Tag: quick bread

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Super Easy Peanut Butter Bread

This super simple and easy peanut butter bread is a fresh take on a depression-era staple. It’s perfect for breakfast, snack time or anytime!

Easy Peanut Butter Bread

Easy Peanut Butter Bread

Print Recipe Pin Recipe
Course Bread, Snack
Servings 8
Calories 475 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup peanut butter
  • 1 egg, room temperature
  • ¾ cup sugar
  • 1 cup applesauce
  • ½ cup milk, room temperature
  • ½ tsp baking soda

Instructions
 

  • Preheat oven to 350℉. Coat a standard loaf pan with cooking spray.
  • Whisk together flour, salt and baking powder.  
  • Add peanut butter to the flour mixture.  Use your hands to blend the components together to form a crumble texture.
  • In the bowl of a stand mixer, beat the egg and sugar on high until pale.  
  • Turn the mixer to medium speed and add applesauce and milk to the egg mixture. Stir in baking soda.
  • Add the wet ingredients to the dry ingredients. Stir just until combined.  The batter may be lumpy.
  • Pour mixture into loaf pan and bake until the internal temperature reaches 200℉ or until a toothpick inserted in middle comes out clean, 60-70 minutes.)
  • Let the cake rest on a cooling rack for 5 minutes and then turn it out of the pan.
  • Allow to cool completely before slicing.
  • Hack: Do not use natural or organic peanut butter in the recipe. The emulsifiers contained in shelf-stable peanut butter are necessary for the success of this bread!
Keyword baking soda, breakfast, brunch, buffet, classic, easy, oven baked, peanut butter, quick bread, snack, traditional, vegetarian

Did you know? While many worry about the fat and calorie content of peanut butter, studies show that its nutritional profile can be a valuable part of a healthy eating plan!

Suggestion:  These old-fashioned peanut butter cookies are another classic recipe made from the classic staple!

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Homemade Easy Zucchini Bread Bites

We had lots of zucchini so Grandma and Lily teamed up to make some easy zucchini bread bites! Vegetables make this a healthier choice over other quick breads!

Easy Zucchini Bread Bites

Print Recipe
Course Snack
Servings 26 cakes
Calories 95 kcal

Ingredients
  

  • 1 cup raisins
  • 1¾ cup flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp ground nutmeg
  • ½ cup vegetable oil
  • 1 egg, room temperature
  • ¼ cup applesauce, room temperature
  • ½ cup  brown sugar
  • ½ cup sugar
  • 2 tsp vanilla extract
  • 1 cup shredded zucchini 

Instructions
 

  • Preheat oven to 350℉.  Spray wells of Pampered Chef Brownie Bite Pan with cooking spray.   
  • Measure raisins into a heatproof bowl and cover with hot water.  Allow to soak for one hour.
  • In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg.  
  • In a separate bowl, mix together oil, egg, applesauce, brown sugar, sugar, and vanilla until well blended.  Fold in raisins and zucchini.
  • Pour wet ingredients into dry ingredients and stir until well incorporated.
  • Transfer batter to Pampered Chef Batter Dispenser.  Pipe batter into the wells of the brownie bite pan and bake for 8 minutes or until a toothpick inserted into the cake comes out clean.
  • Remove bites from pan to cooling rack. Serve warm or cold.
  • Hack:  Wrap zucchini bread tightly and store it at room temperature for up to 3 days or refrigerate for up to a week.  It can be frozen for up to 3 months.
Keyword cooking video, kids recipe, Lily Rose Kindergarten Cook, quick bread, snack, zucchini, zucchini bread

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Cheddar Cheese Jalapeno Cornbread

Cheddar cheese jalapeno cornbread is a slightly sweet quick bread with a hint of spice. I love to serve it with baked beans!

Cheddar Cheese Jalapeno Cornbread

Cheddar Cheese Jalapeno Cornbread

Print Recipe Pin Recipe
Course Bread, side
Servings 9
Calories 250 kcal

Ingredients
  

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • ¼ cup maple syrup or honey
  • 4 tbsp butter, melted
  • 2 large eggs
  • 1 cup shredded cheddar cheese (4 oz.)
  • 1 cup jalapeno pepper. minced

Instructions
 

  • Preheat the oven to 425℉.  Coat a 9x9 baking pan with cooking spray.
  • In a medium-sized mixing bowl, whisk together flour, cornmeal, baking powder and salt until combined.
  • In a small bowl, whisk together milk, maple syrup, butter and eggs.  Add to flour mixture and mix until just moistened.
  • Add shredded cheese and jalapeno to the cornbread mixture and stir just until combined.
  • Pour batter into the prepared pan and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center comes out clean.
  • Allow to cool slightly before cutting.
  • Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.
  • Hack:  Store cornbread tightly covered at room temperature for up to 2 days or freeze individually wrapped slices for up to 3 months.
Keyword bread, cheddar cheese, cheese, corn bread, cornbread, jalapeno, pepper, quick bread, spicy

Did you know?  Jalapeno peppers contain capsaicin which has many health benefits!

