Lemon, Pumpkin and Banana Breads

Happy Family Day!

I've taken the opportunity today to do some Quick Bread baking in preparation for a ladies group get-together this week. I've used one of my favourite recipes "Lemon Bread" that I got from my sister years ago - it always turns out.  The other two kinds are new to me......I think they will become my favourites too.

Evelyn's Lemon Loaf

This is super easy and makes 2 loaves:

4 Eggs - well beaten

1 pkg. Lemon Cake Mix

1 pkg. Lemon Instant Pudding

2/3 Cup Oil

2/3 Cup water

Glaze - 1/4 Cup lemon juice mixed with 3/4 Cup icing sugar.

Preheat oven to 350F. Prepare loaf pans by lining with waxed paper, leaving 1 1/2 inches sticking up above the pans.

Mix the cake mix and pudding in a large bowl.  Make a well in the dry mixture and add the eggs, oil and water.  Beat with a mixer for 5 minutes.

Pour into prepared loaf pans and bake for 45-50 minutes or until inserted toothpick comes out clean.  Remove from oven and let cool in pans for 5 minutes.  Poke holes into hot loaves with a knitting needle and slowly pour the glaze over loaves.  Let stand for an additional 20 minutes before removing from pans.

Nutty Brown Butter Banana Bread

This recipe appeared on Lizzy's blog called "That Skinny Chick can Bake" - isn't that a great name for a blog?  It's very true as well! Click on the link to find this fabulous recipe.

The loaf turned out beautifully and I couldn't resist trying anything like this that has browned butter as an ingredient!

If you've never tried browned butter on things like popcorn, veggies, mashed potatoes, etc. you have missed an amazing flavour.  You must try it!

Last but not least - finally a great pumpkin bread recipe that uses butter and not oil.  I always find the oil recipes to be quite heavy and almost too moist!  

Pumpkin Bread

Makes 2 loaves.

3 Cups all-purpose flour

1 tsp. ground cloves

2 tsp. cinnamon

1 tsp. ground nutmeg

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

3 Cups sugar

1 Cup butter, very soft and melted a bit

3 Large Eggs

1 16 oz. can of pure pumpkin (2 Cups)

1 Cup chopped pecans - optional  (I put 1/2 Cup in one loaf and left the other one nut free).

Mix flour, spices, salt, baking soda and powder and set aside.  In your stand mixer bowl, put the sugar eggs and softened butter. Beat on medium speed for 2 minutes or until fluffy.  Add in the pumpkin and combine well. In thirds add the dry ingredients mixing gently between each third until the dry ingredients have been incorporated.  Pour batter into 2 greased loaf pans and bake at 350F for 1 hour or until toothpick inserted comes out clean and top is golden. Cool in pans for 10 minutes before removing to a cooling rack!

Now I'll just make some hot drinks and add a cheese tray and fruit tray for my get-together!  Most of the work is done - smile!!

How are you spending your day???