Lemon Poppy Seed Bread

Time to dig out this old tried and true recipe! I needed something for a pot luck, and this is quick, freezes well, and is SO moist and tasty.

I actually made four small loaves instead of the 2....they are such a nice size. Besides, then there's one to keep at home!

Lemon Poppy Seed Bread

1 lemon cake mix

4 eggs

1  (3 oz.)box instant lemon pudding

1/2 cup oil

1 cup water

1/4 cup poppy seeds

Mix all together and pour into 2 greased 8x4 inch bread pans. Bake at 350 for about 25 minutes, use the toothpick test to make sure  they are done.

Fall Pumpkin Bread

It's fall....time for some pumpkin recipes!

I love to keep this Fall Pumpkin Bread in my freezer. It's so nice to have on hand, and it freezes so well. We like to have a few slices for breakfast on weekends.

I usually make 2 smaller loaves instead of a large one, then I can make each one a bit different. For the one pictured here, I added some dried cranberries and walnuts. The one I froze has lots of chopped pecans. Another favorite add in is chocolate chips.

Whatever I add in, it's always moist and delicious!

Fall Pumpkin Bread

1 1/2 c. sugar

2 eggs

1/2 c. oil

1/3 c. water

1 cup pumpkin

1 3/4 c. flour

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1 tsp. baking soda

Cream the sugar and eggs. Stir in the oil, water and pumpkin. In a separate bowl, mix the dry ingredients. Combine and mix well. Pour into a well greased loaf pan and bake 60 to 70 minutes at 350 until a toothpick comes out clean. I cover the loaf with foil half way at 50 minutes and check every 5 or 10 minutes after that.

Minnesota Bluberry Bread

Blueberries are my favorite berry. I always have some on hand in the frig (or freezer), and love to make this quick bread with them. The milk and oil make the bread very soft and moist, with blueberries loaded in every bite!

I always sprinkle on a bit of sugar before I bake this, it adds a nice texture to the top, and looks so pretty!

Minnesota Blueberry Bread

1 1/2 c. flour

3/4 c. sugar

2 tsp. baking powder

dash salt

1/2 c. milk

1 egg

1/4 c. oil

dash vanilla

1 1/2 c. fresh blueberries

Mix the dry ingredients in a mixing bowl. In a separate bowl, mix the wet. Stir both together just until mixed. Add a bit of flour to the blueberries to dust, so they don't sink to the bottom. Fold them in gently. Sprinkle top with a bit of sugar. Bake in a greased loaf pan at 350 for about an hour, until toothpick comes out clean.

Lemon Almond Poppy Seed Bread

Not too long ago, one of my friends gave us a loaf of lemon almond poppy seed bread. It was so delicious...it was gone before I knew it!

I needed to make something for company coming, and thought about how good that bread was. But I didn't have time to get the recipe from my friend, so I found this one from Taste of Home. 

We loved it! 

I made 4 mini loaves, and froze 3 of them. I didn't add a glaze, and they were still very sweet and SO moist. Maybe next time I will try the glaze, as it does sound tasty!

Lemon Almond Poppy Seed Bread

(T of H)

2 1/4 c. sugar

1 c. plus 2 Tbsp. canolla oil

3 eggs

3 Tbsp. poppy seeds

1 1/2 tsp. lemon juice

1 1/2 tsp. almond extract

1 1/2 tsp. vanilla extract

3 c. flour

1 1/2 tsp. baking powder

1 tsp. salt

1 1/2 c. milk

Mix the sugar, oil and eggs. Stir in the lemon juice,poppy seeds, and extracts. combine the dry ingredients and stir in alternately with the milk, just until moistened. Pour into greased loaf pans. (I used 4 mini, recipe calls for two 8x4" loaf pans) Bake at 350 for 55 to 60 minutes, (less for mini loaves) until toothpick comes out clean.

Glaze while warm. ( I did not put a glaze on)

3.4 c. powdered sugar

1/4 c. orange juice

1 tsp. vanilla extract

1/2 tsp. almond extract

Raspberry Lemon Muffins

I love making muffins...they're so fun to make...and eat! Especially when the raspberries are so fresh. 

I actually made these for a friend who was home from the hospital.

BUT I did sneak one, and they were delicious. I loved the glaze and fresh slight tang from the lemon! I can't wait to make another batch....

