WIC Healthy Families Food, Fun and Facts!

Breads

MN WIC Program


  • Kids can help!

Peanut Butter Banana Bread

Printable Version: Peanut Butter Banana Bread Recipe (PDF: 519KB/1 page)

  • No-stick cooking spray

Heat oven to 350°F.

Coat a 9x5-inch loaf pan with no-stick cooking spray.


  • 2 1/2 cups flour OR1 1/4 cups all-purpose flour plus 1 1/4 cups whole wheat flour
  • 1 cup sugar
  • 3 1/2 tsp baking powder
  • Stir together flour, sugar and baking powder in a large bowl.

  • 1 cup ripe bananas, mashed (about 3 bananas)
  • 3/4 cup peanut butter (crunchy or creamy)
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, slightly beaten
  • Add bananas, peanut butter, milk, oil and egg. Mix just until blended (do not over mix).

Bake 1 hour or until toothpick inserted in center comes out clean (cover top loosely with aluminum foil after 45 minutes in the oven to prevent over-browning). Cool 10 minutes in pan. Remove to cool completely on a cooling rack.

Servings: 12-14

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Whole Wheat Banana Bread

Printable Version: Whole Wheat Banana Bread Recipe (PDF: 564KB/1 page)

  • No-stick cooking spray

Heat oven to 350°F.

Coat a 8x4-inch loaf pan with no-stick cooking spray.


  • 1 1/4 cups flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Mix flours, baking soda and salt in a large bowl.

  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1 egg
  • Mix oil, sugar and egg together in a separate bowl. Add to flour mixture. Stir to combine.

  • 1 cup very ripe bananas, mashed (about 3 bananas)
  • 1 tsp vanilla

For a variation, add:

  • 1/2 cup chopped walnuts
  • Stir in bananas, vanilla and nuts.

Pour into prepared pan. Bake for 45 minutes until toothpick inserted in center comes out clean.

Cool in pan 15 minutes. Remove bread from pan to cool completely.

Servings: 10-12


Tip:

  • Try using 2 mini-loaf pans and freeze one for a tasty treat later!

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Zucchini Bread

Printable Version: Zucchini Bread Recipe (PDF: 788KB/1 page)

  • No-stick cooking spray

Heat oven to 350°F.

Coat 2 loaf pans (or 1 loaf pan and 9 muffin cups) with no-stick cooking spray.


  • 1 cup brown sugar, firmly packed
  • 1 cup sugar
  • 1 cup vegetahle oil
  • 3 eggs, beaten
  • 1 tsp vanilla
  • 2 cups raw zucchini, peeled and shredded (use a cheese grater to shred zucchini)
  • Mix brown sugar, sugar, vegetable oil, eggs, vanilla and zucchini in a large bowl. Stir to combine.

  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 3 tsp cinnamon
  • 1 cup chopped nuts

For a variation, add:

  • 1/2 cup raisins
  • Mix flour, baking soda, salt, baking powder and cinnamon in separate bowl. Add to the sugar mixture. Stir just until blended. Gently stir in nuts and raisins.

Pour batter into pans.

Bake 8-inch loaves 1 hour; 9-inch loaves 50 minutes; muffins 20-25 minutes. A toothpick inserted in center should come out clean. Cool 10 minutes in pan. Remove to cool completely on a cooling rack.

Servings: 16

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Pumpkin Pie Bread

Printable Version: Pumpkin Pie Bread Recipe (PDF: 623KB/1 page)

  • No-stick cooking spray
  • 3 1/2 cups flour OR use a combination of all-purpose and up to half whole wheat flour
  • 3/4 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 5 tsp pumpkin pie spice OR 1 1/2 tsp allspice, 1 1/2 tsp cinnamon, 1 1/2 tsp nutmeg and 3/4 tsp cloves

Heat oven to 350°F.

Coat 2 loaf pans (or 1 loaf pan and 9 muffin cups) with no-stick cooking spray.

  • Mix flour, salt, baking powder and baking soda in a large bowl. Add pumpkin pie spice. Stir to combine.

  • 1 1/3 cups brown sugar, firmly packed
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 can (15-16 oz.) pumpkin

For a variation, add:

  • 3/4 cup raisins OR chopped nuts
  • Mix brown sugar, milk, oil, eggs and pumpkin in a separate bowl. Add to flour mixture. Stir just until blended. Gently stir in raisins.

Pour batter into pans.

Bake 8-inch loaves 1 hour; 9-inch loaves 50 minutes; muffins 20-25 minutes. A toothpick inserted in center should come out clean. Cool 10 minutes in pan. Remove to cool completely on a cooling rack.

Servings: 16

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Cornbread

Printable Version: Cornbread Recipe (PDF: 512KB/1 page)

  • No-stick cooking spray

Heat oven to 400°F.

Coat 12 muffin cups (muffin pan) or cornbread molds with no-stick cooking spray.


  • 1 cup flour
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 2 Tbsp sugar
  • Mix flour, cornmeal, baking powder, sugar and salt in a large bowl.

  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, slightly beaten

For a variation, add:

  • 1/2 tsp salt
  • 1/2 cup thawed frozen corn
  • Add milk, oil and egg. Stir until just moistened (the batter will be lumpy). Gently stir in corn.

Fill cups 2/3 full with batter. Bake for 15-20 minutes until golden brown.

Servings: 12


OTHER COOKING OPTIONS

Pan: Batter may also be baked in an 8- or 9-inch pan for 20-25 minutes.

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Popovers

Printable Version: Popovers Recipe (PDF: 631KB/1 page)

  • No-stick cooking spray
  • 2 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/4 tsp salt

Heat oven to 400°F.

Spray 12 muffin cups well with no-stick cooking spray.

  • Break eggs into a mixing bowl. Add milk and mix well. Add flour and salt. Mix just until smooth - do not over mix.
  • Pour batter into each muffin cup until just over 1/2 full.

Bake for 25 minutes or until golden brown (do not open the oven door). Remove popovers from the pan.

Servings: 12

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