Category Archives: Quick Breads/Sweet or Savory

Fresh Strawberry Bread

Fresh strawberries are the best! And I love making things with them too, whether it’s a smoothie or a baked treat. Like this Fresh Strawberry Bread–it’s so good and moist, and has lots of little chopped strawberry chunks in it that give it a great strawberry flavor. This quick bread is great for a summer breakfast or brunch, but it’s sweet enough that it can also work as a dessert, too.

Just so you know, the batter is on the thicker side. The loaves bake up with a nice slight rise and come out of the pan without sticking if you grease and flour your pans. Another nice thing about this recipe is that it makes two loaves! So you can share a loaf with someone, freeze it, or eat both of them up, which is probably what you’ll be tempted to do. 🙂

FRESH STRAWBERRY BREAD by NancyC

Makes 2 (9×5″) loaves

  • 3 cups all-purpose unbleached flour
  • 2 cups granulated sugar
  • 1/2 Tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup light olive oil or canola oil
  • 4 large eggs
  • 2 cups chopped fresh strawberries

Preheat oven to 350˚F. Grease and flour two 9×5″ loaf pans; set aside.

In large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt, blending well.

In medium bowl, blend the light olive oil, eggs, and chopped strawberries. Add this mixture to the flour mixture and mix everything until flour mixture is just moistened (do not overmix). The batter will be thick!

Divide batter into the 2 prepared loaf pans, spreading evenly in pans. Bake at 350˚F for 40 to 42 minutes, or until toothpick inserted in center comes out clean.

Cool in pan for 10 minutes, then invert onto a serving plate and cool completely.

I’ve only gone strawberry picking a few times, but I do want to try to do that more often. I usually buy my berries at farmers markets or the grocery store and thankfully, they usually have a good selection. Have you made any good recipes with fresh strawberries this summer?

Sharing at Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

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The Easiest Sweet Cornbread

This cornbread is so good, you’d never guess it was so easy! If you’ve ever been to a restaurant called Tippins (as far as I know, there’s one in Kansas City, Tulsa, and Dallas) and had their delicious sweet cornbread, this recipe tastes a lot like that. It’s great with chili or just on its own, warm and served with honey butter.

A friend had told me about this cornbread recipe after I talked about how good the Tippins cornbread was. And when I made this for a potluck, everyone wanted the recipe. They couldn’t believe how easy it was. It’s made with a blend of cornbread mix and cake mix. I typically like to make things from scratch, but I do like to make this every so often. If you’re not crazy about baking with mixes, this recipe may not be for you. But it is really, really good, so you might want to make an exception and try this out!

THE EASIEST SWEET CORNBREAD WITH HONEY BUTTER by NancyC

Makes a 9×13″ pan

Preheat oven to 350˚F. Grease and flour a 9×13″ baking pan or line with parchment paper; set aside.

In large bowl, blend the dry Corn Muffin Mix and Golden Yellow Cake Mix. Add the eggs, milk, and water, blending everything well. Beat mixture for 2 to 3 minutes.

Bake at 350˚F for 20-22 minutes, or until toothpick inserted in center comes out clean.
Remove from oven, cool for 10 minutes, then cut into squares and serve.

This cornbread tastes really good with honey butter! (see recipe below)

Note: You can make cornbread muffins with this batter if you prefer–baking time will be about 15 minutes.

HONEY BUTTER:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 Tablespoons honey

Mix softened butter and honey until well-blended; spoon into a small serving dish and serve with cornbread.

Sounds pretty simple, doesn’t it? If you need something quick and easy to make for a large meal or gathering, keep this cornbread in mind!

Sharing at Inspire Me MondayFiesta Friday, Meal Plan Monday, Weekend Potluck

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Whole Wheat Chocolate Banana Bread

When you have ripe bananas and are craving something that’s chocolate and a little on the healthy side, this is a great recipe to try! This quick bread has lots of chocolate flavor and some buttermilk, Greek yogurt, and light olive oil to make it moist. It’s also made with whole wheat flour and sweetened with brown sugar and honey.

This Whole Wheat Chocolate Banana Bread bakes up into a nice dense loaf of chocolate goodness, thanks to the mini semi-sweet chocolate chips that are mixed into the batter. It’s great if you like chocolatey things for breakfast or brunch, or it makes a great afternoon snack or even a simple dessert, maybe with some ice cream or frozen yogurt!

