Iced Lemon Zucchini Bread

On August 30, 2018May 4, 2019 By sarafillmerIn Bread, DessertLeave a comment

Delicious-Glazed-Lemon-Zucchini-Bread-Recipe-on-lilluna.com- I was gifted two huge zucchini’s and went on the hunt for a deliciously sweet way to use them up. After perusing Pinterest I found two good contenders, one of them being this lemon bread. The thing I liked about this was that is as different from most of the zucchini recipes out there. Recipe and photo by lilluna.com.

Bread

2 cups cake flour
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 tablespoons lemon juice
1/2 cup buttermilk
1 lemon, zested
1 cup zucchini, grated

Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Preheat oven to 350. Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9×5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Banana Pecan Bread

On October 3, 2016October 12, 2020 By sarafillmerIn Bread, Breakfast, Dessert

This. Bread. I can say with the utmost certainty that this banana bread is the best I have ever tasted. It is the right amount of sweetness with a hint of crunch from the pecans and the perfect balance of banana flavor. I have tried many many different banana bread recipes and this one takes the prize. While the recipe called for 1 9×5 loaf, I split mine into two 8×4 loaves, which allowed them to cook all the way through, without overcooking the exterior. Recipe and photo courtesy of myfrugaladventures.com

2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 egg
1⅛ cup sugar
½ cup vegetable or canola oil
2 tablespoons buttermilk or milk
½ teaspoon vanilla
3 bananas mashed very well
½ cup chopped pecans (optional)

Preheat oven to 325 degrees. Add flour, baking soda and salt to a small bowl and set aside. Mix egg, sugar and oil and stir until well combined Add the dry ingredients to the wet and stir well. The mixture will be thick and dry. Next add milk, vanilla and bananas and stir until incorporated. Mix in walnuts and pour into a loaf pan or pans depending on what size you want. Cook 50-75 minutes, checking regularly until a knife comes out clean.

Biscoff Banana Bread

On March 24, 2014October 12, 2020 By sarafillmerIn Bread, Breakfast, DessertLeave a comment

I found this recipe on twopeasandtheirpod.com via Pinterest. I had never tried Biscoff cookie spread before this recipe, and while I don’t think I would eat it by itself, I liked it quite a bit in this banana bread. I didn’t have Biscoff cookies for the streusel, so I used graham crackers instead. Trader Joe’s cookie spread can also be used instead of Biscoff spread.

1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 very ripe bananas, mashed
1/2 cup Biscoff spread
1/4 canola oil
1 large egg
1/2 teaspoon vanilla
1/2 cup sugar
1/4 cup light brown sugar

Streusel Topping:

1/2 cup chopped Biscoff cookies (or graham crackers)
2 tablespoons flour
1/4 cup brown sugar
1/8 teaspoon cinnamon
3 tablespoons unsalted butter (melted)

Preheat the oven to 350. Grease an 8×4 loaf pan and set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside. In a large bowl, stir together your mashed bananas, Biscoff Spread, canola oil, egg, vanilla, and sugars. Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don’t over mix. Spread batter into prepared pan. In a small bowl, combine chopped Biscoff cookies, flour, brown sugar, cinnamon, and melted butter. Stir until combined. Sprinkle the streusel evenly over the batter in the loaf pan. Bake bread for 55-60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.

Snickerdoodle Bread

On January 13, 2014October 12, 2020 By sarafillmerIn Bread, DessertLeave a comment

I found this bread via Pinterest. If you can get a hold of the cinnamon chips made by Hershey’s this is a really yummy bread. I would suggest stocking up at Christmas when the stores carry it.

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup butter (softened)
2 cups sugar
3 eggs
1 teaspoon vanilla
3/4 cup sour cream
1 bag cinnamon chips
3 tablespoons sugar
3 teaspoons cinnamon

Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-40 minutes. Let cool before removing from pan.

Sweet Cornbread

On March 25, 2013October 12, 2020 By sarafillmerIn Bread, Side ItemLeave a comment

This recipe is a dead ringer for Boston Market’s famous cornbread. Really try to use the Jiffy mixes otherwise it will taste too cakey, trust me on this. Courtesy of The Sisters Dish.

