Cinnamon Sugar Root Beer Quick Bread-Secret Recipe Club

Visiting my assigned blog for this month’s Secret Recipe Club, It Bakes Me Happy, made me happy.   I just knew that a blog with the word “bake” in the title would be filled with wonderful recipes, and it was.  Emily started this blog in 2010 and has posted many great baked sweets, but she does have some very good savory dishes also.  I want to make Chicken, Bacon, Potato Soup soon.  I cannot tell you how many of Emily’s sweet treat recipes I want to make, but Sweet Potato Cinnamon Rolls are very near the top of the list as is her Monkey Bread which is made from scratch not frozen bread dough.

Some Christmases I give mini quick bread loaves for Christmas gifts so when I saw the recipe for Cinnamon Sugar Root Beer Bread I, knew that is what I would make for this post.  I was intrigued by the fact that  there was no egg and  very little butter in the recipe and the way the butter was used.  I knew I just had to make the recipe and see what happened.

I didn’t have root beer on hand and didn’t want to stop at the store, so I just bought a can from the vending machine at work.  I had planned to add some root beer extract to the mix but forgot to do it.  The next time, I think I will add a teaspoon as the root beer flavor was very subtle.

I made six mini loaves, so I sliced a tablespoon slice of butter, cut it into six pieces and then cut each piece into three pieces and put three in each mini loaf pan.  I repeated this with the second tablespoon  of butter for the top of the loaves.  I had cinnamon sugar on hand so didn’t measure it but just sprinkled the mixture generously over the top of the loaves.

The bread was moist and easy to slice.  In an attempt to amp up the root beer flavor, I combined a quarter cup of cream cheese and 1/4 teaspoon root beer extract to spread on the bread.  I think cinnamon flavored cream cheese would be great on the bread also.

Thanks, Emily, for an interesting new recipe that I will make often.

Cinnamon Sugar Root Beer Quick Bread
from “It Bakes Me Happy blog”
2 c. all purpose flour
1 c. whole wheat flour (I used white whole wheat)
2 T. sugar
1 T. baking powder
3/4 t. salt
2 T. honey
1 (12 oz.) can root beer
2 (1 tablespoon slices) butter
Cinnamon sugar

Combine flours, sugar, baking powder and salt in a large mixing bowl.  Carefully pour root beer into a small bowl.  Let set a few minutes to let the foam subside some.  Add honey and mix well.  Combine root beer mixture with flour mixture, stirring only until dry ingredients are just moistened.   Cut one slice of butter into 6 parts and cut each part into 3 pieces.  Either scatter butter over the bottom of a greased 9x5 loaf pan or place three pieces in each of six greased mini loaf pans.  Spoon dough into loaf pan or evenly into mini pans.  Repeat butter process with the second slice of butter.  Sprinkle generously with cinnamon sugar.  Bake at 350 degrees 50 to 55 minutes for a loaf pan or  23 to 25 minutes for mini loaves.  Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.  Makes 1 large loaf or 6 mini loaves.

Check out the links below to see what other Secret Recipe Club Group B members posted this month.

Zucchini Graham Bread-Saturday Sweet

I am still getting a lot of zucchini from my daughter so I am sharing another goodie made with it.  Zucchini Graham Bread is a bit different in that it has finely crushed graham crackers in it.  The recipe came from a set of recipe cards that were inserted in a magazine many years ago.  Since it specifies Honey Maid graham crackers and Gold Medal flour, it apparently came from General Mills.

The loaf pan with the lid that is in the photo belonged to my mother.  I have two of them.  They were made by Westinghouse.  I didn't know Westinghouse ever made kitchenware.  They are somewhat deeper than the typical loaf pans, but I love having them.

Zucchini-Graham Bread
3 eggs
1 c. sugar
2/3 c. vegetable oil
1 T. vanilla
2 c. packed shredded zucchini
1 sleeve Honey Maid graham crackers, finely crushed
1 1/2 c. Gold Medal all-purpose flour, bleached or unbleached
1 T. cinnamon
2 t. baking soda
1/2 t. baking powder
1 c. chopped, toasted walnuts

