Tag Archive: Bread

Sweet & Spicy Pineapple Cornbread

Sweet & Spicy Pineapple Cornbread

Happy week after Thanksgiving! I don’t have an online sale or coupon code to share this Cyber Monday but I do have a darn good cornbread recipe.

Stonyfield asked their Clean Plate Club to make a side better with yogurt. As a vegetarian, vegetables usually end up in whatever main dish I’m eating, so especially on Thanksgiving my favorite side is gluten-free cornbread and stuffing. 

My favorite cornbread falls in between savory and sweet. The sugar and pineapple help intensify the flavors of the cornmeal and spices. It’s much lighter than most cornbread recipes because of the yogurt so feel free to add a warm square of butter on top. 

Sweet & Spicy Pineapple Cornbread

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes 12 servings):

  • 1 cup all-purpose regular or gluten-free flour
  • 1 cup ground corn meal
  • 1/3 cup sugar
  • 3/4 tsp baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 2 eggs
  • 1/2 cup Stonyfield whole milk plain yogurt
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1/2 cup crushed pineapple

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, sift together the flour, corn meal, sugar, baking powder, and seasonings until completely mixed.
  3. Add in the eggs, yogurt, milk, and oil and stir until it makes an even batter.
  4. Add in the crushed pineapple and mix it in.
  5. Grease an 8×8 pan and pour in the batter.
  6. Bake for 35 minutes or until the center has set and the edges start to brown.
  7. Remove from the oven and let cool before slicing. 

Gluten-Free White Chocolate Raspberry Loaf

Gluten-Free White Chocolate Raspberry Loaf

I like to think I know everything but I don’t (of course). For instance, I don’t know if this is “bread” or a “cake”; I don’t even know if it’s a breakfast or dessert. But maybe not knowing is best because it means you can have it for both. 

As much as I love fresh berries for their sweetness, raspberries are by far my favorite for their sour punch. Fresh raspberries are an excuse for something special, like a hot sweet loaf straight out of the oven. 

This is right on par with Starbuck’s banana bread and pumpkin bread (or my very own). The addition of white rice flour gives it a light, airy texture. It’s sweet and moist and falls apart in your mouth. It’s as good in the morning heated up with some peanut butter as it is at night with a scoop of ice cream on top.

Gluten-Free White Chocolate Raspberry Loaf

3/4 cup milk is more of a guestimate than an exact number. Go for a soft, semi-fluid bater that you can pour into a loaf pan but that fights to leave the bowl a little. Depending on what kind of flour you’re using, you might need an extra 1/4 or 1/2 cup. 

Gluten-Free White Chocolate Raspberry Loaf 

Prep time: 15 minutes

Cook time: 50 minutes

Ingredients(Makes one loaf):

  • 1 3/4 cups gluten-free all purpose flour
  • 1 cup white rice flour
  • 3/4 cup brown sugar
  • 3/4 teaspoon baking powder
  • 1 5oz vanilla yogurt
  • 1/2 cup vegetable oil
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup fresh raspberries
  • 1/2 cup white chocolate chips

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl mix together the flours, sugar, and baking powder.
  3. Add in the oil, yogurt, eggs, and milk and beat well.
  4. Add in the rest of the ingredients and continue mixing until it forms a batter.
  5. Lightly grease a 9-inch loaf pan with oil.
  6. Pour the batter into the pan.
  7. Bake for 50 minutes or until the bread rises and sets.
  8. Remove from the oven and let cool before slicing. Store in a cool place when not enjoying.

Low-Fat Chocolate Coconut Loaves

IMG_6544-2

I hate the word low-fat, because instantly it conjures up thoughts of dried pastries and a total lack of flavor. That’s nothing anything like these loaves are, soft and bursting with a sweet flavor right out of the oven.

Instead of butter or oil, these are made with two favorite tricks: Greek yogurt and evaporated milk. They’re much better options in baking than low-fat or non-fat margarine because of the simple ingredients and don’t change the flavor.

