Strawberry Lemon Pudding Bread (whole wheat, dairy free)

The Weather

0000 1st Sky

Universe 99999

To whomever it may concern,

My name is Mary Frances McNellis and I'm a high school junior.  I'm involved in sports, as are my brothers, and we really enjoy warm weather.  The recent temperatures of 75 were absolutely wonderful.  My athletic shorts haven't felt so loved since last year.  I was wondering if you could continue this stretch of spring weather for several more weeks?  It is March, and many people, including myself, have taken advantage of, and love, these warm temperatures.

I appreciate your time.  Thank you for considering this opportunity.

Mary Frances McNellis 

 

 

 

I've been writing letters to different businesses and people I would like to shadow this spring.  I never would've thought how difficult it would be!  Or maybe I'm just making things difficult.  I want to be formal, so they take me seriously, but at the same time, I don't want to sound like I want their job.  And I want to be personable.  It is a fine line and after more than a week of writing, having Mom rewrite it, then I rewrite it, then formatting, and more editing, they are finally printed and in the mail.  We'll see what happens!

 

 

But for reals, I am so excited about this warm weather!  Getting to wear athletic shorts again?  I know I will be sick of them by this July, but for now, I'm soaking it up.  Yesterday was super windy, so the volleyball tended to blow every direction, making it hard to practice.  If you are ever in the mood, try setting with a basketball.  Seriously, it works.  The basketball is heavy enough that nothing (except for a hurricane) is going to blow it off course.  And then today, it hit 80.  80 DEGREES!  Crazy, right?  But it was amazing, although being hot isn't the best.  It sure beats cold fingers and toes!  Being able to send everyone outside, without boots and snow pants, and gloves was the best. 

  

Another thing I love about warm weather is it means warm weather fruits are almost in season!  Like, strawberries, pineapples, blueberries, peaches, -> yes yes yes!  So, in honor of all that jazz, I made lemon strawberry bread.  Doesn't that sound amazing?

 

 

If you haven't noticed, I have a thing for pudding mix.  I love moist and soft things and since pudding mix guarentees those things, I enjoy tossing a box into whatever I'm baking.  This time, it happened to be bread.  If you haven't noticed, I also have a thing for bread.  But for the first time, I couldn't use Greek yogurt and I ALWAYS have used Greek yogurt.  It makes the bread (you guessed it!) moist and soft, and adds protein.  But since I couldn't use it this time, I turned to new recipe and added a couple things, including lemon pudding mix.  Some mixes aren't dairy free, so double check if that is a big deal.

 

Now, if you don't like the undercooked center in most quick breads, then you won't like this bread.  I'm giving you a fair warning, okay?  I hadn't planned on the pudding mix making the bread this soft, but it amazing!  And I personally am stuffing my face with it, but if that isn't your thing, omit the pudding mix, or find a different recipe. 

Now, if you DO like undercooked centers, then this is the bread for you.  The whole thing is on the verge of being categorized as undercooked.  Plus, the flavor combo of strawberries and lemon is bright and fresh and absolutely delicious.  My Mom especially liked this.  The lemon is really subtle and she admitted the strawberries paired with the lemons perfectly, even though she prefers her strawberries in fresh form and fresh form only.  If you want more lemon punch, add some lemon zest.

Letters in mail: check

Strawberries.: check
Lemon undertones: check

Moist and soft bread: check

Warm weather: pretty please!

 

 

 

Strawberry Lemon Pudding Loaf

Recipe Source: The Sweet {Tooth} Life.  Adapted from Williams Sonoma

Yield: 12 servings

 

1 cup whole wheat flour

1/2 cup +2 tablespoons all purpose flour

1/2 cup + 2 tablespoons sugar 

1 (4 serving) package instant lemon pudding mix

1 tsp. baking powder 

1/4 tsp. baking soda  
1/4 teaspoon salt
2 eggs2 tablespoons lemon juice

1/2 cup almond milk

1/4 cup canola oil 

1 tsp. vanilla extract 
1-1/4 cup strawberries, diced

Preheat oven to 350.  Lightly grease loaf pan.
Combine flours, sugar, lemon pudding mix, powder, and soda.
In another bowl, beat eggs. 
Add lemon juice, almond milk, oil, and vanilla to eggs.
Pour wet ingredients into dry ingredients and stir until combined.
Fold in strawberries.
Pour into prepared pan.
Sprinkle reserved strawberries on top, if desired.
Bake for 55-60 minutes, or until toothpick inserted comes out clean or top is lightly browned.  *The back of my oven is hotter than the front, so I turned the bread half way through baking time.*
Let cool overnight before cutting and eating.

