bolt. Posted January 11, 2014 Share Posted January 11, 2014 I make *wonderful* banana bread/loaf, but I don't want it every week. Ideally I'd like 2 or 3 favourite loaf-type (ETA: also called quick bread) recipes (muffins OK too) to rotate through. I'd like them to be healthful enough to be a breakfast food, not a dessert. Healthful to me means: 1. Made with fruits or veggies (apple sauce, pumpkin, raisins, etc), 2. Somewhat whole grain (containing some whole wheat flour, or oats or something), 3. Not overly sweetened, 4. Not excessively rich in butter or other fats, 5. Few artificial ingredients (extracts OK). Texture matters: we like things moist and chewy. We don't really care for nuts (it's a texture thing). I like chocolate. Things don't have to be overly sweet to have cocoa! So, friends, got anything tried-and-true to add to my list? I'll be going shopping before baking tomorrow. Quote Link to comment Share on other sites More sharing options...
Ellie Posted January 11, 2014 Share Posted January 11, 2014 LOL--I couldn't tell you what you meant when you said "loaf." You want quick-*bread* recipes. :laugh: Quote Link to comment Share on other sites More sharing options...
bolt. Posted January 11, 2014 Author Share Posted January 11, 2014 Yes, quick bread is I guess what I mean -- like banana bread, but other flavours. Different places must use different wording. I'll go edit the OP. Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted January 11, 2014 Share Posted January 11, 2014 Do you like dates? I like a basic muffin recipe (you can add about a quarter whole wheat flour and it's still good) with blueberries and/or dates. I think you can add applesauce instead of butter/fat and it comes out basically the same. (No recipe to offer, but should be in any cookbook or online.) Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted January 11, 2014 Share Posted January 11, 2014 I like to put pineapples and coconut in my banana bread. Don't forget the baked oatmeal! http://forums.welltrainedmind.com/topic/490283-i-made-the-baked-oatmeal/?hl=+mrs%20+mungo%20+baked%20+oatmeal We also eat rice pudding and fruit crisps for breakfast. Sometimes I make sausage biscuits where I just mix crumbled, browned sausage into my biscuit recipe and make drop biscuits. You can add cheese to this too. Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted January 11, 2014 Share Posted January 11, 2014 oo--my mom used to make a killer zucchini bread in the summer to try and use up the zukes--it comes out like a spice cake flavor. Have you tried that? Quote Link to comment Share on other sites More sharing options...
marbel Posted January 11, 2014 Share Posted January 11, 2014 Check the King Arthur Flour website. They have a lot of whole grain recipes for quick breads, muffins, etc, such as this recipe for applesauce oatmeal bread. And here is a basic muffin recipe from which you can make variations. Once you have the basics down for making the breads, it's easy to make variations. I often replace 1/2 of the flour with whole wheat, sometimes more. Try whole wheat pastry flour too. Quote Link to comment Share on other sites More sharing options...
FriedClams Posted January 12, 2014 Share Posted January 12, 2014 This applesauce bread one is excellent - but double it or you'll get a mini loaf. It freezes really well, too. We love it! http://heavenlyhomemakers.com/healthy-treat-for-today-applesauce-bread Quote Link to comment Share on other sites More sharing options...
Um_2_4 Posted January 12, 2014 Share Posted January 12, 2014 I use this one and you can very it as you like, just follow the ratios. Oh and I use all whole wheat pastry flour. http://www.pinterest.com/pin/329677635194232688/ So far I have done: pumpkin & raisin Apple, dates and walnuts (I used applesauce as the fat for all the flavors actually) Banana, dates and Choc Chips Quote Link to comment Share on other sites More sharing options...
LostSurprise Posted January 12, 2014 Share Posted January 12, 2014 Super healthy. Super moist. Lightly sweet. Blueberry bran muffin. I've made them as listed in the recipe and with just oatmeal bran. I've also subbed in additional wheat flour and used less bran. All good. They are kind of ugly though. Quote Link to comment Share on other sites More sharing options...
shukriyya Posted January 12, 2014 Share Posted January 12, 2014 Super healthy. Super moist. Lightly sweet. Blueberry bran muffin. I've made them as listed in the recipe and with just oatmeal bran. I've also subbed in additional wheat flour and used less bran. All good. They are kind of ugly though. Minus the oatbran these are the muffins of my childhood :drool: Quote Link to comment Share on other sites More sharing options...
