Happy Fall! Yesterday we spent the later of the day apple picking at a fruit farm just a little outside of the city. Fall is especially my favorite time of the year because of events like this. I love baking, especially when the weather has just begun to cool down and you can leave the windows open while spending an afternoon in the kitchen. I am sure we will either run out of apples or my family will grow tired of eating all-things-apples before I can try all the recipes I want to, but I sure am going to try and cram as many in as I can!
So I deem this and possibly next week as “Apple Recipe Week(s).” This first recipe is Apple Cinnamon Bread, something that didn’t take very many apples (just 1 large to be precise) but smells and tastes like you baked a dozen. You don’t need to visit a fruit farm to make these recipes, unless you really want to. Most only ask for a handful of apples or less.
Apple Cinnamon Bread
A delicious addition to your collection of bread recipes.
- ½ cup light brown sugar, packed
- 1 ½ teaspoon ground cinnamon
- 2/3 cup granulated sugar
- ½ cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup whole milk
- 1 apple, cored and peeled
- Start by preheating your oven to 350 degrees and greasing a 9x5 loaf pan.
- Dice the apple into small pieces. Set aside.
- In a small bowl, combine brown sugar and cinnamon; mixing with a spoon until combined. Set aside.
- In a large bowl, add granulated sugar and butter and beat with either a handheld mixer or using a stand mixer on medium speed until smooth.
- Add eggs and vanilla, mix on medium speed until combined. Next add flour, baking powder and milk; mixing on medium speed again until smooth and well combined.
- Pour half of the batter into greased loaf pan. Add half of the diced apples on top, patting gently with the back of a spoon to combine them to batter. Sprinkle half of the sugar and cinnamon mixture.
With fall approaching, I’m getting the bug to bake more. I’m not sure why I’ve always associated baking breads with fall time. Maybe because of the recipes for all things pumpkins. Maybe because the thought of a warm piece of banana bread with a cup of coffee on a cold morning sounds incredibly appealing.
My SIL gave us two huge zucchinis from her garden: one I plan on using for dinner tonight and the other I baked two zucchini breads out of. Thankfully zucchini bread is favored in this household, even by the pickiest eater on the planet. And since I can’t get everyone on board with the whole white wheat or almond flour, I can make one “family friendly” and one healthy so that everyone happily enjoy a piece guilt free. Just alternate the flour listed in the recipe below to one that suits you best.
This recipe is for two loaves of delicious zucchini bread.
- 2 cups zucchini, peeled and grated
- 3 eggs
- 1 cup oil
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon soda
- 3 teaspoon cinnamon
- 1 teaspoon salt
- Preheat oven to 350 degrees. Grease two loaf pans and set aside.
- Using a large mixing bowl, combine all ingredients, whisking well. Divide among loaf pans and bake for 1 hour, or until top is browned and fully cooked through.
Have you ever passed by the marked down aisle of food at the grocery store and wondered what you could do with any of the marked down bread? So much! Yesterday I bought a bag of french loaf pieces that was marked down to 49 cents with the intentions of making croutons out of it. I’ve got a salad planned for my lunch this week, as well as a soup and croutons go well with both.
Anyone can make their own croutons with just 4 basic ingredients and an oven. Add some spices or parmesan cheese to give them a more flavorful taste to match whatever entree you have planned to incorporate them in. I promise you won’t buy store brand croutons again!
Homemade Garlic Croutons
You can make your own croutons with just 4 ingredients and an oven.
- 4 cups of bread, cut into small cube shapes
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- 1/3 cup olive oil
- Preheat oven to 375 degrees.
- Add bread cubes to a large bowl. Sprinkle both garlic powder and sea salt overtop, gently stirring. Next drizzle olive oil overtop and carefully fold; making sure to coat all bread.
- Using a cookie sheet, add bread; spreading out evenly so none overlap. Cook for 10-15 minutes depending on how quickly they brown.
- Remove from oven and allow to cool 5-10 minutes before adding to your recipe or storing in a gallon size ziplock bag.
I could go on and on about how blueberries seem to make everything tastes so much better, even delicious banana bread. But instead of wasting your time and trying to convince you just why; I’m going to assume you already like blueberries because you clicked on a link somewhere just for this recipe. So just right below the pictures, you’ll find a list of ingredients and instructions. Get to it!
Healthy Banana Blueberry Bread
A delicious bread baked with fresh bananas and blueberries, healthy enough that you won't feel guilty while enjoying a slice.
- 1½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup coconut oil
- ¼ cup unsweetened applesauce
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3 ripe bananas, mashed
- 1 cup fresh blueberries
- Preheat oven to 350 degrees. Grease a loaf pan and set aside.
- In a medium bowl add flour, baking soda, baking powder, cinnamon and salt. Mix together.
- Next, in a large size bowl add brown sugar, coconut oil, applesauce, eggs and vanilla extract. When all ingredients have been whisked well, add mashed bananas. Whisk well again. Next, gently fold in blueberries.
- Add dry ingredients into large bowl with banana mixture. Combine well and pour into loaf pan. Check at 55 minutes by inserting a toothpick in the middle. If toothpick comes out clean, bread is ready. If not, bake for an additional 3-5 minutes.
- Remove bread from oven and allow to cool down for 10 minutes before transferring to a baker's rack. Serve warm.