Archive for the ‘Quick Breads’ category

Fig Nut Bread

March 17, 2009


Makes one loaf

1 1/2 cups Erewhon Raisin Bran
3/4 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp Cake Spice
1 egg
1/4 cup canola oil
1/2 cup agave or honey
1 tsp vanilla
1/2 cup applesauce
3/4 cup diced dried figs
1/2 cup boiling water
1/2 cup chopped walnuts

Heat oven to 350.
Pour the boiling water over the figs and set aside.
Grease a loaf pan.
Combine all dry ingredients in a large bowl.
In a medium bowl, blend the egg, oil, agave, vanilla and applesauce together.
Add to the dry ingredients and stir; fold in the figs (and any leftover water from the figs) and nuts.
Pour into loaf pan and bake for about 45 minutes or until tester comes out clean.

Cherry Vanilla Yogurt Pound Cake

March 13, 2009

 

Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • scant 1 cup sugar
  • 4 eggs
  • 1 (6 ounces) carton low fat vanilla yogurt
  • 1 tsp almond extract
  • 1 ½ cup fresh or frozen roughly chopped cherries
Directions

Heat oven to 325°.
In a medium bowl, stir together the flour, the baking powder and salt, set
aside.
In a large mixing bowl at medium speed, beat together the butter and the sugar
until it’s light and fluffy.
Beat in the eggs,the yogurt and extract until well blended.
Reduce mixer speed to low.
Add the flour mixture, ½ cup at a time, beating just until blended.
Fold in the cherries.
Spread evenly in a greased and floured 9×5 x 3-inch loaf pan.
Bake for about 70 minutes,until cake tester inserted near center comes out clean.
Cool on wire rack for 10 minutes.
Remove from pan and cool completely.