Baking with Honey... Grandma's Honey Muffins

 I love it when I try a new recipe and my husband thinks it’s even better than my old-standby.  This recipe from Taste of Home is just that…he loved the slightly sweet honey taste of these muffins…nothing needed but a little butter on your split muffin.  We enjoyed them today with Crunchy Macaroni Salad.

For this half recipe I used an egg yolk instead of half an egg; I used the egg white to make a half recipe of Coconut Macaroons.

This is going in my “Keeper” file!                   

                      Grandma's Honey Muffins

  1        cup  all-purpose flour -- 5 ounces

  1 1/2 teaspoons  baking powder

     1/4 teaspoon  salt

     1/4 cup  sugar

  1        egg yolk -- or half egg

     1/2 cup  milk

  2        tablespoons  butter -- melted

  2        tablespoons  honey

Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through, then toast in your toaster oven until crisp, 3-4 minutes, watching carefully. 

Yield: 1/2 dozen.                     

Small Recipes...Mini Focaccia

Need a quickie bread recipe that can bake while you’re preparing your meal…here’s one from the "Taste of Home 2009 Annual Recipes" that is  just that.  I made it to enjoy with our Sausage Wild Rice soup.

 I have to admit, my spoiled husband liked the topping, but he said “Your dough is usually better than this”…he didn’t realize I had used the refrigerated breadsticks.  He thought my usual biscuit dough or bread dough would have made them better…not faster though!  They also would have been cheaper; I paid $2.50 for the breadsticks.   Mine also didn't flatten out as good as the photo in the cookbook.

                   

                   Mini Focaccia  

  1        tube (11 ounces) refrigerated breadsticks

  2        teaspoons  olive oil

  1        teaspoon  Italian seasoning

  2        tablespoons  grated Parmesan cheese

Remove dough from tube; do not unroll breadsticks. Cut dough into eight slices; transfer to greased baking sheets. Press each to form a 4-1/2-in. round.

Brush tops with oil; sprinkle with Italian seasoning and cheese. Bake at 375° for 10-15 minutes or until golden brown.

Yield:  Makes 8 servings"

Maple Date Bread

This recipe is from a Fall Baking magazine by Better Homes and Gardens. They are one of my favorite cookbook and cooking magazines and I use them a lot. This calls for dates which I had just bought at Costco, nice large soft dates.  Well, this bread smells so good I don’t know how we are going to leave it till tomorrow to slice. 

 Pure maple syrup, dates and fresh orange juice, what’s not to like. The maple oatmeal topping did sink in a little on two of the loaves but not a lot. Again, I really don’t think we are going to be able to hold out on slicing at least one of these loaves of quick bread.

 I did bake them in the foil throwaway pans as was suggested and will give at least two of them away. One to Sue and John as she gave me enough of her maple syrup to make up what I was short. And one to our daughter and grandson.

Now I have to buy some maple syrup again, maybe more bread?

Maple Date Bread

Bake 30 minutes at 350°F             

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

¾ teaspoon baking soda

½ cup water

½ to 1 teaspoon orange zest (optional)

½ cup orange juice or water

1 cup chopped pitted dried dates (5 oz.) Chop with scissors 

1 Tablespoon softened butter

¾ cup pure maple syrup

1 large egg lightly beaten

1 recipe Maple Oatmeal Topping

  Preheat oven to 350°F. Grease bottoms and ½ inch up sides of four 5 ¾ x 3 ¼ disposable foil loaf pans. In a large bowl combine flour, baking powder, salt and baking soda, make a well in center and set aside.

 In a small saucepan heat the water, the orange zest (if using) and orange juice until boiling, remove from heat, stir in butter and dates, let cool for 5 to ten minutes. Stir maple syrup and egg into date mixture. Add egg date mixture all at once to flour mixture. Stir just until moistened (batter should still be lumpy). Pour batter into the four greased pans. Sprinkle with Maple Oatmeal Topping.

 Bake 30 minutes or until a toothpick comes out clean. Cool in pans on a wire rack. You may leave them in the pans for gifts. For easier slicing, wrap with plastic wrap and let stand overnight. Makes 4 mini loaves

Maple Oatmeal Topping

 In a bowl combine ¼ cup regular rolled oats, 2 tablespoons packed brown sugar and 2 tablespoons all purpose flour. Using a pastry blender cut in 2 tablespoons cold butter until mixture resembles coarse crumbs. Stir in 2 tablespoons pure maple syrup.

