Archive for the ‘Loaf Pan’ 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
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