Sweet Bread Baked in Loaf Pan (11) Collection
here are some of the recipes i have collected over the years. we 
have tried them all and like them pretty well. 
 
this is for deanna, she wrote i am assigned to make a platter of sweet 
breads for a wedding reception. 
this is breads like banana bread or cranberry orange bread, that is 
baked in a loaf pan and sliced. i want about four different types. i 
want these breads to be fantastic. please send your recipes. thanks so 
much for your time. 
 
 
strawberry vanilla bread 
cherry almond bread 
zucchini bread with pineapples and nuts 
spice pineapple zucchini bread 
zucchini bread 
zucchini bread 
banana split bread 
banana bread 
banana bread 
cindy's louisiana banana bread 
hawaiian banana bread 
 
 
strawberry vanilla bread 
 
1 cup  corn oil
3/4 cup  sugar
2 package  (3 1/2 ounce) instant vanilla pudding
6 large  eggs
4-1/2 cup  flour
1/2 Tbsp  baking soda
1-1/2 Tbsp  baking powder
4 cup  frozen strawberries, thawed (reserve juice)
 
in mixer bowl combine sugar, corn oil and vanilla pudding. blend on 
medium speed, add eggs on low speed. then mix on medium speed until 
mixture is creamy. combine dry ingredients and add 1 cup at a time on 
low speed, mixing thoroughly. add strawberries and 3/4 cup juice; mix 
well. pour into loaf pans; bake at 350 degrees for 50 to 60 minutes. 
 
 
 
cherry almond bread 
 
note: dried cherries or canned cranberries are wonderfully 
tart, fruity flavor to this tender nut loaf. 
 
1 lb.  loaf
3/4 tsp  salt
3-1/4 cup  soy milk
1 Tbsp  butter or margarine
1 large  egg
1 Tbsp  sugar
1/3 cup  dried red cherries
1/4 cup  slivered almonds, toasted
2 cup  bread flour
1-1/2 tsp  bread machine yeast
 
 
1-1/2 lb.  loaf
1 tsp  salt
1 cup  plus 2 tablespoons soy milk
1 Tbsp  butter or margarine
1 large  egg
4 tsp  sugar
1/2 cup  dried red cherries
1/3 cup  slivered almonds, toasted
3 cup  bread flour
2 tsp  bread machine yeast
 
 
use the 1 pound recipe if your bread machine pan holds 10 cups or 
less of water. add ingredients to the bread machine pan in the order 
suggested by the manufacturer. adjust dough consistency (see adjusting 
dough consistency tip below). toasting almonds (or other nuts) brings 
out the full flavor and helps keep them crisp in breads. spread the 
chopped nuts in a shallow baking pan large enough to accommodate a 
single layer. bake the almonds at 350 degrees for 6 to 12 minutes or 
until golden brown. stir a couple of times and check after or they will 
burn. cool before adding to your bread machine! recommended cycle: 
basic/white bread cycle; light or medium/normal crust color setting. 
remove bread from pan, cool on wire rack. 
 
 
note: checking dough consistency: check dough after 5 
minutes mixing; if should form a soft, smooth ball around the blade. if 
dough is 
too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough 
is of the 
right consistency. if dough is too soft of sticky, add additional bread 
flour, 1 teaspoon 
at a time. 
 
 
zucchini bread with pineapple and nuts 
 
3 large  eggs; beaten
1 cup  oil
2 cup  sugar
2 tsp  vanilla
2 cup  zucchini; unpeeled and grated
1 cup  crushed pineapple; drained
3 cup  flour
2 tsp  baking soda
1 tsp  salt
1-1/2 tsp  baking powder
1-1/2 tsp  cinnamon
3/4 tsp  nutmeg
1 cup  chopped pecans
1 cup  raisins
 
preheat oven to 350o. mix eggs, oil, sugar and vanilla together. add 
the zucchini and pineapple. combine the dry ingredients and add to the 
zucchini mixture, mixing well. add nuts and raisins and blend. pour into 
2 greased and floured 9x 5x 3 loaf pans. bake for 1 hour. cool 10 
minutes in the pans and then turn on wire racks. also may be cooked in 
small foil loaf pans and given as gifts. if so, reduce cooking time to 
35 to 40 minutes. yield: 2 loaves or 16 servings 
 
