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Archive for the ‘Breads’ Category

Pumpkin Bread with Nutella Mascarpone

Posted in Breads, tagged , , , , , , , on November 8, 2011 | 12 Comments »

There are so many things to love about the fall season, but one that I enjoy time and time again is the smell of pumpkin anything.  I’m not picky which form it comes in.  Whether it be a candle, cookies, or this delicious bread.  The spices fill the house with warmth, comfort, and it’s just so inviting.  Who doesn’t like walking into a house with freshly baked bread??

Not only is this bread a must-bake but it’s pretty darn quick to throw together.  I’ve said it before, but I’ll say it again, quick, easy, and delicious is always OK in my book.  In about 20 minutes I was putting both pans in the oven and had the next hour to get some stuff done.  So let’s recap this again….quick, easy, delicious, and oh, you don’t have to stand around the oven and check on it after 15 minutes, which just happens to usually be the time I am done cleaning up the kitchen and want to sit down for a bit.  Nope this time I was able to clean up, start some laundry, take the dog out, and sit down for a bit.  Love it!

The bread alone is great!  But you know what makes a great bread even better…..smothering it in a light and creamy Nutella mixture of course.  It’s kind of like a pumpkin roll on steroids because you get to control the ratio of pumpkin to filling.  Genius right??!?

(Printable Recipe)

Pumpkin Bread with Nutella Mascarpone

Makes 2 loaves

Recipe adapted from My Baking Addiction via allrecipes.com

Pumpkin Bread Ingredients

  • 1 (15 oz) can pumpkin puree
  • 4 eggs, room temperature
  • 1 cup canola oil
  • 2/3 cup water
  • 2 tsp vanilla extract
  • 2 1/2 cups sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 2 tbsp pumpkin pie spice

Directions

  1. Preheat oven to 350 degrees.  Prepare two 9.25 x 5.25 x 2.75 loaf pans.  Set aside.
  2. In a large bowl, slowly beat together pumpkin, eggs, oil, water, vanilla, and sugar until well blended.
  3. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
  4. Slowly stir dry ingredients into the pumpkin mixture just until combined.  Divide batter evenly into prepared pans.
  5. Bake for 60-70 minutes or until a toothpick inserted into the center of loaf comes out clean.  Rotate pans halfway to ensure even cooking.  Loaf baking times may vary depending on how equally batter is divided.

Nutella Mascarpone Ingredients

  • 1 (8 oz) container of mascarpone, softened
  • 3 tbsp Nutella

Directions

  1. Combine mascarpone and nutella in a bowl.  Stir until combined.  Enjoy!
Notes:
  • Once cooled completely, wrap loaf in plastic wrap and then again in foil to ensure freshness.  
  • When I removed the bread from the pans, I thought the outer edge was a bit overcooked.  Trust me when I say, like most breads, it will soften up once wrapped stored and it’s even better the next day, and the next day, and the next.  

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Nutella Banana Bread

Posted in Breads, tagged , , , , on August 9, 2011 | 19 Comments »

I’ve been obsessed with Nutella ever since we went to Europe in 2008.  The hotels had the cutest little packets of them.  So naturally, I stole a handful each morning.  I couldn’t get over this delicious chocolaty spread.  Fast forward to 2010 when we were lucky enough to go to Paris with Brent’s work.  The Nutella obsession is still in full force.  We are walking along one of the side streets and there is a guy making crepes.  As we are looking at the menu, there is a Nutella Banana combo.  Brent was sold.  This thing was the size of a New York slice of pizza, dripping with warm Nutella and stuffed with perfectly ripe banana rounds.  Pure heaven!

In thinking of a way to use up the ripe bananas, I got a request for some Nutella and Banana Bread.  I’m sure you can guess who it was from.  The bread turned out really good!  I usually prefer my Banana Bread and Zucchini Bread to be just that.  No nuts, chocolate chips, or fancy add-ins…..just good ol’ classic bread.  However, I was shocked at how much I liked this bread.  I thought it was better the next day, but there was no complaints from Brent when he sampled a slice straight out of the oven.