Greek Yogurt Pumpkin Dark Chocolate Chip Bread

So, who waits until right after Christmas to pull out a pumpkin recipe?

Yep, that would be me.  My true colors show.  #pumpkinlove

It all started with my crazy good banana bread ... which I made into white chocolate cranberry banana loaves ... which I then made into pumpkin bread for a volleyball tournament because we were out of bananas.

And it was so good, I just couldn't not share it with you.

Once again, greek yogurt saves the day again by adding protein, calcium, and that wonderful soft crumb I love in this quick bread recipe.  The pumpkin flavor is less subtle, but without it, this wouldn't be moist and soft and so pretty!  I really like the color pumpkin gives baked goods:)  I used dark chocolate chips which melted into incredible chocolate pockets throughout the whole bread.  They are the best part, but what can I say?  #chocolatelove

 

I cannot get enough bananas (I probably eat 1-2 every day ... #bananalove ... this is getting ridiculous! #allfoodlove) but I actually liked not having that flavor in this bread.  The pumpkin and the chocolate got to shine and that combo is amazing.  Lots of sweet chocolate, hints of pumpkin spice, and tons of moist sweet bread amazingness. 

 

 

I could eat sweet breads over cookies any day, but I have been eating lots and lots of good food the last couple days!  Blondies and lemon bars ... I'll be needing some greek yogurt bread now that I'm home!  Christmas was just wonderful and I'm still enjoying getting to sleep in.  A recap on Christmas is coming soon!

 

Greek Yogurt Pumpkin Dark Chocolate Chip Bread

Recipe Source: The Sweet {Tooth} Life

Yield: 12 slices

 

3/4 cup plain greek yogurt (I used nonfat)

3/4 cup sugar

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 cup pumpkin puree

2 eggs

1-1/2 cups flour (either 100% all purpose, or 1/2 whole wheat, 1/2 all purpose)

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon vanilla

1 cup dark chocolate chips

 

Stir first five ingredients together.  Add eggs, beat well after each addition.  Stir together next five ingredients and add to wet ingredients.  Stir until combined.  Add chocolate chips.  Pour into a greased loaf pan and bake at 350 for 45-50 minutes. 

White Chocolate Cranberry Banana Bread + Gift Idea

I cannot believe how close Christmas is.

How on earth did time fly?  When I was younger, time seemed to crawl this time of year. Why is it when you get older, you want things to slow down, but life only seems to move faster?  It is becoming a problem.

Like, we haven't even decorated our tree (which we got a couple days ago thankyouverymuch)  Now that classes and stuff are over, we might have a chance since we won't be driving back and forth all the time. We'll see!  Although I am behind on decorating, I'm going my best to keep up with baking. I like the decorations, but my heart lies in the kitchen (not that that isn't obvious)

With so much ending this week, I decided to make loaves as Christmas gifts for teachers. While shopping for my brother (shhh!) at Walmart (okay, never mind, we don't have to be hush hush about Walmart ;) I found these mini loaf pans. Anything mini is automatically good in my book!  These are so cute and make perfect gifts, since most people don't need a whole loaf of bread for themselves, especially this time a year. 

