Seeded Lemon-Blueberry-Banana Bread

As soon as I saw a post about this healthy and delicious bread, I wanted to make it for my mom. She doesn’t get a chance to visit us that often and she really enjoys morning baked goods and special breakfasts. (as I do!) She absolutely loved it.

The seeds in the batter gave the loaf incredible texture. Incorporating lemon and blueberries made it summery. It was subtly sweet as well. Perfect.

This quick bread was adapted from my food blog friend Johanne @French Gardener Dishes. I incorporated whole wheat flour, used ground flaxseed, added salt, and baked the loaf in my favorite Pullman pan. Wonderful!

Yield: 1 loaf

  • 2 large eggs
  • 1/4 cup canola oil
  • 3 ripe bananas, mashed
  • 2/3 cup granulated sugar
  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup ground flaxseed meal
  • 1/4 cup chia seeds
  • 1/2 tsp coarse salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup fresh or frozen blueberries
  • zest of 1 large lemon
  • juice of 1 large lemon
  1. Preheat oven to 350 F, preferably on convection.  Coat a loaf pan with cooking oil spray.
  2. Whisk together the eggs, oil, bananas and sugar until blended.
  3. In a separate bowl, mix the flour, flaxseed, chia seeds, salt, baking powder and baking soda.
  4. Add the dry ingredients to the wet and mix only until incorporated.
  5. Add the blueberries, lemon zest and lemon juice and gently blend into the batter with a wooden spoon.
  6. Transfer to the prepared loaf pan and bake on a middle rack 35 to 40 minutes for a Pullman loaf pan, or 50 to 60 minutes for a standard loaf pan, and a test toothpick inserted in center comes out clean.
  7. Let cool 15 minutes before taking out of the pan.

One Year Ago:

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Applesauce Oatmeal Bread

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
  1. 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.)
  2. In a large bowl, mix together the sugar, eggs, oil and vanilla.
  3. In a separate bowl, whisk together the flours, baking powder and soda, and spices.
  4. Combine wet and dry ingredients.
  5. Mix in the rolled oats, applesauce, and nuts.
  6. Pour the mixture into the prepared pan.
  7. Sprinkle rolled oats over the top, as desired.
  8. 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.
  9. Remove the bread from the oven, and cool completely.
  10. Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.
  11. Serve with cream cheese, or as desired.

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Four Years Ago:

Irish Soda Bread Buns

Just when I thought that I was running out of variations of soda bread to make for St. Patrick’s Day, I found this new one in the New York Times. 🙂 The genius idea from Melissa Clark was to bake the dough in small buns to maximize the amount of the fabulously crunchy outer crust. Yum!

I weighed the dry ingredients, used raisins instead of currants, and, despite pleas from my kids, included the caraway seeds. (I love them!) Happy St. Patrick’s Day!

Yield: 8 buns

  • 3 T unsalted butter, chilled and cubed
  • 155 grams all-purpose flour (1 1/4 cups), more as needed
  • 95 grams whole wheat pastry flour (3/4 cup)
  • 55 grams granulated sugar (1/4 cup)
  • 7 grams baking powder (1 1/2 teaspoons)
  • 5 grams coarse salt (1 teaspoon)
  • 5 grams baking soda (3/4 teaspoon)
  • ⅔ cup buttermilk, more for brushing
  • 1 large egg
  • 90 grams dried currants or raisins (about 2/3 cup)
  • 8 grams caraway seeds (about 1 1/2 teaspoons)

  1. Heat oven to 375 degrees, preferably on convection. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda.
  3. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs.
  4. In a small bowl or measuring cup, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough.
  5. Stir in raisins/currants and caraway seeds.
  6. Turn dough out onto a lightly floured surface. (I lightly floured a piece of parchment paper to minimize the mess.)
  7. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges.
  8. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet.
  9. Using kitchen shears, snip a small “x” into the top of each bun. (You can also use a knife.)
  10. Brush tops with a little buttermilk, and dust lightly with flour.
  11. Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. (I baked mine for 22 minutes on convection.)
  12. Cool 10 minutes before serving.

