Tag: sweet bread

Glazed Lemon Zucchini Bread

A favorite of late summer in our house is this lemony treat. It’s lighter and fluffier than the traditional zucchini breads we usually bake and the lemon gives it a citrus freshness complimented by the sweetness that pervades the bread and glazing. This is a perfect snack bread to enjoy with a cup of coffee and a friendly conversation.

INGREDIENTS:

  • 2 cups white flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 eggs(beaten)
  • 1/2c oil
  • 1 1/3c sugar
  • 2 Tbsp lemon juice
  • 1/2c buttermilk
  • Zest from 1 lemon
  • 1c grated zucchini

DIRECTION:

  1. Preheat oven to 350°
  2. Mix dry ingredients (flour, salt, and baking powder) and set aside.
  3. In a separate bowl put your eggs, oil, and sugar together. Mix well.
  4. Add the lemon juice, buttermilk, and lemon zest to the liquid  blow and blend evenly.
  5. Combine the wet and dry together and mix well.
  6. Add the zucchini to the mixture, folding until it’s thoroughly mixed.
  7. Split the batter between the two plans evenly and back for 40 to 45 minutes, or until a toothpick comes out clean at the center.

The Glaze:

The glaze is a simple powdered sugar glazing with lemon added.

  • 1c powdered sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp milk

Mix the ingredients and drizzle over your COOLED lemon zucchini bread. You may want to use the back side of a rubber scraper or spoon to spread the glaze more evenly over the top of the bread.

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Simply Banana Bread

Bananas are most likely to be eaten in our house within the first couple days after bringing them home from the market. If afew of them get ignored long enough, they get turned into banana bread. Maybe that’s deliberate in-action on the part of the family, but it’s a house favorite.

Ingredients:

  • 2 1/2c flour (We use 1 1/4c white and 1 1/4c whole wheat but you can decide for yourself)
  • 1tsp baking powder
  • 1tsp salt
  • 1c shortening
  • 2c sugar
  • 2c over-ripe mashed bananas
  • 4 eggs
  • 1tbsp imitation rum

Directions:

  1. Combine the dry ingredients: flour, baking soda, and salt. Mix well.
  2. In a separate bowl beat together the shortening, sugar, mashed bananas, and eggs. Mix thoroughly.
  3. Gradually add the dry ingredients. Don’t over mix, just combined.
  4. Finally add the imitation(or real) rum or even chopped walnuts if you like your bread a little nutty.
  5. Coat 2 8×4 loaf pans with shortening and then lightly flour to reduce sticking.
  6. Divide the batter into the loaf pans and then bake at 350° for 60-65 minutes, until tooth pick tests clean.
  7. Let sit to cool before removing from the pan.
  8. Enjoy.

Note: Most sweet bread recipes are very similar. The feature flavor(s) is what gives the bread it’s distinct character.

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Comfort Food: Zucchini Bread

There is something special about zucchini bread in our household. The kids regularly ask to make it when it’s their time to bake with daddy. Warm, soft, and sweet. Add a little butter and it is a great go-to breakfast sweet bread. People often ask for the recipe. Well…here it is.

Ingredient:

  • 3c flour (I use 50% white, 50% whole wheat)
  • 1tsp salt
  • 1tsp baking soda
  • 1tsp baking powder
  • 3tsp ground cinnamon
  • 3 eggs
  • 1c oil
  • 2 1/4c sugar
  • 3 tsp vanilla extract
  • 2c grated zucchini

 

Directions:

  1. Preheat oven to 325°
  2. Grease/spray and flour 2 8×4 loaf pans.
  3. Sift the dry ingredients(flour, salt, baking powder, baking soda, and cinnamon) together in a bowl and set aside.
  4. In a separate bowl beat together the eggs, oil, sugar, and vanilla.
  5. Combine the wet and dry together and mix well. (The batter will be stiffer at this point.)
  6. Add the zucchini to the batter and mix well.(You will noticed with the addition of the zucchini the batter will thin out nicely.)
  7. Split the batter between the two plans evenly and back for 45 to 60 minutes, or until a toothpick comes out clean at the center.
  8. Let cool in pan on a rack for 10 minutes or so.
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