Lynn's Kitchen Adventures » Quick Breads

Easy Homemade Cheese Bread

Lynn — Fri, 23 Oct 2009 01:36:26 +0000

Bread is one of my favorite things to make, so I am always looking for new bread recipes. Homemade bread tastes so much better than store bought bread. Not only does it taste better, but it is usually cheaper to make my own bread.

When I saw this recipe in a cookbook my sister gave me a few years ago, I knew I wanted to try it. The fact that it is a quick biscuit type bread appealed to me. I like the fact that it was a no knead easy bread to make. This goes really well with a bowl of soup or chili, but I also serve it with meatloaf or roast. The leftovers are really good toasted and buttered.

If you have never baked homemade bread this is a good place to start. Give it a try you will love it.

Cheddar Cheese Bread

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

¼ teaspoon cayenne pepper

1/8 teaspoon black pepper

4 ounces of cheddar cheese, cut into ½ inch cubes

1 ¼ cups milk

¾ cup sour cream

3 tablespoon butter melted

1 egg, lightly beaten

Heat oven to 350. Generously grease a 9×5 loaf pan with oil. In a bowl whisk together flour, baking powder, salt, cayenne pepper, and black pepper. Carefully stir in cheese cubes until cheese is well coated. In a separate bowl whisk together the remaining ingredients. Fold the milk mixture into the flour/cheese mixture. Stir just until combined, do not over stir. The mixture will be thick. Pour/spread into greased loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Let cool one hour before slicing and serving.

This recipe adapted from America’s Test Kitchen Family Cookbook.

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Zucchini Bread

Lynn — Fri, 19 Jun 2009 01:45:15 +0000

I currently have a lot of zucchini in my garden. I am picking more than we can eat. Zucchini is one of those things that is cheap to plant and you always get more than you need. It is a very frugal thing to grow in your garden.

Zucchini is nice right now, but in another few weeks my family will be begging me to stop serving zucchini. So, I have to be creative when serving it.

Zucchini bread though is a favorite in our house. I like to make up large batches of the bread and freeze it for use later.

I have tried several zucchini bread recipes over the years. I tried this one several years ago and it was so good that I have not tried another one since. It is my favorite zucchini bread recipe.

There are several things that are different about it that make it so good. First it has yogurt in it. I have found that my favorite quick breads contain either yogurt or sour cream. They just help give it a really good texture.

The other trick that makes this recipe really good is that you drain the zucchini. Zucchini is really moist. If you are not careful the amount of liquid in zucchini will ruin a recipe. So don’t skip the draining step.

One more thing that I do is grate this on the smallest size on my grater. I find that my kids like it better when the zucchini is hardly noticeable.

Zucchini Bread

2 small zucchini or 1 med to large = about 1 lb
1 ½ cups sugar
6 tablespoon butter, melted
2 eggs
¼ cup plain yogurt (I have used vanilla and it works fine)
1 tablespoon lemon juice
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt

Grease a 9×5 inch loaf pan. Shred zucchini and squeeze liquid out of zucchini, by squeezing it in a towel or several paper towels. Squeeze well to release most of the liquid.
Whisk together sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl. Stir in flour, baking soda, baking powder, cinnamon, and salt. Carefully stir in zucchini.
Place in batter in loaf pan and bake at 375 degrees for 50-55 minutes.

Adapted from Cook’s Illustrated

For more frugal ideas see Frugal Fridays and Grocery Cart Challenge.

Irish Soda Bread

Lynn — Fri, 20 Mar 2009 01:43:00 +0000

Making bread and bread products at home is one of the easiest ways to save money on your grocery bill. But many people are intimidated by recipes that contain yeast and require a lot of kneading.

This recipe today though is very simple. It has no yeast and no kneading. It is a form of a quick bread and similar to a biscuit. It is called Irish Soda Bread, but this really is not a traditional Irish Soda Bread. From what I know about soda bread, which is not much, this is more moist and a little sweeter than a traditional soda bread would be. However, this is still really good. We really enjoy it.

This is a quick, easy, and frugal bread to use as a side dish to almost any meal.

Irish Soda Bread

3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Preheat oven to 325 degrees F Grease a 9×5 inch loaf pan. ( grease the pan well, my bread stuck because I did not grease it well enough)

Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 60-65 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

For more frugal recipes and ideas see Frugal Friday and Grocery Cart Challenge.

