Best Ribbon Nut Bread Recipes

BLUE RIBBON ZUCCHINI NUT BREAD

Blue Ribbon Zucchini Nut Bread image

This is the best Zucchini Nut Bread I have ever had and the only one I will make. It's from "Country Fair Cookbook" All recipes in this book are Blue Ribbon winners from fairs around America prior to it's publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I've also made it with half carrot and half zucchini. And other times I've used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it's more like a cake then a bread since it's so moist.

Provided by YnkyGrlDwndr

Categories Quick Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 12

Ingredients

3 cups sifted plain flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups sugar
1 cup cooking oil
1 tablespoon vanilla
2 cups grated unpared zucchini
1/2 cup chopped walnuts
1 teaspoon flour

Steps:

Preheat oven to 350°F (175°C).
Sift together plain flour, cinnamon, baking soda, salt and baking powder.
Beat eggs well.
Gradually add sugar and oil, beat together well.
Add vanilla and dry ingredients from above blend well.
Stir in the zucchini.
Combine walnuts and 1 tsp of flour, stir this into the batter.
Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
Cool in tins on racks for 10 minutes before removing from tins, cool on racks.

BLUE RIBBON BANANA NUT BREAD

Blue Ribbon Banana Nut Bread image

I've won 4 Blue RIbbons with this recipe. And always donate the Bread when it's over to be sold or actioned off. Everybody wants the recipe. Enjoy everyone!

Provided by Audra LeNormand

Categories Sweet Breads

Time 1h10m

Number Of Ingredients 10

Ingredients

1 stick butter, softened
2 c sugar or sugar substitute ( splenda )
6 bananas ( ripe & mashed )
1 tsp baking soda
1 tsp salt
1/2 c pecans, in pieces
1/2 c walnut pieces
2 Tbsp vanilla extract ( mexican vanilla is best )
4 c all purpose flour
3 eggs

Steps:

1. Preheat oven to 350 degrees
2. Mix together butter, sugar, eggs, and mashed bananas.
3. In another bowl combine flour, baking soda and salt.
4. Combine both mixtures and add vanilla and nuts. Mix thoroughly. Pour into 2 well greased bread pans.
5. And bake for an hour at 350 degrees. To test stick tooth pick into center and if it comes out clean it's done.
6. Cooks Note: Being Diabetic I've made it with Splenda and it's outstanding.

RIBBON NUT BREAD

Ribbon Nut Bread image

With lemon, walnuts and a center of sweetened cream cheese, this lovely loaf is a tempting holiday treat. I like making an extra one to wrap up and give as a gift to a friend or neighbor.-Linda Evancoe-Coble, Leola, Pennsylvania

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

Ingredients

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, room temperature
BATTER:
2 cups all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup milk
1/2 cup canola oil
1 teaspoon grated lemon zest
1 cup chopped walnuts

Steps:

For filling, in a small bowl, beat cream cheese and sugar. Beat in egg; set aside., Preheat oven to 350°. In a large bowl, combine the flour, sugars, baking soda and salt. Whisk the eggs, milk, oil and lemon zest; stir into dry ingredients just until moistened. Fold in walnuts., Spoon 1 cup batter into a greased 9x5-in. loaf pan. Spread filling evenly over batter. Top with remaining batter, carefully spreading to cover., Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 283 calories, Fat 18g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 213mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.

RIBBON NUT BREAD

Ribbon Nut Bread image

I have not tried this recipe, but looking at the ingredients, I know it has to be good. If I see a recipe that looks good, but I have not tried it, I will post it, but let you know that I have not made it. This would be a good holiday gift if you like to give homemade goodies to friends and neighbors. It is from a Kraft cook booklet.

Provided by Bobtail

Categories Quick Breads

Time 1h15m

Yield 1 serving(s)

Number Of Ingredients 13

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 egg
2 cups flour
1/3 cup sugar
1/3 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
2 eggs
1 teaspoon grated lemon, rind of
1 cup chopped nuts

Steps:

Preheat oven to 350 degrees.
Mix cream cheese, sugar and egg, mixing until well blended.
Combine the dry ingredients in a large mixing bowl.
Combine the oil, milk, eggs and lemon peel in a small bowl.
Add the oil mixture to the dry ingredients, mixing until just moistened.
Fold in the nuts.
Pour 1 cup of the batter into a greased 9 x 5 loaf pan.
On top of the batter, add the cream cheese mixture.
Cover this with the remaining batter.
Bake at 350 degrees for 1 hour.
Cool for 10 minutes and remove from pan.

Nutrition Facts : Calories 4699.3, Fat 280.4, SaturatedFat 81.2, Cholesterol 901.1, Sodium 4312.6, Carbohydrate 476.6, Fiber 19.3, Sugar 245.7, Protein 89.5