Breads - The Art of Food and Wine

Cherry Muffins with Almonds

Tue, 14 Sep 2021 18:30:34 +0000

Fluffy Cherry Muffins with Almonds are an easy bakery-worthy sweet treat that will perk up your morning!

These beautiful muffins are loaded with juicy cherries because everyone loves getting a little cherry in every bite. Almonds and cherries are a well-known match and these delicious cherry almond muffins prove it!

We added a bit of almond extract to the muffin batter and some slivered toasted almonds to the top for a perfect delicious pairing of flavors. The muffins will have you longing for a cherry tree in your backyard.

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Ingredients for Cherry Almond Muffin

The exact ingredients and directions are at the bottom of this post in the printable recipe card.

Butter – we use unsalted, you can use salted and omit the added salt in the ingredient list
Sugar – both regular sugar and an optional sprinkling of demerara sugar on the top
Almond Extract and Slivered Almonds – the extract can be swapped for vanilla and chopped almonds can stand in for slivered
Eggs – 2 eggs are our binder
Flour – all-purpose flour works best
Baking Powder – this is what gives our muffin a tall rise
Salt – a little bit to balance the sweet flavors
Cardamom – this is optional, but recommended if you have it on hand
Whole Milk – or sub in buttermilk for a little tang
Cherries – we use frozen dark sweet cherries but tart cherries or sour cherries are a delicious option, as well as fresh cherries (fresh cherry season is May-August in the U.S.)

Also needed:

Muffin Tins, Muffin Cups, or Muffin Pan – we used a standard 12-cup muffin tin
Muffin Liners – optional but paper liners will make clean up a breeze

How to make Cherry Muffins:

PREP:

Preheat the oven to 375˚F. Line your muffin tins with liners or generously grease each muffin cavity.
Lightly toast the almond slivers (or chopped almonds) in a dry skillet until just fragrant and set aside to cool.
Cherries: if using frozen, thaw, drain, and roughly chop into quarters. If using fresh, remove stem and pit, and chop (see below for more info on fresh vs. frozen cherries)
In a large bowl cream the room temperature butter and sugar until light and fluffy, which will take 3-5 minutes (Photo # 1)
Beat in the almond extract, and add the eggs one at a time. Lightly mix until blended (Photo # 2)

cream butter and sugar

beat in the eggs and almond extract

In a separate bowl sift all the dry ingredients together – flour, baking powder, salt, and cardamom
Add 1/3 of the flour mixture into the butter mixture along with 1/3 of the milk.
Blend gently and continue alternately adding all the milk and flour until all is added and evenly combined
Do not over-mix the muffin batter – this is important for creating a light fluffy muffin (which we all love!). The batter will be thick
Gently fold in the chopped cherries and lightly blend by hand

BAKE:

Spoon the batter evenly into the muffin tins until it reaches almost the top of the liners
Sprinkle a little demerara sugar and slivered toasted almonds on tops of the muffins
Bake for about 22-25 minutes or until muffins are springy when touched
Let cool in pan for 5 minutes and then remove to a wire rack to finish cooling

The secret to great muffins

We’ve all had over-baked dry muffins. No thanks! There are a few simple tricks to making moist muffins that turn out delicious, light, and fluffy! These tips are also recommended when making pancakes, waffles, and quick breads.

Start with room temperature ingredients – butter, eggs, milk
Mix wet ingredients and dry ingredients in separate bowls before combining
Add the dry ingredients to the wet ingredients and DO NOT over mix – this is critical because you do not want to overwork the gluten that’s in the flour
Add your fruit last and gently fold it in by hand so that everything is just combined
Line your muffin tins – it really makes everything easier! We love to use a variety of interesting muffin liners and one of our favorites are the parchment tulip liners like the ones in our photos
Fill the liners evenly – we use an ice cream scoop to make it easier
Don’t overfill the liners or the muffins won’t rise properly
Bake immediately

Are Fresh or Frozen Cherries better?

The simple answer is – both are good!
If fresh cherries aren’t available in the grocery stores or at farmers markets (or aren’t in season) then choose a quality bag of frozen fruit.

We used frozen, thawed, organic cherries for this cherry muffin recipe. We roughly cut the pieces into quarters.

Most fruit is flash-frozen right after being picked to maintain peak freshness. In some cases, frozen fruit is preferred over the fresh variety because it is frozen immediately upon picking.
If you are trying to save a little time frozen is a great option for cherries because they are already pitted. If you are using fresh then a cherry pitter is a great time saver.
We’ve used frozen and fresh blueberries in our Blueberry Lemon Scones with equal success, and this is true for most scone or muffin recipes.

Chefs Pro Tip

If using frozen cherries be sure to thaw them in a strainer over a bowl to capture the amazing cherry juice!
Save the fruit juice for another use because it is truly delicious. Use the juice in mixed drinks, as part of a vinaigrette, or as flavoring added to cakes and other sweets.

How do you know when muffins are done baking?

Every oven cooks a little differently so the best and easiest test to determine if muffins are ready is to insert a toothpick into the center of one of the muffins. If it comes out clean or with a few small crumbs clinging to the toothpick then the muffins are done.
If you have an instant-read thermometer the internal temperature of baked muffins should be 200-205˚F.

How to store Cherry Almond Muffins:

Let cool completely
Line an airtight container with paper towels (this will help absorb any moisture), add muffins, and seal the container
Store at room temperature for up to 4 days
Do not refrigerate muffins – this will dry them out quickly
You can easily freeze muffins. Store in a resealable freezer bag or container for up to 3 months. Let them come to room temperature before eating.
These storage tips also work well with quick breads such as our Buttermilk Banana Bread, Easy Zucchini Bread, Pumpkin Bread, and Blueberry Apple Bread

Substitution ideas and tips:

Any berry or stone fruit works well in place of cherries – try blueberries or cranberries
Substitute buttermilk for whole milk for a nice tangy upgrade
Try adding pecans instead of slivered almonds, or use 2 Tablespoons of chopped almonds to the muffins
Vanilla Extract works in place of almond extract if needed. Have you tried our 2-ingredient easy homemade Vanilla Extract yet?
Make 6 Jumbo Muffins or 24 Mini Muffins with this recipe
Toss in some mini chocolate chips or chunks to make Chocolate Cherry Muffins. Cherries and chocolate are a naturally delicious pairing
We made this successfully with 1:1 Gluten-Free baking flour (do not use all-purpose gluten-free flour). No other substitutions are needed.
Sprinkle some Demerara sugar on top of the muffins before baking for an extra sparkly top. Demerara sugar is a large granule sugar that provides a nice, crunchy texture in baked goods.

Cherry Muffins with Almonds

These fluffy Cherry Muffins are perfectly paired with almonds for a sweet treat that is easy to make. Bakery-style muffins with cherries in every bite!

Course Bread, Breakfast, Dessert

Cuisine American, European

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 246kcal

Author Cyndy Ufkes

Equipment

Muffin tin

Ingredients

4 ounces butter, softened (8 Tablespoons)
1 cup sugar
1 Tablespoon almond extract
2 eggs
8 ounces Flour (2 cups)
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon cardamom (optional)
½ cup whole milk
2 cups cherries, fresh or frozen drained, pittted and roughly chopped
2 Tablespoons toasted slivered almonds
2 Tablespoons Demerara sugar or regular sugar (for tops of muffins)

Instructions

Preheat the oven to 375°F with the rack in the middle of the oven.
Lightly toast the almonds slivers in a dry skillet and set aside.
Lightly grease a 12-well muffin pan, or line with paper liners.
In a large bowl cream the butter and sugar until light and fluffy, about 3-5 minutes.
Beat in the almond extract and then the eggs, one at a time, until blended.
In a medium bowl whisk together the flour, baking powder, salt, and cardamom.
Add 1/3 of the flour mixture into the butter mixture with 1/3 of the milk, blend lightly and continue adding alternately until all flour and milk is combined.
Fold in the chopped cherries and blend by hand until combined.
Spoon the batter into the muffin tins until it reaches almost the top of the liner or tin. Sprinkle a little of the sugar and slivered almonds on the top of each muffin.
Bake for about 22-25 minutes or until muffins are springy when touched. Let cool in pan for about 5 minutes and then remove to a cooling rack to finish cooling

Notes

Muffins can be stored, sealed, at room temperature for about 3-4 days
If freezing: tightly sealed in a freezer-proof container or bag for up to 3 months. Thaw at room temperature.
Do not refrigerate muffins – this will dry them out quickly

Nutrition

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Blueberry Lemon Scones

Sun, 29 Mar 2020 01:27:43 +0000

Blueberry Lemon Scones are soft, crumbly, and bursting with flavor!

Most scones tend to be dry so we’ve developed a recipe that is perfectly moist and tender, as well as easy

Blueberries and lemon pair perfectly together, however this recipe is very flexible, so you can use almost any fruit you have on hand. Sprinkle with coarse sugar or drizzle with zesty lemon glaze

This post may contain affiliate links. Please see our affiliate disclosure for more details.

