quick breads Archives - Cozy Country Living

Banana & Pumpkin Pecan Bread

Shannon — Sun, 15 Nov 2015 17:15:25 +0000

I love making quick breads! They are (obviously) quick, delicious and perfect for breakfast and snacks. It seems like I always have bananas on my kitchen counter too. I make my go to Banana Bread recipe quite often and my family loves it. Ever since I was little, Banana Bread has always made an appearance on our family’s Thanksgiving table. It’s a favorite for all of the children and this year, in addition that yummy recipe, I’m adding this delicious Pumpkin & Banana Pecan Bread!

Creamy pureed pumpkin is mixed with mashed ripe bananas, warm cinnamon, nutmeg, ginger and clove along with freshly chopped pecans for a tasty, moist bread that’s perfect with your cup of coffee in the morning!

For added flavor and crunch, this yummy bread is topped with cinnamon and sugar coated pecans for beautiful presentation too!

This simple quick bread is freezer friendly, so I get busy making it a week or so before Thanksgiving. If I can cross some items off my Thanksgiving to do list ahead of time, that helps me a lot and I find that I am able to enjoy the rest of my holiday kitchen prep work without rushing around.

The night before Thanksgiving, I just take this out of the freezer and it’s ready to slice in the morning. It makes a wonderful breakfast for the whole family while you spend some time together watching the Macy’s Thanksgiving Day Parade!

I have such wonderful memories from my childhood of waking up to my mother busy cooking away in the kitchen and the smell of a savory stuffed turkey baking away in the oven.

Now that I have a family of my own, I want them to experience the comforts of home on Thanksgiving morning and a simple, but special breakfast treat before the day begins.

This bread of course is great any time of the year, but if you love pumpkin for Thanksgiving, give this recipe a try! I think you’ll love it! It also makes a beautiful and thoughtful hostess gift wrapped in clear cellophane tied with twine and a sweet note! Enjoy!

Pumpkin & Banana Pecan Bread

Ingredients

For The Bread:
1 cup unsalted butter, softened
1 cup brown sugar
1 cup white sugar
3 eggs
2 egg whites
3 very ripe large bananas, mashed
1 (15 oz.) can pumpkin puree
2 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. ginger
1/8 tsp. cloves
3 3/4 cups all purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 cup buttermilk
1-1 1/2 cups finely chopped pecans
For The Topping: (optional)
1/2 cup roughly chopped pecans
2 Tbsp. melted butter
1 Tbsp. sugar
1/2 tsp. cinnamon

Instructions

Preheat your oven to 350 degrees.
In your Kitchen Aid mixer, cream the butter with the sugars until light and fluffy.
Add the eggs and egg whites, one at a time combining well after each addition.
In a separate bowl, mash the bananas and combine them with the pumpkin puree and the spices.
Mix well.
Add the banana/pumpkin mixture to the batter and combine.
Slowly add the dry ingredients alternating with the buttermilk until the bread batter is combined.
Add your finely chopped pecans and mix until incorporated.
Lightly grease 2 large (5" x 10") loaf pans and pour the batter evenly into the pans.
In a small bowl combine your topping ingredients and spoon evenly onto the tops of the loaves.
Bake for 1 hour and 15 minutes or until a toothpick inserted into the loaves comes out clean.
Remove from the oven and let cool in the pans for 10 minutes or so.
Remove from the pans and let the loaves finish cooling on a cooling rack.
Serve warm or room temperature.
Makes 2 large loaves.
*To freeze- let the loaves cool completely, wrap in plastic wrap and store in a freezer safe container or plastic bag.

https://www.cozycountryliving.com/banana-pumpkin-pecan-bread/

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Cranberry Banana Bread

Shannon — Sun, 30 Nov 2014 13:00:37 +0000

Tomorrow is the first day of December! Are you ready for the Holidays? Every year I try to really have a plan when it comes to shopping for gifts and planning menus. For the most part I do a good job and in the last few years I have really become aware that not everything is going to go as planned and that there may not be time for everything. December is a busy month, but you should do your best to enjoy it and to focus on spending time with your family and loved ones. Even the simplest things like waking up and enjoying a slice of this delicious & festive Cranberry Banana Bread is a great way to start a chilly Winter morning with your family this season!

I’ve used cranberries in quite a few recipes lately. Of course those bright red cranberries are beautiful added to our favorite foods this time of year, but the truth is that cranberries are also very, very good for you. Cranberries are known as a “Super Food”. They are a good source of Vitamin C, fiber, Vitamin E & are full of antioxidants. You can find fresh cranberries almost anywhere this time of year, so consider adding them to a few of your favorite meals to make them festive while reaping the health benefits they offer.

