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Warm Breads

Warm Breads

Browse through these warm bread recipes from Vitamix. Not only delicious, but these time-saving recipes are perfect for busy autumn schedules.

Cranberry Nut Bread Zucchini-Pineapple Bread Jalapeno Corn Bread Pumpkin Muffins

Cranberry Nut Bread by Vitamix

Dietary Interest: vegetarian, low cholesterol

Yield: 1 loaf (10 slices )

Difficulty: Intermediate

Total Time: 1 Hour 16 Minutes


 

 

Ingredients

  • 1 cup (100 g) fresh or frozen cranberries
  • 1 orange, peeled, seeded, quartered
  • 1 - 2 inch (2.5 cm-5 cm) strip orange peel or lemon peel
  • 1/4 cup (60 ml) light olive oil
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (240 g) whole wheat flour
  • 1/2 cup (46 g) chopped walnuts

Directions

  1. Preheat oven to 350°F (180°C). Lightly coat an 8 1/2-inch x 4 1/2-inch (22 cm x 11 cm) loaf pan with vegetable cooking spray or shortening.
  2. Place Vitamix WET BLADE container on blender base and select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 3. Remove the lid plug and drop cranberries through lid plug opening just until chopped. Stop; scrape sides and remove chopped cranberries.
  4. Place orange quarters, peel, olive oil, sugar, egg, and vanilla into the Vitamix WET BLADE container and secure lid.
  5. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 30 seconds, using the tamper as necessary to press the ingredients into the blades.
  7. In a large-size mixing bowl, combine the baking powder, baking soda, salt, and whole wheat flour; stir well.
  8. Pour orange mixture into bowl containing dry ingredients. Mix by hand JUST until dry ingredients are moistened.
  9. Stir chopped nuts into the batter; do not over mix.
  10. Spread the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
  11. Cool on wire rack 30 minutes, then carefully remove from loaf pan and allow to cool completely before slicing.

To make Whole Wheat Flour with whole kernel wheat: Place 1 1/2 cups (270 g) whole kernel wheat into the Vitamix DRY BLADE container and secure lid.

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Zucchini-Pineapple Bread by Vitamix

Dietary Interest: vegetarian, low cholesterol, low fat

Yield: 1 loaf

Difficulty: Intermediate

Total Time: 1 Hour 16 Minutes


 

 

Ingredients

  • 1 cup (120 g) whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 cup (60 ml) egg substitute or 1 large egg
  • 2/3 cup (130 g) granulated sugar or other sweetener, to taste
  • 1 teaspoon vanilla extract
  • 1/3 cup (65 g) canned crushed pineapple, well drained
  • 1 1/2 cups (190 g) zucchini chunks
  • 1/2 cup (60 g) chopped nuts
  • 1/2 cup (75 g) raisins

Directions

  1. Preheat oven to 350°F (180°C). Spray an 8 1/2-inch x 4 1/2-inch (21.25-cm x 11.25-cm) loaf pan with cooking spray.
  2. Combine flour, baking soda, salt, baking powder, nutmeg, cinnamon, and allspice in a medium-size mixing bowl.
  3. Place egg, sugar, vanilla, pineapple, and zucchini into the Vitamix container and secure lid.
  4. Select Variable 1.
  5. Turn on machine and slowly increase speed to Variable 4.
  6. Blend for 10-15 seconds. Stop machine and remove lid.
  7. Add dry ingredients to the Vitamix container and secure lid.
  8. Select Variable 5.
  9. Blend for 20 seconds or until mixed, using the tamper to press the ingredients into the blades. Do not over mix.
  10. Stop machine. Gently stir in nuts and raisins by hand.
  11. Pour into prepared loaf pan. Bake for 60 minutes or until a knife inserted into the center comes out clean.

Variation: Use 3/4 cup (150 g) of wheat berries in place of whole wheat flour. Grind berries into flour using the Vitamix Dry Grains container for 1 minute on High prior to using in recipe.


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Jalapeño Corn Bread by Vitamix

Dietary Interest: vegetarian

Yield: 12 squares or muffins

Difficulty: Intermediate

Total Time: 1 Hour


 

 

Ingredients

  • To make wheat flour and corn meal: 2 cup (384 g) hard winter wheat berries
  • 2 cups (200 g) popcorn kernels
  • 1 cup (120 g) whole wheat flour
  • 1 cup (122 g) corn meal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup (240 ml) milk
  • 3 Tablespoons (45 ml) vegetable oil
  • 2 Tablespoons (30 ml) honey
  • 1 red jalapeño, seeded
  • 1 green jalapeño, seeded

Directions

  1. To make wheat flour and corn meal, place 2 cups of wheat berries into the dry blade Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 30 seconds. Measure out 1 cup.
  5. Repeat above steps with 2 cups of popcorn kernels. Store leftover wheat flour and cornmeal in a sealed container.
  6. Preheat oven to 400°F (200°C). Spray an 8-inch x 8-inch baking pan or muffin tins with cooking spray.
  7. Combine 1 cup wheat flour, 1 cup cornmeal, baking powder and salt in a large bowl and mix well.
  8. Place eggs, milk, oil, and honey into the Dry Grains Container and secure lid.
  9. Select Variable 1.
  10. Turn machine on and slowly increase speed to Variable 7.
  11. Blend for 10 seconds.
  12. Reduce speed to Variable 3 and remove the lid plug.
  13. Add jalapeños through the lid opening. Blend for 10-15 seconds.
  14. Pour wet ingredients into the dry ingredients and mix together by hand.
  15. Pour batter into prepared pan or muffin tin. Let sit for 5 minutes.
  16. Bake for 15-18 minutes.

Flour must always be at room temperature to make bread, so if coming from freezer or refrigerator, spread on sheet trays to bring to room temp


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Pumpkin Muffins by Vitamix

Dietary Interest: vegetarian

Yield: 12 muffins

Difficulty: Intermediate

Total Time: 45 Minutes


 

Ingredients

  • 2 large eggs
  • 1/4 cup (60 ml) light olive oil
  • 1 cup (245 g) pumpkin, freshly cooked or canned
  • 1/4 cup (60 ml) skim milk
  • 3/4 cup (150 g) granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 3/4 cups (219 g) unbleached, all-purpose flour
  • 1/2 cup (120 g) chocolate chips, mini or regular

Directions

  1. Preheat oven to 350°F (180°C). Lightly coat muffin pan with vegetable cooking spray or use cupcake liners.
  2. Place eggs, oil, pumpkin, milk, and sugar into the Vitamix WET BLADE container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 5.
  5. Blend for 10 seconds.
  6. In a medium-size mixing bowl, combine salt, baking soda, allspice, cinnamon, flour and chocolate chips in the order listed.
  7. Pour pumpkin mixture into bowl containing dry ingredients. Mix by hand JUST until dry ingredients are moistened.
  8. Spoon into the prepared muffin pan, filling each cup 3/4 full.
  9. Bake 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean.
  10. Cool on wire rack for 5 minutes, then carefully remove each muffin from muffin pan. Serve warm or at room temperature.

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