Breads Archives

Category: Breads

06
Jun
2022

Baked Banana Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries

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Whip up some Baked Banana Doughnuts, glazed, then topped with chocolate and toasted nuts! Easy to make, delicious, and ready in 25 minutes!

Good morning! Today I want to share a delicious recipe for baked banana doughnuts! Our family enjoyed them at our Easter brunch this past April, and they were a wonderful addition to our “feast”. Banana baked doughnuts have wonderful flavor, and look good, too!. I “prettied them up” a bit by adding chocolate drizzle and toasted nuts to each one, which gave them even better presentation and flavor! A family member was overheard saying they look like “REAL” doughnuts… ha ha!!

These breakfast treats (or snacks) are BAKED, and not FRIED, which makes them even easier to prepare! To make them, you will need to have a doughnut pan with a six doughnut well in it. I got mine years ago online, and it was fairly inexpensive. I’ve used mine many times over the years to make doughnuts, so it was a worthwhile purchase.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Batter For The Doughnuts

Before beginning, remember to preheat your oven to 325°F. It doesn’t take long at all to prepare the batter, so you will want that oven hot and ready to go, when you’re ready to bake the doughnuts. While the oven preheats, make the batter. Lightly spray or grease the doughnut pan, as well.

Whisk together all purpose flour, granulated sugar, cinnamon, baking powder and salt in a large bowl. Once you’ve combined these ingredients, make a “well” in the center of the mix, then set the bowl aside. In a separate bowl, combine mashed banana, buttermilk, a beaten egg, melted (cooled) butter and vanilla extract.

Pour the banana mixture into the well in the middle of the dry ingredients, and then stir until all ingredients are combined. Don’t overmix the batter… only stir until all ingredients have been incorporated into a thick batter.

Bake The Doughnuts

Evenly divide the doughnut batter into your lightly greased doughnut pan. I spoon the batter into each doughnut well, and it is not too messy at all. You will find that the batter will fill each well almost to the top.

Bake the doughnuts on the middle rack of the oven, at 325°F. for about 10-12 minutes. They will not be overly browned once done baking, but they should be set on top and cooked through. If you gently touch the top of the doughnut, it should spring back lightly.

Transfer the pan to a wire rack to cool slightly before removing the baked banana doughnuts from the pan. Once cooled slightly, place the doughnuts onto the wire rack, and put a sheet of wax paper or aluminum foil UNDER the rack. The foil or wax paper will catch any drips when you glaze the doughnuts later.

Glaze And Decorate The Doughnuts

While the baked banana doughnuts cool, make the simple glaze. Stir or whisk together powdered sugar, vanilla extract and milk until the glaze is smooth (no lumps!). Once the doughnuts have cooled to room temperature, dip the top of each doughnut (one at a time) into the glaze.

Dip doughnuts enough to cover the top of the doughnut, then quickly flip it over, allowing excess glaze to drip back into the bowl. Set the glazed doughnut back (frosting side UP) onto the wire rack, and repeat this process with the remaining doughnuts.

Once the glaze has been applied and has firmed up just a bit… drizzle melted chocolate over each donut, then add the toasted, chopped nuts on top of the chocolate. Lightly press the nuts into the chocolate so they will adhere to the doughnut. Let the toppings firm up before serving.

Serve The Baked Banana Doughnuts!

Once the glaze and chocolate toppings have firmed up, the baked banana doughnuts are ready to serve! We served them at our Easter brunch, and they were a hit! In the photo below you can see them (with the red arrow), along with our other choices.

We enjoyed them with a variety of dishes, including creamy deviled eggs, snickerdoodle bread, egg, cheese and veggie breakfast casserole, chocolate chip orange scones, and blueberry lemon muffins!

I hope you enjoy these yummy baked banana doughnuts! Thank you for stopping by my blog today, and I invite you to come back again for more family friendly recipes. Take care, and have a GREAT day!

Looking for More DOUGHNUT Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some absolutely delicious doughnut recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe adapted from: https://www.imbored-letsgo.com/baked-banana-donuts/

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Baked Banana Doughnuts

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Whip up some Baked Banana Doughnuts, glazed, then topped with chocolate and toasted nuts! Easy to make, delicious, and ready in 25 minutes!

Category: Breakfast, Snack

Cuisine: American

Keyword: , doughnuts, baked banana doughnuts, banana donuts

Servings: 6 doughnuts

Calories Per Serving: 307 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup all purpose flour
¼ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1 banana very ripe, mashed
1 large egg beaten
¼ cup buttermilk
1 teaspoon vanilla extract
1 Tablespoon butter melted

For Glaze:

1 cup powdered sugar
1 Tablespoon milk
½ teaspoon vanilla extract

For Topping:

10 walnuts or pecans lightly toasted, chopped
¼ cup semi-sweet chocolate melted

US Customary - Metric

Instructions

Preheat oven to 325°F. Lightly spray/grease doughnut pan.
Whisk flour, sugar, cinnamon, baking powder and salt in large bowl. Once combined, make a "well" in the center; set bowl aside.
In separate bowl, combine mashed banana, buttermilk, egg, melted butter (cooled) and vanilla. Add this to the flour mixture. Stir to combine ingredients only until incorporated into batter.
Evenly spoon batter into prepared pan, filling each well almost to the top. Bake at 325°F. for 10-12 minutes (on middle rack of oven). Finished doughnuts will be cooked through, and lightly sping back when gently touched on the top. Place pan on wire rack to cool 1-2 minutes, then transfer doughnuts out of pan to wire rack. Let cool completely. Place foil or wax paper UNDER the rack to prepare for glazing doughnuts.

Glaze/Garnish Doughnuts

While doughnuts cool, make glaze. In a small bowl, stir powdered sugar, vanilla and milk until smooth (no lumps!). Once the doughnuts have cooled to room temp., dip top of doughnuts (one at a time) into glaze, to cover top of doughnut. Allow excess glaze to drip back into bowl, then flip doughnut over. Set doughnut, glazed side UP on wire rack. Repeat with remaining doughnuts.
Once glaze has firmed up, drizzle melted chocolate over each donut, then quickly sprinkle with toasted, chopped nuts. Lightly press the nuts into the chocolate so they adhere. Let toppings firm up before serving.

Recipe Notes

NOTE: To toast walnuts/pecans, place them in a skillet and heat on medium heat for 2-3 minutes, stirring occasionally until lightly toasted and aromatic.

Nutrition Facts

Baked Banana Doughnuts

Amount Per Serving (1 doughnut)

Calories 307 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 38mg13%

Sodium 235mg10%

Potassium 248mg7%

Carbohydrates 54g18%

Fiber 2g8%

Sugar 34g38%

Protein 5g10%

Vitamin A 140IU3%

Vitamin C 2mg2%

Calcium 63mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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25
Apr
2022

Snickerdoodle Bread

categories: Breads

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Make 2 large loaves (or 5 small) of Snickerdoodle Bread, a delicious sweet bread filled with cinnamon chips, and topped with cinnamon-sugar.

