HARVEST BREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g
HARVEST GRAIN BLEND FOR BREAD
I was inspired by the Harvest Grain Blend that King Arthur Flour sells, but being in Canada, the cost of shipping is prohibitive enough to make me come up with my own version. Add 1/2 to 2/3 cup to your favourite bread for extra crunch, flavour, and nutrition! I suggest replacing 2 tbsp of each cup of flour with the mixture as a starting point. I've also added some barley flakes and 7 grain cereal to my mix. Store in a tightly sealed container. Another way to use the mix is to make a "soaker", which you do by pouring 1 cup of hot water over 2/3 cup of the mix, and allowing it to soak overnight. Then add this to your bread mix, ensuring to subtract out the 1 cup of water and 2/3 cup of flour from the recipe you're working with.
Provided by Katzen
Categories Breads
Time 5m
Yield 12 loaves, 144 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together. Store in tightly sealed container.
- To use, substitute mix flour, using 2 tbsp per 1 cup of flour. To use soaked (which will make it less crunchy, and more chewy), add 1 cup hot water to 2/3 cup of the mix, and allow to sit, covered overnight. Ensure when adding to your flour mix to subtract the water and mix from your recipe's water and flour.
QUICK BREAD MIX
Looking for a speedy breakfast or take-along treat for the office? "This mix is so convenient to have on hand to bake a batch of moist tropical muffins or a loaf of nutty banana bread," informs Doris Barb of El Dorado, Kansas.
Provided by Taste of Home
Time 40m
Yield 1 loaf (16 slices each).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the dry ingredients. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: about 7 batches of muffins and about 5 batches of bread (13 cups total)., To prepare muffins: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a bowl, combine 1-3/4 cups quick bread mix, sugar and orange zest. In a small bowl, combine the egg, pineapple and milk; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 muffins. , To prepare bread: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, beat cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Beat in banana. Stir in 2-1/4 cups quick bread mix and pecans just until moistened. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
Nutrition Facts : Calories 203 calories, Fat 8g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 253mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
GARDEN HARVEST QUICK BREAD
This 2008 Cooking Light Ultimate Reader Recipe Contest winner quickly became one of my baking main-stays. Often I'll double the batch and freeze the extra loaf. I've adapted Jennifer Dunklee's original recipe by adding whole wheat flour, nutmeg and cloves while decreasing cinnamon and maintaining apple skin. You can find the original thanks to internetnut; just search Food.com for "Garden Harvest Cake".
Provided by curvy
Categories Quick Breads
Time 1h5m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.
- Combine flours and next five ingredients (through salt) in a large bowl until dry ingredients are well blended.
- In a separate small bowl whisk together canola oil, buttermilk and eggs. (Kitchen tip: sour milk can substitute for buttermilk. Milk can be soured by adding a small dash of vinegar to a bit less than 1/4 milk. Let milk sour for a few minutes before mixing into wet ingredients.).
- Add wet mixture to dry mixture, stirring until moist. Fold in grated apple, zucchini and carrots and walnuts, mixing until evenly distributed throughout batter.
- Pour batter into greased loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool on wire rack.
SHORTCUT BREAD MIX
Versatile is the word for this terrific time-saving mix from Lois Fleming of Monroeville, Pennsylvania. It's the basis for a dough that can be baked into a tender loaf of lightly sweet bread or shaped into 18 delicious dinner rolls. It's also used to make the other two tasty recipes on this page.
Provided by Taste of Home
Time 55m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a large bowl, combine bread mix ingredients with a wire whisk. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 20 cups (enough to make about 5 basic loaves or Cinnamon Nut Loaves or 10 Homemade Pizza crusts). , To prepare a basic loaf: In a bowl, combine 1 cup bread mix and yeast. Add water, egg and butter; beat until smooth. Stir in 2-1/2 to 3 cups additional bread mix to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Shape into a loaf; place in a greased 9x5-in. loaf pan. Place a heat-proof bowl on work surface; fill half full with boiling water. Cover bowl with a baking sheet. , Place loaf pan on baking sheets; cover and let rise for 20 minutes. Bake at 350° for 30 minutes or until loaf sounds hollow when lightly tapped. Remove from pan and cool on a wire rack.