I make banana bread at least twice a month. We always have bananas and I have many extra loaves stocked up in my freezer. I love adding different things to banana bread and trying new recipes. This Cranberry Banana Bread is really one of my favorites though. Every slice of this moist banana bread is studded with those bright and beautiful berries! I pulsed the berries a few times in my food processor to cut them up a bit, sprinkled them with a little sugar and then mixed them into the delicious, banana and buttermilk batter. Because the Holidays are right around the corner, I got out my little ceramic, Christmas loaf pans and baked a few loaves in those too. How great would a few of these Holiday loaf pans be for a gift with a fresh, yummy bread already baked inside?!

Every bite of this flavorful bread is full of banana sweetness with a hint of tartness from the cranberries and it goes wonderfully with a hot cup of coffee, tea or hot chocolate this time of year! I do hope you give it a try!

Cranberry Banana Bread

Ingredients

1 cup unsalted butter, softened
3 eggs
2 egg whites
1 tsp. vanilla
1 cup brown sugar
1 cup white sugar
6 very ripe bananas, mashed
3 3/4 cups all purpose flour
1 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk
2 cups fresh cranberries, rinsed and roughly chopped
1 Tbsp. sugar

Instructions

Preheat the oven to 350 degrees.
Roughly chop the cranberries in your food processor, then place in a small mixing bowl and sprinkle with the 1 Tbsp. of sugar (you can add a little more if you like) and gently mix together.
Set aside.
Sift the flour, soda, powder and salt and set aside.
In your Kitchen Aid Mixer, beat the butter with the sugars until fluffy.
Add the eggs and egg whites one at a time and beat well after each addition.
Add the vanilla and mix.
Add the mashed bananas and mix until well combined.
Slowly add the dry ingredients, alternating with the buttermilk until combined well.
Don't forget to scrape down the bowl to make sure everything gets blended well.
Carefully fold in the chopped cranberries.
Evenly fill 2 large, greased loaf pans with the batter.
You can also use 3 medium loaf pans or 1 large and 3 small loaf pans, filling about 3/4 full.
Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the bread comes out clean. (Ovens vary)
Let cool for at least 30 minutes or completely on a wire rack before removing the bread from the loaf pan.
Serve with fresh butter.
*If freezing: Let cool completely and wrap well in plastic wrap and store in a plastic freezer bag.

https://www.cozycountryliving.com/cranberry-banana-bread/

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Pineapple Nut Bread

Shannon — Tue, 24 Jun 2014 13:39:43 +0000

Good Morning! I’m off to a slow start this week. The weather is iffy again and that makes it hard to plan any outdoor activities and schedule my day. We picked a lot of strawberries on Sunday morning so I spent yesterday afternoon making freezer jam. We were completely out of last year’s batch and my children just don’t like peanut butter and jelly sandwiches with anything but that yummy, homemade strawberry jam! It’s also the last week of school for my children, so I have been busy trying to get together some type of schedule for the summer. I don’t know about you, but if I don’t stick to some sort of plan, my house ends up being a little crazy.

With different activities going on, one thing always stays the same. A good cup of coffee in the morning! I don’t need to have anything with my coffee, but it’s always nice. Especially on the weekends:) A slice of this moist Pineapple Nut Bread is just perfect with that hot cup of coffee to start the day. This bread is not to sweet, not too heavy and the subtle pineapple flavor with a hint of cinnamon is absolutely delicious with crunchy walnuts.

Quick breads are one of my favorite things to make…and eat! They are so easy, and always go over well. My family likes this bread for breakfast or for a snack, and I love the convenience of making 2 loaves at once, and freezing one for later.

The ingredients for this Pineapple Nut Bread are probably already in your pantry too. Sometimes when the weather is gloomy or I know a storm is coming, I like to bake up a little something sweet so I can curl up, get cozy and enjoy it with a comforting cup of coffee or tea.

If you are looking for a new quick bread to try, keep this recipe handy. It just may become one of your new favorites!

