Browsing Tag

Bread

Loaf, Pumpkin

Pumpkin Loaf

October 8, 2015

pumpkin bread bakeaholic.ca

I’m hoping now that wedding craziness has ended, and I’ve regained my waking moments free from wedding planning thoughts, I can return to baking and blogging.  

Adam and I ‘celebrated’ our one month-aversary monday evening with drinks & some appetizers at a restaurant down the street. We came home to share some italian pastries from the same bakery that we used for our wedding – since we both didn’t eat a single dessert at the wedding. Shocking – since i’m a self-professed dessert lover and foodie. I think someone brought us a mini jar of tiramisu after it was served, but the biscotti had been stolen out of it already and it was mostly cream with some espresso. That didn’t stop us from spooning the coffee creation into each others face. 

If you follow along over on Instagram (@AliciaBakeaholic) or Snapchat @Aihconti, you’ll have noticed that I’m definitely back in the kitchen making some delicious fall creations. While I didn’t necessarily stop cooking and baking over the summer, it was most certainly less frequently placed on the blog. It was on record our hottest, driest summer yet and turning on an oven just was not what i wanted to do, amidst wedding diy’s. 

However, I honestly think that fall baking is my most favourite. The flavours (yes, pumpkin spice, but also cinnamon apple), the colours, the fall ingredients popping up in the market produce bins all create the most wonderful dishes and desserts. There’s a squash bin at the produce market i visit frequently that is always fully stocked with butternut, spaghetti squash and buttercup all for .68 cents a pound. Adam and I were even lucky enough to have an early Thanksgiving dinner this week with his family before they jet off to Europe for a couple weeks on Monday. We’re having one with our family on Sunday. I also love fall baking because of the weather – the cooler days, the sun slung low in the sky, set the tone for cozying up in the kitchen with a good cookbook. 

pumpkin loaf bakeaholic.ca

I had leftover pumpkin from some muffins that didn’t turn out quite right, and decided to make a pumpkin loaf. I loosely used my basic banana bread recipe, and swapped out the banana for pumpkin, and of course added some pumpkin pie spices.

bakeaholic pumpkin bread

 

I decided to make two loaves, since it takes less time to bake two at once, and this way I have another one to give away.

Pumpkin Loaf
A staple of fall - lightly sweetened and spiced pumpkin loaf.
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Cook Time
1 hr
Total Time
1 hr 10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 2 cups flour (all purpose, whole wheat or even gluten free blend)
  2. 1 tsp baking soda
  3. 1/2 cup sugar
  4. 1/2 cup coconut sugar (or brown sugar)
  5. 1/4 cup almond milk
  6. 1/2 cup melted butter or coconut oil
  7. 2 large eggs
  8. 1 cup pumpkin puree
  9. big dash of pumpkin pie spice, or cinnamon & nutmeg
Instructions
  1. Preheat oven to 325 degrees.
  2. Line loaf pan with parchment paper.
  3. Mix dry ingredients in a medium mixing bowl.
  4. In a large bowl using a handheld blender, blend almond milk, melted butter/oil, and eggs.
  5. Add in the pumpkin and spices.
  6. Mix dry ingredients into wet and blend until combined.
  7. Pour batter into prepared loaf pan. Sprinkle with pumpkin seeds if you like.
  8. Bake for 1 hour.
  9. Turn off the oven, and prop open door. Leave the bread in the oven for an additional 10-15 minutes to make sure the inner loaf is thoroughly baked through.
Notes
  1. Slice, and freeze easily to bring for lunches.
b a k e a h o l i c http://www.bakeaholic.ca/

pumpkin bread bakeaholic.ca

 

 

 

 

Banana, Loaf

Basic Banana Bread

February 20, 2015

bananabread1

happy friday!

it was another three day weekend, last weekend was the holiday monday for family day, and today is another short work week for me. somehow this short week went by way faster than last week. Adam and I both agreed this week absolutely flew by, which i guess is a good thing because the weekend is here quicker.

we had a meeting last week to sign off on the paperwork for booking the church for the wedding! it was so surreal deciding on a time for the ceremony, and walking away knowing the exact time we’ll be married. we’re getting married on september 5th, which is the long weekend this year. it’s also my parents wedding anniversary. i remember always wanting a september wedding, and would tell my mom when i was younger that i wanted to be married on september fifth too, like her and my dad. when you’re younger you always want to do everything your parents do, and i decided early on that i would also get married on the same day.

we only had a couple options for the day in terms of timing, either an early morning ceremony or an early afternoon ceremony. because of the time of the reception, we opted for the early afternoon ceremony. we walked out of the church meeting both relieved that we had it all confirmed, but also excited that it was all happening for real. we also had another meeting with the reception venue last night to discuss time. i cannot wait to begin creating the invitations now that i have all of the timing confirmed, though that has also been one of the toughest things to decide as well. there are just so many invitations out there. i decided to design them myself, since i can, and have them printed at a local printing press for much less than ordering it online.

the next item i can’t wait to do is register for gifts! while we really don’t need much, since we have lived together for 4 1/2 years, and bought our first house two years go, we are still going to register for a few things that would be nice to receive. we’re also hoping we will get some monetary gifts to go towards our dream honeymoon (that keeps changing location on a monthly basis)

we may need to register for some new bake wear. somehow over the holidays both of our muffin tins have disappeared. completely gone. adam and i have both looked all over the place for the tins, and they have yet to appear. im not sure how both of the tins can disappear out of the house, but ive had to refrain from making muffins or cupcakes. luckily banana bread is better as a loaf.

bread-bananabanana loaf bkaeaholic

baannadbread

everyone should have a basic banana loaf recipe in their repertoire. adam is working at home again for the time being, no more long distance relationship, so ive resorted to batch baking and freezing portions for him to bring to work. this banana bread is great for that, and disappears fast, a great way to use up those ripe bananas.

