Berry Banana Walnut Bread
submitted by Kirstin Stenberg
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
pinch of nutmeg
1 cup sugar
2 eggs (lightly beaten)
6-8 mashed fresh strawberries
1/2 cup vegetable oil (I will often substitute this for OJ)
2-3 mashed bananas
citrus zest (I usually zest a whole lime into it)
1/2-1 cup chopped walnuts (I put in a little more)
a handful of anything else you want to add (I like dried cranberries, and other fresh berries: its pretty much up to you)
1. Preheat oven to 350
2. Mix flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl.
3. Combine sugar, strawberries, oil/OJ, bananas, eggs, and citrus zest into a large bowl.
4. Beat at medium speed for a few minutes, scraping bowl occasionally
5. Add the flour mixture, stirring just until moistened, then fold in walnuts, dried fruit, fresh blueberries, etc.
6. Pour into 5×9 inch greased loaf pan
7. Bake for 1 hour, or until a wooden pick comes out clean (in my oven, its usually about 1 hour 15 minutes)
Eat warm plain, or covered in butter or honey!
*The beauty of this recipe is that it is meant to be a “throw in what you have” sort of bread. I always use the basic banana bread recipe, and then just add whatever I have hanging around in the pantry. Other ingredient favorites around here include chocolate chips, apple chunks, raspberries, orange, dried apricots, and raisins.
Submitted by LaurenG
3/4 cup coarsely grated Parmesan cheese
1 3/4 cups all purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
3/4 cup extra sharp cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups buttermilk
1 tablespoon canola oil
1 large egg
Adjust oven rack to middle position and heat to 350 degrees.
Lightly coat and 8 1/4 by 4 1/2 inch loaf pan with vegetable oil spray, then sprinkle 3 tablespoon of the Parmesan cheese evenly over the bottom of the pan.
Whisk the all-purpose flour, whole wheat flour, baking powder, salt, mustard, cayenne, and black pepper together in a large bowl.
Stir in the cheddar and 5 tablespoons more Parmesan, breaking up any clumps.
In a separate bowl, whisk the buttermilk, oil, and egg together until smooth.
Gently fold the buttermilk mixture into the flour mixture with a rubber spatula until just combined (do not over mix). The batter will be heavy and thick.
Scrape the batter into the prepared pan, and sprinkle with the remaining 1/4 cup Parmesan.
Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 45-50 minutes, rotating pan halfway through.
Let loaf cool in the pan for 10 minutes, the turn out onto wire rack and let cool for 1 hours before serving.
The BEST Pumpkin Bread Ever!
submitted by GlassyGirl
1 (15 ounce) cans pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 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 F.
Grease and flour three 7×3 inch loaf pans. (I use the disposable ones to give the loaves as gifts)
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.