I’ve been getting that itch lately to bake again. Plus, my coworker brought in and gave away humongous zucchinis from his garden. One of those giants made our dinner AND 2 cups of shredded zucchini for this recipe. I’ve got bananas that are going to brown soon and pumpkin/apple season is right around the corner. Let the baking madness begin!
*side note* this recipe is good even if you manage to forget to add the vanilla extract. :3
I hope everyone had a lovely Thanksgiving! For the first time in a couple of years, we went to someone else’s house and didn’t have to do the cooking. Being a good guest though, I baked some mighty tasty bread to bring along. This recipe has been hanging out on my Pinterest board for a couple of years now and it was time to give it a whirl. The result? Awesome. Sweet and tart.
I didn’t realize until I had mixed all my ingredients together that I was supposed to be baking these in glass loaf pans. I don’t have any so I used regular loaf pans and began checking the bread after about 35 minutes. My total bake time ended up being around 50 minutes. I also skipped the pecans.
This was divine. The flavor was a perfect blend of pumpkin and banana and the texture moist. Perfect to bring as an addition to any holiday party this season.
Did I really need to distinguish this as ‘moist’? Why yes, I did. Because it was the moistestess bread I ever did eat. In fact, everyone proudly proclaimed it as, “like eating a pumpkin pie.”
So if you make this, don’t be too surprised if the loaf flattens out a little bit. It shrank down to about 2 and 1/2 inches thick. This could partially be because I was forced to plop it over on the top to get it out of the pan. Regardless of looks, it was the tastiest pumpkin bread I’ve had to date.
And if you’re not human, like my weird ass husband, and want some more banana bread but without chocolate chips, you can use the exact same recipe without the chips and the resulting banana bread is still tasty.
My friend (and roommate) recently needed buttermilk for his recipe but didn’t use it all. If you’ve ever used it, it’s not exactly cheap. It costs more than a whole gallon of milk. So, instead of letting it go to waste, I found a recipe for bread that required only one cup of buttermilk since that is approximately what I had left.
Now it didn’t fail because of flavor but for several other reasons. First, I had to bake it for 15 minutes longer than what the recipe called for and when I tested it the stick came out clean. However, when I flipped it out of the bread ban, the center wasn’t cooked toward the bottom and it came spilling out. In an attempt to save it, I put everything back in and baked it for longer.
So now it’s ugly bread, but tastes fine. The second problem was that it just crumbles to pieces when you slice it and eat it.
Third, the glaze was gross. Way too sweet and the flavor just wasn’t there.
I do think that it would be a great recipe for muffins however. Recipe Here.
I had a little bit extra of the plain greek yogurt when I was done so the dogs got to enjoy a treat too. Samus couldn’t wait for it to plop in her bowl so she got a little on her head.
This one I exchanged walnuts for pecans and baked for 10 minutes less than recommended. (It was baked perfectly at 50 minutes on the dot.) This recipe also only makes one loaf, I doubled everything to make two.