Pumpkin Bread With Chocolate Chips

When we lived in the Seattle area, there was no doubt when fall had arrived. Rainy days, the trees changing to orange and yellow, and the need to pull out our warm coats and sweaters was the clear sign that it was the fall season.

Here in Nevada, nothing much has changed as far as I can tell. It is cooler on my morning walks and I really do appreciate that, but nothing dramatic at all to indicate it's a different time of year. The dessert landscape is definitely different than anything I've ever know, but I'm slowing getting used to it, and it is beautiful in it's own way.

Since it is officially fall, I thought I would welcome in my favorite season with some delicious Pumpkin Bread. Something about pumpkin bread seems so homey and comforting, and I think it's my favorite way to use pumpkin. I had a hard time finding canned pumpkin here in the last couple of weeks which I thought was really strange. I checked three different stores, including Trader Joe's which always carried it in Washington, and they all said they didn't have it in yet. But I finally found some and bought a dozen cans, which I have no doubt will all be used for my fall baking.

Ok, so on to this pumpkin bread. It's a super easy recipe and you don't even have to pull out a mixer to make it. It's fabulous on it's own, with nothing added, but is even better when you add chocolate chips, or nuts. You could even use dried fruits like cranberries or raisins.

It's super moist but holds together really well for slicing. Double the recipe and give a loaf to a friend and they will think you have mad baking skills. It really is that good!



Recipe for Pumpkin Bread With Chocolate Chips

Ingredients:

2 cups all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup solid-pack pumpkin

3/4 cup granulated sugar

1/2 cup packed brown sugar

2 eggs

1/3 cup vegetable or canola oil

3/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees. Spray 9x5-inch loaf pan with nonstick cooking spray.

Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl, whisk together until mixed.

In another medium bowl, whisk together pumpkin, granulated sugar, brown sugar, eggs and oil until well blended. Add to flour mixture, stir just until moistened, do not over mix. Fold in chocolate chips. Pour batter into prepared pan.

Bake 50 to 55 minutes or until a toothpick inserted into center comes out clean. Let sit in pan 10 minutes, then remove to a wire rack to cool.

-Post by Patricia 

What's Up With 2016 and A Recipe For The Best Banana Nut Bread Ever

Like so many other people, I welcomed in the new year with a glass of champagne and high hopes that 2016 would be fabulous. Well, so far it's been quite the disaster.

From the dreaded middle of the night phone call from one of my kids, that ended up with a trip to the emergency room, to job losses and jobs not gotten, I have to ask myself what the heck is going on?

And there's the terrible flu that has hit all of my grandchildren and one my daughters so hard, the car that broke down, money that should have come but has not ... it's enough to make me crazy.

I know enough about life by now to know that the beginning of a new year doesn't really change anything. Nothing magical takes place just because it's January 1st. But of course, what choice do we have but to go forward, and have faith that things will get better.

And I know they will get better, and that maybe the things that have happened somehow needed to happen. I don't know why, I don't have the answers, but I can pull my family around me tighter, still be thankful for our many blessings, and keep strongly going forward.

So to help me cope with all this, I made banana bread. Yes, that might sound a little silly, but I never underestimate the power of a cup of tea and a little treat. Trust me, it can be a comfort when you feel that life is just dumping too much on you at one time.

This banana nut bread is really delicious. It's soft and moist, and smells amazing. And it's a great way to use up those bananas that have turned brown that nobody wants to eat. I always recommend wrapping it up tightly in tin foil so that it retains that moistness and great flavor.

It's always an option to double the recipe to make two loaves, giving the extra loaf to somebody you know that might be having a hard time. It's a sweet gesture that can make all the difference to someone who is feeling down.

Recipe for Banana Walnut Bread

Ingredients:

• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for preparing the pan
• 1 cup sugar
• 3 very ripe bananas, peeled and mashed with a fork (about 1 cup
• 1/2 cup toasted walnut pieces

 

Directions:

 

Preheat oven to 350 degrees.