In this post, I'm just going to share three quick and easy ideas for gifting bread. Emphasis on easy. :)

 

Option #1:  Burlap and Bow.  Wrap your loaf in saran wrap.  Cut a strip of wide burlap and wrap it around the saran wrapped loaf.  Place it in a clean foil pan.  Then place a bow of choice on top.  I didn't love the silver, because it looks blah with the foil and burlap, but it was all we had.  I recommend green (or pink!:)

 



 

Option #2:  Gold Bow Loaf.  For this one, I put the loaf back into the pan and wrapped it all in saran wrap.  Then I tied the ribbon around both sides.  This one is best for traveling and was my favorite.  I would've loved it more with some fun ribbon.

 

 

Option #3:  Red Ribbon Bow.  For this one, all I did was wrap the loaf in saran wrap.  Then I took a long strip of wide ribbon (red sparkles in this case) and tied a bow around the loaf of bread.  I also stuck a little note under the now. This one was the cutest, but colorful ribbon makes all the difference!

 

 

 

 

  

The banana bread is the recipe for my crazy good chocolate chip banana bread, which is soft and moist and sweet thanks to the bananas and greek yogurt. This time, I subbed white chocolate for the chocolate chips and added cranberries. This banana bread recipe is my favorite and one I actually come back to again and again.  As a food blogger, there aren't very many recipes that get made more than once.  Christmas time brings out all the stand byes. There is no time to be wasted on a recipe that might not work, especially when you are giving them as gifts or hosting a dinner. I'm so glad I can still enjoy most of the Christmas meals without having to prep!  I leave the meats and casseroles to the aunts and just bake the banana bread and tie ribbon. :)

 

 

White Chocolate Cranberry Banana Bread

Recipes Source: The Sweet {Tooth} Life.  Adapted from here.

Yield: 3 mini loaves (or one normal loaf)

1/4 cup butter, softened

2 eggs 

1/2 teaspoon cinnamon

1 teaspoon vanilla

3/4 cup sugar

3/4 cup plain greek yogurt (I used nonfat)

1 cup mashed ripe banana (I used 3 medium)

1-1/2 cup flour

3/4 teaspoon salt

1 teaspoon baking soda

1/2 cup white chocolate chips

3/4 cup cranberries

 

Beat softened butter and eggs together.  Stir in yogurt, sugar, vanilla, cinnamon, and mashed banana and beat until smooth.  Add flour, salt, and soda and whisk until just combined.  Divide between three greased and floured mini loaf pans.  Bake at 350 for 40-45 minutes or until toothpick inserted comes out clean. Let cool for 10 minutes in pan before removing and letting cool on a wire rack.  After cooled, slice and enjoy or wrap up and gift!  Loaves can also be frozen. 

Chocolate Raspberry Bread

Dark chocolate and deep red raspberries are so pretty together. Funny how when I start recipes, one of my first thoughts is how it will look on the blog.  Frankly, that's ridiculous; alas, the life of a food blogger. 

So we took Christmas pictures this week and me and mom were getting clothes out, trying to coordinate colors (getting 10 outfits that don't clash is hard) and then find the right spot where none of us are in the shadows, etc. and Dad (typical male) was like, "can we just take the picture?"  

I immediately shot back, "If we're going to do it, were going to do it right.  We don't want to look like a bunch of redneck country people who can't even get a family photo."  I was a little put off he wasn't appreciating how much work was going into this picture. Trust me, getting my family to cooperate and smile in church clothes on for a picture on a weekend - hard. 

That didn't fly so well (surprise) but what he said, although I was miffed, stuck with me. "You are too image based Mary Frances."

Whoa. That's quite the accusation, Dad. 



Am I?  Is everything I do based on my "image?"  Okay, so is that bad?  Can I even avoid it?  My Dad has proved to me you can live without worrying about your image yet avoid the redneck look (I apologize for the stereotype.)  Sure, my dad is a successful business man, but what does he know about girl's opinions on image? Um, a lot. But that is a whole nother topic.  The truth is, I really do care a lot about my image. I take pains to make my food look nice. I take time to do my hair and makeup and clothes. I like to have people like me. Those things aren't bad - seriously, what person doesn't want up be liked. What Dad was pointing out was that image becomes a problem when it's put before God and he was not-so subtly reminding me that it won't matter whether people think our Christmas card is picture perfect, even though I want people to think we are (just for the record, it's absolutely impossible.)  I'm not saying I need to start, well, acting completely without reason because, I don't care what others think!  No, I realized I need to quit spending so much time on creating an image that will make people think how cool I (or our family) am. Because I've realized, it's those who care about people and not their image, those are the people I'm most drawn to. 



