Breads as Christmas Gifts

[dlhoon]

I am thinking about making mini-loaves of different breads to give as Christmas gifts with the jam I canned last summer. Just looking for some suggestions from others about what kinds of breads you've done in the past - ie, pumpkin, banana, etc. Thanks in advance!

[lhall]

I've done Banana and Cranberry Applesauce (really a orange-cranberry recipe I just used applesauce in). This year I'm going to try the cranberry pumpkin bread posted here. I usually put them in little bags with some cookies too. The bags are lunchbag size with holiday scenes on them, get them at target for 25 cents each.

Leigh

[beckms]

I was thinking the same thing...people give out so many cookies that it's nice to have a baked alternative to eat!

My dad is a doctor, and every Christmas my family gets bombarded (in a good way!) with baked gifts from his patients. Growing up (and still) my favorites were the homemade breads from one of his patients. She always makes a beautiful white bread for toast, which we slather with jam on Christmas morning. And we've also received banana breads and zucchini breads...but mini-loaves are definietly the way to go, since you don't want people to be overwhelmed with baked goods and not eat them!

Also I think muffins are a nice treat. If you're baking gifts for people who don't generally bake themselves, then it's even more special ("wow! homemade bread!" was always the cry in my house where Wonderbread ruled), so it doesn't even have to be anything fancy.

Happy baking!

[funnybone]

Zucchini, Chocolate Chip, Cinnamon, etc. Any bread is usually welcomed, I find.

Anyone want to post recipes, or does anyone want more recipes?

[lhall]

OOH, the Cinammon Bread sounds yummy. Post that please!

Thanks,
Leigh

[valeriek]

Last year I gave Penzey's apple bread, CL's spicy banana bread, and pumpkin-cranberry bread as gifts. The Penzey's apple bread is definitely posted on this board under another thread, and the spicy banana bread is in the recipe search. I'll post the pumpkin-cranberry bread tomorrow if you would like. I'm not big on sweets or cookies, but I love baked goods, so I thought giving the bread would be a good idea. I just put mini-loaves in a nicely decorated basket with some green and red shredded paper lining the bottom and include an ornament or two. It really is a nice hostess gift or for those elderly relatives who have everything.

[dlhoon]

Thank you all so much for such quick responses! Everything sounds so good, I may have to make some "samples" now just to make sure things work out okay! I would love the pumpkin-cranberry bread recipe. Keep them coming! Thanks!

[beejayw1]

How about fruitcake?

I bake small loaves (right about now - gotta get moving!) and wrap them in bourbon-soaked cloth for a month, then give them out.

[Lynno1975]

I love the banana oat bread in the annual cookbook. Since this seems like a good place to ask, I think I will. How do you adjust the cooking time for a mini loaf as compared to a full sized one? I just bouught some mini loaf pans over the weekend (but I'd really like to get the new mini loaf stone from Pampered Chef that is on its way out) and I'm dying to use them. I was just wondering if someone had something to base the timing on. Do you cut it half or do you just have to watch it after a certain point?

Lynn :-)

[donleyk]

Lynn,

I baked 3 trays of mini loaves, and every one of them went different times. The pumpkin-cranberry only took about 15 minutes so start checking early. The regular ol' pumpkin bread took nearly 45 minutes, I was rather suprised at the differences. I also baked at 300^ because my pans are dark.

Good luck!

[funnybone]

Originally posted by lhall
OOH, the Cinammon Bread sounds yummy. Post that please!

Thanks,
Leigh

I have a few actually, but here is a link to one I posted earlier. I think it needs to be perfected though.

http://www.cookinglight.com/vbb/show...light=cinnamon

Here are some more breads though for anyone interested:

Remember, anything in a bundt pan can be made into loaves as well.


* Exported from MasterCook *

Brandied Apple Bundt Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups Cake Flour -- sifted
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup Butter -- at room temperature
1 cup sugar
3 eggs
1/2 cup sour cream
1 cup applesauce
2 Golden Delicious Apples -- peeled and cut into 1/4" square pieces (about 1 lb)
Syrup:
1/2 cup sugar
1/4 cup apple juice
1/3 cup Brandy -- or apple brandy
Glaze:
1 cup Confectioners' Sugar
2 Tbsps Confectioner's Sugar
2 tablespoons apple juice
1 Pinch ground nutmeg

Heat oven to 350°. Coat 10-inch Bundt pan with nonstick cooking spray.
Cake: Sift flour, baking powder, salt, baking soda, cinnamon, nutmeg and cloves into medium-size bowl.
Beat together butter and sugar in second medium-size bowl on medium-high speed until smooth and creamy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in sour cream and applesauce; mixture may look curdled. On low speed, slowly add flour mixture, beating until well blended. Gently fold in apple pieces. Scrape batter into prepared pan, smoothing top.
Bake in 350° oven for about 50 minutes or until cake tester inserted in center of cake comes out clean.
Syrup: Meanwhile, heat together sugar, apple juice and brandy in small saucepan over medium-low heat until sugar dissolves; do not boil. Remove from heat.
Remove cake from oven. Leave cake in pan; place pan on wire rack. Brush top of cake with half the brandy syrup. Let stand 10 minutes. Invert onto wire rack and remove pan; place rack over jelly-roll pan. Brush cake with remaining syrup; let cool completely.
Glaze: Mix sugar, juice and nutmeg in small bowl until smooth. Drizzle over cake. Let harden slightly.

Nutrient Value Per Serving: 300 calories, 9 g fat (5 g saturated), 3 g protein, 51 g carbohydrate, 1 g fiber, 190 mg sodium, 59 mg cholesterol.



Source:
"Family Circle 2001"


* Exported from MasterCook *

Lemon Bread

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
3 tablespoons lemon juice
1 tablespoon sugar
1 cup sugar
2 eggs
1 2/3 cups all-purpose flour
3/4 cup buttermilk
1 1/2 teaspoons finely shredded lemon peel
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chopped almonds -- walnuts, or pecans,
toasted



1. Grease bottom and 1/2 inch up sides of one 8x4x2-inch loaf pan or two 7-1/2x3-1/2x2-inch loaf pans. Set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or until softened. Add the 1 cup sugar and beat about 5 minutes or until light and fluffy. Add eggs, one at a time, beating until combined. Add flour, buttermilk, lemon peel, baking soda, and salt. Beat just until combined. Stir in nuts.

3. Pour batter into prepared pan(s) and spread evenly. Bake in a 350 degree F. oven about 45 minutes for 8x4x2-inch loaf and about 40 minutes for 7-1/2x3-1/2x2-inch loaves or until a wooden toothpick inserted near center(s) comes out clean. (If necessary, cover loosely with foil for the last 10 to 15 minutes of baking to prevent overbrowning.)

4. Cool in pan(s) on wire rack 10 minutes. Remove from pan(s). Place on wire rack set over waxed paper.

5. In a small mixing bowl stir together 3 tablespoons lemon juice and 1 tablespoon sugar until sugar is dissolved. Spoon glaze over top(s). Cool completely on the wire rack. Wrap and store overnight before slicing. Makes 1 large loaf or 2 small loaves (16 servings.)

Make-Ahead Tip: Bake loaf or loaves. Glaze, then cool completely. Wrap in foil or plastic wrap and store in the refrigerator up to 2 days. Or, place cooled loaves in freezer containers or bags and freeze up to 1 month. Thaw overnight in the refrigerator.


Nutritional facts per serving
fiber: 1 g , carbohydrate: 24 g , sodium: 151 mg , cholesterol: 42 mg , saturated fat: 4 g , total fat: 8 g , calories: 174 , iron: 5 % , calcium: 2 % , vitamin C: 2 % , vitamin A: 6 % , protein: 3 g


NOTES : Toasting the nuts for this tangy lemon bread intensifies their flavor. If you make two small loaves, you can freeze one for later.
Source: BHG


* Exported from MasterCook *

Praline Apple Bread

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup granulated sugar
1 cup chopped pecans
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 carton dairy sour cream -- (8 ounce)
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups chopped -- peeled tart apples



1. Grease a 9x5x3-inch loaf pan. In a large mixing bowl beat together granulated sugar, sour cream, eggs, and vanilla on low speed of an electric mixer until combined, then beat on medium speed for 2 minutes.

