Pumpkin Bread

I've made a lot of different pumpkin bread recipes.  Most have been really good.  I've even claimed (a few times maybe) that I'd found the "PERFECT RECIPE" and I would love it forever.  Then I'd decide to try something different next time.  I recently tried out this recipe - I loved the moist, dense texture.  I swap out oil for coconut oil in most of my recipes - you should try it!  But just in case you don't have it on hand, or don't want to invest in any just to try my recipes, you CAN use regular oil or an equal amount of applesauce.

This recipe is wonderful - it gives you a loaf to eat and a loaf to share!  My husband's coworkers were lucky enough to get the second loaf of this recipe....but honestly?  I would have eaten the whole thing, given the opportunity!

This would make a terrific side to take with you if you are attending someone else's Thanksgiving Dinner...just saying... ;)


1 (15 oz) can pure pumpkin
4 eggs
1/2 c. coconut oil (can use reg veg oil -- but coconut oil is awesome!)
1/2 c. applesauce
2/3 c. water
2 tsp. vanilla
2 1/2 c. sugar
3 1/2 c. self rising flour (or ap flour + 2 tsp baking powder)
2 tsp. baking soda
1 1/2 tsp. salt
1 TBS (yes, Tablespoons!) pumpkin pie spice

Preheat oven to 350. Grease/flour 2 loaf pans.
Cream together pumpkin, eggs, oil, applesauce, water, vanilla and sugar. Add dry ingredients and mix until fully combined. Divide among two pans. Bake for 60-70 min until toothpick comes out clean (you may want to tent foil over them for last 10-20 minutes).

Beer Bread

Do you know how easy it is to make your own beer bread?!?

Super. Easy.

Especially if you get yourself a bag of self-rising flour (if you don't have it, or don't want to buy an extra bag of flour, you can make regular flour "self-rising" by adding 1 1/4 tsp baking soda and 1/4 tsp of salt to each cup of all-purpose flour).

Okay, onto the beer bread recipe.  Remember how I said it was super easy?  I did not lie - you just need three things.  Okay, four if you count the butter you're going to brush on top after it's baked.  

Brown Sugar.
Bottle of Beer.
Self-Rising Flour.

That's it!  

In a bowl, combine 2/3 c. brown sugar with 12 oz. beer until sugar is dissolved.  Stir in 3 c. flour, until fully combined.  Pour into a greased loaf pan.

Bake at 375 for 45-55 minutes.  Immediately coat top with butter (I just take a stick of butter and rub it across the entire surface a few times).  Let cool in pan about 5 minutes, then remove to a rack to cool completely.  

Experiment with the types of beer you use.  My husband likes to try all sorts of beer - the darker, the better for him.  But there are also some with coffee, some with pumpkin, some with cider...You really can't go wrong here.  This time, I used Wisconsin Amber (kind of an homage to our new home, if you will).  And the taste is really, really good! 

Zucchini Bread ~ Recipe 1

I'm a bread-loving girl.  I'll admit it.  I'll also blame a few of my extra lbs on my love for bread :)  I love banana bread, pumpkin bread, zucchini bread, bread-bread!  I am a purist though - I don't typically like add-ins.  No nuts, no chocolate chips, just a nice moist, dense bread.  Lots of flavor.

I got a few big zucchinis and decided I needed to make a few loaves of bread with them.  It turned out okay, but I think I will try a few different recipes to see if I can perfect it.  These were a little dense, and the sugar kind of "floated" to the surface and crystallized.  It was still yummy, but I was imagining something different.

So here is my first attempt at zucchini bread.  Stay tuned for future attempts!

3 1/4 c. flour

1 1/2 tsp. cinnamon

1 tsp. nutmeg

2 tsp. baking soda

pinch salt

3 c. sugar (I might try substituting brown sugar for 1 c.)

1/2 cup vegetable oil

1/2 cup butter, melted

4 eggs, lightly beaten

1/3 c. water

1 tsp. lemon juice

2 c. grated zucchini (about 1 large zucchini)

Preheat oven to 350; butter & flour 2 standard loaf pans.

In large bowl, combine flour, cinnamon, nutmeg, baking soda and salt.

In a separate large bowl, combine sugar, oil, butter, eggs, water, lemon juice and zucchini until fully combined.

Slowly combine with wet ingredients with dry ingredients, stir until combined (but do not overmix!)

Pour batter into prepared pans, bake for 1 hour until tester comes out clean.