Best Zucchini Pistachio Cherry Quick Bread With Cream Cheese Glaze Recipes
PISTACHIO ZUCCHINI BREAD
This deliciously soft pistachio zucchini bread is the perfect twist on a classic recipe. Packed with tons of unique flavor combinations from the pistachios and zucchini, you will LOVE this bread!
Provided by Alyssa Rivers
Categories Bread
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Grease two 9x5-inch loaf pans with cooking spray and line with parchment paper; set aside.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pudding mix; set aside.
- In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini and pistachios.
- Then, add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be a weird green color, but it won't look like that after baking.
- Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that's okay.
- Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into ten slices and serve.
Nutrition Facts : Calories 290 kcal, Carbohydrate 57 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 56 mg, Sodium 368 mg, Fiber 2 g, Sugar 36 g, TransFat 0.01 g, UnsaturatedFat 3 g, ServingSize 1 serving
ZUCCHINI-PISTACHIO-RAISIN QUICK BREAD WITH ORANGE GLAZE
Add fruit flavor to this zucchini-pistachio bread with raisins and an orange glaze.
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 raisins and pistachios 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 orange glaze: Whisk together the confectioners' sugar, milk and orange zest and juice 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.
- Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
- Try not to use dark coated baking pans; the quick bread could get too dark.
- Most quick breads taste better if left to sit overnight.
APPLE-PECAN-OAT QUICK BREAD WITH CREAM CHEESE GLAZE
Mix chopped toasted pecans into this apple bread, then glaze the whole loaf with a vanilla cream cheese icing.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 19
Steps:
- 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 oats 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 apples. 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 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.
- Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl until smooth.
- 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.
CREAM CHEESE ZUCCHINI BREAD (LOAF AND/OR MUFFINS)
This was a forgotten recipe in Private Recipes folder. I vaguely remember working on it a year or so ago! I tried it out again this morning, and it's very good if I do say so myself. I use Splenda and low fat ingredients and am posting it that way for the nutritional info, but feel free to use regular ingredients if you desire. This makes two loaves so you can eat one and give one away or freeze for later use. When I made it this morning, I made a loaf and 10 muffins. Because I was using it as a breakfast bread I left out the brown sugar to make it less sweet. For a sweeter, snack type bread, make as written. Hope you enjoy!
Provided by little_wing
Categories Quick Breads
Time 1h15m
Yield 2 loafs
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
- Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
- Add cream cheese and beat until blended.
- In a separate bowl, combine dry ingredients.
- Slowly add flour mixture to egg mixture, beating constantly until combined.
- Fold in nuts and zucchini.
- Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
- Cool for 10 minutes in pan before turning out.
Nutrition Facts : Calories 2082, Fat 119.1, SaturatedFat 11.6, Cholesterol 292.6, Sodium 2904.9, Carbohydrate 214.6, Fiber 5.4, Sugar 113.7, Protein 41.8
ZUCCHINI-ALMOND-CHERRY QUICK BREAD WITH LIME GLAZE
Give this zucchini bread with almonds and dried cherries an unexpected twist by pouring on a fresh lime glaze.
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 dried cherries and almonds 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 lime glaze: Whisk together the confectioners' sugar, milk and lime zest and juice 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.
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