Do you enjoy snickerdoodle cookies? We sure do at our house! There’s just something about that sugar and cinnamon combo that pushes all my buttons! One of my favorite treats growing up was Cinnamon Toast… yum!

Now imagine if you will, a cinnamon sugar topped bread loaf with great traditional snickerdoodle flavor, and it’s filled with cinnamon chips! Oh my goodness… it’s delicious!

I found the original recipe online about six years ago, and want to share it with you today. The recipe (as written) will make two 9×5″ loaves, but you can also use the batter to make five small loaves (5¾ x 3¼ x 2½).

This bread freezes well (if wrapped airtight), so you can save several loaves for later. The small mini-loaves also make wonderful gifts for friends or family!

It is really quite simple to make, and cinnamon chips can be found in many grocery stores or can easily be ordered online. Here’s how to make this delicious bread:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make the Bread Batter

While you make the batter, remember to preheat your oven to 350°F, and spray the loaf pans with non-stick baking spray (with flour). Okay… let’s get this party started!

Whisk flour, baking powder, cinnamon and salt together in a medium sized bowl. Once combined, set the bowl aside until later.

Use an electric mixer to cream butter and sugar together in a large bowl. Mix for about two minutes, until the batter becomes light and fluffy. Now add 4 eggs, ONE AT A TIME, beating each one into the batter before adding the next one.

Add sour cream and vanilla extract to the batter, and beat until combined. Now add the flour mixture to the batter, a little at a time, beating on low as you add it.

Mix the flour in only until incorporated, being careful to not overmix the batter.

Time To Add The Cinnamon Chips!

Now it’s time to add the cinnamon chips to the batter. Before adding them, place the chips in a small bowl with 2 Tablespoons flour and gently stir until lightly covered.

This will help the cinnamon chips to be distributed evenly through the bread and not drop to the bottom of the loaf while baking.

STIR the flour-coated cinnamon chip mixture into the snickerdoodle bread batter until fully incorporated. At this point it will be a fairly thick dough.

Prepare The Bread For Baking

Divide the dough evenly between the bread pans. In large (9″ x 5″) pans, the pans will be a little less than halfway full. If you’re using mini loaf pans (5¾” x 3¼”), they shouldn’t be more than 2/3 full.

Now it’s time to make the cinnamon sugar topping! Mix 2 Tablespoons granulated sugar and 2 teaspoons ground cinnamon in a small bowl until combined.

Sprinkle this mixture lightly over the top of the loaves to cover.

Bake The Snickerdoodle Bread

Place the loaves on the middle rack of a preheated oven. Bake large loaves at 350°F for 55-65 minutes, or until a toothpick inserted into the top/center comes out clean.

If you’re making small mini-loaves, bake for 35-40 minutes, then test for doneness.Transfer the pans to a wire rack, and let the loaves cool at least 10-15 minutes BEFORE attempting to remove the bread.

Run a butter knife around the edges of the pans, then invert the pan to remove the bread. Place the loaves on a wire rack, and let them cool completely before slicing and serving.

Who Wants A Delicious Slice Of Snickerdoodle Bread?

When ready to serve, cut the snickerdoodle bread into beautiful slices, serve and enjoy! It is delicious bread, and the cinnamon flavor is wonderful, especially with all those yummy cinnamon chips!

I really hope you have the opportunity to try making this snickerdoodle bread, because I’m confident you’re going to love it! It is so delicious.

Thanks for stopping by, and I hope you’ll come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful bread loaf recipes for you to enjoy, including:

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Original recipe source: http://www.barbarabakes.com/snickerdoodle-bread-for-great-american/

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Snickerdoodle Bread

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Make 2 large loaves (or 5 small) of Snickerdoodle Bread, a delicious sweet bread filled with cinnamon chips, and topped with cinnamon-sugar.

Category: Bread/Breakfast, Desserts, Snack

Cuisine: American

Keyword: snickerdoodle bread

Servings: 20 (10 slices per large loaf)

Calories Per Serving: 328 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups all purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
½ teaspoon salt
1 cup butter (2 sticks) softened
2 cups granulated sugar
1 cup sour cream
2 teaspoons vanilla extract
1½ cups cinnamon chips or 10 oz. pkg. Hershey's
2 Tablespoons all purpose flour
2 Tablespoons granulated sugar
2 teaspoons ground cinnamon

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray bottom of pans with non-stick baking spray (with flour).
Whisk flour, cinnamon, baking powder and salt together in medium bowl. Set bowl aside.
Using electric mixer, cream butter and sugar in large bowl. Mix for two minutes, until light and fluffy. Add eggs, one at a time, beating each into the batter before adding the next one. Add sour cream and vanilla; beat until combined. Now add flour mixture, a little at a time, beating on low as it is added. Mix only until incorporated into batter (don't overmix!).
Combine cinnamon chips in small bowl with 2 T. flour until covered. STIR into batter until incorporated. Divide batter evenly between pans. Large pans will be less than halfway full. Mini loaf pans shouldn't be more than 2/3 full.
In small bowl, combine 2 T. sugar and 2 t. cinnamon. Sprinkle evenly over loaves.
Bake large loaves at 350°F for 55-65 minutes, or until a toothpick inserted into top/center comes out clean. Bake mini loaves for 35-40 minutes; test for doneness. Transfer pans to a wire rack; let cool 10-15 minutes BEFORE removing bread. Run a butter knife around edges of pan, then invert to remove loaf. Let bread cool completely on wire rack before slicing and serving. Enjoy!

Nutrition Facts

Snickerdoodle Bread

Amount Per Serving (1 1/10th of large loaf)

Calories 328 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 10g63%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 28mg9%

Sodium 175mg8%

Potassium 143mg4%

Carbohydrates 46g15%

Fiber 1g4%

Sugar 30g33%

Protein 3g6%

Vitamin A 323IU6%

Vitamin C 1mg1%

Calcium 81mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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14
Mar
2022

Blueberry Oat Muffins

categories: Breads, Breakfast, Muffins

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Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! This recipe makes 12 muffins.

Today I want to share this recipe for blueberry oat muffins with you. I found this recipe a while back in a cookbook I checked out from our local library. The muffins turned out really well, and have good flavor, especially from the juicy blueberries inside.

These muffins have rolled oats inside, which help to fill you up, so that’s a win-win in my book. There is a tiny bit of prep time, as the old-fashioned oats are soaked in buttermilk for one hour before whipping up the muffins. During that time the oats soak up the buttermilk, leaving them very moist and perfect for a muffin batter base!

I added a simple, thin powdered sugar glaze once the muffins were done, which leaves them pretty, shiny and lovely for serving. Honestly, the muffins come together quickly once the oats have soaked, so just plan ahead a little bit and you’ll have no problems. Here’s how to make these tasty breakfast or snack treats.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

A Little Prep Work Ahead Of Time

Preheat your oven to 400°F. Place rolled oats (old-fashioned, not instant) and buttermilk in a large mixing bowl, then stir to combine. Set the bowl aside and let the oats “soak” in the buttermilk for one hour. The oats will absorb almost all of the buttermilk during this time.

