Banana Oatmeal Loaves

For the past two days, I had the chance to supply some of my bakes to a food kitchen in Upper Serangoon near the Nativity Church. A friend of mine volunteered to give her bakes for the week to the charity and I became her baking associate LOL (that's what she calls me :-))

Tried out this recipe from the website Recipezaar and it was good. The two loaves here plus fifty vanilla honey cuppies made their way to the centre.





Here's sharing the recipe for a loaf ....


Ingredients:

1 1/2 cups plain flour
1 1/2 tsp baking powder
1/4 tsp baking soda
2/3 cup sugar
1/4 tsp salt
3/4 cup rolled oats
1 cup mashed banana mixed with 1 tsp of banana essence
1/3 cup UHT milk mixed with 1 tsp apple cider vinegar
1/4 cup vegetable oil
2 nos. medium eggs, beaten

Method:

Pre-heat oven to 180 degree C and grease a 8x4 inch loaf pan.

Combine all dry ingredients in a large bowl.

Combine all the wet ingredients together.

Pour the wet ingredients into the dry ingredients and gently stir till the batter is well mixed.

Pour batter into the loaf pan and bake for about 50-60 minutes or till skewer comes out clean.

Remove pan and leave on wire rack to cool.

Remove the loaf from the pan and cool thouroughly on the wire rack before storing.

Almond Cranberry Walnut Qbread

I baked this quickbread recipe too as a gift during Christmas. Here's sharing with you what I did ....

Ingredients:

250 g butter
200 g sugar
3 nos. eggs, beaten
200 g AP flour
100 g ground almond
2 tsp baking powder
6 tbsp evaporated milk
100 g dried cranberries soaked in 2 tbsp Bailey's
100 g walnuts, chopped

Method:

Cream soften butter and sugar together till white and fluffy.

Add in the beaten eggs and stir in the flour, ground almond and baking powder.

Mix till well blended and then add in the milk and the cranberries and the nuts.

Batter can be spooned off into 4 aluminium loaf pans and baked in a pre-heated oven at 180 degree C for 40 minutes or till skewer comes out clean.

Blueberry Orange Oats Qbread

This was one of the three quickbreads that I baked as a gift.

Dry Ingredients:
206 g AP flour
40 g quick cooking oats
1 tsp baking powder
1 tsp baking soda
1 tsp salt
200 g caster sugar

Wet Ingredients:
120 ml orange juice and zest (2 large oranges)
120 ml vegetable oil
2 nos. eggs, beaten

Fold into batter 140 g fresh/frozen blueberries

Topping: 2 tsp caster sugar + 2 tsp cinnamon

Method:

Pour all the wet ingredients into the dry ingredients.

Stir till they are well blended.

There's enough batter to fill up to 4 aluminium loaf tins till 1/2 way.

Bake in a pre-heated oven at 180 degree C for 45 mins or till skewer comes out clean.

Date and Nut Loaf

With the last 300 gm of my mozafati dates, this was what I did with them .....

The recipe was adapted from Alex Goh's Fruity Cakes and I love this loaf to bits. Almost ate the entire loaf by myself, oh greedy me! The recipe uses brown sugar and the combination of the dates with the butter and cinnamon can almost make me salivate all over again just thinking about the loaf baking in the oven.

Here's sharing the recipe with you :-)

Ingredients:

150 gm water
90 gm butter
180 gm brown sugar (reduce it to 150 gm if you want it less sweet)
300 gm chopped dates with seed removed
3 nos medium size eggs, beaten
200 gm cake flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon powder
100 gm chopped pecan nuts (increase this to 200gm if you want more nuts)

Method:
Boil water, butter and brown sugar together till well combined.

Add in the chopped dates and stir till well blended. Leave aside to cool.

Add into the mixture above the flour, baking powder and baking soda and mix well.

Add in the beaten eggs till well blended.

Add in the chopped nuts till well mix.

Pour into two lined and greased loaf pans till half full.

Bake in a pre-heated oven at 180 degree C for about 50 minutes to an hour.

Check with a wooden skewer for loaf to be ready.

