Pumpkin Cream Cheese Bread

It’s sliced, help yourself!

I made this pumpkin bread because I found this beautiful pumpkin loaf pan and thought it would taste better in a pumpkin pan. Well, my pan did not disappoint. I think this is the tastiest pumpkin bread I have tasted. Not a heavy pumpkin spice flavor and I think the pumpkin taste is lightened up by the addition of cream cheese. This recipe is made by hand, please whisk and stir, no mixer required. Be gentle on the gluten!

Dry Ingredients:

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon salt

Wet ingredients:

1 cup of pumpkin purée

1/3 cup vegetable oil

2 room temperature eggs

1 teaspoon vanilla

1/2 cup plus 2 Tablespoons brown sugar

Cream Cheese filling:

6 ounces cream cheese, room temperature (save the leftover 2 ounces for a bagel)

1/3 cup granulated sugar

1 egg, room temperature

Sprinkle on cinnamon sugar mixture after it comes out of the pan if your design is on the bottom. If not, sprinkle it on top of your batter as it bakes. This is optional but it adds a great flavor element to the bread.

Preheat oven to 350 degrees.

Whisk dry ingredients in a separate bowl and set aside.

Whisk wet ingredients together and set aside.

Whisk cream cheese, sugar and egg together. Set aside.

Add dry ingredients to wet and stir to combine. Do not over mix. Pour cream cheese mixture into your pumpkin batter. swirl but again, do not over mix. Yes your batter will be beautiful but it won’t look like that after you bake it. I added the cream cheese for moisture and lighten up the pumpkin. This pumpkin bread is amazingly moist and flavorful. Bake for 30-35 minutes or until tester comes out clean. Enjoy!

Hawaiian Zucchini Bread

I love baking quick breads. This recipe comes together quickly with ingredients you probably have in your pantry.

Adding wet to dry
Freshly grated zucchini
Don’t skimp on the zucchini
Pineapple makes this bread
Ready for the oven

Ingredients:

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 sugar

2 eggs

1 teaspoon vanilla extract

1 medium size zucchini, you will want 1 cup grated

1 8 ounce can crushed pineapple, drained well

1/2 cup golden raisins

1/2 cup chopped pecans, optional

Hot from the oven
Watch out! It vanishes before your eyes.

Preheat oven to 350 degrees. Spray loaf pan with nonstick spray.

Whisk together dry ingredients. Beat eggs and vanilla and add them to flour mixture. Add grated zucchini (I used a box grater but good processor will do). Incorporate pineapple, raisins and pecans. Pour into loaf pan and bake for 40-45 minutes or until tester comes out clean. Cool in pan about 15 minutes and place on a plate/tray. Slice and serve.

It’s absolutely delicious warm from the oven, just as tasty cool. Enjoy! This recipe can easily be doubled. Make this recipe and put one loaf in the freezer for later.

Corona Cheese and Green Chile Beer Bread

Corona Cheese and Green Chile Bread hot out of the oven.

I love beer bread. It’s been many years since I made any. The easy thing about beer bread, no proofing yeast, no kneading, just stir and bake. I think of this bread as a Mexican Beer Bread. There is nothing more delicious than warm buttery bread out of the oven.

Ingredients:

2 2/3 cups self rising flour

1/4 cup sugar (this does not make the bread sweet)

1 bottle (12 oz.) Corona Beer, room temperature

1 4 oz. can mild green chiles, drained well

1 1/2 cups Mexican blend grated cheese

4 Tablespoons butter, melted and divided

Make sure Green chiles are drained and squeezed dry of liquid from the can. *
When beer is added, it will become foamy. Beer activates the flour.
One can never add too much cheese! 😉
Butter makes a moist and flavorful bread.
Ready for the oven.

Preheat oven to 350 degrees. Spray your loaf pan with non-stick spray or butter it.

In a mixing bowl, add flour and sugar. Whisk together. Add green chiles and beer. Stir to combine. Once combined, stir in cheese. Add 2 Tablespoons of the melted butter. Blend well and pour into loaf pan.

Right after the remaining 2 Tablespoons of butter was added I would bake a little more if you did not add cheese topping.
Cheese topping added.