Ingredients Needed

DRY INGREDIENTS:

Flour and Sugar – the basics for any great baked good
Baking Powder and Baking Soda – brings the lift and the rise to these scones
Salt – to balance the sweetness in these scones, and any baked goods
Lemon Zest – provides a bright burst of flavor

OTHER INGREDIENTS:

Butter – unsalted is best but salted will work too
Lemon Juice – fresh lemon juice will give the best flavor
Buttermilk – we think this is the secret to tender baked goods
Blueberries – fresh berries are preferred
Heavy Cream – just a touch for brushing to top of the scones
Coarse Sugar – a sprinkling gives the scones a sweet finish and a sparkly top

OPTIONAL LEMON GLAZE – this glaze is optional but an added bonus!

Powdered Sugar – also called confectioners sugar
Lemon Juice – fresh and sunny lemon juice makes the glaze zesty
Vanilla Extract – we love to make our own – give it a try!

Qualities of the best buttermilk scones

Soft and a bit crumbly
Golden brown tops and edges
Moist and soft on the inside
Slightly sweet and packed with flavor

How to make Lemon Blueberry Scones

Whisk all dry ingredients together, including the lemon zest.
Scatter cold butter pieces into the flour mixture and mix together with a pastry blender or the back of two forks. (I don’t recommend using your hands to blend because the temperature of your hands is too warm and it will cause the butter to start softening.)
Blend in the butter until the pieces are the size of peas. Be careful not to overmix because too much blending will develop the gluten and make the scones less tender.
Add in the cold buttermilk, lemon juice, and blueberries and blend very gently. The dough will still be shaggy, which is OK.

Lightly flour your work surface, turn the dough out, and gently knead for about 30-seconds,
Shape dough into a large 1 1/2″ thick disk.

Cut scones into 8 triangle wedges.
Place onto a baking sheet, brush with cream, sprinkle with coarse salt and place the tray in the refrigerator for 15-minutes before baking

Bake about 25 minutes. Scones should be lightly browned and easy to pull up off the baking tray and cool completely.
If making lemon glaze prepare while the scones are cooling.
Whisk together the powdered sugar, lemon juice and vanilla until smooth.
Once scones are cool drizzle them with icing.

Tips for perfect lemon blueberry scones

Scones are easy to make but there are lots of small tricks that go into making the best scones.

The colder the ingredients the better the results, so keep your scone dough cold.
Start with frozen butter because it helps make the scones flaky. If it’s very warm in your kitchen you may want to refrigerate all of your ingredients before you start.
Use very cold buttermilk
Gently mix the dough by hand. The butter should be pea-sized after mixing the flour. The key to flaky scones is do not over blend the butter.
The dough shouldn’t be too wet and should be able to stand up on its own.
If you use frozen blueberries (or any fruit) do not thaw them before adding. Blending the berries with a teaspoon of flour will help them keep their shape during baking.
Use fresh lemon juice and zest for a bright tangy flavor
Chill the scones for 15-minutes before baking to get fluffy scones and avoid the chance of them overspreading in the oven.
Make scone dough ahead of time, cut into shapes and freeze. Add about 3-5 minutes to the cooking time.
If you want smaller scones, form dough into a rectangle, and cut into smaller wedges

Use this as your master scone recipe

Use the basic on the recipe card below and add or omit flavors for any type of buttermilk scones. The process for making the scones will be the same each time. Some favorite combinations:

Cherries and almonds – we use this combo in our Cherry Almond Muffins
Strawberries, raspberries, or blackberries
Currants
Dried ginger and rosemary
Dried apricots, pineapple, cranberries
Chocolate chips or chocolate chunks

Need a buttermilk substitute?

In case you don’t have buttermilk on hand it’s easy to make a substitution:

The ratio: 1 Tablespoon of white vinegar or lemon juice to every 1 cup of regular milk.
Mix together and let stand for a few minutes

More breakfast and brunch ideas

Blueberry Lemon Scones

Freshly baked blueberry lemon scones are easy to make. Moist and bursting with blueberry flavor. Drizzle with icing for a sweet added touch.

Course Bread, Breakfast, snacks

Cuisine American, English

Prep Time 20

Cook Time 25

Total Time 45

Servings scones

Calories 334kcal

Author Cyndy Ufkes – The Art of Food and Wine

Ingredients

Scone Ingredients

2 ⅓ cups All-purpose flour, plus 1 teaspoon for blueberries
¼ cup sugar
2 tsp baking powder
1 tsp salt
1 tsp lemon zest
¼ tsp baking soda
½ cup unsalted butter (4 ounces), very cold, Cut into ½" pieces
1 Tbsp lemon juice, freshly squeezed
¾ cup buttermilk, very cold
1 cup blueberries
2 Tbsp heavy cream
2 Tbsp coarse sugar, optional

Lemon Glaze, optional

½ cup powdered confectioners sugar
1 Tbsp lemon juice, freshly squeezed
¼ tsp vanilla extract

Instructions

Scones:

Preheat oven to 400°F. Line a baking sheet with parchment paper, Silpat liner or grease lightly.
Whisk together flour, sugar, baking powder, salt, lemon zest, and baking soda.
Scatter the butter pieces over the flour mixture. Using a pastry cutter, or the back of 2 forks, cut the butter into the flour until the butter is dispersed throughout, and butter is about the size of peas.
Be careful not to overwork because you want the butter to stay very cold.
In a small bowl toss cold blueberries with 1 teaspoon of flour to coat
Add the buttermilk, lemon juice, and flour-coated blueberries to the dough and gently mix until just combined. The dough should be combined but rough and shaggy, and should hold together.
Dust a work surface lightly with flour and turn the dough out onto the floured surface.
With floured hands knead the dough for about 30-seconds. Shape the dough into a large disk about 1½" thick.
Cut into 8 equal wedges.
Place wedges onto prepared baking sheet, brush with cream and sprinkle with coarse sugar.
Chill in refrigerator for about 15-minutes.
Bake for about 25 minutes, or until tops are lightly browned.
Remove scones from baking sheet and cool for about 15-minutes.
Drizzle with lemon glaze and serve.

Lemon Glaze

In a small bowl whisk confectioners sugar to remove any lumps.
Slowly drizzle in vanilla and enough lemon juice to make a smooth glaze. If too thick add more lemon juice.

Nutrition

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Beer Bread Recipe

Mon, 23 Mar 2020 04:04:37 +0000

This easy Beer Bread Recipe is a classic that has been handed down for generations

You’ll love the simplicity of this 4 ingredient quick bread

In just one hour you can have warm, fluffy, buttery, soft bread. You can also make dinner rolls with this recipe.

This is comfort food at its best! It’s great for dinner because the ingredients are usually something you have in your pantry and it’s nearly fail-proof.

For this recipe, there is no rise, no kneading, and no yeast needed which is a huge time saver in my book!

Jump to Recipe

Baked loaf of easy beer bread

4 ingredients for easy Beer Bread

Self Rising Flour – Don’t have any on hand? No problem! See below for the formula to make your own
Sugar – This bread needs just a touch to balance the flavors
Beer – Choose your favorite kind of beer or you can use non-alcoholic beer
Butter – This is actually optional, but makes it so much tastier!

Ingredients for Beer Bread

What is self-rising flour?

Self-rising flour is essential for many baked goods. It is actually just regular all-purpose flour with baking powder and salt already mixed into the final product. The baking powder acts as a leavening agent, in conjunction with the sugar and the beer, in this bread recipe. It’s easy to find self-rising flour on the shelves but I make my own most of the time.

How to make self-rising flour

Here is the master formula:

One cup all-purpose flour + 1-1/2 teaspoons baking powder + 1/2 teaspoon fine salt

(For this recipe you will need: 3 cups flour + 4 1/2 teaspoons baking powder + 1 1/2 teaspoons salt)

Stir vigorously together to make sure everything is well blended before using the mixture in any recipe. Fine salt works best because it’s easier to blend.

Make sure your baking powder is fresh and active for the best results. Need to test it? Try this trick.

Easy Beer Bread and Garlic Herb Butter

How to make Beer Bread

Lightly coat a loaf pan with non-stick spray or butter (8.5″ x 4.5″ or 9″x5″, or 3 mini loaf pans). Preheat the oven to 350˚F and make sure the oven rack is in the middle of the oven for best results
Combine self-rising flour and sugar in a large bowl
If including any additional herbs or flavorings add them in now (see list of suggestions below)
Slowly pour in your favorite beer and let the mixture sit for 1 minute (important: don’t skip this step)
Mix gently until all of the flour is absorbed. Use a light touch and do not overmix
Note: The mixture will be very sticky
Add to the prepared loaf pan
Cook for 45 minutes. Remove from the oven and pour melted butter over the top. Return to the oven and bake for another 15 minutes
Adding the butter is optional, or you can decrease the amount added if you prefer, but the baking time remains one hour in total
Let the bread cool for at least 15 minutes before removing it from the pan and slicing
Store tightly wrapped for about 3 days at room temperature

What beer is best for Beer Bread?

