154
155
Desser ts
Desser ts
Yield: 1 9x5-inch loaf
Streusel Topping Ingredients:
½ cup granulated sugar
¼ cup all-purpose flour
3 tablespoons butter, melted
Snack Bread Ingredients:
1 cup fresh blueberries
2 cups plus 1 tablespoon
all-purpose flour, divided
2 teaspoons baking powder
½ teaspoons salt
½ cup oil coconut
2 teaspoons vanilla extract
2 eggs
1 cup granulated sugar
1 cup sour cream
Zest and juice of 1 lemon
Lemon Glaze Ingredients:
¾ cup powdered sugar
1-2 tablespoons fresh lemon juice
Streusel Topping Directions:
1. Combine sugar and flour in
small bowl.
2. Add butter to sugar mixture and
mix until crumbly; set aside.
Snack Bread Directions:
1. Butter bottom and sides of
9x5-inch baking pan.
2. Line pan with parchment paper
to create sling and butter the
paper; set aside.
3. In small bowl, toss blueberries
with 1 tablespoon flour; set aside.
4. In large bowl, whisk together 2
cups flour, baking powder and
salt; set aside.
5. In another bowl, mix together oil,
vanilla, eggs, sugar, sour cream,
lemon zest and lemon juice.
6. Gradually add dry ingredients to
wet ingredients and mix just until
smooth.
7. Lightly fold blueberries into
batter.
8. Pour batter into prepared
loaf pan.
9. Sprinkle streusel topping
over batter.
10. Add Extender Ring to base tray
and place baking pan on
2-inch rack.
11. Bake at 300°F for 45-50 minutes,
or until toothpick can be inserted
and removed cleanly.
12. Let bread cool in baking pan for
15 minutes.
13. Remove bread from pan and
transfer directly to rack to cool
completely.
Glaze Directions:
1. Whisk together powdered sugar
and 1 tablespoon lemon juice.
Add more lemon juice if mixture is
too thick.
2. Once bread has cooled, drizzle
glaze over bread.
3. Allow glaze to set for about 15
minutes before serving.
4. If your mixture is too thick, slowly
add up to one more tablespoon of
lemon.
Tip: To create a parchment paper
sling, cut a 15x9-inch sheet and insert
into the baking pan. There will be
excess parchment paper sticking out.
Tip: To remove the bread from the pan,
run a knife or bench scraper along
the edge where the bread may have
touched the pan. Remove the bread
from the pan by holding onto the
parchment paper and lifting.
Blueberry Snack Bread
with Lemon Glaze
Yield: 1 9x5-inch loaf
¾ cup cinnamon chips
1½ cups + 2 tablespoons all-purpose
flour; divided
1 teaspoons baking powder
¼ teaspoon salt
2 teaspoons cinnamon
½ cup butter, softened
1 cup + 3 tablespoons sugar; divided
2 eggs
1 teaspoons vanilla
½ cup sour cream
Directions
1. In bowl, coat cinnamon chips
with 2 tablespoons flour and 2
tablespoons sugar; set aside.
2. Butter bottom and sides of
9x5-inch baking pan.
3. Line pan with parchment paper
to create sling and butter the
paper; set aside.
4. In medium bowl, whisk together
1½ cups flour, baking powder,
salt and cinnamon; set aside.
5. In large bowl, cream together
butter and 1 cup sugar until fluffy.
6. Add eggs one at a time, mixing
well after each addition.
7. Add vanilla and sour cream and
mix to combine.
8. Gradually add flour mixture to egg
mixture and mix until combined.
9. Fold cinnamon chips into batter.
10. Pour batter into prepared loaf pan.
11. Add Extender Ring to base tray
and place baking pan on 2-inch
rack.
12. Bake at 300°F for 45-50 minutes
or until toothpick can be inserted
and removed cleanly.
13. Remove pan from Oven and let
cool for 10 minutes.
14. Remove bread from pan and let
cool completely before serving.
Tip: To create a parchment paper
sling, cut a 15x9-inch piece to easily
remove the bread from the pan.
Tip: To remove the bread from the pan,
run a knife or bench scraper along
the edge where the bread may have
touched the pan. Remove the bread
from the pan by holding onto the
parchment paper and lifting.
Snickerdoodle Snack Bread
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