Gingerbread Pancakes

Here are pancakes that don’t need much topping…they have a delicious flavor all their own.  I used buttermilk from Myrna’s butter-making and lard and bacon from my brother-in-law Don’s homestead hog.    Now that’s an old-fashioned meal!                   

                           Gingerbread Pancakes

  1 ¼    cups  all-purpose flour

  2        tablespoons  sugar

  2 ¾    teaspoons  baking powder

  1        teaspoon  ground cinnamon

     ¾    teaspoon  ground ginger

     ½    teaspoon  ground allspice

     ½    teaspoon  baking soda

     ½    teaspoon  salt

  1        cup  buttermilk

     ½    Cup  Milk -- to thin mixture

  1        large  egg

  2        tablespoons  molasses

  2        tablespoons  Melted Lard -- or butter

To make the pancakes, whisk the flour, sugar, baking powder, cinnamon, ginger, allspice, baking soda and salt together in a medium bowl and set aside. Beat together the buttermilk, egg, molasses and lard or butter in a small bowl. Add the buttermilk mixture to the flour mixture stirring just until the flour mixture is moistened.  Let stand 5 minutes.  Thin mixture with the milk to desired consistency. 

Brush a nonstick griddle or large nonstick skillet with oil or butter and heat to 375° or medium heat. Using a scant 1/4 cup for each pancake, pour the batter onto the griddle. Cook until bubbles begin to appear and the edges of the pancakes are dry, about 2 minutes. Turn the pancakes over and cook, until just beginning to brown, 1 to 2 minutes longer. Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter, making a total of 12-15 pancakes.

Yield:  "4 servings"

Morning Muffins

I had carrots that needed to be used up; this muffin recipe had simple ingredients I had on hand.  I worried a little because the batter almost completely filled my muffin cups, but the recipe doesn’t call for baking powder, only soda, so they didn’t over-rise.    I simply finely chopped my carrots in my mini-food processor so I didn’t have scraped knuckles.  Have your pan and ingredients all ready before you start mixing, and preheat your oven too.

These are good hot or cold, so they would be perfect to have baked ahead for breakfast on the run; we like them with soup or main-dish salad meals. 

                   Morning Muffins 

  2          Tablespoons  Butter -- softened

     1/4   cup  Brown Sugar -- packed (2 ounces)

  1          Large  Egg

     1/2   cup  Sour Cream -- (8 ounces)

     1/2   cup  Carrots -- Shredded or finely chopped (2 ounces)

     1/4   cup  Coconut -- 1.125 ounces

     1/4   cup  Raisins, Seedless -- 1.25 ounces

     3/4   cup  Flour, All-purpose -- 3.375 ounces

     1/2   teaspoon  Soda

     1/2   teaspoon  Cinnamon

     1/4   cup  Nuts – chopped—1 ounce

In a small mixing bowl, cream butter and brown sugar.  Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins.

Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.

Fill greased or paper-lined muffin cups nearly full. Bake in a preheated oven at 375° for 20-25 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1/2 dozen.

The batter completely fills the muffin cup, that's OK because it only uses soda, not baking powder.

  Adapted from "Taste of Home Recipe Card Collection Spring 2014"

Pecan Muffins

We love pecans, and I usually toast them and can them.  They make this delicious muffin recipe quick and easy.  Walnuts work too.   Your family will love these slightly sweet muffins with a meal or for coffee time.                    

                              Pecan Muffins

  2               cups  All-purpose Flour – 9 ounces (or whole wheat or a combination)

  4               tsp  baking powder

     1/2        tsp  cinnamon

  ¼               tsp salt

     3/4         cup  Pecans -- toasted, chopped

     1/2         cup  oil

     2/3         cup  packed light brown sugar

  2                large Eggs

     3/4         cup  Milk

Preheat oven to 400º. Grease muffin pans for 12 muffins.

Spread nuts on a cookie sheet with sides. Put in a 350° oven until lightly toasted. Watch carefully so that they don't burn. When toasted, remove the pan from the oven.  Cool and chop.

Sift the flour, baking powder, cinnamon, and salt into the mixing bowl, stir in the sugar.  Combine and add egg, oil, milk and nuts, and stir into the flour mixture until just combined.  Do not overmix.

Scoop batter into prepared muffins pans. Bake for 15 minutes. Cool on a rack slightly before serving.

12 Muffins

May be frozen after cooling and reheated in the microwave 10-15 seconds or until warm before serving. 

