English Muffin Loaves Recipe

English Muffin Loaves Recipe
English Muffin Loaves Recipe photo by Taste of Home
Publisher Photo

English Muffin Loaves Recipe

Be the first to add a review
Publisher Photo
Slices of these festive fruit and nut loaves are a terrific breakfast on a cold morning. They have a subtle cornmeal flavor. The best part is that no kneading is required. I serve one loaf right from the oven and freeze the other or give it as a gift. —Roberta Freedman, Mesilla Park, New Mexico
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 35 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 35 min.

Ingredients

  • 5 cups all-purpose flour, divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1-1/2 cups warm orange juice (120° to 130°)
  • 1/2 cup warm water (120° to 130°)
  • 1/4 cup vegetable oil
  • 1/2 cup chopped pecans
  • 1/2 cup chopped dried apricots
  • Cornmeal

Directions

In a mixing bowl, combine 2 cups flour, yeast, sugar, cinnamon, salt and baking soda. Add orange juice, water and oil; beat on low speed until moistened. Beat on high for 3 minutes. Stir in the pecans, apricots and remaining flour to form a stiff batter. Do not knead. Greased two 8-in. x 4-in. loaf pans; sprinkle with cornmeal. Spoon batter into pans; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Immediately remove from pans to cool on wire racks. Slice and toast. Yield: 2 loaves.
Originally published as English Muffin Loaves in Taste of Home February/March 1997, p39

Nutritional Facts

1 slice: 113 calories, 3g fat (0 saturated fat), 0 cholesterol, 86mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 2g protein.

  • 5 cups all-purpose flour, divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1-1/2 cups warm orange juice (120° to 130°)
  • 1/2 cup warm water (120° to 130°)
  • 1/4 cup vegetable oil
  • 1/2 cup chopped pecans
  • 1/2 cup chopped dried apricots
  • Cornmeal
  1. In a mixing bowl, combine 2 cups flour, yeast, sugar, cinnamon, salt and baking soda. Add orange juice, water and oil; beat on low speed until moistened. Beat on high for 3 minutes. Stir in the pecans, apricots and remaining flour to form a stiff batter. Do not knead. Greased two 8-in. x 4-in. loaf pans; sprinkle with cornmeal. Spoon batter into pans; sprinkle with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Immediately remove from pans to cool on wire racks. Slice and toast. Yield: 2 loaves.
Originally published as English Muffin Loaves in Taste of Home February/March 1997, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEnglish Muffin Loaves

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review