It’s here! It’s here! The very first pumpkin loving recipe is on this blog! Oh, I am so glad this day has finally come and just in time. The leaves are starting to show hints of changing color and it was 42 degrees when I woke up this morning. Yep, sweatpants and hoodie weather has arrived. Yipee! I have been loving this Rustic Pumpkin Bread recipe for years now. It is one of my go to pumpkin recipes and it has never failed me. Not only is it a moist and delicious quick bread, but it gets topped with a buttery brown sugar pecan crumble that I am pretty sure never hurt anyone.
This recipe doesn’t mess around, it makes two big loaves so you don’t have to worry about doubling it. Who makes one loaf of pumpkin bread anyways? That would be highly frowned upon. Usually, rustic is a word you use for something that turns out looking a little less than ideal, or let’s be honest, in some cases down right ugly. I have made many “rustic” tarts or pies in my life but this Rustic Pumpkin Bread is beautiful! A pumpkin showstopper for sure! This bread is moist with tons of pumpkin flavor. Pecans throughout the batter give a little crunch and the crumbly topping is heavenly.
The craze for pumpkin is everywhere isn’t it? Pumpkin recipes hog my social media newsfeeds (not that I mind). You can put pumpkin in anything: baked goods, chili, pasta, the list goes on. If you haven’t jumped on the pumpkin band wagon yet this season, I hope you will start with this Rustic Pumpkin Bread. This is a delicious place to start!
- 3 cups sugar
- 1 15oz solid-pack pumpkin
- 1 cup canola oil
- 4 large eggs
- 2/3 cup water
- 3-1/2 cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 tsp. ground cinnamon
- 2 tbls. cold butter
- 1/4 cup chopped pecans
- Preheat your oven to 350 degrees. Grease two 9X5 inch loaf pans with non stick cooking spray.
- In a large bowl, beat the sugar, pumpkin, oil, eggs and water until well combined. In another large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg and cloves. Gradually add the dry ingredients into the pumpkin mixture until blended. Stir in pecans.
- Pour half of the batter in each of the prepared pans. To make the crumble topping combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until crumbly. Stir in the pecans and sprinkle the mixture on top of the batter.
- Bake at 350 for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes. Remove from the pans and finish the cooling on a wire rack.
Source: Taste of Home
Happy 4th of July! I know I should be bringing you some red, white, and blue recipe that’s festive, delicious, and perfect for your cookout…but I’m not. Why? Well….I didn’t plan ahead. I’m still new at this food blogger thing and have realized that I need to correlate recipes with holidays. Oooops….well that wont be today, but I am excited to start doing that. Don’t worry though!! Today’s recipe is still amazing. These Coffee Shop Banana Streusel Muffins are one of my favorite things to make when I have overripe bananas. I LOVE them!
For these muffins, you don’t just add mashed bananas into the batter. Oh no. You take those beautifully overripe bananas and you whip them in a mixing bowl until they are super light and fluffy. Like THE most glorious banana fluff. This is part of what makes these muffins so delightful but it gets better. Once you get the wet ingredients combined and the banana fluff incorporated, it’s time to add your dry ingredients, mixing until just wet. The batter gets spooned into your greased and lined muffin tin. Now it is time…time to make the streusel topping that takes these banana muffins from good to great to amazing to out of this world.
For this streusel topping, you use melted butter to get the perfect crumbly texture. You add flour, powdered sugar, cinnamon, and salt right on top of the melted butter and use your fingers to create crumbles. I love this method and I think it works a lot better than using cold butter that you cut into dry ingredients. Now you add it generously, and I mean generously, to the top of your batter.
These muffins bake up beautifully every time. I love how they puff up and come up over the edges of the tin. They really do look like something you would find in a nice coffee shop or bakery, only they come out of your oven! So grab one of these muffins and a cup of coffee, sit down, and relax before your 4th of July cookout begins 🙂
Emily’s Tasty Adventures is now on Yummly! If you see a recipe you love, make sure you click “Yum” on the recipe to save it to your yummly recipe box. Thanks for sharing!
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter, softened
- 3/4 cups brown sugar
- 2 eggs, beaten
- 4 ripe bananas
- 5 tbls. butter, melted
- 2/3 cup flour
- 2/3 cup powdered sugar
- 1/2 tsp. cinnamon
- pinch of salt
- Preheat your oven to 350 and lightly grease a lined muffin tin.
- Add bananas to your mixer with a paddle attachment and whip on medium high speed for 3-5 minutes, until light and fluffy. Transfer to another bowl and set aside.
- In the mixing bowl, cream together softened butter and brown sugar.
- Add eggs one at a time and then incorporate the whipped bananas until well blended.
- In another bowl, combine flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into the prepared muffin tin.
- Melt butter in a microwave safe bowl. Add the flour, powdered sugar, cinnamon and salt on top of the melted butter. With your fingers, incorporate the ingredients together creating a crumble.
- Add the crumb topping generously to each muffin.
- Bake for 15-18 minutes or until lightly golden brown.
Recipe adapted from In Katrina's Kitchen.
A friend sent me a message the other day asking for a good Banana Bread recipe. Right away I thought about this Chocolate Chip Banana Bread. Telling her about how amazing it is made me want to make it for myself. Lucky for me I had overripe bananas ready to use. I love when that happens!
