quickbread

Banana Bread with Raisins and Almonds

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Whenever I bake with raisins and almonds, I am reminded of the old Yiddish lullaby “Roshinkes mit Mandlen,” sung by so many Jewish bubbes to so many babies over so many decades. It’s a lovely song about a goat going to market while an infant sleeps in his young mother’s arms. I remember my parents playing a recording of it sung by Jan Peerce, who at one time was a famous opera tenor. The lullabye is so enchanting, I once made a challah-type yeast bread that included raisins and almonds (in Germany it is known as Hefezopf) and called it Lullabye Bread.

But the other day I had too many bananas. Again. And so I made banana bread with roshinkes und mandlen.

Perfect any time you need a lightly sweet snack. Fitting for Tu B’shevat (which begins at sunset on January 20, 2019).

If you’d like to hear the one and only Jan Peerce singing the lullaby, click here.

Banana Bread with Raisins and Almonds

 

  • 2-1/2 cups flour

  • 1 teaspoon salt

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1 teaspoon grated fresh orange peel

  • 3 large eggs

  • 1 cup sugar

  • 1/2 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 4 very ripe bananas, mashed

  • 1 cup buttermilk

  • 1/2 cup raisins

  • 1/2 cup chopped toasted almonds

 

Preheat the oven to 350 degrees. Grease and flour a (10-inch) 8-cup bundt pan. Mix the flour, salt, baking powder, baking soda, cinnamon and orange peel together in a bowl and set aside. In the bowl of an electric mixer beat the eggs and sugar at medium speed until thoroughly combined and thick. Add the vegetable oil and vanilla extract and beat the ingredients until thoroughly combined. Add the bananas and buttermilk and beat the ingredients until thoroughly combined. Fold in the raisins and almonds. Pour the batter into the prepared pan and bake for about one hour or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Remove to a cake rack to cool completely.

Makes one bread, serving 12-16

 

 

 

 

 

 

 

 

 

Banana Bread with Orange Flavor

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Once again I was loaded down with bananas. We had sleepover guests for New Year’s weekend and I bought a lot of fruit. Too many bananas as it turns out.

Which is fine, because I love baking new versions of banana bread.

If you read my blog you know I hate to waste food. So for me, this particular recipe is really good because it’s a three-fer. Not only did I get to use up the bananas, I also was able to use fresh orange peel from some of the fruit I squeezed for juice. And I used up the date sugar I had in my cabinet (although this recipe is also fine with brown or white sugar as well).

The added citrus peel gives this bread a perky citrus taste. A refreshing thing, much needed in the gloom of January.

Because it isn’t very sweet, this is also especially good as a breakfast or brunch bread. You can use it to make cream cheese sandwiches too.

Banana Bread with Orange Flavor

  • 2-1/2 cups all-purpose flour

  • 1 tablespoon grated fresh orange peel

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 cup vegetable shortening

  • 1 cup date sugar

  • 4 ripe bananas, mashed

  • 4 large eggs

  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Grease and flour a 10-cup bundt pan. Mix the flour, orange peel, baking soda and salt in a bowl. In the bowl of an electric mixer set at medium speed, beat the shortening and date sugar until well blended. Add the bananas and beat them in thoroughly. Add the eggs and vanilla extract and beat them in thoroughly. Add the flour mixture and beat for a minute or so until the batter is well blended. Pour the batter into the prepared pan and bake for about one hour or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes. Remove to a cake rack to cool completely.

Makes one bread, serving 16-18

 

Banana Bread with Cherries

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This summer's cherries have been especially delicious. I've been buying (and eating) tons of them.

So, when I had to think of what to do with the usual leftover bananas, I decided to use some in a new version of Banana Bread. I also added some orange (peel and juice) -- just a hint to bring out the best in both of the fruits.

Pitting cherries can be a real drag. But there's an easy way to do it and you don't even have to buy a cherry pitter. Look here.

