Bread

Pumpkin Spiced Coffee Banana Bread

November 18, 2017 by The Partial Ingredients

I love how banana bread can take so many forms. The recipe varieties are pretty much endless! For this recipe I got it into my head that I wanted a “pumpkin spiced latte” inspired recipe–because let’s be honest, I am a coffee addict. The funny thing is I have literally never ordered that drink at coffee places ever. Pumpkin spice and coffee, however, seemed like they would lend themselves really well into a bread recipe. And lend themselves they did! I am a huge fan of this flavor combination and pumpkin spice is the perfect blend for this time of year. Another thing to note however is there is NO pumpkin in pumpkin spice. Just like the coffee drink (spoiler alert: yes there is no pumpkin in that either). So, if you’re looking for actual pumpkin in a banana bread, try this recipe instead.

I used a bit of espresso powder with a half cup of strongly brewed regular coffee, so the coffee flavor is pretty strong with this one. If you have no espresso powder you can actually grind your regular coffee grounds in a spice/coffee grinder to get it really fine, just like espresso powder! I wouldn’t use regular coffee grounds as they are way too grainy for this recipe. The spice blend is a mixture of cinnamon, allspice, ginger, cardamom and nutmeg which is perfect for this time of year! I tend to enjoy banana bread in the morning (with my coffee of course!) so I like it to be a little less sweet. I reduced the granulated sugar to 1/4 cup but for a recommended amount of sweetness I have the recipe at 1/2 cup. If you’d like it more sweet you can increase the granulated sugar to 3/4 cup–it’s really up to you!

Pumpkin Spiced Coffee Banana Bread

A delicious pumpkin spiced banana bread made for coffee lovers!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 1 loaf

Calories 1200 kcal

Ingredients

1/2 cup butter melted
2 or 3 over-ripe bananas mashed
1/2 cup strongly brewed coffee
1/2 cup dark brown sugar packed
1/2 cup granulated sugar can be reduced or increased by 1/4 cup
1 tsp vanilla extract
1 egg lightly beaten
1 tsp espresso powder or finely ground coffee
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp cardamom
1/4 tsp nutmeg
1 tsp baking soda
pinch salt
1 1/2 cups all purpose flour

Instructions

Preheat the oven to 350F. Lightly grease a 9 x 5 inch bread pan.
Melt the butter in a small sauce pan.
Mash the bananas in a large mixing bowl.
Mix together the bananas, melted butter, brown sugar, granulated sugar, vanilla, coffee, egg, spices and espresso/coffee powder.
Sprinkle the baking soda and salt over the mixture.
Stir in the flour, mixing lightly until just combined.
Pour the dough into the prepared pan. Bake for 45-50 minutes at 350F (or until a toothpick comes out clean from center).

Cream Cheese Strawberry Banana Bread

March 27, 2017 by The Partial Ingredients

Who doesn’t love a big slice of banana bread and coffee for breakfast? I’m not even that into breakfast myself but this is probably my favorite. Simple, flavorful and easy to make ahead of time! The best part about the concept of banana bread is that it can be made as simple as you want or as fancy as you want. Occasionally I like to mix things up and add some different flavors. This time I had a few extra things lying around, namely some frozen strawberries and cream cheese. And of course some over-ripe bananas. As soon as my bananas start to turn I start thinking about the possibilities. Really what other food allows for that other than glorious bananas? It’s the only fruit whose possibilities open when they start to “go bad”… more like “go better” am I right? Frozen strawberries mash better than fresh so these worked out nicely, just thaw them out in a little warm water before using. You can definitely use fresh strawberries but they will show more in the batter. Mashed frozen strawberries will blend into the batter more than the former but the flavor will remain. If you want nice big red berries leftover after it’s cooked, you might want to mash less and use fresh instead.

The texture reminded me of pound cake but with a lot of moisture and richness. I’m guessing this was probably due to the cream cheese which added a little extra something to the flavor as well. The bread’s crust browned perfectly in the oven and didn’t get too dark. I cut back on the sugar on this one. You can always add about 1/2 cup more but I honestly liked it a little less sweet. As spring is getting underway this was a nice recipe to enjoy for this time of year.
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Blackberry Lemon Quick Bread

July 19, 2016 by The Partial Ingredients

Lemon Blackberry Quick Bread 5

Apologies that it has been so long since I have last posted! I have been working on some exciting new things for the blog and an update will be happening on that soon. Until then I wanted to update with a great new breakfast recipe. A quick bread is perfect for when you’re short on breakfast ideas and just want something already made for busy mornings. This bread takes inspiration from my typical banana bread recipe. The typical banana bread is so full of moisture and fluffiness that I wanted to recreate it with different flavors. I love the combination of lemon and blackberries because it gives just the right amount of sweetness and tart. The final result was a moisture rich bread full of tart berry flavor, perfect for breakfast mornings. You can use frozen blackberries–just let them thaw completely before using. I use room temperature water to thaw the berries and it takes about 10 minutes to get them completely thawed. I minimized the amount of sugar on this recipe as much as possible but you can add more if you prefer a sweeter bread.