WHOLE WHEAT CHOCOLATE BANANA BREAD by NancyC

Makes one 9×5″ loaf

  • 1 3/4 cups whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup packed light brown sugar
  • 1/4 cup honey
  • 3/4 cup mashed very ripe bananas (about 2 small)
  • 1/3 cup buttermilk
  • 1/3 cup plain or vanilla Greek yogurt
  • 1/4 cup light olive oil
  • 1 teaspoon pure vanilla extract
  • 1 cup mini semi-sweet chocolate chips

Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon; set aside.

In medium bowl, blend eggs and brown sugar together until smooth. Add in the honey, mashed bananas, buttermilk, Greek yogurt, oil, and vanilla extract. Add this mixture to the flour mixture in the large bowl and stir just until all ingredients are combined. Fold the mini semi-sweet chocolate chips into the batter, stirring until they’re evenly distributed, then spoon batter into prepared loaf pan.

Bake at 375˚F for 42 to 44 minutes, until toothpick inserted in center comes out clean or almost clean (if you overbake, the bread will be too dry). Let bread cool in pan for about 5 minutes, then remove and cool completely on a wire rack.

It’s fun trying different flavors of banana breads–there are so many different ways you can make it! Do you have a favorite banana bread recipe?

Sharing this recipe at Fiesta Friday, Weekend Potluck, Meal Plan Monday. Inspire Me Monday, Hearth & Soul.

Whole Wheat Banana Bread

Whole Wheat Banana Bread @NancyCUsually when I bake things I use unbleached all-purpose flour. But I had purchased some organic whole wheat flour and was wanting to try making something with it. I like baking quick breads and I hadn’t made any banana bread lately, so I decided to try making a loaf of Whole Wheat Banana Bread. I thought it turned out really well! It’s a good, hearty banana bread with lots of chopped nuts and healthy ingredients like honey and light olive oil (although it does have some brown sugar in it). The mashed bananas and plain Greek yogurt make this loaf moist and It doesn’t have a strong wheaty taste, so it should appeal to anyone who likes banana bread.

WHOLE WHEAT BANANA BREAD by NancyC

Makes 1 loaf

  • 1/3 cup light olive oil
  • 1/4 cup honey
  • 1/3 cup packed light brown sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1/4 cup plain Greek yogurt
  • 1 1/2 cups mashed bananas (about 3 1/2 medium)
  • 1 3/4 cups whole wheat flour
  • 1/2 teaspoon salt
  • 1 1/3 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup chopped walnuts or pecans

Preheat oven to 325˚F. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend oil, honey, brown sugar, and vanilla, then add in eggs, mixing well. Stir in yogurt, then add in the mashed bananas, mixing everything together.

In medium bowl, blend flour, salt, baking soda, cinnamon, and nutmeg. Add flour mixture to the wet ingredients and mix just until ingredients are combined–do not overtax! Fold in chopped nuts.

Pour batter into greased loaf pan and bake at 325˚F for 48 to 50 minutes or until toothpick inserted in center comes out clean. Let loaf cool in pan for 5 to 10 minutes, then remove and cool on completely on wire rack.

I baked this loaf on a chilly morning and it was the perfect snack for later in the day! I want to make more things with this organic whole wheat flour that I have. What do you like making with whole wheat flour?

Sharing at Fiesta Friday. Meal Plan Monday, Weekend Potluck, Inspire Me Monday.

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread @ NancyC

After I made those Blueberry Zucchini Muffins, I still had some zucchini left, so here’s another zucchini recipe for you! This Chocolate Chip Zucchini Bread is so moist and has some yummy ingredients like brown sugar, a little honey, and best of all, a whole cup of mini semi-sweet chocolate chips! That’s a pretty good amount of chocolate. The grated zucchini is probably the healthiest ingredient in this (well, there’s also some canola or olive oil in there, too).

This bread is very chocolatey and has a hint of cinnamon flavor. Have a slice for breakfast if you like having chocolate in the morning, or have it as a snack or dessert later in the day!

