Fall Flours...

May showers may bring May flowers but Fall showers bring Fall FLOURS!!  Ok, so that was cheesy but I just couldn't help myself!  And I realy can't help myself in the kitchen, I just keep baking!  This week I made Zucchini bread, Banana Bread, and finally yesterday I made PUMPKIN BREAD!!!  The signal of the real fall at our house, the way that my children know that we are only a month away from Halloween and only 100 days from Christmas is by the smell of Pumpkin and cinnamon wafting through the house.  When the baking begins the holidays and all the fun are right around the corner! I have already shared my Banana bread recipe in the past but I made a few changes to improve it so I thought I'd share it again along with the recipes for the zucchini and pumpkin bread that I used.  Here's a little known tip, you can use any "sweet bread" recipe that you want as a base and then just change up the spices and fruit or veggie.  So if you have a favorite recipe try altering it just slightly and using it for all of your favorite breads!!  Happy fall and even happier baking!!

Monday's Zucchini Bread



 

8 oz melted butter
1 cup packed brown sugar
1/2 cup honey
2 eggs
2 cups shredded zucchini
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream (not no fat!!)
1/2 cup coarsley chopped nuts (optional)

1/2 cup milk chocolate chips

Pre-heat oven to 325. Line loaf pan with wax paper (for easy removal). Mix butter, sugar, and honey, then add eggs and zucchini; mix until almost smooth. In a separate bowl mix flour, baking soda, and salt together; add flour mixture and sour cream to wet mixture alternately (one scoop sour cream, then a portion of dry ingredients etc.) then mix in nuts. Pour into loaf pan and bake until firm on top and a toothpick in the center comes out dry and clean (about 70 min). The result is a very moist incredibly tasty bread!! Enjoy!!

Wednesday's Banana Bread

8 oz melted butter 

3/4 cup packed brown sugar
1/2 cup honey
2 eggs
3 ripe bananas
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream (not no fat!!)
1/2 cup coarsley chopped nuts (optional)

Pre-heat oven to 325. Line loaf pan with wax paper (for easy removal). Mix butter, sugar, and honey, then add eggs and bananas; mix until almost smooth. Mix flour, baking soda, and salt together; add flour mixture and sour cream to wet mixture alternately (one scoop sour cream, then a portion of dry ingredients etc.) then mix in nuts. Pour into loaf pan and bake until firm on top and a toothpick in the center comes out dry and clean (about 70 min). The result is a very moist incredibly tasty bread!! Enjoy!! 

* I originally found this recipe in the book "Butter, Sugar, Four, Eggs" by Gale Gand, Rick Tramonto, and Julia Moskin.

 

Friday's Fabulous Pumpkin Bread
 

8 oz melted butter
3/4 cup packed brown sugar
1/2 cup honey
2 eggs
2 cups canned pumpkin
2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt

1 1/2 tsp cinnamon

1 tsp pumpkin pie spice

1/2 cup sour cream (not no fat!!)
1/2 cup coarsley chopped nuts (optional)

1/2 cup milk chocolate chips

Pre-heat oven to 325. Line loaf pan with wax paper (for easy removal). Mix butter, sugar, and honey, then add eggs and pumpkin; mix until almost smooth. Mix flour, baking soda, spices and salt together; add flour mixture and sour cream to wet mixture alternately (one scoop sour cream, then a portion of dry ingredients etc.) then mix in nuts. Pour into loaf pan and bake until firm on top and a toothpick in the center comes out dry and clean (about 70 min). The result is a very moist incredibly tasty bread!! Enjoy!!