Saturday, 12 January 2008

Banana Nut Bread Plus Several Other Great (!) Sweet Breads

 Last Updated:  October 2, 2013


CNT/F or ⌘/F to find the below:
   Banana Nut Bread
   Carrot/Pineapple Loaf
   Cranberry Orange Loaf
   Ginger Loaf
   Lemon/Orange, Nut, Berry Loaf
   Mango Bread
   Nutty Carrot Bread
   Orange Ginger Bread
   Peach Bread
   Peach Cobbler Bread
   Pecan Pumpkin/Squash Bread
   Pina Colada Bread
   Pineapple Zucchini Bread
   Plum Bread
   Pumpkin Chocolate Loaf
   Pumpkin Cranberry Loaf
   Spiced Apple Bread
   Vegan Banana Orange Nut Loaf
   Yogurt & Lemon Loaf
   Yogurt Orange Bread

Note:  Most of these loafs call for a cooking length of about an hour.  In Cuenca, Ecuador, because of the altitude, we usually end up cooking them something like 2 hours (checking every 20-30 minutes after the first hour).  In addition, we always cook with a cookie sheet underneath as there is usually spillage.  Again, we're told this has something to do with the altitude.  If we were scientists instead of artists, we'd be more precise...

...but we're not. 



Banana Nut Bread

Preheat oven to 350 degrees Fahrenheit
Grease a 9 x 5 x 3-inch loaf pan

Sift together:
2 cups flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Stir In:
1/2 cup coarsely chopped nuts

Beat together:
1 egg
3/4 cup milk
1/4 cup vegetable oil
1 1/2 cup mashed ripe bananas

Add liquid to dry ingredients and beat for about half a minute. (Batter will be lumpy). Turn into prepared pan. Bake in preheated oven for 65 to 70 minutes or until toothpick inserted in centre comes out clean.



Spiced Apple Bread

    1 1/3 cups flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoons cinnamon
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1 cups granulated sugar
    1/2 cup vegetable oil
    2 eggs, beaten
    1 teaspoons vanilla
    2 apples coarsely chopped
    1/2 cup raisins
    1/2 cup chopped pecans
    2 teaspoons sugar mixed with 1/4
        teaspoon cinnamon


Preheat oven to 325 degrees Fahrenheit
Grease a 9 x 5 x 3-inch loaf pan

In a bowl, combine flour, baking soda, salt, spices, sugar and oil. Beat in eggs and vanilla, then stir in chopped apples, raisins, and pecans. Mix until well blended. Pour batter into pan, smoothing the top.  sprinkle loaves with the cinnamon sugar mixture.  Bake for 60 minutes at 325° or until tester inserted in center comes out clean.

Cool for 10 minutes; turn out onto a rack.



Lemon/Orange, Nut, Berry Loaf

    2 cups all-purpose flour
    3/4 teaspoon salt
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 cup granulated sugar
    juice and zest of 2 oranges or 2 lemons
    2 tablespoons vegetable oil
    3/4 cup low fat milk
    1 large egg, beaten
    3/4 cup chopped pecans or walnuts
    140 g dried berries or cranberries or
        mixture (can substitute 1 cup
        chopped fresh cranberries)

Grease and flour a 9x5x3-inch loaf pan. Heat oven to 325°.

Combine the flour, salt, baking powder, soda, sugar,  juice & zest.

In a measuring cup combine the oil and enough low fat milk to make 3/4 cup of liquid. Whisk the liquid with the egg until blended. Stir liquids into the dry ingredients just until blended. Fold in the berries and chopped pecans.

Pour mixture into the prepared loaf pan and bake for about 65 to 75 minutes, until a pick inserted in center comes out clean. Let cool in the pan for 10 minutes, then carefully remove to a rack to cool completely.



Pecan Pumpkin Bread

    1 cup sugar
    2 eggs
    1/2 cup vegetable oil
    1 cup pumpkin or squash pureé
    1 1/4 cup flour
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground allspice
    1/2 cups chopped pecans or walnuts
    1 1/2 teaspoons baking powder

Combine all ingredients.  Spoon mixture into 9 x 5 x 3-inch loaf pans. Bake at 300° for 1 hour and 10 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes.  Remove from pan and let cool completely. 



Peach Cobbler Bread

    2 cans (approx. 15 ounces each) sliced peaches, drained
    1/2 cup melted butter, cooled
    3 large eggs
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1 cup granulated sugar
    1 1/2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 teaspoon cinnamon
    cinnamon-sugar, for topping

Heat oven to 350°. Grease and flour a 9x5x3-inch loaf pan.

Save 10 to 12 of the peach slices from the drained peaches and set aside for garnish. Process the remaining slices until almost pureed. You should have about 1 cup or just slightly more.

In a large mixing bowl, beat the processed peaches with the melted butter, eggs, and vanilla until well blended.