CHOCOLATE CHIP ZUCCHINI BREAD by NancyC

Makes one 9×5″ loaf

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 cup packed light brown sugar
  • 2 Tablespoons honey
  • 1/2 cup canola or light olive oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups grated zucchini
  • 1 cup semi-sweet mini chocolate chips

Preheat oven to 350˚F. Grease and flour a 9×5″ loaf pan; set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

In a large bowl, blend light brown sugar, honey, oil, eggs, and vanilla extract. Mix until everything is blended.

Add the flour mixture to the wet ingredients and mix just until everything is combined. Fold in the grated zucchini, then the mini semi-sweet chocolate chips, mixing until these ingredients are evenly distributed in the batter.

Pour or spoon batter into your prepared loaf pan. Bake at 350˚F for 50 to 54 minutes, or until a toothpick inserted in center of loaf comes out clean. Let cool in pan for 10 minutes, then remove loaf from pan. Serve warm or let loaf cool completely, refrigerating any leftovers.

I think there still may be one more zucchini recipe I’m going to make before summer is over. What kinds of things do you like making with zucchini?

Linked to Fiesta Friday, Meal Plan Monday. Weekend Potluck, Create with Joy.

Cranberry-Pecan Banana Bread

Cranberry Pecan Banana Bread @ NancyC

It’s been awhile since I made banana bread, so when I had some very ripe bananas, I decided it was time to make banana bread again! I also had some dried cranberries I was wanting to use and chopped pecans sounded like a great addition to those cranberries. So I came up with this Cranberry-Pecan Banana Bread. The loaf browns a little more while baking than some banana breads, but it’s sweet and moist when you bite into it and the dried cranberries give it a great flavor. My loaf did sink a little in the center–probably because I took it out too soon and then put it back in the oven. So be sure to do the toothpick test when you’re baking this bread!

I baked this loaf over the weekend one cold winter morning and it tasted so good with a hot cup of coffee! It’s great for breakfast, brunch, or an afternoon snack.  Also be sure to use a 9 x 5″ pan; an 8 x 4″ pan won’t be large enough.

CRANBERRY-PECAN BANANA BREAD

Makes one 9 x 5″ loaf

  • 1 3/4 cup all-purpose unbleached flour
  • 1 1/3 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1 cup mashed, ripe bananas (about 3 small or 2 medium)
  • 1/2 cup light olive oil or non-GMO canola oil
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1 cup dried cranberries
  • 1 cup coarsely chopped pecans

Preheat oven to 325˚F. Grease and flour a 9 x 5″ loaf pan; set aside.

In large bowl, blend flour, sugar, baking soda, salt, and cinnamon.

In medium bowl, stir eggs, mashed bananas, oil, Greek yogurt, and vanilla extract, blending everything well.

Add egg/banana mixture to flour mixture in large bowl and stir just until combined. Fold in the dried cranberries and chopped pecans.

Pour batter into prepared 9 x 5″ loaf pan and bake at 325˚F for 68 to 72 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan and cool completely on wire rack.

(Note: this bread may sink slightly in the center, but if you remove it from the oven too soon it will sink even more noticeably, so be sure to do the toothpick test!)

The weather has been colder lately, and that always puts me in the mood to bake. It’s always fun trying new banana bread recipes–do you have a favorite you stick to, or do you like trying new recipes too?

Linked to Fiesta Friday, Inspire Me Monday, Show and Share, Wow Me Wednesday, Whimsy Wednesday, Wow Us WednesdaysCreate It Thursday, Full Plate Thursday, Thursday Favorite Things.

Egg Nog Mini Loaves

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Egg Nog is one of those foods that signal the beginning of the holiday season. I first noticed it this year in the grocery store about three weeks before Thanksgiving. I usually buy a few cartons during the Thanksgiving and Christmas holidays and pretty much always have some left over after Christmas. Which is great, because it gives me an excuse to bake some egg nog goodies! Like these Egg Nog Mini Loaves, for example.

After having lots of super-sweet holiday treats, I was wanting something just a little sweet, and these little loaves turned out to be just the thing! They’re moist, slightly sweet, and have a mild egg nog flavor, so even those who aren’t crazy about egg nog may like them. These mini loaves rise really nicely, too (Note: I also tried making this recipe as a 9 x 5″ loaf, but since it sunk a little in the middle, I think it works best for mini loaves, and probably muffins, too).

If you’d like to sweeten these loaves up a little more, sprinkle on a dusting of powdered sugar after they’ve cooled or add an egg nog glaze on top (try the glaze that I used on these Egg Nog Muffins).

