or otherwise. After hearing this several times, I had to have my co-worker, who is a banana bread connoisseur, weigh in with his opinion and he agreed. Success! Try adding walnuts or pecans
to this bread for a textural treat. Don’t like “stuff ” in your bread? Eat it as is.
1½ cups fl our
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
cup oil
½ cup brown sugar, packed
1 cup mashed banana
(about 2 bananas)
cup milk
Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
In a small bowl, combine fl our, baking powder, baking soda and salt. In a large bowl, combine oil and brown sugar. Add bananas and milk and stir to combine. Add dry ingredients to wet ingredients and mix until just combined.
Spread batter in the loaf pan and bake for 43 to 48
minutes, until bread is golden and a toothpick comes
out clean. Let cool in the pan for 30 minutes. Run a knife around the edge to loosen, and turn bread out of the pan to let cool on a cooling rack. Store leftover bread covered at room temperature.
Yield: 1 LOAF, 10 SLICES
Prep time: 25 MINUTES
You Are My Sunshine Loaf
This bread is so bright and sunny you can almost feel the sunshine on your face. If California could be made in the form of a bread, this would be it. With its lovely orange color and citrus notes, along with sweet bursts of raisins, this is a welcome breakfast bread on the grayest days of winter.
1½ cups all-purpose fl our
1 cup white-wheat fl our
(or all-purpose fl our)
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup shredded carrots
1 medium apple,
peeled and shredded
1½ cups milk
¼ cup oil
zest of 1 medium orange
juice of one medium orange
½ cup raisins
½ cup walnuts
Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
In a medium bowl, combine all-purpose fl our, white-wheat flour, sugar, baking powder and salt. In a large bowl, combine shredded carrots, shredded apple and milk and mix until well-combined. Add oil, orange zest and orange juice. Add dry ingredients to wet ingredients in two batches until just
combined. Gently mix in raisins and walnuts.
Spread batter in the loaf pan and bake for 50 to 55
minutes, until bread is golden and a toothpick comes out clean. Let cool in the pan on a cooling rack until the pan is cool enough to touch, about 40 minutes. Run a knife around the outside of the loaf to separate it from the pan, and turn bread out of the pan to fi nish cooling on a rack.
Store leftover bread covered at room temperature
Yield: 1 LOAF, 10 SLICES
Prep time: 30 MINUTES
Cornin’ Around Bread
Mmm, cornbread. This slightly sweet bread is perfect crumbled over chili or soup. It’s easy
enough to whip up while your meal is simmering. You can make this in muffin cups if you’d like,
or you can add a little chili pepper for a southwest flair. Try to buy organic cornmeal if you can;
you don’t want any mutant GMO corn bread in your kitchen!
1 cup fl our
1 cup cornmeal
cup sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ cup unsweetened applesauce
cup oil
1 cup milk
¼ cup frozen sweet corn
Preheat the oven to 400 degrees. Lightly grease an 8 x 8-inch baking pan with margarine or oil.
In a large bowl, whisk together fl our, cornmeal, sugar, baking powder and salt. In another bowl, mix applesauce with oil, then whisk in milk. Add wet ingredients to dry ingredients and mix until just combined, then stir in corn.
Spread batter into the pan and bake for 30 to 35 minutes, until bread is lightly browned and a toothpick comes out clean. Store leftover bread covered at room temperature.
Yield: 9 SQUARES
Prep time: 20 MINUTES
Going, Going, Gone! Gingerbread
When it’s rainy and gray in Portland, it’s easy to forget that it’s wintertime, and feeling the joy
of the holiday season can be a stretch. The easiest, and tastiest, way to remedy this is by whipping up a
batch of gingerbread. This bread is moist and sweet and spiked with just the right amount of spice. Even
Jim, who insists that he doesn’t like gingerbread, devours this fragrant loaf.
2 cups fl our
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon nutmeg
¼ teaspoon salt
1 cup milk
½ cup oil
1 cup plus 1 tablespoon sugar, divided
¼ cup molasses
1 teaspoon vinegar
1 teaspoon fresh grated ginger
(optional)
Preheat the oven to 350 degrees. If you want a gingerbread loaf, lightly grease a 9 x 5-inch loaf pan. If you prefer to have gingerbread squares, lightly grease an 8 x 8-inch baking dish.
In a large bowl, combine fl our, ground ginger, cinnamon, baking soda, baking powder, nutmeg and salt. In a medium bowl, combine oil and 1 cup sugar. Whisk in molasses until mixture is smooth. Add milk and vinegar and whisk until well-combined, then add fresh ginger, if using. Add
wet ingredients to dry ingredients and mix until just
moistened, making sure that there are no pockets of the dry ingredients remaining.
Spread batter into the prepared pan and sprinkle with remaining 1 tablespoon sugar. For a gingerbread loaf, bake for 55 to 60 minutes or until a toothpick comes out clean.