While I was practicing physics problems in my room, Elizabeth and Abigail walked in and needed something to do. I handed them my Taste of Home magazines to flip through and they picked a chocolate peppermint loaf.  Since we didn't have candy canes to sprinkle on top, I decided to use what we needed to use up - raspberries. You can use fresh or frozen, although I don't know where you'll find fresh ... we made this several weeks ago!  

Now, I obviously omitted the mint extract ... however, I also forgot to add the chocolate chips.  So in those photos, there are no chocolate chips.  DON'T OMIT THEM.  It is fine without them, but it is great with them! :)



Chocolate and raspberry makes a great combination for this bread. The raspberries add moisture and pair nicely with the light, sweet loaf. Here's to a quiet afternoon with a slice of bread and a hot drink!

Chocolate Raspberry Bread

Recipe Source: Adapted from Taste of Home

Yield: 12 slices

2 tablespoons butter

2/3 cup brown sugar

1 egg + 1 egg white

1/3 cup vanilla Greek yogurt

1/4 cup strong brewed coffee

1 teaspoon vanilla

heaping 1 cup flour

1/4 cup cocoa

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup buttermilk

1/3 cup chocolate chips

4 oz raspberries

Preheat oven to 350.  Lightly grease bread pan. 

In a large bowl, beat butter and brown sugar together.  Add egg, egg white, yogurt, coffee, and vanilla and beat well.  Stir flour, cocoa, baking soda, and salt together; add to sugar mixture alternately with buttermilk.  Fold in chocolate chips.

Spread 1/2 of the batter into the pan.  Sprinkle the raspberries on top.  Pour rest of batter on top.  Sprinkle reserved raspberries on top of that.  Bake for 40-50 minutes or until toothpick inserted comes out nearly clean.  Cool for 10 minutes before removing from pan to wire rack. 

Orange Raspberry Banana Bread

Raspberry Truffle Bites

   

Vanilla Chai Loaf with Chai Oatmeal Crumble

If I'm not drinking lattes, you'll find me with a hot mug of vanilla chai. 

This loaf is just as good if not better than my cup of hot steamy and sweet tea.

I'm so excited for Christmas!  But I keep forgetting I have Thanksgiving first:)  The leaves are finally starting to change and the air is definitely colder.  Finally, the weather is matching the month!

As I was thinking about what I want to write about, I kept thinking about time.  I will never figure time out.  Sometimes its like soap in the bathtub and other times, it's like chained wrists without a key.  Right now, time is flying.  I feel like each day, despite slowing down thanks to Rebekah, is trying to run as fast as it can away from me.  Sure, I can't wait until Christmas, but I'm not ready for Thanksgiving. Where did 2013 go?  Come back!  (I sound like a lover who has miscommunicated ... :)

Seriously though, I love my time, however, I have to make sure we are on the same page or life just doesn't work out.  I get into arguments with my clock and calendar ... although usually, it's my fault.  I best utilize my time when I make a list of every single thing I need to get done the next day and at what times I am going to do those things.  It keeps me on track and it keeps me from forgetting certain things.  (Yes, I do write "get up" on the list ... what?  It makes me feel like I did something AND if I really wanted to, it wouldn't be that hard to forget;)

Daylight Savings can be my best friend or my enemy. This time of year, I love it. An extra hour of sleep? Uh yeah!  Though I think I always stay up too late and negate any benefit ... 

I've liked it getting lighter earlier and darker earlier.  I actually feel like it's time to get up at 6:25 am!  Although I miss running after dinner, me and the boys have begun out flashlight tag marathon we play throughout the winter.

