Back To School Blueberry Bread

It’s that time of year again… Back to school!   This is a great quick bread loaf to bake in quantity and pop in the freezer for lunchbox treats throughout the year.  We recently visited our daughter who has started her clinical year at a hospital in Illinois.  I brought along an assortment of quick breads that I carefully sliced and individually wrapped for the freezer.  This way, she can take out one slice at a time and pack it into her lunch bag for a morning snack or a lunchtime treat. As I think back to all of the blueberry recipes I’ve made for the family, this one is surely a winner!



Back to School Blueberry Bread

1/3 cup butter, melted

1 cup sugar

3 tablespoons fresh lemon juice

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk

1 cup fresh blueberries

1/2 cup walnuts, chopped

2 tablespoons grated fresh lemon peel

GLAZE:

2 tablespoons fresh lemon juice

1/4 cup sugar or 1 cup powdered sugar

In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well. Fold in the blueberries, nuts and lemon peel.

Transfer to a greased 9X5″ loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan.  Continue to cool on a wire rack.  

Combine the glaze ingredients and drizzle over warm bread. Cool completely before slicing.



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Iced Sour Cherry Muffins/Quick Bread



One of my co-workers sent me a text the other night.  She wanted to know if she might be able to successfully dry some of her sour cherries in the oven.  Her cherry tree had produced a bumper crop of fruit and she was creatively thinking of ways to preserve the bounty.  I quickly suggested she borrow my dehydrator as it is super easy to dry fruits and vegetables in this portable unit.  In return, she offered me some of those beautiful sour cherries.  I felt like one lucky girl!  

I quickly pitted, chopped and bagged the fruit to put in the freezer as I wasn’t quite sure what I would make with them.   Cherry pie filling… sour cherry jam… muffins … scones?  I settled on Iced Sour Cherry Muffins. What a great choice as these muffins are tart and sweet, packed with a good dose of sour cherries. The recipe only needed two cups worth of fruit so I froze the rest of the cherries for another day, another recipe.  I used some of the batter for muffins and the rest for a small loaf of quick bread.  Again, I am one lucky girl! 

 
Iced Sour Cherry Muffins/Quick Bread 

 ¾ cup buttermilk 

 ¼ cup orange juice 

 ⅔ cup canola oil 

 1 large egg 

 1 teaspoon orange extract 

 1 heaping tablespoon orange zest 

 2 cups flour 

 1 cup sugar 

 1 tsp baking powder 

 2 cups sour cherries (pitted and chopped) 

 2 tablespoons brown sugar and cinnamon instant oatmeal (optional) 

Preheat oven to 350 degrees. If making muffins, line pans with paper liners or use silicone muffin cups.  If making quick bread, spray small loaf pans with cooking spray.   

In a medium bowl mix together buttermilk, orange juice, extract, canola oil and egg; mix well.  Next, add the orange zest, flour, sugar, and baking powder; mix well.  Carefully fold in the cherries, just until combined.  Scoop batter into muffins cups about ¾ full. Sprinkle with instant oatmeal mix (optional).   

 Bake for 25 minutes, or until a tooth pick inserted into the center comes out clean.  (If making 7×3″ loaves, fill and bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.)

Let rest for a few minutes, and then transfer to a wire cooling rack and allow to cool completely before icing. 

 For glaze:
1 cup confectioners’ sugar

1 tablespoon milk or orange juice

In a medium mixing bowl, combine ingredients and mix well. If glaze is too thick, carefully add extra juice or water (a 1/2 teaspoon at a time) until mixture is smooth and creamy. Lightly drizzle glaze over cooled muffins.

