Loaf | Linda in the Kitchen

Tag: Loaf
- Lemon Blueberry Yogurt Loaf
  
  Posted at 1:14 am by lindainthekitchen
  
  Dec 31st
  I must admit, I’ve been in the mood to bake loaves! They’re so easy, so delicious, and there are endless possibilities. While baking at my friend Casey’s house, her mom requested lemon and blueberry. I fell upon this recipe for Lemon Blueberry Yogurt Loaf and knew it would be perfect!
  
  Lemon Blueberry Yogurt Loaf
  
  Recipe adapted from The First Year Blog
  
  Yield: 1 9×5 inch loaf
  
  Ingredients
  
  Loaf
  
  1 1/2 cups + 1 tablespoon all-purpose flour, divided
  
  2 tsp baking powder
  
  1/2 tsp salt
  
  1 cup plain yogurt (I used nonfat greek yogurt)
  
  1 cup granulated sugar (I used 3/4 cup)
  
  3 large eggs at room temperature
  
  2 tsp grated lemon zest (approximately 2 lemons – I used Meyer lemons picked from my tree)
  
  1/2 tsp vanilla extract
  
  1/2 cup vegetable oil (or canola oil)
  
  1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (I used 2 cups fresh blueberries!)
  
  Lemon Glaze
  
  1 cup confectioners sugar, sifted
  
  2 to 3 tbsp fresh lemon juice
  
  1 teaspoon lemon zest (optional)
  
  Directions
  
  Loaf
  1. 1reheat the oven to 350 degrees F.
  2. Grease bottom and sides of one 9 x 5-inch loaf pan; dust with flour, tapping out excess.
  3. In a bowl, sift the flour, baking powder and salt; mix and set aside.
  4. In a separate bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil.
  5. Slowly whisk the dry ingredients into the wet ingredients just until combined.
  6. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
  7. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. My loaf took about 53 minutes.
  8. Cool in the pan for 15 minutes before removing the loaf. Then, take the loaf out of the pan and move it to a wire rack to cool completely.
  Lemon Glaze
  1. After the loaf has cooled completely, make the glaze by combining the lemon juice and confectioners sugar.
  2. Start off with 1-2 tbsp lemon juice, adding more to get your desired consistency. The glaze should be thick but pourable. I made this twice. The first time, I made a thicker glaze with 2 tbsp lemon juice. The second time, I made a thin glaze that seeped into the loaf using 3 tbsp lemon juice and 1 teaspoon lemon zest. It was very thin and didn’t give the “drizzled” look, but tasted oh-so-lemony!
  3. Drizzle or spoon onto the loaf.
  4. Keep the loaf in the fridge to prevent the glaze from becoming too runny.
  Recipe oringinally from Smitten Kitchen.
  
  Perfect with morning tea/coffee, afternoon tea/coffee and evening tea/coffee.
  
  Let’s be real, it’s perfect anytime of day!
  
  I will be enjoying a slice with friends and family on New Year’s morning, CHEERS!
  
  Made with Love, Linda (and Casey!)
  
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  Posted in Muffins/Breads/Scones | Tagged Blueberry, Glaze, Lemon, Loaf, Yogurt
- Cranberry Orange Pecan Coffee Cake
  
  Posted at 12:32 am by lindainthekitchen
  
  Dec 28th
  
  Cranberry orange pecan coffee cake sounded like the perfect Christmas treat! I made this on Christmas Eve and it was perfect with coffee on Christmas morning.
  
  The great thing about this recipe is that it makes TWO loaves. One for me and one to wrap up and give to Vince’s grandma for Christmas. This loaf was perfect…not too sweet, with a nutty crunch, and the perfect amount of orange and cranberry in every bite.
  
  The pecan crumble topping was the perfect touch!
  
  Voila!
  
