Category: Bread

Cherry Almond Bread

I shared this delicious Cherry Almond Bread last month, and I wanted to share how I was able to use this recipe in those mini loaf pans. I rec’d a batch of these mini loaf pans from a friend, and I wanted to gift them for the holidays with this festive bread. The pans are the 5.75 Inch x 3 Inch mini loaf pans. I put about a cup of the batter in each mini pan, put them on a cookie sheet, with some space between them for even heating. I baked these for 41 minutes. They are adorable and festive!

Maraschino Cherry Almond Bread

1 jar (10 oz.) maraschino cherries

1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup slivered almonds

Almond Butter:

1/2 cup butter, softened

1 Tablespoon slivered almonds, finely chopped

1/2 teaspoon almond extract

Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

In a small bowl, combine almond butter ingredients. Serve with bread.

Delicious – I would make this for gift giving. Here in Indiana, I had to bake it for 60 minutes. This bread is amazing – it is so delicious after it sits for more than a day. The smell is over the top, and you find yourself craving it. The bread holds its shape very well. I made this last year for the holidays and I am anxious to make it again, just so I can have it for breakfast. It is hard for me to gift this as we keep snacking on it. The almond butter is a fun addition but this is perfect without topping it with butter

My husband and I preferred it without butter on the second and third days. He ate his cold, I heated my slice in the microwave for 12 seconds.

TOH Contest Winning Recipes 2010

Double Cranberry Banana Bread

Double Cranberry Banana Bread

1/3 cup shortening

2/3 cup sugar

2 large eggs, room temperature

1 cup mashed ripe banana

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup whole-berry cranberry sauce

3/4 cup chopped pecans, divided

1/2 cup dried cranberries

Directions

  1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries.

2. Transfer to a greased 8×4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

3. Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

TOH Fall Baking magazine

Tip: I used a 9 x 5 loaf pan – it was the perfect size

Pull-Apart Pumpkin Loaf

Pull-Apart Pumpkin Loaf
3/4 cup milk
1 pkg active dry yeast
1 cup canned pumpkin
3 Tbsp butter, melted
2 Tbsp granulated sugar
1 egg yolk
1 tsp salt
3 cups all-purpose flour
3 Tbsp butter, melted
3/4 cup packed brown sugar
1 Tbsp ground cinnamon
1 recipe Cinnamon Glaze (below)

1. In a small saucepan heat milk just until warm (105F to 115F) In a large bowl combine warm milk and yeast; stir to dissolve yeast. Let stand 5 to 10 minutes or until foamy.
2. Add 1/2 cup of the pumpkin, the 3 Tbsp melted butter, the granulated sugar, egg yolk, and salt to yeast mixture. Beat with a mixer on medium until combined. Add half of the flour; beat on low for 30 seconds, scraping bowl as needed. Beat 3 minutes on medium. Stir in the remaining flour. Shape dough into a ball (dough will not be smooth) Place dough in an oiled bowl. Cover; refrigerate overnight or up to 2 days. (or cover and let rise in a warm place for about 60 minutes or until double in size)
3. Butter a 9×5-inch loaf pan. Turn dough out onto a lightly floured surface. Roll dough into a 20×12-inch rectangle. For pumpkin filling, stir together the remaining 1/2 cup pumpkin and the 3 tablespoons melted butter; spread over dough. Combine brown sugar and cinnamon; sprinkle over pumpkin filling. Cut dough rectangle crosswise into five 12×4-in strips. Stack strips, then cut six 4 x 2-in pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up. Let rise in a warm place about 45 minutes or until nearly double in size.
4. Preheat oven to 350F. Bake 35 minutes or until golden brown. (If needed, cover bread with foil the last 10 minutes of baking to prevent overbrowning). Cool 10 minutes. Remove loaf to serving plate. Drizzle with Cinnamon Glaze. Cool 20 minutes more.

Makes 12 servings.

The walnuts were my add in, as I was preparing this, I thought walnuts would be good with the pumpkin. I toasted them and then chopped them before adding to the loaf.

