Banana Cornbread with Cinnamon Creamed Honey

I had this awesome idea in my head. . . Banana Cornbread.

I really wanted some Pumpkin Cornbread, but to most people, it isn't pumpkin season and it seemed more "Summery" to try a banana version.  

This is a beautiful marriage between two of my favorites, Banana Bread and Cornbread.  It has the texture of cornbread, but the flavor of banana bread.  And - it is so moist.

Plus, sometimes we just need something new to try with our over-ripe bananas.

I was going to serve it with Cinnamon Honey Butter, but I forgot to get the butter out to soften, so I grabbed the Creamed Honey out of the pantry instead.

Awesome decision :)

Have you ever had a Creamed Honey and Peanut Butter Sandwich before?  You should make one for yourself (or your kids) and you will be in for a real treat.

Creamed honey can be found by the regular honey, jam and peanut butter in your grocery store.  

This would also be AMAZING smothered in:

Cinnamon Honey Butter

Coconut Oil Honey "Butter"

I have made mini muffins and regular cornbread with this recipe and I love both.  Mini muffins are a lot easier to pack in lunches, but I like a big, thick slice of regular cornbread on a Sunday afternoon!  

Banana Cornbread  
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 c. cornmeal
1 c. all-purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. brown sugar, packed
1 c. mashed banana (around 2 large or 3 small)
2 eggs
1/4 c. milk
1/4 c. canola oil
1 tsp. vanilla

Preheat oven to 400 degrees.  In a medium bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, nutmeg and brown sugar; set aside.  In a separate bowl, whisk together the mashed banana, eggs, milk, oil and vanilla.  Pour into dry ingredients and stir together until just combined.  Pour batter into a greased 8x8-inch baking dish and bake for 30 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.

Or divide batter evenly between a mini muffin tin.  Bake at 375 degrees for 8 minutes or until top springs back when lightly touched.  Makes: 48 mini muffins.  

Cinnamon Creamed Honey
1/2 c. creamed honey
1/2 - 1 tsp. cinnamon, to taste

Stir together creamed honey and 1/2 teaspoon of cinnamon until well combined.  Taste and add more cinnamon, if needed.  Store at room temperature.  

Amish Friendship Cinnamon Bread Alternative {without a starter}

Have you ever had real Amish Friendship Bread?  The kind that is made with a "starter"?  It is one of the best breads I have ever eaten, but it isn't a bread that you can jump up and make the second you get a craving.  The "starter" takes at least 10 days to be ready.  Check out this post if you are interested in the original version.

I pinned a recipe a long time ago that claimed to be just as good as Amish Cinnamon Bread.  I tried it once as mini loaves, but filled the pans too full and it wasn't very pretty.  

Months went by and I finally tried again, but as a regular loaf.  

It turned out so GOOD!  Whether you eat it warm with butter or at room temperature, it doesn't matter, it will be delicious.  It is so soft and moist and I even used half butter and half applesauce.  

The cinnamon sugar crust on top will have you going back for slice after slice.  

Now, this isn't quite the same as actual Amish Friendship Bread, but it is a good alternative for when you get that craving.  Next time, I am thinking of cutting back on the sugar and adding some vanilla pudding mix instead.  If you try it let me know what you think.

You might also like:

Amish Friendship Bread  

Snickerdoodle Muffins

Great Harvest Cinnamon Chip Bread

Amish Friendship Cinnamon Bread Alternative
adapted from: Red Fly Creations
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, softened (I used 1/4 c. butter and 1/4 c. applesauce)
1 c. sugar
1 egg
1 tsp. vanilla
1 c. buttermilk
2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt

Cinnamon/Sugar Topping
1/3 c. sugar mixed with 1 tsp. cinnamon

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add the egg and vanilla and mix to combine.  Add the buttermilk, flour, baking soda and salt and mix until just combined.  Spread half of the batter into a greased 9x5-inch loaf pan.  Sprinkle 3/4 of the cinnamon sugar mixture over the top.  Gently spread remaining batter over the top and sprinkle with remaining cinnamon sugar mixture.  No need to swirl it with a knife, but you can if you want.  Bake for 48-50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in loaf pan for 15-20 minutes, then run a knife around the edge of the pan and invert to a wire rack and cool.  Makes 1 loaf.    

