"She discovered she could have her bread and eat it too. She just needed to put on
her prettiest apron and bake it."
Tea bread (loaves) or quick bread are fast and certainly easy to make. The ingredients, mixing method and baking technique are similar to those used for muffins. Quick bread loaves are mixed with the muffin method or creaming method depending on the type of recipe used. Their thick batters can be made into many varieties and usually baked in a 9x5-inch loaf pan. A tea loaf is an English cake made with fruit, cinnamon and other spices and traditionally sliced and served with butter. Often tea loaves have currants or raisins which were soaked in cold tea to plump before mixing into the batter.
Quick bread was originated in the United States at the end of the eighteenth century. Before quick bread, baked goods were leavened with either yeast or by mixing dough with eggs. During the American Civil War (1861-1865) the demand for portable, quickly made food was high. This encouraged the adoption of bread which was rapidly made and leavened with baking soda, vs. yeast. Basically, all quick breads have the same ingredients; flour, leavening, milk, eggs, some type of fat; such as butter, margarine, shortening and oil. Of course the add-ins you enjoy such as pumpkin, bananas, nuts, fruits, etc. Quick breads vary in the consistency of their dough or batter. No matter how you make them, or bake them, all I know is they are delicious, quick to prepare and make lovely and delicious gifts.
Tea breads are perfect to have around when you have guests, they go will with coffee and tea. They can be served for breakfast, as well as with a lunch of homemade soup/chowder or salads. Love them smeared with cream cheese or flavored butters. Frosted or glazed, well of course, we all have a fondness for that! If you bake them in those small mini loaves and give them away as gifts everyone adores that diminutive size and they feel like you've given them a personal and special treat.
Sometimes called visiting breads they make splendid hostess gifts. Tied with pretty ribbons and placed in a clear cellophane bag or even wrapped with parchment paper and tied with some raffia or kitchen twine, they are always a welcome gift.
I was having a difficult time finding information on the history of tea breads/quick breads. My friend Susie who had been with King Arthur Flour at one time told me to ask them. I got in touch with Laurie, a baking specialist at King Arthur and she sent me three links with some information. One link was from the Smithsonian where I gathered some information. The other link was from a book "The Baking Powder Wars", by Linda Civitello. There really is a very interesting history regarding baking powder, that little miracle which helps our tea/quick breads rise without using yeast.
Did you know there were actually baking powder wars? Who knew that baking powder has such a complex history, one full of political intrigue, health scares and race relations? Linda Civitello wrote the book mentioned above in which she meticulously researched and chronicles the evolution of home baking in America, along the way highlighting the roles of figures like Teddy Roosevelt and Lincoln Steffens (a New York reporter) in abetting baking powder's successful rise.
In the 18th century, American bakers were already experimenting with less labor-intensive ways to make things rise. In addition to beating air into their eggs, they often used a kitchen staple called pearlash, or potash, which shows up in the first American cookbook, "American Cookery in 1796." Made from lye and wood ashes, or baker's ammonia, pearlash consisted mainly of potassium carbonate, which also produces carbon dioxide quickly and reliably. But this agent was difficult to make, caustic and often smelly.
The first product resembling baking powder was created by English chemist Alfred Bird in the late 1840's. Bird combined cream of tartar (an acidic powder composed of potassium bitartrate) and baking soda, keeping the two apart until they were to be used so they wouldn't react too early. Unfortunately, cream of tartar was an expensive byproduct of wine making that had to be imported from Europe, meaning that it was out of reach for many poorer Americans.
A fight culminated in 1899, when Royal managed to bribe the Missouri legislature to pass a law banning the sale of all alum baking powders in the state, according to "Baking Powder Wars." Over six years of fighting, millions of dollars in bribes were paid, dozens were sent to jail for simply selling baking powder, and the scandalous press forced the resignation of the state's lieutenant governor. Even after the ban's repeal, baking powder manufacturers battled for decades into the 20th century through advertising battles and intense price wars, as Civitello chronicles in her book.