(Printable Recipe)

Nutella Banana Bread

Adapted from Sugar Plum

Ingredients

  • 2 1/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups mashed ripe banana (about 3 bananas)
  • 6 tbsp unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup Nutella

1.  Preheat oven to 350 degrees.  Spray a 9 inch loaf pan with non-stick cooking spray.

2.  In a medium bowl, whisk together flour, baking powder, baking soda and salt.

3.  In a large mixing bowl, beat together banana, butter, sugar, brown sugar, and vanilla until combined, about 2 minutes.  Beat in eggs, one at a time, until fully incorporated.  Reduce mixer to low speed, slowly add flour  mixture.  Stir just until combined.

4.  Place 1/3 of batter into a separate bowl.  In a small glass bowl, heat Nutella in microwave for about 15 seconds.  Remove from microwave and stir.  Place heated Nutella in bowl with 1/3 of the batter.  Stir together until combined.

5. Place 1/2 of banana batter in loaf pan, spread evenly.  Add layer of Nutella batter, add layer of banana batter.  Using a knife, gently swirl batter.  Bake for 50-60 minutes, or until a toothpick inserted into bread comes out with a few crumbs.

Notes

  • Combine banana batter and Nutella batter in any way you desire.  There is no right or wrong way
  • Once loaf is cooled, wrap tightly in foil or plastic wrap and place in an airtight bag or container
  • I found the bread to be more flavorful the next day.  If the top of your bread is a little crispy, that’s ok.  It will soften once stored.

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Green Olive and Sun Dried Tomato Beer Bread

Posted in Appetizers, Breads, tagged , , , , , , , on May 2, 2011 | 2 Comments »

The past few weeks I’ve been so busy I haven’t had time to do much baking.  When I do have some time, the only thing I want to do is zone out and catch up on my DVR.  The couch sucks me in and won’t let go.  In all honesty, It’s not like I’m putting up a good fight though either.  The other night I was following my latest routine (shoes off, sit on couch, push ‘on’ button, and swiftly move finger from fast forward to play) and had a craving for olives, cheese and bread.  Rather than try to come up with a sandwich of sorts, I turned to my favorite beer bread recipe.

This bread definitely hit the spot!  It was dense but soft, with bites of salty olives.  Yum!  Not a fan of sun-dried tomatoes, simply leave them out and increase the amount of olives.  Next time, I might increase them anyway.  I think I’ve mentioned my unhealthy obsession with olives a time or two.  It’s a little out of control.

(Printable Recipe)

Green Olive and Sun Dried Tomato Beer Bread

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1 tsp dried oregano, crushed
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp dried basil or marjoram, crushed
  • 1 – 12 oz can beer
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/4 cup shredded Asiago cheese
  • 1/3 cup sliced green olives (about 6-8 large olives)
  • 4-5 sun-dried tomatoes, chopped

1.  Preheat oven to 375 degrees.  Grease the bottom and sides of a 8x4x2 inch or 9x5x3 inch loaf pan.

2.  In a large mixing bowl, stir together the flour, sugar, baking powder, oregano, baking soda, salt, and basil or marjoram.  Add the beer, 1/4 cup Parmesan cheese, Asiago cheese, green olives, and sun-dried tomatoes.  Stir just until combined (batter should be lumpy).

3.  Spoon batter into the prepared pan.  Sprinkle top of batter with remaining 1/4 cup Parmesan cheese.  Bake in oven for 35-40 minutes or till golden.  Cool in a pan on a wire rack for 10 minutes.  Remove from pan.  Serve warm alongside some warm marinara sauce.  Best if served same day.

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Apple Cinnamon Bread

Posted in Breads, tagged , , , , , on February 21, 2011 | Leave a Comment »

Well….we are all unpacked and settling into the new place and the new job!  Last week I came home each night from work totally exhausted.  So needless to say I didn’t do much of anything except eat some dinner and go to bed.  I was going through my pictures the other day and came across this bread.  I can’t believe I forgot to post it earlier.  This was another one of the successes from the big baking weekend.  Along with these and these!