In a SEPARATE bowl, stir together all purpose flour, baking powder, baking soda, cinnamon, salt and brown sugar. Set the bowl aside. You will also need to spray or grease 12 standard-sized muffin cups (or line with paper liners). Silicon muffin liners can be used, as well.

Make The Muffin Batter

After the oats have soaked for one hour, add an egg and melted (but cooled) shortening into the bowl of oats. Stir, but only until these ingredients are just barely combined. Don’t overmix! Add the dry ingredients (flour mixture) to the bowl, and stir again until combined into a thick batter.

The last step is to gently fold the blueberries into the batter for the blueberry oat muffins. Once combined, divide the muffin batter evenly between 12 greased, standard-sized muffin cups. Each muffin cup will be filled over half way.

Bake, Cool, Then Glaze The Top Of The Muffins

Bake the blueberry oat muffins at 400°F for 18-20 minutes on a middle rack in the oven. When done, the muffins will be golden brown. and a toothpick inserted into the top should come out clean (no batter). Let them rest 3-4 minutes, then transfer them from the pan to a wire rack (placed on top of paper towels or wax paper) to finish cooling.

While the muffins cool, make a thin glaze by combining powdered sugar and a few drops of water in a small bowl. When the blueberry oat muffins have completely cooled, use a pastry brush to “paint” the muffin tops with glaze. The paper towels (or wax paper) under the wire rack will catch any random drips, (which makes for easier cleanup).

Time To Eat The Blueberry Oat Muffins

The blueberry oat muffins are ready to serve and enjoy once the glaze has firmed up! They are delicious, especially when sliced and topped with a tiny bit of soft butter! The blueberries are wonderfully moist and juicy, and the muffins have a nice flavor and texture.

I really hope you enjoy making (and eating!) these blueberry oat muffins. They are a nice breakfast or snack, and the oats (with fiber) inside each muffin will help to fill you up! Thanks for stopping by, and I hope you will come back again soon! Take care, and have a GREAT day.

Looking For More MUFFIN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy muffin recipes for you to enjoy, including:

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
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Recipe adapted from the cookbook “Country Cooking Made Easy”, page 398, published by Firefly Books, 2013, contributed by Eva Whitmore

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Blueberry Oat Muffins

Prep Time

10 mins

Cook Time

18 mins

Inactive Prep Time (oats soaking)

1 hr

Total Time

1 hr 28 mins

Glazed Blueberry Oat Muffins, with blueberries, oats, brown sugar and cinnamon are yummy for breakfast or a snack! Recipe makes 12 muffins.

Category: Bread/Breakfast, Snack

Cuisine: American

Keyword: blueberry oat muffins

Servings: 12 muffins

Calories Per Serving: 163 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup rolled old-fashioned oats not instant
1 cup buttermilk
1 cup all purpose flour
¼ cup brown sugar (packed)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 egg lightly beaten
4 Tablespoons vegetable shortening melted and cooled
1 cup blueberries

Glaze:

½ cup powdered sugar
few drops of water as needed to make thin glaze

US Customary - Metric

Instructions

Preheat oven to 400°F. Spray or grease 12 standard-sized muffin cups (or fill with paper liners). Silicon muffin liners can be used, as well.
Place rolled oats and buttermilk in a large mixing bowl; stir to combine. Set bowl aside; let oats "soak" in buttermilk for 1 hour. Oats will absorb most of the buttermilk during this time.
In a SEPARATE bowl, stir together flour, baking powder, baking soda, cinnamon, salt and brown sugar. Set bowl aside.
After oats have soaked for 1 hour, add egg and melted (but cooled) shortening to oats. Stir, only until ingredients are just combined. Add flour mixture; stir until it becomes a thick batter. Gently fold blueberries into the batter.
Fill 12 muffin cups about half full, dividing batter evenly. Bake at 400°F for 18-20 minutes on middle rack. When done, muffins will be golden brown. and toothpick inserted into the top should come out clean (no batter). Let muffins rest 3-4 minutes; transfer from pan to a wire rack (placed on top of paper towels or wax paper) to finish cooling.
While muffins cool, make a thin glaze by combining powdered sugar and water in a small bowl. Too thick? Add water? Too thin? Add powdered sugar. When muffins are completely cooled, use a pastry brush to "paint" muffin tops with glaze. Let glaze firm up, then serve and enjoy!

Nutrition Facts

Blueberry Oat Muffins

Amount Per Serving (1 g)

Calories 163 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 16mg5%

Sodium 171mg7%

Potassium 117mg3%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 12g13%

Protein 3g6%

Vitamin A 60IU1%

Vitamin C 1mg1%

Calcium 50mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

10
Jan
2022

Buttermilk Cornmeal Biscuits

categories: Breads

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Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.

Today I want to share a lovely biscuit recipe I found in a mailer that was sent to our home from our grocer a few months ago. The recipe is pretty straightforward, and the result is five light and fluffy biscuits (3″ in diameter).

You can also make the recipe yield eight biscuits if you cut the dough into 2″ in diameter rounds, if you need more!

We really enjoy these cornmeal-infused biscuits served with chili or soup, but they can stand on their own, as well, with butter and jam.

They are not too difficult to make, and require no rising time, which makes them a great choice on a busy day. Let me show you how easy it is to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Mixing The Dough For The Biscuits

Before beginning, preheat your oven to 425°F. You will also need to coat a baking sheet with non-stick baking spray OR line it with parchment paper. Okay- now it’s time to begin making the biscuit dough!

Measure flour, yellow cornmeal, baking powder, granulated sugar and salt into a large mixing bowl. Cut in very COLD chunks of butter, by using two forks OR a hand-held pastry blender.

Continue to work the butter into the dry ingredients, until the butter has been reduced to roughly the size of peas.

Pour in one cup of buttermilk. Stir the liquid into the flour mixture only until it is just combined. It is important that you do not overmix the dough ingredients!

Time To Make The Sticky Dough Pliable

The dough will be VERY sticky! Place the dough mixture onto a generously floured, clean surface. Sprinkle a little flour on top and then knead the dough by hand 5-6 times until the dough becomes a “non-sticky” ball.

TIP: I found that I need to lightly sprinkle with flour as I do this, because this dough is really quite sticky!

When done, the dough should be very cohesive and much “drier in texture”. Add additional flour to the work surface if necessary, then roll the dough ball out to about ¾” thickness.

Cut Out The Buttermilk Cornmeal Biscuits And Bake

After rolling out the dough, it’s time to cut out the buttermilk cornmeal biscuits! Here you have a choice about the size biscuits you want. You can cut out the biscuits with a biscuit cutter, a drinking glass, or you can do like I do and cut them out, using a caning jar lid!

