Perfectly Moist Pumpkin Bread

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• As soon as September rolls around, all things pumpkin are fair game in my house. Pumpkin cookies, pumpkin bread, pumpkin candles, pumpkin decor, pumpkin soap, pumpkin body wash and so much more. I'm one of those crazies. One who looks forward to fall every year. One who has her fall clothes lined up even though it's still hitting 90 degrees each day. I long for fall. Fall makes me happy. 

To celebrate the start of the season, I did some baking last weekend. First up was pumpkin bread. Even though I've made many different kinds of pumpkin bread before, I decided to stick to an original recipe. One with nothing added in, just moist pumpkin bread. It was the right way to kick off fall. I enjoyed the bread in the afternoon with my coffee on the weekend and every morning for breakfast. 

This is one of those recipes that you have to make every year. One your neighbors will be asking for time and time again. Enjoy! 

Ingredients: 

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• 1 cup pumpkin puree 
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup all-purpose flour 
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 tsp pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

*2 tbs brown sugar for the topping

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• Directions: 
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• 1. Preheat oven to 350ºF and grease a loaf pan. 
• 2. In a large bowl, mix together pumpkin, sugars, eggs, oil and vanilla. Set aside. 
• 3. In a separate bowl, mix together the flour, baking soda, baking powder and spices. Set aside.  
• 4. Add the wet ingredients into the dry ingredients, mixing as you go. Do this until both the wet and dry mixture are combined. 
• 5. Pour mixture into the loaf pan. 
• 6. Bake for 45-55 minutes or until toothpick comes out clean. 
• 7. Cool before removing from the pan onto a baking rack. 
• 8. Enjoy! 
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{lightened up} Strawberry Bread

Four years ago, I shared a recipe for strawberry bread that has become a family favorite in our house. It's something I look forward to baking when strawberry season begins here in Florida. Over the spring and summer months, I probably make it at least twice a month. It's just that good. 

Last month, our neighbors brought over these gorgeous strawberries that were freshly picked. I knew right away that I was going to make strawberry bread with them. Unfortunately, I was out of pretty much all my baking ingredients when I went to make it. So, I used what I had on hand and decided to attempt a lightened up version of our favorite bread. 

The result was amazing, just as good as the first recipe. Enjoy it for breakfast, lunch or even an afternoon snack. Bake some and share it with neighbors. Whatever you do, just make this recipe...you won't regret it! 

Ingredients:
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 cup white sugar

1 cup + 1 TBS brown sugar 4 eggs, beaten
 1 c. applesauce 

1/4 c. oil
2 cups fresh chopped strawberries
Optional- 1/4 cup chopped walnuts

Directions:
In large bowl, combine first 6 ingredients, except set aside the extra tablespoon of brown sugar. Add egg and oil; mix well.
Stir in berries until evenly distributed - batter will be
thick. Grease & flour two 9" loaf pans and divide batter evenly into
each. 

Topping: Sprinkle the remaining tablespoon of brown sugar over the top of the bread before baking. This is also the time to add the chopped nuts if you desire as well. 

Bake at 350 approx. 1 hour. Cool in pans 10 min. Invert onto
wire rack to cool completely.

To make mini loaves, follow the same directions above and back for about 40 minutes or until the edges are brown and a toothpick comes out clean. 

Chocolate Chip Pumpkin Bread

Pumpkin bread is a staple in my house during the fall months. If you come over for coffee, I'll most likely offer you a piece of pumpkin bread to enjoy with it. There is just something about pumpkin bread, coffee and the cool fall breeze that fits together. It's my idea of an ideal breakfast, or lately in my case, my mid morning snack. Here is a recipe for my favorite pumpkin bread. The combination of the sweet chocolate chips with moist pumpkin bread, topped off with spices is perfect for fall. Enjoy! 

