3 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 1/4 cups granulated sugar
1 cup vegetable oil
1 Tbls. vanilla extract
2 cups grated, un-peeled zucchini
1 cup chopped walnuts
1 cup golden raisins
Sift together flour, cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a bowl; set aside.
Beat together sugar, oil, eggs, and vanilla in a large bowl. Add dry ingredients to the creamed mixture and beat well. Stir in zucchini, nuts, and raisins.
Pour batter into 2 greased loaf pans. Bake in a 325 degree oven for 40-60 minutes, or until toothpick inserted in center comes out clean. Cool in pan on rack for 20 minutes.
Remove bread from pan, and completely cool.
1-1/2 cups chopped dates (8 ounces)
1-1/2 cups hot water
2 tablespoons butter, softened
2-1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar
3/4 cup coarsely chopped walnuts
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1/4 cup raisins (optional)
In a large bowl, combine the dates, water and butter; let stand for 5 minutes.
In a large bowl, combine the flour, sugar, walnuts, baking soda and salt.
In a small bowl, combine the eggs, vanilla and date mixture. Stir into dry ingredients just until moistened.
Pour into two greased 8-inch x 4-inch loaf pans.
Bake at 375°F for 45-50 minutes or until a tester comes out clean.
Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks.
1 cup buttermilk
1/4 cup vegetable oil
lime zest from 4 limes
4 tablespoons lime juice, divided
1 3/4 cup all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup confectioners sugar
Heat oven to 350F. Grease and flour the bottom and sides of an 8×4 or 9×5 inch loaf pan.
In a medium bowl, whisk together the egg, buttermilk, oil, lime zest, and 2 tablespoons of the lime juice until well blended. Add in the flour, sugar, baking powder, and salt and stir until just moistened (some lumps will remain).
Pour the batter into the pan and bake for 50 to 60 minutes until golden brown and a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then remove the bread to a cooling rack and cool completely, about 1 hour.
In a small bowl, mix together the confectioners sugar and 2 tablespoons of lime juice, adding additional lime juice if necessary to reach the desired consistency. Drizzle the glaze over the bread and allow it to solidify, about 30 minutes, before slicing and serving.
1½ cup flour
1¼ cup sugar
½ tsp. salt
1 tsp. baking powder
1 Tablespoon poppy seeds
¾ cup milk
½ cup plus 1 Tablespoon vegetable oil
2 large eggs, slightly beaten
1 tsp. pure vanilla extract
1 tsp. almond extract
2 T. freshly grated lemon zest
Lemon Almond Glaze:
½ cup powdered sugar
1 Tablespoons Heavy Cream
1 Tablespoon Lemon Juice
¼ cup sliced almonds
Preheat oven to 350 degrees. Grease two 7×3 inch loaf pans and set aside. (You can also use a 9×5 just increase baking time).
In a large bowl combine flour, sugar, salt, baking powder, and poppyseeds. Stir until combined. In a separate medium sized bowl add the milk, vegetable oil, eggs, vanilla, almond extract, and lemon zest.
Add the wet ingredients to the dry ingredients and mix until incorporated. Pour into loaf pans and bake for 45-40 minutes or until toothpick comes out clean. Remove and let bread cool.
TO make the lemon almond glaze: Whisk together powdered sugar, heavy cream, and lemon juice. Drizzle over bread and top with sliced almonds.