Chocolate Cherry Cream Braid {Guest Post for Rhodes}

Christmas is less thank a week away & you might be scrambling to decide what to make for breakfast that day.  If you bake in the kitchen all day Christmas Eve, you probably want something easy to whip up.  Well, Rhodes can make your life easier with this Chocolate Cherry Cream Braid.  Thaw some rolls, whip up a quick sweetened cream cheese, open a can of cherry pie filling, & if you've got chocolate chips, you are all set!  

You are going to love the elegance & simplicity of this breakfast braid and your family will love waking up to this tasty treat Christmas morning!  Want to know how to make it?  Just head to the Rhodes Blog for the recipe & step-by-step instructions!

Find the Recipe HERE.

Christmas is less thank a week away & you might be scrambling to decide what to make for breakfast that day.  If you bake in the kitchen all day Christmas Eve, you probably want something easy to whip up.  Well, Rhodes can make your life easier with this Chocolate Cherry Cream Braid.  Thaw some rolls, whip up a quick sweetened cream cheese, open a can of cherry pie filling, & if you've got chocolate chips, you are all set!  

You are going to love the elegance & simplicity of this breakfast braid and your family will love waking up to this tasty treat Christmas morning!  Want to know how to make it?  Just head to the Rhodes Blog for the recipe & step-by-step instructions!

Find the Recipe HERE.

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Mini Pumpkin Spiced Bagels & Cream Cheese {Guest Post for Rhodes}

Fall is in full swing & I have got a super easy 3 ingredient recipe for you all today! You are going to want to head over to the RHODES BLOG to snatch the recipe, along with step-by-step photos, & instructions.  We scarfed these, big time! 

Get the recipe HERE.

Fall is in full swing & I have got a super easy 3 ingredient recipe for you all today! You are going to want to head over to the RHODES BLOG to snatch the recipe, along with step-by-step photos, & instructions.  We scarfed these, big time! 

Get the recipe HERE.

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Cinnamon Chip Bread

I have another cinnamon chip bread recipe like this on my blog, but it was originally written for a bread maker.  It worked out fine, it's just the texture of the dough, when kneaded, just seemed weird to me.  So I decided to make some changes to better the results for a mixer or hand kneaded bread recipe, & it worked out fabulous!  I am keeping the other recipe on my blog for you bread machine people.  For the rest of us, you'll want this recipe.  This bread is a fabulous treat in our house.  I only make it once in a while because I have no self control & usually eat 3 slices in one sitting.  It's hard not to!  It's great plain, toasted with butter, or to use for french toast!  Try it & let me know what you think!

Cinnamon Chip Bread

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 cup warm water
• 2 1/2 tsp yeast
• 4 Tbsp sugar
• 2 Tbsp oil (canola or vegetable)
• 1 egg, whisked
• 3 1/4 cup flour
• 3/4 tsp salt
• 1 tsp cinnamon
• 1 cup cinnamon chips

1. Combine warm water, yeast & sugar in a stand mixer bowl.  Stir & let rest until bubbly/frothy; about 3-5 minutes.
2. Add oil & whisked egg to the water mixture.  
3. In a separate bowl, stir together the flour, salt, & cinnamon.  With the dough hook on the stand mixer, gradually add dry ingredients to the mixer while it's running on low.  Add cinnamon chips.  Once all the dry ingredients have been added & the dough has balled up.  Turn the machine to medium speed for 5 minutes.  The dough should clean the sides of the bowl.  If not, add flour 1 Tbsp at a time.
4. After kneading, take the dough out, grease the mixer bowl & put the dough back in.  Cover with a towel & let rise until double in size (about 45 min.)
5. Grease a bread pan & shape the bread dough to fit inside.  Cover with a towel again & let rise until it reaches the top of the pan or double in size (about 20-30 minutes.)
6. Bake at 350˚F for 30-35 minutes or until golden brown on top.  Let rest in the pan for a few minutes before turning out onto a cooling rack.  Store in a plastic bag to keep from drying out.  Best if eaten within 2-3 days.