I used a mini-loaf pan because that was what I had, and the portioning worked out perfectly. Just reheat one at a time and it’s like having a freshly baked breakfast. Since low-fat pastries dry out faster, I’d recommend freezing half of the batch and thawing it later in the week(if you think the first batch will last that long).

Low-Fat Chocolate Coconut Loaves

Low-Fat Chocolate Coconut Loaves

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients(Makes 8 mini-loaves or 1 large loaf):

  • 1 3/4 cups +2 Tablespoons gluten-free all purpose flour(or wheat flour)
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips
  • 1/2 cup sweetened coconut flakes
  • 1 5oz can fat-free evaporated milk
  • 1 5.3oz vanilla Stonyfield Greek
  • 3 eggs

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the flour, sugar, baking soda, chocolate chips, and coconut flakes until well mixed.
  3. Add in the rest of the ingredients and beat until it forms a thick batter.
  4. Grease 8 mini-loaf pans or one large one and pour the batter in.
  5. Bake for 25 minutes or until the loaves rise and the center has set. If you’re making one large loaf, wait 40-50 minutes before checking if it’s done.
  6. Remove from the oven and let cool before removing from the pan and slicing.

Maple Peanut Butter Oatmeal Bread

Maple Peanut Butter Quickbread

Do you know what November is? Besides depressingly cold. It’s national peanut butter month! And to stir things up, the National Peanut Board invited bloggers to come up with a new peanut butter recipe to post and spread the love.

At this point, there are few recipes that I haven’t made with peanut butter. It’s something I eat daily—usually in the morning with oatmeal and a sweetener like maple syrup. But oatmeal can be messy and hard to have on the go, so there had to be an easy, portable way to have that delicious flavor combination.

Vote_For_Me

For my entry I made a peanut butter quick bread sweetened with maple syrup. It’s healthy and amazingly delicious warmed up on a cold November morning.

To vote in the recipe, you can go to the Peanut Board’s Facebook page after 12pm on November 1st and use the contest’s tab app to vote before November 30th. Besides a prize for the winning blogger, they’re giving away 15 peanut butter prize packs with $25 gift cards to voters, so vote!

Maple Peanut Butter Oatmeal Bread

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes one loaf):

  • 2 1/4 cups all-purpose flour or gluten-free all purpose flour
  • 1 1/2 cups rolled oats
  • 3/4 cup maple syrup
  • 1 cup peanut butter, gently melted
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/4 cup water
  • 1 Tablespoon vanilla extract
  • 1/2 Tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Maple Peanut Butter Quickbread Loaf

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl mix together the oats and flour.
  3. Add in the syrup, peanut butter, oil, eggs, and water and beat well.
  4. Add in the rest of the ingredients and continue mixing until it forms a batter.
  5. Lightly grease a 9-inch loaf pan with oil.
  6. Pour the batter into the pan and sprinkle some extra oats on the top.
  7. Bake for 50 minutes or until the bread rises and sets.
  8. Remove from the oven and let cool before slicing. Store in a cool place when not enjoying.

Maple Peanut Butter Quickbread Loaf 2

Be sure to check out the other bloggers’ recipes as well! Jennifer, Laurie, Nick, Tina, and Rachel all cooked up something delicious, too.

Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread

I usually keep things very organized. I’m a serial to-do list maker and planner. But sometimes my pantry can get a little bit hectic; I’ll throw an ingredient in there and not see it for another 5 months.

When I moved 2 weeks ago I found 3 cans of pumpkin that never got baked into a pie, custard or pudding. I know it’s not at all the season for pumpkin desserts but there are some things I can’t turn down and a good slice of pumpkin bread is one of those.

Gluten-Free Pumpkin Bread Batter

My one warning with this recipe(and most gluten-free recipes for that matter) would be not to taste the batter. The batter will taste terrible because raw chickpea flour and coconut flour have weird tastes to them. However, once fully cooked, the funny flavor goes away and all you’ll be able to taste is spices and pumpkin.

