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Dessert Loaf Recipes

 

 


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Apple Butter Quick Bread 

I thought of this idea all on my own, while making a batch of Crock Pot Apple Butter. A quick perusal of the internet tells me this concept is not terribly original, but this recipe is my own, start to finish. Already spiced, the apple butter gives wonderful flavor and moistness to the bread. The recipe can be made with store bought or homemade apple butter.

Makes 1 loaf (about 5 x 9-inches)

4 tablespoons unsalted butter, melted
1 cup apple butter
2 eggs
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
½ teaspoon cloves
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup raisins, optional
1 cup broken walnuts or pecans, optional


Preheat oven to 350 degrees (325 on Convect). Line a loaf pan with 2 pieces of parchment paper, crossing them so the paper comes up the sides. Spray the parchment with cooking spray; set aside.

In a mixing bowl pour in the melted butter and apple butter, stirring to combine. Whisk in the eggs, one at a time, until well incorporated.

In a separate bowl whisk together the brown sugar and spices. Whisk this mixture into the apple butter mixture. In the same bowl (now empty) from the brown sugar, whisk together the flour, baking soda, baking powder and salt. Stir into the apple butter mixture until almost completely incorporated. Add the raisins and nuts if using and finish mixing in the flour mixture. Pour the batter into the prepared loaf pan and bake for 55 - 65 minutes, or until a tester inserted in the center comes out clean. Allow to cool 10 minutes, then turn out onto a rack to finish cooling.

NOTES: Due to recent difficulties with getting my dessert loaves to come out of the loaf pans whole (as with the Lavender Nut Tea Bread, or the Zucchini Tea Bread, both below), I am now using parchment lined pans. This loaf came out cleanly and perfectly.

Apple Butter Quick Bread
Apple Butter Quick Bread
Parchment lined pan
Parchment lined pan, sprayed with cooking spray
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Lavender Nut Tea Bread 

I created this recipe because it just sounded like a good combination. The batter turned out perfect and tasted great, boding well. It baked up nice and high and browned to perfection. I timed it 10 minutes to cool in the pan. I tried to turn it out - and it didn't. Part of the loaf came out and promptly broke into several pieces. The bottom of the loaf stayed in the pan. The flavor of this loaf is just wonderful, and next time I will line the pan.

Makes 1 (9 x 5-inch) loaf

¾ cup buttermilk
3 - 4 tablespoons dried lavender flowers
1 stick unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup chopped nuts of choice

French Lavender Flowers
French Lavender Flowers

Place buttermilk and lavender flowers into a small saucepan and bring just to a boil. Remove from heat and allow the flowers to steep and cool for at least 20 to 30 minutes.

Preheat oven to 350 degrees (325 on Convection). Prepare a loaf pan by first greasing or spray with cooking spray. Line the pan with two pieces of parchment; one fitting the width and up the sides and one fitting the length and up the sides. Spray the parchment with cooking spray.

In a small bowl, sift or whisk together the flour, baking powder, baking soda and salt and set aside. In a mixer bowl, cream the butter. Add the sugar and beat well. Add eggs, one at a time, mixing well after each addition, then add in the vanilla. Add the milk with the lavender flowers alternately with the dry ingredients, mixing just until combined. Add in the nuts and stir. Pour batter into the prepared pan, smoothing to the edges. Bake the loaf for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.  allow to cool in the pan for 10 minutes before turning out onto a rack to finish cooling.

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Zucchini Tea Bread 

A delightful variation on the zucchini bread theme, this one has green tea powder, fresh grated ginger and lemon oil added, along with some hemp seeds for nutrition. The flavors are spectacular, but it does stick to the pan, so do not omit lining the pans or you may have to stand and eat all the bits and pieces when they fall out, as I did.

Makes 2 larger loaves or 3 smaller; 5 x 9-inch pans

1 cup unsalted butter, melted
1 cup granulated sugar
1 cup light brown sugar
1 cup sour cream
3 eggs
2 cups grated fresh zucchini
2 tablespoons fresh ginger, grated
½ teaspoon lemon oil (such as Boyajian) or grated lemon zest, to taste
2 cups all-purpose flour
3 tablespoons Matcha Green Tea Powder, optional
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped walnuts
¼ cup raw, shelled hemp seeds, optional

Zucchini Tea Bread
Zucchini Tea Bread

Preheat oven to 350 degrees. Spray two or three loaf pans with cooking spray, then line them with parchment. Do not omit this step, as these loaves do stick to the pans. Set aside

Place the melted butter and sugars in a mixer bowl and beat to combine. Add in the sour cream and eggs and beat well. Add the zucchini, ginger and lemon oil or zest (extract could also be used) and beat. In a separate bowl whisk together the flour, green tea powder, baking powder and salt, then add in to the wet ingredients on low speed to moisten, then on medium to combine completely. Add the nuts and hemp seeds, if using and mix well.

