HARVEST BREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g
NO-KNEAD HARVEST BREAD
While the rising time is long, you'll spend just minutes mixing the ingredients for this incredible bread. This chewy, flavorful bread has a crisp crust.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the whole wheat flour, cornmeal, 1/3 cup seeds, salt, yeast and 2-1/2 cups bread flour. Stir in water and molasses until blended; dough will be wet and sticky., Cover with plastic wrap and let stand at room temperature until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Stir in remaining bread flour., Grease a baking sheet and sprinkle well with additional cornmeal; turn dough onto prepared pan. Gently shape with a spatula into a 9-in. round loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Gently press remaining seeds onto top of loaf. Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 20-25 minutes longer or until deep golden brown and bread sounds hollow when center is tapped. Cool on a wire rack.
Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
HARVEST BREAD
Taken from January 2006 Bon Appetit's RSVP section. Rich and delicious. I think I would try to cut down on the oil somewhat by substituting applesauce for about half the oil.
Provided by MindiLouWho
Categories Quick Breads
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300. Spray a 9x5 loaf pan with non-stick spray. Cut a 15x4 inch strip of parchment paper. Line bottom and narrow sides of pan with the paper, leaving overhang on both sides. Spray paper with non-stick spray.
- Whisk flour, baking soda, cinnamon, and salt in large bowl. Whisk sugar, oil, buttermilk, eggs, and vanilla in medium bowl to blend.
- Add sugar mixture to flour mixture. Stir just to blend. Add grated carrots, coconut, chopped walnuts, and crushed pineapple. Stir to distribute evenly.
- Transfer batter to prepared loaf pan. Bake until tester inserted into center comes out clean, about 90 minutes.
- Cool 10 minutes. Run a sharp knife around edes of pan. Invert onto rack and remove parchment paper. Turn bread over and cool completely. Store in airtight container at room temperature.
Nutrition Facts : Calories 517.1, Fat 27.5, SaturatedFat 8.1, Cholesterol 53.5, Sodium 397.2, Carbohydrate 64, Fiber 2.8, Sugar 45, Protein 6.5
HARVEST FRUIT BREAD
"My sister is raising two little girls but always makes time to bake homemade bread," writes Sandy Vias, San Leandro, California. "They like this loaf best. It's studded with fruit and nuts, and terrific toasted and spread with butter.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed). Just before final kneading (your machine may audibly signal this), add fruit and pecans.
Nutrition Facts : Calories 214 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 330mg sodium, Carbohydrate 36g carbohydrate, Fiber 2g fiber), Protein 6g protein.
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HARVEST SPICE BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (106)Category Bread
- Whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, granulated sugar, brown sugar, pumpkin, shredded apple, shredded carrot, and milk together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* combined. Fold in the walnuts. Batter will be semi-thick.
- Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
- Cool completely in the pan set on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.
NO-KNEAD HARVEST BREAD RECIPE | KING ARTHUR BAKING
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- Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour. , Work in the fruits and nuts., Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl., Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock., Place the dough in the lightly greased pan, smooth side up., Cover and let rise at room temperature for about 2 hours, until it's become puffy.
- It should rise noticeably, but it's not a real high-riser., Using a sharp knife or lame, slash the bread in a crosshatch pattern.
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