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Loaf, Pumpkin

Pumpkin Loaf

October 8, 2015

pumpkin bread

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

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
  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
  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.
  1. Slice, and freeze easily to bring for lunches.
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pumpkin bread





Bars & Squares

Spiced Drunken Apple Blondies

September 23, 2015

bars applespice


Sorry for the silence over the last while, but i was completely in wedding mode for the last month. I’m excited to say that Adam and I are now husband and wife! What a whirlwind of a day! We were married on September 5th. 

Everyone tells you that your wedding day will go by fast, but you don’t believe them until its the end of the day and you’re off to the honeymoon suite and you think to yourself “i can’t believe its over!” it’s truly an exciting day, but it goes by way too fast. I remember thinking “did i even go on the dance floor after our first dance???” i felt like i was busy socializing, and saying hi to everyone that i didn’t even get to dance as much as i would have liked, which was one of the biggest things i said i wanted to do at our wedding! luckily we have 5 weddings to attend next year, and i will most certainly be busting a move on the dance floor all night long. 

I’ll be sure to share some photos and more information about our wedding in the upcoming weeks once we get back our photos.

While it was definitely one of the most memorable summers, i’m very much looking forward to a laid back fall, full of relaxing, friends, and get togethers in the months to come. A couple weeks after the wedding i was already looking forward to and planning our third annual friendsgiving! can’t wait. 

Adam and I are planning on going to Europe next year for our honeymoon, but we wanted to get away for a few days after the wedding to relax and unwind. We went to Whistler for four days, and stayed at the Nita Lake Lodge (so amazing) and had a wonderful couple’s massage at Scandinave Spa. It was the most i had relaxed, and not done anything (to Adam’s delight) in a long time. The spa forced us to relax (you’re not allowed to talk!) which was hard for me ;) but definitely welcomed. 



Of course, no visit to Whistler is complete without visiting the famous Pure Bread Bakery. They were Whistler’s hidden gem, but have recently opened a store in Vancouver as well. I dare you to walk in and not order more than three items – the bakery’s displays are overflowing with buttery, home-baked, decadent and simply delicious items such as brownies, cakes, loafs, meringues, bars, squares, pie and cookies. IMG_9713

Two of my favourites are the flourless brownie, and the drunken apple blondie. The brownie is decadent, and sweet like fudge. I made my own version of their brownie last year here, and it’s still one of my favourite recipes that turns out perfect every time. This year I discovered they’re drunken apple blondie. This bar features a butterscotch flavoured bar that’s studded with pieces of apple, and covered in a brandy-infused buttercream. If that doesn’t scream fall, i don’t know what does. Of course, I had to have a couple while we were there, just to make sure it was that good. When we came home I was still craving this delicious bar, having warded off many a tasty treat before the wedding, i decided it was time to bake again. And, since today is the official first day of fall what better way to celebrate than with an apple spiced drunken blondie. 


I started by creating the base, and then added the frosting. Usually I like an unfrosted brownie, but this one needs the drunken frosting. Now, I didn’t have any brandy, however I did have spiced whiskey and I think it worked just as well. 

Happy fall y’all!

I’ve been trying to post lots, including baking and step-by-step photos of everything over on Snapchat (now that I get the hang of it!) You can find me: @Aihconti, and follow along on Instagram: @AliciaBakeaholic, and Twitter: @Bakeaholic 

