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Posts Tagged ‘quick bread’

I really enjoy baking quick breads and muffins to freeze in individual servings for a quick breakfast or snack option. Last week I found myself with a past its prime banana and a little bit of leftover canned pumpkin puree so I thought I would combine the two to make banana pumpkin bread.

Since I typically end up eating this kind of thing for breakfast, I wanted to put a healthier spin on the bread. Since bananas provide so much natural sweetness I was able to reduce the amount of sugar that I used. I also subbed half of the flour for whole wheat and used plain Greek yogurt in place of some of the oil. Easy swaps that make a difference in the overall nutrition stats. I did still top it with a pumpkin glaze but it was worth it!

The bread was very easy to put together and didn’t even require the use of a mixer. I think I had it in the oven in under 15 minutes. Once it cooled I topped it with the glaze and then let the glaze set. I then sliced the bread into individual slices that I wrapped in saran wrap and placed in a gallon bag. I placed the bag in the freezer so I can grab a slice whenever I need a quick breakfast.

All it needs is a quick 30 seconds in the microwave. Sometimes I like to pop the slice into the toaster for a minute or so too for texture. It’s extra delicious topped with butter, jam or nut butter!

Healthier Banana Pumpkin Bread
(Recipe adapted from Nancy Creative)

Ingredients:

FOR THE BREAD
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice (or go up to a tablespoon if you really want it spiced)
1/2 teaspoon salt
1 very ripe medium banana, mashed with a fork
1/2 cup pumpkin puree
1/2 cup light brown sugar
1/2 cup plain nonfat Greek yogurt
2 eggs
1/4 cup canola oil
1 teaspoon vanilla

FOR THE GLAZE
1/2 cup powdered sugar, sifted
1 tablespoon milk
1 tablespoon pumpkin puree

Directions:  

Preheat oven to 350 degrees. Spray a 9 x 5 loaf pan with cooking spray and set aside.

In medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt.

In large bowl, mix together pumpkin, banana, yogurt, oil, eggs and brown sugar. Add in half of the flour mixture and mix well before adding in the other half. Continue to stir gently until everything is well combined.

Pour batter into prepared loaf pan and bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Let the bread cool for about 10-15 minutes in the pan before removing it to cool completely on a wire wrack.

For the glaze, whisk together powdered sugar, milk and pumpkin and spoon over loaf once cool.

Yield: 8 servings

And here are the nutrition details…

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I have been getting so much inspiration from Southern Living this summer. I’m not sure if maybe they’ve had a change in their food department or have just been focusing more on improving/freshening their food features but the recipes they have been publishing have been wonderful! I have a long list of things that I’d like to try from recent issues.

This Spiced Peach Carrot Bread was a “must make ASAP” and given the constant presence of peaches on my counter during the late summer months, I had all the ingredients on hand. I really enjoy quick breads and loved the idea of peach and carrot bread in lieu of the usual banana base.

I made some modifications to the original recipe. I doubled the spices, replaced some of the oil with Greek yogurt and added vanilla extract. The bread turned out beautifully and it’s so easy to prepare. You only need one bowl and no mixer! It was great on its own and it was especially tasty topped with almond butter for breakfast. This will definitely become a yearly summer staple.

Enjoy the last of the summer peaches (before we are bombarded with all things pumpkin and winter squash!) and make this recipe.

Spiced Peach Carrot Bread
(Recipe adapted from Southern Living – July 2011)

Ingredients:

3/4 cup chopped pecans
2 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups peeled and chopped fresh peaches
3/4 cup grated carrots
1/3 cup vegetable oil
1/3 cup plain nonfat Greek yogurt
1/2 cup milk
2 large eggs, lightly beaten
1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan with cooking spray.

Toast pecans either in the oven in a shallow pan for 8-10 minutes or on the stove top in a pan over medium heat. Stir occasionally. When they are fragrant and slightly darkened in color, they are ready. Allow to cool.

Stir together flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt in a large bowl. Add the peaches, carrots, oil, yogurt, milk, eggs, vanilla and pecans and stir until just moistened and combined.

Pour batter into prepared baking dish and bake for about 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes before removing and placing on a wire rack to completely cool.

Yield: 1 loaf

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I discovered this beer bread recipe several years ago on the now defunct blog, Good Things Catered. I’d never made (or heard of) beer bread before and was amazed by how easy and delicious it was. Somehow I forgot about this recipe until recently. I was looking for an alternative to cornbread to serve with chili when we had friends over for dinner and remembered this beer bread. It was a huge hit with everyone and I have now served it to two different groups of company and received raved reviews from both groups.

The best thing about this bread is how easy it is to prepare. It has a short ingredient list, is assembled in one bowl and in the oven in five minutes. Also, the house smells amazing while it is cooking. I have made a couple of modifications to the original recipe and am posting my version below. Note,  I cannot link to the original recipe because the blog has been removed.

Please make this beer bread this winter and let me know what you think! I’m willing to bet it will become a favorite!

One Year Ago: Spicy Black Bean Soup
Two Years Ago: Cinnamon Rolls (YUM!)

Cheesy Beer Quick Bread
(Recipe adapted from Good Things Catered)

Ingredients:

2 cups all purpose flour
1 cup whole wheat flour
1/3 cup packed brown sugar
4 1/2 teaspoons baking powder
1 teaspoon salt
1-2 garlic cloves, crushed and minced
A sprinkle of your choice of fresh or dried herbs, we like rosemary, chives, thyme, etc.
1 cup shredded sharp cheddar (or feel free to substitute other cheeses)
12 ounce bottle or can of beer (you could get fancy with this and use a lager or stout or you could be like me and save your good stuff. and use the random bottle of Bud Light you find in your fridge)
2 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees. Prepare a loaf pan with cooking spray.

