Raspberry Bread

I also added blueberries!

INGREDIENTS:

2 cups plus 2 tablespoons all-purpose flour
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon baking soda
pinch salt, optional and to taste
1/4 cup unsalted butter, melted
1 large egg
3/4 cup buttermilk
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
10 to 12 ounces raspberries, about 2 cups (I used frozen but highly recommend fresh)
2 tablespoons all-purpose flour

DIRECTIONS:

1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.
3. In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don't scramble the egg.
4. To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.
5. Pour wet over dry and stir until just combined; don't overmix. Batter will be somewhat lumpy and don't try to stir the lumps smooth or bread will be tough; set aside.
6. In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).
7. Add the raspberries to the batter and fold very lightly to combine.
8. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
9. Baking time will range greatly based on if using fresh or frozen berries. I used frozen berries and baked for 1 hour 17 minutes, and tented the pan with foil (lay a sheet of foil over top of pan) at the 30-minute mark. If using fresh berries (highly recommended), I estimate baking time to be about 45 minutes; tent pan with foil about 30 minutes into baking to prevent top and sides from becoming overly browned. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve bread with Blueberry Butter, Strawberry Butter, Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Cinnamon Crumb Banana Bread

Pinterest

Ingredients

• 1 egg
• 1 cup sugar
• 1 stick unsalted butter, at room temperature
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 2 overripe bananas, mashed
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
Crumb Topping:
• 1/2 cup powdered sugar
• 1/2 cup all purpose flour
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon cinnamon
• pinch of salt

Directions

In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter.

Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 - 

Zucchini Bread

From Betty Crocker

Ingredients:

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 Gold Medal® all-purpose or whole wheat flour

2

teaspoons baking soda

1

teaspoon salt

1

teaspoon ground cinnamon

1/2

teaspoon ground cloves

1/2

teaspoon baking powder

1/2

cup coarsely chopped nuts

1/2

cup raisins, if desired

Steps:
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.

2. In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

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

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.

Cook's Comments:

We have made a bunch of different zucchini bread recipes, you really can't go wrong.  Instead of raisins or nuts though, we substitute with chocolate chips!  We also make zucchini muffins as an alternative.  During garden season we will make half a dozen loaves and freeze them to have throughout the fall.

Pumpkin Bread

Borrowed from Cathy Kelly

Ingredients:

1/2 cup melted shortening

1 cup Pumpkin

1/2 cup chopped dates

1/2 cup mini choc chips

2 eggs beaten

1/2 cup water

SIFT AND ADD TO THE ABOVE INGREDIENTS:

1 1/2 cups sugar

1 tsp soda

1/4 tsp baking powder

1/2 tsp nutmeg

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/4 tsp salt

1 3/4 cups flour

1. Pour into greased and floured loaf pans (or 2-3 mini pans)

2. Bake @ 350 degrees for 90 min or until toothpick in center comes out clean

3. Cool for 1 hour before removing from pans

Cook's Comments:

I put it into one loaf pan but it really rose above the pan so you could definitely put into two pans.