WALNUT QUICK BREAD
The perfect size for one or two people when baked in two mini loaf pans. Eat one now and store one for later. Freezes very well. Tastes best when tightly wrapped and allowed to set overnight. I like to use walnut or coconut oil, but any neutral/mild tasting oil will do fine. There are variations listed below.
Provided by Kathy228
Categories Quick Breads
Time 46m
Yield 2 mini loaf pans, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F - Spray two mini loaf pans or one 8x4 loaf pan.
- Combine dry ingredients (except optional 1/4 cup nuts) in a med size bowl; set aside.
- Crack the egg into a measuring cup and stir to break yolk.
- Add milk up to the 3/4 cup mark; then add vanilla and oil.
- Make a well in the flour mixture and pour wet ingredients into the dry ingredients.
- Mix until combined. Don't over mix. If batter is very stiff add an additional tbsp milk.
- Transfer batter to prepared pan(s).
- Sprinkle on optional 1/4 cup chopped nuts and lightly press down so they adhere.
- Bake for 38 minutes or until tested done.
- Cool on a rack for 1/2 hour. While still warm, wrap well and let set overnight for best texture. Can be frozen.
- Variations: Pecans/rum extract; Coconut/vanilla or coconut extract; Almonds/almond extract.
Nutrition Facts : Calories 408.5, Fat 22.6, SaturatedFat 3.1, Cholesterol 39.5, Sodium 506, Carbohydrate 46.2, Fiber 2.2, Sugar 25.9, Protein 7.9
FAVORITE BANANA BLUEBERRY QUICK BREAD
This is so good and reminds me of a real moist kind of a sweet quick bread. Everybody asks for the recipe: this bread is moist, and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup.
Provided by MARBALET
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, toss blueberries in 2 tablespoons flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, baking soda, and salt.
- In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.
- Bake in preheated oven until a wooden toothpick comes out clean when inserted in the center of the loaf, 50 to 55 minutes. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 37.7 g, Cholesterol 31 mg, Fat 13.1 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 2.8 g, Sodium 165.8 mg, Sugar 19.9 g
WALNUT BLACKBERRY BREAD
Make and share this Walnut Blackberry Bread recipe from Food.com.
Provided by Debbwl
Categories Quick Breads
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F and spray a 9 x 5 x 3 inch loaf pan with nonstick cooking spray.
- Whisk together sugar, milk, oil, vanilla, yogurt, egg and lemon zest in a large bowl. Stir together dry ingredients an 3/4 cup walnuts and add to bowl, stirring just until dry ingredients are incorporarted (do not over mix). Carefully fold in blackberries and spead into prepared pan; sprinkle with remaining walnuts.
- Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
- (Note Refrigerate after 2 days).
Nutrition Facts : Calories 567.9, Fat 25.7, SaturatedFat 3, Cholesterol 28.4, Sodium 230.1, Carbohydrate 77, Fiber 3.4, Sugar 36.9, Protein 10.1
BLUEBERRY QUICK BREAD
Most prepackaged quick bread mixes contain very little fruit. But this recipe calls for lots of juicy berries, so it's guaranteed to be moist and delicious.
Provided by Taste of Home
Time 35m
Yield 2 loaves.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. In a small bowl, beat eggs, milk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Pour into two 9x5-in. loaf pans. Bake at 350° for 65-75 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
BLUEBERRY LEMON WALNUT BREAD
The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost.
