summer bread

An easy savory quick bread combining fresh tomatoes, Italian herbs, garlic, and cheese.  Bake up some summer right in your kitchen with this tomato bread.

Italian Herb Tomato Bread

(360 grams) all-purpose flour

baking powder

baking soda

salt

(66 grams) vegetable oil

(76 grams) milk

(113 grams) grated cheddar

garlic, roughly chopped

tomatoes

basil and oregano

Preheat oven to 350 °F.  Grease an 8.5...

Preheat oven to 350 °F.  Grease an 8.5 x 4.5-inch loaf pan.

In a large mixing bowl, whisk together flour,...

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the egg, oil, and milk, followed by the grated cheese.  The batter will be very thick.

Combine the chopped garlic, tomatoes, basil, and oregano...

Combine the chopped garlic, tomatoes, basil, and oregano in a food processor.  Using a series of 10-15 one-second pulses, chop the tomatoes and garlic until no large pieces remain, but mixture is not completely smooth.

Fold the tomato and garlic mixture into the...

Fold the tomato and garlic mixture into the batter.  Resulting batter will still be thick, but should be fully moist.  If dry patches of flour remain, stir in an additional 2-3 tablespoons of milk.  If batter is quite wet, stir in an additional 2-3 tablespoons of flour.

Pour (scoop) the batter into the prepared loaf...

Pour (scoop) the batter into the prepared loaf pan.  Bake 45-50 minutes, until a tester inserted into the center of the bread comes out clean.

Cool in pan for 10 minutes, then turn...

Cool in pan for 10 minutes, then turn out onto a wire rack to continue cooling.  Enjoy while still warm.

A soft, moist bread made with melty chocolate and clusters of cinnamon pecans. Perfect for summer baking!

Chocolate Chip Zucchini Pecan Bread

zucchini, grated ((about 1 cup grated))

(8 tablespoons) salted butter, melted

brown sugar

maple syrup

plain Greek yogurt

eggs

vanilla extract

whole wheat or all-purpose flour

chocolate chips

raw pecans, chopped

dark brown sugar

all-purpose flour

cinnamon

salted butter, melted

1. Lay a clean towel on the counter. Spread the shredded zucchini out onto the center of the towel, then squeeze out any excess water. 2. Preheat the oven to 350°F. Line a 9×5 inch bread pan with parchment paper.3. In a bowl, whisk together the melted butter, brown sugar, maple, yogurt, eggs, and vanilla. Stir in the shredded zucchini. Add the flour, baking powder, and salt. Mix until fully combined. Add the chocolate chips. 4. Pour the batter into the prepared pan. 5. To make the crunch. Mix the pecans, butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set.6. Remove, slice, and enjoy with butter and flaked sea salt.

Sweet, peachy, and swirled with jam and cinnamon crumble. An easy one-bowl loaf, perfect for summer!

Cinnamon Peach Muffin Bread

eggs,

peaches

peach jam

1. Preheat the oven to 350°F. Line a 9×5 inch bread pan with parchment paper.2. In a bowl, whisk together the melted butter, brown sugar, yogurt, eggs, and vanilla. Add the flour, baking powder, and salt. Mix until fully combined. Mix the peaches into the batter. 3. Pour the batter into the prepared pan. Swirl in the peach jam, leaving streaks of jam throughout the batter.4. To make the cinnamon swirl. Mix the butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set. If the loaf is browning too quickly, cover with foil. 5. Remove, slice, and enjoy with butter and flaked sea salt.

Fluffy, perfectly sweet zucchini bread made with a swirl of apple butter, dollops of cinnamon sugar, and served with whipped maple butter!

Easy Apple Butter Zucchini Bread

apple butter

plain Greek yogurt,

zucchini

(8 tablespoons) salted butter,

sea salt

1. Preheat the oven to 350°F. Line a 9×5 inch bread pan with parchment paper.2. In a bowl, whisk together the melted butter, brown sugar, apple butter, yogurt, eggs, and vanilla. Stir in the shredded zucchini. Add the flour, baking powder, and salt. Mix until combined. 3. Pour the batter into the prepared pan. If desired, swirl in 2-3 tablespoons apple butter, leaving streaks of apple butter throughout the batter.5. To make the cinnamon dollops. Mix the butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 60-65 minutes or until the center is just set.6. To make the cinnamon butter. In a bowl, beat the butter, maple syrup, vanilla, cinnamon, and a pinch of salt. Serve with the warm zucchini bread.

Top 4 summer bread recipes from across the web

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

Top Tags

Italian Herb Tomato Bread

Chocolate Chip Zucchini Pecan Bread

Cinnamon Peach Muffin Bread

Easy Apple Butter Zucchini Bread

Top 4 summer bread recipes from across the web

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

Top Tags

Italian Herb Tomato Bread

Chocolate Chip Zucchini Pecan Bread

Cinnamon Peach Muffin Bread

Easy Apple Butter Zucchini Bread

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