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Breakfast Breads
By Brenda Hyde
Cereal was the standard breakfast when I was growing up. We
ate a bowl a cereal called "Oat Flakes" every morning. We ate quickly too, before the flakes
turned into mush before our very eyes.
Now that I am a Mom with elementary school children I search for different and easy breakfast
recipes. Muffins are a big favorite at our house, but so is quick bread. Try these bread recipes for a
breakfast alternative, as well as an after school snack.
Milk and Honey Bread
1/2 cup honey
1 cup milk
3 tablespoons melted butter
1 1/2 cups flour
1/2 cup sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup chopped pecans
1 egg, beaten
Preheat oven to 350 degrees. Butter loaf pan. In medium saucepan, combine
1/2 cup honey and milk, Stir over medium heat until honey dissolves. Stir in
melted butter. Set aside to cool. Sift flour, sugar, baking powder and salt into
large mixer bowl. Add pecans and toss to coat. Set aside. Whisk egg into
cooled milk mixture. Add to flour mixture. Beat at medium speed just until
blended. Pour into pan and smooth top. Bake for 65-75 minutes until toothpick
comes clean from center. Cool on rack 10 minutes, Remove and cool again on rack.
Applesauce Date-nut Bread
3/4 cup chopped walnuts
1 cup chopped dates or raisins
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup applesauce
3 tablespoons oil
1 1/2 cups flour
1 cup sugar
2 eggs
1 tsp. vanilla
In large bowl, mix nuts, dates, baking soda,
salt, applesauce and oil, and let stand 20 minutes. Add the flour, sugar, eggs and
vanilla and mix well after it rests. Pour batter into sprayed 9x5 loaf pan, and bake 1 hour
or until knife comes clean. Cool 10 minutes and remove. Make 1 loaf. 7 grams fat, 17
milligrams cholesterol.
Poppy Seed Bread
Ingredients:
1 1/2 cups sugar
1 cup butter or margarine
3 eggs
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
3 cups flour
1 1/2 cups milk
1 tablespoon poppy seeds
1 1/2 tsp. baking powder
1 1/2 tsp. salt
Preheat 350 degree oven. Combine sugar, butter, eggs, and extracts. Mix
on medium speed, scrape bowl often until light and fluffy, 2-3 minutes.
Add remaining ingredients. Beat 1-2 minutes more until mixed. Pour into
bundt or tube pan. Bake 50-65 minutes until done. Cool 10 minutes.
Cinnamon Bread with Apple Spread
2 cups flour
1 cup sugar
4 tsps. baking powder
1 1/2 tsps. cinnamon
1/2 tsp. salt
1 cup buttermilk
1/3 cup oil
2 tsps. vanilla
2 eggs
Streusel:
2 tbls. sugar
1 tsp. cinnamon
2 tsp. margarine
Preheat oven to 350 degrees. Grease and flour bottom of 9x5 or 8x4 loaf
pan. In large bowl combine all ingredients; beat 3 minutes at medium speed.
Pour into pan. Combine streusel items until crumbly. Sprinkle over batter and swirl with knife to marble. Bake 45-55 minutes until
toothpick comes out clean. Cool 15 minutes. Remove. Serve with spread below.
Apple Spread
8 ounce package cream cheese
2/3 cup apple, peeled and finely diced
1 tablespoon powdered sugar
1 tablespoon milk
1/4 tsp. cinnamon
Combine all ingredients in food processor or blender. Process until mixed,
scraping down sides. Makes 1 1/2 cups.
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