Pumpkin Banana Chocolate Chip Bread

This article is from Delicious Everyday.
Pumpkin Banana Chocolate Chip Bread is a twist between a banana bread and pumpkin bread. This quick bread recipe brings you all the flavors of each bread in one slice-able treat! Pair your pumpkin banana bread …

This article is from Delicious Everyday.

Pumpkin Banana Chocolate Chip Bread is a twist between a banana bread and pumpkin bread. This quick bread recipe brings you all the flavors of each bread in one slice-able treat! Pair your pumpkin banana bread with a cup of hot chocolate, serve it as a midnight snack, or eat it with a scoop of...

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Pumpkin Muffins

Pumpkin Muffins pop with warm and comforting fall spices, a perfect match for earthy pumpkin. Top them with pumpkin seeds for an extra crunch! While I typically don’t make a big fuss about Thanksgiving day breakfast, I’m little ahead with my Thanksgiving this year. So instead of us pulling out a box of cereal or …

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Pumpkin Muffins pop with warm and comforting fall spices, a perfect match for earthy pumpkin. Top them with pumpkin seeds for an extra crunch!

Pumpkin muffins topped with pumpkin seeds on a wire rack

While I typically don’t make a big fuss about Thanksgiving day breakfast, I’m little ahead with my Thanksgiving this year. So instead of us pulling out a box of cereal or packet of oatmeal on Thanksgiving morning, I thought I’d whip up a batch of Pumpkin Spice Cinnamon Rolls and these simple Pumpkin Muffins for us to enjoy while watching the parade.

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Coconut Cranberry Oatmeal Bread

Coconut Cranberry Oatmeal Bread

Cool fall and winter mornings always get me in the mood for baking. A freshly baked quick bread or batch of muffins to start the day any time of the year, but we all know that baked goods are even more enticing during the end-of-year baking season. This Coconut Cranberry …

The post Coconut Cranberry Oatmeal Bread appeared first on Baking Bites.

Coconut Cranberry Oatmeal Bread

Cool fall and winter mornings always get me in the mood for baking. A freshly baked quick bread or batch of muffins to start the day any time of the year, but we all know that baked goods are even more enticing during the end-of-year baking season. This Coconut Cranberry Oatmeal Bread is a perfect addition to any fall or winter breakfast – even if you end up baking up the loaf the night before and not the morning of! Packed with tart cranberries, sweet coconut and nutty oatmeal, my Coconut Cranberry Oatmeal Bread is a moist, delicious way to start your day.

This quick bread is very simple to put together. The dry ingredients are combined with the wet ingredients, then the butter is folded in at the end. Folding the butter in at the end of mixing tenderizes the batter before it goes into the pan to bake. It’s a great technique for many quick breads, which are easy to both under and over-mix in search of a tender crumb. It is seasoned with cinnamon and a generous splash of vanilla.

The batter includes a generous amount of sweetened shredded coconut, quick cooking oatmeal and whole cranberries. The coconut and oatmeal both add their own unique nuttiness to the bread. The oatmeal gives the loaf a pleasant density while the coconut adds just the right touch of extra sweetness to contrast with the bright, tart cranberries that dot each slice. You can use fresh or frozen cranberries in this bread, and both types can be used whole.

This loaf has a long baking time due to all those mix-ins, so don’t hesitate to give it a few extra minutes in the oven if your tester/toothpick doesn’t come out clean when your oven timer goes off. The bread is ready to eat has soon as it has cooled. Bake it early in the morning to serve for brunch, or the night before so it is ready to eat when you get up!

Coconut Cranberry Oatmeal Bread
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup sugar
1 cup sweetened shredded coconut
1 cup quick cooking oatmeal
2 large eggs
1 1/4 cups milk (lowfat is fine)
2 tsp vanilla extract
1/3 cup butter, melted and cooled
1 cup cranberries, fresh or frozen

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.
In a medium bowl or a large measuring cup, whisk together eggs, milk and vanilla extract until well combined. Whisk in butter.
Pour butter mixture into dry ingredients and stir until just combined and only a few streaks of flour remain. Fold in blackberries and pour batter into prepared pan, spreading it into an even layer with a spatula.
Bake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf.

The post Coconut Cranberry Oatmeal Bread appeared first on Baking Bites.

