Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (13 page)

prep time:
15 minutes
·
start to finish:
3 hours 25 minutes
·
2 loaves (12 slices each)

• 3
  cups shredded zucchini (2 to 3 medium)
  
• 1
  2
  ⁄
  3
  cups sugar
  
• 2
  ⁄
  3
  cup vegetable oil
  
• 2
  teaspoons vanilla
  
• 4
  eggs
  
• 3
  cups all-purpose or whole wheat flour
  
• 2
  teaspoons baking soda
  
• 1
  teaspoon salt
  
• 1
  teaspoon ground cinnamon
  
• ½
  teaspoon baking powder
  
• ½
  teaspoon ground cloves
  
• ½
  cup chopped nuts
  
• ½
  cup raisins, if desired
  

1
Heat oven to 350°F. Grease bottoms only of 2 (8×4-inch) loaf pans or 1 (9×5-inch) loaf pan with shortening or cooking spray.

2
In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in all remaining ingredients except nuts and raisins. Stir in nuts and raisins. Divide batter evenly between 8-inch pans or pour into 9-inch pan.

3
Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

4
Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

1 Slice:
Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 35mg; Sodium 230mg; Total Carbohydrate 27g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, 1 Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
2

cranberry bread:
Omit zucchini, cinnamon, cloves and raisins. Stir in ½ cup milk and 2 teaspoons grated orange peel with the oil. Stir 3 cups fresh or frozen (thawed and drained) cranberries into batter. Bake 1 hour to 1 hour 10 minutes.

orange zucchini bread:
Stir in 2 teaspoons grated orange peel with the flour mixture.

pumpkin bread:
Substitute 1 can (15 oz) pumpkin (not pumpkin pie mix) for the zucchini.

prep time:
30 minutes
·
start to finish:
3 hours 55 minutes
·
1 loaf (12 slices)

• bread
  
• 2
  cups white whole wheat flour
  
• 1
  teaspoon baking soda
  
• ½
  teaspoon baking powder
  
• ½
  teaspoon salt
  
• ½
  cup butter, softened
  
• ½
  cup granulated sugar
  
• ½
  cup packed brown sugar
  
• 2
  eggs
  
• 1
  1
  ⁄
  3
  cups mashed very ripe bananas (3 medium)
  
• ½
  cup chopped pecans, toasted
  *
  
• glaze
  
• ½
  cup packed brown sugar
  
• 3
  tablespoons whipping cream
  
• 2
  tablespoons butter, cut up
  
• 1
  tablespoon light corn syrup
  
• ½
  cup chopped pecans, toasted
  *
  

1
Heat oven to 325°F. Spray bottom only of 9×5-inch loaf pan with cooking spray. In medium bowl, stir flour, baking soda, baking powder and salt with whisk.

2
In large bowl, beat ½ cup butter, granulated sugar and ½ cup brown sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs one at a time, beating well after each addition. On low speed, beat in bananas. Beat in flour mixture just until moistened. Stir in ½ cup pecans. Spoon into pan.

3
Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes.

4
Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.

5
Meanwhile, in 1-quart saucepan, combine all glaze ingredients except pecans. Bring to a boil over medium heat, stirring frequently, until sugar has melted. Boil, without stirring, 45 to 60 seconds or until thickened. Pour into small bowl; refrigerate 30 to 40 minutes or until cool enough to spread, stirring occasionally. Spread caramel over top of cooled bread; sprinkle ½ cup chopped pecans over caramel. Let stand until set.

*
To toast pecans, bake in ungreased shallow pan at 325°F for 7 to 11 minutes, stirring occasionally, until light brown.

