Nuttyharvestloaf Recipes

HARVEST BREAD

Harvest Bread image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h20m

Yield 16

Number Of Ingredients 12

Ingredients

1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
1/4 cup fat-free cholesterol-free egg product or 1 egg
2 tablespoons canola or soybean oil
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded carrots (1 1/2 medium)
1 cup walnuts, chopped

Steps:

Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g

HARVEST LOAF

Harvest Loaf image

First sign of Autumn I have several batches of these delicious breads baking to share with friends and my family. I hope you enjoy this bread as much as we do. My photos

Provided by Cassie *

Categories Sweet Breads

Time 1h25m

Number Of Ingredients 18

Ingredients

1 c butter, softened
2 c sugar
4 eggs
3 c ap flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1 1/2 c semi - sweet chocolate chips
1 1/2 c chopped pecans - divided
1 1/2 c canned pumpkin, not mix
SPICED GLAZE
1 c confectioners' sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
3 Tbsp milk or heavy cream

Steps:

1. Preheat oven to 350 degree F. Spray 2 - 9 x 5 loaf pans with non stick cooking spray and then flour.
2. In a medium bowl, beat butter until smooth. Add sugar; beat until fluffy. Beat in eggs, one at a time, beating well after each addition.
3. Sift together dry ingredients; add to butter mixture alternately with pumpkin, ending with flour mixture.
4. Stir in chocolate chips and one cup pecans.
5. Spoon into pans evenly. Sprinkle with remaining pecans.
6. Bake for 65 - 70 minutes, or until pick comes out clean. Cool for 10 minutes in pans; remove to wire racks.
7. Spice glaze: Mix ingredients together until desired consistency is reached.
8. Glaze with spice glaze while still warm.

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