Posts tagged ‘quick bread’

Dec 8

Ginger Molasses Pumpkin Bread

I found this recipe on Food52 and it looked so good and got great reviews that I decided to make it and include it in my gift boxes this year. Trying new recipes is great especially if the results are good, this loaf did not disappoint, the combination of spices and pumpkin and molasses is delicious and even better it’s not overly sweet. If you do want a sweeter loaf you can tightly pack the brown sugar. The loaf is hearty, rustic, moist and makes a great addition to my gift boxes.

The recipe made two mini loaves that rose high above the pan and with the batter that was left I made some mini muffins that I rolled in melted butter and then in spiced sugar and I think next time I make this I will just make mini muffins, they are really good!!

This loaf and mini muffins are heading to the party, Fiesta Friday #149 and our co-hosts this week are Judi @ cookingwithauntjuju and Sandhya @ Indfused

Ginger Molasses Pumpkin Bread

Makes 1 9×5 loaf or 2 mini loaves plus 6 mini muffins

2 1/2 cup all purpose flour

1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1 egg

1 cup pumpkin puree

1/2 cup dark brown sugar (lightly packed) Tightly pack for a slightly sweeter loaf

2 tbs melted butter

1/4 cup vegetable oil

1/2 cup buttermilk (full fat)

1/4 cup molasses

1 tbs chopped (minced) fresh ginger

1 tsp vanilla

1 tbs turbinado sugar (to sprinkle on top of loaf)

1 tsp cinnamon (to sprinkle on top of loaf)

Pre heat oven to 350 degree’s

butter or use spray like PAM a 9×5 or 2 mini loaf pan (s)

In large mixing bowl whisk together flour, baking soda and powder, salt, cinnamon, ginger and nutmeg. In another bowl whisk together egg, pumpkin,molasses, brown sugar, butter, oil, buttermilk until well combined. Add the fresh ginger and vanilla extract and stir to combine. Pour the wet ingredients into the dry and stir just until combined careful not to overmix. Pour into prepared loaf pan or pans and mix the turbinado sugar and cinnamon and sprinkle on top. Bake 40 minutes for a 9×5 pan and 20-25 minute for mini loaves. Toothpick or tester should come out clean when inserted into center of loaf. Cool in pan for 10 minutes then turn out onto rack and allow to cool completely before cutting. NOTE: I went a step further and after removing from the oven I brushed the top of the loaf with melted butter and sprinkled a combination of sugar, ginger and cinnamon on top.

Dec 11

25 Comments

Banana Nut Bread With Spiced Streusel Topping-Day 6 Of 7 Days of Holiday Cookies

Banana Bread With Spiced Streusel Topping

I love sending mini loaves in my box of Holiday treats. This is Martha Stewarts great recipe for banana bread, its moist and delicious and is the base recipe I use for all my loaf breads, subbing other types of fruit for the bananas. To jazz it up I added a spiced streusel topping, I love the spiced topping on this bread!

Makes 1 standard size loaf or 3 mini loaves

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 heaping cup mashed very ripe bananas (the recipe calls for 1 cup, I pile it high)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Streusel Topping

1/2 cup tbs all-purpose flour
1/3 cup +2 tbs packed light-brown sugar firmly packed
1 teaspoons ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/2 teaspoon coarse salt
4 tbs unsalted butter, room temperature

Make the streusel topping

In a medium bowl, combine flour, sugar, cinnamon,cardamom,ginger and salt; cut in butter using a pastry blender or your hands until it forms large moist clumps.

Directions

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan, top with a layer of the streusel topping.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Oct 8

20 Comments

Brandied Fig And Walnut Loaf

During fig season I always buy a lot of them, not just because I love them and eat them fresh, but I have to make a batch of brandied figs also. As I have said before, I don’t can or preserve so I make a few batches of brandied figs and store them in the refrigerator until I am ready to make the loaf. I like to let them sit in the jar for at least 2 weeks so they become soft and take on the flavor of the brandy or cognac. I use Martha Stewarts easy banana bread recipe as a base for just about every loaf I make, I simply sub different types of fruit, I altered the recipe for the banana bread a bit adding spices. It’s moist, gently spiced and really delicious and the perfect accompaniment to a cup of tea.

