#QuickBreads

[yummyeats-blog]

Cottage Cheese Buns Recipe 🧀🥯 | Fluffy, Soft, and Easy to Make!

[shannonvavich]

Irish Soda Bread

For a long time I was of the mind that Irish Soda Bread had to be made as frugally as possible.  Just some flour, baking soda, salt and buttermilk.  As it’s a peasant’s bread, I was not too far off.  Being 99.6% Irish myself, I felt as if I was betraying the struggle of my ancestors to be as “extra” as to add EGGS and SUGAR to my Irish Soda Bread.  Oh, the horrors!  “They didn’t have an egg to…

[forkfulofflavor]

Apple Crisp Cheesecake Bread Ingredients: Crisp Topping: 1/3 cup all-purpose flour 1/3 cup quick-cooking oats 1/3 cup light brown sugar 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 tablespoons unsalted butter, melted Cinnamon-Sugar Mixture: 3 tablespoons light brown sugar 3/4 teaspoon ground cinnamon Apple Mixture: 2 medium apples (e.g., Granny Smith or Gala), peeled and diced into 1/2-inch pieces 2 tablespoons granulated sugar 1 teaspoon ground cinnamon Bread: 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, room temperature 2/3 cup granulated sugar 2 eggs, room temperature 1 1/2 teaspoons vanilla extract 1/2 cup milk Cheesecake Filling: 8 oz cream cheese, softened 1/3 cup granulated sugar 3 tablespoons all-purpose flour 1 teaspoon vanilla extract 1 egg Glaze: 3/4 cup powdered sugar 2 tablespoons milk or cream 1/2 teaspoon vanilla extract Instructions: Prepare the Pan and Oven: Grease a 9x5-inch loaf pan with baking spray, line with parchment paper, leaving an overhang for easy lifting. Preheat the oven to 350°F (175°C), placing the rack in the lower third of the oven. Make the Crisp Topping: In a bowl, mix flour, oats, brown sugar, cinnamon, and nutmeg. Add melted butter and combine with a fork until the mixture is evenly moistened. Refrigerate until ready to use. Prepare Cinnamon-Sugar and Apples: In a small bowl, mix brown sugar and cinnamon for the cinnamon-sugar mixture; set aside. Toss diced apples with 2 tablespoons sugar and 1 teaspoon cinnamon; set aside. Prepare the Bread Batter: In a large bowl, beat the softened butter with granulated sugar and vanilla until creamy. Add eggs, one at a time, mixing after each addition. In another bowl, mix flour, baking powder, and salt. Add the dry mixture to the butter mixture, mixing until combined. Gradually pour in milk, mixing until smooth. Scrape down the bowl with a spatula. Make the Cheesecake Filling: In a medium bowl, beat cream cheese, granulated sugar, flour, and vanilla until smooth. Add the egg and mix just until combined. Assemble the Bread: Spread half of the bread batter into the prepared loaf pan. Scatter half of the apple mixture over the batter and sprinkle with half of the cinnamon-sugar mixture. Spoon the cheesecake filling over the apples, spreading gently without reaching the edges. Top with the remaining bread batter, smoothing the surface. Scatter remaining apples over the top and sprinkle with the crisp topping. Bake: Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean. If needed, tent with foil after 30-40 minutes to prevent over-browning. Cool in the pan for 20-30 minutes, then use parchment paper to lift the bread onto a cooling rack. Make the Glaze: In a small bowl, mix powdered sugar, milk (or cream), and vanilla until smooth. Drizzle over cooled bread. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes Calories: 380 kcal | Servings: 8 servings The Apple Crisp Cheesecake Bread combines the best of autumn’s flavors in one delicious loaf. Tender chunks of cinnamon-spiced apples are layered with a creamy cheesecake filling, creating a moist, rich center. A crunchy oat and cinnamon topping adds the perfect contrast in texture, with just the right amount of buttery crispness to make every bite satisfying. Ideal for cozy fall mornings or a sweet treat after dinner, this bread is sure to be a crowd-pleaser. With layers of flavor and texture, it’s a beautiful representation of autumn’s bounty and is as visually appealing as it is delicious. Serve it warm with a drizzle of vanilla glaze for an extra touch of indulgence!

