Cinnamon Swirl Bread

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This is a delicious sweet bread that usually contains eggs. In this bread I use flaxseed and plain yogurt as the egg replacement to help keep the dough nice and soft. I also use honey in the bread itself. This was my first attempt at a swirl bread but I have made other types of bread before. There is a bit of extra work involved but you are rewarded with a pretty design when you slice the loaf.

Cinnamon Swirl Bread

In a small pot, heat together until the butter is just melted:

  • 1 cup milk
  • 1/3 cup butter

Let the milk mixture cool until lukewarm.

In a large mixing bowl combine:

  • 2 tbsp yeast and 1/2 cup warm water

Let the yeast activate for 15 minutes until nice and foamy.

When the milk mixture is cooled down and the yeast and water are activated, pour the milk mixture into the large mixing bowl with the yeast and water.

Add in:

  • 1/2 cup plain unsweetened yogurt
  • 1/4 cup honey
  • 3 cups all purpose flour
  • 4 tbsp flax seed meal
  • 1 tsp salt

Mix with a dough hook in a stand mixer or by hand with a wooden spoon. Slowly add in up to:

  • 1 and 1/2 cups flour

You want to dough to be soft and slightly sticky but not so sticky you cannot handle it. Mix for several minutes to activate the gluten or knead by hand for several minutes. Once you have a nice dough, coat in vegetable oil or dust lightly with flour and return to the large mixing bowl to rise. Cover the bowl.

Leave the dough to rise for 1 to 2 hours depending on the humidity, until twice the size.

On a clean surface, sprinkle some flour and roll out half of the dough to about 1/4 inch thick. Try to keep the width only as long as the loaf pan you are going to bake the loaf in. You will end up with a fairly long, narrow rectangle. Mine ended up a bit too wide but you can always trim it to fit your pan.

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Sprinkle the dough with:

  • cinnamon (approximately 1 and 1/2 tsp)
  • brown sugar (approximately 1/3 cup packed)

Roll tightly and place in a greased loaf pan. Repeat with the other half of the dough. Let the loaves rise for another hour.

Bake at 350 degrees F for approximately 40-45 minutes until golden brown and baked through. Take out of pans to cool. Enjoy!

 

Lemon Blueberry Cream Cheese Loaf

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Nova Scotia is renowned for its blueberries and I love all things blueberry as does my family. That includes muffins, cakes, crisps, and fresh blueberries with cream! They are all delicious! I wrote this recipe to take on a camping trip. This recipe makes 2 loaves and will transport and keep nicely for a couple days, if they last that long!

Lemon Blueberry Cream Cheese Loaf

In a large mixing bowl, cream together:

  • 3/4 cup softened butter
  • 1 pkg room temperature cream cheese (250g)
  • 1 and 3/4 cups sugar

Then add in:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • Zest and juice of 2 lemons (about 1/3 cup)

Then add in sifted dry ingredients:

  • 4 cups flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Mix until combined and then add in:

  • 1/4 cup milk

After the batter is just mixed, fold in:

  • 3 cups blueberries, dusted with flour

Bake at 350 degrees F for approximately 70 minutes, in two parchment lined loaf pans. This makes 2 large loaves.

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Pumpkin Cream Cheese Loaf

Made a couple of these Pumpkin Cream Cheese Loaves today! These are great for baking ahead and freezing for the holidays!

my eggless world

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The combination of pumpkin and cream cheese is delish! Especially when there is a crispness in the fall air. The cream cheese not only adds a nice flavor to the loaf, it also acts as a binder for the missing eggs.

Pumpkin Cream Cheese Bread

Cream together:

  • 1/2 cup softened butter
  • 4 oz cream cheese
  • 1 cup packed brown sugar

Then add and mix well:

  • 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)
  • 1 cup pumpkin puree

Then add dry ingredients:

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

Makes a large loaf. Bake 350 degrees F for approximately 55 mins in a greased and floured loaf pan.

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Gingerbread Loaf

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Yum! The tastes of fall are spicy, citrus-y and sweet! This will become one of your favorite fall treats! I went a little mild on the spice, however you can bump it up if your family’s taste buds crave more spice. If so, I would suggest doubling the cinnamon, ginger and allspice.

