Pumpkin-Orange Bread

I have to make some sort of pumpkin bread in the fall. This orange variation sounded lovely and resulted in a moist and tender loaf. My family didn’t appreciate the pepita garnish on the top of the loaf, but I thought that it added a nice crunch and contrasting texture. 🙂

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour and baked the loaf in my favorite Pullman loaf pan. Nice.

  • 1 stick unsalted butter, melted, plus more for pan
  • 1 cup unbleached all-purpose flour, plus more for pan
  • 1 cup white whole wheat flour
  • 1 cup granulated sugar
  • 1 teaspoon coarse salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3 large eggs, room temperature
  • grated orange zest from 1 large orange (about 2 tsp)
  • 1/4 cup fresh orange juice (from 1/2 large orange)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pepitas
  1. Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan or Pullman loaf pan with butter and dust with flour, tapping out excess.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds.
  3. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth.
  4. Make a well in flour mixture and pour pumpkin mixture into it.
  5. Stir together just until combined and no dry flour remains (do not overmix).
  6. Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
  7. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes for a standard loaf or about 35 minutes for a Pullman loaf.
  8. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature in an airtight container or wrapped in parchment-lined foil, up to 3 days.
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Spaghetti with Tomatoes & Anchovy Butter

My husband waters a friends’ tomato plants for one week every summer while they are on vacation. I really look forward to it because we get to eat all of the ripe specimens. 🙂

This dish was a spectacular way to use our giant load of vine-ripened tomatoes. The stick of butter in the sauce made it restaurant-esque. 😉 Rich and absolutely fabulous!

This recipe was adapted from Bon Appetit, contributed by Alison Roman. I doubled the recipe, increased the garlic, and used whole wheat spaghetti. The whole wheat pasta added a wonderful bite to the finished dish. I also omitted incorporating pasta water into the sauce because the consistency was perfect without it. I did save it for re-heating the leftovers.

Yield: 8 servings
  • 16 ounces whole wheat spaghetti
  • 8 tablespoons (1 stick) unsalted butter
  • 4 anchovy fillets packed in oil, drained
  • 12 garlic cloves, thinly sliced
  • 4 pounds medium tomatoes, cut into eighths
  • coarse salt and freshly ground black pepper
  • chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives), as desired
  1. Cook spaghetti; drain, reserving 1 cup pasta cooking liquid.
  2. Meanwhile, heat butter in a large skillet over medium heat.
  3. Cook anchovies and garlic, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes.
  4. Add tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8–10 minutes.
  5. Toss in pasta; cook until sauce coats pasta, about 2 minutes. Incorporate pasta water to achieve desired sauce consistency.
  6. Toss in herbs, for garnish, as desired.

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Skillet Graham Cake with Peaches & Blueberries

I have been looking for an excuse to make this skillet cake since last summer. Graham crackers… peaches and blueberries… streusel topping… and baked in a cast iron skillet? Irresistible. I finally had to make it after having too many ripe peaches on the counter. 😉 What an excuse!

This recipe was adapted from Food and Wine, contributed by Chicago chef Stephanie Izard. (I have loved her since she won Top Chef.) The cake is baked on the grill in the original recipe. Delicious!

Yield: Serves 10 to 12

For the Streusel:

Make the Streusel:

  1. In a stand mixer fitted with the paddle, beat all of the ingredients together at medium speed until crumbs form.
  2. Press together to form a large mass.
  3. Transfer to 
a bowl and break into clumps.
  4. Refrigerate until chilled, about 15 minutes.
Prepare the Fruit:
  1. Preheat an oven to  300° F, preferably on convection.
  2. In a medium bowl, toss the peaches with the blueberries, sugar, lemon juice and cornstarch.
  3. In a 12-inch cast-iron skillet, melt the butter over low heat. Remove from the heat.
  4. Scrape the fruit and any juices into the skillet.
Make the Cake:
  1. In a medium bowl, whisk both flours with the graham cracker crumbs, baking powder and salt.
  2. In a stand mixer fitted with the paddle, beat the butter with both sugars and the honey at medium speed until fluffy.
  3. Beat in the eggs one at a time, then beat in the buttermilk, oil and vanilla.
  4. Scrape down the side of the bowl and beat in the dry ingredients until just smooth.
  5. Spread the batter in the skillet in an even layer.
  6. Scatter the streusel evenly on top.
  7. Place the skillet on a parchment paper-lined cookie sheet. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, until 
a toothpick inserted in the cake comes out clean. (The cake is cooked off of the heat in a grill for the same amount of time in the original recipe.)
  8. Let the cake cool for 1 hour. Cut into wedges and serve with vanilla ice cream.

I’m bringing my special skillet cake to share at Angie’s Fiesta Friday #184, co-hosted by Jhuls @The Not so Creative Cook and Petra @ Food Eat Love. Enjoy!

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Crumb Cake Muffin Tops

I have another special summer breakfast recipe to share- although I’m sure I’ll be making these year-round. 🙂 I have to make sure that I put my Mother’s Day muffin top pan to good use!

Everyone in my house absolutely loves crumb cake. The genius of making crumb cake in a muffin top form is portion control (which we need!) as well as a reduced baking time. This recipe was slightly adapted from Serious Eats.com; I incorporated whole wheat flour. This recipe would also work in a standard muffin pan, of course. Fabulous!

