Whole Wheat Molasses Cranberry- Walnut Bread

When I was younger, a close family friend baked us a loaf of cranberry-walnut wheat bread, I remember thinking it was the best bread I had ever eaten. At the time, I knew nothing about baking bread and the thought of someone making it homemade was so impressive to me. Now I know how simple and enjoyable it can be. You don’t have to be a well-seasoned baker to have fresh bread at home.

This bread is not just for your morning toast or simply just to slice and top with butter…..although it is great eaten like that……I love it to make sandwiches with it.  Especially a good turkey sandwich (Recipe will be at the bottom of this post).

Lunch with my little friend Emma 🤗

 

Here’s My Notes:

1)If you’re new to baking bread, I suggest reading through the recipe before beginning. The key to making bread is activating the yeast. Make sure your yeast has a good date and your water is 100-110 degrees. Anything less, and the yeast will not activate, if the water is too hot the yeast will die and be no good.

2)To me, the easiest way to know if your bread is baked through, is to use a thermometer to check the internal temperature. Bread is done when it reaches a temperature of 190 degrees F.

3)If three loaves of bread is too much, simply wrap the bread up in foil and freeze. Thaw on the counter when your ready to use. Or you can share with someone special……

 

Whole Wheat Molasses Cranberry Walnut Bread

Yields: three loaves; Approx. 32 servings

Ingredients:

•3 cups warm water (100-110 degrees F.)

•2 (.25 ounces) packages or 4 1/2 teaspoons active dry yeast

•1/3 cup molasses

•1 Tablespoons sugar

•5 cups bread flour

•4 Tablespoons butter, melted

•1/3 cup honey

•1 Tablespoon salt

•3 1/2 cups whole wheat flour

1 (12 ounce) package dried cranberries, chopped

1 1/2 cups chopped walnuts

Directions:

In a large bowl, whisk together the warm water, yeast, sugar, and molasses. Add in the bread flour and mix using a wooden spoon. Allow to set for 30 minutes, it will be big and bubbly.

Add in the melted butter, honey, salt, dried cranberries, and chopped walnuts. Stir with the wooden spoon until well combined.   Mix in the 2 cups of whole wheat flour. Flour a flat work surface, knead dough with more wheat flour until it’s no longer super sticky, this may take an additional 2-4 cups of flour. Place the dough in a well oiled bowl, turning the dough to coat the top. Cover with a clean dish towel. Let rise in a warm place for about 1 hour or until doubled in size.

Punch down the risen dough, and cut them evenly into three loaves. Place in greased loaf pans, cover and allow to rise again until doubled in size (about 30 minutes).

Bake the loaves in a oven preheated to 350 degrees F. for about 25 minutes. I’ve baked this bread many times and my loaves are always done at 25 minutes of baking, ovens very. Enjoy !

 

The Best Turkey Sandwich:

Toast two slices of Whole Wheat Molasses Cranberry-Walnut Bread. Spread a thin layer of room temperature cream cheese on each slice. Add sliced or mashed avocado, season with salt & pepper. Layer on deli-sliced turkey meat, lettuce and tomato. Serve with your favorite chips or fresh fruit … you seriously have the perfect lunch.

 

 

♥ Other delicious bread recipes:

 

Apple Cinnamon Crunch Bread

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Braided Orange & Almond Sweet Bread

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Gluten-Free Banana Bread


This gluten-free version blows regular banana bread out of the water. My friends and I can’t get enough of it. I’ve made this gluten-free quick bread over and over the past few weeks….we’re nowhere close to being tired of it. It’s a quick breakfast, perfect topped with salted butter with your afternoon coffee, or a comforting after dinner treat. 

Here’s My Notes:

1)I like to use Gluten-Free multi-purpose baking mixes, they’re easy and have everything you need…you don’t have to worry about finding any “special” ingredients. 

2)I do like to use a little xanthan gum, but it’s easy to find at any grocery now.

3)I like to use a rice baking mix and a garbanzo bean baking mix

4)To me…the key to a perfect banana bread every time is not overfilling the pan. If you have too much batter for your loaf pan, simply make a few muffins with the leftover batter.

5)I have always liked making my banana bread the day before I plan on serving it. Banana bread is always better the next day. 