NOTE: If you wish to have about 8 small biscuits, cut them out with a 2″ biscuit cutter. If you want 5 slightly larger biscuits, use a 3″ biscuit cutter. (I make 5 using a 3″ cutter).

Place the buttermilk cornmeal biscuits onto the prepared baking sheet, being sure to keep them about 1-2 inches apart for baking. Bake the biscuits at 425°F. for 12-15 minutes. When done, the top of the biscuits should be nice and golden brown.

Time To Serve The Buttermilk Cornmeal Biscuits!

Remove the baked biscuits from the oven. We like to brush the tops with a little bit of melted butter right before serving, but that is optional. You can always slice the biscuits and spread them with softened butter and/or jam if you prefer.

We enjoy these biscuits served along with a nice, hot bowl of soup or chili. They are light, fluffy, and taste wonderful! I think you’re gonna like them as much as we do!

I hope you will have the opportunity to make these buttermilk cornmeal biscuits, and trust you (and those you love) will enjoy them, too.

Thanks for stopping by today. Please come back again soon for more family-friendly recipes… and have a GREAT day!

Looking For More Bread, Rolls, Or Biscuit Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious bread, roll and biscuit recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Chef Alissa Weldy, via the Fred Meyer magazine mailer called “My Magazine”, Summer edition, page 12

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Buttermilk Cornmeal Biscuits

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.

Category: Bread, Side Dish

Cuisine: American

Keyword: buttermilk cornmeal biscuits

Servings: 8 (2" biscuits)

Calories Per Serving: 251 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups all purpose flour
½ cup yellow cornmeal
1 Tablespoon baking powder
1 Tablespoon granulated sugar
½ teaspoon kosher salt
½ cup COLD butter (one stick)
1 cup buttermilk

US Customary - Metric

Instructions

Preheat oven to 425°F. Coat a baking sheet with non-stick baking spray OR line it with parchment paper.
Measure flour, cornmeal, baking powder, granulated sugar and salt into a large mixing bowl. Cut in COLD chunks of butter, using 2 forks OR a hand-held pastry blender. Work butter into dry ingredients, until butter has been reduced to roughly the size of peas. Pour in buttermilk; Stir into flour mixture only until just combined. Don't overmix dough!
Dough will be VERY sticky! Place dough on a generously floured, clean surface. Sprinkle a little flour on top; knead dough by hand 5-6 times until it becomes a "non-sticky" ball. TIP: I found I need to lightly sprinkle dough with flour as I do this, because it's quite sticky! When done, dough should be a cohesive ball. Add additional flour to work surface if necessary; roll dough ball out to ¾" thickness.
Time to cut out the buttermilk cornmeal biscuits! Here you have a choice about the size biscuits you want. You can cut out the biscuits with a biscuit cutter, a drinking glass, or you can do like I do and cut them out, using a caning jar lid! NOTE: If you want 8 small biscuits, cut them out with a 2" biscuit cutter. If you want 5 slightly larger biscuits, use a 3" biscuit cutter.
Place biscuit rounds on prepared baking sheet, keeping them 1-2 inches apart. Bake at 425°F. for 12-15 minutes. When done, biscuits should be golden brown.
Remove biscuits from oven. OPTIONAL: brush biscuits with melted butter right before serving. Serve, and enjoy!

Nutrition Facts

Buttermilk Cornmeal Biscuits

Amount Per Serving (1 biscuit)

Calories 251 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 34mg11%

Sodium 280mg12%

Potassium 253mg7%

Carbohydrates 29g10%

Fiber 2g8%

Sugar 3g3%

Protein 4g8%

Vitamin A 404IU8%

Calcium 107mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

15
Nov
2021

Pear Pecan Bread

categories: Breads, Breakfast

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Make 2 loaves of absolutely delicious Pear Pecan Bread, drizzled with a sweet vanilla glaze. Make one loaf for you and another for a friend!

We were recently blessed with a grocery bag full of pears from one of our neighbors. He said they couldn’t handle any more and since it was the last of the harvest, they thought we might enjoy them! YES, PLEASE! I let them ripen for about another week, then canned some pear butter to store in our pantry. YUM.

I’ve made pear bread before, but decided to try another recipe I found online that sounded wonderful. I doubled the original recipe, and added a vanilla glaze drizzled on top of each loaf. That way, we could eat one loaf, and give the other one to another family (or wrap it and freeze it for later. This pear pecan bread is so tasty, and it was no trouble at all for us to gobble it up within a matter of about 3 days!

The recipe makes two beautifully browned standard sized loaves of bread, using 8½” or a 9″ loaf pans. Small pieces of fresh pears and pecans dot each slice, and the bread is NOT dry (unless you over cook it… ha ha!). It is flavored with vanilla and the warm spices of cinnamon and nutmeg. Here’s how easy it is to make pear pecan bread:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Mix The Wet Ingredients

Before making the batter, preheat your oven to 350°F, and lightly spray (or grease) two 8½” or 9″ loaf pans. Set aside. The batter doesn’t take too long to make, so you want your oven preheated and ready to go when you are!

To make the “wet” ingredients, place vegetable oil, granulated sugar and eggs in a large mixing bowl. Whisk (or beat) these well, until fully combined. Add the peeled and chopped pears, chopped pecans and vanilla extract to the bowl. Stir well, to fully combine these “wet” ingredients.

Mix The Dry Ingredients And Add To the Wet Ingredients

In a separate bowl, stir (or whisk) together the “dry” ingredients. The dry ingredients used are all purpose flour, cinnamon, nutmeg, salt, baking powder and baking soda. Once combined, slowly add these “dry” ingredients, a little at a time, to the bowl containing the “wet” ingredients.

Stir as you add, and continue stirring just until all the dry ingredients are fully incorporated into the batter. When done combining the ingredients together, you will have the batter ready to make two loaves of pear pecan bread.

Ready To Bake The Pear Pecan Bread

Evenly divide the batter between the two greased loaf pans, then place on a middle rack in your preheated oven. Bake at 350°F for 55-60 minutes. Oven temps can vary quite a bit, so check for doneness at the 55 minute mark.

When done, you can insert a toothpick into the center of a loaf, and if it comes out batter-free (clean), the bread is done. The loaves should be wonderfully browned, as well. Transfer the loaf pans to a wire rack, and let the bread cool for 10-15 minutes before trying to remove it from the pan. To remove from pan, slide a butter knife around all the edges of the pan to loosen the bread. Turn loaf pan upside down to release the bread. Cool the loaves on a wire rack after removing them from the pan.

Make The Vanilla Glaze For Drizzling

While the pear pecan bread is cooling, you can make the simple vanilla glaze that will be drizzled on the bread once cool. In a small bowl, mix together powdered sugar, vanilla extract, and a few drops of water. Stir, and continue to add a few drops of water at a time until the glaze is thinned just enough to drizzle over the top of the bread.

