November 17th is National Homemade Bread Day. So, I thought I’d share with you some of my very favorite holiday bread recipes. These are all quick breads – meaning they don’t require yeast or hours of waiting for dough to proof. In every instance, the batters can be used to make mini-loaves (or even muffins) to give out a gifts.
Every bread here has been tested by me personally. If you click through to see a recipe, please be sure to read the notes so you know exactly what to expect. Happy holiday baking!
There’s nothing quite like a warm slice of banana bread with a nice smear of butter. It’s as if the heavens looked down on the creation of butter and said, “Now we must create a perfect platform upon which to show off this butter.” When made properly, banana bread is moist and loaded with flavor. It’s pretty much a big, bread-shaped muffin. Best of all, banana bread is so easy to make… it’s “nuts!” Just kidding. It’s totally “bananas!”
In this article, I’ll show you my favorite banana bread recipe and share a couple of tips for getting great tasting bread every time. I’m also excited to present my latest cooking video. Last week, I watched the movie The Artist. It was cute. But you know what it was missing? A good banana bread recipe. Here’s a few scenes that would have made it perfect:
During the holidays, I like to put my regular bread pans in storage and pull out my mini-loaf pans. That way, anytime I make bread I have instant gifts and I’m less inclined to personally over-indulge. And believe me… I am very good at overeating during the holidays. Sometimes, I’ll wake up and see open Tupperware on the kitchen counter. What magic elves have been eating my food? Alas, sometime around 5AM – half-aware and partially dreaming, I stood in the kitchen and finished the Thanksgiving stuffing or drank most of the Christmas eggnog. Holiday food in reasonably-sized, single-serving portions is a good idea for many reasons.
The loaves you see here are Raspberry Grapefruit Mini Breads. They have a vanilla cake base that’s loaded with fresh raspberries and brushed with a grapefruit syrup after baking. Brushing them with a simple syrup helps keep in the moisture so these breads will still be moist and at their best for a couple days after baking.
Almost any quick bread recipe (those not using yeast) can be made into mini-loaves. It’s just a matter of having the right pans and keeping your eye on the cooking time. I used raspberries for these loaves, but you could just as easily use blueberries or chopped strawberries.
The ingredients are pretty basic: flour, sugar, baking powder, baking soda, salt, half and half, grapefruit juice, lemon zest, vanilla, eggs, butter and raspberries.