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 eggs
• 1 cup sugar
• 1 cup pumpkin puree
• 3/4 cup vegetable oil 
• 3/4 cup semi sweet chocolate chips 
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice 

Directions:

• 1. Preheat oven to 350. 
• 2. In a large bowl, combine the flour, salt, baking side, cinnamon and pumpkin pie spice. Set aside. 
• 2. In another bowl, mix the eggs, sugar, pumpkin puree and vegetable oil. 
• 3. Add dry mixture to the wet mixture about a cup at a time and continue to mix. 
• 4. Once batter is formed, fold in chocolate chips. 
• 5. Pour into a greased loaf pan (mine was 8x4.) 
• 6. Bake for 1 hour or until cooked through. 
• 7. Cool for 10 minutes, then transfer to a finish cooling on a wire rack. 
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Cinnamon Glazed Banana Bundt Cake

I love to have baked goods out and ready to eat when we have guests over.  I made this cake last month when my sister in law came to visit. I was able to throw it together quickly and we enjoyed it for the few days she was here.  

Cinnamon Glazed Banana Bundt Cake

Adapted from My Recipe Magic 

Ingredients:

1 box yellow cake mix

1 box banana cream pudding

1 cup water

1/3 cup cinnamon applesauce

3 eggs

2 ripe bananas

Directions: 

Preheat oven to 350. 

Grease a 10 inch bundt pan. 

Mix all ingredients (add bananas in last). 

Pour into prepared pan. 

Bake for 35-45 minutes or until knife inserted comes out clean. Cool for 15 minutes.  Flip onto a cooling rack until the cake is completely cool.  

Enjoy! 

*The original recipe includes a glaze to pour over the top.  I didn't want to add the extra sugar and calories, therefore eliminated the glaze.  I didn't feel like the cake was missing anything*

Pumpkin Bread

One of my favorite cooking magazines is Food & Family from Kraft.  I can always find good recipes in them and most of the recipes are super simple to make.  I was elated when the most recent one arrived in my mailbox a few weeks ago and immediately went through it.  There were over 10 recipes I couldn't wait to try.  Of course, the first one on my list was this pumpkin bread. I've never made pumpkin bread with pudding mix before so I was excited to try something new, especially a new pumpkin recipe.  The bread turned out delicious.  It was perfectly moist and the nuts on top added the perfect crunch.  Enjoy!

Ingredients:

1-3/4

cups  flour

1

pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1

Tbsp.  CALUMET Baking Powder

2

tsp.  pumpkin pie spice

1

tsp.  baking soda

1/2

cup  butter, melted

1

cup  sugar

1

can  (15 oz.) pumpkin

2

 eggs

1/3

cup  chopped PLANTERS Walnuts

Directions:

HEAT oven to 350ºF.

MIX flour, dry pudding mix, baking powder, spice and baking soda; set aside.

WHISK butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8x4-inch loaf pan sprayed with cooking spray; top with nuts.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely

Banana Bread with Almond Orange Glaze

It's been far too long since I've made banana bread.  While picking out meals for my "getting ready for baby" freezer meals, I found this bread recipe.  I figured it would probably be good to have some breakfast items along with all the dinners I made, so I made it.  The recipe was easy to follow and I loved the glaze that went on top. The recipe makes 2 loafs.  I ate one this week and froze one for when baby is here.  Enjoy!

Recipe from 36th Avenue 




Ingredients: 
4 large bananas { mashed }

1 Cup Butter (room temperature)

2 Eggs

2 Cups of Sugar

4 Cups of Flour

1/2 tsp. Salt

1/2 Cup Water

2 tsp. baking soda


Directions: 

1. Peel and mash those ripe bananas.

2. Cream the butter, sugar and eggs.

3. Add flour and salt to the creamed mixture.

  4. Dissolve baking soda in warm water and add to mixture.

5. Blend in the mashed bananas.

*I added walnuts to one loaf at this point and chocolate chips to another. 

Bake in a well greased pan at 325º for 1 hour.

About five minutes before the bread is done add in a small sauce pan

1 and 1/4 Cup Brown Sugar

1/4 Cup Orange Juice

and 1/2 tsp. of almond extract.

Snickerdoodle Bread

Snickerdoodle Bread

Courtesy of Let's Dish

If you enjoy snickerdoodle cookies, you'll love this snickerdoodle bread!

