Terry Ambrose

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Marquetta’s Zucchini Bread

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This recipe originally came from a friend and it’s been in our family for many years. The zucchini bread is moist and packed with flavor. Make it gluten-free by substituting Bob’s Red Mill 1-to-1 Gluten Free flour for the flour in the recipe. On a rainy day, this is perfect with a cup of hot tea! You can also jazz it up with some chocolate chips, walnuts, or other additions. Be creative and enjoy!

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 Marquetta's Zucchini Bread
A moist zucchini bread that is sure to be a winner with everyone!
Course Breads
Prep Time 20 minutes
Cook Time 1 hours
Passive Time 10 minutes
Servings
loaves
Ingredients
Course Breads
Prep Time 20 minutes
Cook Time 1 hours
Passive Time 10 minutes
Servings
loaves
Ingredients
Instructions
  1. In a large bowl, beat together the first six ingredients
  2. In another large bowl, sift together remaining ingredients
  3. Gradually mix dry ingredients into egg and zucchini mixture. Stir only until moistened.
  4. Turn into two buttered loaf pans (we use four smaller pans) and bake at 350 degrees for one hour.
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Cranberry Pumpkin Spice Bread

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Cranberry Pumpkin Spice Bread - Terry Ambrose

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 Cranberry Pumpkin Spice Bread
This Cranberry Pumpkin Spice Bread became a fast favorite around our house. It's perfect for the holidays, especially if you like to bake for other people. Hint: If you're looking for a unique present for the holidays, these loaves of bread can be a great way to say Happy Holidays without shelling out a bundle of cash. (We use a mini-loaf pan that makes four decorative mini-loaves instead of two full-sized loaves.)
Cranberry Pumpkin Spice Bread - Terry Ambrose
Course Breads
Cuisine American
Keyword Quick Breads
Prep Time 20 minutes
Cook Time 55-60 minutes
Passive Time 10 minutes
Servings
loaves
Ingredients
Course Breads
Cuisine American
Keyword Quick Breads
Prep Time 20 minutes
Cook Time 55-60 minutes
Passive Time 10 minutes
Servings
loaves
Ingredients
Cranberry Pumpkin Spice Bread - Terry Ambrose
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
  2. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
  3. Mix the egg substitute, cranberry sauce, pureed pumpkin, applesauce, and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened.
  4. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
  5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans.
Recipe Notes

1 egg equals 1/4 cup egg substitute—4 eggs are required for this recipe which is what I used.

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Gluten-free Chocolate Chip Banana Bread

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Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is easy to make. Make it gluten-free or not, with chips or without—it’s always delicious!

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 Chocolate Chip Gluten Free Banana Bread
We love quick breads like banana bread. But, sometimes we want them to be a bit different. The nice thing about this recipe is you can easily change things up. Don't want chocolate chips? Try pecans or walnuts, or raisins, or dried cranberries. The possibilities are limitless!
Chocolate Chip Banana Bread
Course Breads
Cuisine American
Prep Time 20 minutes
Cook Time 1 - 1/2 hours
Passive Time 10 minutes
Servings
loaf
Ingredients
Course Breads
Cuisine American
Prep Time 20 minutes
Cook Time 1 - 1/2 hours
Passive Time 10 minutes
Servings
loaf
Ingredients
Chocolate Chip Banana Bread
Instructions
  1. Preheat oven to 350 degrees
  2. Mix butter, sugar, and vanilla on high speed in mixer until creamy. The mixture should be light when done.
  3. Beat in eggs, one at a time, until well blended
  4. Mash bananas with the milk in a separate bowl and set aside
  5. In another bowl, combine remaining dry ingredients.
  6. Alternately mix about 1/3 of dry ingredients and 1/3 of bananas into the egg mixture until all are combined.
  7. Bake for 1 - 1 1/2 hours. Check during last 1/2 hour for doneness by inserting toothpick or cake tester.
  8. Allow to cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
Recipe Notes

There's a wide range of time for baking due to different baking speeds for different types of pans. Once you know how long your pan and oven take, you can lock that in as the baking time. Also, if you don't have a cake tester, just use a metal turkey lacer (it works really well!).

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Fresh Apple Oatmeal Breakfast Bread

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Apple Oatmeal Bread
Time for another food experiment! This time, it’s a good-for-you apple oatmeal bread that is oh-so-good!

We found the original recipe on FoodNetwork.com and did a little modification to make this breakfast bread gluten-free. At the same time, we added a little more spice. The result is a fabulous breakfast bread that is sure to impress anyone you serve.

Converting this recipe to gluten-free is easy if you use a gluten-free one-to-one flour and gluten-free oats. We used Bob’s Red Mill for both. These days, it’s becoming much easier to find gluten-free baking ingredients, so there’s no reason to not give gluten-free a try!

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 Fresh Apple Oatmeal Breakfast Bread
A crumble topping adds flavor to this healthy Apple Oatmeal Breakfast Bread. Don't be scared off by the Xanthan gum ingredient. It's only needed with some gluten-free flours. If you use Bob's Red Mill 1-to-1 Baking Flour, you don't even need it.
Apple Oatmeal Bread
Course Breads
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
loaf
Ingredients
Crumble Topping
Bread
Course Breads
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 10 minutes
Servings
loaf
Ingredients
Crumble Topping
Bread
Apple Oatmeal Bread
Instructions
  1. Combine brown sugar, oats, cinnamon and melted butter in a small bowl. Set aside.
  2. Preheat oven to 350 degrees. Cut a piece of parchment paper large enough to just cover the base of the bread pan. Place in bottom of the pan. Grease the parchment paper with butter or use a cooking spray.
  3. Place oats in a blender and process to a flour-like consistency.
  4. In a large bowl, combine oats with next four dry bread ingredients (all purpose flour, baking soda, baking powder, and cinnamon).
  5. In a medium bowl, combine eggs, honey, oil, and vanilla.
  6. Stir brown sugar into egg mixture until combined. Add in apples and stir again. Slowly add in flour mixture, being sure to not over-mix. Gently stir in walnuts.
  7. Pour batter into the loaf pan and sprinkle with crumble topping.
  8. Bake for 1 hour or until a wooden toothpick (or a cake tester) comes out clean when inserted. Cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
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Apple Cinnamon Bread

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Fresh Apple Cinnamon Bread
This apple cinnamon bread make a great addition to a light breakfast or an afternoon snack. Yum!

We wanted a gluten-free apple cinnamon bread that was light and easy to make and delicious. This recipe, originally from The Happy Homemaker, does the trick. It’s easy to make and sure to impress!

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 Apple Cinnamon Bread
We wanted a gluten-free apple cinnamon bread that was light and easy to make and delicious. This recipe, originally from The Happy Homemaker, does the trick. It's easy to make and sure to impress!
Fresh Apple Cinnamon Bread
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
loaf
Ingredients
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
loaf
Ingredients
Fresh Apple Cinnamon Bread
Recipe Notes

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Gluten Free Pumpkin Cheesecake

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Recipe by: SEAMSTERRIFIC

“When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I’ve adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!”
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 Gluten Free Pumpkin Cheesecake
Course Desserts
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Passive Time 2 hours + cooling time
Servings
Ingredients
Crust:
Filling:
Course Desserts
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Passive Time 2 hours + cooling time
Servings
Ingredients
Crust:
Filling:
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
  3. Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
  4. Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
  5. Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.
Recipe Notes

ALL RIGHTS RESERVED © 2016 Allrecipes.com

http://allrecipes.com/recipe/234962/gluten-free-pumpkin-cheesecake/

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