Tag Archives: homemade bread

Spiced Apple Bread

30 Jan Spiced Apple Bread

On Sunday evening, after a great Saturday night of making Pumpkin Chutney Bread, I pulled out my bread pans again and made Spiced Apple Bread. About a week ago I thought I didn’t have any photos of this bread, and then over the weekend I found them again! Yay! (Being a blonde can be really stressful sometimes.) This is a bread I made a few years ago and is one of my favorites so I was excited to make this year. I also like having a kid friendly bread for my friends with kids who may not like something like chutney. I was a picky kid once, chutney definitely weirded me out, lol!  And just like with the pumpkin chutney bread, you can make one big loaf or four small ones (or even 2 medium ones!). This is a great bread for anytime of the year too, not just the holidays. Enjoy!

Spiced Apple Bread Ingredients L-R: Flour, Pecans, Butter, Cinnamon, Buttermilk, Eggs, Ginger, Dark Brown Sugar, Baking Soda, Baking Powder, Salt, Apple, Nutmeg

Spiced Apple Bread Ingredients L-R: Flour, Pecans, Butter, Cinnamon, Buttermilk, Eggs, Ginger, Dark Brown Sugar, Baking Soda, Baking Powder, Salt, Apple, Nutmeg

SPICED APPLE BREAD

DRY INGREDIENTS

  • 2 1/2 Cups Flour
  • 1 Tsp Salt
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 2 Tsp Cinnamon
  • 1/4 Tsp Powdered Ginger
  • 1/4 Tsp Nutmeg
  • 1/2 Cup Chopped Pecans (optional)

WET INGREDIENTS

  • 3 Tbsp Butter
  • 2/3 Cup Dark Brown Sugar
  • 2 Eggs
  • 1 Cup Buttermilk
  • 1 Large MacIntosh Apple (or other sweet apple)

Preheat your oven to 350 degrees. Prep your apple by peeling, coring and chopping into about 1/2″ pieces. In a medium bowl combine all your dry ingredients and stir well. Set aside and start combining your wet ingredients.

Large sweet Pink Lady Apple peeled and diced.

Large sweet Pink Lady Apple peeled and diced.

Spiced Apple Bread Dry Ingredients: Flour, Pecans, Cinnamon, Nutmeg, Ginger, Salt, Baking Powder, Baking Soda

Spiced Apple Bread Dry Ingredients: Flour, Pecans, Cinnamon, Nutmeg, Ginger, Salt, Baking Powder, Baking Soda

In your stand mixer (or a large mixing bowl if using a hand mixer) combine your butter and dark brown sugar until smooth on medium to high-speed. Stop your mixer and add in the eggs, buttermilk and apple pieces on a lower speed and mix until thoroughly combined. Be sure to stop the mixer and scrape the sides and mix again.

Spiced Apple Bread wet ingredients

All the wet ingredients mixed.

Putting your mixer on a low-speed, slowly add in your dry ingredients about half a cup at a time until thoroughly mixed. Grease your loaf pans with either butter or baking spray and pour in your bread mixture evenly into the pans (about halfway to 2/3 full).

Spiced Apple Bread

Spiced Apple Bread mixture ready for the pans.

If making a large loaf then bake for about an hour, small loaves for 35 to 40 minutes. Just like with the Pumpkin Chutney Bread, test the doneness of the bread with a wooden toothpick. Stick it in the middle of the bread and if it’s done it will come out clean, otherwise bake for another 3 to 5 minutes at a time. Remove from oven and let cool for about 10 minutes before removing from the pans and finishing cooling on a wire rack. Make sure to label them after wrapping them up. They can be stored in the fridge or tossed in the freezer. Enjoy!

