Blueberry Streusel Bread

3 cups all purpose flour
1 cup whole wheat flour
1 cup sugar
8 teaspoons baking powder
1 ½ teaspoons salt
1 ½ cups fresh or frozen blueberries
2 eggs, slightly beaten
2 cups milk
½ cup canola oil

Streusel topping:

1 cup sugar
½ cup flour
5 tablespoons butter, softened
2 teaspoons cinnamon

1)  Pre heat oven to 350’.  Evenly coat 7 mini loaf pans with cooking spray, set aside.
2)  In a small bowl, combine all streusel ingredients with your hands until you have a nice crumbly mixture.  Set aside.
3)  In a large mixing bowl, combine first 5 ingredients, mix well, add blueberries, gently stir to coat, make a well in center.
4)  Add wet ingredients into well, stir until just combined.
5)  Add a large spoonful of batter into each pan, top with a small amount of streusel, add more batter to fill pan to 2/3 full.  Top each loaf evenly with remaining topping.
6)  Bake for 30-33 minutes.  Test with a toothpick for doneness.
7)  Remove from oven and allow to cool for 10-15 minutes, then carefully remove from pans and allow to cool completely on rack.  Package in cellophane bags or wrap in saran.  Freeze if you will not be using immediately.

Glazed Cranberry Citrus Bread

I love this recipe! I especially like the cranberries chopped, you don’t get a sour bite. The flecks of red are very beautiful and festive. Freezes beautifully up to 3 weeks, bake ahead for Thanksgiving hostess gifts.


2 cups all purpose flour
1 cup whole wheat flour
1 ½ cups sugar
2 T. baking powder
2 T. wheat germ
1 t. salt
1 cup fresh cranberries, coarsely chopped (pulse in food processor 7-9 times, or chop by hand
½ cup canola oil
2 large eggs, slightly beaten
1 cup low fat milk

For icing:

1 cup powdered sugar
3 teaspoons lemon juice, fresh or bottled

1)Pre heat oven to 350’. Prepare 5 mini loaf pans with cooking spray.
2) In a large mixing bowl, combine flour through salt and whisk until blended. Mix in chopped cranberries. Make a well in center of dry ingredients and add oil, eggs, & milk. Stir until just blended, do not over mix.
3) Divide among prepared pans. Bake for 28-30 minutes. Top of bread should be firm to the touch and tooth pick should come out clean. Cool on wire rack for 10 minutes.
4) While bread is cooling, prepare icing. In small bowl combine powdered sugar and lemon juice one teaspoon at a time. If icing is too thick add a very small amount more of lemon juice.
5) Let bread cool in pans for 10 minutes, gently remove and place on cooling rack.
6) Drizzle icing over warm bread. Cool completely. Use a serrated knife to slice in a gentle sawing motion. Enjoy!!

Whole Wheat Pumpkin Spice Bread

This pumpkin bread recipe is so delicious. Extremely moist and the spices leave a lovely aftertaste on the pallette. I recommend having it with a nice cup of coffee or tea. I would also recommend sharing, why not wrap one in a cellophane bag with a pretty ribbon. Great for teacher gifts, hostess gifts, or just to cheer someone up. The bread also freezes very well.


Preheat oven to 350′.

Prepare 8 small bread pans with cooking spray. (you can buy mini aluminum bread pans in the baking isle in most any grocery store)

In a large mixing bowl, combine:

3 1/2 cups whole wheat flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon each of nutmeg,cinnamon, cloves, & baking powder

Mix well with a whisk. Make a well in center of dry ingredients and add:

1- 15 oz. can pumpkin
4 eggs
1 cup canola oil
1 cup of water

Mix well until all dry ingredients are incorporated. You may add 1 cup chopped walnuts & 1/2 cup raisins if you like. (optional) Bake for 30-35 minutes. Insert a toothpick to check for doneness, also, when you lightly touch the top it should be firm. Remove from oven and cool on a rack for 10 minutes, then carefully remove from pans and let cool completely and wrap in cling wrap. I prefer the pretty cellophane bags you can buy at the craft store. Enjoy!