Lemon Bread

This deliciously light bread is perfect for spring and it is quick and easy to pull together.

Lemon Bread (Photo: Molly Morgan)

Lemon Bread
Serves 12

Ingredients
1/2 cup canola oil
1 cup sugar
2 large eggs
1 tablespoon lemon zest, grated
1/4 cup fresh lemon juice, divided
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour or whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vanilla yogurt
1/2 cup powdered sugar

Directions

1. Prepare a loaf pan with non-stick cooking spray. Preheat oven to 350 degrees F.

2. In a mixing bowl combine oil, sugar, and eggs. Stir until well combined.

3. Add lemon zest, two tablespoons of the lemon juice, all-purpose flour, whole wheat flour, baking powder, and salt. Stir to combine. Once well-combined, add yogurt. Stir until mixture is thick but creamy.

4. Transfer batter to prepared loaf pan. Bake for 45 to 50 minutes or until baked through and lightly browned on top.

5. In a small mixing bowl combine the powdered sugar and remaining two tablespoons lemon juice. Drizzle over lemon bread while warm. Let the bread cool in the pan for about 30 minutes, then remove and slice.

Nutrition Facts (per slice): 240 calories, 10 grams fat, 2 grams saturated fat, 30 milligrams cholesterol, 110 milligrams sodium, 34 grams carbohydrate, 3 grams fiber, 20 grams sugar, 3 grams protein, 2% DV vitamin A, 2% DV vitamin C, 5% DV calcium, 7% DV iron

Blueberry-Banana Bread

While blueberries are so fresh, what could be better than Blueberry-Banana Bread? This recipe is made with my favorite whole grain flour, whole wheat pastry flour, which keeps the texture nice and light!

Blueberry-Banana Bread

Blueberry-Banana Bread

Serve 16

Ingredients:
2 ripe bananas, mashed
1 stick butter, melted
3/4 cup sugar
2 eggs
2 teaspoons vanilla
2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries

Directions:

1. Preheat the oven to 350 degrees F. Line a bread pan with parchment paper.

2. In a mixing bowl combine the melted butter, sugar, eggs, and vanilla. Stir together.

3. Stir in the whole wheat pastry flour, baking soda, and salt. Stir well to combine. The mixture will be thick.

4. Fold in the fresh blueberries.

5. Bake for 50 to 60 minutes until the bread is cooked through and the top is golden brown. 

Nutrition Facts (per slice): 160 calories, 6 grams fat, 4 grams saturated fat, 0 grams trans fat, 15 milligrams cholesterol, 130 mg sodium, 25 grams carbohydrates, 2 grams fiber, 12 grams sugar, 3 grams protein

Blueberry Pie Bars

This bar recipe is inspired by Ina Gartner’s Apple Pie Bar recipe and was shared with me from a friend of ours. We started growing blueberries this year so I adjusted the recipe to make Blueberry Pie Bars instead. They were so delicious!

You could definitely swap the blueberries for other summer berries like raspberries, strawberries, or even a mix of berries.

Blueberry Pie Bars (Image: Molly Morgan)

Blueberry Pie Bars
Serves 12

Ingredients:
2 sticks butter, softened
1/3 cup sugar
1/4 cup brown sugar
2 cups all purpose flour (or whole wheat pasty flour)
1/3 cup walnuts, finely chopped
pinch of salt

Filling:
4 cups blueberries
1 tablespoon lemon juice
3 tablespoons sugar
2 tablespoons butter
1 teaspoon cornstarch

Directions:

1. Preheat oven to 375 degrees F. Line a 9 x 9 (or similar pan) with parchment paper or coat with non-stick cooking spray.

2. For the crust: In a mixing bowl combine the butter, sugar, brown sugar, and vanilla. Beat until light in color and creamy. Stir in the flour, walnuts, and salt. Press about 2/3 of the sough into the prepared pan and lightly press to cover the bottom of the pan. Reserve the remaining dough. Refrigerate for 20 minutes.

3. Bake the crust for 20 minutes, until lightly browned. Remove and set aside.

4. Meanwhile in a sauce pan combine the butter, blueberries, lemon juice, and sugar. Cook over low to medium heat, stirring often for 15 minutes. The berries will soften and some of the liquid will have evaporated. Add the cornstarch during the last minute of cooking and stir until the mixture lightly thickens.

