Buttermilk Cornbread Loaf

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I love the sweet cornbread recipe I have posted but sometimes it just isn’t the right kind of cornbread.  I came across this recipe and decided to try it.  It’s a very good basic cornbread.  I love that it’s made in a loaf pan ~ which makes it just a little different.

Buttermilk Cornbread Loaf

Buttermilk Cornbread Loaf

1 cup stone-ground cornmeal
1 cup flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup sugar
1 1/4 cups buttermilk
2 eggs
4 tbsps melted butter

Preheat oven to 400º and grease and flour an 8×4 loaf pan.

Stir together the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.

In another bowl, whisk the buttermilk, eggs, and melted butter until well mixed.

Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not overmix.

Spoon the batter into the prepared loaf pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.

Makes 1 loaf.

Buttermilk Cornbread Loaf 2

Source:  Tasting the Hamptons

Happy Cooking!

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Pineapple Nut Quick Bread

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We lived in Hawaii for 3 years where I learned to appreciate pineapple in all it’s forms and macadamia nuts.  It kills me to buy macadamias nowadays since they are so expensive.  Back in Hawaii they were so cheap.  Love them.

This is a nice quick bread and easy to make.   I would have liked a little more pineapple-y flavor but other than that we loved it.

Pineapple Nut Quick Bread

Pineapple Nut Quick Bread

1 3/4 cups flour
2 tsps baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup macadamia nuts, chopped
3/4 cup brown sugar, packed
3 tbsps butter, softened
2 eggs
1 (8 oz) can crushed pineapple, undrained
2 tbsps sugar
1/2 tsp cinnamon

Preheat oven to 350º.

Sift together the flour, baking powder, salt, and baking soda. Stir in the macadamias and set aside.

Cream brown sugar, butter, and eggs until fluffy. Stir the flour/nut mixture into the egg mixture. Stir in pineapple with juice.

Spoon dough into a greased 9×5 loaf pan. Combine 2 tbsps sugar and 1/2 tsp cinnamon and sprinkle over the top. Sprinkle a few macadamia nuts over the sugar and cinnamon if desired.

Bake at 350º for 50-60 minutes or until a toothpick inserted into the middle comes out clean.

Makes 1 loaf.

Pineapple Nut Quick Bread 1

Source: The Tastes and Tales of Moiliili

Happy Cooking!

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Perfect for St. Patrick’s Day Irish Soda Bread

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I know I have another soda bread recipe posted here but this recipe is so good that I had to post it.

It’s from King Arthur Flour’s early spring 2010 edition of The Baking Sheet .  This has to be the best soda bread I have ever had.  I had forgotten how much I like currants because I usually can’t find them and leave them out or sub raisins.  I did leave out the fennel because I don’t like fennel in any shape or form and if you don’t like it, don’t add it.  If you do like it, add 1/4 cup fennel seeds with the currants.  You can always sub raisins for the currants but I wouldn’t use the whole cup ~ maybe closer to 3/4 of a cup.

This bread really has a nice tender crumb and really couldn’t be easier to put together. It’s perfect for your St. Patrick’s Day celebration.

And for soda bread purists ~ I KNOW this is not the traditional soda bread but it IS delicious ~ more so than traditional, I think.

Perfect for St. Patrick’s Day Irish Soda Bread
(my version of King Arthur Flour’s recipe)

VIEW PRINTABLE RECIPE HERE!

3 1/2 cups flour
1/4 cup sugar
1 tsp salt
4 tsps baking powder
1/2 tsp baking soda
1 cup currants
1 egg
2 cups buttermilk

Preheat oven to 350º and spray a 10-inch round cake pan. I used a 9 inch cake pan and it worked perfectly.

In a large bowl, mix the flour, sugar, salt, baking powder, and baking soda. Run a whisk through the mixture to break up any lumps. Add currants and mix well.

In another bowl, mix the buttermilk and egg until well combined. Add this mixture to the dry mixture and mix until just combined. Do not overmix. The batter is somewhat stiff.

