Archive | Bread

Spiced Persimmon Bread

This recipe was inspired by a day volunteering at the Santa Barbara Farmer’s Market with the Santa Barbara County Foodbank. What a great community partnership! Growers, volunteers and community offering their energy and resources to support hunger relief in their own backyard. I left the market with some new friends and ripe Hachiya persimmons. The pulp from ripe persimmons is a natural purée and perfect for baking. For recipes, including Chocolate Persimmon Muffins, read more…

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Pumpkin Bread!

I love baking quick bread. It freezes well, it makes great gifts, and it’s nice to have around for guests to nibble on for breakfast, or any time, really. If you make a recipe like this, with enough batter for 2 loaves, you can make one loaf and turn the rest into muffins. Or, you can divide the batter among smaller tins and make mini-loaves. Read more for the recipe…

I hope you and yours have a wonderful holiday!

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Rosemary Orange Zucchini Bread

Yield: 4 mini loaves or 2 standard loaves The orange zest, fresh orange juice and chopped fresh rosemary make this unlike any other zucchini bread you’ve tasted! 3 large eggs 1/2 cup of plain yogurt 1/2 cup of olive oil 1 3/4 cup of sugar 2 cups of shredded zucchini 2 teaspoons finely minced fresh rosemary Zest of one orange […]

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Holiday Spice Bread

Yield: 1 loaf, 2 small loaves, or 6-8 muffins This delightful treat was a hit with my neighbors. Cooking time will vary depending on what form you choose. Just watch closely and remove your treats from the oven once a toothpick inserted comes out clean. Ingredients: 1 1/2 cups whole wheat pastry 1 teaspoon baking […]

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Cardamom Tea Bread

Yield: 3 mini-loaves I like using mini-loaf pans to make and share my baked goods. This “tea bread” gets its name from the instant tea in the mix, which lends a nice, distinctive flavor. I used loquats in my version, which are small, orange (when ripe), tangy, and juicy fruits that I have growing in […]

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Rosemary Focaccia

Yield: One 13x10x1-inch loaf Making focaccia is not hard – it just takes time. Trust me, it’s time well spent. In fact, most of the time is spent waiting (or doing other things) between a series of simple steps. All in all, it takes about 3 1/2 to 4 hours. Serve it warm, with olive oil for dipping, or for a real treat, with […]

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Spiced Pumpkin Dinner Rolls

Yield: 24 2-inch rolls This recipe was originally published using sweet potato puree, but I prefer this pumpkin version, which I’ve adapted a bit on my own. You can make these rolls ahead of time (up to 3 weeks in advance) by partially baking for 10-12 minutes until puffed and light brown, cooling them to room […]

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Cranberry Nut Bread

Yield: 1 loaf We have Ocean Spray to thank for this recipe. Yep. It comes from the back of the Ocean Spray Cranberry bag. The women in my family have made it for years. I’ve made a few substitutes in favor of whole grains and natural sweeteners. Enjoy! Ingredients: 2 cups whole wheat pastry flour 1 ½ teaspoons baking […]

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Maple Corn Bread

Yield: 10 to 12 servings I love this corn bread because it’s super moist and sweetened with maple syrup. You can also use this recipe to make muffins or mini-muffins; just watch the cooking time so as to not overcook them. Enjoy! Ingredients: 2 1/3  cups yellow cornmeal 1 cup whole wheat pastry flour 4 teaspoons baking […]

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