| Dessert Breads by Andries |
| All recipes except Carrot Nut are for one 5x9" loaf pan, buttered and dusted with sugar. I prefer using organic products. Preheat oven to 350� |
| Basic Dry Mix 1 c. whole wheat flour 1 c. wholegrain all-purpose flour 1 c. sugar 1 tsp baking powder 2 tsp baking soda � tsp salt � c. walnuts (optional)* |
| Stir dry ingredients together. Add in all wet ingredients. Mix well (about 2 minutes). Bake for 55 minutes, then check with toothpick. Bake additional 5 minutes if needed, repeating until toothpick comes out clean. When done, cool for 10 minutes. Remove from loaf pan and let cool on wire rack. Best if refrigerated overnight before serving.� Loaf can be refrigerated for several days and will also freeze well for one or two months. *If you're adding Walnuts, stir them in after batter is ready.�� |
| Apple Loaf Add to Dry:���� 2 t. cinnamon, 1 apple (grated), 1/3 c. coconut Add to Wet:��� � c. Apple Juice |
| Zucchini Loaf Add to Dry:���� 2 t. cinnamon, 1 � medium zucchini (grated) Add to Wet:��� � c. Apple Juice |
| Banana Nut Loaf Add to Wet:��� 2 medium over-ripe bananas (mashed) |
| Cranberry-Pumpkin Loaf Add to Wet:��� 7 � oz. packed pumpkin, � c. cranberries* *Freeze first to make it easier to chop in blender. Dried cranberries stick together like raisins, so put them in the batter and use a fork to separate the clumps and stir into batter. Cranberries can be stored in freezer for months. |
| Pineapple Loaf Add to Dry:���� � c. brown sugar Add to Wet:��� additional � c. crushed pineapple |
| Carrot Nut Dessert Bread |
| Use two 5x9" loaf pans, buttered and dusted with sugar. Preheat oven to 350� |
| Dry Mix� 1 � c. whole wheat flour 2 � c. wholegrain, all-purpose flour� 2 c. sugar 2 tsp baking powder 4 tsp baking soda � tsp salt 1 Tbsp. cinnamon �*� c. walnuts, chopped (optional) ������������������������������������������� |
| Wet Mix 4 eggs 1 c. vegetable oil 1 c. crushed pineapple 2 tsp vanilla 3 c. grated carrots 1 c. coconut |
| Stir dry ingredients together. Add in all wet ingredients. Mix well (about 2 minutes). Bake for 50 minutes, check with toothpick. Bake additional 5 minutes if needed, repeating until toothpick comes out clean. When done, cool for 10 minutes. Remove from loaf pan and let cool on wire rack. Best if refrigerated overnight before serving.� Loaf can be refrigerated for several days and will also freeze well for one or two months. *If you're adding Walnuts, stir them in after batter is ready. |
| Basic Wet Mix 2 eggs � c. vegetable oil � c. crushed pineapple 1 tsp vanilla |
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