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Hey family! It's another early morning in the kitchen and we're checking off our To Do List! We make a Lemon Loaf Cake & Peanut Butter Loaf Cake!
Peanut Butter Bread:
thetimelessbak...
NGREDIENTS:
For the quick bread
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cooking oil
1/3 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup milk
For the glaze
1 cup powdered sugar
2 teaspoons creamy peanut butter
2-3 teaspoons milk or half and half
INSTRUCTIONS
For the quick bread
In a medium-sized mixing bowl, sift or whisk the flour, baking powder and salt.
In a large mixing bowl, combine the cooking oil, peanut butter, and sugars. Add in eggs, one at a time and stir until combined. Add in vanilla extract.
Slowly add in the milk. Add in the dry ingredients and mix only until combined.
Pour the batter into a parchment lined and greased 8 1/2" x 4 1/2 " loaf pan. Bake at 350°F for 1 hour - 1 hour 10 minutes, or until a toothpick inserted in the center of the bread comes out with only a few crumbs.
Allow to cool in pan 30 minutes after baking, then remove from pan and allow to cool on wire rack until completely cool. Glaze once cooled.
For the glaze
Place the powdered sugar in a small mixing bowl. Add 2 teaspoons of milk or half and half and the peanut butter. Stir until smooth; continue to add the milk of half and half until it reaches a pourable consistency. Pour over cooled loaf; allow glaze to set before slicing.
Lemon Loaf:
amindfullmom.c...
Ingredients
Lemon Bread
½ cup butter softened
2 eggs room temperature
1 cup sugar
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup milk or buttermilk
2 teaspoons lemon zest
Lemon Glaze
2 tablespoons lemon juice
2 tablespoons powdered sugar
Instructions
Preheat oven to 350 degrees F. Generously grease a 9-inch loaf pan with butter on the bottom and sides of the loaf pan. Add 1 tablespoon of flour to the pan, shaking to coat. Be sure to shake out any excess flour.
In a large mixing bowl, cream together butter, eggs, and sugar until light and fluffy.
In a smaller bowl, sift together flour, salt, and baking powder and whisk to evenly distribute salt and baking powder.
Add the flour mixture to the creamed mixture, along with the milk and lemon zest. Fold to evenly incorporate batter. Be careful to not overmix, just mix until the flour is fully moistened.
Bake for 50-60 minutes or until a toothpick inserted into a lemon loaf comes out clean.
While lemon bread is baking, whisk together lemon juice and sugar until the sugar is dissolved.
Let the bread sit in the loaf pan for 10 minutes. After 10 minutes, loosen the sides of the bread from the edges of the pan with a butter knife, then remove the bread from the pan and transfer it to a cooling rack to finish cooling completely. Drizzle glaze over the top.