Bread Recipe #52 - Eggnog Quick Bread

This Christmas-time bread is moist with a little bit of spice and the sprinkling of powdered sugar on top makes it tasty. Ingredients: 2 eggs, beaten, 1 cup eggnog (I used Southern Comfort Vanilla Spice), 2 teaspoons rum flavored extract, 1 cup granulated sugar, 1 teaspoon vanilla (I used 1/2 teaspoon because of the vanilla already in the eggnog), 1/2 cup butter, softened, 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg. Instructions: Preheat oven to 350 degrees. Grease bottom only o a 9x5-inch loaf pan, or three 3x5-inch mini pans. Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter in large mixing bowl. In medium mixing bowl, sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan(s). Bake in preheated 350 degree oven for 40-60 minutes, or until a tester inserted in the center comes out clean. Smaller pans require 35-40 minutes. Cool for 10 minutes before removing from pan to wire rack. Cool completely. Sprinkle top with confectioners' sugar, if desired. Wrap tightly in plastic wrap or foil, and store in refrigerator. Found this recipe on allrecipes.com submitted by Bev. "Rolling in the dough!"

Bread Recipe #49 - Candy Cane Chocolate Loaves

Chocolate goodness with minty flavor in the form of crushed candy canes, this quick bread suggests Christmas. Ingredients: 1/4 cup butter, softened, 1 2/3 cup packed brown sugar, 4 egg whites, 2 eggs, 3/4 cup strong brewed coffee, 1/2 cup vanilla yogurt, 1/4 cup canola oil, 1 tablespoon vanilla extract, 1/4 teaspoon peppermint extract, 3 1/2 cups all-purpose flour, 3/4 cup baking cocoa, 1 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups buttermilk, 1 cup mini semisweet chocolate chips. Topping: 2 ounces white baking chocolate, melted, 3 tablespoons crushed candy canes. Instructions: Preheat oven to 350 degrees. Coat three 8x4-inch loaf pans with cooking spray. In a bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended. In another bowl, whisk flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips. Transfer batter to prepared pans. Bake in preheated 350 degree oven for 50-55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candy canes. Makes 3 loaves. "Taste of Home Magazine", Nov. 2013, pg. 78, presented by Shelly Platten, Amherst, WI. "Rolling in the dough!"

Bread Recipe #43 - Warm Apple Pie Bread with Cinnamon

This recipe was being shared on Facebook; I was so glad I tried it. It tastes exactly what its name describes it as. Ingredients: 1/2 tablespoon ground cinnamon, 1/3 cup granulated sugar, 2/3 cup brown sugar, divided, 1/4 cup butter, softened, 1/4 cup applesauce (or: use 1/2 cup butter and skip the applesauce), 2 eggs, well beaten, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/3 cup milk, 1 large or 2 small apples, peeled and chopped, 1 tablespoon butter, melted. Instructions: Preheat oven to 350 degrees. Grease and flour a loaf pan. Combine 1/3 cup of the brown sugar and cinnamon in a small bowl and set aside. With mixer on medium, beat granulated sugar, remaining brown sugar and butter until fluffy. Mix in applesauce. Add well beaten eggs and vanilla. Stir together flour and baking powder. Add flour to egg mixture and stir just until combined. Do not overmix! Add milk. Pour half of the batter into the prepared loaf pan. Sprinkle with 1/2 of the apples and 1/2 of the brown sugar mix. Stir the remaining apples into the remaining batter and pour into the pan. Top with remaining brown sugar mixture. Bake approximately 40 minutes. Remove from oven, brush topping with melted butter. Continue baking an additional 5-10 minutes or until a toothpick comes out clean. Let cool 10 minutes before removing from pan. www.spendwithpennies.com/warm-apple-pie-bread-with-cinnamon. "Rolling in the dough!"

Bread Recipe #42 - Tart Cranberry Quick Bread

This is a real easy recipe containing some good-for-you cranberries. Use fresh or frozen cranberries or even dried ones soaked in some water for a few minutes. Adding a simple orange glaze for the top would be a good addition, if you like. Ingredients: 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1 egg, 1/2 cup orange juice, 2 tablespoons melted butter, 1 tablespoon water, 1 1/2 cup halved cranberries. Instructions: Preheat oven to 350 degrees. Grease and flour an 8x4-inch loaf pan; set aside. In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. In a small bowl whisk egg, orange juice, butter, and water. Stir into dry ingredients just until moistened. Fold in the cranberries. Transfer to prepared loaf pan, spreading evenly. Bake in preheated 350 degree oven for 45-50 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. "Healthy Cooking Magazine", December/January 2013, pg. 9. "Rolling in the dough!"

