quick breads

This is our best basic pumpkin bread recipe. Feel free to fold in 1 cup of something fun—like chocolate chips, nuts, dried cranberries, or pepitas—once the batter is made. 

Pumpkin Bread

Cooking spray,

c. all-purpose flour

cinnamon

baking soda

baking powder

kosher salt

ginger

nutmeg

c. (1 stick) butter, melted

c. sugar

c. pumpkin puree

sour cream

eggs

pure vanilla extract

Cinnamon-sugar,

LOVE this, have made it many times. I like it with only half a cup of sugar.

This pumpkin bread is easy to make and tastes great. Followed directions, turned out great!

This turned out amazing and was so easy to bake!

i realized as i was already mixing the ingredients together that i only had about 3/4 c. of granulated sugar, so i added dark brown sugar for the rest. i found the parchment/cooking spray cumbersome, so might just try buttering and dusting with flour next time, and there is no way that all that batter would have fit in an 8x4 loaf pan, so i used one slightly larger (9.25x5.25) and seemed to be about right. i also added about 1/2 c. of chopped pecans to the batter, and sunflower seeds to the top with the cinnamon and demerara sugar. i removed it from the oven at about 65 mins, took the loaf out of the pan and cooled it on a rack for almost 30 mins before cutting into it. honestly, it smelled so good, i'm surprised i waited that long. i was worried it would be too sweet with the brown sugar sub, but it was perfect!

Probably the best pumpkin bread I ever had! Are use vegetable oil instead of butter, and it came out very light and moist.

I made this a few minutes ago. The only changes I made to the recipe were using self rising flour and adding half as much cinnamon and ginger because I didn't have nutmeg. The single recipe actually made two regular size loaves. It baked more like a cake and still moist, though not as moist as a bread would have been. Did I stir the batter too much which made it cake-like? My husband and I sampled half a slice and it's very good. We'll have a full slice with coffee pretty soon!

What can be substituted for the sour cream?

https://streaming.hearstdigitalstudios.com/11c4fb4a-72f5-4129-8b64-c186940b76d5/video_rover_16x9_1080p_hd_1531832815_7782.mp4

Pumpkin Bread Will Give You All The Fall Feels

This is a recipe that I played with for awhile. I lowered the salt for myself so you might want a bit more. The pecans are nicer if you toast them in the heated oven for a few mins before useing them but it's not required.

White Chocolate Pecan Scones

all-purpose flour

sugar

salt

butter

milk

vanilla

chocolate

pecans (leave large chunks)

Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt.

Cut butter into flour mix with a pastry blender or food processor, cut in the butter until the mixture resembles coarse crumbs.

In a small bowl, stir together the milk, egg, and vanilla. 

Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate and pecans.

With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch.

Cut into wedges, squares or whatever you like 

Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Cool on baking sheet 5 minutes, then transfer scones to cooling rack. Serve warm or cool completely and store in an airtight container. Makes 8.

These are really good! They are soft on the inside with a lovely crunch to the crust and the taste is mmmm moreish! :) The nutty pecan flavour goes great with the sweetness from the white chocolate. A very decadent scone, that is best for your tea or coffee break. I made half the recipe and used 3/4 c spelt flour and 1/4 c whole spelt flour, which worked out nicely. Next time I might reduce the sugar to 1 tbs or so, cause I found the white chocolate added enough sweetness. All in all another wonderful recipe by her majesty the Queen of Scones. :) THANK YOU SO MUCH for sharing this with us, Annacia! Made and reviewed for Veggie Swap #25 August 2010.

These are so easy to make..no rubbing in of the butter...just melt and mix!
Serve with the traditional strawberry jam and butter ...or how about trying them with honey or golden syrup. Makes 8-10 scones
These are not a gluten free scone. I usually double the recipe to make scones

Quick -Mix Scones

self-raising flour

butter, melted

Sift the flour and salt into a large mixing bowl. Or you can add them to a large mixing bowl and aerate with a whisk.

Slowly add the milk and butter to the flour. Work the milk and butter in with a knife using a cutting action.

Place on a lightly floured tray and gently roll to about 5cm thick. Cut with a 5 cm scone cutter or the top of a narrow glass.

Place close together on a baking tray and lightly brush the tops with a little extra milk.

OH YEA!!!!!!!!!!!!!!  I LVE THESE!  So simple to make and made them at home and at mom's house as well.  Served at home with homemade blueberry jame and melted butter......glutton that I am , and at mom's served with warmed honey.  These are so simple to make I can make them for a Sunday at the cottage and everyone can be impressed  LOL.  Jubes, you did me in with these as I can eat the whole batch myself!  Thank you (I think)  LOL  Made for AUS/NZ Swap Oct 2011

These Cheesy Herbed Popovers from Farm to Fork by Emeril Lagasse are possibly even simpler to put together than other recipes that I've made in the past, since all of the batter ingredients are simply whizzed together in the blender. The popovers are a wonderful way to use any leftover chunks of cheese and miscellaneous herbs that you have on hand.

