EatYourHeartOut: Brown Sugar Bread

This bread from Julie Blanner is one of my go-to breads for gifts specifically. It has a hint of sweetness.

Preheat oven to 350°F. Grease 6 miniature loaf pans.
In a medium mixing bowl, combine brown sugar, flour, baking powder and salt. Set aside.
In a large mixing bowl or stand mixer, beat to combine eggs, milk and vegetable oil.
Gradually blend dry mixture into the wet mixture until just combined
Pour batter into prepared loaf pans filling an inch below the rim to compensate for rise. Optional: sprinkle sugar or chopped nuts on top.
Bake 40 minutes or until a toothpick inserted into the center of a loaf comes out clean.

Brown Sugar - You can substitute white granulated sugar if you'd prefer.
Milk – Use whatever you have on hand from skim to Vitamin D. Make it dairy free using Almond Milk.
Vegetable Oil – Substitute with canola oil or melted butter in a pinch.

Nuts - fold in walnuts, pecans or almonds or use them to garnish the bread just before placing it in the oven.
Fruits - you can add in banana slices, apples or dried fruits, even raisins to your mixture as well.
Spices - Blend in a tablespoon of cinnamon or combine cinnamon with 2/3 cups sugar and swirl it in.
Chocolate - white or milk chocolate chips are also a delicious addition.
Oats - fold them in and sprinkle on top for added texture.
Glaze - add a cream cheese glaze, apple glaze or classic glaze.

Large Loaves - You can also make this in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50-60 minutes.
Make Muffins – If you prefer to make brown sugar muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!

Don’t overfill your loaf pan. Allow room to compensate for rise.
Use the toothpick test to ensure it’s ready. Bake time varies based on your loaf pan size and material, altitude and even oven temperatures can vary. Insert a toothpick into the center. When it comes out clean it is done.

Room Temperature – Store no yeast bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
Refrigerate – Up to 1 week in an airtight container.
Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.

Sunday, December 29, 2024