Breakfast Breads

Google+ Pinterest LinkedIn Tumblr +

It’s the most wonderful time of the year — but it’s also the busiest. Who has the time or energy to focus on labor-intensive breakfast foods? These quick versions of classic festive breads are sure to please whether given as gifts or simply grabbed on the way out the door. Happy Holidays!

Orange Glazed Muffins

Yield: 12 muffins
Ingredients:
  • 2 cups self-rising flour
  • ⅓ cup sugar
  • 1 tablespoon plus ½ teaspoon grated orange zest, divided
  • 1 egg, beaten
  • ¾ cup plus 2 tablespoons orange juice, divided
  • ¼ cup vegetable oil
  • ½ cup powdered sugar
  • ½ teaspoon pure vanilla extract
Instructions:
  1. Preheat the oven to 400 degrees. Line or grease muffin cups and set aside. In a mixing bowl, combine the flour, sugar and 1 tablespoon of the zest. In a separate bowl, mix together the egg, ¾ cup of the juice and oil. Make a well in the center of the dry ingredients and add the liquid mixture. Stir just until blended and spoon evenly into the prepared muffin cups, filling ⅔ full. Bake 18 minutes or until golden-brown.
  2. Remove muffins from the pan and cool for 5 minutes on a wire rack. Meanwhile, prepare the glaze by mixing together the remaining zest and juice with the powdered sugar and extract. Blend well and drizzle over the muffins.

Apple Harvest Bread

Yield: 3 miniature loaves
Ingredients:
  • ⅔ cup sugar
  • ⅓ cup unsalted butter
  • 2 teaspoons grated lemon zest
  • ¼ teaspoon ground cinnamon
  • 2 eggs, beaten
  • 3 tablespoons milk
  • 1 teaspoon apple cider or lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1½ cups peeled, shredded apples
  • 1 cup chopped dates
  • ½ cup chopped pecans
Instructions:
  1. Preheat the oven to 350 degrees. Grease three miniature loaf pans and set aside. In a mixing bowl, cream together the sugar, butter, zest and cinnamon. Add the eggs and beat 1 minute. Add the milk and cider or juice and mix until well blended. In a separate bowl, combine the flour, baking powder, salt and baking soda. Fold into the butter mixture until just moistened. Stir in the apples, dates and pecans. Evenly divide the batter among the prepared loaf pans. Bake 40–42 minutes or until a tester inserted in the center comes out clean. Cool in the pans for 5 minutes, then remove and cool completely on wire racks.

Brown Sugar and Pecan Muffins

Yield: 10 muffins
Ingredients:
  • 1½ cups self-rising flour
  • 1 cup chopped pecans
  • ½ cup firmly packed brown sugar
  • 1 egg, beaten
  • ¾ cup milk
  • ¼ cup butter, melted and cooled
  • ½ teaspoon butter or vanilla extract
Instructions:
  1. Preheat the oven to 400 degrees. Line or grease muffin cups and set aside. In a mixing bowl, combine the flour, pecans and brown sugar. In a separate bowl, mix together the egg, milk, butter and extract. Make a well in the center of the dry ingredients and add the liquid mixture. Stir just until blended. Fill muffin cups 2
    /3 full and bake 13–14 minutes or until golden brown. Cool 5 minutes on a wire rack before serving.

Pumpkin Pecan Bread

Yield: 2 loaves
Ingredients:
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons salt
  • 1 teaspoon allspice
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 3 cups sugar
  • 1 cup canola oil
  • 4 eggs
  • ⅔ cup apple juice or apple cider
  • 1 (15-ounce) can pumpkin puree
  • 1 cup chopped pecans
Instructions:
  1. Preheat the oven to 350 degrees. Grease 2 loaf pans and set aside. In a mixing bowl, combine the flour, baking soda, cinnamon, salt, allspice, baking powder and nutmeg. Set aside. In the bowl of an electric mixer, combine the sugar, oil and eggs, blending well. Add the flour mixture a little at a time until thoroughly blended. Stir in the apple juice or cider, pumpkin and pecans.
  2. Divide the batter evenly between the loaf pans. Bake 55–60 minutes or until a tester inserted in the center comes out clean. Cool in the pans for 15 minutes, then remove and cool completely on a wire rack.

Butterscotch Walnut Bread

Yield: 1 loaf
Ingredients:
  • 2 ripe bananas, mashed
  • ¾ cup sugar
  • 2 eggs
  • 4 tablespoons unsalted butter, melted
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ cup milk
  • 1 (6-ounce) package butterscotch chips
  • 1 cup chopped walnuts
Instructions:
  1. Preheat the oven to 350 degrees. Grease a loaf pan and set aside. In a mixing bowl, whisk together the bananas, sugar, eggs and butter. Blend well and set aside. In the bowl of an electric mixer, stir together the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Alternately add the banana mixture and milk, beating well after each addition. Stir in the chips and nuts and transfer to the prepared pan.
  2. Bake 45 minutes or until a tester inserted in the center comes out clean. Cool in the pan 15 minutes. Remove from the pan to cool completely on a wire rack.
Share.

About Author

Tammy Algood

Originally from Starkville, Miss., Tammy Algood has a Bachelor’s of Science from Mississippi State University and a Master’s from Middle Tennessee State University. She writes about food for The Tennessean and monthly for The Tennessee Magazine. Broadcast appearances include Nashville’s local ABC, CBS, NBC and Fox affiliates as well as statewide on PBS. Tammy can also be seen nationally on the HGTV and DIY networks.

Comments are closed.