Tag Archives: bread

Zucchini Banana Bread

Yield: 1 (9-inch) loaf
Prep Time: 10 min
Cook Time: 1 hour


2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup buttermilk
2 large eggs, beaten lightly
6 Tablespoons butter, melted and cooled
1 1/2 teaspoons vanilla extract
2 medium zucchini


Preheat the oven to 350ºF.

Line a 9-inch loaf pan with parchment paper then grease the parchment paper with cooking spray.

In a large bowl, whisk together the flour, sugar, baking soda and salt.

In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla. Stir the banana mixture into the dry ingredients.

Shred the zucchini on the small holes on a box grater. Measure out 1 1/2 cups of shredded zucchini then squeeze it with your hands over the sink to remove as much excess liquid as possible. Fold the zucchini into the batter then scrape the batter into the prepared loaf pan.

Bake the bread for 50 to 60 minutes until a toothpick inserted comes out clean. Transfer the pan to a cooling rack to cool then lift the loaf out of the pan, slice and serve.


Squeezing the excess moisture out of the zucchini ensures your bread won’t sink in the center.

Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don’t be afraid to let bananas turn completely brown before using them for banana bread. If you don’t have extra-ripe bananas, check out my video for how to ripen bananas in 15 minutes.

If you don’t have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use.


White Pizza Bread


1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 1/2 cups finely shredded Italian cheese blend
1 tube Pillsbury refrigerated thin pizza crust
2 cups (1-inch round) mozzarella balls (about 24)
2 cups Alfredo sauce
Basil, freshly chopped (for garnish)
Nonstick baking spray


Preheat oven to 350 degrees. Spray a bundt cake pan with nonstick baking spray. Set aside.

In a large bowl, stir together garlic powder, Italian seasoning and shredded cheese. Set aside.

Unroll pizza dough and cut into 1 1/2-inch squares with a sharp knife. Wrap each square of dough around a mozzarella ball and dip into 1 cup of Alfredo sauce. Dip into prepared shredded cheese mix.

Place inside bundt pan, creating a uniform layer all the way around the pan.

Bake for 30-35 minutes until golden brown. Allow to cool for 5 minutes before inverting the Bundt pan onto a serving platter. Garnish with basil. Serve with remaining 1 cup of alfredo sauce (warmed

Pull-Apart Cheesy Garlic Bread

Serves 8-10


1 large loaf sourdough bread
1 cup mozzarella cheese, grated
1/2 cup (1 stick) unsalted butter, melted
1/3 cup green onion, finely chopped
3 cloves garlic, minced
2 teaspoons poppy seeds


Preheat oven to 350 F.

Use a sharp, serrated knife to cut bread diagonally in both directions to create small diamonds.

Note: be careful not to cut bread all the way through; cut 3/4 way down the loaf, making sure the bottom is still connected.

In a microwaveable bowl, combine butter, garlic and poppy seeds and microwave at 20-second intervals until melted.

Stir green onion into butter.

Wedge your fingers into the diamond cut-outs in the bread to open them up and drizzle melted butter and green onion down into the cracks.

Fill cracks with shredded mozzarella (it’s ok if some pokes out on top), then wrap loaf in aluminum foil.

Place wrapped loaf in oven and bake for 15 minutes. Carefully unwrap and bake for another 5-10 minutes, or until cheese is melted and bubbly.

Remove from oven and serve immediately.

The Best Bread Pudding


2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce:

1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy


Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.



For the Fruit:

1 cup mixed candied fruit
1 cup raisins
3 tablespoons dark rum or orange juice

For the Sponge:

1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
1/4 cup warm water (about 110 degrees F)
2/3 cup milk
1 teaspoon honey
1 cup unbleached all-purpose flour

For the Dough:

1/3 cup honey
1 large egg, beaten
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon finely grated lemon zest
1 teaspoon salt
1/2 teaspoon ground mace
1/2 cup chopped almonds, toasted
3 to 4 cups unbleached all-purpose flour
Oil, for coating bowl

For the Filling:

2 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
3 tablespoons granulated sugar

For the Topping:

1/2 cup confectioners’ sugar


Prepare Fruit: Combine the mixed fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum.

Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.

By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.

By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.

First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.

Second rise: Cover with a tightly woven towel and let rise for 45 minutes.

Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.

Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.