Yield: 12 muffin tops

For the Cake:

  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 1 tablespoon canola oil
  • 1 large egg
  • 1/2 cup milk (I used 1 percent milk)
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 2/3 cup (4 2/3 ounces) packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons (5 ounces) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • Confectioners’ sugar, for dusting, optional

To Make the Cake:

  1. Adjust rack to middle position and preheat oven to 350°F, preferably on convection. Grease muffin top pan with cooking oil spray.
  2. Whisk sugar, salt, melted butter, and oil in a large bowl.
  3. Whisk in egg, milk, sour cream, and vanilla.
  4. Stir flour, baking powder, and baking soda in a small bowl.
  5. Whisk into wet mixture until just combined.

To Make the Crumb Topping:

  1. Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined.
  2. Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.
  3. Spoon 2 tablespoons batter into each cup and spread evenly.
  4. Sprinkle with crumb mixture.
  5. Bake until light golden and cakes are just firm, about 15 minutes.
  6. Let cakes cool in pan 5 minutes, then transfer to wire rack to cool.
  7. Dust with Confectioners’ sugar, as desired.

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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.

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Sour Cream & Blueberry Coffee Cake

I love an excuse to make a special breakfast. This time, it was a cold and rainy Saturday morning at home with my daughter. Perfect.

This recipe was adapted from San Francisco’s Hobee’s Restaurant via Mario Batali’s Big American Cookbook: 250 Favorite Recipes from Across the USA. I loved that Batali noted that this coffee cake is “suspiciously under the heading ‘Light Bites'” on their menu. 🙂 I suppose it doesn’t incorporate that much butter… 😉

I adapted the recipe by incorporating whole wheat pastry flour, increasing the baking time, and modifying the topping. Instead of using a 9×9-inch baking pan, I used an 8×8-inch equivalent baking pan (it has a berry pattern on it!), which was a little bit too small… Still yummy, thank goodness.

Yield: Serves 6 to 8

For the Cake:

  • 1/2 cups fresh blueberries
  • 1 1/2 cups all-purpose flour, divided
  • 1/2 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp coarse salt
  • 2 large eggs, beaten
  • 1 cup sour cream
  • 1 tsp pure vanilla extract
  • 1 cup granulated sugar

For the Brown Sugar Topping:

  • 1/2 cup packed light brown sugar
  • 2 T unsalted butter, softened
  • 1 tsp ground cinnamon

  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Spray a 9×9-inch baking pan with cooking spray.
  3. Make the Cake: Rinse the berries in cold water and then toss them in 1/2 cup of the all-purpose flour.
  4. Place a sieve over a mixing bowl, and pour the berries into the sieve. Shake the excess flour off into the bowl; set berries aside.
  5. Add the remaining 1 cup all-purpose flour and whole wheat pastry flour to the bowl, along with the baking powder, baking soda, and salt. Whisk to incorporate.
  6. In a separate bowl or stand mixer, beat together the eggs, sour cream, vanilla, and granulated sugar until well combined.
  7. Gradually add the flour mixture and beat until a smooth batter forms.
  8. Pour half the butter in the pan and scatter most of the berries over.
  9. Pour in the rest of the batter and drop the rest of the berries on top.
  10. Make the Brown Sugar Topping: In a small bowl, mix together the brown sugar, butter, and cinnamon. Combine throughly using a pastry blender.
  11. Spread topping over the top of the batter.
  12. Bake for 30 to 40 minutes or until the top is uniformly brown and a toothpick inserted into the center comes out clean.
  13. Let cool before serving.

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Blueberry Muffin Tops with Streusel Topping

Yes, it’s true… I’m still talking about Mother’s Day. 🙂

One of my special Mother’s Day gifts was a “Muffin-Top” pan. It’s genius. (My daughter only eats the top of her muffins, so this really was a perfect gift!) Needless to say, I already have a couple of muffin-top recipes to share. We enjoyed this version for our Memorial Day breakfast. They were fabulously loaded with fresh blueberries.

This recipe was adapted from Gourmet via Epicurious.com. I lowered the oven temperature, increased the vanilla, and reduced the flour in the topping. Next time I plan to incorporate some whole wheat flour. These muffins could also be made in a standard muffin tin, of course!

An absolute highlight in the original recipe was the informative explanation about the origin of the “Muffin-Top” baking pan. It was described as a TV triumph from a 1990’s Seinfeld episode. Here’s the recap:

“After Elaine exclaims that she only likes the tops of muffins (“The Muffin Tops” first aired on May 8, 1997), her former boss thinks Elaine has hit on a clever marketing idea. But when you only sell the tops, what do you do with the hundreds of muffin ‘stumps’ (bottoms) that are left? Elaine and her gang take to the streets with garbage bags of stumps, trying to pawn them off on anyone and everyone. There are no takers; even the homeless turn them down with disdain. It didn’t take long after the airing of the episode for muffin-top pans to appear on store shelves.”

LOVE it. 🙂

Yield: 12 muffin tops

For the Batter:

  • 3/4 stick (6 tablespoons) unsalted butter
  • 1/3 cup whole milk
  • 1 whole large egg
  • 1 large yolk
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour (can use some white whole wheat flour, if desired)
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 2 cups fresh blueberries (12 oz)

For the Topping:

  • 3 tablespoons cold unsalted butter, cut into bits
  • 1/4 cup all-purpose flour
  • 3 1/2 tablespoons sugar

Make the Batter:

  1. Put oven rack in the center or upper third of oven and preheat to 350°F, preferably on convection. Generously butter muffin pans. (I used cooking oil spray.)
  2. Melt butter in the microwave or in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
  3. Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.
  4. Fold in blueberries gently but thoroughly.
  5. Divide batter among 12 muffin cups, spreading evenly. (I used a large cookie scoop.)

Make the Topping and Bake the Muffins:

  1. Rub together all topping ingredients in a bowl with your fingertips or a pastry blender until crumbly, then sprinkle evenly over batter in cups, about 1 tablespoon per muffin.
  2. Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
  3. Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.

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