Tag Archives: quick bread

Pumpkin Oat Bread

I’ve been baking up a lot of pumpkin bread this season, and this is a new idea I tried—Pumpkin Oat Bread! It’s always nice when you can include oatmeal in your baking and “healthy up” your baked goods a little, right? 🙂 This pumpkin bread is sweet but not overly sweet, and I love the taste the blend of spices gives it—I think the blend of cinnamon, ginger, cloves, and nutmeg is just right!

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Butterscotch-Pecan Banana Bread

When autumn comes around, I crave butterscotch-flavored goodies. I think of butterscotch as an autumn flavor, right along with apples and pumpkin. So I decided to make an autumny type of banana bread with butterscotch chips and pecans…and a yummy butterscotch drizzle!

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Peanut Butter Banana Bread

This beautiful loaf of Peanut Butter Banana Bread tastes as great as it looks! It has just the right balance of peanut butter and bananas in it and the texture is moist and tender. This is definitely not a wimpy loaf—this recipe makes a good-sized 9 x 5″ loaf and it rises so nicely! It’s delicious just as it is, or you could lightly spread some butter or peanut butter on it, if you want. I like it best without a spread, and it’s great with a cup of coffee or tea!

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Blueberry-Orange Bread

I posted a recipe for some Blueberry Buttermilk Muffins last week, and I have another blueberry recipe for you this week—Blueberry-Orange Bread! This recipes makes a good-size 9×5″ loaf, has a subtle orange flavor and aroma, and is brimming with lots of blueberries! The fresh blueberries and yogurt give this quick bread a nice moist texture, and the orange juice, orange zest, and orange extract give it a delicious citrus flavor. Continue reading

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.