 
 
spicy pineapple zucchini bread 
 
3 large  eggs
3 cup  all-purpose flour
1 cup  oil
2 tsp  baking soda
2 cup  granulated sugar
1 tsp  salt
2 tsp  vanilla
1/2 tsp  baking powder
2 cup  coarsely grated, unpeeled
1-1/2 tsp  cinnamon
1 can  crushed pineapple, drained
3/4 tsp  nutmeg
1 cup  finely chopped nuts
1 cup  currants
 
in large bowl of electric mixer, beat eggs. add oil, sugar and 
vanilla. continue to beat until thick and foamy. with a spoon, stir in 
zucchini and pineapple. in large bowl, combine flour, baking soda, salt, 
baking powder, cinnamon and nutmeg. stir into zucchini mixture until 
blended. add nuts and currants. stir until blended. divide batter evenly 
between 2 greased and floured 9" x 5" x 3 " loaf pans. bake at 350 
degrees f for 60 minutes or until loaves test done. cool in pans for 10 
minutes. turn out on wire cake racks to cool completely. yield: 2 loaves 
 
 
zucchini bread 
 
3/8 cup  firmly packed light brown sugar
4 tsp  light margarine
2 large  eggs
1 tsp  vanilla extract
1/2 cup  all-purpose flour
1 Tbsp  all-purpose flour
1/2 tsp  baking soda
1/4 tsp  baking powder
1-1/2 oz.  oats, rolled (raw)
1 cup  applesauce, unsweetened
3 Tbsp  golden raisins
1 oz.  walnuts, chopped
1 tsp  cinnamon
 
cream together brown sugar and margarine. beat in eggs and vanilla. 
mix together flour, soda, baking powder, and oats; stir into creamed 
mixture. stir in applesauce, zucchini, raisins, walnuts, and cinnamon. 
preheat oven to 350 degrees. spray in a 8x 8" baking dish. bake for 
25 to 30 minutes until done; don't over bake. cool. cut into 8 pieces. 
yields: 8 pieces. 
 
 
 
zucchini bread 
 
this bread is really moist and good! 
 
3 large  eggs
1-3/4 cup  sugar
1 cup  vegetable oil
1 tsp  vanilla
2 cup  raw zucchini, unpeeled and ground
1 Tbsp  grated orange peel
3 cup  flour
1 tsp  salt
1 tsp  baking soda
2 tsp  cinnamon
1/2 cup  chopped nuts
 
beat eggs until light and fluffy. add sugar and beat well. add the 
oil, vanilla and orange peel. mix in the zucchini. add the flour, salt, 
baking soda, and cinnamon. stir until all ingredients are wet and 
blended. stir in the nuts. pour into bread pans. bake at 325 until 
good and brown. remove from pans and allow them to cool on racks. 
 
 
 
banana split bread 
 
2/3 cup  shortening
1-1/4 cup  sugar
4 large  eggs
3-1/2 cup  al purpose flour
2-1/2 tsp  baking powder
1 tsp  baking soda
1/2 tsp  salt
1-1/2 cup  mashed ripe bananas (about 4 medium)
2 can  (8 ounces each) crushed pineapple, well drained
2 cup  (12 ounces) semisweet chocolate chips
1   jar (10 ounces) red maraschino cherries, well drained and chopped
1 cup  chopped walnuts
 
preheat oven to 350 degrees. grease and flour two 9x 5x 3 loaf 
pans. in a mixing bowl cream shortening and sugar. add eggs, one at a 
time, beating well after each addition. combine the flour, baking 
powder, baking soda, and salt. add to creamed mixture alternately with 
the bananas and the pineapple. fold in the chocolate chips, cherries, 
and walnuts. pour into the prepared loaf pans. bake for 60 to 65 
minutes at 350 degrees or until a toothpick inserted in the center comes 
out clean. cool for 10 minutes before removing from pan to wire racks. 
yield: 2 loaves 
 
