2016 Daily December 7--apple pie bread

This bread is divine!!!  So, so yummy!  We made it Sunday night and I was lucky to get a picture because it was all gone very, very quickly!  Enjoy!

Apple Pie Bread

1/2 cup butter, softened

1 cup sugar

1/4 cup buttermilk

2 teaspoons baking powder

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 teaspoon salt

2 cups shredded, peeled apples (about 4 medium)

Streusel Topping

In a small bowl, combine 1/4 cup packed brown sugar and 3 tablespoons flour.  Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs.

Preheat oven to 350 and grease the bottom and sides of a 9x5x3 loaf pan.

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Beat in sugar until combined.  Add buttermilk and baking powder; beat until combined.  Add eggs and vanilla; beat until combined.  Add flour and salt and mix until combined.  Stir in apples.

Spoon dough into prepared pan and spread evenly.  Sprinkle with streusel topping over the batter.  

Bake 60-65 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool on wire rack for 10 minutes then remove bread from pan to cool completely--if you can before you eat it all :)

What's up Wednesday--zucchini bread

Sadly our horde of zucchini is coming to an end.  The squash bugs seem to find us every year no matter what we do.  I hate squash bugs.  This is Ben's Mom's recipe.  It is very good.  My girls like to make it.  I like it when they make it :)  It is just a basic, yummy zucchini quick bread recipe.  Enjoy!

Zucchini Bread

 3 beaten eggs

1 cup oil

2 cups sugar

2 cups grated zucchini

1 Tablespoon vanilla

3 cups flour

1 teaspoon salt

1 Tablespoon cinnamon

1/4 teaspoon baking powder

1 teaspoon baking soda

1 cup chopped nuts, optional, (we never put them in)

Mix everything together until blended.  Spray two large loaf pans with cooking spray.  Bake 350 for 1 hour and test with toothpick in center to see if done.  Enjoy!

What's up Wednesday--blueberry zucchini bread

I love, love, love zucchini.  I know people joke about how much you get and how people can't give it away and locking your car doors at church so people won't sneak it into your car and stuff.  Well if you have any to give away, please give it to me, put it in my car at church because we can use it here.  Sometime I will have to show you my "zucchini recipes" list.  It is long.  I can never run out of ways to use this awesome veggie.  Sadly, I plant lots of zucchini, but it doesn't seem to do well in my garden.  Squash bugs (hate them!) always seem to get it before I can get my fill.  It is so frustrating!  Anyway, garden woes aside, I found this bread somewhere (sorry, can't remember where) in December posted as a great neighbor gift and I thought, "Who has blueberries or zucchini in December?"  So I didn't make it until Spring, and boy is it good.  My 16 year old tried it and said, "That is seriously the best bread you have ever made!"  It is very good!  I use frozen berries, but if you have fresh, that is great too.  Enjoy!

Blueberry Zucchini Bread

2 eggs

1/2 cup oil

2 tsp vanilla

1/2 cup sugar

1/2 cup brown sugar

1 cup shredded zucchini

3/4 cup flour

3/4 cup whole wheat flour

1/2 tsp kosher salt

1/2 tsp baking powder

1/8 tsp baking soda

1 1/2 tsp cinnamon

1 cup blueberries

Preheat oven to 350. Grease a large loaf pan.  Beat eggs, oil, vanilla and sugars until well mixed.  Add in zucchini and mix.  Add flours, salt, soda, baking powder and cinnamon and mix.  Fold in blueberries.  Put in pan and bake 55-65 minutes or until a toothpick comes out clean from middle.  Cool 20 minutes in pan before removing to rack to cool completely.  Yum!  Bring on the zucchini!!!