Five Great Nut Bread Recipes

Everyone that comes to my home is immediately offered something to drink and eat. Although my grandparents came from Eastern Europe, every culture has the same tradition of hospitality. My mom called it "coffee and.....". Nut breads are great at coffee break, tea time, or any time. Fruits and nuts in the bread add wonderful texture and bursts of flavor. Give any or all of them a try!

Banana Bread

Banana Bread

Banana bread is probably the most popular of the nut breads. This recipe is adapted from the 1963 edition of the McCall's Cook Book. I checked the book out of my high school library and fell in love with it. I told them I lost it and paid for it. This was in the Dark Ages before the Internet and online book stores. 

Bananas that have some browning on the peel are softer and easier to mash. I cut them into one inch slices, put them in bowl, and mash them with a fork.

Ingredients

• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup butter
• 1 egg
• 1 cup mashed fresh bananas
• 2 teaspoons dried orange peel
• OR 1 tablespoon dried lemon peel
• 1/2 cup milk whole, skim or 2%
• 1/2 cup chopped walnuts

Stats

• Total time: 1 hour 15 minutes
• Prep time: 15 minutes
• Cook time: 1 hour 
• Serves: 8 (one inch slices)

Instructions

1. Heat oven to 350 degrees.
2. Grease standard size loaf pan with butter, margarine or a cooking oil such as canola.
3. Beat together sugar, butter and egg either by hand or mixer. I just use a wooden spoon and large bowl.
4. Mix in banana, dried orange or lemon peel, and milk. Mix thoroughly.
5. Add flour, baking powder, and salt. Mix until smooth. 
6. Add nuts and mix until evenly distributed.
7. Spread batter evenly in pan. I use a spatula to get all the batter out of the bowl.
8. Bake one hour at 350 degrees. The bread is done if a toothpick is inserted and comes out clean.
9. Remove loaf pan from oven and let rest for half an hour.
10. Remove bread from pan by inverting pan.
11. Cool on cooling rack.
12. Store refrigerated.
13. Slice into one inch slices with a bread knife for serving.

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

This recipe is a compilation of several recipes from all over the Internet. Many of the recipes I saw have 3 eggs which would give more pound cake like texture. I just want a quick bread texture with lots of lemon flavor.




Ingredients

• 2 1/4 cups all purpose flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• Dash of nutmeg (optional)
• 3 tablespoons  poppy seeds
• 1 egg
• 1/4 cup cooking oil such as canola
• 1 1/4 cup milk whole, skim or 2%
• Zest from one lemon
• Juice from one lemon, about 2 tablespoons
• 1 teaspoon  lemon extract

Stats

• Total time: 1 hour 15 minutes
• Prep time: 15 minutes
• Cook time: 1 hour 
• Serves: 8 (one inch slices)

Instructions

1. Heat oven to 350 degrees.
2. Grease standard size loaf pan with butter, margarine or a cooking oil such as canola.
3. Beat together sugar, cooking oil, milk, egg, lemon juice and lemon extract either by hand or mixer. A sturdy wooden spoon and large mixing bowl work just fine.
4. Add flour, baking powder, baking soda, salt, and poppy seeds. Nutmeg can be added at this point. Mix until smooth. 
5. Spread batter evenly in pan. I use a spatula to get all the batter out of the bowl.
6. Bake 55 minutes to one hour at 350 degrees. The bread is done if a toothpick is inserted and comes out clean.
7. Remove loaf pan from oven and let rest for half an hour.
8. Remove bread from pan by inverting pan.
9. Cool on cooling rack.
10. Store refrigerated.
11. Slice into one inch slices with a bread knife for serving.

Pineapple Coconut Bread 

Pineapple Coconut Bread

Here's another recipe adapted from the 1963 McCall's Cook Book. The original recipe calls for walnuts. I've substituted flaked coconut which pairs better with the pineapple. This is a very moist and flavorful nut bread.

Ingredients

• 2 1/4 cups all purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup chopped dates
• 1/2 cup flaked coconut
• 1 egg
• 1/4 cup butter, soft
• 1 1/2 teaspoons vanilla extract
• 1 15 ounce can crushed pineapple

Stats

• Total time: 1 hour 15 minutes
• Prep time: 15 minutes
• Cook time: 1 hour 
• Serves: 8 (one inch slices)

Instructions

1. Heat oven to 350 degrees.
2. Grease standard size loaf pan with butter, margarine or a cooking oil such as canola.
3. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix well.
4. Add dates and coconut. Stir until evenly distributed.
5. Mix in egg, pineapple, butter and vanilla. Mix until well moistened.
6. Spread batter evenly in pan. I use a spatula to get all the batter out of the bowl.
7. Bake 60 to 65 minutes at 350 degrees. The bread is done if a toothpick is inserted and comes out clean.
8. Remove loaf pan from oven and let rest for half an hour.
9. Remove bread from pan by inverting pan.
10. Cool on cooling rack.
11. Store refrigerated.
12. Slice into one inch slices with a bread knife for serving.