Linked up at Weekend Potluck!

Blueberry Swirled Quick Bread with Strawberry Glaze

Did I tell you I bought 5 lbs. of frozen blueberries at Costco a few weeks ago?  

I follow America's Test Kitchen on Twitter and they tweeted a recipe for an amazing looking blueberry bundt cake.  Mouthwatering pictures get me every time.  I immediately knew I had to make it over the weekend.

I headed to Costo to get some fresh blueberries, but they were EXPENSIVE.  No way was I going to spend that much.  So, the next best thing . . . frozen berries came to mind.  They had a giant 5 Lb. bag for $8 or $9 bucks.  Way better deal at the time.  

I got home and bad news . . . it was going to be a stormy weekend.  There was no point in making a beautiful cake and not being able to photograph it, because it is gloomy outside.  

By the time the weather was nice, I had already moved onto a different treat.

This delicious Blueberry Swirled Bread.

I used the same recipe from my Strawberry Swirled Lemon Poppy Seed Bread and used blueberry jam instead of strawberry and topped it with a delicious strawberry jam glaze instead of a lemon glaze.

Of course, it turned out delicious!

If you want your icing to get nice and crisp like on a donut, add meringue powder.  My favorite little trick to the perfect icing.      

Blueberry Swirled Quick Bread with Strawberry Glaze

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1/4 c. unsalted butter, softened

3/4 c. sugar

1 egg

1 egg white

1 tsp. vanilla extract

1 tsp. imitation lemon extract (or zest of 1 lemon), opt.

3/4 c. non-fat plain Greek yogurt

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda 

1/8 tsp. salt

1/3 c. blueberry jam (store-bought or homemade)

Strawberry Glaze

1 c. powdered sugar

2 Tbl. strawberry jam

up to 1 Tbl. milk, as needed to reach desired consistency

1 tsp. meringue powder, opt.  (this helps the icing harden)

Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and sugar.  Add the egg, egg white, vanilla and lemon extract and mix until well blended.   In a separate bowl, combine the flour, baking powder, baking soda and salt.  Add dry ingredients and Greek yogurt alternately to the batter, starting and ending with dry and mix until just combined.

Spread half of the batter into a 9x5-inch loaf pan.  Top with blueberry jam, leaving a small border around the edge.  Do no swirl the jam.  Top with remaining batter and carefully spread out evenly.  Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack and cool completely.  Meanwhile, make the glaze.

For the Strawberry Glaze:  Combine all ingredients and mix until smooth and creamy, adding milk only if needed to reach a glaze consistency.  Pour over cooled bread and allow to harden.  If you are in a hurry, you can pour this over the warm bread.  

Linked up at Weekend Potluck!

Julia's Best Banana Bread

I hop on Pinterest, see this pin and this is what it says, "People will drive 20 miles on a one-lane road for this banana bread. It usually sells out before noon and is considered by many to be the "best on the planet." Secret recipe here..."

It comes from Julia's Banana Bread Treehouse in Kahakuloa, HI

So, of course, I've gotta try it. 

It really is a delicious basic recipe, you don't even add cinnamon to this one.

I think we all need to take a vacation to Hawaii and get us some snacks at Julia's Treehouse!  Who's with me???? 
  

