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…
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!
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 […]
Yield: 6 servings This recipe is another great use for homemade pesto. Rich and flavorful, one of these savory toasts is usually enough, but you better make two per person, just in case. Slice any extra bread and freeze it for future toasts. Ingredients: 1 loaf Italian bread, sliced on the diagonal, into twelve ¼ […]
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 […]
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 […]
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 […]
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. Enjoy! Ingredients: 2 cups whole wheat pastry flour 1 cup sugar 1 ½ teaspoons baking powder 1 teaspoon salt ½ teaspoon baking […]
Yield: One 8-inch oval loaf With the whole grains, golden raisins, and caraway seeds, this hearty bread is both savory and sweet. It makes a nice addition to dinner or breakfast. Ingredients: 1 ½ cups whole wheat four ¾ cup flour 1 tablespoon brown sugar 2 teaspoons caraway seeds 1 teaspoon baking soda ½ teaspoon salt 2 […]
Yield: 2 loaves (or, 1 loaf and 8 muffins) This recipe comes from Heidi Swanson’s 101 Cookbooks blog. There is a lot to love about this delicious quick bread. The cinnamon and curry powder combination is surprisingly sweet and spicy. I did not use the crystallized ginger, but only because I did not have it on hand. […]
