WHITE CHOCOLATE PEAR AND FIG MORNING BREAD
Steps:
- Warm the milk in a saucepan on low heat to just warm. Stir in the sugar and yeast and set aside until bubbly and foamy, about 5 minutes.
- Whisk together the flour and salt in a large bowl and create a well. Stir in the yeast mixture, and then knead the dough in the bowl until smooth, 4 to 5 minutes. Add the white chocolate chips, figs and pears and knead a bit more to evenly distribute. Place in a greased bowl, cover and set aside to rise until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F.
- Punch down the dough and lightly knead again. Turn into a greased 10-by-5-inch loaf pan. Allow to rise in the pan for 30 minutes more. Bake the loaf in the oven until the internal temperature reads about 190 degrees F, about 45 minute. Allow to cool about 5 minutes. Turn out onto a cooling rack to cool completely. Slice and Serve.
BANANA BREAD WITH CHOCOLATE CHIPS AND CHOCOLATE GLAZE
Provided by Food Network Kitchen
Time 1h15m
Yield one 9-by-5-inch loaf or three 6-by-3-inch mini loaves
Number Of Ingredients 19
Steps:
- Make the banana bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.
- Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips.
- Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the mashed banana. Fold the banana mixture into the flour mixture until just combined.
- Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
- Make the glaze: Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the cooled banana bread and let set, 15 to 20 minutes.
ZUCCHINI-PECAN-FIG QUICK BREAD WITH BROWN BUTTER GLAZE
Pour an easy brown butter glaze over this zucchini bread packed with figs and pecans.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the figs and pecans and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- For the brown butter glaze: When the bread is cool, cook the butter in a small pan over low heat until brown; keep warm.
- Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth. Use immediately.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
ZUCCHINI-HAZELNUT-CHOCOLATE-OAT QUICK BREAD WITH CHOCOLATE GLAZE
Double the chocolate in this zucchini bread with hazelnuts and oats by adding chocolate chips and a chocolate glaze.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 21
Steps:
- For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the hazelnuts, chocolate chips and oats and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- For the chocolate glaze: Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
CHOCOLATE BOURBON PECAN MONKEY BREAD
Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Microwave 1/4 cup butter until melted. Dissolve yeast in warm water and milk; let stand until foamy, about 10 minutes. In another bowl, combine eggs, bourbon and melted butter; stir in 2 cups flour, 1/4 cup sugar, salt and yeast mixture. Beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide and shape into 36 rolls. Flatten rolls into circles; place 1 chocolate piece in center of each. Fold dough over filling; pinch edges well to seal. Melt remaining butter; pour into a shallow bowl. Place remaining sugar in another shallow bowl. Dip balls in butter, allowing excess to drip off, then roll in sugar., For bourbon caramel, bring brown sugar, butter and bourbon to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Place a sheet of foil on bottom oven rack. Bake on middle oven rack until golden brown, 50-55 minutes. (Cover loosely with foil for last 10-15 minutes if top browns too quickly.) Cool in pan 10 minutes before inverting onto a serving plate. Meanwhile, for bourbon chocolate glaze, melt chocolate in a small heavy saucepan over medium-low heat. Remove from heat; stir in bourbon until smooth. Drizzle glaze over warm bread.
Nutrition Facts : Calories 445 calories, Fat 20g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 174mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
GLAZED PEAR AND PECAN CAKE
Categories Cake Mixer Egg Fruit Nut Dessert Bake Pear Pecan Fall Winter Family Reunion Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12 to 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter 13x9-inch baking pan. Dust pan with flour. Using electric mixer, beat 2 cups sugar with eggs, oil and vinegar in large bowl at high speed until very thick, about 4 minutes. Combine dry ingredients in medium bowl. Reserve 1/4 cup dry ingredients; mix remaining dry ingredients into egg mixture. Toss pears, pecans and dried pears with reserved dry ingredients to coat. Mix into batter. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour.
- Meanwhile, combine remaining 2 cup sugar, pear nectar and whipping cream in heavy small saucepan. Stir over high heat until sugar dissolves. Boil until thick, about 20 minutes. Spoon 1/2 cup glaze over hot cake. Let cool completely. (Can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover remaining glaze and chill.)
- Rewarm glaze in heavy small saucepan over low heat. Cut cake into squares. Spoon glaze over and serve.
PECAN PEAR BREAD
"We have almost 50 fruit trees on our country property, including five pear trees," notes Margaret Slocum of Ridgefield, Washington. "I like to can most of the crop, but I make sure to save some for this moist, mildly spiced bread."
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 13
Steps:
- In a bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; mix well. Combine dry ingredients; add to sour cream mixture and mix well. Stir in pears, pecans and lemon zest. , Spread into a greased 8x4-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 163mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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