Eventually, the alum baking powder companies won out, and Royal and Rumford were acquired by Clabber Girl, leaving it and Calumet as the reigning American companies on the market. You don't have to look far to see baking powder's continued influence today; cooks around the world use it in everything from cupcakes to crepes, muffins to madeleines, danishes to donuts. The fact that you can find it in every major supermarket tells you something about how it's been embraced. This information was gathered from the Smithsonian and Linda Civitello's book. Wow, who knew?
I hope you enjoy the recipes listed below and remember all eggs will be large unless otherwise noted. Note; if adding fruit and/or nuts to the breads, toss with a touch of flour and that will make the fruit/nuts from sinking to the bottom of loaf. Also, most ovens bake differently so if you see the breads are getting too browned on top, but they are still not done lightly tent with some foil. As always; to see if breads are done insert a wooden pick into center of cooked batter and if any wet batter comes out, place back in oven for a little longer.
Tangerine Tea Bread
1 1/2 cups all purpose flour
1/2 Tbl. baking powder
1/2 tsp. salt
1/4 cup butter, soft
1/2 cup sugar
1/2 Tbl. tangerine zest
1 egg
1/3 cup fresh tangerine juice
1/2 cup milk
1/2 Tbl. pure vanilla extract
Glaze
1 cup powdered sugar, sifted
1/4 cup fresh tangerine juice
1/2 tsp. tangerine zest
1/4 tsp. pure vanilla extract
Preheat oven to 350 degrees. Grease and flour a 8 1/2 x 4 1/2-inch loaf pan. Sift flour, baking powder and salt into a bowl. Into a large bowl of electric mixer beat butter and sugar to light and fluffy, add zest and continue beating. Add eggs and beat to combine. Into a bowl add milk, tangerine juice and vanilla. Gently fold flour mixture into creamed butter mixture alternating with liquids. Fold to just blend and don't overwork batter. Pour into prepared pan. Bake about 50 minutes or until pick inserted comes clean. Remove and cool on wire rack. Glaze; into a bowl add the powdered sugar, zest and vanilla whisking in tangerine juice to pouring consistency. While bread is still warm, turn out and pour over glaze. And of course this bread tastes great with some chocolate bits thrown in. I mean seriously, who doesn't love the combo of chocolate and orange?
Sour Cream Banana Bread
1/2 cup butter, soft
1 cup sugar
2 eggs, beaten
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup bananas, mashed (I like mine slightly chunky)
1/2 cup sour cream
1 tsp. pure vanilla extract
1 cup macadamia nuts, chopped (lightly toasted)
Preheat oven to 350 degrees. Grease and flour (1) 9-inch loaf pan. Into a large bowl cream butter with sugar to light and fluffy. Add eggs and mix to combine. Whisk the flour, baking soda and salt and combine with butter mixture. Add sour cream, bananas and vanilla stirring well to combine. Stir in nuts and pour into prepared pan. Bake for about 50 minutes, remove to cooling rack, cool 10 minutes and turn out onto rack.
Chocolate Banana Tea Bread - one of my daughter Brittany's favorites
1 cup sugar
2 eggs
1/2 cup butter, soft
1/2 cup cocoa (good quality)
1 1/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. pure banana extract
1 1/2 cups bananas, mashed (I like mine slightly chunky)
1/4 cup sour cream
1/3 cup chopped walnuts or pecans
1/3 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease and flour (1) 9x5-inch loaf pan. Cream butter and sugar to light and fluffy. Add eggs beating after each addition. Mix flour, cocoa, baking soda, salt and cinnamon, whisking to combine. Stir flour mixture into egg mixture blending well. Add extract, stir in banana, sour cream, nuts and chocolate chips. Pour batter into pan and bake for about 55 minutes. Cool in pans 10 minutes before turning out.
