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Breakfast & Brunch Recipes

Scroll down for our most amazing breakfast & brunch recipes!

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

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.

Creamy butter is a perfect topping.

 

 

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

 

 

 

 

 

Print
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.

3.1
http://www.lovefoodwillshare.com/pineapple-zucchini-bread/

 

 

 

Filed Under: Breads, Breakfast / Brunch Tagged With: Bread, Nuts, Pineapple, Zucchini

Rice Pudding

December 3, 2013 by Kay 3 Comments

Rice pudding to me is a comfort food. The creaminess and the strong taste of cinnamon just warms me through and through. I love adding fresh fruit to the pudding, my favorite being strawberries, but raspberries and blackberries are delicious as well. I know this is more of a dessert than anything, but I do enjoy having this for breakfast. I remember as a kid having rice for breakfast. You would add milk, brown sugar and raisins to the rice and that was breakfast. I still eat it that way today. This recipe is a creamier version of what I had as a kid.

Print
Rice Pudding

Rice Pudding

Ingredients

  • 1 cup heavy cream
  • 2 cups skim milk
  • ½ cup rice, basmati
  • ¼ cup sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ cup raisins
  • Fresh fruit for garnish

Instructions

  • Place the heavy cream, milk, rice, sugar, salt, vanilla, cinnamon, and nutmeg in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat to low and simmer for 20 minutes, continuing to stir. Add the raisins and cook until the rice is al dente.
  • Serve with fresh fruit.
3.1
http://www.lovefoodwillshare.com/rice-pudding/

Rice Pudding

Rice Pudding

 

 

 

Rice Pudding

Rice Pudding

 

 

Filed Under: Breakfast / Brunch, Desserts Tagged With: Cinnamon, Fruit, Heavy Cream, RIce

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