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Apple Pie Bread

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It’s finally FALL! Ok, it’s not actually Fall. That will officially happen in about a week. But that didn’t stop me from going apple-picking last weekend! I was definitely living my best pumpkin-spice-latte-life by going on a hayride, strolling through the apple trees, and eating apple cider donuts. Also, lets not forget the apple cider itself. Very important.

So now, I am sitting back at home with a 10lb bag of apples…

Time to make some apple pie bread! This bread turned out to be a relatively dense loaf. It’s definitely not cake-like, but I really enjoyed the addition of the pecans and the cranberries. Those ingredients always make me wish for cool and overcast days where I can curl up with a cup of coffee (or a hot toddy!) and a blanket.

This bread has a slightly longer ingredient list than I typically like, but the recipe was really speaking to me so I went for it anyhow. I’m definitely glad I did, as it provided a very tasty treat at the end of a long day. You won’t regret trying out this recipe if you venture to make it for yourself.

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Apple Pie Bread
makes 1 loaf

Print Recipe


For the Batter:

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup lightly packed light brown sugar

  • 1/4 cup buttermilk

  • 2 teaspoons baking powder

  • 2 eggs

  • 1 1/2 teaspoon vanilla

  • 2 cups Gold Medal all-purpose flour

  • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon salt

  • 2 cups shredded, peeled apple (about 4 medium or 2 large) (see note below)

  • 3/4 cup chopped pecans

  • 1/2 cup dried cranberries


For the Streusel Topping:

  • 1/4 cup lightly packed light brown sugar

  • 3 tablespoons all-purpose flour

  • 1/4 teaspoon pumpkin pie spice

  • 2 tablespoons unsalted butter, cold

  • 1/3 cup chopped pecans

Prepare the bread:

1) Preheat the oven to 350 degrees F. Prepare a loaf pan by spraying with nonstick cooking spray. Set aside.

2) Using an electric mixer, beat the butter on medium-high speed for about 30 seconds, or until fluffy.

3) Pour in the sugars and mix well.

4) Add in the buttermilk and baking powder. Mix well.

5) Add in the eggs and vanilla. Mix until incorporated.

6) Separately, in a medium bowl, stir together the flour, pumpkin pie spice and salt. Whisk to combine.

7) Slowly fold in the flour mixture until just incorporated.

8) Fold in the apples, pecans, and cranberries.

9) Transfer the batter to the prepared loaf pan and spread evenly.


Prepare the Streusel Topping:

10) In a small bowl, mix together the brown sugar, flour, and pumpkin pie spice.

11) Use a pastry blender to cut in the butter until the topping resembles coarse crumbs.

12) Stir in the pecans.

13) Sprinkles the Streusel Topping over the batter, gently pressing the topping into the batter.

14) Bake the bread for 55-60 minutes, or until a wooden toothpick inserted in the center of the bread comes out clean.

15) Allow the bread to cool on a wire rack for 10 minutes, still in the pan. Remove the bread from the pan and allow to cool completely.


Note - If your apples generate a lot of liquid, I would recommend squeezing them gently before adding them to the batter. Otherwise, there might be too much liquid in the batter.


— recipe very slightly adapted from My Baking Addiction

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Chocolate Toffee Banana Bread

It's been way. too. long. since I posted a sweet treat! Can we agree on that?  It's not because I'm trying to be healthier, though I would love to believe that.  What's really happening is I overloaded on Valentine's Day and Easter candies and so I didn't feel the need to bake something to satisfy my sweet tooth.

However, now that we're having a bit of a break from the candy-heavy holidays, I'm back!  These bananas and this chocolate are not going to eat themselves!

This venture started out with me realizing I've never before posted a plain banana bread on this site.  As you can see, unfortunately, that is still the case.  Eeep.  I started out wanted to make a plain banana bread and then I really wanted to incorporate chocolate in the batter.  And then I wanted extra chocolate in there.  But then I ran out of chocolate chips so I added toffee chips.  Done!  I'm done now!