Gluten-Free Banana Bread

Yields: 1 loaf 

Ingredients:

1 cup garbanzo bean baking mix 

1 cup rice flour baking mix

3/4 teaspoon xanthan gum 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1 cup brown sugar 

2 eggs

1/3 cup oil, I use grapeseed or canola 

1/3 cup sour cream 

1/3 cup whole milk buttermilk 

1 cup very ripe banana, mashed (I use 3 bananas)

1 teaspoon vanilla 


Directions:

Preheat oven to 350 degrees F.  Spray a loaf pan with non-stick cooking spray. 

In a large mixing bowl, combine all the ingredients with a rubber spatula. Pour batter into prepared loaf pan. Sprinkle the top evenly with about 1/4 cup brown sugar. 

Then bake in preheated oven for about 55 minutes – 1 hour. Allow the loaf to cool for at least an hour for cutting. Enjoy !

Caramel Pecan Cinnamon Roll Cup {A Cinnabon Copycat Recipe}

I only visited Cinnabon for the first time this past year with my friend Ana-Maria. We didn’t go for the classic original roll, but the Caramel Pecan Center of the Roll. It was super soft, bursting with cinnamon flavor, and topped with perfectly toasted pecans. I saw these cute paper cups at the grocery store and I knew it was time for us to recreate our first Cinnabon experience. 


I know homemade cinnamon rolls seem like a big undertaking, plus there are quite a few steps. But it’s quite simple and straightforward. The end result is totally worth it, you will not be disappointed. Someone even commented, “This must be what heaven tastes like.” I’ve already been asked to make more….everyone will love them.


Here’s My Notes:

1)If you don’t want to put the cinnamon rolls in the paper cups, you can just drizzle the caramel frosting and sprinkle the pecans over the rolls in the pan they were baked in.

2)The cream cheese icing….I wanted it to be thin. I put 1/4 cup of milk in the recipe, but just add enough of milk to your liking. Anywhere from 2 Tablespoons – 1/4 cup milk should be good. 

3)I made the dough by hand. The dough was super soft. I think it was from lightly mixing, I highly recommend just mixing it up by hand.

5)I think the paper cups are super cute and perfect for Valentines. I found mine at Walmart in the Valentine’s Day section. You could put a cinnamon roll cup in a little box and hand out to friends and co-workers…they will love you for it 💕. Or just keep them in the pan and have your own Valentine’s Day treat that morning for breakfast…a good way to start the day. 

Caramel Pecan Cinnamon Roll Cups

Yields: 12 cinnamon rolls or 8 cups

Ingredients:

Dough

1 cup milk 

1 Tablespoon yeast 

1/4 cup sugar 

1 teaspoon salt 

3 Tablespoons butter, melted 

1 egg

3 cups all-purpose flour

Filling 

1/2 cup (1 stick) butter, melted 

1 cup dark brown sugar 

Pinch of salt 

2 teaspoons cinnamon 

Cream Cheese Icing

4oz. (1/2 package) cream cheese, softened 

1 1/2 cups powdered sugar, sifted 

1/4 cup milk

1/2 teaspoon vanilla 

Caramel Frosting 
1/2 cup (1 stick) butter 

1 cup brown sugar 

1/4 heavy cream 

1 teaspoon vanilla 

2 1/2 cup powdered sugar, sifted 

Chopped pecans, toasted 

Directions:

In a two cup measuring cup. Warm the milk up in the microwave for about one minute (I like my milk to be about 108-112 degrees F.) In a large mixing bowl whisk together the warm milk, yeast, sugar, and salt. Then whisk in the egg and melted butter. Add in the flour and with a wooden spoon stir to form a dough. Turn out the dough onto a lightly floured surface kneading for about a minute. Spray the bowl you mixed the dough in with non-stick cooking spray and place the dough back in. Cover with a clean tea towel and let the dough rise in a warm place for 45 minutes – a hour or until the dough as doubled in size. 

While the dough is rising prepare the filling: In a medium-sized bowl combine together the melted butter, dark brown sugar, salt, and cinnamon. 

Once the dough has doubled in size, place it on a lightly floured surface and roll the dough out to 1/2-inches thick. Spread all of the filling mixture over the top. Starting with the end closest to you, roll the dough up tightly. Cut 12 equals slices. Brush a 9×13 baking dish with butter and equally space the rolls in the buttered pan. Cover the dish with the same tea towel and place back in a warm place to rise again for 30 minutes or until the rolls have doubled in size. 

While the rolls rise, prepare the cream cheese icing: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand mixer, beat the cream until creamy. Slowly add in the sifted powdered sugar. Then after the cream cheese and powdered sugar are fully combined add in the milk and vanilla, beat for about a minute.

