Dessert Breads

Click on a Recipe to see it.  Chef's favorites are shown in Red.

Apricot-Almond Croustade

Blueberry Banana Scones

Blueberry Scones

Cinnamon Rolls

Coconut-Pineapple Bread

Cranberry Orange Scones

Cranberry-Orange Muffins

Currant Walnut Crescents

Date-Nut Bread

Diana’s Light Brand Muffins

Ginger-Glazed or Lemon-Glazed Blueberry Muffins

Graham Streusel Coffee Cake

Grandma Kaz’s Mandel Broit (Biscotti)

Macadamia Nut Carrot Muffins

Oat and Bran Muffins

Pumpkin Bread

Quick Sticky Buns












Date-Nut Bread

Makes 1 loaf                                                                                           Kay Heise


8 tablespoons butter

1 cup sugar

1 teaspoon vanilla

1 egg

1 1/3 cups flour

3/4 cup walnuts, chopped 

1 cup dates, pitted and diced

1/4 cup golden raisins

3/4 cup dark raisins

1 teaspoon baking soda

1 cup boiling water


       Butter loaf pan.  Line bottom with rectangle of waxed paper.  Butter rectangle and sprinkle with flour.  Shake out excess.  Put dates and raisins in bowl.  Dissolve baking soda in boiling water and pour it over date mixture.

       Cream sugar and butter.  Beat in vanilla and egg.  Add flour and mix well.  Add date mixture including liquid.  Add walnuts.  Pour into pan and smooth over top.  (Batter will be quite liquid.) 

       Bake 350 for 60 to 70 minutes. 



Coconut-Pineapple Bread

Makes 1 medium loaf

4 ½ x 8 ¼-inch loaf pan

1 ¾ cups cake flour or 1/2 cake flour & 1/2 AP flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 beaten eggs

1 20-ounce can crushed pineapple, not drained

1/3 cup melted butter

2 tablespoons sour cream

1 teaspoon vanilla

2 cups lightly packed, flaked coconut, toasted


       Grease loaf pan; set aside. In a large mixing bowl stir together cake flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, pineapple, butter, milk and vanilla; mix well. Add egg mixture to flour mixture; stir just until combined. (The batter should be lumpy.) Fold in coconut.

       Pour batter into prepared loaf pan. Bake in preheated 350-degree oven for 50 minutes, or until a toothpick inserted near the center comes out clean.

       Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.










Pumpkin Bread

Makes 3 small loaves                                                       Monastery in Los Gatos

3 8x3 7/8-inch loaf pans

3 1/2 cups flour

2 cups white sugar

1 cup light brown sugar

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 1/2 teaspoon salt

4 eggs, beaten

1 cup oil

3/4 cup water

2 cups canned pumpkin, 1 large can (double: 1 large & 1 medium can)

garnish: walnut halves


       Sift flour, sugars, soda, cinnamon, nutmeg and salt.  Mix eggs, oil, water and pumpkin. Mix into dry ingredients.  Turn into greased (Pam) and floured loaf pans.  Top with walnut halves.

       Bake 350 for 55 to 60 minutes in lower third of oven.  Turn half way through cooking Cool.  Freezes well.  Serve lightly toasted with butter.

       Mini-Muffins: 325-degrees convection for 15 minutes.











Cranberry-Orange Muffins

Makes 12 muffins or 30 mini-muffins


1 cup fresh halved cranberries

1/2 cup sugar

1 egg, beaten

1 cup milk

2 tablespoons melted butter

1 tablespoon grated orange rind

2 cups flour

3 teaspoons baking powder

2 tablespoons sugar

1 teaspoon salt


       Combine 1/2 cup sugar with cranberries and let stand.  Stir together milk and butter.  Combine remaining ingredients and stir into moist ingredients.  Batter should be lumpy.  Add cranberries.  Bake 400 for 20-25 minutes.


