Pumpkin, Date and Nut Bread

I know you've likely been inundated with pumpkin recipes at other blogs you visit, Instagram, Pinterest or your local newspaper ever since fall arrived, so I apologize...a little :)  Because, if you make one pumpkin bread this season, I'd really like you to try this one.  Not a fan of dates or can't eat nuts?  Just leave them out.  The bread is delicious on it's own.  

I first became aware of this recipe when Barbara, an Instagram friend of mine, shared it recently.  Since I love dates and nuts, and pumpkin of course, I was excited to make it.

The recipe was published in Maida Heatter's Cakes cookbook.  I adapted it slightly by using less cloves and adding a generous sprinkle of raw sugar on top of the unbaked loaves.  I also used my Wilton 4-cavity mini loaf pan.  The small loaf size is perfect for my husband and I can freeze the other loaves to enjoy later. 

Delicious with a cup of coffee in the morning or tea in the afternoon!  It's a keeper!

I have to share some photos of an exhibit we visited last weekend.  We are so fortunate to have China Lights, also known as the Asian Lantern Festival on display near us right now.  The gorgeous displays are handcrafted by Chinese artisans, some of which are 150 feet high.  This year, the theme is Chinese Treasures and Endangered and Extinct Animals. One of the exhibits was a replica of the Terra Cotta Warriors discovered buried in an emperor's tomb, and another spectacular exhibit is of a huge dragon and baby dragon. We were so happy we chose of the few nights it didn't rain last week! 

If you have the opportunity to visit this exhibit on display near you, do not hesitate.  It's beautiful!  

Then, have some pumpkin bread when you return home :)  

Pumpkin Date and Nut Bread

Printable Recipe

2-1/2 cups AP flour

2 teaspoons baking soda

1/2 teaspoon salt

1-1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

2 eggs

3/4 cup white sugar

3/4 cup light brown sugar, firmly packed  

1/2 cup avocado oil, or other healthy oil

1 can of your favorite brand of canned pumpkin (15 oz)

8 ounces (1 cup) pitted dates, cut up (see note)

4 ounces (1 cup) walnuts, broken or coarsely chopped

1-2 tablespoons of raw sugar for sprinkling on top of the loaves, optional

Notes.  I used a kitchen shears to first cut the dates in half lengthwise and then cut each half into 2-3 crosswise pieces. I used my Wilton 4-cavity mini loaf pan and had just the right amount of batter to fill the 4 cavities.  

Preheat oven to 350 and place rack to the lower third of the oven. Butter or spray a 10x5x3 inch loaf pan  and dust with fine bread crumbs. (I used Baker's Joy baking spray and did not use bread crumbs).  

Sift together the flour, baking soda, salt, cinnamon and cloves and set aside. 

In a large bowl, with a hand mixer set on low, beat the eggs just until combined.  Add the sugar, beating just to blend. Add the oil, beat just to blend. Mix in the pumpkin, then add the dates. Add the flour mixture and stir or beat only until it is blended, then stir in the nuts.  Pour the mixture into the prepared pan(s) and smooth the top.  Sprinkle with a little raw sugar over the top of each loaf.  

If you are using a large pan, bake for 70-80 minutes. If using smaller pans, baking time will be less, about 45-55 minutes. Start checking the loaves with a clean toothpick before the recommended time is over as all ovens are different.  The toothpick inserted in the center of the loaf should come out clean. Cool in the pan(s) for 15 minutes before removing to cool on a rack.

Cover and store at room temperature or refrigerator for several days or wrap in plastic wrap and freeze for up to 2-3 months.  

Recipe adapted from Maida Heatter's Cakes cookbook.

Note: Savoring Time in the Kitchen is a member of the Amazon Affiliate Program. If you purchase a product by following a link that we provide, the price you pay as a consumer does not change, but if you do make a purchase through one of these links, we earn a very small commission for providing that link. Thank you for your support of Savoring Time in the Kitchen!

Banana Cinnamon-Swirl Bread

Start your morning or spice up your afternoon with this delicious banana bread with cinnamon-swirl filling and cinnamon-pecan crumble topping!

Inspiration for this delicious quick bread came from my friend, Monique, at La Table de Nana who had found the recipe here, who had found it here.  I love how good recipes make their way around!  I would have never thought to put a cinnamon swirl filling in banana bread but I'm so happy I tried it.

Instead of using the recipe for banana bread from the original post, I used my tried-and-true recipe for banana bread which, once again, comes from the cookbook 'Noteworthy' that I mentioned in my last post.  I like this recipe because it makes enough to fill my 4-cavity mini loaf pan. I love to make four mini loaves so I can share or freeze whole mini loaves.  Another change-up was to add chopped walnuts or pecans to the streusel on top of the bread.  I was very pleased with the result!  Monique makes hers with chocolate chips for her grandsons.  I forgot but it was delicious just the way it was. 