EGG NOG MINI LOAVES by NancyC

Makes three 5 x 3″ mini loaves

  • 2 1/4 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup egg nog
  • 1/3 cup plain or vanilla Greek yogurt
  • 1 cup sugar
  • 1/2 cup (1 stick) butter, melted
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons rum extract
  • Optional: Egg Nog Glaze

Preheat oven to 350˚F. Grease and flour three 5 x 3″ mini loaf pans; set aside.

In large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In medium bowl, beat eggs, egg nog, yogurt, sugar, butter, and vanilla and rum extracts, blending well. Add this mixture to dry ingredients, stirring just enough to moisten.

Pour into prepared mini loaf pans. Bake at 350˚F for 30 to 35 minutes or until toothpick inserted in center comes out clean (I baked mine for 32 minutes).

Cool loaves for 10 minutes in pans, then remove to wire rack to cool completely. If desired, glaze with Egg Nog Glaze (click here for the recipe–I’ve used it before on some egg nog muffins).

As the holidays wind down, these Egg Nog Mini Loaves are the perfect treat with some coffee or tea. Hope you had an enjoyable holiday and wishing you a safe, healthy, and happy New Year!

Cranberry Pecan Pumpkin Muffins

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After baking quite a few mini loaves for the holidays, I thought I’d try some muffins! I really like these muffins because they have dried cranberries, golden raisins, chopped pecans, and lots of spices–they just seem perfect for this time of year! You can top them with cream cheese icing if you want, but I like them plain if I’m having them in the morning–they’re sweet enough on their own. These are perfect for a holiday breakfast, brunch, or snack and this recipe makes 32 moist, delicious muffins–so you’ll have plenty to eat, share, and use in your goody packages! 🙂

CRANBERRY PECAN PUMPKIN MUFFINS by NancyC, adapted from MyRecipes

Makes 32 muffins

  • 3/4 cup  (1 1/2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 3 large eggs
  • 3 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup coarsely chopped pecans
  • 3/4 cup dried cranberries
  • 3/4 cup golden raisins
  • 2 cups canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • Optional: Cream Cheese Icing (see recipe below)

Preheat oven to 350˚F. Line muffin cups with paper liners; set aside

In large bowl, cream butter and sugar until well blended. Add eggs, one at a time, mixing after each addition.

In medium bowl, combine flour and next 6 ingredients (baking powder, baking soda, salt, cinnamon, cloves, and nutmeg). Add chopped pecans, dried cranberries, and golden raisins to flour mixture, tossing to coat. Then add the flour mixture to butter/sugar/egg mixture alternately with the pumpkin puree, beginning and ending with the flour mixture. Stir in vanilla.

Spoon batter into lined muffin cups, filling each about 2/3 full. Bake at 350˚F for 20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin pans on wire rack for 5 minutes; remove from pans and let cool completely.

If desired, frost with cream cheese icing. These muffins are so tasty, you don’t really need icing on them. But here’s the recipe if you want to try it…

CREAM CHEESE ICING

  • 1 (3-ounce) package cream cheese, softened
  • 3 Tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 3/4 cups powdered sugar
  • 2 Tablespoons Half & Half (light cream)

Blend cream cheese, butter, and vanilla until creamy; gradually add powdered sugar, mixing until smooth. Add Half & Half, 1 Tablespoon at a time, mixing until it has a spreadable consistency (the icing will be thick–add more Half & Half if you’d like a thinner consistency).

It’s hard to believe Christmas is coming up so quickly! Are you getting everything done that you’re needing to?

Cranberry Pumpkin Bread and Mini Loaves

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I hadn’t made anything with fresh cranberries yet this year, so I decided it was time to do something about that! Plus, I still needed to make more mini-loaves for holiday giving. My Chocolate Chip Pumpkin Bread turned out well, so I decided to try making some pumpkin bread with fresh cranberries added in–it sounded like a great combination for the holidays! These loaves baked up so nicely, with rounded tops and a dense, moist texture. The fresh cranberries add to the moistness and flavor.

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This recipe will make one 9 x 5″ loaf or three 5 x 3″ mini loaves…or double the recipe and make a large loaf for you and your family and 3 mini loaves for giving away! If you do double the recipe, make sure you use an extra-large bowl for easier mixing.

