APPLE BREAD WITH CINNAMON PECAN CRUNCH

It has been so long since I posted a recipe.  Most of my baking is for friends or family who want things that are my go to recipes that are their favorites and they already exist on my blog.  Not a lot of reasons to try new recipes lately.

Seems that blogging has taken a back seat to watching cooking or baking videos on social media with videos which I follow a lot and get more ideas there. 

I found this recipe on Pinterest https://www.smalltownwoman.com/apple-pecan-sweet-bread/

I had a friend coming for breakfast to catch up and thought I would take the opportunity to try something new.  Although the calendar says it is Fall, it has yet to reach us here on the Texas Gulf Coast but there is hope that a cold front is on its way.  It has been a really hot summer and we are so looking forward to being able to turn off the air conditioner!  

APPLE BREAD WITH CINNAMON PECAN CRUNCH

1-3/4 cup all purpose flour

2-1/2 teaspoons cinnamon

1/4 teaspoon salt

1 teaspoon baking powder

2 large eggs

3/4 cup granulated sugar

1/3 cup vegetable oil

2 Tablespoons applesauce

1 teaspoon vanilla

2 cups finely chopped peeled apples (I used Gala)

1 cup chopped pecans (divided)

Topping:

1 Tablespoon granulated sugar

1/4 teaspoon cinnamon

1/2 cup pecans

Preheat oven to 350 degrees.  Grease or spray a loaf pan (I used 9 inch)

In a bowl mix together flour, cinnamon, salt and baking powder

In a second bowl mix together the eggs, sugar, vegetable oil, applesauce and vanilla.

Add the dry ingredients to the wet ingredients and mix just until incorporated.  Fold in the apples and other 1/2 cup pecans.  This batter is really thick  Spread into loaf pan.

Mix together the topping ingredients and sprinkle over loaf.  I tapped this down a bit into the batter so it would adhere better when baking.

Bake for 55 to 60 minutes until toothpick in middle comes out clean.  Rest for to 10 to 15 minutes before taking out of pan.

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CRANBERRY ORANGE QUICK BREAD

The last thing I baked for 2020.  Time to start the new year with less goodies, well maybe until Valentine's Day.  I love the taste of cranberry with orange.  This was a quick, tasty treat to make.

CRANBERRY ORANGE QUICK BREAD

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup granulated sugar

1 teaspoon salt

1/3 cup orange juice

1 Tablespoon orange zest

2/3 cups buttermilk

6 Tablespoons butter, melted

1 egg

1 teaspoon vanilla

1-1/2 cups Craisins

1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees.  Spray a 9 inch loaf pan with Pam or Baker's Joy.  In a small bowl mix together the buttermilk, orange juice, zest, melted butter and egg.  

In another bowl mix the dry ingredients.  Add the liquid ingredients to dry.  Stir in Craisins, nuts and vanilla.  Pour into prepared loaf pan.  Bake for 50 to 55 minutes until toothpick is clean when inserted.

SWEET ALABAMA PECAN BREAD

These days it is hard to bake for anyone other than family.  Pot lucks and gatherings with large groups have been gone since March when I went to my last pot luck.  I don't bake for myself, so baking these days comes with Sunday dinners with family or visiting my cousin.  I found this on Pinterest in several places so I decided to try it.  We have had a really nice pecan season this year after having several years of slim to none.  I took advantage of having some really nice ones for this recipe.
SWEET ALABAMA PECAN BREAD
1 cup granulated sugar1 cup brown sugar, packed1-1/2 cups flour2-1/4 teaspoons baking powder1/2 teaspoon salt(If desired you can use 1-1/2 cups self-rising flour instead of all-purpose flour, baking powder and salt)1 cup oil4 eggs1 teaspoon vanilla2 cups pecans, chopped1 teaspoon vanilla2 cups pecans, chopped
Mix all ingredients well and pour into a 9 x 13 baking pan that has ben sprayed with Pam or Baker's Joy.  Bake at 350 degrees for 30-35 minutes until toothpick comes out clean from middle.  Cool for 15 minutes before cutting into squares.