When deciding which beer to use for the bread think about what type of beer you like. I recommend an ale type of beer but anything will work.

The more yeast in your beer the more the bread will rise during baking. The end result of the bread depends on the type of beer. Try something fun like honey ale, brown ale, or pumpkin ale if you have it on hand.

Can you use non-alcoholic beer in beer bread?

YES! The yeast in the beer is needed for the bread to rise, but not the alcohol. We’ve made it with Beck’s non-alcoholic beer and it tasted fantastic. It’s worth noting that you generally cannot taste the alcohol in beer bread and the majority of it cooks off during baking.

Cool bread for 15-minutes in the pan

Adding other flavors to the bread

The great thing about this simple bread recipe is how many add-ins you can use. I suggest using about 1 Tablespoon of dried herbs or 3 Tablespoons of fresh herbs, cheese, or bacon. Here are some of our favorite ideas:

Chives or scallions
Fresh dill
Italian seasonings or any dried herb
Garlic, minced, or garlic powder
Cheddar, Gruyere, or Parmesan – shredded
Small pieces of cooked bacon
Adding small pieces of green chiles or some red pepper flakes will spice it up!

How to Make Beer Bread Rolls:

Beer Bread Rolls could not be simpler! Using the same recipe take these few additional steps:

Grease a round, square, or rectangle oven-proof pan
With floured hands form the rolls with about 3 tablespoons of dough
Drop into prepared pan. It’s OK if the rolls are touching each other
Bake for 20 minutes
Remove pan from oven and drizzle rolls with melted butter
Sprinkle with add-ons such as shredded Parmesan and parsley
Bake for additional 15 minutes and cool for 10 minutes in the pan before serving

Beer bread rolls to bake

Pouring butter over rolls

Add Parmesan & Parsley

Parmesan Parsley Beer Bread Rolls

Pair with these delicious soups and stews:

Other easy bread recipes:

Delicious served with our flavored compound butters

Beer Bread with 4 Ingredients

Beer Bread and Beer Bread Rolls are so simple to make with 4 ingredients. No yeast, no rise, and no kneading required. Warm buttery bread on the table in an hour!

Course Bread

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Slices or 18 Rolls

Calories 149kcal

Author Cyndy Ufkes – The Art of Food and Wine

Equipment

Loaf Pan, 8.5" x 4.5" or 9"x5", or 3 mini loaf pans

Ingredients

3 cups Self Rising Flour
4 Tbsp Sugar
12 oz Beer, (or Non-alcoholic Beck's beer)
¼ cup butter, melted

Optional add-ins for Rolls

3 Tbsp shredded Parmesan
1 Tbsp parsely leaf, roughly chopped

Instructions

Instructions for Bread:

Preheat oven to 350°F. Place oven rack in middle of oven.
Lightly coat loaf pan with non-stick spray or butter
Blend self-rising flour and sugar together. If using any other add-ins (like herbs or cheese) mix them in now.
Slowly pour in the beer. Allow mixture to sit for one minute
Mix to combine until just blended. Do not overmix.
Melt butter and set aside.
Add batter to prepared pan. Cook for 45 minutes.
Remove bread from the oven and pour melted butter over the top of the bread.
Return to oven and bake for 15 more minutes.
Remove from the oven and allow to cool on a wire rack for at least 15-minutes before removing from pan and slicing.
Store at room temperature, tightly wrapped, for about 3 days.

Instructions for Beer Bread Dinner Rolls:

Grease 2 round, 2 square or 1 large rectangle baking dish with non-stick spray or butter.
Make rolls by dropping rounds of about 3 tablespoons into pan. It's ok if the rolls are touching.
The dough is sticky so you may need to flour your hands to shape rolls.
Bake for 20 minutes.
Remove from oven and drizzle melted butter over the rolls.
Sprinkle shredded parmesan and chopped parsley.
Bake for an additional 15 minutes.
Remove from the oven and let cool for 10 minutes before serving.

Notes

How to make self-rising flour:

Master Formula:

1 cup all-purpose flour + 1.5 teaspoons baking powder + 1/2 teaspoon salt

For this recipe you will need:

3 cups flour + 4 1/2 teaspoons baking powder + 1 1/2 teaspoons salt)

Add In ideas:

Shredded cheese
Dried herbs
Fresh herbs
Crumbled bacon
Chopped chives or scallions
Garlic powder or minced fresh garlic

Nutrition

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Irish Soda Bread Recipe

Mon, 16 Mar 2020 06:06:05 +0000

This classic Irish Soda Bread is quick, easy, and just the answer when you want homemade bread

No yeast, no kneading, and no rise time means piping hot bread from the oven to the table in just an hour!

This delicious quick bread recipe is soft on the inside with a golden crust on the outside. Serve it for breakfast with warm Irish butter and jam, or for dinner, with herbed butter and a warming soup or stew

Perfect for St. Patrick’s Day with our Guinness Irish Pot Roast

This post may contain affiliate links. Please see our Affiliate Disclosure Policy for more details. We only recommend products we love and use.

Simple Ingredients for Irish Bread

This easy recipe gets its name from its key ingredient, baking soda. Combining the baking soda with buttermilk “activates” the baking soda (also called sodium bicarbonate or bicarbonate of soda), resulting in beautifully leavened bread without yeast.

This traditional Soda Bread recipe uses basic ingredients, like most Irish recipes. There is a good chance you have all of the ingredients on hand, which makes it ideal for baking any time.

All-Purpose Flour – we use white flour, but in Ireland, it is often made with whole wheat flour
Baking Soda – the key ingredient for leavening
Baking Powder – an additional leavening agent
Sugar – we use just a touch of sugar
Salt – fine sea salt or table salt
Buttermilk – the lactic acid in buttermilk is what activates the baking soda and gives the bread its lift and fluffy inside texture. See below for DIY buttermilk.
Butter – we use unsalted butter however salted works fine too
Sea Salt – optional for the top of the bread

Optional add-ins: (any combination totaling no more than 1 cup)

Raisins – we like golden raisins but any type will work
Currants – another traditional Irish add-in
Caraway Seeds
Orange Zest – zest gives the bread a bright tangy touch
Cranberries – a sweet and tart addition

How to make Irish Soda Bread

Choose the type of pan you want to use. We recommend:
9″ – 10″ Cast iron pan or other heavy-bottomed pan, 9″ pie dish, 8″-10″ Dutch oven

Preheat the oven to 350˚F and make sure the oven rack is in the middle of the oven.
Select the pan you want to use and lightly grease it or line it with parchment paper.
For the best results: start with very cold butter and buttermilk. Cut butter into small pieces and measure the buttermilk. Then put both in the freezer while you gather your other ingredients.
Whisk all of the dry ingredients together in a large bowl: Mix flour, baking powder, baking soda, sugar, and 2 teaspoons of salt.
Add the very cold butter pieces and lightly blend into the flour mixture using two forks or a pastry blender. Make sure all the pieces are coated in flour because this step helps give a flaky texture to any baked goods.

Add cold buttermilk in 3 batches, blending lightly with a sturdy silicone or wooden spoon after each addition.
If adding any add-ins (raisins, caraway, etc.) add them now.
Be sure to mix gently just until combined. DO NOT OVERMIX.
You will have a shaggy dough, that is also sticky. It should have small pieces of butter visible.
Put a little flour on your hands and place the dough on a lightly floured surface.
Bring the dough together into a ball. Then flatten it slightly into a large disk.

Transfer from the floured work surface to the prepared pan, baking dish, or Dutch oven.
Using a sharp knife, score an X on top of the dough, cutting about one-third of the way through the dough.
Top with coarse sea salt, optional but highly recommended.

Baking the bread

Bake the bread for 25 minutes and check to make sure it isn’t getting too dark. If it is then tent loosely with aluminum foil.
Bake about another 20 minutes. The top should be golden brown and no longer shiny. A test skewer should come out clean and the internal temperature should be 205˚F.
Remove from the oven and let rest for 10 minutes.
Remove bread from the pan and cool completely on a cooling rack. It’s important to cool on the rack (instead of in the pan) to prevent steam from softening the bottom of the bread.

Serve warm, sliced, or torn into wedges alongside our savory Flavored Butters.

How to tell if Soda Bread is done

Bread is done when the X area has lost its shiny raw look and the crust is medium golden brown.
If you tap the bread it should have a hollow sound.
Use an instant-read thermometer. This type of quick bread should be baked to an internal temperature of 200˚f – 210˚f. We’ve found that 205˚f is ideal for quick breads.

Tips for the best results

Quick breads benefit from very little mixing and kneading. Be sure to combine just until the bread comes together otherwise, you will overactivate the glutens.
Be sure the oven is ready to go and hot! The lactic acids and baking soda begin to react immediately and the best bread rise will occur quickly in a hot oven, providing even cooking and a crispy crust. Waiting to bake the bread can result in a denser, less airy bread.
Let the bread cool for at least 10 minutes on a cooling rack before serving. Slice into individual slices with a serrated knife or cut the loaf into wedges.
The X on the top of the loaf isn’t just for looks! It also helps guarantee even cooking.

