Nothing quite like breakfast breads
by June Winters
Jan 14, 2014 | 3842 views |  0 comments | 41 41 recommendations | email to a friend | print
<i>Photos by Bob Crisp/The Daily Home
Photos by Bob Crisp/The Daily Home
slideshow
Mini-breakfast loaves
Mini-breakfast loaves
slideshow
Applesauce Muffins
Applesauce Muffins
slideshow
Bea's Banana Bread
Bea's Banana Bread
slideshow
Breakfast breads have always been popular at that first meal of the day, and it seems they are growing in popularity every day!

There’s nothing quite like a slice of homemade breakfast bread, a muffin or buttery, sticky bun to complement a little cereal and a cup of hot coffee, before the day’s activities begin.

I like to keep a loaf of breakfast bread in my freezer for overnight company. Then for breakfast, it takes very little time to fry a little bacon, chop up some fresh fruit and cheese and slice up your homemade bread!

Homemade muffins are just as good, and I have fallen in love with the miniature loaves breads since I became owner of one of the baking pans. You can use any bread recipe and the mini-pan makes the bread cook in less than the usual time!

The Banana Bread loaf featured today is different for me because it was the first banana bread recipe I had ever seen, using cream cheese.

The recipe for the muffins, made with applesauce, is an old stand-by and the recipe is so versatile. I believe you could change it more times than you can count!

The mini breakfast loaves were made using an old fashioned syrup cake recipe. They are very good, especially with lots of butter and served nice and hot on a cold morning. I like to warm syrup in the microwave and pour it over the little loaves. Any syrup is good – maple, fresh Ribbon Cane or any in between.

Fresh Apple Cake is one of my favorite cakes. It’s good as a dessert for lunch or dinner, and it’s perfect with a cup of coffee or hot tea early in the morning!



MINI-BREAKFAST LOAVES ¾ c. butter

1 & ¼ c. syrup

1c. brown sugar

2 eggs

3 c. all-purpose flour

1 T. baking soda

1 tsp. salt

2 t. cinnamon

1 t. allspice

1 t. cloves

¾ c. buttermilk

Combine flour, baking soda, salt, cinnamon, allspice, and cloves in sifter and sift together; set aside.

In a large mixing bowl, combine eggs, melted butter and butter milk. Mix well and add brown sugar, stirring to mix.

Add dry ingredients and mix until no flour is visible. Pour into mini-loaf man or into a regular greased loaf pan. Bake at 350 degrees – about 25 minutes for the mini-loaves or about 60 minutes for the regular loaf. Test with toothpick for doneness.



APPLESAUCE MUFFINS 1 c. applesauce

1 c. sugar

½ c. cooking oil

½ t. salt

1 t. baking soda

½ t. cloves

1 t. cinnamon

1 egg

Preheat oven to 350 degrees. Combine applesauce, oil, sugar, and beaten egg; set aside. Sift together the flour, soda, salt, cinnamon, and cloves. Add to applesauce mixture and stir until well mixed. Grease muffin tins or use paper liners. Pour mixture into muffin tins and bake until golden brown, about 25 minutes.



BEA’S BANANA BREAD ½ c. Crisco

1 & 2/3 c. all-purpose flour

2 & 2/3 t. baking powder

2 t. sugar

½ t. salt

½ c. chopped pecans

1 (8 ounce) pkg. cream cheese, (room temperature)

1 c. sugar

1 c. mashed bananas

2 eggs, beaten

In a large mixing bowl, sift together flour, baking powder, 2 teaspoons sugar and salt. Cut Crisco into dry ingredients until mixture resembles coarse meal; add chopped pecans.

In a separate bowl, cream together cream cheese and 1 cup sugar; beat in banana and eggs. Stir mixture into dry ingredients mixing well. Pour mixture into a regular size greased and floured loaf pan. Place in a preheated 350 degree oven and bake for 60-65 minutes. If top begins to brown too fast, cover it lightly with foil.