Time. Always moving, never stopping.  Sounds like our dishwasher. I'm loving spending my time in the kitchen. (Read: Messy counters and dirty dishes)  Hence, this loaf. While I was photographing it, John Caleb kept asking for a slice. He and I ate half the loaf in one sitting and it wasn't even a meal time. 

This loaf has a lovely domed top, which surprised me, considering there wasn't much of the batter and it was very thin. After baking, it is dense and moist and not crumbly at all.  The texture is softer than my other quick breads and has less of a crumb, which is why the crumble tastes crunchier. The crumble; crunchy and sweet and arguably the best part.  The spices and flavors of chai are swirled throughout the whole loaf and the oatmeal crumble complements the soft slices. It's a texture party!  For fun, you could pour half the batter in, then sprinkle the crumble over that, and then pour the rest of the batter over it.

Vanilla Chai Loaf with Chai Oatmeal Crumble
Recipe Source: The Sweet {Tooth} Life
Yield: 12 slices

For loaf:
1-1/2 cup all purpose flour
3/4 cup dry chai tea mix
1/2 cup brown sugar
1 teaspoon baking powder
1 cup milk (I used low fat)
2 eggs
1 tablespoon vanilla
1/4 cup oil

For crumble:
heaping 1/4 cup quick oats
2 tablespoons dry chai tea mix
1 tablespoon oil

Preheat oven to 350. 

For loaf: Whisk flour, chai tea mix, brown sygar, and baking powder together.  In a small bowl, whisk milk, eggs, vanilla, and oil together.  Pour wet ingredients into dry and whisk until just combined.  Batter will be runny.  Pour into a small greased and floured loaf pan and set aside.

For crumble: Combine ingredients until all the oats and chai mix are wet and crumbly.  Sprinkle over loaf batter.

Bake at 350 for 45 minutes. 

Do you guys have a favorite way you spend your time?

State Recap + Crazy Good Banana Bread

Hi everyone!  I'm back, after a weekend of volleyball!  I got up at 5:30 Friday morning and got back at 10:30 Saturday night.  Our State volleyball tournament was worth every minute of missed sleep.

State kicked my tail.  Either I'm crazy out of shape or we just played really hard!  I think we played eight games over the two days and some of them went to three sets (one ended up going 21-19, when it was only supposed to go until 15 ... that was fun and we did win!) Also, I think we all pulled 18-20 hour days ... also fun! :)  Since you don't want to hear the play by play of State and since I really can't talk about State without talking about teams I did or didn't *cough* like, I'll just say I had so much fun (up until the last game) and that we took fourth overall.  
A couple highlights were getting to hang out with another team at the gym and at the hotel and cheer each other on during games.  They were like our buddy team!  Such sweet girls.  Now we know all their names and we know theirs; there is something special about hearing your name specifically being cheered from the stands.  And I got a block - all by myself.  That felt good.  Overall, our team played really well and we finished about where I thought we would.  Can't believe by next week it'll
be over! 

Yes, I did smile in the middle of the game at my mom.  Don't judge me, who wants bad photos of themselves?!  She laughed at me, though:)

Just about to crash from lack of sleep:)  I think we did go to Starbucks after this picture and get some caffeine ... and rest ...

I LOVE this picture.  Hannah, you do have a serious-er face!

Sooo, aside from lots of volleyball, I had to eat, and so in the name of this food blog, I'll talk about the food I liked:)

Greek yogurt and peanut butter.  Hannah, sweet girl, let me have some of her greek yogurt, which was great for the sore throat I had.  Funny story, I thought it was vanilla and was going to mix peanut butter in it, but NO, it was key lime!  So I had my yogurt and then my peanut butter, separate.  It was a great snack before one of our games.

Pumpkin spice latte from Starbucks. It was hot and sweet and tasted really good after all that water and Gatorade. Plus, the atmosphere was relaxing;)

HUMMUS.  Oh my goodness, I love hummus, I really do, and Anna brought some.  It is incredible on turkey sandwiches and with peppers, just saying.  It made my lunch for sure.