Spiced Apple Bread

Pumpkin Chutney Bread

28 Jan Pumpkin Chutney Bread

I love the holiday season. I love the happy feelings that are prevalent. I love the cold weather, or at least in Los Angeles the chilly weather. But most of all I love all the good food that happens-especially the baking. As I’ve said before, my parents do a lot of baking and cooking. For the Christmas season my dad will literally bake up a storm. When I was younger I’d wake up on Saturday mornings to the smell of cinnamon wafting from the kitchen. My dad would be halfway through a batch of cookies before I finished my breakfast. Everything he baked would be laid out on the dining room table and my mom would carefully assemble baskets or tins for all our friends. And when I had my own apartment I started doing the same. Because I’m a night owl though, I bake into the night rather than wake up early. So on the first Saturday night of December I made my first batch of bread: Pumpkin Chutney Bread.

Sarah Allyn Bauer, Chef SarahThere are a few staples every year: chocolate truffles, 2 different kinds of bread (I also made Spiced Apple), some kind of Hershey Kiss cookies, and for the last 2 years I made Blonde Brownies. And then I like to try new recipes. This year I decided to try my dad’s Pumpkin Chutney Bread recipe. This year actually became a very pumpkin centric baking season. I also made Pumpkin Spice Biscotti (recipe to come) and Pumpkin Spice Cookies (not cut out though, regular balls). For my friend Erin who loves pumpkin she was VERY excited! So if you’re a pumpkin fan here’s a yummy bread recipe. Enjoy!

Pumpkin Chutney Bread Ingredients L-R: Flour, Pumpkin Puree, Nutmeg, Dark Brown Sugar, Baking Soda, Walnuts, Raisins, Allspice, Cinnamon, Eggs, Butter, Salt, Baking Powder, Buttermilk, Chutney

Pumpkin Chutney Bread Ingredients L-R: Flour, Pumpkin Puree, Nutmeg, Dark Brown Sugar, Baking Soda, Walnuts, Raisins, Allspice, Cinnamon, Eggs, Butter, Salt, Baking Powder, Buttermilk, Chutney

PUMPKIN CHUTNEY BREAD (1 large loaf or 4 small ones)

DRY INGREDIENTS

  • 1 1/3 Cup Flour
  • 3/4 Tsp Salt
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1 1/2 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1/8 Tsp Allspice
  • 1/2 Cup Raisins
  • 1/2 Cup Walnuts (optional)

WET INGREDIENTS

  • 1/3 Cup Butter
  • 2/3 Cup Dark Brown Sugar
  • 2 Eggs
  • 1/4 Cup Buttermilk
  • 1 Cup Pumpkin Puree
  • 2/3 Cup Chutney

Make sure your oven rack is halfway or the upper third part of the oven. Preheat the oven to 350 degrees and pull out your loaf pans. For the holidays I use small loaf pans, but if you just want a loaf of bread to have use a large pan, 9x5x3 is the standard. Combine all your dry ingredients in a bowl and set aside.

Pumpkin Chutney Bread Dry Ingredients: Raisins, Flour, Walnuts, Allspice, Nutmeg, Cinnamon, Baking Soda, Baking Powder, Salt

Pumpkin Chutney Bread Dry Ingredients: Raisins, Flour, Walnuts, Allspice, Nutmeg, Cinnamon, Baking Soda, Baking Powder, Salt

In your stand mixer, or in a large mixing bowl if using a hand mixer, mix together your butter and sugar first. Beat until smooth then add in  your eggs and buttermilk on low-speed until thoroughly mixed. Turn it off and add in the pumpkin puree and chutney and beat on low-speed until completely mixed. Be sure to scrape down the sides of the bowl to make sure all the ingredients are mixed.

Mixing the wet ingredients. First up the butter and dark brown sugar.

Mixing the wet ingredients. First up the butter and dark brown sugar.

Pumpkin Chutney Bread Wet Ingredients, eggs and buttermilk

Adding in the eggs and buttermilk.

The final wet ingredients added are the pumpkin puree and the chutney.

The final wet ingredients added are the pumpkin puree and the chutney.

Turning the stand mixer to the lowest setting slowly add in your dry ingredients, about a cup at a time, until all mixed in. Again, be sure to stop your mixer and scrape down the sides of the bowl.

All wet and dry ingredients combined. Pumpkin Chutney Bread

All wet and dry ingredients combined.

Pumpkin Chutney Bread

Ready for the oven!