Provided by California Walnuts
Categories Quick Bread
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
- In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
- In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
- Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
- Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
- To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
- Brush glaze over bread while still warm.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 40.2 g, Cholesterol 36.7 mg, Fat 12 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 2.4 g, Sodium 211 mg, Sugar 22.2 g
More about "walnut blackberry quick bread recipes"
WALNUT BLACKBERRY QUICK BREAD - FOODSERVICE DIRECTOR
From foodservicedirector.com
Estimated Reading Time 1 min
- 1. Preheat oven to 350 F and spray 9 x 5 x 3-in. loaf pan with nonstick cooking spray. 2. In mixing bowl, whisk together sugar, milk, oil, yogurt, vanilla, egg and lemon zest. In another bowl, combine flour, baking powder, baking soda and ¾ cup walnuts. Add dry ingredients to wet ingredients, stirring just until moistened. Carefully fold in blackberries. 3. Spread batter in prepared pan; sprinkle with remaining walnuts. Bake 1 hour and 20 minutes or until a toothpick inserted into center comes out clean. 4. Cool bread in pan on wire rack. When cool, turn out from pan and cut into slices. Photograph courtesy of California Walnuts
- 1. For candied pecans, combine pecan halves and corn syrup in small saucepan over low heat. Simmer 10 to 15 minutes. 2. Prepare sheet pan with parchment paper sprayed with cooking spray. Preheat oven to 250 F. Drain pecans and transfer to prepared pan, spreading so that pecans are in single layer and not touching. Bake until hard, like glass, approximately 15 to 20 minutes. Transfer pecans to a cooling rack until completely cooled and not sticky. Store in airtight container until ready to serve. 3. For cherry jam, combine dried cherries, water, brown sugar and pinch kosher salt in small saucepan over medium heat. Cook until reduced by half, approximately 30 minutes. 4. Transfer jam to a food processor and pulse until slightly chunky. Transfer to a container to cool completely. Store refrigerated until ready to use. 5. Brush pretzel roll slices with olive oil and season with salt and pepper. Bake at 350F until golden brown, 2 to 3 minutes. 6. Arrange cheeses on board or platter. Arrange
- Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ to ½ inch of watermelon flesh. Cut the rind into 1-inch cubes. In medium saucepan over medium-high heat, bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil. Hold the boil for 60 seconds than carefully add the watermelon. Return to a boil and turn off the heat. Move the pickled rind to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Loosely place the lid on the jar and leave at room temperature until cool. Once cool, tighten the lid and refrigerate. Store pickles in refrigerator and consume within a month. Photo courtesy of National Watermelon Promotion Board
- 1. Trim skin off prosciutto and remove any sinew or tendons. Cut into ½-inch cubes. 2. In food processor, combine Calabrian chiles, tomato paste and garlic; process until no large chile or garlic pieces remain. Add black pepper, paprika, onion powder and oregano; stir to incorporate. 3. In bowl, toss prosciutto cubes with chile-herb mixture; freeze on sheet tray until nearly frozen. 4. Set up meat grinder with 3/8- or ¼-in. die. Run prosciutto through grinder twice, rechilling between grinds if necessary. 5. Remove ground prosciutto to mixer fitted with paddle attachment. Add red wine vinegar and paddle just until incorporated. 6. Refrigerate until ready to use. To serve, spread on bread or crackers. Photo courtesy of Consorzio del Prosciutto di Parma
EASY BLACKBERRY BREAD RECIPE WITH FRESH BLACKBERRIES
From melaniecooks.com
BASIC WALNUT QUICK BREAD RECIPE - WOMAN'S DAY
From womansday.com
AN EASY BLUEBERRY QUICK BREAD RECIPE - NEW ENGLAND …
From newengland.com
BLACKBERRY-BROWN SUGAR QUICK BREAD | WILLIAMS SONOMA
From williams-sonoma.com
BLUEBERRY LEMON WALNUT BREAD - CALIFORNIA WALNUTS
From walnuts.org
WALNUT BLACKBERRY QUICK BREAD - RESTAURANT BUSINESS
From restaurantbusinessonline.com
Estimated Reading Time 1 min
- 1. Preheat oven to 350 F and spray 9 x 5 x 3-in. loaf pan with nonstick cooking spray. 2. In mixing bowl, whisk together sugar, milk, oil, yogurt, vanilla, egg and lemon zest. In another bowl, combine flour, baking powder, baking soda and ¾ cup walnuts. Add dry ingredients to wet ingredients, stirring just until moistened. Carefully fold in blackberries. 3. Spread batter in prepared pan; sprinkle with remaining walnuts. Bake 1 hour and 20 minutes or until a toothpick inserted into center comes out clean. 4. Cool bread in pan on wire rack. When cool, turn out from pan and cut into slices. Photograph courtesy of California Walnuts