Zucchini/Lemon Bread
1 cup sugar
1/2 cup vegetable oil
1 egg, lightly beaten
1 Tbl. fresh lemon zest
2 Tbl. fresh lemon juice
1 cups zucchini, shredded (squeeze in a clean kitchen towel to remove any excess moisture, very important) also do not remove peel
1 1/2 cups all purpose flour
pinch of salt
1/2 tsp. baking soda
1/4 tsp. baking powder
Syrup
1/4 cup sugar
1/4 fresh lemon juice
Glaze
1 cup powdered sugar
3 Tbl. fresh lemon juice
Preheat oven to 325 degrees. Spray a 9-inch loaf pan with non-stick cooking spray. Into a mixing bowl mix sugar, oil, egg, extract and zest. Fold in zucchini. Into another bowl whisk the flour, salt, baking soda and baking powder. Add flour mixture to the zucchini mixture mixing to just incorporate. Pour into pan and bake about 45 minutes. Syrup; into a saucepan add the sugar and lemon juice over low to dissolve sugar. When bread comes out of oven, brush top with the syrup using a pastry brush. Place bread onto cooling rack and cool 10 minutes before turning out. Brush the sides with the remaining syrup allowing syrup to absorb into bread. Cool completely. Glaze; into a bowl add the powdered sugar and 2 Tbl. lemon juice whisking to smooth. Add more lemon juice if needed. Pour over the bread and let cool.
Spicy Fruit Bread
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1 tsp. pumpkin pie spice
1/2 tsp. ground cloves
2 eggs
1 1/4 cups unsweetened applesauce
3/4 cup sugar
1/4 cup brown sugar, packed
1/4 cup butter, melted
1 Tbl. orange zest
1/2 cup dried cherries, rough chop
1/2 cup candied citron, chopped
Preheat oven to 350 degrees. Grease (2) 8x4-inch loaf pans. Into a bowl add flour, baking powder, baking soda, salt and spices. Into another bowl whisk egg, applesauce, sugars, butter and zest to well blended. Add flour mixture stirring to just moistened. Fold fruit into the batter. Pour batter into the loaf pans and bake about 35 minutes. Cool loaves in pan about 10 minutes before turning out.
Pumpkin Bread - the flavors of fall
2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cloves
1 1/2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. allspice
3/4 cup butter, soft
2 cups sugar
2 eggs
1 (15 oz.) can pure pumpkin
2/3 cup golden raisins (I like them, but you can leave out if desired)
Preheat oven to 325 degrees. Grease (2) 8x4-inch loaf pans and dust with flour. Into a bowl combine flour, salt, baking soda, baking powder and spices, whisking to combine. Into a bowl of electric mixer beat butter and sugar to light and fluffy. Add eggs beating to combine. Beat in pumpkin. Add flour mixture and mix to combine. Add raisins if using them. Pour batter into pans and bake about 65 to 70 minutes. Let loaves cool about 10 minutes in pan before turning out. Note: I like slicing the next day and making French toast out of them, served with pure maple syrup and crisp bacon, mmmm.
Cranberry Tea Bread - love this
2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp. baking powder
pinch of salt
1/2 tsp. baking soda
1/2 cup milk
1/4 cup orange juice
1 Tbl. fresh orange zest
1/4 cup butter, melted
2 eggs, lightly beaten
1 cup fresh or frozen cranberries
Glaze
1 Tbl. orange juice
1 cup powdered sugar
Preheat oven to 375 degrees. Spray a 9x5-inch loaf pan. Combine flour, baking powder, salt and baking soda into a bowl. Into a large bowl combine milk, orange juice, butter, zest and eggs stirring to combine. Add dry ingredients and stir to just combine. Gently fold in cranberries. Pour batter into pan and bake about 50 to 60 minutes. Remove from pan and cool completely. Glaze; into a bowl add powdered sugar and whisk in orange juice. Drizzle over loaf.