Banana BREAD with cherries

  • 2 cups all-purpose flour
  • 1 teaspoon grated fresh orange peel
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 3 medium very ripe bananas
  • 1/3 cup orange juice 
  • 1 teaspoon vanilla extract
  • 1 cup cut up fresh cherries

Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan. Mix the flour, orange peel, baking soda, baking powder and salt in a bowl and set it aside. Beat the sugar and vegetable oil with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is well blended. Add the eggs one at a time, beating after each addition. Mash the bananas and add them to the sugar mixture. Beat thoroughly until the ingredients are well blended. Add the flour mixture and beat for 1-2 minutes to blend the ingredients thoroughly. Stir in the juice and vanilla extract. Fold in the cherries. Pour the batter into the prepared pan. Bake for about 1 hour or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes. Remove the bread from the pan and let it cool on a cake rack.

 Makes one bread serving 10-12

Banana Fruit Cake

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I don't celebrate Christmas but I do love Christmas fruitcake. You know, the kind everyone makes fun of and laughs about.

So sue me. I like fruitcake. The kind that those in the know bake around Thanksgiving time, wrap in cheesecloth and soak in booze so it will mellow and be ready at Christmas.

My friend Vaughan Mitchell, z"l gave me one of the best fruitcake recipes ever. It was one of his family treasured recipes, from his Grandmother Sue. He and I used to tinker with her recipe every year, add a little of this or that, change the alcohol, add a new fruit or something and then exchange our yearly version every December.

I miss him, our correspondence and the fruitcakes.

I don't make fruitcake anymore because, with the exception of my son-in-law Greg, I am the only person who eats it. 

So this year I decided that, rather than make a fruitcake for just two of us, I would use the best of what I love about fruitcake -- the dried and candied fruit and the booze -- and combine it with banana bread, which everyone likes. And I'll see how it all goes down.

Here's the recipe. The only problem is that I can't eat it because I am allergic to bananas.

So maybe next year maybe I will bake a half recipe of my standard fruitcake plus this. 

Banana Fruit cake

  • 2-1/2 cups flour
  • 1 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon grated fresh nutmeg
  • 2 teaspoons baking soda
  • 1 cup vegetable shortening
  • 1 cup sugar
  • 4 large very ripe bananas, mashed
  • 4 eggs, slightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups diced dried and/or candied fruit
  • bourbon or brandy, optional

Preheat the oven to 350 degrees. Grease and flour a 10-inch (8-cup) bundt pan. Mix the flour, salt, cinnamon, nutmeg and baking soda together in a bowl. In the bowl of an electric mixer set at medium speed, beat the shortening and sugar until well blended. Add the bananas and blend in thoroughly. Add the eggs and vanilla extract and beat well. Add the flour mixture and beat until batter is well blended. Fold in the dried/candied fruit. Pour into the prepared pan and bake for 55-60 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and, if desired, brush the surface with 2-3 tablespoons of bourbon or brandy. Let cool in the pan for 10 minutes. Remove to a cake rack to cool completely.

Makes one cake, serving 16-18

 

Pumpkin Sour Cream Coffee Cake

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I used to bake a fresh pumpkin when it was time to make the usual seasonal pumpkin pies and cakes. I'd buy one of those small, round, sweet "sugar" pumpkins, carve it up, sprinkle the pieces with salt and give it a roast until the flesh was tender.

It was all good. The house smelled like autumn, the pumpkin was nice and dry -- perfect for baked goods.

But.

I got busy. And sometimes I couldn't find the right variety of pumpkin.

So I switched to canned.

You know what? We didn't even notice the difference when it came to my favorite pumpkin coffee cake.

So, make it easy on yourself. Use canned pumpkin if you wish (but not pumpkin pie mix, which is pre-seasoned). Or fresh baked pumpkin of course, if you can find a good variety and have the time to roast it. 

Either way, this cake is rich and gently fragrant. It has a wonderful salty-sweet balance.

You can freeze it too.