- 1. For watermelon-raspberry puree, combine raspberries, watermelon, sugar, lime juice, ginger, cayenne and salt in blender container. Cover and blend until creamy. 2. Pour mixture into popsicle molds and insert wooden stick into center of each. Freeze overnight. 3. To serve portion into dessert plates or shallow rocks glasses. Photo courtesy of National Watermelon Promotion Board
- 1. For beer mustard, in medium bowl, combine the black and yellow mustard seeds with the vinegar and 1½ cups of dark beer. Cover and refrigerate overnight. 2. In medium saucepan, combine the remaining ½ cup dark beer with honey, dark brown sugar, salt, allspice and turmeric; over high heat, bring to a boil. Remove from heat, transfer to a blender and let cool. 3. Add ground mustard and the mustard seeds with their soaking liquid to the blender and puree. Transfer blended mustard to a glass jar. Cover and refrigerate overnight before serving. 4. For sauce, in large, wide heavy-bottom pot, add oil, onions, garlic and fennel. Caramelize over medium-high heat. Once vegetables are dark in color, add remaining sauce ingredients and simmer for 15 minutes. 5. Remove from heat; allow ingredients to cool a little. Puree and refrigerate until needed. Photograph courtesy of ASR Group
- 1. For fava puree, bring large pot of salted water to a boil. Shell fava beans; blanch in boiling water for approximately 30 seconds. Remove from water and submerge in ice bath for 2 minutes. Strain, then peel the outer casing of beans. 2. In food processor, combine peeled beans, lemon zest and juice and Parmesan cheese. Pulse, adding olive oil slowly until smooth yet grainy texture is achieved. Season with salt and pepper; set aside. 3. For squash blossoms, in large mixing bowl, combine ricotta cheese, pistachios, parsley, tarragon and chives. Season with salt and pepper. Place mixture in refrigerator to chill and firm. 4. Once cold, roll cheese into 12 quenelles. Slide quenelles deep inside squash blossoms. 5. To serve, prepare plates with fava puree and sprinkle with arugula leaves. Heat oil in large saute pan; flash fry blossoms for 20 seconds on each side. Plate 3 blossoms on each plate and drizzle with espelette or extra virgin olive oil. Photo courtesy of California Milk Advisor
WALNUT BLACKBERRY QUICK BREAD - CALIFORNIA WALNUTS
From walnuts.org
Estimated Reading Time 40 secsCalories 280 per servingTotal Time 1 hr 30 mins
WALNUT BLACKBERRY QUICK BREAD - CALIFORNIA WALNUTS | RECIPE
From pinterest.ca
BLUEBERRY BREAD | EASY, MOIST, AND HEALTHY RECIPE
From wellplated.com
WALNUT BLACKBERRY QUICK BREAD
From gated.restaurantbusinessonline.com
WALNUT BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
WALNUT BLACKBERRY QUICK BREAD RECIPE | QUICK BREAD RECIPES, QUICK …
From pinterest.co.uk
RHUBARB-WALNUT QUICK BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
BLACKBERRY-BROWN SUGAR QUICK BREAD - APPLE A DAY
From kelseysappleaday.com
WALNUT BLUEBERRY BREAD | MAGNOLIA DAYS
From magnoliadays.com
BLUEBERRY BREAD {AN EASY ONE-BOWL QUICK BREAD!} | PLATED CRAVINGS
From platedcravings.com
BLACKBERRY WALNUT BREAD : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
WALNUT QUICK BREAD | EMERILS.COM
From emerils.com
BLACKBERRY WALNUT STREUSEL QUICK BREAD - CALIFORNIA BOUNTIFUL
From californiabountiful.com
BLACKBERRY BREAD - MY FEARLESS KITCHEN
From myfearlesskitchen.com
THE BEST RASPBERRY BREAD - AVERIE COOKS
From averiecooks.com
WALNUT QUICK BREAD RECIPE
From findrecipeworld.com
DATE WALNUT QUICK BREAD RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BLACKBERRY LEMON BREAD - THE HEIRLOOM PANTRY
From theheirloompantry.co
OLD-FASHIONED BLACK WALNUT BREAD (NUT BREAD) RECIPE
From ahundredyearsago.com
WALNUT CRANBERRY BREAD RECIPE - ALL THINGS BREAD
From breadsandsweets.com
LEMON BLACKBERRY BREAD - RECIPE GIRL
From recipegirl.com
SWEET BLACKBERRY QUICK BREAD RECIPE | BREAKFAST IDEAS
From cookiesandcups.com
BLUEBERRY BREAD WITH WALNUTS OR PECANS RECIPE - THE SPRUCE EATS
From thespruceeats.com
DELICIOUS BLACKBERRY LEMON BREAD - SWEET TEA AND SPRINKLES
From sweetteaandsprinkles.com
WALNUT BLACKBERRY BREAD RECIPE - FOOD.COM | RECIPE | LEMON …
From pinterest.com
CRANBERRY WALNUT QUICK BREAD | YELLOWBLISSROAD.COM
From yellowblissroad.com
BLACKBERRY-BUTTERMILK QUICK BREAD - SOUTHERN LADY
From southernladymagazine.com
STRAWBERRY WALNUT QUICK BREAD WITH LEMON GLAZE
From spiceandsugarmama.com
BLACKBERRY BREAD - RECIPE - COOKS.COM
From cooks.com
CRANBERRY WALNUT QUICK BREAD RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
BLACKBERRY LEMON BREAD - UGLY DUCKLING BAKERY
From uglyducklingbakery.com
RECIPE FOR STRAWBERRY WALNUT QUICK BREAD WITH STRAWBERRY
From almanac.com
BLACKBERRY BANANA BREAD RECIPE | MIX AND MATCH MAMA
From mixandmatchmama.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love