Cheesy Herbed Popovers Recipe | Cook the Book

(½ stick) butter, melted

Parmigiano-Reggiano cheese

black pepper

heavy cream

chopped mixed fresh herbs,

Brush the cups of a standard 12-cup muffin tin with some of the melted butter. Divide the Parmesan evenly among the cups.

Combine the eggs, salt, pepper, milk, cream, and the remaining butter in a blender and blend until well combined. Add the flour and blend for 15 seconds, until smooth. Transfer the batter to a large mixing bowl. Stir in the fresh herbs.

Fill each muffin cup halfway with batter. Divide the cheddar among the cups, and then top with the remaining batter. 

Bake the popovers for 15 minutes. Then reduce the heat to 350°F and bake for 10 minutes. 

Remove the muffin tin from the oven and unmold the popovers onto a wire rack. Pierce the side of each popover with a small sharp knife to allow steam to escape. (This will help keep them from deflating.) Serve immediately. 

This is a recipe request. I have not made it, but it sounds good! Prep time includes the time the starter needs to grow! Use in Recipe #40994.

Starter for Friendship Fruitcake

peach slices in heavy syrup

pineapple chunks in syrup

red maraschino cherries, drained, halved

(1/4 ounce) package active dry yeast

In a 1-gallon glass jar with a wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup).

Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.

Wait for several days, stirring daily, and drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe.

Reserve 1 1/2 cups starter juice and leave in glass gallon jar.

Count this as Day One, and start the process for renewing the starter and making the cake.

DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 2-lb can of peaches with syrup.

DAY 10: Add 2 1/2 cups granulated sugar, a 2 pound can pineapple chunks with juice.

DAY 20: Add 2 1/2 cups granulated sugar and 8 to 10 oz drained and halved maraschino cherries.

DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter.

Use drained fruit to make 3 cakes (see recipe), give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).

At the end of 30 days, you will have enough excess starter juice to give to about four friends.

Be sure to keep enough juice (1 1/2 cups) for your own starter.

At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit.

It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used).

The drained fruit can be frozen until you are ready to bake the cakes.

leeannr,
   Thanks again,I am so glad to get this recipe,You have to have the starter recipe or have a start sent to you by a friend,to make this recipe for the friendship cake.and I have lost both starter recipe,and cake recipe.So I was in Heaven when I saw this recipe and the cake recipe.THANKS
        Darlene

This Lemon Pound Cake from Delish.com is packed with lemon flavor. 

Lemon Pound Cake

c. (1 stick) butter, softened

lemon zest,

eggs,

buttermilk

lemon juice

I'm a little confused on the syrup part, I don't understand why I need the syrup and glaze. But it was really fun to make, it's in the oven right now. I used an 8x8 loaf pan instead, and it hasn't overflowed or anything. This is a great recipe.

Best Recipe Ever! Crusty chewy outside moist and delicious inside! Just the perfect amount of sweetness! Thank you for sharing!

this recipe makes too much batter for the 9x5 loaf pan. my cake overflowed in the oven and began to burn. luckily, i put a baking try under the loaf pan or else it would have been a mess. because it was too much batter, the bake time was also longer. i had to bake it longer to cook the middle and tent the top of the cake so it wouldn’t burn. i would recommend using a bundt pan or something larger if you use this recipe.

other than the size, the pound cake was tasty. only adjustment i made was using less lemon juice in the syrup. i also candied some lemon peels to top the cake, which was a nice touch

Still in the oven as I write this review, but I didn't quite measure my loaf pan assuming they're all pretty standard in size and the recipe seems to be too much for the pan, mine is overflowing.

This recipe sucks. It was awful. The batter was about an inch from the top of the pan but 5 minutes after I put the pan in the oven, I went to go look at it cuz I smelled burning and the batter was literally bubbling out of the pan. I poured some batter out and put it back, hoping it wouldn't continue to spew like it was. I had to pour batter out THREE times because it was a gelationous oozing monster that would not give up. When it finally baked and I took it out of the oven, it was sunken in in the middle. Because I had poured out too much batter. But yet it wouldn't stop coming! I triple checked my amounts so I know it wasn't my error. The texture of the cake was awful as well. I couldn't even eat it, it was that bad. What an awful MESS and waste of food! Ugh. Not pleased a bit.

Brought this to work to share, and it was gone by midday! Ended up sharing the recipe with several coworkers, who made it for Easter.

Make and share this Raspberry Hazelnut Scones 1989 recipe from Food.com.

Raspberry Hazelnut Scones 1989

hazelnuts

raspberry

Drop by spoonfuls onto a greased baking sheet or parchment lined.

Bake 350 degrees F 20 minutes until golden.

Pumpkin bread with sweet apples for a twist on the classic. Adapted from Celebrate the Rain.

Pumpkin Bread with Apples

flour

allspice

cloves

pumpkin

vegetable oil

Granny Smith apple, peeled, cored and diced into small cubes

butter,

Preheat oven to 350°.

Grease and flour two 9 x 5-inch loaf...

Grease and flour two 9 x 5-inch loaf pans.