Suggestion: This cornbread pairs nicely with homemade barbeque beans.  Use leftover cornbread to make featherbed eggs.

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Fresh Orange Juice Quick Bread

This incredibly moist and delicious orange juice quick bread uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.

Orange Juice Quick Bread

Orange Juice Quick Bread

Print Recipe Pin Recipe
Course afternoon tea, Breakfast, brunch, Dessert, Snack
Servings 10
Calories 350 kcal

Ingredients
  

  • 1 orange
  • 2 eggs, room temperature
  • 1 stick butter, room temperature (½ cup)
  • 1½ cups sugar
  • ½ cup orange juice + ¼ cup
  • 1 tsp vanilla
  • 2 cups flour
  • 3 tsp baking powder
  • ½ tsp salt

Instructions
 

  • Preheat the oven to 375℉. Coat one 9” x 5” loaf pan with cooking spray and line with parchment paper.
  • Zest orange.  Pulse the remaining orange in a blender or food processor until smooth. Set aside.
  • Cream eggs, butter and sugar together with a mixer until pale. Add orange zest, orange puree, ½ cup orange juice and vanilla. Mix until smooth.
  • Whisk together flour, baking soda and salt. Add to sugar mixture and blend until smooth
  • Place batter into loaf pan and bake until a skewer inserted in the center comes out clean or until the internal temperature is 190℉, about 60 minutes.
  • Immediately after taking the bread out of the oven, drizzle the top with ¼ cup orange juice, going slowly enough to allow the juice to soak into the top of the bread.
  • Allow to cool completely before slicing.
  • Hack: For smaller loaves (for freezing or giving away!), divide the batter between two 6’ x 4” loaf pans lined with parchment paper and bake for 40-45 minutes. Alternately, line 24 muffin cups with muffin papers. Divide batter between cups and bake for 25-30 minutes.
  • Hack: Store leftover bread at room temperature for up to 4 days or freeze, tightly wrapped, for up to 3 months.
  • Hack: To easily zest a whole orange, use a vegetable peeler. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack: Zest and puree any leftover oranges in the blender or food processor for use in recipes such as cakes, cookies or breads. 1 orange yields about ⅓ cup puree, which can be sealed in a bag and stored in the freezer.
  • Hack:  Leftover orange juice can be frozen for up to 12 months.  Pour orange juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer safe containers for storage.
Keyword afternoon tea, baked breakfast, breakfast, brunch, orange juice, orange zest, oranges, quick bread, snack, vegetarian

Did you know?  Oranges are actually classified as a berry! Check out some more fun facts here!

Suggestion: If you love quick bread, try this simple homemade banana bread by Lily-Rose Kindergarten Cook!

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Fresh Homemade Butter Biscuits

These delicious homemade butter biscuits can go two ways…a traditional biscuit or an herb biscuit. The butter creates steam pockets for a light flaky texture.

Homemade Butter Biscuits

Homemade Butter Biscuits

Print Recipe Pin Recipe
Course Side Dish
Servings 1 biscuit
Calories 185 kcal

Ingredients
  

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup cold butter, grated (1 stick or ¼ lb)
  • 1 cup milk

Optional:

  • ½ tsp rosemary
  • ½ tsp parsley
  • ½ tsp chives
  • ½ tsp thyme

Instructions
 

  • Heat oven to 450͒ F.
  • Sift together flour, baking powder, baking soda, salt and herbs (if desired). Mix in butter, then add milk. Stir to combine.
  • Turn out onto floured surface or silicone pastry mat and kneed a few times to fully incorporate ingredients. Add small amounts of flour or drops of milk as necessary so the dough will hold together but not be sticky.
  • Pat dough to ⅔” thickness. Cut with a 2” biscuit cutter or drinking glass.
  • Place biscuits on greased or parchment-lined cookie sheet and bake for 12-15 minutes until lightly browned.
  • Hack: Biscuits can be stored at room temperature for up to 2 days or in the refrigerator for up to a week.
  • Hack: Place leftover biscuits on cookie sheet and place in freezer until fully frozen. Place in a sealable freezer bag and store in a freezer-safe container for up to 3 months.
Keyword baking powder biscuits, baking powder rolls, bread, breakfast sandwich, butter biscuits, homemade biscuits, quick bread

Did you know?  Baking powder was invented in 1856, revolutionizing baking.  According to the Smithsonian Magazine, cooking without it was definitely NOT a piece of cake!

Suggestion:  Use this butter biscuit dough to make mini chicken pot pies!

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