Pecan Lemon Loaf

I had intentions to make some Banana Bread the other day but happened to look through the Taste of Home 2009 recipe book on my cookbook stand first and found this I wanted to try.  I'm not super crazy about lemon things but I like them for having something different and love the light fresh taste they give.  At first I wasn't sure how this would taste lemony since there is no lemon juice added to the dough as it all gets poured over the top.  However, to my surprise the bread soaks it all up even through the middle and you have moist lemon bread.  I can't say this is my favorite bread, but it's definitely good and I will make again when I want that light fresh taste!

Ingredients
1/2 cup butter, softened
1 1/2 cups sugar, divided
2 eggs
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup sour cream
1 cup finely chopped pecans
1 Tbsp grated lemon peel
1/4 cup lemon juice

Preheat oven to 350 degrees.
In large mixing bowl, cream butter and 1 cup sugar until light and fluffy.  Mix in eggs.  In separate bowl combine flour, baking powder, and salt; add to the creamed mixture alternately with sour cream.  Fold in Pecans and lemon peel.  Transfer to a greased 9x5 loaf pan.  Bake at 350 for 50-60 minutes or until a toothpick inserted in center comes out clean.

In a small saucepan, combine the lemon juice and remaining sugar.  Cook and stir over medium heat until the sugar is dissolved.  Pour over medium heat until the sugar is dissolved.  Pour over the warm  bread. Cool completely on a wire rack before removing from pan.

Pumpkin Bread

I am finally getting around to posting my Pumpkin Bread recipe I make every year around Christmas time.  I usually bake some goods for my kids teachers and let the kids pick out an ornament as Christmas gifts.  Many times the teachers have asked for this recipe and I never seem to make the time to get it to them.  This year I made labels for my blog website and put on the goody bags.

About 11 years ago I worked at The First Baptist Church child program in Jasper, TX, and one of the child's mother made this bread and attached the recipe with it as a Christmas gift.  I have come to realize that Pumpkin Bread is my favorite, and this one is always moist being a big plus for me.  This is the only recipe I've ever tried and there is no reason to try another!

I use the 9x5 loaf pans, & bake 45min to hour, or mini loaf pans for gifts.

Dark Chocolate Banana Bread

I love baking anytime, but especially in Fall and at Christmas time.  Breads are wonderful to bake, and I love eating them for breakfast with a cup of coffee.  This is the first time I've ever made a chocolate bread and I really like what I did here with the dark cocoa.  Of course I love dark chocolate so I really like this bread.  I got the original recipe from Becky Bakes, and made a few changes and had to substitute the buttermilk. It still turned out delicious!

• 2 cups all-purpose flour
• 1 cup unsweetened dark cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 3/4 cup sugar
• 1/2 cup (packed) light brown sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 1 cup substitute buttermilk (1 cup milk, 1 Tbsp vinegar)
• 1/2 cup chocolate chips
• 1/2 cup pecans, chopped

Preheat oven to 350 degrees F.  Spray a 9×5 inch loaf pan with Bakers Joy and place it on an insulated baking sheet when baking,  this extra insulation will keep the bottom of the bread from overbaking.
 
Mix milk & vinegar, and let stand until needed, at least 5 minutes.
 
Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute  until soft.

Add the sugars and beat for 2 minutes more.  Add the eggs one at a time, beating for a minute after each addition.  Reduce the mixer speed to low and mix in the mashed bananas.  Add the dry ingredients in a little at a time, mixing until they disappear into the batter.  Still on low, add the buttermilk slowly a little at a time. Stir in the chocolate chips and pecans.  Pour batter into pan.  (you could make two thinner loafs by using 2 pans, this makes a lot of batter)

Bake for 3o minutes.  Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 50-60 minutes (total baking time is between 80 and 90 minutes, this is for one pan, bake time would have to be less if batter is split to two pans), or until a thin knife inserted into the center comes out with a few crumbs.  Transfer the pan to a rack and cool for at least 20 minutes before flipping out of pan.  Let cool to room temperature.