Low-Carb Peanut Butter Mini Loaf

As we move into mid November/December, the holiday season ushers in a plethora of tempting chocolatey treats, sweetly seasoned baked goods, and a bounty of party trays that seem to line the expanse of grocery store isles all over the country.  As the season of eating (and over-eating) begins, I am forever looking for recipes that will help me to stay away from the carb-laden sweet treats that show up everywhere. Yesterday, while I was shopping for a few pantry staples, my neighborhood grocery store shared with customers an array of cakes, pies, and pastry samples.  Turning every corner of each isle offered a new taste of tempting delicacies including shrimp cocktail, hot sugary beverages, hors d’oeuvres, and various sweet treats.  Store owners even offered a full Thanksgiving lunch with all the trimmings so that customers could sample the items and entice them to place early dinner orders for upcoming holiday gatherings.  Food, food, and more food…Yikes!

As an alternative, this Peanut Butter Mini-Loaf is one of the recipes that I turn to for a small sample of low-carb deliciousness that has no flour, a slight bit of sweetener, and a portion size that is certainly doable.  I use peanut butter with ingredients that include only peanuts and less than 1% of salt.  (I use the Smucker’s brand in the glass jar.)  Sometimes I mix a 1/2 cup of cinnamon with a packet of sweeter to make my own version of cinnamon sugar.  I store it in an airtight container and sprinkle a bit of it over the top of a buttered slice. Oh my, simply delicious…



Low Carb Peanut Butter Mini Loaf

1 cup natural peanut butter, creamy 

3 large eggs, beaten

1 teaspoon vinegar

1/2 teaspoon  baking soda

2 individual packets sweetener 

Preheat oven to 350 degrees.  Grease a 1 quart mini loaf pan or 2-3X5″ loaf pans.  In a medium bowl, combine beaten eggs and peanut butter.  With a spatula, mix until smooth.  Add vinegar, baking soda and sweetener.  Hand whisk until smooth and creamy. Pour batter into prepared loaf pan(s).   Bake for 30-35 minutes until bread is fully cooked and toothpick inserted in the center comes out clean. Cool completely before slicing into thin slices with a sharp knife.

 

Late Summer Zucchini Quick Bread



How many of you have loads of zucchini that are ripe and ready for picking?  Just a few plants seem to produce lots of long slender veggies that taste great sliced and sautéed with carrots and onions, diced and cooked into a spicy spaghetti sauce, or shredded and dumped into your favorite quick bread recipe.  

A local farmer dropped off a bag full of produce last week. I was delighted to see the assortment of zucchini that often overwhelm the garden. I graciously thanked my friend and scooped up the zucchini with this delicious recipe in mind.

Tip: I always use my food processor to shred a summer’s worth of zucchini and then place in freezer bags in 2 or 4 cup quantities.  (Label with date, product, and amount).  This way I have zucchini ready whenever I want to bake this quick bread throughout the year.  

This recipe yields four deliciously moist loaves that can be eaten, frozen, or given away as fresh baked gifts from the kitchen.  Don’t forget to share a loaf or two with a local grower who might be inclined to share some freshly picked produce when he/she has more than they can use.

Late Summer Zucchini Quick Bread 

6 cups all-purpose flour

2 teaspoon salt

2 teaspoon baking soda

2 teaspoon baking powder

6 teaspoons ground cinnamon

6 eggs

 2 cup vegetable oil

4 cups white sugar

2 tablespoons vanilla extract

4 cups grated zucchini

2 cup chopped walnuts

2 cups raisins

1 package instant oatmeal for topping, any flavor

Preheat oven to 350 degrees.  Spray with cooking spray, four 8 x 4 inch pans.  In a very large bowl, mix flour, salt, baking powder, soda, and cinnamon together.

Beat eggs, oil, vanilla, and sugar together in a separate large bowl. Add wet ingredients to the dry mixture, and beat well. Stir in zucchini, nuts, and raisins until well combined. Pour batter into prepared pans. Sprinkle flavored instant oatmeal evenly over batter.

Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20-30 minutes. Carefully, remove from pan, and cool completely.



Rosemary and Basil Herbed Flat Bread



I usually make this bread during the late spring and summer months when fresh herbs are abundant and ready to be trimmed.  There’s no point in making this bread unless you have fresh herbs to incorporate into the batter and snip over the finished product.  As the bread toasts in the oven, the irresistible aroma of freshly cut basil and rosemary, garlic, and olive oil is like no other.  The combination of herbs and spices help to make this summer staple undeniably scrumptious! Often served with pasta and red sauce, cheese and grapes, or a lite summer salad… It’s crazy delicious!



