Breads Archives -

Pumpkin Bread with a Penuche Glaze

Sep

2011

This fantastic recipe came from reader Alison P. It is an easy pumpkin bread. The bread isn’t dense, its light and moist. It literally took me 10 minutes to whip this up. Trust me, you can make this just as quick as the boxed stuff.

Alison’s recipe was perfect for a bread. There are some breads that are more like a cake. As per usual, I couldn’t do the recipe as is (sorry Alison), so I added a Penuche Glaze. The glaze may not look pretty but it tastes fantabulous!

Of course, you don’t need to add the glaze. Just sit down with a slice of this bread and a cup of coffee!

Thank you Alison for introducing me to this recipe.

Click for recipe.

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Filed Under: Breads, Cooking, Desserts, Recipes Tagged With: recipe

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Recipe: Honey Oat Bread

Mar

2011

If you follow me on Facebook, you probably already know I was seeking recipes to try in my bread machine. I tried Jenny’s bread and it is delish!

This is a recipe for Honey Oat Bread courtesy of Jenny at DIY Parenting.

Note from Jenny: This recipe is for a 2 pound loaf. I usually put most of it into a greased bread loaf pan, but rip off a small amount to make 2-3 dinner rolls out of it. Otherwise the loaf can get pretty big. Plus we enjoy snacking on the warm dinner rolls, fresh from the oven!

12-14 ounces warm water
2 and 1/2 tablespoons olive oil
2 tablespoons honey
1 and 3/4 teaspoons salt
2 and 1/2 cups bread flour
1 cup whole wheat flour
2/3 cup oats (either whole & quick cook work well)
1/4 cup wheat germ (if you don’t have, just use more wheat flour instead)
2 and 1/4 teaspoons active dry yeast or 1 packet

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Filed Under: Breads, Recipes Tagged With: Hot Deals

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Waste Not Banana Bread

Aug

2009

I sometimes have the best intentions to use the food that I buy. I got a great deal on bananas and bought too many. They sat on the counter and I kept looking thinking I will use them tomorrow. I opened one and even though the outside looked ugly, the they were fine on the inside. So about 9:00 at night, I decided that it was either now or never for these bananas.

Since I only make these mini banana breads when I have bananas that are going to end up in the trash, I call them Waste Not Banana Breads.

The Victims

2 Large Eggs, beaten

2 Cups of Flour

1 teaspoon banking soda

1/4 teaspoon salt

1/2 cup butter

3/4 – 1 cup brown sugar (depending on how sweet you like them)

5-7 overripe bananas

Directions:

1. Preheat oven to 350 Degrees. Grease pan. I chose to use a fluted mini cake pan. I like these to be almost like muffins.

2. Mash bananas until they are a lumpy, but creamy texture. If you bananas are not ripe enough, you will not get the creamy texture.

2. Combine flour, baking soda and salt. In a separate bowl, cream together brown sugar and butter. Stir in the eggs and bananas. Stir banana mixture into flour mixture. Do not beat, stir just enough to moisten.

3. Pour batter into pan. Cook 40-45 minutes for mini breads, cook 60 to 65 minutes for a loaf pan pr until a toothpick inserted into the center comes out clean.