Tag: quick bread

Maple Pecan Banana Bread

maple pecan banana bread

If you’re looking for a super sweet banana bread recipe, look no further than this one. Between the maple syrup and maple pecan topping, this bread is sure to satisfy your sweet tooth.

Or if you’re Harper, nothing can satisfy a sweet tooth as much as a donut hole can! Every Sunday our church has donuts in the kitchen and Matt and Harper go get some after church service. Each Sunday she seems to be eating more.

I remember when she was only a few months, I found out Matt gave her a couple of licks. Then it became a few bites. Then it became a whole donut hole. Then two. Then three. Today she ate THREE AND A HALF donut holes!! Don’t worry, she washed it down with a cup of milk. Lol.

toddler and donut

So as I said, this maple pecan banana bread may not be as sweet as a donut, but it’s pretty good. The crumb topping is the best part. To satisfy my sweet tooth, I might just eat the topping of the bread, and leave the bottom part for later.

Haha. Enjoy!

maple pecan banana bread maple pecan banana bread

 

Maple Pecan Banana Bread
Prep time:
Cook time:
Total time:
Serves: 12
Source: Tutti Dolci
Ingredients
  • BREAD
  • 1 1/2 cups flour
  • 1/4 cup white whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1 1/2 cups mashed banana
  • 1/3 cups maple syrup
  • 3 Tbsp. maple sugar
  • 1/4 cup coconut oil, melted and slightly cooled
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 1 tsp. vanilla extract
  • MAPLE PECAN TOPPING
  • 1/3 cup pecans, halved
  • 3 Tbsp. maple sugar
  • 3 Tbsp. flour
  • pinch of cinnamon
  • 1 1/2 Tbsp. coconut oil, melted
Instructions
  1. Preheat oven to 350 degrees F and spray a 9×5-inch loaf pan with nonstick spray.
  2. FOR THE BREAD: Whisk together flours, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Make a well in the center of the mixture.
  3. Combine banana, maple syrup, maple sugar, coconut oil, buttermilk, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until combined. Spoon batter into prepared pan and smooth top with an offset spatula.
  4. FOR THE TOPPING: Combine pecans, maple sugar, flour, and cinnamon in a small bowl. Add coconut oil and toss mixture with a fork until crumbly.
  5. Sprinkle over batter and bake for 30 minutes; rotate pan and cover with foil to prevent over browning. Continue baking another 31 to 33 minutes. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely before slicing and serving. Store leftovers in an airtight container at room temperature up to 2 days.
Serving size: 1 Calories: 225

 

Featured

Orange-Cranberry Yoghurt Bread

Cranberry Orange Yoghurt Bread

Bring out the Christmas lights, tree, presents and wrapping paper because now that Thanksgiving is over, the holiday season is in full swing! Actually I think I saw Christmas trees already being displayed in Michaels in September, but now we can officially focus on the season!

To celebrate all the festivities, each year we like to make a dish using cranberries such as cranberry scones, or cranberry nut bread. This year I decided to jazz up our cranberry quick bread by adding an orange syrup glaze and yummy Noosa Yoghurt!

Noosa Yoghurt reached out to me with some of their Aussie style yoghurt to try, and let me tell you… it’s amazing! Their yogurt is thick, creamy and velvety, and in addition to eating it straight from the container, I wanted to create a recipe with the delicious yoghurt.

Noosa Yoghurt

Orange-cranberry yoghurt bread is just the recipe. I used plain flavored Noosa yoghurt, but a list of all Noosa flavors are HERE and include pumpkin, blueberry, mango, strawberry rhubarb, coconut, and more!

If you’ve ever sunk your teeth in a piece of dry, plain, unflavorful bread, I feel your pain. This bread is extremely moist as sweet, as delectable orange flavored syrup is drizzled over the bread for a wonderful combination of sweet and tart cranberries.

I’m a sucker for sweets, so I drizzled fresh local honey on top as well. I know… sugar is my weakness. But hey, local honey builds immunity, right?!!

Seriously though, I think I demolished this bread is less than 48 hours. Soo good! My whole family enjoyed it, and it will be on our holiday menu each year.

