#quickbread

Peanut Butter Bread

Easy No Knead Crusty Rolls Deliciously Simple

Apple Crisp Cheesecake Bread Ingredients: Crisp Topping: 1/3 cup all-purpose flour 1/3 cup quick-cooking oats 1/3 cup light brown sugar 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 tablespoons unsalted butter, melted Cinnamon-Sugar Mixture: 3 tablespoons light brown sugar 3/4 teaspoon ground cinnamon Apple Mixture: 2 medium apples (e.g., Granny Smith or Gala), peeled and diced into 1/2-inch pieces 2 tablespoons granulated sugar 1 teaspoon ground cinnamon Bread: 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, room temperature 2/3 cup granulated sugar 2 eggs, room temperature 1 1/2 teaspoons vanilla extract 1/2 cup milk Cheesecake Filling: 8 oz cream cheese, softened 1/3 cup granulated sugar 3 tablespoons all-purpose flour 1 teaspoon vanilla extract 1 egg Glaze: 3/4 cup powdered sugar 2 tablespoons milk or cream 1/2 teaspoon vanilla extract Instructions: Prepare the Pan and Oven: Grease a 9x5-inch loaf pan with baking spray, line with parchment paper, leaving an overhang for easy lifting. Preheat the oven to 350°F (175°C), placing the rack in the lower third of the oven. Make the Crisp Topping: In a bowl, mix flour, oats, brown sugar, cinnamon, and nutmeg. Add melted butter and combine with a fork until the mixture is evenly moistened. Refrigerate until ready to use. Prepare Cinnamon-Sugar and Apples: In a small bowl, mix brown sugar and cinnamon for the cinnamon-sugar mixture; set aside. Toss diced apples with 2 tablespoons sugar and 1 teaspoon cinnamon; set aside. Prepare the Bread Batter: In a large bowl, beat the softened butter with granulated sugar and vanilla until creamy. Add eggs, one at a time, mixing after each addition. In another bowl, mix flour, baking powder, and salt. Add the dry mixture to the butter mixture, mixing until combined. Gradually pour in milk, mixing until smooth. Scrape down the bowl with a spatula. Make the Cheesecake Filling: In a medium bowl, beat cream cheese, granulated sugar, flour, and vanilla until smooth. Add the egg and mix just until combined. Assemble the Bread: Spread half of the bread batter into the prepared loaf pan. Scatter half of the apple mixture over the batter and sprinkle with half of the cinnamon-sugar mixture. Spoon the cheesecake filling over the apples, spreading gently without reaching the edges. Top with the remaining bread batter, smoothing the surface. Scatter remaining apples over the top and sprinkle with the crisp topping. Bake: Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean. If needed, tent with foil after 30-40 minutes to prevent over-browning. Cool in the pan for 20-30 minutes, then use parchment paper to lift the bread onto a cooling rack. Make the Glaze: In a small bowl, mix powdered sugar, milk (or cream), and vanilla until smooth. Drizzle over cooled bread. Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes Calories: 380 kcal | Servings: 8 servings The Apple Crisp Cheesecake Bread combines the best of autumn’s flavors in one delicious loaf. Tender chunks of cinnamon-spiced apples are layered with a creamy cheesecake filling, creating a moist, rich center. A crunchy oat and cinnamon topping adds the perfect contrast in texture, with just the right amount of buttery crispness to make every bite satisfying. Ideal for cozy fall mornings or a sweet treat after dinner, this bread is sure to be a crowd-pleaser. With layers of flavor and texture, it’s a beautiful representation of autumn’s bounty and is as visually appealing as it is delicious. Serve it warm with a drizzle of vanilla glaze for an extra touch of indulgence!

Preheat the oven to 350 degrees. Grease a 9”x5” loaf pan. Melt the chocolate and set it aside to cool. Mix the flour, baking soda and salt together and set it aside. In the bowl of an electric mixer set at medium, cream the sugar and shortening together. Add the eggs and vanilla extract and beat the mixture until it is smooth and creamy. Add the flour mixture, alternating with the yogurt. Stir in the chocolate and mix until ingredients are well blended. Stir in the chips, if used. Pour the batter into the loaf pan. Bake for 50-55 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan for about 10 minutes, then invert onto a rack to cool completely. Makes one bread

https://hojicha.co/blogs/recipes/pumpkin-bread

Blueberry Streusel Muffins by chadilaksono

Easy Gluten-Free Apple Fritter Bread! This mouthwatering, soft, and moist Amish apple fritter bread is vegan and allergy-free. Filled and topped with layers of freshly chopped apples and sweet cinnamon brown sugar, and drizzled with a simple dairy-free glaze! This delicious tender baked loaf is a perfect seasonal fall treat recipe for breakfast, brunch, or dessert! Gluten-Free Apple Fritter Bread (Vegan, Allergy-Free) https://wp.me/p4UrDz-7Vj

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