Vermont Night quick bread.
Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vermont night quick bread. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Vermont Night quick bread is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Vermont Night quick bread is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have vermont night quick bread using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Vermont Night quick bread:
- Prepare 1 3/4 cup of flour.
- Take 1 tsp of baking soda.
- Take 1/2 tsp of baking soda.
- Prepare 1/2 tsp of salt.
- Make ready 6 tbsp of softened butter.
- Prepare 3/4 cup of packed brown sugar.
- Get 2 of eggs.
- Get 1/2 tsp of vanilla extract.
- Make ready 1/2 cup of Vermont night liquer.
- Take 1/2 cup of plain Greek yogurt.
- Prepare 5 tbsp of maple syrup.
- Make ready 5 tbsp of powdered sugar.
Steps to make Vermont Night quick bread:
- preheat oven to 350°F.
- whipped butter and brown sugar together.
- combine flour baking soda baking powder salt stir well with whisk.
- whipped butter and brown sugar together in mixer until blended.
- add eggs 1 at a time. beat well after each addition.
- beat in vanilla extract.
- combine Vermont night yogurt and 1/4th cup maple syrup. Stir well with whiskey.
- on low speed add flour mixture and yogurt mixture alternately to the butter mixture begin and end with flour mixture beat till combined.
- add batter to greased and floured bunt pan. bake for 43 minutes or until pic comes out with moist crumbs attached.
- cool for 10 minutes on wire rack.
- removing from pan completely cool on rack.
- mix powdered sugar in 1 tablespoon maple syrup and small bowl. stir until smooth. drizzle glaze over top of bread.
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