Julia's Best Banana Bread
(Printable Recipe) or (Printable with Picture)

1 3/4 c. all-purpose flour
1 1/2 tsp. baking soda
3/4 tsp. kosher salt
3 large eggs
1 1/2 c. sugar
1 c. mashed ripe bananas (about 3)
3/4 c. vegetable oil

Preheat oven to 350 degrees.  Spray a 9x5-inch loaf pan with cooking spray.  Combine flour, baking soda and salt in a medium bowl; set aside.  In a separate medium bowl, whisk together the eggs, sugar, bananas and oil until smooth.  Add the dry ingredients and mix until just combined.  Pour batter into prepared loaf pan and smooth the top.  Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 15 minutes, then invert to a wire rack and cool completely.  

adapted from: Bon Appetite, as seen on Erica's Cannella Vita

Strawberry Swirled Lemon Poppy Seed Bread

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I look forward to Saturdays just so I am able to sleep in.  I love my sleep and I usually have no problem sleeping in, but last Saturday I woke up bright and early.  So, what's a girl to do? 

Make a delicious loaf of lemon poppy seed bread for breakfast of course.

When "The Mr." woke up, I had a fresh piece waiting for him, he ate it and then immediately said, "I better eat another piece of that right now."  Needless to say, it is absolutely delicious.  The strawberry jam layer adds a bright flavor.

You can easily switch it up with another flavor of jam, like blueberry, peach or raspberry.

The texture is soft and moist and exactly what I look for in a quick bread recipe.

I like to add a little meringue powder to my glaze and that way it gets nice and hard, like an icing you would get from a bakery.  It's my new little trick.  

This is the perfect Springtime Bread and I have already made it twice.

I betcha can't eat just one slice :)

You might also like:
Almond Poppy Seed Bread with Orange Glaze
Orange Poppy Seed Zucchini Bread with Orange Glaze
Lemon Zucchini Bread with Lemon Glaze
Homemade Peach Freezer Jam

Strawberry Swirled Lemon Poppy Seed Bread
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/4 c. unsalted butter, softened
3/4 c. sugar
1 egg
1 egg white
1 tsp. vanilla extract
1 tsp. imitation lemon extract (or 2 tsp. grated lemon zest)
3/4 c. non-fat plain Greek yogurt
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 1/2 Tbl. poppy seeds
1/3 c. strawberry jam 

Lemon Glaze
1 c. powdered sugar
1 tsp. imitation lemon extract (or grated lemon zest)
1-2 Tbl. milk (or fresh lemon juice)
1 tsp. meringue powder, opt. (this helps the icing harden)

Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and sugar.  Add the egg, egg white, vanilla and lemon extract and mix until well blended.  In a separate bowl, combine the flour, baking powder, baking soda, salt and poppy seeds.  Add dry ingredients and greek yogurt alternately to the batter, starting and ending with dry and mix until just combined. 

Spread half of the batter into a 9x5-inch loaf pan.  Top with strawberry jam, leaving a small border around the edge.  Do not swirl the jam.  Top with remaining batter and carefully spread out evenly.  Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack and cool completely.  Meanwhile, make the glaze.

For the Lemon Glaze: Combine all ingredients and mix until smooth and creamy, adding enough milk to reach desired glaze consistency.  Pour over cooled bread and allow to harden.  If you are in a hurry, you can pour this over the warm bread too.  

Jenn's Notes: I am personally a big fan of imitation lemon extract.  If you do not care for it, be sure to use fresh lemon zest instead.

Slightly adapted from: Cooking Light

Blueberry Pancake Banana Bread or Muffins

Remember when I made Blueberry Pancake Muffins using Blueberry pancake mix?  I really liked those muffins . . . the texture, the flavor and everything.

I still haven't actually used the blueberry pancake mix for pancakes and it has still been sitting in my pantry.  It was time to get rid of it.  On the shelf right below, I had some very ripe bananas that I needed to get rid of.      

Blueberry Pancake Banana Bread was born.  I am loving using this pancake mix for bread or muffins instead of pancakes.

You might think why not just buy a muffin mix?  Well, my pancake mix was around $1.60 and I can get a few batches of muffins out of it and last time I checked at my grocery store, 1 box of muffin mix was more than that. 

I have had my super-mini loaf pan for a while, but haven't had success until now.  I finally figured it out, one ice-cream scoop full of batter is perfect.  Which is the exact amount as a muffin.