It turned out so good though.  I'm a fan of this combination and I would recommend that you give it a shot as well!

 

Chocolate Toffee Banana Bread
makes 1 loaf

Print Recipe

  • 3 very ripe bananas
  • 1/2 cup butter, melted
  • 3/4 cup brown sugar(light or dark)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup semisweet or bittersweet chocolate chunks or chips
  • 1/2 cup toffee chips (or you can use 1 cup of chocolate chunks/chips instead)


1) Preheat oven to 350 degrees F.  Use cooking spray or butter to coat a 9x5 inch loaf pan.

2) In a large bowl, mash the bananas.  Add the melted butter, brown sugar, egg and vanilla.  Use a large spoon or a whisk to stir everything together well.

3) Sift together the baking soda, salt, cinnamon, flour, and cocoa powder.  Add to the bowl and stir just until combined.

4) Stir in the chocolate pieces and the toffee pieces.

5) Pour the batter into the prepared pan and place in the oven for 55-60 minutes, or until the center of a toothpick comes out clean.

6) Place the pan on a wire rack and cool for 10-15 minutes.  Then gently turn the pan over to remove the bread from the loaf pan.  Place the bread on a cooling rack and cool until desired.  Serve warm or at room temperature.

--recipe slightly adapted from Smitten Kitchen

Pumpkin Spice Banana Bread

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Time to make everything pumpkin spice!

Friends.  We are in it.  The Fall season is the best season in my opinion.  My love for scarves, light (emphasis on the word "light") layers, and pumpkin spice lattes knows no bounds.  In fact, you can add the words "pumpkin spice" to almost anything and I'll be a marketer's dream and purchase it.

Recently I decided to make use of some overripe bananas and make banana bread.  The slight chill in the air put me in the mood to make a fall-inspired bread so of course the only option was to make it a pumpkin spice flavor.  Really, there was no other option.

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Coffee Ice Cream Bread

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Have you guys heard of this thing called a 2-ingredient ice cream bread?  This was a completely new-to-me recipe that my coworker in London introduced me to.  Basically my coworkers and I talk a lot about food.  This is the foundation of our friendship.  And we talk a lot about work too, but that is not what this blog post is about.

I was immediately intrigued by the idea and set about making this bread.  I detest vanilla ice cream unless it has mix-ins or is covered in chocolate/caramel/booze/etc.  So, being the caffeine freak that I am, I snatched up some coffee ice cream while I was stocking up on movie theater popcorn in Trader Joe's.  That popcorn is my new "thing".  A TJ's cashier once wondered aloud why I needed 4 large bags of popcorn.  I told him this was my weekly supply.  Let's cool it on the judgement.  But once again, that's not what this blog post is about!

My mind is still processing how this recipe works, but at a basic level, all the required ingredients for baking a bread-type food item are present so why shouldn't this work out?  I am convinced the hardest part of making this bread is waiting for the ice cream to melt.  It's torture!  I actually left the ice cream out for a few hours the evening before I made this, and then just popped it in the refrigerator until I needed it the next morning.  I also spotted a recommendation to add mix-ins to the bread.  As mentioned, I love a good mix-in, so I couldn't resist tossing in some milk and white chocolate chips as well.

How did it taste?  OK, to be honest, it's not going to be the best bread you've ever made, mostly because we're not using fresh ingredients.  Ice cream from the grocery store can only be so "fresh".  But was it edible?  Yes.  Was it tasty?  Yes.  I think it's worth giving it a shot.  I'm not sure I'd make it again myself because I know I can make a tastier bread from scratch.  But if you are looking for a flavorful shortcut, then this is a good bet!

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Overnight Praline French Toast

Overnight Praline French Toast

I'm pretty sure it should be a rule that every restaurant should serve breakfast all day long.  I'm not talking about diners, where you can order omelets and bacon 24/7.  There's no shame in the diner game.  I know this because I'm a diner superfan.  However, I'm talking about a restaurant where you can order more interesting and unique breakfast fare.