APPLE CINNAMON OATMEAL BREAD

I needed to take a sweet treat to a visit with my cousin recently.  Although it is not Fall by any means, I found this quick bread in my files to try.  Even in summertime this tasted pretty good and was a hit.
APPLE CINNAMON OATMEAL BREAD
2 cups all-purpose flour 1 cup oatmeal (I used old-fashioned, not quick) 1/4 teaspoon salt 2 teaspoons cinnamon 2 teaspoons baking powder 1 cup granulated sugar 2 eggs 3/4 oil 1/2 cup sour cream  1 cup applesauce (I would recommend chunky as the regular did not have a strong flavor) 1 teaspoon vanilla 1/2 cup chopped pecans (optional)
ICING/GLAZE
2 Tablespoons butter 1/2 cup packed brown sugar 2 Tablespoons heavy cream 3/4 cup powdered sugar 1/2 teaspoon vanilla
In a large bowl combine dry ingredients and mix well.  In a small bowl, whisk together eggs, oil, sour cream, applesauce and vanilla.  Combine wet ingredients to dry and mix well until blended. Add nuts if desired.  Pour into a greased 9 inch loaf pan.  Bake at 350 degrees for 45 minutes or until middle tests dry.  Let cool.  Prepare icing/glaze.
For icing/glaze, in a saucepan add butter, brown sugar and cream.  Bring to a boil.  Stir until sugar melts, about 1 minute.  Remove and add powdered sugar and vanilla until smooth.  Might need to add more cream to make good consistency.  Spread on cooled bread.  Can sprinkle pecans on top if desired.

SOUR CREAM LEMON POUND CAKE

I made this recently for work and shared the recipe with a coworker.  You know my pictures are not this good, so she was kind enough to share her picture after she made it.  It's a really good, moist pound cake loaf.  I've been lucky over the summer for friends to share their abundance of lemons and have frozen lots of lemon juice and zest to use in recipes.

SOUR CREAM LEMON POUND CAKE

1-1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla
2 teaspoons lemon extract
1/3 cup lemon juice
1/2 cup oil
1 cup sour cream
1 teaspoon lemon zest

GLAZE:
1 cup powdered sugar
3 tablespoons lemon juice

Mix together until smooth.

Preheat oven to 350 degrees.  Spray 9 x 5 loaf pan with Baker's Joy or grease and flour.
In a large bowl, combine flour, baking soda, baking powder and salt.  In another bowl combine eggs sugar, butter, sour cream, vanilla, lemon extract and lemon juice until blended well.  Pour wet ingredients into dry ingredients and blend until smooth.  Add oil and lemon zest.  Mix well.

Pour into prepared loaf pan.  Bake at 350 for 45-55 minutes until toothpick comes out clean.  Remove and cool.  Pour glaze over top of cooled cake.

Lemon and Pecan Buttermilk Bread

Using more of that good lemon juice I froze from my friend's trees last summer, I found this recipe on Cooks.com.  Pretty yummy stuff with a nice cup of coffee.

LEMON AND PECAN BUTTERMILK BREAD

1 stick butter, softened
1 1/4 cup granulated sugar
3 eggs 
1 teaspoon vanilla 
1 Tablespoon lemon zest
1 Tablespoon lemon juice
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup buttermilk
1/2 cup chopped toasted pecans


Preheat oven to 350 degrees.  Spray a 9 inch loaf pan with Pam or Bakers Joy.  Beat butter and sugar for 3 minutes. Add eggs, one at a time, beating after each one. Beat in vanilla, lemon zest, lemon juice. Whisk together the flour and dry ingredients. With a wooden spoon, stir in half the dry ingredients.  Add half of the buttermilk.  Repeat and mix thoroughly with spoon until smooth.  Add pecans.  Pour into loaf pan and bake for 55 minutes until tested done.  Glaze with a mixture of 2 tablespoons lemon juice mixed with 1 cup powdered sugar.  Pour over loaf.

Pumpkin Bread

We are a long way from anything that even resembles Fall here on the Texas Gulf Coast.  I took this to a family gathering Labor Day weekend.  I cobbled together a few recipes to come up with this one.  I have to admit I did not care for the sugar topping and would try something different next time.  No complaints though.

