Kids Can Bake Mini Morning Glory Loaves Recipes

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KIDS CAN BAKE: APPLE BREAD



Kids Can Bake: Apple Bread image

For this bread that's chock-full of apples, don't stray too far from the McIntosh variety they soften just enough without completely disappearing. For little kids: Let them help mix up the apples. For big kids: Teach them how to peel an apple and sift dry ingredients.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 12

5 small McIntosh apples, peeled and cut into rough 1/4-inch chunks (about 4 cups)
1 1/2 cups sugar
1/2 teaspoon finely grated lemon zest
Cooking spray
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
2/3 cup vegetable oil
2 large eggs
1/2 teaspoon pure vanilla extract

Steps:

  • Work the apples, sugar and lemon zest together in a large bowl with your hands until the sugar feels like wet sand. Let the mixture sit, tossing occasionally, for 30 minutes (the sugar will have started to melt but will still be gritty).
  • Meanwhile, preheat the oven to 350 degrees F. Generously coat a 10-by-5-by-3-inch loaf pan with cooking spray. Sift the flour, baking soda, cinnamon, nutmeg and salt together onto a large piece of parchment. Whisk together the oil, eggs and vanilla in a medium bowl.
  • Once the apples are ready, add the flour mixture to them, and fold until combined. Pour in the oil mixture, and fold until just combined (it's OK if there are a few lumps). Pour the batter into the prepared loaf pan. Tap the pan on the counter a few times to settle and even out the batter.
  • Bake the bread until the top is golden brown and bounces back when pressed (if you insert a toothpick into the center, it's OK if there are a few crumbs), 55 to 60 minutes. Let cool in the pan on a cooling rack until cool enough to handle. Invert the bread out of the pan, and serve warm or at room temperature.

CHOCOLATE MINI-LOAVES



Chocolate Mini-Loaves image

Provided by Food Network Kitchen

Time 1h30m

Yield 8 Mini-Loaves

Number Of Ingredients 16

Cooking spray
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
1/2 cup freshly brewed coffee
1/2 cup unsweetened Dutch-process cocoa
1/4 cup milk
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon cinnamon
1/2 teaspoon chipotle chile powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/3 cup sour cream
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

Steps:

  • Position the rack in the center of the oven and preheat to 350°F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside.
  • Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine.
  • Whisk the flour, granulated sugar, cinnamon, chile powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about ¾ of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack.
  • To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting.

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