Basic Banana Bread
Yields 12
A basic recipe everyone should have - moist banana bread for breakfast or a snack.
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 1 3/4 cups flour (all purpose, whole wheat or even gluten free blend)
  2. 1 tsp baking soda
  3. 1 cups sugar
  4. 1/4 cup almond milk
  5. 1/2 cup melted butter or coconut oil
  6. 2 large eggs
  7. 1 cup ripe bananas, mashed
  8. 1 tsp vanilla extract
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease loaf pan and set aside. I like to use coconut oil spray from trader joes
  3. Mix dry ingredients in a medium mixing bowl.
  4. In a large bowl using a handheld blender, blend almond milk, melted butter/oil, and eggs.
  5. Add in the bananas and vanilla and blend until large lumps disappear.
  6. Mix dry ingredients into wet and blend until combined.
  7. Pour batter into prepared loaf pan.
  8. Bake for 1 hour and 10 minutes.
  9. Turn off the oven, and prop open door. Leave the bread in the oven for an additional 10-15 minutes to make sure the inner loaf is thoroughly baked through. I like to make sure there is no mushy banana parts left.
Notes
  1. Slice, and freeze easily to bring for lunches.
b a k e a h o l i c http://www.bakeaholic.ca/
bread-banana

Cakes, Loaf

Chocolate Zucchini Bread

September 17, 2014

zuchbread

It rained today – which is a sure sign that autumn is right around the corner. I welcomed the refreshing shower, however it’s still incredibly warm out. Last night the fan was pointed right at me but it was still so warm to sleep. I long for cooler fall days where I don’t have to wait until 8 p.m. to go for a run, when even at that hour its still a warm 20 degrees out. I’m sure I’ll eat my words when it’s truly fall and I’m grudgingly turning on the heat in the house. Of course they will be candles, oh yes. I can already smell the ‘fireside s’mores’ candle that’s been sitting on my shelf waiting to fill our house with its delicious scent. 

I will admit, there are lots of dishes I can’t wait to cook and bake in the fall. Of course there is the usual pumpkin fare; cinnamon rolls, doughnuts, streusel muffins, cupcakes, muffinsice cream, swirl brownies (oh yes), bundt cake, and chili. But I also look forward to all the squash, Zucchini in particular, spaghetti squash, soups and chili’s.

BuzzFeed posted about things all basic girls do in the Fall – and I must admit I do quite a few of them – with the exception of the #PSL phenomenon. I don’t drink coffee, but I think that if I did I’m not sure I would indulge in the pumpkin spice latte craze, or at least I hope I wouldn’t. But I am a sucker for fall and all the things it brings with it. I’m sorry to say I’m already thinking about pumpkin patch visits, thanksgiving and even better, friendsgiving 2.0. Last year’s friendsgiving was full of amazing food and friends, a tradition I hope to carry on for years to come.

I’m also happy to have my cousin move into the neighbourhood! –  just across the street. I think about our family living together, her parents and mine, when they were young and I’m excited to have them living close to us, along with the most adorable little boy who I get to see often. I made them this zucchini bread when they moved in as a welcome to the neighbourhood, and a welcome to fall. 

zuch

Chocolate Zucchini Bread
A moist zucchini loaf cake made with greek yogurt.
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Ingredients
  1. 1/2 cup butter, room temperature
  2. 1 1/2 cups sugar
  3. 1/2 cup canola oil
  4. 1 tsp vanilla
  5. 1 tsp baking soda
  6. 1/2 tsp baking powder
  7. 2 eggs
  8. 1/2 cup greek yogurt
  9. 2 1/2 cups flour
  10. 3/4 cups dutch process cocoa + extra for dusting 2 tsps espresso powder
  11. 3 cups shredded zucchini
  12. 1/2 cup chocolate chips
Instructions
  1. Preheat oven to 325°F.
  2. Line and grease a loaf baking pan with parchment paper.
  3. Beat the butter, sugar, baking soda, baking powder together until creamy. Mix in the canola oil and vanilla until smooth. Add the eggs and beat until smooth. Stir in the yogurt, alternating with the flour.
  4. Mix in the cocoa and beat until smooth. Fold the zucchini and chocolate chips into the batter. Pour the batter into your baking pan, sprinkle with chocolate chips and bake the cake for 30 to 35 minutes.
Adapted from Use Real Butter
Adapted from Use Real Butter
b a k e a h o l i c http://www.bakeaholic.ca/