To serve: Sprinkle heavily with confectioners’ sugar just before serving.

Variation: Between 2 pieces of waxed paper or plastic wrap, roll 3 ounces almond paste or marzipan into the lengthwise shape of half the oval. Omit the butter and cinnamon-sugar filling. Place the marzipan on half of the oval and fold the dough in half. Let rise and bake as directed.

Notes: One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also make your own candied fruit and peel. This bread freezes nicely for up to 6 months. If freezing it, do not sprinkle with confectioners’ sugar. To serve, first thaw the bread, then bake on a baking sheet in a preheated 375 degree F oven for 7 to 10 minutes. Just before serving, sprinkle with confectioners’ sugar.

Recipe story:
Long before the Romans occupied parts of Germany, special breads were prepared for the winter solstice that were rich in dried or preserved fruit. Historians have traced Christollen, Christ’s stollen, back to about the year 1400 in Dresden, Germany. The first stollen consisted of only flour, oats and water, as required by church doctrine, but without butter and milk, it was quite tasteless. Ernst of Saxony and his brother Albrecht requested of the Pope that the ban on butter and milk during the Advent season be lifted. His Eminence replied in what is known as the famous “butter letter,” that milk and butter could be used to bake stollen with a clear conscience and God’s blessing for a small fee.

Originally stollen was called Striezel or Struzel, which referred to a braided shape — a large oval folded in half with tapered ends — said to represent the Baby Jesus wrapped in swaddling clothing. Around 1560 it became custom that the bakers of Dresden give their king, the ruler of Saxony, two 36-pound stollens as a Christmas gift. It took eight master bakers and eight journeymen to carry the bread to the palace safely. This custom was continued for almost 200 years.

In 1730 Augustus the Strong, the electoral prince of Saxony and the King of Poland, asked the Baker’s Guild of Dresden to bake a giant stollen for the farewell dinner of the Zeithain “campement.” The 1.8-ton stollen was a true showpiece and fed over 24,000 guests. To commemorate this event, a Stollenfest is held each December in Dresden.

The bread for the present-day Stollenfest weighs 2 tons and measures approximately 4 yards long. Each year the stollen is paraded through the market square, then sliced and sold to the public, with the proceeds supporting local charities. Although there is a basic recipe for making the original Dresden Christollen, each master baker, each village and each home has its own secret recipe passed down from one generation to the next. There are probably as many recipes for stollen as there are home bakers. The commercial production of Dresden stollen is carefully licensed and regulated to ensure quality and authenticity. Authentic German stollen is usually sprinkled heavily with confectioners’ sugar prior to serving.

Pumpkin Banana Bread

Serves: 8


2 bananas, mashed
2 eggs, beaten
1/3 c coconut oil, melted and cooled
1 1/3 c pumpkin puree
1/2 c honey
1/2 c sugar
2 1/2 c flour
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
1 t ground ginger
1 t ground nutmeg
1 t allspice


Preheat oven to 350 degrees

In a large bowl combine bananas, eggs, oil, pumpkin, honey and sugar

In another bowl combine flour, baking soda and powder, salt, cinnamon, ginger, nutmeg, allspice

Pour all of the flour mixture into the pumpkin mixture and stir until just combined

Pour into a grease loaf pan and bake for 60 min or until toothpick inserted into center comes out clean

Cheesy Bruschetta Pull Apart Bread


1 loaf (14 ounces each) Italian or French bread
2 cups shredded mozzarella cheese
1 can (14.5 ounces) Hunt’s Petite Diced Tomatoes, drained well
1/3 cup extra virgin olive oil
1/4 cup chopped fresh basil
1/4 teaspoon garlic powder


Preheat oven to 350 degrees. Place piece of aluminum foil on shallow baking pan; set aside.

Using a serrated knife, make cuts 1 inch apart across entire loaf of bread, stopping about 1/4 inch from bottom to leave crust intact. Cut again on the opposite angle across entire loaf (bread should resemble grid pattern). Place on foil.

Stir together cheese, drained tomatoes, oil, basil and garlic powder in medium bowl.

Gently separate bread with fingers and spoon cheese mixture between cuts.

Pull foil up around bottom of bread and cover top with another piece of foil. Bake 20 minutes. Uncover top and then bake 10 minutes more or until cheese melts and top is crisp.

Serve immediately.