 cups powdered sugar

1 Tbsp. half & half

1 tsp. vanilla

1/3 cup chopped walnuts for garnish

FROSTING INSTRUCTIONS

In medium bowl, blend softened butter and cream cheese; add powdered sugar and mix well. Add in the half & half and vanilla, and blend all ingredients well.

Spread frosting liberally over the top of the carrot-zucchini bread and sprinkle with chopped walnuts. 

Recipe and Image from Nancy Creative

4.  THE BEST ZUCCHINI BREAD

CLASSIC ZUCCHINI.jpg

INGREDIENTS

Butter and flour for preparing baking pans

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

4 teaspoons ground cinnamon

3½ cups grated zucchini (you can use as few as 2 cups and as much as 4 cups)

3 eggs

½ cup apple sauce

½ cup vegetable oil

2¼ cups granulated sugar

4 teaspoons vanilla extract

1 cup chopped pecans

INSTRUCTIONS

Preheat oven to 350 degrees F. Generously butter and lightly flour two 8”x4” loaf pans.

In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir gently to combine.

Shred zucchini, lightly packing it down as you measure it.

In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.

Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat well to fully combine.

With a rubber scraper or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.

Pour half of the batter into each prepared pan.

Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out cleanly. (The bake time will vary depending on how much shredded zucchini you add to the batter.)

Remove from the pans and cool on wire racks.

Recipe and Image from A Family Feast