Divide the batter between the pans evenly and bake for 50 minutes for three pans, an hour or more for two pans, or until a tester inserted in the center comes out clean. Allow to rest in pans for 8 to 10 minutes before removing to cool on wire racks.

NOTES: I was given a few yellow squash by a friend, and used one to make this same bread. I left out the green tea powder completely and used the grated zest of a whole lemon, instead of the lemon oil. The result was just fantastic - similar, but just that little bit different. Since yellow squash are as available as the zucchini, this is just another way to use them, when they are in abundance.


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Rhubarb Banana Bread 

Made with sour cream, making these loaves moist and rich. Truly delightful loaves from everyday ingredients. I used pistachios in these loaves, just to try something different and the bread is great this way. It would be equally good with walnuts or pecans, or no nuts at all, if preferred.

Makes three (9 x 5-inch) loaves

3 cups light brown sugar
1 cup unsalted butter, melted
2 cups sour cream
3 eggs
2 teaspoons vanilla
½ teaspoon pistachio flavor (or use all vanilla)
2 over ripe bananas, mashed lightly
5½ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ of a whole nutmeg, grated
2 cups rhubarb, thinly sliced
1 cup shelled pistachios, or other nuts of choice


Rhubarb Banana Bread
Rhubarb Banana Bread
Preheat oven to 350 degrees (or 325 on Convection). Lightly grease or spray with cooking spray three (9 x 5-inch) loaf pans. Set aside.

In a mixer bowl beat together the brown sugar and melted butter. In a separate medium bowl, whisk together the sour cream, eggs, flavoring(s) and bananas; add to the mixer bowl and beat to combine. In another bowl, sift or whisk together the flour, baking powder, baking soda, salt and nutmeg. Add these ingredients to the mixer on very low speed to just moisten, then increase speed to just combine. Add in the rhubarb and nuts and mix to combine.

Divide batter evenly between the three prepared pans. Batter will be quite thick. Spread evenly in pans, and then bake for 55 to 60 minutes until a toothpick inserted in center comes out fairly clean. Allow the loaves to rest in the pans for at least 10 minutes before removing from pans. If they stick, run a knife around the edges of the pans. Cool completely on racks.

NOTES: These loaves, as with most fruit and nut loaves, freeze well. Once cooled completely, wrap in foil or place into zip top bags to freeze.



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Coffee and Prune Bread 

This recipe seems an unlikely combination, but it is delicious. I love prunes and coffee, along with the nuts and seeds, so it is a perfect combination. Give it a try and you will see.

Makes one 9 x 5 inch loaf

1½ cups pitted prunes, coarsely chopped
¼ cup strong coffee
¼ cup water
½ cup milk
3 tablespoons unsalted butter, melted
2½ cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup walnuts, roughly chopped
¼ cup raw sunflower seeds


Heat together the water, milk and coffee. Pour over the chopped prunes and allow to soak for at least 15 minutes. If the prunes are very dry, they should be left to soak longer. In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine. Once prune mixture has cooled, add this, along with the eggs and melted butter and beat to combine. Stir in the nuts and seeds.

Preheat the oven to 350 degrees. Line the loaf pan with parchment. Spray the parchment and pan with cooking spray. Turn the batter into the pan and smooth. Bake for about 1 hour, or until the loaf tests done. Allow to set 10 minutes in the pan before removing.

NOTES: Though I have not yet tried this recipe Gluten Free, I am sure it will work as well as all the other dessert loaves I have made with Gluten Free flours.


Coffee and Prune Bread
Coffee and Prune Bread

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Date Loaf 

Mom Rawstern's own handwritten recipe, found in a margin of her one and only cookbook.  She used the cookbook as a place to write her own recipes, rather than use those in the book.  I made this recipe last year for an event here in town and it was a smash hit! 

Makes two 4 x 8 or 5 x 9 loaves

1¼ cups chopped, pitted dates
1½ cups water
1 tablespoon butter
1 teaspoon vanilla
1 egg
1½ cups sugar
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Directions: 

In medium saucepan, place dates, water and butter and bring to a boil. Allow to simmer for about 5 minutes, until dates are softened.  Remove from heat; stir in vanilla, set aside to cool.

Preheat oven to 350 degrees. Once date mixture has cooled, add in the egg and sugar and stir well to combine. Sift or whisk together dry ingredients and then stir into the date mixture until well combined. Do not overbeat. Pour into 2 greased and floured loaf pans and bake for approximately 1 hour, or until a
toothpick inserted in center comes out clean.

