Cake Breads from Fruits from Your Bread Machine

These are classic recipes that either use your Cake Setting on your bread machine or can be finished in the oven.

3 - Lemon cake bread - sliced

These are wonderful breads made with fruit but you’ll actually be using the cake-setting or a pizza-dough setting to finish in the oven.The reason you’ll use a pizza-dough setting if you don’t have a cake settingis because non  these recipes have yeast. Baking sodaand/or baking powder drive the rise. A traditional dough-setting has a rising cycle and nothing will happen without yeast. However, the pizza dough or cake- setting will mix it perfectly.

You can finish the whole loaf in your bread machine if you have a cake-setting, but if not we’ll give you instructions for how to finish these breads both ways. You’ll also notice that all-purpose flour is used for these recipes. That’s because of the lack of rise. All-purpose flour has less gluten than bread flour and for a cake-bread we just don’t need it. Al-purpose is also cheaper than bread flour.

We’re going to cover Apple Bread, Cranberry Bread and Lemon Bread. All of the recipes are for a 1-pound loaf. If you want a larger loaf just double the recipe to get a 2-pounder but you might want to split the pans if you’re finishing in the oven.

They all are great for a dessert or breakfast and are also good with savory meals based on poultry, pork or wild game. At lunch they go great with a salad. They’re also great on their own as a snack or treat.

Apple Bread Recipe:

(Makes a 1.5 pound loaf)

The typical recommendation for any baking apple is a green-apple like a Granny Smith. I’ve used every kind of apple for baking and you should feel free to use what you like or have on hand. They’ll need to be peeled, cored and chopped but the apple flavor will always come through regardless of the variety.

INGREDIENTS:

  • 3 eggs beaten
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 2 cups of white sugar
  • 3 cups of apples peeled, cored and chopped into chunks
  • 1 cup of vegetable oil
  • 2 teaspoons of ground cinnamon
  • 3 cups of all-purpose flour

DIRECTIONS:

Bread machine:

Pour all of the ingredients into the bread pan in the order indicated. Select the cake or cake-bread setting for a 1.5 loaf for medium crust.

Started in the bread machine and finished in the oven:

If you don’t have a cake or cake-bread setting add the dough to the bread pan in the same order indicated and select the pizza dough setting until the batter is done. Pre-heat oven to 300° F./150° C. Butter a 8-½ inch by 4 ¼ baking pan and pour in the batter. Bake for 70 minutes or until a skewer or toothpick emerges dry from the center. Let rest for 10 minutes and slice and serve. Can be wrapped and refrigerated for up to one week.

Cranberry Bread Recipe:

(Makes a 1- pound loaf)

3 Cranberry bread - sliced

Cranberries have been identifies as one of the healthiest foods we can eat. In fact is has more iodine for a terrestrial food source than any other. 99% of our iodine comes from the oceans. There’s little iodine on land but cranberries break the bank in addition to being a great source of vitamins C, D, A and an excellent source of calcium, iron and magnesium.

For this recipe we’re going to use a dried form of cranberry sometimes known as “Craisins.” They’re already sweetened and don’t add a lot of soupy cranberry juice to the batter nor the natural bitterness present in cranberries.

INGREDIENTS:

  • ¾ cup of orange juice
  • 1 cup of white sugar
  • ¼ cup of melted butter
  • 1 teaspoon of salt
  • 1-½ teaspoons of baking powder
  • 2 cups of all-purpose flour
  • 3 cups of dried cranberries

Here again we’re going to cover two ways to bake this bread. One is in the bread machine and the other is in the oven just in case you don’t have a cake-bread setting.

DIRECTIONS:

Bread Machine:

Add the ingredients in the order indicated and select the cake-bread setting for a 1-pound loaf and medium crust. When done, let it rest 10 minutes and slice and serve.

Started in the bread machine and finished in the oven:

Once again, add the ingredients to the bread pan in the order indicated and select the pizza dough setting. When done pre-heat oven to 350° F./175° C. Butter a 8-½ inch by 4 ¼ baking pan and pour in the batter. Bake for 70 minutes or until a skewer or toothpick emerges dry from the center. Let rest for 10 minutes and slice and serve. Can be wrapped and refrigerated for up to one week.

4 Cranberry bread - sliced

Lemon Bread Recipe:

(Makes a 1-pound loaf)

1-lemon-cake-bread-frosted

This is a cake-bread made with a good amount of lemon juice and lemon zest. Zesting is easy to do if you buy a “zester,” but if you don’t have one you’ll have cut the top skin of the lemon off very thinly and then julienne or slice it very thin. Zesting is all about getting only the top layer of the lemon skin which has the most oils and intense lemon flavor.

You’ll then have to juice the lemon. If you have a lemon juicer that’s easy to do but the seeds still have to be removed. You can also squeeze the lemon into your hands and allow your fingers to catch the seeds.

INGREDIENTS:

  • ½ cup of milk
  • 2 large eggs
  • 1 cup of sugar
  • 1/8 teaspoon of salt
  • 1 teaspoon of baking powder
  • 2 tablespoons of lemon juice
  • 1-½ cups of all-purpose flour
  • 1 tablespoon of grated lemon peel
  • ½ cup of melted butter

Glaze:

  • ½ cup confectioner’s sugar
  • 2 tablespoons of lemon juice

DIRECTIONS:

Bread Machine:

Add the ingredients in the order indicated and select the cake-bread setting for a 1-pound loaf and medium crust. When done, let it rest 10 minutes and slice and serve.

Started in the bread machine and finished in the oven:

Once again, add the ingredients to the bread pan in the order indicated and select the pizza dough setting. When done pre-heat oven to 350° F./175° C.Butter a 8-½ inch by 4 ¼ baking pan and pour in the batter. Bake for 45 minutes or until a skewer or toothpick emerges dry from the center. Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.

1-lemon-cake-bread-sliced

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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4 Comments
  1. Reply
    Antonia November 12, 2017 at 3:41 am

    Thank you … now I have the confidence to buy & use a breadmaker for no fuss fruit cakes. Plus try to jams, cook meat & vegetables (stews, soup, pot roast).

  2. Reply
    Rancy October 20, 2016 at 8:24 pm

    This is a great article!! I love the instructions, written by a product-user for product users. It wasn’t like reading the manufacturer’s engineered recipe and directions… because what works in the lab doesn’t always work in real life.
    Thank you!

  3. Reply
    Bonnie Jo Collins August 30, 2016 at 5:40 pm

    Thanks for these cake-in-bread-machine recipes. In the Lemon Cake recipe, does one really need 1 tablespoon of lemon zest under the flour and then another 1 tablespoon of lemon zest above the flour? (I don’t think there’s such a thing as too much zest, so maybe I’ll just make it both with 2 T and with only 1 T.)

    • Reply
      Admin September 9, 2016 at 3:46 am

      Hi Bonnie,

      It is a mistake, thanks for letting us know!

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