Combine flour, sugar, baking powder, soda, salt, and the 1 teaspoon of cinnamon. Add the flour mixture to the first mixture, mixing until blended.

Pour the batter into the prepared loaf pan. Slice each peach slice lengthwise into two thinner slices and arrange them, overlapping, on the top of the batter. Sprinkle with a little cinnamon sugar and bake for about 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on rack for about 15 minutes. Remove from the pan to cool completely.



Yogurt & Lemon Loaf

    1/2 cup melted butter
    1 cup sugar
    1 lemon, rind finely grated
    2 tablespoons lemon juice
    2 eggs
    1 cup plain yoghurt
    2 cups flour
    1/2 cup almond meal (Ground almonds.
              Almonds can be ground in a blender
              or food processor.)
    1 teaspoon baking powder
  
Preheat oven to 350°F.   Grease and flour a 9x5x3-inch loaf pan.

Mix ingredients together using wooden spoon.  Spoon into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely.








Ginger Loaf

Ingredients # 1
1/2 cup melted butter
1  cup dark brown sugar
1  large egg
2 cups all purpose flour
1-1/2  teaspoons baking soda
2  teaspoons ground cinnamon
1  tablespoon ground ginger
1/4  cup water
3/4  cup corn syrup

Ingredients # 2
1 1-inch piece fresh ginger, peeled
3 apples, peeled, cored, diced
1/2  cups dark brown sugar
1/4 cup melted butter
2 tablespoons flour
  1. Preheat oven to 375 degrees F.
  2. Butter & flour a 4 1/2 by 8 1/2-inch loaf pan. 
  3. In a large bowl, mix all Ingredients # 1
  4. Pour batter into the prepared pan. 
  5. Next mix all Ingredients # 2  and pour over the batter.
  6. Bake until toothpick inserted into the center of the gingerbread comes out clean, about 50 - 80 minutes.
  7. Cool the gingerbread for 10 minutes on a rack. Loosen the gingerbread by running the knife down the long edges of the pan. Remove the gingerbread from the pan. 


Pina Colada Bread

    2 1/2 cups flour
    1/2 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 eggs
    1/2 cup light corn syrup
    1/3 cup corn oil
    1/4 cup rum (if you don't have
         rum, use 1/4 cup of syrup
         from crushed pineapple below)
    1 can crushed pineapple in
         unsweetened juice, drained (8oz)
    1 cup flaked coconut

Combine all ingredients & stir briskly with wood spoon. Pour into a greased and floured loaf pan 9x5x3-inches.

Bake 60 to 65 minutes in a 350 degree F. oven, or until a wooden pick inserted in the center comes out clean. Remove from oven and leave in pan for 10 minutes to cool, then move to a wire rack to cool completely.



Mango Bread

    2 cups flour
    2 teaspoons baking soda
    2 teaspoons ground cinnamon
    3/4 cup vegetable oil
    1/2 teaspoon salt
    1 1/4 cups sugar
    1/2 teaspoon vanilla
    3 eggs
    2 cups diced mango
    1/2 cup chopped pecans or walnuts

Mix all ingredients together until well blended. Pour into a greased and floured 9 x 5 x 3 inch loaf pan and let stand 20 minutes. Bake at 350° for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.



Carrot/Pineapple Loaf

    1 1/2 cups grated carrots (= 2 - 3 large, peeled, grated carrots)
    2 cups white flour
    1 teaspoon baking soda
    2 teaspoons baking powder
    1 1/2 teaspoons ground cinnamon
    pinch salt
    3/4 cup white sugar
    1/4 cup shredded coconut
    3 eggs, lightly beaten
    1/2 cup vegetable oil
    1/2 cup raisins
    450g can crushed pineapple, drained

Combine all ingredients & stir briskly with wood spoon. Pour into a greased and floured loaf pan 9x5x3-inches.  Bake 60 to 65 minutes in a 350 degree F. oven, or until a wooden pick inserted in the centre comes out clean. Remove from oven and leave in pan for 10 minutes to cool, then move to a wire rack to cool completely. 

Cream Cheese Frosting (optional)
    1 pkg. cream cheese, softened
    1/4 cup butter, softened
    1 cup icing sugar
    1/2 orange, juiced

Using electric beaters, beat cream cheese and butter together until pale and fluffy. Add icing sugar and 1 1/2 tablespoons orange juice. Beat until thick and smooth. Spread frosting over loaf.