For gingerbread squares, bake for 40 to 45 minutes or until a toothpick comes out clean. Let cool in the pan on a cooling rack completely before serving. Store leftover bread covered at room temperature.
Yield: 10 SLICES OR 16 SQUARES
Prep time: 30 MINUTES
Chocolate Stout Bread
This bread is a little more grown-up than some of the other recipes. It is a bit more savory,
with a hint of chocolate and that fermented edge from the stout. This bread is a fantastic snack
with your favorite bottle of beer on a hot summer afternoon.
2¾ cups fl our
cup baking cocoa, sifted
1 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1½ cups chocolate stout
¼ cup oil
cup milk
Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
In a large bowl, combine fl our, cocoa, sugar, baking powder and salt. Make a well in the middle of dry ingredients and
add stout, oil and milk. Mix until just combined.
Spread batter into the loaf pan and bake for 45 to 50 minutes or until a toothpick comes out clean. Let loaf cool in the pan for 30 minutes before turning out on a cooling rack to fi nish cooling. Store leftover bread covered at room temperature.
Yield: 1 LOAF, 10 SLICES
Prep time: 25 MINUTES
Sweet Potato Bread
This fragrant, moist bread is sweet enough to enjoy as a treat but savory enough to eat with a bowl of soup. Feel free to use canned or freshly pureéd sweet potatoes, or try yams.
1½ cups fl our
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ cup brown sugar
½ cup orange juice
½ cup applesauce
¼ cup oil
cup milk
1 cup sweet potato purée
½ cup chopped pecans (optional)
Preheat the oven to 325 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
In a large bowl, combine fl our, baking powder, salt and cinnamon. In a separate bowl, combine brown sugar, orange juice, applesauce, oil, milk and sweet potato pureé until well-mixed (you may need to use an electric hand mixer on a low speed). Add wet ingredients to dry ingredients and mix well until the batter is just moistened. Stir in pecans, if using.
Spread batter into prepared pan. Bake for about 1 hour
until loaf is lightly browned and a toothpick comes out clean. Cool in the pan on a cooling rack for 45 minutes.
Run a knife around the edge to loosen and turn loaf out of the pan to fi nish cooling on the rack. Store leftover bread covered at room temperature.
Yield: 1 LOAF, 10 SLICES
Prep time: 25 MINUTES
Baklava Bread
I love baklava, and while I like a baking challenge, making baklava from scratch is more of a challenge than I’m looking for. This bread will satisfy any craving you may have for Mediterranean sweets and will also make you question why we don’t use pistachios more in American baking traditions.
BREaD:
3 cups fl our
¼ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 cups milk
1 teaspoon mild vinegar
½ cup melted margarine
¾ cup plus 2 tablespoons
pistachios, chopped, divided
SYRuP:
cup sugar
¼ cup agave nectar
¼ cup water
Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
For Bread: In a medium bowl, combine fl our, sugar, baking powder, baking soda, cinnamon and salt. In a large bowl, combine milk and vinegar and let sit for 2 minutes.
Add melted margarine and whisk to combine. Add dry ingredients to wet ingredients in batches until just mixed, then add ¾ cup pistachios.
Spread batter in the loaf pan and bake for 48 to 52 minutes or until a toothpick comes out clean. Remove from the oven and let cool in the pan on a cooling rack.
For Syrup: Combine sugar, agave nectar and water in a saucepan over medium heat. Stirring continuously, cook until sugar dissolves and syrup bubbles, about 7 to 10 minutes. Remove from heat and let cool.
Using a pointed object, such as a straw or a chopstick, poke 2-inch holes in top of loaf. Pour half of syrup over loaf and let sit until all syrup is absorbed, then pour on remaining syrup. After all syrup is absorbed, sprinkle bread with remaining 2 tablespoons of pistachios. Let loaf cool completely before serving. Store leftover bread covered at
room temperature.
Yield: 1 LOAF, 10 SLICES
Prep time: 40 MINUTES
This bread came from a combination of ideas submitted by readers on my blog. One person
suggested pumpkin bread and another suggested cinnamon swirl. Several others wanted a bread
without any nuts in it. This was the result!
1½ cups fl our
¾ cup sugar
1½ teaspoons baking soda
2 tablespoons plus
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup pumpkin purée
(not pumpkin pie mix)
¼ cup oil
¼ cup apple butter
(or apple sauce)
½ cup milk
¼ cup brown sugar
Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
In a large bowl, combine fl our, sugar, baking soda, 1 teaspoon cinnamon, pumpkin pie spice and salt. In a medium bowl, whisk together pumpkin, oil, apple butter and milk. Add wet ingredients to dry ingredients and stir until just mixed. In a small bowl, mix together brown sugar and 2 tablespoons cinnamon; set aside.