How to store Irish Soda Bread?

ROOM TEMPERATURE: Cool completely, wrap the whole loaf (or remaining loaf), and store it at room temperature for about 2 days.
FREEZER: This bread freezes well, tightly wrapped in plastic wrap and an airtight container, for about 3 months. Thaw to room temperature before serving.

Need a tangy buttermilk substitute?

In case you don’t have buttermilk on hand it’s easy to make a substitution using the formula below. Also, real buttermilk freezes well, so if you have leftovers (since this recipe only uses 2 cups of buttermilk) freeze it in freezer trays for next time.

The ratio: 1 Tablespoon of white vinegar or lemon juice to every 1 cup of regular whole milk.
Mix and let stand for a few minutes. Stir again before using.

Does Irish Soda Bread come from Ireland?

Research suggests that Soda Bread was first made in Ireland during the Irish potato famine, around the 1840s, when baking soda, which is a leavening agent, was initially introduced to Ireland. The round loaf was cooked over an open fire and marked with a deep cross or X slashed in the center of the loaf, which was believed to provide protection for the household.

This traditional Irish Soda Bread recipe was handed down by my Irish maternal great-grandmother who usually added golden raisins to her bread. It’s always been my favorite Irish Soda Bread recipe.

Looking for more quick bread recipes?

Quick breads are so easy to make that you can have fresh bread, sweet or savory, anytime.

Buttermilk Banana Bread is perfect for an easy snack and the chips are optional
Blueberry Apple Bread is chock full of sweet berries
Classic Zucchini Bread is a great on-the-go snack
Pumpkin Bread brings all of the Fall flavors we love in one loaf!
Our easy Beer Bread Recipe needs just 4-ingredients!

Irish Soda Bread Recipe

Irish Soda Bread is quick and easy to make because there is no yeast, no rising time and no kneading. A perfect crusty exterior with a soft interior.

Course Bread

Cuisine American, Irish

Prep Time 15

Cook Time 45

Total Time 1

Servings pieces

Calories 248kcal

Author Cyndy Ufkes – The Art of Food and Wine

Ingredients

4 cups all purpose flour
1 Tablespoon baking powder
1 Tablespoon sugar
2 teaspoons salt
1½ teaspoons baking soda
8 Tablespoon butter, cold cut into small cubes (1 stick)
2 cups buttermilk, chilled
1 teaspoon coarse sea salt, optional for top of the bread

Optional Add-Ins – add up to 1 cup total

1 cup raisins, regular or golden
1 cup dried cranberries, cherries, or craisins
1 cup currants
⅓ cup caraway seeds

Instructions

Preheat oven to 350°F. Make sure oven rack is in the middle of oven.
Choose a pan:
– 9-10" Cast Iron Skillet or other heavy bottomed pan
– 9" Pie Dish
– 8"-10" Dutch Oven pan
Lightly grease the pan and sides of the pan
In a large bowl whisk together flour, baking powder, sugar, baking soda, and 2 teaspoons salt.
Cut very cold butter into small chunks and add to the flour mixture. Mix with a pastry cutter or 2 forks until crumbly. Do not overmix but be sure all of the pieces of butter are coated in flour.
Add cold buttermilk in 3 batches and mix very gently with a rubber spatula or your hands each time. Again, do not overmix.
Add raisins (or any other add-ins), if using.
Dough should be shaggy and will be sticky.
Sift a light amount of flour onto a cool flat surface, such as the counter or a large cutting board. Turn dough out and pat into a round ball.
Flatten slightly with floured hands until you have a disk shape.
Add dough to the prepared baking pan. With a serrated knife cut a large X across the top. Cut about 1/3 to 1/2 way through the bread.
Sprinkle the top with optional coarse sea salt, if using.
Bake for about 45 minutes. Check at the 25 minute mark and if bread is getting too dark on top tent loosely with foil.
Bread is done when the X on top has lost its shiny look, a test skewer comes out clean, and the crust is dark golden brown. The internal temperature should be 200-205℉.
Also, tap on the bread and if you hear a hollow, drum-like sound, your soda bread is done.
Remove bread from the pan and let rest on a cooling rack for about 10 minutes.
Slice bread with a serrated knife.

Notes

Irish Soda Bread keeps, tightly wrapped, at room temperature for about 3 days, or frozen for 2-3 months. Be sure to cool completely before freezing and thaw at room temperature.
Serve warm with herb butter

Nutrition

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Pumpkin Bread Recipe

Thu, 14 Nov 2019 23:10:41 +0000

Our Pumpkin Bread Recipe is packed with amazing fall spices and great Pumpkin flavor

This quick bread is extra moist, easy to make, and will become one of your fall favorites!

Ready to get started? Just click the “jump to recipe” button just below or keep reading for more tips and ideas. This post may contain affiliate links. Please see our affiliate disclosure for more details. We only recommend products we love and use.

Jump to Recipe

This Pumpkin Bread recipe has been a family tradition for years. It takes me straight back to my mother’s kitchen. It warms the house with all the spicy aromas of your fall favorites.

The recipe has several steps and we always make sure to blend each ingredient as we go along. It will add to the process and take extra time but the end result is well worth the investment of your time.

Ingredients for making our Pumpkin Bread Recipe

Flour
Baking Soda
Allspice
Cinnamon
Salt
Eggs
Granulated Sugar
Vegetable Oil
100% Pumpkin Puree
Walnuts (optional)
Raisins (optional)

How to make Pumpkin Bread Recipe from scratch

Step One:

Grease and flour loaf pans, or line them with parchment paper. Grease and flour muffin tins, or use paper liners.

In a large mixing bowl mix together flour, salt, baking soda, allspice, and cinnamon and set aside

Step Two:

In a 5-6 quart mixing bowl beat the eggs.
Add in sugar 1/3 at a time and blend completely before adding more sugar.
Add vegetable oil 1/3 at a time and blend completely before adding more.
Lastly, add pumpkin mixture 1/2 at a time, and blend thoroughly.

Step Three:

Add flour mixture to pumpkin mixture 1 cup at a time.
Blend thoroughly before adding the next cup of flour mixture.
Repeat this step until both mixtures are well blended.

Step Four:

Now you have the option of adding in the walnuts and raisins. Both are optional ingredients. We like them both and always add them. This is a personal preference.

This is where this recipe gets fun!

There are so many size options that everyone will find their favorite.

From large and small loaves to cakes or muffins, there is something for everyone!

This recipe will make these sizes:

3 regular-size loaves, plus 6 muffins
2 regular loaves, 3 mini loaves, plus 6 muffins
The options are endless and it’s up to you as to what you want to make. I like making mini loaves to bring as hostess gifts. The muffins make a great breakfast on the run or afternoon snack.

How much batter to use:

Regular size loaves – use 3 cups of batter
Mini loaves – use 1 cup of batter
Muffins – use 2 large tablespoons of batter

Bake all sizes at 350°F.

Regular size loaves bake for 1 hour and 15 minutes
Mini loaves bake for 45 minutes
Muffins bake for 25 minutes

How do you know when the bread is done?

Test the loaves and muffins to make sure they are done cooking by using a wooden toothpick inserted into the center of the loaves. The toothpick should be clean when removed, but if not, add additional time to the baking process, a few minutes at a time until done.

What pairs well with Pumpkin Bread?

Wondering what to serve with your Pumpkin Bread? We like to mix it up depending on the time of day you serve the bread.

In the morning, we love to serve it next to our Pumpkin Spice Latte and spread on butter or cream cheese.

In the evening try serving with vanilla ice cream or with a touch of whipped cream. Spreading on some buttercream frosting would be delicious. Serve alongside our Pumpkin Spice Latte or Irish Coffees. They are excellent to serve all day long!

What is the best way to store Pumpkin Bread?

To Refrigerate:

Once bread has fully cooled you should wrap the bread in plastic wrap.
Bread can be stored at room temperature for up to 5 days.
If you want to extend the life of the bread refrigerate it after 3 days.
Store bread in the refrigerator for up to 7 days.

To Freeze:

When freezing Pumpkin Bread double wrap the bread first with aluminum foil and then place it in a resealable freezer bag or air-tight container.
Bread can be frozen for up to 3 months.
When you are ready to serve let the bread rest on the counter to defrost. Once you have defrosted the bread unwrap it and bring to room temperature.
Serve and enjoy.

How to serve Pumpkin Bread?

We love to serve our Pumpkin Bread with these spreadable sides.

Salted butter
Buttercream frosting
Cream Cheese spread
Orange Honey Butter

Need the perfect loaf pans? Here are the links to see the full-size loaf pan or the mini loaf pans that we use and love.

Other Easy Quick Bread Recipes:

Pumpkin Bread Recipe

This moist and delicious Pumpkin Bread has all the Fall flavors you are looking for including cinnamon and allspice. Makes bread and muffins.

Note: This recipe makes 3 full loaves. See note in recipe card.