Orange Ginger Bread

1/2 cup shortening
1 cup brown sugar
2 eggs
1/2 cup molasses
2 cups flour
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 cup boiling water
1 orange
1/2 cup icing sugar
  • Cream shortening & sugar slightly
  • Add molasses, salt, nutmeg, cinnamon
  • Pour water over baking soda and add to mixture
  • Add flour and baking power & ginger
  • Add well beaten eggs and beat well
  • Bake at 350 F for 40 minutes.
  • When baked pour over the cake the juice of one orange to which 1/2 a cup of icing sugar has been added


Streusel Apple Bread

    2 cups flour
    1 cup chopped peeled cored apple
    1/2 cup butter, softened
    1 cup granulated sugar
    2 eggs
    1 teaspoon vanilla
    1 teaspoon baking soda
    1/2 teaspoon salt
    1/3 cup orange juice
    1/3 cup chopped cranberries (fresh or dried)
    2/3 cup chopped walnuts
    1/3 cup packed brown sugar
    2 tablespoons flour
    1 teaspoon finely shredded lemon peel
    1 tablespoon butter, melted

  • Grease bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside. 
  • In a small bowl toss 2 tablespoons of the 2 cups flour with the apple; set aside. 
  • In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium speed for 30 seconds; gradually beat in granulated sugar until combined. Beat in eggs and vanilla. Combine remaining flour with baking soda and salt; add to beaten mixture alternately with orange juice. Stir in apple mixture, cranberries and 1/3 cup of the walnuts. 
  • Spoon into prepared pan, spreading evenly.
  • In a medium bowl combine brown sugar, 2 tablespoons flour, lemon peel, 1 tablespoon melted butter and remaining nuts; sprinkle evenly over batter in pan. 
  • Bake, uncovered, in a 350 degree F oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
  • Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack. Wrap and store overnight at room temperature before slicing. Makes 12 servings.


Cranberry Orange Loaf

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1-1/2 cups fresh or dried cranberries
1/2 cup pecans, coarsely chopped
1/4 cup margarine or butter, softened
1 cup white sugar
1 egg
3/4 cup orange juice

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grease and flour a 9x5 inch loaf pan.
  • Whisk together flour, baking powder, baking soda, and salt.
  • Stir in orange zest, cranberries, and pecans.
  • Set aside.
  • In a large bowl, cream together margarine, sugar, and egg until smooth.
  • Stir in orange juice.
  • Beat in flour mixture until just moistened.
  • Pour into prepared pan.
  • Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched.
  • Let stand 10 minutes, then turn out onto a wire rack to cool.
  •  
     

Pumpkin Cranberry Loaf

1 cup canned solid-pack pumpkin or squash
1 cup Sugar
1/4 cup Water
2 large Eggs
1/4 cup Vegetable oil
2 cups All-purpose flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Baking soda
1/4 teaspoon Ground cinnamon
1/4 teaspoon Ground ginger
1/8 teaspoon Ground cloves
1 cup cranberries; fresh, dried or frozen

  • Preheat oven to 350 F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
  • In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil.
  • Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth.
  • Stir in cranberries and spoon batter into loaf pan, spreading evenly.
  • Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes.
  • Turn bread out onto rack and cool completely.



Pineapple Zucchini Bread

    3 cups all-purpose flour
    1 tablespoon ground cinnamon
    2 teaspoons baking soda
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    2 cups finely shredded, unpeeled zucchini
    3 eggs, lightly beaten
    1 8 - ounce can crushed pineapple (juice pack), drained (save 1 teaspoon juice)
    1-1/2 cups sugar
    3/4 cup cooking oil
    2 teaspoons vanilla
    1 cup chopped pecans
    3/4 cup icing sugar
    8 oz. Cream cheese

  • Grease the bottom and 1/2 inch up sides of 12 inch fluted tube/bundt pan. 
  • In a large bowl, stir together flour, cinnamon, baking soda, salt and baking powder. Set aside.
  • Squeeze as much moisture as possible out of shredded zucchini. 
  • Combine drained zucchini, eggs, pineapple, sugar, oil and vanilla with flour mixture.
  • Stir just until moistened (batter should be lumpy). 
  • Fold in 1 cup of the nuts. 
  • Spoon batter into prepared pan.
  • Bake in a 350 degree F oven for 1 - 1-1/2 hours or until a wooden toothpick inserted near center comes out clean. 
  • Cool in pan on a wire rack for 10 minutes. 
  • Remove from pan. 
  • Cool completely on a wire rack. 
  • Combine icing sugar, cream cheese and teaspoon of pineapple juice with electric mixer as an icing for the cake. 


Vegan Banana Orange Cranberry Nut Loaf

        3.5 cups of flour
        1 cup sugar
        2 teaspoons baking powder
        A pinch of salt
        2 cups mashed ripe bananas (about 4 large)
        1/4 cup Olive Oil
        1 teaspoon vanilla extract
        4 big oranges  Blended + the peel of 1-1/2 of the oranges
        ½ cup Walnuts or pecans (or any nuts)
        1 cup dried Cranberries
  • Preheat oven to 350 degrees F.
  • Grease and flour a 12 inch fluted tube/bundt pan.
  • Combine flour, salt & baking soda.
  • Blend the oranges & peel into to a puree.
  • Add the bananas & puree with the orange.
  • Add oil, vanilla extract to this mixture.
  • Combine the above mixture with the flour mix with a wooded spoon. It will not be a runny dough.
  • Stir until just blended.
  • Gently fold the dried cranberries & nuts into the mixture.
  • Pour the mixture into the prepared pan.
  • Bake for one hour to one and a half hour or until a toothpick inserted in the center of the cake comes out clean.
  • Cool 15 minutes in pan. Turn on to rack to cool completely.


Pumpkin Chocolate Loaf

1-1/4 cup Sugar
1/2 cup Vegetable oil
1 whole Eggs
1/3 can (29 oz) solid pack pumpkin (or can used cooked squash)
1 squares (1 oz) Unsweetened chocolate melted, cooled
1 tsp Vanilla extract
1-1/4 cup All-purpose flour
Salt
1 tsp Baking soda
Ground cinnamon
Ground cloves
Ground nutmeg
1/2 cup Semisweet chocolate chips
  • In a large bowl, combine sugar and oil. 
  • Add eggs; mix well. 
  • Stir in the pumpkin or squash, chocolate and vanilla; mix well. 
  • Combine the dry ingredients; stir into pumpkin mixture just until blended. 
  • Stir in chips. 
  • Transfer to greased 9x5x3 inch loaf pan. 
  • Bake at 350F for 55 to 65 min or until a toothpick inserted near the centre comes out clean. 
  • Cool for 10 min before removing from pans to wire racks. 

Peach Bread

    3 cups all-purpose flour
    1 tablespoon baking powder
    1 tablespoon ground cinnamon
    1 teaspoon salt
    3 eggs
    1 1/2 cups sugar
    1/2 cup cooking oil
    1 tablespoon vanilla
    2 cups chopped, peeled fresh peaches
    Orange juice (as required)
    1 cup chopped pecans

  • Grease the bottom and up sides of 12 inch fluted tube/bundt pan. 
  • In a large mixing bowl, stir together flour, baking powder, cinnamon and salt. 
  • Add beaten eggs, sugar, oil and vanilla.
  • Stir just until moistened (do not overmix). 
  • Fold in the peaches and nuts. 
  • It may be at this time that your batter does not seem wet enough.  This depends on how juicy your ripe peaches were.  Add orange juice, a little at a time, until mixture is wet but not runny.  
  • Spoon batter into the prepared pan.
  • Bake in a 325 degree F oven for 55 to 60 minutes or till a wooden toothpick inserted near the center of each loaf comes out clean. 
  • Cool in the pans on wire racks for 10 minutes. 

Nutty Carrot Bread

    3/4 cup cooking oil
    3/4 cup granulated sugar
    2 eggs
    1 teaspoon vanilla
    1 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon salt
    1 1/2 cups finely shredded carrots
    1 1/2 cups chopped walnuts
    1 lemon
    4 oz. cream cheese
    1/2 cup icing sugar
  • Grease and flour a 9x5x3-inch or an 8x4x2-inch loaf pan; set pan aside.
  • In a large bowl, combine the cooking oil, granulated sugar, eggs, and vanilla; beat mixture well by hand.
  • Add the flour, baking soda, cinnamon, and salt and stir just until combined.
  • Stir in carrots and walnuts; mix until combined. 
  • Pour batter into prepared pan.
  • Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near the center comes out clean. 
  • Cool for 10 minutes on a wire rack. 
  • Mix together juice from 1 lemon, cream cheese & icing sugar - should be a pretty watery mixture.
  • Remove bread from pan immediately poke top and sides with toothpick or knife.
  • Brush and drizzle lemon mixture over bread.
  • Cool completely on a wire rack.


Yogurt Orange Bread

    Unsalted butter, softened, for pan
    1 cup all-purpose flour, sifted
    1/2 cup plus 3 tablespoons granulated sugar
    1/2 teaspoon baking powder
    1/8 teaspoon baking soda
    Pinch of salt
    1/2 cup plain whole-milk yogurt
    1/4 cup vegetable oil
    1 teaspoon grated orange zest, plus 1 tablespoon orange juice
    1 large egg
    1/2 teaspoon pure vanilla extract
    2 large oranges (1 zested into thin strips, both segmented)
    Confectioners' sugar, for dusting

Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
  
Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.



Plum Bread

    3/4 cup butter, room temperature, plus more for pan
    1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup packed light-brown sugar
    1/2 cup granulated sugar
    3 large eggs
    1 teaspoon pure vanilla extract
    2 teaspoons finely grated lemon zest
    1/4 cup sour cream
    3 plums, halved, pitted, and cut into eighths -- 4 if small
    Confectioners' sugar, for dusting

Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.

Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in 1/2 the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.

Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.

Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.