#loafrecipes

[forkfulofflavor]

Zucchini Cheese Bread Ingredients: 1 1/2 cups zucchini, shredded (do not squeeze) 1/4 cup green onion, sliced (optional) 2 large eggs 3/4 cup sour cream 1/4 cup butter, melted and cooled 1 1/2 cups cheddar cheese, shredded 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Directions: Preheat the oven to 350°F (180°C) and grease a 9×5-inch loaf pan. In a large bowl, combine the shredded zucchini, green onions, eggs, sour cream, and melted butter. Mix until well incorporated, then fold in the shredded cheddar cheese. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Pour the batter into the prepared loaf pan. Bake for 50-70 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool slightly in the pan, then run a knife around the edges, remove the loaf, slice, and serve warm with a pat of melted butter. Prep Time: 10 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 10 minutes | Kcal: 230 kcal per slice | Servings: 8 slices This Zucchini Cheese Bread combines the natural moisture and subtle sweetness of zucchini with the savory richness of cheddar cheese, creating a delightful loaf that’s perfect for any meal. The zucchini keeps the bread tender, while the melted cheese brings a satisfying depth to each bite. Ideal for breakfast, brunch, or as a snack, this bread offers a quick way to enjoy garden-fresh flavors in every slice. Whether topped with a spread of butter or enjoyed on its own, this loaf is sure to be a crowd-pleaser at your next gathering. Plus, it’s simple to prepare, making it a great recipe for both beginner and seasoned bakers alike.

[thekernalcountrycom]

Gingerbread LoafRecipe source

[rogerpaulmason]

Gingerbread LoafRecipe source

[aimee-hanna]

Gingerbread LoafRecipe source

[anomalous-moth]

Just made it, and it smells so good!!

I added 1 tsp lemon zest to the glaze (doubled) cause I thought lavender-lemon would be a good combo :D

Also, cause I’m planning on having a slice for breakfast, and lemon (for me) is energizing and promotes clarity and positivity :))

(I also baked mine for about an hour)

I got half a pound of lavender so I decided to make a loaf of lavender bread and then had it fall out of the pan on its top and dent. It doesn’t look as pretty anymore but it tastes so fucking good.

[maria-callahan-blog]

Gingerbread LoafRecipe source

[aporiaberg]

Gingerbread LoafRecipe source

[longtonaj]

Blueberry Lemon Loaf

Blueberry Lemon Loaf, a delicious soft and moist loaf bursting with juicy blueberries! Perfect for relaxing with a cup of tea.

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This Blueberry Lemon Loaf is soft and moist. (I hate a dry loaf!). It’s a very straightforward recipe to follow and the combination of blueberries and lemon gives a lovely flavor. The loaf is also freezer friendly so if there’s just yourself or the two of you at home, cut it in half and freeze one half. That way you will have a nice supply of blueberry and lemon loaf on hand when you feel the urge for a slice of loaf! You could also make ahead if you wanted to prepare for a pot luck or a party. It’s so delicious!

Blueberry Lemon Loaf, Oh my goodness! if you love Starbucks Lemon Loaf and enjoy a slice or three with a nice cup of tea, then you will love this recipe! I’ve used frozen blueberries, but of course, fresh will also work.

To stop the blueberries from sinking to the bottom during baking

The challenge with the blueberries is preventing them from sinking to the bottom in the loaf pan when you pour the batter in, thus creating a blueberries at the bottom loaf – that’s what happened in my first attempt at this recipe To stop the blueberries from sinking to the bottom during baking, place the blueberries in a bag and add a couple of tablespoons of flour. Give it a toss so the blueberries are coated. Voila! No more sinking blueberries

How to prevent your loaf from sticking to the pan

This is another challenge with making a loaf.  The secret is to grease your pan, then line it with parchment paper.

Step 1. Grease your tin then lay it your pan on top of some greaseproof paper making sure the paper is big enough to cover up the sides of the pan.  Be sure to place your pan in the middle of the paper. Cut slits on all four corners of the paper to the corners of your pan.

Step 2. Carefully place the greaseproof paper inside the tin, and where you have made the cuts, they will overlap over each other nicely.

Step 3. Cut off all the excess paper, and use a little butter or oil to stick any paper down if it has come away from the tin.

Step 4. And presto! Now you have a nice neatly lined cake tin

Here’s the recipe for Blueberry Lemon Loaf, enjoy!

Blueberry Lemon Loaf

Blueberry Lemon Loaf, a delicious soft and moist loaf bursting with juicy blueberries! Perfect for relaxing with a cup of tea.

¼ cup plain greek yogurt

1 lemon ((zest from 1 lemon plus juice from 1 lemon))

1 tsp vanilla

1 tsp baking powder

1 ½ cups flour

¼ tsp baking soda

½ tsp salt

1 cup butter (room temperature)

1 ¼ cup sugar

4 eggs

1 1/2 cups fresh blueberries

For the Glaze

¼ cup confectioners sugar (for glaze)

2 tsp lemon juice (for glaze)

Preheat oven to 325 degrees. grease and line loaf pan with parchment paper; set aside.

In a small bowl whisk together yogurt, zest, lemon juice (from 1 lemon), and vanilla, set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

Using a stand mixer or electric mixer, add butter and sugar to the bowl and cream together until combined; about 2 minutes at high speed. 

Add eggs, one at a time, combining well after each egg. Slowly add half of the flour mixture, and mix at a slow speed (or you will have a mess all over!)

Add half of the yogurt mixture and mix until just combined. 

Add remaining flour mixture and combine; add remaining yogurt mixture and mix until just combined.

Place the blueberries in a bag and add a couple of tablespoons of flour. Give it a toss so the blueberries are coated. This will stop them from sinking to the bottom during baking.

Remove bowl from stand mixer, add in blueberries, and stir gently with a fork to combine.

Pour batter into loaf pan. Cook for 50-60 minutes, testing with a toothpick starting at 50 minutes. When it comes out clean, bread is done.

Allow to cool on a wire rack for 15 minutes.

For the Glaze

In a small bowl add confectioners sugar, and slowly add lemon juice while mixing with a fork. When the glaze is moist and thick, you have enough lemon juice, you don’t want to add too much. 8. Drizzle over the top of the bread and cut into slices.

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