Raspberry Lemon Muffins

2 c. flour

1 c. sugar

1 Tbsp. baking powder

1/2 tsp. salt

2 eggs

1 c. buttermilk

1/2 c. oil

2 tsp. lemon zest 

1 1/4 c. raspberries

Glaze:

1 c. powdered sugar

3 to 4 Tbsp. fresh lemon juice

Mix the eggs, buttermilk, oil, and zest. In another bowl mix the flour, sugar, baking powder,and salt. Combine all and stir just until mixed. Gently fold in the raspberries. Spoon into muffin lined tins and bake at 400 for 18-20 minutes. While warm drizzle with glaze.

Starbucks Copycat Lemon Loaf ...pinned it and tried it

  Yum!

I just couldn't resist pinning this luscious lemon loaf! The lemon glaze was my favorite part. I pretty much like anything with lemon, so this is certainly a winner with me. However, I've never tried Starbucks, so I can't compare!

I guess that should be on my list....stopping at Starbucks to try a slice. I'm not a coffee drinker at all, so I never go there.

But I'll make a stop and let you know.....


                                               

Starbucks Copycat Lemon Loaf

On sutton place

1 1/2 c. flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 eggs, room temp

1 c. sugar

2 Tbsp. butter, softened

1 tsp. vanilla

2 tsp. lemon extract

1/3 c. fresh lemon juice

1/2 c. oil

zest of one lemon

Glaze:

1 c. powdered sugar,sifted

2 Tbsp. milk

1/2 tsp. lemon extract

juice of 1/4 lemon

pinch of lemon zest

Mix the flour,baking powder,baking soda,sand salt together. In another bowl, mix the eggs. sugar. butter, vanilla, lemon extract, juice, oil and zest together with a mixer. Combine the wet and the dry gently until all is combined. Pour into greased 9 x 5 loaf pan. Bake at 350 for 45 minutes or until toothpick comes out clean. Let set a couple minutes and remove from pan. Stir the glaze together, and pour over the top. Make sure you have a cookie sheet underneath! Cool completely.

Gluten Free Blueberry Muffins

I'm new to Gluten free baking, and it sure has been fun experimenting with recipes. Some turn out and some... unfortunately don't!

Last week I threw away a whole batch of sugar cookies. Turns out I have success with most recipes if I use the EXACT same flour brand as they did. There are so many brands of gluten free flour, and so far I find they are not very interchangeable. Some include Xantham gum and some don't, for one thing.

BUT I am happy to report this recipe was a winner! I find that alot of GF baked goods are grainy in texture. These are not, in fact, I really couldn't taste any difference than regular muffins!

Gluten Free Blueberry Muffins

1 c. Gluten Free All Purpose flour (I used King Arthur)

1/4 c.  plus 1/8 c. sugar

1 tsp. baking powder

1/2 tsp, Xantham gum

1/4 tsp. salt

1/4 c. butter, melted and cooled a bit

1/4 c. milk

1 egg

1 tsp. lemon zest

1/2 tsp. vanilla

3/4 c. blueberries ( I used frozen)

Combine the flour, sugar, baking powder,Xantham gum and salt. Mix the melted butter, milk, egg,lemon zest and vanilla. Mix dry with wet ingredients and stir until just combined. Carefully stir in the blueberries and spoon into paper lined muffin cups. Bake at 375 for 15 to 20 minutes. (I sprinkled cinnamon and sugar on top before baking) Makes 6 muffins.

Carrot Zucchini Apple Bread

One more dessert bread to share!

This recipe also came from the friend who brought over 3 kinds of zucchini bread after Brent's surgery.  (Double Chocolate can be found here, and the Apple here.)

I asked Brent which one he liked the best, and his answer was the carrot one. Of course mine was the double chocolate!

All three were delicious, so moist and flavorful!

Carrot Zucchini Apple Bread

(costco connection)

1 c. unsalted butter, melted

2 c. sugar

3 eggs, room temp

1/4 c. orange juice

1 Tbsp. vanilla

3 1/4 c. flour

1/2 tsp. salt

2 1/2 tsp. baking powder

3/4 tsp. baking soda

1 Tbsp. cinnamon

1/8 tsp. cloves

1/8 tsp. nutmeg

2 c. shredded carrots

1 c. unpeeled shredded zucchini

1 c. diced peeled apple

1/2 c. chopped nuts

Blend the butter, sugar,eggs, orange juice, and vanilla together. Combine the flour,salt,baking powder,soda,spices together. Add to wet and mix well. Fold in the carrots, zucchini, apples and nuts. Pour into 2 greased 8x4 loaf pans. Bake at 350 for 1 hour until golden brown and loaf springs back when gently pressed.Cool completely.

