Apple Cinnamon Quick Bread

 

• ½ cup dark brown sugar
• 1 Tbsp plus ½ tsp apple pie spice, divided
• 2 eggs
• ½ cup granulated sugar
• ½ cup vegan butter, melted
• ½ tsp vanilla extract
• 1¾ cup flour
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of sea salt
• 2 cups apples, peeled, cored, and chopped
• 2 packets of turbinado sugar

Preheat oven to 350 degrees. Spray "Pam for Baking" into your

favorite 9" x 5" loaf pan.

Three bowls:

1) peeled and cored apples, chopped

2) brown sugar and 1 tbsp apple pie spice

3) largest bowl - Whisk together eggs, granulated, sugar, vegan butter, and vanilla. Then add flour, baking powder, baking soda,1/2 tsp apple pie spice, and salt. Fold in the chopped apples.

Add half of the mixture into the loaf pan, then top with half of the sugar and spice. Add the other half and top off with the remaining sugar and spice. Sprinkle two packets of turbinado sugar on top. Bake for 50-55 minutes until a toothpick comes out clean.

Stone Ground Corny Corn Bread

2 2/3 cups Bob's Cornbread Mix
1 14.75 oz can of Green Giant Creamed Corn
1/4th cup canola oil
1 egg, beaten

Preheat oven to 350 degrees

In a medium bowl, add cornmeal mix, creamed corn, oil and one beaten egg. Mix until combined.

Bake in a round 9 inch silicone cake pan for 25 minutes.

Brown Irish Soda Bread

1 1/2 cups of whole wheat flour
2 cups of white flour
1 tsp baking soda
1 tsp baking powder
1 1/2 salt
3 tbsp sugar
1/2 cup toasted wheat germ
1 3/4 cups butter milk (this will have to be changed to soymilk and lemon juice)

(optional topping) 1 tsp melted butter (change to margarine or omit)

Whisk the dry ings together, add the wet and mix.
Bring together on a breadboard. Do not over work. Pat out to a 7 inch round.

Transfer to a parchment lined baking sheet.
Take a serrated knife and make some release cuts "X"
Bake in a 400 degree oven. Bake for 45-50 mins.

The internal temp should be 195 degrees. Brush crust with butter. Cool on rack for an

hour.

*This recipe came from a 2013 episode of Cooks Country from America's Test Kitchen.

Tropical Quick Bread

2 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking power
3/4 teaspoon sea salt

1/2 teaspoon baking soda
1/4 cup canola oil
2 eggs, beaten
1 cup chopped fresh mango

1 banana, mashed

1/2 cup drained canned crushed pineapple
1/4 cup shredded unsweetened coconut

Directions:
Preheat oven to 375°F. Grease and flour a 9-x5-inch loaf pan

Mix all ingedients up to the eggs together in a food processor then fold in all of the fruit until incorporated. Batter will be thick. Bake for 1 hour 15 minutes until a knife comes out clean from testing at the center.

Double Corn Bread

1 cup corn meal
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tspn sugar
1 8 3/4 ounce can of cream style corn
1/4 cup water
2 eggs, slightly beaten
1/4 cup canola oil
1 small can of dice green chili's, drained

Preheat oven to 400 degrees.

Spray 8 inch round cake pan or square baking pan with baking spray and set aside. 

In large bowl, combine corn meal, baking powder, baking soda, and sugar and fold together. In another bowl, combine cream corn, soy milk, eggs, oil and chili's. Blend wet ingredients into dry ingredients. Batter will be slights lumpy. 

Pour into pan and bake for 25 minutes or until toothpick test comes out clean, Cool in pan on wire rack before removing from pan to serve. Makes 12 wedges or 9 squares.

Kona Banana Bread

1/3 cup shortening
1/2 cup sugar
2 eggs
1 3/4 cup flour
1 tspn baking powder
1/2 tspn baking soda
1/2 tspn salt
1 cup or 2-3 ripe mashed bananas
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees

Cream together shortening sugar and eggs. Add dry ingredients and combined well. Add banana and nuts.

Pour into well-greased loaf pan and bake for 40-45 minutes or until toothpick test comes out clean, Cool before serving.

Yield 1 loaf.

Heloise's Pumpkin Bread

Ingredients:

1 2/3 cups flour
1 1/4 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup chopped pecans
2 eggs, slightly beaten
1/2 cup salad oil
1 cup canned pumpkin

Directions:

Sift together dry ingredients. Add the nuts and mix well. Set aside. combine the remaining ingredients and add to the dry ingredients. Mix until blended. Pour into a 9x5x3 inch greased and floured loaf pan. Bake at 350 degrees for 60-75 minutes.

Zucchini Bread

Cooking spray
1 cup whole wheat pastry flour
1/2 cup white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 egg
1/3 cup canola oil
1/3 cup unsweetened applesauce
2 tablespoons plain yogurt
3/4 cup sugar
2 teaspoons vanilla extract
1 cup grated zucchini
1/3 cup finely chopped walnuts


Directions:
Preheat oven to 325°F. Spray an 8-inch loaf pan with baking spray and set aside.
In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.

Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.

Modified from Whole Foods Market website.

Trader Joe's Super Corny Bread

1 box Trader Joe's Corn Bread Mix (15 oz)
1 small can cream style corn
2 eggs, beaten
1/4 cup oil

Preheat oven to 350 degrees.

In medium bowl, beat two eggs and then add into all other ing's. Mix until combined. Bake in a prepared 8x8x2 square pan for 35-40 minutes.

Strawberry Nut Bread

10 oz. frozen sliced strawberries
2 eggs
1/2 cup vegetable oil
1 cup sugar
1 cup white all-purpose flour
1 cup whole wheat pastry flour
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. ground nutmeg
1/2 tsp. salt
3/4 cup chopped, toasted hazelnuts

Preheat oven to 350 degrees.

Thaw strawberries. Beat eggs until fluffy. Add oil, sugar and berries, beating until light. Mix flour, cinnamon, baking powder, baking soda, nutmeg and salt. Blend flour mixture in to strawberry mixture until flour is moistened. Do not over mix. Stir in nuts. Pour into greased 9 1/2 by 5 inch loaf pan. Bake at 350 degrees for 50-60 minutes or until tester comes out clean. Cool 5 minutes. Remove from pan. Finish on cooling rack.