Next prepare the caramel frosting: In a medium-sized saucepan melt the butter and brown sugar together over medium heat, bring to a boil, and while stirring boil for 2 minutes. Remove from heat and add in the heavy cream and vanilla, stir well to combine. Let cool.

Now that the rolls have doubled in size, preheat to 325 degrees F. 

Bake rolls in preheated oven for 20 minutes or until barely lightly brown, do not over bake these rolls or your experience will be ruined. Remove the rolls from the oven and immediately pour the cream cheese icing over the top. Use an offset spatula to evenly spread the glaze over every roll, making sure each one is saturated covered with icing.

Add the powdered sugar to the cooled brown sugar mixture. Place the frosting in a 12-inch piping disposable piping bag, cut the tip of the bag.
Assembly:

Cut cinnamon rolls into quarters, place the pieces in a paper cup (we put about 1 1/2 rolls in each of our cups). Generously drizzle each cup with caramel frosting. Finally, and definitely not least, sprinkle with toasted chopped pecans. Enjoy ! 💘

Caramel Icing was adapted from HERE

Dough was adapted from HERE

                                                      

Pumpkin Bread with Cranberries & Pecans


If you’re looking for a recipe to help use up that leftover pumpkin…I have one for you. This recipe is perfect for those times you have some canned pumpkin leftover, and you have no idea what to do with it. Plus, this is the easiest recipe….ever!


This batter yields two loaves of delicious fall-appropriate pumpkin bread, you can enjoy a loaf and give one to a friend. 

Here’s My Notes:

1)This recipe calls for applesauce. If you don’t want to buy a jar of applesauce to take up room in the fridge, I suggest buying the applesauce cups. They keep in the pantry and are there for the occasional recipe. They also make nice snacks.

2)The pecans as always are optional. 

3)I top my bread with honey butter… 6 Tablespoons of butter, softened & 1 Tablespoon honey combined.

Pumpkin Bread with Cranberries & Pecans

Yields: 2 loaves 

Ingredients:

3 1/2 cups all-purpose flour 

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon 

2 teaspoons pumpkin spice 

1/2 teaspoon nutmeg 

1/2 teaspoon ginger 

1/2 oil

1 cup applesauce or 2 (4 oz.) applesauce cups 

2 cups brown sugar 

4 eggs 

3/4 cup canned pumpkin 

2/3 cup water

1 (6oz.) bag dried cranberries 

1 cup chopped pecans 

Directions:

Preheat oven to 325 degrees F. Spray two 8×4 loaf pans with non-stick cooking spray.

In a large mixing bowl whisk together the first seven ingredients (flour-ginger), then add all the wet ingredients (oil-water) and stir together using a spatula. Lastly stir in the dried cranberries and chopped pecans. Pour batter into prepared loaf pans. Bake in preheated oven for 1 hour and 25 minutes turning half way through bake time.

Allow the loaves to cool on a wire rack before slicing. Enjoy !

Apple Cinnamon Crunch Bread 


This bread is a blend of three of my favorite things….Cinnamon Crunch Bagels from Panera Bread, Challah bread, and Apples. I wanted to make a bread like my beloved Cinnamon Crunch Bagels, but with the addition of spiced apples….I may have added some bourbon to the apples. The spiced apples are then pressed into a challah bread dough before being rolled up and then sprinkled generously with a cinnamon topping. 


You must make this bread and have it for breakfast. Toast it in the oven, spread with cream cheese, and finish  with a generous drizzle of honey…delicious.

Here’s My Notes

1)I baked my bread for about 55 minutes, but I think it was slightly over cooked. The next time I make it, I will bake it for only about 45 minutes…bread is done at 190 degrees F.

Apple Cinnamon Crunch Bread

Yields: 1 loaf

Ingredients 

Dough:

1 teaspoon active dry yeast 

1/2 cup water, warmed to 110-118 degrees F.

2 – 2 1/2 cups all-purpose flour

2 Tablespoons brown sugar

1 teaspoon salt

1 egg

1 egg yolk

2 Tablespoons oil, I used vegetable oil

Spiced Apple Filling:

2 apples, pealed and diced, I love Golden Delicious or Granny Smith 

2 Tablespoons butter

2 Tablespoons brown sugar 

1/2 teaspoon cinnamon 

2 Tablespoons bourbon whiskey 

1 egg, beaten 

Cinnamon Crunch Topping:

1/2 cup brown sugar 

2 Tablespoons cinnamon 

2 Tablespoons butter, melted 

Directions 

Begin by preparing the bread dough: Sprinkle yeast over warm water in a 2-cup measuring cup, add 1 Tablespoon of sugar. Stir to dissolve the yeast and sugar, let stand until you see a thin layer of foam across the top. Now, the yeast is active and ready to use.

