Showing posts with label quick bread recipes. Show all posts
Showing posts with label quick bread recipes. Show all posts

Tuesday, April 9, 2024

Fluffy Multigrain Pancakes #BreadBakers

Made with whole wheat flour, cornmeal and rolled oats, these fluffy multigrain pancakes are nutty and nutritious, as well as delicious.

Food Lust People Love: Made with whole wheat flour, cornmeal and rolled oats, these fluffy multigrain pancakes are nutty and nutritious, as well as delicious.

A few months ago my doctor told me that my bloodwork numbers weren’t great, in fact, she diagnosed pre-diabetes. Which frankly didn’t sound so much like a diagnosis as a warning. Shape up or pay the consequences later! 

Recipes like these fluffy multigrain pancakes are my small attempt to do better but the amazing thing is that I actually like them more than normal all white flour pancakes. They have so much more flavor! Not surprising, really, since I’ve always loved whole grain bread more than white. 


Fluffy Multigrain Pancakes

This recipe made 16 (4 in or 10cm) pancakes. Any leftovers can be reheated in a normal toaster which makes them a great option for busy weekday mornings. This recipe is adapted one from New York Times Cooking.

Ingredients
1 cup or 120g whole wheat/ wholemeal flour
¾ cup or 94g all-purpose flour
½ cup or 85g cornmeal
¼ cup or 30g rolled oats
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 3/4 cups Greek yogurt 
1/2 cup or 120ml milk
3 large eggs
¼ cup or 60ml canola oil 

For greasing the pancake griddle: butter

For serving:
Butter
Your favorite syrup

Method
In a large bowl, mix together whole wheat flour, all-purpose flour, cornmeal, oats, sugar, baking powder, baking soda and salt. 


In a medium bowl, whisk together the yogurt and milk. Whisk in the eggs and canola oil. 


Pour the yogurt/egg mixture into the flour mixture and fold well until fully incorporated.


Heat a griddle or large cast-iron skillet over medium heat. You can check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.

You'll notice that the batter starts to get fluffy in the bowl as the yogurt reacts with the baking powder and baking soda. When you scoop it out to make the pancakes, try not to knock the air out by stirring. This ensures that the pancakes are lovely and light. 


Add a little butter to the griddle and let it melt. Use a 1/3 cup measure to make pancakes with the batter, leaving enough room between them so you can turn the pancakes easily.  The batter is very thick so you may need to use the edge of the measuring cup to pat it out gently into a circle. 


Cook until about 2-3 minutes or until the last pancake added to the pan is browned on the bottom. Flip the first one first and so on, then cook the pancakes until they are golden on the other side, 2 to 3 minutes. 


Either transfer to a plate as they finish and serve immediately with syrup and more butter on top, if you like. Or, if everyone wants to eat together, fashion a large pouch out of foil and pop the pancakes in as they are done. Fold it closed to keep them warm until the next batch is ready. 


Repeat with the remaining batter, adding more butter to the griddle or pan as needed. 

We are syrup heathens from the south so we use the Pearl Milling (used to be Aunt Jemima) butter light syrup instead of real maple syrup. You can use your favorite syrup and I won’t judge. 

Food Lust People Love: Made with whole wheat flour, cornmeal and rolled oats, these fluffy multigrain pancakes are nutty and nutritious, as well as delicious.

Enjoy! 

It’s the second Tuesday of the month so that means it’s time for my fellow Bread Bakers to share their creations. Our theme today is mixed grains bread! Many thanks to our host Karen of Karen’s Kitchen Stories. Check out the links below: 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.


Pin these Fluffy Multigrain Pancakes!

Food Lust People Love: Made with whole wheat flour, cornmeal and rolled oats, these fluffy multigrain pancakes are nutty and nutritious, as well as delicious.

 .

Tuesday, February 13, 2024

Chocolate Chocolate Chip Mini Loaves #BreadBakers

These Chocolate Chocolate Chip Mini Loaves are baked with cocoa and chocolate chips. Applesauce adds moisture and nutrition - not that you’ll notice it’s there flavor-wise! It's all about the chocolate!

