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| Cherry Almond Bread Via Eat Cake for Dinner |
Cherry Almond Bread
1 c. sugar
1/2 c. vegetable or canola oil
2 large eggs
1 tsp. vanilla extract
1 1/2 tsp. almond extract
2 1/4 c. all-purpose flour
2 tsp. baking powder
1 (8 oz.) jar maraschino cherries, chopped, juice reserved
powdered sugar, for garnish
Preheat oven to 325 degrees. Grease and flour (or line with parchment paper) two 8x4-inch loaf pans; set aside. In a large mixing bowl, cream sugar and oil; add eggs, vanilla and almond extract and beat well. In a separate bowl, whisk together flour and baking powder. Measure out 1/2 cup of the reserved maraschino cherry juice. If juice does not equal 1/2 cup, add enough water to make up the rest. Alternately add the flour mixture and cherry juice to the sugar mixture until it is just combined. Stir in the chopped cherries.
Divide batter evenly between both loaf pans. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Dust tops of bread with powdered sugar, if desired, slice and serve. Makes: 2 loaves.
Via Eat Cake for Dinner/Adapted from The Lion House
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| Lemon Raspberry Quick Bread Via The Idea Room |
Lemon Raspberry Quick Bread
1 cup unsalted butter
2 1/4 cups sugar
4 eggs
2 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup sour cream
1 tsp. vanilla
Grated zest of 2 lemons
2 cups raspberries, fresh
For the Lemon Glaze (optional):
1 1/4 cups confectioner's sugar
1/4 cup lemon juice
1/2 tsp. vanilla
1 tsp. lemon zest
Directions:
Sift dry ingredients together in a bowl and set aside.
In another bowl, combine grated zest, vanilla extract and sour cream.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Add dry and wet ingredients alternately to butter, sugar, egg mixture until uniformly incorporated do not overmix. Gently fold in raspberries as not to squash them.
Grease and flour a bundt cake pan or 2 bread loaf pans. Pour batter into pan. Bake in a
preheated 350 degrees oven for approximately 50 minutes (be sure to lower the baking time if you are making things smaller). The cake is done when a toothpick or skewer inserted in the center comes out clean. Allow to cool before glazing.
For the glaze (optional): Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less lemon juice.
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| Caramel-Glazed Apple Bread Via Pass the Sushi |
Caramel-Glazed Apple Bread
Ingredients:
For the Bread:
1 1/2 cups shredded peeled baking apples (2 large)
1 cup packed brown sugar
1/2 cup buttermilk
1/2 cup vegetable oil
4 eggs, lightly beaten
3 cups AP flour
1/2 cup chopped pecans
2 teas baking soda
2 teas ground cinnamon
1 teas salt
1 teas ground nutmeg
For the Glaze:
2 tbs butter or margarine
1/4 cup packed brown sugar
1 tbs milk
1/2 cup powdered sugar, sifted
Instructions:
Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans with cooking spray or shortening.
In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Adapted from Betty Crocker
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