Yield: 1 loaf

*If kneading by hand: Leave cinnamon chips out of the kneading step (#3).  Let it rest for 45 minutes (step #4).  Then gently knead in the cinnamon chips before placing the dough into the greased bread pan to rise.  The cinnamon chips melt if you knead it with your warm hands, so save this for the last steps as just described.

I have another cinnamon chip bread recipe like this on my blog, but it was originally written for a bread maker.  It worked out fine, it's just the texture of the dough, when kneaded, just seemed weird to me.  So I decided to make some changes to better the results for a mixer or hand kneaded bread recipe, & it worked out fabulous!  I am keeping the other recipe on my blog for you bread machine people.  For the rest of us, you'll want this recipe.  This bread is a fabulous treat in our house.  I only make it once in a while because I have no self control & usually eat 3 slices in one sitting.  It's hard not to!  It's great plain, toasted with butter, or to use for french toast!  Try it & let me know what you think!

Cinnamon Chip Bread

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 cup warm water
• 2 1/2 tsp yeast
• 4 Tbsp sugar
• 2 Tbsp oil (canola or vegetable)
• 1 egg, whisked
• 3 1/4 cup flour
• 3/4 tsp salt
• 1 tsp cinnamon
• 1 cup cinnamon chips

1. Combine warm water, yeast & sugar in a stand mixer bowl.  Stir & let rest until bubbly/frothy; about 3-5 minutes.
2. Add oil & whisked egg to the water mixture.  
3. In a separate bowl, stir together the flour, salt, & cinnamon.  With the dough hook on the stand mixer, gradually add dry ingredients to the mixer while it's running on low.  Add cinnamon chips.  Once all the dry ingredients have been added & the dough has balled up.  Turn the machine to medium speed for 5 minutes.  The dough should clean the sides of the bowl.  If not, add flour 1 Tbsp at a time.
4. After kneading, take the dough out, grease the mixer bowl & put the dough back in.  Cover with a towel & let rise until double in size (about 45 min.)
5. Grease a bread pan & shape the bread dough to fit inside.  Cover with a towel again & let rise until it reaches the top of the pan or double in size (about 20-30 minutes.)
6. Bake at 350˚F for 30-35 minutes or until golden brown on top.  Let rest in the pan for a few minutes before turning out onto a cooling rack.  Store in a plastic bag to keep from drying out.  Best if eaten within 2-3 days.

Yield: 1 loaf

*If kneading by hand: Leave cinnamon chips out of the kneading step (#3).  Let it rest for 45 minutes (step #4).  Then gently knead in the cinnamon chips before placing the dough into the greased bread pan to rise.  The cinnamon chips melt if you knead it with your warm hands, so save this for the last steps as just described.

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Cinnamon Swirl Banana Bread

I don't usually have brown bananas to make banana bread, but this bunch of bananas I bought browned so fast, I ended up freezing them & then pulled them out of the freezer to make this banana bread.  I just love the addition of the cinnamon swirl in the middle & the top of this bread.  And banana bread is always better the next day after you make it.  Like really!  That is especially true with this banana bread recipe because it gives that cinnamon sugar mixture a chance to soften & become all gooey.  Yum!

Cinnamon Swirl Banana Bread

Recipe lightly altered from Lovin' From the Oven by: Amber (Dessert Now, Dinner Later!)

Banana Bread:

• 4 over-ripe bananas
• 3/4 cup sugar
• 1/3 cup melted butter
• 1 large egg
• 1 tsp vanilla
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups flour

Cinnamon Swirl:

• 1/3 cup sugar
• 1 Tbsp cinnamon

1. Pre-heat oven to 350˚F.  Butter & flour a loaf pan or line bottom with parchment paper & spray sides with cooking spray.
2. In a stand mixer with the paddle attachment, mix bananas until they are mushy.  Add sugar, butter, egg & vanilla until combined.
3. Sprinkle baking soda & salt on top of banana mixture & then gently mix in flour until just combined.  Do not over-mix!
4. In a small bowl, mix together the 1/3 cup sugar & 1 Tbsp cinnamon.
5. Add half the batter into the prepared loaf pan.  Sprinkle 2/3 of the cinnamon-sugar mixture over the batter.  Add the other half of the banana batter & top with the remaining cinnamon-sugar.
6. Bake for 50-60 minutes.  Check doneness with a toothpick.  Allow to cool completely before slicing.  Keep leftovers in a plastic bag to preserve moistness.