Mom's Banana Bread

 This is a very simple recipe for banana bread that really lets the banana flavor shine.  I almost thought I forgot to list the nuts in the recipe, but there aren’t any.  Just old-fashioned, inexpensive ingredients.  At 12¢ per slice, compare it to coffee shop quick bread prices! 

It’s moist and dense, not dry and crumbly – a perfect texture.  Don’t slice it until it's cool, preferably after wrapping and refrigerating overnight so the flavor develops and it slices easily.  I freeze extra slices with 2 sheets of waxed paper between them so I can quickly thaw them while coffee is making.

Be sure your bananas are very ripe so you get that full flavor.  It took 3 to get my cup of mashed bananas.  I used a small 8 x 3” Norpro loaf pan and it was a good size to get square slices.  I’ve never made a Land O Lakes recipe we didn’t like.                    

                            Mom's Banana Bread

     3/4      cup  sugar -- 5.25 ounces

     1/2      cup  Butter -- softened

  2             Large  Eggs

  1             Cup  Bananas -- (2-3 medium, very ripe) mashed

     1/2      teaspoon  vanilla

  1 1/2      cups  all-purpose flour -- 6.75 ounces

     1/2      teaspoon  baking soda

     1/2      teaspoon  salt

     1/4      teaspoon  ground cinnamon

       Heat oven to 350°F. Grease and flour 8x4-inch loaf pan, or if desired use parchment and grease the bottom and one inch up the sides of the pan, line with parchment and grease like the pan; set aside.

    Combine sugar, butter and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas and vanilla. Beat at low speed until well mixed. Stir in all remaining ingredients by hand.

     Spoon batter into prepared pan. Bake 60-70 minutes (my loaf only took 55 minutes) or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Place onto cooling rack. Cool completely.

  "Land O Lakes"

Yield:  "16 servings"

Per Serving: 153 Calories; 7g Fat (38.0% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 174mg Sodium.  Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Cost 2016:  $1.79 per loaf or 12¢ per slice.

Basic Oats Mix Biscuits, Muffins, Applesauce Bread and Dumplings

Here are the recipes that the “Culinary Institute the Budget Cookbook" gives with their recipe for Basic Oats Mix (I included the recipe at the bottom).  I have made both the muffins and biscuits and found them to be both quick and tasty.
I included the recipes for the bread and dumplings, although I haven’t tried them yet.

Oatmeal Muffins

  2              cups  plus 2 tablespoons Oat Mix  

     1/4       cup  Sugar

  1              cup  Milk

  1              large  Egg -- beaten

FOR MUFFINS: 

Combine oats mix and sugar in a bowl.  Add milk and egg; stir until just blended.

Fill 12 greased 2 1/2" muffin-pan wells 2/3 full.

Bake at 400° about 20 minutes, or until golden brown.

Cost:  about 96¢ per dozen or 8¢ per muffin

Oatmeal Biscuits

  2               cups  Oat Mix

     2/3        cup  Cold Milk

FOR BISCUITS: 

Combine oats mix and milk in a bowl; stir with a fork to a soft dough.  Let the dough set in the bowl to absorb some of the liquid into the oats, about 5-10 minutes.

Turn dough onto a lightly floured surface.  Knead with fingertips 10 times.  Roll out 1/2" thick and cut with a floured 2" cutter.  (Be sure to cut straight down without twisting, to help your biscuits rise and get that characteristic “split”.)

Put on ungreased cookie sheet. 

Bake at 450° 10-12 minutes.

Biscuits cost 54¢ per dozen or 4 1/2¢ per biscuits.

Quick Applesauce Bread

  2 1/4    Cups  Oat Mix

  1           Cup  Sugar

  1           Teaspoon  Cinnamon

  1           Cup  Applesauce -- sweetened

  1           Large  Egg

     1/2    Cup  Milk

     1/2    Cup  Raisins – optional

FOR APPLESAUCE BREAD: 

Combine oats mix, sugar and cinnamon in a bowl.  Add applesauce, egg, milk, and raisins; stir until mixed.

Turn batter into a greased and floured 8 1/2 x 4 1/2 x 2 1/2" loaf pan.

Bake at 350° for 55 to 60 minutes.

Remove from pan and cool completely on a rack before slicing.  1 loaf

Fluffy Dumplings

  2           Cups  Oat Mix

  1           Cup  Milk

FOR DUMPLINGS:

Thoroughly combine oats mix and milk.  Spoon onto boiling stew. (Try to drop them on the meat or vegetables to keep them from getting too soggy).  