Pegasus Posted January 12, 2014 Share Posted January 12, 2014 Here's our favorites: OAT APPLESAUCE MUFFINS 1 cup rolled oats 1 cup milk 1 cup whole wheat flour 1 t baking powder 1/2 t baking soda 1/2 cup brown sugar 1/2 cup applesauce 3/4 t cinnamon 1/2 t salt 1 t vanilla 1 egg Soak the oats in the milk for 2 hours (we usually put them in the fridge the night before), mix, and bake at 375 for about 20 minutes. Makes 12 muffins. OAT PUMPKIN MUFFINS 1 cup rolled oats 1 cup milk 1 cup whole wheat flour 1 t baking powder 1/2 t baking soda 1/2 cup brown sugar 1/2 cup canned pumpkin 3/4 t pumpkin pie spice 1/2 t salt 1 t vanilla 1 egg Soak the oats in the milk for 2 hours (we usually put them in the fridge the night before), mix, and bake at 375 for about 20 minutes. Makes 12 muffins. Quote Link to comment Share on other sites More sharing options...
shukriyya Posted January 12, 2014 Share Posted January 12, 2014 Pegasus, these sound yummy. My grain eater will like these :D Quote Link to comment Share on other sites More sharing options...
celticmom Posted January 12, 2014 Share Posted January 12, 2014 Pegasus, I will definitely try those two recipes after I change them to gluten free. Quote Link to comment Share on other sites More sharing options...
Chelli Posted January 12, 2014 Share Posted January 12, 2014 I make a great strawberry quick bread. I'll come back and update this after I finish making lunch with the recipe. Quote Link to comment Share on other sites More sharing options...
MomOfOneFunOne Posted January 12, 2014 Share Posted January 12, 2014 AMDG Mmmmm, some really good-looking, wholesome recipes! Quote Link to comment Share on other sites More sharing options...
laundrycrisis Posted January 12, 2014 Share Posted January 12, 2014 I haven't tried this yet, but I'm going to: quick bread from ice cream and self-rising flour (or flour plus baking powder and salt). http://shine.yahoo.com/in-the-pantry/insanely-easy-two-ingredient-ice-cream-bread-181200879.html Quote Link to comment Share on other sites More sharing options...
Truscifi Posted January 12, 2014 Share Posted January 12, 2014 So many things in this thread look so delicious. And so not low carb. Sigh. Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted January 14, 2014 Share Posted January 14, 2014 I'm gluten free, so I'm not going to bother posting my recipes. I cook them as muffins most of the time now, because gluten free bread can fall so easily. My main recent muffin has been a squash/pumpkin muffin - with pumpkin pie spice and nuts on top! I made banana the other day and my kid flipped! He just asked for bacon muffins, and indeed, I have a recipe for pumpkin bacon muffins. I also used to do zucchini, apple. My teen's fave is chocolate-chip-cherry. Quote Link to comment Share on other sites More sharing options...
kewb Posted January 14, 2014 Share Posted January 14, 2014 I'm gluten free, so I'm not going to bother posting my recipes. I cook them as muffins most of the time now, because gluten free bread can fall so easily. My main recent muffin has been a squash/pumpkin muffin - with pumpkin pie spice and nuts on top! I made banana the other day and my kid flipped! He just asked for bacon muffins, and indeed, I have a recipe for pumpkin bacon muffins. I also used to do zucchini, apple. My teen's fave is chocolate-chip-cherry. Share the gluten free recipes. We are gluten free and I like a good gluten free muffin. Quote Link to comment Share on other sites More sharing options...