Food Lust People Love: These Chocolate Chocolate Chip Mini Loaves are baked with cocoa and chocolate chips. Applesauce adds moisture and nutrition - not that you’ll notice it’s there flavor-wise! It's all about the chocolate!

Like many of my friends who love cooking and baking, I have a lot of pans that I rarely use but still keep, you know, just in case. The little vintage loaf pans I used for this recipe are a good example. I inherited them, if memory serves, from my paternal grandmother who used them to make fruitcake to give away at Christmastime. 

I actually own six of these little pans but since there are just two of us at home, it seemed like a good idea just to make four mini loaves. If you don't have mini loaf pans, you can bake this batter as muffins.

Chocolate Chocolate Chip Mini Loaves

This recipe is for a small batch of just four mini loaves but it’s easily doubled if you need eight. Or even trebled. This batter is very forgiving like that. My mini loaf pans have a capacity of one cup or 240ml by volume.

Ingredients
1 cup or 125g flour
1/4 cup or 20g cocoa
1/4 cup or 50g white sugar
1/4 cup, packed, or 50g brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup or 75g applesauce (I used homemade but store-bought works fine.)
1 egg
3 tablespoons milk
3 tablespoons canola oil, plus extra for the pans
1/4 cup or 50g semi-sweet chocolate chips plus a little extra for topping, if desired.

Method
Preheat your oven to 350°F or 180°C and prepare your four mini loaf pans by brushing or spraying the insides with oil.

In a large mixing bowl, whisk together your flour, sugars and baking powder. 


Mix in the chocolate chips and use your clean hands to separate any that are stuck together. 


In another smaller bowl, whisk together your applesauce, egg, milk and oil.


Pour your wet mixture into the dry ingredients and fold until they are just combined. 


Divide the batter evenly between the prepared mini loaf pans. Add a few more chocolate chips to the top, if desired.  


Bake in your preheated oven for about 20-25 minutes or until the mini loaves are puffed up and a toothpick comes out clean when inserted in the middle.


Remove from the oven and allow to cool for a few minutes.

Run a offset spatula or butter knife around the edges of the pans and gently turn the  loaves out of the pans and cool further on a wire rack.

Food Lust People Love: These Chocolate Chocolate Chip Mini Loaves are baked with cocoa and chocolate chips. Applesauce adds moisture and nutrition - not that you’ll notice it’s there flavor-wise! It's all about the chocolate!

Enjoy!

Food Lust People Love: These Chocolate Chocolate Chip Mini Loaves are baked with cocoa and chocolate chips. Applesauce adds moisture and nutrition - not that you’ll notice it’s there flavor-wise! It's all about the chocolate!

It's the second Tuesday of the month so that means it's time for my Bread Baker friends to share their recipes. Our theme is chocolate breads! Many thanks to our host Wendy of A Day in the Life on the Farm


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.


Pin these Chocolate Chocolate Chip Mini Loaves!

Food Lust People Love: These Chocolate Chocolate Chip Mini Loaves are baked with cocoa and chocolate chips. Applesauce adds moisture and nutrition - not that you’ll notice it’s there flavor-wise! It's all about the chocolate!

 .


Tuesday, August 8, 2023

Oatmeal Raisin Gluten-free Quick Bread

This oatmeal raisin gluten-free quick bread is made with oat flour and a bread flour mix for a light loaf that is great as is and even better toasted.

Food Lust People Love: This oatmeal raisin gluten-free quick bread is made with oat flour and a bread flour mix for a light loaf that is great as is and even better toasted.

If you search the internet for gluten-free flour mixes, there are countless recipes to combine at home. I’ve had really good luck though with the store-bought combos. Gluten-free bread flour mixes tend to have additives like xanthan gum which saves you from buying an extra ingredient so that’s what I used for this loaf. 