Mini loaves of bread make me happy :)  Look how cute they are.

This bread is light and fluffy and delicious.  Grab that pancake mix out of your pantry and see what flavors you can come up with.  Oh . . . and if you come up with a good one, be sure to let me know, so I can try it too.  

Blueberry Pancake Banana Bread
slightly adapted from: Krusteaz
(Printable Recipe) or (Printable with Picture)

2 eggs
1/3 c. sugar
1/4 c. water
1 tsp. vanilla
3/4 c. mashed bananas, about 2 large
1/2 c. vegetable oil
2 c. blueberry pancake mix
1 tsp. cinnamon

Cinnamon Sugar Topping (Opt.)
1/4 c. sugar mixed with 1 tsp. cinnamon

Preheat oven to 350 degrees.  In a medium bowl, whisk together eggs, sugar and water.  Add the vanilla, mashed bananas and vegetable oil and whisk until well combined.  Add the pancake mix and cinnamon and mix together until just combined.  Divide batter between a well-greased regular muffin tin (or extra-mini loaf pan) or mini muffin tin and sprinkle the tops with the cinnamon and sugar mixture. Bake regular muffins for 16 minutes or mini muffins for 10 minutes.  

Classic Irish Soda Bread {It's so Yummy}

Valentine's Day is over . . . bring on St. Patrick's Day :)

I was watching a Martha Stewart Baking show this morning and saw her make a loaf of Irish Soda Bread.  Hers had some strange ingredients in it, but it got me curious about what Irish Soda Bread tastes like.

So, I turned to my trusted Cook's Illustrated Cookbook and found this Classic Irish Soda Bread recipe.  Each ingredient is something I just so happen to have in my pantry at all times.  If you have ever made Snickerdoodles, then you most likely have cream of tartar on hand and while you might not have cake flour, it is available at pretty much every grocery store.

I LOVE this bread.  It is definitely something I will be making ALL YEAR LONG.  It tastes like a biscuit in bread form with a crunchy outside (which is the best part).  I don't know the traditional way to serve this bread, whether it's plain or smothered with butter, honey or jam?  I chose to serve mine with my Mom's Homemade Strawberry Freezer Jam and it is delicious.

I won't be stopping there.  I can't wait to use this bread for a breakfast sandwich with eggs, ham and cheese or use it as the "biscuit" for some sausage gravy or dip it in some cheesy soup.  So many possibilities.  It's easier than making biscuits and it has less butter than biscuits.  Sold!      

Classic Irish Soda Bread

adapted from: Cook's Illustrated
(Printable Recipe) or (Printable with Picture)

3 c. all-purpose flour
1 c. cake flour
2 Tbl. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. cream of tartar
1 1/2 tsp. salt
2 Tbl. unsalted butter, cold
   plus 1 Tbl. melted butter for brushing loaf
1 3/4 c. buttermilk

Adjust oven rack to middle position and preheat oven to 400 degrees.  In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking soda, cream of tartar and salt.  Cut 2 Tablespoons of cold butter into chunks and add to the flour mixture.  Using your clean hands, work the butter into the dry ingredients until it is completely incorporated.  Make a well in the center of the dry ingredients and add 1 1/2 cups of the buttermilk.  Use a fork to work the ingredients together.  Add up to another 1/4 cup of buttermilk, adding 1 Tablespoon at a time, until a dough forms.  

Turn out onto a lightly floured surface and pat together to form a 6'' round.  Place dough into an 8'' inch (or larger) cast-iron skillet.  If you don't have a cast-iron skillet you can use a baking sheet, but the outside won't get as crispy.  Use a sharp knife and cut an "x" into the top of the loaf, about 5-inches long and 3/4-inch deep.  Bake for 40 minutes.  Remove from oven and brush with 1 Tablespoon of melted butter.  Cool for a few minutes, slice and serve.  Best if eaten on the day it is made.        

Linked up at Tuesday Talent Show! and Time to Sparkle! and  Weekend Potluck!

