These flavorful breads can warm up the kitchen
By Deborah Jeanne Sergeant
Cranberry Nut Pumpkin Loaves
By Garlic+Zest
“This is a great bread for the winter as it is hearty with whole grains (3.43g fiber) and contains 6.5g protein per serving,” said Etosha Farmer, registered dietitian with Dietitians of Northern New York, PLLC in Watertown. “There is quite a bit of sugar in the recipe provided so this could be used as a sweet treat or the amount of sugar could be decreased, using ¼ cup of oil and ¼ cup of applesauce, then decreasing the sugar to 1 cup. This recipe is quite tasty if you are looking for a hearty sweet bread.”
For the streusel:
2 1/2 ounces unsalted butter
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/4 cup old fashioned oats
1/4 cup walnuts chopped
For the bread:
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1 cup all-purpose flour
2 teaspoons all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
Preheat the oven to 350F. Grease three mini loaf pans (5 3/4 x 3 1/4 x 2″).
For the streusel, in a small bowl combine the butter, flour, brown sugar and cinnamon. Mix together with your fingertips until butter is incorporated into the dry ingredients. Add the oatmeal and walnuts and mix thoroughly to combine. Set aside.
In a large mixing bowl, using a mixer combine the sugar, vegetable oil and eggs until smooth. Add the pumpkin puree and mix to combine.
In a smaller bowl sift together 1 cup of the all-purpose flour, the whole wheat flour, baking powder, baking soda, salt, cinnamon, cloves, mace, nutmeg and allspice.
Add half of the dry ingredients to the pumpkin mixture and mix on medium low until just combined. Add half of the water and mix. Add the rest of the flour mixture and mix until just combined, followed by the remainder of the water.
In the small bowl that contained the flour mixture add the cranberries and sprinkle with the remaining two teaspoons of all-purpose flour. Toss to coat and add to the pumpkin mixture along with the chopped walnuts. Stir into the batter. Divide the batter equally between the three loaf pans. Evenly sprinkle streusel topping over each loaf.
Place the mini loaf pans on a baking sheet and bake for 45-50 minutes or until a cake tester comes out clean. Remove from oven and cool on a wire rack.
Raspberry Coconut Yogurt Bread
By Everyday Eatlove
“This recipe is a gluten-free recipe,” Farmer said. “It is also pretty hardy containing 4.75g dietary fiber, 4.97g protein and only 10g of sugar (7.9g added sugar). It would be a great breakfast or snacking bread.”
1 cup blanched almond flour
2/3 cup tapioca flour
1/3 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 dash salt
1/3 cup olive oil
1/3 cup maple syrup
2 eggs whisked
3/4 cup coconut yogurt
2 teaspoons vanilla extract
2 teaspoons lemon zest
1 1/3 cups raspberries
Preheat the oven to 350F.
Line a loaf pan with parchment paper. Adjust your oven rack to the middle of the oven.
In a medium mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, baking soda and salt.
In a medium size mixing bowl, combine olive oil, maple syrup, eggs, yogurt, vanilla, and lemon zest. Fully combine the wet and dry ingredients without over mixing. Fold the raspberries into the mixture carefully. Add to the loaf pan and spread evenly.
Bake for 35-40 minutes or until a toothpick can be inserted into the middle of the loaf and removed cleaning. Remove the bread carefully from the pan (you may need a knife to loosen around the edges) and let the bread cool on a rack. Cut into eight slices.
English Muffin Bread
Yields Two Large Loaves
“This classic English Muffin Bread is a family favorite,” said Drew Hemler, registered dietitian serving Ontario Canada and Upstate New York. “As a child, my Aunt Gail would make this recipe and gift it to her 10 brothers and sisters — imagine all the holiday baking preparation. On Christmas Eve, we’d all clamor for the extra loaves. This bread has the signature nooks and crannies that make it perfect for toasting and the cornmeal-dusted crust adds a delightful crunch.”
2 cups whole milk (480 ml) + ½ cup water (120 ml), warmed but not hot*
1 tablespoon granulated / sugar (12 g)
5 teaspoons active dry yeast
(15 g)
3 cups all-purpose flour, plus extra as needed* (375 g)
¼ teaspoon baking soda (1 g)
2 teaspoons salt (10 g)
Cornmeal, for dusting pans
Grease two 9-inch loaf pans with butter, oil or shortening. Sprinkle a light coating of cornmeal into each pan, tilting to coat the sides and bottom evenly. This gives the bread its signature crunchy crust.
In a large mixing bowl, combine the warm milk, warm water, sugar and yeast. Stir gently to dissolve the yeast and let it sit for about five minutes, until the mixture starts to foam. This indicates that the
yeast is active.
In a separate bowl, whisk together the flour, baking soda and salt to distribute the ingredients evenly.
Gradually add the flour mixture to the yeast mixture, stirring as you go, until a shaggy,
slightly sticky dough forms. If the dough is too sticky to handle, add a little more flour, about a tablespoon at a time.
Transfer the dough to a floured surface and knead for 5 minutes or until it’s smooth and elastic. If the dough is sticky, sprinkle additional flour sparingly. Humidity affects flour; add gradually until the dough is slightly tacky but no longer sticky. It should cleanly pull away from the sides of the bowl when mixed. To knead, use the heel of your hand to push the dough forward on the lightly floured surface, fold it over, rotate and repeat until the dough becomes smooth and elastic.
Once the dough is kneaded, divide it in half. Shape each half into a loaf and place them in the prepared loaf pans. Cover the pans with a cloth and let the loaves rise for 60 minutes, until they have risen just above the edge of the pan.
Preheat the oven to 425F. Bake the loaves for 25 minutes or until the tops are a deep golden-brown color. Remove the loaves from the oven and immediately take them out of the pans to cool on a wire rack.
For Immediate Use: Let the bread cool completely (about one hour) before slicing. This bread is especially delicious toasted with butter. For use throughout the week (non-frozen), wrap the cooled loaf in a clean kitchen towel or parchment paper and store in a bread box or on the counter. Consume within four to five days. To freeze, slice, wrap tightly, and freeze. To reheat, toast slices directly from frozen or thaw at room temperature.