Beat eggs in a large mixing bowl.  Mix in sugar, oil and vanilla.  Stir in zucchini.  In a medium bowl, combine graham cracker crumbs, flour, cinnamon, baking soda and baking powder.  Add to liquid ingredients and mix until dry ingredients are just moistened.  Stir in walnuts.  Divide batter evenly between two greased and floured 9x5x3 or 8 1/2x4 1/2x 21/2-inch loaf pans.  Bake at 325 degrees for 50 to 60 minutes until a wooden pick inserted in the center comes out clean.  Cool 10 minutes, remove from pans.  Cool completely before slicing.  Wrap tightly and store in the refrigerator.  Makes 2 loaves

Linking to these great parties:
Friday Flair
Weekend Potluck
Saturday Spotlight
Party Junk
Saturday Dishes
Weekend Bloggy Reading
Strut Your Stuff
I'm Lovin' It
Share Your Creativity
Garden Fare Saturday Dishes
Sugar and Slice Sunday

Strawberry Cream Cheese Swirl Bread-Saturday Sweet

Today’s Saturday Sweet is Strawberry Cream Cheese Swirl Bread.  This is a moist, pinkish bread with swirls of white cream cheese marbled through it.  The recipe makes a large loaf, and it is nice to serve at bridal and baby showers.  It can be made ahead and kept  tightly wrapped in plastic in the refrigerator.  The bread can be frozen and will keep several months if well wrapped.  Since either fresh or individually frozen strawberries can be used in this recipe, I prefer to make the bread up fresh.

I did not include it in the photo, but I like to serve this with Strawberry Spread:  1 (8 oz.) pkg. cream cheese, softened and mixed with 1/4 c. strawberry jam.

Strawberry Cream Cheese Swirl Bread
1 egg
1 (8 oz.) pkg. cream cheese, softened (low-fat is OK)
1/4 c. sugar
1/2 t. cinnamon
1 3/4 c. flour
1 1/2 c. sugar
1 t. baking soda
1/2 t. salt
1/2 c. (1 stick) butter, melted
1 egg
1/3 c. water
1 1/2 c. fresh or individually frozen strawberries, mashed by hand or processed in a food chopper
1/2 c. walnuts, toasted

In a medium mixing bowl, beat egg well.  Add cream cheese, sugar and cinnamon.  Beat until smooth with an electric hand mixer or a wire whisk.  Set aside.  In a large mixing bowl, combine flour, sugar, soda and salt.  In a second bowl combine melted butter, egg and water.  Beat well.  Add mashed strawberries.  Mix well.  Mix strawberry mixture into dry ingredients stirring just until dry ingredients are moistened.  Stir in walnuts.  The batter will be thick.  Grease and flour a 5x9-inch loaf pan.  Spoon half of batter into the pan.  Pour cream cheese mixture over batter in the pan, smoothing out evenly.  Spoon remaining batter over cream cheese layer, covering it as much as possible.  Bake at 350 degrees about 1 hour and 10 minutes.  Cool in pan on wire rack for 10 minutes, remove from pan and cool completely before slicing, at least 2 hours.  Cut into slices with a thin sharp knife.  Store tightly wrapped in the refrigerator.  Makes 1 loaf, about 16 slices.

Linking to these great parties:
Weekend Potluck
Weekend Bloggy Reading
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Share Your Creativity
Party Junk
I'm Lovin' It
Saturday Spotlight 
Sunday Funday 
Pin It Monday

Ingredient Spotlight-Key West Coconut Bread

Edited 12/27/12.  The picture are now of the actual Key West Coconut Bread

Right now at the beginning, I have to tell you that the photo above is not of this recipe, but of my A-Z Bread recipe. I make Key West Coconut Bread every year for my son-in-law for Christmas, and I won't be making it until next week.   Because coconut is the spotlight ingredient over at Eat at Home, and this bread is so good, I wanted to get the recipe posted.

Some years I give quick bread as Christmas gifts, I bake this in the mini loaf pans.  I get about six out of one recipe.  Baked in the 4x8-inch loaf pans, the yield is two.

Butter and sour cream along with the toasted coconut give this bread wonderful flavor.

I got the recipe from the internet a number of years ago but don't remember where.