Bake for 60 minutes and brush the remaining melted butter over the top and pour the leftover butter down the sides of the bread. At this point in time, you can bake until golden brown for a few minutes or top with cheese as I did and bake about 7 more minutes.

Remove from oven and cool completely before slicing. If you are like me, that is pure torture. You can enjoy it warm/hot but it may crumble some if it’s hot. I know this because I could not wait. This is a delicious savory bread that’s great with salads, soups, stews, chowders and delicious on its own. Enjoy!

*I used several paper towels and squeezed it to get the excess liquid removed from the green chiles.

Apple Cider Bread

This recipe was suppose to be donut holes but I decided to turn in my oven and bake since we have had chilly weather. I used all of my ingredients I was going to use in the donut holes. I am glad I went with this bread. It’s incredibly delicious, moist and just perfect for fall.

Ingredients:

1 stick of butter, melted

1 cup of sugar

2 eggs

1 teaspoon vanilla

1/2 cup real buttermilk

1/2 cup apple cider

1/2 cup applesauce

1 1/2 cups flour

1 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 apple, peeled and diced I used Honeycrisp, Granny Smith or Braeburn can be used

Preheat oven to 350 degrees. Prepare loaf pan 9″x5″ size with nonstick baking spray.

In a mixing bowl, combine butter and sugar. Blend well. Combine eggs (one at a time), vanilla, buttermilk, apple cider and applesauce.

In a separate bowl, combine flour, cinnamon, salt, baking soda. Whisk to combine. Gradually dry ingredients to wet ingredients.

Peel and dice apple to the batter. Pour into a loaf pan. Sprinkle top with cinnamon sugar. Recipe below.

Bake for 55-60 minutes or until tester comes out clean. Cool and glaze bread.

Cinnamon Sugar Topping Ingredients:

I make own but you can purchase pre-made in the spice isle at the grocery store. If you choose to make your own, I use 1 Tablespoon cinnamon to 1/4 cup sugar. Leftover cinnamon sugar is great on toast.

Apple Cider Glaze:

1/2 cup powder sugar

1 Tablespoon apple cider

Stir to mix an drizzle over cooled bread.

The Best Banana Bread

I love banana bread. I think sometimes when I buy bananas, I let them get too ripe on purpose so I have an excuse for making a loaf or two! I do a lot of baking that calls for buttermilk. I knew buttermilk would be too thin to use in my recipe so I thought of the next best thing, sour cream. It adds the perfect zip in this bread. I know you will love it!

  
Ingredients:
1 stick of butter, melted
1 cup of sugar
1 1/2 cups of all purpose flour
1/2 t salt
1 t baking soda
2 eggs
1 t vanilla extract
1/2 cup sour cream
1/2 cup chopped walnuts, optional
3-4 bananas medium to large, mashed roughly (I leave mine kind of chunky)

Preheat oven to 350 degrees. Grease a loaf pan, 9 x 5 or several small ones.

In a large bowl, mix sugar and butter together. Add eggs and vanilla and mix well. Combine all dry ingredients together and add that to the wet batter. Fold in sour cream, mashed bananas and walnuts. Pour into prepared loaf pan(s).

Bake for 50-60 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes and remove and cool on a wire rack until it’s cooled completely.

*I have added a cup of chocolate chips to this recipe and it’s yummy!

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Banana Split Banana Bread

This is a very moist banana bread. Everything you love about a banana split is in this bread. Chocolate, cherries, pineapple and banana!

Ingredients:
1 stick butter, melted
1 cup sugar
2 eggs
1 t vanilla
1 1/2 cups flour
1 t soda
1/2 t salt
1/2 cup sour cream
2-3 ripe bananas, mushed
1/2 cup pecans
1/2 cup crushed pineapple, drained
1/2 cup mini chocolate chips
1/2 cup maraschino cherries, chopped

Preheat oven to 350 degrees. Grease a loaf pan.

In a large bowl, stir together melted butter and sugar. Add eggs and vanilla, mix well. Combine the flour, baking soda and salt. Stir this into the butter mixture. Fold in sour cream, bananas, chocolate chips, nuts and cherries.

Bake for 50-60 minutes or until done. Cool in pan for 10 minutes. Remove from pan and cool on wire rack completely.

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