bread

Life with a newborn has been challenging, to say the least. I barely have time to eat anything, let alone actually cook. It has become essential that I have some type of bread/loaf such as this one on hand everyday so I can just slice a piece and eat it with one hand. If not I would wither away to nothing, running on fumes.

I wanted something a bit different and this loaf fit the bill. Also, it had alot of chocolate in it, something I have grown frighteningly dependent upon lately. Did I love this bread? Not exactly. But I did like it and it actually grew on me…I liked it more and more as the days went on. It is rich and dense yet very moist. And quite filling – like a meal. And when you don’t have time to eat meals anymore you become thankful for a slice of chocolate banana bread that will fill you up and provide some comfort as well.

Here’s what you will need to make one loaf…

Recipe

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick unsalted butter, room temp
3/4 cup sugar
1/2 cup packed light brown sugar
2 large eggs, room temp
2 ripe bananas, mashed
3/4 cup buttermilk
3 ounces bittersweet chocolate, coarsely chopped
Preheat oven to 350. Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)

Method

Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer fitted with a paddle attachment beat the butter at medium speed for about a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled — it’s okay. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.

Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 45 to 65 minutes or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding. Invert and cool to room temp right side up.

Cut yourself a nice thick slice and enjoy!

Recipe courtesy Dorie Greenspan

Another loaf! If you have read some of my past posts on here, you already know that I love making loaves. I always make this one in the fall and winter. I am aware that there are so many various recipes for pumpkin bread out there, it is difficult to pick which is the best. I grew up eating my mom’s pumpkin bread, she bakes it in coffee cans and the final product is quite dense and much darker in color than the one I make. Both are great, it’s really a personal choice. I think I might like this pumpkin bread slightly better than the one I grew up eating. I find this version lighter and more ‘cake’ like. This pumpkin bread is outstanding served warm right out of the oven. It is still wonderful if eaten at room temperature.

Here is what you will need to make one loaf…

Recipe

1 and 2/3 cups flour (I usually use 1 cup white flour and 2/3 cup whole wheat flour)

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 and 1/3 cups sugar

1/3 cup canola oil

1 cup plus 1 and 1/2 tablespoons canned unsweetened pumpkin

1 large egg

Method

Preheat oven to 350 degrees. Grease and flour a loaf pan (roughly 8×4).

Mix first six ingredients together in a bowl with a whisk until well combined.

Combine sugar, oil and pumpkin in the bowl of electric mixer. Beat at medium speed until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at a low speed until blended. Transfer batter to loaf pan.

Bake for 1 hour and 5 minutes or until loaf is golden and a wooden pick inserted in the center comes out clean. Let cool in pan on a wire rack for 15 minutes then remove from pan.

I just love that pumpkiny color! I hope you enjoy this as much as I do.

This recipe is adapted from Cottage Living.

Pumpkin Spice Bread

Author: Feasts And Fotos

Ingredients

1 and ⅔ cups flour (I usually use 1 cup white flour and ⅔ cup whole wheat flour)
1 teaspoon baking soda
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 and ⅓ cups sugar
⅓ cup canola oil
1 cup plus 1 and ½ tablespoons canned unsweetened pumpkin
1 large egg

Method

Preheat oven to 350 degrees. Grease and flour a loaf pan (roughly 8x4).
Mix first six ingredients together in a bowl with a whisk until well combined.
Combine sugar, oil and pumpkin in the bowl of electric mixer. Beat at medium speed until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at a low speed until blended. Transfer batter to loaf pan.
Bake for 1 hour and 5 minutes or until loaf is golden and a wooden pick inserted in the center comes out clean. Let cool in pan on a wire rack for 15 minutes then remove from pan.