The Best Lemon Breakfast Bread

Instructions

1. Preheat oven to 350 degrees and spray loaf pan with non-stick cooking spray.
2. In a large bowl, whisk together flour, baking powder, salt, sugar and softened butter. I used a wooden spoon and pastry blender for this, you can also use a hand mixer or stand mixer.
3. In a separate small bowl, beat eggs lightly with fork. Add milk and whisk until combined.
4. Pour egg and milk mixture into the larger bowl with flour mixture and mix until combined. Once combined, add the lemon juice to the mixture.
5. Pour the combined mixture into the prepared loaf pan and bake for 45 minutes.
6. While the bread is baking, in a small saucepan, mix together, over low heat the raspberries and sugar. Mix over heat until sugar melts. Using a wooden spoon, smash the raspberries. Mix together until the mixture is combined and syrupy.
7. Take bread out of oven at the 20 minute mark. Using a knife, carefully carve an S into the loaf, pushing the knife about ¾ way through the batter. Follow with a spoon, spooning the raspberry mixture into the S carved the loaf. The batter will still be very soft inside and will envelope the raspberry mixture as it continues to cook. The reason you do this at the 20 minute mark is because you want the batter to set up a little bit so that the raspberry swirl is distinct in the bread.
8. Continue baking the loaf for another 40 minutes or so, until a toothpick comes out clean. I used the convection feature on my oven, so your timing may be different.
9. Once the loaf is fully baked and toothpick comes out clean, remove from oven and move to wire rack to cool. 
10. While the loaf is cooling, in a small saucepan, over low heat, mix together the lemon juice and sugar to make the glaze. Mix over heat until the mixture is syrup consistency, adding more sugar if necessary.
11. Once cooled, carefully remove the loaf from the pan.
12. Drizzle the loaf with the lemon juice glaze.
13. Cut loaf into approximately 1” wide pieces and serve with coffee, tea, juice or simply pop into your mouth as you stand in your kitchen, the calories don’t count this way!

Instructions

1.    Preheat oven to 400 degrees and either grease a muffin tin or line with muffin cups. If using paper muffin cups, place them on a cookie sheet.

2.    In a bowl, mix flour, coconut sugar, sugar, baking soda, baking powder, and salt.

3.    In a separate bowl, mix the cream of coconut, Almond milk, coconut oil, and eggs. Mix until batter is just combined. Add to dry ingredients.

4.    Add in yogurt and vanilla extract.

5.    Add in strawberries, and mix.

6.    Fill muffin cups about 2/3 of the way full with the strawberry muffin batter. Set aside.

7.    In a separate bowl, mix flour and brown sugar together. Add the melted butter and mix together until crumbs form.

8.    Sprinkle crumbs on top of each muffin.

1. 9.    Bake for 20 - 25 minutes, or until muffins are just golden brown and a toothpick comes out clean.

Instructions

1. Preheat oven to 375 degrees.
2. Line a baking sheet with parchment paper. Mix granulated
   sugar and 1 TBL of orange zest together in a shallow bowl.
3. Cut each biscuit in half and roll each biscuit into a rope. Tie
   each rope in a loose knot. Tuck the ends underneath the knot. Place on
   parchment paper-lined baking sheet.
4. Brush tops of knots with melted butter. Dip buttered tops in
   orange sugar mixture.
5. Bake for 8-10 minutes. Watch carefully so the sugar doesn’t
   burn.
6. While knots are baking, make the orange glaze.
7. Mix powdered sugar, orange juice, and remaining orange zest
   together.
8. Brush knots with orange glaze while they are still warm.
9. Let cool for about 2-3 minutes. Serve.

You can store Orange Knots in an airtight container and
serve the next day. They are best warmed in the microwave for about 10-15
seconds.

Instructions

Mash bananas with a fork.

Add sugar, vanilla and slightly beaten egg.

Add melted buttermilk and milk.

In a separate bowl, mix together the dry ingredients.

Add the banana mixture to the flour mixture. Mix well. Add in the sourdough starter.

Spray a bread pan with cooking spray and fill with the bread mixture.

Bake at 350 degrees for one hour. Insert a wooden stick into the bough to test for doneness. If necessary, cook a little longer.

Instructions

Preheat the oven to 350 degrees. This recipe makes two small loaves or one large loaf of apple bread.

Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.

Make the brown sugar topping - in a small bowl, combine the sugar, brown sugar, and flour. Melt the butter and stir until it’s combined. Set aside.

In another bowl, whisk together the flour, baking powder, salt, and cinnamon. In another bowl, whisk together the sugar, eggs, and melted butter until well combined. Add the buttermilk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until combined. Fold in the chopped apples.

Scoop the batter into the prepared loaf pan, smoothing the top. Sprinkle the brown sugar topping on the batter, pressing it lightly into the batter.

Bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Allow the bread to cool completely in the loaf pan.

Instructions

1. Preheat oven to 400° and either grease muffin tins or use paper cups or fluted muffin cups.
2. Using the two bowl method, place the dry ingredients (flour, sugar, baking powder, and salt) in one bowl and mix. Place the liquid ingredients (egg, milk, and oil) in another bowl.
3. Combine both and stir until lumpy.
4. Divide the batter evenly and put in four small bowls.
5. Add the ingredients to make four different flavors of muffins.
6. Make the brown sugar topping. Add brown sugar, flour, and cinnamon. Cut the cold butter into tiny pieces and using a fork, mix together.
7. Sprinkle a light amount of topping on top of each muffin.
8. Place dough in muffin tins and bake 18 - 20 minutes.
9. Serve warm with butter.