This recipe makes 1 loaf

1/2 cup 1 stick unsalted butter at room temperature
1 cup granulated sugar
2 large eggs at room temperature
1 1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cardamom
1 cup brandied figs chopped and slightly mashed, I added a tbs of the brandy syrup to the figs.
1 teaspoon vanilla extract
1/2 cup full fat sour cream
1/2 cup toasted walnuts rough chop

Pre-heat oven to 350 degrees. Butter the bottom and sides of a 9x5x3 loaf pan. Chop your figs and set aside. Toast your walnuts and give a rough chop.
In large mixing bowl cream butter and sugar until fluffy with mixer either hand held or standing using a paddle attachment. Add eggs one at a time beating with each addition. In small mixing bowl add the flour, baking soda, salt and spices whisk to combine.
Add the dry ingredients to the butter and egg and stir to combine. Add the figs, sour cream,vanilla and walnuts stir to combine and put in your loaf pan. Bake for 60-70 minutes. Tester or toothpick should come out clean. Let cool in the pan for 10 minutes turn out onto cooling rack, brush the top of the loaf with some of the fig syrup and cool completely before slicing. Enjoy!

Brandied Spiced Figs

1/2 cup brandy or cognac

1 1/2 cups water or apple cider

2 cups sugar (If you use cider reduce sugar to 1 1/3 cup)

1 cinnamon stick

2 slices orange peel

4 whole allspice

24 oz fresh figs (1 1/2 lbs)

Bring everything except the figs to a boil, reduce heat to medium and let simmer for 30 minutes or until reduces by a third. Wash figs and cut in half and place in reduced syrup, let steep in the hot syrup for 30 minutes covered. Spoon the figs into sterilized jars packing tightly pour enough of the syrup to cover the figs completely, put lids on and refrigerate.

May 7

22 Comments

Bake Together:Date And Orange Cornmeal Buttermilk Muffins With Cardamom Streusel Topping

Bake together with Abby Dodge this month is Cornmeal buttermilk muffins. I just want to say that I love participating in this, it is a wonderful way to be creative and as always I have a lot of fun. I used Abby’s basic recipe for Cornmeal Buttermilk muffins (original recipe found by clicking on Abby Dodge above) and added my own touch. My latest obsession is with Medjool dates, the are so soft and creamy and sweet I find myself snacking on them several times a day. Dates and orange and cardamom go together really well so I thought I would incorporate all those wonderful ingredients into these muffins. The muffins contain orange zest and dates and I made a streusel topping flavored with cardamom. NOTE: I also decreased the sugar to 1/4 cup because the dates are so sweet and I made a dozen mini muffins rather than 6 large ones.

For the muffins:
3/4 cup (3 3/8 ounces) all purpose flour
1/3 cup (1 1/3 ounces) finely ground yellow cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
3 tablespoons canola or vegetable oil
1/2 cup chopped medjool dates pitted

1 1/2 tsp orange zest

Streusel Topping

3 tbs flour

2 tbs light brown sugar packed

2 tbs granulated sugar

1/4 tsp cardamom

2 tbs soft butter

Position an oven rack in the center of the oven. Heat oven to 350°F. Line 6 regular-sized muffin cups with paper or foil liners or to make mini muffins 12 liners in 12 cup muffin tin.

Mix the soft butter, flour, sugars and cardamom and set aside.

In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well blended. Measure the buttermilk using a 2 cup glass measure, pour buttermilk into blender and add the chopped dates , pulse a few times so that the dates are broken up but still are in small pieces, add back to 2 cup measuring cup. Add the egg, oil, and orange zest and mix with a table fork until well blended. Pour the liquid over the dry ingredients. Using a rubber spatula, gently fold (no stirring) until just blended.

Portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full a little less for mini muffins). Crumble the streusel topping on each muffin. Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes for larger muffins because mine were smaller it took 15 minutes to bake. Move to a wire rack and let cool for 15 minutes. Carefully remove the muffins from the pan and set them on a wire rack. Serve immediately or cool completely and stow in an air-tight container at room temperature for up to 2 days. I like them best when they are served warm so please reheat before serving.