I had a few over-ripe bananas that were just begging to be turned into bread. Instead of banana bread I wanted to try something a little more portable and great for breakfast. I made a few muffins without chocolate chips on top and since the recipe is fairly low in sugar it was a nice option for the morning. I loved the combo of semi sweet chocolate, banana bread and spices. The texture of the muffin was fluffy and tender, spiced with nutmeg, allspice, ginger and cinnamon. You can make these substituting one cup all purpose flour with a cup whole wheat flour for a healthier alternative.
Ever since I made Irish Soda Bread Cranberry Scones I have been thinking about making another batch with a twist. I loved the fluffy texture of the previous batch and I wanted to keep that going. I took the basic ingredients of the first recipe and added chocolate chips and orange zest. It was so easy with great results! The texture and consistency was just like before only with the added bonus of orange and chocolate. The orange zest and chocolate were balanced perfectly and it reminded me more of a dessert than a breakfast scone. These were a huge hit so I will definitely be making these again!
Whenever I’ve picked up store bought scones I’ve always been disappointed. This year with Saint Patrick’s Day around the corner I came across a recipe for these Irish Soda Bread Scones. Determined to like scones, I gave this recipe a try. The recipe was originally made as a full loaf bread so I don’t know how traditional these are to scone recipes. The fluffy, dense texture on the inside and the rough exterior was very scone-like. If it tastes like a scone and looks like a scone, it’s a scone right? It was fair enough for me, especially since these were so delicious. I loved the bursts of sweet and tart from the cranberries, which paired well with the caraway. Next time I might go a little crazy and add orange or lemon zest to the dough and see how that turns out.
Sadly my favorite month of the year has been over ten days but I am still celebrating Fall with new pumpkin recipes! These muffins would like to pretend they are for breakfast, but they are so delicious they seem more like a dessert. The inside is light and fluffy with gooey bits of chocolate chips all over. The flavor of the pumpkin is mild, but definitely present. I added some yogurt into the batter which gave the muffins a fluffier, creamier texture. This recipe has lots of possibilities for variation–adding nuts or raisins would work well as a substitute for the chocolate. If you wanted to replace the yogurt with apple sauce that would work fine too.
Since September has arrived I have been searching for a more fall inspired bread recipe. This recipe is a perfect fall bread and has so many good flavors. The pumpkin flavor and spices can clearly be tasted along with the delicious addition of cranberries and white chocolate chips. The white chocolate chips melted into the bread during baking so I might try a larger, white chocolate chunk next time. The bread was nice and moist and the pumpkin spice highlighted the flavors of the pumpkin puree. The aroma during baking was amazing and I can’t wait to have this for breakfast the next coming week!
I had been looking for some breakfast ideas for the weekend and thought cinnamon bread would be an easy treat to make. It turned out really good, very soft with a delicious brown sugar cinnamon flavor. I was surprised at how well it turned out because I totally messed up the recipe I was trying to follow. The recipe said to cream the butter and sugar, so I figured “sugar” meant both brown and white. Not so, because the brown sugar was supposed to be added to the cinnamon as a layer. Oops. I cut down on the sugar a lot for the cinnamon layer so I wouldn’t have a sugar coma from one slice. I liked how it turned out so I will keep the mistake as part of the recipe. I noticed that this bread was darker, and that was probably due to the brown sugar in the batter. This bread makes a great breakfast and goes well with a cup of black tea.