APPLE-ALMOND-COCONUT QUICK BREAD WITH LEMON GLAZE
An easy to make quick bread gets the addition of shredded coconut, almond and apple and then topped with a lemon glaze.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
APPLE BREAD
I am lucky enough to live in a small community whose school district still allows us to send home-baked goods with our children. My daughter is in 7th grade now, but her classmates still beg her to have her mom send this special treat. It's a beautiful quick bread your family, friends, and all the neighbor children will love.
Provided by karla
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.
- Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 47.4 g, Cholesterol 34.9 mg, Fat 19.6 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 238 mg, Sugar 27.7 g
LEMON YOGURT BREAD
Steps:
- In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened. , Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 177 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 176mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON APPLE QUICK BREAD
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease and flour four small loaf pans.In a medium bowl, combine flour, sugar, baking powder, baking soda and salt set aside.In a large mixer bowl at low speed, beat apples, butter, eggs, lemon rind, and vanilla until well blended. Add flour mixture beat until well moistened. Spread in small loaf pans.Bake 30 to 40 minutes until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove if desired. Cool breads completely. See "Wrapping and Storing Tips" on reverse side of sheet.TD: Place NOTE at bottom of recipe sheet, after both recipes.NOTE: These breads may also be baked in four metal or foil pans, measuring approximately 6 x 3 x 2 inches. Baking time may vary slightly. After cooling 10 minutes, remove loaves from pans and cool completely. Wrap in plastic, then foil. Slice with a sharp knife.
Nutrition Facts : Nutritional Facts Serves
LEMON BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
MOIST CINNAMON APPLE QUICK BREAD
I had a whole bunch of apples recently and needed to use them up so I took a zucchini bread recipe that I had and switched it up a but. What I got is a yummy, moist and healthy quick bread made from apples.
Provided by nichole.carroll
Categories Quick Breads
Time 1h
Yield 1 Loaf
Number Of Ingredients 14
Steps:
- Preheat oven 350 degrees.
- Spray loaf pan with nonstick spray.
- In large bowl combine flour, sugars, baking soda, baking powder, salt, nutmeg and cinnamon.
- In small bowl combine wet ingredients, egg whites, vanilla, applesauce and apples.
- Add wet ingredients to dry ingredients and mix until just blended.
- Pour mixture into loaf pan and spread evenly-sprinkle with cinnamon and sugar or streusel topping if desired.
- Bake 35-45 minutes.
Nutrition Facts : Calories 1814.8, Fat 3.7, SaturatedFat 0.8, Sodium 1594.2, Carbohydrate 414.7, Fiber 15.8, Sugar 175, Protein 34.2
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- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl or measuring cup, combine the buttermilk, lemon juice, and lemon zest. Set aside.
- Using a hand mixer and large bowl or stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla and continue to beat until combined.
- Add to the butter mixture the flour mixture and buttermilk mixture. Continue to beat just until combined and no flour streaks remain.
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- In the bowl of a stand mixer with a paddle attachment, or using a hand mixer, cream the butter and sugar until they are pale yellow and fluffy.
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- Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan., For the bread: In a small bowl, mix the buttermilk (or yogurt) with the lemon juice and zest (or lemon oil), and set aside., In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Beat in one egg until absorbed. Scrape the bowl and add 1/4 cup of the dry ingredients., Beat in the second egg.
- Scrape the bowl and add the remaining dry ingredients, alternating with the buttermilk mixture, until the batter is uniform., Transfer the batter to the prepared pan, and bake for 55 to 60 minutes, until a paring knife inserted in the center comes out clean.
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