Zucchini Oat Bread

It's the last day of August and what better way to end the month than with zucchini bread.

This is my last zucchini recipe for 2013.  At least as of right now.  

I made a lot of zucchini dishes this year and I loved them all.  I got a little sick of it and was ready to move onto pumpkin pumpkin and more pumpkin until I saw this recipe for zucchini oat bread.

I called my mom up and asked her for some more zucchini from the garden and she said "I thought you were SO OVER IT" :)  Okay . . . so, I did say that . . . but hey, I'm a foodie.  I get instant cravings at any moment and just have to make something immediately.

This bread turned out great.  The oats give it a really hearty texture and my house smelled like a bakery/donut shop while it baked.  

Zucchini Oat Bread

adapted from: What's Cooking with Ruthie
(Printable Recipe) or (Printable with Picture)

1 1/2 c. sugar 
2 1/2 tsp. cinnamon 
2 1/2 c. all-purpose flour
1 c. oats
1 tsp. baking powder
1 tsp. sat
1/2 tsp. baking soda
3 eggs
1 c. applesauce
2 Tbl. butter, melted (or 2 Tbl. coconut oil)
1 tsp. vanilla
2 c. zucchini, unpeeled and shredded

Preheat oven to 350 degrees.  Coat a 9x5-inch loaf pan with cooking spray.  In a small bowl combine 1 Tablespoon of sugar and 1 teaspoon of cinnamon; set aside.  In a large mixing bowl combine remaining 1 1/2 teaspoons of cinnamon, flour, oats, baking powder, salt and baking soda; set aside.  In a medium mixing bowl, beat eggs until thick and yellow.  Add remaining sugar, applesauce, melted butter and vanilla; mix well.  Stir in the shredded zucchini.  Pour wet ingredients into dry and stir together until combined.  Do not overmix.  Pour into prepared loaf pan (depending on how tall your loaf pan is, you might not be able to fit all of the batter - you can make a few muffins with any extra).  Sprinkle top with cinnamon and sugar mixture.  Bake for 1 hour- 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 15 minutes, remove from pan and cool completely.    

Jenn's Notes: I used melted coconut oil in place of the butter.  I also added around a teaspoon of brown sugar to my cinnamon and sugar topping.  

Orange Poppy Seed Zucchini Bread with Orange Glaze

Two of my favorite quick-breads are this Almond Poppy Seed Bread with Orange Glaze and this Lemon Zucchini Bread with Lemon Glaze.  I decided to marry the two together and come up with another amazing Zucchini Bread.

I am loving experimenting with other flavors of zucchini bread than the usual cinnamon based version and I am finding there are so many possibilities for my overabundance of zucchini.

My Orange Poppy Seed Zucchini version is DIVINE.  Just like I said lemon was meant to be baked with zucchini, well . . . so was orange!   

It is soft and moist and has the perfect texture.  It is loaded with zucchini, Greek yogurt for protein and orange juice for vitamin C.  The glaze takes this bread OVER-THE-TOP.

I even like it better the 2nd day.

On a little side note:  If you peel your zucchini, you will have NO CLUE it's even in there. 

Orange Poppy Seed Zucchini Bread
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 Tbl. poppy seeds
2 large eggs
1/2 c. vegetable oil
2/3 c. sugar
1/4 c. fresh orange juice (1 large juicy orange)
zest of 1/2 an orange
1/3 c. non-fat plain Greek yogurt*
1 c. grated zucchini (peeled or un-peeled)

*1/2 cup of buttermilk can be substituted for the Greek yogurt and reduce the orange juice to 2 Tablespoons

Preheat oven to 350 degrees.  In a medium bowl whisk together the flour, baking powder, salt and poppy seeds; set aside.  In a separate medium bowl whisk the eggs until thick and lemon colored.  Add the vegetable oil and sugar and whisk to combine.  Whisk in the orange juice, orange zest and yogurt.  Last, whisk in the grated zucchini. Add the wet ingredients to the dry ingredients and stir together just until combined.  Do not overmix.  Pour into a greased 9x5-inch loaf pan.  Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in pan 10 minutes. Invert to a wire rack and cool completely.

