Quick Bread Recipes

Banana Bread

Ingredients: 

1/2 cup solid crisco shortening

1 cup sugar

2 cups all-purpose flour

1 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda

2 eggs, beaten

1 tsp. VAIN Vanilla Extract of your choice ( I love Bourbon)

3 very ripe bananas, mashed

1/3 cup buttermilk

1/2 cup chopped pecans

Directions: 

Yield: 2 loaves.

Preheat oven to 350 degrees. Cream shortening and sugar. Sift together flour, salt, baking powder, baking soda. Add to creamed mixture. Add remaining ingredients and mix well.  Pour into 2 well-greased loaf pans. Bake for 40-45 minutes. Freezes well. 

VAIN Products Used: 

Banana Bread

Blueberry Orange Corn Muffins

Ingredients: 

1 cup buttermilk 

1/3 cup orange juice

2 tsp orange zest

1 1/3 cups yellow cornmeal (about 7 ounces) 

2 large eggs 

1 teaspoon vanilla extract 

1 1/3 cups all-purpose flour, plus 1 tablespoon

1 1/3 cups yellow cornmeal (about 7 ounces) 

3/4 cup sugar 

1 tablespoon baking powder 

3/4 teaspoon fine salt 

1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes 

1 1/2 cups frozen blueberries (7 to 8 ounces; do not thaw) 

Directions: 
  1. Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk the buttermilk, orange juice, orange zest, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
  3. In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.
  4. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
  5. Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes.  Lift the muffins out onto a rack and cool.
VAIN Products Used: 

Blueberry Orange Corn Muffins

Cranberry Orange Quick Bread

Ingredients: 

2 3/4 cups All-Purpose Flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 3/4 cups white sugar

1 1/2 tsp. ground ginger

1/2 cups vegetable oil

zest from 1 large orange

1 15 oz can mandarin oranges, well drained

2 cups fresh cranberries-coarsly chopped

2 eggs

3/4 cups milk

3/4 cups sour cream

1 Tbsp. VAIN vanilla extract (I used Tonga Vanilla Extracted in Orange Extracts)

Directions: 

Preheat oven to 350 degrees F.  Grease 2 loaf pans.  Sift together all dry ingredients.  Add all wet ingredients to dry ingredients and beat together until smooth-do not over-mix.  Fold in orange segments and cranberries.  Divide evenly between the loaf pans and beak on middle rack until a skewer inserted into the middle comes out clean (approx 40 min).

VAIN Products Used: 

Cranberry Orange Quick Bread

Pumpkin Chai Muffin

Ingredients: 
  • 1 stick unsalted butter
  • 1 tablespoon crushed chai tea (from 4 bags)
  • 2 large eggs
  • 1 tsp Vain Indonesian vanilla extracted in Ginger Spirits
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 1/3 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups chopped walnuts
Directions: 

Preheat the oven to 350° and line a 12-cup muffin pan with paper or foil liners. In a small saucepan, melt the butter with the chai tea. In a large bowl, whisk the eggs with the vanilla extract, sugar, pumpkin puree and chai butter until smooth. Whisk in the flour, baking soda and salt until incorporated.

Scoop the batter into the muffin cups and top with the walnuts. Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool completely before serving.

The muffins can be stored in an airtight container for up to 2 days.

Pumpkin Chai Muffin

Sweet Potato Pecan Bread

Ingredients: 

1 lb cooked sweet potato (canned will work-just rinse and drain thoroughly)

Zest of 1 orange

4 eggs lightly beaten

1 cup vegetable oil

2/3 cup water

1 Tbsp. VAIN Vanilla

2 1/2 cup sugar

3 1/2 cups all-purpose flour

2 tsp. baking soda

1 1/2 tsp. salt

1 Tbsp. pie spice

1/4 tsp. ground ginger

3/4 cup pecan pieces

Directions: 

Preheat oven to 350 degrees F.  Grease and flour two (2) 9x5x3 loaf pans.

Toast pecan pieces in oven until fragrant (approx 10 min).  Sift all dry ingredients together.  Mix wet ingredients until well combined.  Add dry ingredients and mix on medium speed until well combined-do not over mix.  Stir in pecan pieces.  Divide batter evenly between 2 loaf pans.  Bake on middle rack until skewer inserted into the middle comes out clean, approximately 50 min.

Sweet Potato Pecan Bread

Zucchini Bread

Ingredients: 

3 eggs

2 cups granulated sugar

1 cup vegetable oil

2 cups grated, peeled raw zucchini

1 T plus 1t VAIN vanilla extract, I used Indonesian Vanilla Extracted in Ginger Spirits

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon double-acting baking powder

1 T pumpkin pie spice

1 cup coarsely chopped walnuts

1 cup chopped dates 

 

Directions: 

Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix until well combined. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts and dates, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for approximately 1 hour or until a skewer inserted into the center of the loaf comes out clean. Cool on a rack. This recipe can be frozen after baking.

Zucchini Bread