  Cranberry Orange Pecan Coffee Cake
  
  Recipe from Joy the Baker
  
  Makes two 9×5-inch loaves
  
  Ingredients
  
  For the Cake:
  
  4 cups all-purpose flour
  2 cups granulated sugar
  3 teaspoons baking powder
  1 teaspoon baking soda
  1 teaspoon salt
  1 /2 cup (1 stick) unsalted butter, at room temperature and cut into medium chunks
  2 eggs, beaten
  1 1/2 cups fresh squeezed orange juice
  2 tablespoons orange zest
  1 tablespoon pure vanilla extract
  2 cups coarsely chopped fresh cranberries
  1 cup coarsely chopped pecans
  
  For the Topping:
  
  4 tablespoons unsalted butter, cold
  1/2 cup all-purpose flour
  3 tablespoons granulated sugar
  1/2 teaspoon ground cinnamon
  1/4 teaspoon salt
  1/2 cup coarsely chopped pecans
  
  Directions:
  
  1. Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans. Line loaf pans with parchment paper, leaving a few inches of overhang on each side. Grease the parchment paper and dust with flour on all sides. Set aside.
  
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add chunks of butter and work the butter into the flour with your fingers. Try to blend the butter into each bit of the dry ingredients. The mixture will resemble a coarse meal.
  
  3. In a medium bowl whisk together eggs, orange juice, orange zest, and vanilla extract.
  
  4. Add the wet ingredients all at once to the dry ingredients. Stir together to incorporate. Add the cranberries and pecans and carefully fold into the batter.
  
  5. To make the topping, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.
  
  6. Divide the batter between the two loaf pans. Sprinkle each loaf with topping. Bake until loaves are golden brown and the center is cooked through. Insert a skewer or toothpick into the center of the cake to ensure that it’s cooked through, about 50 to 60 minutes.
  
  7. Remove from the oven and allow to cool in the pans for 15 minutes. Use the parchment paper to life the loaves from the pan and allow to cool further on a wire rack.
  
  8. For the glaze I whisked together 1 cup of powdered sugar and just over a tablespoon of milk. Drizzle over the cooled coffee cake. (I skipped this step and left the loaves as-is with the crumble topping)
  
  Cake can be stored, well wrapped at room temperature, for up to 5 days.
  
  Made with Love, Linda
  
  Posted in Muffins/Breads/Scones | Tagged Christmas, Coffee Cake, Cranberry, Loaf, Orange, Pecan
- Grandma’s Pumpkin Bread
  
  Posted at 8:23 pm by lindainthekitchen
  
  Dec 11th
  I know I’m a little late in posting a pumpkin bread recipe, but it’s just too darn delicious not to share! This is a recipe from my grandma Mary Lou, so it is in her honor that I baked FOUR LOAVES to give out as holiday treats to friends and family. And of course, I had to save some for my morning coffee!
  
  Grandma’s Pumpkin Bread
  
  Makes 2 loaves
  
  Ingredients
  
  4 eggs
  
  3 cups granulated sugar (I used about 2.5 cups)
  
  3/4 cup oil
  
  1/4 cup water
  
  2 cups pumpkin
  
  2 teaspoons vanilla
  
  3-1/3 cups all-purpose flour
  
  1/2 teaspoon baking powder
  
  2 teaspoons baking soda
  
  1/2 teaspoon salt
  
  1/2 teaspopon cloves
  
  1/2 teaspoon nutmeg
  
  1/2 teaspoon cinnamon
  
  1/2 – 1 cup chopped nuts (optional – I used 1 cup walnuts)
  
  Directions
  1. Preheat oven to 350 degrees. Greece and flour 2 loaf pans and line the bottom with parchment paper. Set aside.
  2. In a medium bowl, sift the dry ingredients together. Set aside.
  3. In a large bowl, beat the eggs. Then, add the sugar and mix until well combined.
  4. Add the oil, water, pumpkin, and vanilla. Beat the ingredients until combined.
  5. Add the dry ingredients to the wet mixture.
  6. Add the chopped nuts, stirring just enough to combine.
  7. Bake at 350 degrees for 1 hour. Time may vary for different ovens. Keep an eye on it after 45 minutes.
  8. Let cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
  Enjoy with your morning coffee or wrap it up in festive cellophane and add a pretty ribbon for a holiday gift!
  
  Made with love, Linda
  Posted in Breakfast/Brunch, Muffins/Breads/Scones | Tagged Gift, Holidays, Loaf, Pumpkin, Pumpkin bread
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