Lightly grease a 9x5-inch loaf pan with baking spray or melted butter.

In a medium bowl, whisk together the flour, baking soda, and salt, set aside. Whisk the eggs and vanilla together in a small bowl, set aside.

With a hand mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Add the egg mixture, beat another 1 minute. Add the bananas and mix just until incorporated.

With a spatula, add the flour and mix together. Fold in the walnuts. Transfer the batter to the prepared loaf pan and bake for 50-55 minutes.

Let cool in the pan for 5 minutes, then transfer the loaf to a wire rack to finish cooling.

 

 

 

Butternut Squash Pecan Bread Recipe

Let me just say that I'm a huge butternut squash fan. I love it roasted in so many different things, like soup, salads, and stews. It does taste a lot like pumpkin, and has that sweet, creamy taste that is just so good.

The other day I made a batch of roasted butternut squash to make soup, and I had some left over. I had a recipe for butternut squash quick bread, so I thought I'd give it try. Wow, am I glad I did because this bread is fabulous!

It's moist and sweet, and when you warm up a slice with a little bit of butter, it's so good. Perfect with a cup of coffee or tea for dessert or as an afternoon treat.

I added pecans to the batter but walnuts or even chocolate chips would work, too. I love making quick breads to eat at home, or give as gifts during the holidays. This recipe is one I'll be making again because it is just so yummy and my family loves it.

Roasting the butternut squash with olive oil and salt and pepper is easy. Baked at 350 degrees for about 45 minutes softens it nicely, and makes it easy to mash with a fork, which is how I used it for this recipe.

Recipe for Butternut Squash Pecan Bread

Ingredients:

1 cup roasted and mashed butternut squash
2 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Spray a glass or metal loaf pan with baking spray.
In a large bowl, mix together the butternut squash, eggs, oil, water and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice.
Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.
Bake for 55-65 minutes or until a wooden cake tester inserted into the center of the loaf comes out clean.
Let sit in pan for 15 minutes, take out and let cool on a wire rack.

This recipe is inspired by My Baking Addiction, and I did alter a few things. Enjoy!!

Copycat Starbucks Lemon Bread Recipe

Lemon is one of my favorite dessert flavors, whether I'm eating out or making one at home. There's just something so good about the tangy fresh flavor of lemons that I really love.

My mom was a champion at making lemon meringue pie, but for some reason I've never made one. It's on my list of recipes to try this year, and of course I'll share it here.

When I'm at Starbucks, I'll often grab a little something to go with my coffee, usually a muffin or slice of something yummy. One of my absolute favorite treats there is the lemon bread. It's so good, always moist and lemony.

I really enjoy making quick breads and pound cakes so I decided to try to make a copycat version of Starbucks Lemon Bread. Nailed it, because this lemon loaf tastes just as delicious as the coffee giant's does.

It's really so, so good and goes great with coffee, tea or a cold glass of milk. My family really loved this recipe and it was all gone pretty quickly. I plan on making another loaf to take to a school picnic, and some for beach picnics this summer.


Recipe for Copycat Starbucks Lemon Bread

Ingredients:


 3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt
1/2 cup vegetable oil
2 tablespoons lemon zest
 4 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste

For Glaze:

1 cup confectioners' sugar
3 tablespoons lemon juice

Directions:

1. Preheat oven to 350F. Spray a 9x5-inch with cooking spray.
2. In a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
3. Drizzle in the oil while whisking to combine.
4. Add the lemon zest, lemon extract, and whisk to combine.
5. Add the flour, baking powder, salt, and stir until just combined, don't over mix. Batter will be lumpy.
6. Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 40 - 45 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.
7. Allow loaf to cool in pan on top of a wire rack for 20 minutes before turning out onto rack to cool completely before glazing.

I also like giving loafs of quick bread as gifts, and tired with pretty paper and a ribbon, they make wonderful end of the school year presents. It's a thoughtful way to show your appreciation for teachers, office staff, or someone special at your child's school. And I don't know anyone who doesn't love food gifts.