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Zucchini Bread
Finally, that is all I have to say; I finally figured out a Zucchini Bread that I LOVE!!!! I am so happy, that I almost ate the entire two loaves of bread all by myself, but; I shared because my son will actually eat this and (there is a vegetable inside, so I'm not saying NO) I can always make more!!! I love to eat this bread, it gives me a reason to use butter again....I miss it! So I put it in the fridge and let it get all cold, then cut it and eat it all day long for every meal with butter on it!!! So bad I know, but seriously, how often do we get good bread to actually use butter on? Uh, NEVER! Unless by some miracle you all know something that I don't, in the chance that you do, please make sure and give me the heads up of where to get this amazing bread, so I have somewhere else to use my butter! The sad things you crave, I know, soooo pathetic! So try the Zucchini Bread my way ,and see if you love it too?! Happy Baking, Natalie
INGREDIENTS:
-1/2 tsp salt
-1/2 tsp cinnamon
-2 tsp baking soda
-1/2 tsp baking powder
-3 cups Pamela's Bread flour
-2 tsp pure Vanilla extract
-3/4 oil
-2 cups grated Zucchini
-1 cup granulated sugar
-3/4 packed brown sugar
-3 large eggs
Mix together the salt, cinnamon,soda, flour and baking powder in your mixer or with a hand mixer.
Next -add the oil,eggs and vanilla, mix together, scrape the sides, then add the Zucchini, brown sugar and sugar ,mix well, when it is all combined then scrape the bowl and pour it into the pans, TRY AND MAKE IT EQUAL.
This bread freezes so GREAT, so make some now while we are in Zucchini season; don't let your fresh veggies go to waste!
Preheat your oven to 350 degrees. Bake for 55-60 minutes or until the toothpick comes out clean. I used 2 -8x4x3(or somewhere really close to it) inch pans, I sprayed them with cooking spray, then I sprinkled sugar on the inside so they wouldn't stick.( my husband said that made it taste even better)
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Yummy Pumpkin Bread
Oh my gosh, what can I say about Pumpkin Bread; I absolutely LOVE Pumpkin Bread!! I could eat it for breakfast, lunch and dinner. I put it in the fridge and just eat it like a treat, you can put cream cheese frosting on it, butter or just plain; between my kids and myself we ate 2 loaves in a very short time. This was one treat I was so sad I wasn't going to be able to enjoy ever again, honestly most Gluten Free treats SUCK!! I am just sad I don't have anymore of this bread left in the freezer, but hey, I can always make more anytime I want, they sell pumpkin all year! I originally made this recipe gluten full, so I know what it should taste like, and I will say I was NOT disappointed! This recipe converted great, I hope you enjoy it too, Natalie.
Ingredients:
This recipe originally came from Taste of Home
-5 eggs
- 1 1/4 cups buttermilk
-1 can 15oz pumpkin
-2 cups Pamela's Bread flour
-2 cups sugar
-2 packages (3oz each) cook and serve Jello brand, vanilla pudding
-2 tsp baking soda
-1 tsp baking powder
-1/2 tsp ginger
-1 tsp cinnamon
-1/4 tsp salt
-1/2 tsp pure vanilla extract
Add the eggs, buttermilk and
pumpkin in a large bowl or mixer, and mix them together until they are
smooth. Then add the rest of the ingredients in and mix until they
are all combined, make sure and scrape the sides. Then pour into the pans, and bake.
Preheat the oven to 350 degrees, and use then small loaf pans 5 3/4x3x2 inch (5) or (3) 8x4x2 inch loaf pans. Make sure and spray them with Pam. If you use the small pans bake them for 55-60 min and the big ones for 75- 80 min or until a toothpick comes out clean in the center. This is a really moist bread, and looks like normal BREAD! woohoo!!
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Banana Bread
This Banana Bread kicked my butt for two weeks; I made three different versions of this bread. The first one was flat as a pancake, although it tasted GREAT, the second one was fluffy and I didn't like the texture. So this last one, I went back to the original flour and switched things up and it turned out FABULOUS!!!! I couldn't be happier, it tastes like Banana Bread is supposed to, texture and all. I hope you love it, if not tell me how I can improve upon it, Natalie
Ingredients:
-3/4 cup softened butter
-1 package softened cream cheese
-2 cups sugar
-2 eggs
-1 1/2 cups smashed (ripe) bananas-4 medium
-1 tsp pure vanilla
-3 cups Pamela's Bread flour
-1tsp baking powder
-1 1/2 tsp baking soda
-1/2 tsp salt
Preheat oven to 350 degrees, grease 2 8x4x2 in loaf pans with Pam. Bake for 70- 75 minutes or until the center comes out clean when tested with a toothpick.
-In a large mixing bowl or mixer, cream together butter, sugar and cream cheese until they are light and fluffy. Next beat in eggs, then vanilla and bananas, make sure the bananas are all incorporated, so scrape the sides and mix for 2 min. Next add the flour, baking soda, salt and baking powder mix. Make sure they are well combined, the batter will be THICK. Then you are ready to pour half in each loaf pan.
The center did drop a little but, it doesn't affect the taste :) If you really want to cover that,then give it a nice Cream Cheese Frosting and no one will ever know.
The original recipe, Beverly Sprague made, came from taste of home cookbook. I have altered her recipe.
-1/2 tsp salt
Mix together the salt, cinnamon,soda, flour and baking powder in your mixer or with a hand mixer.
Preheat your oven to 350 degrees. Bake for 55-60 minutes or until the toothpick comes out clean. I used 2 -8x4x3(or somewhere really close to it) inch pans, I sprayed them with cooking spray, then I sprinkled sugar on the inside so they wouldn't stick.( my husband said that made it taste even better)
