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.
Clearly, I love food. Who doesn’t? Only crazy people. So here’s an update on the autumn related goodies I tried and whether or not you should give them a shot.
Chobani’s Caramel Apple Greek Yogurt = do it! (It even has tiny chunks of apple in it!)
Chobani’s Pumpkin Spice Greek Yogurt = meh. Something about pumpkin spice in greek yogurt just gets old after a few bites. Perhaps the two just don’t belong together.
Pepperidge Farm Pumpkin Spice Bread & Caramel Apple bread = do it! Both are tasty, but the caramel apple is my favorite.
For the grand finale, Thomas Pumpkin bagels = holy shit do eeet!! These are amazing. They even have little tiny bits of pumpkin in them. *drools profusely*
Your friendly, neighborhood guide to tasty ass shit,
Cupcakes and Machetes
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.
There is no easier way to spice up a classic than to throw some chocolate chips into the mix.
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.
Plain banana bread below:
I baked a couple of things this weekend but one was far superior than the other so it gets to go first.
Follow the pictures to the link of the best bread I’ve made to date. Lemon blueberry with a lemon glaze. I don’t even like lemon things that much and I loved this.
1 and 1/2 loaves were gone in one sitting among 5 people.
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.
It is freaking delicious.
(Baked for exactly 45 minutes.)
FAIL.
This is my first failed bread recipe.
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.
I am slowly becoming the bread master.
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.
cupcakesandmachetes 