In a large bowl, whisk together flours, sugar, baking powder, salt, garlic and herbs. Add cheese and whisk to combine. Slowly add beer to dry ingredients and stir until just combined. Dough should be thick. Knead dough a couple of times until it comes together.

Place dough in prepared loaf pan and pour melted butter over. Bake 55-60 minutes or until a wooden toothpick inserted in the center of the bread comes out clean.

Yield: 8 servings


 

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68 Days of Gourmet: Day 27

I love, love, love banana bread and banana muffins – one of my favorite things to bake! So naturally, I had to try Gourmet’s Banana Bread recipe for 68 Days of Gourmet. I usually just make a small batch of banana muffins because I rarely have three ripe bananas on hand. But a couple weeks ago I found myself with three ripe bananas and knew it was the perfect opportunity to make this bread.

We enjoyed this banana bread but decided that our favorite recipe is still Cooking Light’s Classic Banana Bread. The Gourmet recipe is very moist and has a great banana flavor but I think the Cooking Light recipe produces a more tender cake with a nice crust.

I sliced this bread into individual slices, wrapped and froze them for a great breakfast on the go. I just pop it in the microwave at work for 20 seconds or so and I have warm homemade banana bread for breakfast!

Check out my other banana muffins:
Peanut Butter Chocolate Chip Banana Muffins
Easy Banana Muffins
Banana Nutella Muffins

Banana Bread
(Recipe source Gourmet, August 2003)

Ingredients:

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup crème fraîche, sour cream or plain yogurt
2 teaspoons vanilla
1 1/3 cups walnuts (4 ounces), toasted and chopped

Directions:

Preheat oven to 350 degrees. Butter and flour 2 (9 x 5) loaf pans.

Sift together flour, baking soda, cinnamon and salt into a bowl. Set aside.

In the bowl of a stand mixer, beat together eggs and sugar at medium-high speed until the mixture is thick and pale and forms a ribbon when paddle is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream. Then mix in bananas, creme fraiche (or sour cream or yogurt) and vanilla. Mix in flour mixture and walnuts until just combined.

Divide batter between loaf pans, spreading evenly. Bake until tops are golden brown and a toothpick inserted in the center  comes out clean, about 60-75 minutes.

Cool loaves in pans on wire racks for 10 minutes. Turn out onto rack to cool completely.

Yield: 2 loaves

*Note: I halved the recipe for 1 loaf.

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pbccbananamuffins

I know, I know…it’s been all about the baking posts lately. I promise I’ll get back to real food soon but I’ve just been in the mood to bake lately. Also, I recognize that I have a slight addiction to baking muffins that involve banana. I’ve shared the story before but I am a total peanut butter addict and peanut butter and banana sandwiches are one of my favorite lunches. But sometimes I just don’t use my bananas for the week and find myself making muffins with the overripe bananas. I’m a little strange because I cannot eat a banana plain. It literally makes me sick to my stomach but I love them in things…like PB&B sandwiches and banana pudding!

So I decided I was ready for a change from my standby banana muffin recipe and wanted to try to incorporate my favorite sandwich in a muffin. I found this recipe on Baking Bites. It was simple and so delicious…especially with a glass of milk! I will definitely be making these often!

Peanut Butter Chocolate Chip Banana Muffins
(Recipe adapted from Baking Bites)

Ingredients:

1 1/2 cups all purpose flour
1 cup oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2)
6 tablespoons peanut butter (I used all natural crunchy but you can use anything you have on hand)
1 cup buttermilk
1/2 cup chocolate chips

Directions:

Preheat oven to 375 degrees. Grease a 12-muffin tin or prepare with liners.

Whisk together flour, oats, baking powder, baking soda and salt in a bowl. Set aside.

In a separate bowl, mix together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until smooth. Stir in flour mixture flour mixture mix well.

Divide batter evenly into prepared muffin pans, filling about 3/4 full.

Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.

Remove muffins frompan and cool on a wire rack.

Yield: 12 muffins

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easybananamuffins

You can almost always find banana muffins in my freezer. I love peanut butter and banana sandwiches but sometimes I don’t get around to using all the bananas. I hate to waste them so I usually end up making muffins with the overly ripe bananas.

My favorite recipe is adapted from a Cooking Light Banana Bread recipe. I like that the recipe is easily cut in half and is perfect to use one banana and make six muffins (of course you can make the full recipe too).

It takes no time at all to get these in the oven. You don’t even have to break out a mixer! Everything can be done by hand. The muffins are soft with a nice crispy crumb when they’re fresh out of the oven. They freeze well and are perfect for an on the go breakfast.

Easy Banana Muffins
(Recipe adapted from Cooking Light)

Ingredients:

1  cup  all-purpose flour
1/2  teaspoon  baking soda
1/4  teaspoon  salt
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/8 cup vegetable or canola oil
1 large egg
1 large banana, mashed
2 tablespoons, plus 2 teaspoons of plain low-fat yogurt or low-fat sour cream
1/2 teaspoon vanilla extract
Cooking spray

Directions:

Preheat oven to 350 and spray muffin tin with cooking spray.

Mix together flour, baking soda and salt in a medium bowl. Set aside.

In a separate bowl, mix together sugars, oil, egg, banana, yogurt or sour cream and vanilla.

Pour wet ingredients into dry ingredients and mix until just moist and incorporated. Spoon batter into prepared muffin tins, filling about 2/3 of the way full.

Bake for about 18-22 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for a few minutes and then transfer to a wire rack.

Yield: 6 muffins

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