Jellybeans!  Who doesn't like jellybeans?  One of my teammates older sisters (Hi Erin!) came and stayed with a couple of us "parentless" girls and we did facial masks and guessed jellybeans and talked for several hours on Friday night at the hotel.  Such good memories!   Erin brought a big bag and we spent a good 30 minutes eating it; guessing flavors, picking favorites, letting our masks dry.  My favorite was tiramisu, although mango was really good, too.   

Chocolate Chip Banana Bread.  Yep, I'm giving you the recipe, too.  This is really good banana bread.  Crazy good, hence the title:) 

 

It's dense and moist and the mini chocolate chips mean there is more melty chocolate spread throughout the bread.  The banana flavor is the strongest, but compliments the chocolate nicely.  It's not overly sweet and was great for in between games, midnight snacking, and then sharing with my siblings (I prefer the midnight snacking to sharing:) 

 

I love using yogurt in baked goods, because it adds moisture and avoids the rubbery feel applesauce can give.  It also adds density, something good quick breads have to have.  Finally, it adds protein!  And getting protein in my banana and chocolate chip bread is always a plus and totally justifies eating more than one slice. 

 

 

 

Breakfast, snack, or dessert, this banana bread is incredible.  I've made it twice in the past four days!

 

Greek Yogurt and Mini Chocolate Chip Banana Bread

Recipe Source: The Sweet {Tooth} Life

Yield: 12-16 slices

1-1/2 cup flour

3/4 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 teaspoon vanilla

3/4 cup sugar

3/4 cup plain greek yogurt (I used nonfat)

1/4 cup butter, softened

1 cup mashed ripe banana (I used 3 medium)

2 eggs

1/2 cup mini chocolate chips {plus more for sprinkling on top}. 

Beat softened butter and eggs together.  Stir in yogurt, sugar, vanilla, cinnamon, and mashed banana and beat until smooth.  Add flour, salt, and soda and whisk until just combined.  Pour into a greased and floured loaf pan (I think ours was 10x6 or something like that.)  Bake at 350 for 55 minutes.  Let cool for 10 minutes in pan before removing and letting cool on a wire rack. 

More banana bread recipes:


Nutella Swirled Hot Chocolate Banana Bread

Orange Raspberry Banana Bread

Beernana Bread Muffins

 

What are your favorite banana bread recipes?  Leave links or names!

Hugs,
Mary Frances

One Bowl Coffee Nut White Chocolate Pumpkin Bread

Please. Go make this bread.

It is literally the best quick bread I've made.  Ever.  And I've made several dozen pumpkin loaves (just ask my family)  So, seriously, go make this bread.

Last Christmas, my aunt brought a loaf of pumpkin bread and I was hooked. (Get this!) I hadn't made some pumpkin bread before. By February, I had made six different loaves. True story. (My poor family!)  This is perfect holiday bread. It's got the pumpkin and warm fall spices, crunchy hazelnuts, strong coffee flavor, and studs of sweet white chocolate chips (which melt into sugar puddles when the bread is warmed. No need for butter!) 

I'd say the coffee flavor is the strongest and if you aren't a big fan of coffee, decrease the amount to one teaspoon or omit completely, although I can't vouch for the results. I was surprised; coffee and pumpkin are a crazy good combo!  I loved it. And all the textures; crunch from the nuts and smoothness from the white chocolate chips.  This bread is very moist thanks to the 1-1/4 cup pumpkin. I underbaked my bread at 35 minutes (because I just love gooey middles!:) but if you're not a fan of soft dough in the middle, bake for 40-45 minutes.  

 

And it's done in only one bowl!  You now don't have to wash a dozen bowls ... you're welcome. 

