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quick bread

Strawberry Almond Quick Bread

July 14, 2018 by sblades Leave a Comment

We like to have a little something around to have for breakfast and this Strawberry Almond Quick Bread is just the thing!

Full of seasonal strawberries, a little strawberry jam, and topped with crunchy almonds, it has everything you need to pair with your morning coffee.

I had to look twice at the recipe, because I didn’t see any butter or oil and I thought it might be dry. I was wrong! It’s marvelously moist due to the sour cream and doesn’t need a bit of other fat in it.

Bret buys a big carton of strawberries from Costco when they’re in season and I have trouble using them all before they start to go bad, so I usually freeze quite a few of them.

The best way to freeze fresh strawberries is to wash them, cut off the green leaves and core them, then spread them on a cookie sheet and freeze for about 2 hours. Pour the frozen strawberries into a freezer bag, label and lay flat in the freezer if you have the room. If you freeze fresh strawberries without the initial-layer freeze, the juices will stick the strawberries together and you’ll have a big juicy red mess when they’re thawed!

I used frozen strawberries instead of fresh in this version of Strawberry Almond Quick Bread. They were very easy to chop up and I didn’t have to worry about the juices smearing around in the bread while it baked. It came out quite nicely! I just had to sprinkle slivered almonds on top because I think it’s pretty and it gives the bread a nice crunchy topping.

The original of this recipe was an oldie from MagnoliaDays.com and I took a few liberties to change it to our tastes.

This lightly sweet Strawberry Almond Quick Bread will definitely go into the make-again file!

Strawberry Almond Quick Bread

Strawberry Almond Quick Bread

Strawberry Almond Quick Bread

Yield: 8 -10
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Nice, lightly sweet, lightly-almond flavored, strawberry quick bread. 

Ingredients

  • 1 1/2 C all-purpose flour
  • 1/2 C plus 2 tbsp granulated sugar
  • 1/4 C brown sugar, firmly packed
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cardamom
  • 2 eggs, room temperature
  • 2/3 C sour cream
  • 1/4 C strawberry jam
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 C chopped strawberries (I used fresh strawberries that I've frozen)
  • 2 - 3 oz (1 small bag) slivered almonds

Instructions

  1. Preheat the oven to 350°.  Grease and flour a 4x8" loaf pan (or line with parchment paper).
  2. In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, salt and cardamom.
  3. In a medium bowl, whisk together the eggs, sour cream, jam, vanilla, and almond extract until relatively smooth.
  4. Pour the wet ingredients and 1/3 cup of the almonds directly into the dry ingredients and stir until just moistened. (You'll stir again on the next step, so don't over mix.)
  5. Stir in the strawberries just until combined with the batter.
  6. Spread the batter into the prepared pan and  sprinkle top evenly with remaining almonds (optional, but recommended).
  7. Bake for 55-65 minutes or until a toothpick comes out mostly clean, turning the pan after 30 minutes for more even baking.
  8. Cool the bread in the pan for about 10 minutes.  Run a butter knife around the edges to loosen, then turn out onto a rack to cool completely.  Keep loosely covered with aluminum foil or saran wrap for up to three days.

Notes

Tips and Stuff:

Cardamom is a kind of spicy, earthy, but fruity flavored spice and is great in this bread.  However, it can be quite pricey, so if you don't want to invest go ahead and use cinnamon.

Mix the batter just until the flour is stirred up from the bottom and mixed in.  It may be a little lumpy, but that's OK.  The less you mix, the more tender it will be.

If you use a 5x9" loaf pan, subtract about 10 minutes from the baking time.

The almonds sprinkled on top are optional, but highly recommended!

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 169Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 204mgCarbohydrates: 29gFiber: 1gSugar: 12gProtein: 4g

Nutrition Values are Approximate

© MagnoliaDays.com
Category: Breads/Muffins

Filed Under: All Recipes, Breads/Muffins, Breakfast, Fruit Tagged With: almonds, breakfast, freezing strawberries, quick bread, strawberries, strawberry bread

Honey Beer Bread

April 24, 2016 by sblades Leave a Comment

 
I’ve been on a bread baking kick lately.  It’s just so easy to throw together and then it does all the work for you!  

This Honey Beer Bread recipe has been floating around the cloud for years and everyone has their version of it, but I finally saw a photo of it so appealing that I had to make it.  (This delectable photo is mine, but the other one was good, too…)

Honey Beer Bread (2)

I kept thinking it needed some oil or butter in the actual dough, but the butter that’s melted and poured on the bottom and top of the dough ends up making a buttery-golden crust.  

The texture of the bread is wonderfully soft with a little bit of a chew.