[ronniefein]

When I was a kid, my Mom, who was a terrific baker, made Date-Nut Bread in a coffee can. There was something really appealing about watching the bread slither out of the can so easily, and unlike other cakes and quickbreads that she baked in a loaf pan, I was fascinated by the circular indentations on the side of the bread.

It didn't taste any different though. And I don't buy canned coffee. So, I make my loaf in a loaf pan.

This is basically my Mom's recipe, though I added some orange zest and also some additional chopped dried fruit.

This could be dessert, but my Mother smeared the slices with cream cheese and that was lunch. I still love it that way.

Follow me on Instagram @ronnievfein

MOM’S DATE-NUT BREAD

1-3/4 cups all-purpose flour

1 cup sugar

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons grated fresh orange zest

1 cup chopped dates

1 cup chopped dried figs, apricots, cranberries, cherries, prunes or raisins

1 cup chopped toasted almonds

2 tablespoons vegetable oil

2 tablespoons Orange brandy, cherry Heering, Madeira, Port or Sherry wine (or use fruit juice)

1 large egg

1 cup boiling water

cream cheese, optional

Preheat the oven to 350 degrees. Grease a 8”x4-1/2”x3” loaf pan (or a one-pound coffee can). Mix the flour, sugar, baking soda, salt and orange zest into a bowl. Add the fruits and nuts and toss the ingredients to coat the fruit with the flour mixture. In another bowl, combine the vegetable oil, brandy and egg. Pour the boiling water into the fruit-flour mixture and mix thoroughly. Add the egg mixture and blend it in thoroughly. Spoon the batter into the prepared loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice and serve plain or with cream cheese.

Makes 10-12 servings

[dippyface]

fuck it bread machine cornbread

[simmeringstarfruit]

Apple Coffee Cake

Warm and comforting apple coffee cake, filled with diced apples and infused with spices. Great for using up leftover apples, this coffee cake recipe is the perfect dessert to serve for an afternoon tea with friends, a decadent breakfast or a tasty after school snack. Jump to Recipe Printable Recipe This apple coffee cake is a delightful addition to any table. Its inviting aroma and delightful…

[philologique]

links to recipes:

lemon polenta cake (vegan version here)

chocolate olive oil cake

onde onde (disclaimer: not the exact recipe i use, but similar)

I wanna do something sweet, easy and gluten free. I've had fun making all these before and have all the ingredients on hand

[cookingwitsabah]

How to Make Zucchini Cheddar Quick Bread: Easy, Flavorful, and Perfect for Any Meal

[an-aura-about-you]

I think the best part about this recipe example is it doesn't even mention what I'm supposed to be making.

If you want some idea of how much autistic people struggle to understand allistic people when they don’t say exactly what they mean, take a cooking recipe and replace all units of measure with “enough but not too much”. For example:

enough but not too much white sugar

enough but not too much butter

enough but not too many eggs

enough but not too much vanilla extract

enough but not too much flour

enough but not too much baking powder

enough but not too much milk

preheat oven to hot enough but not too hot

bake for long enough but not too long

Even someone who’s experienced with cooking would probably struggle to follow that recipe. Now imagine if they had no experience cooking and had no idea what these ingredients are.

[foodwithrecipes]

Hing Wale Aloo (Potatoes with Asafoetida).  Known for its digestive properties, hing can help alleviate bloating, flatulence, and other gastrointestinal issues. Read full recipe

https://foodrecipesoffical.com/wp-admin/post-new.php

foodrecipesoffical.blogspot.c

[mikaelaromero]

Pumpkin Bread - Pumpkin Cornbread Gluten Free This quickbread is a little sweeter than cornbread, a bit milder than pumpkin bread, and an amazing fall treat.

[forkfulofflavor]

Zucchini Cheese Bread Ingredients: 1 1/2 cups zucchini, shredded (do not squeeze) 1/4 cup green onion, sliced (optional) 2 large eggs 3/4 cup sour cream 1/4 cup butter, melted and cooled 1 1/2 cups cheddar cheese, shredded 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Directions: Preheat the oven to 350°F (180°C) and grease a 9×5-inch loaf pan. In a large bowl, combine the shredded zucchini, green onions, eggs, sour cream, and melted butter. Mix until well incorporated, then fold in the shredded cheddar cheese. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Pour the batter into the prepared loaf pan. Bake for 50-70 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool slightly in the pan, then run a knife around the edges, remove the loaf, slice, and serve warm with a pat of melted butter. Prep Time: 10 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 10 minutes | Kcal: 230 kcal per slice | Servings: 8 slices This Zucchini Cheese Bread combines the natural moisture and subtle sweetness of zucchini with the savory richness of cheddar cheese, creating a delightful loaf that’s perfect for any meal. The zucchini keeps the bread tender, while the melted cheese brings a satisfying depth to each bite. Ideal for breakfast, brunch, or as a snack, this bread offers a quick way to enjoy garden-fresh flavors in every slice. Whether topped with a spread of butter or enjoyed on its own, this loaf is sure to be a crowd-pleaser at your next gathering. Plus, it’s simple to prepare, making it a great recipe for both beginner and seasoned bakers alike.