Quick Sticky Buns

                                                                                                               Laura Eyer

1 package. Rhodes Frozen Rolls

1 small package. butterscotch pudding

cinnamon to taste

1/2 cup brown sugar

1/2 cup butter, melted

1 cup nuts, finely chopped

1/2 cup raisins or currents


       Prepare the night before serving.  Place frozen rolls in greased 9 x 13-in pan.  Sprinkle with pudding mix, cinnamon and brown sugar.  Pour on melted butter.  Top with nuts and raisons.  Cover with waxed paper and let rise overnight.

       Next morning, bake at 325 degrees for 25 minutes, then 300 degrees for 10 minutes.  Turn pan over onto cookie sheet and bake 5 minutes.  Cool.



Cinnamon Rolls

Makes 80 rolls                                                                                      Marcia Otte


2 large loaves white sandwich bread (soft)

8 ounces soft cream cheese

2 cups sour cream

1/2 teaspoon vanilla

4 sticks melted butter

2 parts cinnamon to one part sugar


       Trim bread crusts.  Flatten each slice with rolling pin.

       Mix cream cheese, sour cream and vanilla.  Spread onto bread slices and roll each like a jelly roll.  Chill 1 hr.

       Slice each roll in half; Brush with melted butter; fold in mixture of cinnamon and sugar.  Cover with foil and freeze.

       Bake 350 covered for 15 minutes; uncovered for 30-40 minutes.  Serve warm.



Currant Walnut Crescents


1 prepared pie dough recipe, defrosted

1 egg, beaten

3 tablespoons brown sugar

1-1/2 teaspoons cinnamon

1/4 cup currants

2 tablespoon chopped walnuts or pecans

powdered sugar


       Flatten dough; cut into wedges.  Brush with 1/2 egg.

       Combine brown sugar, cinnamon, currants and nuts.  Sprinkle over dough.  Roll each wedge from wide to narrow end.

       Bake 400 for 12 minutes.  Cool.  Sprinkle with powdered sugar.



Oat and Bran Muffins

Makes 8 large muffins


1-1/4 cup flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1 cup dried mixed fruit, chopped 

Mix and let set for 2 minutes:

3/4 cup All Bran

3/4 cup oat bran

1-1/2 cup milk 

1 egg, lightly beaten

1/4 cup vegetable oil


       Add egg and oil to bran mixture.  Combine bran and flour mixtures, stirring only until just mixed.  Spoon batter into 8 greased muffin-pan cups.  Bake 400 for 18 minutes.












Diana’s Light Brand Muffins


1 ¼ cups All Bran cereal

1 ¼ cups buttermilk

1 ½ cups flour

1 teaspoon baking powder

2 to 3 tablespoons sugar

1 egg

¼ cup vegetable oil

¼ cup apple sauce

½ cups chopped mission figs


      Combine cereal and buttermilk; let stand for 2 minutes. Meanwhile, whisk together flour, baking powder and sugar. To cereal mixture add egg, applesauce and oil; beat well. Stir dry ingredients and figs to cereal mixture until just combined. Pour into 12 greased muffin cups. Bake in convection oven at 375-degrees for 20 minutes.



Grandma Kaz’s Mandel Broit (Biscotti)

                                                                                                Bettirae Willis

½ cup shortening

1 cup sugar

3 eggs

1 teaspoon vanilla

3 cups flour

¼ teaspoon salt

1 teaspoon baking powder

pinch baking soda

1 ½ tablespoon ground anise seed

      In mixer cream together shortening, sugar, eggs and vanilla; set aside. Sift flour, salt, baking powder and baking soda. Add in batches to shortening and sugar mixture. Mix until the dough just clings together. Do not overwork.

      Flour hands. Roll into 3 rolls, 14-16 inches long. Bake at 325-degrees for 30 to 35 minutes on Silpat or parchment covered baking sheet until light brown. Cool 5 minutes. With serrated knife, slice rolls on the diagonal about ½-inch thick. Return sliced cookies to baking sheet, cut side down. Bake a total of 16 minutes, turning them over half-way through. Cool in the oven.