Cook, uncovered, over low heat 10 minutes; cover and cook 10 minutes longer.  10-12 Dumplings.

Basic Oats Mix

  6        Cups  Flour, All-purpose (about 1 pound 11 ounces)

  4        Tablespoons  Baking Powder

  4        Teaspoons  Salt

  1 1/3 Cups  Shortening (about 9.33 ounces)

  2        Cups  Oats -- quick or old fashioned, uncooked (about 6 ounces)

Sift flour, baking powder and salt together in a large bowl.  Cut in shortening until mixture resembles coarse crumbs.  Stir in oats.

Store in a cool, dry place until ready to use.

Makes enough for 4 batches muffins, biscuits, dumplings or applesauce bread.

Cost:  $1.67 per full recipe or 17¢ per cup if you get 9 3/4 cups from the recipe.

Yield:  "9 3/4 Cups"

“Culinary Institute the Budget Cookbook" 1975

Make It Yourself...Herbed Sun-dried Tomato and Cheese Loaf

When I cut this bread, my husband had to have a second slice to “determine what made it so delicious”!  It’s really a quick bread that mixes up easily, and it is even better the second day.  Use whatever cheese you have, I used cheddar, but parmesan would be equally delicious.  I used walnuts, but pecans would also be good.   This is an excellent way to use that last cup of buttermilk.  Serve slices cut in strips and buttered for an appetizer, or serve slices with main-dish salads or soups.              

Herbed Sun-dried Tomato and Cheese Loaf

2          Cups  Flour, All-purpose – about 10 ounces

  1        Tablespoon  Sugar

  1 ½    Teaspoons  Baking Powder

     ½    Teaspoon  Baking Soda

  1        Teaspoon  Salt

  1        Cup  Buttermilk -- 8 ounces

  1        Large  Egg

     ¼    Cup  Butter -- melted

     ½    Cup  Grated Cheese -- divided

     ½    Teaspoon  Italian Seasoning

  2        Tablespoons  Sun-dried Tomato Halves – minced

    ½      Cup Nuts, Chopped

Heat the oven to 350°F. Grease a standard 8 1/2 x 4 1/2" loaf pan on the bottom and 1" up the sides.  Line with parchment paper and grease like the pan.

Whisk together the flour, sugar, baking powder, baking soda, Italian Seasoning and salt in a medium mixing bowl. Melt the butter. Whisk it in a separate bowl with the buttermilk and the egg. 

Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed.   Add most of the cheese and the tomatoes gently.  Be careful not to over-mix.

Scrape the batter into the prepared pan and pat it into the corners. Sprinkle on the remaining cheese.  Bake for 45-50 minutes. When finished a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.

Słodki Chleb z Orzechami i Kruszonką or Quick Bread with Walnuts and Crumble

From bottom right, counter-clockwise:
Batter, Plain Loaf, Loaf with crumble, Cooling loaf,
Baked loaf with crumble, Baked loaf Plain

This is a quick bread that uses the popular Polish crumble mixture called Kruszonką, a streusel made with powdered sugar instead of brown sugar.  This recipe makes a light, not-too-sweet bread suitable for coffee time.   I also serve it with main dish salads for attractive lunch plates.  It takes a while to bake, but it’s quick and easy to make, no mixer necessary.  I like to make it in a 4” x 10” narrower pan to make smaller, more attractive slices as well.
For a less sweet bread, try it without the vanilla extract or crumble.  That makes a loaf that’s good for chicken salad sandwiches or to serve with soup or salad meals.  I often have a quick bread loaf stored in the freezer in slices with doubled waxed paper between them, so we can quickly thaw slices for company coffee times or meals.  This is a recipe I make often, in either form.

      

Słodki Chleb z Orzechami i Kruszonką or Sweet Bread with Walnuts and Crumble

  9           Ounces  Flour, All-purpose -- 2 cups

  4           Ounces  Sugar -- 1/2 cup

  1 ½       Teaspoons  Baking Powder

     ½       Teaspoon  Baking Soda

  1           Teaspoon  Salt

  8           Ounces  Buttermilk -- 1 cup

  1           Large  Egg

  1          Teaspoon  Vanilla Extract

     ¼       Cup  Butter, melted and cooled

  2          Ounces  Walnuts -- 1/2 cup chopped

                        Crumble

     ½     Cup  Flour

     ¼     Cup Powdered Sugar

  2 ½     Tablespoons  Butter -- softened

1.      Combine the crumble ingredients with a fork, squeeze together to make a soft dough.  Refrigerate until bread batter is in the pan and ready to go in the oven.

