Bread
This apple bread is to DIE FOR! No joke this is hands down the BEST apple bread I have ever tasted! My good friend Cathy from work made this bread and brought some in for us to try. We all went crazy over this and had to have the recipe! So when I made this at my house last week we had just a small snow storm the night before. While the boys were out clearing the driveway I was inside making this bread. When Robby walked in the door he instantly said how good the house smelled and made his way over for a warm piece of the bread. He decided that this MUST be made for every holiday or any day! Jim came in next and loved it just as much as Robby and I did! Needless to say this apple bread was GONE, G_O_N_E , gone by the end of the day not a single crumb could be found! If you want to impress everyone at your house I highly suggest making this apple fritter bread!
INGREDIENTS
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (I used 1%)
2 apples peeled and chopped (I used fuji apples) Mixed with 2 Tablespoons granulated sugar and 1 teaspoon cinnamon
GLAZE
1/2 cup powdered sugar
1-3 Tablespoons milk, depending on how thick you want your glaze.
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside. In a medium size bowl beat the white sugar and butter together until creamy. Beat in eggs one at a time and add vanilla extract. In another bowl combine and whisk flour and baking powder then add a little bit at a time into the creamed butter mixture stirring until well combined. Mix milk into the batter until smooth. In a medium bowl mix together the brown sugar and cinnamon, peel and chop the apples and add to the brown sugar and cinnamon mixture. Stir to coat all of the apples. Pour half of the batter into the prepared pan, add half of the apples on top of the batter and half of the brown sugar/ cinnamon mixture. Lightly pat apples into the batter. Pour the remaining batter over the apple/cinnamon layer and top with the remaining apples and then the brown sugar cinnamon mixture. Lightly pat the apples into the batter. Bake in a preheated oven for
50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
To make the glaze simply mix the powdered sugar and desired amount of milk to get the thickness you like and when the apple loaf has cooled for at least 15 minutes, drizzle with glaze.
Enjoy,
Happy New Year! Another year over and onto new adventures! I could not let this holiday season go by and not post this Down East Pumpkin Bread recipe. I have made this a number of times and love it. I like to bake these in the small tins and give them as gifts at the holiday. BUT no matter when this is delicious anytime. So if you have not had enough pumpkin and are looking for one more recipe to make, this is it!
INGREDIENTS
1 (15 ounce can) pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
DIRECTIONS
Preheat oven to 350 degrees. Flour six 7 x 3 loaf pans. In a large bowl mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pout into the prepared pans.
Bake for about 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Enjoy,
This recipe can be found at www.allrecipes.com
Our good friend Leslie, also the best dog groomer ever, was kind enough to share her recipe for the most delicious English muffin bread! This bread is so good! I am not really a bread person, but my husband and son on the other hand like bread with most anything and this bread did not last ONE DAY in our house! I had to have Leslie make me two more loaves! The day Leslie made me these, I had just made the Bacon Cheeseburger soup. The bread and the soup together were spectacular! Of course simply toasted with some butter or jam also works great too. No matter how you like to eat your bread I know you will really enjoy this. Leslie also gave a bacon version and a cinnamon raisin version! These loaves also freeze well!
INGREDIENTS
1 cup of milk
1/4 cup of water
2 1/4 teaspoons active dry yeast
3 1/8 cups of all purpose flour
1/2 tablespoon of sugar
1 teaspoon of salt
1/8 teaspoon baking soda
Cooking spray
Cornmeal
DIRECTIONS
Warm the milk and water to (120 degrees) add the yeast to the mixture and let bloom, about five minutes. In a bowl of a stand mixer, with a dough hook add the yeast and milk mixture and stir in the flour, sugar, salt and baking soda. Knead on medium speed for seven minutes. Spray a loaf pan with non-stick cooking spray and sprinkle pan with cornmeal. Shake the pan around so the cornmeal coats the inside of the pan evenly. Place the dough in the pan, cover and let rise until doubled, about 45 minutes. Preheat oven to 400 degrees and bake for about 25 minutes or until golden brown.
For cinnamon raisin add 1/4 cup raisins and an additional 1/2 tablespoon of sugar and one tablespoon of cinnamon.
For bacon add 1/4 cup of cooked crumbled bacon pieces
Thanks Leslie!
Enjoy,
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