Pineapple Nut Bread

Ingredients

1/2 cup unsalted butter, softened
1 1/2 cup brown sugar packed
4 eggs
4 1/4 cups all purpose flour
3 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1 (20 oz.) can crushed pineapple in pineapple juice
1- 1 1/2 cup chopped walnuts

Instructions

Preheat your oven to 350 degrees.
Spray (2) 9 x 5 x 3 loaf pans with nonstick cooking spray.
Set aside.
In your Kitchen Aid Mixer, mix together the butter and sugar.
Add the eggs, one at a time, beating well after each addition.
Sift the dry ingredients.
Alternate adding the dry ingredients with the crushed pineapple wit the juice and mixing.
When everything is incorporated well, add the chopped nuts and give it a good stir.
Pour the batter evenly into the 2 loaf pans and bake for 50-55 minutes or until the loaf is light golden brown on the edges and a tooth pick inserted into the loaf comes out clean.
Remove from the oven and let cool in the pans for 10- 15 minutes.
Carefully run a knife around the edges of the pan and remove the loaves from their pans, and place on a cooling rack to finish cooling.
This bread is delicious warm from the oven, but harder to slice.
It may be served warm or room temperature with butter.
*To freeze: Let the loaf cool completely and then store in a freezer friendly plastic container or bag.
Enjoy!

https://www.cozycountryliving.com/pineapple-nut-bread/

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Banana Strawberry Chocolate Chip Bread

Shannon — Fri, 09 May 2014 13:14:39 +0000

Banana Bread is one of my family’s favorite snacks. We eat it for breakfast a lot and it always makes an appearance on the table at family gatherings. Every once in a while I find myself with a counter full of ripe bananas. It’s not that we don’t eat them, but I swear sometimes they just seem to ripen overnight. I actually like my bananas when they are slightly green, so once they have black spots on them, into a bread they go. I like to make multiple loaves of banana bread at once and then freeze them so I have them conveniently available.

This week when I went to the grocery store, I stocked up on some delicious, juicy strawberries. They looked so good, I just couldn’t resist! Strawberries won’t be ready here for about another month, but these looked wonderful and I knew they wouldn’t go to waste. My children have been adding them to their yogurt and cereal or just eating them plain with some cheese and crackers for a snack. We had been so busy eating strawberries, that the bananas on the counter this week got pretty ripe. When I went to make a few loaves of banana bread yesterday, I decided to throw some of those sweet strawberries into the mix. Oh, and some chocolate too!

This moist Whole Wheat Banana Strawberry Chocolate Chip Bread is absolutely delicious! The ripe bananas mixed with fresh, chopped strawberries and dark chocolate chips made this a really special breakfast and snack. I love that fresh berry flavor in every bite and it went along perfectly with my coffee in the morning. This recipe makes 2 large loaves, so I saved one for Mother’s Day! It will be a nice addition to our brunch!

If you are looking for a simple, but different way to bake with bananas and strawberries give this recipe a try! It’s berry good!

Banana Strawberry Chocolate Chip Bread

Ingredients

1 cup unsalted butter, softened
3 eggs
2 egg whites
1 tsp. vanilla
1 cup brown sugar
1 cup white sugar
6 very ripe bananas, mashed
3 3/4 cups whole wheat flour
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1 cup half and half
1 1/2 cups chopped, fresh strawberries
1 cup dark chocolate chips

Instructions

Preheat the oven to 350 degrees.
Sift the flour, soda, powder and salt and set aside.
In your Kitchen Aid Mixer, beat the butter with the sugars until fluffy.
Add the eggs and egg whites one at a time and beat well after each addition.
Add the vanilla and mix.
Add the mashed bananas and mix until well combined.
Slowly add the dry ingredients, alternating with the half and half until combined well.
Don't forget to scrape down the bowl to make sure everything gets blended well.
Carefully mix in the dark chocolate chips and then strawberries.
Evenly fill 2 large, greased loaf pans with the batter.
Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Let cool for at least 30 minutes or completely on a wire rack before removing the bread from the loaf pan.
Serve with fresh butter.
*If freezing: Let cool completely and wrap well in plastic wrap and store in a plastic freezer bag.

https://www.cozycountryliving.com/banana-strawberry-chocolate-chip-bread/

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Fresh Orange Loaf

Shannon — Thu, 21 Nov 2013 14:37:41 +0000

My family has really been enjoying the delicious, fresh citrus fruits available in the produce section of our local grocery store lately. I’ve been eating them for a snack and packing oranges, mandarins and clementines in my children’s lunches everyday. They are such a great source of Vitamin C and can make you feel great on an overcast and gloomy day. Because I love oranges so much I decided to make this Fresh Orange Loaf. This quick bread has a wonderfully moist texture, subtle hints of fresh orange juice and flecks of orange zest throughout the loaf. It’s a perfect little treat to go along a cup of coffee or tea in the morning. This recipe is fairly simple and if you have little bakers at home, I am sure they would love to help out this time of year in the kitchen. If you have overnight guests this Holiday Season, this bread would be wonderful addition to your breakfast or brunch. Homemade breads are sweet and thoughtful gifts too. A freshly baked loaf (even made in those cute mini loaf pans) for teachers, clergy or your mail carrier, wrapped and labeled with a beautiful gift tag is sure to brighten up their day!