Lavender Tea Bread
6 Tbl. butter, soft
3/4 cup milk
1 Tbl. dried lavender, finely chopped (I use organic culinary lavender)
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Glaze
1 Tbl. fresh lemon juice
2/3 cup powdered sugar, sifted
Preheat oven to 325 degrees. Grease and flour a 9x5-inch loaf pan. Combine milk and lavender into a small saucepan over medium, heat to simmer and remove from heat allowing to cool slightly. Into a bowl cream butter and sugar to light and fluffy. Beat in egg, add vanilla. Combine flour, baking powder and salt stirring into creamed mixture alternating with the milk and lavender to just blended. Pour into prepared pan and bake about 45 minutes, remove to cooling rack for 10 minutes, then turn out. Glaze; add powdered sugar to a bowl and whisk in lemon juice. Pour glaze over bread. Note; be careful when adding lavender, to much and your bread or whatever you are making will taste like soap.
Poppy Seed Bread
2 cups sugar
1 cup butter, soft
3 eggs
3 cups all purpose flour
4 tsp. poppy seeds
2 tsp. almond extract
1 tsp. pure vanilla extract
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 cups milk
Glaze
1 cup powdered sugar
1/2 tsp. almond extract
2 Tbl. milk
Sliced almonds (garnish)
Preheat oven to 350 degrees. Grease and flour 5 mini loaf pans. Into a bowl of eclectic mixture combine sugar and butter beating to light and fluffy. Add eggs and beat. Beat in poppy seeds and extracts. Combine flour, baking powder and salt in a bowl. Add flour mixture and milk alternating to butter mixture beating to incorporate. Divide batter evenly among pans. Bake 35 to 45 minutes. Cool in pans for 5 minutes before turning out. Cool completely. Glaze; add powdered sugar to a bowl along with extract and just enough milk to desired consistency mixing well. Spoon glaze over loaves and garnish with sliced almonds. These make pretty gifts, wrapped in cellophane and French ribbons.
Carrot/Coconut Bread
1 cup carrots, peeled and shredded
2 eggs
1/2 cup vegetable oil
1/2 cup plain Greek yogurt
1/2 cup shredded coconut
1/2 cup dried pineapple chunks, chopped
1 tsp. pure coconut extract (or you can use vanilla)
1 1/2 cups all purpose flour
3/4 cup sugar
pinch of salt
1 tsp. baking powder
1/4 tsp. baking soda
1/4 freshly ground nutmeg
1 tsp. cinnamon
Glaze
1/2 cup powdered sugar
2 Tbl. cream cheese, soft
1 Tbl. milk
Shredded coconut, garnish
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray. Into a mixing bowl combine carrots, eggs, oil, yogurt, coconut, pineapple and extract. Stir to combine. Into another bowl combine the flour, sugar, baking powder, baking soda, nutmeg, cinnamon and salt. Gradually mix the dry ingredients into wet to combine. Pour batter into pan and bake about 55 to 60 minutes. Remove bread to cooling rack to cool about 10 minutes before turning out. Let cool completely. Glaze; combine powdered sugar, cream cheese and whisk, add milk to combine. Drizzle over bread and sprinkle on coconut.
Tropical Pineapple Raisin Bread
3 cups all purpose flour
1 cup sugar
3/4 cup brown sugar, packed
1 Tbl. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice
1 cup canola oil
1 cup crushed pineapple, drained
3 eggs
1 1/2 tsp. rum extract
1 cup pecans, chopped
3/4 cup raisins
Preheat oven to 325 degrees. Grease (2) 8x4 loaf pans. Into a bowl combine flour, sugars, spices, baking soda, baking powder and salt. Into another bowl whisk the oil, eggs, pineapple and extract. Stir dry ingredients into wet to incorporate, fold in pecans and raisins. Bake for about 50 to 55 minutes. Cool in pan 10 minutes before turning out. Glaze; into bowl add powdered sugar and whisk in juice to drizzling consistency. Drizzle over bread.
