Dried Apricot-Pecan Bread

SO good! Remember to bake this in advance, it needs to sit overnight minimum. It can sit up to 5 days before serving.

 Take 1 1/2 cups dried apricot halves and chop coarsely, you can also do a couple of pulses in a food processor.

 Place apricots and pecans in a bowl and add 1 cup of boiling water along with 3 tablespoons unsalted butter and 1 cup of sugar. Stir until butter dissolves.

 In another bowl mix together: 2 cups unbleached all purpose flour, 1 1/2 teaspoons baking soda and 1/2 a teaspoon of salt. Add to the pecan mixture and mix well.
Then add 2 large eggs, 1/2 a cup of whole wheat flour,  and 1/2 a cup of orange juice. Mix until moistened, but don't over stir.

 You can use either two 7 1/2-by-31/2 inch loaf pans, or a 10 inch bundt pan. Grease and flour, then after pouring in the batter let it rest about 15 minutes.

 Heat oven to 350 F. For the bundt pan I baked for 45 minutes.

 Refrigerate overnight (or 7-8 hours) before cutting.

Mmmmm.

Glazed Zucchini Bread

This one is definitely a winner! I have definitely made my share of not-so-good zucchini bread recipes and was overjoyed to have this one turn out so good!
One warning though (and you will see in my picture below!!) contrary to the recipe this one makes more then one loaf! I would suggest either two 9X5 inch pans, or a 10 inch bundt.

Preheat oven to 350 F

In a large bowl: 3/4 cup vegetable oil (I used canola, you could also use walnut oil if you have it. I don't have it very often since it is rather expensive), and 1 1/2 cups sugar. Beat well, then add 3 eggs and 1 teaspoon of vanilla extract. Beat well, then  fold in 2 cups grated zucchini.
Stir until evenly distributed.

In another bowl: 2 cups unbleached all purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1/4 a teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves.  Then finally add 1 cup (4 ounces) walnuts, chopped or golden raisins, plumped and drained. (I used walnuts)

Beat until well combined. Then pour into pans. (This batter would also make delicious muffins!)

Yep, even someone that has been baking for 15+ years can make mistakes!
Place in the preheated oven and bake 65-75 minutes. If you are using two pans I would check at 60 minutes.
Or if you decide to make muffins bake for 20-25 minutes.

I made a few changes to the glaze since I don't use alcohol:
1/4 cup sugar, 1/4 cup brandy or cognac (I substituted with lemon juice, orange juice would also work)

What kid doesn't love the appearance of frosting? lol

Mmm. It sure was good for breakfast!!

Pumpkin Bread..Revisited

I decided it was high time I made pumpkin bread again, only this time I used pineapple juice instead of cream sherry. I didn't have a whole lot of pumpkin, just a little in the fridge I needed to use before we move tomorrow! So I made half a recipe, which turned out perfect, it fit into my bundt pan just right (I think it's a 10" that I have). MMMMMMMMMM so good! It doesn't look completely beautiful, but a glaze would only improve the appearance, cause the taste sure couldn't get better!
It was perfectly moist and just made me want to whip up a batch of wassail to go with it...to bad my house is in complete shambles and packed into 30+ boxes right now..this move is super exciting for us though! A nice quiet neighborhood in the suburbs of Reading, PA...hopefully things will calm down then and I can resume posting a weekly recipe!

Lemon-Poppy Seed Bread

Very Tasty! I've always been amazed at the power of just a tablespoon of lemon zest.


Combine 3 tablespoons poppy seeds with 1/2 a cup of milk. Let set for 1 hour.

In a large bowl using a whisk or electric mixer combine:
5 tablespoons unsalted butter, at room temp
1 cup Sugar
2 large eggs

In a separate bowl:
1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
grated zest of a 2 lemons ( I just had one, it actually worked fine)
1/4 teaspoon Salt


Add the dry ingredients alternately with the poppy seed-milk mixture to the creamed mixture in three equal portions. Beat just until smooth.

Bake in oven that has been preheated to 325 F in a greased 9x5 loaf pan for 55-65 minutes, or until golden brown and a cake tester inserted in the center comes out clean.


After removing the loaf from the oven pierce hot loaf ten times top to bottom with bamboo skewer (I used a knife). Drizzle with Lemon Syrup: 1/4 cup sugar, 1/4 cup fresh lemon juice, cook on low heat until sugar dissolves.
Immediately pour over loaf. Cool for 30 minutes before removing the loaf from the pan. Wrap tightly and let stand at room temperature overnight before serving.

Cranberry-Orange Bread

Ohhh, so delicious! I absolutely love it. 5 stars.


In a blender/food processor combine 1 1/2 cups cranberries and 1 cup of sugar, pulse to coarsely chop. Set aside.
In a large bowl: 2 cups unbleached all purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, grated zest of two oranges (1-2 tablespoons), and 1/2 cup (2 oz) chopped walnuts.

I added the cranberries to the flour mixture, you can also add them to the following wet ingredients.

In a small bowl: 3/4 cup orange juice, 2 large eggs, 1 teaspoon vanilla.

Melt 4 tablespoons (half a stick) unsalted butter for the final step.

Pour the wet ingredients over the dry, drizzle with the melted butter then stir with a large spatula just until moistened and the cranberries are evenly distributed.

Bake at 350 for 40 minutes if using 2 pans, 45-50 minutes if 1 pan. If it isn't done after 50 then bake 5 minutes at a time checking until done.

Mmm


This is a sure sign it's good! My 2 two year old is a little bit of a picky eater!

Mango Bread

Good bread, but not my favorite. I'm giving it 3 1/2 stars.



In a small bowl cover 1/2 a cup of raisins or dried cherries with warm water and let them plump for 10 minutes. I used golden raisins because that's what I had. I think cherries would be better.


In a large bowl using a whisk combine 2 cups unbleached all purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons baking soda, and 1/2 a teaspoon salt, the raisins/cherries.

In another bowl mix 1 cup sugar, 2 large eggs, 2/3 cup vegetable oil. Beat until fluffy and light colored, about 3 minutes. Add 1 teaspoon vanilla.

Combine wet and dry ingredients. Don't overmix.


You want the mangoes ripe, but firm enough that they will hold their shape while baking. The pit is awful to get out, remove the fruit from the pit by cutting down either side of the pit, then peel off the skin. Or you can use frozen mango. I used a combination of fresh and frozen mango.


With a large spatula or spoon fold in 2 1/2 cups chopped firm mangoes, and 1 tablespoon lemon or lime juice.


Grease two 7 1/2-by-3 1/2 inch loaf pans, fill each about half full. Bake in a preheated oven on 350 F 40-45 minutes. The recipe actually says 35-40, but both times I made this that wasn't long enough. You could always check after 35 just in case that's the time it takes in your oven. Insert a knife or cake tester in the center, when it comes out clean the bread is done.

Cool completely, then wrap tightly in plastic wrap and let stand at room temperature until serving.

Cream Sherry-Pumpkin Bread

This recipe was a little interesting for me. I don't drink so I debated about whether to leave the cream sherry out, I've had plenty of good pumpkin bread without any kind of liqueur..but in the end I decided to try it, just to see if it really added that "lavish flavor dimension". It's a very good bread, but personally I think it would be just as good without it. I give this recipe 5 stars.
Also keep in mind you can substitute orange or pineapple juice for Sherry.


In a large bowl using a whisk or electric mixer combine 2 cups granulated sugar, 1 1/4 cups (packed) light brown sugar, 3 2/3 cups pureed fresh pumpkin OR a 29 oz. can pumpkin, 4 large eggs, 1 cup oil, such as walnut, almond or sunflower seed. (I used walnut)

In a large bowl combine 4 2/3 cups unbleached all purpose flour, 1 tablespoon baking soda, 1 teaspoon salt, 1 1/2 teaspoons cloves, 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons coriander

With a large spatula combine the wet and dry mixtures and beat until smooth, Stir in 1/2 cup cream sherry. Beat vigorously until well blended, 1-2 minutes. The batter will be thick and fluffy.

The recipe actually calls for three loaf pans, and I only had two, so I used a bundt pan in place of the third loaf pan. Just remember to bake the bundt pan for less time then the loaf pans. In the oven (preheated to 350 F) bake 65-75 minutes. I baked the bundt for 45 minutes, and the loaf pans for only 60 and they came out perfect. Let the loaves stand for five minutes in the pans (the bundt until completely cool!) Wrap tightly in plastic wrap and refrigerate overnight, or up to 4 days.