2.      Heat the oven to 350°F. Grease the bottom and 1" up the sides of a standard 8 1/2 x 4 1/2" loaf pan.  If desired, line with parchment paper, greased the same way.

3.      Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter and let cool slightly. Whisk it in a separate bowl with the buttermilk, vanilla extract and the egg.

4.      Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.

5.      Scrape the batter into the prepared pan and pat it into the corners.

6.      Remove the crumble mixture from the refrigerator and crumble it evenly over the loaf in a mixture of 1/4" to 1/2" crumbles. 

7.      Bake for 40-45 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean (about 190-200° on and instant read thermometer). Let the loaf cool in the pan for 10 minutes before removing.  Cool to room temperature on a rack.

8.      Wrap baked loaves tightly in plastic wrap or foil and refrigerate overnight before slicing.

9.      Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months, or sliced and packaged with double waxed paper between slices for individual servings and then frozen.

Yield:  "1 Loaf"

Orange Poppy Seed Bread

 Bettie’s favorite quick bread has always been Lemon Poppy Seed. Well, she now has a new favorite. This Orange Poppy Seed Bread is really, really good. Easy to make as all quick breads are, it will be one of your new favorites also.

 If you can find them, Valencia Oranges will give you more juice than a Naval Orange. Our local Fareway store has them sometimes. Most are sold to large companies for orange juice. Sure wish I could buy them all year round.

 Do let the bread stand wrapped in plastic wrap overnight and it will be moist and slice neater. All quick breads are better this way. 

We had some sliced with butter, sliced with cream cheese, and just sliced and eaten plain. It was, according to my tasters, good all ways. I will make this many times. Thanks Taste of Home for a great recipe.

Poppy Seed Orange Bread

Yields: 2 loaves

Ingredients

3 cups all purpose flour

2 ¼ cups granulated sugar

2 Tablespoons poppy seeds

1 ½ teaspoons baking powder

½ teaspoon salt

3 eggs

1 ½ cups milk

1 cup vegetable oil

3 tablespoons grated orange zest

1 teaspoon vanilla extract

½ teaspoon almond extract

Preparation:

Preheat oven to 350°F. Grease two 9x5 loaf pans

In a large bowl, combine flour, sugar, poppy seeds, baking powder and salt. Add eggs, milk, vegetable oil, orange zest, vanilla extract and almond extract; stir until dry ingredients are moistened.

 Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center come out clean. 

 A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be 200° when done.

 Cool in pans. In a saucepan bring glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes before removing from pans to wire racks to finish cooling.

Glaze:

¾ cup sugar

¼ cup orange juice

½ teaspoon vanilla extract

½ teaspoon almond extract

½ teaspoon butter flavoring Optional

Busy Day Bacon Muffins

We like muffins with soups, and this one from "Taste of Home Soups” was quick and easy on a busy day.  I usually cool and freeze any leftovers, and we reheat them in the microwave, wrapped in a paper towel or napkin, to fill out about any meal. 

I should have crumbled my bacon a little more; the larger pieces made the tops of some of my muffins not so pretty, but the flavor and texture are great.  I think muffins are one of the best uses for baking mixes like these.

Busy Day Bacon Muffins

  6         Slices  Bacon -- diced

  2         Cups  Biscuit-type Baking Mix

  2         Tablespoons  Sugar

  1         Large  Egg

     2/3  Cup  Milk

Cook and drain bacon according to package directions; drain.

Combine biscuit mix and sugar in a large bowl.  In a small bowl or measuring cup, combine milk and egg.  Stir into dry ingredients until just moistened.  Fold in bacon.

Fill greased muffin cups 3/4 full.  Bake at 400° for 13-15 minutes or until a toothpick inserted in the muffins comes out clean.

Yield:  1 Dozen

Per Serving: 121 Calories; 5g Fat (38.0% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 296mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Whole Wheat Waffles

We usually make “Bonnie’s Waffles”, but in the interest of nutrition, we thought we should try this recipe from the "Better Crocker Old-Fashioned Cookbook" on a bitterly cold day.  We weren't disappointed, the recipe made  crisp, light thin waffles.  We will probably have to trade off now, and make these every other time.  I like to use my OXO hand egg beater to mix these.  We cool the extra waffles on a rack and freeze them for toasting another day.              

Whole Wheat Waffles

  2         Large  Eggs

  2         Cups  Whole Wheat Flour

  1 ¾     Cups  Milk

     ½     Cup  Butter -- melted

  1         Tablespoon  Brown Sugar -- packed

  4         Teaspoons  Baking Powder

     ½     Teaspoon  Salt

Heat waffle iron.  Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth.

Pour batter onto center of hot waffle iron.  Bake about 5 minutes or until steaming stops.  Remove carefully.

Keep warm until all are baked.

  "Three 10" Waffles"

Blueberry Quick Bread

Sliced a little thicker as it was still warm

  Quick breads are a favorite of mine to bake and everyone loves to eat them. When I saw this recipe for Blueberry bread with pineapple and coconut and lemon I found one I had not tried at some point. 

  I must confess they ate one loaf as soon as it was cool even though this bread like all quick breads is better wrapped and eaten the next day. I did make them in 6 small loaves instead of 2 large loaves, they are nice to give away in that size and also freeze well to use later. If freezing, be sure to wrap well and put in freezer bags or freezer wrap.

  This recipe is one I will make often and highly recommend to all of you bakers. It would be especially nice for a bake sale in the small sizes. You could drizzle a simple powdered sugar glaze on them if you want to.

Blueberry Quick Bread

⅔ cup softened butter

1 ¼ cups sugar or sugar blend for baking

2 eggs

4 egg whites (save the yolks for double yolk breakfast eggs)

1 ½ teaspoons lemon juice

3 cups flour 

3 3/4 teaspoons baking powder

½ teaspoon salt

½ cup milk

2 cups fresh or frozen blueberries (if frozen do not thaw before using)

1 cup canned crushed unsweetened pineapple, drained

½ cup chopped pecans

½ cup flaked coconut

  In a large bowl, cream butter and sugar. Add the eggs, egg whites and lemon juice; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with the milk. Starting and ending with the flour mixture. Gently fold in the blueberries, pineapple, coconut and pecans.

  Spoon into two 8 in. x 4 in. Loaf pans or 6 small loaf pans that have been greased on the bottom and ½ inch up the sides. Bake at 350° for 50 to 60 minutes for large pans and about 40 minutes for the small pans. A toothpick inserted near the center will come out clean or with a few crumbs on it. Cool in pans for 10 minutes and than on a wire rack until completely cool.

  Wrap well with plastic wrap and slice the next day for best results.

Taste of Home Winning Recipes

*Most muffins and quick breads do best when they are not over mixed. This can take beating with a mixer, but as soon as the flour is mixed in, finish by hand. You could save a small amount of flour to dust the fruit and nuts with, but I found that they did not sink to the bottom without the flour dusting.

Peanut Butter Pumpkin Bread

This bread from the “Best of Country Breads" is surprisingly delicious – my husband really, really liked it.  The recipe contributor said her husband brought the recipe home from the office so she could make it for him – after my husband’s reaction, I can see why.  This is easy to make, and is moist and tasty.   
We enjoy breads like this with main dish salads in the Spring and Summer.  I make several loaves and slice and freeze it so we can enjoy it during those hot days when I don't want to bake.
The recipe can also be made in small loaves for gifts.  After folks try it, they’ll be asking for theirs.                   

Peanut Butter Pumpkin Bread

  3             Cups  Sugar

  15           Ounces  Canned Pumpkin

  4             Large  Eggs

  1             Cup  Salad Oil

     3/4      Cup  Water

     2/3      Cup  Peanut Butter

  3 1/2      Cups  Flour, All-purpose

  2             Teaspoons  Baking Soda

  1 1/2      Teaspoons  Salt

  1             Teaspoon  Cinnamon

  1             Teaspoon  Nutmeg

In mixing bowl; combine the sugar, pumpkin, eggs, oil, water and peanut butter; beat well. 

Combine the flour, baking soda, salt, cinnamon and nutmeg.  Gradually add to pumpkin mixture; mix well.

Pour into greased 9 x 5 x 3" loaf pans.  Bake at 350° for 60-70 minutes or until a toothpick comes out clean.  Cool 10 minutes before removing from pans to wire racks.

Six 5 3/4 x 3 x 2" loaf pans may be used; bake for 40-45 minutes.

This makes a very liquid batter - it took the entire 70 minutes to bake a large loaf.

Yield:  "2 Loaves"