DebPC
Staff member
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Peanut Butter Mini Bread Loaves
3/4 cup chunky or creamy peanut butter
1/4 cup softened margarine
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 egg
1 1/4 cup milk
1/4 teaspoon salt
1 cup mini chocolate chips
Preheat oven to 375. Beat peanut butter and margarine until light and fluffy. Add dry ingredients until mixture resembles coarse crumbs. Beat egg slightly into milk. Stir into flour mixture, just until flour is moistened.
Stir in mini chips.
Pour mixture into 4 greased and floured mini pans. Bake for 1/2 hour. Cool in pans 10 minutes. Remove from pans and cool on wire racks. Wrap in plastic wrap then foil. Tie with decorative ribbon.
Makes 4 mini loaves. *Will also make 1 large loaf. Bake for 1 hour.
Banana Bread Mini Loaves
2 1/2 C flour
1 Teaspoon baking soda
3/4 teaspoon salt
3 eggs
1/2 cup oil
1 1/4 cup sugar
1 1/2 cups mashed ripe bananas (about 3 large bananas)
1 cup mini chocolate chips (optional)
Preheat oven 325 degrees. Grease pans.
Beat sugar, oil and eggs until blended.
Add bananas. Beat in dry ingredients just until blended. Stir in chips if desired. Pour into 4 greased and floured mini pans. Bake for 45-50 minutes. Cool in pans for 10 minutes. Remove from pans & cool on wire racks. Wrap in plastic wrap, then in foil. Tie with ribbon. Makes 4 mini loaves. This recipe easily doubles and triples for larger batches.
Pumpkin Bread
1 1/4 cups vegetable oil
2 cups pumpkin puree (canned)
1 cup brown sugar
1 cup white sugar
2 (4 serving size) packages instant coconut pudding mix
1 teaspoon baking soda
5 eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped nuts, optional
In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired. Spread batter into two greased and floured 9 x 5 inch loaf pans or 2 Pampered Chef Mini Loaf Pans. Bake at 325 degrees F for 1 hour, (1/2 hour for mini loafs) or until a tester inserted in the center comes out clean. I've also made it with butterscotch pudding mix and its just as good.
Sour Cream Banana Bread with Chocolate Glaze
1/2 cup butter at room temperature
1-1/4 cup sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla
1 cup mashed ripe bananas (about 2 med.)
1-3/4 cup flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
1/2 cup semi sweet chocolate chips (can use mini chips)
3/4 cup chopped nuts
Beat together first 6 ingredients until blended. Stir in remaining ingredients until dry ingredients are just moistened. Do not over-mix. Divide batter between 4 greased and lightly floured mini loaf pans and bake at 325 degrees for 45-50 minutes or until a cake tester inserted in center comes out clean. Allow to cool in pans for about 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle tops with Choc. Glaze (optional, but very good, indeed). Yields 4 mini loaves
Chocolate glaze:
1/2 cup semi-sweet chocolate chips, melted
3 T. butter, melted.
Stir together chocolate and butter until well blended.
Holiday Cranberry Bread
3/4 cup milk mixed with 1 tablespoon lemon juice
1/2 c. oil
1 cup sugar
2 eggs
3 T. grated orange (use the peel and fruit and juice, discard large pieces of membrane - a food processor works great. Just cut into several pieces a
process)
1 tsp vanilla
1 tsp almond extract
2-1/2 cups flour
2 tsps baking powder
1 tsp baking soda
1 cup chopped toasted almonds or pecans (toasting brings out extra flavor) 2 cups chopped cranberries
In a large bowl of an electric mixer, stir together milk and lemon juice until milk is slightly thickened (about 1 minute). Add the next 6 ingredients and beat until well blended. Add the remaining ingredients and mix until just well blended. Do not over beat. Divide batter between 4 mini loaf pans that have been greased and lightly floured. Place in a 325 degree oven and bake for 40-50 minutes or until a cake tester inserted in center comes out clean. Allow to cool in pans for 15 minutes, then remove and cool completely on a rack. When cool, drizzle tops with glaze. (optional, but very festive). Yields 4 loaves.
Orange glaze:
1 T. orange juice
1/2 c. sifted powdered sugar
1 tsps. grated orange peel
1 T. finely chopped nuts.
Lemon Tea Bread
1/2 cup butter, softened
1-1/4 cup sugar
2 eggs
1/2 cup sour cream
1 small lemon grated or about 3 tablespoons (use the fruit, juice and peel-remove seeds and any large pieces of membrane. A food processor works good - just cut lemon in several sections and process)
2 cups flour
2 tsps baking soda
3/4 cup chopped pecans or walnuts
Beat together first 5 ingredients. Combine and stir in the dry ingredients. Do not over mix. Divide batter between 4 greased and lightly floured mini loaf pans and bake in a 325 degree oven for 45-50 minutes or until cake tester inserted in the middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool drizzle top with lemon glaze.
Lemon Glaze:
2 Tablespoons lemon juice
1 cup sifted powdered sugar
Stir until well blended.