Oatmeal Raisin Gluten-free Quick Bread

If your family isn’t crazy about raisins, by all means substitute chocolate chips instead. I made my own oat flour by whizzing the required weight of oats in my small food processor. It worked great so I don’t hesitate to recommend you do the same. Note that your oven will start at a higher temperature for the first 10 minutes, then you’ll turn it down. 

Ingredients
1 ⅜ cups or 193g all-purpose gluten free flour blend 
¾ cup or 150g granulated sugar
⅝ cup or 75g certified gluten free oat flour (See note above.)
⅜ cup or 54g cornstarch
½ cup or 50g certified gluten free oatmeal, divided
2 teaspoons baking powder
¾ teaspoon xanthan gum (omit if your blend already contains it)
¾ teaspoon baking soda
½ teaspoon fine sea salt
1/2 cup or 75g raisins
1 cup or 245g plain yogurt, at room temperature
6 tablespoons or 84g unsalted butter, melted and cooled
2 eggs at room temperature
1 teaspoon vanilla extract

Method
Preheat your oven to 375°F or 190°C. Grease well an 8.5-inch x 4.5-inch loaf pan, then line it with some parchment paper. Set it aside.

In a large bowl, place the flour blend, sugar, oat flour, cornstarch, oat flour, baking powder, xanthan gum (if needed), baking soda and salt. Separate out a couple of tablespoons of the oats to use for decoration then add the rest to the bowl. Whisk to combine well.


Rinse and drain the raisins. Add them to the flour mixture and stir to coat. 


In another bowl, whisk together the yogurt, butter and eggs. 

Create a well in the center of the dry ingredients, and add the beaten wet ingredients.


Fold until just combined but no dry ingredients should be showing. 


Spoon the batter into the prepared baking pan and smooth the top. Sprinkle on some of the reserved oats. Wet a spatula and score the top of the loaf down the middle. Finish with the rest of the reserved oats. 


Place the pan in the center of the preheated oven and bake for 10 minutes.

Reduce the oven temperature to 350°F or 180°C and continue to bake for another 45 to 50 minutes, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few moist crumbs attached.

If the top starts to brown too much, cover it lightly with foil for the remainder of the cooking time. 

Remove the loaf from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely. 

Food Lust People Love: This oatmeal raisin gluten-free quick bread is made with oat flour and a bread flour mix for a light loaf that is great as is and even better toasted.

Slice to serve either plain or toasted. 

Food Lust People Love: This oatmeal raisin gluten-free quick bread is made with oat flour and a bread flour mix for a light loaf that is great as is and even better toasted.

Enjoy! 

It’s the second Tuesday of the month and in my world that means it’s time for my Bread Bakers to get together and share recipes. Our theme today is gluten-free bread. Check out the links below. Many thanks to our host, Sneha of Sneha’s Recipe. 


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.


Pin this Oatmeal Raisin Gluten-free Quick Bread! 

Food Lust People Love: This oatmeal raisin gluten-free quick bread is made with oat flour and a bread flour mix for a light loaf that is great as is and even better toasted.

 .

Tuesday, May 9, 2023

Cheesy Skillet Cornbread #BreadBakers

This cheesy skillet cornbread has a crunchy bottom and a tender cheesy crumb. It is the perfect accompaniment to your favorite soup or barbecue meal!

Food Lust People Love: This cheesy skillet cornbread has a crunchy bottom and a tender cheesy crumb. It is the perfect accompaniment to your favorite soup or barbecue meal!

This month for our Bread Bakers event, we are sharing breads that are great for cookouts and barbecues. Cornbread is a popular choice, especially in the south because it’s delicious and so easy to make. Serve it with butter to slather on and watch it disappear. 

Cheesy Skillet Cornbread 

This is essentially my mom’s cornbread recipe, just with the addition of cheese. She always heats the oil in the pan first to help create the crunchy crust we all love. Use an iron skillet for best results. 