      Store in tight container at room temperature. The longer storage, the better the flavor. Can be frozen for up to 1 month. Can be reheated at 300-degrees for 10 to 15 minutes to freshen the flavor.



Blueberry Scones

                                                                                         America’s Test Kitchen

1 cube frozen butter + 2 tablespoons

1 ½ cups frozen blueberries

½ cup whole milk

½ cup sour cream

2 cups flour (10 ounces) sugar

½ cup (3 ½ ounces)

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon table salt

1 teaspoon grated lemon zest

sprinkling sugar


        Adjust oven rack to middle position and preheat to 425-degrees. Grate butter and return to freezer. Melt 2 tablespoons butter and set aside.

        Whisk together milk and sour cream; refrigerate. Whisk flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest. Add frozen butter to flour mixture and toss with fingers until just combined. Add liquid and fold until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour. With floured hands, knead sough 6 to 8 times until it just holds together in ragged ball, adding flour as needed to prevent sticking.

        Roll dough into 12-inch square. Fold dough into thirds like a business letter, using scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form 4-inch square. Transfer dough to plate lighted dusted with flour and chill in freezer 5 minutes.

        Transfer dough to floured work surface and roll into approximately 12-inch square again. Sprinkle blueberries evenly over surface, then press down so they are slightly embedded in dough. Using scraper, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. using sharp, floured knife, cut rectangles crosswise into 4 equal rectangles, Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet, 3 inches apart.( For Smaller Scones: roll into 16-inch square. Sprinkle berries; roll into 16 by 4-inch long. Cut into 4 equal squares. Cut each square into 4 equal size pieces.)

        Brush tops with melted butter and sprinkle with sugar. Refrigerate so scones will hold their shape after baking. Take until tops and bottoms are golden brown 15 minutes. Transfer to wire rack and let cool 10 minutes before serving.

        To Make Ahead: Bake scones, cool and freeze or refrigerate in foil. To heat, remove foil and place scones on a baking sheet in a 375 degree oven. Heat until warmed through and re-crisped, 16-20 minutes if frozen, 8 to 10 minutes if refrigerated.












Apricot-Almond Croustade

Makes 12 large or 24 small pastries                                                Diana Gough


7ounce package almond paste

6 tablespoons butter, softened

½ cup sugar

1/8 teaspoon salt

½ teaspoon almond extract

1 pound puff pastry, 2 sheets 9x9 each

1 bag dried apricots (Ultimate or Mediterranean)

Garnish: sliced almonds


        Put two oven racks in the bottom half of the oven but not directly on the bottom. Preheat oven to 375-degrees convection-bake or 400-degrees on bake. Cover two cookie sheets with parchment paper and set aside.

        Heat almond paste in microwave until just pliable, about 20 seconds on medium. In a food processor, puree the almond paste, butter, sugar, salt and almond extract until smooth.

        Cut the pastry into serving pieces.  Spread each piece down the center with some almond mixture, top with one or more apricots and garnish with sliced almonds.

        Bake about 15 minutes until lightly browned, rotating the cookie sheets after 6 minutes. Transfer pastries to a cooling rack. Serve immediately after cooling. These pastries will not be as good the second day. To serve at a later date, assembly the pastries, freeze, bake right from the freezer—do not thaw.


Note: Instead of apricots and almonds, try fresh sliced strawberries sprinkled with sugar.



Blueberry Banana Scones

Serves 8


1-1/4 cup all-purpose flour

1/2 cup whole-wheat flour

1/4 cup white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup butter or margarine, cut into chunks

1/2 cup lemon-flavored yogurt

1/3 cup smoothly mashed banana

1 cup frozen blueberries

1/4 cup finely chopped walnuts

1 tablespoon. brown sugar


       In a large bowl, whisk together all-purpose flour, wheat flour, white sugar, baking powder, and baking soda. With your fingers, cut in butter until mixture becomes fine crumbs. Add yogurt, banana, blueberries and nuts; stir until just evenly moistened.

