- all-purpose flour
- sugar
- cinnamon
- unsalted butter
- apple cider or apple juice
- Coating
- sugar
- cinnamon
- egg
- buttermilk
- pure vanilla
- all purpose flour
- oatmeal
- maple syrup
Yum, and then some. A lofty, pretty yeasted bread with treats tucked into the center.For those who resist new things, don’t tell them it’s pumpkin bread. Just say it is a special cinnamon bread. This is not a tea loaf or typical pumpkin quick bread – this is heavenly.
- chopped pecans
- currants
- warm water
- dry yeast
- pumpkin puree
- sugar
- egg
- bread flour
- FILLING
- cinnamon
- chopped pecans
- currants
Eaten or toasted, this is a great bread. The oatmeal gives it a soft but chewy texture.
- boiling water
- thick oat flakes rolled or old-fashioned oatmeal)
- lightly packed brown sugar
- King Arthur All-Purpose Unbleached flour
- nonfat dried milk
- instant yeast
Ground flaxseed is a novel addition to this dense and sweet breakfast bread. You can freeze individual slices on a baking sheet, then transfer to a zip-top plastic bag to keep in the freezer for up to two months. On hurried mornings, grab a slice, and defrost by microwaving at HIGH for 30 seconds to one minute.
1 loaf, 18 servings (serving size: 1 slice)
- * 1 1/2 cups all-purpose flour
- * 1 cup whole wheat flour
- * 3/4 cup granulated sugar
- * 1/2 cup ground flaxseed
- * 1/4 cup packed brown sugar
- * 1 tablespoon baking powder
- * 1 teaspoon ground cinnamon
- * 3/4 teaspoon salt
- * 1/4 teaspoon baking soda
- * 1/4 teaspoon ground nutmeg
- * 1 cup vanilla low-fat yogurt
- * 1/2 cup egg substitute
- * 3 tablespoons canola oil
- * 1 teaspoon vanilla extract
- * Cooking spray
Toast the nuts for 5 minutes in a 350º oven to intensify their flavor.
1 loaf, 16 servings (serving size: 1 slice)
- * 1/4 cup honey
- * 2 tablespoons plain low-fat yogurt or low-fat sour cream
- * 2 tablespoons vegetable oil
- * 2 cups whole-wheat flour
- * 2 teaspoons salt
- * Cooking spray
Inside the dark crust is a creamy white bread flecked with rosemary and bits of walnuts. Not only is this bread great with soups, it’s also excellent for sandwiches.
2 loaves, 12 servings per loaf (serving size: 1 slice)
- * 3 tablespoons sugar
- * 2 teaspoons salt
- * 1 cup chopped walnuts
- * 3 tablespoons coarsely chopped fresh rosemary
- * Cooking spray
- * 1 tablespoon yellow cornmeal
- * 1 tablespoon 1% low-fat milk
To make this quick bread even quicker, we used the microwave to cook the potato and soften the butter for the streusel topping. Use an electric knife to get clean slices.
- * 2 teaspoons butter
- * 1/3 cup chopped pecans
- * 2 tablespoons dark brown sugar
- * 1 1/2 cups all-purpose flour
- * 1/2 cup whole wheat flour
- * 3/4 cup packed dark brown sugar
- * 2 teaspoons baking powder
- * 1 teaspoon ground cinnamon
- * 3/4 teaspoon salt
- * 1/4 teaspoon ground nutmeg
- * 2/3 cup fresh orange juice
- * 3 tablespoons vegetable oil
- * Cooking spray
This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. Check the bread after 50 minutes of baking—you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning.
2 loaves; 12 servings per loaf (serving size: 1 slice)
- * 1 tablespoon baking powder
- * 2 teaspoons baking soda
- * 1 teaspoon salt
- * 1 teaspoon ground cinnamon
- * 1 teaspoon ground nutmeg
- * 1/2 teaspoon ground allspice
- * 2 cups granulated sugar
- * 1/2 cup egg substitute
- * 1/2 cup canola oil
- * 1/2 cup low-fat buttermilk
- * 2 large eggs
- * 2/3 cup water
- * Cooking spray
- * 1/3 cup chopped pecans
“This bread is good with a cup of tea and makes an easy on-the-go snack.” -Trisha Kruse, Eagle, ID
- * 1 cup sugar
- * 1 tablespoon canola oil
- * 1 large egg
- * 1/4 cup 2% reduced-fat milk
- * 2 teaspoons grated orange rind
- * 1 teaspoon baking soda
- * 1/2 teaspoon salt
- * Cooking spray