RIBBON NUT BREAD
With lemon, walnuts and a center of sweetened cream cheese, this lovely loaf is a tempting holiday treat. I like making an extra one to wrap up and give as a gift to a friend or neighbor.-Linda Evancoe-Coble, Leola, Pennsylvania
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- For filling, in a small bowl, beat cream cheese and sugar. Beat in egg; set aside., Preheat oven to 350°. In a large bowl, combine the flour, sugars, baking soda and salt. Whisk the eggs, milk, oil and lemon zest; stir into dry ingredients just until moistened. Fold in walnuts., Spoon 1 cup batter into a greased 9x5-in. loaf pan. Spread filling evenly over batter. Top with remaining batter, carefully spreading to cover., Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 283 calories, Fat 18g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 213mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.
NANA'S NUT BREAD
This recipe was my grandmother's. The breads are baked in coffee cans!
Provided by MaryCatherine Bailey
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 20
Number Of Ingredients 9
Steps:
- Cream shortening with sugar. Mix in eggs. Dissolve soda in milk, and add to the creamed mixture. Stir in flour, cream of tartar, and salt. Stir in nuts.
- Pour batter into a 3 pound coffee can, or several 1 pound soup cans; fill containers 1/2 to 3/4 full.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center of loaf comes out clean.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 36.2 g, Cholesterol 20.6 mg, Fat 6.3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 80.7 mg, Sugar 16.4 g
LAURI'S YUMMY NUT BREAD
This recipe for nut bread has been handed down from my grandmother and is sooo delicious. It's easy to make and everyone who tries it always asked for the recipe. For best results, mix with a wooden spoon, not with an electric mixer. It will overmix and become tough.
Provided by Lauri J
Categories Bread Quick Bread Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pas.
- In a large bowl, stir together the sugar, eggs, vegetable oil and vanilla until smooth using a wooden spoon. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture alternately with the buttermilk just until mixed. Stir in the walnuts. Divide the batter evenly between the two pans.
- Bake for 55 minutes in the preheated oven, until a toothpick inserted into the crown comes out clean. Allow the bread to cool for about 10 minutes before removing from the pans, and wrap in aluminum foil.
Nutrition Facts : Calories 198 calories, Carbohydrate 34.4 g, Cholesterol 16.3 mg, Fat 5.2 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 229.6 mg, Sugar 17.9 g
FAVORITE NUT BREAD
This loaf has a superb flavor.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat cheese, 1/3 cup sugar, and 1 egg together well. Set aside.
- Beat remaining 2 eggs in mixing bowl until frothy. Mix in oil, milk, and lemon rind.
- In another bowl measure in flour, 1/3 cup sugar, brown sugar, soda, salt, walnuts. Stir to mix well. Pour all at once into mixing bowl. Stir with milk batter until moistened. Spoon 1/2 batter into greased 9x5x3 inch loaf pan. Spoon on cheese mixture. Cover with remaining batter by dropping small spoonfuls here and there.
- Bake at 350 degrees F (175 degrees C) for 1 hour until it tests done. Cool 15 minutes in pan before turning out very carefully to rack.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 37.4 g, Cholesterol 68.1 mg, Fat 23.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 6.5 g, Sodium 378.7 mg, Sugar 18 g
RIBBON NUT BREAD
I have not tried this recipe, but looking at the ingredients, I know it has to be good. If I see a recipe that looks good, but I have not tried it, I will post it, but let you know that I have not made it. This would be a good holiday gift if you like to give homemade goodies to friends and neighbors. It is from a Kraft cook booklet.
Provided by Bobtail
Categories Quick Breads
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Mix cream cheese, sugar and egg, mixing until well blended.
- Combine the dry ingredients in a large mixing bowl.
- Combine the oil, milk, eggs and lemon peel in a small bowl.
- Add the oil mixture to the dry ingredients, mixing until just moistened.
- Fold in the nuts.
- Pour 1 cup of the batter into a greased 9 x 5 loaf pan.
- On top of the batter, add the cream cheese mixture.
- Cover this with the remaining batter.
- Bake at 350 degrees for 1 hour.
- Cool for 10 minutes and remove from pan.
Nutrition Facts : Calories 4699.3, Fat 280.4, SaturatedFat 81.2, Cholesterol 901.1, Sodium 4312.6, Carbohydrate 476.6, Fiber 19.3, Sugar 245.7, Protein 89.5
BASIC NUT BREAD WITH FRUIT OPTIONS
Make and share this Basic Nut Bread With Fruit Options recipe from Food.com.
Provided by papergoddess
Categories Quick Breads
Time 1h20m
Yield 1-2 loafs
Number Of Ingredients 8
Steps:
- OPTIONAL ADDITIONS:
- Apricot Nut Bread; Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel, 3/4 cup orange juice, and 1 cup finely chopped dried apricots.