Gluten-Free Pumpkin Bread

Prep time: 15 minutes

Cook time: 60 minutes

Ingredients(Makes 1 loaf):

  • 1 1/2 cups chickpea flour
  • 6 Tablespoons coconut flour
  • 3/4 cup cane sugar
  • 1/4 cup brown sugar
  • 3/4 cup pumpkin puree
  • 4 eggs
  • 6 Tablespoons oil
  • 1/2 cup water
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 2 Tablespoons brown sugar for topping

Gluten-Free Pumpkin Bread Pumpkin

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl sift together the chickpea flour and coconut flour and set aside.
  3. In a separate bowl beat together the remaining ingredients until well mixed.
  4. Combine the wet and dry ingredients and beat together. Slowly incorporate the water while beating until all of the ingredients are mixed together.
  5. Grease the bottom and sides of a 8-inch loaf pan.
  6. Pour the batter into the loaf pan and shake it gently to level the top.
  7. Sprinkle the remaining brown sugar on top of the batter in a thin layer.
  8. Bake for 60 minutes or until the center of the loaf is baked through.
  9. Remove from the oven and let cool completely before slicing.

Gluten-Free Pumpkin Bread Ingredients

 

 

 

 

 

Healthy Chocolate Walnut Bread

Healthy Chocolate Walnut Bread

If February is the month of chocolate, March is probably the month of dessert detox. I could never give up chocolate cold-turkey, though; I would never want to. There are always ways to lighten up chocolate treats to make them better for your every day.

Stonyfield Farm asked some of their Clean Plate Club bloggers to make a chocolate treat healthier using yogurt and Divine Chocolate. Chocolate quick-breads are always delicious but usually too sugary to eat for any meal except dessert; yogurt and less sugar is an easy fix to make this a lighter food.

This chocolate loaf looks decadent but has a lot to offer besides fat. It’s only a little sweet—perfect for a quick breakfast with a cup of coffee. The nuts on top offer some healthy fats while using yogurt in place of more oil cuts down the calories. Using a whole-grain flour like brown rice flour also adds nutrients to each slice.

Healthy Chocolate Walnut Bread Cocoa Powder

The Divine Chocolate was incredible to work with. I used the milk chocolate bar to make this recipe but couldn’t stop eating the dark chocolate bar all on its own. It melted incredibly smoothly and evenly; that’s always the benefit of using actual baking chocolate instead of chocolate chips. Instead of plain yogurt you could always use sweetened vanilla yogurt or even one with more flavor to it.

Healthy Chocolate Walnut Bread

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients(Makes 1 loaf):

Healthy Chocolate Walnut Bread Slice

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl sift together the coconut flour, brown rice flour, cocoa powder, and baking soda.
  3. Mix in the eggs, maple syrup, yogurt, water, and oil until the batter is wet and mixed.
  4. Melt the milk chocolate baking bar in a microwave or over the stove top.
  5. Slowly fold the melted chocolate into the batter until entirely mixed.
  6. Grease a 9-inch loaf pan.
  7. Pour the batter into the loaf pan. Add the crushed walnuts on top and press them in gently.
  8. Bake for 40-45 minutes until the center of the loaf is cooked through. Let the bread cool before cutting.

Healthy Chocolate Walnut Bread Slice w Yogurt

You’ll never guess it’s any good for you.

Gluten-Free Carrot Bread

Gluten-Free Carrot Bread

I’m a sucker for sweet breads. So far this Summer we’ve made banana bread and zucchini bread. That got me wondering what other fruits and vegetables you can bake into bread?

As unglamorous as they are, carrot desserts are some of my favorites; I’ve had carrot cakes at multiple birthdays throughout the years. Some people think they sound too healthy to make a good dessert, but if you slap enough cream cheese frosting onto anything it will taste good, right?