HRT Loaf

Some years ago I kept an article from the Straits Times regarding Menopause.

This article highlighted the dangers of HRT and encouraged the ladies to use diet and nutrition to help cope with menopausal symptoms. The article also came with a recipe to bake the Menopausal Cake which was rich in HRT foods. These are foods rich in phyto-oestrogens that help to relieve menopausal symptoms.

So out of curiosity I tried baking it too. I adapted the recipe and discovered the loaf to be quite a dense loaf and it's best eaten when it's cold. With all the nuts and fruits in this loaf and the wonderful aroma of cinnamon, I really liked eating a slice of this everyday with a cup of hot coffee for lunch.

Maybe you would like to bake a loaf for your mother ?
If not, what about for yourself too :-)

Ingredients:

100 gm soya flour
100 gm plain flour
100 gm quick cooking oats
2 tsp baking powder
50 gm sunflower seeds
50 gm pumpkin seeds
50 gm sesame seeds
50 gm almond slices
30 gm diced orange peel
100 gm dried raisins
100 gm dried cranberries
50 gm brown sugar
2 tbsp cinnamon powder
2 tbsp ginger juice
2 tbsp vegetable oil
1 no. egg, beaten
700 mls soya bean milk

Method:

Prepare two loaf tins, greased and powdered with flour.

Add the soya bean milk into all the dry ingredients and soak for about 30 minutes.

Pour batter into the loaf tins and bake in a pre-heated oven at 190 degree C for about 40 minutes or till skewer comes out clean.

Turn out the loaf and leave on the wire rack to cool.

Refrigerate the loaf in an air-tight container.

Loaf slices are best eaten when cold.

Durian Loaf

This loaf has a very unique texture. It's like a cross between a muffin and a kueh. The loaf is soft without being fluffy and because fresh durian puree was used, the aroma of durian can be quite strong. Dh and I loved it anyway and tomorrow, it will go for the taste test by the extended family.

Here's sharing with you the recipe which I got from KC and modified.

Ingredients:
225 gm cake flour
1 1/2 tsp baking powder
100 gm butter, soften
50 gm brown sugar
4 tbsp maple syrup
4 eggs
200 gm durian puree

Method:
Cream butter and sugar till light and fluffy.
Add in the maple syrup and mix till well blended.
Add in eggs, one at a time till well blended.
Stir in the durian puree and mix well.
Add in the sifted flour with baking powder and fold into mixture.
Pour batter into loaf pan (8x4x2 inches).
Bake in a pre-heated oven at 180 degree C for about 50 mins or till skewer comes out clean.
Cool loaf and loaf can be kept in an air-tight container for about three days.
Refrigerate loaf if you want to keep it longer.

Apple Walnut Qbread

This is another of my favourite Qbread. It's always nice to eat this with a hot cup of coffee. On somedays I even have this for lunch.

Here's sharing with you the recipe ...

Ingredients:
250 gm butter
200 gm sugar
300 gm plain flour
2 tsp baking powder
100 gm walnuts, chopped
2 eggs, beaten
1 orange, juiced and zest
3 green apples, cored and cubed

Method:
Cream butter and sugar till light and fluffy.

Add in the beaten eggs and orange juice and zest.

Add in the walnuts and apples, mix well.

Fold in the flour.

Put batter in a loaf pan (8"x 4"x 2"). Recipe makes two loaf pans.

Bake in a pre-heated oven at 180 degree C for 60 mins.

Cool loaf pan on a wire-rack for about an hour before removing out of pan.

You may want to refridgerate loaf for about an hour before cutting.

Loaf may be kept in the freezer for up to 3 months.

Yam Sesame Qbread

I used the last of my yam puree to do this quickbread and had the tasting session last weekend at the church. The verdict .... it's good but I need to add a little more oil to make it more moist. OK ....mum...point noted :-)

Here's sharing with you the recipe .... Mix and dump method.

Dry ingredients:
250 gm plain flour
1 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt
180 gm sugar
2 tbsp toasted sesame seeds

Wet ingredients:
150 gm sunflower oil
100 mls evaporated milk
160 gm yam puree
2 nos egg, beaten
1 tsp yam essence/coloring

Method:
Mix wet ingredients to the dry ingredients till well blended.

Pour batter into a loaf pan .

Bake in a pre-heated oven at 180 degree C for about 60 mins. or till skewer comes out clean.

My Gift of Pumpkin Pecan QBread

This is a favourite recipe which I've baked as gifts to my relatives during the previous year Christmas gathering. It's very easy to bake and all you need to do is to make the pumpkin puree a day ahead and freeze them till your next bake.

Making the Pumpkin Puree.
I usually buy a half cut pumpkin from the supermarket.
Remove all the seeds and fibres and give a quick rinse.
Line a baking tray with aluminium foil.
Put the entire half pumpkin, cutface down on the tray.
Bake it in a pre-heated oven of 180 degree C for 50 mins or until all the meat in the pumpkin has softened. Cool the pumpkin.
Using a spoon, scoop up the soften pumpkin puree and pack them in plastic bags at 200 gm each (about 1 cup).
Unused puree can be frozen.

Recipe for the Pumpkin Pecan QBread.
(For 4 loaves in 6"x 3"x 2" loaf pans)

Ingredients:
Dry ingredients
Caster sugar ..........1 3/4 cup
Pumpkin puree ......2 cups
Self-raising flour ....3 cups
Salt .......................1 1/2 tsp
Cinnamon .............1 tsp
Pecan, chopped ...... 1 cup

Wet ingredients
Evaporated milk .... 1/2 cup
Oil ..........................1 cup
Eggs , beaten ...........4 nos.

Mix the dry ingredients with the wet ingredients till well blended.
Pour batter into the aluminium loaf pans.
Sprinkle pumpkin seeds/sunflower seeds on top of the batter.
Bake in a pre-heated oven at 180 degree C for about 50 mins or till top turns to a golden brown.
Cool the loaf before putting them in the freezer.
The loaf needs to be left in the fridge for about 2 hours before cutting.
This will allow the loaf slices not to crumble.
Loaf can be frozen in the freezer for up to three months.

Appealing Apple Pecan Quickbread

I did this sometime ago for a small gathering and had good feedback about it. Now sharing this with you ....

This recipe was taken from Quick Breads by Liz Franklin

Ingredients

250 g butter
300 g self-raising flour
300 g sugar
150 g pecans, chopped
3 apples (green or red) cored and chopped with skin
2 eggs, beaten

Method

1. Preheat oven to 180 degree C.
2. Rub butter, flour together till they look like breadcrumbs.
3. Stir in the sugar.
4. Add in the pecans and apples.
5. Stir in the beaten eggs.
6. Spoon into a 900g loaf tin and bake for 1hr. 10 mins.
or until loaf is golden brown.
7. Leave to cool in pan for about 20 mins and then
turn onto wire rack to cool further.
8. Store loaf in air tight container.
9. Loaf can be frozen up to three months in the fridge.

NB: Instead of using a single loaf pan I divided
the batter to bake in 4 smaller loaves.
The baking time is reduced to about 50 mins.

More Quick breads .....

Here's some quick breads to savour. I like the many different combinations of dried fruits, fresh fruits and nuts. They are absolutely yummylicious. Recipes of these quickbreads were taken from the allrecipes.com website. Sharing my bakes here :

Pumpkin pecan QB

Cinnamon carrot QB

Banana QB

Apple walnut QB

Quick breads .....in a hurry!

Whenever I need to get something for a gathering, I'll go for these quick bread recipes. They are very easy to do. Just need a bowl and a spatula ....using the wet ingredients to bind the dry ingredients . And within an hour....walah! It's ready to eat. What is good is that quickbread recipes can be frozen for up to three months. Sometimes I just make extras in anticipation of my contribution for a gathering. Sharing with you some quickbread pics and recipes were taken from a book I borrowed from the Library. It's Quick breads by Liz Franklin (2005)

Pear N Chocochip QB.

Cheddar N Chives QB.

Apple N Pecan QB.