Easy Cranberry Nut Bread Recipe- Is it Fall yet?
Quick breads are my fav! If you like em too, this should be on your hit list. It's sweet and zesty and slightly tart and goes really well with that cuppa joe!
Autumnal Carrot Bread Recipe
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Pumpkin Bread Recipe | How To Make Pumpkin Bread | Quick Bread Recipe | Ellen’s Fall Baking Series
Hello and Happy Fall my Friends, welcome to my Southern Kitchen!
Today on the first episode of my Fall Baking Series, I am making a homemade Quick Bread recipe Pumpkin Bread!
Simple, easy, moist, and full of Pumpkin flavor and spices; perfect for this time of year and everyone will love and enjoy this Bread, spread it with some butter and you will be good to go!
Ellen’s Fall Baking recipes playlist:
1 1/2 cups self rising or all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder (if using all purpose flour)
1/2 teaspoon salt (if using all purpose flour)
1 teaspoon pumpkin pie spice (recipe below)
1 cup pumpkin purée (not pumpkin pie mix)
1/2 cup white sugar
1/2 cup packed light brown sugar
2 extra large or jumbo eggs, room temperature
3/4 cup canola or vegetable oil
1 teaspoon pure vanilla extract
1/2 teaspoon pure pumpkin pie spice extract, optional
Preheat Oven to 350 Degrees
Spray a 8x4 inch loaf pan with baking spray with flour and set aside.
In a large bowl, add in the flour, baking soda, (baking powder and salt, if using), and pumpkin pie spice, sift or whisk together until well incorporated. Next add in the pumpkin purée, white sugar, brown sugar, eggs, oil, vanilla extract and pumpkin pie spice extract (if using) to the flour mixture; whisk together until well blended. Pour the batter into the prepared loaf pan and bake for 55 minutes to 1 hour or until golden brown and toothpick in the center comes out clean. Remove from the oven and let it cool in the pan for 10 to 15 minutes then remove from the pan and let the bread cool completely on wire rack. Place the pumpkin bread onto a cake stand or plate, cut into desired slices, serve with butter (if desired) and enjoy!
Ellen’s Pumpkin Pie Spice recipe
3 tablespoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
In a small bowl, add in the cinnamon, ginger, nutmeg, cloves, allspice, and cardamom and stir together until well combined. Store in a container until ready to use.
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Peach Upside Down Cake:
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Moist Apple Bread that's Incredible for Fall
My super moist and tender apple bread is loaded with sweet apples and topped with a crisp cinnamon sugar crust. This recipe is easy, with just 15 minutes of prep!
Recipe:
Ingredients
For apples/topping
¼ cup granulated sugar (50g)
2 teaspoons ground cinnamon
2 Tablespoons butter, melted (salted or unsalted is fine)
For apple bread
1 ½ cups finely chopped apples (peeled & cored) (about 2 apples/215g after cutting)
2 ⅓ cup all-purpose flour (290g)
½ cup light brown sugar, firmly packed (100g)
¼ cup granulated sugar (50g)
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
½ cup unsalted butter, melted (113g)
¾ cup sour cream (170g)
¼ cup whole milk (60ml)
2 large eggs, lightly beaten
1 ½ teaspoons vanilla extract
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Instructions
00:00 Introduction
00:15 Preheat oven to 350F (175C) and line a 9x5” bread pan with a sling of parchment paper (or lightly spray with baking spray).
00:34 Whisk together granulated sugar and cinnamon for the topping. Set aside. Pour apples in a bowl and sprinkle with 1 ½ Tablespoons of the cinnamon/sugar mixture (save the remaining cinnamon/sugar for later). Stir together apples and cinnamon/sugar and set aside. You will not need the 2 Tbsp of butter yet, but should have it ready.
01:21 In a large mixing bowl, whisk together flour, brown and granulated sugar, baking powder, baking soda, cinnamon, and salt.
01:54 In a separate bowl or large measuring cup, whisk together ½ cup melted butter, sour cream, milk, eggs, and vanilla extract.
03:08 Add wet ingredients to dry ingredients and use a wooden spoon or spatula to gently fold together until mostly combined.
03:36 Add apples and stir until completely combined (don’t over-mix).
04:10 Pour batter into bread pan.
04:40 Melt 2 Tablespoons butter and drizzle evenly over the top of the bread. Sprinkle with remaining cinnamon/sugar mixture from earlier.
05:31 Place pan with apple bread on a foil or parchment paper lined baking sheet (in case any butter spills this will keep you from having a smoky mess in your oven) and transfer to center rack of 350F (175C) oven. Bake for 65-70 minutes or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
06:44 Allow to cool in bread pan for at least an hour before carefully transferring to a cooling rack to slice and enjoy!
Notes
Apples
I prefer to use firm, tart to somewhat tart apples, Granny Smith and Gala are good choices.
Storing
Wrap bread or place in an airtight container and store it at room temperature for up to 5 days.
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ABOUT THIS CHANNEL
I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Baking a No Yeast Quick Short Bread Recipe for Fall - 3 WAYS!
We are baking a no yeast quick short bread recipe for Fall. I show you 3 ways to adapt the same short bread recipe. I use it for all of my quick short breads and adapt it to the flavors I want to make.
Here is the recipe I used in a previous Fall shortbread baking video and this one is for a single loaf:
Basic Shortbread Recipe:
1/2 Cup Sugar
1/4 Cup Vegetable Oil
2 Eggs
1 teaspoon of Salt
2/3 Cup of Molasses for (Brown Bread)
or 2/3 Cup of Fruit of choice
2 Cups Milk or other liquid like apple sauce, orange juice etc..
1 teaspoon of Baking Soda
4 Cups All-Purpose Flour
2 teaspoons of Baking Powder
1/2 Cup Raisins (optional)
1/2-1/4 Cup of Chopped Nuts (optional)
Combine Dry ingredients first then add the liquid ingrediants and mix till you have a nice pudding like batter mixed well.
Pour into pre-greased loaf pan
Bake at 350 degrees for 25 - 35 minutes - test with a toothpick to check if its done. This time I noticed the Banana Coconut Orange Nut Bread took longer around 45 minutes at appx 375. You will want to make it maybe at 350 and keep testing it.
Let cool slice and eat!
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