- Chocolate Chip Cherry Bread
- Apricot Nut Bread
photograph by Matt Hulsman
Glazed Blueberry & Lemon Bread
Yield: 8 servings.
1 cup fresh or frozen blueberries
1½ cups plus 2 tablespoons all-purpose flour, divided
⅓ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, at room temperature
½ teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk
2 tablespoons lemon zest, about 2 lemons
Lemon Glaze:
2 tablespoons fresh lemon juice
½ cup powdered sugar, sifted
Preheat oven to 350°. Prepare an 8 x 4-inch loaf pan with cooking spray. Cut parchment paper to fit the bottom and sides of the loaf pan. Lightly coat parchment paper with cooking spray.
Place blueberries in a small bowl and sprinkle with 2 tablespoons of flour. Toss gently to coat. Set aside.
In a medium bowl, add melted butter and sugar, and mix well. Whisk in eggs and vanilla extract. In a separate bowl, combine 1½ cups of flour, baking powder, and salt. Stir dry mix and milk into egg mixture, alternating between the two.
Fold lemon zest and blueberries into the batter. Do not overmix. Pour batter into prepared pan and spread evenly to all corners.
Bake for 50 to 60 minutes or until a toothpick comes out clean. Remove bread from oven and place on a wire rack for 1 hour to cool before removing from pan.
For the glaze: Combine lemon juice and powdered sugar in a small bowl and stir until glaze is smooth. Drizzle glaze over bread before slicing.
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photograph by Matt Hulsman
Sweet Potato & Pecan Loaf
Yield: 8 to 10 servings.
¼ cup unsalted butter, melted and cooled
¾ cup dark brown sugar, firmly packed
1 cup mashed sweet potatoes
2 large eggs, at room temperature
½ cup buttermilk, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon ground cardamom
¾ cup chopped pecans, toasted
Whipped topping (optional)
Preheat oven to 350°. Prepare a 9 x 5-inch loaf pan with cooking spray.
In a medium bowl, use an electric mixer to beat butter and brown sugar on medium-high speed until creamy. Add sweet potatoes, eggs, buttermilk, and vanilla; mix well.
In a separate mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Make a well in the center of the flour mixture and pour in sweet potato mixture; fold until just combined.
Scrape batter into the prepared pan and spread evenly to all corners. Sprinkle pecans on top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Place on a wire rack to cool for 10 minutes before removing bread from pan; finish cooling on the rack. Cut into slices and serve with fresh whipped cream, if desired.
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photograph by Matt Hulsman
Chocolate Chip Cherry Bread
Yield: 10 servings.
1½ cups plus 2 tablespoons all-purpose flour, divided
¾ teaspoon baking powder
¾ teaspoon kosher salt
1¾ sticks unsalted butter, at room temperature
1 cup granulated sugar
3 eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
½ cup sour cream, at room temperature
1 cup fresh or frozen pitted cherries, halved
1 cup dark chocolate chips
Preheat oven to 350°. Prepare a 9 x 5-inch loaf pan with cooking spray.
In a medium bowl, whisk together 1½ cups flour, baking powder, and salt; set aside.
In a separate bowl, use an electric mixer on medium speed to beat butter until smooth. Add sugar and beat until light and fluffy, about 3 minutes, stopping the mixer halfway through to scrape down the sides of the bowl. Add eggs and egg yolk one at a time and beat on low speed until just combined. Add vanilla and mix on low until blended.
Increase mixer to medium speed and add flour mixture in three additions, alternating with sour cream, beginning and ending with flour. Beat until combined.
In a small bowl, add cherries and 2 tablespoons of flour, and toss. Using a rubber spatula, fold cherries and chocolate chips into the batter. Transfer batter to prepared pan and smooth the top, spreading evenly to all corners.
Bake for 1 hour and 10 to 15 minutes or until a toothpick inserted into the center of the bread comes out clean.
Transfer pan to a wire rack and let cool for 15 minutes. Remove bread from pan and let cool for another 20 to 30 minutes before slicing and serving.
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photograph by Matt Hulsman
Apricot Nut Bread
Yield: 10 servings.
1 cup dried apricots, cut into small pieces
1 ¼ cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 large egg
½ cup apricot nectar
1 teaspoon vanilla extract
2 ½ cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup walnuts, chopped and toasted
Whipped cream cheese (optional)
Soak apricots in warm water for 20 minutes. Drain and discard water.
Preheat oven to 350°. Prepare 9 x 5-inch loaf pan with cooking spray and a light dusting of flour. Tap out extra flour.
Using an electric mixer on medium speed, beat sugar and butter in a large bowl until creamy. Add egg, nectar, and vanilla and continue beating for 1 minute.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
With mixer on low speed, gradually add in flour mixture, nuts, and apricots to wet ingredients until just combined.
Pour batter into loaf pan and spread evenly into each corner.
Bake at 350° for 60 to 65 minutes or until toothpick inserted in center comes out clean. Place loaf pan on wire rack to cool for 20 minutes. Remove from pan. Slice and serve with whipped cream cheese, if desired.
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