Lemon Blueberry Bread

 Image courtesy Glorious Treats recipe adapted

Combine in a bowl and set aside:

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt

In an electric mixing bowl combine:

1/3 cup unsalted butter, melted
1 cup sugar
2 eggs
1/2 tsp vanilla
2 tsp fresh grated lemon zest
2 Tbsp fresh lemon juice
1/2 cup milk
1/8 to 1/4 tsp almond extract

Slowly add dry ingredients while mixing continuously until it is just combined, don't over mix.

Before adding blueberries rinse, mostly dry and shake in a bag with flour to coat. This prevents them from settling at the bottom of the loaf while baking.

1 cup fresh or frozen blueberries
1 Tbsp flour
*optional 1/2 cup fresh raspberries rinsed

Gently mix blueberries into batter by hand and pour into prepared loaf pans.

Glaze:

2 Tbsp butter, melted
1/2 cup powdered sugar
2 Tbsp fresh lemon juice
1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350 degrees
2. Grease and flour or line a 9" x 5" loaf pan with parchment paper.
3. Bake 55-65 minutes large loaf or 30+ minutes for smaller loaves, until toothpick inserted comes out clean.
4. Cool and glaze.

Great Harvest Pumpkin Chocolate Chip Bread

Combine in large bowl and set aside:

3 1/2 cups white flour
2 cups white sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt

Cream together in mixer:

2 cups cooked or canned pumpkin
1/2 cup oil
1/2 cup applesauce
4 eggs, beaten lightly
1 tsp vanilla
1/3 cup water
1/2 cup semi-sweet chocolate chips
1 cup milk chocolate chips

Instructions:

1. Preheat oven to 350 degrees.
2. Grease and flour 2 large or 4-6 small bread pans.
3. Slowly add dry ingredients to pumpkin mixture while mixing continuously.
4. Add chocolate chips and immediately pour batter into prepared bread pans.
5. Bake large pans 55-65 minutes smaller pans check after 30 minutes, done when toothpick comes out clean.
6. Loosen and remove from pans. (Large loafs may need to cool in pans to finish cooking)
7. Store in airtight container.