Posts Tagged ‘zucchini bread’

Big Bread, Little Bread: Two Options for the Fall Season

Friday, October 21st, 2011 1 comment
Pumpkin Bread, Zucchini Bread

Pumpkin Bread, Mini Zucchini Breads

As the weather begins to cool and the leaves start to fall, we crave seasonal fall foods. Dessert breads fall into that category. Pumpkin breads, banana breads, zucchini breads made from the last zucchini harvest from the garden. I received the following recipe for Pumpkin Nut Bread from a cookbook author friend in Salt Lake City who also has a food blog: Marguerite Henderson. I simply doubled all her ingredients and used a full can of Libby’s Pumpkin (29 oz.) to make two large loaves. When I mentioned Pumpkin Bread to my family, they conjured up images of another favorite, zucchini bread, so I decided to make that also. My large loaf pans were already in use, so I decided to make mini-loaves, which are great for gifting. This Zucchini Bread recipe has been in the family for at least 35 years and is still a favorite. If you can’t decide which one to make, make them both and freeze some for later or surprise the neighbors!

BEST EVER PUMPKIN NUT BREAD (Marguerite Henderson)
1 ½ cups pumpkin puree
1 cup sugar
1/3 cup whole milk
¼ cup canola or vegetable oil
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon kosher salt
1 teaspoon finely ground orange zest
½ cup chopped pecans or walnuts

In a mixer bowl, beat the pumpkin puree and sugar for 1 minute on
medium speed. Beat in the milk, oil, flour, baking soda, cinnamon,
cloves, ginger, salt and orange zest until well combined. Do not
over beat. Stir in the nuts of choice. Pour the batter into a
greased and floured 9” x 5”x 3” loaf pan. Bake on middle rack of
preheated 350 degrees oven for 55 minutes – 1 hour. Test with wooden pick
in center making sure it comes out clean. Cool bread in pan 10
minutes before turning out onto cake rack or plate. Cool to room
temperature before slicing. Makes 1 loaf.

Blend together:
3 cups flour
1 ½ cup sugar
1 t. cinnamon
1 t. baking powder
¾ t. soda
1 t. salt

Blend together:
2 cups grated unpeeled zucchini
3 eggs
1 cup nuts
1 cup raisins
1 t. vanilla
1 cup vegetable oil

Mix dry and wet ingredients together and put into prepared loaf pans.
Makes 4 mini loaves plus 6 muffins.
Bake loaves at 350 degrees for 20-25 minutes. Muffins take about 15 minutes.

Categories: Recipes
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When you’re in need of Zucchini Bread…

Monday, November 1st, 2010 Comments Off on When you’re in need of Zucchini Bread…

Hi Friends,

This is Kristina posting from Karin’s blog. I just moved into a great new apartment in Orange County and now that I’m not commuting for two and a half hours every day I have a lot more time to cook!

I was wondering if any of you have a great zucchini bread recipe you could share with me here?

Eating warm zucchini bread with coffee (or better yet – a great chai latte!) always makes me think of the crisp Santa Barbara fall and enjoying that snack while studying.

Thanks to any of you who have a great recipe to share!

Categories: Recipes