I have been working a lot on these…
So that’s why there isn’t much on here. My old book is full. So I am transferring and trying to organize the new one. I honestly thought it would be quicker and easier.
In addition to working on my recipe book I have been trying to narrow down recipes that I have multiple versions of. That makes for a lot of trial and error, which I then do not post in here- don’t want to give you a recipe that doesn’t turn out. I also have been doing a lot of baking as a way to support my mental health and self care. When I do that, I allow myself the freedom of not measuring, or writing things down.
I am currently in the breads and loaves section. The sweets sections of the loaves. I love flavored loaves. They are typically easy with few dishes, ingredients you always have around, and they make an awesome breakfast. I love carbs in the morning.
Here is a little sneak at the list of my loaf recipes I have honed in over the years:
- Zucchini Bread
- Chocolate Chocolate Zucchini Bread
- Lemon Rosemary loaf
- Banana Bread
- Citrus and poppyseed
- Pumpkin Loaf
- Carrot Cake Loaf
Today I am only sharing two, but eventually I will share them all. This summer I spent a good amount of time going through recipes for things made with shredded zucchini which I had an excess of. Lately I have been into pumpkin, because it’s fall and its a cozy flavor. So I will share the plain old jane old zucchini bread recipe and the pumpkin loaf.
I found that I had 7 zucchini bread recipes. I made four of them and immediately got rid of 2. I adapted from the other 5 and I now have a go to recipe for zucchini bread. It is dangerous. In a really good way.
On that same note I had 4 pumpkin bread recipes. I had it narrowed down to a yummy browned butter loaf with lots of warm flavors like cardamom and nutmeg, pecans, pumpkin seeds, and a crisp cinnamon sugar sprinkle topping. I recently landed on a gem watching the food network with my mother in law. It was the final inspiration I needed for my go to pumpkin loaf. Molly Yeh puts cranberries on top of her pumpkin loaf. GAME CHANGER. Not in, just on top. It makes its look so beautiful and adds this lovely tartness.
- 1 1/2 C whole wheat flour
- 1 1/2 C flour ( if you don’t have whole wheat or don’t want whole wheat you can do just all purpose flour, then it is closer to 3 1/2 cups)
- 2 t baking soda
- 1 t baking powder
- 1/2 t salt
- 2 t cinnamon+ 1 t for topping
- 1/4 t nutmeg
- 1/4 t cardamom
- 1 C packed brown sugar
- 1/2 C granulated sugar
- 3 large eggs
- 2 t vanilla
- 1/2 plain greek yogurt
- 1/2 C either oil or melted butter
- 1/2 C applesauce
- 4 C shredded zucchini, drained of excess liquid
- Chopped nuts (optional: occasionally I add 1/2 C walnuts)
- 3 T turbinado sugar
First step with this loaf is to shred your zucchini. You can do this multiple ways. I typically used my food processor then transfer to a mesh strainer. You do need to strain it but don’t squeeze out the juice, there is a balance. While you are shredding your zucchini turn your oven to 350 and spray 2 loaf pans with cooking spray. Yes, 2. Thisis a double batch, my favorite! Next I mix all my dry ingredients in a small bowl and set aside. Combine your eggs, yogurt, butter or oil, sugars, and vanilla with a whisk until combined. Add your dry ingredients and stir until just combined, then add the shredded zucchini and nuts if you want them. Transfer to the loaf tins, split equally. Now make a cinnamon sugar mixture out of the turbinado sugar and extra teaspoon of cinnamon. Sprinkle on the top of the loaves. You do not want a layer that is too thick or it won’t crackle like it should. Bake about 55-60 minutes or until a toothpick comes out clean.
- 1/2 C or 1 stick of unsalted butter
- 1 cup pumpkin puree
- 2 large eggs
- 3/4 C packed dark brown sugar
- 1/4 C maple syrup
- 2 t vanilla
- 1 1/2C whole wheat flour
- 1/2 C all purpose flour
- 2 t baking powder
- 1 t baking soda
- 1/2 t salt
- 1/4 t nutmeg
- 1/4 t cardamom
- 2 t cinnamon + 1/4 t for sugar topping
- 3/4 C pecans (1/2 C rough chop for top, 1/4 C fine chop for batter)
- 1/2 C fresh or frozen cranberries
- 3 T pumpkin seeds (optional: sometime I add 2 T for batter, 1T for top)
- 2 T turbinado sugar (mix with 1/4 t cinnamon)
Part of what I love about this loaf is the toasty warm flavor. Partially attributed to browned butter and partially to the warm spices like cardamom, nutmeg and cinnamon.
Step 1 with this recipe is to brown your butter. Put the whole stick into a saucepan on medium high, melt the butter down, as it melts you can stir it a few times to get an even layer on the bottom of the pan. Once melted, turn down to medium and leave it alone. DO NOT STIR. Let it brown for up to 5 minutes, typically it bubbles a little, you will see it separate a but be able to smell a nutty smell, and you will start to see small brown flakes in the butter. If you stir you release the heat, if you leave it too long it will burn. You can swirl the pan a little but that is it. Now, burned butter does not taste good in a pumpkin loaf. So make sure you watch it, if you burn it start over. Cool your browned butter for 5 minutes before using.
While your browned butter cools, prepare your loaf pan with cooking spray, preheat oven to 350, and combine your dry ingredients: flours, baking soda, baking powder, salt, and spices in a small bowl. Mix all your wet ingredients: browned butter, pumpkin puree, eggs, sugar, maple syrup, and vanilla. Add your dry ingredients. Add the finely chopped nuts if you want them (optional). Pour into a prepped loaf pan. Start with cranberries first, sprinkle them on top of the loaf then press them into the batter so they are half submerged, then sprinkle pecans and pumpkin seeds if you want them, then lastly the cinnamon sugar mixture. Pat the top of the loaf, make sure that the nuts and sugar have contact with the wet batter. Bake at 350 for 55-60 minutes or until a toothpick comes out clean.
Enjoy! These both go great with coffee and cold mornings.