breakfast loaf

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Bacon and egg pull-apart bun with roasted tomato ketchup recipe

tbs extra virgin olive oil

bacon

unsalted butter, chopped,

(180 milliliters) milk

(375 grams) plain flour

tbs caster sugar

sachet dried yeast

(25 grams) parmesan, grated

1kg vine-ripened tomatoes, chopped

red onion,

garlic cloves, sliced

rosemary sprig, leaves picked

Extra virgin olive oil, to drizzle

Orange Pull Apart Loaf is an easy breakfast or weekend brunch treat! Topped with a sweet and tangy cream cheese and orange glaze, it&#39;s ready to serve in under an hour.

Orange Breakfast Pull Apart Loaf with Cream Cheese-Orange Glaze

sugar

orange zest (about 2 oranges, depending on size)

refrigerated biscuits (preferably Grands)

butter ((1 stick) melted)

cream cheese (softened)

orange juice

Preheat the oven to 350°. In a bowl, combine the sugar and orange zest, until thoroughly combined. Separate biscuits and dip each biscuit in melted butter, then coat in the sugar mixture. Place biscuits standing up in a 9 x 5-inch or 10 x 5-inch loaf pan.

Repeat until all of the biscuits are in the pan, squeezing in as many as will fit. If they don’t all fit save extra biscuits for another use.  Place loaf pan on baking sheet to prevent any butter from bubbling out of pan onto oven.

Bake for about 30-40 minutes, until the biscuits are golden brown.

Allow to cool 5 minutes in pan before removing.

Combine softened cream cheese with powdered sugar, mixing until smooth, then add orange juice. Drizzle over loaf while biscuits are warm.

Cover and refrigerate any leftovers.

The bread is dense, hearty and has a sweet molasses flavor. No yeast and no kneading required. Just mix everything in bowls, and pour the batter into a loaf pan to bake.

Old Fashioned Brown Bread Recipe

⅓ cup old fashioned rolled oats

all purpose flour

whole wheat flour

tsp baking powder

tsp baking soda

brown sugar

white cane sugar

unsalted butter (cold,

molasses

buttermilk

water

Preheat the oven to 350°F. Grease the inside of a loaf pan with vegetable oil and a paper towel.

Toast the rolled oats in a pan over medium-high heat until golden brown, about 3-4 minutes. Keep an eye on them during this process so they don&#39;t burn.

Add the toasted rolled oats to a blender or food processor and blend until they form a flour-like consistency.

Add the oat flour, all purpose flour, whole wheat flour, baking powder, baking soda, brown sugar and white cane sugar to a large bowl and whisk together.

Cut the cold butter into small cubes, then add it to the flour mixture. Use your fingers or a pastry cutter to mix the butter with flour until it forms pea-sized crumbs.

In a separate bowl, mix together the buttermilk, molasses, water and egg.

Add the buttermilk molasses (wet ingredients) to the dry flour ingredients and mix everything together.

Pour into the greased loaf pan and spread into an even layer.

Bake for 55-65 minutes, or until edges are golden brown and a toothpick comes out clean when poked through the center. Let cool 10 minutes, then run a butter knife along the edges to help loosen. Gently flip and transfer to a wire rack to cool completely.

Canned salmon is mixed with parmesan cheese, panko crumbs and spices to create an easy and flavorful meal that&#039;s baked in the oven.

Salmon Loaf

salmon

bread crumbs (or panko crumbs)

cheese

green onions (chopped small)

onion

milk

eggs

tsp dried dill weed (or fresh dill)

dried parsley (or fresh parsley)

salt

¼ tsp ground black pepper

Line a loaf pan with foil or parchment paper. Lightly spray the inside. Preheat the oven to 350°F.

Drain the salmon of any juices, then add to a large bowl. Use a fork to flake the salmon into small crumbles. This part is key! You want it to be flaked small to ensure a moist salmon loaf overall.

Add the panko crumbs, parmesan cheese, chopped green onion, yellow onion, dried dill, dried parsley, salt and pepper. (You can keep the bones and skin if you like them or take them out before adding)

In a separate small bowl beat the eggs with the milk.

Pour the liquid over the salmon and mix all ingredients together throrougly. The salmon should be evenly coated with liquid to ensure the loaf is moist and sticks together.

Add the salmon loaf to the pan and press it down with a spatula.

Bake for 45-55 minutes, or until edges are golden brown and slightly crispy. Cover loaf with foil in the last 10 minutes if edges are starting to brown too fast. Let cool for 10 minutes, then transfer to a plate and slice into serving portions. You can squeeze fresh lemon juice or sprinkle lemon zest over top (this is optional). Serve with your favorite sauce and enjoy!

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Top 4 breakfast loaf recipes from across the web

The most viewed breakfast loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bacon and egg pull-apart bun with r...

Orange Breakfast Pull Apart Loaf wi...

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The most viewed breakfast loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine