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.