Apple Walnut Bread

Apple Walnut Bread

This is a actually my own recipe. I just changed the previous recipe's pineapple to chunky applesauce, dates to raisins and coconut to walnuts. Voila!







Ingredients

• 2 1/4 cups all purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup raisins
• 1/2 cup chopped walnuts
• 1 egg
• 1/4 cup butter, soft
• 1 1/2 teaspoons vanilla extract
• 1 24 ounce can chunky applesauce
• 1/2 teaspoon cinnamon (optional)

Stats

• Total time: 1 hour 15 minutes
• Prep time: 15 minutes
• Cook time: 1 hour 
• Serves: 8 (one inch slices)

Instructions

1. Heat oven to 350 degrees.
2. Grease standard size loaf pan with butter, margarine or a cooking oil such as canola.
3. Combine flour, sugar, baking powder, baking soda, and salt. Mix.
4. Add raisins and walnuts. Stir until evenly distributed.
5. Mix in egg, applesauce, butter and vanilla. Add cinnamon if desired. Mix until well moistened.
6. Spread batter evenly in pan. I use a spatula to get all the batter out of the bowl.
7. Bake 60 to 65 minutes at 350 degrees. The bread is done if a toothpick is inserted and comes out clean.
8. Remove loaf pan from oven and let rest for half an hour.
9. Remove bread from pan by inverting pan.
10. Cool on cooling rack.
11. Store refrigerated.
12. Slice into one inch slices with a bread knife for serving.

Craisin Bread with Poppy Seeds

Craisins are sweetened dried cranberries introduced to the market in 1993 by Ocean Spray. I have never liked cranberry sauce, canned or homemade. I love Craisins and the unique flavor they add to nut breads! I don't remember where I got the recipe but I believe it was from the package. I don't see it on the Ocean Spray Web site. Enjoy!

Ingredients

• 2 1/2 cups all purpose flour
• 1/2 cup sugar
• 2 tablespoons poppy seeds
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cup  milk whole, skim or 2%
• 1/2 cup butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 teaspoons dried lemon peel
• 1 five ounce package of Craisins

Stats

• Total time: 1 hour 
• Prep time: 15 minutes
• Cook time: 45 minutes
• Serves: 8 (one inch slices)

Instructions

1. Heat oven to 350 degrees.
2. Grease standard size loaf pan with butter, margarine or a cooking oil such as canola.
3. In a large bowl, blend flour, sugar, poppy seeds, baking powder and baking soda. I just use a wooden spoon and large bowl.
4. Blend in milk, butter, egg, vanilla extract and lemon peel. Mix until ingredients are moistened,
5. Add Craisins and mix until evenly distributed.
6. Spread batter evenly in pan. I use a spatula to get all the batter out of the bowl.
7. Bake 45 minutes at 350 degrees. The bread is done if a toothpick is inserted and comes out clean.
8. Remove loaf pan from oven and let rest for half an hour.
9. Remove bread from pan by inverting pan.
10. Cool on cooling rack.
11. Store refrigerated.
12. Slice into one inch slices with a bread knife for serving.

Food Facts: Nut/Quick Breads versus Yeast Breads

I started making nut/quick breads because I failed totally at making yeast breads. My attempts would make great door stops, until I got a bread machine. Nut/quick breads do not use yeast nor do they require kneading/raising. Yeast breads rise due to the gas released by the yeast as they digest the sugar in the dough. Quick breads rise due to the chemical reaction between baking soda and/or baking powder that releases gas bubbles. This is called chemical leavening. Baking powder was widely used by the mid 1800's and quick bread recipes started to appear.

Yeast breads require the protein gluten to provide the "scaffolding" for the bread structure. Bread flour has a higher gluten content than all purpose flours. All purpose flours contain sufficient gluten to support the quick bread, but the loaves do not rise as high as yeast breads and have a much denser consistency.

Other types of quick breads are:

• Muffins
• Scones
• Pancakes
• Popovers
• Cornbread

Image credit: Allposters.com

Bread Machine Cinnamon Rolls

© Donna Cook – All Rights Reserved  

Nothing says home like the smell of fresh baked cinnamon rolls! This recipe is adapted from the "Betty Crocker Bread Machine Cookbook." The icing is from a 1970's version of the classic "Betty Crocker Cookbook." I have nothing against the rolls from the refrigerated section of the grocery store. These are just more luscious, gooey and taste better!

