quickbread

Costco Copycat Muffin Recipes Recipe - (3.8/5)

(18-ounce) box cake mix (Duncan Hines is the best)

flour

eggs

vegetable oil

water

baking powder

Eggnog quick bread is the perfect, last-minute holiday treat! The subtle taste of eggnog in the bread is amplified with the ooey-gooey eggnog glaze that is drizzled on top! You won&#39;t be able to stop at just one slice! 

Eggnog Quick Bread with an Eggnog Glaze

sugar

eggnog (or store-bought dairy eggnog)

margarine (melted)

rum extract

vanilla

nutmeg

cinnamon

2-3 Tablespoons eggnog (depending on how thick, thin you want the glaze)

In a large mixing bowl add eggs and beat. Next add sugar, eggnog, melted margarine, rum extract, and vanilla. Mix until combined.

Add flour, baking powder, nutmeg, and cinnamon. Stir until moist.

Pour into a greased loaf pan. Bake at 350 degrees for 45-50 minutes until lightly brown and a toothpick comes out clean. Let cool for about 10 minutes and remove from pan.

Whisk together the powdered sugar and 2 tablespoons eggnog. Add additional eggnog if you want the glaze to be thinner. Pour the glaze over the top of the bread.

Eggnog Glaze

Blueberry Lemon Muffin Bread

all-purpose flour

salt

(3/4 stick) unsalted butter, softened

lemon zest

milk

blueberries

brown sugar

(1/2 stick) cold unsalted butter, cubed

Heat oven to 325 degrees F. Grease bottom and sides of 8 1/2-by-4 1/2-inch loaf pan with butter or spray with cooking spray.

In medium bowl, whisk flour, baking powder and salt. In separate large bowl, beat butter and sugar 1 to 2 minutes until light and fluffy. Beat in eggs, one at a time, until combined. Add lemon zest. Beat in dry ingredients alternately with milk, beginning and ending with flour mixture. Fold in blueberries. Pour batter into prepared loaf pan.

To make crunch topping: In small bowl, combine sugars and flour. Using fingers or pastry blender, mix in butter until mixture resembles coarse meal. Sprinkle mixture over top of batter in loaf pan.

Bake loaf 1 hour 15 minutes until toothpick inserted in center comes out clean. Transfer to cooling rack to cool completely. Run knife along edges of pan before removing loaf.

This pumpkin bread is perfectly moist with a plush crumb, buttery streusel and a good amount of spices. This mash up of all my favorite recipes has led to my favorite-ever pumpkin bread! This bread will get even better after a few days--the spices and flavors will deepen.

Easy Streusel Pumpkin Bread

all-purpose flour (65 grams)

tbsp light or dark brown sugar (80 grams)

tsp kosher salt

unsalted butter, melted (57 grams)

all-purpose flour (260 grams)

tsp baking soda

tsp nutmeg

tsp ground ginger

cloves

pumpkin puree

vegetable oil (150 grams)

Imperial Sugar granulated sugar (100 grams)

Imperial Sugar light brown sugar (213 grams)

eggs (100 grams)

Whisk all the dry ingredients together. Pour in the melted butter and stir until just combined and crumbly. Set in the fridge to chill while you make the pumpkin bread.

For the streusel

Preheat the oven to 350 and grease a 9x5 loaf pan, then line with a piece of parchment. It should be long enough that it sticks up along the long sides of the loaf pan so you can lift the pumpkin bread out later.Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves in a bowl and set aside.

In a large bowl, whisk together the pumpkin, oil and sugars. Once combined, whisk in the eggs one at a time.

Fold in the dry ingredients until combined. Pour the batter into the prepared pan. Sprinkle the streusel over the top. Place pan on a baking sheet in case of overflow and bake on the middle rack for 65-80 min or until an inserted tester comes out clean (a few crumbs are okay). If the top is browning too fast, cover loosely with foil.

For the pumpkin bread

I love this vegan zucchini bread recipe for its simplicity. It’s pretty much a one-bowl recipe. No complicated steps. No bells or whistles. No mix-ins, aside from the zucchini. It’s delicious the way it is. Like many of my favorite baked goods.

Classic Vegan Zucchini Bread (Perfectly Moist!)

unbleached, all-purpose flour ((210 grams))

baking soda

soy, oat, almond, or cashew milk ((180 milliliters))

lemon juice

cane sugar ((100 grams))

brown sugar ((100 grams))

avocado oil ((80 milliliters))

grated zucchini, pressed gently with paper towels

Preheat your oven to 350F and lightly grease or oil an 8.5 x 4.5 x 2.75 inch nonstick loaf pan.