       Mound dough on a lightly oiled 12 by 15-inch baking sheet. With lightly floured hands, pat mound into a smooth 7-inch round. (For small, bite-sized servings, divide dough into 3 mounds.) With a sharp, floured knife, cut halfway through dough to make 8 wedges. Sprinkle top with brown sugar.

Bake in a 350-degree oven until scone is golden brown, about 25 minutes. Serve hot or let cool until warm. Cut into wedges.



Graham Streusel Coffee Cake

Serves 12-16                                                                                       Ann Keddie


1 ½ cups graham cracker crumbs

¾ cup brown sugar

¾ cup chopped pecans

1 ½ teaspoon ground cinnamon

2/3 cup butter, melted

1 package yellow cake mix

½ cup powdered sugar

1 tablespoon milk


       Combine first five ingredients; set aside.  Prepare cake mix according to directions.  Grease 13”x9”x2”  pan or bunt pan.  Pour half of batter into pan. Sprinkle with half (for bunt use all) cracker mixture.  Carefully spoon remaining batter on top. Sprinkle with remaining cracker mixture.  Bake at 350-degrees for 40-50 minutes. (For bundt pan 55-60 minutes.) or until toothpick comes out clean.  Cool on wire rack.  (For bundt pan cool for 10 minutes. then invert to remove cake.)  When completely cooled, combine powdered sugar and milk; drizzle over cake.



Ginger-Glazed or Lemon-Glazed Blueberry Muffins

Makes 12 muffins.   Published September 1, 2001.  

This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter.

2 cups unbleached all-purpose flour (10 ounces)

1 tablespoon baking powder

1/2 teaspoon table salt

1 large egg

1 cup granulated sugar (7 ounces)

4 tablespoons unsalted butter , melted and cooled slightly

1 1/4 cups sour cream (10 ounces)

1 1/2 cups frozen blueberries , preferably wild

1 teaspoon lemon zest or grated fresh ginger

3/4 cup granulated sugar

1/4 cup lemon juice


1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.

2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.

3. Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not over mix.

4. Use ice cream scoop or large spoon to drop batter into greased muffin tin; about ¾ full. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time.

5. While muffins are baking, mix lemon zest or grated fresh ginger and 1/2 cup sugar in small bowl. Bring lemon juice and 1/4 cup sugar to simmer in small saucepan over medium heat; simmer until mixture is thick and syrupy and reduced to about 4 tablespoons.

6. Remove muffins from oven onto wire rack, stand upright, and cool 5 minutes. After muffins have cooled, brush tops with glaze, then, working one at a time, dip tops of muffins in lemon-sugar or ginger-sugar. Set muffins upright on wire rack; serve.



  • 1 1/2 cups (packed) powdered sugar, sifted
  • 2 tablespoons (or more) fresh lemon Juice

For glaze:
Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.



Macadamia Nut Carrot Muffins

2 cups chopped Hawaiian Macadamia Nuts

5-3/4 cups all-purpose flour

2 cups granulated sugar

5 teaspoons baking powder

1 teaspoon baking soda

1-1/2 teaspoon ground cinnamon

2 cups fresh carrots minced/grated

1-1/2 cups crushed pineapples (can)

1-1/2 cups whole eggs

1 cup Hawaiian Macadamia nut oil

2 teaspoons fresh orange zest (grated)


Preheat oven to 400 degrees. Grease muffin pans. In a large bowl, combine flour, sugar, baking poser, baking soda and cinnamon. Mix well. In another bowl, combine carrots, pineapple, eggs, oil and orange zest. Then combine liquid mixture into flour mixture. Mix until just blended. Fold in nuts. Spoon batter into muffin pan cups. Bake for 20-25 minutes or until lightly brown. After baking, immediately remove muffins from pan and cool on racks.


Cranberry-Orange Scones

Bon Appétit | November 1998 , 4 Forks 

Yield: Makes 8 

3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated orange peel
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup dried cranberries
1 cup chilled buttermilk

Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.