If you get it too thin, simply add a little bit more powdered sugar. If it is still too thick to drizzle with a fork, simply add a couple more drops of water until it reaches the desired consistency. Once the pear pecan bread has completely cooled, drizzle the top of each loaf decoratively with the vanilla glaze. I usually use a fork OR a honey dipper to do this. TIP: For easy cleanup, place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack to catch drips while drizzling the glaze.

Time For A Slice Of Pear Pecan Bread!

Once the drizzled glaze has firmed up, the bread is ready to slice and serve! You can get about 8, one-inch slices per loaf. Serve with your favorite hot beverage (or a big glass of cold milk), and enjoy! We enjoy pear pecan bread for breakfast OR a great afternoon snack. It is delicious!

If you are interested, these loaves freeze very well. I usually wrap the loaf in plastic wrap, and then in aluminum foil when freezing. All you will need to do is let the loaf thaw completely before serving!

I really hope you have the opportunity to make and enjoy this bread. We LOVE it! Thank you for taking time to visit my blog today. I hope you will come back soon for more family-friendly recipes. Take care, and have a wonderful day. God Bless You.

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some tried and true, delicious bread recipes there, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from Michaela Kenkel at: https://anaffairfromtheheart.com/pear-bread/

0 from 0 votes

Pear Pecan Bread

Prep Time

15 mins

Cook Time

55 mins

Total Time

1 hr 10 mins

Make 2 loaves of absolutely delicious Pear Pecan Bread, drizzled with a sweet vanilla glaze. Make one loaf for you and another for a friend!

Category: Bread/Breakfast, Snack

Cuisine: American

Keyword: pear pecan bread

Servings: 16 (8 slices per loaf)

Calories Per Serving: 414 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup vegetable oil
2 cups granulated sugar
4 large eggs
2½ cups fresh pears peeled/cored/chopped
1 cup chopped pecans
2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

For Drizzle Glaze:

1 cup powdered sugar
½ teaspoon vanilla extract
drops water ,as needed to thin glaze

US Customary - Metric

Instructions

Preheat oven to 350°F. Lightly spray/grease two 8½" or 9" loaf pans. Set aside
Place oil, granulated sugar and eggs in a large mixing bowl. Whisk or beat well, until combined. Add pears, pecans and vanilla extract. Stir well.
In a separate bowl, stir (or whisk) together flour, cinnamon, nutmeg, salt, baking powder and baking soda. Slowly add this mixture, a little at a time, to the pear mixture, stirring as you add. Stir only until fully incorporated into the batter.
Evenly divide batter in prepared pans; place on middle oven rack. Bake at 350°F. for 55-60 minutes. Oven temps can vary; check for doneness at the 55 minute mark. Insert a toothpick into the center of a loaf; if it comes out clean, bread is done. Transfer pans to a wire rack; let bread cool 10-15 minutes before removing from pan. Cool loaves on wire rack after removing from pan.
Make vanilla glaze while bread is cooling. In a small bowl, combine powdered sugar, vanilla, and a few drops water. Stir; continue to add 2-3 drops of water at a time until glaze is thinned enough to drizzle on bread. Too thin? Add a little powdered sugar. Too thick to drizzle? Add a few drops of water until it reaches desired consistency. Once bread has cooled completely, drizzle each loaf with glaze, using a fork OR honey dipper. TIP: For easy cleanup, put wax paper, parchment paper or aluminum foil UNDER rack to catch glaze drips.
Once glaze has hardened, bread is ready to slice and serve! Slice into 8, one-inch slices per loaf. Loaves can also be frozen if wrapped well. Enjoy!

Nutrition Facts

Pear Pecan Bread

Amount Per Serving (1 slice (1/16th of total))

Calories 414 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 10g

Monounsaturated Fat 6g

Cholesterol 47mg16%

Sodium 233mg10%

Potassium 128mg4%

Carbohydrates 56g19%

Fiber 2g8%

Sugar 35g39%

Protein 5g10%

Vitamin A 78IU2%

Vitamin C 1mg1%

Calcium 32mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Nov
2021

Pumpkin Pecan Streusel Muffins

categories: Breads, Breakfast, Muffins

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Pumpkin Pecan Streusel Muffins are full of pumpkin spice flavor and topped with a buttery pecan streusel. You’ll love these yummy muffins!

Fall is the time for all things PUMPKIN! I have been making pumpkin muffins for years, but today I want to share our absolute FAVORITE recipe (found online) for these delicious breakfast treats. Full of flavor from pumpkin pie spices and topped with a decadent streusel topping, they are a real taste treat! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Muffin Batter

Before mixing the batter, remember to preheat your oven to 375°F so it’s hot when the muffins are ready to bake. To make the batter, place pumpkin puree, milk, eggs, vanilla and butter (melted but cooled) in a large mixing bowl. Whisk these ingredients well, until combined and smooth. These are your “wet” ingredients.

In a separate bowl, combine all purpose flour, granulated sugar, pumpkin pie spice, baking soda and salt, and stir to combine. These are your “dry” ingredients. Stir or whisk the dry ingredients a little at a time into the wet ingredients. Continue to stir or whisk only until the ingredients have been incorporated into the batter. Don’t overmix!.

Place 12 paper-liners into a standard sized muffin tin. I like to give each paper liner a little shot of non-stick baking spray before filling them with batter (a little trick a former professional baker told me over 25 years ago). Fill each muffin cup about halfway with batter, dividing the batter evenly. Set the pan aside and make the streusel topping.

Make The Pecan Streusel Topping

In a small bowl, combine flour, brown sugar, granulated sugar, chopped pecans, pumpkin pie spice, melted butter and salt. Once mixed together with a spoon or fork, it will be a crumbly streusel topping for your muffins.

If you don’t have any pumpkin pie spice mix in your pantry, you can use my simple recipe to make your own. It will make a bit more than you need for this recipe, so you can have extra for the NEXT batch of muffins! Get the pumpkin pie spice mix recipe HERE.

Time To Bake The Pumpkin Pecan Streusel Muffins!

Top each of the muffins with the pecan streusel, dividing it evenly between the 12 muffins. Now they’re ready to bake in your preheated oven. Bake the muffins for 20 minutes at 375°F.

When done, the muffins will be nicely browned, and a toothpick inserted into the top of a muffin should come out free of batter. Remove the muffins, and lightly sprinkle sifted powdered sugar over the top of each muffin. Transfer to a wire rack to finish cooling, and then they’re ready to serve and enjoy!

Who Wants A Yummy Muffin?

After the muffins have cooled slightly, they are ready to gobble up. We think they taste fantastic just slightly warm or at room temperature! Peel back those muffin paper-liners, and take a big bite.

These muffins are AMAZING! My husband says they are some of the best muffins he’s ever had (and he’s eaten a LOT of muffins over the years). Hope you enjoy them just as much as we do. YUM! They truly taste wonderful any time of year, but we especially love their warm pumpkin spice flavor during FALL!