Whisk together the 2 cups of the flour, brown sugar, and salt in the bowl of a stand mixer. Make a well in the center of the dry ingredients. Add the egg, egg yolk, and oil; beat these together using a fork to form a slurry, pulling a little flour from the sides of the bowl. Pour the yeast mixture over the egg slurry. Switching to a wooden spoon, begin to combine everything until it forms a moist dough.

With a dough hook attachment fitted to a stand mixer, knead the dough on low speed for about 6-8 minutes. If the dough is sticking to the sides of the mixing bowl begin adding a Tablespoon of flour at a time, until the dough becomes smooth, soft and forms a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap and place in a warm place. Let the dough rise for about 2 hours.

While the dough is rising make the spiced apple filling: melt the butter in a non-stick skillet, add diced apples, brown sugar, and cinnamon. Cook the apples, until almost all of the liquid has evaluated for the pan, about 15- 20 minutes. Remove from heat and stir in bourbon; let cool to room temperature.

Once the dough has finished rising it’s time to fill it with the spiced apple filling, place dough on a lightly floured surface. Roll out dough to about 12-inches long and 6-inches wide. Spread the apple mixture evenly over the top, then roll the dough up tightly, tucking the ends under. Spray a loaf pan with non- stick cooking spray. Gently nestle the loaf in the prepared pan. 

Combine all of the cinnamon crunch topping ingredients in a small bowl. 

Brush the top of the loaf with the beaten egg. Sprinkle the loaf generously with the cinnamon crunch topping.

Let the loaf rise in a warm place for another 1 hour.

Preheat oven to 350 degrees F.

Bake bread in preheated oven for about 45 – 50  minutes. The bread is done when the internal temperature reaches 190 degrees F. Let the bread cool in pan for about 15 minutes before turning out on a wire cooling rack. Cool for an additional 15 minutes before serving. Enjoy with soften butter spread on top or my favorite….with cream cheese and honey ! 

Braided Orange & Almond Sweet Bread


My friend Emily came over to spend the afternoon with me.  We enjoyed this delicious, sweet bread with our coffee….we were blown away.

I really wanted to make a tender, sweet almond bread, with the addition of orange and a sweet almond glaze…. I think I came up with the perfect pastry. 

I know that bread making can seem hard, but I promise that this recipe is simple.  In no time you will have a delicious, homemade bread to enjoy with your afternoon coffee. Plus, the braid really isn’t a braid, it’s more like a twist…it’s really easy, but looks super impressive. 


Here’s My Notes:

1)Read through the recipe before you start. When making bread you have a lot of rising/resting time. It takes a while to make, but not a lot of work…which I love about making bread.

2)This bread is best eaten the day it’s made. For leftovers, wrap well.

3)You can check out more of my notes about bread making HERE.
Braided Orange & Almond Sweet Bread

Yields: 10-12 slices

Ingredients

Bread:

2 teaspoons yeast

1 cup warm water (110-118 degrees F.)

4 – 4 1/2 cups all-purpose flour

1/4 cup sugar

2 teaspoons salt

2 eggs

1 egg yolk 

1/4 cup vegetable oil

Filling:

1 cup sugar 

1/2 cup (1 stick) butter, melted 

Zest of two oranges

Glaze:

2 cups powdered sugar, sifted 

2 Tablespoons butter, melted 

2-4 Tablespoons heavy cream or milk

1-2 teaspoons almond extract (depending on how much you want)

1/2 sliced almonds

Directions 

Begin by first preparing the bread dough: Sprinkle the yeast over the warm water in a 2-cup measuring cup, and add a healthy pinch of sugar. Stir to dissolve the yeast and sugar, let stand until you see a thin layer of foam across the top. Now, the yeast is active and ready to use.

Whisk together 4 cups of the flour, sugar, and salt in the bowl of a stand mixer. Make a well in the center of the flour. Add in the eggs, egg yolk, and oil. Using a fork beat together until combined. Pour in the yeast mixture over the beaten eggs. Then switching to a wooden spoon begin to combine everything until it forms a moist dough. 

With a dough hook fitted to the stand mixer, knead the dough on low- medium speed for about 5-6 minutes. If the dough is very sticky,  begin adding some more flour about a Tablespoon at a time. The dough is finished when it has all pulled away from the sides of the bowl and is soft, smooth, and forms a ball.