Pour half of batter into the loaf pan, then sprinkle with brown sugar mixture. Pour remaining batter on top. Draw a knife through the loaf in several directions to mix the zigzag layer around.
Bake for 48 to 52 minutes until center of bread is set and a toothpick comes out clean. Let loaf cool in the pan on a cooling rack for 45 minutes. Run a knife around the edge to loosen and turn bread out of the pan to finish cooling on the rack. Store leftover bread covered at room temperature.
Yield: 1 LOAF, 10 SLICES
Prep time: 25 MINUTES
Saucy Apple Bread
This moist bread is chock full of appley goodness. With its crunchy pecan topping, it is the
perfect breakfast bread, lightly toasted with some melted margarine on top... I can taste it now.
BattER:
2 cups fl our
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
¾ cup sugar
cup oil
1 cup applesauce
¼ cup milk
1 medium apple,
peeled and chopped
toPPing:
¼ cup sugar
¼ cup fl our
2 tablespoons cold margarine
cup chopped pecans
Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
For Batter: In a medium bowl, combine fl our, baking powder, baking soda, cinnamon and salt. In a large bowl, combine sugar and oil. Add applesauce and milk and mix well. Incorporate dry ingredients into wet ingredients until just mixed. Stir in chopped apple.
For Topping: In a small bowl, combine sugar and fl our.
Cut in margarine with the back of a fork until mixture is crumbly. Add pecans.
Spread batter into the loaf pan and sprinkle topping on top of bread. Bake for 52 to 55 minutes, until topping is browned and a toothpick comes out clean. Let bread cool completely on a cooling rack before serving. Store leftover bread covered at room temperature.
Yield: 1 LOAF, 10 SLICES
Prep time: 30 MINUTES
Irish Soda Bread is a lifesaver when you want to make a hearty meal but don’t have the time
to wait around for a loaf of bread to rise. It whips up in a cinch and relies on baking soda to
quickly rise to the occasion (hence the “soda bread” part). You can make oat flour by processing
dried oats (traditional, not steel-cut) in a food processor for a few spins until they are coarse and grainy.
1½ cups fl our
½ cup oat fl our
2 teaspoons baking soda
¼ teaspoon salt
1 cup milk
1 teaspoon mild vinegar
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a medium bowl, mix fl our, oat fl our, baking soda and salt. In a small bowl, mix milk and vinegar together and let sit for 2 minutes. Create a well in the dry ingredients and pour wet ingredients in the middle. Mix until just incorporated,
and shape dough into a ball. Dough may be a little floury on the outside and that is fine.
Place dough on the baking sheet and bake for 30 to 35 minutes or until bread is browned and sounds hollow when tapped. Let cool 15 minutes before serving. Store leftover bread covered at room temperature.
Yield: 1 LOAF, ABOUT 8 SLICES
Prep time: 20 MINUTES
Basic Biscuits
Biscuits are a great standby when you don’t have time to make bread or if you just want to have something warm and starchy to smother with gravy. Feel free to roll them out on a floured surface and cut them with a glass or biscuit cutter. Call me weird (or lazy), but I like mine blobby and irregular.
1 cup all-purpose fl our
1 cup whole-wheat pastry fl our
(or all-purpose fl our)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¾ cup milk
1 teaspoon mild vinegar
¼ cup oil
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine all-purpose fl our, whole-wheat pastry fl our, baking powder, baking soda and salt. In a medium bowl, mix milk and vinegar. Let sit for 2 minutes.
Add oil and whisk quickly. Add wet ingredients to dry ingredients and mix until just combined, being sure to scrape the bottom of the bowl. Dough may be slightly lumpy.
Drop in 6 large scoops on the baking sheet, at least 3 inches apar t. Bake for 10 minutes or until biscuits are puffy and browned. Store leftover biscuits covered at room temperature.
Yield: 6 BISCUITS
Prep time: 20 MINUTES
Bettah Chettah Biscuits
These cheesy biscuits are wonderful with a slab of margarine in the middle or crumbled over a
bowl of soup.
2 cups fl our
¼ cup nutritional yeast
2 teaspoons baking powder
¼ teaspoon salt
teaspoon powdered garlic
2 tablespoons margarine, melted
2 tablespoon light miso
¾ cup milk
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine fl our, nutritional yeast, baking powder, salt and powdered garlic. In a small bowl, whisk together melted margarine and miso. Add milk and whisk to break up miso. Add wet ingredients to dry ingredients and mix until just incorporated.
You can either drop the batter onto a baking sheet in ½ cup-sized blobs or roll out dough on a well-fl oured surface and cut into 6 rounds using a biscuit cutter. Bake for 18 to 22 minutes, until biscuits are lightly browned. Store leftover biscuits covered at room temperature.
Yield: 6 BISCUITS
Prep time: 25 MINUTES
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