Nutrition Facts :
HARVEST QUICK BREAD MIX
Holidays are the best time for our family, time to share and love one another. During our Holidays we love to give gifts that are homemade and from the heart.. Since our mothers passing it has been hard, at first to do any holidays. But in her memory this year we will continue on the tradition and create homemade treats and crafts...
Provided by NIKKI SMITH @adorefood
Categories Sweet Breads
Number Of Ingredients 15
Steps:
- Layer ingredients in 1-quart food storage jar with tight-fitting lid in the order of the ingredients listed above.
- Seal jar. cover lid with fabric circle, if desired. attach gift tag and fabric to jar with raffia or ribbon.
- Making the Bread:
- Preheat oven to 350 F. Grease 9x5- inch nonstick loaf pan: set aside. Place contents of jar i large bowl; mix well.
- Whisk egg in another large bowl. Whisk in milk and butter. Add dry ingredients: stir just until moistened.
- Spoon batter into prepared pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove bread from pan t wire rack. Cool Completely.
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HARVEST SPICE BREAD - SALLY'S BAKING ADDICTION
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4.9/5 (88)Category Bread
- Whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, granulated sugar, brown sugar, pumpkin, shredded apple, shredded carrot, and milk together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* combined. Fold in the walnuts. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
- Cool completely in the pan set on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.
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- In a large bowl, stir together the apple, carrot, sugar, cottage cheese, raisins, oil and egg product.
- Stir in the flours, nuts, baking powder, cinnamon, and salt. Stir until the batter is just combined (the batter will be thick).
- Spoon the batter into the pan. Bake for 50 to 65 minutes or until a toothpick inserted in the center comes out clean (do not under bake).
30 BEST QUICK BREAD RECIPES - INSANELY GOOD
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- Peanut Butter Bread Recipe. As much as I love (and I mean LOVE) banana bread, I like to mix things up so I don’t get bored. And this peanut butter bread is just what I’ve been looking for!
- Jamaican Banana Bread. We’ve already established that banana bread is my biggest weakness, but banana bread and rum? I’m a goner! This quick bread recipe is moist, tender, tangy, sweet, and bursting with incredible flavor.
- Basic Scone Recipe (+ 7 Flavors!) Scones are often confused with biscuits, but there’s one easy way to tell them apart: the texture. Biscuits are known to be soft and tender, and they should flake apart when you crack one open.
- Monkey Bread Muffins. Monkey bread is usually made in a bundt pan and designed to be a tear-and-share style quick bread. However, these muffins are fantastic for individual portions (and, therefore, totally covid-approved!)
- Simple Irish Soda Bread. It won’t come as a shock to hear that soda bread is leavened with baking soda rather than yeast. But you might be surprised to hear that the only other ingredients you’ll need are flour, salt, and buttermilk.
- Marie Callender’s Cornbread Recipe. Cornbread, like scones, can sometimes come out dry and overly crumbly. In those cases, it’s usually down to the recipe or over-mixing/over-baking.
- Starbucks Lemon Loaf (Copycat Recipe) Say what you want about Starbucks, but they know a thing or two about baking. From their brownies and scones to this incredibly rich lemon loaf, I’ve never been disappointed.
- Libby’s Pumpkin Bread. I’ve been on a real pumpkin bread quick since September, and I don’t see an end in sight. After all, there’s nothing better than a thick slice of spiced, sweet, warm pumpkin bread to start (and end) your day!
- Cinnamon Streusel Pistachio Bread. Prepare to fall in love because I’m sure this pistachio bread will win you over. It might even take the top spot of your quick break baking list.
- Applesauce Muffins. Like pumpkin and banana, applesauce is often used as a way to ensure moist cakes and muffins. It’s also great for recipes that require reduced fat, as applesauce can easily replace butter and oil.
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