Ingredients

• 3 1/2 cups bread flour
• 1/3 cup sugar
• 1 egg
• 1 teaspoon salt
• 1/4 cup butter
• 1 cup water
• 1 1/2 teaspoon bread machine yeast
• 2 tablespoons melted butter
• 2 tablespoons brown sugar
• 2 tablespoons table sugar
• 1 teaspoon cinnamon

Glaze

• 1/3 cup butter, 
• 2 cups confectioner's sugar, also known as powdered sugar
• As needed milk, to thin glaze
• Optional 1 teaspoon flavored extract, such as vanilla, raspberry or lemon

Stats

• Total Time: 4 hours 30 min 
• Prep time: 1 hour  
• Cook time: 3 hours 30 min 
• Serves: 12 or 15 rolls

Instructions

1. Combine the first six ingredients in bread machine pan. These include the bread flour, sugar, egg, salt, butter, and water.
2. Place pan in bread machine. Add yeast to dispenser.
3. Run bread machine on dough cycle.
4. When cycle is completed, remove dough from pan. Let dough rest on a floured, flat surface for 10 minutes.
5. Flatten and roll dough into a 15" x 10" rectangle.
6. Spread melted butter evenly over dough to the edges.
7. Spread filling evenly over the dough to the edges.
8. Roll dough up into a cylinder, like a jelly roll.
9. Cut into 12 even slices. A dough scraper works best for me. 
10. Grease 13" x 9" cake pan.
11. Place rolls in pan, cover, and let rise until double in size. This takes one to one and one half hours depending on ambient temperature.
12. Preheat oven to 350 degrees.
13. Bake rolls for 25 minutes.
14. Let rolls cool. Cover with glaze.

Glaze 

1. Melt butter in sauce pan over very low heat.
2. Slowly mix in confectioner's sugar.
3. Add milk a little at a time to help thin and help sugar dissolve.
4. Frost rolls quickly as the glaze sets up almost immediately.

More fillings and variations

There are many ways to enhance the fillings, toppings, and icings of these cinnamon rolls. As noted in the recipe, the icing can be flavored with extracts, such as vanilla, raspberry or lemon. Other possible extracts include mint, cherry, and toffee.

Add your favorite nuts to the filling or on top of the icing. Walnuts, pecans, almonds, and coconut increase the flavor and add texture to the rolls. Macadamia, pistachios, or hazelnuts infuse a more exotic flavor into classic cinnamon rolls.

Adding fruit, either fresh, dried or jams, is another way to amplify the basic flavor of these rolls. Finely diced fresh apples, pineapple, peaches, or berries add zing to the rolls. Popular dried fruits are raisins, currants, figs, cranberries, and many more. Jams, preserves or spreads of any kind uniquely flavor the rolls. Apple butter, raspberry jam and Nutella are a few of the myriad possibilities.

Tips

• I use an old Tupperware pastry sheet to roll out dough. I put a wet kitchen towel underneath the plastic to prevent it from slipping while working with the dough.
• Hard brown sugar can be softened. Put the brown sugar in a microwave proof container. Put one to two cups water in a separate microwave proof container. Put both in the microwave nd heat until the water boils. The steam softens the brown sugar. Store brown sugar in an air tight container to keep soft.
• I put the 13" x 9" pan by the pastry sheet while I'm rolling out the dough, as shown in the picture, I use the pan as a size guide.

Dough from bread machine

Rolled out dough








                                                                                                                                                                                                                                                                                                                       

Mise en place - filling

Dough with filling

                                                            


Cutting the rolls

Rolls before rising

                                                                                   



                                                     

Rolls after rising

Baked rolls

                                                     

Iced rolls

Food Facts: Cinnamon

Cinnamon is an ancient spice, used by the Egyptians and mentioned in the Old Testament of the Bible, also known as the Hebrew Bible. Christopher Columbus was seeking cinnamon when he sailed east from Europe.

Unique among spices, cinnamon is actually tree bark that is dried and ground. The two main types of cinnamon are known as Ceylon cinnamon and Cassia cinnamon. Both types come from laurel trees. Ceylon cinnamon grows in Sri Lanka. The species of the laurel is Cinnamomum zealanicum. The Spice Council of Sri Lanka and other sources refer to the spice as “true cinnamon.” Cassian cinnamon grows in China, Vietnam, and Burma. The species for this laurel is Cinnamomum cassia, Blume.

Grocery store cinnamon is most likely Cassia cinnamon, although the type is probably not on the label. Cassia cinnamon is far less expensive than Ceylon cinnamon. Ceylon cinnamon is labeled as such to justify the cost. The Cassia type has a bolder taste than the subtle Ceylon. Similarly, the bark of Cassia cinnamon is tough and difficult to grind whereas the Ceylon cinnamon is soft and easily crumbles.