Course Bread, Breakfast, Dessert

Cuisine American

Prep Time 40

Cook Time 1 15

Total Time 2 15

Servings

Calories 188kcal

Author Jayne Harter ~ The Art of Food and Wine

Equipment

regular size muffin tins, loaf pans – large (9"x5"x3") or Mini (5"x3")

Ingredients

5 ¼ cups flour
1 Tablespoon baking soda
1 Tablespoon ground allspice
1 ½ Tablespoon cinnamon
1 ½ teaspoon salt
6 large eggs
4 ½ cups sugar
1 ½ cups vegetable oil
1 29 oz can 100% pure pumpkin puree, (not pumpkin pie filling)
1 ½ cups walnuts, chopped, optional
1 cup raisins, optional

Instructions

Preheat oven to 350° F.
Grease and flour, or line with parchment paper, loaf pans.
Grease and flour muffin tins, or use paper liners.
In a large bowl combine flour, salt, baking soda, ground allspice, and cinnamon. Mix well and set aside.
In a separate 6-quart bowl, beat eggs. Add in the sugar 1/3rd at a time and blend completely before adding more sugar
Add oil 1/3rd at a time and blend completely before adding more oil
Next, add pumpkin 1/2 at a time and blend thoroughly.
Add the flour mixture 1 cup at a time to the pumpkin mixture. Blend thoroughly between each addition and repeat until flour mixture is gone.
Add in walnuts and raisins, if desired, and gently stir until well blended.
Fill large loaf pans with 3 cups of batter
Fill mini loaf pans with 1 cup of batter
Fill muffins with about 2 Tablespoons of batter
Bake the large loaves for 1 hour, 15 minutes.
Bake mini loaves for 45 minutes.
Bake muffins for 25 minutes.
Test loaves or muffins with a wooden toothpick by inserting toothpick into the middle of each loaf, and make sure the toothpick is clean when removed. If not, add additional baking time, checking every few minutes until done, and toothpick comes out clean.

Nutrition

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Baking Powder Biscuits

Wed, 30 Oct 2019 19:24:32 +0000

Baking Powder Biscuits are flaky, fluffy, light and ready in 30-minutes

Just 6 ingredients needed for delicious homemade biscuits

Let’s face it – it’s impossible to resist a mile-high warm biscuit! These easy to make biscuits can be cut out, or you can make a drop biscuit if you are in a time crunch. You don’t even need a rolling pin.

This post may contain affiliate links. Please see our affiliate disclosure for more details.

Ingredients needed for easy biscuits:

Making homemade biscuits is simple and the ingredients are so basic. No need to ever use canned biscuits again!

All-purpose flour
Baking Powder
Sugar
Salt
Butter
Milk

How to make fluffy baking powder biscuits

When making easy tender fluffy biscuits there are a few quick important tips to keep in mind:

Use a light gentle touch with your ingredients. Biscuits, as well as quick breads, benefit from minimal mixing.

Make sure all ingredients are SUPER cold. I like to whisk my dry ingredients together, chop the butter into small pieces, add to the bowl and then pop the bowl in the freezer for 10-minutes before proceeding.

Preheat oven to 425° F and be sure your oven rack is in the middle position for even baking.
Whisk the dry ingredients together – flour, baking powder, sugar, and salt.
Add the very cold butter pieces in and cut them into the dough with a pastry cutter, or 2 table knives, until just combined. Look for coarse pea-sized crumbs.
Pour in the cold milk and mix with a fork just until the dry ingredients are moistened and combined.
Turn the dough out onto a lightly floured work surface and knead a few times to ensure that the dough sticks together.
Pat the dough into a round, about 3/4″ thick. No need to use a rolling pin as that can flatten the dough too much.
Cut biscuits into 3″ rounds or squares with a floured biscuit cutter.
Push cutter straight down and then back up and do not twist.
Gather any scraps, gently pat together again and cut remaining biscuits.
Place on baking sheet about 1″ apart.
Bake about 14-17 minutes or until biscuits are nicely browned.
Remove from pan and let cool on an oven rack for a few minutes.
Store any leftovers in an airtight container for up to 2 days at room temperature.

How to make sure your biscuits are fluffy:

Cutting the butter into small pieces before adding to the flour mixture helps avoid overmixing. Overmixing the dough will result in tough biscuits.

The easiest way to cut in the butter without overmixing is to use a pastry blender or two table knives. The heat from your hands can start melting the butter, so avoid mixing with your hands. The dough should be mixed but still a little shaggy.

The goal is to keep the butter very cold up until the time the biscuits hit the oven. Ice-cold pieces of butter incorporate into the flour more evenly, improving the dough’s flavor and texture.

Butter creates steam as it melts in the oven and then the melting butter expands between the layers of dough. This creates pockets of air, yielding a fluffy, flaky biscuit. You should see small pieces of butter in your dough before it bakes.
Since salt will be added to the flour it’s a good idea to use unsalted butter for these biscuits.

Biscuit dough mixed
Biscuit dough ready to cut

Make sure your baking powder is fresh for fluffy biscuits

Most breads, biscuits, quick breads, cakes, and many cookies rely on chemical leavening such as baking powder or baking soda which is essential for the baking “rise”.

Nearly all baking powders are ‘double-acting’ meaning they react twice: once by producing carbon dioxide bubbles in the batter when liquid is added and again in the heat of the oven.

Make sure yours is still fresh for the tallest biscuits. Baking powder is magical for homemade baking powder biscuits.

Baking Powder Biscuits

Tips for making the best fluffy biscuits:

Gently mix everything
Lightly flour the cutting board, your hands, and biscuit cutter for best no-stick results
Pat the biscuit dough gently into a round that is 3/4″ thick with your hands instead of a rolling pin
If you don’t have a biscuit cutter just pat dough into a square and cut into squares or triangles with a floured sharp knife
Press straight down with the cutter and DON’T twist. Twisting the cutter seals the dough on the sides and inhibits the rise.

Baking Powder Biscuits ready to bake

Serving Baking Powder Biscuits

The traditional way to serve biscuits is with good salted butter, jam, or flavorful compound butter, such as our Orange Honey Butter or our savory Garlic Chive Butter

Biscuits with orange honey butter

Making Shortcake Biscuits

This recipe works great for summer strawberry shortcake biscuits with a few added ingredients.

Add 1 teaspoon vanilla to the milk before adding to flour mixture
Brush tops of biscuits with a mixture of 1 teaspoon sugar dissolved in 1 teaspoon milk before baking to add sweetness to the top crust

Baking Powder Biscuits have beautiful layers!

Ideas for add-ins:

These biscuits are perfect for adding in other flavors. Be sure everything is finely chopped or shredded to ensure the biscuits still rise evenly. Add in at the end of the mixing step.

Here are some ideas:

Finely chopped herbs. 1 tablespoon rosemary is our favorite, but try fresh chives or thyme.
Citrus zest – 1 tablespoon orange or lemon zest gives these biscuits bright flavor!
Shredded cheese – hard cheeses work best, such as Parmesan, Romano or Pecorino. Cheddar will work too. Add about 2-3 tablespoons.
Finely diced dried fruit, such as cranberries, cherries or currants make a great addition. Use about 1-2 tablespoons.
For a tangy biscuit use half milk and half buttermilk.

More great bread recipes to try:

Baking Powder Biscuits

Baking Powder Biscuits are flaky, fluffy, light and ready in 30-minutes. These biscuits can be cut out or you can make a drop biscuit. Add a bit of sugar for short cakes.

Course Biscuits, Bread

Cuisine American, British

Prep Time 15

Cook Time 15

Total Time 30

Servings Biscuits

Calories 173kcal

Author Cyndy Ufkes

Ingredients

4 cups flour
2 Tbsp baking powder
3 Tbsp sugar
1 tsp salt
12 Tbsp butter, very cold, cut into small pieces
1 ½ cups whole milk, very cold

Instructions

Position a rack in the middle of the oven, and preheat to 425° F. Line a sheet pan with parchment paper or lightly butter the pan.
In a large bowl whisk together flour, baking powder, sugar, and salt.
Add in the butter pieces. Cut into flour mixture using two knives or a pastry blender, just until the mixture forms large, coarse crumbs the size of small peas. Do not overmix!
Pour in the milk and mix with a fork just until the dry ingredients are moistened.
Turn the dough onto a lightly floured work surface and knead gently a few times until dough clings together. Pat the dough into a round that is about ¾" thick.
Cut biscuits using a round cutter (3" recommended).
Be sure to cut the biscuits by pressing straight down and lifting up. Do not twist the cutter.
Place biscuits on the prepared baking sheet, spacing about 1" apart.
Gather the scraps and gently pat into a ¾" thick round, and cut out remaining dough.
Bake biscuits until lightly browned, about 15-17 minutes.
Let cool on a wire rack if not serving immediately.
Store in an airtight container at room temperature for up to 2 days.

Notes

If using for Shortcakes:

Add 1 teaspoon vanilla to the milk before adding to flour mixture. Brush tops of biscuits with a mixture of 1 teaspoon sugar dissolved in a 1 teaspoon milk before baking to add sweetness to the top crust.

