Bread Recipes

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Pineapple Zucchini Bread

February 9, 2014 by Kay 4 Comments

Pineapple Zucchini Bread is a moist and flavorful sweet bread that gets it’s moistness from the zucchini and flavor from the pineapple. I like this for breakfast or served as a dessert.

Pineapple Zucchini Bread

This recipe makes two loaves, I added chopped pecans to the top of one of the loaves.

Creamy butter is a perfect topping.

This bread freezes well for up to one month. Eat one loaf now and freeze one for later.

Pineapple Zucchini Bread

Yield: 2 loaves

Pineapple Zucchini Bread

Ingredients

3 Eggs
1 Cup Oil
2 tsp. vanilla
3 cups flour
¼ tsp. baking powder
1 ½ tsp. cinnamon
½ tsp. nutmeg
2 tsp. baking soda
1 tsp. salt
2 cups sugar
2 cups unpeeled zucchini, shredded
1-8 ounce can crushed pineapple, drained
1 cup pecans, chopped (optional)

Instructions

Beat eggs, oil, and vanilla until thick.
Combine dry ingredients; flour, baking powder, cinnamon, nutmeg, baking soda, salt, and sugar. Stir into creamed mixture, just until moistened.
Fold in the zucchini, pineapple, and nuts (optional).
Pour into 2 greased/floured 9x5 inch bread pans or 4 mini loaf pans. Bake the large pans for 55-60 minutes and the mini pans for 50-55 minutes at 350 Degrees. Test with a wooden toothpick. Cool in pans for 10 minutes, then place loaves directly on a cooling rack until cooled.

Notes

You can freeze this bread. Wrap in plastic wrap, then in foil. It will keep up to one month in the freezer.

http://www.lovefoodwillshare.com/pineapple-zucchini-bread/

The thing I like about cornbread is the fact that you can eat it with something spicy or sweet. I like to pair it with spicy chili, I put a piece of cornbread in the bottom of a bowl and slather the top with the spicy chili. I also like to have a slab of cornbread dipped in honey, so delicious!

Golden Cornbread

I recommend keeping cornmeal stocked in your pantry, it makes it easy to whip up this recipe.

Golden Colrnbread

I use parchment paper in the pan to make for easy clean up.

Golden Cornbread

Rating: 41

Yield: 9 Pieces

Golden Cornbread

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Instructions

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

http://www.lovefoodwillshare.com/golden-cornbread/

Tomato Basil Tart

December 3, 2013 by Kay 2 Comments

Have you ever baked or had Rhodes Rolls? You find them in the frozen foods section at the grocery store. All you need to do is let the rolls rise and then bake them. They are soft and yummy, especially when eaten right out of the oven. This recipe from the Rhodes Rolls web site, is a delicious way to use up the Rhodes Rolls you may have in your freezer (my daughter bought the 72 roll pack and that is why I have extras to use up).

Tomato Basil Tart

Ingredients

9 Rhodes dinner rolls, thawed and risen
1 1/2 cups grated fresh Parmesan cheese
1 1/2 cups grated Gruyere cheese
3 tablespoons chopped fresh basil
3-4 medium size tomatoes, sliced
salt and freshly ground pepper
1-2 tablespoons olive oil

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 12-inch circle. Place on a large sprayed baking sheet.
In a bowl, combine cheeses and basil. Spread cheese mixture evenly over dough, leaving a 2-3-inch border all around. Top with sliced tomatoes and salt and pepper.
Fold the 2-3-inch border of dough up over filling, pleating as you work your way around the tart. Brush crust with olive oil and secure in a few spots with toothpicks if necessary.
Bake at 325°F 35-40 minutes.
Variation: Use what ever variety of tomatoes you might have on hand. As you can see I added in some cherry tomatoes when I made this recipe.

http://www.lovefoodwillshare.com/tomato-basil-tart/

Tomato Basil Tart

Zucchini Banana Chocolate Chip Bread

December 3, 2013 by Kay 1 Comment

I am not a huge lover of bananas, but I do love a good banana bread/muffin. I love it even more when you add chocolate to it. I learned this when a friend made me some banana muffins with chocolate chips in them and I knew that I would be adding chocolate chips to my banana bread recipe!

Zucchini Banana Chocolate Chip Bread

I made 3 loaves in mini loaf pans and 1 regular size loaf pan. This bread freezes well for up to 1 month.

Ingredients

3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips (plus a few more for on top of the bread)

Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans. You could also use smaller pans (as seen in the photo).
In a mixing bowl, beat eggs with a hand mixer until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add the dry mix at a time to the mixing bowl and mix until combined. Stir in the chocolate chips. Divide the batter evenly between the two prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 - 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

http://www.lovefoodwillshare.com/zucchini-banana-chocolate-chip-bread/

Zucchini Banana Chocolate Chip Bread

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