The flavor of this bread is so warm and comforting.  And I love the big chunks of apples!!  Other than peeling and chopping the apples, this bread comes together pretty quick.  It makes a yummy compliment to any morning coffee or tea.

Thanks for stopping by!  Happy Monday!!

 

(Printable Recipe)

Apple Cinnamon Bread

Recipe from Two Peas and Their Pod

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 2 cups peeled and chopped apples (about 2 apples)

Topping

  • 1 tbsp brown sugar
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp cinnamon

1.  Preheat oven to 350 degrees.  Grease an 8×4 inch loaf pan.  Line the bottom with parchment paper, then grease the parchment paper.  Set pan aside.

2.  In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, allspice, and cloves.  Set aside.

3.  In a large bowl, beat the eggs on medium speed for about 30 seconds.  Add in the oil, applesauce, and vanilla and mix until smooth.  Next, ad the sugar and mix until well combined.

4.  With the mixer on low speed, gradually add the flour mixture and mix until the flour is just barley combined.  Gently fold in the apples with a rubber spatula.  Pour the batter into the prepared loaf pan.

5.  In a small bowl, mix together the brown sugar, granulated sugar and cinnamon.  Sprinkle evenly over the batter in the loaf pan.  Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

6.  Cool the bread in the pan for about 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack.  Remove the parchment paper and place right side up.  Cool completely before slicing.  Wrap leftover loaf in plastic wrap and store at room temperature.

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A few of my favorite things…..

Posted in Appetizers, Breads, Desserts on December 24, 2010 | Leave a Comment »

Whether you are looking for a sweet treat or a savory appetizer, I thought I would put together a quick list of my favorite things.  This list has become my go-to list for any party or get together.  I hope everyone has a very Merry Christmas!!  Travel safe for those on the road.  May your day/weekend be filled with lots of family, friends, and laughs.  Thanks so much for stopping by BWB!!

Appetizers

Pea Pesto Crostini – http://bakingwithbasil.com/2010/01/25/pea-pesto-crostini/

  • These bite size appetizers are perfect for a holiday party.  You can cut the crostini in half to make them easier for guests to eat.  And they are soo festive for this time of year!  Love those colors!

Avocado Chimichurri Bruschetta - http://bakingwithbasil.com/2010/09/21/avocado-chimichurri-bruschetta/

Deconstructed Taco Dip Bites - http://bakingwithbasil.com/2010/11/01/deconstructed-taco-dip-bites/

  • This versatile recipe gives you options to please even the pickiest of guests.

Cheese and Beer Bread - http://bakingwithbasil.com/2009/11/15/cheese-and-beer-bread/

  • I have taken this bread to so many places it’s now requested that I bring it.  The addition of jalapenos gives this bread a little extra kick!

Spicy Oyster Crackers - http://bakingwithbasil.com/2010/05/13/spicy-oyster-crackers/

Sweets/Desserts

Mint Brownie Buttons - http://bakingwithbasil.com/2010/03/15/brownie-buttons/

  • These bite sized brownies are not overly minty or sweet.  The recipe listed also has a fun citrus zest variation if you aren’t a mint fan.

Amazing Fudgy Brownies - http://bakingwithbasil.com/2010/06/03/amazing-fudgy-brownies/

  • Probably the most rich, decadent brownies I’ve had.  Make sure to cut them bite size – a little goes a long way for some.

Peanut Butter Bar Cookie - http://bakingwithbasil.com/2010/03/22/peanut-butter-bar-cookie/

  • Oh so soft and peanut buttery!

Salted Peanut Chews - http://bakingwithbasil.com/2009/12/21/salted-peanut-chews/

  • I apologize in advance for the bag photography, but don’t let that stop you from making these.  We make this “pay day” spin every year at my parents – so good!

Breakfast

Breakfast Sausage Bake - http://bakingwithbasil.com/2010/01/04/breakfast-sausage-bake/

  • If you have overnight guests staying over the next fews days, try out this breakfast casserole.

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