 
 
banana bread 
 
3-1/2 cup  all-purpose flour
1-1/3 cup  sugar
2 tsp  baking powder
1 tsp  salt
1/2 tsp  baking soda
1 cup  butter flavored crisco
1 cup  chopped pecans, lightly toasted
4 medium  bananas, mashed
4   eggs, slightly beaten
 
day before serving: (bread needs to sit for 
a day before serving) 
preheat oven to 350 degrees f. grease and flour 2 loaf pans 9" x 5". 
in large plastic bowl that has an airtight lid, mix the first 5 
ingredients with a fork. add the shortening. cover the bowl with the lid 
and shake until the mixture resembles course crumbs. then add the nuts. 
add bananas and eggs and stir only until batter is moistened. spread 
batter evenly in the two pans. bake for 50 minutes to an hour. use a 
toothpick to test for doneness. cool in pans on wire racks for 10 
minutes. remove from pans and completely cool on wire racks. keep one 
loaf out for serving the next day. freeze the second loaf for later. 
 
note: i make this bread for my daughter's school snacks 
using shaped baking tubes. (they 
come in heart, clover leaf and daisy shapes. so 
when you slice the bread it comes out 
in those shapes.) despite the directions that come 
with the tubes, only fill them 1/2 full. 
 
 
 
banana bread 
 
1/2 cup  juice and zest from orange (may also use 1/2 cup regular orange
  juice and no zest if you don't have any fresh oranges) the zest really
  perks up
  the bread though
2 large  eggs, lightly beaten
1 cup  unsalted butter, room temperature
1 cup  granulated sugar
4   really ripe bananas, mashed leaving some small chunks
2 cup  all-purpose flour
1 tsp  baking soda
1/2 tsp  salt
1/2 tsp  nutmeg
1/4 tsp  ginger
1 tsp  banana extract
1 cup  nuts either pecans or walnuts, finely chopped
 
preheat oven to 350 degrees. grease and flour 9x5" loaf pan (i also 
line the pan with parchment paper and grease that). in a large bowl 
using an electric mixer, cream butter and sugar, add the eggs and beat 
until fluffy. add juice, zest and mashed bananas, beat until just 
combined then add the banana extract. add the remaining ingredients and 
stir with a spoon to just combine everything completely. pour into 
prepared pan and bake for about 1 hour or until a pick inserted into the 
center of the bread comes out clean. remove from the oven and cool for 
10 minutes the turn out onto a wire rack to finish cooling. makes 1 
loaf. 
 
note: i usually sprinkle some chopped nuts in the bottom 
of the pan before adding the 
dough. 
 
 
 
candy's louisiana banana bread 
 
this banana nut bread is the best, from louisiana. 
 
1 cup  butter
2 cup  sugar
2 tsp  vanilla
2 tsp  lemon juice
4 large  eggs
2 cup  bananas, (mashed)
1 tsp  salt
3-1/2 cup  flour
2 tsp  baking soda
2 tsp  baking powder
1 cup  sour cream
1 cup  of chopped nuts
 
cream the butter with the sugar, add extract and eggs, one at a time, 
then add bananas. sift all dry 
ingredients, add to wet ingredients, alternately with sour cream, fold 
in nuts. bake in two greased (or spray with nonstick coating) loaf pans 
at 350 degrees for 50 to 55 minutes. yield: 2 loaves. 
 
note: this is an excellent recipe. i have 
been making it for a long time. when i 
have bananas that look kind of 
over-ripe, and i don't have time to bake my 
breads right away, i take the 
bananas and put in the freezer, skin and all. 
when i am ready to bake, i thaw 
bananas, and presto, they are nice and 
soft, so there is very little 
mashing to be done. 
 
 
hawaiian banana bread 
 
3 cup  plain flour
2 cup  sugar
1 tsp  baking soda
1 tsp  cinnamon
1 cup  chopped nuts (walnuts, pecans or macadamia)
2 tsp  vanilla
3 large  eggs, beaten
1-1/4 cup  vegetable oil
2 cup  mashed bananas
1 can  (8 ounces) crushed pineapple (well drained)
 
in a large bowl combine flour, sugar, baking soda, and cinnamon; stir 
in nuts. set aside. combine remaining ingredients in another mixing 
bowl; blend well. pour wet ingredients into dry ingredients, and stir 
until just moist. pour into 2 greased and floured loaf pans. bake at 
350 for approximately 1 hour 30 minutes. check center of loaf with 
toothpick (i use an uncooked spaghetti strand) and if it comes out 
clean, its done. cool 10 minutes before removing from the pan. then hire 
armed guards to keep the loaves safe until it is time to eat. happy 
baking! 
 
 
 
-- 
 
 
(ID: 6766) Mirror: rec.food.recipes: Wed, Jul 28, 2004


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