Orange Glaze
1 c. powdered sugar
zest of 1/2 an orange
orange juice or milk, to reach desired consistency
1/2 tsp. meringue powder, opt.
1/4 tsp. orange bakery emulsion, opt.

Whisk together all ingredients.  Start off with a small amount of orange juice, then add a little as you go until it is smooth and creamy and desired glaze consistency is reached.  Drizzle over cooled bread.  Allow to harden.  Slice and serve.    

Jenn's Notes: I add meringue powder to the glaze to help it harden better and I add orange bakery emulsion for an extra boost of orange flavor.  Both are completely optional and you will still get an amazing glaze without them.

Lemon Zucchini Bread with Lemon Glaze

It's zucchini time!! Are you all as excited as I am?

I made this bread for the first time last year towards the end of zucchini season, waited an entire year and it was the 1st thing I made this year with my zucchini.  I wanted to share it with you guys early, so you can make it a million times this season.  

It is so soft and delicate and fresh tasting with a light lemon flavor.  It has become one of my favorite zucchini breads.  Lemon and zucchini were meant to be baked together.   

Since there isn't any cinnamon in it, it ends up being a pretty light yellow loaf, instead of a brown loaf.    

"The Mr." says there is something about it that he can't get enough of!

Just to give you an idea . . . the two of us finished off an entire loaf in a day and a half :)  Oops . . . guess I better make it again.  

I was reading about tricks professionals use to make perfect donuts.  One of the tricks was adding a little meringue powder to the icing and that will make it harden better.  I tried it with my icing for this bread and it worked perfect.  My icing completely hardened just like I wanted.  I will be using that trick from now on, especially if I am making something that would need to be stacked on top of each other for storing.   

Lemon Zucchini Bread with Lemon Glaze

adapted from: Nancy Creative
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 c. canola or vegetable oil
2/3 c. sugar
1/2 c. buttermilk
juice of 1 lemon (or 2 Tbl.)
zest of 1 lemon
1 c. grated zucchini (peeled or un-peeled)

Preheat oven to 350 degrees.  Grease and flour a 9x5 inch loaf pan (I lined mine with parchment and greased); set aside.  In a large bowl combine the flour, baking powder and salt; set aside.  In a medium bowl beat 2 eggs, then add the oil and sugar and mix well.  Add the buttermilk, lemon juice and lemon zest and mix well. Stir in the zucchini.  Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.  Pour batter into prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean (mine took 50 minutes).  Cool in pan 10 minutes, then remove to a wire rack and cool completely.  While the loaf is cooling, you can make the glaze.

Lemon Glaze
1 c. powdered sugar
juice of 1 lemon (or 2 Tbl.)

or 
1 c. powdered sugar
1/4 - 1/2 tsp. imitation lemon extract, to taste
milk, as needed to reach desired consistency
1/2 tsp. meringue powder, opt.

In a small bowl, combine all ingredients until smooth and creamy and desired consistency is reached.  Pour over cooled loaf.  Allow to harden, slice and serve.

Jenn's Notes:  This bread is absolutely perfect "as is".  For the glaze: I use the 2nd option, which calls for lemon extract, because I love the flavor of imitation lemon extract (not pure - too much alcohol flavor).  The meringue powder helps the icing harden.  This time, I also added a little orange zest and juice, because I had leftover from my favorite Carnitas recipe.   

Cream Cheese Pumpkin Bread

It's not my fault I made a pumpkin recipe in June.

America's Test Kitchen had to go and show a Fall episode.

Don't they know pumpkin is my weakness and that I can only resist for so long?

I had pumpkin, cream cheese and buttermilk that were all expiring and this recipe couldn't have come about at a better time. 

