Archive for Sweet Bread

Luscious Lemon Loaves

Baking lemon goodies always reminds me of my mom…she absolutely LOVES lemon!!! (I’m pretty fond of lemon myself, but not many folks are as fond of it as Mama is!) I made this recipe with her in mind…lots of lemon.

And, if you’re like Mama & me and like a LOT of lemon flavor, you can add a few drops of lemon essential oil or a little lemon extract in the icing as well. (My hubby prefers it un-iced.) Just remember…if you’re using essential oil, a little goes a long way!

I hope you enjoy it too!

Happy cooking!

~Renee

Blending together the butter and sugar til it's nice and fluffy.

Blending together the butter and sugar til it’s nice and fluffy.

Blending in the eggs, one at a time...

Blending in the eggs, one at a time…

...then for the milk.

…then for the milk.

Putting together the dry ingredients, then I whisked them to combine.

Putting together the dry ingredients, then I whisked them to combine.

Next, I added the dry ingredients to the wet and combined them well.

Next, I added the dry ingredients to the wet and combined them well.

Right out of the oven...so yummy already! (If you want, you can eat the loaves like this but if you like a real lemony "zing", you should totally wait for the icing!)

Right out of the oven…so yummy already! (If you want, you can eat the loaves like this but if you like a real lemony “zing”, you should totally wait for the icing!)

I started out just drizzling the icing...but...

I started out just drizzling on the icing…but…

...I ended up spreading icing all over the loaf tops and letting it drip down the sides. (I couldn't resist...SO GOOD!)

…I ended up spreading icing all over the loaf tops and letting it drip down the sides. (I couldn’t resist…SO GOOD!)

Luscious Lemon Loaves

1 Cup Butter, softened

2 1/4 Cups Sugar

4 Eggs

1 Cup Milk (I used 2%)

3 Cups Unbleached, All-Purpose Flour

2 tsp Baking Powder

1 tsp. Salt

Grated Zest of 1 Lemon

Icing:

2 Cups Powdered Sugar

2-3 Tbls Lemon Juice

2-3 Drops Lemon Essential Oil or 1/2 tsp Lemon Extract (optional)

1. Preheat oven to 350°F. Grease two 8 x 4 inch loaf pans. (The disposable loaf pans work well.) Set aside.

2. In a large bowl, cream together the butter and sugar til light and fluffy. Add the eggs, one at a time, and beat til well combined. Beat in the milk.

3. In a separate bowl, whisk together the dry ingredients. Add to the wet ingredients. Beat or stir til moistened and well incorporated.

4. Pour into greased loaf pans. Bake at 350°F for 55-65 minutes or til tops are golden brown and spring back when lightly touched. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.

5. When loaves are cool, whisk all icing ingredients together and drizzle over loaves. Allow drizzle to set. Serve and enjoy!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

Pumpkin Streusel Sweet Bread

I love pumpkin and we grew our own this year. I came up with this scrumptious recipe the other day. I used half spelt flour but you can also substitute wheat flour. I’m sure you’ll love it!!!

In a medium bowl, whisk together the flours, baking powder & soda, salt, and spices.

In a medium bowl, whisk together the flours, baking powder & soda, salt, and spices.

Cream together the butter and sugars til they're well combined and fluffy.

Cream together the butter and sugars til they’re well combined and fluffy.

Then, one at a time, beat in the eggs. Make sure to beat well after each addition.

Then, one at a time, beat in the eggs. Make sure to beat well after each addition.

Next, beat in the milk.

Next, beat in the milk.

Add the pumpkin and vanilla and beat well.

Add the pumpkin and vanilla and beat well.

Add the flour/spice mixture and stir together. Don't over mix...it should still have a few lumps.

Add the flour/spice mixture and stir together. Don’t over mix…it should still have a few lumps.

In a small bowl, put the topping ingredients except the pecans. Cut in the cold butter with a pastry blender or 2 knives til it resembles coarse crumbs.

In a small bowl, put the topping ingredients except the pecans. Cut in the cold butter with a pastry blender or 2 knives til it resembles coarse crumbs.

Add the chopped pecans to the oatmeal mixture and stir to combine.

Add the chopped pecans to the oatmeal mixture and stir to combine.

