Lavon and Miss NiNi talk about making bread.
Flavors of Harvest Quick Bread–Wellmark Blue magazine, Winter 2015
½ c. (1 stick) butter, melted
1-1/2 c. white whole-wheat flour
1-1/2 t. ground cinnamon
1 t. baking soda
¼ t. baking powder
½ t. salt
1 c. applesauce (If using prepackaged 4-oz. cups of applesauce, use 2-1/2 of them.)
1/3 c. maple syrup
¼ c. raisins
½ c. coarsely chopped English walnuts, divided
Preheat oven to 325 degrees. Grease sides and bottom of a 9 x 5-inch loaf pan with nonstick cooking spray with flour. Set aside. In a large mixing bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. Add raisins to dry mixture and gently stir to coat raisins. Using a fork, mix in eggs, applesauce, melted butter, and syrup until well combined, making sure not to over mix. Add ¼ c. walnuts and gently stir. Pour batter into prepared loaf pan. Top with remaining walnuts. Bake until toothpick inserted into center comes out clean, 45-55 minutes. If a taller loaf is desired, use an 8-1/2 x 4 inch loaf pan and bake until toothpick comes out clean. Makes 1 loaf.
STRAWBERRY PECAN BREAD–More Kitchen Keepsakes Cookbook
Also known as LITTLE RED RIDING HOOD BREAD
3 c. flour
1 t. baking soda
1 t. salt
2-1/2 t. cinnamon
2 c. sugar
1-1/4 c. oil (I use corn oil)
2 tiny drops red food coloring (optional)
1-16-ounce container frozen strawberries in their juice
1/2 c. chopped pecans
Preheat oven to 350 degrees. Prepare two, 9 x 5 x 3-inch loaf pans by spraying with a nonstick cooking spray with flour OR can grease bottom and sides of pan and dust with a fine coating of flour.
In mixing bowl, combine flour, baking soda, salt, cinnamon, and sugar. Add eggs and oil; blend well. Add thawed strawberries and juice and food coloring. Mix only until ingredients are combined. Pour into prepared loaf pans Sprinkle pecans on tops of loaves. Bake about 1 hr. Cool in pans for about 10 min. Turn out of pans and brush with glaze.
¼ c. water
2-3 T. sugar
½ t. strawberry flavor (optional)
Mix ingredients together. Using pastry brush, brush glaze on tops of loaves. Cool loaves completely before slicing.
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