I’ve been working on the book all morning and now it’s time for me to take a break. The best break for me is to cook something and today I feel like baking. Baking is the most relaxing activity I can do when I am stressed (haven’t been lately) or pressured (I’ve put a lot of pressure on myself to finish the book).
Many of you have asked for the recipes for my quick breads so I am giving you Blueberry Bread, Cranberry Bread and Banana-Toasted Coconut Bread.
In case some of you aren’t familiar with what a quick bread is, I will fill you in. A quick bread is a batter bread as opposed to a yeast bread. It’s quick because you don’t have to let the bread rise for hours. These breads are truly quick especially if you have all of your ingredients organized and ready to use. That is the best advise I can give you.
A note on each bread: For the Blueberry Bread and the Cranberry Bread – Never use frozen berries – EVER. The frozen berries are too wet and the bread will never cook properly. For the Cranberry Bread you can use the food processor to coarsely chop the cranberries, just don’t puree them. For the Banana-Toasted Coconut Bread – If you are able to buy the small Florida Sweet Bananas, do it. These bananas are super sweet and extremely tasty and your bread will be even better. To toast the coconut for this bread, spread the coconut on a half sheet pan or cookie sheet and toast in the oven at 350° for 10 to 15 minutes stirring in 5 minute intervals, or until coconut is toasted.
One more short note: Sorry about the not so great picture of the Cranberry Bread: It’s the best I have. I promise to replace it with a better pic soon.
Blueberry Bread
Blueberry Bread
Makes 1 Loaf
1 Cup Creme Fraiche or Sour Cream
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Lemon Zest
2 Cups All-Purpose Flour
1/2 Teaspoons Baking Powder
1/2 Teaspoons Baking Soda
1 Teaspoon Fine Sea Salt
1 Cup Granulated Sugar
8 Tablespoons Unsalted Butter At Room Temperature (1 Stick)
2 Large Eggs
2 Cups Fresh Blueberries
Preheat oven to 350° with the rack in the middle of the oven.
Prepare a 9x5x3” loaf pan by spraying evenly with baking spray.
In small bowl combine the creme fraiche or sour cream, lemon juice and lemon zest.
In a large bowl whisk together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer with the paddle attachment cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, into the butter and sugar mixture. Be sure each egg is incorporated into the mixture before adding the next.
Turn the mixer to low, add the flour mixture into the butter mixer in thirds, alternating with the creme fraiche or sour cream mixture. Begin and end with the flour mixture. Scrape down the sides and bottom of the mixing bowl when necessary. Gently fold in fresh blueberries.
Spoon the batter into the prepared loaf pan and Bake the bread for 1 to 1 1/4 hours or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Use a thin bladed knife to loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.
To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.
Cranberry-Orange Bread
Makes 1 Loaf
2 Cups All-Purpose Flour
1½ Teaspoons Baking Powder
1/2 Teaspoons Baking Soda
1 Cup Granulated Sugar
1 Teaspoon Fine Sea Salt
¼ Teaspoon Nutmeg, Freshly Grated
½ Teaspoon Ground Cinnamon
4 Tablespoons Cold Unsalted Butter
1 Cup Whole Milk
1 Large Egg
1 Tablespoon Grated Orange Rind
2 Cups Fresh Cranberries, Coarsely Chopped
½ Cup Dried Cranberries, Coarsely Chopped
Preheat oven to 350° with the rack in the middle of the oven.
Prepare a 9x5x3” loaf pan by spraying evenly with baking spray.
In a large bowl whisk together the flour, baking powder, baking soda, sugar, salt, nutmeg, and cinnamon. Cut in the butter with a pastry blender or your finger tips until the mixture resembles coarse meal. In a small bowl lightly beat milk, egg and orange rind with a fork and pour over dry ingredients. Stir until just combined. Gently fold in fresh and dried cranberries.
Spoon the batter into the prepared loaf pan and bake the bread for 1 to 1¼ hours or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Use a thin bladed knife and loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.
To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.
Banana-Toasted Coconut Bread
Banana-Toasted Coconut Bread
Makes 1 Loaf
2¼ Cups All Purpose Flour
¾ Teaspoons Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Fine Sea Salt
¾ Cup Unsalted Butter (1½ Sticks), Room Temperature
1 Cup Firmly Packed Dark Brown Sugar
½ Cup Granulated Sugar
2 Teaspoons Pure Vanilla
3 Large Eggs
1 1/3 Cups Mashed Bananas (About 3 Large or 5 Small Sweet Florida Bananas)
3 Tablespoons Crème Fraiche
1 Cup Sweetened Shredded Coconut, Toasted Lightly and Cooled
Preheat oven to 350° with the rack in the middle of the oven.
Prepare a 9x5x3” loaf pan by spraying evenly with baking spray.
In a bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment cream the butter with both sugars on medium speed until light and fluffy. Beat in the vanilla and add the eggs one at a time, being sure each egg is well incorporated into the batter before adding the next. With the speed on low, add the smashed bananas and the crème fraiche and beat until just incorporated. Add the flour mixture all at once and beat the batter until it is just combined. Fold in the coconut.
Spoon the batter into the prepared loaf pan and bake the bread for 1 to 1¼ hours, or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Use a thin bladed knife to loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.
To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.
If you have any questions and or comments, by now you know the drill.