In a large mixing bowl, whisk together the flour, baking powder and soda, salt, and cinnamon.

In a separate bowl, combine the non-dairy milk and lemon juice. Allow it to sit for a moment. Then, stir in the sugars and oil. Whisk the wet ingredients together.

Add the wet ingredients to the dry ingredients and use a spatula or spoon to fold them together. When the batter is fully mixed (some small clumps are OK, but you shouldn&#039;t have any more streaks of flour visible), fold in the zucchini.

Pour the batter into your baking pan. Bake for 50-55 minutes, or until the loaf is golden brown and the top is domed and set. Start checking the loaf at 45 minutes, just to be certain that it&#039;s not burning or cooking too quickly.

Allow the loaf to cool on a cooling rack for 15-20 minutes before turning it out of the loaf pan. Then, gently invert it to remove the loaf from the pan. Allow the bread to cool completely—another 2-3 hours—before slicing and serving. Store leftover slices in the fridge for up to 3 days, or freeze for up to 6 weeks.

Light, fluffy, tender and absolutely delicious, this zucchini bread recipe is perfect for using up garden zucchini and sourdough discard.

The Best Zucchini Bread with Sourdough Discard

zucchini

granulated sugar (about 1/2 cup)

brown sugar (scant 1/2 cup)

baking powder (about 1 teaspoon)

baking soda (about 1 teaspoon)

salt (about 1 teaspoon)

ground cinnamon (about 1 teaspoon)

allspice (about 1/2 teaspoon)

sourdough discard (about 1/2 cup, see recipe notes)

eggs (about 100 grams)

vegetable oil oil

Greek Yogurt (about 1/3 cup)

milk (about 2 Tablespoons)

Preheat oven to 425ºF and line a 9 by 5 loaf pan with parchment paper. You can also use a 8.5 by 4.5 loaf pan for a taller loaf, but be careful in case it overflows.

Wash the zucchini and trim off the ends. Using a box grater, shred the zucchini until you have 350 grams. Wring out the excess moisture by squeezing the shredded zucchini over the sink, allowing the liquid to drain away. Alternatively, use paper towels to help soak up the moisture as you squeeze. Continue wringing until you are left with 250 grams of drained zucchini, meaning about 100 grams of liquid has been removed. Set aside.

To a bowl, add the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and allspice. Stir together with a fork until fluffy and combined. Add the zucchini and stir until the zucchini is spread throughout the dry mixture and thoroughly combined.

To a liquid measuring cup, combine sourdough discard, eggs, oil, Greek yogurt and milk. Whisk together until completely combined. Discard can be used straight from the fridge cold or room temperature.

Pour the discard mixture into the flour mixture and mix together with a fork or spoon until just combined. Scoop the zucchini bread batter into the prepared loaf pan.

Bake for 10 minutes at 425ºF. After 10 minutes, reduce the temperature to 350ºF. Bake for 45-55 minutes. The zucchini bread is ready if it registers 200ºF and a toothpick or sharp knife inserted into the center of the bread comes out clean with no streaks of batter.

Let the zucchini bread cool in the pan for about 10 minutes before removing from the loaf pan to a wire rack to finish cooling. Enjoy!

ABSOLUTELY delicious. The bake was perfect and the flavor is amazing!

This was incredibly moist and delicious! Only thing I did different was swap out the white sugar for Moscavado sugar. I learned about this from Shauna Severs cookbook Real Sweets. It may have added some depth. Thank you for another great way to use my discard.

I was disappointed with this recipe. It came out way too moist. I made a different zucchini recipe last year that turned out much better. It suggested cutting the zucchini in half and scooping out the seeds before shredding the zucchini. I wish I had done that. I think it would have made a difference.

Yum! Made this today and just added chopped pecans....it's a southern thing!

These are spectacular!  Subbed 1/2 the flour for whole wheat.  Also crumbled some crispy caramel on top (from a halfbaked harvest recipe).  So soft they practically melt in your mouth.  Already had two!   Thank you!

Great use of discard. Instead of oil, I used applesauce for a lower calorie version. It turned out great! Not too sweet and still moist. I also used vanilla Greek yogurt. Using our garden zucchini was especially very timely this time of the summer.

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Top 6 quickbread recipes from across the web

The most viewed quickbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Costco Copycat Muffin Recipes Recip...

Eggnog Quick Bread with an Eggnog G...

Blueberry Lemon Muffin Bread

Easy Streusel Pumpkin Bread

Classic Vegan Zucchini Bread (Perfe...

The Best Zucchini Bread with Sourdo...

The most viewed quickbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine