ORANGE STREUSEL QUICK BREAD

Ingredients (Bread):

2 cups all purpose flour

1 cup sugar

4 teaspoons baking powder

1 teaspoon orange oil (http://lorannoils.com/)

½ teaspoon salt

1 cup buttermilk

1/3 cup oil

Zest from 1 orange

2 eggs

2 drops yellow food coloring, optional
1 drop red food coloring, optional

Ingredients (Streusel Topping):

6 tablespoons sugar

½ teaspoon orange oil (http://lorannoils.com/)

2 tablespoons butter
1 tablespoon flour

Directions:

Preheat oven to 350 degrees F.  Grease and flour a 9X5 loaf pan.  In large bowl, combine all bread ingredients; beat 3 minutes at medium speed.  Pour batter into greased and floured pan.

In a small bowl, combine streusel ingredients until crumbly.  Sprinkle over batter; swirl to marble batter and streusel. 

Bake at 350 for 45 to 55 minutes or until toothpick inserted in the center comes out clean.  Cool 15 minutes; remove from pan.  Cool completely.  Wrap tightly and store in the refrigerator.

LEMON STREUSEL QUICK BREAD

Ingredients (Bread):

2 cups all purpose flour

1 cup sugar

4 teaspoons baking powder

1 teaspoon lemon oil (http://lorannoils.com/)

½ teaspoon salt

1 cup buttermilk

1/3 cup oil

Zest from 2 lemons

2 eggs

1 drop yellow food coloring

Ingredients (Streusel Topping):

6 tablespoons sugar

½ teaspoon lemon oil (http://lorannoils.com/)

2 tablespoons butter
1 tablespoon all purpose flour

Directions:

Preheat oven to 350 degrees F.  Grease and flour a 9X5 loaf pan.  In large bowl, combine all bread ingredients; beat 3 minutes at medium speed.  Pour batter into greased and floured pan.

In a small bowl, combine streusel ingredients until crumbly.  Sprinkle over batter; swirl to marble batter and streusel. 

Bake at 350 for 45 to 55 minutes or until toothpick inserted in the center comes out clean.  Cool 15 minutes; remove from pan.  Cool completely.  Wrap tightly and store in the refrigerator.

DARK CHOCOLATE PEANUT BUTTER BREAD

Sliced and Ready to Eat

A Slice of Yumminess

INGREDIENTS

1 cup heavy whipping cream ½  cup peanut butter 1/8 cup Dark Chocolate Peanut Butter* ¼ tsp salt 3 ½ tsp baking powder 1/3 cup extra fine baker’s sugar (if available) 2 cups  all purpose flour ½ cup dark chocolate chips ¼ cup milk (if needed)

DIRECTIONS

Heat oven to 370 degrees.  Cream together milk and peanut butters until well blended. Sift together the remaining ingredients; add to creamy mixture slowly until well mixed. If dough is too dry, add approximately ¼ cup milk.  Gently stir in chocolate chips. Pour into well greased loaf pan (I used 5x8-inch pan). Bake for 30 minutes. Test with toothpick as ovens heat differently. Cool in pan for 10 minutes.  Use a knife to gently release from side of bread pan.  Carefully remove from bread pan and cool on cooling rack and/or serve warm.  Store in an air tight container in the refrigerator. *if dark chocolate peanut butter is not available, the recipe will still be chocolately enough with the dark chocolate chips.

Peanut Butter and Dark Chocolate Peanut Butter

Peanut Butter and Whipping Cream Mixture

Dry Ingredients

Dough and Chocolate Chips

Ready for the Oven

Just Out of the Oven

On Cooling Rack

On Cutting Board

Sliced and Ready to Serve

A Yummy Slice to Eat