Using a spoon, scrape the dough into the prepared pan and make sure to smooth it out so it is even in the pan.

Bake until golden ~ about 50 minutes. Mine was done in about 45 minutes so begin checking at 45 minutes.

Cool before removing from pan and slicing.

Makes about 20 good-sized (thick) slices or about 40 thin slices.

Happy Cooking!

Eggnog Quick Bread with Rum Glaze

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This is a great recipe for the holidays.  Don’t skip the glaze because it really adds to the bread and it would be boring without it.  I ran out of spiced rum (oh the horror!) so I used rum flavoring and it worked great. The recipes makes two loaves ~ one to keep and one to give away!

Eggnog Quick Bread with Rum Glaze

3 cups flour
1 1/2 tsps baking powder
1/2 tsp nutmeg
1/2 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs, room temperature
1 tsp vanilla extract
1 cup eggnog, room temperature

Glaze:
1 cup sifted confectioner’s sugar
2 – 3 tbsps eggnog
1 tbsp spiced rum
1/8 tsp nutmeg

Preheat oven to 325º.

Whisk together the flour, baking powder, 1/2 tsp nutmeg and the salt in a medium bowl.

Cream the butter and sugar in a mixing bowl. Add eggs, one at a time beating well after each. Add the vanilla and mix well. Add the flour mixture alternately with the eggnog and beat until smooth.

Spray two 8×4 loaf pans with cooking spray. Pour batter into prepared pans. Bake for 55 – 60 minutes or until a pick inserted in teh middle comes out clean. Cool in pan for 10 minutes then remove bread from pans and cool completely.

For the glaze, combine all ingredients in a small bowl and whisk until smooth. Pour over cooled bread.

Makes 2 loaves.

Happy Cooking!

Blueberry Orange Bread

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I froze a big ziplock bag of blueberries over the summer and decided to use some up in this bread.  It’s very good ~ you can really taste the orange and I love that.  I think blueberry and orange is a great combination. I use 1 cup of the blueberries and I put them in the batter frozen.

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Blueberry Orange Bread

2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup orange juice
1/3 cup water
2 tbsps butter, melted
2 tbsps grated orange zest
3/4 cup fresh or frozen blueberries

Preheat oven to 350º.

Combine the first five ingredient in a large bowl and set aside.

In another bowl, combine the egg, orange juice, water, butter and orange peel. Add to the dry ingredients, mixing until just combined. Fold in the blueberries.

Pour into a greased and floured 8×4 loaf pan.

Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes then remove from pan to a wire rack to finish cooking.

Makes 1 loaf.

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Happy Cooking!

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Spicy Pumpkin Bread

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This is a great recipe for pumpkin bread that I got out of an old Bon Appetit magazine.  It’s nice and spicy.  It makes two loaves so I can put one in the freezer which I like.

Spicy Pumpkin Bread

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups flour
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup coarsely chopped walnuts or pecans, optional

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans.

Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts or pecans, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.

Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely

Makes 2 loaves

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

TWD No More and Sweet Cornbread

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I made the decision last week to quit doing the Tuesdays with Dorie.  I find myself always playing catch-up and it’s becoming a chore.  I sent the TWD ladies an email yesterday saying I am dropping out.  I will, however,  be continuing to check out everyone’s TWD posts!  It’s been great and delicious fun!!!!!

If you like cornbread on the sweet side, you will love this recipe.  I found it on Steph’s Kitchen years ago and it is the only cornbread that I make regularly.   Give it a try ~ it’s delicious!

Sweet Cornbread

1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
3 tablespoons melted butter
1 tablespoon honey
2 eggs, beaten
1 1/4 cups milk

Preheat oven to 350º.

In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add the oil, melted butter, honey, eggs, and milk.

Pour into a greased 8-inch square pan.

Bake for 35 minutes.

Serves 4 to 6

Happy Cooking!