Ingredients
1 cup or 150g yellow cornmeal (aka fine polenta)
1 cup or 125g all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon fine sea salt
6 oz or 170g extra sharp cheddar, grated
1 cup or 240ml milk, sometimes I will add a tiny bit more milk if I find it too thick
1 egg
1/4 cup or 60ml canola oil, plus extra for the skillet

Equipment: a 10 in or 25cm well-seasoned iron skillet

Method
Preheat your oven to 425°F or 218°C.  

In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. 


Add in the grated cheddar and stir so the cheese is coated.


Add milk, egg and oil. Beat until fairly smooth, about one minute. Scrape bottom and sides well. 


Coat the bottom of your small skillet with oil. Heat it on the stovetop till just smoking then pour the batter in it and put it in the oven.


Bake for 20-23 minutes or until the lightly browned on top. You can insert a toothpick in the middle to test for doneness. 

Food Lust People Love: This cheesy skillet cornbread has a crunchy bottom and a tender cheesy crumb. It is the perfect accompaniment to your favorite soup or barbecue meal!

Remove from the oven when golden on top and leave to cool for a few minutes before cutting it into wedges to serve. 

Food Lust People Love: This cheesy skillet cornbread has a crunchy bottom and a tender cheesy crumb. It is the perfect accompaniment to your favorite soup or barbecue meal!

Enjoy! 

Check out the great recipes my fellow Bread Bakers are sharing for your barbecue below. Many thanks to our host, Wendy of A Day in the Life on the Farm. 


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin this Cheesy Skillet Cornbread!

Food Lust People Love: This cheesy skillet cornbread has a crunchy bottom and a tender cheesy crumb. It is the perfect accompaniment to your favorite soup or barbecue meal!

.
 

Tuesday, February 14, 2023

Bacon Potato Silver Dollar Pancakes #BreadBakers

Bacon Potato Silver Dollar Pancakes are made with mashed potato, crispy bacon and green onions, stirred into pancake batter and cooked on a griddle until golden. These make an excellent breakfast or snack. So good!
 
Food Lust People Love: Bacon Potato Silver Dollar Pancakes are made with mashed potato, crispy bacon and green onions, stirred into pancake batter and cooked on a griddle until golden. These make an excellent breakfast, snack or serve them as an appetizer, topped with a slice of goat cheese and a sprinkle more of green onion. So good!

Happy Valentine's Day! We don't really celebrate the holiday by doing anything special but we do like to open a good bottle of wine and enjoy a tasty meal at home. If you don't know what to serve your special someone, these silver dollar pancakes would be great as an appetizer topped with a slice of goat cheese and a sprinkle more of green onion.

Bacon Potato Silver Dollar Pancakes

I cheat for these and use the pre-cooked real bacon crumbles from Costco. I fry them a little bit more and drain on paper towels to get rid of more bacon fat. According to the interwebs, one half cup of bacon crumbles is the result of frying 8 slices of regular (not thick cut) bacon.

Ingredients for about 27 silver dollar pancakes
1/2 cup or 60g cooked smoked bacon, chopped in bits
1 cup or 125g flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Fresh black pepper
1/2 cup or 120ml sour cream
1/2 cup or 120ml milk
1 large egg
Rounded 3/4 cup or 200g leftover mashed potatoes 
1/4 oz or 7g green onions, plus more to serve, if desired

Method
Combine the flour, salt, sugar, baking powder, baking soda and a few generous grinds of fresh black pepper in a large mixing bowl. Add in the crispy bacon and stir well.


Whisk the mashed potato, egg, sour cream and milk together in a smaller mixing bowl.  


Now fold the wet ingredients into the dry ingredients. Add the green onion tops and fold again.


Lightly grease your griddle by brushing it with a little oil or bacon fat.

Spoon batter onto the griddle to make 5-6 little pancakes. You could fit more on there but then they'd be a challenge to turn over. 


When they have browned on one side, turn them over with a spatula to brown on the other. This takes just a few minutes over a medium flame.


