Kats’ Kitchen

Honey Pear Bread September 11, 2015

Filed under: Bread,Breakfast — stacielk @ 10:45 am
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Hi!  I’m not sure if I should welcome you back or myself back.  It’s been a long 7 months!  Since my last post our family has welcomed a new little pumpkin to the family.  She is a month now and I’m ready to get my baking hat back on!  Honestly, I think it’s been 2 months since I’ve baked anything!  (and I can’t blame the Summer heat, the 90 degree days usually don’t turn me away from starting up my oven :) I’m ready to get back to it.  I can’t promise how much I’ll be posting but I’m happy to be getting this one on my blog!

Pear bread.  Never even thought of making this until my neighbor, who has a pear tree in their yard, delivered a bag full of pears.  Too many pears to eat, although they are delicious fresh!  So I went on a quick search for some pear recipes and came across this one.  It turned out fantastic.  The spices together with the sweet chunks of pear went well together. Besides a cut in my hand and forgetting to set the oven timer, the bread was a success!

My house smelled wonderful as the loaves baked in my oven.  Like Fall.  Mmmm.  Enjoy!

 

Honey Pear BreadPEAR BRD

1 1/4 cups packed light brown sugar
1/2 cup coconut oil
1/2 cup applesauce
1/4 cup honey

2 splashes milk (about 1/8 cup)
3 eggs, lightly beaten
1 T vanilla extract

1 1/4 tsp salt
1 tsp baking soda
3 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp ground ginger
1/2 tsp ground allspice
2 cups all purpose flour
1 cup whole wheat flour
3 TB ground flax meal (dry)

4 cups of very firm pears, chopped

Preheat oven to 350F.  Grease 3 medium loaf, 1 large loaf pans or muffin tins.

In a bowl, combine brown sugar, coconut oil, applesauce and honey.  Stir together.  Stir in the eggs and vanilla to incorporate.

In another bowl, combine salt, baking soda, cinnamon, cloves, ginger, allspice, all-purpose and wheat flours, and flax meal.  Mix dry ingredients well.

Gently fold honey mixture into dry ingredients, just until completely moistened.  Gently fold in pears.

Pour batter into prepared pan(s) and bake 40-50 minutes for medium loaves, 60 for large or 18-23 for muffins (please check as needed with a toothpick)

Recipe adopted from Chew Out Loud

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Butternut Squash Bread October 14, 2014

Filed under: Uncategorized — stacielk @ 7:00 am
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Have you ever eaten Butternut Squash Bread?  Very similar to pumpkin bread, except instead of using pumpkin, you use butternut squash.  You could probably take any pumpkin bread recipe and turn it into butternut squash bread.  It’s good!  The extra step of making the squash into a puree does add a bit of time, but it’s totally worth it.  If you’re looking for something new to make this fall, try making some Butternut Squash Bread, I don’t think you’ll be disappointed!

But-Sq-Bread

Here’s the recipe I used (I omitted 1 cup of sugar from the original recipe, 4 cups of sugar in the original recipes just seemed like an excessive amount BUT I’m sure would have made the bread a bit more delicious using the 4.)

Butternut Squash Bread

3 cups pureed butternut squash*

1 1/2 cups vegetable oil

3 cups white sugar

6 eggs

4 3/4 cup AP flour

1 1/2 tsp each of:  baking powder, baking soda, salt, ground cinnamon, gr nutmeg & gr cloves

walnuts/pecans (optional

Preheat to 350.  Grease 3 – 9×5 loaf pans or 2 pans and 12 cup muffin tin or whatever you desire to fit the batter in.

Mix together puree through eggs.  Add in the dry ingredients & nuts, if using, mixing until everything is just incorporated.

Bake the bread 40-50 minutes or until toothpick comes out clean.  (Muffins or smaller loafs will take less time)

Smells delicious and tastes even butter just from the oven!

*Cut squash in half, remove seeds, bake cut side down in baking/roasting/sheet pan with about 1 cup water for 30 min at 350 or until it is fork tender.  Remove from oven, scrap out flesh and throw in kitchen aid/food processor/blender to puree, use 3 cups of the puree for the bread

HAPPY FALL YA’LL!

 

Chocolate Zucchini Bread March 25, 2009

Filed under: Bread,Brownies/Bars & Other Sweets — stacielk @ 9:32 am
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choc-zucchini-breadThis bread turns out extremely moist.  I added a few handfuls of chocolate chips to the bread for a more chocolaty flavor.

 

Chocolate Zucchini Bread

(Recipe from Eating Well)

Ingredients

½ cup chopped walnuts (1 ¾ ounces)
1 cup all-purpose flour
1 cup whole-wheat flour
¼ cup unsweetened cocoa, preferably Dutch-process
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 large eggs, lightly beaten
1 ½ cups sugar
¾ cup fruit-based fat replacement, such as Lighter Bake, or unsweetened applesauce
¼ cup canola oil
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted
2 cups grated zucchini (1 medium)

Instructions

1. Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
2. Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.
3. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
4. Whisk eggs, sugar, fruit-based fat replacement (or applesauce), oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.
5. Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.