Cinnamon is used in folk, Chinese and alternative medicine. There are many claims that cinnamon may help lower blood sugar and fight infections. According to WebMD.com, results from studies are not definitive and calls cinnamon “an unproven treatment.”

Homemade English Muffins and Egg Muffin Sandwiches

© Donna Cook – All Rights Reserved  

I cook from scratch whenever possible. No additives, no preservatives, no complicated list of ingredients that sound more like chemistry lab than a kitchen. I can foods, make bread in my bread machine, and make big batches of soup to freeze.

I looked for an English muffin recipe for a long time. How hard could it be? There was no recipe in "Joy of Cooking", "Betty Crocker", "McCall's" or any other cookbook that I have. I had no luck on the Internet either. Then one day, I was watching "Good Eats" with Alton Brown. Lo and behold, he was making English muffins! I've adapted this recipe from the Food Network Web site.

© Donna Cook – All Rights Reserved  

Homemade English Muffins

These English muffins are big, moist and fluffy. After you've made them, you won't get them at the store or drive-thru again! I'll make a batch and give them as a gift with homemade raspberry jam. The egg muffin sandwiches are a great gift at Christmas for breakfast or brunch.

I like a dusting of cornmeal on both sides of English muffins. Simply don't add it if you don't like it. I've found that substituting 1/4 cup bread flour for 1/4 cup of all purpose flour aids rising.

Ingredients

First bowl

• 2 tablespoons  vegetable shortening (like Crisco)
• 2 cups very hot water
• 1 cup powdered milk
• 2 tablespoons  sugar
• 1 teaspoon of salt (1 of 2)
• 4 cups all purpose flour or 3 3/4 cups all purpose flour and 1/4 cup bread flour
• 1 teaspoon of salt (2 of 2)
• Cornmeal for dusting
• Vegetable oil to coat pan or griddle

Second bowl

• 2 packages active dried yeast
• 1 tablespoon sugar
• 2/3 cup warm water-100 to 110 degrees

Stats

• Total time: 1 hour 30 minutes
• Prep time: 30 minutes
• Cook time: 1 hour 
• Serves: 12-16

Instructions

1. In a large bowl, combine 2 cups very hot water and 2 tablespoons vegetable shortening.
2. Stir until shortening has melted.
3. Add 1 cup powdered milk, 2 tablespoons of sugar and 1 teaspoon of salt (1 of 2).
4. In a second bowl, combine 2 packages active dried yeast, 1 tablespoon sugar, and 2/3 cup warm water (100-110 degrees).
5. Stir gently until yeast is dissolved.
6. Add 2 cups of flour to ingredients in main bowl.
7. Add yeast mixture to main bowl.
8. Add remaining flour to main bowl and stir to combine evenly.
9. Let rise for 45 minutes in warm area. I don't cover the bowl because the dough sticks to the towel.

Dough after rising before salt

Dough after rising after salt

1. 
   

1. Add 1 teaspoon of salt (2 of 2) and stir until dough has deflated.
2. Brush surface of skillet or griddle with vegetable oil.
3. Place egg rings on surface.
4. Set heat at 300 degrees. This may be higher or lower with your skillet or griddle.
5. Put 1/2 teaspoon of corn meal in egg ring (optional).
6. Put 1/3 cup dougn in each egg ring. Sprinkle with corn meal if desired.
7. Cook on one side until golden brown, 4 1/2 to 5 minutes depending on your appliance.
8. Flip to cook on other side, about four minutes.
9. Remove and place on cooling rack.
10. Refrigerate or freeze to store.

Cornmeal  in egg rings

Mise en place

Ready to flip over

Done!

Homemade Egg Muffin Sandwiches 

Why pay a fast food chain $5 or more for an egg muffin sandwich?

Ingredients

• 1 English muffin
• Butter
• 1 egg
• 1 slice cheese of your choice-Cheddar, American, Velveeta
• 1 slice meat such as Canadian bacon, ham, sausage patty (optional)
• Vegetable oil to coat pan or griddle

Stats

• Total time: 15 minutes
• Prep time: 5 minutes
• Cook time: 10 min
• Serves: 1

Instructions

1. Preheat skillet or griddle to approximately 300 degrees.
2. Brush surface with vegetable oil.
3. Split and butter inside of English muffin. Place on griddle.
4. Crack egg into egg ring, break yolk if desired.
5. Season with salt and fresh ground pepper.
6. Put meat patty in pan.
7. Cook both muffin, egg and meat patty for about 4 minutes.
8. Flip muffin, egg and meat patty.
9. Cook three to four minutes until egg and meat are done.
10. Assemble sandwich.
11. Enjoy! 

Ready to assemble

Image Credit: Allposters.com