Baking Junkie

Bread Category

Thursday, September 30th, 2010

Apple Cinnamon Bread Pudding

For me, bread pudding = comfort food! Growing up my mom used to make huge pans of it, loaded with cinnamon sugar on top. For years I have been asking for her recipe, but she can’t really give it to me, because she uses the “just dump” method of cooking and baking. You know what I’m talking about right? People who never measure things out, they just pour and add until it seems right…that’s my mom.

*Sidebar- I can no longer pick on my mom for this style of cooking because I now do it too*

A few years ago I was searching for a bread pudding recipe but was too afraid to just make it plain for fear that it would never be as good as mom’s, so I went with this apple cinnamon bread pudding instead. I can honestly say I have no idea where I got the recipe, so if it looks familiar to any of you let me know! This is such an easy recipe, and the flavors just scream “fall”! In almost four months of blogging this is the first recipe Derek didn’t sample, because can you believe he doesn’t like bread pudding! That just meant I got to eat enough for the both of us Enjoy!

Apple Cinnamon Bread Pudding
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3 eggs, beaten
2 cups milk
1/2 tsp salt
1/4 cup brown sugar
1 loaf cinnamon bread (15 slices)
1 can (21 oz) apple pie filling
1 small box (1.5 oz) raisins
2 packets instant apple cinnamon oatmeal

Preheat oven to 350 degrees. Whisk together eggs, milk, salt, and brown sugar. Pull bread apart into smaller pieces and add to mixture. Add apple pie filling, raisins and oatmeal. Pour into a greased 9×13 inch pan. Bake 35-40 minutes, or until toothpick inserted into center comes out clean.

*I’m sharing this recipe over at Recipe Swap Thursday*

Tags: Apple, Bread, Cinnamon, Fall recipes, Oatmeal

Posted in Bread | 6 Comments »

Monday, September 27th, 2010

Cinnamon Oatmeal Zucchini Bread

Recipe adapted from Taste of Home

I don’t have a garden. Mainly because until recently I have not eaten many vegetables. And also because I fear being able to keep house plants alive and in decent condition, let alone vegetables. Then there is also the fact that I get really excited about maintaining our yard and landscaping for about two weeks in spring and after that could usually care less (that’s what I have a husband for). I am thinking about trying one of those”garden in a box” things next year to see how it goes, but for now I am completely comfortable receiving gifts from other people’s gardens!

Some of our good friends just started their garden this summer, and when they came to visit a few weeks ago I asked if they wouldn’t mind bringing me a cucumber and a zucchini. What I got was a massive cucumber and two GIANT zucchinis! I really wish I would have taken a picture just to show you all that I am not exaggerating, and to prove that these things were as big as my arm! I had to give one of them to a coworker, and then I started on making multiple loaves of zucchini bread!

I had never made my own zucchini bread before, so I set out to find a recipe with a little flair to it. Honestly, if you put the word cinnamon in front of anything I am bound to try it so I didn’t have to search very long.I was perfectly content to make cinnamon zucchini bread, until I thought, hey, I like oatmeal with cinnamon so why not add some of that too. Because of the spices this is a perfect recipe for early fall. It also uses half oil and half applesauce, plus egg whites, making it more waistline friendly as well. Enjoy!

Cinnamon Oatmeal Zucchini Bread
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3/4 cup sugar
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
2 egg whites
1 tsp vanilla
1 1/2 cups flour
1 1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp baking soda
1 1/4 cup peeled, shredded zucchini
1/2 cup quick cooking oats

Preheat oven to 350 degrees. In a medium sized bowl beat together the sugar, applesauce, vegetable oil, egg whites and vanilla. In a separate bowl combine the flour, cinnamon, baking powder, salt, nutmeg, and baking soda. Slowly combine into liquid mixture. Add in zucchini and oats. Pour batter into a greased loaf pan. Bake for 50-60 minutes, or until toothpick inserted into center comes out clean.

Tags: Bread, Cinnamon, Fall recipes, Oatmeal, Zucchini

Posted in Bread | 4 Comments »

Monday, August 23rd, 2010

Strawberry Banana Bread with White Chocolate Glaze

Delish, delish, delish. Those are the first thoughts that came to my mind when trying to describe this bread. My go to banana bread recipe was given to me by my sister-in-law and I’ve never had a reason to try another one. I wanted to jazz the bread up a little and since it’s still summer I wanted to try adding strawberries. I kept thinking that would be a great combination, but I still wanted a little something more, so that’s when I decided to add the white chocolate.

Now I have to be perfectly honest, this was not my first attempt at making this bread. Let this be proof that I am far from perfect and have my fair share of baking fails. With the first attempt I adding sliced strawberries and a little strawberry jam, plus white chocolate chips. I baked it for about 50 minutes and when I tested it with a toothpick it came out clean, I swear!! I let it cool in the pan for a while and when I attempted to remove the loaf to take some pictures…giant banana bread mess It was not completely done in the middle, fell apart into pieces, and completely ruined my night.But, what good is a mistake if you can’t learn from it, right? I learned that I should leave out the jam and just stick with the strawberries so the baking time isn’t so long. I also learned that I just wasn’t getting as much of the white chocolate flavor as I was hoping, so I decided to leave the white chocolate chips out of the bread and instead use them in a glaze for the top of the bread (from The Cake Mix Doctor Returns). This time it turned out SO much better (and was fully cooked)! Enjoy!

Strawberry Banana Bread with White Chocolate Glaze
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Bread:
1/2 cup salted butter
1 1/2 cup sugar
2 eggs
1/4 cup sour cream
1/4 tsp cinnamon
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
Dash of salt
3 over-ripe bananas, mashed
4-5 strawberries, sliced into small pieces

White Chocolate Glaze:
1/2 cup sugar
1/4 cup milk
1/2 stick salted butter
1 cup white chocolate chips

Preheat oven to 350 degrees. In medium sized mixing bowl cream together butter and sugar. Add eggs and sour cream, then cinnamon, flour, baking powder, soda, and salt. Save bananas for last, then mix in pieces of strawberries. Pour into greased loaf pan. Bake for 50-55 minutes, or until toothpick inserted into center comes out clean.
Meanwhile, in a medium saucepan over medium low heat combine sugar, milk, and butter. Stir until butter is melted, plus one minute longer. Remove from heat and immediately add white chocolate chips. Stir until smooth.
Let banana bread cool for 10 minutes, then drizzle with glaze.

Tags: Banana, Bread, strawberry, White chocolate

Posted in Bread | 3 Comments »