Delicious Apple Bread with Glaze
1 3/4 cups all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup sugar
1/2 cup brown sugar, packed
2 eggs
1/3 cup canola oil
1 tsp. pure vanilla extract
3/4 cup plain Greek yogurt
1 large apple (I like Fuji) peeled and chopped into dice
Glaze
3/4 cup brown sugar, packed
1/3 cup heavy whipping cream
3 Tbl. butter
2 Tbl. powdered sugar
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan. Into a bowl mix the flour, baking powder, baking soda, salt, cinnamon and sugars. Into another bowl whisk the egg, add oil, vanilla and yogurt to combine. Fold in diced apple and pour into pan. Bake about 50 to 60 minutes. When baked remove to cooling rack and allow to cool completely before turning out. Glaze; into a saucepan add the sugar, cream and butter bringing to a boil. Reduce to simmer for 2 minutes whisking occasionally. Remove from heat and let cool slightly. Add the powdered sugar and whisk to combine. Spread over cooled bread.
Lime and Cherry Bread - love this bread it's one of my favorites
3/4 cup butter soft
1 1/2 cups sugar
3 eggs
1 tsp. pure vanilla extract
3 cups all purpose flour
2 tsp. baking powder
pinch of salt
2 limes zested and juiced
1 1/2 cups sour cream
1 (21 oz.) can cherry pie filling (good quality)
Glaze
2 cups powdered sugar
fresh lime juice (you saved from above)
1 small lime, zested
Preheat oven to 350 degrees. Grease (2) 9x5-inch loaf pans. Into a bowl add flour, baking powder, baking soda, salt and zest mixing to combine. Into a bowl beat the sugar and butter together, add eggs and vanilla. Add flour, baking powder, faking soda, salt and zest. Slowly beat in sour cream. Spoon in half batter to each pan, divide pie filling evenly between pans spoon over batter. Top with remaining batter. Bake for about 60 minutes. Remove to cooling rack for 10 minutes, then turn out to cool completely. Glaze; place powdered sugar into a bowl, add zest and some lime juice whisking to make a glaze. Pour over breads.
Lemon/Blueberry Yogurt Bread
1 cup sugar
1 Tbl. fresh lemon zest
1 1/2 cups all purpose flour
pinch of salt
2 tsp. baking powder
1 cup vanilla yogurt
1 tsp. pure vanilla extract
3 eggs
1 Tbl. fresh lemon juice
1/2 cup vegetable oil
1 cup fresh blueberries
Glaze
1/2 cup powdered sugar
Fresh lemon juice
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan. Mix the sugar with the zest to combine. Into a bowl add the flour, salt, baking powder. Into another bowl add the sugar mixture, yogurt, vanilla, eggs, lemon juice, vegetable oil and whisk, combining the wet with the dry just mixing to combine. Gently fold in blueberries and pour into pan. Bake about 50 minutes. Glaze; add powdered sugar to bowl and stir in a little lemon juice to loose consistency. Drizzle over cooled bread.
Bon Appetit
Sour Cream Banana Bread
1/2 cup butter, soft
1 cup sugar
2 eggs, beaten
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup bananas, mashed (I like mine slightly chunky)
1/2 cup sour cream
1 tsp. pure vanilla extract
1 cup macadamia nuts, chopped (lightly toasted)
Preheat oven to 350 degrees. Grease and flour (1) 9-inch loaf pan. Into a large bowl cream butter with sugar to light and fluffy. Add eggs and mix to combine. Whisk the flour, baking soda and salt and combine with butter mixture. Add sour cream, bananas and vanilla stirring well to combine. Stir in nuts and pour into prepared pan. Bake for about 50 minutes, remove to cooling rack, cool 10 minutes and turn out onto rack.
Chocolate Banana Tea Bread - one of my daughter Brittany's favorites
1 cup sugar
2 eggs
1/2 cup butter, soft
1/2 cup cocoa (good quality)
1 1/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. pure banana extract
1 1/2 cups bananas, mashed (I like mine slightly chunky)
1/4 cup sour cream
1/3 cup chopped walnuts or pecans
1/3 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease and flour (1) 9x5-inch loaf pan. Cream butter and sugar to light and fluffy. Add eggs beating after each addition. Mix flour, cocoa, baking soda, salt and cinnamon, whisking to combine. Stir flour mixture into egg mixture blending well. Add extract, stir in banana, sour cream, nuts and chocolate chips. Pour batter into pan and bake for about 55 minutes. Cool in pans 10 minutes before turning out.
