Break Festive Breads With Friends
September 26th, 2012

bread2With autumn here and holiday celebrations approaching, it is an inspiring time to begin baking.

Scrumptious combinations of fruit, nuts and spices in this collection of bread recipes are sure to please the palate and tantalize the senses. Bake a loaf or two and invite someone to share the bread and a cup of tea or coffee while you enjoy a relaxed visit as the aroma of the freshly baked bread lingers, providing food for the soul.

With autumn here and holiday celebrations approaching, it is an inspiring time to begin baking.

Scrumptious combinations of fruit, nuts and spices in this collection of bread recipes are sure to please the palate and tantalize the senses. Bake a loaf or two and invite someone to share the bread and a cup of tea or coffee while you enjoy a relaxed visit as the aroma of the freshly baked bread lingers, providing food for the soul.

Holiday Nut Bread

Source: Courtesy of dLife

Ingredients:

  • 1 cup all-purpose flour, unbleached and sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/8 cup sliced almonds, chopped
  • 1/4 cup shelled pistachios, chopped
  • 1/8 cup raw sunflower seeds, shelled
  • 1/4 cup nonfat dry milk powder
  • 1 cup whole wheat flour
  • 1/2 cup seedless raisins
  • 1 tablespoon grated orange peel
  • 1 medium egg, beaten
  • 1 cup low-fat buttermilk
  • 2 tablespoons walnut oil
  • Cooking spray

Directions:  Preheat the oven to 375 F. Spray two small loaf pans with cooking spray. Mix the flours, baking soda, salt, nuts, dry milk, raisins and grated orange peel in a bowl. In a separate bowl, mix the egg, buttermilk and walnut oil. Combine with the flour mixture. Transfer the batter into loaf pans and bake for 50 minutes.

Harvest Loaf Bread

Source: Courtesy of Elaine Kirkpatrick

Ingredients:

  • 13/4 cups flour (sifted or instant blending)
  • 1 teaspoon soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup canned or cooked pumpkin
  • 3/4 cup semisweet chocolate chips
  • 3/4 cup walnuts, finly chopped

Directions:  Preheat oven to 350 F. Grease a 9×5-inch loaf pan. Combine flour, soda, salt and spices; set aside. Cream butter and add sugar; cream together well in a large bowl. Blend eggs into the butter mixture. Add dry ingredients to the creamed mixture, alternating with the pumpkin. Stir in chocolate chips and nuts. Turn into the prepared pan. Top with chopped walnuts. Bake 65 to 70 minutes. Cool.

Drizzle with a glaze made with 1¼ cups powdered sugar and 3 tablespoons milk. Add milk to the powdered sugar 1 tablespoon at a time until desired consistency is achieved.

Cranberry-Banana Bread

Source: Courtesy of Elaine Kirkpatrick

Ingredients:

  • 2 2/3 cups granulated sugar, divided
  • 1 cup water
  • 4 cups fresh cranberries
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup butter, melted
  • 2 eggs, beaten
  • 1/2 cup walnuts
  • 1 cup mashed bananas
  • 1/4 cup cranberry juice from cooked berries
  • 2 tablespoons granulated sugar
  • 2 tablespoons Grand Marnier

Directions:  In saucepan bring 2 cups of sugar and water to a boil, stirring to dissolve. Add berries and simmer for 10 minutes, until berries pop open. Drain berries, reserving juice. Measure 1 cup berries for bread.

Sift flour, salt and baking soda and set aside. Combine 2/3 cup sugar, butter, eggs, walnuts, bananas and 1 cup of berries. Add the flour mixture to berry mixture. Stir until blended. Pour into prepared 9x5x3-inch loaf pan. Bake at 350 degrees for one hour.

Topping:  Combine cranberry juice, 2 tablespoons sugar and the Grand Marnier in small saucepan. Stir over low heat until warm. Poke a few holes in baked loaf and pour topping over loaf. Cool 10 minutes in the pan. Wrap in foil and store one day before slicing.

Pear-Nut Scones

Source: Courtesy of Gold Medal

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter or margarine
  • 1 egg
  • 1/2 cup half-and-half
  • 1 cup pear, chopped and peeled
  • 1/3 cup pecans, chopped

Directions:  Heat oven to 400 F. In a large bowl, mix flour, brown sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg and half-and-half until soft dough forms. Stir in pear and pecans. On an ungreased cookie sheet, drop dough by slightly rounded 1/3 cupfuls.

Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.