Okay, I'm going to finally stop being a lazybutt and post those quick bread recipes! These both come from a Betty Crocker cookbooklet on fall baking. They are both very good and worth making, I think. I would say the chocolate glaze on the banana bread is optional, I left it off and thought it was still very good (plenty chocolate-y) without it.
The carrot-ginger bread I made when I had that whole bucket full of carrots and was scrambling to find uses for them before they went bad. I made it once with the nuts. and the second time I replaced the nuts with raisins. Both ways came out really good.
Banana-Chocolate Bread
1 cup sugar
1/2 cup butter, softened
2 eggs
2 Tb buttermilk
1 1/2 cups sliced bananas (3-4 medium), mashed
2 cups flour
1/2 cup cocoa powder
1/2 cup mini chocolate chips
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup mini chocolate chips
1 tsp vegetable oil
Heat oven to 350 degrees. Grease a 9x5 baking pan.
In a large bowl cream together sugar and butter. Beat in eggs, then beat in buttermilk and bananas. Stir in remaining ingredients except the 1/4 cup mini chocolate chips and vegetable oil.
Pour into loaf pan. Bake 50-60 minutes or until a toothpick inserted comes out clean. Cool in pan 10 minutes, then remove to a wire rack. Cool completely.
Melt the 1/4 cup chocolate chips and vegetable oil together in the microwave. Drizzle over the cooled bread.
Ginger-Carrot Nut Bread
2 eggs
3/4 cup packed brown sugar
1/3 cup vegetable oil
1/2 cup milk
1 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1 cup shredded carrots
1/2 cup chopped nuts
Heat oven to 350 degrees. Grease an 8x4 loaf pan.
In a large bowl beat eggs and brown sugar until creamy. Beat in oil, milk, and vanilla. Beat in flour, baking powder, ground ginger, and salt until smooth. Stir in carrots and chopped nuts. Pour into loaf pan.
Bake 50-60 minutes or until a toothpick inserted comes out clean. Cool in pan 10 minutes then remove to a wire rack to cool completely.
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