I am confident you will really love these delicious Pumpkin Pecan Streusel Muffins. They are absolutely wonderful! Thanks for stopping by, and I sincerely invite you to come back soon for more family-friendly recipes. Have a great day.

Looking For More MUFFIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious muffin recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Kathi and Rachel (a mother-daughter team), at laughingspatula.com/pumpkin-pecan-crunch-muffins/

3 from 1 vote

Pumpkin Pecan Streusel Muffins

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Pumpkin Pecan Streusel Muffins are full of pumpkin spice flavor and topped with a buttery pecan streusel. You'll love these yummy muffins!

Category: Breakfast, Brunch, Snack

Cuisine: American

Keyword: pumpkin pecan streusel muffins

Servings: 12 muffins

Calories Per Serving: 332 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Muffin Batter:

1½ cups all purpose flour
¾ cup granulated sugar
2 teaspoons pumpkin pie spice (see NOTES below to make your own)
1 teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree NOT pumpkin pie filling
2 large eggs
¼ cup milk
⅓ cup butter (melted and cooled) = 5½ Tablespoons
1 teaspoon vanilla extract

For Streusel Topping:

1 cup all purpose flour
½ cup brown sugar
½ cup chopped pecans can substitute walnuts
2 Tablespoons granulated sugar
1 teaspoon pumpkin pie spice (see NOTES below for substitution)
¼ teaspoon salt
⅓ cup butter, melted = 5½ Tablespoons

Sprinkle Finished Muffins With A Small Amount Of SIFTED Powdered Sugar (if desired)

US Customary - Metric

Instructions

Preheat oven to 375°F.
Place pumpkin puree, milk, eggs, vanilla and melted (but cooled) butter in a large mixing bowl. Whisk well, until combined/smooth.
In a separate bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt; stir to combine. Stir or whisk these ingredients a little at a time into the pumpkin mixture. Stir or whisk only until ingredients have been incorporated into the batter. Don't overmix!
Place 12 paper-liners into a standard sized muffin tin. Spray paper liners with non-stick baking spray, if desired. Fill each muffin cup about halfway with batter, dividing the batter evenly. Set pan aside; make streusel topping.
MAKE STREUSEL TOPPING: In a small bowl, combine flour, brown sugar, granulated sugar, pecans, pumpkin spice, melted butter and salt. Streusel topping will be fairly crumbly. Top muffins with streusel, dividing evenly.
Bake muffins for 20 minutes at 375°F. When done, muffins will be browned on top and a toothpick inserted into the top of a muffin should come out batter-free. Remove from oven; lightly sprinkle sifted powdered sugar on top of each muffin. Transfer to wire rack to finish cooling, then serve and enjoy!

Recipe Notes

NOTES: Don't have any pumpkin pie spice for this recipe? Make your own! HERE is the recipe for a handy mix (this makes extra), so you will have it handy. https://www.thegratefulgirlcooks.com/pumpkin-pie-spice-mix/

Nutrition Facts

Pumpkin Pecan Streusel Muffins

Amount Per Serving (1 muffin)

Calories 332 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 59mg20%

Sodium 345mg15%

Potassium 126mg4%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 25g28%

Protein 5g10%

Vitamin A 3546IU71%

Vitamin C 1mg1%

Calcium 37mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Sep
2021

Mini-Loaf Pound Cake

categories: Breads, Desserts

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It’s easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!

Today I want to share a recipe I originally got from one of the old food magazines I’ve kept for years with my collection of cookbooks. Occasionally I will scan through old magazines just for fun, and look for recipes I may not have tried before. That is where I first discovered this recipe for mini-loaf pound cake. I tweaked a couple of the ingredients, and we really enjoy the results- a small loaf of lemon-infused pound cake. YUM!

This simple miniature loaf of pound cake is perfect when you don’t want (or need) a standard sized loaf. It is completely easy to make, and will yield 6 small slices. That is a nice size to nibble on with coffee or tea, or serve dolloped with your favorite fruit topping or ice cream for a quick dessert! Here’s how to make one mini-loaf pound cake:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making The Batter

Before beginning, preheat your oven to 350°F. Since it only takes a few minutes to prepare the batter, you want it preheated and hot when the loaf is ready for baking! In a medium sized bowl, beat together softened butter and sugar, until well creamed and combined.

Add an egg, and continue to beat until the batter is smooth, and the egg is fully incorporated. These are your “wet” ingredients.

In a SEPARATE bowl, whisk together all purpose flour and baking soda. These are your “dry” ingredients. Alternate adding buttermilk and these dry ingredients into the creamed wet ingredients, stirring as you add.

Stir in the vanilla extract, lemon juice and lemon zest, and then the batter is ready! Now you’ve made the batter for the mini-loaf pound cake! See how easy that was?

Baking The Mini-Loaf Pound Cake

Now it’s time to bake! Grease (or spray with non-stick spray) a 5¾” x 3″ x 2″ mini loaf pan. Pour the batter into the pan, and spread it out evenly. Bake the mini-loaf pound cake for 30-35 minutes.

When done, the loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean. Remove the pan from the oven and transfer it to a wire rack to cool.

Slice And Serve The Mini-Loaf Pound Cake

Let the pound cake cool (still in the pan) for at least 10 minutes before removing the loaf from the pan. This mini-loaf pound cake is best served at room temperature, in my opinion. I make a couple little loaves at a time, so we can enjoy one now, and then I freeze one for later!

Once completely cooled, you can slice it up and serve it plain and unadorned (it’s great), or top it with ice cream, fruit toppings, etc. It tastes wonderful as a base for strawberry shortcake, too!

I really hope you will give this simple recipe a try. The hint of lemon in this loaf cake is a wonderful touch, and I trust you will enjoy this mini-loaf pound cake as much as we do. Thanks for stopping by, and please come back again soon for more family-friendly recipes.

Looking For More CAKE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of cake recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: “Taste of Home” magazine, Feb./March 1998 edition, page 10, published by Reiman Publications

0 from 0 votes

Mini-Loaf Pound Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

It's easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!

Category: Dessert

Cuisine: American

Keyword: mini-loaf pound cake

Servings: 6 slices

Calories Per Serving: 140 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons butter (no substitutes) , softened
6 Tablespoons granulated sugar
1 large egg
6 Tablespoons all purpose flour
⅛ teaspoon baking soda
7 teaspoons buttermilk
¼ teaspoon vanilla extract
¼ teaspoon lemon juice
½ teaspoon lemon zest (finely grated peel)

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease or spray a miniature loaf pan (5¾" x 3" x 2").
In a medium sized bowl, beat softened butter and sugar, until well creamed and combined. Add an egg, and continue to beat until batter is smooth, and egg is fully incorporated.
In separate bowl, whisk together flour and baking soda. Alternate adding buttermilk and these dry ingredients into the creamed butter mixture, stirring as you add. Once combined, stir vanilla, lemon juice and lemon zest into the batter until incorporated.
Pour batter into greased loaf pan; spread it evenly. Bake loaf at 350°F for 30-35 minutes. When done, loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean.
Remove pan from oven; transfer it to wire rack to cool. Let cool (still in the pan) for at least 10 minutes before removing loaf from the pan. Let pound cake cool completely, then slice, serve, and enjoy!

