It’s Christmas Eve!!!! Claire came over to my place today to finish up the Christmas baking. We had a few ideas of what we wanted to bake but due to my poor planning we were limited by the number of eggs I had on hand. We settled on this pumpkin loaf, as both of us have a soft spot for pumpkin. I really like this recipe because it calls for cream cheese in the batter. That makes for an extra tasty treat!
The Great Pumpkin Loaf (adapted from Jean Pare’s Muffins and More)
4 oz cream cheese, softened
1/4 cup butter
1 1/4 cup granulated sugar
1 cup canned pumpkin
1 1/4 all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp pumpkin pie spice or cloves (I didn’t have cloves!)
Preheat oven to 350. Cream the cheese, butter and sugar in a mixing bowl (I used my stand mixer.) Beat in eggs one at a time until blended. Beat in pumpkin.
In another bowl, combine remaining ingredients. Stir until mixed. Pour into cheese/butter/sugar mixture and stir until just blended. Pour into greased 9×5 greased loaf pan. Bake for 60-70 minutes until tester comes out clean. Cool for 10 minutes in pan (I skipped this!) Place on rack to cool.
Claire is off on vacation these days and my life has been a little wild. Thus, no TWD this week (Head on over to Someone’s in the Kitchen for apple turnovers). Here is some healthier banana bread instead.
I went to London to visit some friends over the Labour Day weekend. I wanted to bring some baking and since I had some banana’s lying around I decided to make banana bread. I like making loafs because they look so nice and because I am never tempted to break into them (it would look pretty lame to show up with a loaf that was missing a few slices). That being said, since I didn’t make one for me, I felt a little bad when a friend and I stopped by my apartment and I had nothing for him. He complimented me on the smell and I told him to keep his paws off. Poor thing.
In talking to some of our readers I realized that some of you would be interested in healthier choices, not something we really specialize in here at Bake with Us. I went over to Cooking Light and came up with this recipe for banana bread. I did get to try the bread and I can tell you it is pretty tasty, a nice addition to my banana repetoire. So this one is for those of you who are looking to eat a slightly healthier treat, enjoy!
Posted in Bread
Tagged banana, loaf
I used to have a strong aversion to mango. Given as I love to travel to tropical countries, this fruit is frequently available to me and yet, I generally choose to pass them up. That is until last year, in Nicaragua, when all that changed. While studying Spanish in San Juan del Sur, the family I stayed with served them to me frequently. It seems that mangos were in season while the other fruit I normally ate were not. If I wanted to meet the 5-10 servings of fruit and veg I needed to eat them up. So after a few mangos I got over my aversion and even started to like them. Lucky for me because this week Kelly of Baking with the Boys picked Fresh Mango Bread.
Fresh Mango Bread
I made this loaf for my turn at Snack Friday, which is coming up this week. I am pretty excited about it tasting it, it looks like it is a great loaf. Head on over to Tuesdays with Dorie to check out some other great blogs. I greatly appreciated the help I got chopping the mangos in the preparation stages of baking. As well, I’d like to give a shout out to Claire, who hooked me up with my brand new microplane zester and is literally in the middle of writing her licensing exams this week. Study hard Claire so you can get back to baking!
My new zester!
Posted in Bread, TWD
Tagged loaf, mango, TWD
Yeah for French Yogurt Cake I say! This week’s TWD was the first one that I have made that I REALLY liked. Claire seems to have had some real winners but me, not so much. This week was the TSN turning point, thanks to Liliana of My Cookbook Additction, check out her website for the full recipe.
While making this I was really wishing I had a nice microplane type zester. I tried to avoid grating my fingers into the bread with the old stand up grater. It did the trick but I think a new zester may be my next kitchen type purchase.
What I really liked about this cake/loaf was that it was super easy and super delicious. I love all things lemon, which remind me that I need to tell you about my favorite lemon squares in the not too distant future! This was a nice, dense loaf that I enjoyed with fresh raspberries. The only change that I made as that I didn’t do the marmalade glaze. Being as I am not a marmalade fan I used this as an opportunity to make my own glaze. Here’s what I did.
1/2 cup icing sugar
Juice of 1/2 lemon
1 tbsp of orange juice
Mix together ingredients to make a liquid glaze. (I didn’t measure so well when I did this so if you need to, add more icing sugar or more juice depending on how this works for you!) Pour over loaf immediately after you remove from oven. Use a knife to separate the loaf from the sides of the pan in order to avoid the pooling of the glaze. Remove from pan after 5 minutes.
Many thanks to Dorie for introducing us to this French treat, I think this will be making an appearance at our Easter festivities. This cake just makes my ever increasing desire to go to Paris even stronger!
P.S. Happy St. Patrick’s Day!
Posted in Bread, TWD
Tagged lemon, loaf, TWD