Bread

• Position shelf in center of oven and heat to 350°Prepare a 9”x5” loaf pan by greasing and lining with parchment paper.
• In a medium bowl mix together the sugar, milk, oil, egg and vanilla. In a separate bowl sift together the dry ingredients and cinnamon. Add the dry ingredients to the wet ingredients and stir until just combined.
• In a small bowl toss the strawberries with 2 tablespoons of flour to coat. Fold the strawberries gently into the batter.
• Pour the batter into the prepared pan. Bake at 350 degrees for 60 - 65 minutes. Test bread with a knife or chopstick. Allow the bread to cool for 10 minutes before removing the bread to a wire rack to cool completely.

Icing

• Combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl, adding cream a little at a time to make a thick yet pour-able icing. Spread over cooled bread. Allow to set up before slicing.

Bread

• Position rack in the center of the oven and heat to 350°F. Grease a 9” x 5” loaf pan.   I line the pan with parchment paper for ease.
• In a medium-sized mixing bowl cream together the butter and sugar.  Add eggs one at a time mixing well.   Add vanilla and beat until completely incorporated.
• In a separate bowl sift together all dry ingredients.  Add to the butter about a third at a time mixing well.  Add milk and beat until smooth.

Apple Filling

• Peel, core and dice apples.  In a bowl toss apples with sugar, flour and cinnamon.

Brown Sugar Swirl

• In a small bowl mix together brown sugar and spices.

Assemble

• Pour half of the batter into the prepared loaf pan and level out with a spatula or offset knife.
• Sprinkle half of the brown sugar mixture over the batter followed by half of the apples.
• Spread the remaining batter into the loaf pan, followed by the rest of the brown sugar and apples.  Using a knife, swirl the apples and sugar into the loaf.   Tap pan on the counter to remove air pockets and to level the bread.
• Place in the oven for 60 – 70 minutes or until a chopstick inserted in the center comes out clean.
• Let bread cool in the pan for 15 minutes before removing and placing on a wire rack to cool.

Glaze

• Mix the powdered sugar and vanilla in a small bowl. Add milk a teaspoon at a time until you have a pourable glaze. Place the wire rack holding the loaf over a pan or wax paper and pour the glaze over the still slightly warmed bread. Allow to cool completely.

• Place rack in center of oven and heat to 350°F. Line a 9” loaf pan with parchment paper allowing the paper to hang over the sides of the pan. Grease pan and paper.
• In a large bowl mix together flour, sugars, soda, and salt. Add chips and nuts and mix to coat.
• In a separate bowl mix together bananas, yogurt, eggs, oil and extracts.
• Mix wet ingredients into dry stirring only enough to combine. Over working the dough will make the bread tough.
• Pour into prepared bread pan and bake for 50 to 60 minutes or until a knife inserted in the center comes out clean.
• Remove bread from pan by lifting the parchment paper and place loaf on a wire rack. Cool completely before slicing.

• Position rack in the center of the oven and heat to 375º F.
• Grease the inside of an 8″ cast iron skillet or baking dish and set aside.
• Mix together the mashed and grated potatoes.
• Add in egg and egg white, oil, and milk until well combined.
• In another mixing bowl stir together, green onion, caraway seed, flours, and salt.
• Stir dry ingredients into wet ingredients and mix well (dough will be shaggy and a bit sticky).
• Turn dough out onto a lightly floured board and knead 7 to 8 times until a soft ball forms.
• Place dough in the center of the prepared pan and gently pat to cover the entire pan evenly.
• Using a sharp knife cut an “X” into the top about ½” deep.
• Bake for 45 to 55 minutes or until top is nicely browned and bread sounds hollow when tapped.
• Remove from oven and let stand for 5 minutes before removing bread from the pan.
• Place bread on a wire rack to cool.
• Allow bread to rest for an hour before slicing to avoid crumbling.

• Heat oven to 350°F. Grease a 9″ x 5″ loaf pan, dust with flour, tap out excess.

Blueberry bread

• In a medium bowl, whisk together, flour, baking powder, and salt.
• In a large bowl, mix together yogurt, sugar, eggs, lemon zest, extracts, and oil.
• Slowly add the dry ingredients to the wet. Stir until mixture is smooth.
• In a small bowl toss blueberries with 1 tablespoon of flour to coat. Gently fold blueberries and almonds into the batter.
• Pour batter into prepared pan and bake for 55 to 65 minutes, or until toothpick inserted comes out clean.
• Allow bread to cool in the pan for 20 minutes before turning out on a wire rack over a piece of parchment paper to glaze with lemon syrup.

Lemon Syrup

• Heat lemon juice and sugar over medium heat, stirring constantly until sugar is dissolved. Continue heating for about three minutes or until syrup just begins to boil.
• Remove from the heat and allow to cool for 10 minutes.

Glaze

• Place a piece of parchment or wax paper under the cooling rack. Using a tooth pick or thin chopstick, poke holes in the top of the warm loaf of bread. Slowly pour the warm syrup over the bread allowing it to soak in to the loaf.
• Cool Completely before icing

Icing

• Mix powdered sugar with almond extract.
• Add water about a half a teaspoon at a time to make a thin icing.
• Drizzle over the top of the bread.
• Allow icing to set up before serving.

• Heat oven to 350°F.
• Lightly grease a 9″ x 5″ bread pan and set aside.
• Mix together flour, soda, salt cinnamon, and nutmeg.
• In a separate bowl mash bananas. Add applesauce, honey, eggs, and vanilla.
• Form a well in the center of the dry ingredients and add applesauce mixture. Stir only until combined. Do not over work.
• Dust currents with flour, and fold into the dough (the flour will help to suspend the currents in the bread)
• Pour batter into the loaf pan and place in the oven for 60 – 65 minutes or until a toothpick inserted comes out clean.
• Allow the bread to cool 5 minutes in the pan before turning out onto a cooling rack.
• Allow the bread to completely cool to develop.
• Place loaf in a plastic bag or wrap with plastic wrap.

Bread

• Heat oven to 350 F. Prepare a loaf pan with grease or non-stick cooking spray (1 – 9” x 5” x 3” or 2 – 8” x 3” x 2” pans).
• Sift together dry ingredients, spices, and orange zest. Cut in shortening.
• Add water to juice if needed to measure ¾ cup.
• Add juice, cheese, and egg.
• Mix to combine, do not overwork. Fold in cranberries and nuts. Batter will be thick.
• Pour batter into loaf pan and bake for 60 – 70 minutes or until bread springs back when lightly touched.
• Test with a tooth pick or wooden skewer. Remove from oven and cool for 10 minutes before turning bread out on to a wire rack to cool.
• Wrap with plastic wrap when completely cool and allow to stand for at least 8 hours before icing and serving (this is important to allow the bread to completely develop and the cheese to work its magic).
• This bread also freezes extremely well, top with icing after thawing.

Icing

• Place sugar in a small mixing bowl and add water about a half of a teaspoon at a time to be sure not to make the icing too thin.
• Add the almond oil (if you are using extract be aware that it adds more liquid and adjust water accordingly).
• Let the icing stand for a few minutes and then stir again, adding small amount of water if needed.
• Allow the icing to dry for 3 – 4 hours before wrapping (I wrap the loaf with wax paper before placing in a bag to prevent the icing from sticking).
• Place the loaf on a wire rack over wax paper and drizzle the icing over the bread with a spoon or a piping bag. I use a water glass to hold my piping bag for filling. Cut the tip with scissors.