2. Stir together flour, baking powder, soda, and salt; add to sour cream mixture, beating on low speed until combined. Stir in apple and 1/2 cup of the pecans. Turn into prepared loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter.

3. Bake in a 350 degree F. oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Cool in pan on a wire rack for 10 minutes.

4. Meanwhile, in a small saucepan combine butter or margarine and brown sugar; cook and stir until mixture comes to a boil. Reduce heat and boil gently for 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture; cool.

Makes 1 loaf (18 servings).

Make-Ahead Tip: Up to 1 day ahead, make, bake, and cool loaf as directed. Cover and store at room temperature.


Nutritional facts per serving
iron: 6 % , calcium: 5 % , vitamin C: 0 % , vitamin A: 6 % , protein: 3 g , fiber: 1 g , carbohydrate: 27 g , sodium: 175 mg , cholesterol: 36 mg , saturated fat: 4 g , total fat: 10 g , calories: 203



NOTES : Packed with apple flavor and topped with gooey caramel and crunchy pecans this quick bread is an easy make-ahead accompaniment for holiday meals.
Source: BHG



* Exported from MasterCook *

Lemon Poppy Seed Loaf

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cake Flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
4 eggs
2 tsp vanilla
1 cup butter -- softened
1/4 cup poppy seeds
1 tbsp lemon rind -- grated
GLAZE
1/2 cup sugar
1/3 cup lemon juice

COMBINE flour, sugar, baking powder, and salt in mixer bowl; blend well.

BEAT milk, eggs and vanilla together in small bowl.

ADD half of egg mixture together with butter to dry ingredients and beat at medium speed for 1 minute, scraping sides of bowl occasionally. Pour in remaining egg mixture and beat 1 minute.

Stir in the poppy seeds and lemon rind.

SPOON batter into greased 9" x 5" loaf pan. (The pan will be more than 3/4 full).

BAKE at 325°F for 65-75 minutes, or until toothpick inserted in centre comes out clean.

PREPARE lemon glaze while cake is baking.

GLAZE

HEAT sugar and lemon juice in small saucepan over low heat until sugar dissolves.

PIERCE top of cake with fork or toothpick immediately after baking.

BRUSH glaze over top of hot cake while still in the pan.

COOL on rack for 15 minutes, then remove from pan. Cool completely.

Makes: 1 loaf



Nutrient Content Per Portion

Energy 259 Cal
Protein 3.4 g
Fat 14 g
Polyunsaturates 1.3 g
Monounsaturates 4 g
Saturates 7.7 g
Cholesterol 85 mg
Carbohydrate 31
Dietary fibre 0.3 g
Sodium 228 mg
Potassium 62



NOTES : You'll love this light, buttery loaf cake with a crunchy lemon taste. Thick slices with a side of vanilla ice cream – fabulous.

[Linda in MO]

OMG funnybone, those recipes look to-die-for! Thanks for posting.

dlhoon, I also make Penzey's apple bread and it is wonderful!

This was good, but I would up the amount of cinnamon...

* Exported from MasterCook *

Banana-Oat Quick Bread

Recipe By :Cooking Light-6/00
Serving Size : 0 Preparation Time :0:00
Categories : Low-Fat , Muffin/Quick Bread, Breakfast


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 cup quick cooking oats
3/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup ripe banana
1/2 cup low-fat buttermilk
1/4 cup vegetable oil
1/4 cup egg substitute or 2 large egg whites
1/4 cup quick cooking oats
2 tablespoons coarsely chopped walnuts
2 tablespoons brown sugar
1/8 teaspoon cinnamon -- optional (or more)
2 teaspoons butter or margarine -- melted

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups,; and level with a knife. Combine flour and the next 4 ingredients in a large bowl; make a well in the center. Combine bananas, buttermilk, oil, and egg in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.

