Lemon Quick Bread

12 March, 201412 March, 2014Marissa

I posted a form of this bread before — trying to turn it into a lemon-almond loaf — but it’s this version that I keep going back to when I want to make a lemony quick bread. This bread has a light lemon flavor — not too sweet, not too lemony. When you bake it, it almost develops a glaze on the top. The original recipe baked it in one loaf pan, but I was having trouble getting it to cook through without burning the edges, and then the center of the bread got squishy. Baking it in two pans, or four mini-loaf pans as I did here, or seems to do the trick.

Lemon Quick Bread

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3 cups flour

1, 3.5-ounce box lemon flavor instant pudding

1 cup sugar

3 teaspoons baking powder

1/4 teaspoon salt

1 ½ cups milk

2 eggs, lightly beaten

6 Tablespoons unsalted butter, melted

1 teaspoon vanilla

1 teaspoons lemon juice

2 Tablespoons poppy seeds

Mix together flour, pudding mix, sugar, baking powder, and salt in a small bowl. Set aside. In large bowl, whisk together the milk, eggs, and butter. Add vanilla and lemon and mix well. Add the flour mixture, along with poppy seeds. Mix until just combined.

Grease and flour two 9x5x3-inch loaf pans, or four mini-loaf pans. Pour the batter into the prepared loaf pans and bake at 350°F for 35-45 minutes, or until toothpick inserted near the center comes out clean.

Allow loaves to cool in the pan on a wire rack for 10-15 minutes, then remove from pan to finish cooling on a wire rack. Allow to cool completely.

Lemon Quick Bread recipe, marissabaker.wordpress.com — ta-da!

Lemon Almond Bread

9 October, 20138 October, 2013Marissa

While visiting a friend is Wisconsin, I was introduced to an amazing almond lemon bread with some kind of glaze. It reminded me a little of the lemon bread recipe I’ve used a few times, so I decided I’d try to alter that recipe to match the almond lemon bread. The recipe I’m sharing today is my first experiment. It wasn’t exactly what I was looking for, but it has a good flavor. I think my next step will be to add extra almond, maybe some lemon juice to make it more moist, and change the glaze a little. This glaze is very lemon-y right now, especially if you try to eat the bread right after glazing instead of waiting until the next day.

Lemon Almond Bread

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3 cups flour

1, 3.5-ounce box lemon flavor instant pudding

1 cup sugar

3 teaspoons baking powder

¼ teaspoon salt

1 ½ cups milk

2 eggs, lightly beaten

6 Tablespoons butter, melted

1 teaspoon vanilla

1 teaspoon almond flavoring

2 Tablespoons poppy seeds

¼ cup powder sugar

½ teaspoon lemon juice

Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.

Mix together flour, pudding mix, sugar, baking powder, and salt. Set aside. In another bowl mix together the milk, eggs, and butter. Stir in extracts and mix well. Add flour mixture, along with poppy seeds. Mix until just combined.

Pour the batter into the prepared loaf pans and bake in the preheated oven for 35-45 minutes, or until toothpick inserted near the center comes out clean. Allow loaf to cool in the pan on a wire rack for 10-15 minutes, then remove from pan to finish cooling on a wire rack. Allow to cool completely.

Meanwhile, mix powder sugar and lemon juice. Brush glaze over fully cooled loaves.

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Zucchini Bread

10 June, 20138 July, 2014Marissa

This recipe comes from an old cookbook of my mother’s. It’s been used so much that the front and back covers are missing and the page for zucchini bread is so stained it’s getting hard to read. I’m not sure if it’s because of the original recipe or just the slight adjustment’s we’ve made, but I’ve never seen or tasted zucchini bread quite like this. It’s dark and moist and has a really nice texture.

I made these loaves to take for after-church snacks, but we accidentally left the plate at home. It’s not going to be too much of a hardship to eat them all by ourselves though, and it does freeze pretty well if we need to pop some of it in the freezer.

Zucchini Bread

3 eggs

2 cups brown sugar

1 cup oil

2 tsp. vanilla

2 ½ cups flour (I use 1 cup whole wheat, 1 ½ cup all-purpose)

2 tsp. baking soda

½ tsp. baking powder

¼ tsp salt

3 tsp. cinnamon

2 cups grated, raw zucchini, no seeds (frozen or fresh works equally well)

1 cup chopped walnuts

Beat or whisk the first four ingredients in a medium bowl. Add dry ingredients and mix with a silicon spatula or wooden spoon. Mix in nuts and zucchini.

Pour batter into 2 greased loaf pans. Bake at 350°F for 50-60 minutes or until toothpick inserted near the center comes out clean.