I've been making these breads as Christmas gifts for my neighbors for more than 20 years. Each moist slice is dotted with cherries, chocolate and nuts.
ike in calculus class I wasn't really paying attention when I started and before I knew it I was making enough dough for four loaves, instead of the one I had intended to make. This turned out to be fortunate because I realised the mistakes I made with my first two loaves and finally, on my fourth go, made one that I was somewhat happy with. The final result is an exercise in delicious maths-the bread is butter, sweet and light and the filling is the star with the bread encasing it and hold it together. And if you ever feel like pushing yourself and have some time on your hands or making something truly unique I urge you to give this a go-you will be rewarded with utter deliciousness.
Presents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. —Margo Stich, Rochester, Minnesota
Red pepper flakes combined with the cinnamon and allspice give each slice of this bread a subtle hint of warmth. —Donna Marie Ryan, Topsfield, Massachusetts
You are going to find the Absolute Best Quick and Easy Sweet Bread Loaves Recipes here today! You are not going to know where to start!
Brimming with fruit and nuts, Fig & Date Nut quick Bread packs a lot of nutrition and flavor. Great for breakfast or afternoon snack.
Dark and spicy applesauce-based fruit cake studded with dates, nuts, raisins and cherries baked in gift-sized mini loaves.
While these loaves may be small, they have a big rich flavor. The macadamia nuts make them a special treat with tropical flair. Plus, they're so pretty with the toasted coconut topping. —Kim Gilliland, Simi Valley, California
Recipe: No-Knead Harvest Bread
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My quick and easy Paleo Fruit and Nut Bread is grain free, dairy free, without added sugar. This quick bread is also amazingly versatile ~ serve it for breakfast or as an energizing healthy snack. It also happens to be absolutely fabulous toasted!
I like to keep this basic muffin recipe mix in a handy place, like the pantry or cupboard, so I can mix up muffins quickly for dinner or if a friend is stopping by for coffee. —Nancy Mackey, Madison, Ohio
These specialty, holiday artisan bread recipes are spectacularly beautiful and delicious. They make beautiful gifts or as a centerpiece for your Christmas table. Holiday Loaves and Christmas Bread to bake for the season or special enough to give as holiday gifts.
An old-fashioned date nut bread, moist and flavorful.
Apricot Nut Bread is sensational. This fantastic sweet bread includes apricots and walnuts. It's particularly delicious served with cream cheese on top. Excellent for holiday parties and fall baking.
An easy and quick date nut loaf served with a warm brown sugar sauce.
An old-fashioned date nut bread, moist and flavorful.
In my recipe, mixed dried fruit such as dried apricots, golden raisins, & dried cherries are chopped and soaked in strong back tea (a harkening back to my Eastern European roots). Tangy and a little sweet, this Dried Fruit & Nut Bread is delicious smothered in soft salted butter or toasted & topped with a soft goat cheese!
This recipe also works with 100% bread flour or all purpose flour. I use red and yellow raisins for color. Be sure to reduce the heat in step 6 or the sugar will cause the bottom crust to burn. Always aerate your flour before measuring. (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 10 to 12 hours). - Jenny Jones
Apricot Nut Bread is sensational. This fantastic sweet bread includes apricots and walnuts. It's particularly delicious served with cream cheese on top. Excellent for holiday parties and fall baking.
An old-fashioned date nut bread, moist and flavorful.
These lavender shortbread cookies have a delicate, sweet fragrance of summer. They are crisp, buttery and melt in your mouth. Not to mention they are the perfect summer shortbread to serve with a cup of tea!
Struzel - Striezel - Stutenbrot - Christollen
Enjoy some fresh baked Cranberry Nut Bread. This recipe is so easy it is made in one bowl - no mixer required. It is perfect for gift-giving...
The first muffin recipe, found in Hannah Glasse's 1747 book, "The Art of Cookery Made Plain and Easy," begins, "To a bushel of Hertfordshire white flour, take a pint and a half of Good Ale Yeast..." Obviously, Hannah was cooking for a crowd. Muffins, at first a purely English specialty, gradually made their way to America. Mention muffins today, and you'll conjure up visions of blueberry, date-nut, cranberry or other fruit muffins. Sweet summer fruits are a wonderful addition to a basic muffin batter; the following version teams cherries and almonds, a fruit and nut pairing that were made for one another.
