Sour Cream Blueberry Bread

 I had blueberries I needed to use, so searched on the Internet for a good sweet bread recipe.  This was really delicious.  The glaze is lemony.

Sour Cream Blueberry Bread 

1 3/4 cup flour

2 tsp. baking powder

1 cup sugar

1/8 tsp. salt

1 cup sour cream

1/4 cup vegetable oil

2 large eggs

1 tsp vanilla

2 T. lemon juice

2 tsp lemon zest

2 cups fresh or frozen blueberries

Glaze

Juice and Zest of one lemon

1 cup powdered sugar

Oven 350

Spray a loaf pan and line with parchment paper.

Using the muffin mixing method:

Put the dry ingredients in a large bowl and mix together.

In a separate bowl, whisk together the sour cream, oil, eggs vanilla, lemon juice and zest.

Make a well in the dry ingredients and pour the wet ingredients in.  Mix until just combined.  Don't over mix. Gently fold 1 1/2 cup of the blueberries into the mixture.  Pour the batter into the prepared pan.  Sprinkle the remaining blueberries on top.

Bake for 55-70 minutes until a toothpick comes out clean from the middle.

Cool.  When completely cool, Remove the bread from the pan.  Mix the glaze ingredients together.  Use enough lemon juice to make a thick, but pourable glaze.  Pour over the bread.

Store in fridge.

Before I added the glaze

Zucchini Bread

 My sister-in-law Nan shared this recipe with me many years ago- probably 40+ years ago.  I make it most summers when there is an abundance of zucchini.  I freeze grated zucchini in 2 cup portions in zip lock freezer bags so I can make it during the year.  I was recently looking at recipes on allrecipes.com.  Because it is the season, I suppose, they featured zucchini bread recipes on their home page.  I looked at the recipe with the highest ratings to find that their highest rated zucchini bread was almost exactly the recipe Nan shared with me so long ago.  The only difference is this one calls for 1 cup white and 1 cup brown sugar.  That one called for 2 1/4 cups white sugar only.  Otherwise, exactly the same!  Nice to know I've been using the best recipe all these years.  One change I've made over the years is to substitute all or part of the oil with applesauce.  It reduces the calories, but doesn't make much difference in the taste.  I've found I like to do about 1/2 oil and 1/2 applesauce.  The oil helps it to stay moist longer.

Zucchini Bread

Beat together:

1 cup oil (can substitute all or part with applesauce)

1 cup sugar

3 eggs

1 Tablespoon vanilla

1 cup brown sugar

2 cups grated zucchini

When well mixed, turn off mixer and add:

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon nutmeg

1 T. cinnamon

1 cup chopped nuts

Mix together and pour into 2 well-greased loaf pans.  Bake at 325 for 1 hour  

Lemon Bread

This bread was a hit as refreshments at a recent English Class. 

Lemon Bread

½ cup shortening or ½ cup butter (because I can’t find shortening here)

1 cup sugar

2 eggs

½ cup milk (You can use part fresh lemon juice if you want.  It makes it more lemony)

1 ½ cup flour

1 teaspoon salt (maybe a scant teaspoon)

1 teaspoon baking powder

Rind of 1 lemon, grated

Juice of 1 lemon

½ cup sugar

Mix all ingredients except the lemon juice and ½ cup sugar.  Start by beating the softened butter with the sugar.  Then add the eggs one at a time and beat until fluffy.  Add the milk.  Turn off the beaters and add flour, salt and baking powder.  Slowly beat in the dry ingredients.  Bake at 350 (180 C) for about 45-60 minutes or until light golden brown.  Remove from oven and prick top with a fork.  Mix together the lemon juice and ½ cup sugar and pour over the pricks.  It is delicious!

Andelin's Gable House Pineapple Bran Muffins

I LOVE bran muffins.  I have posted two bran muffin recipes on here and have another one I love that I haven't posted yet.  BUT, I attended a family reunion this last weekend and my sister-in-law made a lot of muffins for it.  I fell in love with those, which is this recipe.  They are oo-ey gooey like this one, but a lot easier to make. I could not get enough of these. I remember eating at the Gable House and they would bring out a basket of different kinds of breads. I always chose the bran muffin.  I may never get around to posting my old stand-by recipe, because I may never make them again.  That recipe may have been replaced!  If you like bran muffins, give this recipe a try.  It makes a lot.  You can store the batter for up to six weeks in your refrigerator and bake it as you want.

Pineapple Bran Muffins
Preheat oven to 400.
Mix together in a large bowl:
4 cups All-Bran cereal
2 cups 40% Bran Flakes
1 cup chopped nuts of choice
2 cups shredded pineapple (I recommend using a food processor to shred it fine)

Mix together:
2 cups boiling water
1 Tablespoon plus 2 teaspoons baking soda

Pour the hot water mixture over the bran mixture and set aside.

In another large bowl, mix together:
1 quart buttermilk
1 cup vegetable oil
2 cups sugar
4 eggs
5 cups flour
1 Tablespoon salt.

Mix the two mixtures together.  Pour into paper lined muffin cups.  Bake for about 20 minutes (could be more or less, depending on size) in a 400 oven.

Whole Wheat Banana Bread

This whole wheat banana bread is moist and yummy, lowfat and healthy.

Whole Wheat Banana Bread

1/3 cup oil

1/2 cup honey

2 eggs

1 cup mashed very ripe bananas (about 3-4 bananas)

1 1/2 teaspoon vanilla

2 cups whole wheat flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup hot water 

1 teaspoon baking soda

Mix the oil (can use coconut oil, melted) and honey together in a bowl.  Add the eggs and  vanilla and beat well.  Put in the flour, salt, and cinnamon and mix until all the flour is moistened.  Add the baking soda and hot water and mix.  Put in  greased loaf pan.  Bake for an hour or until wooden pick comes out clean.  Cool in pan for about 5 minutes, then take out of pan and  cool on a wire rack until completely cool.  

Copycat Kneaders Pumpkin Chocolate Chip Bread

About this time of year, I start craving foods made of pumpkin.  This a delicious, moist sweet bread.
Copycat Kneaders Pumpkin Chocolate Chip Bread
11 Tablespoons butter, softened (about 2/3 cup)
3 cups sugar
4 eggs
1 large can (30 oz.) pumpkin
3 1/2 cups flour
1 teaspoon pumpkin pie spice
1 Tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2/3 cup water
1 1/2 cups chocolate chips

Preheat oven to 325.  Prepare 3 loaf pans by spraying well with cooking spray.

Cream sugar and butter well.  Add the eggs one at a time, incorporating each well before adding the next.  Mix in the canned pumpkin.
Mix together all of the dry ingredients in a separate bowl.  Measure the water.  Alternate adding the dry ingredients with the water until all are well mixed in.  Stir in the chocolate chips.  Pour into the three prepared pans.  Bake at 325 for 55- 60 minutes or until a toothpick inserted comes out clean.  Cool and take out of pans.