Gluten-Free Carrot Bread Loaf

This bread isn’t quite as sweet as a carrot cake or carrot cake muffin would be; I like that because the last thing I need in the morning is a sugar coma. Instead it’s rather spicy with jewels of sweetness from the raisins. You can swap in toasted walnuts for the coconut for a nuttier flavor and added crunch. Of course you can also add white chocolate chips and cream cheese frosting; it’s all about how decadent you want to go.

Gluten-Free Carrot Bread

Prep time: 15 minutes

Cook time: 50 minutes

Ingredients(Makes 1 loaf):

  • 1 1/4 cup almond flour
  • 1/2 cup brown sugar
  • 3/4 cup tightly packed shredded carrot
  • 1/4 cup vegetable oil
  • 1 6oz container plain yogurt
  • 4 extra large eggs
  • 1/4 cup raisins
  • 1/4 cup shredded coconut
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Gluten-Free Carrot Bread Shredded Carrot

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, beat together the almond flour and brown sugar to make sure there aren’t any clumps.
  3. Add in the carrots, oil, yogurt, and eggs and mix completely.
  4. Toss in the raisins, coconut, salt, baking powder and spices and mix again.
  5. Pour the batter into a greased 9-inch loaf pan.
  6. Bake for 50 minutes or until the center of the loaf has set.
  7. Remove from the oven and let cool completely before cutting into slices.

Gluten-Free Carrot Bread Slice

It didn’t take me very long to mix some powdered sugar and cream cheese and spread it onto a hot slice. It didn’t take me long at all.

Dark Chocolate Cherry Zucchini Bread

Dark Chocolate Cherry Zucchini Bread

I love fresh cherries. They’ve been on sale the past few weeks and I’ve been eating them by the pound. As good as cherries are on their own, with chocolate they’re out of this world.

I’d never made zucchini bread before this loaf. Something about a vegetable in a bread doesn’t scream “delicious”. But then again, when you add cherries, chocolate chips, and ganache, what wouldn’t be delicious. I threw a banana into the mix, too, because I thought the fruity flavor would help to mask any taste the zucchini might bring.

Dark Chocolate Cherry Zucchini Bread Loaf

Normally sweet breads are loaded with oil. To reduce the oil and pump up the nutrition I swapped in Greek yogurt to keep it most and also full of protein.

If you have a picky eater in the family who might be turned off by specks of green in their bread, just peel the zucchini with a vegetable peeler before shredding it. 2 medium sized zucchinis should yield about 1 cup.

Dark Chocolate Cherry Zucchini Bread

Prep time: 15 minutes

Cook time: 1 hour 20 minutes

Ingredients(Makes 1 loaf):

  • 1 cup shredded zucchini
  • 1 6oz container plain greek yogurt
  • 3 eggs
  • 2 egg whites
  • 1 banana, mashed
  • 2 Tablespoons oil
  • 1 1/3 cups gluten-free all purpose flour(or regular flour)
  • 3/4 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup chocolate chips
  • 1/2 cup pitted and halved cherries

Dark Chocolate Cherry Zucchini Bread Overhead

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the zucchini, yogurt, eggs, egg whites, banana, and oil.
  3. Add in the flour, sugar, cinnamon, salt, and baking soda and mix again.
  4. Lastly, gently fold in the chocolate chips and cherry halves.
  5. Grease a 9-inch loaf pan and pour in the batter.
  6. Bake until the center of the bread has set and the edges begin to brown—about an hour and 20 minutes.
  7. Wait for the bread to cool before cutting. Garnish with melted chocolate or powdered sugar.

Dark Chocolate Cherry Zucchini Bread Slice

This came out a lot more dense than I anticipated, almost like pound cake(not that that’s a bad thing at all). Like any low-fat bread, I’d recommend eating this within 2-3 days before it turns stale.