5. Spread the berry mixture evenly over the baked crust. Then crumble the reserved dough and spread across the top. Bake for 25 to 30 minutes or until the topping is golden brown. Cool slightly and serve.

Serving suggestion: Tastes great with vanilla frozen yogurt or ice cream.

Maple Oat Muffins

Maple Oat Muffins - Photo: Molly Morgan

Bob’s Red Mill Whole Wheat Pastry Flour

These muffins could be called Disappearing-Maple Oat Muffins! If you think you dislike whole grains, then you should give these muffins a try.

Part of the secret to these muffins being whole wheat and tasting so great is using whole wheat pastry flour (see product example pictured here).

Our go-to is Bob’s Red Mill 100% stone ground whole wheat pastry flour. It’s perfect for adding in whole grains to muffins, quick breads, pancakes, cookies, etc. Look for it in the baking aisle or buy direct from Bob’s Red Mill.

Maple Oat Muffins - Photo Credit: Molly Morgan

Maple Oat Muffins
Serves 12

Ingredients:
2 cups old-fashioned oats
1 cup milk
1/2 cup pure maple syrup
1/3 cup canola oil
2/3 cup brown sugar
2 eggs, lightly beaten
1 1/2 cups whole wheat pastry flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

*For a gluten-free option - use gluten-free oats and instead of whole wheat pastry flour, substitute with equal parts of gluten-free baking flour.

Directions:

1. Preheat the oven to 400 degrees F. Prepare a muffin tin with 12 muffin paper liners.

2. In a mixing bowl combine the oats, milk, maple syrup, oil, brown sugar, and eggs. Mix until well combined.

3. Then add in the flour, baking powder, baking soda, and salt. Stir until combined, do not over mix.

4. Fill the prepared muffin tins with about 1/2 - 2/3 cup of batter.

5. Bake for 18 - 20 minutes or until a toothpick comes out clean. Cool and serve.

Whole Grain Cinnamon Buns

Delicious baked goods are fun to enjoy, especially around holiday times! One of my favorite baking tips is to swap out all-purpose flour and move in whole wheat pastry flour. It is an easy swap that works seamlessly in MOST recipes. Use it cup for cup to move it into any baking recipe.

I do typically serve the cinnamon buns topped with cream cheese frosting but to show off how great whole grain treats can be, I wanted to show them without the frosting! See the recipes below. Happy baking and enjoy!!

Whole Grain Cinnamon Buns

Whole Grain Cinnamon Buns

Serves 12

INGREDIENTS - DOUGH:
1 cup lukewarm milk
2 large eggs, at room temperature
1/3 cup unsalted butter, softened (not melted)
4 1/2 cups Bob’s Red Mill Whole Wheat Pastry Flour
1 3/4 teaspoons salt
1/2 cup granulated sugar
2 1/2 teaspoons instant yeast, active dry yeast, or one 1/4-ounce packet of Platinum Yeast from Red Star

INGREDIENTS - FILLING:
1/4 cup unsalted butter, softened
3/4 cup brown sugar, packed
3 tablespoons ground cinnamon

INGREDIENTS - ICING:
1/3 cup light cream cheese, softened
1/4 cup unsalted butter, softened (not melted)
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

DIRECTIONS:

1. Combine and knead all of the dough ingredients — by hand or use an electric mixer with a dough beater.

2. Prepare a large bowl with pan spray. Then transfer the dough to the large bowl and cover the bowl. Allow the dough to double (about 1 to 2 hours).

3. Transfer the dough to a lightly floured working surface and roll the dough into a large rectangle (about 16" x 21").

4. Evenly spread the butter on the dough. In a small bowl mix the brown sugar and cinnamon and then spread evenly over the dough.

5. Begin with the width of the dough and roll into a log, gently tugging at the dough as you go. Then cut it into 12 slices.

6. Preheat the oven to 400 degrees F. Prepare a 9 x 13-inch pan with pan spray. Place the cut rolls into the pan and let them rise until they are doubled, about 30 minutes. Then bake for 15 - 17 minutes or until they are golden brown.

7. For the icing: combine all the icing ingredients in a bowl and mix until the frosting is soft and fluffy. Spread with the frosting while they are warm or keep on the side to serve later.