PUMPKIN BREAD

1 cup vegetable oil
5 eggs
1 can 100% pumpkin
2 cups flour
2 cups sugar
1 small package instant vanilla pudding (dry)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1 cup toasted chopped pecans

In a mixing bowl add oil, eggs and pumpkin. Mix until smooth.  Combine dry ingredients and add to pumpkin mixture. Mix well.  Add pecans.  Pour into 2 large loaf pans that have been sprayed with Pam or Bakers Joy.  Sprinkle crumb topping on and pat down. Bake at 325 degrees for 1 hour.

Crumb Topping:
1/2 cup flour
1/4 cup sugar
1/4 teaspoon cinnamon
3 tablespoons butter

Mix together dry ingredients.  Cut in butter until mixture resembles coarse crumbs.  

Cranberry Pecan Bread

We did Christmas breakfast after opening presents. My son made his usual fabulous quiche (best ever I think) and I brought this to have for a sweet treat.

CRANBERRY PECAN BREAD
(adapted from Cooks Illustrated)

2 cups all-purpose flour
1 cup chopped pecans, toasted
1 tablespoon grated orange zest
1/3 cup fresh orange juice
2/3 cup buttermilk
6 tablespoons butter, melted and cooled
1 large egg, beaten lightly
1 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups craisins

Preheat oven to 375 degrees. Grease the bottom and sides of a 9x5" loaf pan; dust with flour, tapping out extra, or use Pam. Stir together the orange zest, orange juice, buttermilk, butter, and egg in a small bowl. Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Stir the liquid ingredients into the dry ingredients with a spatula until just moistened. Gently stir in the cranberries and pecans. Do not overmix. Scrape the batter into the prepared pan and smooth the top with a spatula. Bake 20 minutes, then reduce heat to 350 degrees. Continue to bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 35 to 45 minutes longer. Cool in the pan 10 minutes, then transfer to a wire rack and cool at least 1 hour before serving. The bread can then be wrapped and stored at room temperature for several days.

Monkey Bread

Today at work we had a surprise breakfast celebration for a young man who is getting married and just bought his first home. I took Monkey Bread and also Banana Bread. Monkey bread is another one of those recipes that has been around for a long time and has a few variations. Pardon my retro Tupperware cake carrier plate, it's not the best picture.

MONKEY BREAD

4 cans refrigerated biscuits (not the flaky kind)
1 cup granulated sugar
2-3 teaspoons cinnamon (I used 2)
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
Chopped pecans (optional) You can use raisins if you like also.


Preheat oven to 350 degrees. Grease a 9-10 inch tube pan. Mix white sugar and cinnamon in a medium sized plastic bag. (I used a plastic container with a lid.) Cut the biscuits into 4 pieces. Place several quarters at a time in the sugar and cinnamon mixture and toss to coat. Arrange the pieces in the greased pan. Layer with pecans or raisins. Continue layering until all the biscuit pieces are coated and in the pan. In a small saucepan, melt the butter with the brown sugar until dissolved well. Pour over layered biscuits. Bake 35-40 minutes until brown. A good idea to put a cookie sheet under as this raises pretty high and you don't want a spillover. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

I also wanted to use my new Nordicware loaf pan I got on eBay. I love Nordicware pans. I used my usual 'go to' banana bread as it makes a lot of batter. The picture doesn't do the sliced pieces justice -- this has a really nice crumb to it. This recipe made this large loaf and also a small 8 inch loaf. You can get the recipe from an earlier post Banana Bread.

Spring Fling

This is the entry I'm taking to the picnic. I am so nitpicky (is that even a word?) I don't think this is a winner on taste, but maybe I'll get points for presentation! I made this bread back in December and I think it is a good bread -- maybe not great for a competition though. Jamaican Jungle Bread. Maybe next year I'll help organize the event and take the pressure off myself (although doing that part is hard work too). We'll see how it goes.