Bread Recipe #40 - Pumpkin Swirl Bread

Yup, another pumpkin recipe...but this one has cream cheese running through it. Ingredients: 1 (8-ounce) package cream cheese, 1/4 cup granulated sugar, 1 egg, beaten, 1 3/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking sod, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 1 cup pumpkin puree, 1/2 cup butter, melted, 1 egg, beaten, 1/3 cup water. Instructions: Preheat oven to 350 degrees; grease and flour a 9x5 inch loaf pan. In a medium bowl, blend cream cheese, 1/4 cup granulated sugar, and 1 beaten egg; set aside. In another medium bowl, combine flour, 1 1/2 cups granulated sugar, baking soda, salt, and spices; set aside. In a large bowl, combine pumpkin puree, butter, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into prepared loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect. Bake in preheated 350 degree oven for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely on wire rack. Submitted by ELLENMARIE on allrecipes.com. "Rolling in the dough!"

Bread Recipe #38 - Chocolate Chip Pumpkin Bread

Another pumpkin recipe; this one includes mini chocolate chips. Yummy in the tummy!! Ingredients: 4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 2 cups granulated sugar, 3/4 cup butter or margarine, softened, 4 eggs, 1/2 cup water, 1 can (15 ounce)pumpkin, 1 cup plus 2 tablespoons miniature chocolate chips, 2 tablespoons chopped pecans, 2 teaspoons granulated sugar (I used raw). Instructions: Preheat oven to 350 degrees. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour). In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1-2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 1/2 hours. Pillsbury.com. "Rolling in the dough!"

Bread Recipe #31 - Zucchini Pineapple Bread

It's that time of the year where gardens are overrun by that long, green squash called zucchini. Here's a use for one or two that I think you will enjoy-a different spin on the typical zucchini bread. Ingredients: 3 eggs, beaten, 1 cup vegetable oil (I used canola), 2 cups granulated sugar (I used 1 cup granulated and 1 cup brown sugar), 2 teaspoons vanilla, 2 cups peeled, grated zucchini, 1 cup crushed pineapple, drained, 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 1/2 teaspoon cinnamon, 1 teaspoon nutmeg, 1 cup nuts (I used walnuts), 1 cup raisins (I used golden), grated orange peel to taste, optional, (about 1/2-1 teaspoon). Instructions: Preheat oven to 350 degrees. Grease and flour 2 regular size loaf pans or 4 mini loaf pans; set aside. In large bowl, beat together eggs, oil, sugar(s), and vanilla until thick and foamy. Add zucchini and pineapple to egg mixture. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to zucchini mixture and combine well. Fold in nuts, raisins, and orange peel, if using. Divided between pans evenly. Bake in preheated 350 degree oven for an hour (less for mini loaves) or until a toothpick inserted near middle comes out with a few crumbs. Cool in pans on wire rack for 10 minutes. Remove from pans and continue to cool on wire racks. Found this in my recipe book and on the top of the page I had written "Woman's Day Magazine" December 1986. "Rolling in the dough!"

Bread Recipe #28 - Lemon Poppy Seed Bread

What do you do when life gives you lemons???? Make Lemon Poppy Seed Bread!! Ingredients: 2 2/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon salt, 1/4 cup poppy seeds, 2 sticks (1 cup) unsalted butter, softened, 1 1/4 cups granulated sugar, 1 tablespoon plus 1 teaspoon freshly grated lemon zest, 1 1/2 teaspoons vanilla, 3 large eggs, 1/3 cup milk. Syrup: 1/2 cup fresh lemon juice (3-4 lemons), 1/2 cup granulated sugar. Instructions: Preheat oven to 350 degrees; grease and flour 4 mini loaf pans. In a medium bowl sift together flour, baking powder, and salt; stir in poppy seeds. In a large bowl with electric mixer cream the butter with the sugar; add the zest and vanilla and mix well. Beat in the eggs, one at a time, then the milk until thoroughly combined. Add the flour mixture to butter mixture mixing just until combined. Divide the batter among the 4 prepared pans and pop into the preheated 350 degree. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. While breads are baking, make syrup: In a small saucepan combine the lemon juice and sugar; bring mixture to a boil, stirring until the sugar is dissolved. Cover saucepan to keep syrup warm. When breads are done transfer to cooling racks. Poke the tops of the breads immediately all over randomly with a skewer. Brush them with some of the warm syrup and allow the breads to cool in the pans for 5 minutes. Invert breads onto the racks and poke all sides of each loaf with the skewer (tip onto side for better skewer-poking, then repeat with other side). Brush the breads with remaining syrup and let them cool, right sides up. Wrap the breads in plastic wrap and foil and let them stand overnight. ( I ignored this step and had a piece while it was still warm-delicious! The breads keep, wrapped well in plastic and foil, chilled for 1 week or frozen for 1 month (won't last that long). I found this recipe on the Epicurious website; it was originally presented in "Gourmet", December 1990. "Rolling in the dough!"

