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| Lemon Poppy Seed Bread Via Cooking Classy |
Lemon Poppy Seed Bread
Ingredients:
1 2/3 cups all-purpose flour
2 Tbsp poppy seeds
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
2 Tbsp lemon zest (from about 3 lemons)
1/2 cup unsalted butter, at room temperature
3 large eggs, at room temperature
1/2 tsp vanilla extract
1/4 cup + 2 Tbsp sour cream
1/4 cup milk
2 Tbsp fresh lemon juice
Lemon Glaze
1/4 cup granulated sugar
3 Tbsp fresh lemon juice
Instructions:
Preheat oven to 350 degrees. Butter and flour an 8 by 4-inch baking dish, set aside.
In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 20 seconds, set aside.
Add sugar and lemon zest to the the bowl of an electric stand mixer fitted with the paddle attachment. Rub lemon zest with sugar using your fingertips, until the mixture becomes moist and pale yellow.
Add butter to sugar mixture and whip on medium speed until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl while mixing, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in eggs one at a time, adding in vanilla with last egg.
In (microwave safe) liquid measuring cup used to measure milk, whisk together the milk with sour cream. Heat mixture in microwave just until no longer cold (you basically want room temp here, without having to leave this dairy out to reach room temp).
Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter/sugar mixture) alternating with 1/2 of the milk mixture and 1 Tbsp lemon juice (each time), and mixing just until combined after each addition.
Bake in preheated oven 45 - 55 minutes, tenting with foil at 40 minutes (don't let foil touch loaf), until toothpick inserted into center comes out clean (or with a few small crumbs).
Remove from oven and allow to cool 5 minutes in loaf pan (and no longer than 8 minutes or it won't be as porous and absorb the lemon glaze as well), then invert loaf onto a wire rack and brush top with the lemon glaze (it will take several coats but use it all. Give it a second between coats to absorb as needed).
Let loaf cool on wire rack. (I also recommend covering it with a extra large bowl if you have one to seal in some of the moisture), then cut into slices. Store in an airtight container.
For the lemon glaze:
Combine lemon juice and sugar in a bowl and heat in microwave on HIGH power (or over stove top on small saucepan, med-high heat) and heat in 15 second intervals, whisking between intervals until sugar has dissolve and mixture is hot.
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| The Best Banana Bread Via The Domestic Rebel |
The Best Banana Bread
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 6-8
Ingredients:
1/2 cup (1 stick) butter, softened
1 1/4 cups brown sugar, divided
2 eggs
1/3 cup Greek yogurt (I use banana flavor, but plain or vanilla would work)
2 cups mashed banana (about 3-4 small/medium bananas)
1 tsp vanilla extract
2 tsp cinnamon, divided
Pinch nutmeg
2 cups all-purpose flour
1 tsp baking soda
Pinch salt
1 box instant vanilla or banana pudding mix (just the dry mix)
Instructions:
Preheat oven to 350 degrees F. Liberally spray a 9" loaf pan with cooking spray and set aside.
Meanwhile, in a large bowl, whisk together the butter and ¾ cup of the brown sugar until blended. Whisk in the eggs, yogurt, banana and vanilla until combined. Lastly, add 1 tsp cinnamon, nutmeg, flour, baking soda, salt and pudding mix, careful not to over-mix. Your batter may be thick and clumpy, but that's okay. Over-mixing will lead to tough bread!
Spread the batter into the prepared pan. Meanwhile, in a small bowl, combine the remaining brown sugar and cinnamon with a spoon until combined. Liberally sprinkle the mixture on top of the banana bread, patting it down if necessary.
Bake the bread for 30 minutes, then tent the bread with foil (which helps prevent the crust from burning and top + sides from cooking too quickly) very loosely. Continue baking for an additional 30 minutes.
Allow the bread to cool completely before cutting into slices.
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| Cinnamon Roll Bread Via Center Cut Cook |
Cinnamon Roll Bread
Bread Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 egg – room temperature, lightly beaten
1 cup milk – I used 1%
2 teaspoons vanilla extract
1/3 cup plain greek yogurt or sour cream
Swirl Ingredients:
1/3 cup granulated sugar
2 teaspoons cinnamon
2 tablespoons water
Glaze Ingredients:
1/2 cup powdered sugar
1 tablespoon milk
Instructions:
Pre-heat oven to 350 degrees and prepare a bread pan (about 9×5 inches) by spraying it with non-stick cooking spray or lightly greasing it with butter.
In a large bowl combine flour, baking powder, salt, and sugar. In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream. Add the dry ingredients into the wet and stir to combine. You can use a large wooden spoon for this if you wish, no mixer is required. In a small bowl combine swirl ingredients together – 1/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons water.
Use a tablespoon to drop spoonfuls of this mixture over the bread, then use a knife to make swirl designs to incorporate the cinnamon mixture into the bread. Bake for 45-50 minutes or until you insert a toothpick and it comes out clean.
Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes. Meanwhile, make the glaze ingredients by combining 1/2 cup powdered sugar with 1 tablespoon milk. Remove the bread from the pan and allow it to continue cooling completely. When the bread has completely cooled, pour the glaze over the top and serve. Enjoy!
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