Gluten-Free Spiced Zucchini Bread

Gluten-Free Spiced Zucchini Bread, from The Free People Blog



Irish Soda Bread with Raisins and Caraway

Irish Soda Bread with Raisins and Caraway as published in Bon Appétit 


Whole Wheat English Muffins

Whole Wheat English Muffins, from Baking Whole Grains


Sweet Corn Bread

Sweet Corn Bread from Indian Head Corn Meal


Pumpkin Raisin Bread

Pumpkin Raisin Nut Bread

This started with a box of spiced cake mix that was intended to create an apple cake, but I ended up mixing it with pumpkin, walnuts, raisins, and various other things, poured it into a decorated pumpkin loaf pan, and drizzled it with a simple vanilla icing.


Chocolate Chip Pumpkin-Banana Bread

King Arthur Flour’s Chocolate Chip Pumpkin-Banana Bread

I used white flour and substituted about a cup of chocolate chips for the nuts in this recipe, because…isn’t this already healthy enough with the bananas and pumpkin in it? (And yes, this definitely tastes more like a snack cake than a bread.)



Cinnamon Raisin Bread

Cinnamon Raisin Bread, by King Arthur Flour


Crusty Crunchy Pumpkin, Sunflower, and Flax Seed Boule

Crusty Crunchy Pumpkin, Sunflower, and Flax Seed Boule, from Nancy Baggett’s Kneadlessly Simple


Whole Wheat Sandwich Bread, and How to Make PB&J Better than Your Mom

King Arthur Flour’s Whole Wheat Sandwich Bread

I don’t have much to say about this bread except that is certainly was moist, as promised–which is definitely not the case for all whole wheat bread recipes.  It seemed a little fussy what with having to add seemingly-random ingredients like OJ, dehydrated milk, and potato flakes, but I think they are essential to this recipe’s texture.

What I can say, though, is that this is a really good bread to use to make PB&J, Ruth Reichl-style.

Yes, the Skippy-peanut-butter-and-Smucker’s-jelly-on-Wonder-Bread you’ve been eating for decades is inferior.  Last year I read an ode to the childhood staple by the incomparable Ruth Reichl in which she reveals the magical elements needed to elevate your PB&J (unfortunately the article is no long available online, or I’d share it with you.)  Primarily, you need to choose good ingredients, such as a hearty, stable bread, real fruit jam (instead of that congealed HFCS-laden jelly gunk), and high-quality peanut butter that’s nothing but nuts (I love love love the grind-your-own peanut butter at Whole Foods…try it!)

But she also offered other secret tips for assembly: spreading a layer of butter (again, I love love love Organic Valley whipped salted butter) on one piece of the bread and topping it with peanut butter and a smidge of flaky salt; spreading jelly on the other piece of bread as you normally would, and cutting off the crusts (who needs ’em?); and popping the sandwich in the microwave for 8 seconds (5 is too few, 10 is too many…like Goldilocks would say, 8 is just right)

So, that’s a lot to say about what is normally a three-ingredient sandwich, but just trust me on this one–if you love P&J as much as I, take the extra minute to try all this out the next time you have a craving.

The baked bread:




A great grown-up PB&J, made with a friend’s homemade cherry-raspberry jam (took the photo before I remembered to cut off the crusts, oops!):



Sticky Banana Bread

Sticky Banana Bread, as published in The Washington Post

If you like a moist, dense banana bread, this recipe is for you.

The whole loaf:


What’s inside:20121113-155758.jpg

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