CRANBERRY PUMPKIN BREAD AND MINI LOAVES by NancyC

Makes one (9 x 5″) loaf or three (5 x 3″) mini loaves

  • 1 3/4 cups all-purpose unbleached flour
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup light olive oil (or non-GMO canola oil)
  • 2 large eggs
  • 1 1/4 cups coarsely chopped fresh cranberries

Preheat oven to 350˚F. Grease and flour one 9 x 5″ loaf pan or three 5 x 3″ mini loaf pans; set aside.

In large bowl, blend the flour, granulated sugar, and brown sugar together; then add the spices, baking soda, baking powder, and salt, blending everything well.

In medium bowl, blend the pumpkin puree, light olive oil, and eggs, mixing well. Add this mixture to dry ingredients in large bowl, blending well (batter will be thick). Fold in the chopped cranberries, stirring until evenly distributed in batter.

Spoon batter into prepared 9 x 5″ loaf pan or 3 mini loaf pans.

For 9 x 5″ loaf: Bake at 350˚F for 55 minutes or until toothpick inserted in center comes out clean.

For 3 mini loaves: Bake at 350˚F for 35 minutes, or until toothpick inserted in centers comes out clean.

Remove from oven and cool in pan or pans for 10 minutes, then remove and cool completely on wire rack.

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If you’re giving these loaves as gifts, wrap them individually in plastic wrap and add a ribbon around them tied in a knot or bow to make them look extra special! For inspiration, see these wrapped mini loaves here.

I still have more holiday baking I need to do–wish I had more time! Are you getting all the baking done you want to this season?

Linked to Inspire Me Monday at Create with Joy and Inspiration Monday at Your Homebased Mom.

Chocolate Chip Pumpkin Bread and Mini Loaves

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I’ve been wanting to make pumpkin bread with chocolate chips in it for quite some time and I thought while I was at it, I’d make some mini-loaves too. Mini-loaves make great food gifts for the holidays, and just about everyone I know loves pumpkin bread and chocolate chips. So you can’t go wrong when you put them together! This Chocolate Chip Pumpkin Bread is so good and moist, with lots of chocolate chips in every bite, so if you’re a chocolate lover you won’t be disappointed! Be sure to use the mini semi-sweet chocolate chips–they work really well in this recipe. It makes either one large 9 x 5″ loaf or three 5 x 3″ mini loaves–or you can double the recipe and make both sizes–that way you can keep one for your family and give the rest as gifts–a win-win for everyone! 🙂 Use an extra-large bowl for mixing if you do decide to make a double batch!

CHOCOLATE CHIP PUMPKIN BREAD AND MINI LOAVES by NancyC

Makes one 9 x 5″ loaf or three (5 x 3″) mini loaves

  • 1 1/2 cups all-purpose unbleached flour
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • 1 cup mini semi-sweet chocolate chips

Preheat oven to 350˚F. Grease and flour one 9 x 5″ loaf pan or 3 mini loaf pans; set aside.

In large bowl, combine flour, brown sugar, and granulated sugar, blending well; then add the spices, baking powder, baking soda, and salt, blending everything well.

In medium bowl, blend the pumpkin puree and softened butter, and then the eggs, mixing well. Add this mixture to the dry ingredients in large bowl, blending well. Fold in mini chocolate chips, stirring until evenly distributed in batter.

Spoon batter into prepared 9 x 5″ loaf pan or 3 mini loaf pans.

For 9 x 5″ loaf: Bake at 350˚F for 52 to 55 minutes or until toothpick inserted in center comes out clean.

For 3 mini loaves: Bake at 350˚F for 32 to 35 minutes, or until toothpick inserted in centers comes out clean.

Remove from oven and cool in pan or pans for 10 minutes, then remove and cool completely on wire rack.

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If you’re giving these loaves as gifts, wrap them individually in plastic wrap and add a ribbon around them tied in a knot or bow to make them look extra special–just like little mini-gifts! I always seem to have ribbon on hand and I also save pretty fabric ribbons from gifts I’ve received–these usually are the perfect size for tying around homemade loaves!

Do you make food gifts for the holidays? What do you like to make?

Linked to Inspire Me Monday at Create with Joy and Inspiration Monday at Your Homebased Mom.