Almond Flour Banana Bread

The last time I was looking through my recipe pages, one thing really struck me: I had no recipe for gluten-free banana bread. I thought that couldn’t be. If that was the case, it meant I hadn’t made banana bread in over 2 years, which seemed ridiculous because I can still clearly remember how soft and sweet and spicy and moist good banana bread should taste.

Somehow that was true and I realized I really needed to get with the program. As soon as some bananas turned brown, I mashed them up and made them into banana bread. Even without the gluten, this bread holds its shape with each thick, dense, moist and chewy slice and the flavor has just the right amount of spice and sweetness.

While I think coconut flour could make a texture slightly similar to regular banana bread, I used only almond flour in this loaf because I know what a hassle it is to go out and have to buy 15 different kinds of flour. I used vegetable oil but melted coconut oil would add a great boost of flavor and be slightly more healthy.

Almond Flour Banana Bread

Prep time: 15 minutes

Cook time: 55 minutes

Ingredients(Makes 1 loaf):

  • 1 1/2 cups almond meal or almond flour
  • 4 eggs
  • 1/4 cup oil
  • 3/4 cup light or dark brown sugar
  • 3 medium bananas, mashed(about 3/4 cup banana puree)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup walnuts(optional)
  • 1/2 cup chocolate chips(optional) 

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the almond flour, eggs, oil, sugar, mashed bananas, vanilla, cinnamon, nutmeg, baking powder, and salt until there are no clumps.
  3. Fold the walnuts, chocolate chips, or any other mix-ins you might want into the batter.
  4. Lightly grease a 5 x 10 or similar sized loaf pan and pour in the batter.
  5. Bake for 55 minutes or until a cake tester inserted in the center comes out clean.
  6. Remove from the oven and let cool completely before slicing.  

This is really great with butter, peanut butter, chocolate hazelnut spread, or even all on its own. You should keep it wrapped up in the refrigerator in between meals so it lasts longer.

Almond Flour Pumpkin Bread

almond-flour-pumpkin-bread

Christopher Columbus discovered America.

I discovered that you can make a moist and delicious pumpkin bread that’s gluten and grain-free. Not to belittle Mr. Columbus’ achievement, but I think that’s pretty damn good.

almond-flour-pumpkin-bread-cutting

Maybe I’m just a little too excited because I wasn’t sure this could be done. A few hours before I pulled this loaf out of the oven, it was literally just a bunch of almonds and a whole pumpkin. Not pumpkin puree. Not almond meal. Just the raw ingredients.

After roasting + pureeing the pumpkin and grinding the almonds, I threw these ingredients together and hoped for the best. Luckily, the best is what I got. This pumpkin bread is sweet, soft, moist(I hate that word but it really is) and spicy. It’s one of the best pumpkin breads I’ve had ever; it just happens to be gluten-free.

Almond Flour Pumpkin Bread

Prep time: 10 minutes

Cook time: 75 minutes

Ingredients(Makes 1 loaf):

  • 2 cups almond flour
  • 3/4 cup brown sugar
  • 3/4 cup pumpkin puree
  • 4 eggs
  • 6 Tablespoons oil
  • 1/4 cup tapioca starch(or corn starch)
  • 1/4 cup water
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • pepitas to garnish(optional)

almond-flour-pumpkin-bread-smeared

Method:

  1. Preheat your oven to 350 degrees.
  2. Add all of the ingredients except for the pepitas into a large bowl and mix until fully combined. Stir extra well to ensure there aren’t any clumps.
  3. Grease a medium-sized loaf pan and pour the batter in.
  4. Bake for 75 minutes or until the center is cooked through.
  5. Remove and let cool for an hour before removing from the pan.

almond-flour-pumpkin-bread-loaf

On top I spread a little(or a lottle) ginger jam. Have you seen this stuff? It’s made by Ginger People; it’s basically crystallized ginger made into a jam, and it’s heaven. A little goes a long way, though, which is why that jar has lasted me almost 2 years. This would also be good with pumpkin butter, cream cheese, peanut butter, or plenty of other spreads.