Archive for the ‘Breads’ Category

Pumpkin Bread with dried cranberries and nuts

Yes, pumpkin palooza continues with this little goodie. I STILL can’t find my favorite pumpkin bread recipe, which was almost like a pound cake! So I adapted one from this muffin recipe. I can never say no to streusel.

  • 1c all purpose flour
  • 1/2c whole wheat pastry flour
  • 1/2c cake flour (or use any flour to make 2 cups)
  • 1tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp each pie spice, cinnamon
  • 1/2tsp each cardamom, allspice
  • 1/4 tsp each nutmeg, salt
  • 3 TBS softened butter
  • 1/2c brown sugar
  • 1/4c granulated sugar
  • 2 eggs
  • 1/2c buttermilk (or yogurt thinned with milk or water- I used the pumpkin liquid from making the puree)
  • 1c pumpkin puree
  • 1/3c dried cranberries (I think I would use more next time)
  • 1/3c chopped walnuts (I planned on using green pepitas, but it turns out I was out of them)

Topping:

  • 2TBS cold butter
  • 3TBS brown sugar
  • 3TBS flour

Mix together in a bowl and using a fork cut the butter into the flour mix until it is like crumbs.

Preheat oven to 375

Sift together the dry ingredients.

Beat butter and sugar together until creamy. Blend in the eggs, pumpkin, buttermilk. Stir the flour mixture into the pumpkin mixture until just combined, and then stir in the cranberries and walnuts.

Pour into a greased and floured loaf pan and top with the streusel. Bake for 40 minutes

More pumpkin recipes on my “to-try” list:

  1. No-Bake Layered Pumpkin Cheesecake
  2. Double Chocolate Pumpkin Cupcakes
  3. Spiced Pumpkin Donuts
  4. Pumpkin Aebelskiver
  5. Vegan Swirled Cheesecake Pumpkin Pie
  6. Rum Raisin Pumpkin Bread Pudding

Pumpkin Cinnamon Rolls

A blustery fall day. The sweet smell of yeast and cinnamon wafting from the oven. Digging into the ooey gooey rolls while they are still warm. Perfection.

So, we made pumpkin puree from scratch and ended up with approximately 8 cups of it. I needed to figure out which recipes to use it in. Here is one! The pumpkin flavor was not pronounced so I may try upping the amount of puree next time and decrease or eliminate the milk.
This made 17 rolls. Here is what I did:
Dough:

  • 1/4c very warm, not hot, water (I used the liquid from my pumpkin puree)
  • 1 packet of yeast
  • 1/4c milk
  • 3 TBS butter
  • 1/2c pumpkin pureee
  • 1 egg
  • 1/3c sugar
  • 1/2t salt
  • 4c flour
  • + 1/2-1c additional flour

Filling:

  • 3TBS softened butter
  • 1/2c brown sugar
  • 1TBS cinnamon
  • any combination of (ground) pumpkin pie spice, allspice, cloves, cardamom,  ginger, nutmeg

Dissolve yeast in the warm water and proof for 5 minutes, until it becomes all foamy. In the meantime, heat the milk, and melt the butter in it. Then mix in the pumpkin puree, sugar, and egg. Add the yeast/water to this, combining well. Then stir in the flour. Start with 3 cups, then add more as needed to make a sticky dough. Turn it out on the counter with 1/2 c of flour and knead for 5-10 minutes. Don’t make the dough too stiff, it should be soft, but not too sticky. Oil your bowl and then place the dough ball in it, swirling it around the sides to coat. This keeps it from drying out. Cover with a damp cloth and keep in a warm place for 1-2 hours or until doubled. The dough is ready when you stick your finger in and it holds the hole mostly open (not closing back up right away).

Now, using some more flour on the counter, stretch and spread the dough out into a rectangle about 1/4 inch thick. Give it a roll with a rolling pin just to even it out. Then spread the softened butter all over, leaving about an inch space bare at the top length of the rectangle. Then spread your brown sugar mixed with spices, all over it. Now, starting at the end of the rectangle closest to you, tightly roll it up away from you. Pinch the end closed. Cut into 1.5 inch slices. Place the slices in a buttered dish/pan leaving about an inch of space between them. I fit 12 into a 9×13 baking dish. If you remember what I wrote above, that leaves 5 more. I decided 12 was plenty for now, so I put the other 5 in a small pie pan I had, covered in foil and placed it in the freezer for another day, when I will just need to let it rise and bake it up!)

Cover the baking dish with a damp cloth and let it rise again, for at least 30 minutes. Preheat your oven while its rising, to 350. Bake for 20 minutes or until the edges are starting to turn light brown. Don’t let it get dark. Remove and then prepare your icing so you can pour it over while they are still warm!

Icing:

  • 1c powdered sugar
  • 1/4c warm caramel
  • 2-3 TBS maple syrup (as needed for thinning)
  • 2 TBS butter, room temp

Beat together until smooth and thick, but still pourable. Drizzle over the cinnamon rolls. Then eat one… or two!

I’m submitting this to the weekly Yeastspotting event!

“To Maycomb, Tom’s death was typical.

Typical of a n***** to cut and run. Typical of a n*****’s mentality to have no plan, no thought for the future, just run blind first chance he saw.”

Healthy Banana Bread

 

Yes, half the loaf is already gone!

With bananas (of course),  flax seeds, walnuts, kefir, whole wheat flour and only 2 TBS of oil,  I think these can qualify as healthy! But, don’t worry. Neither the flavor, nor the tenderness suffer for it.  This is my go-to banana bread recipe, and I think its very moist and the perfect amount of sweetness. They also make wonderful muffins. The only downside, if you can count it as such, is that it takes three bowls to make this. 😀

In one bowl:

  • mash 2 overripe bananas

In another bowl mix together:

  • 1c all purpose flour
  • 1/2c whole wheat pastry flour
  • 1/4t salt
  • 1/2t baking soda
  • 1t baking powder
  • 2t pumpkin pie spice (the one I have lacks much flavor, so if yours is strong, or you want to use just cinnamon, you may reduce it to 1tsp)

In third bowl:

  • 1TBS ground flax seeds
  • 3 TBS water
  • 1 egg
  • 1/4c brown sugar
  • 1/3c granulated sugar
  • 2 TBS oil (I used sunflower)
  • 1/4c kefir (or yogurt- plain)
  • 2t vanilla extract

Have ready:

1/2 c walnuts (I like to add a little more) +1 TBS flour

Preheat oven to 350.

Grease and flour a loaf pan. Mine is a smaller size, I think 4×8, and if you use a larger one it may not be as thick/high, so keep that in mind.

Mix the flax seed with water and let it sit for 5 mins . Add the egg and beat with a fork. Then beat the sugars into that, mixing well. Add the rest of the “wet” ingredients and the bananas and continue beating. Get out all your aggression. Then add the “dry” flour mixture and mix lightly till just incorporated.  In the’ flour’ bowl mix the chopped walnuts with another 1TBS of flour, then stir into the batter. The reason for this is so they don’t all sink to the bottom of the pan .

Bake for 40 minutes.

Once out of the oven and cool enough to handle, turn out onto a baking rack to finish cooling completely. If you allow it to cool in the pan, the bottom may get soggy.

I am submitting this to “monthly mingle – baking with fruit” hosted by Deeba of passionateaboutbaking and created by Meeta of whats for lunch honey!

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