Lemon Blackberry Quick Bread 2
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Banana Oatmeal Bread

May 8, 2016 by The Partial Ingredients

I love a good loaf of banana bread. It’s a great breakfast when you’re busy during the week or when you’re just relaxing on the weekend with a cup of coffee. I chose to cut out some of the sugar on this recipe to make it more breakfast friendly while also adding some quick oats to the batch to make it more filling. The oats give it a little more texture that I like too. I love the way bananas make bread so tender and fluffy. I’m not sure what the science is behind that–perhaps the extra moisture from the bananas? They do something to the bread that makes it so soft! Banana bread really doesn’t dry out like others and you can keep it on the shelf 4-5 days without it turning stale. It’s also pretty cool that you can turn over-ripe bananas, something you wouldn’t normally eat, into something delicious. I think the final verdict is that bananas are magic, plain and simple.
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Blueberry Buttermilk Breakfast Muffins

May 26, 2014 by The Partial Ingredients

When everyone is super busy these days who doesn’t love a grab and go breakfast? These muffins are the perfect “wrap in a napkin” breakfast. A lot of muffins you buy at cafes and stores are loaded with sugar but these are much better for you in that respect. I also added some rolled oats for fiber and hardiness. You can pretty much add whatever fruit you want to these since they are surprisingly versatile: raspberries, blackberries, currants and boysenberries would all work great as an added fruit. I added a little lemon zest to brighten up the fruit flavor. The muffins were fluffy on the inside and taste amazing straight out of the oven!
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Italian Sausage and Apple Stuffing

December 28, 2013 by The Partial Ingredients

There are lots of ways to make a great stuffing for the holidays and this one uses hot Italian sausage and granny smith apples to kick things up a notch. The combination of the softened tart apples and spicy crumbled sausage was so delicious! Instead of leaving the bread out over night or using a toaster the bread cubes are baked in the oven until brown and slightly crispy. Everything is combined in a bowl and then baked in the oven once more. So easy and a great side dish for the holidays!…

Dark Chocolate Cherry Scones

November 11, 2013 by The Partial Ingredients

These scones are a perfect weekend breakfast food that are quick and easy to whip up. The key to making perfect scones is to not over mix the dough. The little chunks of butter create pockets in the dough which results in a fluffier scone. I used dark chocolate chunks and unsweetened dried cherries which paired together perfectly. The scones turned out crusty on the outside, warm and fluffy on the inside. Even though the scones have chocolate and dried fruit in them they weren’t especially sweet. They make for a great grab-and-go breakfast and even a lazy Sunday morning one too!
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Sourdough Flat Bread

June 23, 2013 by The Partial Ingredients

For a few months I’ve been feeding a sourdough starter. I just think it’s awesome that the yeast and bacteria comes to hang out naturally with just a little warm weather and regular feeding. The hardest part is actually getting a successful rise out of the starter and it took me a few tries to get it working right. There’s a lot of tutorials online about how to use a homemade starter. This recipe for sourdough flat bread is a great way for a beginner to try it out once theirs is ready! The bread turned out great, with mild tangyness and fluffy interior. I sprinkled a little Baharat spice on the bread before baking for added flavor and served the bread with hummus.

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Moroccan Flat Bread

April 28, 2013 by The Partial Ingredients

I love flat breads since they are the perfect vehicle for amazing sauces! I have always loved Moroccan food and have been making it for a few years. This bread is not as flat as pita, but still works great as a dipping bread for sauces. The interior is pillowy, with not much crust on the outside. It wasn’t difficult to make but it does require some monitoring as you don’t want the dough to over rise. I was happy with how this turned out though I might try flattening the dough more to make it a little less thick next time. This couldn’t have been a better bread to serve alongside several tasty sauces!

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Dark Chocolate Orange Scones

April 20, 2013 by The Partial Ingredients

Ever since I made Irish Soda Bread Cranberry Scones I have been thinking about making another batch with a twist. I loved the fluffy texture of the previous batch and I wanted to keep that going. I took the basic ingredients of the first recipe and added chocolate chips and orange zest. It was so easy with great results! The texture and consistency was just like before only with the added bonus of orange and chocolate. The orange zest and chocolate were balanced perfectly and it reminded me more of a dessert than a breakfast scone. These were a huge hit so I will definitely be making these again!

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