Enjoy!
Cranberry Orange Yoghurt Bread

Cranberry Orange Yoghurt Bread

Cranberry Orange Yoghurt Bread

Plain-Orange-Cranberry-Yoghurt-Bread-Dallas-Duo-Bakes

Orange-Cranberry Yogurt Bread
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
  • BREAD
  • 1 1/2 cups + 1 Tbsp. all purpose flour, divided
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 cup plain Noosa yoghurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp. grated orange zest
  • 1/2 tsp. pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups fresh cranberries, rinsed, and chopped in half
  • 1/2 cup chopped pecans
  • ORANGE SYRUP
  • 1/4 cup fresh orange juice
  • 1/4 cup sugar
Instructions
  1. Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.
  2. FOR THE BREAD: In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  3. In a large bowl, whisk together the yoghurt, sugar, eggs, orange zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the cranberries with the remaining tablespoon of flour, and fold gently into the batter. Fold in the chopped pecans.
  4. Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing the loaf to a wire rack on top of a baking sheet.
  5. FOR THE ORANGE SYRUP: While the loaf is cooling, stir together the orange juice and sugar over medium heat in a small saucepan. Stir until sugar is dissolved, and then continue to cook for 3 more minutes. Remove from heat.
  6. Use a toothpick to poke holes in the tops of the warm loaf. Brush the top of the loaf with the orange syrup. Let the loaf cool completely then slice and serve.

 

Pumpkin Banilla Bread

pumpkin banilla bread

Where has the time gone? My favorite time of year is fall, not just because of the cooler weather we get here in Texas, but for the fall food. Fall is a time to savor those cozy dinner recipes, warm casseroles, hearty soups, and delectable pumpkin desserts!

My favorite pumpkin bread recipe of all time is Eddie’s Autumn Pumpkin Bread with Pecan Streusel Topping. While it is an excellent pumpkin bread, the recipe here for Pumpkin Banilla bread is not too far behind. 🙂

My mom and I recently bought Jessica Merchant’s first cookbook titled “Seriously Delish“. Merchant, creator of the highly popular food blog that I love reading: How Sweet Eats, creates imaginative recipes that are both delicious and original. One of those recipes includes this  innovative pumpkin banilla bread.

I never in my wildest dreams would have though to combine pumpkin bread with banana bread, but it winning combination and perfect for fall!

I have to give credit to my mom and sister to who baked this bread. I haven’t quite been in the mood to cook since being pregnant and all. 🙂

pumpkin banilla bread

This bread is especially delicious if you add a dollop of Williams-Sonoma Pecan Pumpkin Butter. The grocery store brand just won’t cut it for me, so every October I’ll go and spurge at William-Sonoma.

If you’re a quick bread lover, you should love the ripe bananas, classic pumpkin spice, and premium vanilla bean paste in this tasty bread.

Enjoy!

pumpkin banilla bread

Pumpkin Banilla Bread
Cook time:
Total time:
Source: Simply Delish
Ingredients
  • 1 2/3 cups whole wheat pastry flour
  • 1 tsp. baking soda
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 2 large eggs
  • 2/3 cup loosely packed light brown sugar
  • 1 1/2 cups pumpkin puree
  • 2 very ripe bananas, mashed
  • 1/3 cup canned light coconut milk
  • 4 Tbsp. (1/2 stick) unsalted butter, melted and slightly cooled
  • 2 Tbsp. molasses
  • 2 Tbsp. vanilla bean paste
Instructions
  1. Preheat oven to 350 degrees F. Spray a 5 x 9-inch loaf pan with nonstick spray. In a small bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
  2. In a large bowl, whisk together the eggs and brown sugar until smooth. Stir in the pumpkin puree and bananas and mix until combined. Stir in the coconut milk, butter, molasses, and vanilla bean paste. Mix until the ingredients come together.
  3. Add the flour mixture to the wet ingredients and mix until just combined. Pour the batter into the loaf pan. Bake until the top of the bread is golden brown and set, 85 to 90 minutes.
  4. Remove the bread from the oven and let cool for 1 hour. Remove the bread from the loaf pan and allow to cool on a cutting board before slicing.