I don't usually have brown bananas to make banana bread, but this bunch of bananas I bought browned so fast, I ended up freezing them & then pulled them out of the freezer to make this banana bread.  I just love the addition of the cinnamon swirl in the middle & the top of this bread.  And banana bread is always better the next day after you make it.  Like really!  That is especially true with this banana bread recipe because it gives that cinnamon sugar mixture a chance to soften & become all gooey.  Yum!

Cinnamon Swirl Banana Bread

Recipe lightly altered from Lovin' From the Oven by: Amber (Dessert Now, Dinner Later!)

Banana Bread:

• 4 over-ripe bananas
• 3/4 cup sugar
• 1/3 cup melted butter
• 1 large egg
• 1 tsp vanilla
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups flour

Cinnamon Swirl:

• 1/3 cup sugar
• 1 Tbsp cinnamon

1. Pre-heat oven to 350˚F.  Butter & flour a loaf pan or line bottom with parchment paper & spray sides with cooking spray.
2. In a stand mixer with the paddle attachment, mix bananas until they are mushy.  Add sugar, butter, egg & vanilla until combined.
3. Sprinkle baking soda & salt on top of banana mixture & then gently mix in flour until just combined.  Do not over-mix!
4. In a small bowl, mix together the 1/3 cup sugar & 1 Tbsp cinnamon.
5. Add half the batter into the prepared loaf pan.  Sprinkle 2/3 of the cinnamon-sugar mixture over the batter.  Add the other half of the banana batter & top with the remaining cinnamon-sugar.
6. Bake for 50-60 minutes.  Check doneness with a toothpick.  Allow to cool completely before slicing.  Keep leftovers in a plastic bag to preserve moistness.

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Sour Cream Banana-Berry Bread

 

Sour cream makes everything better.  I really believe that!  It makes things moist & creamy, so I tend to add it to a lot of things.  Today's recipe is a super moist banana bread, with blueberries, because they pair well together.  If you are making banana bread & want more than just the typical banana bread or cake, then try this bread.  My son scarfed it down, & I may or may not have had more than my fair share.  Plus the flavors are so light & fruity that it's a great to lighten your mood for Spring.

Sour Cream Banana-Berry Bread

Recipe altered from Dinners, Dishes & Desserts by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, softened
• 1 cup sugar
• 3 ripe bananas
• 2 eggs
• 1/4 cup skim milk
• 1/4 cup light sour cream
• 1 tsp vanilla
• 1 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cup frozen blueberries
• 1/2 Tbsp all-purpose flour

1. In a stand mixer, cream butter with sugar.  Add whole bananas.  Mix until mashed.  Add eggs, milk, sour cream & vanilla; blend well.  Scrape bowl.
2. In a separate bowl combine flour, baking powder, baking soda, & salt.  Slowly add to wet mixture until just incorporated.  
3. Thaw frozen blueberries in the microwave for about 45 seconds until just soft, not cooked.  Toss with 1/2 Tbsp of flour.  Fold into batter.
4. Spray two medium loaf pans (7.5" x 3.5") or one large loaf pan (9" x 5") with cooking spray.  Divide batter evenly amongst pans.  
5. Bake at 350*F for 45-50 minutes for medium loaves or about 60-70 minutes for a large loaf.  Allow to cool in the pan for 10 minutes before turning out onto a cooling rack.  Slice bread once it has cooled.  

 

Sour cream makes everything better.  I really believe that!  It makes things moist & creamy, so I tend to add it to a lot of things.  Today's recipe is a super moist banana bread, with blueberries, because they pair well together.  If you are making banana bread & want more than just the typical banana bread or cake, then try this bread.  My son scarfed it down, & I may or may not have had more than my fair share.  Plus the flavors are so light & fruity that it's a great to lighten your mood for Spring.

Sour Cream Banana-Berry Bread

Recipe altered from Dinners, Dishes & Desserts by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, softened
• 1 cup sugar
• 3 ripe bananas
• 2 eggs
• 1/4 cup skim milk
• 1/4 cup light sour cream
• 1 tsp vanilla
• 1 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cup frozen blueberries
• 1/2 Tbsp all-purpose flour

1. In a stand mixer, cream butter with sugar.  Add whole bananas.  Mix until mashed.  Add eggs, milk, sour cream & vanilla; blend well.  Scrape bowl.
2. In a separate bowl combine flour, baking powder, baking soda, & salt.  Slowly add to wet mixture until just incorporated.  
3. Thaw frozen blueberries in the microwave for about 45 seconds until just soft, not cooked.  Toss with 1/2 Tbsp of flour.  Fold into batter.
4. Spray two medium loaf pans (7.5" x 3.5") or one large loaf pan (9" x 5") with cooking spray.  Divide batter evenly amongst pans.  
5. Bake at 350*F for 45-50 minutes for medium loaves or about 60-70 minutes for a large loaf.  Allow to cool in the pan for 10 minutes before turning out onto a cooling rack.  Slice bread once it has cooled.  

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Sour Cream Pound Cake with Strawberries & Cream

I am so ready for spring & summer to come that I try & trick myself into thinking it's here by making something summery to eat.  This is one of those dishes.  It's so easy & the pound cake is so versatile.  It's just a great dessert.  Lovely combination of fruit, cream & sweetness.

Oh & if you are wondering why it is called pound cake, here is a fun fact for you: Pound cake, which originated in Europe in the first half of the 18th century, initially weighed four pounds. That's because it called for a pound of each of four ingredients — flour, butter, eggs, and sugar — hence the name.  Lucky for you guys, this cake uses WAY less butter, even compared to many of the recipes I researched & the sour cream gives it some extra moistness.

This would also be a perfect Valentine's Day dessert to make ahead of time & plate when you are ready for it.  So easy & we really loved it.  Especially my 3 year old boy.  He kept asking for more bread!  We had to tell him it was cake that was shaped like bread.  Haha.  Enjoy!

 

Sour Cream Pound Cake with Strawberries & Cream

Recipe lightly altered from Our Best Bites Cookbook by: Amber (Dessert Now, Dinner Later!)

• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 2 tsp vanilla
• 1/2 cup sour cream
• 1 lb strawberries, rinsed, hulled, & sliced
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla

1. Preheat oven to 350*F.
2. In a small bowl, combine the flour, baking soda & salt.  Set aside.
3. Beat the butter & sugar until light & fluffy; about 1 minute.  Continue beating & add eggs, one at a time.  Scrape the bowl.  Add the 2 tsp vanilla & sour cream; incorporate.
4. Slowly add the flour mixture while beating, & beat just until combined.
5. Pour batter into a greased 8" or 9" loaf pan (I grease & flour the sides & lay a cut-out strip of parchment paper on the bottom; makes it real easy to get out.)  
6. Bake for 45-60 minutes or until a skewer comes out clean.  Cool for 10 minutes & remove from pan; transfer to a cooling rack.
7. Prepare whipped cream: Pour cream into a bowl & beat with an electric mixer for about 1 minute.  Slowly add powdered sugar & 1 tsp vanilla.  Continue beating until stiff peaks form.
8. Once cake is cooled, use a serrated knife to cut slices & then top with fresh strawberries & prepared whipped cream.  Enjoy!

I am so ready for spring & summer to come that I try & trick myself into thinking it's here by making something summery to eat.  This is one of those dishes.  It's so easy & the pound cake is so versatile.  It's just a great dessert.  Lovely combination of fruit, cream & sweetness.

Oh & if you are wondering why it is called pound cake, here is a fun fact for you: Pound cake, which originated in Europe in the first half of the 18th century, initially weighed four pounds. That's because it called for a pound of each of four ingredients — flour, butter, eggs, and sugar — hence the name.  Lucky for you guys, this cake uses WAY less butter, even compared to many of the recipes I researched & the sour cream gives it some extra moistness.

This would also be a perfect Valentine's Day dessert to make ahead of time & plate when you are ready for it.  So easy & we really loved it.  Especially my 3 year old boy.  He kept asking for more bread!  We had to tell him it was cake that was shaped like bread.  Haha.  Enjoy!

 

Sour Cream Pound Cake with Strawberries & Cream

Recipe lightly altered from Our Best Bites Cookbook by: Amber (Dessert Now, Dinner Later!)

• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 2 tsp vanilla
• 1/2 cup sour cream
• 1 lb strawberries, rinsed, hulled, & sliced
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla

1. Preheat oven to 350*F.
2. In a small bowl, combine the flour, baking soda & salt.  Set aside.
3. Beat the butter & sugar until light & fluffy; about 1 minute.  Continue beating & add eggs, one at a time.  Scrape the bowl.  Add the 2 tsp vanilla & sour cream; incorporate.
4. Slowly add the flour mixture while beating, & beat just until combined.
5. Pour batter into a greased 8" or 9" loaf pan (I grease & flour the sides & lay a cut-out strip of parchment paper on the bottom; makes it real easy to get out.)  
6. Bake for 45-60 minutes or until a skewer comes out clean.  Cool for 10 minutes & remove from pan; transfer to a cooling rack.
7. Prepare whipped cream: Pour cream into a bowl & beat with an electric mixer for about 1 minute.  Slowly add powdered sugar & 1 tsp vanilla.  Continue beating until stiff peaks form.
8. Once cake is cooled, use a serrated knife to cut slices & then top with fresh strawberries & prepared whipped cream.  Enjoy!

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Cinnamon Chip Bread

Hope you all had a wonderful holiday weekend!  Today's post is one of my favorite breads at Great Harvest...their Cinnamon Chip Bread.  I could eat slice after slice toasted with butter & be in complete heaven!  Even not toasted with butter it's complete heaven.  Heck, just plain it's wonderfully amazing!  I can't say this bread is an exact replica of the real deal, but it shares a lot of the same qualities.  It's soft & sweet & full of cinnamon flavor.  I am having a hard time not eating it all.  Anyway, I hadn't seen cinnamon chips in my local grocery stores (compared to specialty stores) until just barely & Walmart had them under the Hershey's brand.  I am not sure how long they will stick around, or if they are just a holiday item, but I am glad they had them because I am enjoying my cinnamon chip creations!

Cinnamon Chip Bread

Recipe adapted from King Arthur Flour by: Amber (Dessert Now, Dinner Later!)

*This recipe was originally written for a bread machine.  To see those instructions, please click on the King Arthur Flour link.

• 2 Tbsp butter or margarine
• 1 scant cup WARM water
• 2 Tbsp dry powdered milk
• 2 1/2 tsp instant yeast
• 2 Tbsp sugar
• 1 egg 
• 2 tsp vanilla
• 1 tsp cinnamon
• 1 1/4 tsp salt
• 1/2 tsp baking powder
• 3 cups all-purpose flour
• 3/4 - 1 cup cinnamon chips

1. Melt butter in a small/custard bowl, covered to prevent splatters, in the microwave 15-30 seconds or until melted. 
2. Measure WARM water in a large glass measure cup & add butter.  Whisk in dry powdered milk until dissolved.  Add yeast & sugar, stir, & wait until it bubbles, about 4-5 minutes.  
3. In a large bowl, whisk the egg & vanilla.  Add yeast mixture.  In a separate bowl combine cinnamon, salt, baking powder & flour.  Add dry ingredients to wet ingredients with a large spoon.  Stir the mixture in the bowl until it comes together to form a ball.  Work the dough on a floured surface for a few minutes.  
4. Knead in cinnamon chips & then let the dough rest in a greased bowl, covered with a towel or saran wrap until double in size.
5. Punch dough down & shape as desired.  Place on a greased cookie sheet or in a greased bread pan.  Cover again with a towel or plastic wrap & let rise until double in size.  
6. Bake at 350*F for 30 minutes.  It should be nice & golden brown.  Let cool before slicing & serving.  Makes great french toast or just to eat plain.