Fresh Orange Loaf

Ingredients

1/2 cup unsalted butter, softened
1 1/2 cups sugar
4 eggs
3 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
(12 oz.) can evaporated milk
zest from 2 oranges
1/4 cup and 1/3 cup of freshly squeezed orange juice, divided
1/3 cup sugar

Instructions

Preheat your oven to 350 degrees.
Sift your dry ingredients into a medium sized mixing bowl.
In your Kitchen Aid Mixer, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Slowly add your dry ingredients, while alternating with the evaporated milk and mix until just combined.
Add the orange zest and the 1/4 cup of orange juice and stir until incorporated.
Pour the batter into a lightly greased, large loaf pan (if using smaller pans, please decrease your baking time and keep a good eye on the loaves) and bake for 65 - 70 minutes or until the bread is light golden on top and a toothpick inserted into the loaf comes out clean.
While the loaf is baking, combine a 1/3 of freshly squeezed orange juice and 1/3 cup sugar in a small saucepan.
Turn the heat to medium, low and whisk together until the sugar is dissolved.
Remove the orange syrup from heat and let rest.
Remove the loaf from the oven and pour the orange syrup over the top of the loaf evenly.
Let cool in the loaf pan for 20- 25 minutes, go around the edges with a knife to loosen and carefully remove the loaf from the pan and place on a cooling rack to finish cooling.
Slice and serve with coffee or tea.
Makes 1 large loaf and serves 10-12.
* If freezing, cool completely and store in a freezer friendly bag or container. You can freeze the loaf as a whole, or slice and freeze the cut slices for convenience.
Enjoy!

https://www.cozycountryliving.com/fresh-orange-loaf/

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Cinnamon Raisin Oatmeal Bread

Shannon — Mon, 07 Oct 2013 13:56:15 +0000

This morning I woke up to rainy skies and cooler temperatures. We had an unusually warm weather this weekend in my neck of woods, so I held off on my baking plans. I welcomed the gray skies and fall like weather today and couldn’t wait to get something right in the oven to warm up the house. This Cinnamon Raisin Oatmeal Bread is a simple, delightful bread that can be served for breakfast, a Sunday brunch or even beautifully packaged and gifted. The cinnamon and raisin aroma that makes it’s way through the house as this bread bakes in the oven calls you to the kitchen for a warm, cozy breakfast. This bread has a light, delicate flavor, a texture similar to a scone and blends well with a hot cup of coffee or tea. We like to drizzle a little vanilla glaze on top of our bread, but you could just as easily slice this and eat it plain with a pat of butter. This bread is freezer friendly, so if you have some time, bake an extra loaf for later. What quick breads have you been busy baking this fall?

Cinnamon Raisin Oatmeal Bread

Ingredients

For the Bread:
1 cup all purpose flour
1 cup whole wheat flour
3/4 cup old fashioned oats
3/4 cup brown sugar
3 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 eggs
1/4 cup unsalted butter, melted and cooled
1 cup 2 % milk
1 tsp. vanilla
3/4 cup raisins
For the Vanilla Glaze:
1 cup confectioners sugar
2 Tbsp. milk
1 tsp. vanilla

Instructions

Preheat the oven to 350 degrees.
In your Kitchen Aid Mixer, combine the flours, oats, brown sugar, baking powder, salt, and cinnamon.
Add the eggs, milk, vanilla and butter and stir until combined.
Add the raisins and mix until incorporated.
Pour batter into a prepared large loaf pan and bake for 50-55 minutes or until a toothpick inserted into the bread comes out clean.
Let the bread cool for 10 minutes, then remove to a cooling rack.
Meanwhile, in a small sauce pan, on low heat combine the confectioners sugar, vanilla and milk and whisk until well combined, careful not to burn.
Drizzle the glaze on top of the cooled bread.
Let the glaze harden a bit and then slice and serve with hot coffee.
*To freeze, bake as usual, let cool completely, then store in a plastic freezer bag or freezer safe container and freeze.
To defrost, let sit out at room temperature overnight and glaze.
Makes 1 loaf.

https://www.cozycountryliving.com/cinnamon-raisin-oatmeal-bread/

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