Nutrition Facts

Mini-Loaf Pound Cake

Amount Per Serving (1 slice (1/6 of total))

Calories 140 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 47mg16%

Sodium 91mg4%

Potassium 47mg1%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 230IU5%

Vitamin C 1mg1%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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20
Jul
2021

Sun-Dried Tomato Parmesan Bread

categories: Breads

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Make a loaf of Italian-inspired Sun-Dried Tomato Parmesan Bread. Easy to make, only 10 minutes prep, and into the oven it goes for 25-30 minutes!

If you’re looking for a new recipe for bread that can be served with soups, salads, or meat, may I suggest this delicious loaf of sun-dried tomato Parmesan bread? It is super simple to make, and tastes absolutely wonderful!

Dried oregano and freshly grated Parmesan cheese add Italian flavor to the chopped sun-dried tomatoes that are featured in this bread. The prep work is minimal (10 minutes), and then the bread is baked for 25-30 minutes. That’s it! Let me show you how EASY it is to make a delicious, large loaf of this flavorful bread.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Bread Batter

Before mixing the bread batter, be sure to preheat your oven, because it doesn’t take long at all to prepare the batter! To make the batter, place flour, baking powder, salt, pepper, grated Parmesan cheese, oregano and finely chopped sun-dried tomatoes in a large mixing bowl. Stir well, to combine.

In a separate bowl, whisk the milk, egg, and olive oil together until fully combined. Pour the egg mixture into the bowl with the flour mixture.

Stir, but only until all of the dry ingredients are incorporated into the batter. Be careful NOT to overmix. Pour or spoon the bread batter into a well greased and floured 8″ x 4″ loaf pan. Level the batter evenly in the pan. Now you’re ready to bake the sun-dried tomato Parmesan bread!

Bake The Sun-Dried Tomato Parmesan Bread

Place the sun-dried tomato Parmesan bread into a preheated 375°F. oven, and bake for 25-30 minutes. When done, it will be golden brown on top of the loaf. You can check to see if it’s done by inserting a toothpick into the top/center of the loaf. If it comes out clean, you know the sun-dried tomato Parmesan bread is fully baked.

Let the bread cool (still in the pan) for several minutes before removing it from the loaf pan and transferring it to a wire rack to cool.

Who Wants A Slice?

We enjoy eating this bread warm, with softened butter spread on top! It is easier to slice once it has cooled down a bit. Once sliced, you can see the specks of oregano, and pieces of sun-dried tomatoes in the bread.

The sun-dried tomato Parmesan bread is mild in flavor, but absolutely delicious. We really enjoy it served as a side dish for a salad or chicken, but you can’t go wrong with eating a piece all by itself (dripping with butter, ha ha). YUM!

I hope you will take the opportunity to make this delicious sun-dried tomato Parmesan bread soon, and trust you will enjoy it, like we do! Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care!

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious sweet AND savory bread recipes you may enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Kate Stewart Rovner, in Southern Living Magazine, November 2005 issue, page 208, published by Southern Living, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sun-Dried Tomato Parmesan Bread

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Make a loaf of Italian-inspired Sun-Dried Tomato Parmesan Bread. Easy to make, 10 minutes prep and into the oven it goes for 30 minutes!

Category: Bread, Side Dish

Cuisine: Italian

Keyword: sun-dried tomato Parmesan bread

Servings: 8 (an 8" loaf)

Calories Per Serving: 233 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
¼ cup finely chopped sun-dried tomatoes
1 cup milk
¼ cup extra virgin olive oil
1 large egg

US Customary - Metric

Instructions

Preheat oven to 375° F. Generously grease and flour an 8" x 4" loaf pan.
Place flour, baking powder, salt, pepper, grated Parmesan cheese, oregano and chopped sun-dried tomatoes in large mixing bowl. Stir well, to combine.
In separate bowl, whisk milk, olive oil and egg until fully combined. Pour into bowl with flour mixture. Stir, only until dry ingredients are incorporated into batter. Be careful NOT to overmix. Pour or spoon batter into prepared loaf pan. Level batter evenly in pan.
Bake at 375°F. for 25-30 minutes. When done, it will be golden brown on top. Check for done-ness by inserting toothpick into top/center of loaf. If it comes out clean, bread is done. Let bread cool (still in pan) several minutes before removing it from pan. Transfer bread to a wire rack to cool. Slice and serve warm. Enjoy!

Recipe Notes

NOTE: Caloric calculation made using 1% milk, and sun-dried tomatoes, not packed in oil.

Nutrition Facts

Sun-Dried Tomato Parmesan Bread

Amount Per Serving (1 slice (1/8 of total))

Calories 233 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 30mg10%

Sodium 273mg12%

Potassium 368mg11%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 3g3%

Protein 8g16%

Vitamin A 180IU4%

Vitamin C 1mg1%

Calcium 188mg19%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Jun
2021

Baked Brown Bread

categories: Breads

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You’re gonna love this easy recipe for a delicious large loaf of Baked Brown Bread! Molasses and cocoa powder add to the color and flavor!

If you’ve been looking for a GREAT TASTING loaf of brown bread to make that is EASY, requires NO YEAST, and tastes fabulous, may I recommend this recipe for baked brown bread? I got the recipe originally from an older cookbook I have in my collection. It has truly become one of my most favorite breads!

The recipe could not be easier! Combine dry ingredients, combine wet ingredients, and then pour them into a standard-sized loaf pan (9×5) and bake. BOOM! A yummy warm loaf of baked brown bread, ready to slather with soft butter OR eat it just as it is! YUM! Here’s how to make this simple bread loaf:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Batter For Baked Brown Bread

The first thing you will do is preheat your oven to 350°F. It only takes a few minutes to prepare the bread batter, so you will want your oven hot and ready to roll once the batter is done, okay? OK.

Whisk flour, cornmeal, sugar, cocoa powder, salt, baking powder and baking soda in a large bowl. In a SEPARATE bowl, lightly beat an egg, then add milk and molasses, and whisk to combine these wet ingredients.

Pour the wet ingredients into the dry ingredients. Add a Tablespoon of melted vegetable shortening, then stir the ingredients well to fully combine. This is the batter for the baked brown bread. See how easy that was to make?

Time To Make Some Baked Brown Bread!

Generously spray or grease the bottom and sides of a 9×5 loaf pan. Pour all of the batter into the prepared pan. Place the pan on the middle rack of the oven, and bake for 55-60 minutes, or until a toothpick inserted into the top of the loaf comes out clean.

HALFWAY through the baking time, quickly sprinkle the top of the loaf with old fashioned rolled oats, if desired. This is an optional step, but I think it looks great on the loaf once done.

