Archive for the ‘Bread and Loaf Pans’ Category
I”m a PB fanatic…as far as I’m concerned a healthy “glop” of natural PB (or two, or threee, or…) makes anyting better. Peanut butter certainly makes this pound cake special. For you real PB lovers, add a peanut topping for a double nutty dose.
Peanut Butter Pound Cake (Directions): 1. Preheat oven to 325 degrees. Grease a 9×5x3 loaf pan. 2. Cream butter, peanut butter, and sugar together 3. Add vanilla and milk; beat well. 4. Add eggs one at a time. 5. Sift together the flour, cinnamon, and baking powder, and stir into batter. 6. Pour batter into prepared loaf pan. 7. In a ziplock bag, pour in the 1/4 cup peanuts, and roll with a rolling pin to crush. Add the rest of the topping ingredients and sake well. Sprinkle over top of cake and pat gently to press the topping slightly into the top of the batter. 8. Bake in preheated oven for 1 hour, or until cake tests as done. Cool in pan for 10 minutes before removing to cooling rack. Let cool completely serving.
Ingredients
* For Cake;
* 1/2 C. Butter (1 Stick), Softened
* 1/2 C. Creamy Style Peanut Butter
* 1 C. Sugar
* 1 Tsp Vanilla
* 1 Tbsp Milk
* 4 Eggs
* 2 C. All-Purpose Flour
* 1/2 Tsp Ground Cinnamon
* 1/4 Tsp Baking Powder
* For Topping:
* 1 Tsp Ground Cinnamon
* 1 Tbsp Sugar
* 1/4 C. Lightly Salted, Dry Roasted Peanuts, Crushed
When it comes to cooking, I’m obsessed (but in a good way). I am meticulous about my recipes/ingredients, and will only use quality bakeware. I addiction to precision, I’m always seeking to improve my recipes. There’s nothing as challenging (or rewarding) as taking a traditional food that everyone loves, and make it….better! My latest challenge is pumpkin bread. I racked my brain and experimented for days to make a worthy modification to this traditional treat. At last, I think I’ve done it - I take the time honored traditional bread and boost the flavor with white chocolate chips!
“Snow Capped” Pumpkin Bread (Method): Preheat oven to 350 degrees F. Grease and flour a bread pan. Cream together butter and sugar until light and fluffy, then add eggs one a time, beating well after each addition. Add cinnamon, vanilla and pumpkin, mix well. Add flour and baking soda, stirring just until combined. Mix in chips. Pour into pan and bake for 1 hour or until a toothpick comes out clean. Cool for 10-15 minutes in the pan before removing to cool completely on a rack.
Ingredients
* 1/2 cup unsalted butter, softened
* 3/4 cup sugar
* 2 eggs
* 15 oz can pumpkin
* 1/2 tsp cinnamon
* 1/2 tsp vanilla extract
* 2 cups flour
* 1 tsp baking soda
* 1/2 cup white chocolate chips
There’s nothing I enjoy more than a hearty slice of Pumpkin Oat Bread. It’s perfect for the holidays and even better with a spoonful of natural peanut butter and a cup of chai tea. MMMMM…I can almost taste it now, but bread this good is almost impossible to buy from a store; that’s why I bake my own.
Pumpkin Oat Bread (Directions): Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 6×4 inch size. Stir the oil, eggs, and pumpkin together in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats. Pour the batter into 1 prepared loaf pan, and sprinkle the top with the 1/8 cup of oats. Press the oats lightly into the top of the batter. Repeat this step with the other loaf pan. Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.
Ingredients: 2/3 cup vegetable oil, 4 eggs, 1 (15 ounce) can 100% pure pumpkin, 2/3 cup white sugar, 2/3 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 3 cups all-purpose flour, 1 3/4 cups old-fashioned rolled oats, divided.
When I cook for holiday parties, choosing the main course of a meal is usually pretty easy. For instance, a nice juicy turkey is a Thanksgiving “no brainer”. The same goes for nice Christmas ham for our Christmas day feast. However, choosing the companion dishes can be stressful because I’m always pressed for time. I need side dishes that taste great, but don’t require too much preparation time. Fortunately, I’ve got at least one companion dish covered; my scrumptious Cranberry Pumpkin Bread is a quick, easy accompaniment to any holiday meal.
Cranberry Pumpkin Bread (Directions): Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin - mix well. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Make a well in the center of the batter and add the pumpkin. Stir in cranberries. Spoon batter into 2 greased and floured loaf pans. Bake for 1 hour.
Ingredients:
2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
One of all-time favorite treats is banana bread. When my cravings for a delicious slice of banana bread get especially strong, I head for my local produce store. Once inside, I know exactly where to find all the yummy ingredients. First, I head to the overripe fruits and vegetables section. I can usually a great deal for a bag of 10 overripe bananas for about a dollar. I’ll then grab some walnuts, all-purpose flour, and anything else I may need.
I then hurry homed and lay out all the ingredients on the kitchen cabinet. First I prepare a well greased loaf pan. I then mash the bananas; add soft butter, white sugar and brown sugar, and beaten eggs, etc. - mix till smooth. Once my mixture is perfect I top it off with chopped walnuts. Last but certainly not least, I pour the batter into the prepared loaf pan, place my masterpiece in the oven, and wait. I’m only an hour of baking time away from banana bread bliss!