Remove to a plate and keep warm as you cook the rest of the pancake batter in similar batches. 


We ate these plain and they were delicious just like that but the goat’s cheese circles added a great punch of flavor, served with a glass of crisp rosé. 

Food Lust People Love: Bacon Potato Silver Dollar Pancakes are made with mashed potato, crispy bacon and green onions, stirred into pancake batter and cooked on a griddle until golden. These make an excellent breakfast, snack or serve them as an appetizer, topped with a slice of goat cheese and a sprinkle more of green onion. So good!

Enjoy! 

It’s National Potato Lovers Month so my Bread Bakers are creating their recipes with the humble potato. Check them out in the links below. 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.


Pin these Bacon Potato Silver Dollar Pancakes!

Food Lust People Love: Bacon Potato Silver Dollar Pancakes are made with mashed potato, crispy bacon and green onions, stirred into pancake batter and cooked on a griddle until golden. These make an excellent breakfast, snack or serve them as an appetizer, topped with a slice of goat cheese and a sprinkle more of green onion. So good!

.

Tuesday, November 8, 2022

Cheddar Spinach Quick Bread #BreadBakers

This Cheddar Spinach Quick Bread is leavened with baking powder and soda, no waiting on a rise. It mixes up quickly. Enjoy a savory, tasty loaf with only 55-60 minutes of baking.

Food Lust People Love: This Cheddar Spinach Quick Bread is leavened with baking powder and soda, no waiting on a rise. It mixes up quickly. Enjoy a savory, tasty loaf with only 55-60 minutes of baking.

This month my fellow Bread Bakers and I are sharing recipes to celebrate the harvest, using seasonal produce. Where I am right now, spinach is a year-round crop so it’s always seasonal! 

I almost always have a bag of fresh spinach in the refrigerator to eat as salad or to toss in pasta dishes, soups and stews. Spinach adds flavor and much needed vitamins and iron to any diet. I always have frozen spinach in the freezer! 

Cheddar Spinach Quick Bread 

This recipe was adapted from one on Every Day Healthy Recipes. Do not skip the spinach drying step to make sure your bread batter is not too wet. 

Ingredients
4 oz or 115g fresh baby spinach
2 cups or 250g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
3 oz or 84g extra sharp cheddar cheese, coarsely grated
3/4 cup or 185g Greek style natural yogurt
3 tablespoons canola or other light oil, plus extra for the pan
3 large eggs, room temperature
1 large clove garlic, finely minced

Method
Preheat your oven to 350°F or 180°C and prepare your 9.5 in or 23cm loaf pan by greasing it lightly and lining it with baking parchment. 

Rinse and dry your spinach thoroughly with a salad spinner or, if you don’t have one, put the spinach in a clean towel and go outside and swing it around vigorously so that centrifugal force dries it out. If your spinach says wash and ready to eat, just do the drying part.  

Chop the spinach roughly with a knife then pulse it in a food processor until finely chopped but not pureed.

In a large bowl combine the flour, baking powder, soda and salt and stir thoroughly using a whisk. Tip in most of the grated cheese, reserving some for the top, and stir to coat it with the flour mixture. 


In another large bowl whisk together the eggs, oil, yogurt and minced garlic until well combined.  


Add the chopped spinach and stir until thoroughly mixed.


Pour the spinach mixture into the flour bowl and fold gently until just combined. 


Spoon the thick batter into your prepared pan, smooth out the top with a spatula or spoon and sprinkle the reserved cheese over the top. 


Bake in the center of the oven for 1 hour (or until a toothpick inserted in the middle comes out clean). If it browns too much before it’s cooked through, cover the top with foil. 

Remove the loaf from the oven and set aside for 10 minutes then lift out of the pan with the paper and place on a rack to cool. 


Once cool, slice to serve. This bread was wonderful just as it is and also excellent toasted.

Food Lust People Love: This Cheddar Spinach Quick Bread is leavened with baking powder and soda, no waiting on a rise. It mixes up quickly. Enjoy a savory, tasty loaf with only 55-60 minutes of baking.