Spray your loaf pans with flour baking spray, or grease with butter or shortening. Pour the bread mixture evenly between the four loaf pans, about halfway into each one. Bake small loaves for about 35-40 minutes and a large loaf for about 70 minutes. To test doneness, insert a wooden toothpick into the center. It should come out clean when bread is done. Let cool in the pan for about 10 minutes then remove from pans and cool on a wire rack. To give as gifts, wrap in aluminum foil and store in your fridge until you give away. Or you can stick in your freezer. Be sure to label them too! Enjoy!

Pumpkin Chutney Bread

Fresh from the oven, Pumpkin Chutney Bread!

Sour Cherry Almond Bread

28 Jan

My second bread of holiday baking 2012 was Sour Cherry Almond. I had never made it before so I was excited to work on a new recipe. My dad has about nine bread recipes that he’s made over the years for his holiday baking and I’ve made four of them now (Cranberry Lemon Bread anyone?). I do want to make the others so keep your eyes peeled this year for more bread recipes. This was a relatively easy recipe,  but I don’t know if I’d make it again for myself as I’m not a huge fan of almonds. Maybe I’ll do some experimenting this year and swap them out for something else, as I did like the taste of the bread.

Sour Cherry Almond Bread Ingredients L-R: Buttermilk, Butter, Flour, Eggs, Canned Cherries, Almonds, Sugar, Almond Extract, Baking Powder, Salt, Baking Soda

Sour Cherry Almond Bread Ingredients L-R: Buttermilk, Butter, Flour, Eggs, Canned Cherries, Almonds, Sugar, Almond Extract, Baking Powder, Salt, Baking Soda

SOUR CHERRY ALMOND BREAD

Dry Ingredients

  • 3 Cups Flour
  • 1 1/4 Tsp Salt
  • 1 Tsp Baking Soda
  • 2 Tsp Baking Powder
  • 1 Cup Chopped Almonds

Wet Ingredients

  • 1/4 Cup Margarine or Butter
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Cup Buttermilk
  • 1 Tsp Almond Extract
  • 1 Cup Canned Sour Cherries, Drained
Chopping up almonds!

Chopping up almonds!

Preheat the oven to 350 degrees and make sure your oven rack is in the middle. If you can’t find chopped almonds, buy whole almonds and using a large and sharp knife, chop them yourself. It’s actually kind of fun. Mix your dry ingredients in a medium bowl and set aside. In your stand mixer, or a large mixing bowl if using a hand mixer, combine your butter and sugar until well blended. Add in your eggs and mix again. With your mixer on the lowest setting slowly pour in the buttermilk. If you’re using a hand mixer pour in  your buttermilk and use the slowest setting and be careful of splatter. Add in the almond extract and sour cherries and mix again. It’s going to seem kind of soupy. Put your mixer again on its lowest setting (and your shield if you have it for your mixer) and slowly add in your dry ingredients as it’s mixing. If need be, stop the mixer and using a spatula scrape the sides of the bowl and mix again. Make sure all the flour gets mixed in.

Mixing in the buttermilk to the wet ingredients.

Mixing in the buttermilk to the wet ingredients.

Wet ingredients all mixed together.

Wet ingredients all mixed together.

Adding in the dry ingredients to the wet ingredients.

Adding in the dry ingredients to the wet ingredients.

Ready for the pans and the oven!

Ready for the pans and the oven!

Once everything is mixed grease your pans with cooking spray (or butter if that’s your preferred way) and pour the mixture in to about 2/3 to 3/4 full. Sprinkle some sugar and a few chopped almonds (if desired) on top before placing in the oven. Should make about three or four smaller loaves. My pans are the 4 x 2 x 2 size. Bake for 30 to 40 minutes. I start at 30 and then test with a toothpick. If it looks done, stick your toothpick into the middle. If it comes out clean, it’s done, if any dough comes out on the toothpick, it needs more time. Check five minutes later with a new toothpick. Once done remove from oven and let cool for about five minutes, then remove from pans onto a cooling rack. You can also bake it as one (or two) big loaf in a regular pan. I also had a little bit of dough left over, but not enough to make another loaf so I made mini muffins! Just remember to let the bread cool completely before wrapping it up as gifts. Oh, and be sure to label it after wrapping, especially if you decide to make different kinds, as it’s easy to forget later. Hope you enjoy!

