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by Caitlin Saniga

Cheesy tomato quick bread

This recipe is a wonderful way to use up a surplus of tomatoes from the garden. That’s not to say that my garden is overflowing with tomatoes. The ingredients for my bread kept arriving in paper bags on my doorstep, gifts from a thoughtful neighbor who has too many tomatoes on his hands. Also, this bread smells like pizza while it’s baking.


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by Caitlin Saniga

The batter for this quick bread looks like biscuit dough, but the end result is a fluffy, moist bread. Serve slices of this bread warm or toasted, with butter or a slice of mozzarella cheese.

  • 1/3 cup olive oil, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1/3 cup milk
  • 2 large eggs
  • 1 cup grated Parmesan cheese (about 4 ounces)
  • 2 teaspoons baking powder
  • salt and pepper
  • 1/2 pound (about 1 medium) zucchini, coarsely grated

Preheat oven to 375 degrees. Brush 3 mini-loaf pans  with oil; dust with flour, and tap out excess.

In a small bowl, whisk oil, milk and eggs together. In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. After laying out the zucchini on a couple of paper towels to get rid of some of the excess moisture, mix zucchini into the dry cheese mixture. (I used my hands for these parts!) Then add the egg mixture and blend it until just moistened. (The batter will be very thick, like biscuit dough.)

Transfer batter to the prepared pans; press in gently. Bake until a toothpick inserted in the center comes out clean, 25 to 35 minutes (tent with foil if if loaves starts to brown too quickly). Cool 15 minutes in the pans; turn out loaves onto a rack to cool completely.

Makes 3 mini-loaves.

Recipe adapted from: MarthaStewart.com

*Throughout October, “Justin Loafin” will feature our favorite quick bread recipes for small loaves, large loaves or even muffins. All of the recipes from the guide can be found here. PLUS – make sure you check our archives for previous quick bread recipes.

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by Sarah Steimer

I've had plenty of (usually mushy -why?) pumpkin bread, but the ginger in this recipe really adds another dimension.

  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 can (15 ounces) pumpkin puree (1 3/4 cups)
  • 3 large eggs
  • 1/2 cup walnuts, chopped (optional)

In a medium bowl, whisk together flour, baking powder, ginger, and salt. In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Add the dry mixture to the wet, mixing just until combined. Fold in walnuts.

Grease and flour two 8 1/2-by-4 1/2-inch loaf pans, or four mini loaf pans. Divide the batter between the pans and bake at 375 for 50 minutes (less if you choose the smaller pans) or until a toothpick inserted in the center comes out clean.

Let cool for about 10 minutes before taking the loaves out of the pans.

Recipe adapted from: Martha Stewart

*Throughout October, “Justin Loafin” will feature our favorite quick bread recipes for small loaves, large loaves or even muffins. All of the recipes from the guide can be found here. PLUS – make sure you check our archives for previous quick bread recipes.

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by Caitlin Saniga

The heels were the best part — sweet and lemon-tangy — at least when I made the bread. Make sure to poke lots of holes through each loaf before pouring on the lemon syrup. And don't be tempted to unwrap the bread before it's set for 10 or so hours. It gets more moist over time.

Batter:

  • 3 large eggs
  • 1  1/2 teaspoon pure vanilla extract
  • 1/4 cup milk
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  •  1 tablespoon grated lemon zest (from 1 lemon)
  • 3 tablespoons poppy seeds
  • 13 tablespoons unsalted butter, softened

Lemon syrup:

  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1/3 cup white sugar

This recipe can make 3 mini-loaves OR 1 big loaf (in an 8"-by-4"-by-2 1/2" pan). If you make the big loaf, bake it for 55-65 minutes, and add a buttered foil tent over the pan after about 30 minutes to prevent browning, if necessary.

Preheat the oven to 350 degrees, and place the oven rack in the center of the oven. Butter and flour the bottom and sides of 3 mini-loaf pans (5″-by-3″-by-2″). Line the bottom of each pan with parchment paper and butter and flour the paper. (This may seem like a lot of prep work, but it pays off when your loaves pop out of the pans cleanly.)

In a separate bowl, whisk together the eggs, vanilla extract and milk.

In the bowl of an electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about 1 minute.  Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition.

Scrape the batter into the prepared pans and bake for about 35 to 45 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the lemon juice and sugar to a boil, stirring until the sugar dissolves.

When the bread is done, remove from the oven and place on a wire rack. Pierce the hot loaves all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

Makes 3 mini-loaves or 1 big loaf.

Recipe: JoyOfBaking.com

*Throughout October, “Justin Loafin” will feature our favorite quick bread recipes for small loaves, large loaves or even muffins. All of the recipes from the guide can be found here. PLUS – make sure you check our archives for previous quick bread recipes.

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by Sarah Steimer

Be careful when you use a different pan than what the recipe calls for. You can usually use the same temperature, but the smaller the pan, the less time it will take.

  • 8 medium carrots
  • 1 1/3 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter, completely softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup buttermilk (or 1/3 cup milk mixed with either 1/2 teaspoon lemon juice or 1/2 teaspoon vinegar)

Peel and slice three of the carrots into 1/4-inch rounds. Bring a medium saucepan of salted water to a boil, add the carrots and cook until soft, about 10 minutes. Drain. Let cool, and then puree in the food processor or blender. Coarsely grate the remaining 5 carrots (you should have 2 cups).

The first time I made this bread - it did not turn out well. Turns out my oven is 25 degrees off - spend the $7 and get yourself an oven thermometer.

Whisk the flour, baking soda, baking powder and salt into a bowl.

In a medium bowl, use a wooden spoon (or electric mixer) to mix the butter and sugar until smooth. Stir in the eggs one at a time until combined. Stir in the buttermilk, carrot puree and grated carrots. Add the flour mixture and mix until well-blended. Never overmix your quick bread!

Spread the batter either one 8 1/2-inch loaf pan OR three mini loaf pans. Bake until a knife or toothpick inserted in the middle comes out clean, about 55-65 minutes for the large loaf or 35-45 minutes for the mini loaves.

Cool the bread on a rack for about 10 minutes before removing from the pan(s).

Recipe: The Fearless Baker (via NPR)

Photos: Sarah Steimer

*Throughout October, “Justin Loafin” will feature our favorite quick bread recipes for small loaves, large loaves or even muffins. All of the recipes from the guide can be found here. PLUS – make sure you check our archives for previous quick bread recipes.

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