Mississippi Mud Bread

So, our annual company picnic (Spring Fling) is today. We enjoy barbecue, competitive volleyball, and competitive ping pong at one of our facilities which is actually a ranch. The smack talk gets pretty wild amongst the teams over who will win volleyball, but that is often nothing compared to the competition of the 'bake-off'. Last year's category was chocolate cake and I won first place. This year's category is quick breads. I have been off for a few days and have been 'practicing' some different recipes. When using my trusty Google, I came across this website Recipes for Everyday Cooking that had so many quick breads, surely there would be a winner in there. Here is one I made yesterday. It is very good. Whether or not a winner, this recipe is a definite keeper.

MISSISSIPPI MUD BREAD

2 eggs
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup milk (I used buttermilk)
1/2 cup sour cream
3/4 cup semi-sweet chocolate chips, melted
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
4 teaspoons instant coffee granules
1/2 cup chopped toasted almonds

Beat together first 5 ingredients until well blended. Beat in melted chocolate and vanilla. Combine and add the remaining ingredients and stir until dry ingredients are just moistened. Pour batter into a 9 x 5 loaf pan that has been greased. (Recipe calls for 4 mini-loaf pans. Bake in a 325 degree oven for 55-60 minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool, drizzle on Chocolate Coffee Glaze.

Chocolate Coffee Glaze:

1/2 cup semi-sweet chocolate chips, melted
3 tablespoons butter, melted
1 teaspoon instant coffee granules
3 tablespoons chopped toasted almonds

Stir together until blended. Drizzles over bread and sprinkle almonds.

Glazed Lemon Bread

I seem to be on a lemon kick these days with my baking. I needed something small to make for a friend's birthday who did not want a big fuss over a cake, so I'm hoping a few slices of this might work. For some reason this sunk in the middle but it didn't affect the taste. It could have been because in between baking this I was having a stand down with a gecko in my kitchen. He didn't have a nice accent like the Geico gecko, or I would have let him stay......:o)

GLAZED LEMON BREAD

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup granulated sugar
2 teaspoons lemon zest
1 tablespoon baking powder
1/2 cup milk
2 large eggs
1 stick butter, melted
2 tablespoons lemon juice
1 teaspoon vanilla

Glaze:
Juice of 1 large lemon
1/3 cup granulated sugar

Grease and flour a 9 x 5 loaf pan. Preheat oven to 350 degrees.

Combine flour, salt, baking powder, and lemon zest in a bowl. In another bowl mix eggs, melted butter, milk, lemon juice, and vanilla. Add dry ingredients. Pour into prepared pan. Bake at 350 degrees for 40-50 minutes until golden brown and knife inserted in middle comes out clean. Leave in pan.

Prepare glaze by combining sugar and lemon juice in a pan and heating on medium heat until sugar is dissolved.

Poke holes in bread and drizzle glaze over bread while still in the pan. Leave in pan for about 15 minutes until glaze is soaked in. Remove from pan and let finish cooling.

Jamaican Jungle Bread

This recipe surely does not count as a holiday recipe, but it is something I happened to have the ingredients for and have had in my to-try file for a very long time. I've been slacking this week for something to take to work. I just have not been inspired and running a little short on time this week. Hopefully this will do the trick.

JAMAICAN JUNGLE BREAD

1-1/2 cups all-purpose flour
1 cup quick cooking oats
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup flaked coconut
1 cup mashed bananas (about 3 medium)
1 8 oz. crushed pineapple, undrained
1/4 cup oil
1/2 cup chopped pecans, toasted
2 eggs

In a large bowl stir together the first 9 ingredients. In a medium bowl, mix bananas, pineapple, oil and eggs. Add all once to oat mixture. Stir just until liquid is absorbed. Do not overmix. Pour into a greased 9 x 5 loaf pan. Bake at 350 degrees for 50-55 minutes until brown. Check center to make sure it is thoroughly cooked. Cool in pan.

Peach Quick Bread

I froze those wonderful peaches I bought on my trip to the hill country a few weeks ago. When I thawed them out, I didn't realize how 'mushy' they would be. They still tasted wonderful and are just great to eat plain but I don't think they would have worked as well in a cobbler or a pie. So I just made some quick bread.