Mini Apple Spice Cakes with Cinnamon Cream Cheese Frosting

Apple Spice Bread with Cinnamon Cream Cheese Frosting

It’s tough to choose between pumpkin and apple desserts when it comes to fall baking. I say why not bake up one of each? These Mini Apple Spice Cakes, topped with a rich Cinnamon Cream Cheese Frosting, are the perfect addition to any fall breakfast or brunch. They are loaded with apple …

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Apple Spice Bread with Cinnamon Cream Cheese Frosting

It’s tough to choose between pumpkin and apple desserts when it comes to fall baking. I say why not bake up one of each? These Mini Apple Spice Cakes, topped with a rich Cinnamon Cream Cheese Frosting, are the perfect addition to any fall breakfast or brunch. They are loaded with apple and warm spices, sure to be a hit on a cool fall morning.

The Mini Apple Spice Cakes are easy to make quick breads that only take a few minutes to put together. The batter includes both brown and white sugar, along with a generous amount of cinnamon, ginger and cloves to spice it up. I used shredded apple – not apple sauce – because it gives the breads a great texture, while helping keep them moist. You don’t need to peel your apples before shredding them, as any bits of peel will be small enough that you won’t notice them in the finished cake.

The cream cheese frosting is an optional topping for these cakes, but I really recommend it. The tangy cream cheese pairs very well with apples in all kinds of cakes, not just this one, and the cinnamon ties in nicely with those apple spices. You can add on a thin layer if you want to keep things simple, or dress them up with a swirling design like I did above to make these loaves particularly eye catching.

These loaf cakes are perfect for a fall weekend brunch or holiday breakfast. They smell amazing when they’re baking and are really packed with fall flavors. The mini loaves are big enough to stand out in a sea of muffins on a brunch platter, too. They’re big enough to share – but you can treat yourself to a whole one with a big mug of coffee or tea if you feel like treating yourself.

This is one recipe where I’ll whip up a double (or triple) batch to hand out as holiday treats to family who come over to visit – a great take home treat size. If you plan to give them away, look for single-use mini loaf pans that you can bake directly in, wrap up and pass out!

Mini Apple Spice Cakes with Cinnamon Cream Cheese Frosting
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/4 cup butter, room temperature
1/4 cup sugar
1/2 cup brown sugar
2 large eggs
3/4 cup shredded apple (not applesauce)
1 tsp vanilla extract
1/2 cup buttermilk

Preheat oven to 350F. Lightly grease three 3×5-inch mini loaf pans.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugars until light and creamy. Beat in eggs, one at a time, followed by shredded apple and vanilla extract. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture and mix until no streaks of flour remain.
Divide batter evenly into prepared mini loaf pans.
Bake for 35 minutes, or until loaves are lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow loaves to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before frosting with Cinnamon Cream Cheese Frosting.

Cinnamon Cream Cheese Frosting
6 oz cream cheese, room temperature
5 tbsp butter, room temperature
1 tsp ground cinnamon
1 tsp vanilla extract
1 tbsp milk
1 – 1 1/2 cups confectioner’s sugar

In a medium bowl, beat together cream cheese and butter until smooth. Blend in cinnamon, vanilla extract and milk. Gradually add in confectioners’ sugar until frosting is thick and spreadable.
Apply to cooled cakes.

The post Mini Apple Spice Cakes with Cinnamon Cream Cheese Frosting appeared first on Baking Bites.

Apple Fritter Bread

Do you love apple fritters? Then you’ll love Apple Fritter Bread! This decadent quick bread is reminiscent of your favorite apple fritters but in a sliceable, shareable form. We are very much into quick breads around here. As I’ve mentioned before, quick breads are one of my absolute favorite recipes to bake. They’re simple to …

The post Apple Fritter Bread appeared first on My Baking Addiction.

      

Do you love apple fritters? Then you’ll love Apple Fritter Bread! This decadent quick bread is reminiscent of your favorite apple fritters but in a sliceable, shareable form.

Sliced apple fritter bread set on a wire cooling rack

We are very much into quick breads around here. As I’ve mentioned before, quick breads are one of my absolute favorite recipes to bake.

They’re simple to make and are perfect to give as a little thank you to friends, family and neighbors. I mean who wouldn’t love a loaf of freshly baked, sweet Butternut Squash Bread on a crisp fall afternoon?

From the ultimate Banana Bread and the Best Pumpkin Bread to this Apple Fritter Bread, I’ve got you covered with quick bread recipes.

If you have an upcoming trip the apple orchard and aren’t in the mood for apple crumb pie or Easy Apple Dumplings, this Apple Fritter Bread might be exactly what you’re looking for.

What my family loves most about this Apple Fritter Bread is the sweet streusel topping that I’m pretty sure my husband would eat with a spoon!