Ingredients
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoons salt
2 teaspoon cinnamon
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla
1 cup sour cream
1 1/2 cups cinnamon chips 
1 tablespoon flour

Topping:
2 T. sugar
2 t. cinnamon


Directions
Preheat oven to 350 degrees. Combine 2 1/2 cups flour and baking powder in a large bowl. In a separate bowl, cream together the butter and 2 cups sugar, salt and cinnamon until fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and sour cream and mix to combine. Stir in flour mixture until just combined. Coat the cinnamon chips with 1 tablespoon of flour and stir into the batter.  Spoon the batter into four or five greased mini loaf pans (or two 9x5 loaf pans). Combine the 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over each loaf. Bake for 35 to 40 minutes for mini loaves (or 60-70 minutes for full-size loaves), or until a toothpick inserted into the center comes out clean. Remove from oven and let cool 5 minutes before removing from pan. 

Carrot, Coconut & Walnut Bread

I made this bread a few weeks ago, hoping to have it for the week.  But, I brought it to work and it was gone in an hour. Enjoy!

Ingredients: 

1 cup shredded carrot

1 cup shredded coconut 

3/4 cup toasted walnuts

1 3/4 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

2 eggs

1/2 cup vegetable oil

1/2 cup plain greek yogurt 

1 tsp vanilla 

Directions: 

Preheat the oven to 350.  Grease a 9 X 5 loaf pan. Mix the flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl.  Add the coconut and walnuts to the mix.  In a medium bowl, whisk the eggs, oil, vanilla and yogurt.  Stir in the shredded carrot to the egg mixture.  Fold the egg mixture into the dry mixture.  Spread the batter into a prepares loaf pan.  Bake for about 55 minutes or until a toothpick comes out clean.  Cool for 30 minutes in the pan, on a rack.  Then take out of pan to cool completely on the rack.  

Red Lobster Cheddar Bay Biscuits

I'm not a fan of Red Lobster, but I do love their biscuits. I mean, isn't that why most people go there anyway?  So, imagine being able to make them at home! When I came across a recipe online for their biscuits, I was giddy with joy.  I went to the store right then and made them immediately. They are perfect.  I ate way too many and have a feeling they will become a weekly staple in our household.  

Here is where you can find the recipe below.

Recipe: Red Lobster Cheddar Bay Biscuits

Ingredients:
2 cups Bisquick biscuit mix
2/3 cup milk
1/2 cup cheddar cheese (shredded)
1/4 cup butter (melted)
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley

Method:

Preheat oven to 450 degree. Mix biscuit mix, milk, and cheddar cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley; brush generously over warm biscuits before removing from cookie sheet. Serve warm. Make 10-12 biscuits.

Cheesy Biscuits

I made these gems to go along with the chicken broccoli bake I posted yesterday.  I came across a picture of it on Pinterest and put it at the top of my list to make.  I decided to make big biscuits, which was a big mistake.  They were way too sweet.  BUT...if you follow the recipe below and use a mini muffin pan, maybe cut down the sugar a bit, I'm sure you will enjoy them.  They are just to quick and easy not to make once a week! If you make them, be sure to let me know how they came out.

Better than Jim 'N Nick's Cheesy Biscuits

1 1/2 cups Bisquick

3/4 cup buttermilk

3 Tbps sugar

1/4 tsp vanilla

1 cup cheddar cheese, shredded

Preheat oven to 425.  Stir together all ingredients just until combined.  Scoop into a mini muffin pan coated with cooking spray.  Bake 12-15 minutes, until golden.  **I used a medium cookie scoop and got 20 muffins**

Strawberry Bread

I made this recipe because we had family in town staying with us.  I needed something for breakfast that I could prepare the day before. I had bookmarked this recipe a week ago from Cookbook Jungle.   This was the prefect recipe and it left the house smelling delicious. It instantly became a new favorite recipe of mine.  I loved this bread.  It was a hit with the whole family. I will definitely be making this recipe over and over again.  The only change I made was adding some brown sugar to the top of the bread before baking.  It made the crust nice & sweet!

Ingredients:
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 & 1/2 tsp. cinnamon
2 cups sugar
4 eggs, beaten
1 & 1/4 cup veg. oil (You can lighten it by using 1 c. applesauce and only 1/4 c. oil)
2 cups fresh chopped strawberries
1 cup chopped walnuts

Directions:
In large bowl, combine first 5 ingredients. Add egg and oil; mix well.
Stir in berries and nuts until evenly distributed - batter will be
thick. Grease & flour two 9" loaf pans and divide batter evenly into
each. Bake at 350 approx. 1 hour. Cool in pans 10 min. Invert onto
wire rack to cool completely.