Sweet Quick-Breads 2

Last fall I made several sweet quick bread recipes. This year I wanted to try out some new recipes and they turned out great!

This time the types were: Pumpkin Nutella, Chocolate Cherry, Cinnamon Raisin Zucchini, Lemon Raspberry Poppy Seed, Pistachio, Bacon Onion Gouda, Beer Cheese, Cranberry Pecan, Sweet Potato Bourbon, Coconut Lime Blueberry, Rosemary Chocolate, Banana Cream.

The recipes below are for full size loaves (9×5″ pan) which will make 2 mini loaves or 4 super mini loaves (like I made below). Adjust the cooking time down from ~60 min to ~30 min or less for the super mini loaves.

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Sweet Potato Bourbon Bread

Ingredients:

  • 1 cup sugar
  • ½ cup butter
  • 2 eggs
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1/3 cup bourbon
  • 1 cup cooked and mashed sweet potatoes

Directions:

  • Beat together butter and sugar. Add in eggs one at a time and beat till mixed in.
  • Combine flour, baking soda, salt, cinnamon, and nutmeg. Stir four mixture into butter/sugar/egg mixture, alternately with bourbon.
  • Mix in sweet potatoes
  • Pour batter into 9×5” loaf pan. Bake at 350 F for about 1 hour

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Cranberry Pecan Bread

Delicious if you love tart cranberries. If you don’t like the tartness you can heat the cranberries with some sugar before adding them in.

Ingredients:

  • 2 cups all purpose flour
  • 1 cup white sugar
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¼ cup butter
  • 1 egg, beaten
  • 1 tsp orange zest
  • ¾ cup orange juice
  • 2 cups cranberries

Topping:

  • 1 cup cranberries
  • ½ cup chopped pecans
  • ¼ cup butter
  • ½ cup brown sugar

Directions:

  • Preheat oven to 350 F. Spray or grease 9×5 loaf pan.
  • Cream together butter and sugar. Mix together flour, baking powder, salt, and baking soda
  • Add egg, orange peel, and orange juice. Stir to mix. Fold in Cranberries. Pour into loaf pan
  • Mix together brown sugar, butter, pecans and cranberries and sprinkle over the top of the batter in the pan
  • Bake for 60-70 minutes or until toothpick inserted comes out clean.
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Cherry Chocolate Bread

Very moist from all the cherry juice. I love cherries and chocolate together. I topped these with cream cheese frosting and added some dried cherries on top.

Ingredients:

  • 1 3/4 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 bag (10 oz) frozen pitted cherries, thawed
  • 1 bag (10 oz) frozen pitted cherries, thawed, drained and coarsely chopped
  • 1 cup sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 6 tbs butter, melted

Directions:

  • Preheat oven to 350° F. Grease 9×5 inch loaf pan.
  • In medium bowl, combine flour, cocoa powder, baking powder, salt and baking soda.
  • In medium saucepan, combine cherries and sugar. Crush cherries. Cook over medium heat, stirring occasionally for 15 minutes. Transfer to separate bowl and let cool. Add sour cream and eggs. Combine with the flour mixture.
  • Fold chopped cherries into batter. Gradually stir in butter. Pour into the prepared pan. Bake until a toothpick inserted in center comes out clean, about 50-60 minutes. Let cool in pan for 15 minutes, then remove to rack to cool completely.

Recipe from Tablespoon

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Cinnamon Raisin Zucchini Bread

Tasty take on zucchini bread.

Ingredients:

  • 1 ¾ cup all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup grated zucchini
  • 1 cup raisins
  • ½ tsp vanilla extract
  • ½ cup chopped walnuts

Directions:

  • Mix together flour, baking soda, salt, cinnamon, and baking powder
  • Beat together eggs, sugar, oil and vanilla extract. Mix in flour mixture alternately with zucchini.
  • Fold in raisins and walnuts.
  • Bake at 350 F for 50-60 minutes

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Banana Cream Bread

As if banana bread needs to be any more delicious. This bread is VERY good, one of the stand outs for sure.