Hope you all had a wonderful holiday weekend!  Today's post is one of my favorite breads at Great Harvest...their Cinnamon Chip Bread.  I could eat slice after slice toasted with butter & be in complete heaven!  Even not toasted with butter it's complete heaven.  Heck, just plain it's wonderfully amazing!  I can't say this bread is an exact replica of the real deal, but it shares a lot of the same qualities.  It's soft & sweet & full of cinnamon flavor.  I am having a hard time not eating it all.  Anyway, I hadn't seen cinnamon chips in my local grocery stores (compared to specialty stores) until just barely & Walmart had them under the Hershey's brand.  I am not sure how long they will stick around, or if they are just a holiday item, but I am glad they had them because I am enjoying my cinnamon chip creations!

Cinnamon Chip Bread

Recipe adapted from King Arthur Flour by: Amber (Dessert Now, Dinner Later!)

*This recipe was originally written for a bread machine.  To see those instructions, please click on the King Arthur Flour link.

• 2 Tbsp butter or margarine
• 1 scant cup WARM water
• 2 Tbsp dry powdered milk
• 2 1/2 tsp instant yeast
• 2 Tbsp sugar
• 1 egg 
• 2 tsp vanilla
• 1 tsp cinnamon
• 1 1/4 tsp salt
• 1/2 tsp baking powder
• 3 cups all-purpose flour
• 3/4 - 1 cup cinnamon chips

1. Melt butter in a small/custard bowl, covered to prevent splatters, in the microwave 15-30 seconds or until melted. 
2. Measure WARM water in a large glass measure cup & add butter.  Whisk in dry powdered milk until dissolved.  Add yeast & sugar, stir, & wait until it bubbles, about 4-5 minutes.  
3. In a large bowl, whisk the egg & vanilla.  Add yeast mixture.  In a separate bowl combine cinnamon, salt, baking powder & flour.  Add dry ingredients to wet ingredients with a large spoon.  Stir the mixture in the bowl until it comes together to form a ball.  Work the dough on a floured surface for a few minutes.  
4. Knead in cinnamon chips & then let the dough rest in a greased bowl, covered with a towel or saran wrap until double in size.
5. Punch dough down & shape as desired.  Place on a greased cookie sheet or in a greased bread pan.  Cover again with a towel or plastic wrap & let rise until double in size.  
6. Bake at 350*F for 30 minutes.  It should be nice & golden brown.  Let cool before slicing & serving.  Makes great french toast or just to eat plain.

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Spiced Pumpkin Loaf with Cinnamon Brown Sugar Glaze

Sometimes you have leftover pumpkin sitting in your fridge from all those fall pumpkin recipes.  No pumpkin must be wasted!  This is a quick bread that is simple & fast to throw together & bake in the oven warming your house & creating a yummy spiced aroma to fill your kitchen.  It uses only 1 cup of pumpkin so if you need a recipe that doesn't call for 1 can of pumpkin, this will help you out.  I also really like the glaze atop this pumpkin loaf.  It really brings together the pumpkin with the spices.  I totally eat this like it's a slice of cake using my fork & savor every bite.  It's so yummy!

Spiced Pumpkin Loaf with Cinnamon Brown Sugar Glaze

Recipe altered from Epicurious by: Amber (Dessert Now, Dinner Later!)

