Breads – Page 4 – First Look, Then Cook

Banana Bread

Published on January 1, 2010 by Dawn47 Comments

Happy New Year everyone! Tomorrow marks a big milestone for me – for those of you who know me, you know what that means. The anticipation of tomorrow was one of the reasons why I started this blog to begin with. Time was running out for me to finish things on my list…the blog being one of them. The purpose of this blog was for many reasons – to document recipes, especially my family recipes, to write about food, and to share my passion with others. I wanted this to be a blog about food, not about me or my family – and for the most part I think I have stayed true to that. Every once in a while you get a glimpse into my crazy life, but for the most part – I just talk about my love of cooking and food. I love cooking for many reasons: it calms me to be in the kitchen, I love eating, but most of all, I love sharing what I make with others. There is nothing that makes me happier than to see other people smile when they eat something I have made. It almost gives me more pleasure than eating myself…which definitely helps me fit into my jeans. Well – here’s to many more blog posts about cooking, baking and food. I will definitely be drinking to that tomorrow night at my favorite restaurant.

I think everyone knows how to make banana bread – everyone has their favorite recipe that they like. The truth is, when your bananas get too ripe, what else can you do with them other than bake? Sure, you can make banana muffins – but banana bread is just a little quicker. What amazes me though is the varieties of banana bread out there – and even when you do find a recipe that is similar to yours – how different the end result can look. My mother’s recipe is very simple and produces a very pure (in my mind) taste and texture. It is not too dense, but not too fluffy either – in my mind it is perfect. With 1/3 cup oil per loaf, the bread is not too greasy either. I have made this recipe with chocolate chips, and that tastes great as well – so feel free to get creative. This bread freezes really well – just wrap it in plastic first, then in foil. Let it defrost on the counter, and you will be amazed how delicious it is.

Ingredients

3 very ripe bananas, mashed
2/3 cup vegetable oil
1 2/3 cup sugar
2/3 cup evaporated milk or buttermilk
1 tsp vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
2/3 cups chopped nuts (optional)

Preparation

Pre-heat oven to 350. Mash bananas with a fork and set aside. Mix oil, sugar, milk, vanilla and eggs well. Add mashed bananas. Mix dry ingredients in a small bowl, and add to banana mixture with nuts (optional) until just combined well. Pour into 2 greased and floured 9 x 5″ loaf pans. Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean. Remove from pans while still warm and wrap with plastic.

For a printer-friendly version of this recipe, click here: Banana Bread

Pumpkin Chocolate Chip Bread

Published on October 28, 2009October 31, 2009 by Dawn8 Comments

One of my daughter’s friends has a special place in my heart – aside from being a fantastic kid, he thinks I am a good cook. He first said this when he was 5 years old, which I think is a huge compliment given how picky kids are at that age. Besides the quesadillas I make though, he was talking about the desserts we always have in the house when he comes over for dinner. He is what I call a purest. He likes chocolate, and likes milk, but doesn’t like chocolate milk. He likes peanuts and likes butter, but doesn’t like peanut butter. So, needless to say, I was always a little worried that he wouldn’t like the desserts I would make, because I am always trying new stuff. One night he burst into tears because he didn’t like what I made – good thing that didn’t happen often. So, last year when I first made this Pumpkin Chocolate Chip Bread – I was definitely worried that he wouldn’t like the combo. He even looked skeptical when I handed it to him after dinner – but he took a bite, and got a big smile on his face. He even asked for seconds – and his mom, who hates to cook – asked for the recipe!

This is super easy to make – you don’t even need a mixer – it is all done by hand. This recipe really came from the Pumpkin Walnut Bread in The Art and Soul of Baking by Cindy Mushet. I just switched walnuts for chocolate chips, and I think it was a very good choice – everyone loves chocolate chips. The bread is very mild in flavor, which works perfectly with the chocolate.

Ingredients

2 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp salt
2 large eggs, at room temperature
1/3 cup water
1 1/2 cups sugar
1 cup canned pumpkin puree
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup chocolate chips

Preparation

Preheat oven to 350 degrees. Lightly grease a 9″ x 5″ loaf pan and line it with a piece of parchment paper that extends 1″ beyond the edge of both sides of the pan (this is to easily remove the loaf from the pan).

In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a small bowl whisk the eggs and the water together. Add the sugar and whisk until combined. Then add the pumpkin puree, vegetable oil, and vanilla and whisk until blended. Add the wet ingredients to the dry ingredients and whisk until combined. Gently mix in the chocolate chips.

Pour the mixture into the pan and cook for 55-60 minutes, or until a toothpick comes out clean all the way through. Cool on a rack for 10 minutes, then remove the bread and place directly on a rack to continue to cool. Stores very well wrapped in plastic for a couple of days.

For a printer-friendly version of this recipe, click here: Pumpkin Chocolate Chip Bread

Zucchini Bread

Published on October 23, 2009November 1, 2009 by Dawn7 Comments

Years ago my college roommate sent me a cookbook created by the members of her mother’s church. I really had no idea how valuable this cookbook was. Of course I was thrilled, at this point in my life I was trying to build my library of cookbooks – and branch out from the Moosewood Cookbook and Fanny Farmer. I realized later on in life that these types cookbooks are like a treasure hunt. Many people send in their best recipes – you just have to find them. Well, I found one in this cookbook that I have been making for over 15 years – Zucchini Bread. Every person that tries this bread is a fan. I love this recipe because it makes two breads, one to eat immediately, and one to freeze for later. For best freezer results, cool completely, wrap in plastic wrap first, then in foil.

This recipe comes from Dorothy Cochran published in the Shared Blessings cookbook.

Ingredients

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups zucchini, skins on and shredded
1 T vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2 tsp cinnamon

Preparation

Beat eggs until foamy. Add sugar, oil, zucchini and vanilla. Beat well. Add dry ingredients. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 45-60 minutes, or until toothpick comes out clean.

For a printer friendly version of this recipe, click here: Zucchini Bread