mytwomonkeys Posted January 14, 2014 Share Posted January 14, 2014 i don't measure anything when making breakfast bread. i just eyeball it, but i'll try to give rough guesstimates - about 3 cups of whole wheat flour - a handful of ground flaxseed - a tablespoon-ish of cinnamon - 1/4 cup brown sugar - a hit of baking powder & baking soda ...maybe a 1/2 teaspoon each??? i dunno, lol. (but you could use a pack of yeast and a pinch of salt probably). whisk dry ingredients together - in separate bowl, mash 2 ripe bananas. - add about 1/2 cup of molasses (give or take). - 1/4 cup of vegetable oil (about-ish) - teaspoon-ish vanilla - 1/4 - 1/2 cup raisins - walnuts to your liking ...chopped pecans are yummy too! But if you dislike nuts, omit. - add cut up apple if you're so inclined mix all ingredients with your hands. if it's too dry, i just add almond milk to thin it. i've also used almond milk pulp & that works pretty good too. anyway, i'm pretty sure that's everything i do. cook on 350 degrees for about 35-45 minutes. because i never use exact measurements - the time will vary. it should be firm to touch. If you want it to be less dense, just use white flour in place of some wheat. We love this bread! :) i cut it up and refrigerate it in a ziploc. my husband loves them as snack bars when he's on the go. Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted January 14, 2014 Share Posted January 14, 2014 Share the gluten free recipes. We are gluten free and I like a good gluten free muffin. Ok, to be fair, I have ended up converting a lot of recipes . . . i have weird allergies. So, my standard flour mix for quick breads and cakes is equal parts corn flour, bean flour, potato starch, arrowroot starch, coconut flour and quinoa flakes. But for most muffins, I will use 1/4 cup less flour than required and use a 'multigrain' mix for the last quarter cup - buckwheat groats, rice bran, hemp protein powder. And for less moist muffins (ones that dont have banana or apple or squash), i'll just reduce the flour by 1/4 cup. And add maybe 3/4 tsp of gum. So, some of our faves: sour cream chocolate chip pumpkin bacon - i added another egg and some water, because the batter seemed dry I cant find the rest . . . so . . . SQUASH BREAD: dense but VERY popular in my house 1 3/4 C. flour 1 tsp guar; 3/4 C. light brown sugar, packed 2 t. baking powder ¼ tsp soda 1/2 tsp. salt 1+ tsp. ground ginger 1+ tsp nutmeg 3 tsp cinnamon 1/4 C. milk (or buttermilk) 1 C. packed cooked butternut squash 2 large eggs ¼ c oil Pre-heat oven to 350° F. Grease a 9 x 5 inch loaf pan. Fit a food processor bowl with the metal blade attachment. Place the flour, sugar, and other dry ingredients in the bowl. Pulse a few times to combine. Add the milk, eggs, oil and the squash. Pulse just until a smooth, thick batter is formed. (i add some molasses and butter if the squash wasnt already buttered leftovers) Spread the batter in the prepared pan and cover with topping, bake for 40 - 45 minutes at 350° F (top with1/3 cup finely chopped walnuts, 2 tablespoons sugar) ZUCHINI BREAD zest of 2 lemons 3 eggs (or part subs) 1/2 c vegetable oil 1/2 c yoghurt (I used orange flavor) 1/2 c brown sugar 1/2 c white sugar 2 tsps vanilla 3-4 c grated summer squash 1 c mini chocochips (optional) 3 c flour (add 2 tsp guar if gf) 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon Preheat oven to 350 and spray 2 loaf pans (3x5 or 4x8) with non-stick spray Grate squash in food processor if you have one, to save time. Grate the zest (lightly) in to a large bowl. Add and beat by hand eggs, oil and yoghurt. Mix in the sugars and vanilla. Mix in the squash and optional chips. In a separate bowl, mix together flour, powder, soda and cinnamon Add dry ingredients to wet and stir until just blended (do not overmix) Put half in each prepared pan and bake until a toothpick inserted in to center comes out clean (no batter stuck to it). Cool at least 5 minutes before removing from pan. Miniature Cranberry Muffins Ingredients: 2 c flour (1 tsp gum) ¾ c sugar 2 tsp BP ½ c butter (subs?) 2/3 c buttermilk (subs) 2 eggs 1 tsp vanilla 1 ½ c cranberries ¼ c oil topping: ¼ c sugar 3 TB flour 1 TB butter 1 tsp cinnamon Place cranberries and butter in food processor, pulse a few times. Add remaining ingredients, pulse 5 times or until just mixed. Fill greased mini-muffin tins 2/3 full. Sprinkle on topping. Bakes at 375 for 15 minutes. Makes 48 minis. Quote Link to comment Share on other sites More sharing options...
kewb Posted January 14, 2014 Share Posted January 14, 2014 Thanks. Now I have an excuse to make cashew sour cream since we are also dairy free. Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted January 14, 2014 Share Posted January 14, 2014 Yeah, i mostly use soy sour cream, tho i'm trying to get one kid off soy, so i might use canned coconut milk with a little lemon juice as a sour cream sub sometimes. In summer i like to make sour cream coffee cake, too, with berries in it . . . mmm. I only do these things on weekends, or birthdays, or holidays. And rarely more than twice a month. gluten free baking is so expensive. Quote Link to comment Share on other sites More sharing options...
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