Gingerbread Loaf

Cream together:

  • 1/2 cup softened butter
  • 3/4 cup sugar

Then add:

  • 1/4 cup molasses
  • zest of 1 orange

Mix well and then add:

  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)

Once the yogurt is mixed in, sift the dry ingredients together in a separate bowl:

  • 2 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp allspice

Alternate  the dry ingredients with the wet ingredients, adding the hot water last.

  • 1/2 cup milk
  • 1/4 cup hot water

Mix well. Spread into a parchment lined or greased and floured loaf pan. Bake at 350 degrees  F for approximately 45-50 minutes.

Cool. Top with your favorite cream cheese icing, I used a brown sugar one:

Brown Sugar Cream Cheese Icing:

Cream together:

  • 1/4 cup softened butter
  • 1/2 pkg softened cream cheese

Then beat in:

  • 1/2 tsp vanilla
  • 1/2 cup brown sugar
  • 1/8 tsp cinnamon
  • pinch salt

 Whip until brown sugar is dissolved.

Pumpkin Cream Cheese Loaf

 

 

IMG_3306

The combination of pumpkin and cream cheese is delish! Especially when there is a crispness in the fall air. The cream cheese not only adds a nice flavor to the loaf, it also acts as a binder for the missing eggs.

Pumpkin Cream Cheese Bread

Cream together:

  • 1/2 cup softened butter
  • 4 oz cream cheese (125g)
  • 1 cup packed brown sugar

Then add and mix well:

  • 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)
  • 1 cup pumpkin puree

Then add dry ingredients:

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

Makes a large loaf. Bake at 350 degrees F for approximately 55 mins in a greased and floured loaf pan or parchment-lined loaf pan.

 

Traditional Banana Bread

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This recipe is a perfect example of how to be successful at eggless baking by manipulating a couple of ingredients. Using an egg replacer alone does not guarantee a recipe will work. The original recipe came from my mother but every time I made it, it would fall apart. This recipe is for a white flour banana bread. In order to get a better product I increased the flour and instead of using all butter, I used half butter and half canola oil. Sometimes just tweaking a couple of ingredients will help a baked good come together.

Banana Bread

Cream together:

  • 1/4 cup butter softened
  • 3/4 cup white sugar

Then add:

  • 1/4 cup canola or vegetable oil
  • 2 tbsp egg replacer mixed with 6 tbsp water (equivalent to 2 eggs) or 1/2 cup plain unsweetened yogurt
  • 1 tsp vanilla

Mix well and then add:

  • 3 mashed ripe bananas

Mix again.

Stir in dry ingredients:

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt

Do not over mix. 

Bake 350 degrees F for 50-55 mins in a greased and floured loaf tin.

Whole Wheat Eggless Banana Bread

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I have been browsing the 100 days of Real Food website, getting lots of ideas for healthy lunches for my kids. I have been baking a lot of not so healthy desserts so I saw her recipe for Whole Wheat Banana Bread (http://www.100daysofrealfood.com/2011/05/02/recipe-whole-wheat-banana-bread/) and wanted to try a healthier banana bread recipe. I have made some with regular flour before and it turns out pretty good but I was concerned that the bread would fall apart using just whole wheat flour. I added 2 tbsp of ground flax seed meal (https://myegglessworld.wordpress.com/2013/07/29/flax-seed/) because it helps replace some of the egg and keep things from falling apart. It turned out pretty good and was very stable but the next time I make it I will increase the honey and add some cinnamon for a bit of extra sweetness and flavor. The adjusted recipe is as follows:

Whole Wheat Eggless Banana Bread

  • 2 and 1/4 cups whole wheat flour
  • 2 tbsp ground flax seed meal
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon (I will add this next time)
  • 3 mashed bananas
  • 1/4 cup plain unsweetened yogurt
  • 1/4 cup honey (next time I will use 1/3)
  • 2 tbsp egg replacer mixed with 6 tbsp water
  • 1/3 cup oil
  • 1 tsp vanilla

In a large bowl, mix the dry ingredients. Combine the wet ingredients together in a separate bowl and then mix into the dry ingredients. Do not overmix. Pour into greased and floured loaf pan.

Bake 350 F for 40-45 minutes.