Whenever we have our grandsons over for the day, it's always a great excuse to bake something comforting and sweet.  Care for a slice?

Banana Cinnamon-Swirl Bread

Adapted from La Table De Nana

Printable Recipe

Notes: I used my favorite banana bread recipe.  See the link above for making a 1-loaf recipe.

Yields 2 loaves or 4 mini loaves

¼ pound plus 3 tablespoons unsalted butter
1-1/3 cups sugar
4 eggs, beaten
4 cups sifted flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups mashed bananas (about 7)

For the swirl:

2/3 cup sugar (divided)
2 Tablespoon cinnamon (divided)

1 T melted butter
2/3 cup chopped walnuts

In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.

In another small dish, mix together the remaining sugar, cinnamon, chopped walnuts and melted butter.

Preheat oven to 350 degrees. Lightly butter and flour loaf pans or spray with nonstick baking spray. 

In large bowl, (I use my stand mixer) cream butter and sugar.  Add eggs and mix well.  Sift together flour, baking powder, baking soda, and salt.  Add alternately with bananas to egg mixture.

Add 1/2 of the batter to the loaf pans and then sprinkle the plain cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the cinnamon-sugar with the nuts and butter on top.

Bake for 50-60 minutes, for large loaves or about 40 minutes for mini loaves. Test with a toothpick 1-10 minutes before the end of baking time.  Remove pans from oven if toothpick comes out clean.

Banana Bread with Walnuts, Figs and Chocolate

After a BAD summer cold, yesterday, I had my first (short-lived) burst of energy which was inspired by a HUGE bunch of over-ripe bananas sitting on the kitchen table. Note: Never send husband to buy bananas.

Normally, I like to add poppy seeds to my banana bread, but, in my weakened condition, I wanted to health-up the bread just a teense.  I had some dried Mission Figlets in the pantry, so decided to add a cup of diced figs to the batter.  Delicious! Think banana bread with the crunchy, seedy goodness of a Fig Newton.

For the last two mini loaves, I also threw in a handful of dark chocolate chips because I felt I deserved it.

My favorite banana bread recipe comes from my very old copy of Noteworthy  - A Collection of Recipes from the Ravinia Festival. For those of you who are not familiar with the Chicago area, (we live only 90 miles up the Lake Michigan shoreline from downtown Chicago), the Ravinia Festival is a month-long celebration of music and food in a park setting in Highland Park, Illinois. Part of the tradition and appeal is bringing your own picnic food which inspired this cookbook. As you can see, my book has been used so often over the years, it is now held together by strapping tape.  When I found a brand new copy at Half Price Books recently, I was thrilled! Beware - Noteworthy, Two is not nearly as good as the first book.

What could possibly add to all of this banana bread goodness?  Homemade butter!  I had bought a quart of heavy cream at Sam's last week to make whipping cream for ice cream sundaes when we had guests for dinner and I ended up barely using a third of it.  I had read about making butter from cream recently so did a quick search for instructions and found this wonderful and humorous tutorial. 

Since I had my stand mixer out anyway to make the banana bread - I was able to make 8 ounces of butter in no time at all. I was amazed at how easy it was and how good it tastes. I will never throw out unused cream again!

Banana Bread with Walnuts, Figs and Chocolate

Inspired by Noteworthy
Printable Recipe

Yields 1-2 standard-sized loaves or 4-6 mini loaves

¼ pound (1 stick) plus 3 tablespoons unsalted butter
1-1/3 cups sugar
4 eggs, beaten
4 cups sifted flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups mashed bananas (6-7 small bananas)
1 cup chopped walnuts
1 cup dried Mission Figlets, stem removed and diced
3/4 cup dark chocolate chips (optional)

Preheat oven to 350 degrees. Lightly butter loaf pans or spray with nonstick cooking spray (I like Bakers Joy spray).

In large bowl, cream butter and sugar. Add eggs and mix well. Sift together flour, baking powder, baking soda, and salt. Add alternately with bananas to egg mixture. Fold in nuts, figs and chocolate chips, if using. Pour into prepared loaf pans and bake in 350 degree oven for 60-70 minutes, depending on the size of the pans you are using. My mini loaf pans only take about 40-45 minutes. If a toothpick inserted in the center comes out clean, they are done. Cool in pans 5 minutes and then remove to a rack to cool completely.

Cheddar, Gruyère and Chive Bread

Here is a wonderful recipe from Dorie Greenspan. A savory quick bread loaded with cheese and chives. This recipe comes from Dorie's book Around My French Table. 

I served it last Sunday on an appetizer tray and everyone who tried it loved it. My chives are going strong in the garden right now and I was able to cut a big, fresh handful just for this recipe. Chives are a wonderful herb to grow in the garden and very hardy even in our cold, Wisconsin winters.