- Banana Nut Bread; Decrease milk to 3/4 cup; add 1 cup mashed ripe bananas (2-3 medium).
- Date Nut Bread; Add 1 cup chopped dates.
- Orange Nut Bread; Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel and 3/4 cup orange juice.
- Prune Nut Bread; Decrease milk to 1/2 cup; add 3/4 cup prune juice and 1 cup drained chopped prunes.
- Heat oven to 350°F Grease and flour a 9x5x3-inch loaf pan, or two 8 1/2 x 4 1/2x2 1/2 inch loaf pans.
- Measure all ingredients into large mixing bowl.
- Beat on medium speed 30 seconds, or mix with a whisk until well blended.
- Pour into pans; bake 55 to 65 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 3358.2, Fat 130, SaturatedFat 24, Cholesterol 228.7, Sodium 4742.3, Carbohydrate 491.6, Fiber 20.8, Sugar 207, Protein 72.3
RHUBARB NUT BREAD
My kind neighbor Shirley left me some rhubarb and this recipe, nice thought! I made the loaf and it is very good. She said she got the recipe many years ago from some gourmet magazine. It has a nice texture
Provided by Bergy
Categories Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Heat oven to 325F, lightly butter and flour two 8"x4"x3" loaf pans Combine the brown sugar, veggie oil and the egg.
- combine the buttermilk (sour milk), baking soda, salt& vanilla.
- Add the milk mixture to the sugar mixture alternately with the flour, beating well after each addition Fold in the rhubarb& the nuts.
- Turn batter into the two loaf pans.
- Sprinkle with the melted butter and sugar.
- Bake for 45 minutes or until done.
- Turn out on a wire rack to cool.
Nutrition Facts : Calories 2319.4, Fat 103.6, SaturatedFat 16.5, Cholesterol 113.2, Sodium 2060.3, Carbohydrate 328.6, Fiber 8.5, Sugar 202.1, Protein 26.9
RAISIN NUT BREAD
This easy to make bread is packed with raisins and walnuts. It's a great in the morning, with tea or for dessert.
Provided by sal
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
- Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 39.3 g, Cholesterol 23.1 mg, Fat 11.8 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 164.8 mg, Sugar 13.6 g
BANANA AND NUT BREAD
This banana nut bread smells heavenly in the oven and comes out moist and chock-full of flavor and crunchy nuts.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 239 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 209mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
BLUE RIBBON ZUCCHINI NUT BREAD
This is the best Zucchini Nut Bread I have ever had and the only one I will make. It's from "Country Fair Cookbook" All recipes in this book are Blue Ribbon winners from fairs around America prior to it's publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I've also made it with half carrot and half zucchini. And other times I've used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it's more like a cake then a bread since it's so moist.
Provided by YnkyGrlDwndr
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Sift together plain flour, cinnamon, baking soda, salt and baking powder.
- Beat eggs well.
- Gradually add sugar and oil, beat together well.
- Add vanilla and dry ingredients from above blend well.
- Stir in the zucchini.
- Combine walnuts and 1 tsp of flour, stir this into the batter.
- Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
- Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
- Cool in tins on racks for 10 minutes before removing from tins, cool on racks.
NUT BREAD (ORIGINAL BETTY CROCKER)
From Betty Crocker's Cookbook, New and Revised Edition - the antique one. Old family favorite, copied here in case my book falls apart completely!
Provided by MyHeartRejoices
Categories Quick Breads
Time 1h15m
Yield 1 9-inch loaf, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°.
- Grease bottom only of loaf pan, 9x5x3 inches, or 2 loaf pans, 8½x4½x2 ½ inches.
- Mix all ingredients; beat 30 seconds.
- Pour into pan(s).
- Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8-inch loaves 55-60 minutes; cool slightly.
- Loosen sides of loaf from pan; remove from pan.
- Cool completely before slicing.
- To store, wrap and refrigerate no longer than 1 week.
- *If using self-rising flour, omit baking powder and salt.
- Apricot Nut Bread: Mix 1 cup finely cut-up dried apricots.
- Banana Nut Bread: Decrease milk to 1/3 cup and omit orange peel. Mix in 1 ¼ cup mashed bananas (1 to 3 medium). Bake 9-inch loaf 65 to 70 minutes.
- Cranberry-Cheese Nut Bread: Decrease nuts to 1/2 cup. Stir in 1 1/2 cups Cheddar cheese (about 6 ounces) and 1 cup cranberries, cut into halves. Bake 9-inch loaf 65 to 70 minutes.
- Date Nut Bread: Omit milk. Mix 1 1/2 cups boiling water and 1 1/2 cups cut-up dates; cool. Stir into the batter.
- Whole Wheat Raisin Bread: Substitute 2 3/4 cups whole wheat flour for the all-purpose flour and honey for the brown sugar. Mix in 1 cup raisins.
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