1 box Jiffy cornbread mix
1 box Jiffy yellow cake mix

Mix both boxes according to directions, and combine the batter. You can use a large mixing bowl and combine both boxes of mix together and add the other ingredients all at once. Spray an 8×8 pan with cooking spray, then pour the prepared batter in. Bake at 350 until done, approx. 30 minutes. Toothpick inserted in the middle should come out clean.

Cranberry Orange Loaf

On August 3, 2012October 12, 2020 By sarafillmerIn Bread, BreakfastLeave a comment

This cranberry-orange loaf recipe also comes out of Better Homes and Garden Fall Baking magazine. It makes a great breakfast bread.

2 cups (256 g) all-purpose flour
1 cup sugar
2 teaspoons baking powder
1⁄2 teaspoon salt
1 teaspoon finely shredded orange peel
2 eggs
1⁄2 cup milk
1⁄2 cup butter, melted
3⁄4 cup coarsely chopped cranberries

Preheat oven to 350°. Grease bottom and sides of a loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in the center of the flour mixture; set aside. In a medium bowl beat eggs with a fork; stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir until just moistened (batter should be lumpy). Fold in cranberries. Spoon batter into prepared pan; spread evenly. Bake for 65-70 minutes, or until a toothpick inserted near center comes out clean. If necessary to prevent overbrowning, cover with foil for the last 15 minutes.

Pumpkin Bread

On August 3, 2012October 12, 2020 By sarafillmerIn Bread, DessertLeave a comment

This pumpkin bread recipe comes out of Better Homes and Garden Fall Baking magazine. I think it’s even better than Starbucks pumpkin loaf, which is saying something.

1 1⁄2 cups granulated sugar
1 1⁄2 cups packed brown sugar
1 cup vegetable oil
4 eggs
3 1⁄3 cups (427 g) all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1⁄2 teaspoons salt
1 teaspoon ground nutmeg
2⁄3 cupwater
1 15 oz can pumpkin

Preheat oven to 350°. Grease bottom and sides of three loaf pans; set aside. In an extra large bowl combine granulated sugar, brown sugar, and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. In a large bowl combine flour, baking soda, cinnamon, nutmeg, and salt. Alternately add flour mixture and the water to sugar mixture, beating on low speed until just combined. Beat in pumpkin. Spread batter evenly into prepared pans, and bake for 55-60 minutes, or until a toothpick inserted near center comes out clean.

Monkey Bread

On July 25, 2012July 9, 2021 By sarafillmerIn Bread, BreakfastLeave a comment

This recipe comes from the website twopeasandtheirpod.com. I found it on Pinterest, and it can be made into muffins, or a loaf.

2 cans refrigerated biscuit dough
1 stick of butter
1 cup of brown sugar
Cinnamon Sugar

Heat oven to 350°. Spray your chosen tin with non-stick cooking spray. Cut the biscuits in half and roll dough into balls. Combine the cinnamon and sugar and roll the balls in the mixture. Fill the pan. Melt the butter and brown sugar until bubbly. Pour the sauce over the muffins. Bake for 10-12 minutes for muffins, or until done. The one in the picture took about 30.

Honey Beer Bread

On July 24, 2012July 9, 2021 By sarafillmerIn Bread, Side ItemLeave a comment

Another Pinterest find. This is courtesy of lululuathome.com. It was especially good hot out of the oven with butter on it.

3 cups all purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
2 tablespoons honey
1 can beer
1⁄4 cup unsalted butter, melted

Preheat oven to 350°. Grease a 9x5x3 loaf pan. Line the bottom of the pan with parchment paper. Set aside. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (Microwave the honey for 5-10 seconds to make it easier to stir in.) Pour half the melted butter into the loaf pan. Spoon the batter into the pan, then pour the rest of the butter on top, using a pastry brush to spread it around. Bake for 50-60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

The Bread