Combine flour, cinnamon, allspice, cloves, baking soda and...

Combine flour, cinnamon, allspice, cloves, baking soda and salt in large bowl.

Combine sugar, pumpkin, eggs and vegetable oil large...

Combine sugar, pumpkin, eggs and vegetable oil large bowl and whisk or beat till just blended.

Add pumpkin mixture to flour mixture; stir just...

Add pumpkin mixture to flour mixture; stir just until moistened.

Fold in apples.

Spoon batter equally into prepared loaf pans.

Mix streusel topping in a separate bowl with...

Mix streusel topping in a separate bowl with a fork and sprinkle evenly over each loaf.

Bake for one hour minutes or until a...

Bake for one hour minutes or until a toothpick inserted in center comes out clean.

Cool in pans on wire racks for 10...

Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

This Gingerbread Loaf is a spiced ginger loaf topped with cream cheese icing and makes a perfect treat for Christmas entertaining and gift giving.

Gingerbread Loaf With Cream Cheese Icing

unsalted butter (at room temperature)

brown sugar (packed)

egg (at room temperature)

vanilla extract

dark molasses

water (from tap)

cream cheese

lemon juice (freshly squeezed)

red Candy Melts

green Candy Melts

Preheat your oven to 325 F degrees. Coat a 9x5-inch loaf pan with cooking or baking spray. Set aside.

In a medium bowl whisk together the flour, baking soda, ginger, cinnamon, allspice and salt. Set aside.

In the bowl of your mixer, add the butter and brown sugar, and beat on high speed using your paddle attachment, for about 1 minute. Add the egg and vanilla extract and beat together for another 30 seconds or until well blended, scrape down the sides of the bowl as necessary.

Meanwhile in another smaller bowl whisk together the molasses with the hot water.

Add a third of the flour mixture and beat on low until well incorporated, then 1/3 of the molasses/water and continue beating. Repeat this a couple more times, alternating between flour and molasses mixture. Please note that the batter will be quite thin.

Pour the batter into the prepared loaf pan and bake for about 50 minutes or until baked through. To test if the loaf is baked through, insert a toothpick in the center of the loaf, and if it comes out clean, it is done.

Allow the bread to cool until it comes to room temperature in the pan, before removing it from the pan.

To make the icing, add the powdered sugar, cream cheese, vanilla extract and lemon juice to the bowl of your mixer and beat on high using the whisk attachment until smooth. Spread the icing over the loaf, the icing should be quite thick, so it should be easy to spread.

Melt the the red and green candy melts, if using, in the microwave. I usually microwave them for 1 min, stir then microwave for another 30 seconds and they should be melted. Drizzle the chocolate using a teaspoon over the gingerbread loaf.

Cut into slices and serve.

Make and share this Apple Scones recipe from Food.com.

Apple Scones

butter, cold

apple, shredded (1 medium)

to taste milk, for topping the scones

Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly.

Add apple and milk. Stir to form soft dough.

Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.

Brush tops with milk; sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges.

Bake for 15 minutes or until browned and risen. Serve with warm butter and  marmalade.

Optional: Add 1/2 cup currants to batter.

I loved this recipe, though I did add a full cup of apples and added in some cinnamon, nutmeg and cloves for flavor. Also I put some frosting on it with spices for my little sister and she just loves it though it's quite as good alone.

This is SO plain and SO simple that I'm not sure if I should post it. Yet, these are the scones you get in Britain with clotted cream and strawberry jam, or in South African coffee shops and tea gardens with whipped cream and apricot jam.

Real English Scones

flour, preferably cake flour

baking powder (not soda)

butter, room temp

egg, lightly beaten

egg, extra

Mix flour, baking powder and salt in a bowl.

Add butter and rub in with fingers until it resembles crumbs.

Beat egg lightly, pour into a measuring cup, and add milk -- you can use buttermilk instead -- to make up 3/4 cup liquid.

Add liquid slowly to dry ingredients while mixing. You should have a soft dough, but not wet or very sticky.

Sprinkle flour on a wooden board or working surface. Turn dough out on that. Pat out lightly with fingers until about 1 1/2 inch flat, or a little less.

Press out rounds about 2 1/2 inches across. 

Put the scones on a greased tin, use a pastry brush and brush with the beaten egg.

Bake for about 13 minutes until well risen and golden. 

To serve, best use them quickly. Coffee shops keep making up batches, so as to serve them almost hot from the oven. 

To eat, break open while hot or warm, and eat with cream and different jams.

After visiting England, Scotland and Ireland (due to my job) many, many times for over 40 years and having the most wonderful Cream Teas, I couldn't bear to eat what we in America call a scone. Hardly a resemblance!! Thanks for this recipe. I made these scones today and thoroughly enjoyed them with my clotted cream and jam. It was almost like being back in Devon on the Cornish Coast. Will definitely make this recipe again!

This homemade Jalapeño Cornbread recipe is perfectly moist and is loaded with sweet and spicy flavors! Serve this healthy and easy-to-make vegan and gluten-free bread with a hot bowl of chili or tangy BBQ chicken.

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