Banana Apple-Butter Yogurt Bread

I couldn't resist this recipe, I mean bananas and apple-butter!... Yum!

Banana Apple-Butter Yogurt Bread (yields 1 loaf)
1 1/4 c. all-purpose flour
1/4 c. spent grain flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground nutmeg
2 eggs, beaten
3/4 c. white sugar
2 bananas, mashed
1/2 c. apple butter
1/4 c. yogurt

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Preheat oven to 350F.

Grease a loaf pan and line the bottom with a piece of parchment paper (if not using parchment paper, just grease and flour a loaf pan).  Set aside.

In a large bowl, mix the flours, baking powder, cinnamon, baking soda, salt and nutmeg. Make a well in center of the flour mixture.  Set aside.

 

In a medium bowl, combine eggs, sugar, banana, apple butter, and yogurt.  Add banana mixture to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pan.

 

Bake in a 350F oven about 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. 

 

Enjoy!

 

 

Glazed Grapefruit Yogurt Bread

I know... you're thinking grapefruit?!  Why?!  Hold your horses, this citrus bread is amazingly yummy.  Give this recipe a try... you'll be glad you did!

Adapted from SmittenKitchen.com's grapefruit yogurt cake.

Glazed Grapefruit Yogurt Bread (yields 1 loaf)
1 1/4 c. all-purpose flour
1/4 c. spent grain flour
1/2 tsp. salt
2 tsp. baking powder
1 c. plain greek yogurt
1 c. white sugar
3 large eggs
zest of 2 grapefruits
1/2 tsp. vanilla extract
1/2 c. vegetable oil

1/3 c. freshly squeezed grapefruit juice
1 tbsp. white sugar

Glaze:
1 c. powdered sugar
2 tbsp. freshly squeezed grapefruit juice

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Preheat the oven to 350F.  Grease a loaf pan and line the bottom with parchment paper (this makes for super easy removal).  Set aside.

In a medium bowl, mix together flours, salt, and baking powder.  Set aside.

In a large bowl, whisk together the yogurt, 1 cup sugar, eggs, grapefruit zest, and vanilla.  Gradually whisk in the flour mixture.  Using a rubber spatula, fold in the oil until fully incorporated. 

Pour batter into the prepared loaf pan.  Bake in preheated oven for 50-55 minutes or until a toothpick inserted into center of loaf comes out clean.

While the loaf is baking, in a small saucepan, mix the 1/3 cup grapefruit juice with the 1 tablespoon of sugar.  Stir the mixture over medium heat until the sugar has dissolved.  Set aside. 

After the loaf has finished baking, let cool on a wire rack for at least ten minutes.  Remove bread and place on wire rack over a baking sheet.  Slowly drizzle grapefruit sugar mixture over loaf.  Let bread cool completely. 

While bread is cooling, prepare the glaze.  Mix together the powdered sugar and the 2 tablespoons of grapefruit juice.  Drizzle over bread. Let glaze set.

Enjoy!

Glazed Yogurt Lime Quick Bread

I had some limes that needed to be used and I became inspired by this recipe for muffins.  After baking, the bread was missing something... then I realized it needed a glaze.  Viola!  Quite yummy.  The talk of friends at the local brew supply house said that it paired really well with an English Porter!  Anyway... this bread makes a bright citrus-y but sweet breakfast bread... hmm, I bet it would go well with a bacon bloody Mary as well!  ;)

Yogurt Lime Quick Bread (yields 1 loaf)
1 1/4 c. all-purpose flour
1/2 c. spent grain flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt

1/2 c. honey
zest of 2 limes
juice of 1 lime
1 egg1 c. yogurt
1/2 tsp. vanilla extract
4 tbsp. canola oil

Lime Glaze
1 c. powdered sugar*
juice of 1 lime
1 tsp. milk*

*You may need to add a little bit more milk or powdered sugar to get the right consistency for the glaze.

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Preheat the oven to 375F.  Prepare a loaf pan by lightly greasing the sides and bottom.  Set aside.

In a large bowl, combine dry ingredients.

In a smaller bowl, combine the wet ingredients and mix well. 

Add the wet ingredients to the dry ingredients.  Stir just until moistened.  Pour batter into prepared pan.

Bake in 375F oven for 38-42 minutes or until top is lightly browned and a toothpick inserted in center of loaf comes out clean.  Let bread cool in pan for about 10 minutes.

While bread is cooling in pan, make the glaze.  In a small bowl, combine all the glaze ingredients and mix well.  Add more milk if glaze is too thick.  Add more powdered sugar if glaze is too thin. 

Remove bread from pan and move to a wire rack to completely cool.  Spread glaze over bread and allow the glaze to set. 

Enjoy!

Yogurt Banana Bread

Oh my!  This has to be my favorite banana bread that I have made yet!  It is so good!  Based off the Better Banana Bread recipe, this version of banana bread uses vanilla yogurt and spent grain to give this old time favorite quick bread a delicious twist that is moist and sweet.  So good!

Yogurt Banana Bread (yields: 1 loaf)
1 1/2 c. all-purpose flour
1/2 c. spent grain flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon

4 tbsp. butter, softened
2 eggs
3 very ripe bananas
1 c. vanilla yogurt
2/3 c. sugar

Grease a loaf 9x5" loaf pan.  Set aside.

Preheat oven to 350F.

In a large bowl, mix dry ingredients together.

In another bowl, add the butter, eggs, bananas, yogurt, and sugar.  Mash with a potato masher till everything is combined and bananas are now only small chunks. 

Pour banana mixture into flour mixture and mix just until everything is moistened.

Pour batter into prepared loaf pan.  Bake in preheated oven for 45 minutes or until top is browned and when a toothpick is inserted in the middle of loaf, it comes out clean.

Let cool in pan for 5-10 minutes and then transfer to wire rack.

Serve warm or completely cooled.... either way, it is good!

Enjoy!

Maple Bacon Cornbread Muffins

Maple Bacon Cornbread Muffins (yields 1 dozen)
1 1/2 c. corn meal
1 1/4 c. all-purpose flour
1/4 c. spent grain
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 strips bacon, cooked and chopped

2/3 c. yogurt
1 tsp. baking soda
2/3 c. maple syrup
1 stick butter, melted
2 eggs

Preheat oven to 400F.  Prepare muffin cups, either lining them with paper cups or greasing the pan.

In a large bowl, mix the dry ingredients and bacon.  In another bowl, mix the wet ingredients.  Fold the wet ingredients into the dry ingredients - just until combined.  Spoon batter evenly into the prepared cups.  Bake at 400F for 18 minutes.

Enjoy!

Cranberry Orange Yogurt Bread

Cranberry Orange Yogurt Bread (yields: 1 loaf):
1 1/2 c. all-purpose flour
1/2 c. spent grain flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. plain yogurt
zest of 3 oranges
1/2 c. orange juice (approx. 3 oranges)
1/4 c. sparkling mineral water
1 egg, beaten
1/2 c. dried cranberries, dried

Preheat 350F.  Spray a glass loaf pan with non-stick spray.  Set aside.

In a large bowl, mix together dry ingredients.  Add zest (easier to do this before you juice the oranges), orange juice, mineral water, yogurt, and egg.  Mix just until moistened.  Gently stir in cranberries.

Spoon batter into prepared loaf pan.  Bake in preheated oven for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Cool in pan for 10 minutes, than cool completely on wire rack.

Enjoy!