Pour the batter into 2 9-inch loaf pans and sprinkle topping over each loaf.

Pour the batter into 2 9-inch loaf pans and sprinkle topping over each loaf.

In the "end result" picture I decided to include the pumpkin "family" that my daughter Hannah made...There's Elliot, his wife Penelope, and their very own lil Punkin Momo. :)

In the “end result” picture I decided to include the pumpkin “family” that my daughter Hannah made…There’s Elliot, his wife Penelope, and their very own lil Punkin Momo. 🙂

Pumpkin Streusel Sweet Bread

1 1/2 Cups Spelt Flour

1 1/2 Cups All-Purpose Flour

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 Salt

1 1/2 tsp Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Nutmeg

2 Cups Sugar

1/2 Cup Packed Brown Sugar

2/3 Cup Butter, softened

4 Eggs, room temperature

2/3 Cup Milk

1 tsp Vanilla

1 3/4 Cups Pumpkin Puree

Topping Ingredients:

1 Cup Quick Oats

1/2 Cup All-Purpose Flour

1/2 tsp Cinnamon

1/4 Cup Packed Brown Sugar

1/3 Cup Cold Butter, cut in small pieces

1/4 Cup Pecans, chopped

1. Preheat oven to 350 °F. Grease two 9-inch loaf pans or use non-stick spray: set aside.

2. In a medium bowl, whisk together the first 8 ingredients til well combined; Set aside.

3. In a mixing bowl, cream together the butter, sugar and brown sugar til fluffy. Add eggs, one at a time, beating well after each addition. Beat in the milk. Add the vanilla and pumpkin, beating well.

4. Stir the flour/spice mixture into the butter mixture til just combined. Don’t overmix…there will still be a few lumps. Divide batter between the two loaf pans. Make the topping (directions below) and sprinkle over the top of the loaves. Press topping slightly.

5. Bake for one hour to one hour 15 minutes or til golden brown and toothpick inserted in center comes out clean with maybe a few crumbs.

6. Leave in pans 10 minutes Loosen sides of loaves with a knife then turn out onto a wire rack to cool completely.

Topping directions: In a small bowl, whisk together the oats, flour, cinnamon and brown sugar. Cut in the cold butter with a pastry blender or 2 knives til it resembles coarse crumbs. Stir in the pecans.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

 

Zucchini Bread

This is a wonderful zucchini bread…tastes SO GOOD!! The only things I usually do different are omitting the cloves (yuck!) and raisins (Don’t like cooked raisins either!)…otherwise I stick pretty close to the original recipe.

I love this cookbook! I've come back to it MANY times over the years.

I love this cookbook! I’ve come back to it MANY times over the years.

I used my food processor to shred the zucchini. Yes, we grew them! :)

I used my food processor to shred the zucchini. Yes, we grew them! 🙂

After I mixed together the zucchini, oil, eggs, and vanilla I added the sugar.

After I mixed together the zucchini, oil, eggs, and vanilla I added the sugar.

Then , I combined the flour, baking soda, salt, cinnamon and baking powder and added that to the wet ingredients. (I had to switch bowls because I doubled the recipe and needed more room!)

Then , I combined the flour, baking soda, salt, cinnamon and baking powder and added that to the wet ingredients. (I had to switch bowls because I doubled the recipe and needed more room!)

The batter is all ready to go!

The batter is all ready to go!

I had a little extra batter so I made a tiny loaf too. :)

I had a little extra batter so I made a tiny loaf too. 🙂

The end result! Delicioso!!!!

The end result! Delicioso!!!!

Zucchini Bread

3 Cups Shredded Zucchini (about 3 medium)

1 2/3 Cups Sugar

2/3 Cup Vegetable Oil

2 teaspoons Vanilla

4 Eggs

3 Cups All-Purpose Flour

2 teaspoons Baking Soda

1 teaspoon Salt

1 teaspoon Cinnamon

1/2 teaspoon Ground Cloves

1/2 teaspoon Baking Powder

1/2 Cup Coarsely Chopped Nuts

1/2 Cup raisins, if desired

Heat oven to 350°F. Grease bottoms only of 2 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 

**PHOTOS BY RENEE’S GOURMETS**

*Recipe by Betty Crocker