I originally blogged about this recipe in 2013. I’ve made it several times a year and it’s the only cornbread recipe I make now.
It’s delicious, really, really delicious. There’s just a touch of sweetness and it’s the prefect compliment to a bowl of spicy chili. The top and sides are crispy, but the middle is soft and crumbling. I prefer it at room temperature, while my husband likes it a little warm with a smear of butter.
I’ve been itching to make something with pumpkin and decided on a recipe for pumpkin bread. I didn’t want to make my usual recipe for bread, so off I went to Pinterest. The first recipe I came across was this recipe for One Bowl Pumpkin Bread – perfect!
The bread was so good too! My family inhaled it and are already asking me to make a second loaf. It was packed full of pumpkin flavor, moist and delicious warmed up with a smear of cream cheese.
When you’re stuck under quarantine, there’s not much else to do besides baking, eating, binging Love is Blind and trying to keep some sort of normal life. I was looking for something to bake with things in my house and had a couple of apples that needed to be used up. I decided to make this apple fritter bread.
It was so good … I’m sorry to say I barely shared any with my family. Whoops! The bread was delicious, packed full of apple chunks and cinnamon. The bread makes a perfect way to start the day or a little afternoon pick me up.
My kids love zucchini bread and I’m always trying different recipes. They both really enjoyed this recipe. It’s a very moist bread that has deep flavors of olive oil, honey and brown sugar. This recipe is great to freeze as well. I sliced it, wrapped it in plastic wrap and then placed it in the freezer.
We all enjoyed it different ways. My kids ate it just the way it is. I warmed a slice and added a slice of butter and let it melt. My husband slathered it with cream cheese.
Somehow Fall went by and I didn’t make one loaf of pumpkin bread. I know…it’s crazy! I bought a 3 can pack of pumpkin at Costco and decided it was about time I make loaf regardless that the calendar says December and all things pumpkin are on the way out.
I found this copycat Starbucks version of pumpkin bread. but only it’s much more healthier than the real thing…. but tastes just as good, if not better! The amount of sugar was reduced and there was a few substitutions to make it healthier. Trust me, you won’t even notice the swaps – this bread is moist, packed full of pumpkin spice flavor and the perfect amount of sweetness. My son absolutely loves it, except for the pepitas which need to be cut off before he enjoys a slice of this bread.
It’s apple season! I love all things apples and I’m excited to spend more time in the kitchen this coming month. My kids fall sports seasons are coming to an end, which means I won’t be coaching, cheering or driving my kids to practice or a game 5 nights a week. While I love seeing how much fun they’re having, it’s been a long couple of months of rainy, muddy weather … that hasn’t been the best for cheerleading or soccer.
But back to this delicious and healthy bread. It’s loaded with cinnamon and chunks of fresh apples. It’s super easy to make, it’s healthy and makes your house smell delicious. I used whole wheat flour, because that’s what I had on hand; feel free to use any type of flour – all-purpose, whole-wheat white or a combination.
It’s been awhile since I participated in the Fantastical Food Fight, but knew I had to participate this month. The theme is BANANA and if you’ve been following me, you know that I always have an issue with over-ripe bananas.
My daughter enjoyed these scones and made a perfect after-school snack for her. She eats lunch early since starting middle school and she’s starving by the time she gets home. I’m sure you’ll see many more recipes for after-school snacks in the near future. I snuck a little piece to try and they had the flavor of banana bread but in scone form – which I loved!
Have you been scared to make bagels at home? With this recipe, there’s nothing to fear anymore! This quick and easy recipe uses no yeast, only a few ingredients and there’s no need for boiling or a high-end mixer. I whipped these up when my son was home sick a week ago and they were the perfect thing for him to snack on. Of course, I had to sample some and it was delicious. I can’t wait to experiment with the recipe and change-up the flavors!
Today comes with great sadness…it’s my last post for The Secret Recipe Club. I have been with the group since almost the beginning, I think I may have missed for the first or second months, but it’s been 5 years worth of fun, meeting new friends and making so many amazing recipes! I went back to look at my first recipe and it was a French Toast Casserole in June 2011. I’m going to miss blogging for the SRC each month, but a few of us have moved onto other monthly groups to find new things to fill our time!
For my last SRC assignment, I received The Big Sweet Tooth. I’d say it’s the perfect way to say goodbye! Rafeeda is the lady behind The BST and like me, she’s quite busy! Rafeeda makes a wide variety of recipes and has some ingredients I have never heard of before. It made me realize I’m missing out on a whole type of cuisine and foods I need to try! I looked through all the recipes and had a hard time deciding on what to make, but chose her recipe for banana coconut bread since I had a bunch of bananas on my counter that needed to be used. The bread was really good and my husband and kids finished the loaf without me! My husband’s only comment was that I should have added pecans to the batter and not just on top. The only tweak I made was replacing the flaxseed powder for additional flour since I was out of flax.
I’m excited to share today’s recipe with you! It’s a really, really good one and it’s also extra special because I was able to help with a Secret Recipe Club rescue. I jumped at the opportunity since I knew I had some time before this recipe had to be posted. The blog, I was assigned was Cooking with Sara. Sara lives in the Midwest and loves to cook and bake old and new recipes. She also uses every day ingredients and most of her recipes are family-friendly…perfect fro me! I started looking for recipes and immediately knew what I was going to make – Apple Fritter Bread! I had plans to stop at the orchard to pick up apples and knew this would be the perfect recipe to feature them. What was even better – we had new neighbors move in over the weekend and I was able to give them the extra loaf as a welcome gift!
The bread is so good. It’s packed full of apple and the glaze makes it! Seriously, go get some apples and make this today!