 

I decided on Sharp Cheddar and Gruyère cheese to use in my bread.  Dorie suggests several different kinds of cheese that would be suitable. You can also substitute chopped green onions rather than using chives. This is how it looks before going into the oven......

The toasted walnuts added a delightful crunch. 

Cheddar, Gruyère and Chive Bread

Adapted from Around My French Table by Dorie Greenspan
Printable Recipe

Note: Before beginning allow the eggs and milk to come to room temperature

1-3/4 cups all-purpose flour
1 tablespoon baking powder
12-1 teaspoon salt (use less if you are using a salty cheese)
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil
1 cup (4 ounces) coarsely grated sharp cheddar cheese
1/2 cup (2 ounces) Gruyère cheese, cut into very small cubes
1/2 cup minced fresh chives
1/3 cup toasted walnuts, chopped

Place rack in center of oven and preheat to 350 F. Butter an 8 inch Pyrex loaf pan.

Place the flour, baking powder, salt and pepper in a large bowl and whisk together.

Crack the eggs into a medium bowl and whisk for about a minute, until foamy. Whisk in the milk and olive oil.

Pour the wet ingredients over the dry ingredients and gently mix just until the dough barely comes together. Then, gently fold in the cheeses, chives and walnuts. Less mixing is best here! Scoop out the dough into the prepared pan and smooth the top with a spatula.

Bake for 35 to 45 minutes, or until the bread is golden and a toothpick comes out clean. Transfer the pan to a rack and cool for about 3 minutes. Then, run a knife around the sides and turn the loaf out. Cool completely on the rack, right-side-up.

Apple Bread and The Apple of My Eye~

 
It's officially fall on the 21st! I'm a little melancholy that summer is at an end but fall means a whole new arena of ingredients for cooking and baking. Apples are high on the list of those ingredients for me.

I haven't had much time for baking lately :) Being a new grandmother is consuming in so many ways! Our daughter and new grandson were discharged from the hospital today so I had a time to try a new recipe this morning that I found in the new Penzey's fall magazine for apple bread.

It was sweet and good and tasted just like Fall to me.

Here is the true Apple of My Eye :)

For an interesting background of the phrase 'Apple of My Eye' click here.

Apple Bread
Recipe courtesy of Penzeys
Printable Recipe

4 Cups apples, peeled, cored and chopped, 4-5 large apples
4 large eggs, beaten
1 Cup vegetable oil
2 tsp. vanilla extract
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 Cups all-purpose flour
2 Cups granulated white sugar

Topping:

3⁄4 Cup all-purpose flour
1⁄4 Cup sugar
2 tsp. cinnamon
1⁄2 Cup butter (1 stick), room temperature

Preheat oven to 350°.

Lightly grease two standard bread loaf pans and set aside.

Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick.

Fold in the chopped apples, mixing by hand so the apples do not get broken up. Divide
the mixture between the two pans. Since the batter is so thick, it is easiest to
spoon the batter into the pans.

To prepare the topping, combine flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. Sprinkle equal amounts of topping on each loaf.

Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle; if not, bake an extra 5-10 minutes.Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans.

My Notes~ I baked the bread in a mini loaf pan and found it wasn't fully baked after 1 hour and needed another 10 minutes. I also found it slightly too sweet for my taste and would reduce the sugar next time.

Very Chocolate Zucchini Bread

Looking for a new way to use that zucchini growing rampantly in your (or your neighbor's) garden right now? Search no further! If you love chocolate, as I do, you will find yourself in a state of bliss when you taste this sweet bread. Turn those zukes that you've been trying to give away into something so tasty you'll want to make extra for your freezer.

After looking at zucchini bread recipes that sounded interesting but weren't hitting the mark for me, I compiled what I felt were the best parts of several and made my very own recipe.

Maybe it's not exactly 'health food' but the zucchini does give this bread a delicious moistness.

The recipe can be used in your mini loaf pan or muffins cups. I had enough batter for four small loaves and several muffins.

Very Chocolate Zucchini Bread
Recipe by Savoring Time in the Kitchen
Printable Recipe

Makes 4 mini-sized loaves plus several muffins.

2 ounces of unsweetened chocolate
3 eggs
1-1/2 cups white sugar
3/4 cup vegetable oil
1/4 cup sour cream
2 cups grated zucchini
1-1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons cocoa powder
3/4 cup semisweet chocolate chips
3/4 cup coarsely broken walnuts

Preheat oven to 350 degrees F (175 degrees C). Lightly grease four mini loaf pans or muffin cups, if preferred.

In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.

In the bowl of a stand mixer, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt and cinnamon and cocoa powder. Fold in the chocolate chips and walnuts . Pour batter into prepared loaf pans.

Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of a loaf comes out clean (trying not to hit a melted chocolate chip for a false reading). Muffins will be done in about 20 minutes.



Tweet

Blueberry-Lemon Mini Cakes for my Little Boy Blue

Baby showers are so much fun!  The anticipation of welcoming a grandson has been wonderful too. The last of the baby showers was yesterday...the one that was most special to me because it was given by my daughter for her sister and celebrated together with wonderful friends and family.


I helped my daughter by preparing favors for the shower. We decided that mini loaves of blueberry bread with the theme of Little Boy Blue would be a cute idea.




After trying several different blueberry bread and cake recipes, I came up with this recipe that produced the taste and texture I liked the best. These mini cakes are wonderful for breakfast or brunch!

 
Blueberry-Lemon Mini Cakes with Lemon Glaze
Printable Recipe

1 cup unsalted butter (1/2 pound), softened
1-1/2 cups sugar
1/2 teaspoon salt
2 Tablespoons lemon peel, grated
4 large eggs, room temperature
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 cup milk
1/4 cup sour cream
1-1/2 cup fresh blueberries (can use frozen, if necessary)

Preheat oven to 350 degrees.

Spray mini loaf pans with vegetable spray, then dust with flour. Combine flour and baking powder in a medium bowl and set aside. Place softened butter, sugar, salt and lemon peel and eggs in the bowl of an electric mixer and mix on medium speed until creamy, about 5 minutes, scraping down the bowl once or twice. (I know most recipes call for adding the eggs after crearming the butter and sugar but I had a better texture creaming the eggs with the sugar and butter). Add flour mixture and mix until blended and then add sour cream and mix again. With mixer on slow speed, slowly add the milk. Remove the bowl from the mixer and gently fold in blueberries and pour into prepared pans up to 3/4 full*. I dot the top with a few extra berries.

*I found I had enough batter for one or two extra ramekins.

Bake at 350 degrees for 45 minutes, until tops are lightly browned and knife comes out clean. Cool the loaves for about 15 minutes in the pans and then remove to a cooling rack set over a large jelly roll pan. Prick the cakes all over with a small sharp knife and drizzle with the lemon glaze. Cool completely and wrap with plastic wrap. Refrigerate or freeze.

While the mini loaves are baking, make the lemon glaze.

Lemon Glaze:

3/4 cup sugar
Fresh lemon juice of two whole lemons (about 1/2 cup)


In small saucepan combine the sugar and lemon juice. Cook over medium heat just the sugar dissolves, stirring occasionally. Remove from heat. Keep the glaze warm until cakes are ready to be drizzled. Glaze can be reheated, if necessary. 

Not Your Mother's Fruitcake...It's Mine

 
This is the first time in my entire life that I've made fruitcake. My mother passed away in 2005 and I wanted to remember her this year by making her recipe. She never used candied fruit but only red raspberries from her garden that she had frozen and fresh cranberries. The rest of the ingredients came from dried fruits such as dates, raisins and currants. Nuts were usually those that she had gathered and dried herself. My step-father would help with the process by cracking the nuts for her and she would painstakingly pick out the nutmeats. They were usually hickory nuts or black walnuts. I swear she and my step-father were the kind of people that could have supported themselves from the land if the need ever presented itself.

So, here is my holiday tribute to my mother:

And, here is her recipe...

Virginia's Fruit Cake
~A Savoring Time in the Kitchen Original

2-1/2 cups raisins, chopped in half*
1-1/4 cups dates, chopped into similar size as raisins
1/2 lb mixed fruit, such as raspberries, cranberries, strawberries, etc.
1 cup chopped nuts**
1 cup cold strong black coffee
1 cup butter
1-1/2 cups brown sugar
5 eggs
3-1/2 to 4 cups flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg

*I used golden raisins here

**I used half black walnuts and half regular walnuts to give it that 'earthy' flavor that reminds me of how my mother's fruitcakes tasted. I found black walnuts at my chain grocery store.

Mix fruit, nuts and coffee and let stand while prepared other ingredients. (I put mine in the refrigerator overnight to 'marinate'. Cream butter, sugar and then add eggs one at a time while beating until light and fluffy. Mix flour, baking powder and spices and add to creamed mixture. Blend in fruit and nut mixture. Divide among loaf pans - fill 3/4 full. (This recipe made 6 small sized loaves for me).

Bake at 300 for 2 hours or until knife inserted comes out clean. Cool and remove from pans. Wrap in foil and refrigerate. Let come to room temperature before serving.

When I make this again I think I will add some grated citrus zest and maybe even a splash of limoncello. I wish I would have thought of it while I was making it. It is still very good and I'm so glad I made it. It's wonderful with coffee in the morning or tea in the afternoon!