Nutrition

Calories: 173kcal

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Blueberry Apple Bread

Thu, 05 Sep 2019 19:26:31 +0000

Blueberry Apple Bread is bursting with fresh berries, sweet apples, and a hint of cinnamon

This blueberry bread is a quick bread that’s perfect for a delicious snack or an easy sweet breakfast. You can also easily make muffins using this recipe.

Quick breads, unlike regular breads, do not use yeast so you can prepare and have fresh bread in about an hour!

Ready to get started? Just click on our “Jump to Recipe” button just above. For tips, processes, and substitutions keep reading. This post may contain affiliate links. Please see our affiliate disclosure policy for details. We only recommend products to you that we love and use.

Ingredients needed

Dry Ingredients:

Flour – regular all-purpose flour works best
Baking Soda – needed to create soft and airy baked goods
Baking Powder – provides the lift needed for a nice rise
Cinnamon – optional, but highly recommended
Salt – salt always balances the sweetness in baked goods

Wet Ingredients:

Apples – Granny Smith or Honeycrisps are our top choice
Sugar – Adds the sweetness needed for the perfect balance
Vegetable Oil – or liquid coconut oil
Egg – room temperature egg works best for even blending

Fruit and Nuts:

Blueberries – fresh blueberries are our first choice but frozen fruit can be used (don’t thaw)
Walnuts – optional, or use any sturdy nuts, such as pecans

How to make Blueberry Quick Bread

When you are mixing this blueberry bread recipe together the batter will seem quite thick, but this is normal (trust us!). The moisture from the apples will be released during cooking and will create a great texture and plenty of moisture.

Preheat oven to 350˚F.
Prepare a 9″ x 5″ loaf pan by coating it well with non-stick spray, and lining it with parchment paper if desired. (See below for tips on lining a pan with parchment paper)

Roughly chop the nuts, if using (note: our photos do not include nuts)
Whisk dry ingredients together and set aside – flour, cinnamon, baking soda, baking powder, and salt
Whisk sugar, oil, and egg together in a large bowl
Peel the apples and cut them into 1/2-inch pieces – they don’t need to be perfectly cut

Add peeled, chopped apples to the bowl and mix to coat
Add dry ingredients to the bowl and stir just until combined. Do not overmix!
Gently stir in blueberries (and nuts, if using)

Pour the batter into the prepared loaf pan. It will be about 3/4 full. Alternately, fill greased, lined muffin tins 3/4 full

Baking

Bake the bread for about 50-60 minutes at 350°F.
Check bread at 35-minute mark and if the top of the bread is beginning to brown too quickly loosely cover it with aluminum foil
NOTE: Loaf breads are dense and can take a while to bake in the oven. Baking times can vary, so keep an eye on the bread. The bread is done when a toothpick inserted in the center comes out mostly clean. A few moist crumbs are okay.
Quick bread is done when the internal temperature on a thermometer reaches 200-205 ˚F
Muffin cooking time will vary depending on the size of your muffin tins. Start with 18 minutes and test from there. Cool in the pan for 10 minutes and then remove from the tins.
Cool bread for about 1 hour in the pan and then remove to finish cooling on a cooling rack.

Add-in Ideas

This blueberry quick bread can also be made with cranberries instead of blueberries, which is beautiful for the holidays.

Any berry can be substituted 1:1 for the blueberries, so feel free to make your own special version with blackberries or raspberries. If you use strawberries be sure to cut them into smaller pieces. Try a combination of berries for a fun version.
Sprinkle coarse sugar on top of the bread halfway through cooking for a sparkly crunchy top coat.

Best Apples for Blueberry Loaf Bread

We recommend using Granny Smith or Honeycrisp apples because they have a balance of sweet and tart flavors that won’t break down in the cooking process. They hold up well in the heat.
Try mixing in Fuji or Gala apples if you like a sweeter taste.

Storing and Freezing

STORING: The apples in Apple Blueberry bread will keep it moist for nearly a week but it’s best within 4 days. Keep the bread tightly sealed. You can also store it in the refrigerator.
FREEZER: Once cool wrap tightly with foil and place in an airtight container or bag. Can be frozen for up to 3 months. To thaw, remove from freezer and allow to come to room temperature before serving.

How to line a loaf pan with parchment paper

If you line your loaf pan with parchment paper it will be so much easier to remove the whole loaf, once it is cooled. Parchment paper is magical!

Spray the pan well with non-stick spray or brush with oil before putting the parchment inside.

Measure your loaf pan lengthwise
Cut a piece of parchment paper to match the length of the pan
The rectangular pieces should be long enough to cover the bottom of the pan and hang over the sides of the pan. These are the “handles” to use when you want to pull the bread out of the pan
Coat the parchment with non-stick spray again
See below for a photo of the pan lined with parchment

How to make individual small loaves or muffins

INDIVIDUAL: Grease and line each pan with parchment paper just as you would do with a full-size pan. Fill each pan 3/4 full and cook 25-35 minutes, depending on the size of your pan
MUFFINS: Grease pans or line with cupcake papers. Fill tins 3/4 full. Check for doneness at 18 minute mark

Other easy bread recipes to try

Blueberry Apple Bread

Blueberry Bread with Apples is great for breakfast or a quick snack. Also works well as muffins and is super simple to make!

Course Bread, Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 150kcal

Author Cyndy Ufkes – The Art of Food and Wine

Equipment

Loaf pan or muffin tin

Ingredients

1½ cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon salt
2 cups apples, peeled and chopped into 1/2" dice Honey Crisp or Granny Smith recommended
¾ cup sugar
2 Tablespoon vegetable oil
1 large egg
1 cup fresh blueberries, or cranberries
½ cup walnuts or pecans, roughly chopped, optional

Instructions

Preheat oven to 350°F. Place oven rack in center of oven
Grease a 9" x 5" loaf pan by coating it well with non-stick spray, and line it with parchment paper, if desired.
In a medium bowl whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside
In a large bowl mix sugar, oil, and egg until smooth. Stir in apples and gently mix well to coat the apples.
Add flour mixture, stirring just until combined and no streaks of flour remain. The batter will be thick, like a scone batter. This is normal because the apples will give off moisture during baking.
Gently stir in blueberries and nuts (if desired), just to coat. Do not overmix.
Spread batter evenly into the prepared pan.
If using small individual pans fill about 3/4 full.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Check at the 30-minute mark and if the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
The internal temperature of finished quick bread is 200-205 ℉
Remove from the oven and cool completely before cutting and serving.

Notes

Muffins:

If making muffins, fill tins about 3/4 full.
Baking time will vary depending on the size of your muffin pan. Begin to check for doneness at 18 minutes.

Individual Loaves:

Fill each pan 3/4 full and cook 25-35 minutes, depending on the size of each pan

NOTE: The batter for this bread is very thick, almost like a scone batter. This is normal. The apples will release liquid during cooking.

Storage:

Cool the bread completely
Wrap tightly in plastic wrap or store in an airtight container on the counter for 3-4 days
To Freeze – wrap and store in a freezer bag or airtight container for up to 3 months. Thaw at room temperature.

Nutrition

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Easy Zucchini Bread Recipe

Tue, 27 Aug 2019 00:43:35 +0000

This classic Easy Zucchini Bread recipe is the perfect way to use the zucchini that’s overflowing in your garden and available at farmers markets everywhere

This recipe has been in my family for years. My mother created a 5-generation family cookbook in 1997, and this recipe is from that book.

This is a classic “quick bread method” which is used for making savory or sweet breads. We use the same method for our Buttermilk Banana Bread, Blueberry Apple Bread and Pumpkin Bread

If you are growing zucchini in your garden you know that it grows fast, so why not turn it into this scrumptious treat! This recipe works well for both regular and mini loaves and muffins. The bread freezes well so you can pull a loaf out and have a delicious taste of summer anytime!

Ingredients for Easy Zucchini Bread:

3-4 medium zucchini
Eggs
Vanilla Extract – click here to learn how to make your own homemade vanilla extract
Vegetable or Coconut Oil
Flour – all purpose or gluten free (we tested with both!)
Sugar
Salt, Baking Soda, and Baking Powder
Cinnamon
Optional add-ins: walnuts, pecans, raisins, dates, coconut flakes, chocolate chips

Tips on how to grate zucchini:

Wash, dry and cut off a little of each end of the zucchini
Slice in half vertically and scrape out the seeds with a spoon. Discard the seeds
Cold zucchini is easier to grate
Use the large holes on a box grater for best results
1.5 medium zucchinis will yield about 1 cup grated zucchini
Leave the skin on for more flavor, color, and texture
Cut zucchini in half the long way, scrape out excess seeds before grating
After grating put the shredded zucchini in a colander and let it drain for 10-15 minutes to remove excess water. Gently squeeze to remove remaining water.

Do you have to peel zucchini for zucchini bread?

The good news is: No! The peel on the outside of the zucchini adds a lovely green color and adds texture to the finished bread. The peel is very tender, so just wash, cut off the ends and grate the entire zucchini.