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Country Apple Fritter Bread

When I recently saw this recipe on The Company She Keeps– I needed an excuse to make it. Thankfully we had a surprise snow day! (We seriously didn’t even know that snow was in the forecast… :/ ) I knew it would be the perfect special breakfast.

This recipe was adapted from The Baking Chocolatess. I modified the recipe to incorporate whole wheat pastry flour, unsalted butter, and coarse salt. I also baked the bread in my favorite Pullman loaf pan. Decadent and delicious.

Yield: Serves 8

For the Cinnamon Sugar:

  • 1/3 cup light brown sugar
  • 1 tsp ground cinnamon

For the Batter:

  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 tsp coarse salt
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1 3/4 tsp baking powder
  • 1/2 cup milk or almond milk (I used whole milk)

For the Apple Mixture:

  • 2 large apples, peeled and chopped (any kind – I used Pink Lady apples- my favorite!)
  • 2 T granulated sugar
  • 1 tsp cinnamon
  • walnuts, to taste, optional

For the Glaze:

  • 1/2 cup of powdered sugar
  • 1-3 tablespoons of milk or cream (depending on desired glaze thickness)
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Grease desired loaf pan with non-stick spray.
  3. Make the Cinnamon Sugar: Mix brown sugar and cinnamon together in a bowl. Set aside.
  4. Make the Batter: In the bowl of a stand mixer, beat granulated sugar and butter together until smooth and creamy, about 3 minutes.
  5. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
  6. Whisk flour, baking powder, and salt together in a separate bowl. Add to creamed butter mixture and mix until blended.
  7. Add milk to batter and mix until smooth.
  8. Make the Apple Mixture: Combine chopped apples, granulated sugar, and cinnamon in a separate bowl. Add nuts, if using.
  9. Spread half of the batter into the prepared loaf pan; add half the apple mixture, then half of the cinnamon sugar mixture.
  10. Lightly pat apple mixture into batter.
  11. Dollop the remaining batter over apple layer and top with remaining apple mixture, then the remaining cinnamon sugar mixture.
  12. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife.
  13. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 45 minutes for a Pullman loaf or 50-60 minutes for a standard loaf.
  14. Make the glaze: Mix the powdered sugar and milk or cream together until desired consistency is achieved. Mix well.
  15. Remove loaf from pan. Let cool for about 15 minutes before drizzling with glaze.

Two Years Ago:

Three Years Ago:

Whole Wheat Cinnamon Sugar Blueberry Banana Bread

This delicious breakfast bread is loaded with blueberries. It really is a fabulous blend of banana bread and blueberry muffins- two of our favorite special breakfasts! The cinnamon sugar was an extra treat. 🙂

This recipe was adapted from Crazy for Crust. I decreased the sugar and modified the recipe to include whole wheat flour and bake in a convection oven. I also used a Vitamix to blend the liquid ingredients. Nice!

  • 3/4 cup plus 2 T granulated sugar, divided
  • 1/2 cup unsalted butter, softened
  • 1/4 teaspoon coarse salt
  • 2 overripe bananas
  • 2 large eggs
  • 7 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup whole wheat flour
  • 1 cups all-purpose flour
  • 2 cups fresh blueberries
  • 1/2 teaspoon cinnamon

  1. Preheat oven to 375°F (on convection, if possible). Grease a 9x5x3” loaf pan with butter or cooking spray.
  2. Cream butter and 3/4 cup sugar with a hand or stand mixer. Set aside.
  3. Add bananas, eggs, milk, vanilla, salt, and baking soda to a blender jar and blend until smooth. (I used a Vitamix)
  4. Pour half the banana mixture into the butter mixture with 1 cup of whole wheat flour. Mix until just incorporated, then add the remaining banana mixture and the all-purpose flour. Mix until just incorporated.
  5. Gently fold in the blueberries. Pour into prepared pan.
  6. Combine 2 T sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
  7. Bake for 45 to 50 minutes on convection or up to 60 minutes in a standard oven, or until a toothpick comes out with just a few crumbs. The edges will be a dark brown.
  8. Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

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and… I have to share some friends who came to visit. 🙂 A Great Egret and a Night Heron!

