Blueberry Loaf

love blueberries in my baked goods and I am so excited to share this recipe with you all.
Not only is it easy to prep and bake but it is delicious!

Instructions:

  • 1/2 cup of butter or margarine (softened)
  • 1 cup of sugar
  • 2 eggs
  • 1/2 cup of milk
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 1 3/4 of flour
  • 1 teaspoon of baking powder
  • 1 cup of fresh or frozen blueberries

Note: Blueberries can be substituted for raspberries as well. If using frozen fruit, use without fully thawing to avoid discoloration of the batter. 

Directions:

  1. In a mixing bowl, cream the softened butter and sugar.
  2. Beat in eggs, milk and vanilla.
  3. In a separate bowl, combine salt, flour and baking powder. Once combined, mix into creamed mixture.
  4. Gently fold in blueberries.
  5. Pour batter into 9 x 5 inch loaf pan and bake at 350 for 50 to 55 minutes.

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Enjoy and let me know if you try this recipe!

With love,

– R. Vargas

 

Hawaiian Banana Nut Bread

This recipe is almost like my banana nut bread recipe but it has a twist of crushed pineapple.
(This recipe makes 2 loaves.)

Ingredients:

  • 3 cups of all-purpose flour
  • 2 cups of sugar
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1 cup of chopped nuts
  • 3 eggs, beaten
  • 1 1/2 cups of vegetable oil
  • 2 cups of mashed ripe bananas
  • 1 (8-ounce) can crushed pineapple, drained
  • 2 teaspoons of vanilla extract

Directions:

  1. Preheat the oven to 350°F.
  2. Combine dry ingredients. Stir in nuts and set aside.
  3. Combine remaining ingredients. Add to dry ingredients, stirring just until moistened.
  4. Spoon batter into 2 greased and floured 9x5x3-inch loafpans.
  5. Bake at 350°F for 1 hour and 5 minutes or until golden brown. Cool 10 minutes before removing from pans. Remove to wire racks; cool completely.

Enjoy!

-R. Vargas

| Mrs. Marge Killmon, Annandale, Virginia | Southern Living | 1979 Annual Living |

Zucchini Bread

I’ve been wanting to make zucchini bread for the longest but I have a hard time actually finding zucchini’s. I finally found some and tried this recipe for the first time and I was really happy with it.

Ingredients:

  • 2 small zucchinis (ends trimmed)
  • 2 cups of all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground allspice
  • 1/2 teaspoon salt
  • 1 1/2 cups of sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 1/4 cup of whole of low-fat plain yogurt
  • 1 tablespoon of fresh lemon juice
  • 1/2 cup of pecans or walnuts

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Directions:

Preheat the oven to 350°F.
Grease an 8 1/2 by 4 1/2-inch loaf pan.

Shred the zucchini using the large holes of a box grater.

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Squeeze the shredded zucchini between several layers of paper towels to absorb excess moisture.

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Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a large bowl.

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In a medium bowl, whisk the sugar, melted butter, eggs, yogurt, and lemon juice together until smooth.

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Gently fold the shredded zucchini and yogurt mixture into the flour mixture with a rubber spatula until mixed well. Gently fold in the pecans.

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Scrape the batter into the prepared pan and smooth the top.

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Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 1 hour, rotating the pan halfway through baking.

Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

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Enjoy!

-R. Vargas