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Pumpkin Bread

Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites! There is just something about quick breads that make me happy. They’re one of my absolute favorite things to bake no matter the season. They come together super easily, they’re often delicious for …

The post Pumpkin Bread appeared first on My Baking Addiction.

Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites!

Sliced loaf of pumpkin bread on a white cutting board

There is just something about quick breads that make me happy. They’re one of my absolute favorite things to bake no matter the season.

They come together super easily, they’re often delicious for both breakfast and dessert and they’re the perfect treat to gift to just about anyone.

From Banana Bread, Zucchini Banana Bread, Apple Pie Bread, and Butternut Squash Bread, I pretty much have any type of quick bread you could possibly want. But my absolute favorite quick bread of all the quick breads here on My Baking Addiction, this Pumpkin Bread will always be my most loved and most baked!

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Malt Loaf Is the Must-Try Recipe From ‘The Great British Bake Off’

Last Friday, The Great British Bake Off celebrated the start of its twelfth season on Netflix the only way bakers know how to do—with cake! Twelve home bakers participated in the first week of competition with mini rolls, malt loaves, and gravity-defyi…

Last Friday, The Great British Bake Off celebrated the start of its twelfth season on Netflix the only way bakers know how to do—with cake! Twelve home bakers participated in the first week of competition with mini rolls, malt loaves, and gravity-defying cakes. Wait...what’s a malt loaf? If you’re asking that question, you’re not alone. Nearly every contestant on GBBO asked the same question. Ahead, we’re explaining what this British tea-time treat is and which bakers rose—and which sank—during the first episode of Season 12.

What Is a Malt Loaf?

Think of a malt loaf as a richer, denser fruit cake. Prue Leith, a judge on The Great British Bake Off, makes her malt loaf with freshly brewed black tea, raisins, pitted prunes, malt extract, black treacle, and dark muscovado sugar (in addition to other pantry staples like flour, baking soda, baking powder, eggs, and butter). “This is a really old-fashioned recipe and those of you who are under 35 may never have heard of it. But don’t panic, just read the recipe,” said Leith to the contestants. A wise lesson to all home bakers who enter unfamiliar territory in the kitchen.

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Classic Zucchini Bread

This Classic Zucchini Bread is a staple for the late summer and early fall! Packed with zucchini and chopped pecans, this easy quick bread is especially good with a bit of butter and a drizzle of honey. We started pulling out the fall decor bins from our storage area in the basement, which just seemed …

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This Classic Zucchini Bread is a staple for the late summer and early fall! Packed with zucchini and chopped pecans, this easy quick bread is especially good with a bit of butter and a drizzle of honey.

Two loaves of classic zucchini bread on a cutting board, with several slices cut from one of the loaves

We started pulling out the fall decor bins from our storage area in the basement, which just seemed like the right thing to do because it’s already mid-September.

However, there’s just something that seems a little off about peppering our house with ceramic pumpkins and faux fall leaves when it is freaking 88 degrees outside. Your girl was sweating while she was tying up cornstalks and switching out our porch pillows.

I can’t believe I’m about to say this, but guys – I’m ready for summer to be over. I’m ready for cozy sweaters, hot coffee and all the pumpkin recipes.

But before I move to full on fall mode over here, I had to share another zucchini recipe with you. This Classic Zucchini Bread is so simple to make and it might just be my new favorite breakfast bread. Lightly toast it up and top it with a little butter for the perfect quick morning breakfast with a cup of coffee.

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Zucchini Banana Bread

If you love zucchini bread and banana bread, you’ll love this marriage of both! Zucchini Banana Bread is a twist on your favorite banana bread. Don’t forget the crunchy sugar topping! I’m starting to think that the only reason I purchase bananas these days is to make banana bread. No one in our house is …

The post Zucchini Banana Bread appeared first on My Baking Addiction.

If you love zucchini bread and banana bread, you’ll love this marriage of both! Zucchini Banana Bread is a twist on your favorite banana bread. Don’t forget the crunchy sugar topping!

Sliced loaf of zucchini banana bread on a piece of parchment paper

I’m starting to think that the only reason I purchase bananas these days is to make banana bread. No one in our house is in a fresh banana mood right now, but for some reason I keep adding them to my Instacart order week after week.

At any given moment there are no less than 4 ripe bananas sitting on my counter just waiting to either be made into banana bread, or be attacked by fruit flies.