Key West Coconut Bread
1/2 lb. soft butter
2 cups sugar
4 eggs
4 tsp. coconut extract
1 (16 oz.) carton sour cream
2 cups flaked coconut, toasted
4 cups flour
2 tsp. baking soda
2 tsp. baking powder

Cream butter and sugar.  Beat in eggs and extract, then sour cream.  Add coconut.  Stir together flour, baking soda and baking powder; add to creamed mixture, blending well.  Divide into 2 lightly greased 4x8-inch loaf pans.  Bake at 350 degrees 45-50 minutes or until a toothpick inserted into the center of bread comes out clean.  Cool in pan on wire rack.  Remove from pan and wrap tightly.  Makes two 4x8-inch loaves

Linking to:  Ingredient Spotlight
These Chicks Cooked
Wow Me Wednesday
Wow Me Wednesday
What I Made Wednesday

Ingredient Spotlight-Parmesan Walnut Bread

When I learned that “Stinky Cheese” would be the ingredient spotlighted this week I knew immediately what I would make.  Parmesan cheese may not be the most stinky cheese, but Tiffany included it.  This is a recipe for a very good, very easy quick bread that I clipped from our local newspaper many years ago.

The original recipe called for grated Parmesan and did not indicate whether to use fresh or dry.  I have always made this with shredded Parmesan.  This doesn’t have a very cheesy flavor.  It is more of a “what is that underlying thing I taste" flavor.  Regardless, I think this bread a lot but don't make it often as it can be very addictive.  It probably would have a "more cheesy" flavor if the grated Parmesan was used.

Although the recipe says that it will make one 9x5-inch loaf pan, I have always made this in four 5x3-inch mini loaf pans.  I think this would easily make two 8x4-inch loaves.

I have included mini loaves of this bread with mini loaves of other flavors in Christmas gifts.  They have always been well received.

Other nuts could be substituted for the walnuts.  No matter which nuts I use, I always toast them.

Note:  the dark ring around the top of the pictured loaf  is because I sprayed the little loaf pans very heavily with nonstick spray.   The bread must be stored overnight before slicing.  The slices will crumble if cut too soon.

Parmesan Walnut Bread
3 c. flour
2/3 c. sugar
1/2 c. grated Parmesan cheese (I use 3/4 c. shredded Parmesan)
4 t. baking powder
1/2 t. salt
1 3/4 c. milk
1 egg
1/3 c. vegetable oil
1/2 to 3/4 c. coarsely chopped toasted walnuts
1/4 c. finely chopped toasted walnuts

Place flour, sugar, Parmesan, baking powder and salt in a large mixing bowl.  Combine well.  Measure milk in a 2-cup glass measuring cup.  Add egg and beat well.  Add vegetable oil to egg mixture.  Pour milk/egg mixture into dry ingredients.  Mix just until the dry ingredients are moistened.  Stir in the coarsely chopped walnuts.  Turn into greased loaf pan or pans of choice.  one 9x5-inch, two 8x4-inch, or four 5x3-inch.  Sprinkle the finely chopped nuts over the top.  Bake at 350 degrees 35 minutes to 1 hour.  Cool in pan 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap tightly in plastic wrap and store overnight before slicing.

Linking to:  Ingredient Spotlight

DIY Groceries-A-Z Quick Bread

Good Monday Morning.  Welcome to my new followers.  Thanks to all for reading my blog.  I hope that you find the information I post here useful.

Today I am posting a basic recipe for making quick bread.  Quick bread is wonderful  served with the sweet-flavored butters from last week.  This recipe could also be called Kitchen Sink Bread because almost anything except the kitchen sink can be put in it.

I usually puree fruits like apricots, peaches, and pears in my mini food processor or blender to make a sauce and then use the sauce.  I have also used them just chopped.

Any nut can be used in the bread.  Toasting them will add flavor.  If there are allergies or food tastes that eliminate nuts, they can also be omitted.

Other spices can be added in addition to or instead of the cinnamon.

For holiday baking, I put the batter in small loaf pans.  I usually put two or three different little loaves together with some sweet-flavored butters to give as a gift.


A to Z bread

3 c flour
1 t salt
1 t soda
3 t cinnamon
1/2 t baking powder
3 eggs
1 c oil
2 c sugar
2 c A-Z
3 t vanilla
1 c chopped nuts

Sift dry ingredients, set aside. Beat eggs in large bowl: add oil and beat well. Add A-Z and vanilla. Add dry ingredients, mixing well; add nuts.  Pour into two greased and floured 8x2-inch loaf pans.  Bake at 325 for 1 hour.   Cool in pan on rack.  Makes 2 loaves.