The smell that permeated through my house while I cooked the pumpkin was intoxicating.  America's Test Kitchen says the reason they cook the pumpkin is to get rid of that canned pumpkin flavor.  I, myself, have never noticed a "canned" pumpkin flavor, but I would cook it any day of the week just to smell that smell again.

The streusel topping is so crunchy and so delicious.  The flavor is ridiculous and the texture is moist, but not gooey.

This bread stays fabulous for several days and the top remains crunchy.   I can't wait to use this streusel on other breads like banana and cinnamon swirl.  This recipe is a winner.

Cream Cheese Pumpkin Bread
adapted from: America's Test Kitchen
(Printable Recipe) or (Printable with Picture)

1 (15 oz.) can pumpkin puree
1 1/2 tsp. cinnamon
1 tsp. salt
1/4 tsp. ground nutmeg
1/8 tsp. ground clove
1 c. sugar
1 c. light brown sugar
4 oz. cream cheese
1/2 c. vegetable oil
1/4 c. buttermilk
4 large eggs
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. mini semisweet chocolate chips

Streusel
5 Tbl. light brown sugar
1 Tbl. all-purpose flour
1 Tbl. unsalted butter
1 tsp. cinnamon
1/8 tsp. salt

Add pumpkin puree to a large saucepan along with the cinnamon, salt, nutmeg and ground cloves.  Heat over medium heat until mixture measures 1 1/2 cups; about 6 minutes.  Measure and add back to the saucepan.  Stir in the sugar, brown sugar, cream cheese and vegetable oil.  Heat until cream cheese is melted.  Whisk until smooth.  In a separate dish, whisk together the buttermilk and eggs.  Slowly add mixture into to the pumpkin puree, whisking constantly.  Remove from heat.  Combine the flour, baking powder and baking soda and fold into wet mixture.  Allow to cool for a few minutes while you make the streusel.

For the streusel: combine all ingredients and using your clean hands, work the butter into the other ingredients until it resembles coarse sand.

Quickly stir the chocolate chips into the slightly cooled pumpkin mixture.  They will begin to melt, so stir quickly.  Divide batter between two, well greased, 9x5-inch loaf pans.  Sprinkle streusel topping evenly over loaves.  Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.  Cool in pan 20 minutes, remove and cool completely.  Yield: 2 loaves.        

Jenn's Notes: I made this exactly as I typed it above and it is fabulous.

Honey Beer Bread

Have you ever heard of Tastefully Simple?  My friend used to be a consultant for them and my favorite thing to buy from her was the Beer Bread Mix.  It was fabulous.  We could finish off a loaf in one day, no problem.  I didn't think about making a homemade version until I saw this recipe the other day.

Other than the incredible texture, part of what makes beer bread so good is that crunchy topping you get as a result of pouring melted butter over the top of the dough before baking.

Beer Bread isn't supposed to be a very sweet bread, but I do think this version could use a little more sugar.  I still like it plain with butter or honey, but it is great served alongside dinner or dipped in a soup.

If you don't like cooking with alcoholic beer, they do make non-alcoholic beer (O'doul's) that you could use and I'm sure you would get the same effect.

Honey Beer Bread

adapted from: Life After Empty Nest
(Printable Recipe) or (Printable with Picture)

1 c. bread flour

2 c. all-purpose flour

1 Tbl. baking powder

1 tsp. salt

1 Tbl. sugar*

3 Tbl. honey

1 (12 oz.) bottle beer

4 Tbl. melted butter

Preheat oven to 350 degrees.  Grease a 9x5-inch loaf pan; set aside.  In a large bowl, whisk together the bread flour, all-purpose flour, baking powder, salt and sugar.  Stir in the honey and beer and whisk until combined.  Dough will be very thick.  Spread into prepared loaf pan.  Pour melted butter over the top, do not stir.  Bake for 45-55 minutes or until lightly browned and a toothpick inserted in the center comes out clean.  Yield: 1 loaf. 

*Jenn's Notes: My only recommendation would be to add a little more sugar (at least a few more Tablespoons).  I prefer mine slightly sweeter.  Everything else was perfect.