Orange Streusel Loaves

I love looking for products in the States that we can't seem to find here so when I spied these Orange cake mixes I snapped one, er three up in a hurry. Then I had to search for a recipe to try. This one fit the bill. Makes two moist delicious loaves and freezes well. WIN. WIN!

The Streusel topping looks kind of weird but it was a nice addition....

Don't fret if you are not making a run to the States, anytime soon. I also found a knockoff recipe that I'm going to try out as well. This is a bad photo but you get the idea of the finished cake...

Orange Streusel Loaves
1 package of cake mix, Reserving 2 Tbsp for topping
1 pkg vanilla instant pudding
1 cup of sour cream
1/3 cup oil
4 large eggs

Streusel:
2 Tbsp reserved cake mix
2 Tbsp flour
2 Tbsp brown sugar
1 Tbsp butter
1/2 cup finely chopped pecans (whoops I missed that step)

Glaze (if desired)
1 cup icing sugar
1-2 tbsp milk or orange juice

Preheat oven to 350F. Grease and flour 2 9x5x3 cake pans.

Combine first ingredients in mixer for 3 minutes. Pour into prepared loaf pans.
Sprinkle on Streusel topping

Bake 45-50 minutes. 

Lemon Zucchini Bread

I can't believe we are heading into the last weekend of the summer. My little blog has been sadly neglected. It's just been too nice to spend time sitting on a computer. I haven't touched my scrapping stuff for 2 months other then to attend a couple Planner classes which I promptly put on the back burner uncompleted. Oh well, Fall is coming and I've set aside a few dates to get going again on some of my hobbies.
I DID make time to try a couple new recipes and this one is a winner!
My garden has reached the end of the zucchini harvest but I'll be buying a few more and grating some to freeze so I can make this delicious bread all winter.

I did make it in a couple different size loaf pans. An 8x4 and a long narrow, single layer lasagne pan which I found made it a little drier. I need to get a second 8x4 pan as I think that's the ideal size or use my ceramic mini loaf ones.

Lemon Zucchini Bread

3 cups all purpose flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

2 cups white sugar

Zest of 2 large lemons

3 large eggs

1 cup vegetable oil

1 Tbsp fresh lemon juice

1 ½ tsp vanilla extract

2 cups grated zucchini (squeezed out if its really moist)

Glaze

2 cups icing sugar

3 Tbsp fresh lemon juice

1.      Preheat oven to 325F, prepare 2 8x4 loaf pans. Set aside.

2.      In a large bowl, whisk together dry ingredients.

3.      In a medium bowl combine sugar and lemon rind

4.      Add to wet ingredients, whisk until smooth. Stir into dry ingredients. Batter will be thick.

5.      Stir in the zucchini and divide evenly into pans.

6.      Bake 60 to 65 minutes

7.       Right after it comes out of the oven you can add glaze. ( I forgot )

Lemon Loaf

My sister-in-law gave me this recipe to use for the Crop. It's a family favourite and so easy to make. Once you remember to put the water in, that is. I add some lemon zest to give it extra zip. The glaze on top is what "makes" the cake.

Lemon Loaf

1 Lemon cake mix
4 eggs, beaten
2/3 cup oil
1 pkg Jello instant lemon pudding mix
3/4 cup water

Glaze
1/2 cup white sugar
2 - 3 Tbsp lemon juice

Beat eggs. Add rest. Beat all 10 min
Bake at 350F for 45 min
Makes 2 loaves

Immediately after removing from oven, add glaze.

Pumpkin Bread

Something about the cooler weather says baking and Fall says make something with pumpkin. There are lots of recipes out there so I just picked one and made a couple changes. This bread is really good, very moist and flavourful. It gets better if it sits a day or two. I like making mini loaves, They bake better and you can give them away and people enjoy just having a small taste and not having to eat an entire loaf.This recipe made 6 mini loaves.

Pumpkin Bread
3 1/2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves
1 cup vegetable oil
1 1/2 cups white sugar
1/2 cup brown sugar, packed
4 eggs
2 cups of pumpkin puree (almost one large can)

Mix moist ingredients. Mix dry ingredients.
Mix the 2 together. Pour into 6 prepared mini loaf pans or 2 large loaf pans.
Bake at 350F for 40 to 45 minutes or until pick comes out clean

Banana Bread

Not an elegant staged photo, but I only post recipes that I use and love. Recently I was visiting an old friend who is an excellent hostess and baker. Despite needing knee replacement surgery (if you're reading this today, Terri, I hope you are continuing to improve), she was able to make several pastries and a raspberry custard pie. YUM!
Well, I'm not a big banana bread fan but this one that Terri made was just the best. The recipe is from Canadian Living and its a keeper.

Banana Bread
1 cup mashed banana, very ripe
1 cup white sugar
1/4 cup vegetable oil
1/2 cup sour cream
2 eggs, beaten
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Combine bananas, sugar, oil, sour cream and eggs. Mix thoroughly.
In a separate bowl mix together dry ingredients, then combine with wet.
Mix very lightly but incorporate everything.
Pour into prepared loaf pan and bake for 55 to 65 minutes at 325F.
Cool in pan and turn out. 
*update - I just made this again and put it in 3 mini loaf pans and baked for about 45 minutes at 335F. I have a convection oven.