1 Slice:
Calories 390 (Calories from Fat 170); Total Fat 19g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 65mg; Sodium 340mg; Total Carbohydrate 50g (Dietary Fiber 3g); Protein 5g
Exchanges:
1½ Starch, 2 Other Carbohydrate, 3½ Fat
Carbohydrate Choices:
3

Whole Wheat Banana Bread with Caramel Glaze

prep time:
15 minutes
·
start to finish:
3 hours 25 minutes
·
1 loaf (16 slices)

• 2
  cups all-purpose flour
  
• 1
  cup sugar
  
• ¼
  cup grated lemon peel
  
• 1
  cup milk
  
• ¾
  cup vegetable oil
  
• 2
  tablespoons poppy seed
  
• 2
  teaspoons baking powder
  
• ½
  teaspoon salt
  
• 2
  eggs, slightly beaten
  

1
Heat oven to 350°F. Generously grease bottom only of 9×5-inch loaf pan with shortening; lightly flour. (Do not use cooking spray.)

2
In large bowl, stir together all ingredients until moistened. Pour into pan.

3
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

1 Slice:
Calories 220 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 25mg; Sodium 150mg; Total Carbohydrate 26g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, ½ Other Carbohydrate, 2½ Fat
Carbohydrate Choices:
2

prep time:
15 minutes
·
start to finish:
3 hours 25 minutes
·
1 loaf (16 slices)

• 2
  eggs
  
• ¾
  cup packed brown sugar
  
• 1
  ⁄
  3
  cup vegetable oil
  
• ½
  cup milk
  
• 1
  teaspoon vanilla
  
• 2
  cups all-purpose flour
  
• 2
  teaspoons baking powder
  
• 1
  teaspoon ground ginger
  
• ½
  teaspoon salt
  
• 1
  cup shredded carrots (2 medium)
  
• ½
  cup chopped nuts
  

1
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottom only of 8×4-inch loaf pan with shortening; lightly flour (or spray bottom of pan with baking spray with flour).

2
In large bowl, beat eggs and brown sugar with electric mixer on medium speed until creamy. Beat in oil, milk and vanilla. On low speed, beat in flour, baking powder, ginger and salt until smooth. Stir in carrots and nuts. Spread in pan.

3
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.

4
Loosen sides of loaves from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.

1 Slice:
Calories 180 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 24g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, ½ Other Carbohydrate, 1½ Fat
Carbohydrate Choices:
1½

prep time:
15 minutes
·
start to finish:
55 minutes
·
1 loaf (12 slices)

• loaf
  
• 2
  tablespoons granulated sugar
  
• 1½
  teaspoons ground cinnamon
  
• 3½
  cups Original Bisquick mix
  
• 1
  ⁄
  3
  cup granulated sugar
  
• 3
  tablespoons butter, softened
  
• ½
  cup milk
  
• 1
  teaspoon vanilla
  
• 1
  egg
  
• 2
  tablespoons butter, melted
  
• glaze, if desired
  
• ½
  cup powdered sugar
  
• 2
  to 3 teaspoons water
  

1
Heat oven to 375°F. Grease bottom and sides of 9×5-inch loaf pan with shortening or cooking spray. In small bowl, mix 2 tablespoons granulated sugar and the cinnamon; set aside.

2
In medium bowl, stir Bisquick mix,
1
⁄
3
cup granulated sugar, 3 tablespoons softened butter, the milk, vanilla and egg until soft dough forms.

3
Shape dough into 1-inch balls; roll in cinnamon-sugar. Place dough randomly in pan. Sprinkle with any remaining cinnamon-sugar. Drizzle 2 tablespoons melted butter over dough balls.

4
Bake 25 to 30 minutes or until golden brown. Cool in pan on cooling rack 10 minutes. Meanwhile, in small bowl, mix all glaze ingredients until smooth and thin enough to drizzle.

5
Loosen sides of loaves from pan; remove loaf from pan to cooling rack. Drizzle glaze over loaf. Serve warm.

1 Slice:
Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4.5g; Trans Fat 1.5g); Cholesterol 30mg; Sodium 470mg; Total Carbohydrate 36g (Dietary Fiber 1g); Protein 3g
Exchanges:
1½ Starch, 1 Other Carbohydrate, 2 Fat
Carbohydrate Choices:
2½

Cinnamon Bubble Loaf