Simple and Quick Fall-Inspired Bread
I am house-sitting for a couple of friends of mine this week. They return tomorrow evening, and I really want to leave them something to eat for breakfast the next day. I have never baked bread before, and I just bought the loaf pans I plan on using. Can anyone give me any ideas for a good, quick breakfast loaf of bread I could whip up tonight? Maybe something like pumpkin loaf, or banana bread. I just really want it to stay moist and yummy for them. Thanks!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
6 Comments:
Here's my favorite pumpkin bread recipe--I also use it for mini muffins.
3 1/2 cups flour
3 cups sugar
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 cup vegetable oil
4 eggs
2 cups canned pumpkin
1/2 each of chopped walnuts and raisins (optional)
Preheat oven to 350. Mix all dry ingredients; add remaining ingredients and mix well. Bake in 2 well greased loaf pans 50-60 minutes. It also makes 9 mini loaves that I bake for 30-35 minutes
dhorst at 6:16PM on 11/11/08
http://allrecipes.com/Recipe/Pumpkin-Gingerbread/Detail.aspx
ansate at 7:03PM on 11/11/08
Here's my fave pumpkin bread recipe from Stonyfield Farm (to add to the others ;) ):
3 eggs
2 cups sugar
1/3 cup oil
2 cups vanilla Stonyfield Farm Yogurt
1 16oz can pumpkin puree
2 teaspoons cinnamon
3 teaspoons nutmeg
3 cups flour
1 teaspoon salt
1 tablespoon baking soda
1/2 tablespoon baking powder
Directions
Preheat oven to 400°F. Beat eggs until foamy, add sugar, oil, yogurt, pumpkin, cinnamon, and nutmeg and mix well. In a separate bowl sift together flour, salt, baking soda and baking powder. Add dry ingredients slowly to the yogurt mixture and mix until moist. Pour into 2 greased and floured 9x5x13-inch loaf pans. Bake for 35-40 minutes. Loaves should be golden brown on top
***I substitute plain, non fat yogurt (3 6-oz containers work well), reduce the sugar a bit, and split it half brown/half white sugar.
It's my favorite recipe this year--I've made it a few times now and it's turned out great every time
luswim06 at 11:23PM on 11/11/08
I tried a new recipe for cranberry bread last year and it is now my favorite. Chocked full of goodies...
Cranberry Bread
4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 1/2 teaspoons baking powder
1/2 cup unsalted butter -- softened
2 cups granulated sugar
1 teaspoon vanilla
2 eggs
1 teaspoon baking soda
1 1/3 cups orange juice
1 cup golden raisins
3 cups fresh or frozen and thawed, cranberries -- coarsely chopped
1 cup pecans -- coarsely chopped
Preheat oven to 350 degrees. Generously butter two 4 1/2-by-8-inch loaf pans; set aside. In a large bowl, stir together the flour, salt, mace, cinnamon, allspice, and baking powder. Set aside.
In the bowl of an electric mixer, cream butter and sugar until well-mixed; add vanilla. Beat in eggs, one at a time, and continue beating until mixture is light and fluffy. Add the dry flour mixture and mix at medium speed until well-combined. In a medium bowl, dissolve the baking soda in the orange juice (it will foam slightly) and, with the mixer running on low speed, slowly add to the batter. Add the raisins, cranberries and pecans and mix until combined (batter will be stiff). Divide batter between pans, smooth tops with a spatula, and bake until a toothpick inserted in the center of a loaf comes out clean, about 1 hour to 1 hour and 15 minutes. Cool on a rack for 10 minutes, then remove from pans and cool completely. Will keep, well-wrapped, up to a week; freeze for up to 2 months.
Source:
"The Oregonian"
Copyright:
"November 20, 2007"
- - - - - - - - - - - - - - - - - - -
NOTES : This quick bread, a recipe from Sara Bir's great-aunt Margie, is so heavily studded with cranberries, raisins and nuts that it's more of a fruitcake. The straightforward batter may look bland on paper, but it allows the complexity of the cranberries to come through. The loaves freeze well and make wonderful gifts around the holidays, especially if you bake them in smaller loaf pans.
Makes two 4 1/2-by-8-inch loaves
kalajo at 1:11PM on 11/12/08
I usually make this recipe as muffins (I use those single muffin cups, so I developed a recipe for 10), but I also make it as mini-loaves for Christmas baskets:
Spiced Butternut Squash & Walnut muffins (can be made as loaves)
In a bowl, mix together all dry ingredients with a whisk:
1 cup whole wheat flour
½ cup all purpose flour
½ tsp baking powder
1 tsp baking soda
Pinch of salt
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp ground cinnamon
In a separate bowl, beat together (with a mixer):
2 eggs
2/3 cups brown sugar
Beat until the sugar is dissolved. Add:
1 Tbsp vanilla extract
¼ cup apple sauce
¼ cup canola oil
1 cup butternut squash puree
and continue mixing until all ingredients are incorporated.
Add dry ingredients to the wet mixture and stir with a whisk until just combined – do not overmix.
With a rubber spatula, fold in ½ cup chopped walnuts.
Spray 10 single muffin cups with non-stick cooking spray and spoon the batter into the cups. Bake at 375F for 20 minutes or until a toothpick comes out clean.
Note: I usually roast several butternut squashes at a time and freeze the puree in 1-cup bags.
brooke29 at 2:32PM on 11/12/08
I haven't tried this, but it sounds and looks so good.
http://www.whatgeekseat.com/wordpress/2007/08/04/savory-onion-zucchini-bread/
allakarasik at 4:10PM on 11/12/08