Warm up a cold, dark morning with these cranberry ricotta scones! They are rich and moist, with the ricotta cheese giving them extra depth of flavor and texture, and dried cranberries and a teaspoon of ginger adding sweetness and spice. A warm, tender scone with a hot cup of coffee or tea is one of my favorite ways to add comfort and cheer to life.
Slightly decadent, yet at the same time wholesome, this pumpkin chocolate chip bread is moist, sweet, and spiced with the iconic flavors of cinnamon and cloves. A thick slice of it tastes delicious with a hot cup of coffee or tea, or a cold glass of milk. It’s the perfect afternoon treat or after-school snack. And this recipe makes two loaves, so you can either keep both loaves for yourself, or keep one and give one away and make someone’s day!
Chock-full of fresh raspberry flavor and so comforting, these moist raspberry muffins are great for breakfast or a snack. I call them ‘generous’ because so much about them is plentiful and bountiful–the size of them, the portion of juicy raspberries, the richness of the batter, and the cozy, abundant flavor when you take a bite. And there’s enough extra batter to make a mini loaf of raspberry bread, perfect to give to someone who might need a homemade treat.
This zucchini banana bread is moist and delicious. Extra-virgin olive oil and Greek yogurt give it extra richness, and with both a fruit and a vegetable in there, you can feel good about eating it! Perfect as a snack or part of breakfast, this bread is satisfying without being heavy, and it’s full of cinnamon and vanilla flavor. Your kitchen will smell so comforting and good while it is baking!
When I am trying to figure out what to make for myself and my family, often necessity is my best guide. Because I needed to use a zucchini, and because my husband and I accidentally both bought bananas on the same day, I made this great bread that I will definitely make again! Though I have made zucchini bread and banana bread separately many times, those two ingredients are a great combination. I am especially pleased with this recipe, because the moistness seems just right. I have had zucchini breads that are too dry or too oily, but this one tastes very well-balanced. The recipe is a combination of lots of different recipes I have used over the years, and it is definitely a keeper.
This is the time of year when zucchini starts to roll in around here, and I feel like it is one of the vegetables most frequently given away. It seems like someone is always passing out zucchini, and I am happy to use it! With a break in the heat wave, I finally felt like turning on my oven to bake. This bread makes a great gift, and it freezes really well too.
I woke up this morning to the sound of soft rain and distant thunder. It has been a long time since we have had rain in the morning, it seems. I am sure the parched earth is enjoying it. It definitely puts one in a more contemplative state of mind. Our daughter is away at cross country camp for a few days, and though I know she is having lots of fun, I miss her. Our son is getting lots of attention though. 🙂 I hope you are all enjoying your weekend, whether in the rain or the sunshine! Though I’m a bit late to Fiesta Friday, I am joining the great bloggers there, co-hosted this week by Judi @ cookingwithauntjuju and Petra @ Food Eat Love.
Zucchini Banana Bread
- 2 cups of unbleached, all purpose flour
- 2 tablespoons of ground cinnamon
- 1/4 teaspoon of baking powder
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 3 large eggs
- 1 cup of brown sugar, packed
- 3/4 cup of white sugar
- 1/2 cup of plain, unsweetened Greek yogurt
- 1/2 cup of good-quality extra-virgin olive oil
- 1 tablespoon of vanilla extract
- 1 heaping cup of grated zucchini
- 1 cup of mashed banana (about 2 bananas)
Preheat your oven to 350 degrees Fahrenheit. Lightly grease and flour two 9 x 5 inch loaf pans.
In a large mixing bowl, thoroughly combine the flour, cinnamon, baking powder, baking soda, and salt.
In another large mixing bowl, first stir the eggs vigorously with a fork. Then add the sugars, Greek yogurt, olive oil, and vanilla. Stir again (with a fork or whisk) to thoroughly combine. Hold the cup with the grated zucchini over the sink and gently squeeze the excess water out of the zucchini. Add the grated zucchini and mashed banana to the egg mixture and stir with a spoon to combine.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Then pour the batter into the two prepared loaf pans, distributing as evenly as possible.
Bake in your 350 degree F oven for 40 to 45 minutes, or until the center springs back when touched and a toothpick inserted into the center comes out clean (or with a couple crumbs attached–just not with wet batter). Let the bread cool before removing from the pans. Enjoy!
Orange zest and a half cup of lemonade infuse this bread with a subtle zing, balanced by the creamy flavors of walnuts, pecans, and milk. Moist and subtly sweet, this citrus nut bread is a tasty snack, with nutritional benefits from the nuts and orange zest. Savor a slice with a cup of coffee or tea, as an after-school snack, or even just grab a piece on the go. Some may like to spread cream cheese or jam on a slice; I like it just as it is. There is something joyful and energizing about citrus flavors. As we wait for seasonal fruits to become ripe here, citrus can do wonders to tide us over. Though it takes almost an hour to bake, it takes just a few minutes to zest some orange peel and mix up the batter.
This recipe is adapted from a favorite orange walnut bread recipe in one of the many cookbooks I have collected from various churches over the years. Once I got started making the bread, I realized I didn’t have the orange juice the recipe called for. I also didn’t have enough walnuts. My husband suggested I use lemonade instead of the orange juice, and I used a combination of walnuts and pecans. The bread turned out great! I actually like it better than the traditional orange walnut bread. The lemonade gives it a sunny flavor and such a pretty, delicate color.
The making of this bread helped soothe my nerves. I made it a day or so before my daughter was to leave on her overnight class trip to Chicago. I know she loves this bread, and making it for her made me feel like I was giving her an extra hug before she waved goodbye and hopped on the bus. It is true that food can express love in ways that words sometimes cannot. I look forward to hearing all about her trip when she gets back!
Meanwhile, spring marches on with warm days and cold days, bright sun, rain, and wind. The key is to dress in layers, since it changes so quickly! The scene around us is becoming more colorful by the day. After the browns and grays of winter, it feels good to see such bright colors. Our cherry trees are starting to blossom! Bright yellow dandelions decorate bright green grass. I hope you are all having a great week!
Citrus Nut Bread
- 2 cups of unbleached all-purpose flour
- 3/4 cup of sugar
- 1/2 cup of milk
- 1/2 cup of lemonade
- 2 tablespoons of unsalted butter, melted
- 1 egg, beaten slightly
- 1 tablespoons of orange zest
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of a combination of walnuts and pecans, chopped
Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8.5 x 4.5-inch loaf pan.
In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Stir to combine. In a smaller bowl, combine the milk, lemonade, butter, egg, and orange zest. Add those ingredients to the bowl with the dry ingredients. Stir gently until just incorporated and a batter forms. Stir in the chopped nuts. Pour the batter into the greased loaf pan. Bake in your 350-degree oven for 50 to 60 minutes, or until the bread is golden and the top cracks just a little. Test to see if a toothpick inserted in the center comes out clean. When the bread is done, allow it to cool for about 10 minutes. Remove from the pan and enjoy!