Mmm, we made an orange glaze for the bundt. About 1/4 cup fresh squeezed orange juice and some powdered sugar.

Orange-Date Tea Bread

Mmm, that is all I have to say about this awesome bread, 5 stars for sure. When my husband tasted it he said it reminded him of Christmas. I think it would make a delicious Christmas morning breakfast!



Preheat your oven to 350 F, and grease the pan of your choice. You have the option of using a 6 cup mini Bundt pan (I actually used my 8 cup) or a 81/2 by 4 1/2 inch loaf pan.

In a small bowl soak 3/4 cup of chopped dates in 1/4 a cup of boiling water.


Zest of one orange (to be added to the next step) I got between one and two tablespoons.

In a large bowl cream together 8 Tablespoons (1 stick) unsalted butter (at room temperature), 1 cup sugar, and grated zest of one orange. When fluffy add one egg and beat until combined.

In another bowl combine 2 cups unbleached all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 a teaspoon of salt.

In a third bowl mix 1 cup milk and 1 teaspoon vanilla. (or use your liquid measuring cup if you want to save some dishes!)

Add the flour mixture alternately with the milk to the creamed mixture, beginning and ending with flour. Beat well after each addition. Then fold in 1/2 cup (2 ounces) finely chopped pecans and the dates with their liquid.

Glaze: 1/3 cup sugar (I used powdered, but it really didn't specify a certain kind) and 3 tablespoons of fresh squeezed orange juice.

Now this is where things drop off and I don't have a picture of the final result! I had what I call "a moment". When you use a Bundt pan it is important to let the bread/cake cool COMPLETELY before you remove it from the pan. Unfortunately, I suppose from force of habit (when you make bread you normally remove it asap, otherwise it gets soggy) I guess I was in that mind frame because I pulled the tea bread from the oven and turned it onto a plate, ahhhhh, only about half of it came out. Not a pretty sight, I am sparing you all of the ghastly scene.
But it was still super tasty and delicious!

Note: The recipe says to let the tea bread sit for a day (wrapped tightly in plastic) to develop it's flavor, I thought it tasted just as good when it was warm.

Banana Bread

At the bottom of this post are some extra ingredients that I like to add along with an excellent low fat idea that is delicious!

I have to admit, I haven't always been the biggest banana bread fan, I like pumpkin a lot more. But after learning from this recipe about wrapping the bread up tight and refrigerating it overnight, plus adding extra ingredients, it has definately made a difference. This recipe gets 5 stars for sure!

After a losing battle with my camera's USB Port I resorted to using pictures other then my own!


1/2 cup oil
2 large eggs
1 cup sugar
1 tsp. vanilla
3 medium to large overripe bananas (12-14 oz) slightly mashed
1 1/4 cups unbleached all purpose flour
1 tsp. baking soda



Directions
1. Preheat oven to 350 F. Grease one or two 9x5 inch loaf pans (depending on the size of loaf you want), you can flour if you like, I didn't and they came out fine.

2. In a bowl combine oil, sugar, eggs and beat hard with a whisk or hand mixer until creamy and light colored. Add the vanilla and mashed banana.

3. In another bowl combine flour and baking soda, then add to the banana mixture.

4. Spoon/pour into pan(s) and bake for about 40 minutes for smaller loaves, 50 for large loaf. Loaf will be firm to the touch and slightly pull away from the edges. You can also use a toothpick/cake tester/etc.

Tip about Temperature:
If I am making a large loaf I bake it on 325 F, it doesn't burn on the outside this way while still doughy in the middle! You might have to cook it a little longer, check at 50 minutes then add five minutes at a time until done.

5. Place loaves on cooling rack and cool completely. Then wrap tightly in plastic wrap and refrigerate for at least 3 hours, or overnight.





Extra's
Low Fat Version

1/4 C. Oil instead of 1/2
3/4 cup ground flaxseed
I have personally done this and it works great!
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These are extra ingredients that I like to add:
2 tsp. Cinnamon or Pumpkin Pie spice
1 tsp. Lemon or Lime juice







Coming Up:
Farmstead Sourdough Bread