HONEY SPICE BREAD
The texture of this bread is almost like a cake, so I usually serve slices of it for dessert. The loaf looks so festive with the pretty glaze drizzled on top. -Gaye O'Dell, Binghamton, New York
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 pieces).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat., In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened., Transfer the batter to a greased 8x4-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning)., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread. Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature. Glaze as directed.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 53mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SPICED APPLESAUCE BREAD
With applesauce and spices, this bread is moist, delicious and great in lunch boxes. I also like it spread with cream cheese or peanut butter.
Provided by LOUISE
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan.
- Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 36.6 g, Cholesterol 31.3 mg, Fat 13.9 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 1.9 g, Sodium 187.8 mg, Sugar 19.7 g
PAIN D'EPICES - BURGUNDIAN SPICE BREAD
18th century recipe for exotic, eastern spicy bread. Mulot au Petitjean is an old fashioned shop in Dijon that specialises in Spice bread. The Mulot family have been producing this bread on the same site since 1838 and is the only spice bread producer left. Recipe courtesy of Anne Willian tweeked. TAKE NOTE: that the spice bread should be slightly under baked so it is soft in the middle and has not started to shrink from the sides of the pan. Let the breads cool and then turn them out.
Provided by Rita1652
Categories Quick Breads
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 250F / 120°C.
- Heat the milk, sugar and honey in a saucepan, stir until the sugar dissolves. Bring it just to the boil, and then set aside until tepid.
- Sift the flour into a bowl and make a well in the center. Add three quarters of the cooled honey mixture and stir with a wooden spoon, gradually drawing in the flour to make a smooth batter.
- In a small bowl, mix the candied peel, spices and salt. Stir in the remaining honey mixture and add it to the batter, stir until smooth. Cover and refrigerate the batter for 8-12 hours.
- Butter the loaf pans (2 medium loaf pans - 20x8x8 cm), you can also line them with grease-proof paper and butter the paper.
- To complete the batter, mix the egg yolks and baking soda with the water in a small bowl. Stir this mixture into the batter.
- Spoon the batter into the pans, filling them half full - the batter rises quite a bit during baking - a cover them loosely with foil.
- Bake for 30 minutes, then remove the foil. Continue baking for approx 1 ½ to 1 ¾ hours more, or until a skewer inserted near the center comes out clean.
TAUREN SPICE BREAD
From: http://www.gamersfridge.com/2011/04/mulgore-spice-bread.html Mulgore Spice Bread A yummy, sweet spice bread that is a cross between spice cake and ginger bread. Mulgore Spice Bread is definitely a favorite among the Tauren and a well shared recipe. You can buy it from several vendors in the city. Walking through Thunder Bluff you will smell the aroma wafting about no matter which tier you are on Modified by using 1/2 cup blue agave nectar instead of 1 cup dark corn syrup
Provided by Lelandra
Categories Quick Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (168 degrees C).
- Combine corn syrup, brown sugar, and egg; mix well. Mix slowly by hand.
- Combine dry ingredients in another bowl; use a mixing spoon or spatula to lightly mix the dry ingredients together.
- Add dry ingredients to egg mixture and alternate with milk; mix well.
- Pour into a well greased loaf pan. it will fill it 3/4 of the way full.
- Bake for 60-80 minutes, or until a knife inserted into the center of the loaf comes out clean.
- Allow loaf to cool for 10 minutes in the pan before removing it; place on wire rack to allow loaf to cool completely.
- Footnote if using original recipe with 1 cup dark corn syrup instead of 1/2 cup agave:.
- Footnote: If you have light corn syrup but no dark, here is a way to create dark corn syrup.
- 1 cup (237 ml) light corn syrup.
- 1/4 cup (60 ml) brown sugar.
- 3-4 tbs (45-60 ml) of water.
- Mix together until sugar is disolved. Do NOT add heat.
Nutrition Facts : Calories 667.5, Fat 14.4, SaturatedFat 7.5, Cholesterol 220.2, Sodium 2694.2, Carbohydrate 124.2, Fiber 2.2, Sugar 107.4, Protein 14.8
GINGERBREAD SPICE MIX
Stir this perfect seasonal spice mix -- fragrant with ginger and cinnamon -- into pancakes, coffee cake, and all your other favorite holiday baked treats.
Provided by Food Network Kitchen
Time 5m
Yield about 7 tablespoons
Number Of Ingredients 6
Steps:
- Stir together the cinnamon, ginger, allspice, nutmeg, black pepper and ground cloves in a small bowl until thoroughly combined. Use accordingly in your favorite gingerbread-spiced recipes. The spice mix can be stored in an airtight container for up to 6 months.
DATE NUT SPICE BREAD
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
- Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
- Slice the bread and serve with the orange cream cheese on the side for spreading.
CHRISTMAS MORNING SPICED BREAD
This festive bread can be made ahead and frozen and makes a lovely treat for breakfast on Christmas morning
Provided by Good Food team
Categories Breakfast, Side dish
Time 3h10m
Yield Cuts into 12 slices
Number Of Ingredients 12
Steps:
- Sift the flour, salt and cinnamon into a bowl. Stir in the sugar and yeast, then make a well in the centre. Pour the milk into a small pan, add the butter and warm gently until the butter has melted. Pour into the well, then add the beaten eggs. Gradually mix to make a soft, slightly sticky dough.
- Turn the dough out on to a lightly floured surface and knead vigorously for 5 minutes until smooth. Put the dough into a clean bowl, cover with oiled cling film and leave somewhere warm for 11⁄2 hours or until the dough has doubled in size. Lightly butter a 900g loaf tin.