Loaf:

• 1 3/4 cup flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 Tbsp Homemade Pumpkin Pie Spice (or McCormick brand)
• 4 Tbsp butter (NOT margarine)
• 1/4 cup canola oil
• 1 cup sugar
• 1 cup pumpkin puree
• 2 eggs
• 2/3 cup water

Cinnamon Brown Sugar Glaze:

• 1 Tbsp butter
• 1/4 cup brown sugar
• 2 Tbsp milk
• 1/2 cup powdered sugar
• Dash(es) Cinnamon

1. Combine flour, salt, baking soda, baking powder, & pumpkin pie spice in a bowl.
2. In a stand mixer, beat butter, oil, & sugar until light & fluffy.  Scrape bowl  Add pumpkin puree & 2 eggs.  Blend until combined.  
3. Slowly add flour mixture.  Scrape bowl.  Add 2/3 cup water until just incorporated.
4. Grease a 9-inch bread pan lined with parchment on the bottom, & pour mixture inside.  Bake at 350*F for roughly 1 hour until done in the center. Allow to cool in pan on a rack.
5. Prepare glaze by melting butter, brown sugar & milk in a bowl in the microwave for 30 seconds (cover bowl, in case it splatters.)  Once butter is melted, whisk until sugar dissolves.  Add 1/2 cup powered sugar & cinnamon to taste & allow to cool to room temperature.  Pour glaze over pumpkin loaf once it has cooled down a bit.  
6. Remove bread from pan once the glaze has solidified & the bread is completely cool.  Peel off parchment paper from the bottom.  Slice & serve.  Makes 12-14 slices.  

Sometimes you have leftover pumpkin sitting in your fridge from all those fall pumpkin recipes.  No pumpkin must be wasted!  This is a quick bread that is simple & fast to throw together & bake in the oven warming your house & creating a yummy spiced aroma to fill your kitchen.  It uses only 1 cup of pumpkin so if you need a recipe that doesn't call for 1 can of pumpkin, this will help you out.  I also really like the glaze atop this pumpkin loaf.  It really brings together the pumpkin with the spices.  I totally eat this like it's a slice of cake using my fork & savor every bite.  It's so yummy!

Spiced Pumpkin Loaf with Cinnamon Brown Sugar Glaze

Recipe altered from Epicurious by: Amber (Dessert Now, Dinner Later!)

Loaf:

• 1 3/4 cup flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 Tbsp Homemade Pumpkin Pie Spice (or McCormick brand)
• 4 Tbsp butter (NOT margarine)
• 1/4 cup canola oil
• 1 cup sugar
• 1 cup pumpkin puree
• 2 eggs
• 2/3 cup water

Cinnamon Brown Sugar Glaze:

• 1 Tbsp butter
• 1/4 cup brown sugar
• 2 Tbsp milk
• 1/2 cup powdered sugar
• Dash(es) Cinnamon

1. Combine flour, salt, baking soda, baking powder, & pumpkin pie spice in a bowl.
2. In a stand mixer, beat butter, oil, & sugar until light & fluffy.  Scrape bowl  Add pumpkin puree & 2 eggs.  Blend until combined.  
3. Slowly add flour mixture.  Scrape bowl.  Add 2/3 cup water until just incorporated.
4. Grease a 9-inch bread pan lined with parchment on the bottom, & pour mixture inside.  Bake at 350*F for roughly 1 hour until done in the center. Allow to cool in pan on a rack.
5. Prepare glaze by melting butter, brown sugar & milk in a bowl in the microwave for 30 seconds (cover bowl, in case it splatters.)  Once butter is melted, whisk until sugar dissolves.  Add 1/2 cup powered sugar & cinnamon to taste & allow to cool to room temperature.  Pour glaze over pumpkin loaf once it has cooled down a bit.  
6. Remove bread from pan once the glaze has solidified & the bread is completely cool.  Peel off parchment paper from the bottom.  Slice & serve.  Makes 12-14 slices.  

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Lemon Poppy Seed Bread

One of my favorite things in life is lemon flavored anything!  I LOVE lemon poppy bread, lemon bars, lemon truffles, lemonade, etc.  If it's lemon, it has my name on it!  So I found this recipe & altered it, I have made it several times & I just LOVE this bread.  You can also make this recipe into muffins, but it makes at least 2 doz.  I only have enough muffin pans to do 1 1/2 dozen muffins, so when I made the recipe I had to make an extra 8"round cake pan with the leftovers.  Anyway, if you like the tart lemon flavor in a nice moist yet fluffy bread/muffin, then this is the recipe for you!