Allow to rest in pans for about 7 - 10 minutes before turning out on racks to cool completely.



Date Loaves cooling
Above: Date Loaves, cooling on rack
Below: sliced for a party

Date Loaves sliced

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Zucchini Bread 


What better way to use the summer's glut of zucchini?  And this recipe, another of Mom Rawstern's gems, is just a fantastic representation of the genre!  I made this gluten-free also, and liked it even better!

Makes two 4 x 8 or 5 x 9-inch loaves

3 eggs
1 cup white sugar
1 cup brown sugar
1 cup oil
2 teaspoons vanilla
2 cups grated unpeeled zucchini
2 teaspoons cinnamon
½ teaspoon salt
3 - 3½ cups all-purpose four
2 teaspoons baking powder
¾ cup raisins
½ - ¾ cup chopped nuts


Zucchini Bread
Mom Rawstern's Zucchini Bread


Gluten Free Zucchini Bread
Gluten-Free Zucchini Bread
served with Lemon Curd

Directions:
Preheat the oven to 350 degrees.  Beat together the eggs, sugars, oil, vanilla and zucchini.  Sift or whisk together the cinnamon, salt, flour and baking powder.  Stir into the zucchine mixture.  Stir in the raisins and nuts.

Grease two loaf pans and divide batter between the pans.  Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.

NOTES:  I substituted melted butter for the oil one of the times I made this, and another time I used melted coconut oil.  All of these come out great!  The amounts for the raisins and nuts is fluid - you decide how much to use, or IF to use.  Mom Rawstern left that optional, writing in only "Raisins" and "Nuts".  I added in the amounts here that I used, as a guideline.

GLUTEN FREE:
  This recipe can be made Gluten-Free!  Substitute your preferred gluten-free all-purpose flour blend, and add in 2 teaspoons of xanthan gum to the rest of the dry ingredients.


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Banana Bread
 

This delicious Banana Bread is so easy to make.  Everyone has bananas past their prime at some point.  If you have some - do try this recipe.  Another of Mom Rawstern's recipes!

¼ cup shortening
¾ cup brown sugar
2 eggs
2 bananas, mashed
2 cups flour
¼ cup sweet milk + ¾ teaspoon baking powder OR
¼ cup sour milk/buttermilk + ¾ teaspoon baking soda
1/8 teaspoon salt
½ cup nuts, ground 

Cream together the shortening and brown sugar, then add in the eggs, beating well after each addition.  Add in the bananas and mix well. In a separate bowl, sift or whisk together the flour, baking powder or baking soda (depending on which kind of milk used) and salt.  Add in half the dry mixture, blending till combined, then the milk, and the rest of the flour.  Add in the nuts and combine. 

Pour into a greased loaf pan and bake at 350 degrees for about 50 minutes, or until a knife inserted in the center comes out clean. Allow it to rest 10 minutes before turning out of pan.

NOTES: In many of my mother-in-law's recipes, she has the option of using either "sweet milk" (regular whole milk), with baking powder as the leavening agent, or "sour milk" (either soured with vinegar or lemon juice, or buttermilk) with baking soda as the leavening agent. 



Banana Bread
Banana Bread

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Pumpkin Loaf 

Mom Rawstern's Dessert Loaves are all splendid.  What makes them even better is that they seem to be even more moist and tender if made Gluten-Free!  This recipe is no different.  Made with wheat flour or Gluten-Free, try this one out.

Makes one 4 x 8-inch loaf
Easily doubles to make 2 loaves

1 1/3 cups white sugar
2 eggs
1/3 cup butter
1 cup pumpkin
1½ cups flour
¼ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon cloves
1/3 cup water, warm
1/3 cup nuts
1/3 cup raisins

Directions: Heat oven to 350 degrees.  Grease and flour one 8 x 4-inch loaf pan. Cream the butter and sugar and beat in the eggs and pumpkin.  Sift or whisk together the dry ingredients and add in with the water until combined.  Stir in the nuts and raisins.  Pour into loaf pan and bake for 1 hour.

This recipe is easily doubled.  If using canned pumpkin, just use the whole can, then double all the other ingredients.

NOTES: These dessert loaves seem to lend themselves well to using gluten-free flours.  For this recipe I tried Shauna Ahern's gluten-free all-purpose flour mixture.

GLUTEN-FREE: Substitute your favorite gluten-free flour mixture and add 1 teaspoon xanthan-gum.  All other ingredients and directions are the same.


Pumpkin Loaf
Pumpkin Loaf made with all-purpose wheat flour and dates, above
Gluten-Free Pumpkin Loaf made with raisins, below
Gluten-Free Pumpkin Loaf

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