Quick Bread

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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Spiced Molasses Pumpkin Bread

October 18, 2012 by The Partial Ingredients

Fall is in full effect and since it is my favorite season I like to celebrate by making seasonal recipes. Pumpkin bread is a Fall classic and I wanted to take it up a notch by adding molasses and spices. In previous years, I made Pumpkin Banana Bread and Nutella Pumpkin Bread so I was excited to try out a new recipe. I was really happy with how it turned out. I really liked the consistency of the bread as it was moist, light, and fluffy. The molasses was mild but gave the bread a more distinct flavor that worked really well with the pumpkin and spices. I chose a simple spice blend of nutmeg, cloves, ginger and cinnamon to season the bread. The recipe yields two loaves so reduce by half in order to make one. I would suggest making one loaf and saving the rest of the dough in the refrigerator for 1-2 days when you’re ready for a second loaf.

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Chocolate Zucchini Bread

August 5, 2012 by The Partial Ingredients

I’ve come across quite a few recipes for chocolate zucchini bread and I’ve always been intrigued by this recipe. I had two leftover zucchini wasting away in my refrigerator so I thought I would give this a shot. Turns out you can’t taste the zucchini at all! I’m not really sure why but chocolate and zucchini can both be a little bit bitter so maybe the flavors complimented each other. The bread uses two blocks of unsweetened baker’s chocolate which gives it a very rich chocolate flavor. I used plain yogurt to give it an extra bit of creaminess. The result was a really moist, chocolatey bread with the added benefit of 2 cups of veggies! Plus the kitchen smelled amazing while the bread baked so I look forward to making this again.

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Coconut Banana Bread

March 13, 2012 by The Partial Ingredients

Banana bread is a great excuse to let a few bananas sit on the shelf a little bit longer than you would think is a good idea. Banana bread is strangely the best when the bananas are almost entirely brown and soft. My theory is that the bananas start fermenting in the skins (they smell like alcohol) and the flavor becomes more concentrated. This time I decided to try something different and add coconut to the batter. I looked at a few recipes and a lot of them only use coconut extract for the flavoring. I thought it would be nice to use real coconut milk in the batter so I threw that in. I don’t really care for coconut flakes but in most coconut banana bread recipes they are toasted and sprinkled on top of the batter. I decided to go without the flakes and use the coconut milk instead. I’m glad I went with that instead as the banana bread was soft with a nice afterthought of coconut flavor.

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Pumpkin and Banana Bread

December 6, 2011 by The Partial Ingredients

I have really been enjoying the results of adding pumpkin to different recipes. This bread is just like a banana bread with a hint of pumpkin flavor. The bread is seasoned with ginger, allspice and cinnamon and this recipe works great for the holidays. With the addition of the pumpkin to the mashed banana the result was a very soft, moist bread. I can’t wait to make this again!

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Nutella Pumpkin Bread

November 12, 2011 by The Partial Ingredients

If you like pumpkin and chocolate you just might like this recipe which combines two great flavors into one delicious bread. The bread is also seasoned with nutmeg, cinnamon, cloves, and ginger which produces amazing aromas in the kitchen as the bread bakes. The chocolate hazelnut flavor from the nutella and the pumpkin puree mixes well together, creating an excellent fall bread recipe. I mixed the batter well, resulting in a dark brown batter. Another option is to fold in the nutella at the end, creating a swirl of chocolate in the middle.

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Pumpkin Bread with Dried Cranberries and White Chocolate

September 23, 2011 by The Partial Ingredients

Since September has arrived I have been searching for a more fall inspired bread recipe. This recipe is a perfect fall bread and has so many good flavors. The pumpkin flavor and spices can clearly be tasted along with the delicious addition of cranberries and white chocolate chips. The white chocolate chips melted into the bread during baking so I might try a larger, white chocolate chunk next time. The bread was nice and moist and the pumpkin spice highlighted the flavors of the pumpkin puree. The aroma during baking was amazing and I can’t wait to have this for breakfast the next coming week!

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Chocolate Chip Cocoa Bread

June 4, 2011 by The Partial Ingredients

I came across a recipe for cocoa bread, and I knew I had to give it a try since I am on a serious quick bread kick. I also thought this bread would be great with chocolate chips folded into the batter. It turned out very tasty! I changed the recipe a bit since I didn’t have wheat flour, and I added a little orange zest for more flavor.

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Parmesan and Rosemary Olive Bread

May 24, 2011 by The Partial Ingredients

In keeping with my love affair with quick breads, I adapted a recipe for olive bread from The Joy of Cooking. I wanted to try a light, savory quick bread that wasn’t too sweet and this seemed like the perfect recipe for that. The original recipe was pretty simple, so I added some new ingredients to amp up the flavors. The new ingredients (the garlic, oregano, and parmesan) worked really well with the standard ones. The texture of the bread was great–very soft and crumbly. I bet this bread would be good if it were made with yeast too. I might make a version of it again in the future!

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