Ingredients:

  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 3 Tbsp Sour Cream
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 mashed, ripe bananas
  • 2 cups flour
  • 1/2 tsp cinnamon
  • 1 cup chopped pecans

Cream Topping:

  • 8 oz cream cheese
  • 1/3 cup sugar
  • 1 egg
  • 1 Tbsp flour
  • 1 tsp vanilla

Directions:

  • Preheat oven to 350, grease two loaf pans and set aside.
  • Cream together the sugar and butter. Add eggs, mix well. In a separate bowl mix the sour cream and baking soda, then add to sugar mixture. Add the salt, bananas, flour and cinnamon, mix until just blended. Add the nuts and stir.
  • Mix all cream ingredients together in a small bowl.
  • Spread batter into the bottom of the pans. Alternate spreading batter and cream topping.
  • Bake for ~60min, check for doneness.

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Blueberry Coconut Lime Bread

This was a great combination of flavors! Very tasty.

Ingredients:

  • 1 ½ cups all purpose flour
  • ½ cup white sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 1/4 cup butter (could also use coconut oil)
  • 1 egg
  • ¾ cup unsweetened coconut milk
  • 2 tbs lime juice
  • 1 tsp lime zest
  • 1/2 cup sweetened shredded coconut
  • 1 cup blueberries

Directions:

  • Preheat oven to 325 F and grease 9×5 bread pan.
  • Whisk together flour, salt, and baking powder
  • Mix together butter and sugar. Mix in egg and coconut milk. Stir in dry ingredients until just combined.
  • Fold in coconut and blueberries. Pour into pan, sprinkle with more shredded coconut.
  • Bake for 50-60 minutes

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Pumpkin Nutella Bread

This was a nice way to make pumpkin bread more exciting (similar to the pumpkin cream bread from the first post which is AMAZING!). This was great!

Ingredients:

  • 1 ½ cups flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup sugar
  • 1/3 cup butter
  • 2 eggs
  • 8 oz pumpkin puree
  • 1/3 cup water
  • 1/2 cup Nutella

Directions:

  • Preheat oven to 325 degrees F
  • In a medium bowl, sift flour, baking soda, baking powder and salt together and set aside.
  • In a large bowl, cream butter and sugar together.
  • Add eggs, one at a time, and beat after adding each egg.
  • Add pumpkin and mix well.
  • Alternate adding dry ingredients with water.
  • Remove 1⅔ cup pumpkin batter and pour into a medium bowl. Stir in Nutella until evenly combined.
  • Spray 2 9x5inch loaf pans with cooking spray.
  • Spoon Nutella batter alternately with plain pumpkin bread batter into the prepared pans. Swirl batters together with a knife.
  • Bake at 325 degrees F for 50 minutes or until toothpick comes out clean.

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Bacon Onion Gouda Bread

I wanted to make a few savory breads this time as well. This bread is really tasty with the sweet onions and salty bacon. You can modify this recipe to add or take away ingredients as desired.

Ingredients:

  • 10 pcs bacon
  • 1 onion, 2 tbs butter
  • 1 cup milk
  • 2 cups flour
  • 1 tbs baking powder
  • 2 tsp salt
  • Black pepper
  • 1/3 cup olive oil
  • 1 egg
  • 2 cups cheese (I used Gouda)

Directions:

  • Preheat oven to 350 °F. Grease a 9″ x 5″ loaf pan with butter. In a large skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, until deep golden brown and caramelized, about 30 minutes; set aside to let cool. Meanwhile, in a second large skillet, cook bacon over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate, let cool, and then chop.
  • In a large bowl, whisk together flour, baking powder, salt, and pepper. In a medium bowl, whisk together milk, oil, and egg. Slowly pour milk mixture into flour mixture, stirring just until combined. Gently fold in cheese and reserved onions and bacon just until combined, and then transfer to prepared pan.
  • Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Set aside to let cool 15 minutes, then remove from pan to cool completely.