Adapted from Allrecipes.com.

Stephanie’s Banana Bread

Lynn — Tue, 27 Jan 2009 00:46:00 +0000

A friend of mine from Oregon told me about this new recipe for banana bread that her mom and her had been making. She said it was really good. I already have a banana bread recipe that I love, but I decided that her version sounded interesting. I got the recipe from her and gave it a try. I agree, it is really good. But it is not really a bread. This is more like a dessert. Don’t get me wrong, it was really, really good, but I would not eat this for breakfast.

My family loved this, even my daughter who does not really like bananas or banana recipes liked it. She said that it was really good and to please make it again. What makes this more like a dessert is the topping. It gives it a really nice glaze. In fact I think you could use this glaze on any banana bread to make it tastier and more dessert like.

I think the trick is to let the glaze soak in well. You need to let it cool most of the way in the pan. I did this and the glaze soaked into the bread, but I was still able to remove it easily from the pan.

I did make this a little healthier by adding half whole wheat pastry flour. That at least made me feel like I made something healthy.

Stephanie’s Banana Bread

2 Eggs
4 Medium Ripe Bananas
1 Cup Butter
1 1/2 Cups Sugar
1 Teaspoon Vanilla extract
1/4 cup Buttermilk
2 Cups All-purpose Flour ( I used 1/2 whole wheat pastry flour)
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt

Topping

5 Tablespoon(s) Butter
8 Tablespoon(s) Brown Sugar
1/4 cup Milk
Chopped nuts optional

Preheat oven to 350

Cream 1 cup of the butter & sugar. Beat the eggs and add to the butter & sugar. Then add the bananas, vanilla, and buttermilk. In a small bowl mix together the flour, soda, and salt, then add it to the banana mixture. Pour into 2 greased & floured loaf pans. Bake for 45 minutes or until done.

For the topping, melt the 5 tablespoons of butter in a pan, add the brown sugar and milk. Once the topping is syrupy and slightly thickened remove from the heat, you can add nuts if you want to. Pour over the bread and place it under the broiler for a couple of minutes. The topping/glaze will start to lightly brown and become carmely. Let this mostly cool in the pans allowing the glaze to absorb into the bread. Remove from pans, slice and serve.

For more great recipes and ideas see Tammy’s Recipes, Tempt My Tummy Tuesday, and Tasty Tuesday.

Buttermilk Chocolate Bread

Lynn — Mon, 12 Jan 2009 19:39:00 +0000

This recipe is adapted from a recipe in a cookbook that I own. It is Pillsbury Best Muffins and Quick Breads. I really like this cookbook and I have found quite a few good recipes in it. Check to see if your library has this book, you will enjoy it.

My family really enjoys muffins and quick breads for breakfasts and snacks. This recipe is not exactly healthy considering that it has chocolate and chocolate chips in it, but it is so good.

I do think this is much healthier than a store bought muffin, bread, or cake mix would be. It is homemade so it does not contain all the preservatives and stuff that store bought items and mixes contain.

I hope you give this one a try.

Buttermilk Chocolate Bread

1/2 cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Preheat the oven to 350 degrees. Grease only the bottom of a 9×5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1 cup chocolate chips. Pour into the prepared pan.
Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

For more great recipes see Tempt My Tummy Tuesday.

Delicious Pumpkin Bread

Lynn — Fri, 21 Nov 2008 14:02:00 +0000

A couple of weeks ago I posted a recipe for one of my favorite pumpkin breads. It is my favorite for everyday. But today I am posting my favorite holiday pumpkin bread. This bread is really good but not very healthy. This bread is a treat. It is more dessert and cake like. I have been making this recipe for Thanksgiving and Christmas for years. I came from a 1998 Taste of Home magazine. We love this recipe.

Delicious Pumpkin Bread

5 eggs
1-1/4 cups vegetable oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 cups sugar
2 packages (3 ounces each) cook-and-serve vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

In a large mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 5 mini loaves (8 slices each). Editor’s Note: Bread may also be baked in two greased 8-in. x 4-in. x 2-in. loaf pans for 75-80 minutes

For more recipes and Thanksgiving ideas see Grocery Cart Challenge and Money Saving Mom.

For more Thanksgiving ideas see Money Saving Moms.