Zucchini/Lemon Bread
1 cup sugar
1/2 cup vegetable oil
1 egg, lightly beaten
1 Tbl. fresh lemon zest
2 Tbl. fresh lemon juice
1 cups zucchini, shredded (squeeze in a clean kitchen towel to remove any excess moisture, very important) also do not remove peel
1 1/2 cups all purpose flour
pinch of salt
1/2 tsp. baking soda
1/4 tsp. baking powder
Syrup
1/4 cup sugar
1/4 fresh lemon juice
Glaze
1 cup powdered sugar
3 Tbl. fresh lemon juice
Preheat oven to 325 degrees. Spray a 9-inch loaf pan with non-stick cooking spray. Into a mixing bowl mix sugar, oil, egg, extract and zest. Fold in zucchini. Into another bowl whisk the flour, salt, baking soda and baking powder. Add flour mixture to the zucchini mixture mixing to just incorporate. Pour into pan and bake about 45 minutes. Syrup; into a saucepan add the sugar and lemon juice over low to dissolve sugar. When bread comes out of oven, brush top with the syrup using a pastry brush. Place bread onto cooling rack and cool 10 minutes before turning out. Brush the sides with the remaining syrup allowing syrup to absorb into bread. Cool completely. Glaze; into a bowl add the powdered sugar and 2 Tbl. lemon juice whisking to smooth. Add more lemon juice if needed. Pour over the bread and let cool.
Spicy Fruit Bread
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. freshly ground nutmeg
1 tsp. pumpkin pie spice
1/2 tsp. ground cloves
2 eggs
1 1/4 cups unsweetened applesauce
3/4 cup sugar
1/4 cup brown sugar, packed
1/4 cup butter, melted
1 Tbl. orange zest
1/2 cup dried cherries, rough chop
1/2 cup candied citron, chopped
Preheat oven to 350 degrees. Grease (2) 8x4-inch loaf pans. Into a bowl add flour, baking powder, baking soda, salt and spices. Into another bowl whisk egg, applesauce, sugars, butter and zest to well blended. Add flour mixture stirring to just moistened. Fold fruit into the batter. Pour batter into the loaf pans and bake about 35 minutes. Cool loaves in pan about 10 minutes before turning out.
Pumpkin Bread - the flavors of fall
2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cloves
1 1/2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. allspice
3/4 cup butter, soft
2 cups sugar
2 eggs
1 (15 oz.) can pure pumpkin
2/3 cup golden raisins (I like them, but you can leave out if desired)
Preheat oven to 325 degrees. Grease (2) 8x4-inch loaf pans and dust with flour. Into a bowl combine flour, salt, baking soda, baking powder and spices, whisking to combine. Into a bowl of electric mixer beat butter and sugar to light and fluffy. Add eggs beating to combine. Beat in pumpkin. Add flour mixture and mix to combine. Add raisins if using them. Pour batter into pans and bake about 65 to 70 minutes. Let loaves cool about 10 minutes in pan before turning out. Note: I like slicing the next day and making French toast out of them, served with pure maple syrup and crisp bacon, mmmm.
Cranberry Tea Bread - love this
2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp. baking powder
pinch of salt
1/2 tsp. baking soda
1/2 cup milk
1/4 cup orange juice
1 Tbl. fresh orange zest
1/4 cup butter, melted
2 eggs, lightly beaten
1 cup fresh or frozen cranberries
Glaze
1 Tbl. orange juice
1 cup powdered sugar
Preheat oven to 375 degrees. Spray a 9x5-inch loaf pan. Combine flour, baking powder, salt and baking soda into a bowl. Into a large bowl combine milk, orange juice, butter, zest and eggs stirring to combine. Add dry ingredients and stir to just combine. Gently fold in cranberries. Pour batter into pan and bake about 50 to 60 minutes. Remove from pan and cool completely. Glaze; into a bowl add powdered sugar and whisk in orange juice. Drizzle over loaf.
