Wintry Mix Bread

I really like this bread.  I made it for some of my coworkers and unfortunately forgot to take pictures before I gave it away.

Makes 5-6 miniature loaves (3×5 in. pans)

  • 1 c.  chopped pecans, toasted (325* oven for 5 minutes)
  • 1 (8-oz.) package cream cheese, softened
  • ¾ c. butter, softened
  • 2 c. sugar
  • 2 large eggs
  • 3 c. all-purpose flour
  • ½ t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • 3 mashed very ripe bananas (if not totally brown, sprinkle with brown sugar then microwave for 30-45 second to soften for mashing)
  • 1 c. chopped fresh cranberries
  • 1 t. vanilla (Mexican vanilla preferred)
  • ¾ t. orange extract
  • 1 ½ T. orange zest (avoid the white rind, this requires about 1 ½ oranges. I then chop the longer pieces of rind with kitchen shears)
  • Brown sugar to sprinkle on top
  1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
  2. Gradually add sugar, beating until light and fluffy.  Add eggs, one at a time, beating just until blended after each addition.
  3. Combine flour, baking powder, baking soda and salt.  Gradually add flour mixture to butter mixture, beating at low speed just until blended.
  4. Stir in mashed bananas, chopped fresh cranberries, pecans, orange zest, orange extract and vanilla.
  5. Spray five or six mini loaf pans with Pam. Divide batter between the pans, about 1 1/2 c. each. Sprinkle the top of each loaf with brown sugar.
  6. Place pans on shallow baking sheet and bake at 350 40-44 minutes (rotate half-way through) or until wooden pick inserted comes out clean and sides pull away from pans.  Cool in pans 10 minutes.  Transfer to wire racks.
Wintry Mix Bread

SWEET CORN+BREAD

I have always loved the taste of cornbread, but usually end up feeling like I’m being choked to death after several bites…I know your thinking “And that’s why I don’t like cornbread.”  Trust me, this recipe will change your mind.

After discovering Whole Foods’  cornbread, I was determined to make my own.  The recipe was found here, but I’ve posted it as well since I modified it a bit.  It is a moist, soft, cake-like bread that is great with jam and honey or alongside spicy chili. I halved the recipe with no problem.

SWEET CORN+BREAD (Serves 12-16)

1 cup cornmeal
3 cups all-purpose flour
1  1/3 cup sugar
2 TBSP. baking powder
1 tsp. salt
2/3 cup vegetable oil
1/3 cup melted butter
2 TBSP honey
4 eggs, beaten
2  1/2 cups milk
1 cup frozen corn kernels (not optional in my opinion…)

Preheat oven to 350 degrees and grease a 9×13 inch baking dish (I use a large cast iron skillet when halving the recipe).

In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt. Pour in the vegetable oil, melted butter, honey, beaten eggs, milk and frozen corn kernels; stir just until moistened.

Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes until cornbread is golden brown and beginning to crack.

My mouth is now watering…enjoy mis amigas!

SWEET CORN+BREAD

Autumn Pumpkin Bread.

I love autumn.  I love pumpkin bread.  In my childhood, the two were one in the same…which explains my adulthood affinity for both.  So, every year, with the first inklings of an Indian Summer, the simple thought of pumpkin bread warms my heart and makes me flatout giddy.  I swear the bourbon in-hand has nothing to do with it.

Enjoy this one dear friends!  It’s a good one.

INGREDIENTS:

3 cups sugar
4 eggs
1 cup vegetable oil
1 can pumpkin puree
3 and 1/2 cups self-rising flour (or, for every cup of flour, add 1  1/4 tsp. baking powder and 1/4 tsp. salt)
1 tsp. cinnamon
1 tsp. nutmeg, freshly grated (it seriously makes all the difference!)
1/2 tsp. allspice
1 cup toasted pecans

PREHEAT oven to 300°F

Combine wet ingredients first in large bowl (that’s everything up to the flour); combine dry ingredients and add to wet ingredients in parts until all is combined.  Pour into 4 greased 13 oz. coffee cans (a shout out to the old school days…plus the shape of the loaves is super fun!) or 2 loaf pans.

BAKE at 300° for 1 hr. 10 minutes, or until a wooden pick inserted comes out clean.

CHEERS to Autumn.

Autumn Pumpkin Bread.

Beer Bread (that sounds like a good idea already!)

Posted By Ali

I think I win for posting the easiest recipe.  This is a super easy recipe but SO good.  I’m a big dough eater, but FYI, this dough does not taste very good.  However, the finished bread is wonderful…especially sliced very thin and toasted.  I promise my next recipe will be a bit more complex. 😉

Beer Bread

3c self-rising flour
1/2c sugar
1 12oz can/bottle of beer (I think lighter beers work better)
1/2 stick (or less) of melted butter
Preheat oven to 350 degrees.  Mix the flour, sugar, and beer.  Place in a greased loaf pan and bake for about 35 minutes.  Pour the melted butter over the bread and bake for about 10 more minutes.
I really think we should try to include photos as much as possible.  Ams, I will take a photo of this next time I make it.  Tomorrow I have to make some cookies, so I’ll take a picture of them and send you the recipe.
Beer Bread (that sounds like a good idea already!)