Strawberry Pecan Bread with Lemon Cream Glaze
1 cup sugar
1/2 cup sour cream
2 eggs
1/3 cup oil
1 tsp. vanilla
1 cup coarsely mashed strawberries, fresh or frozen whole
2 cups flour
2 tsps baking powder
1 tsp baking soda
1 Tablespoon grated lemon peel
1 cup chopped pecans
Beat first 5 ingredients together until well blended. Stir in strawberries. Combine and add next 5 ingredients and stir until dry ingredients are moistened. Do not over mix. Divide batter between 4 greased mini loaf pans. Bake in a 325 degree oven for 45-50 minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool, drizzle top with lemon cream glaze.
Lemon Cream Glaze:
1 cup sifted powdered sugar
1 tsp. lemon juice
1/2 tsp. grated lemon peel
1 T cream
Combine and stir until well blended.
Strawberry Orange Banana Bread
2 eggs
1 cup sugar
1 ripe banana, coarsely chopped (do not puree)
3/4 cup chopped strawberries (fresh or frozen whole)
1/2 cup oil
3 Tbsp. grated orange (Use fruit, juice and peel ñ remove any seeds and large pieces. Use food processor. Cut up orange first) 2 cups flour 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. ground cloves
(I'd just use 2 tsps PC Cinnamon Plus!)
1 cup chopped pecans or walnuts
Beat together first 6 ingredients until blended. Combine and add the next 7 ingredients until just moistened. Do not over mix. Divide batter between 4 greased mini loaf pans. Bake in a 325 degree oven for 45-50 minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack.
Mississippi Mud Breads
2 eggs
1/2 cup butter, softened
3/4 cup sugar
1/2 cup milk
1/2 cup sour cream
3/4 cup semi-sweet choc. chips, melted
1 tsp. vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
4 tsps instant coffee
1/2 cup chopped toasted almonds
Beat together first 5 ingredients until well blended. Beat in melted chocolate and vanilla. Combine and add the remaining ingredients and stir until dry ingredients are just moistened. Divide batter between 4 greased mini loaf pans. Bake in a 325 degree oven for 45-50 minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool, drizzle on Chocolate Coffee Glaze. Makes 4 mini loaves.
Chocolate Coffee Glaze:
1/2 cup semi sweet choc. chips, melted
3 Tablespoons butter, melted
1 tsp. instant coffee
3 Tablespoons chopped toasted almonds
Stir together until blended.
3/4 cup chunky or creamy peanut butter
1/4 cup softened margarine
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 egg
1 1/4 cup milk
1/4 teaspoon salt
1 cup mini chocolate chips
Preheat oven to 375. Beat peanut butter and margarine until light and fluffy. Add dry ingredients until mixture resembles coarse crumbs. Beat egg slightly into milk. Stir into flour mixture, just until flour is moistened.
Stir in mini chips.
Pour mixture into 4 greased and floured mini pans. Bake for 1/2 hour. Cool in pans 10 minutes. Remove from pans and cool on wire racks. Wrap in plastic wrap then foil. Tie with decorative ribbon.
Makes 4 mini loaves. *Will also make 1 large loaf. Bake for 1 hour.
Banana Bread Mini Loaves
2 1/2 C flour
1 Teaspoon baking soda
3/4 teaspoon salt
3 eggs
1/2 cup oil
1 1/4 cup sugar
1 1/2 cups mashed ripe bananas (about 3 large bananas)
1 cup mini chocolate chips (optional)
Preheat oven 325 degrees. Grease pans.
Beat sugar, oil and eggs until blended.
Add bananas. Beat in dry ingredients just until blended. Stir in chips if desired. Pour into 4 greased and floured mini pans. Bake for 45-50 minutes. Cool in pans for 10 minutes. Remove from pans & cool on wire racks. Wrap in plastic wrap, then in foil. Tie with ribbon. Makes 4 mini loaves. This recipe easily doubles and triples for larger batches.
Pumpkin Bread
1 1/4 cups vegetable oil
2 cups pumpkin puree (canned)
1 cup brown sugar
1 cup white sugar
2 (4 serving size) packages instant coconut pudding mix
1 teaspoon baking soda
5 eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped nuts, optional
In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired. Spread batter into two greased and floured 9 x 5 inch loaf pans or 2 Pampered Chef Mini Loaf Pans. Bake at 325 degrees F for 1 hour, (1/2 hour for mini loafs) or until a tester inserted in the center comes out clean. I've also made it with butterscotch pudding mix and its just as good.
Sour Cream Banana Bread with Chocolate Glaze
1/2 cup butter at room temperature
1-1/4 cup sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla
1 cup mashed ripe bananas (about 2 med.)