    Recipe from Oprah 

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Beer Cheese Bread

I’ve made this recipe before with different types of beer and cheese and it’s always delicious. This time I used Gruyere, I’ve also used mexican cheese blends and cheddar before.

Ingredients:

  • 12 oz beer
  • 3 cups flour
  • 3 tsp baking powder
  • 2 tsp salt
  • 1/3 cup sugar
  • 1 cup cheese

Directions:

  • Preheat oven to 350 F
  • Mix together beer, flour, baking powder, salt, and sugar. Stir in cheese. Pour into greased 9×5 loaf pan. Sprinkle some extra cheese on top.
  • Cool 50-60 min till done.

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Pistachio Bread

This one uses a lot of pre-boxed ingredients but sometimes that’s easier for people to do! This bread is very cakey and delicious.

Ingredients:

  • 1 18.25 oz package yellow cake mix
  • 4 eggs
  • ¼ cup vegetable oil
  • 2 tbs water
  • 2 (3oz) package instant pistachio pudding mix
  • 1 cup sour cream

Directions:

  • Preheat oven to 350 F. Grease 2 9×5” loaf pans
  • Mix together cake mix, eggs, oil, water, pudding mix, and sour cream. Pour into prepared pans
  • Bake for 45 minutes

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Rosemary Chocolate Bread

I wasn’t sure how the rosemary chocolate combo would be, but they pair very nicely! This bread is less sweet than the others. It has great flavor!

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1/2 tsp ground coriander
  • 3 eggs
  • 1 cup olive oil
  • 3/4 cup milk
  • 2 tbs chopped fresh rosemary
  • 5 oz bittersweet chocolate, chopped into 1/2-inch or smaller pieces

Directions:

  • Preheat oven to 350 F.
  • Lightly coat one regular loaf pan with olive oil.
  • Put the flour, sugar, baking powder, salt and coriander in a large bowl. Use a whisk to blend the dry ingredients.
  • In a separate bowl, whisk the eggs thoroughly. Add the olive oil and whisk together. Add the milk and rosemary and mix again just to blend.
  • Pour the wet ingredients over the dry, stirring gently to combine. Stir in the chocolate until evenly distributed.
  • Divide the batter among the pans and smooth the top. Sprinkle tops evenly with some Rosemary Sugar, about 2 teaspoons each, or regular sugar mixed with 1/2 teaspoon chopped fresh rosemary.
  • Bake for 45- 50 minutes for standard loaf or until the tops are domed and a skewer inserted in the middle of the loaves comes out clean.
  • Cool on a rack before slicing either warm or cool.

From FamilyStyleFood

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Lemon Raspberry Poppy Seed Bread

I love anything lemon! This bread was great and, like many of these recipes, would translate well to muffins as well.

Ingredients:

  • 1 ½ cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 cup sour cream
  • 1 ¼ cups sugar
  • 3 large eggs
  • 2 tsp grated lemon zest (about 1 large lemon)
  • ½ tsp vanilla extract
  • ½ cup vegetable oil
  • 2 tbs poppyseeds
  • 1 cup fresh raspberries

Lemon Glaze:

  • ½ cup powdered sugar
  • 2 teaspoons grated lemon zest
  • 2 teaspoons lemon juice
  • 1 teaspoon milk

Directions:

  • Preheat oven to 350 F and grease the sides and bottom of one 9×5 inch loaf pan.
  • In a large bowl combine 1½ cups flour, baking powder, and salt. In another bowl, combine sour cream, sugar, eggs, lemon zest, vanilla, vegetable oil, and poppyseeds. Whisk to combine and pour into the dry ingredients and combine.
  • Toss the fresh raspberries lightly in the 1 Tablespoon of flour to coat. Gently fold them into the batter. Pour into the greased loaf pan.
  • Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.
  • To make the lemon glaze, whisk together powdered sugar, lemon zest, lemon juice, and milk. Drizzle over the top of the cooled bread

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Sweet Quick Breads Original Post

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