Cinnamon Glaze: Stir together 1 cup powdered sugar, 1/2 tsp ground cinnamon, 1/2 tsp vanilla, and 1 Tbsp milk. If needed, add additional milk, to make glaze drizzling consistency.

This came from a Better Homes & Garden Baking magazine from 2015

This is dangerously delicious, and makes a lot. I call this fall apart bread, because as soon as you take a piece off – it starts falling. You want to serve this hot from the oven immediately. It is good heated up, however, there is a noticeable difference, on my part. My husband just keeps eating it and saying how good it is.

Strawberries ‘n Cream Bread

Strawberries are a great price at Kroger. I remembered these cute little recipe books I had with fruit as the main subject. I decided to try this Strawberry Bread. This was easy to put together. The bread is moist and delicious. I decided to add a few things to the topping. The topping called for only cream cheese and a bit of the strawberry juice. I tasted it and thought, “meh, let’s see what I have in the pantry” Oils, extracts and flavorings are always something I like to turn to to add a bit of zing to a recipe. I tried the Banana vodka (1 Tbsp) and 1 Tbsp of powdered sugar. I used a mixer to get the icing to the correct consistency. Add this to the bread while it is warm so that it drizzles over the sides. I added chopped strawberries to the top of each slice. I used walnuts for the nutmeats in this recipe.

Maraschino Cherry Almond Bread

This is delicious without the almond butter, but the Almond Butter adds a nice extra flavor to the bread.

Maraschino Cherry Almond Bread

1 jar (10 oz.) maraschino cherries

1/2 cup butter, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup slivered almonds

Almond Butter:

1/2 cup butter, softened

1 Tablespoon slivered almonds, finely chopped

1/2 teaspoon almond extract
Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside.In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds.Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. In a small bowl, combine almond butter ingredients. Serve with bread.

Delicious – I would make this for gift giving. Here in Indiana, I had to bake it for 60 minutes. This recipe came from my Taste of Home Contest Winning 2010 Annual Recipes cookbook.

Apple Apricot Loaf

This is very moist. You want to pay attention to the line that mentions leaving this sitting overnight as it is so moist, it can fall apart when first out of the oven.

This is from the apple orchard cookbook . I’ve enjoyed baking many recipes from this little book.

The next picture shows how much liquid I had from the apricots – the recipe says to make this equal to 2/3 cup by adding milk

there is a reason the line that reads: Loaf is easier to slice if it stand overnight. It should say: Important to let this stand overnight before slicing

the next picture is the Apple Blueberry Bread which I shared mid January on here

Apple Blueberry Bread

It’s very hard to just eat one slice.

This recipe is from the book: Apple Lovers by Shirley Munson and Jo Nelson. The cookbook is dated 1999. This book is filled with recipes I am interested in creating and almost all the recipes are items we already have in our kitchen. This is a delicious bread and I will make it again.

I have my eye on that Apple Apricot Loaf recipe

Apple Zucchini Bread

Apple Zucchini Bread

I’ve made this many times this past month and given as gifts. I like to buy dishes throughout the year from yard sales, thrift stores, etc and put home made food in the dishes. They make nice presentations and the recipient can use the dish in the future.


There is just a hint of zucchini flavor in this bread. This is a delicious breakfast treat. I’ll share the recipe and the book it came from.

This book has several recipes I’ve made from ingredients which are already found in the kitchen. Every recipe I have tried has been created again and again. If you come across this book at a great price (I did) – buy it – it is based on apple recipes, which we have an abundance of in the fall, and the recipes are fun, flavorful and interesting. So far, I have made the Zucchini Apple Bread, Apple Cinnamon Oatmeal Cookies (these freeze well), Apple Brownies, and the Peach Cake. The dishes were all delicious, and I created them many times over.

Zucchini-Apple Bread

This is a beautiful hard bound book with lovely photos. The stories shared by each farm are interesting and the recipes are easy to create.

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