Recipes for Quick Breads

[sister herb]

Blueberry Maple Cornbread

Ingredients:
Cornbread:
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal (stone-ground cornmeal recommended)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup (1/2 stick/2oz/56g) unsalted butter, melted
1/4 cup real maple syrup or maple-flavored syrup
1 egg, slightly beaten
1 cup fresh or frozen blueberries

Maple Butter: (optional)
1/4 cup (1/2 stick/2oz/56g) butter, very soft
1 tablespoon real maple syrup or maple-flavored syrup

Instructions:
Preheat oven to 375°F/190°C. Line a 8 or 9-inch square baking pan with parchment paper and spray paper with nonstick cooking spray, or if you don't have parchment paper, generously grease pan with butter or shortening. Set aside.

In a large mixing bowl combine flour, cornmeal, sugar, baking powder and salt. Add milk, 1/4 cup melted butter, 1/4 cup maple syrup and slightly beaten egg; stir just until flour mixture is moistened. With a rubber spatula or wooden spoon gently fold in blueberries.

Pour batter into prepared baking pan. Bake for 25 to 35 minutes or until lightly browned. Let cornbread cool in pan on wire rack for 15 minutes, then cut into squares and serve warm or at room temperature. Cornbread can be stored covered in an airtight container or wrapped in plastic wrap for 2-3 days.

Maple Butter: (optional)
Meanwhile, combine 1/4 cup butter and 1 tablespoon maple syrup in small bowl until creamy. If desired, serve warm cornbread with Maple Butter.

Makes 9-12 servings.

 

[sister herb]

Chocolate Chip Cake

Ingredients:
1 (8 oz.) package cream cheese, cut into small pieces
1 cup (2 sticks/8 oz./226g) unsalted butter, cut into small pieces
1 1/2 cups granulated sugar
5 eggs
2 tablespoons buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup semisweet chocolate chips
Confectioners' sugar, for dusting

Instructions:
Preheat oven to 350 degrees F/180 degrees C. Grease and flour a 9 x 5-inch loaf pan.

Place the cream cheese, butter, and sugar in a food processor and process until smooth. It may be necessary to do this in 3 or 4 batches.

When smooth, beat in the eggs, buttermilk, and vanilla. Sift together the flour and baking powder and fold in, along with the chocolate chips.

Spoon into prepared pan and bake in preheated oven for 1 hour, or until a skewer inserted in the center comes out clean. Let cool for 5-10 minutes before turning out onto a wire rack to cool completely.

Serve dusted with confectioners' sugar.

Makes 10 servings.

 

[sister herb]

Cinnamon Apple Quick Bread

Ingredients:
1/2 cup (1 stick/4 oz./113g) butter (unsalted butter, preferably), softened at room temperature
1 cup brown sugar, firmly packed
2 large eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons buttermilk
1 cup grated apples (apples can also be cut into small chunks, if desired)
1 cup chopped nuts, such as pecans or walnuts, (optional)

Instructions:
Preheat oven to 350 degrees F/180 degrees C. Grease and lightly flour (bottom only) of a 9 x 5 x 3 inch loaf pan. Set prepared pan aside.

In a large mixing bowl with an electric mixer, cream together the butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Combine the flour, baking soda, ground cinnamon and salt; add to creamed mixture alternately with the buttermilk. Stir in apples and chopped nuts (if using).

Pour batter into prepared loaf pan. Bake in preheated oven for 60-65 minutes or until a toothpick inserted near the center of loaf comes out clean. Cool loaf in pan for 10 minutes, loosen sides of loaf from pan with knife, then remove loaf from pan to wire rack to cool completely.

Makes 1 loaf, 12-16 servings.

 

[sister herb]

Marbled Chocolate Banana Bread

Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup (1/2 stick/2 oz/56g) butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
2 eggs
1/3 cup plain yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Instructions:
Preheat oven to 350°F/180°C.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, eggs, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake in preheated oven for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Makes 1 loaf, 16 slices

 

[sister herb]

Date Nut Bread

Ingredients:
3/4 cup granulated sugar
1/2 cup (1 stick/4 oz/113g) butter, softened
1/2 cup sour cream
1/4 cup orange juice
1 tablespoon freshly grated orange peel
2 eggs
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped dates
1/2 cup chopped pecans or walnuts

Serving with:
Butter
Cream cheese

Instructions:
Preheat oven to 350 degrees F/180 degrees C. Grease bottom only of a 9 x 5-inch loaf pan. Set aside.

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, orange juice, orange peel and eggs; continue beating until well mixed. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Gently stir in dates and chopped nuts by hand.

Pour batter into prepared pan. Bake in preheated oven for 45 to 55 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely. .

Tip:
For easier slicing, wrap bread tightly in foil or plastic food wrap and store overnight.

Makes 1 (9 x 5-inch) loaf