Category Archives: Quickbread

Spiced Pumpkin Bread

Posted by Lindsey @ Baking Bytes in Baking, Bread, Quickbread and tagged with

Before I moved to Bozeman, I never really understood why people liked fall. September through November are typically the wettest months of the year in Juneau, even by Juneau’s standards. Constant drizzle, drippy leaves, and annual flooding are really the only things Juneauites have to look forward to, other than possibly freezing nights resulting in ridiculously icy roads.

However, going to college in Bozeman introduced me to the crisp air, crunchy leaves, and brilliant colors of the ideal fall day. I now understand the appeal of the season and all the baking flavors that come with it. The smell of something baking is just as much a part of fall, and if it fits the weather then so much the better.

So just in case you aren’t tired of pumpkin yet (as if that’s even possible), this bread is amazing. Moist, pumpkiny, the perfect amount of spices. I’ve baked it twice this month already and I’m sure a third is not far off. It’s so good I have a hard time not eating all three loaves in one day.

If you are baking at or around sea level ignore the red text as there’s no need to make any changes. But if you’re baking at 4500 feet (like I am), follow the red modifications I’ve made in the recipe.

Otherwise, this happens.

Spiced Pumpkin Bread

 Adapted from Allrecipes

Ingredients

3 1/2 cups all-purpose flour
3 cups sugar
2 scant tsp. baking soda
1 scant tsp. baking powder
2 tsp. salt
2 tsp. ground allspice
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground cloves

4 eggs
1 (15 ounce) can pumpkin puree
3/4 cup vegetable oil
2/3 cup water

Directions

  1. Preheat oven to 350°F for 50-60 (375°F) and grease three  8”x4”x2” loaf pans.
  2. In a large bowl, whisk together the dry ingredients. Make a well in the center.
  3. In another bowl, combine the eggs, pumpkin, oil and water; mix well.
  4. Stir into dry ingredients (I find a rubber scraper is easiest) just until moistened.
  5. Divide evenly into greased loaf pans.
  6. Bake for 50-60 (40-45) minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Note: I find it easiest to use the disposable loaf pans (don’t have to worry about getting them back from people) and place all three on a baking sheet. You know your oven best, but I’ve never had to rotate them during baking.

Cinnamon Sugar Scones

Posted by Lindsey @ Baking Bytes in Baking, Breakfast, Pastries, Quickbread and tagged with

For my first post, I decided to use a recipe I make all the time, a very delicious diet staple. This is somewhat odd because growing up, I never liked scones. They were always hard and dry and far too crumbly to be able to eat properly.

Then I went on exchange to Scotland and was opened to the wonderful world of properly prepared scones. Light, moist, delicious scones.

Also castles. Castles are awesome.

Although I probably sampled two dozen flavors, I usually liked the simple flavors best. So when I was perusing the fabulous blog of Baked Perfection and found these cinnamon sugar scones, I knew they’d be perfect. I almost never make a recipe immediately after reading it because I’m usually missing at least one ingredient, but with these I had them all on hand already. These scones contain only common ingredients (unless for some reason you don’t always have heavy cream on hand…), and are incredibly easy, fast, and delicious.

Assuming you have everything, you can be eating these, in all their cinnamon sugar glory, in a mere half hour. The original recipe includes a drizzled glaze, which I use when I want a sweeter treat, but they are also excellent plain, or spread with melted butter and sprinkled with cinnamon and sugar.

Below is the recipe with basically no modifications because I think it’s perfect as is. Enjoy!

Miniature Cinnamon Sugar Scones

Recipe adapted from Baked Perfection 

Ingredients

2 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon

1 1/4 cups whipping cream (heavy cream)

Directions

  1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or silicon mats.
  2. Whisk together flour, sugar, baking powder, salt, and cinnamon until completely combined.
  3. Pour in whipping cream. Mix or knead by hand, just until combined. Mix will be sticky.
  4. Flour surface. With floured hands, divide dough into two sections and pat into two rounds, each approximately four inches.
  5. Cut each round into 8ths and place on prepared baking sheet sheet.
  6. Bake 9 to 11 minutes. Let cool at least five minutes, then glaze, butter, or enjoy plain.