Archive for the ‘Quick Bread’ Category

Chocolate Chunk Banana Bread

Posted by FootsieBear at recipegoldmine.com April 28, 2001

2/3 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 1/2 cups plus 2 tablespoons cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup mashed ripe banana ( about 2 1/2 bananas)
1/3 cup strong coffee, cold
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chunks or large chips
2 to 3 tablespoons dark or spiced rum
Confectioners’ sugar for dusting

Preheat oven to 350 degrees F. Grease bottom of 9 x 5 x 3-inch loaf pan, line it with wax paper, and grease and flour the bottom and sides.

Beat sugar and butter in large bowl with electric mixer until light and fluffy. And eggs, one at a time, beating until light. Stir together flour, baking powder, salt, cinnamon, and allspice.

Combine the banana, coffee, and vanilla extract. With mixer on lowest setting, add dry ingredients alternately with banana mixture in three parts until just incorporated. Use rubber spatula to fold in chocolate. Spoon batter into prepared pan and bake 55-60 minutes (25-30 minutes for muffins), or until wooden skewer inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto a rack.

Remove wax paper and drizzle bottom with a little rum. Turn it right side up and drizzle top with rum; cool completely. Before slicing, sprinkle top of loaf with confectioners’ sugar.

Makes 1 loaf, or 15 muffins.

Never Fail Popovers

2 eggs
1 cup milk
1 cup flour
3/4 teaspoon salt

Break eggs into bowl. Add milk, flour, and salt. Mix well. Grease an 8-cup muffin tin. Divide mixture into 8 parts, and fill tin. Turn oven heat to 425 degrees F. Put popovers into COLD OVEN. Bake 37 minutes without peeking!

Glorious Banana Bread

1/3 cup packed brown sugar
1/3 cup granulated sugar
1/4 cup Sunsweet Lighter Bake
2 large eggs
1 1/2 cups mashed ripe banana
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts (optional)

Coat 9 x 5-inch loaf pan with cooking spray; set aside.

Beat together sugars, Lighter Bake, eggs and banana.

Combine flour, baking powder, baking soda and salt; stir into batter until just moistened. Stir in walnuts. Spoon batter into prepared pan. Bake in preheated 350 degrees F oven for 55 to 60 minutes or until wooden pick inserted into center comes out clean.

Cool 10 minutes. Remove from pan and cool completely on rack. Bread can be wrapped in foil and frozen for up to 1 month.

Apple Butter Bread

2 cups self-rising flour
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
2 eggs
1 cup butter or margarine, melted
3/4 cup apple butter
2 tablespoons milk
1/2 cup chopped pecans
1/2 cup golden raisins

Combine flour, sugar, and cinnamon; set aside.

Combine eggs, butter, apple butter, and milk; beat well. Stir in pecans and raisins. Add flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350°F for 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack and cool completely.

Yields 8 servings.

Per Serving: 566 Calories; 30g Fat (45.9% calories from fat); 6g Protein; 73g Carbohydrate; 3g Dietary Fiber; 109mg Cholesterol; 648mg Sodium

Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 6 Fat; 2 1/2 Other Carbohydrates

Loaded Cornbread

1 large Spanish onion
1/2 cup butter
1 1/2 cups corn muffin mix
1 egg, beaten
1/3 cup milk
1 cup canned cream style corn
2 drops hot pepper sauce
1 cup dairy sour cream
1/4 teaspoon salt
1/4 teaspoon dill weed
1 cup grated sharp Cheddar cheese

Preheat oven to 425 degrees F.

Peel onion, slice and saut? slowly in butter.

Combine muffin mix, egg, milk, corn and pepper sauce. Place in buttered 8-inch square pan (Corning or glass works best).

Add sour cream, salt, dill weed and 1/2 cup cheese to saut?ed onions. Spread over batter; sprinkle with remaining cheese. Bake for 25 to 30 minutes.