Frost if desired with:

1/2 c. cream cheese, softened

1/4 c. unsalted butter, softened

2 to 3 c. powdered sugar

1 to 3 Tbsp. orange juice as needed

Double Chocolate Zucchini Bread

A few weeks ago, I shared a recipe for Apple Zucchini Bread that a friend had made. She brought over a box of goodies after Brent's surgery. This is another recipe I asked for ...Double Chocolate Zucchini Bread....who can resist that? It was moist and delicious, and most important..had a wonderful chocolate flavor, each piece studded with chocolate chips!

Double Chocolate Zucchini Bread

once upon a chef

1 stick unsalted butter,melted and cooled a bit 

3/4 c. plus 2 Tbsp. brown sugar, packed

2 large eggs

1 tsp. vanilla

1 2/3 c. flour

1/3 c. cocoa powder

3/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

2 c. shredded zucchini. gently packed

1 c. chocolate chips

Cream the butter and brown sugar, add eggs and vanilla and stir until well combined. In a separate bowl whisk the dry ingredients and add to wet. It will be thick. Stir in the zucchini and chocolate chips and spoon into a greased 8 1/2 x  4 1/2 in loaf pan. Bake at 350 for an hour until a toothpick comes out clean. Cool.

Apple Zucchini Bread

When Brent was just out of the hospital a few weeks ago, (He is doing great now and back to work) one of my friends came over with a box full of goodies. Inside were fresh veggies, candy, homemade soups, and several kinds of zucchini bread. 

What a treat that was for the both of us! Isn't it wonderful how God sends you friends just when you need them? 

On top of Brent's surgery, we had both come down with horrible colds, and were feeling rather blue. It sure lifted our spirits at such an act of kindness. Not too mention how tasty everything was!

Of course I asked for the recipes, and today I am sharing one of them. The apple zucchini bread was so moist and delicious. We loved the flavors of the spices along with the chocolate chips. We would have some mid afternoon for a snack during those long days of recovery......we kept watching the clock for the time to arrive! 

What a great fall treat!

Apple Zucchini Bread

4 c. flour

1 Tbsp. Baking soda

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

5 eggs

1 1/2 c. veg oil

2 c. sugar

1 c. packed brown sugar

1 Tbsp. vanilla

2 c. shredded unpeeled zucchini

1 c. shredded peeled apples

1 1/2 c. chopped pecans

chocolate chips, optional

In a large bowl. mix the flour, baking soda, and spices.  In another bowl, beat the eggs, and add the oil, vanilla, and sugars. Mix with the dry ingredients . Stir in the zucchini, apples and pecans.  Spoon into 3 greased 8 x 4 in. loaf pans and bake at 350 for 50-55 minutes until done. Cool 10 minutes before removing from pans.

Ice Cream Torte

My sister in law gave me this REALLY good recipe years ago, and I dig it out of my recipe box and make it every summer. It's made in a 9 x 13 pan, but I made it in a 11 x 7 pan this time.

Why, you ask? Well, so the crust would be nice and thick,of course!

That's the best part, it's crunchy, nutty and caramel like because of the butter and brown sugar. You can really taste the coconut,too, as it bakes, it gets a toasted flavor.

Yep, it's a good one!


Ice cream Torte

3 c. rice Chex, crushed

1 1/2 c. coconut

3/4 c chopped nuts

1 c. brown sugar

1/2 c. butter, melted

Mix together, reserve 1/3 for top. Pat the rest in a lightly greased 9 x 13 pan and bake at 350 for 10 minutes. Cool completely. 

1/2 gallon vanilla ice cream, softened

Spoon the softened ice cream on top and sprinkle with remaining topping. Freeze.

Blueberry Lemon Bread

I don't know about you, but we have been buying lots of fresh fruit lately. The blueberries have been just perfect, and usually we just eat them by the handfuls.

But I decided to use some to make this recipe I found several years ago from one of my fave Taste of Home magazines. We love the lemon glaze on top, so sweet with just a slight tang, it really makes this blueberry bread special!

