Posts Tagged ‘breakfast bread’

Tasteful Tuesday: Strawberry Bread

Tuesday, April 30th, 2019

This recipe is perfect for getting a taste of summer no matter the season; especially when summer is almost in sight but it’s still cool enough to bake bread (so, now!). You can use fresh or frozen (and thawed) strawberries, and while this particular recipe calls for the bread to be baked in a bundt pan, it can be made in two loaf pans if you prefer (just decrease baking time by 20-25 minutes). Finally, if you prefer to avoid extra oil in your baked goods, applesauce makes a great substitute for vegetable oil.

Strawberries | Flickr user Sharon MollerusWhat You’ll Need:

  • 3 cups fresh strawberries
  • 2 1/2 cups white sugar, divided
  • 3 1/8 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 eggs, beaten
  • 1 teaspoon vanilla extract
  • Directions:

    1. Preheat oven to 350° F. Butter and flour one 9 or 10 inch Bundt pan.
    2. Slice strawberries and place in medium-sized bowl. Sprinkle with 1/2 cup sugar, and set aside while preparing batter.
    3. In a large bowl, combine remaining sugar, flour, cinnamon, salt and baking soda; mix well.
    4. Blend oil, eggs and vanilla extract into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Add batter to pan.
    5. Bake in preheated oven  for about 70 – 75 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan on wire rack for 10 minutes. Turn out of pan and allow to cool before slicing. Lightly dust with powdered sugar or serve with whipped cream.

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    Cinnamon Pull-Apart Bread Recipe

    Tuesday, March 28th, 2017

    Pull-Apart Bread (before the cinnamon drizzle)

    This Pull-Apart Bread is perfect for brunch, breakfast or even dessert. Pouring the cinnamon drizzle over the bread dough before placing into the oven will add more cinnamon flavor, but you can omit it if you want a muted sweetness. Enjoy!

    What You’ll Need:

    • 2 (16 ounce) packages of refrigerated biscuit dough
      (we recommend using a buttermilk variation)
    • 1 1/2 cups granulated sugar, separated
    • 3 tablespoons ground cinnamon
    • 1/2 cup butter, melted


    1. Preheat oven to 350°F and grease a Bundt pan.
    2. Mix together 3/4 cup of sugar and the cinnamon in a shallow bowl. Quarter each biscuit, dip into the cinnamon-sugar mixture (rolling into a ball if preferred) and place in the Bundt pan. Continue until the dough is used up.
    3. Add remaining sugar to unused cinnamon-sugar mixture if desired, and add butter; combine well. Drizzle over the top of the dough and put the pan into the oven.
    4. Bake for 35-40 minutes and serve hot.

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    Tuesday Recipe: Chocolate Chip Banana Bread

    Tuesday, April 14th, 2015

    Happy Tuesday! Today’s recipe is a sweet treat that can be made for a special breakfast or brunch, while also giving you an option for an after dinner or mid-afternoon dessert. So don’t dispose of those extra-ripe bananas just yet – you just need some chocolate chips and a few more ingredients to be on your way to some delicious banana bread.

    What you’ll need:Chocolate Chip Banana Bread

    • 2 loaf pans
    • 3/4 cup butter
    • 1 cup sugar
    • 2 eggs
    • 1 1/3 tablespoons milk
    • 3 ripened bananas
    • 2 cups flour
    • 1 teaspoon baking soda
    • Mini chocolate chips (choose to add a lot or just a few)


    1. Preheat the oven to 350°F.
    2. In a large bowl, use a mixer on low to combine the sugar and butter. Add eggs, blending while adding milk and bananas. After about 1 minute (it’s okay for the batter to look a little lumpy), add the flour and baking soda and mix until blended. Stir in the chocolate chips.
    3. Spray 2 loaf pans with non-cook spray and divide the batter between the pans.
    4. Bake for 45-50 minutes, and test the middle of the loaves with a knife to ensure they are cooked all the way through. Serve warm and enjoy!

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