This wholesome quick bread really caught my eye. I made it as a special after school snack for my kids (and me!). They enjoyed it with a glass of fresh apple cider. I thought it was absolutely perfect for breakfast with a cup of coffee.
The recipe was adapted from King Arthur Flour.com. I baked the loaf in a Pullman pan, used freshly ground allspice and freshly grated nutmeg, and substituted pecans for walnuts. Yum!
Yield: One standard or Pullman loaf
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 1 1/2 teaspoons vanilla or boiled cider
- 1/2 cup white whole wheat flour
- 1 cup unbleached all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon freshly ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/2 cup rolled oats, plus more for sprinkling top, optional
- 3/4 cup unsweetened applesauce
- 1/2 cup chopped pecans
- cream cheese, for serving, optional
- Preheat the oven to 350°F, preferably on convection. Lightly grease a Pullman loaf pan or a standard 9″ x 5″ loaf pan. (I used cooking oil spray.)
- In a large bowl, mix together the sugar, eggs, oil and vanilla.
- In a separate bowl, whisk together the flours, baking powder and soda, and spices.
- Combine wet and dry ingredients.
- Mix in the rolled oats, applesauce, and nuts.
- Pour the mixture into the prepared pan.
- Sprinkle rolled oats over the top, as desired.
- Bake the bread for 40 for a Pullman pan or up to 60 minutes in a standard loaf pan, until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven, and cool completely.
- Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
- Serve with cream cheese, or as desired.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
Posted in Baking, Bread, Cake, Coffee Cake, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: allspice, applesauce, bread, breakfast, coffee cake, King Arthur, muffins, nutmeg, oat, pecans, quick bread, rolled oats, snack cake, walnuts, whole wheat
I cannot tell you how fabulous my house smelled while this soup was cooking! A neighbor stopped by while it was on the stove and commented that our house had wonderful karma. Of course that’s true… but I also think the wonderful spices in the air helped. 🙂
This recipe was adapted from the New York Times, contributed by Melissa Clark. I used 1 1/2 pounds of cremini mushrooms and increased the amount of spinach. I also removed half of the soup from the pot, puréed the remaining soup, and then returned the solids to incorporate. It was earthy and hearty.
I added the juice of one lime which was absolutely perfect for me- very bright and delicious. My family thought is was a little heavy with lime juice. Next time, I would add the juice of one half of a lime and serve it with additional lime wedges on the side. (for me!)
Yield: 6 servings
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
- ½ pound shallots, finely diced (I used a food processor.)
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme leaves
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon ground cinnamon
- pinch ground allspice (I used freshly ground.)
- 2 ½ teaspoons coarse salt, more to taste
- 1 teaspoon freshly ground black pepper
- 8 ounces (generous!) baby spinach
- fresh lime juice, to taste
- plain yogurt or Greek yogurt, for serving, optional
- Heat 3 tablespoons butter in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with the olive oil, mushrooms and shallots.
- Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
- Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes.
- Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
- Remove half of the soup from the pot and reserve.
- Using an immersion blender or food processor, coarsely purée the remaining soup. Incorporate the unpuréed soup.
- Mix in lime juice. Thin with water, as needed.
- Taste and adjust seasoning, if necessary.
- Serve with dollops of yogurt and/or lime wedges, as desired.
One Year Ago:
Two Years Ago:
Three Years Ago:
Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: allspice, chanterelles, coriander, cremini, cumin, gluten free, lime juice, Middle Eastern, mushrooms, oyster, shallots, shiitake, soup, spinach, stew, thyme, vegetable soup, vegetarian