Zucchini Bread

DSC04790_edited-1PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 40 Min

Original recipe yield 2 loaves
US METRIC

INGREDIENTS:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
1 cups white sugar
3 teaspoons vanilla extract

1 tsp almond extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup golden raisins OR my favorite, dried cherries

DIRECTIONS
Grease and flour 1 8 x 4 inch pans. Preheat oven to 350 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini , nuts ,and raisins/cherries, until well combined. Pour batter into prepared pan.
Bake for  60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

*** I have found that if I do this bread in a brown coated  pan, if after 1 hour  the bread isn’t quite done, I place it in the microwave on high for 3 minutes. This keeps the top from over cooking. YUMMY BREAD!!!! ENJOY  ALL!DSC04788_edited-1

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Urban Farmer Pumpkin Bread

Here is a second bread to make up in 10 1/2 ounce soup cans. Pumpkin Bread. Enjoy!!

Ingredients:

3 cups plus 1 Tbs all-purpose flour

1 tsp ground cinnamon

1 tsp ground allspice

1/4 tsp cloves

1/2 tsp nutmeg

1 tsp baking powder

1/2 tsp salt

1 cup vegetable oil

3 cups granulated sugar

3 eggs

1 tsp vanilla

1 cup pecans,toasted and shopped

2 cups canned pumpkin puree(Preferrably Libby brand)

Directions:

1. Preheat oven to 325 degrees. 2. Prepare 6 to 7  soup cans(10 1/2 ounces) by cutting partchment paper to line sides, not the bottoms. Spray insides of cans with no-stick cooking spray and then line with partchment paper. 3. In a large bowl sift together 3 cups of the flour, cinnamon, allspice, cloves, nutmeg, baking powder, and salt. 4. In a separate bowl mix oil, sugar, eggs and vailla; stir wet ingredients into dry mixture. 5. Toss the pecans with the remaining flou. Stir in the and pecans with the other batter.6. Fill cans 1/2 full and arrange on a baking sheet. Bake 60 minutes, or until golden brown in color and a skewer comes out clean. 7. Cool the breads in their cans for 15 minutes, then turn them out onto a wire rack to finish cooling. Serve with an assortment of festive butters.

tes, then remove


Urban Farmer Cherry-Nut-Applesauce-Spice Can Bread

dsc03377This bread recipe is one similar to the one I use to make in the seventies. I tried it and was surprised how good it tasted. It holds together well, and is just the right size when you want a smaller sandwich with a bowl of warm soup. It also packs well in a lunch bag, which is a big PLUS!!! It is also great for small loaves to be served at a dinner party. This recipe makes 7 10 1/2 ounce soup can loaves.

Ingredients:

1 cup unsalted butter, room temperature(2 sticks)

2 cups granulated sugar

3 eggs

3 cups plus 1 Tbs all-purpose flour(divided)

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground allspice

1 cup dried tart cherries or maraschino cherries, cut into peices(see note)

1 cup almonds or other nuts toasted and chopped(see note)

1 cup buttermilk

1 cup applesauce

Directions:

1. Preheat oven to 325 degrees. 2.  Prepare 7 soup cans(10 1/2 ounce size) by cutting partchment paper to line just the sides(NOT THE BOTTOM). Spray insides of cans with nonstick cooking spray and then line with parchment paper. 3. In a large bowl cream butter and sugar well. Add eggs one at a time and mix well. 4. Mix 3 cups flour, baking soda, salt, cinnamon, allspice,together and stir into egg mixture. 5. Toss the cherries and almonds with the remaining Tbs of flour. Add buttermilk, applesauce,  cherries and almonds; mix just until everything is combined. 6. Fill cans 2/3s full with batter and arrange on a baking sheet. Bake for about 60 minutes or until golden brown in color, and skewer comes out clean. 7. Cool the breads in their cans for 15 minutes, then turn them out onto a wire rack to finish cooling. Serve with an assortment of festive butters. NOTES: 1. You can also use fresh of fros=zen cherries. 2. To toast nuts, spread on a baking sheet and bake at 350 degree oven for 5 to 8 minutes or until the start to brown.