Place the dough in a lightly oiled bowl and cover with plastic wrap. Place somewhere warm,  let the dough rise until doubled in bulk about 2 hours.

Once the dough has risen it’s time to fill it: Place the dough onto a well floured surface. Roll out the dough into a rectangle, about 3/4 of a inch thick. Pour the melted butter over the dough, then sprinkle the sugar and orange zest evenly over the melted butter. 

Now, roll the dough up, starting with the side farthest away from you rolling the dough towards you. Next, cut completely down the center of the dough end to end, turn the cut sides up and carefully twist the dough… I start in the middle. Tuck the ends underneath the twisted loaf. Gently place the loaf on a baking pan lined with a silicon mat or lined with parchment paper. Let the dough rise for 1 hour.

Bake the loaf in a preheated oven at 350 degrees F for 35-40 minutes or until bread reaches an internal temperature of 190 degrees F and is golden brown. 

While the bread is cooling, prepare the glaze: In a large bowl, add in powdered sugar, melted butter, heavy cream, and almond extract, beat everything together with a hand held mixer. Add more milk if the glaze is too thick. 

Pour the glaze generously over the freshly  baked bread, then sprinkle the top with the sliced almonds. Sit back with a cup of coffee, a slice of this lovely, homemade bread, and a friend….Enjoy because we sure did!



Sarah’s Banana Bread

It has a beautiful color on the outside, the banana flavor is just right, and it’s super moist….. it’s everything you want in a banana bread.

This is my friend Sarah’s recipe. Lately, she has been making this bread for my friends and me. Every time she makes it, I’m amazed at how perfect it is. I finally begged her to come over one afternoon and bake it with me. So now that I have the recipe, I can share it with you….. and your search for the best banana bread is over.


Banana bread is just one of those classic treats that everyone loves. Plus, it’s super easy to make. I always love to whip up a loaf whenever I have overripe bananas. It’s perfect to have for breakfast or like us, with our afternoon coffee. You must try this bread sliced and toasted……so good!

Here’s My Notes

1)This is the loaf pan Sarah uses.
2)I love the sliced banana on top it adds extra moisture to the bread.

Sarah’s Banana Bread 

Yields: 1 loaf

Ingredients 

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup butter, softened

3/4 cup brown sugar

2 eggs

2 1/3 cup overripe bananas, mashed

1 teaspoon vanilla

1 banana, sliced for the top

2 Tablespoons brown sugar, for the top

Directions 

Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.

In a large mixing bowl cream together the softened butter and brown sugar until light and fluffy. Beat in eggs one at time. Add in the dry ingredients; beat well. Mix in mashed banana and vanilla.

Pour the batter into prepared loaf pan, arrange the sliced banana on top and then sprinkle with brown sugar. Bake in preheated oven for 1 hour and 10 minutes. I turned the bread halfway through baking. Bread is done when a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before turning it out onto a cooling rack. Enjoy !


Sarah serving our bread.


Zucchini Bread Muffins with Streusel Topping 

I could not get enough of this zucchini bread, so I decided to make it into muffins and top them off with a streusel topping.  These are perfect for a snack or easy breakfast.


Here’s My Notes

1)I used my zucchini bread recipe which makes two loaves of bread. I made one loaf of bread and used the rest of the batter to make the muffins, it made approx. 18 muffins. You could just made a big batch of muffins, which would make approximately 36 muffins.

2)Double streusel topping if making the whole zucchini bread recipe into muffins.


Zucchini Bread Muffins with Streusel Topping 

Yields: 1 loaf & 18 muffins or approximately 36 muffins

Ingredients 

zucchini bread recipe

Streusel Topping 

2/3 cup old-fashioned oats

1/2 dark brown sugar

2 Tablespoons all-purpose flour

pinch of salt

1/4 cup butter, cold

Directions 

Line two muffin tins with cupcake liners. Preheat oven to 425 degrees F.

Divide zucchini bread batter evenly into prepared muffin tins.

To make the streusel topping, combine the oats, dark brown sugar, flour, and salt together in a medium mixing bowl. Cut in the cold butter ( I just use a knife to do this). Mix until the streusel resembles coarse crumbs.

Sprinkle each muffin generously with prepared streusel topping, lightly pressing the streusel into the tops of each muffin. Bake in preheated oven for 5 minutes and keeping the muffins in the oven, lower the temperature to 350 degrees F. and continue to bake for about 12-13 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the muffin tins for about 5 minutes before placing on a cooling wrack to cool.

