NUT AND SEED BREAD RECIPE RECIPES

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WHOLE WHEAT BANANA NUT BREAD RECIPE | ALLRECIPES



Whole Wheat Banana Nut Bread Recipe | Allrecipes image

This is a moist banana bread recipe that I make fairly often with leftover, very ripe bananas.

Provided by PEDGI

Categories     Breakfast Bread

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 9 x 5 inch loaf

Number Of Ingredients 10

⅓ cup vegetable oil
½ cup honey
1 teaspoon vanilla extract
2 eggs
1 cup mashed bananas
1 ¾ cups whole wheat flour
½ teaspoon salt
1 teaspoon baking soda
¼ cup hot water
½ cup chopped walnuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  • In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
  • Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Nutrition Facts : Calories 217.8 calories, CarbohydrateContent 29.4 g, CholesterolContent 31 mg, FatContent 10.5 g, FiberContent 3 g, ProteinContent 4.4 g, SaturatedFatContent 1.4 g, SodiumContent 215.3 mg, SugarContent 14.2 g

MOIST DATE NUT BREAD RECIPE | ALLRECIPES



Moist Date Nut Bread Recipe | Allrecipes image

A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can.

Provided by Canadian Girl

Categories     Breakfast Bread

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 1 - 9x5 inch loaf

Number Of Ingredients 10

2 ½ cups chopped dates
¼ cup butter
1 cup boiling water
½ cup packed brown sugar
1 egg
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.
  • In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
  • When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.
  • Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

Nutrition Facts : Calories 278.9 calories, CarbohydrateContent 46.9 g, CholesterolContent 25.7 mg, FatContent 10 g, FiberContent 3.9 g, ProteinContent 4.4 g, SaturatedFatContent 3.1 g, SodiumContent 365.2 mg, SugarContent 29.6 g

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MOIST BANANA NUT BREAD RECIPE: HOW TO MAKE IT
I made up this recipe when I was vegetarian and didn’t eat eggs. It’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. It's one of the best ways to make banana bread. —Brittany Carrington, Tehachapi, California
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Calories 234 calories per serving
  • In a large bowl, combine the first 5 ingredients. In a small bowl, beat the sugar, bananas, tofu, oil and and vanilla. Beat into dry ingredients just until moistened. Fold in walnuts., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
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Calories 112 calories per serving
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The distinctive character of this delicious bread is created by your chosen mixture of seeds. This bread is delicious with both sweet and savoury toppings or served with a hearty soup.
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  • Put the flour, yeast and sugar into a bowl and blend them together. Stir the water into the bowl and when everything looks craggy and lumpy, stir in the salt. Mix in the oil. Use your hands to gather everything together into a ball of dough. Knead the dough for 100 presses, in the bowl or on a work surface, without adding flour. Cover the dough bowl with a large upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour. Rub some oil around the inside of a 1kg/2lb loaf tin. Press down the dough, add the seeds and knead the dough for 50 presses. Shape the dough and put it into your prepared tin. Invert an upturned bowl over the tin and leave it to rise in a warm place for 40 minutes. Pre-heat the oven. Remove the upturned bowl and bake the bread for 45-50 minutes. You will know it’s done when the bottom sounds hollow when tapped. Leave the bread to cool on a wire rack.
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A delicious breakfast or sandwich loaf filled with salty sunflower seeds.
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MOIST BANANA NUT BREAD RECIPE: HOW TO MAKE IT
I made up this recipe when I was vegetarian and didn’t eat eggs. It’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. It's one of the best ways to make banana bread. —Brittany Carrington, Tehachapi, California
From tasteofhome.com
Reviews 5
Total Time 01 hours 10 minutes
Calories 234 calories per serving
  • In a large bowl, combine the first 5 ingredients. In a small bowl, beat the sugar, bananas, tofu, oil and and vanilla. Beat into dry ingredients just until moistened. Fold in walnuts., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
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The days that I have extra time for baking are few and far between. That's why this extra-quick lemon poppy seed bread is perfect. It's a breeze to make, your family will love it bright, lemony flavor and tender crumb.
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Reviews 4.3
Total Time 45 minutes
Calories 112 calories per serving
  • Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds. , Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack. If desired, mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest.
See details


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The distinctive character of this delicious bread is created by your chosen mixture of seeds. This bread is delicious with both sweet and savoury toppings or served with a hearty soup.
From dovesfarm.co.uk
Reviews 5
  • Put the flour, yeast and sugar into a bowl and blend them together. Stir the water into the bowl and when everything looks craggy and lumpy, stir in the salt. Mix in the oil. Use your hands to gather everything together into a ball of dough. Knead the dough for 100 presses, in the bowl or on a work surface, without adding flour. Cover the dough bowl with a large upturned bowl and leave it in a warm place for the dough to double in size, which will take about an hour. Rub some oil around the inside of a 1kg/2lb loaf tin. Press down the dough, add the seeds and knead the dough for 50 presses. Shape the dough and put it into your prepared tin. Invert an upturned bowl over the tin and leave it to rise in a warm place for 40 minutes. Pre-heat the oven. Remove the upturned bowl and bake the bread for 45-50 minutes. You will know it’s done when the bottom sounds hollow when tapped. Leave the bread to cool on a wire rack.
See details


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Reviews 4.9
Total Time 70 minutes
Category Breakfast, Brunch, Dessert
Cuisine American
Calories 104 kcal per serving
  • Let the pan cool at least 20 minutes, bread should be room temperature before slicing.
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See details


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Preheat oven to 375°F and set an oven rack to the middle position. Spray a 9 x 5-inch loaf pan with non-stick cooking spray.; In a small bowl, stir together buttermilk, orange zest and juice, …
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Traditional nut rolls in Central and Eastern Europe, like makowiec and bejgli, are a special type of rolled log shape. These are generally made with either of two types of filling: walnut and poppy seed.In addition to ground nut fillings, cinnamon, raisins or currants, different types of chopped nuts, carob, bread …
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