Fall is in full effect and since it is my favorite season I like to celebrate by making seasonal recipes. Pumpkin bread is a Fall classic and I wanted to take it up a notch by adding molasses and spices. In previous years, I made Pumpkin Banana Bread and Nutella Pumpkin Bread so I was excited to try out a new recipe. I was really happy with how it turned out. I really liked the consistency of the bread as it was moist, light, and fluffy. The molasses was mild but gave the bread a more distinct flavor that worked really well with the pumpkin and spices. I chose a simple spice blend of nutmeg, cloves, ginger and cinnamon to season the bread. The recipe yields two loaves so reduce by half in order to make one. I would suggest making one loaf and saving the rest of the dough in the refrigerator for 1-2 days when you’re ready for a second loaf.
I’ve come across quite a few recipes for chocolate zucchini bread and I’ve always been intrigued by this recipe. I had two leftover zucchini wasting away in my refrigerator so I thought I would give this a shot. Turns out you can’t taste the zucchini at all! I’m not really sure why but chocolate and zucchini can both be a little bit bitter so maybe the flavors complimented each other. The bread uses two blocks of unsweetened baker’s chocolate which gives it a very rich chocolate flavor. I used plain yogurt to give it an extra bit of creaminess. The result was a really moist, chocolatey bread with the added benefit of 2 cups of veggies! Plus the kitchen smelled amazing while the bread baked so I look forward to making this again.
Banana bread is a great excuse to let a few bananas sit on the shelf a little bit longer than you would think is a good idea. Banana bread is strangely the best when the bananas are almost entirely brown and soft. My theory is that the bananas start fermenting in the skins (they smell like alcohol) and the flavor becomes more concentrated. This time I decided to try something different and add coconut to the batter. I looked at a few recipes and a lot of them only use coconut extract for the flavoring. I thought it would be nice to use real coconut milk in the batter so I threw that in. I don’t really care for coconut flakes but in most coconut banana bread recipes they are toasted and sprinkled on top of the batter. I decided to go without the flakes and use the coconut milk instead. I’m glad I went with that instead as the banana bread was soft with a nice afterthought of coconut flavor.
I have really been enjoying the results of adding pumpkin to different recipes. This bread is just like a banana bread with a hint of pumpkin flavor. The bread is seasoned with ginger, allspice and cinnamon and this recipe works great for the holidays. With the addition of the pumpkin to the mashed banana the result was a very soft, moist bread. I can’t wait to make this again!
If you like pumpkin and chocolate you just might like this recipe which combines two great flavors into one delicious bread. The bread is also seasoned with nutmeg, cinnamon, cloves, and ginger which produces amazing aromas in the kitchen as the bread bakes. The chocolate hazelnut flavor from the nutella and the pumpkin puree mixes well together, creating an excellent fall bread recipe. I mixed the batter well, resulting in a dark brown batter. Another option is to fold in the nutella at the end, creating a swirl of chocolate in the middle.
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 came across a recipe for cocoa bread, and I knew I had to give it a try since I am on a serious quick bread kick. I also thought this bread would be great with chocolate chips folded into the batter. It turned out very tasty! I changed the recipe a bit since I didn’t have wheat flour, and I added a little orange zest for more flavor.
In keeping with my love affair with quick breads, I adapted a recipe for olive bread from The Joy of Cooking. I wanted to try a light, savory quick bread that wasn’t too sweet and this seemed like the perfect recipe for that. The original recipe was pretty simple, so I added some new ingredients to amp up the flavors. The new ingredients (the garlic, oregano, and parmesan) worked really well with the standard ones. The texture of the bread was great–very soft and crumbly. I bet this bread would be good if it were made with yeast too. I might make a version of it again in the future!
Banana bread is a classic recipe that I just realized I had never made a post about. It’s one of my favorite breads, and has such amazing flavors. Of course, if you add chocolate chips it gets even better! The great thing about this bread is that you can (or should) use leftover bananas that have gotten too ripe to eat. Their skins can be black and the insides bruised, but they will still make great banana bread. The bread had a nice brown crust on the outside and a soft, gooey texture on the inside. I added a teaspoon of spices which gave it an even stronger aroma and flavor.
Quick breads are great because they are easy to prepare and cook. I looked around at a few different mango bread recipes and I adapted mine a bit from the ones I saw. Most of the recipes required raisins and big chunks of mango. I wanted a smoother texture so I took out the raisins and mashed the mangoes (almost like how you would mash bananas for banana bread.) The bread was easy to throw together and it came out great. I really liked how complex the flavors were. It could easily be considered a sweet, dessert bread, yet it had a savory quality that was very unique. The savory garlic, ginger, and curry tasted great with the sweet mango flavors.