A-Z includes any of these:
apples- grated
applesauce
apricots
bananas
blueberries
boysenberries
blackberries
carrots, raw: grated; cooked: mashed
cherries
coconut
cranberries, fresh, frozen or dried
dates
figs
grapes
nectarines
oranges
peaches
pears
pineapple
prunes
pumpkin, cooked and mashed
raisins
raspberries
rhubarb
strawberries
summer squash, coarsely grated
sweet potatoes, raw: coarsely grated or cooked: mashed
winter squash, cooked and mashed
zucchini- grated

Linking to:  Take a Look Tuesday
One Project at a Time Tuesday
Tuesdays at the Table
Handmade Tuesday
Tutorial Tuesday
Creative Creations Tuesday
Ingredient Spotlight

Cooking with the Journal-Zucchini Bread

UPDATE:  Left the amount of sugar out of the recipe.  It is 2 c. and the ingredient list has been corrected.  Thanks to the commenter who alerted me about this.

Here is a nice quick bread  to spread with any sweet butter idea I posted yesterday   This is another recipe that appeared in at least two Farm Journal Cookbooks.  It uses vegetable oil so I don’t have to remember to soften butter when I want to make it.

I prefer fresh, grated zucchini for making this.  I am not sure what my problem is, but I have not had great success in using frozen zucchini when baking.  Any one have the secret, let me know.

The recipe makes two 8 1/2x4 1/2x2 1/2-inch loaves.  I only have 9x3-inch loaf pans so my bread is a little squat.  I highly suggest lining the pans with foil and greasing and flouring the foil for this bread.

Zucchini Bread
County Fair Cookbook,  1975
Farm Journals Best-Ever Recipes, 1977

3 c. sifted flour
1 1/2 t. cinnamon
1 t. baking soda
1 t. salt
1/4 t. baking powder
3 eggs
2 c sugar
1 c. vegetable oil
1 T. vanilla
2 c. grated, unpeeled zucchini squash
1/2 c. chopped nuts, toasted
1 t. flour

Sift together flour, cinnamon, baking soda, salt and baking powder.  Beat eggs well in large bowl.  Gradually add sugar and oil, mixing well.  Add vanilla and dry ingredients; blend well.  Stir in zucchini.  Combine walnuts with the 1 t. flour; stir into batter.  Pour into two greased and floured 8 1/2x4 1/2x2 1/2-inch loaf pans.  Bake at 350 degrees 1 hour or until bread tests done.  Cool in pans on racks 10 minutes.  Remove from pans; cool on racks.  Makes 2 loaves

Ingredient Spotlight-Cheese and Onion Nut Bread

Here is  quick bread that is a little different to serve with a salad or a casserole.  This bread has a subtle onion flavor that people can’t quite put their finger on.  It is, however, very addicting.

The recipe originally used Walla Walla Sweet Onions, but other sweet onions can be used.  Regular yellow onions can be used also, but the onion flavor will be a little more pronounced.  I have added the cheese.  It was not in the original recipe.  Different cheeses may be used, and any kind of nut may be used.  Toast the nuts for the best flavor.  I sometimes add 1/2 c. diced red pepper for color and cook it with the onion.  See, told you I put red pepper in anything I can.

The recipe is adapted from a recipe in one of those community cookbooks.  This one was put out by the Walla Walla Gardeners Association in 1982, and featured recipes for Walla Walla Sweet Onions and also some for asparagus.

For easier slicing, let the bread sit over night.  I store this tightly wrapped in plastic in the refrigerator.

Cheese and Onion Nut Bread
3 c. all-purpose flour
1/2 c. sugar
1/2 to 1 c. chopped Walla Walla Sweet Onion, any other sweet onion or yellow onion
3/4  c. butter, melted and divided
4 1/2 t. baking powder
1 t. salt
2 eggs, beaten
1 c. milk
1/2 c. chopped, toasted nuts
1/2 to 1 c. shredded sharp Cheddar cheese or other cheese

In a small frying pan, sauté the onion until translucent in 1/4 cup of the melted butter.  Combine dry ingredients together in a large mixing bow.  Beat eggs, milk, and the other 1/2 cup butter.  Add to dry ingredients and mix only until completely moistened.  Stir in onions, nuts, and cheese.  Spoon into well-greased 9x5-inch loaf pan.  Bake at 350 degrees for 1 hour or until done.  Let set a few minutes then turn out of pan and completely cool on a rack.  Wrap in plastic and let stand over night before slicing.  Cut into 1/2-inch or so slices.  Makes 16 slices.

Linking to Ingredient Spotlight
Whisking Wednesdays
These Chicks Cooked
Foodie Wednesdays
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