How to make Classic Zucchini Bread from scratch:

Preheat 350˚F
Grease TWO 8″x 4″ loaf pans (or 24 medium-sized muffins tins and line muffin tins with paper liners)
Grate zucchini (see directions above) and drain
In medium bowl mix the eggs, vanilla, and oil together until well combined
In large bowl whisk the dry ingredients: flour, sugar, salt, baking soda, baking powder and cinnamon
Add egg mixture to the flour mixture and gently mix until completely combined.
Add drained grated zucchini, along with any add-ins. Gently mix – do not over mix as this will cause the bread/muffins to be less tender when baked.
Pour evenly into two prepared loaf pans or muffin tins. Fill loaf pans about 1/2 full and muffin tins about 2/3 full.
Bake loaves 50-60 minutes or muffins for 20-24 minutes. A toothpick inserted in the middle should come out clean. If batter sticks to the toothpick you will need to cook a bit longer.
Cool in the pans for about 20 minutes on a wire rack, remove from pans and cool another 20 minutes before slicing.

Zucchini bread add-ins ideas:

Classic one bowl zucchini bread is super versatile since zucchini has a mild flavor. It pairs with many additional flavorful add-ins. Here are some of our favorites:

Chocolate chips, regular or minis
Chocolate chunks
Shredded coconut, sweetened or unsweetened
Chopped dates
Raisins
Pecans, roughly chopped
Walnuts, roughly chopped

Zucchini Bread batter with nuts and raisins added before baking

Tips for making perfect Quick Bread:

Fill your loaf pan about 1/2 full. This helps ensure the middle bakes through
Fill your muffin tins about 2/3 full for even baking
Always oil your pans to prevent sticking, or line with parchment paper
Allow bread to cool at least 20 minutes before removing from pan
Cool completely before freezing
Store at room temperature
Do not over mix! Over mixing can cause quick breads and muffins to be less tender.

Gluten-free Zucchini Bread option:

This classic zucchini bread can be made gluten-free quite easily. The only adaptation you need is a 1:1 switch on the flour. Switch your regular flour to gluten-free flour. We used Cup4Cup gluten-free flour. The bread will have a slightly shorter rise when cooked.

Freezing Zucchini Bread

Zucchini bread freezes beautifully, so be sure to bake up extra loaves. Once the loaves are completely cool, wrap them tightly in plastic wrap or foil and store in an airtight zip top bag. Label the bag and freeze for up to 6 months.

Note about size of our pans:

This recipe makes TWO full-sized loaves or 24 muffins. Try mini loaves if you have mini pans.

Other brunch ideas

Want to add this zucchini bread to a full brunch menu? Try these recipes:

Make a beautiful hot Irish Coffee, a warm Pumpkin Spice Latte, or set up your own Mimosa Bar
Baked Raspberry French Toast is perfect for brunch
Easy Crustless Mini Quiche are a great compliment and have a ton of protein

Classic Zucchini Bread

Classic easy zucchini bread is the perfect way to create a delicious treat from garden zucchini. This recipe also makes easy quick muffin too.

Course Bread, Breakfast, Brunch, Snack, snacks, Sweets

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 191kcal

Author Cyndy Ufkes – The Art of Food and Wine

Equipment

Two 4" x 8" loaf pans or two 12-hole muffin tins

Ingredients

2 cups grated zucchini, drained
3 eggs
1 cup vegetable oil
1 tsp vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ cup walnuts, chopped, optional
½ cup raisins optional

Instructions

Preheat the oven to 350°F. Grease two 8 x 4-inch loaf pans or grease 24 medium-sized muffin tins OR line with paper liners or spray with nonstick spray.
Grate the zucchini on the large holes of a box grater. Drain in a colander for 10 minutes.
In a medium bowl mix eggs, vanilla, and oil together.
In a large bowl whisk together flour, sugar, salt, baking soda, baking powder, and cinnamon. Add egg mixture and gently mix until completely combined.
Add grated zucchini and combine but don't overmix.
If adding nuts, raisins, coconut, dates, or chocolate chips, add now and mix gently.
Pour the batter into TWO prepared loaf pans or 24 muffin tins.
Bake the loaves for about 50-60 minutes, or the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Remove from pan and let cool another 20 minutes.
Store at room temperature, loosely covered. If you want to freeze, cool completely, wrap tightly with plastic wrap and then store in an airtight zip top bag or container.

Nutrition

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How to Make Bruschetta

Sat, 24 Aug 2019 19:14:54 +0000

Have you ever wondered how to make Bruschetta that tastes just like you had at your favorite Italian restaurant?

The best bruschetta recipe always involves the amazing grilled bread!

Traditional bruschetta is an Italian appetizer of grilled bread rubbed with olive oil and garlic. It’s super simple but so delicious, and we will share a few tips and tricks with you to make this the hit of your next gathering.

FYI: Bruschetta is the bread, not the topping, and is pronounced “brew-sketta”, not “brew-shetta”.

Jump to Recipe

Essential Ingredients for Bruschetta:

One of my favorite party shortcuts is to assemble a “Build your Own Bruschetta Bar” because it’s super easy, and even those with certain food allergies or eating preferences can find an appetizer that works for them by choosing their own toppings.

Whether you build a platter ahead of time or create a bar, here are the 4 essentials that you will start with and build upon:

Large baguette – Italian, French, or Sourdough
Extra Virgin Olive Oil
Garlic
Sea Salt

How to make authentic Bruschetta:

Cut the bread about 1/4″ thick on the bias
Brush generously with extra virgin olive oil
Grill the bread over medium heat for about 5 minutes, or lay in a single layer on a sheet pan and toast in a 400°F oven for about 10 minutes
Remove from heat (or oven) and rub each piece with a clove of raw garlic – this step is important so don’t skip it
Sprinkle lightly with sea salt. Reserve until you are ready to add any toppings

A big basket of grilled bread pieces should always be at the beginning of a serve-yourself Bruschetta Bar

How to make a Classic Tomato Topping:

Choose the best fresh tomatoes. It’s fun to use a variety of colors, which you can find during tomato season
Cut into small dice and place in a medium-sized bowl
Add finely chopped fresh garlic, extra virgin olive oil, balsamic vinegar, chopped basil, sea salt, and pepper
Mix gently to combine
Top toasted bread pieces with tomato mixture

Easy Bruschetta topping ideas:

The great thing about bruschetta is almost any topping combination will work and the more choices the better! Try setting up toppings that work together in groups if you are making a bruschetta bar.

Arugula, Prosciutto and Goat Cheese toppings

A variety of ingredient ideas:

Tomatoes, basil, garlic mixture
Tomatoes and buratta or mozzarella
Proscuitto and buratta
Black olive spread and capers
Roast beef and gorgonzola
Pesto and Parmesan chunks
Sundried tomatoes or lightly roasted tomatoes in olive oil
Arugula, goat cheese and prosciutto

How to make Prosciutto, Arugula, and Burrata Bruschetta

This is one of our absolute favorite toppings and it is so filling it can be a light meal:

Prepare and toast the bread
Rub with a garlic clove
Add a layer of arugula that has been lightly tossed with olive oil
Spread a layer of creamy burrata cheese
Add a toasted tomato slice
Top with a small piece of prosciutto
Toast at 350°F for 5 minutes and then broil for 1-2 minutes
Serve on a platter

Prosciutto, Arugula, Burrata Bruschetta

Easy Bruschetta Tips:

How do I keep my Bruschetta from getting soggy?

Be sure to cut bread into slices at least 1/4″ thick and then grill or bake. As a result, the topping should not make the bread soggy.
While you can make and toast the bread up to 2-days ahead of time (and store sealed) don’t add toppings until you are ready to serve
Scoop the tomato mixture out with a slotted spoon so you don’t add all the juices onto the bread

2. What is the best bread for Bruschetta?

You want to use a sturdy bread such as a Sourdough, French or Italian baguette
Bruschetta can sometimes be called crostini, but crostini is generally made with smaller, thinner loaves of baguette

3. What is the best way to serve bruschetta?

We love a do it yourself bar, with a few toppings, so everyone can serve themselves
If you are making a platter to serve, be sure to add a sprinkling of greens to give your party platter a finished look, for example, arugula or watercress.

What to serve with Bruschetta:

How to Make Bruschetta

The best bruschetta recipe always includes grilling the bread and then adding a variety of toppings. We've included our favorite bruschetta topping ideas.

