It’s been awhile since I’ve talked food, so today I thought I’d share two of my favorite bread recipes that I love to bake during this fall season. They are simple to prepare, will have your home smelling divine, and will taste oh so good! Enjoy!
Greek Yogurt Banana Nut Bread
Ingredients:
2 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup butter, melted
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1 (6 oz) container non-fat Greek yogurt
1/2 cup chopped walnuts
1 teaspoon vanilla extract
1 teaspoon cinnamon
Dash of nutmeg
Dash of cloves
Cooking spray
Preparation:
1. Preheat oven to 350 degrees.
2. Spray 8 1/2 x 4 1/2 inch loaf pan with cooking spray and set aside.
3. Mash bananas in a large bowl. Add flour, sugar, baking soda, salt, butter, eggs, yogurt, walnuts, vanilla, cinnamon, nutmeg, and cloves. Mix well.
4. Pour batter into loaf pan.
5. Bake at 350 degrees for 55 minutes (or until a wooden pick inserted in the center comes out clean.
6. Cool 10 minutes in pan. Remove from pan. Cool completely on wire rack.
(adapted from www.ingredientsinc.net)
Dark Chocolate Chip Pumpkin Bread
Ingredients:
2 cups sugar
1 cup oil
4 eggs
2 cups pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon soda (I use Pepsi, since that what the hubby drinks)
1 teaspoon vanilla
1 cup dark chocolate chips (or more – I do!)
Cooking Spray
Preparation:
1. Preheat oven to 350 degrees.
2. Spray 8 1/2 x 4 1/2 inch loaf pan with cooking spray and set aside.
3. Mix all of the above ingredients together in a large bowl.
4. Pour batter into loaf pan.
5. Bake at 350 degrees for 60 minutes (or until a wooden pick inserted in the center comes out clean).
6. Cool 10 minutes in pan. Remove from pan. Cool completely on wire rack.
(adapted from Kelly Minter’s Pumpkin Muffin recipe)