Combine 1/4 cup oats and remaining ingredients and sprinkle over batter. Bake at 350 for 1 hour or until toothpick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Servings: 16

170 cal, 5.2g fat, 3.3g pro, 28.4g carb, 1mg chol, 132mg sod
*************************************************

This is also yummy!

* Exported from MasterCook *

Jamaican Banana Bread

Recipe By :cooking light
Serving Size : 16 Preparation Time :0:00
Categories : Breakfast , Low-Fat, Muffin/Quick Bread


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
2 tablespoons stick margarine -- softened
2 tablespoons tub light cream cheese -- softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum
OR
1/4 teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans -- toasted
1/4 cup flaked sweetened coconut
Topping:
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum
OR
1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans -- toasted
2 tablespoons flaked sweetened coconut

Preheat oven to 375º. Coat an 8 × 4-inch loaf pan with cooking spray; set aside.

Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.

Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut.

Pour batter into prepared pan; bake at 375º for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.

Serving Size: 1 slice

Source:
"Cooking Light, March 1997, p.110"
Copyright:
"© Cooking Light"
Yield:
"1 loaf"
**********************************************

Here's a nice twist on zucchini bread...

* Exported from MasterCook *

Orange Zucchini Bread

Recipe By :Hometown Cooking, Aug. 2001, pg. 37
Serving Size : 0 Preparation Time :0:00
Categories : Muffin/Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- slightly beaten
1 3/4 cups sugar
1/2 cup oil
2 t. orange zest
3 1/4 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 cup orange juice
2 cups finely shredded unpeeled zucchini
1 cup shredded coconut

Preheat oven to 350.

Grease two 8x4x2-inch loaf pans (9 inch loaf pans are a little too big).

In a medium bowl, combine eggs, sugar, oil, and orange peel.

Combine flour, baking powder, baking soda, and salt.

Add flour mixture and orange juice alternately to egg mixture. Stir just until combined after each addition.

Stir in zucchini and coconut.

Spoon batter into prepared pans.

Bake in a 350 degree oven about 55 minutes. Cool bread in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.

Wrap and store bread overnight before slicing (yeah, right!).

Makes 2 loaves (32 slices)
Per serving: 131 cal., 5 g. fat, 21 g. carbo., 1 g. fiber, 13 mg. chol., 80 mg. sodium, 2 g. pro.


NOTES : I use more orange zest, probably a good Tablespoon or so.

I think you could vary this recipe also by adding chopped nuts, vanilla extract, and/or spices like cinnamon, etc. Maybe even some well-drained crushed pineapple? But it's definitely good "as is".
**************************************************

And here's another winner...

* Exported from MasterCook *

Orange Cranberry Bread

Recipe By osted by Andi from cooking light board
Serving Size : 0 Preparation Time :0:00
Categories : Muffin/Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1 cup cranberries -- (fresh or frozen that have been slightly chopped or halved-I used my food processor)
1/2 cup chopped nuts -- pecans or walnuts
1 large egg -- beaten
3 T. oil
1 cup orange juice

Preheat oven to 350 deg.

Sift dry ingredients together.

Add cranberries and nuts.

In another bowl mix eggs, orange juice, and oil.

Stir into dry ingredients just until moistened. Don't over-mix.

Bake in greased 8x5 loaf pan @ 350 for about one hour.


Yield:
"1 loaf"

NOTES : I added the zest of one orange to the batter.

[ama47369]

I just got my Oct Martha Stewart(it takes a while to get here) and it has a recipe for Pumpkin Cornmeal Doughnuts and doughnut holes that look really good. I was thinking that giving a batch of these as a gift might be nice.