Enjoy!

As I mentioned above, it's Bread Baker time and we are sharing recipes with seasonal produce. Check out the links below. Many thanks to our host Wendy of A Day in the Life on the Farm.



#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
 

Pin this Cheddar Spinach Quick Bread! 

Food Lust People Love: This Cheddar Spinach Quick Bread is leavened with baking powder and soda, no waiting on a rise. It mixes up quickly. Enjoy a savory, tasty loaf with only 55-60 minutes of baking.

 .

Tuesday, July 12, 2022

Banana Split Quick Bread #BreadBakers

This banana split quick bread is baked with all the things you love about that special dessert, save the ice cream. Serve it with a scoop, if desired but it’s wonderful treat all on its own. 

Food Lust People Love: This banana split quick bread is baked with all the things you love about that special dessert, save the ice cream. Serve it with a scoop, if desired but it’s wonderful treat all on its own.

For this month’s Bread Bakers I’m the host so I decided to take ever-popular banana bread and ask my fellow bakers to put their own spin on it. I didn’t have a recipe in mind myself and then suddenly, the deadline to bake was upon me. 

Inspiration struck at my local grocery store where some clever person had put together the ingredients (sans ice cream since it wasn’t in the freezer section) for banana splits in the hope that shoppers would take the hint. 

Crushed pineapple, maraschino cherries, chocolate sauce, pecans and, of course, bananas. Like most independent ideas I seem to have, I discovered that this one has been done before. Deep sigh. 

Banana Split Quick Bread

This recipe is adapted from one on Taste of Home. Among other changes, and since it’s cherry season, I used fresh ones instead of maraschino cherries. If you like them, feel free to use them. They do make a brighter show when the bread is sliced. 

Ingredients
1/3 cup or 75g butter
2/3 cup or 132g sugar
2 large eggs
1 3/4 cups or 218g all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup or 185g mashed ripe bananas (about 1 1/2 medium)
1 can (8 oz or 227g) crushed pineapple, drained
1/2 cup or 90g semisweet chocolate chips
3 1/2 oz or 100g fresh cherries (weight after stemming and pitting – about 1/2 cup chopped)
1/2 cup or 60g chopped pecans

Method
Preheat your oven to 350°F or 180°C and line a loaf pan with baking parchment. 

Chop the cherries with a sharp knife.

Chopped cherries on a cutting board, with a small knife

In a large bowl, cream the butter and sugar until light and fluffy. Add the first egg and beat until incorporated.


Add the second egg and beat well. 


Beat in the flour, baking powder, baking soda, salt, bananas and pineapple. 


Fold in the chocolate chips, cherries and pecans.


Spoon your thick batter into the prepared loaf pan and smooth out the top. 


Bake at for 60-65 minutes or until a toothpick inserted in the center comes out clean, rotating the pan about three-quarters of the way through. If the top is brown before it’s cooked in the middle, cover the loaf lightly with some foil. 


Cool for 10 minutes before removing from pan to wire rack.


If you can resist, leave to cool completely before cutting. 

Food Lust People Love: This banana split quick bread is baked with all the things you love about that special dessert, save the ice cream. Serve it with a scoop, if desired but it’s wonderful treat all on its own.

I just couldn’t wait and so the bread knife kind of smeared the warm chocolate bits on the cut slices. No matter, still tasted delicious! 
 
Food Lust People Love: This banana split quick bread is baked with all the things you love about that special dessert, save the ice cream. Serve it with a scoop, if desired but it’s wonderful treat all on its own.

Enjoy!

Do you like banana bread? If so, this is your month for Bread Bakers! Check out all the creative recipes below. 


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.



Pin this Banana Split Quick Bread!

Food Lust People Love: This banana split quick bread is baked with all the things you love about that special dessert, save the ice cream. Serve it with a scoop, if desired but it’s wonderful treat all on its own.

 .