 

The holiday season is fast approaching!  We're already halfway through October!  Where did time fly?  With the migrating birds, because it is definitely getting colder. (Sorry, that was really weak.  I won't tell you at what time I'm typing this!)  And that means I get to switch wardrobes!  Since we've been doing lots of cleaning out and organizing before the new baby, I've been in an organizing mood. This means I've been motivated to go through my room and get rid of a lot of stuff.  Is it just me, or is it unless you get a new bed and paint job, no one notices the hard work you've spent going through all that worthless clutter and junk you've kept?  All those drawings and lists that have been in your closet for your future grand kids?  I guess I can walk into my room, knowing the hours I spent organizing that drawer were well spent.  I think it's because I'm the only one who knew about the stack of papers and notes in the corner ... covered up by the box of doll clothes ... which no one was supposed to see to begin with!  I have to be in the mood to clean. And when I am, I throw nostalgia out the window. It's ironic, because I used to be a pack rat and kept everything (future generations *cough*  After this weekend, theyll just have to rely on stories!)  Oh well, Goodwill and my friends should be benefitting from my organizing mood!  

Thankfully, my pumpkin bread mood never leaves me ... especially when it's buried under hazelnuts, coffee, and white chocolate. :)

One Bowl Coffee Nut White Chocolate Pumpkin  Bread 

Recipe Source: The Sweet {Tooth} Life 

Yield: 1 loaf (12-16 slices) 

1-1/2 cup flour (I used half whole wheat and half all purpose) 

2/3 cup sugar (I used half brown, half granulated)

1/2 teaspoon each salt, baking soda, and baking powder 

1/2 teaspoon cinnamon 

1/2 teaspoon pumpkin pie spice 

2 teaspoons instant coffee granules (use 1 for less coffee flavor)

1 egg 

1/4 cup oil

1-1/4 cup pure pumpkin purée 

2 tablespoons milk

1/2 cup white chocolate chips 

1/2 cup chopped hazelnuts 

Preheat oven to 350.  Grease and flour an 8x4 loaf pan.

 In a large bowl, whisk egg, oil, pumpkin puree and milk until smooth.  Add flours, sugars, salt, baking soda, baking powder, cinnamon, pumpkin pie spice, and coffee granules and stir until incorporated, being careful not to over stir.  Fold in white chocolate chips and hazelnuts.  

Pour batter into prepared pan and bake for 35 (for gooey middles) to 45 minutes or until toothpick inserted comes out clean.  Let cool for 20-30 minutes before letting cool on a wire rack.  Wrap in foil and freeze or store in an airtight container until serving. 

Related Recipes:

Pumpkin Spice Glazed Soft Pretzel Bites
 

Cinnamon and Sugar Zucchini Bread

For more pumpkin ideas, check out my All Things Pumpkin Board.  And My Sweet Bread Addiction Board has more sweet bread ideas than I could ever bake! 

100% Whole Wheat Monkey Bread

If you do not like monkey bread, I don't know if I can be friends with you anymore.

For reals.

Monkey bread is traditionally chopped biscuits tossed in cinnamon and sugar and than baked with broken sugar to create a caramel. Warm biscuit balls covered in cinnamon and caramel. The most amazing invention ever.

I have a major thing for chocolate. You might have noticed that. But in reality, it is recipes like cinnamon rolls and quick breads that I have the least amount if self control around. I am a carboholic and make no mistake. The way to my heart is warm sweet breads. Oh yes. 

However, in the spirit if better for you foods, I made a whole wheat, lower fat and lower sugar version of monkey bread.  Because I didn't have the butter and sugar on the bottom of the bundt pan (*facepalm*) I didn't get the caramel factor, but it was still darn delicious and way more filling than traditional monkey bread to boot. Same base recipe as these cinnamon rolls, but rolled in cinnamon and sugar and baked in a tube pan. Guys, I can't even. So. So. Good.

The snickerdoodle cookie recipe uses the same concept of rolling little balls of dough in cinnamon and sugar. Just like with those cookies, it is impossible to make this without popping a raw dough ball in your mouth. John Caleb was "helping" me and we rolled two, ate one, rolled three, split one, rewarded ourselves for rolling three in a row by eating four more. It's amazing we got a full pan out of it. Like I said, so so good!