Lavender Tea Bread
6 Tbl. butter, soft
3/4 cup milk
1 Tbl. dried lavender, finely chopped (I use organic culinary lavender)
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Glaze
1 Tbl. fresh lemon juice
2/3 cup powdered sugar, sifted
Preheat oven to 325 degrees. Grease and flour a 9x5-inch loaf pan. Combine milk and lavender into a small saucepan over medium, heat to simmer and remove from heat allowing to cool slightly. Into a bowl cream butter and sugar to light and fluffy. Beat in egg, add vanilla. Combine flour, baking powder and salt stirring into creamed mixture alternating with the milk and lavender to just blended. Pour into prepared pan and bake about 45 minutes, remove to cooling rack for 10 minutes, then turn out. Glaze; add powdered sugar to a bowl and whisk in lemon juice. Pour glaze over bread. Note; be careful when adding lavender, to much and your bread or whatever you are making will taste like soap.
Poppy Seed Bread
2 cups sugar
1 cup butter, soft
3 eggs
3 cups all purpose flour
4 tsp. poppy seeds
2 tsp. almond extract
1 tsp. pure vanilla extract
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 cups milk
Glaze
1 cup powdered sugar
1/2 tsp. almond extract
2 Tbl. milk
Sliced almonds (garnish)
Preheat oven to 350 degrees. Grease and flour 5 mini loaf pans. Into a bowl of eclectic mixture combine sugar and butter beating to light and fluffy. Add eggs and beat. Beat in poppy seeds and extracts. Combine flour, baking powder and salt in a bowl. Add flour mixture and milk alternating to butter mixture beating to incorporate. Divide batter evenly among pans. Bake 35 to 45 minutes. Cool in pans for 5 minutes before turning out. Cool completely. Glaze; add powdered sugar to a bowl along with extract and just enough milk to desired consistency mixing well. Spoon glaze over loaves and garnish with sliced almonds. These make pretty gifts, wrapped in cellophane and French ribbons.
Carrot/Coconut Bread
1 cup carrots, peeled and shredded
2 eggs
1/2 cup vegetable oil
1/2 cup plain Greek yogurt
1/2 cup shredded coconut
1/2 cup dried pineapple chunks, chopped
1 tsp. pure coconut extract (or you can use vanilla)
1 1/2 cups all purpose flour
3/4 cup sugar
pinch of salt
1 tsp. baking powder
1/4 tsp. baking soda
1/4 freshly ground nutmeg
1 tsp. cinnamon
Glaze
1/2 cup powdered sugar
2 Tbl. cream cheese, soft
1 Tbl. milk
Shredded coconut, garnish
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray. Into a mixing bowl combine carrots, eggs, oil, yogurt, coconut, pineapple and extract. Stir to combine. Into another bowl combine the flour, sugar, baking powder, baking soda, nutmeg, cinnamon and salt. Gradually mix the dry ingredients into wet to combine. Pour batter into pan and bake about 55 to 60 minutes. Remove bread to cooling rack to cool about 10 minutes before turning out. Let cool completely. Glaze; combine powdered sugar, cream cheese and whisk, add milk to combine. Drizzle over bread and sprinkle on coconut.
Tropical Pineapple Raisin Bread
3 cups all purpose flour
1 cup sugar
3/4 cup brown sugar, packed
1 Tbl. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. pumpkin pie spice
1 cup canola oil
1 cup crushed pineapple, drained
3 eggs
1 1/2 tsp. rum extract
1 cup pecans, chopped
3/4 cup raisins
Preheat oven to 325 degrees. Grease (2) 8x4 loaf pans. Into a bowl combine flour, sugars, spices, baking soda, baking powder and salt. Into another bowl whisk the oil, eggs, pineapple and extract. Stir dry ingredients into wet to incorporate, fold in pecans and raisins. Bake for about 50 to 55 minutes. Cool in pan 10 minutes before turning out. Glaze; into bowl add powdered sugar and whisk in juice to drizzling consistency. Drizzle over bread.