Rosemary and Basil Herbed Flat Bread

1-3/4 cups all-purpose flour

1 tablespoon fresh rosemary, minced

1 tablespoon fresh basil, minced

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup water

1/2 cup olive oil

Sea salt, garlic powder, Italian seasoning mix, and fresh herbs (to sprinkle over the top of bread after baking)

Preheat oven to 450 degrees.  Lightly spray two baking sheets with cooking spray or line each sheet with parchment paper.  In a large bowl, combine the flour, herbs, baking powder and salt. Stir in water and 1/3 cup oil until mixture forms a soft dough. Turn onto a floured surface; knead for about 1 minute.

Divide dough in half; shape into two balls. Roll each ball into a thin oblong shape to fit on prepared baking sheet. Carefully transfer dough to prepared baking sheets.

Bake for 8-10 minutes or until golden brown. Remove from pan to a wire rack and  lightly brush each with remaining oil; sprinkle with salt and garlic powder, seasoning mix and fresh herbs. Slice for serving. 





Pumpkin Cobbler Spiced Bread Pudding

I often visit a local discount bread store during my lunch hour.  The outlet carries nearly expired items that I use for stuffing, meatloaf, and bread pudding recipes.

Recently, I spied a few loaves of Pumpkin Cobbler bread on the “reduced shelf” and quickly loaded the loaves into my cart.  After arriving home, I promptly froze the bread to have on hand for a quick Saturday morning bread pudding bake made with scrumptious cubes of pumpkin spiced loaves.  The crunchy streusel-like topping puts this breakfast treat over the top.  I drizzle a teaspoon of our delicious homemade maple syrup over the top of a warm slice for a bit of added sweetness.



Pumpkin Cobbler Spiced Bread Pudding

5 eggs, beaten

1 1/2 cups sugar

2 cups milk

2 teaspoons vanilla extract

3 cups pumpkin cobbler or cinnamon swirl bread, cubed

1/2 cup brown sugar, packed

1/4 cup cold butter, sliced into small cubes

1 cup pecans or walnuts, chopped

Preheat oven to 350 degrees.  Grease or spray with cooking spray, a 13 X 9″ pan. 

In a medium bowl, mix together eggs, sugar, milk, and vanilla. Place cubed bread in a large bowl and pour egg mixture over the top; gently mix and let sit for 10 minutes.  Pour bread mixture into prepared pan. Sprinkle brown sugar and pecans over the top; dot with butter.   Bake for 35 to 45 minutes, or until set. 

If desired, drizzle with maple or vanilla syrup.  Serve warm.








Leftover Holiday Cranberry Sauce Quick Bread

Making my way through the leftovers after a holiday meal is always a challenge.  I hate to waste food so I try to be as creative as possible when reinventing leftovers to make tasty meals for the family.  Yesterday I came across a plastic container containing a few cups of homemade cranberry sauce.  I remembered a recipe that I had made years ago for a chunky cranberry quick bread that would use up the two cups of sauce that I had leftover.  I searched my trusty kitchen  file and found the recipe.  With staple ingredients, this batter comes together rather quickly.  A sprinkle of maple/cinnamon steel cup instant oats makes for a sweet crunchy topping.  This is a great way to turn those holiday leftovers into a sweet treat the whole family will enjoy.

Leftover Holiday Cranberry Sauce Quick Bread

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup canola oil

1/2 cup sugar

1 egg

1/2 cup water

1 teaspoon vanilla

2 cups cranberry sauce

1 cup chopped walnuts

Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/2″ loaf pan, set aside.  Combine flour, baking powder, salt, cinnamon and nutmeg in a small mixing bowl; set aside.  In a medium bowl, mix oil and sugar until light and fluffy. Add egg and cranberry sauce; mix well. Combine dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist. Fold in chopped walnuts. Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing.