Category Archives: Quick Breads/Sweet or Savory

Cheesy Cornbread Muffins with Bacon

cheesy cornbread muffins with bacon @ nancyc

Cornbread muffins are so good with chili and soup in the cooler weather months. But when you add crumbled bacon, cheddar cheese, and green onion, it really takes them to the next level! Continue reading

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Blueberry-Applesauce Bread

This recipe was a little experiment for me. I wasn’t sure how it would turn out, but I really liked it! This Blueberry-Applesauce Bread is a great quick bread for summer-into-fall. It has the fresh blueberries of summer combined with fall apple flavor, thanks to the Continue reading

Granola-Carrot Bread

I’ve never heard a quick bread being described as “rustic,” but I think that’s the perfect description for this Granola-Carrot Bread. It’s a real down-to earth quick bread, made with whole wheat flour, grated carrots, granola, light olive oil, and chopped nuts. And it looks kind of rustic, with the texture of the nuts, carrots and granola showing inside and out. It’s a very lightly sweet quick bread, getting  it’s sweetness from the brown sugar and bits of granola (I used 1/2 cup of packed brown sugar in my loaf; for a sweeter loaf, increase the brown sugar to 3/4 cup). Adding raisins is optional, but they would add a little to the sweetness, too.

I first saw this recipe in an old cookbook and, since I’m a big granola fan, thought it was definitely worth trying. I made a few small changes and liked the way it turned out. When I first tasted it, I thought it might not be sweet enough, but by the second slice, I decided I liked the lightly sweet taste of it. I used some of my homemade granola in this recipe, my Apricot-Honey Granola, but you can use any kind of granola, homemade or store-bought. This quick bread is great for breakfast or for a healthy afternoon snack!

GRANOLA-CARROT BREAD by NancyC, adapted from Breads, Quick Breads, and Coffee Cakes

Makes one 9×5″ loaf

  • 1/2 to 3/4 cup packed light brown sugar (1/2 cup will give you a lightly sweet loaf)
  • 1 1/2 cups of your favorite granola (homemade or store-bought)
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups grated carrots
  • 1/2 cup light olive oil or non-GMO canola oil
  • 1 Tablespoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk or buttermilk
  • 3/4 cup chopped pecans, walnuts, or almonds
  • Optional: 2/3 cup dark or golden raisins

Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, add the brown sugar, granola, flour, and grated carrots, stirring with a large spoon to combine. Add the oil and blend ingredients together. Then add the baking powder, vanilla extract, salt, eggs, and buttermilk, stirring everything until just combined (do not overmix). Fold in the chopped pecans.

Pour batter into prepared loaf pan and bake at 350˚F for 42 to 45 minutes, until toothpick inserted in center comes out clean or almost clean. Cool in pan for 10 minutes, then remove from pan and cool completely on wire rack.

I love that this quick bread has carrots in it, because I never eat as many carrots as I should. So this is a tasty way to add some beta-carotene into my diet! 🙂 It’s always nice when you can bake a treat that is good for you too. Have you been baking any healthy goodies lately?

Sharing at Meal Plan Monday.

Strawberry-Zucchini Bread

Have any of you grown zucchini in your garden this summer? Several friends of mine have shared their bounty of zucchini with me, and this Strawberry-Zucchini Bread is one of the yummy things I made with it! It’s a really good, moist bread with chopped fresh strawberries that give it a nice fruity flavor.

It’s a great bread for this time of year, as summer turns into fall. The summery strawberries mixed with shredded zucchini and favorite fall spices–cinnamon and nutmeg–make a tasty end-of-summer combination!

STRAWBERRY-ZUCCHINI BREAD by NancyC

Makes one 9×5″ loaf

  • 1 1/2 cups all-purpose unbleached flour
  • 2/3 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/4 cup plus 3 Tablespoons light olive oil
  • 1 cup shredded zucchini
  • 1 cup finely chopped fresh strawberries
  • 1/2 cup coarsely-chopped pecans or walnuts

Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend together the flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg.

In medium-size bowl, beat eggs and add in the light olive oil, mixing well. Stir in the shredded zucchini, chopped strawberries, and chopped nuts.

Add the egg/oil mixture to the dry ingredients in the large bowl, stirring until everything is combined (batter will be thick!). Spoon batter into prepared loaf pan.

Bake at 350˚F for 43 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then cool completely on wire rack.

The weather here has been so nice these past few weeks. Warm but not-too-warm days and cooler evenings. Perfect for enjoying a slice of this quick bread with tea or coffee! What kinds of things do you like to bake this time of year?

Sharing at Spring TeaHappiness is HomemadeWeekend Potluck, Meal Plan Monday, Fiesta FridayInspire Me Monday

Fresh Strawberry Bread

Fresh strawberries are the best! And I love making things with them too, whether it’s a smoothie or a baked treat. Like this Fresh Strawberry Bread–it’s so good and moist, and has lots of little chopped strawberry chunks in it that give it a great strawberry flavor. This quick bread is great for a summer breakfast or brunch, but it’s sweet enough that it can also work as a dessert, too.

Just so you know, the batter is on the thicker side. The loaves bake up with a nice slight rise and come out of the pan without sticking if you grease and flour your pans. Another nice thing about this recipe is that it makes two loaves! So you can share a loaf with someone, freeze it, or eat both of them up, which is probably what you’ll be tempted to do. 🙂

FRESH STRAWBERRY BREAD by NancyC

Makes 2 (9×5″) loaves

  • 3 cups all-purpose unbleached flour
  • 2 cups granulated sugar
  • 1/2 Tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup light olive oil or canola oil
  • 4 large eggs
  • 2 cups chopped fresh strawberries

Preheat oven to 350˚F. Grease and flour two 9×5″ loaf pans; set aside.

In large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt, blending well.

In medium bowl, blend the light olive oil, eggs, and chopped strawberries. Add this mixture to the flour mixture and mix everything until flour mixture is just moistened (do not overmix). The batter will be thick!

Divide batter into the 2 prepared loaf pans, spreading evenly in pans. Bake at 350˚F for 40 to 42 minutes, or until toothpick inserted in center comes out clean.

Cool in pan for 10 minutes, then invert onto a serving plate and cool completely.

I’ve only gone strawberry picking a few times, but I do want to try to do that more often. I usually buy my berries at farmers markets or the grocery store and thankfully, they usually have a good selection. Have you made any good recipes with fresh strawberries this summer?

Sharing at Spring TeaMeal Plan Monday, Weekend Potluck, Inspire Me Monday.