bars blondiesapple blondies

Spiced Drunken Apple Blondies
A moist, spiced apple blondie topped with a spiced 'drunken' frosting.
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  1. 2 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. large dash ground cinnamon (and nutmeg, optional)
  4. 1 + 1/4 cups brown sugar, packed
  5. 1 cup butter, room temperature
  6. 2 large eggs, room temperature
  7. 1-2 apples (preferably green) peeled and diced
  8. 1/4 cup apple sauce
  9. large splash spiced whiskey (or brandy) (optional)
  1. 1/2 cup butter
  2. 2 cups sifted icing sugar
  3. 1/4 cup brown sugar, packed
  4. Large splash of spiced whiskey or brandy
  5. Splash of non-dairy milk (or regular milk)
  1. Preheat oven to 350 degrees
  2. Line 8x8 or 9x9 pan with parchment and let it hang over the sides.
  3. In a small pot, place diced apple, a little bit of butter and a dash of cinnamon. Heat over medium heat, stirring occasionally until apple is soft and fragrant. Remove from heat.
  4. Meanwhile, in a medium bowl, whisk together flour, baking powder, cinnamon; set aside.
  5. In a large bowl, cream together butter and brown sugar with an electric mixer. Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
  6. Stir in flour mixture until well blended.
  7. Add Apple mixture to dough and stir to combine.
  8. The batter will be thick. Spread it evenly into the prepared pan. Use an offset spatula to spread out, or press with clean hands.
  9. Bake 20 minutes, do not overbake, it will result in a dry crumbly bar. You want the middle to be set, but spring back when touched.
  10. Let cool on counter.
Meanwhile, prepare the frosting
  1. In a small saucepan, add brown sugar and whiskey. Heat over medium heat until sugar dissolves. Remove from heat and let cool slightly.
  2. In mixer with paddle attachment whip butter until light and fluffy. Add in icing sugar on low, and turn up to beat until fluffy. Add in milk, and then cooled brown sugar/whiskey mixture. Beat again until reaches a thick consistency. If you need, add more icing sugar or liquid.
  3. Once finished, spread evenly over top of cooled brownies and let set before cutting into squares.
  1. These are definitely an 'indulgent' treat!
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Panettone French Toast

December 11, 2014

Each year growing up I looked forward to my favourite Italian Christmas treat – Panettone. A festive Italian sweet bread / cake studded with dried fruit and a hint of citrus. It’s one of my favourite memories of Christmas with my dads family. It signified the beginning of the holidays. We would only get to taste the sweet fluffy bread during the holidays – which meant that when I could get my hands on it I would easily devour 4 or 5 pieces. Unlike traditional Christmas fruit cakes, panettone is light and fluffy, with a hint of citrus and a sweet taste much like brioche. I’m not fond of fruitcake, unless it’s panettone.

As soon as I see the beautiful imported boxes of Panettone I get way too excited. I’ve even brought a panettone on an airplane to gift to someone  – yeah, I’m that person who brings a cake on a plane. 

We always did the big Italian Christmas Eve at my Nonnas – and you would always see the famous boxed panettone sitting on the counter waiting to be sliced for dessert. If we were lucky we might get some before dinner – but you wouldn’t want to spoil your appetite before the feast of seven fishes.

As a special treat we would add the faintest dust of icing sugar on top (though you really don’t need it). On Christmas morning my dad would slice the panettone at our house, and present it in star cut slices.

Now, as an adult I buy myself at least two panettone’ during the holidays. I may even buy another one to freeze for the future. While I love panettone on it’s own, I’ve also grown to love it as French toast for breakfast. It’s simply delicious – and easy to prep. I find it’s better than brioche because the bread is so airy light that the pieces of French toast are fluffy like a cloud even when cooked. It’s definitely a Christmas treat and would be an absolute favourite Christmas morning breakfast. Serve with a mimosa, maple syrup and fresh fruit.

T’is the season – so go ahead, eat panettone for breakfast, lunch, dinner and dessert!

Panettone French Toast
A christmas twist on the traditional favourite - thick slices of sweet panettone dunked in a vanilla-egg mixture and cooked until crisp.
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  1. 2 thick slices Panettone per person
  2. 2 eggs per slice (4 eggs for two people)
  3. dash of vanilla
  4. dash of cinnamon
  1. Heat pan on medium heat with cooking spray/coconut oil/butter.
  2. In shallow baking dish whisk together eggs, vanilla and cinnamon.
  3. Add thick slices of panettone, allowing it to soak on each side for 2-3 minutes.
  4. Carefully lift slices out of baking dish and into pre-heated pan. The panettone can be quite 'mushy' at this stage, so I suggest lifting it with a spatula/egg flipper.
  5. Cook each side of the panettone for 3-4 minutes on medium-low. You want the outside to be crisp, and the inside to be cooked but not soggy.
  6. Serve with real maple syrup and fresh fruit.
  1. Best if eaten the same day.
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