Course Appetizer, Side Dish

Cuisine Italian

Prep Time 20

Cook Time 10

Total Time 30

Servings pieces

Calories 105kcal

Author Cyndy Ufkes ~ The Art of Food and Wine

Ingredients

The Bread:

1 large baguette, Italian, French, or Sourdough
¼ cup extra virgin olive oil
1 clove garlic, peeled
1 Tbsp sea salt

Traditional Tomato Topping:

4 large tomatoes, cut into medium dice
2 cloves garlic, finely minced
3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
¼ cup basil, roughly chopped
½ tsp sea salt
⅛ tsp black pepper, freshly ground

Prosciutto, Burrata, and Arugula Topping

1 cup arugula leaves
½ tsp extra virgin olive oil
8 oz fresh burrata cheese, drained
8 slices tomato, roasted and cut in half
8 slices proscuito, torn into smaller pieces

Instructions

Preparing the bread:

Heat grill to medium, or heat oven to 400°F.
Cut the bread about 1/4″ thick on the bias.
Brush with olive oil and grill cut side down for about 5 minutes. Alternately, toast on a baking sheet cut side up in a 400°F degree oven for about 10 minutes.
Rub each piece of bread with a cut clove of garlic – this step is important!
Sprinkle lightly with sea salt
Set aside until ready to assemble

Preparing Traditional Tomato Topping

Toss all ingredients in a large bowl and marinate for 20-30 minutes at room temperature. If not using immediately, cover tightly and refrigerate. If need be drain slightly before serving. Taste and adjust seasonings or basil, as needed.
Spoon onto toasted bread just before serving.

Prosciutto, Burrata, and Arugula Topping:

Mix arugula with olive oil
Roast tomato slices and cut in half
Add layers to toasted, garlic rubbed bread in this order:
Arugula, layer of burrata, 1/2 piece tomato, prosciutto pieces
Toast at 350°F for 5 minutes
Broil for 2 minutes and serve warm

Notes

Note: Calorie count is for tomato topped bruschetta

Nutrition

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Buttermilk Banana Bread Recipe

Thu, 15 Aug 2019 04:21:11 +0000

This one-bowl Buttermilk Banana Bread is the best banana bread recipe you’ll ever make!

Like many baked goods the addition of buttermilk is the secret ingredient

There are so many banana bread recipes out there but this one is my all-time favorite go-to recipe because it’s easy, super moist, and full of flavor. This perfect banana bread stays moist for days, although it’s usually eaten sooner in my house!

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Ingredients for Buttermilk Banana Bread

Banana bread is a “quick bread”, meaning no yeast or rise is necessary. The addition of buttermilk in this recipe makes a moist banana bread but is also necessary because the acid in the buttermilk reacts with the baking soda and baking powder to give the bread a lift. The tang of the buttermilk gives it extra flavor, as well.

Sugar – we use white sugar, but you can sub in brown sugar too
Eggs (2) – room temperature eggs work best
Bananas (3) – use ripe, spotty bananas because overripe bananas have more flavor
Buttermilk – none on hand? No problem because you can make your own (see below)
Vegetable Oil – just 1 Tablespoon is all you need – you can also use coconut oil
Vanilla Extract – every baked good is better with pure vanilla extract, right? We make our own homemade vanilla with just 2 ingredients
All-purpose Flour – gluten-free 1:1 works if needed
Salt – just a pinch but it helps balance the sweetness
Baking Powder and Baking Soda – both for a lighter fluffier bread
Chocolate Chips or Chunks – or both! Optional, but delicious!
Pecans or Walnuts – optional

How to make Banana Bread

The key to making fluffy quick breads is do not overmix or overbake. Mix just enough to combine all of the ingredients. Otherwise, you will develop too much gluten, which can result in less tender bread.

When adding extras, like nuts or chocolate chips, add them at the end and gently mix to combine.

The steps for quick bread recipes are nearly always the same and this bread is no exception:

PREHEAT OVEN: Preheat oven to 325°F. Lightly grease a 9″x5″ loaf pan. Line with parchment paper with sides overlapping, if desired.
MIX: Combine sugar and eggs in a large bowl and beat until light and creamy with an electric mixer. This will take about 5 minutes and it’s important that you don’t skip this step
DRY INGREDIENTS: Sift all of the dry ingredients together in a separate bowl
BLEND: To the butter-sugar mixture add mashed bananas, buttermilk, oil, and vanilla extract
FOLD: Gently fold in the dry ingredients into the wet ingredients and mix just until blended
OPTIONAL CHIPS AND NUTS: Add in additional optional ingredients
BAKE: Pour batter into the prepared bread pan and bake until the top springs back when touched and a skewer inserted in the middle of the bread comes back clean, about 55-65 minutes. The top should be golden brown.
COOL: Allow the bread to cool in the pan on a wire rack for 30 minutes before removing it. If the pan was lined with parchment it’s easy to remove by grasping the parchment paper handles and gently pulling the bread out. Let cool completely before slicing

Tips for prepping the pan

Lining the pan makes it easy to remove the cooled bread. Use a strip of non-stick parchment paper to line the pan and overlap it to use as a handle. You can easily pull the whole loaf out once cooled. See below for example.

If you don’t have parchment paper generously grease the pan with non-stick spray, canola oil, or coconut oil.

Prepping the pan

Add-In Ideas for Banana Bread

Chocolate Chips or Chunks – regular or mini chips, chocolate chunks, or a combo of all of these for variety
Walnuts or Pecans – lightly chopped

When my kids were small I started adding chocolate chips as an enticement to get them to try my original recipe for banana bread and it was an instant hit. Even though my boys are teenagers now they still want chocolate chip banana bread, so the chips aren’t really optional in our house!

Chocolate Chip Banana Bread

Need a buttermilk substitute?

In case you don’t have buttermilk on hand it’s easy to make a substitution:

The ratio: 1 Tablespoon of white vinegar, cider vinegar, or lemon juice to every 1 cup of regular whole milk.
Mix together and let stand for a few minutes to make 1 cup buttermilk

The best type of bananas to use

SPOTTY, RIPE, BROWN BANANAS: One of the great things about buttermilk banana bread is that you can use up bananas that have passed their prime. In fact, the bread is better with overripe spotty bananas because they mash perfectly and have a deep sweet banana flavor.

CHEFS TIP: peel and freeze bananas when they’ve reached the spotty stage and defrost before using them. I store them in quantities of 3 so they are already ready for this recipe.

Tips for making the best banana bread

Do not over-mix the batter. The more you mix the more the gluten develops. Overmixing will result in a dense, rather than a fluffy loaf.
Test for doneness by inserting a skewer in the center of the bread. If the skewer comes back clean the bread is cooked. If you have an instant-read thermometer the bread should have an internal temperature between 200-205℉.
If the top begins to brown too quickly loosely cover it with aluminum foil as it finishes baking.
Let the bread rest for 30 minutes before removing it from the pan to let it cool completely.
Most “quick breads” will crack on the top during baking, which is OK!

How to make small Banana Bread loaves

All “quick breads” are perfect for mini loaf pans. The only adjustment you will need to make is the baking time.

We used a pan that makes 6 small loaves and the baking time is 30-35 minutes.

Mini bread loaves freeze beautifully (see below for freezing instructions)

How to Store Banana Bread

Cool the bread completely
Wrap tightly in plastic wrap
ROOM TEMPERATURE: Store on the counter for up to 4 days
FREEZE: tightly wrap and store in a sealed bag or airtight container, for up to 6 months. Allow bread to thaw on the counter before slicing and serving
We don’t recommend storing it in the refrigerator, as that will dry the bread out quicker

Looking for other quick bread recipes to try?

Buttermilk Banana Bread with Chocolate Chips

Chocolate Chip Banana Bread is a quick one-bowl recipe that is even sweeter with optional rich chocolate chips. Buttermilk makes it super moist and flavorful!

Course Bread, Snack

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 171kcal

Author Cyndy Ufkes – The Art of Food and Wine

Equipment

9" x 5" Loaf pan

Ingredients

¾ cup sugar
2 large eggs
3 medium ripe bananas, well mashed
⅓ cup buttermilk (room temperature)
1 Tablespoon vegetable oil
4 teaspoons vanilla extract
1 ¾ cups All-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup chocolate chips or chunks
½ cup pecans, roughly chopped, optional

Instructions

Preheat oven to 325°F. Lightly grease a 9"x5" loaf pan.
Optional: Line with parchment with sides overlapping.
Sift together flour, salt, baking powder, and baking soda. Set aside
In the bowl of an electric mixer; add sugar and eggs and beat for about 5 minutes until thick and light in color.
Mix in mashed bananas, buttermilk, oil, and vanilla. Blend until well combined.
Add flour mixture and mix until just combined. Do not overmix.
Gently fold in chocolate chips and nuts, if using, with a rubber spatula.
Transfer batter to prepared pan. Bake bread on the middle rack of the oven, until golden brown on top, for about 1 hour. Test for doneness by inserting a toothpick into the center. If it comes out clean the bread is done.
If you have an instant-read thermometer the bread should have an internal temperature between 200-205℉.
Let the bread cool on a cooling rack for about 1 hour.
Lift the bread from the pan by using the parchment paper as handles. Cut into 12-14 slices.
Store, covered, at room temperature for up to 3 days.

Notes

Calorie count does not include optional nuts
Use chocolate chunks, chips, and mini chips for a variety
This bread blends best if the buttermilk is close to room temperature
Store at room temperature for up to 4 days, or freeze, tightly wrapped for up to 6 months
If making mini loaves be sure to adjust the baking time accordingly

Nutrition

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