The first item on my new restaurant's menu would have to be this Praline French Toast.  If you've been reading my blog throughout any of the Fall/Winter months, you have probably heard about my obsession with pecans.  When I saw this french toast contained a praline topping, I was all over this recipe like nobody's business!

And can you believe that it's an overnight recipe?  This means that I can assemble everything the night before and then the next morning I pop the pan in the oven and enjoy my coffee while breakfast bakes.  Or, if I'm not kidding myself, I crawl back into bed and sleep for a few more minutes.  This is my real life.

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Nutella Bread Pudding

Nutella Bread Pudding

My plans have been destroyed.  I had excellent intentions of getting back on track with eating healthy(ish!) food after Thanksgiving.  Then I just let myself eat what I wanted the Friday after Thanksgiving because what the heck, we're still living like kings right?  There's gotta be something to celebrate.  And then Saturday led to me stuffing my face with Mexican food.  Then the bar food came on Sunday while I was watching the game, and now THIS.  This Nutella bread pudding miraculously appeared in my kitchen later that night.  I told myself that I was going to give it away (I did manage to give about 1/4 of it away!) but somehow the rest of it kept ending up on a plate and then in my mouth.  These are tragic times, folks.

I made this bread pudding for this month's Secret Recipe Club.  I was honored to be paired up with Camilla from Culinary Adventures with Camilla.  I love her recipes because they're simple and easy and most definitely tasty!  I went through a few recipes before I landed on THE ONE: Nutella Bread Pudding.  OMG Yes!!  Camilla's son Riley actually found the recipe for this bread pudding.  What a smart kid! He knows exactly what we all should be eating...and it involves Nutella and carbs.

Don't sit down and let this recipe pass you by this holiday.  It's great for giving as a gift, bringing to a Christmas dinner, or just standing over your stove and eating it as a snack out of the pan.  But you know I would never do that, right?  I'm classy.

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Whiskey Chocolate Banana Bread

It's time once again!  SRC time, that is (or Secret Recipe Club time, for the uninitiated).  We took a break during December to account for the hectic life that we all experience during the holidays, but now we are back with a vengeance.  And by vengeance, I mean I put whiskey all up in this banana bread situation.

This month I was paired up with Robin, from Robin, Restored.  I like her style.  Looking at her website, I found a lot of things that I enjoy, namely desserts, breads, and breakfast recipes.  I seriously was having a tough time deciding what to recreate for this assignment when I stumbled upon the recipe for Bourbon Chocolate Banana Bread.  Seeing as I had some overripe, mashed bananas taking up room in the freezer, and I was craving something sweet, I knew I needed to make this.  Do I even have to mention that I was super into the fact that this bread contains alcohol?  Nope, let's not mention it.

OK, I also chose to use whiskey in this recipe instead of bourbon simply because I don't have bourbon.  My roommate and I don't drink it on the regular, so there's really no reason for it to be around.  I improvised and used the huge bottle of Jameson Irish Whiskey we do happen to have.  Improvisation at its finest.

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Zucchini Bread with Dried Cranberries & Almonds

As a part of my "I need to clean up all these Food Network Magazines lying around my room" effort, I've been finding some new recipes.  Well, really they're old recipes since they were published months, if not years, ago.  But I'm just re-discovering them, so I'll say they're new.  I'm ripping them out of the magazines so that I can have a recipe stash to dig into in the future.  You know, for that day when I win the lottery, quit my job, and eat massive amounts of food all day long.

I'm digressing...

One of the recipes that I had forgotten about isn't really a recipe.  It's more like those Mad Lib games that we used to play as kids.  If you don't know what I'm talking about, don't tell me.  Just go here and check it out.  Food Network Magazine has a Mix & Match section that allows you to choose a variety of ingredients and customize your own dish based on your preferences.  The article that I stumbled across was for a Quick Bread.  I had wanted to make a version of this quick bread since I first saw the article a few months ago, but of course time ran away from me and I forgot about all about it.  The particular combination that I was looking forward to making was a zucchini bread with cranberries and almonds.  Awesomeness.

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