Pumpkin Bread

Lynn — Fri, 31 Oct 2008 12:19:00 +0000

This time of year I really enjoy baking with pumpkin. You can probably tell that by all the pumpkin recipes that I have been posting. Stay tuned for a pumpkin soup next week. This however, is one of my favorite pumpkin breads to make. It also makes a great holiday treat or food gift to give away.

I found this recipe on Allrecipes a few years ago. We really enjoy this recipe. We eat it for a dessert. It is not exactly a healthy recipe because it has a lot of sugar in it. I have tried cutting back the sugar and it is just not the same. I have made it healthier by using part whole wheat pastry flour. The original recipe calls for 3 1/2 cups regular all purpose flour.

Down East Maine Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
2 cups whole wheat pastry flour

1 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degrees. Grease and flour three 7×3 inch loaf pans. I use two stoneware loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

For more recipes see Grocery Cart Challenge’s Recipe Swap

Raw Apple Cake/Bread

Lynn — Tue, 23 Sep 2008 11:49:00 +0000

This recipe came from one of my husband’s patients. She brought several loaves into our office over the years. The first time I had a piece I knew I wanted to get the recipe. It reminds me of something that my grandmother would have made. It just a basic old fashioned type recipe. It is simple with simple ingredients and basic instructions. This patient passed away several years ago. She was the sweetest lady and I am so glad that I have the recipe to remember her by.

The recipe calls this a cake but it is more like a quick bread or dessert bread. I call it Raw Apple Bread. It is called raw apple because it has chunks of apples instead of applesauce. I hope you enjoy it.

Raw Apple Cake/Bread

I am writing the directions just like I received them. This is how I make it and it turns out great.

4 cups flour

3 cups sugar

1 cup shortening

4 eggs, beaten

1 flat can crushed pineapple (undrained)

1 cup chopped pecans

1 tsp salt

1 tsp soda

1 tsp cloves

1 tsp nutmeg ( I leave this out because my husband does not like nutmeg)

1 tsp cinnamon

3 to 4 cups chopped apples ( I use 4 cups)

Mix in order given in a large bowl until well combined. Pour into two large loaf pans or three medium sized ones. Bake at 350 degrees for 1 hour and 15 minutes or until done. Check at 1 hour. Let cool about five minutes in pan and then remove from pan. Let cool before slicing. (If you slice when warm it tends to fall apart.)

I used 1 cup of whole wheat when I made it last week and it turned out really well.

For more great recipes and tips see Tempt My Tummy Tuesday and Tammy’s Recipes.

Applesauce Bread

Lynn — Thu, 12 Jun 2008 13:14:00 +0000

In my quest to cook a little healthier I am trying to find desserts that are at least a little better for us. I found a recipe on allrecipes that I liked for applesauce bread but I changed it up a little for our tastes. I used part whole wheat flour and next time I think I am going to use 1/2 whole wheat and 1/2 regular white flour. The original recipe calls for all regular white flour. This would also be good with nuts but since my kids don’t really like nuts I did not put any in.

Applesauce Bread

1 1/4 cups applesauce
1 cup white sugar
1/2 cup vegetable oil
2 eggs
3 tablespoons milk
1 1/2 cups all-purpose flour

1/2 cup whole wheat flour pastry flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, and salt; stir until smooth. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Martha Stewart’s Banana Bread

Lynn — Sun, 18 May 2008 00:10:00 +0000

This is my favorite banana bread recipe. I make it more often then any other banana bread I have tried.

It came out of Martha Stewart’s Entertaining Cookbook which I think was her first book. Martha Stewart likes to make her recipes just a little different then the average one. This one is no exception. She takes a basic banana bread and makes it special by adding sour cream to it. Yes, that adds calories, fat, and costs more to make. But it also makes it so much better.

My kids get confused with banana bread. They can never figure out what it is. One time I will serve it for breakfast, then another time I will serve it with a meal, and yet another time I will serve it for dessert. Breakfast, side dish, or dessert whatever you choose I hope you enjoy it.

Martha Stewart’s Banana Bread

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup mashed bananas

1/2 cup sour cream

1 teaspoon vanilla

1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Cream butter, sugar, and eggs. Combine the dry ingredients and add to the butter mixture. Blend well. Add the bananas, sour cream, and vanilla. Stir well. Stir in the nuts if using. Pour into a well greased loaf pan. Bake for 55-60 minutes. Let cool 5 minutes then turn onto a rack to cool. Slice and enjoy!