Calling all “bakers”!! Yummy seasonal breads everyone can make -- Seriously!

October 9, 2017

 

I’ve always described myself as a “cook” but not a “baker”. There’s something about exact measurements and temps that stress me out when I should be relaxed in the kitchen. Cooking allows me to add “a little bit of this” and “a little bit of that” without any risk of messing up a recipe (I mean who really follows a recipe when you cook anyway?!). But there is one thing I love to bake and that is seasonal breads. I have found them to be a little more forgiving when you’re just not one to be exact when adding in your ingredients.

 

Here are a few of my favorites from my kitchen to yours…enjoy!

 

 

Banana Bread

 

1 ¼ cups sugar

½ cup butter, softened

2 eggs

1 ½ cups mashed very ripe bananas (3 bananas)

½ cup buttermilk

1 teaspoon vanilla

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts, if desired

 

Step 1 – Heat the oven to 350°. Grease bottoms only of 2 (8x4”) loaf pans or 1 (9x5”) loaf pan.

 

Step 2 – In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt until moistened. Stir in nuts. Divide batter evenly between 8” pans or pour into 9” pan.

 

Step 3 – Bake 8” loaves about 1 hour, 9” loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.

 

Step 4 – Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

 

 

Zucchini Bread

 

3 cups shredded zucchini (2 to 3 medium)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon ground cloves

½ cup chopped nuts

 

Step 1 – Heat the oven to 350°. Grease bottoms only of 2 (8x4”) loaf pans or 1 (9x5”) loaf pan with shortening or cooking spray.

 

Step 2 – In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients. Divide batter evenly between 8” pans or pour into 9” pan

 

Step 3 – Bake 8” loaves 50 to 60 mins, 9” loaves 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 mins in pans on cooling rack.

 

Step 4 - Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

 

 

Cranberry Bread

 

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

½ cup milk

2 teaspoons grated orange peel

3 cups fresh or frozen (thawed and drained) cranberries

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

½ teaspoon baking powder

½ cup chopped nuts

 

Step 1 – Heat the oven to 350°. Grease bottoms only of 2 (8x4”) loaf pans or 1 (9x5”) loaf pan with shortening or cooking spray.

 

Step 2 – In large bowl, stir sugar, oil, vanilla, eggs, milk, orange peel until well mixed. Stir in remaining ingredients – adding cranberries and nuts last. Divide batter evenly between 8” pans or pour into 9” pan

 

Step 3 – Bake 8” loaves 50 to 60 mins, 9” loaves 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 mins in pans on cooling rack.

 

Step 4 - Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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