Sour Cherry Almond Mini Muffins!

Sour Cherry Almond Mini Muffins!

Sour Cherry Almond Bread all ready!

Sour Cherry Almond Bread all ready!

Cranberry Lemon Bread

16 Jan

There’s something comforting about homemade bread, which is one reason it makes an excellent holiday gift. Bread is super easy to make and so many possibilities exist. I love having a slice of homemade bread, warmed and with a little butter with my morning coffee. I could never give up carbohydrates for good because of my love of bread. (Also because of my love of fries, but that’s a different conversation.) For my Christmas gifts, I bought small loaf pans a few years ago so that one recipe makes three or four smaller loaves and more people get to have bread. The Cranberry Lemon bread is one of my favorites, and since one batch only uses 1 cup of cranberries I end up making two batches so that I can keep one loaf for myself.

Cranberry Lemon Bread Ingredients L-R: Flour, Vanilla, Baking Powder, Whole Raw Cranberries, Eggs, White Sugar, Lemon, Salt, Butter, Baking Soda, Buttermilk

Cranberry Lemon Bread Ingredients L-R: Flour, Vanilla, Baking Powder, Whole Raw Cranberries, Eggs, White Sugar, Lemon, Salt, Butter, Baking Soda, Buttermilk

CRANBERRY LEMON BREAD

Dry Ingredients

  • 2 Cups Flour
  • 1 Tsp Salt
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1 Cup Whole Raw Cranberries

Wet Ingredients

  • 1/4 Cup Margarine
  • 1 and 1/4 Cup White Sugar
  • 2 Eggs
  • 1/2 Cup Buttermilk
  • 1/2 Tsp Vanilla
  • 1 Tbsp Grated Lemon Rind (1 medium lemon)
All the dry ingredients mixed up.

All the dry ingredients mixed up.

Sugar and Butter mixing

Sugar and Butter mixing

Preheat the oven to 350 degrees and make sure your oven rack is in the middle. In a medium bowl combine all your dry ingredients and mix well. In your stand mixer (or a large bowl if using a hand mixer) mix your margarine and sugar together on medium speed. Add in the eggs and mix again. Add in the buttermilk, vanilla and the lemon rind and mix again. For the lemon rind I recommend using a microplane grater that has a cover to capture the shavings. I promise it will make your life easier. They’re about $10 and well worth it. Once your wet ingredients are thoroughly mixed slowly add in your dry ingredients. Make sure your mixer (stand or hand) is on the lowest setting so the flour doesn’t fly everywhere. If you have a shield for your stand mixer this is the point to use it.

Wet ingredients being blended with the buttermilk.

Wet ingredients being blended with the buttermilk.

Ready for the oven!

Ready for the oven!

Once everything is mixed grease your pans with cooking spray (or butter if that’s your preferred way) and pour the mixture in to about 2/3 to 3/4 full. Should make about six smaller loafs. My pans are the 4 x 2 x 2 size and since I only have four I bake them in shifts. Bake for 30 to 40 minutes. I start at 30 and then test with a toothpick. If it looks done, stick your toothpick into the middle. If it comes out clean, it’s done, if any dough comes out on it needs more time. Check five minutes later with a new toothpick. Once done remove from oven and let cool for about five minutes, then remove from pans onto a cooling rack. Grease the pans again and bake the rest of your dough. You can also bake it as one (or two) big loaf in a regular pan. Just remember to let the bread cool completely before wrapping it up as gifts. Oh, and be sure to label it after wrapping, especially if you decide to make different kinds, as it’s easy to forget later. And don’t forget to keep a small loaf for yourself! It’s my favorite!

Cranberry Lemon Bread all done and ready to eat!

Cranberry Lemon Bread all done and ready to eat!

%d bloggers like this: