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Raspberry Coconut Quick Bread

Posted in Recipes, tagged , , , on April 10, 2013 | 2 Comments »

Most quick bread recipes that I have tried are made with bananas. While they are very good (especially once you add chocolate!), I wanted something different. The theme for this months #TwelveLoaves challenge is berries, so I decided to make a raspberry coconut quick bread. No bananas!

I was delighted with the taste of this. The raspberries give a nice burst of flavor and the coconut provides a subtle undertone. While I used coconut and coconut oil in the batter, I think it is the coconut on the top of the bread that you really notice. It gets all nice and toasted and crunchy!

Raspberry Coconut Quick Bread

One Year Ago: Cinnamon Crescents and Chocolate Almond Coconut Biscotti

Raspberry Coconut Quick Bread
Makes 1 loaf

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup + 1 tablespoon desiccated coconut*
3/4 cup Greek yogurt
1/3 cup water
1/3 cup melted coconut oil
2 eggs
1 1/2 cups frozen raspberries

Preheat oven to 375 degrees.
Line a 9 x 5 inch loaf pan with aluminum foil and spray with cooking spray. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and 1/2 cup coconut. Add in the Greek yogurt, water, coconut oil, and eggs and stir until combined. Gently add in the frozen raspberries. Spoon the mixture into the prepared pan and sprinkle with the remaining 1 tablespoon coconut. Bake in a preheat oven for 48-52 minutes, or until a toothpick inserted into the center comes out clean. Note: If the top looks like it is getting too brown, cover it with another piece of aluminum foil. Remove from the oven and let cool. Enjoy!

*Note: Desiccated coconut is unsweetened dried coconut and is usually found in health stores, bulk bins, or on-line. You can substitute sweetened shredded coconut, however, your batter will be a little sweeter.

Raspberry Coconut Quick Bread

Raspberry Coconut Quick Bread

Made with love, not calories!

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Chocolate Cherry Quick Bread

Posted in Recipes, tagged , , on February 14, 2013 | Leave a Comment »

HAPPY VALENTINE’S DAY!!

With today being Valentine’s Day, I wanted to show my love for all of you, so I baked! I made you a chocolate cherry quick bread.

Yup, that’s right- chocolate! Valentine’s Day just wouldn’t be complete without chocolate.

So many quick breads are made using bananas, but I wanted to try something different. I had a can of cherry pie filling in my pantry (still trying to clean it out!), and I wondered if I could use that in place of bananas. It worked really well. I pureed some of the pie filling, so you have the flavor throughout the bread. Then I added more of the pie filling into the finished batter for additional cherry goodness. This would be wonderful as a dessert or for breakfast! Hey, it’s Valentine’s Day. That means chocolate is allowed at every meal!!

Chocolate Cherry Quick Bread/Bake, Run Live

Chocolate Cherry Quick Bread

 1- 21 oz. can cherry pie filling, divided
1/4 cup vegetable oil
2 eggs
1 cup sugar
3/4 teaspoon salt
2 teaspoons baking powder
1/2 cup cocoa, sifted
1 3/4 cup flour
1 cup chocolate chips

Preheat oven to 350 degrees. Line a loaf pan with aluminum foil, then spray with cooking spray. Set aside.

Place 1 cup of pie filling into a food processor and puree until you have small pieces (you don’t want it completely smooth). Pour into a large mixing bowl and add the vegetable oil and eggs. Whisk to combine. Whisk in the sugar, salt, and baking powder. Slowly whisk in the cocoa powder (I say carefully because the dust from the cocoa powder always bothers me. I love chocolate, but I don’t enjoy inhaling cocoa powder dust!). At this point, change to a spoon and stir in the flour. Add in the chocolate chips, then carefully stir in 1/2 cup cherry pie filling. Spoon the batter into the prepared pan.

Bake in a preheated oven for 65-70 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and let cool for 20 minutes before removing it from the pan. Serve warm or cool completely. Enjoy!

Chocolate Cherry Quick Bread/Bake, Run Live

I’m linked at: Lady Behind the Curtain

Made with love, not calories!


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Chocolate Zucchini Bread

Posted in Recipes, tagged , , , , on September 5, 2012 | 2 Comments »

I don’t really like vegetables. They very rarely end up on a weekly meal plan. I know that they are good for me, but eh, not my favorite thing to eat. Give me protein, starch, and dessert, and I’m good!

That said, I am trying to add vegetables into my meals. Little by little, I am finding that I can tolerate some of them. Zucchini is one of them. I have found that with small zucchini’s, they work well as the “crust” for pizza. Of course, maybe that’s cheating, as I am burying the zucchini under pizza sauce, pepperoni, and cheese. Baby steps!

If you have a large zucchini, use it to make this chocolate zucchini bread. And feel safe sharing it with your favorite non-vegetable eater, as the cocoa powder (and chocolate chips) in the batter does a wonderful job at hiding all those green specks of zucchini!

Chocolate Zucchini Bread
Recipe adapted from Joy of Baking

1 cup flour
1/2 cup cocoa powder
1 cup sugar
1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini
1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare a 9x5x3 inch loaf pan by greasing it or lining it with aluminum foil and then greasing the foil. Set aside.

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add in the eggs, vegetable oil, and vanilla extract and mix well (the batter will be thick). Stir in the zucchini and chocolate chips. Pour into the prepared loaf pan and bake in a preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let rest for 10 minutes. After 10 minutes, remove the loaf from the pan and place onto a cooling rack, then let cool completely. Enjoy!

Made with love, not calories!

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Cherry Walnut Bread

Posted in Recipes, tagged , , , on July 23, 2012 | 8 Comments »

These are the last of my cherry stash. I’m kind of sad to see them go, though I delight in the fact that their departure means the arrival of raspberries and blackberries! More fruit to bake with!!

I enjoy making quick breads. They are a wonderful treat for breakfast, and making them into mini loaves means they are small enough to put into a lunchbox, or eat on the road. The sweet cherries give the bread a burst of flavor, while the walnuts give a nice crunch! The recipe makes 8 mini loaves, so I set aside 2 loaves to eat right away, then wrap the rest (individually) in plastic wrap, and store them in freezer-safe zip-lock bags. That way they last longer, and I can take one out the night before and have it ready for me the next morning to enjoy with a cup of hot chocolate.

Cherry Walnut Bread
Makes 8 mini loaves
Prep time: 15 minutes     Bake time: 30 minutes

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
2 eggs
1/4 teaspoon vanilla bean paste
1/2 cup sour cream
3/4 teaspoon salt
1 tablespoon baking powder
2 cups flour
1 1/2 cups chopped sweet cherries
1 1/2 cups chopped walnuts

Preheat oven to 350 degrees. Grease your mini loaf pan, set aside.

In a large mixing bowl, cream together the butter and sugars. Add in the eggs, vanilla bean paste, and sour cream. Stir in the salt and baking powder. Add in the flour and stir until just combined. Fold in the cherries and walnuts. Divide the batter evenly between the mini loaf pan. Bake for 30 minutes or until a toothpick inserted into the center comes put clean. Remove from the oven and let cool for 10 minutes before removing the loaves from the pan and placing onto a cooling rack to finish cooling. Enjoy!

Made with love, not calories!

I’m linked to:
Create With Joy, Add A Pinch, My Favorite Finds, Alderberry Hill, Make Ahead Meals

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Daring Bakers: Banana, Peanut Butter, and Chocolate Chip Bread

Posted in Recipes, tagged , , , , on February 27, 2012 | 18 Comments »

It’s time for another Daring Bakers‘ challenge! This month is all about quick breads. Savory or sweet, these are easy to put together. Quick breads do not contain yeast, so there isn’t extra time involved in letting the dough rise. It’s a quick mix of ingredients, pour it into a pan, and bake away! Sweet quick breads are a wonderful addition to a weekend breakfast, while savory ones would be great for dinner or brunch!

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

I am a fan of banana bread. However, any banana bread that I bake, has to have chocolate chips in it (what a surprise!)! A thought that came to mind was a post I read last month, from Heather Eats Almond Butter. She added mini peanut butter cups to her banana bread. What a great idea! While I didn’t add peanut butter cups, I did add peanut butter. Not a lot, so I think there is just the right amount of flavors- banana, chocolate, and peanut butter! I baked mine in mini loaf pans, but you could make a regular sized loaf, or make these into muffins!

Banana, Peanut Butter, and Chocolate Chip Bread
Makes: 8 small loaves
Prep time: 10 minutes     Bake time: 32 minutes

4 ripe peeled bananas, divided
1/3 cup creamy peanut butter
2 eggs
1/4 cup oil
2 tablespoons heavy whipping cream
3/4 cup sugar
1/4 cup + 4 teaspoons brown sugar, divided
1/2 teaspoon salt
2 teaspoons baking powder
2 cups flour
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.

Spray mini loaf pan with cooking spray and set aside.

In a large mixing bowl, mash 3 of the bananas (I do this with a fork), then add in the peanut butter and mix well. Stir in the eggs, oil, and heavy whipping cream. Add in the sugar and 1/4 cup brown sugar, stirring well to combine. Add in the salt, baking powder, and flour, and stir until just combined. Chop up the remaining banana into small bite-sized pieces and add into the batter, along with the mini chocolate chips. Stir gently to combine.

Spoon the batter evenly into the prepared pan. Sprinkle the remaining 4 teaspoons brown sugar over the top of the batter. Bake in a preheated oven for 30-33 minutes (if you bake this in a normal loaf pan, you will have to extend the baking time).  The loaves will be done when the toothpick test comes out clean. Remove from the oven and let cool 15 minutes, then remove the loaves from the pan. Cool completely on a cooling rack. Enjoy!

Question of the day: Other than bananas (!), what do you like in your banana bread?

Made with love, not calories!

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