Streusel Topping was adapted from  HERE

Classic Zucchini Bread 

Another zucchini bread recipe to help you use all your fresh zucchini….


You have no need to look for another zucchini bread recipe, here is the best one out there. I’m absolutely in love with this bread. It’s super moist and I love the subtle hint of cinnamon. Plus, you don’t have to pull out a mixer, just mix it up by hand. This recipe makes two loaves, you can make a loaf for yourself and a loaf for a friend. I chose to give a loaf to my friend Ana Maria, she raved over this bread. We both enjoyed it for breakfast with coffee. It took us only two mornings to finish off this bread…. yeah it’s that good. We both agreed that the cranberries and pecans were our favorite part, they added flavor and texture. Make this bread as some as possible! Please share it with a friend, they will love you for it.

Here’s My Notes

1)The pecans and dried cranberries are optional, but I really think it takes the bread to the next level.

2)I like to make half of this batter in a loaf and the other half into muffins.

Classic Zucchini Bread 

This amazing recipe was adapted from Simple Recipes

Yields: 2 loaves

Ingredients 

3 cups grated fresh zucchini

3 cups all-purpose flour

2 teaspoons baking soda

3 teaspoons cinnamon

1/2 teaspoon salt

1 1/3 cup sugar

2 eggs

1 teaspoon vanilla extract

3/4 cup butter, melted

1 1/4 cups chopped pecans

1 cup chopped dried cranberries

Directions 

Preheat oven to 350 degrees F. Spray two loaf pans with non-stick cooking spray. Drain grated zucchini in a strainer over a bowl to remove excess moisture.

Whisk together flour, baking soda, cinnamon, salt, and sugar in a large mixing bowl. Create a well in the dry ingredients, add in eggs, vanilla, and melted butter, mix together. Mix in grated zucchini, chopped pecans, and chopped dried cranberries.

Pour batter into prepared loaf pans and bake in preheated oven for about 50 minutes or until toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before  turning out on a wire cooling rack. Enjoy !



 Streusel Topped Zucchini Bread


Here in the south, everyone has a garden, and everyone grows zucchini, and everyone has more zucchini than they know what to do with. So they pass it along to me, which I love. I love having fresh zucchini  from the garden, it’s one of my favorite things about summer. So get ready for some recipes to help use up all that zucchini. 

One of the ways I like to use fresh zucchini is by baking some homemade zucchini bread. This zucchini bread has a sweet and crunchy streusel topping, which I think sets it apart from the other zucchini bread recipes. Spread with softened salted butter and you have a snack for your afternoon tea or if you’re  like me…breakfast.


Here’s My Notes

1)I still wanted the nutty flavor of the oats but without the texture, so I just pulsed all the dry ingredients for the streusel topping in my blender. I think the streusel topping is my favorite part of this bread.

2)This recipe makes two loaves. One of the loaves I added chopped pecans and walnuts and the other one I left plain. It would be nice to share one loaf with a friend. 

Streusel Topped Zucchini Bread 

This recipe was adapted from HERE.

Yields: 2 loaves

Ingredients 

For The Bread:

3 eggs

1 cup oil

3/4 cup sugar

2 teaspoons vanilla 

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder 

1 teaspoon baking soda

1 Tablespoon cinnamon 

2 cups shredded zucchini 

1/2 cup chopped nuts

For The Streusel Topping:

1/4 cup butter, softened 

1/2 cup oats

1/2 cup dark brown sugar 

1/4 cup all-purpose flour 

1/2 teaspoon cinnamon 

1/4 teaspoon salt

1/2 cup chopped nuts

Directions 

Spray two loaf pans with non-stick cooking spray. Preheat oven to 325 degrees F.

In a large bowl, mix together eggs, oil, sugar, and vanilla. Add flour, salt, baking powder, baking soda, and cinnamon. Mix until well blended. Fold in shredded zucchini and nuts. Pour batter into prepared loaf pans.

Pulse together oats, brown sugar, flour, and cinnamom in a blender until oats are chopped finely. In a small bowl combine dry ingredients with softened butter, using a fork, making sure it completely blended into a streusel.

Sprinkle the streusel evenly over both loaves. Bake in preheated oven for about 45-50 minutes or until a toothpick inserted in the middle comes out clean. Cool on wire rack before serving. Enjoy !


More zucchini recipes coming soon……