The Baked Brown Bread Is Ready To Enjoy!

When the bread is done baking (and a toothpick comes out clean), remove the pan from the oven. Let the baked brown bread cool (still in the pan) for about 15 minutes. Run a butter knife carefully around the edges of the bread, then carefully turn the pan over, and the bread should release from the pan.

Let the bread cool a bit longer on a wire rack before slicing. We like to eat this delicious bread while still warm (but not HOT). Spread some softened butter on a slice, and dig in! It tastes wonderful. It has great flavor, a deep brown color. We enjoy eating slices of this bread as is, or toasted or broiled, and slathered with butter.

I really hope you will give this yummy bread a try, and trust you will enjoy it as much as we do! Thank you for stopping by, and I sincerely hope you will come back for another visit again soon. Have a great day.

Looking For More BREAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious bread recipes (yeast and no yeast), including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Original recipe source: The cookbook “Church Suppers”, page 92, published in 2005 by Black Dog and Leventhal Publishers, New York

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Baked Brown Bread

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

You're gonna love this easy recipe for a delicious large loaf of Baked Brown Bread! Molasses and cocoa powder add to the color and flavor!

Category: Bread/Breakfast, Snack

Cuisine: American

Keyword: baked brown bread

Servings: 10

Calories Per Serving: 246 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
½ cup yellow cornmeal
½ cup granulated sugar
1 Tablespoon cocoa powder (for baking)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 large egg, lightly beaten
1½ cups milk
½ cup molasses
1 Tablespoon vegetable shortening , melted
1 Tablespoon old fashioned oats (optional) , to sprinkle on top of loaf

US Customary - Metric

Instructions

Preheat oven to 350°F. Generously grease or spray a 9x5 loaf pan on bottom and sides.
Whisk flour, cornmeal, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl until combined.
In SEPARATE bowl, lightly beat egg, then add milk and molasses. Whisk until fully blended. Add to flour mixture. Add the melted vegetable shortening; stir ingredients in, until batter is fully combined.
Pour batter into prepared loaf pan. Place pan on middle rack of oven. Bake for a total of 55-60 minutes, or until a toothpick inserted into the top of the loaf comes out clean. HALFWAY through the baking time, sprinkle top of loaf with oats, if desired.
When done, remove pan from oven. Let bread cool (still in pan) for 15 minutes. Run a butter knife carefully around edges of bread, then carefully turn pan over to release bread from pan. Let bread cool a bit longer on wire rack before slicing and serving. Enjoy!

Nutrition Facts

Baked Brown Bread

Amount Per Serving (1 slice (1/10th of total))

Calories 246 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 1g

Cholesterol 20mg7%

Sodium 256mg11%

Potassium 409mg12%

Carbohydrates 50g17%

Fiber 2g8%

Sugar 25g28%

Protein 5g10%

Vitamin A 96IU2%

Calcium 104mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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03
May
2021

Blueberry Breakfast Loaf

categories: Breads, Breakfast

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A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.

If you’re looking for a simple and delicious loaf of blueberry bread, may I suggest this one? This blueberry breakfast loaf could not be any simpler to prepare. It can be made in about 10 minutes, then into the oven it goes!

Moist and bursting with blueberries, it tastes amazing as a quick breakfast treat or a simple snack! The bread can be made using fresh or frozen blueberries, so it is a convenient and delicious recipe you can make all year long.

I really think you’ll enjoy the taste of this blueberry breakfast loaf, so I’m sharing the recipe with you today. The original recipe was one I found over 20 years ago in one of my Taste of Home magazines. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Batter

Before you begin, preheat your oven to 350° F. This recipe comes together fast, so you want the oven hot, once the batter is ready to go.

Place flour, granulated sugar, baking powder and salt in a large mixing bowl. Stir or whisk them to combine. Once combined, add fresh or frozen blueberries and orange zest to the mixture.

NOTE: If using frozen blueberries, do NOT thaw them before adding them to the mixture.

In a separate bowl, whisk eggs, milk and vegetable oil together. Pour these wet ingredients into the flour mixture, and stir only until all ingredients have been combined. Do not over mix.

Time To Bake The Blueberry Breakfast Loaf

Pour the batter into a greased (bottom and sides) 9″ x 5″ x 3″ loaf pan. Place the loaf on the middle rack in the oven.

Bake at 350°F. for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. The blueberry breakfast loaf should be golden brown on top once done.

Remove the pan from the oven, and let the bread cool, still in the pan, for 10 minutes. After it has rested 10 minutes, run a butter knife around the edges, then invert pan to remove the loaf.

Transfer the loaf to a wire rack, and let it cool completely before slicing and serving.

Time For A Slice Of Blueberry Breakfast Loaf!

Once the blueberry breakfast loaf has cooled to room temperature, it is ready to serve. Slice the loaf into 8 pieces, serve, and enjoy! It is filled with juicy blueberries, and tastes really GOOD!

I really hope you enjoy this delicious bread. It turns out wonderful every time! Thanks so much for stopping by. I hope you will come back for another visit and more delicious recipes soon.

Looking For More BREAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious bread recipes, including:

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Original recipe source: “Taste of Home Magazine”, Aug./Sept. 1997 edition, page 45, published by Reiman Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blueberry Breakfast Loaf

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.

Category: Bread, Breakfast

Cuisine: American

Keyword: blueberry breakfast loaf

Servings: 8

Calories Per Serving: 304 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
1 cup granulated sugar
1 Tablespoon baking powder
¼ teaspoon salt
1½ cups fresh OR frozen blueberries (if frozen, do NOT thaw)
1 teaspoon orange zest (finely grated peel)
2 large eggs
1 cup milk
3 Tablespoons vegetable oil

US Customary - Metric

Instructions

Preheat oven to 350° F. Grease or spray a 9" x 5" x 3" loaf pan. Set aside.
Place flour, granulated sugar, baking powder and salt in a large mixing bowl. Stir or whisk to combine. Once combined, add fresh or frozen blueberries and orange zest to the mixture. NOTE: If using frozen blueberries, do NOT thaw them before adding them to the mixture.
In a separate bowl, whisk eggs, milk and vegetable oil together. Pour into flour mixture; stir only until ingredients have been combined. Do not over mix.
Pour batter into prepared loaf pan. Place loaf pan on the middle rack in oven. Bake at 350°F. for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. Loaf should be golden brown on top when done.
Remove from oven; let bread cool, still in the pan, for 10 minutes. After 10 minutes, run a butter knife around the edges, then invert pan to remove the loaf. Transfer bread to a wire rack; let cool completely before slicing and serving. Enjoy!

Nutrition Facts

Blueberry Breakfast Loaf

Amount Per Serving (1 slice)

Calories 304 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 48mg16%

Sodium 106mg5%

Potassium 269mg8%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 29g32%

Protein 6g12%

Vitamin A 141IU3%

Vitamin C 3mg4%

Calcium 116mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!