Breakfast Bread Recipes?

I am looking for recipes for breakfast breads. We are having a contest at church to see who can make the best breakfast bread.Breakfast Bread Recipes?
I make what they call monkey toes.Easy.Take some can biscuits(cheap) and cut them in 4's.Take butter and coat your pan (generous).Sprinkle some pecans(crushed)over the butter.Now sprinkle with brown sugar over them.Then take the biscuits and roll them litely in sugar and place them in the pan.Don't press them down, just fill the pan.Over lapping is OK.Then bake at 400 for about 20 mins.Brown and bubbly.Then once you remove from oven have a plate to turn them out on.Good with coffee,milk,or juice.Breakfast Bread Recipes?
~~~~~~~~~~~~~Blueberry Lemon Bread~~~~~~~~~~~~~~~~








';You'll love this zesty lemon quick bread! It's the perfect treat for a Sunday morning. When blueberries are out of season you can use frozen blueberries instead.';





Original recipe yield:


1 - 8x4 inch loaf





PREP TIME 15 Min


COOK TIME 1 Hr


READY IN 1 Hr 15 Min





INGREDIENTS


1 cup blueberries, rinsed and drained


2 teaspoons all-purpose flour


1/3 cup butter, softened


1 cup white sugar


2 eggs


2 teaspoons grated lemon zest


1 1/2 cups all-purpose flour


1 teaspoon baking powder


1 pinch salt


1/2 cup milk


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.


Dredge the blueberries in 2 teaspoons flour; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Mix in the lemon zest. In a separate bowl combine flour, baking powder and salt.


Stir the flour mixture into the egg mixture alternately with the milk. Fold in the blueberries. Pour batter into prepared loaf pan.


Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow bread to cool for 10 minutes before removing from pan.
Apple Breakfast Bread


INGREDIENTS


1/2 cup butter


1 cup sugar


2 eggs


2 cups all-purpose flour


1 teaspoon baking soda


1/2 teaspoon salt


1 teaspoon ground cinnamon


1/2 teaspoon ground cloves


2 apples - peeled, cored and chopped


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.


In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs.


In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan.


Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely











Breakfast Sausage Bread


INGREDIENTS


2 (1 pound) loaves frozen white bread dough, thawed


1/2 pound mild pork sausage


1/2 pound hot pork sausage


1 1/2 cups diced fresh mushrooms


1/2 cup chopped onion


3 eggs


2 1/2 cups shredded mozzarella cheese


1 teaspoon dried basil


1 teaspoon dried parsley flakes


1 teaspoon dried rosemary, crushed


1 teaspoon garlic powder


DIRECTIONS


Allow dough to rise until nearly doubled.


Meanwhile, in a skillet over medium heat, cook and crumble sausage. Add mushrooms and onion. Cook and stir until the sausage is browned and vegetables are tender; drain. Cool. Beat 1 egg, set aside. To sausage mixture, add 2 eggs, cheese and seasonings; mix well. Roll each loaf of dough into a 16-in. x 12-in. rectangle. Spread half the sausage mixture on each loaf to within 1 in. of edges. Roll up jelly-roll style, starting at a narrow end; seal edges. Place on a greased baking sheet. Bake at 350 degrees F for 25 minutes; brush with beaten egg. Bake 5-10 minutes more or until golden brown. Serve warm.
Banana Bread with Pecans Recipe





2 cups all-purpose flour


1 1/2 teaspoons baking soda


1/2 teaspoon salt


4 overripe bananas


1 cup sugar


3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled


2 large eggs


1 teaspoon pure vanilla extract


1/2 cup pecans, finely chopped


Confectioners' sugar, for dusting








Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.


In a large bowl, combine the flour, baking soda, and salt; set aside.





Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.





Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.





Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
Libby's庐 Pumpkin Cranberry Bread


Ingredients:





* 3 cups all-purpose flour


* 1 tablespoon plus 2 teaspoons pumpkin pie spice


* 2 teaspoons baking soda


* 1 1/2 teaspoons salt


* 3 cups granulated sugar


* 1 can (15 ounces) LIBBY'S庐 100% Pure Pumpkin


* 4 large eggs


* 1 cup vegetable oil


* 1/2 cup orange juice or water


* 1 cup sweetened dried, fresh or frozen cranberriesDirections:


PREHEAT oven to 350掳 F. Grease and flour two 9 x 5-inch loaf pans.





COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.





BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.





FOR THREE 8 x 4-INCH LOAF PANS:


PREPARE as above. Bake for 55 to 60 minutes.





FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:


PREPARE as above. Bake for 50 to 55 minutes.