Blueberry Lemon Bread

T of H

1/3 c. butter, melted

1 c. sugar

2 eggs

3 Tbsp. lemon juice

1 1/2 c. flour

1 tsp. baking powder

1/2 tsp. salt

1/2 c. milk

1 c. blueberries

2 Tbs. grated lemon peel

Icing:

2 Tbsp. lemon juice

1/4 c. sugar

Mix the melted butter, eggs, sugar and lemon juice. Mix the dry ingredients, alternately with the milk until well blended. Fold in the blueberries and lemon peel. Pour into a greased and floured loaf pane and bake t 350 for 1 hour, or until a toothpick comes out clean. Cool 10 minutes, remove from pan and pour icing on top.

Rhubarb Bread

I have been enjoying all the rhubarb my friends and neighbors have been giving me. Most of the time I make rhubarb crisp..an old recipe handed down on my hubby's side of the family. You can find that awesome recipe here.

But I thought I'd branch out and try a few new ones this summer. I was reading a few over at all recipes and this bread sounded pretty good. There were lots of good reviews. BUT one thing about the reviews over there that bugs me is....the people giving them change the recipe so much! I want a review on the original recipe I am reading, not one they made up. Oh well. Just sayin.

At first, this bread was good, but not great. By that I mean it didn't taste as flavorful and moist until the day AFTER baking. Brent loved it and was actually hoarding it...I found a couple pieces hidden in my appliance garage! haha. He should know better...I can find ANYTHING when it comes to food.

But I left it alone...even if it was the last two slices!

Rhubarb Bread

all recipes

1 c. milk

1 Tbsp. lemon juice

1 tsp. vanilla

1 1/2 c. brown sugar

2/3 c. oil

1 egg

2 1/2 flour

1 tsp. salt

1 tsp. baking soda

1 1/2 cups chopped rhubarb

1/2 c. chopped walnuts

1/4 c. brown sugar

1/2 tsp. cinnamon

1 Tbsp. butter, melted

In a small bowl mix the milk, vanilla, and lemon juice. In a mixing bowl, mix the brown sugar, oil, and egg. In a separate bowl, mix flour, salt,and soda. Mix altogether alternately adding the milk mixture until just combined. Bake at 325 for 40 minutes, in two greased 9 x 5 loaf pans for 40 minutes or until a toothpick comes out clean.

It's that time of year again.....time for Pumpkin Bread!

Every fall I make quite a few pumpkin recipes, and this is one of my favorites. I found it several years ago, and like it because it stays SO moist and delicious. It also freezes well.

I make 6 little loaves, adding nuts to 2, chocolate chips to 2, and leaving 2 plain.

As you can see in the photo on top, I packaged it in some boxes I made to bring to a friend.You can read about that on my other blog,  Stampin Up North. 

Here's what the bread looked like before I packaged it:

I LOVE fall...the leaves....the crisp clean air...nothin is better! 

Except maybe a slice of this warm pumpkin bread.....

Down East Maine Pumpkin Bread

allrecipes

1 can pumpkin (15 oz.)

4 eggs

1 c. oil

2/3 c. water

3 c. sugar

3 1/2 c. flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ground cloves

1/4 tsp. ginger

Mix the wet ingredients, then add the dry. Mix well and pour into greased bread tins. Bake at 350 for 50 minutes or until toothpick comes out clean. I used 6 small loaf pans. Also fits three 7x3 loaf  pans. I  added nuts to 2 loaves, chocolate chips to 2 loaves, and left 2 plain.

Whole Wheat Blueberry Muffins

I thought I'd try to do some baking with whole wheat flour.  I bought myself a bag of King Arthur, as I always have such good results with their white flour.

 I found this recipe for blueberry muffins on their website. It had a lot of 5 star reviews, so I made a batch. We enjoyed them....they were very moist, slightly sweet and tasty!

 100% Whole Wheat Blueberry muffins

King Arthur

2 1/4 c. whole wheat flour

1 c. brown sugar

3/4 tsp. salt

1/2 tsp.baking soda 

1 tsp. baking powder

1/2 tsp. cinnamon

1 c. blueberries

1/3 c. oil

1 tsp. vanilla

1 1/2 c. buttermilk

Mix the dry ingredients along with the blueberries. Set aside. Mix the wet ingredients and then add to the dry, stirring just until combined. Sprinkle with cinnamon and sugar if desired. Bake in greased muffin tins at 400 for 18-20 minutes.

