yep! a quickbread that I am "known" for...my most requested bread of all next to my savory banana bread. The full flavor taste of pumpkin mixed with the subtle hint of chai tea - oh man - this one is a winner! perfect for a Fall treat (not that I am booting Summer out the door just yet!) Enjoy - Diane Chai Spiced Pumpkin Bread I let the Chai tea bags steep in the milk in a small sauce pot on low on stove while preparing all other ingredients Diane Ingredients: 1 (28 oz) can 100% pure pumpkin (not pie filling) 1/2 cup sugar 1/2 cup brown sugar 1/3 cup vegetable oil 1/2 cup milk with chai tea, (two chai tea bags, steeped in the milk) 1 teaspoon vanilla extract 1 teaspoon orange zest, grated or (1/16 tsp orange extract) 3 cups flour 2 eggs 2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon fresh ginger, grated or (1/8tsp dried ground) 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves Pinch of black pepper 1/2 cup walnuts or pecans, chopped & toasted (optional) 1/2 cup dried fruit, chopped (optional) Directions: Preheat oven to 350. Steep two chai tea bags in 1/2 Cup of Milk on stovetop (on low) while preparing other ingredients. In a large mixing bowl or mixer, combine eggs, sugars, oil, vanilla, orange zest and pumpkin, *add chai tea milk once well steeped. In a separate bowl, sift all dry ingredients together and Mix well. Slowly mix the dry ingredients into the wet ingredients, stirring until just combined. Fold in nuts and any dried fruit then, pour into two greased 9×5 inch loaf pans and bake for 45-55 minutes, or until a knife inserted into the center comes out clean. Let cool (at least) 10 minutes before serving. Recipe Adapted from: Jennifer Yoder / 20 Something & Starving Photos by: Diane for Canning and Cooking at Home
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Snickerdoodle Quick Bread The smell in the house of the cinnamon baking this bread is truly a treat in itself and tells you what the end product will taste like! One of my favorite cookies too - Snickerdoodles!! I'm not sure if it's because of the silly name? or the great taste but, I love this bread! This snickerdoodle bread has sour cream in it which means that it turns out moist. The topping being a sugar and cinnamon mix makes it crunchy. In the end you get this nice mix of cookie feel and airy cake like bread inside. The cinnamon chips (which are awesome by the way) I have only been able to find at Walmart year-round and at most local grocery stores only around Christmas time...This is a rich, cake like bread - a little slice goes a long way... ~ Enjoy! Ingredients: 3 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 1 cup butter, softened 2 cup sugar 4 eggs 2 teaspoons vanilla 1 cup sour cream 1 1/2 cup cinnamon chips (one pkg. Hershey's) 2 tablespoons flour 2 tablespoons sugar 2 teaspoons cinnamon Directions: Preheat oven to 350º Spray the bottom two 9x5 loaf pans with cooking spray with flour. (I use "Pam for Baking with Flour") In a medium bowl, whisk together 3 cups flour, baking powder, salt and cinnamon. Set aside. In a large mixing bowl, cream together butter and 2 cups sugar, until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture and mix just until combine. Do not over mix. Coat the cinnamon chips with 2 tablespoons flour and stir into batter. Spoon batter into greased pans (Don't fill more than 2/3 full.) Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pans. (if you do not want a super sugary, crispy crust then reduce the topping mixture in half) Bake for 60-70 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 10 minutes before removing from pan. Remove from pan and let cool completely before serving. Recipe Adapted from: BarbaraBakes Photos by: Diane Baker for Canning and Cooking at Home |