Bread Recipe #25 - Kahlua Cherry Nut Bread

We purchased some good-looking bing cherries at a farmer's market a couple of days ago, but cherries need to be eaten within 2-4 days, so featuring them in this week's bread became a good use of them. A strong brewed coffee could be used in place of the alcohol. Ingredients: 1 1/2 cups all-purpose flour (I used 1 cup all-purpose plus 1/2 cup whole wheat flour), 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup butter, at room temperature, 1 cup granulated sugar, 3 eggs, 1/2 cup Kahlua (or brewed coffee), 1 cup chopped walnuts, 1 cup sour or bing cherries, pitted and halved (quarter them if big). Kahlua Glaze: 6 tablespoons granulated sugar, 6 tablespoons Kahlua. Instructions: Preheat oven to 350 degrees; spray a 9x5" loaf pan with cooking spray. Into a medium bowl sift flour, baking powder, and salt. In a large bowl cream together butter and sugar; add eggs and mix well. Fold in dry ingredients, then Kahlua, nuts and cherries. Pour into prepared loaf pan and bake in preheated 350 degree oven for 1 hour or until browned and toothpick inserted near middle comes out with a few crumbs. Allow to cool for 10 minutes on cooling rack. Meanwhile, make glaze by stirring the Kahlua(or coffee) and sugar together in a small bowl until sugar dissolves. Remove bread from pan carefully and place on cooling rack. Poke several holes in bread and pour glaze over top slowly to fill each hole and to allow glaze to be absorbed into the bread. Cool completely before slicing and enjoying. "Rolling in the dough!"

Bread Recipe #22 - Pina Colada Bread

Just the name of this bread screams "Summer". Loaded with coconut-plain, toasted and cream of, plus pineapple, raisins and nuts/-what more could you expect in a loaf of bread?? Ingredients: 5 cups all-purpose flour, 3/4 cup granulated sugar, 2 tablespoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 4 eggs, 1 cup (2 sticks)butter, melted, 1 can (8.25 ounces) crushed pineapple, undrained, 1 cup canned cream of coconut, 2/3 cup golden seedless raisins, 2/3 cups walnuts, chopped. Topping: 2/3 cup canned cream of coconut, 1 3/4 cups sweetened flake coconut, 1 cup sweetened flake coconut, toasted. Instructions: Preheat oven to 350 degrees. Lightly coat 6 mini loaf pans or 3 regular size loaf pans with nonstick cooking spray. In large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside 2 tablespoons. Beat eggs slightly in medium-size bowl. Add butter, pineapple with liquid, and cream of coconut. Add all at once to flour mixture, stirring just to moisten. Toss together raisins, walnuts and reserved 2 tablespoons flour mixture in a small bowl; stir into batter. Divide evenly among prepared pans. Bake in preheated 350 degree oven 35-40 minutes (less for mini loaves) or until toothpick inserted in centers comes clean. Cool breads in pans on wire rack for 10 minutes. Turn breads out onto rack; cool completely. Topping: Toss together cream of coconut and flake coconut in medium-size bowl. Spread over cooled breads, about 3 tablespoons each. Sprinkle with toasted coconut. To toast coconut: spread evenly on baking sheet; place in 350 degree oven until golden, 5-7 minutes, stirring occasionally. www.recipe.com "Rolling in the dough!"

Bread Recipe #16 - Cinnamon-Swirl Bread

"With lots of cinnamon in every bite" is how I describe this quick bread. I usually double the cinnamon/sugar mixture that goes inside, and sometimes make it without any nuts. The glaze isn't included in the original recipe, but is my addition that seems to be the "icing on the cake (bread)". Ingredients: 1 1/3 cups granulated sugar, 1/2 cup finely chopped pecans or walnuts, toasted, 2 teaspoons ground cinnamon, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 egg, 1 cup milk, 1/3 cup cooking oil. Glaze: 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla, milk. Additonal chopped nuts for sprinkling over glaze, if desired. Instructions: Preheat oven to 350 degrees. Grease and flour the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan. In a small bowl, combine 1/3 cup of the sugar, the nuts, and cinnamon; set aside. In a large bowl, combine the remaining 1 cup sugar, the flour, baking powder, and salt. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Pour half of the batter into prepared pan. Sprinkle with half of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture. Draw a wide rubber scraper down through batter and up in a circular motion to give a marbled effect. Bake in preheated 350 degree oven for 45-50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes before removing from pan to the wire rack to cool completely. To make glaze: Place confectioners' sugar in a small bowl; add vanilla and just enough milk for a drizzling consistency. Drizzle over cooled bread and top with chopped nuts, if desired. Makes 1 loaf. http://www.bhg.com with some of my own changes "Rolling in the dough!"