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The Night Heron actually came and sat at the edge of our diving board… he didn’t go for a swim. 🙂 Great.

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Skinny Whole Wheat Pumpkin-Chocolate Chip Bread

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Dave of Dave Bakes may not know this, but he convinced me that I needed a 13-inch Pullman loaf pan. 🙂 I couldn’t wait to ask for it for Christmas, so I bought one on Amazon. Yay! It is FABULOUS. I love it!! What a presentation (& shorter baking time!!). This “skinny” bread was its initiation into my kitchen! Nothing better than a surprise special weekday breakfast for the family (& excuse to use my new pan!).

This recipe was adapted from Chez Catey Lou. It was a moist, low-fat, and special autumn treat -especially with the chocolate chips.

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp coarse salt
  • 1/4 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/8 tsp freshly ground nutmeg
  • 2 tsp cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup canola oil
  • 2 large eggs, at room temperature
  • 1 1/2 cup pumpkin puree
  • 1/3 cup Greek yogurt
  • 1/2 cup semi-sweet chocolate chips

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  1. Preheat oven to 350 degrees (convection). Grease an 8×5-inch loaf pan. (or a 13x4x4-inch Pullman loaf pan)
  2. In a medium bowl, whisk together flour, whole wheat pastry flour, baking powder, baking soda, salt, and spices.
  3. In a separate bowl, whisk together sugars, oil, and eggs until very well combined. Add pumpkin and yogurt and mix well.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
  5. Pour the batter evenly into the loaf pan. Bake for 39 minutes (I started checking the loaf at 35 minutes) in the Pullman pan, on convection, or up to 45 – 55 minutes in a standard pan and/or oven, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

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Two Years Ago:

Whole Wheat & Oat Zucchini Bread

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More zucchini bread you say? Yes! We haven’t tired of it- it’s so moist and delicious. This Bon Appetit version was unique because of the addition of old-fashioned oats. I modified the recipe to use whole wheat flour and to incorporate chocolate chips. Fabulous for a special breakfast or snack.

Yield: 2 standard loaves

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  • Non-stick vegetable oil spray
  • 1 cup semi-sweet chocolate chips or walnuts (optional)
  • 3 large eggs
  • 1 cup vegetable oil
  • 1¼ cups granulated sugar
  • ½ cup (packed) light brown sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups white whole wheat flour or whole wheat pastry flour
  • 1½ teaspoons coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon freshly grated nutmeg
  • 3½ cups coarsely grated zucchini (from about 1 lb. zucchini)
  • 1¼ cups old-fashioned rolled oats, divided
  • 3 tablespoons turbinado sugar
  1. Preheat oven to 350°. Spray two 8 1/2×4 1/2″ loaf pans with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. (I didn’t use the parchment paper and had no problems with sticking.)
  2. If using, spread walnuts on a rimmed baking sheet and toast until slightly darkened and fragrant, 8–10 minutes; let cool, then coarsely chop.
  3. Whisk eggs, oil, granulated sugar, brown sugar, and vanilla in a large bowl until smooth.
  4. Whisk flours, salt, cinnamon, baking soda, baking powder, and nutmeg in another large bowl just to combine. Make a well in the center of dry ingredients, add egg mixture, and slowly incorporate dry ingredients with a fork (batter will look dry).
  5. Fold in zucchini, walnuts or chocolate chips (if using), and 1 cup oats. Scrape batter into prepared pans.
  6. Toss raw sugar and remaining 1/4 cup oats in a small bowl. Sprinkle over batter and bake until a tester inserted into the center comes out clean, about 50 minutes in a convection oven or up to 70–80 minutes in a standard oven. Transfer pans to a wire rack and let bread cool in pans 30 minutes; turn out bread onto rack and let cool completely.

 

Note: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature.

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