Harvestloaf Recipes

HARVEST LOAF

Harvest Loaf image

I clipped this recipe out of the paper. It's a little different from the usual pumpkin bread; a nice combination of autumn spices and chocolate chips.

Provided by Denise in da Kitchen

Categories Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon clove
1/2 cup butter, softened
1 cup sugar
2 eggs
3/4 cup canned pumpkin
3/4 cup chocolate chips
3/4 cup chopped walnuts, divided

Steps:

Combine flour, baking soda, salt and spices and set aside.
In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
Stir in chocolate chips and 1/2 cup chopped walnuts.
Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
Cool in pan for about 10 minutes, then remove and cool completely on wire rack.

THE BEST MEATLOAF

The Best Meatloaf image

We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 large eggs, lightly beaten
1/3 cup milk
3 tablespoons Worcestershire sauce
Kosher salt
1/4 cup olive oil
1 large onion, chopped
2 cloves garlic, finely grated
1 tablespoon thyme leaves, chopped
Freshly ground pepper
1/2 cup ketchup
2 pounds 80/20 ground beef chuck
1/2 cup panko

Steps:

Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

HARVEST BREAD

Harvest Bread image

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

Ingredients

1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
1/4 cup fat-free cholesterol-free egg product or 1 egg
2 tablespoons canola or soybean oil
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded carrots (1 1/2 medium)
1 cup walnuts, chopped

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

PECAN HARVEST LOAF

Pecan Harvest Loaf image

Provided by Ann Warren

Yield Yield: 1 loaf

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups toasted pecans, coarsely ground
5 ounces butter
1/2 cup granulated sugar
1/2 cup dar brown sugar
4 eggs, separated
3 tablespoons milk
1 tablespoon plus 1 teaspoon strong brewed coffee
1/2 teaspoon pure vanilla extract
1 recipeLemon Glaze

Steps:

Grease an 8 x 4-inch loaf pan and preheat the oven to 350°F. Sift the flour with the baking powder and salt. Add the ground pecans and mix well. Cream the butter and sugars and add the egg yolks, milk, coffee, and vanilla. Beat the egg whites until stiff but not dry. Add the flour and pecans to the wet ingredients. When just combined, fold in the egg whites.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, until done. (Insert a straw or cake tester into the center of the loaf. If it comes out clean, it's done, or if loaf has a springy feel when you press on it.) Allow to cool slightly, then glaze with Lemon Glaze.

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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.
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