Harvest Loaf

I have been making this quick bread for a number of years.  It comes from the kosher author, Susie Fishbein, and it is one recipe, my husband really, really likes, more than others.  You could use other vegetables if you like. In fact, I have some ideas for changes, next time, I remember to make this.  This is my most recent list of ingredients.

Harvest Loaf

 Ingredients

  3 cups all-purpose  or gluten-free flour 

 1 teaspoon baking powder

 
1/2 teaspoon baking soda

 1 teaspoon pumpkin pie spice

1/2 teaspoon salt

3 eggs

1/2 cup unsweetened applesauce 

3/4 cup sugar
3/4 cup frozen spinach, squeezed
1 cup corn
2 medium size zucchini, sliced in one inch pieces
4 scallions, cut in large pieces
8 baby carrots
   
Method:

 
Preheat oven to 350 degrees F.
 
Grease one loaf pan and put aside.
 
In a medium-large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Using mixer at medium speed, mix the oil, applesauce, eggs, and agave. Add the dry ingredients in two batches.

Using food processor, run the vegetables till chopped small.  Include carrots, scallions, zucchini, and spinach.  Not corn………  

Add the vegetables, including corn to applesauce mix.
 
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Butternut Squash Muffins

Where is my counter?

There are times, when the kitchen seems to be overflowing, in butternut squash.  I am not sure what possesses me to stock up on squash but it is not a bad idea because we get to eat wonderful squash dishes.   I am think about what to do with the “giant” squash, sitting on my counter.  I was thinking of making a kugel and this would be an interesting one.  I have made sweet potato kugels and they are delicious so this would also, probably be good.  I am wondering if I may have made one, in the past, and have forgotten it.  Not a good sign.

This almost has no fat in it which is a major bonus for any of us who are attempting to eat a little more healthily or a lot more.

Spiced Butternut Squash Muffins

Servings: 10

Ingredients:

1/2 pound peeled, seeded and cubed butternut squash

 1 1/2 cups gluten-free flour

2 teaspoons baking powder

1/2 cup white sugar

1/4 teaspoon salt

2 teaspoons pumpkin pie spice

3/4 cup Soy or Almond Milk

1 egg, beaten

1 tablespoon margarine, melted

Method:

1. Preheat oven to 400 degrees F . Lightly grease a 12 cup muffin pan.

2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.  (You can cook this in your microwave for less time, if you are lucky enough, to have one.)

3. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.

4. In a medium bowl, thoroughly mix together Almond Milk, egg and margarine. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.

5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

Cinnamon Lovers’ Quick Bread

I love the aroma of cinnamon which means, I am happy, baking with lots of cinnamon in the batter.  I was  visiting Kitty’s Kozy Corner    and that magic word, jumped out at me and I was hooked.  All plans of other cookies and cakes went out the window and I almost ran to the kitchen to make this gem.  It is a simple quick bread but my husband called it cake, as soon as he tasted it.  He also gasped out the word, “cinnamon.”  I queried, “You like cinnamon?”  He enthusiastically shook his head up and down, while grabbing another slice.  He, really is a civilized person and normally would have reached the table, before the first bite but this time, he cheated and tasted it, standing up.   This bread will, very likely, be around for a while and I am not speaking of this loaf.

 Cinnamon Lovers’ Quick Bread  adapted  from Kitty’s Kozy Kitchen, a great place to visit and to stay awhile

Ingredients  

2 cups flour  (I made this gluten-free so I used a gluten-free mix)
1 cup sugar
4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
1 cup buttermilk
1/3 cup oil
2 teaspoons vanilla
2 eggs

Streusel

3 tablespoons ground almonds
2 Tablespoons sugar
1 teaspoon cinnamon
2 teaspoons Canola oil

Procedure


Preheat oven to 350 degrees.  Grease & flour  9 x 5- inch loaf pan.  Lightly spoon flour into cup; level off.  In large bowl , combine all bread ingredients & beat for 3 minutes on medium speed of mixer.  Pour batter into prepared pan.

In small bowl, combine all streusel ingredients until crumbly; sprinkle over batter & swirl lightly to marble.   Bake for 45-55 minutes or until a toothpick inserted in center comes out clean.  Remove from pan immediately.

Cool completely before slicing.

Bake With Bizzy
Tastetastic  Thursdays

Blueberry Coffee Cake Muffins – Barefoot Contessa Family Style

Blueberry Coffee Cake Muffins

Cook Time:   25 min

Serves:   18 muffins

Ingredients

  • 4 tablespoons butter

  • 8 tablespoons oil

  • 1 1/2 cups sugar

  • 3 extra-large eggs, at room temperature

  • 1 1/2 teaspoons pure vanilla extract

  • 8 ounces (about 1 cup) sour cream

  • 1/4 cup milk

  • 2 1/2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 2 half-pints fresh blueberries, picked through for stems

Directions

Preheat the oven to 350 degrees F. Place 18 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.  Add the oil and beat for another 2 minutes.  With the mixer on low-speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low-speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a sharp thin knife blade comes out clean.

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