Delicious Apple Bread with Glaze
1 3/4 cups all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup sugar
1/2 cup brown sugar, packed
2 eggs
1/3 cup canola oil
1 tsp. pure vanilla extract
3/4 cup plain Greek yogurt
1 large apple (I like Fuji) peeled and chopped into dice
Glaze
3/4 cup brown sugar, packed
1/3 cup heavy whipping cream
3 Tbl. butter
2 Tbl. powdered sugar
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan. Into a bowl mix the flour, baking powder, baking soda, salt, cinnamon and sugars. Into another bowl whisk the egg, add oil, vanilla and yogurt to combine. Fold in diced apple and pour into pan. Bake about 50 to 60 minutes. When baked remove to cooling rack and allow to cool completely before turning out. Glaze; into a saucepan add the sugar, cream and butter bringing to a boil. Reduce to simmer for 2 minutes whisking occasionally. Remove from heat and let cool slightly. Add the powdered sugar and whisk to combine. Spread over cooled bread.
Lime and Cherry Bread - love this bread it's one of my favorites
3/4 cup butter soft
1 1/2 cups sugar
3 eggs
1 tsp. pure vanilla extract
3 cups all purpose flour
2 tsp. baking powder
pinch of salt
2 limes zested and juiced
1 1/2 cups sour cream
1 (21 oz.) can cherry pie filling (good quality)
Glaze
2 cups powdered sugar
fresh lime juice (you saved from above)
1 small lime, zested
Preheat oven to 350 degrees. Grease (2) 9x5-inch loaf pans. Into a bowl add flour, baking powder, baking soda, salt and zest mixing to combine. Into a bowl beat the sugar and butter together, add eggs and vanilla. Add flour, baking powder, faking soda, salt and zest. Slowly beat in sour cream. Spoon in half batter to each pan, divide pie filling evenly between pans spoon over batter. Top with remaining batter. Bake for about 60 minutes. Remove to cooling rack for 10 minutes, then turn out to cool completely. Glaze; place powdered sugar into a bowl, add zest and some lime juice whisking to make a glaze. Pour over breads.
Lemon/Blueberry Yogurt Bread
1 cup sugar
1 Tbl. fresh lemon zest
1 1/2 cups all purpose flour
pinch of salt
2 tsp. baking powder
1 cup vanilla yogurt
1 tsp. pure vanilla extract
3 eggs
1 Tbl. fresh lemon juice
1/2 cup vegetable oil
1 cup fresh blueberries
Glaze
1/2 cup powdered sugar
Fresh lemon juice
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan. Mix the sugar with the zest to combine. Into a bowl add the flour, salt, baking powder. Into another bowl add the sugar mixture, yogurt, vanilla, eggs, lemon juice, vegetable oil and whisk, combining the wet with the dry just mixing to combine. Gently fold in blueberries and pour into pan. Bake about 50 minutes. Glaze; add powdered sugar to bowl and stir in a little lemon juice to loose consistency. Drizzle over cooled bread.
Bon Appetit
"The Bible is meant to be bread for daily use, not cake for special occasions."
"Jesus said to them, "I am the bread of life; he who comes to Me will not hunger
and he who believes in Me will never thirst." - John 6:35
"I am the living bread that came down out of heaven; if anyone eats of this bread,
he will live forever, and the bread also which I will give for the life of the world is My flesh." - John 6:51
"But He answered and said, "It is written, Man shall not live on bread alone, but on every word that proceeds out of the mouth of God." - Matthew 4:4
"But as for you, take wheat, barley, beans, lentils, millet and spelt and put them in one vessel and make them into bread for yourself; you shall eat it accordingly to the number of days that you lie on your side, three hundred and ninety days." - Ezekiel 4:9
"They baked the dough which they had brought out of Egypt into cake of unleavened bread. For it had not become leavened, since they were driven out of Egypt and could not delay nor had they prepared any provisions for themselves." - Exodus 12:39
"Give us this day our daily bread." - Matthew 6:11
"While they were eating, Jesus took some bread, and after a blessing
He broke it and gave it to the disciples
and said, "take, eat; this is My body." - Matthew 26:26
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