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Lemon Poppy Seed Bread

Recipe altered from allrecipes by: Amber (Dessert Now, Dinner Later!)

• 3 cups all purpose flour
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 Tbsp poppy seeds
• 2 1/2 cups white sugar
• 1 1/4 cups + 2 Tbsp canola oil
• 3 large eggs
• 1 3/4 cups milk
• 2 tsp vanilla extract
• 2 tsp lemon extract
• 1/2 cup lemon juice concentrate
• 1 cup powdered sugar
• 1/4 cup lemon juice concentrate

1. Preheat oven to 325*F.  Grease 2 loaf pans.
2. In a large mixing bowl, stir together the dry ingredients: flour, salt, baking powder, poppy seeds, white sugar.
3. Add oil, eggs, milk, extracts, & 1/2 cup lemon juice; mix until smooth, about 1 minute.  Will be a pretty runny batter.  Pour batter evenly into prepared pans.
4. Bake at 325*F for 1hr 10 min  (Start at 55 min & go from there, but mine always takes 70 min.) or until a toothpick inserted into the center of the loaves comes out clean, or springs back when touched.  
5. Whisk 1 cup powdered sugar with 1/4 cup lemon juice & brush over the tops of HOT loaves while they are in the pans.  Cool loaves in the pans for 10 minutes before removing to a wire rack.  When cool, cut into slices & enjoy!

Makes 2 full loaves.

*To make muffins:  Follow instructions through step three filling 2 dozen paper muffin cups in pans 3/4 way full instead of pouring batter into loaf pans.  Bake at 325*F for 20-25 min or until done.  Brush tops with glaze.

One of my favorite things in life is lemon flavored anything!  I LOVE lemon poppy bread, lemon bars, lemon truffles, lemonade, etc.  If it's lemon, it has my name on it!  So I found this recipe & altered it, I have made it several times & I just LOVE this bread.  You can also make this recipe into muffins, but it makes at least 2 doz.  I only have enough muffin pans to do 1 1/2 dozen muffins, so when I made the recipe I had to make an extra 8"round cake pan with the leftovers.  Anyway, if you like the tart lemon flavor in a nice moist yet fluffy bread/muffin, then this is the recipe for you!


Pin It

Lemon Poppy Seed Bread

Recipe altered from allrecipes by: Amber (Dessert Now, Dinner Later!)

• 3 cups all purpose flour
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 Tbsp poppy seeds
• 2 1/2 cups white sugar
• 1 1/4 cups + 2 Tbsp canola oil
• 3 large eggs
• 1 3/4 cups milk
• 2 tsp vanilla extract
• 2 tsp lemon extract
• 1/2 cup lemon juice concentrate
• 1 cup powdered sugar
• 1/4 cup lemon juice concentrate

1. Preheat oven to 325*F.  Grease 2 loaf pans.
2. In a large mixing bowl, stir together the dry ingredients: flour, salt, baking powder, poppy seeds, white sugar.
3. Add oil, eggs, milk, extracts, & 1/2 cup lemon juice; mix until smooth, about 1 minute.  Will be a pretty runny batter.  Pour batter evenly into prepared pans.
4. Bake at 325*F for 1hr 10 min  (Start at 55 min & go from there, but mine always takes 70 min.) or until a toothpick inserted into the center of the loaves comes out clean, or springs back when touched.  
5. Whisk 1 cup powdered sugar with 1/4 cup lemon juice & brush over the tops of HOT loaves while they are in the pans.  Cool loaves in the pans for 10 minutes before removing to a wire rack.  When cool, cut into slices & enjoy!

Makes 2 full loaves.

*To make muffins:  Follow instructions through step three filling 2 dozen paper muffin cups in pans 3/4 way full instead of pouring batter into loaf pans.  Bake at 325*F for 20-25 min or until done.  Brush tops with glaze.

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