Lime-Raspberry Bread

In the ongoing love affair that I'm currently having with lime, it was only a matter of time before I made this. First spotted over at Baking Bites a few months ago, the fates would have it that I was lacking in an ingredient, which led to me find this recipe again.

Before I get into that, I must say this: we finally got to the closest Whole Foods today. It's over in Providence, right near the downtown area, which is about a 35 minute drive. This is a far cry from my one-quarter-of-a-mile walk down the street. I am not pleased by this, and I've already written to Whole Foods, suggesting a great place that they could move in. Plus, my city's known for it's fishing. There'd be fresh, local seafood every day. And we're near UMass Dartmouth; they even say on the WF website that they try to build near colleges. I really think they should listen to me. ;)

Back to the bread. It's dense, but the lime flavor gives it more of a lightness. The tartness of the raspberries go quite well with the puckering lime flavor. In other words, I would absolutely make this again. :)



Ingredients:
2 cups flour
1 cup sugar
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
3/4 cup lime juice
1 Tbsp. lime zest
2 Tbsp. butter, melted
1 egg, well-beaten
1 cup raspberries

Directions:
Preheat oven to 350F. Grease a 9x5-inch loaf pan.

In a mixing bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk together the lime juice, zest, butter, and egg. Pour into flour mixture, stirring just until blended. Gently fold in the raspberries. Scrape into prepared pan.

Bake at 250F for 45-50 minutes, or until a toothpick inserted near center comes out clean. Let cool in pan on wire rack for 10 minutes, before running a knife along the edges and turning the bread out onto the wire rack to cool completely.

Lime Loaf Cake

Sure, part of me could say that I made this because I needed to use up that lime and lime juice. And, really, that was part of my reasoning. But I also just wanted to make one more thing with lime, and I hadn't done this pound cake-like beauty. I have a strange feeling that I'm going to forever associate lime with California.

Speaking of which, this is the last thing that I made while living in Mountain View. And even though Johanna's told me not to, I've been doing this all week. Today was my last library trip. My last time at the park. I even brought some bread and fed the squirrels. They're photogenic squirrels, too. Whether they had a choice in that or not is a whole 'nother thing.

(Oh, dear. So I kinda already packed all the pans we're bringing. We're now heating up broccoli in the oven using a cupcake pan.)

So, where was I? Photogenic squirrels? ;) Nah, I'll move on from that. Actually, I should just get on with the recipe since I need to eat soon.

Found originally at Baking Bites, it's definitely more pound cake than regular cake. The top gets a little bit crunchy in the oven, but it's a nice contrast against the soft center and bottom. And very limey. I think it'll be a good treat on the road.

Ingredients:
1½ cups flour
2 tsp. baking powder
¼ tsp. salt
1 cup sugar
2½ Tbsp. butter, softened
2 eggs
2 Tbsp. lime juice
Zest of one lime
1 tsp. vanilla

Directions:
Preheat oven to 350F. Grease an 8x4-inch loaf pan.

Sift together flour, baking powder, and salt; set aside.

Cream butter and sugar until light and crumbly. Add eggs, one at a time. Then add juice, zest, and vanilla. Gradually add in the flour mixture, beating just until combined. Pour into prepared pan.

Bake at 350F for 35-40 minutes. Let cool briefly in pan before turning out onto a wire rack to cool completely.

Cinnamon Bread

Worry not! I haven't been kidnapped by muffin-obsessed aliens! :D Dave and I went to Reno over the weekend for a bowling tournament that he was in, thus no baking this past Friday.

But I was in the mood last night for something for breakfast, and wound up finding this recipe on Allrecipes. I altered it slightly (cutting down on the oil, and upping the applesauce. I put what I did in the recipe posted). If I make it again, I'll definitely add more spices to it. It's moist and yummy as it is, but I'd like just a little bit more kick. After all, mornings can be rough, and sometimes we all need a kick to get started. ;)

Oh, and at first, I kinda questioned the whole vanilla pudding powder in there, but once mixed - even when still just dry ingredients - it smells so good. It adds almost a smoothness to the flavor, which was a very pleasant surprise.




Ingredients:
3 cups flour
2 cups sugar
1 5.1-oz. package of instant vanilla pudding
½ tsp. baking soda
1½ tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
1½ cups milk
¼ cup vegetable oil
3/4 cup applesauce
2 eggs, beaten
1 tsp. vanilla

Directions
Preheat oven to 325F. Grease two 5x9-inch loaf pans with nonstick spray.

In a mixing bowl, combine flour, sugar, pudding mix, baking soda, baking powder, salt, and cinnamon. In a separate bowl, stir together milk, vegetable oil, applesauce, eggs, and vanilla. Pour milk mixture into flour mixture, mixing until well blended. Divide batter (relatively) evenly between the two loaf pans.

Bake at 325F for 60 minutes, or until toothpick inserted near center comes out clean. Let cool in pans on wire rack.

Iced Pumpkin Loaf

Pumpkin is one of the most comforting autumn/winter flavors. Even though it's available year-round, it just doesn't feel right in the middle of summer.

This is a good 'gift bread' or a nice treat for breakfast one weekend morning. Icing is optional, of course. :)

Ingredients:
1-3/4 cups all-purpose flour
2¼ tsp. pumpkin pie spice
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3 eggs
1 cup Libby's Solid Pack Pumpkin
1 cup raisins (optional)

Directions:
Preheat oven to 325F. Grease a 9x5-inch loaf pan.

Combine flour, pumpkin pie spice, baking soda, and salt in medium bowl. Beat butter, granulated sugar, and brown sugar in large mixer bowl until creamy. Beat in eggs until light and fluffy. Gradually beat in pumpkin and flour mixture. With a spoon, stir in raisins, if desired.

Pour into prepared pan. Bake at 325F for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

For Icing:
Combine 1¼ cups powdered sugar and 3-4 teaspoons water in small bowl. Spread icing over top of loaf, allowing some to drizzle down sides.