Monday's with Mom.....Betty Crocker banana bread recipe

This is a very basic, very classic banana bread recipe from Betty Crocker. Moist and delicious! My mom's favorite cook book was Betty Crocker and she made this quite often.

 The cookbook was well worn and always laying out on the kitchen table. She grabbed it often for basic recipes like biscuits, cakes, and pies. Can't remember how long to cook the turkey? Look it up in Betty Crocker. Need a cake to bring to church? Betty Crocker's chocolate cake recipe would be perfect!

When I had my bridal shower, guess what my mom gave me? 

Why a Betty Crocker cookbook of course!

 Banana Bread

1/2

cup butter or margarine, softened

2

eggs

1 1/2

cups mashed  ripe bananas (3 to 4)

1/2

cup buttermilk
       1 1/4 c. sugar

1

teaspoon vanilla

2 1/2

cups all-purpose flour

1

teaspoon baking soda

1

teaspoon salt

1

cup chopped nuts 

Heat oven to 350°F. Grease 9 in. loaf pan. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt  until moistened. Stir in nuts. Pour into pans.Bake for 1 1/4 hours.

Cinnamon Quick Bread

d

This was a tasty treat for breakfast this past weekend! It took forever to bake, so next time I think I'll put it in two smaller pans. I try to do my baking in the morning when it's cooler so I don't heat up the house too much with all this hot and humid weather we are having. But I just HAVE to bake a few times a week...I can't help myself!

Cinnamon Quick Bread

2 c. flour

1 c. sugar

1 tsp. baking soda

1/2 tsp. salt

1 c. buttermilk

1 egg

1/4 c. veg.oil

Mix together and set aside.

1/2 c.. sugar

1 Tbsp. cinnamon

Mix together.

Pour half of the batter in a greased bread pan,sprinkle with half of the cinnamon sugar, and pour the rest of the batter on top. Sprinkle the remaining sugar on top and bake at 350 for 45-50 minutes. cool completely and frost with a glaze made of 1/4 powdered sugar and 2 tsp. milk.

Applesauce bread

This dessert bread was a nice change of pace from my usual banana bread I make so often. There were raisins and nuts in every bite!

I copied the recipe down from a magazine I was reading while waiting for a doctors appointment. They always have the best magazines in waiting rooms, except I hate it when they call your name and you have to leave right in the middle of a good article. It seems that always happens to me!

Applesauce Bread

1 1/2 c. unsweetened applesauce

1 egg

1 c. sugar

2 Tbsp. butter, softened

1 tsp. vanilla

2 c. flour

2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp, ground cloves

1/4 tsp. ground nutmeg

1 c. raisins

1 c. chopped walnuts

Mix the first 5 ingredients. Combine the dry together and add the rest to the applesauce mixture. Stir in the raisins and walnuts. Pour into 2 greased laof pans and bake at 350 for 45-50 minutes.

Awesome Low fat Banana Bread

I'm so glad I found this recipe! Since my surgery I am trying to avoid foods high in fat, so I've been trying out different low fat recipes.

This banana bread is awesome! It's so moist and full of flavor, it's hard to believe that it's low in fat. It made 2 smaller loaves. I added nuts to one loaf, so that would bring the calories up. But the other loaf I left plain, and it's delicious too. You can find the recipe here.

I wanted to try to see how well it froze..but I didn't get a chance...we ate it already!

Low fat zucchini bread

Well, since I made my regular recipe for Zucchini bread loaded with fat and sugar {yum} I thought I better make some lower cal for me. I decided to try this recipe from Healthy Kitchen...I modified it slightly.

It's GOOD! It really satisfied me and was truly sweet enough without all the added sugar. The texture was good and the raisins were a nice addition. I added a few nuts too. It makes two 8"x 4" loaves, 8 slices each, 169 cal. .o8 fat. {without the nuts}

Low Fat Zucchini Bread

3 c. flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

2 tsp. cinnamon

1 egg plus 2 egg whites

1 c. unsweetened applesauce

1 c. sugar

2 tsp. vanilla

2 c. shredded zucchini

1/2 c. raisins

1/4 c. chopped walnuts

Sift dry ingredients and set aside. Beat egg whites and egg, vanilla, and sugar. Add to dry and mix well. Stir in zucchini, raisins, and nuts. Pour into 2 greased loaf pans. Bake at 325 for 40-60 minutes.