Maple Pecan Blueberry Bread Food

BLUEBERRY BREAD

Steps:

• Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.
• In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).
• In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.
• Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.
• For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.
• Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!

BLUEBERRY BREAD WITH WALNUTS OR PECANS

Steps:

• Serve and enjoy!

MAPLE PECAN BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch loaf pan.
• In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.
• In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
• Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

MAPLE PECAN BLUEBERRY BREAD

Steps:

• Maple butter:.
• Combine butter and maple syrup in a small saucepan and cook over medium-low heat until butter melts.
• Continue cooking, stirring occasionally, for 5 minutes.
• Remove from heat and cool completely.
• Bread:.
• Combine the flour, kinako, ginger, nutmeg and flaxseed in the bowl of a stand mixer fitted with the dough hook.
• Add the milk and mix 2 minutes. Cover and let stand 5 minutes.
• Add the maple butter, salt, eggs and yolk and knead on medium-low speed for 10 minutes. Dough will be stiff.
• Cover and let rest 1 hour.
• Punch down and knead in the pecans and blueberries by hand.
• Shape into a loaf and place in a greased 9x5" loaf pan.
• Cover and let rise 1 hour, until the loaf just crests the top of the pan.
• Heat oven to 375F.
• Bake for 50 minutes or until well browned and 190F internally.
• Immediately remove loaf from pan and let cool on rack.

MAPLE AND PECAN BREAD FOR BREAD MACHINE

Steps:

• Place ingredients in bread machine and follow manufactures intructions.
• ***The pecans are to be added either when the bleep sounds to add 'extra' ingredients - or into the automatic dispencer if your machine has one.

MAPLE-PECAN PRALINE TOPPED FRENCH TOAST BREAD PUDDING

Steps:

• The night before you want to eat this, grease a baking dish. I use a 9x9 glass baking pan (2 qt) so that the resulting product will be coffee cake height. If you use a 9x13 pan, you won't need to bake it on a cookie sheet to catch drippings (or clean the oven afterwards), but will have a flatter casserole. Cube the bread and spread it evenly in the pan. In a medium bowl, whisk together the custard (eggs, milk, half-and-half and vanilla). Pour over the bread cubes, cover with plastic wrap and refrigerate overnight/8 hours.
• The next morning, preheat the oven to 350 degrees F (175 degrees C). In a small bowl (I use the pyrex 4-cup measuring cup I used to melt the butter in the microwave), combine the topping ingredients (melted butter, brown sugar, syrup and pecans). Spoon topping over bread and custard mixture. In the 9x9 pan, it will cover the custard completely.
• Bake in preheated oven until golden, about 40 minutes. Bake it on top of a cookie sheet if you are using a 9x9 pan or you will have melted butter spattered all over the bottom of your oven afterwards.
• When you take it out of the oven, the butter will still be bubbling. Let it rest at least 5 minutes, and it will be reabsorbed into the casserole, and you will have a nice crunchy topped casserole that holds together when cut into.

BANANA MAPLE PECAN BREAD MUFFINS (GLUTEN-FREE)

Steps:

• Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
• Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.
• Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
• Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
• Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.
• Bake at 375 for 20 minutes. Makes about 18 good sized muffins.

BAKED BLUEBERRY PECAN FRENCH TOAST WITH BLUEBERRY SYRUP

Steps:

• Preheat the oven to 350°F
• Spread the pecan halves evenly on a baking sheet.
• Toast them until fragrant, about 8 minutes.
• Sprinkle the salt over the pecans and toss evenly to coat; set aside.
• Butter a 9- by 13-inch baking dish.
• Cut the baguette into 1 1/2 inch thick slices and arrange them in an even layer in the baking dish. If some of the bread slices won't fit, save them for another use - note that if you stack slices, the cooking time will increase.
• Whisk together the eggs, milk, 1/2 cup of the brown sugar, vanilla, and nutmeg in a large bowl, and pour the mixture evenly over the bread. Turn the bread slices to coat them evenly.
• Chill the mixture, covered with plastic wrap, until all the liquid is absorbed by the bread, at least 8 hours or overnight.
• Preheat the oven to 400°F Take the baking dish from the refrigerator and let sit for about 30 minutes to take some of the chill off.
• Just before baking, sprinkle the pecans and blueberries evenly over the soaked bread.
• Combine the butter with the remaining 1/4 cup brown sugar in a small saucepan and warm over medium heat, stirring, until the butter is melted. Drizzle the butter mixture over the bread.
• Bake until blueberry juices are bubbling around the edge of the pan and the bread is heated through, 20 to 25 minutes.
• To make blueberry syrup:.
• Cook the blueberries and maple syrup in a small saucepan over medium heat until most of the blueberries burst, 3 to 5 minutes, stirring occasionally.
• Pour the syrup through a sieve into a heatproof pitcher, pressing on the solids to extract as much blueberry flavor as possible.
• Stir in the lemon juice.
• Set the pitcher in a pan of warm water to keep warm until ready to serve.