Bread Recipe #11 - Peanut Butter Chocolate Chip Bread

Again, the great combo, peanut butter and chocolate, makes an appearance in the form of a loaf of bread. A crusty outer layer with a soft middle makes it difficult to eat only one piece. This recipe makes 5 mini loaves, so I cut it in half and made 2 mini loaves and 9 mini muffins (mini muffins only take 15-20 minutes to bake). Ingredients: 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 stick (6 tablespoons) unsalted butter, softened, 1 1/2 cups chunk-style peanut butter, 1 cup firmly packed light brown sugar, 2 large eggs, 1 1/4 cups buttermilk, 1 1/2 cups miniature chocolate chips. Instructions: Preheat oven to 350 degrees. Spray 5 mini loaf pans with cooking spray and flour lightly; set aside. Into a medium bowl sift together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer cream together the butter, peanut butter, and brown sugar until well mixed. Beat in the eggs, one at a time, then add the buttermilk. Mix until well combined. Add the flour mixture and beat until just combined. By hand, stir in the chocolate chips. Divide the batter among the 5 pans and bake in preheated 350 degree oven 40-45 minutes, or until a toothpick inserted in middle comes out clean. Remove the breads from the pans and allow to cool on wire racks. Wrap well in plastic wrap and foil and store in refrigerator up to 1 week or freeze for 1 month. I found this recipe on epicurious.com. The recipe was first presented in "Gourmet Magazine", December 1990. "Rolling in the Dough!"

Bread Recipe #6 - Lemon-Thyme Bread

My first bite into this bread left me thinking that the thyme was overpowering (maybe need to cut back a little), but after a few more bites, I decided the combinatin was right. The lemon peel is a good combination with the thyme and the icing further complements the finished product. Ingredients: 1/2 cup butter, softened, 3/4 cup granulated sugar, 1 egg, 1/2 cup buttermilk, 1/2 cup sour cream, 1 3/4 cups all-purpose flour, 2 tablespoons minced fresh thyme (1 tablespoon, if using dried), 1 tablespoon grated lemon peel, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup confectioners' sugar, 1/2 teaspoon minced fresh thyme (1/4 teaspoon dried), 3-4 teaspoons lemon juice (fresh from a lemon is preferred). Instructions: Preheat oven to 350 degrees; grease an 8x4-inch loaf pan. In a bowl, cream butter and sugar until light and fluffy. Beat in egg. In a small bowl, combine buttermilk and sour cream. In another bowl, combine the flour, thyme, lemon peel, baking soda and salt. Add flour mixture alternately with the buttermilk mixture to the creamed butter/sugar combination, beating well after each addition. Transfer to prepared pan and bake in preheated 350 degree oven for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely; sprinkle with confectioners' sugar or make icing as follows: In a small bowl, combine confectioners' sugar, thyme and 3-4 teaspoons lemon juice to achieve a drizzling consistency. Drizzle over cooled bread in desired pattern. "2013 Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2012, pg. 91. "Rolling in the dough!"

Bread Recipe #1 - Banana Bread

The first recipe of the new year is one I have made for many years, quite possibly the first bread I ever prepared. I've tried other banana bread recipes, but have always returned to this one. The important factor is to make sure your bananas are overripe (the softness of them makes the bread moister). Ingredients: 1 cup granulated sugar, 1/2 cup butter or margarine, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups all-purpose flour, 3 bananas, sliced thin, 1/2 cup chopped nuts, if desired (any kind will work), 1 egg, 1 teaspoon vanilla, few whole nuts for the top (or chopped, if you like). Instructions: Preheat oven to 350 degrees. Prepare a loaf pan by spraying with cooking spray and sprinkling a little flour on bottom and sides; set aside. Place all ingredients, except whole nuts, in a large mixing bowl. Beat with a hand mixer or standing mixer on medium speed until well combined, about 1-2 minutes. Scrape into prepared pan and smooth top. Place nuts on top in design of choice. Bake in preheated 350 degree oven for 5 minutes. Reduce the heat to 300 degrees and continue baking for 30-40 minutes, or until top is browned and toothpick inserted comes out clean. Place on cooling rack for 10 minutes; run a knife around edges of pan before inverting onto a plate or platter. Allow to cool completely or serve slightly warm, spreading each slice with butter or jam. Makes 1 loaf. "Rolling in the dough!"