I am a huge fan of traditional Banana Bread. Growing up my mom would make it all the time. I would pop a thick slice in the toaster and then slather it with butter….yum! That was the perfect breakfast, after school snack, or late night snack. Shoot, some nights I might have eaten it for dinner. It was that good. She would make a couple loaves at a time and they didn’t last long. This recipe takes that good old banana bread flavor I know and love and adds chocolate. I will never say no to chocolate! The world would probably be a better place if we added chocolate to everything. Just sayin.
I found this recipe in Taste of Home Magazine’s February 2013 Edition. My Aunt Sharon signed me up for Taste of Home a few years ago and every year for my birthday she renews my subscription (thanks Aunt Sharon!). I love when a new edition shows up in my mailbox. It’s so much fun to flip through and cut out recipes I want to try. This bread was another great find. I don’t know who this elusive Judy is who created this recipe but I am pretty sure if I met her we would become best of friends and bake this bread all of the time!
I have already told you about my love of quick breads because of how easy they are to throw together, and
this recipe is no different. Within minutes you will have this in the oven and soon be feasting on deliciously
moist bread that is packed with banana and chocolate flavor. Adding the chocolate chips doesn’t at all take away from the banana; they are more than happy to share the spotlight. They work so well together. It’s also great that this recipe can easily be doubled because why have one loaf of banana bread when you can have two! Just because this bread has chocolate in it doesn’t mean you can’t have it for breakfast. It is perfect with a cup of coffee. So go ahead and give it a try!
Thank you Judy, whoever you are, for this amazing banana bread recipe!
- ~ 1 1/4 cups sugar
- ~ 2 eggs
- ~ 1 cup mashed ripe bananas (about 2 medium)
- ~ 1/4 cup buttermilk
- ~ 1 teaspoon vanilla extract
- ~ 2 cups all-purpose flour
- ~ 1 tsp. baking powder
- ~ 3/4 tsp. baking soda
- ~ 1/2 tsp. salt
- ~ 3/4 cup semisweet chocolate chips
- ~ 1/4 cup chopped walnuts, optional
- Line a 9X5in loaf pan with parchment paper and spray with non stick spray.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time beating well after each addition. Beat in the bananas, buttermilk, and vanilla.
- In another bowl combine the flour, baking powder, baking soda, and salt. Slowly add the dry mixture to the creamed mixture.
- Fold in chocolate chips and walnuts (optional).
- Pour batter into the prepared pan and bake at 350degrees for 60-65mins or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool for 10mins before removing from the pan.
So I have never made a bread with yeast…shocked? So am I. I think it’s because I tend to be impatient and well yeast requires patience. Actually, my first dealings with yeast were when I made that “Really Simple Pizza Dough” on my first blog post. I’m the type of girl that will bake a cheesecake, pop it in the freezer for an hour and call it ready to go. I just want to eat it! I really need to make a yeast bread soon. Especially, since my mom is a master bread maker! Mom teach me your ways! (I promise I will post about that soon). For now, I have a delicious quick bread recipe. I love quick breads. Mix ingredients together, bake and eat. Now that’s right up my alley.
I stumbled across this recipe for Glazed Apple Cinnamon Oatmeal Bread last week on, you guessed it, Pinterest! Normally with apple breads, surprise surprise, you have to chop up apples and on this particular day I just didn’t feel like it. So imagine my excitement when I saw that this bread doesn’t require any chopping! That’s right folks, it uses applesauce. This bread couldn’t be easier to make. You combine the dry ingredients in one bowl, the wet ingredients in another, mix them together until just combined, pour into the loaf pan, and bake! After it comes out of the oven, you top it with a glaze that gives the bread extra sweetness and keeps it moist. This glaze is pretty sticky so have napkins at the ready!
The day I made this my wonderful friend Abbie was over for a visit. She and I have been friends for 17 years! How are we even old enough to be friends that long? Oh my goodness! I told her if she helped me with my bread photo shoot then she could eat some. Yes, I bribed her. We captured some great photos and ate lots of this bread! I also made sure to send her home with some. Thanks for your help Abbie.
- ~ 2 cups all purpose flour
- ~ 1 cup old fashioned oats
- ~ 1/4 tsp. salt
- ~ 2 tsps. cinnamon
- ~ 2 tsps. baking powder
- ~ 1 cup sugar
- ~ 3/4 cup vegetable oil
- ~ 2 eggs beaten
- ~ 1/2 cup plain nonfat Greek yogurt
- ~ 1 cup applesauce
- ~ 1/2 tsp. vanilla extract
- ~ 1 cup powdered sugar (add more if needed to thicken)
- ~ 1/4 cup applesauce
- Preheat oven to 375 degrees and grease a loaf pan.
- In a large bowl, mix flour, oats, salt, cinnamon, and baking powder.
- In another bowl, whisk together sugar, oil, eggs, yogurt, applesauce, and vanilla.
- Stir the wet ingredients into the dry until just combined. Don't overmix.
- Pour the batter into the loaf pan and bake for 45-50 minutes or until a toothpick
- inserted in the center comes out clean.
- Remove the bread from the oven and whisk together the applesauce and powdered sugar.
- Remove the bread from the pan when it has cooled a bit and pour the glaze on top.
- This recipe makes one loaf using a 9X5in loaf pan. I doubled the recipe to get two loaves.