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    You are in: Home / Cookbooks / xSweet Bread, Muffins and Danish
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    115 recipes in

    xSweet Bread, Muffins and Danish

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    Lots of flavors come together to make a yummy and different quick bread or muffin. Update--I obviously committed a big oops! So sorry, the temp I cook this at (and truly thought I had posted) is 350°F. I am so sorry to have omitted that important fact and hope it didn't ruin the outcome of anyone's bread.

    Recipe #161382

    This has less oil and sugar than Recipe #458471! The same neighbor gave me this recipe with the other one.

    Recipe #458473

    I am posting this in response for a request on the boards for a recipe to use up some mangoes. I made this yesterday, but the original recipe had way too much sugar, so I've adjusted the recipe to the way I will make it in the future.

    Recipe #63583

    Simply the best. Note: I stand by this recipe. The proportions of flour, eggs, mango and oil are comparable to the other posted Mango bread recipes and should produce quite a satisfactory loaf.

    Recipe #449894

    My neighbor borrowed a bundt pan and brought it back with half a cake in it. It did not last long. This is VERY moist and delicious!!!!

    Recipe #458471

    This is a really easy recipe for mango bread, from A Taste of Hawaii Cookbook. The toughest thing about this recipe is cutting up the mangoes. Great mango flavor! I love the crunch of the macadamia nuts and walnuts. Enjoy!

    Recipe #458063

    Fragrant & Delicious!!

    Recipe #464809

    This is delicious as a dessert served with ice cream (coconut or mango ;-) or as a deliciously sweet bread for breakfast with coffee, as a side with a salad for lunch. Or go completely wild and have it with a hot rum tody for tea time! It is a blast of the tropics worth going out in the mid-day sun for!

    Recipe #144845

    6 Reviews |  By BecR

    I am a lemon fanatic! These exquisite lemony muffins make for a wonderful picnic or sack lunch treat. Meyer lemons are a cross between a true lemon and a mandarin or sweet orange. Recipe is from the L. A. Times.

    Recipe #291400

    I searched and searched for a banana bread recipe with the texture that I wanted and couldn't find one. One day I decided to modify my Recipe #14187 to see if I could make up my own recipe. My family loved it and it was exactly what I was looking for so here it is. I hope you like it as much as we do.

    Recipe #20289

    From Cooking Light. Posted here for safekeeping. Time includes 1 hour for soaking bread and standing after cooking.

    Recipe #254458

    Found to use up a bumper crop.

    Recipe #452848

    Warm, sweet, hearty banana bread. Simple to make, wonderful to eat. My brother's recipe. Preparation tips: 1) Make sure that the bananas are slightly over-ripe. Just leave them out for about 4-5 days after buying them from the store. 2) After you've added all the dry ingredients to the mixing bowl, make a small "crater" in the mix before adding the liquid ingredients and banana slices; this makes mixing a little easier.

    Recipe #313623

    14 Reviews |  By Nif

    I made a batch of these tonight for my kids' school lunches. They are easy to put together and use ingredients that most of us have in our pantries. Enjoy!

    Recipe #388713

    Mom makes this bread and it is so good. She got the recipe from Southern Living.

    Recipe #118766

    From "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson. This lovely quickbread recipe can easily be doubled. Note: a large fresh papaya will yield about two cups of puree; make sure your papaya is ripe. Also note: papaya is called paw paw in West Africa--and is not related to the North American pawpaw.

    Recipe #185805

    From Metropolitan Cookbook 1964...I love old cookbooks! I love the combination of peanut butter and bananas in this quick bread. (Edited to adjust the baking times to 35-45 minutes and not the original 1 hour. My oven it takes almost a complete 45 minutes where reviewers are baked in 35 minutes. Just check after 35 minutes so it does not get overbaked!)

    Recipe #301108

    This is a quick bread made with cornmeal, adapted from a Williams-Sonoma holiday cookbook. They suggested serving it as a bread with your holiday meal, but we've always liked it for breakfast during the holiday season. Eat plain, or toast individual slices in your toaster oven (it's too crumbly for a regular toaster) and top with butter and orange marmalade. Yum! Because of the cornmeal, the bread has a bit of a crunch to it when toasted.

    Recipe #191263

    Found in great papaya recipe hunt.

    Recipe #452750

    Because this recipe makes 2 coffee cakes, you could freeze one for later. They also make great gifts! From Southern Living Magazine.

    Recipe #70328

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