- Punch the air out of the dough and turn it out on to a lightly floured surface again. Knead once more until smooth, then knead in the walnuts and raisins. Divide the dough into three and shape each piece into an oval ball. Drop each ball side by side into the prepared tin and cover loosely with oiled cling film. Leave somewhere warm for 30 minutes until the dough has reached the top of the tin. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6.
- Mix the egg yolk with 1 tbsp of water and brush over the top of the risen loaf. Bake for 20 minutes, covering loosely with a double sheet of foil once it's nicely browned. Then, lower the temperature to fan 160C/conventional 180C/gas 4 and bake for a further 20 minutes. Turn the loaf out of its tin and tap the base - it will sound hollow if the loaf is done. If it doesn't, return it to the oven out of its tin and bake for another 5-10 minutes. Cool the loaf on a wire rack. (The loaf can be sealed in a plastic bag and frozen for up to 1 month. If you slice it before freezing you can toast the slices straight from the freezer, otherwise you need to remove the whole loaf from the freezer the night before.) Serve lightly toasted, with butter and jam.
Nutrition Facts : Calories 266 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.41 milligram of sodium
APPLE AND SPICE BREAD PUDDING
Make and share this Apple and Spice Bread Pudding recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray a shallow 1 1/2 quart baking dish with cookin spray. In a dish, combine apples, bread cubes and raisins.
- In a medium bowl, beat together eggs, milk, brown sugar, vanilla, cinnamon and nutmeg until sugar is dissolved. Pour over apple mixture. Cover and refrigerate several hours or overnight.
- Preheat oven to 350°F Bake pudding until knife inserted in center comes out clean, about 45-55 minutes. Serve hot, warm or chilled.
- CINNAMON SAUCE: In glass bowl or measuring cup, stir together corn syrup and cinnamon. Microwave on high 1 minute; pour over pudding.
Nutrition Facts : Calories 295.9, Fat 7.6, SaturatedFat 4, Cholesterol 109.2, Sodium 95.6, Carbohydrate 55.2, Fiber 1.6, Sugar 29.3, Protein 5.6
PUMPKIN SPICE BREAD
This pumpkin spice bread recipe is at least 40 years old. It makes a very moist bread. It's been described as tasting like pumpkin pie without the crust. -Delora Lucas, Belle, West Virginia
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 197 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 128mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
APPLESAUCE SPICE BREAD
This is a delicious flavorful quick-bread that was one of the first things I made when I started baking. Yummy! (Note: I made it without the nuts and it came out just fine).
Provided by CarbFiend
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Line the bottom and sides of a 9"x5" loaf pan with waxed paper and grease.
- Break the egg into a bowl and beat lightly. Stir in the apple sauce, butter or margarine, brown sugar and granulated sugar.
- In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Fold the dry ingredients into the applesauce mixture in three batches.
- Stir in the currants or raisins and chopped pecans.
- Pour into the prepared pan and bake for about 1 hour, or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before transferring to a wire rack to cool. (Note: in my oven, it took only about 45 minutes to finish).
Nutrition Facts : Calories 2789.9, Fat 93.9, SaturatedFat 34.9, Cholesterol 333.6, Sodium 3041.2, Carbohydrate 464.5, Fiber 21.4, Sugar 207.9, Protein 41.2
PAN CHUTA (PERUVIAN FLAT BREAD)
This is posted in response to a request. Adapted from http://recetasdepanesymuchomas.blogspot.com/2011/04/pan-chuta.html and translated by the wonderful Jostlori. I am including both US and Metric measurements. The name means "Pulled Bread." If you have trouble finding Chirimoya extract, you can get it here: http://www.silvercloudestates.com/product/Chirimoya-Cherimoya-Extract-Flavor-Flavoring-Natural-751.aspx .I'm not sure how much this makes, so I'm just guessing at the number of servings. Prep time includes rising time.
Provided by Chocolatl
Categories Breads
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Grease loaf tins
- In a bowl, combine the flour and anise, set aside.
- In a separate large bowl, combine water, salt and eggs.
- Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
- Knead the dough until it reaches the gluten point--that is, until it becomes soft and silky, and can be stretched thin enough to see light through without tearing.
- Divide dough into approximately ½ lb portions
- Form into desired loaf shape
- Place in greased tins
- Let rise for 60-90 minutes at 86 ° F and 75% relative humidity.
- Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes.
Nutrition Facts : Calories 395.4, Fat 8.6, SaturatedFat 4.7, Cholesterol 48.8, Sodium 365.2, Carbohydrate 67.1, Fiber 3.1, Sugar 0.5, Protein 11.1
CARRABBA'S BREAD DIPPING SPICES
Found on Pinterest. http://www.macaroniandcheesecake.com/2011/04/carrabbas-bread-dipping-spices.html Would be good with Rosemary Olive Bread.
Provided by Harried Mom
Categories Low Cholesterol
Time 15m
Yield 1/4 cup
Number Of Ingredients 11
Steps:
- Place all ingredients except olive oil & lemon in a blender or food processor and chop until all ingredients are similar in size. Stir in the olive oil & lemon juice.
- For Serving:.
- In a small dish, place 1 1/2 teaspoons spice mixture. Pour 3-4 tablespoons extra virgin olive oil over top of the spice mixture. Serve with french bread for dipping.
Nutrition Facts : Calories 222.8, Fat 11, SaturatedFat 1.8, Sodium 4721.7, Carbohydrate 31.1, Fiber 11, Sugar 1.8, Protein 7.7
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HARVEST SPICE BREAD - SALLY'S BAKING ADDICTION
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- 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.
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