100% Whole Wheat Monkey Bread

Recipe Source: The Sweet {Tooth} Life

Yield: 12 servings

 

For monkey bread:



1 3/4 cups hot water
1/4 cup oil
1/4 cup honey
1 egg
1/4 cup dry powdered milk
1 1/2-3 cups milled soft wheat flour
½ tablespoon salt
½ tablespoon dough enhancer
1 tablespoon + 1 teaspoon yeast (Red Star Dry Active)
2-3 cups milled soft wheat flour (or white whole wheat flour)

 

For caramel:

4 tablespoons butter

1/3 cup brown sugar

Grease and flour a 10 in. Bundt or tube pan.  Place 4 tablespoons butter in bottom of pan and sprinkle 1/3 cup brown sugar over butter.  Set aside. 

In a Bosch bowl, add all the ingredients, with the yeast on top, except the last amount of flour. Pulse, until flour is completely moistened. Turn off and let sit for 15-20 minutes.

Turn machine back on speed 1 while adding the additional flour, until dough cleans the sides of the bowl and forms a ball.

Grease counters and hands. Remove dough from Bosch bowl and cut into 1 inch cubes.  Roll cubes into balls; and then roll in cinnamon and sugar.  Put in prepared pan, on top of butter and sugar.  Once all the dough has been cut and rolled, let rise in pan for at least 1 hour (I did 2)  Once doubled in size, bake at 350 for 30-35 minutes.

 

 

Carrot Zucchini Bread Pancakes

I have fallen in love with pancakes.

When I was younger, pancakes were a sacred Saturday morning tradition that you did not mess with. Every Saturday, my dad would make us pancakes and we would cover them with powdered sugar and syrup. He would stand at the griddle, pouring, watching, and flipping the perfect pancakes. I've tried to emulate the texture and color while he's on business trips and fallen short every time. 

Fast forward a couple years: Nothing has changed. Dad is still Saturday pancake maker. However, I, who kept the tradition alive for years, abandoned it. This is going to sound terrible, but it wasn't filling.  

But now I have killed two birds with one stone!  I'm slowly using up our zucchini AND making pancakes that are filling and delicious. I've been making these for the past two weeks and tweaked the recipe until it was just how I wanted it. The first time I made it, dad and the boys were gone so I was in charge of pancakes for the three youngest. 

No boys?  No dad?  Bring out the vegetables:D LOL.

Long ago I learned that if you want someone to eat something, involve them. Whether it he letting them help stir or asking for their superior opinion on the taste of something:), those things will win skeptical hearts faster than any form of sneaky deception. So, knowing these zucchini pancakes world be different enough from their regular ones to raise an uproar, I let them help shred the zucchini and stir the batter and lo and behold, they ate it and requested more. *thankyouverymuch*

This version is different than the ones we made Saturday, but they taste almost exactly the same, despite some ingredient adjustments. I cut it down to serve one and added carrots. I also used an oat flour and while wheat mix instead if the half white, half wheat in the original for extra fiber. And since yogurt is basically the best thing ever, I slather it all over my pancakes. Have been for months and if you haven't tried it, do it now. It's divine. 

I have been swayed to the side of pancakes again and I hope you'll be joining me here in sweet bread bliss soon!

Carrot Zucchini Bread Pancakes

Recipe Source: The Sweet {Tooth} Life 

Yield: 1 serving (about four pancakes) 

1/4 cup white while wheat flour

2 tablespoons oat flour

1 tablespoon sugar (or one packet sweetener)

1 teaspoon baking powder 

1/2 teaspoon cinnamon (I like a lot of cinnamon and use 1 teaspoon. But experiment and see how much you like.)

1/2 cup milk

3 tablespoons shredded carrot

3 tablespoons shredded zucchini

1 teaspoon vanilla 

1 tablespoon pumpkin purée (or applesauce or oil)

1/4 cup vanilla yogurt
Cinnamon

Instructions:

Whisk together oat flour, white whole wheat flour, sugar, baking powder, and cinnamon.  Add milk, zucchini, carrot, vanilla, and pumpkin. Stir until combined; don't over mix. 

Pour onto heated skillet or griddle and cook on medium heat for about a minute. Flip once browned on underside and half cooked.  Continue until cooked. Serve warm, spread with vanilla yogurt and dusted with cinnamon.