[ronniefein]

Chocolate Bread

A few days ago @DanaLShrager (@JewishCooking Facebook group) asked for ideas — other than hamantashen — about what might make good mishloach manot for Purim. My suggestions included muffins, quickbreads and other homemade food goodies.

Like this chocolate bread. It’s rich and tender because it’s made with yogurt. It’s also easy to prepare and can be wrapped nicely to give away as a gift. You can add raisins or chopped nuts, or even leave out the chips. For sure, it’s a winner for Purim or any time.

Follow me on Instagram @RonnieVFein

Chocolate Yogurt Bread

2 ounces unsweetened chocolate

1-3/4 cups all-purpose flour

1-1/2 teaspoons baking soda

1 teaspoon salt

1-1/4 cups sugar

1/3 cup vegetable shortening

2 large eggs

2 teaspoons vanilla extract

1-1/2 cups plain yogurt

1/2 cup chocolate chips, optional

Preheat the oven to 350 degrees. Grease a 9”x5” loaf pan. Melt the chocolate and set it aside to cool. Mix the flour, baking soda and salt together and set it aside. In the bowl of an electric mixer set at medium, cream the sugar and shortening together. Add the eggs and vanilla extract and beat the mixture until it is smooth and creamy. Add the flour mixture, alternating with the yogurt. Stir in the chocolate and mix until ingredients are well blended. Stir in the chips, if used. Pour the batter into the loaf pan. Bake for 50-55 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for about 10 minutes, then invert onto a rack to cool completely. Makes one bread

[doryce]

TRUMPS DILL BREAD

At Trumps restaurant in Los Angeles, (closed) this bread is baked in a Rehrücken or deerback cake pan that produces a half-round loaf, interesting for tea sandwiches. Better cookware stores will probably carry this unusual pan or you will be able to order one. Vintage pans are covered.

⅔ cup minced dill

2½ cups flour. (I used King Arthur white whole wheat flour)

1 egg

¼ cup sugar

3½ teaspoons baking powder

¼ cup vegetable oil

1 teaspoon salt

1¼ cups milk

1 tablespoon grated orange rind

1. Preheat oven to 350° F. Into a medium bowl, sift flour, sugar, baking powder, and salt. Stir in orange rind and dill. Make a well in center.

2. In a small mixing bowl, beat egg. Slowly whisk in oil and milk, Pour into well and stir to combine. Do not overmix.

3. Pour batter into well-greased and floured 9- by 5-inch loaf pan. Bake until a toothpick inserted in center comes out clean (35 to 40 minutes); test and bake another 5 or 10 minutes if needed.

Source?

These cakes are so easy to make, mix in one bowl and pour into the pan and the nonstick pan makes clean up a breeze. It is a great pan to add to your assortment and it makes amazing cakes. Below is the recipe I used for my orange cake but you can also Google Rehrucken pan recipes and find many more.

Here is the Amazon link to purchase a Rehrucken pan https://www.amazon.com/Fox-Run-572952-44515-44515-Rehrucken/dp/B00BGR7BW6/ref=asc_df_B00BGR7BW6/?tag=hyprod-20&linkCode=df0&hvadid=167140474467&hvpos=&hvnetw=g&hvrand=3812778063964524638&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9008151&hvtargid=pla-306429730761&psc=1

[diggers-colorful-world]

Pumpkin Flax Quickbread Whole wheat pastry flour, pumpkin, and applesauce are the main ingredients in this vegan recipe for a moist, dense quick bread.

[postersbygemma]

Recipe for Pumpkin Cornbread Gluten Free This quickbread is a wonderful fall treat that is a little sweeter than cornbread and a little milder than pumpkin bread.