1-3/4 cup flour
1 tsp baking soda
1 tsp baking powder
pinch of salt
1/2 cup semi sweet chocolate chips (can use mini chips)
3/4 cup chopped nuts
Beat together first 6 ingredients until blended. Stir in remaining ingredients until dry ingredients are just moistened. Do not over-mix. Divide batter between 4 greased and lightly floured mini loaf pans and bake at 325 degrees for 45-50 minutes or until a cake tester inserted in center comes out clean. Allow to cool in pans for about 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle tops with Choc. Glaze (optional, but very good, indeed). Yields 4 mini loaves
Chocolate glaze:
1/2 cup semi-sweet chocolate chips, melted
3 T. butter, melted.
Stir together chocolate and butter until well blended.
Holiday Cranberry Bread
3/4 cup milk mixed with 1 tablespoon lemon juice
1/2 c. oil
1 cup sugar
2 eggs
3 T. grated orange (use the peel and fruit and juice, discard large pieces of membrane - a food processor works great. Just cut into several pieces a
process)
1 tsp vanilla
1 tsp almond extract
2-1/2 cups flour
2 tsps baking powder
1 tsp baking soda
1 cup chopped toasted almonds or pecans (toasting brings out extra flavor) 2 cups chopped cranberries
In a large bowl of an electric mixer, stir together milk and lemon juice until milk is slightly thickened (about 1 minute). Add the next 6 ingredients and beat until well blended. Add the remaining ingredients and mix until just well blended. Do not over beat. Divide batter between 4 mini loaf pans that have been greased and lightly floured. Place in a 325 degree oven and bake for 40-50 minutes or until a cake tester inserted in center comes out clean. Allow to cool in pans for 15 minutes, then remove and cool completely on a rack. When cool, drizzle tops with glaze. (optional, but very festive). Yields 4 loaves.
Orange glaze:
1 T. orange juice
1/2 c. sifted powdered sugar
1 tsps. grated orange peel
1 T. finely chopped nuts.
Lemon Tea Bread
1/2 cup butter, softened
1-1/4 cup sugar
2 eggs
1/2 cup sour cream
1 small lemon grated or about 3 tablespoons (use the fruit, juice and peel-remove seeds and any large pieces of membrane. A food processor works good - just cut lemon in several sections and process)
2 cups flour
2 tsps baking soda
3/4 cup chopped pecans or walnuts
Beat together first 5 ingredients. Combine and stir in the dry ingredients. Do not over mix. Divide batter between 4 greased and lightly floured mini loaf pans and bake in a 325 degree oven for 45-50 minutes or until cake tester inserted in the middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool drizzle top with lemon glaze.
Lemon Glaze:
2 Tablespoons lemon juice
1 cup sifted powdered sugar
Stir until well blended.
Strawberry Pecan Bread with Lemon Cream Glaze
1 cup sugar
1/2 cup sour cream
2 eggs
1/3 cup oil
1 tsp. vanilla
1 cup coarsely mashed strawberries, fresh or frozen whole
2 cups flour
2 tsps baking powder
1 tsp baking soda
1 Tablespoon grated lemon peel
1 cup chopped pecans
Beat first 5 ingredients together until well blended. Stir in strawberries. Combine and add next 5 ingredients and stir until dry ingredients are moistened. Do not over mix. Divide batter between 4 greased mini loaf pans. Bake in a 325 degree oven for 45-50 minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool, drizzle top with lemon cream glaze.
Lemon Cream Glaze:
1 cup sifted powdered sugar
1 tsp. lemon juice
1/2 tsp. grated lemon peel
1 T cream
Combine and stir until well blended.
Strawberry Orange Banana Bread
2 eggs
1 cup sugar
1 ripe banana, coarsely chopped (do not puree)
3/4 cup chopped strawberries (fresh or frozen whole)
1/2 cup oil
3 Tbsp. grated orange (Use fruit, juice and peel ñ remove any seeds and large pieces. Use food processor. Cut up orange first) 2 cups flour 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. ground cloves
(I'd just use 2 tsps PC Cinnamon Plus!)
1 cup chopped pecans or walnuts
Beat together first 6 ingredients until blended. Combine and add the next 7 ingredients until just moistened. Do not over mix. Divide batter between 4 greased mini loaf pans. Bake in a 325 degree oven for 45-50 minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack.
Mississippi Mud Breads
2 eggs
1/2 cup butter, softened
3/4 cup sugar
1/2 cup milk
1/2 cup sour cream
3/4 cup semi-sweet choc. chips, melted
1 tsp. vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
4 tsps instant coffee
1/2 cup chopped toasted almonds
Beat together first 5 ingredients until well blended. Beat in melted chocolate and vanilla. Combine and add the remaining ingredients and stir until dry ingredients are just moistened. Divide batter between 4 greased mini loaf pans. Bake in a 325 degree oven for 45-50 minutes or until cake tester inserted in middle comes out clean. Allow to cool in pans for 15 minutes then remove and finish cooling on a rack. When cool, drizzle on Chocolate Coffee Glaze. Makes 4 mini loaves.
Chocolate Coffee Glaze:
1/2 cup semi sweet choc. chips, melted
3 Tablespoons butter, melted
1 tsp. instant coffee
3 Tablespoons chopped toasted almonds
Stir together until blended.