Some of them find there way into freezer bags for smoothies, but for the most part I’m using them to whip up my favorite banana bread for friends, family, neighbors and even Eric’s chiropractor.

This Zucchini Banana Bread is my new favorite twist on classic banana bread and it is absolutely perfect for this time of year!

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Gluten Free Banana Bread

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist…

A Couple Cooks – Recipes worth repeating.

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.

Gluten free banana bread

Who needs AP flour, really? This one’s our favorite banana bread recipe…and there’s no flour to speak of. Just good old fashioned oats, bananas and a bit of magic. Try this golden brown Gluten Free Banana Bread recipe! It’s got just the right moist texture, nuanced sweetness, and pure banana flavor. There’s a crunchy sugar topping, too (yum). Whip it all up in a blender and wait while comfy, cozy aroma winds it’s way from the oven.

What you need for gluten free banana bread

For gluten free banana bread, there are three basic options for the flour component. Make it with oat flour, almond flour, or gluten free flour. Gluten free flour can have additives and gums, so we don’t generally use it in our recipes. Almond flour is delicious but send the calories through the roof. So we picked oats! You’ll use the same trick behind our Healthy Banana Muffins: blend them up until they form a natural flour. Here’s what you’ll need:

  • Old Fashioned rolled oats (not steel cut or instant oats)
  • Very ripe bananas
  • Sugar (or coconut sugar)
  • Baking soda, baking powder and salt
  • Eggs
  • Neutral oil
  • Honey
  • Vanilla and cinnamon
  • Turbinado sugar, for topping
Gluten free banana bread recipe

Tips for this banana bread recipe

This gluten free banana bread is a riff on some of our blender muffins and breads, but even better. We’ve tested it time upon time to get it just right! Here are a few things to keep in mind when you make it:

  • Use the ripest possible bananas. This is the cardinal rule of banana bread, and especially true with the gluten free variety. Don’t attempt this without brown bananas.
  • Mash and measure the bananas. You’ll use half in the blender, then stir in half so the batter gets a lumpy texture: just like normal banana bread!
  • Allow to come to room temp before cutting. This is important, since it doesn’t have gluten to hold it together.
  • Cut large slices. This also helps the bread stay together without gluten.

How to tell when it’s done

This banana bread gets dry when overbaked. How to know when it’s done? The top should be puffed and golden brown. When you insert a toothpick, it will come out mostly dry but with some crumbs still clinging to it. If you push it to a fully dry toothpick, the bread will be too dry. Trust us!

Gluten free banana bread

Gluten free banana bread mix-ins

You can add mix-ins to this gluten-free banana bread, but read this important note first. Adding anything to the texture of this banana bread can cause it to be less stable when sliced. If you do want to add mix-ins, chop them as small as possible. For example:

  • Try mini or small chocolate chips
  • Chop walnuts or pecans very small

More gluten free banana recipes

Love this gluten free quick bread concept? We’ve got lots of fun ways to vary it. Here are some more riffs on the idea:

Gluten free banana bread

This gluten free banana bread recipe is…

Vegetarian and gluten-free.

Print
Gluten free banana bread

Gluten Free Banana Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Diet: Gluten Free

Description

This delicious gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.


Ingredients

  • 3 cups Old Fashioned rolled oats (do not use steel cut or instant oats)
  • 1 ½ cups mashed very ripe bananas (about 4 medium bananas)
  • ½ cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 eggs (or flax eggs for vegan)
  • ½ cup neutral oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • Turbinado sugar or more granulated sugar, for topping

Instructions

  1. Preheat the oven to 375 degrees.  
  2. Grease an 8 or 9-inch bread pan with oil.
  3. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add ¾ cup of the mashed bananas, the sugar, baking powder, baking soda, kosher salt, eggs, neutral oil, honey, vanilla, and cinnamon, stirring a bit with a spatula to incorporate the liquids a bit before you start. Blend until a smooth batter forms, stopping and scraping the bowl of the blender as necessary. Stir in the remaining ¾ cup bananas with a spatula so the batter comes to a lightly lumpy texture (like you’d expect in a good banana bread!). 
  4. Pour the batter into the prepared pan. Top with a sprinkle of turbinado sugar or more granulated sugar.
  5. Bake 50 to 55 minutes, until a toothpick comes out mostly clean but with some clinging crumbs (the exact timing depends on the size of pan and your oven). 
  6. Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.
  • Category: Baked Good
  • Method: Baked
  • Cuisine: Quick Bread

Keywords: Gluten free banana bread

A Couple Cooks - Recipes worth repeating.