Pumpkin Cornmeal Doughnuts

Makes about 14 three-inch doughnuts and 14 doughnut holes

If you do not have a doughnut cutter, use a three inch cookie cutter to cut out the doughnuts and a one inch cutter to cut out the center. (My mom uses a pill bottle to cut out the center)

2 3/4 cups all purpose flour, plus more for work surface
4 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
3/4 tsp ground allspice
1 Tbs minced orange zest
1 cup fine cornmeal
3 large eggs, lightly beaten
1/2 cup granulated sugar
1/2 cup sweetened condensed milk
1 cup Pumpkin Puree, or canned
4 Tbs unsalted butter, melted
8 cups vegetable oil, for frying
1/4 cup confectioners' sugar

1. Sift flour, baking powder, salt, 1/2 tsp cinnamon, and allspice together into a large bowl. Add orange zest and cornmeal: mix until combined. Set aside.
2. In an electric mixer fitted with the paddle attachment, beat the eggs and 1/4 cup granulated sugar until the mixture is pale yellow, about 5 min. Add the condensed milk, and beat well. Add the pumpkin and melted butter, and beat until combined. Add the reserved flour mixture, and mix until the dough holds together. Cover the dough with plastic wrap, and refrigerate overnight.
3. Heat the vegetable oil in a large deep pan over med heat until a deep frying thermometer reads 365 degrees.
4. While oil is heating, roll out dough on a lightly floured surface to about 1/3 inch thick. Using a 3 inch doughnut cutter, cut out doughnuts, and set aside. Reroll scraps of dough, and continue to cut out more doughnuts. Mix together remaining 1/2 tsp cinnamon with 1/4 cup sugar in a bowl, set aside.
5. Add 4 doughnuts to the hot oil; fry until golden brown, about 1 1/2 min. Turn over, fry until golden brown, about 1 min more. Transfer doughnuts to several layers of paper towels to drain. Repeat until all doughnuts are fried.
6. Roll half the warm doughnuts one at a time in cinnamon sugar to coat. Transfer to serving platter. Dust remaining doughnuts with confectioner's sugar. Transfer to platter. Serve warm.

Pumpkin Molasses Tea Bread with Cream Cheese Frosting

Makes 1 nine inch loaf

We used apple juice to sweeten the bread, but this recipe is equally tasty made with orange juice or cranberry juice.

Soft butter, for pan
2 cups all-purpose flour, plus more for pan
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup molasses
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup cooked Pumpkin Puree, or canned
2 Tbs apple juice
1/2 cup roughly chopped dried cranberries
1/2 cup roughly chopped walnuts
8 oz cream cheese, room temperature
1/4 cup honey

1. Preheat oven to 350 degrees. Butter and flour a 9 by 5 inch loaf pan; set aside. In a med bowl, combine the flour, baking powder, baking soda, and salt, set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat molasses, sugar, oil, eggs, pumpkin, and apple juice. Add flour mixture; mix until combined. Fold in cranberries, and walnuts. Spoon mixture into prepared pan, and bake until cake tester inserted into the center comes out clean, about 1 hour. Let the cake sit for about 10 min. and then turn the bread out of the pan onto a wire rack to cool completely.
3. While bread cools, make frosting. Combine cream cheese, and honey in bowl of an electric mixer fitted with the paddle attachment; beat until smooth and well combined. Once bread is completely cooled, spread top with frosting. Serve.

[KelLeg]

My favorite CL breads are the Jamaican Banana Bread (I don't do the topping), Banana Oatmeal Bread and Pumpkin Streusel. I have found that the Pumpkin Streusel mini loaves take about 40 minutes to bake. I use the little foil disposable pans. The great thing about giving bread is that pepole can freeze them if they don't want them right away!

[luvtocook]

You might want to check out the following site. This is a receipe for breads baked in wide-mouth canning jars. Too cool!

http://www.bread.allrecipes.com/az/b...akedinajar.asp

Since these keep for up to 6 weeks, I plan to start mine this weekend!

[Gina O]

I looked at the recipe for the bread in a jar. I love the idea. The only question that comes to mind is if the bread will come back out of the jar? If you bake these soon, please let me know about getting it out. Thanks, Gina

[luvtocook]

Gina,

According to the receipe reviews on this same site, you only have to run a knife around the mouth once and the bread just pops out! Of course I believe in magic, too!!!

I'll be happy to let you know the outcome!