PEACH QUICK BREAD

1-1/2 cups granulated sugar
1 stick butter, softened
2 eggs
2 cups fresh peaches pureed
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans

In a bowl mix sugar and butter until light and fluffy. Add eggs, vanilla, and peaches. Mix well. Add together the dry ingredients and mix in with the wet mixture. Pour into a greased 9 inch loaf pan. Bake at 350 degrees for 1 hour. Check the middle to make sure it is done.

Banana Bread

When I was a young bride, my then husband was in the Air Force. I met another young bride and we shared recipes and learned to cook new things together. I still have the recipe card with her recipe for this banana bread. We had a breakfast meeting at work and I took this in. This makes two large loaves and I took the other to a friend to take home to her husband who is a 'keeper' too.

THE BEST BANANA BREAD EVER

1 cup butter, softened

2 cups granulated sugar

2 teaspoons vanilla

4 eggs

2 cups mashed bananas (I used 4)

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

3-1/2 cups flour

1 cup sour cream

1 cup chopped nuts (I used toasted pecans)

Cream butter and sugar, add vanilla. Add eggs one at a time, beating well after each addition. Add bananas. Mix dry ingredients together in a bowl. Add dry ingredients alternating with sour cream. Fold in nuts. Pour into two large loaf pans that have been sprayed with Pam. Bake at 350 degrees for 50-55 minutes. Check middle with a knife to make sure it is done.

Low-Fat Banana Bread

We have been on a wellness kick at work lately. I looked around for a low-fat banana bread recipe to make and came across several that had the same basic recipe. The use of applesauce helps to make a good substitute for butter or oil. This makes a nice big loaf and is really moist inside.

LOW-FAT BANANA BREAD

2 eggs
2/3 cup sugar (I used 1/3 white and 1/3 packed brown)
3 medium-sized very ripe bananas smashed (the riper the better)
1/4 cup applesauce (I used cinnamon flavored)
1 tablespoon oil
1 teaspoon vanilla
1/3 cup low-fat buttermilk (I just used plain skim with no problem)
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup toasted pecans

With a mixer blend eggs and sugar for about 5 minutes until light and fluffy. Add bananas, applesauce, oil, vanilla, milk. Stir until blended. Mix dry ingredients together and add to wet mixture. Add pecans. Pour into a 9 inch loaf pan that has been sprayed with Pam. Bake at 325 degrees for 40-50 minutes until done. Turn onto rack to cool.

Oh Fall, Wherefore Art Thou Fall?

So, the calendar says it is Fall. Somehow it has forgotten to 'fall by' in Texas. We are still experiencing 90+ degree weather. It should be time for pumpkins, apples, cranberries and all things Fall, but we are still in barbecue and hotdog season. I know there are people who travel south to enjoy warm temperatures, but I would seriously consider traveling north to participate in a 'weather exchange' program. I love cold weather. So in spite of the air conditioner being on 24/7 I pulled out this Fall recipe for today.

CRANBERRY APPLE NUT BREAD

3/4 cup sugar
1/2 cup vegetable oil
1 egg
1 cup shredded peeled apple (about 1 medium)
1/2 teaspoon vanilla
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans, toasted
1/2 cup dried cranberries (I used Craisins)
2 tablespoons sugar
1/2 teaspoon cinnamon

Pre-heat oven to 350 degrees. Grease an 8 x 4 inch loaf pan. In a large bowl, mix 3/4 cup sugar, oil, egg, and vanilla. Stir in apple, flour, baking soda, baking powder, and salt. Stir in toasted nuts and cranberries. Pour batter into pan (it is very thick). In a small bowl, mix together the remaining sugar and cinnamon. Sprinkle evenly over batter in pan. Bake 45 to 55 minutes.

Butter Pecan Quick Bread

BUTTER PECAN QUICK BREAD


2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar, packed
1 egg, beaten
1 cup buttermilk
1 teaspoon vanilla
2 tablespoons melted butter
1 cup pecans, chopped


Icing:
1 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla


Mix together dry ingredients. Add egg and buttermilk and vanilla. Stir until just blended together. Add pecans. Pour into a 9 x 5 x 3 loaf pan that has been sprayed with cooking spray. Bake at 350 degrees for 45-50 minutes. Remove from oven and cool on rack. Drizzle with icing.