Honey Beer Bread (3)

I borrowed one of Bret’s lite beers for the beer portion and it gave the bread an unexpected yeasty “real bread” flavor without tasting like beer. I brushed a little more butter on top after it was baked and sprinkled a bit of sea salt, but that’s not necessary.  Good, but not necessary.  

This Honey Beer Bread is delicious right out of the oven, but best after it’s completely set, then warmed up with a bit of butter.  It tastes like I had really worked hard at baking bread!  I think you’ll enjoy this.

Honey Beer Bread (1)
 

Honey Beer Bread

Honey Beer Bread

Yield: 12
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Buttery bread with a wonderful texture.

Ingredients

  • 3 C flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp honey
  • 1, 12 oz can light beer
  • 1/4 C butter, , melted

Instructions

  1. Preheat your oven to 350 degrees. Grease a 9x5x3" loaf pan and set aside.
  2. Whisk together the flour, sugar, baking power and salt in a medium bowl. Stir the beer and honey together in a small bowl until combined, then pour it into the dry ingredients, stirring until just mixed. The dough will be fairly sticky.
  3. Pour half of the melted butter into the bottom of the loaf pan. Spoon the batter evenly into the pan and then pour the rest of the butter on top of the butter, making sure to cover it evenly.
  4. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean. Turn out onto a rack and cool completely before slicing.

Notes

Tips and Stuff:  

I've been asked if you can substitute something for the beer and I really think not. It gives the bread a good texture and yeasty flavor.

A dark beer would be OK, too.  It would be more earthy and beer-tasting I think.

I thought about adding 1/2 tsp. of garlic powder and some chives. That would make a great flavored bread with this recipe.

Some of the recipes recommended warming the honey 5-10 seconds in the microwave before stirring into the beer so it will blend better.

Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 176Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 348mgCarbohydrates: 30gFiber: 1gSugar: 5gProtein: 3g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins

Filed Under: All Recipes, Breads/Muffins Tagged With: beer bread, honey beer bread, honey bread, quick beer bread, quick bread

Cinnamon Bread Deluxe

August 27, 2013 by sblades Leave a Comment

 
This is my favorite cinnamon bread recipe of all time.  It fills the house with that fresh-baked cinnamon smell and turns out beautifully every time. Cinnamon Bread Deluxe is dense and moist and everything you’d want in a cinnamon bread.

Penzey’s Spices put out a beautiful magazine for several years and this recipe was in one of them. Unfortunately they no longer publish the magazine, but they do send a catalog that includes not only their spices and prices, but also stories about everyday people and their recipes.

If you have a Penzey’s in your neighborhood, I highly recommend a day trip to browse their herb and spice aisles. For you all in D/FW, there’s a Penzey’s at 635 and Preston.

Cinnamon Bread New

This Cinnamon Bread Deluxe is really great with coffee. Bret thinks I say everything is good with coffee (which most things are, right?), but this is an outstanding breakfast bread.

Cinnamon Bread deluxe

Cinnamon Bread

Yield: 12
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Adapted from  Bonnie Flanagan's recipe in Penzey's One magazine.

Ingredients

  • 1 ½ C granulated sugar, , divided
  • 2 tsp ground cinnamon
  • 2 C flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 egg, , beaten
  • 1 C milk
  • 1/3 C plus 1 tbsp. cooking oil
  • 2 tsp vanilla

Instructions

  1. Preheat oven to 350. Grease and flour a 9x5x3 inch loaf pan.  
  2. Mix ½ C of the sugar with the cinnamon and set aside.
  3. In a large mixing bowl, combine the flour, baking powder, salt and remaining sugar.
  4. In a separate bowl combine the egg, milk and oil and vanilla; add to the flour mixture. Stir by hand just until moistened. 
  5. Pour half of the batter into the prepared pan. Sprinkle with half the cinnamon/sugar mixture. Repeat with remaining batter and cinnamon mixture. Draw a knife through the batter to marble the bread.
  6. Bake at 350 for 45-50 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes. Remove from pan. Cool. Wrap and store bread overnight before slicing.

Notes

Tips and Stuff:

Check the loaf at 45 minutes by putting the toothpick in near to the side of the pan instead of through the top of the loaf.  The top will be more moist than the rest.

It really is better after cooled, wrapped and left overnight.  It's an awesome breakfast bread with coffee, but we have it for dessert, too!

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 203Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 175mgCarbohydrates: 43gFiber: 1gSugar: 25gProtein: 3g

Nutritional values are approximate.

© sblades
Category: Breads/Muffins

Filed Under: All Recipes, Breads/Muffins Tagged With: cinnamon bread, coffee cake, Penzey's, quick bread

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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