Rum, chai, and and orange juice impart big flavor to the 6-fruit medley in these mini fruitcake loaves.
Rhubarb is such a jewel that I freeze it to have all year. Here’s how my mother used rhubarb – in an apple bread spiced with cinnamon. —Linda Tom, Sioux Falls, South Dakota
This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.
We’ve got the classics, like zucchini bread and banana bread, plus some fun flavor combos like lemon blueberry, chocolate chai and apple rhubarb.
Whenever I am working from home on Fridays (which is pretty much weekly) I make Challah for Shabbat dinner. I have tried and adjusted many recipes, and this is the version I like best. Most recipes make 2 loaves (because it’s traditional to have 2 loaves for Shabbat) but I created a recipe
Visiting Bavaria this holiday? Then you'll want this guide to the Munich Christmas Market to help make the most of your festive experience!
Bourbon Banana Nut Bread with Bourbon Glaze
This easy fruitcake is perfect for the holidays. It's light, tender, and full of dried fruits and nuts. Sprinkle the loaf with brandy, or leave it out. Either way, this fruitcake is a welcome addition to the holiday table.
It all started a few months back when Faith connected me with Jerry James Stone and his Three Loaves project. Jerry’s simple idea, an easy intro to giving, is that we all make three loaves: one to keep, one for a friend, and one to give to someone in need. A great project with a solid goal, so when Jerry asked if The Kitchn wanted to contribute a recipe, we jumped at the chance. But what to make? A sandwich loaf felt practical, but … yawn. I wanted to make something really special.
Nut roll is a golden brown loaf with swirls of sweet, ground walnut filling. This particular nut roll wasn't store-bought, but rather baked with care each year.
Plan ahead for this easy bread — an overnight or all-day rise gives it terrific flavor. Packed with whole grains, dried fruit, and nuts, King Arthur Unbleached Bread Flour guarantees this loaf will rise nicely and offer satisfying chew. For the best crust, bake in a ceramic bread crock or a covered clay baker.
Makes 2 loaves
Long before the Romans occupied parts of Germany, special breads were prepared for the winter solstice that were rich in dried or preserved fruit. Historians have traced Christollen, Christ's stollen, back to about the year 1400 in Dresden, Germany. The first stollen consisted of only flour, oats and water, as required by church doctrine, but without butter and milk, it was quite tasteless. Ernst of Saxony and his brother Albrecht requested of the Pope that the ban on butter and milk during the Advent season be lifted. His Eminence replied in what is known as the famous "butter letter," that milk and butter could be used to bake stollen with a clear conscience and God's blessing for a small fee. Originally stollen was called Striezel or Struzel, which referred to a braided shape -- a large oval folded in half with tapered ends -- said to represent the Baby Jesus wrapped in swaddling clothing. Around 1560 it became custom that the bakers of Dresden give their king, the ruler of Saxony, two 36-pound stollens as a Christmas gift. It took eight master bakers and eight journeymen to carry the bread to the palace safely. This custom was continued for almost 200 years. In 1730 Augustus the Strong, the electoral prince of Saxony and the King of Poland, asked the Baker's Guild of Dresden to bake a giant stollen for the farewell dinner of the Zeithain "campement." The 1.8-ton stollen was a true showpiece and fed over 24,000 guests. To commemorate this event, a Stollenfest is held each December in Dresden. The bread for the present-day Stollenfest weighs 2 tons and measures approximately 4 yards long. Each year the stollen is paraded through the market square, then sliced and sold to the public, with the proceeds supporting local charities. Although there is a basic recipe for making the original Dresden Christollen, each master baker, each village and each home has its own secret recipe passed down from one generation to the next. There are probably as many recipes for stollen as there are home bakers. The commercial production of Dresden stollen is carefully licensed and regulated to ensure quality and authenticity. Authentic German stollen is usually sprinkled heavily with confectioners' sugar prior to serving. I personally have never liked this topping and choose to drizzle the tops of my loaves lightly with a simple icing (confectioners' sugar mixed with enough heavy cream to reach the consistency of honey).
Banana Apricot Nut Bread is one of those delightful vintage recipes that just makes the heart sing! This delicious sweet bread uses bananas, apricots, pecans and coconut. It makes three miniature loaves so it's perfect for breakfast or brunch, but especially good for the holidays and fall baking.