PUMPKIN SOUR CREAM COFFEE CAKE

STREUSEL TOPPING:

  • 1/3 cup old fashioned oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter

CAKE:

  • 1/3 cup sugar
  • 1/4 cup butter
  • 1/2 cup mashed pumpkin (canned is fine; not pumpkin pie mix)
  • 1/3 cup sour cream
  • 1 large egg, beaten
  • 2 tablespoons freshly grated orange peel
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup milk

 

Preheat the oven to 375 degrees. Lightly grease an 8" square cake pan. Make the streusel: place the oats, flour, brown sugar and salt in a bowl. Add the butter and work it into the dry ingredients with your fingers, a pastry blender or two knives until the mixture is crumbly. Set the streusel aside.

Make the cake batter: beat the sugar and butter together with a hand mixer or electric mixer set at medium speed for 1-2 minutes or until the mixture is smooth and creamy. Add the pumpkin, sour cream, egg and orange peel and beat the ingredients for 1-2 minutes or until they are smooth. Whisk together the flour, baking powder, baking soda, nutmeg and salt in a bowl. Add 1/2 of the dry ingredients to the butter mixture and beat the ingredients until they are blended. Add 1/2 of the milk and beat this in until it is well blended. Repeat this process again until all the flour and milk have been used up. Pour the batter into the prepared pan.

Sprinkle the streusel over the batter. Bake for 35-40 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan for 10 minutes then carefully invert the cake onto a cake rack, carefully flip it right side up. Let cool completely.

Makes one cake serving 8-10 people

Pumpkin Raisin Muffins

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A few days ago someone on social media alerted the world to Oscar Mayer Pumpkin Spice Bologna.

No.

Just no. Just absolutely no.

Pumpkin spice doesn't belong in bologna. It doesn't even belong in the same sentence.

In fact, there is way too much "pumpkin spice" out there, in everything. 

However, pumpkin spice in muffins is a pretty good idea. It is pumpkin season, after all. And spices such as cinnamon, nutmeg and allspice do give the batter a welcome warmth and fragrance.

So, instead of even thinking about that terrible idea of pumpkin spice bologna, try these muffins, which are quite wonderful.

Btw, there really is no such thing as Oscar Mayer Pumpkin Spice Bologna. It's baloney! Watch out for the real #fakenews. (http://www.wusa9.com/news/local/verify/verify-pumpkin-spice-products-whats-real-and-whats-not/481457725)

 

Pumpkin Raisin Muffins

  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2/3 cup sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1-1/4 cups mashed pumpkin
  • 1/2 cup golden raisins

 Preheat the oven to 350 degrees. Grease 10 muffin tins. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together into a bowl. Beat the sugar, eggs, vegetable oil and mashed pumpkin together in an electric mixer set at medium for 2-3 minutes or until thoroughly blended and smooth. Add the flour mixture and beat at low speed for one minute to blend ingredients. Fold in the raisins. Pour the batter into the prepared tins. Bake for about 20 minutes or until a cake tester inserted into the center comes out clean.

Makes 10

 

Carrot Bread with Raisins for Rosh Hashanah

Somehow Labor Day is over and the food thoughts in my head go straight from tomato salad and grilled chicken to pumpkin soup and baked apples

Of course there's still time to enjoy the last of the summer fruits and vegetables, still time for outdoor-cooked grilled, marinated steak

But I'm thinking forward. It's almost a new season and -- yikes! -- the High Holiday season is only two weeks away.

Which leads toady's food thoughts to: carrots, because carrots are traditional during Rosh Hashanah. I usually cook them in soup -- one version or another. But last year I decided to experiment with a few recipes for carrot quick bread.

This is the one we like best. It's moist and sweet, so it can be dessert, and because it is parve, it is a good choice after a traditional holiday meat meal.

But also makes a good snack either by itself or smeared with cream cheese (softened is best and maybe even mixed with some lemon juice).

CARROT BREAD(P)

  • 1-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 1-1/2 cups grated carrots
  • 1/2 cup golden raisins

Preheat the oven to 350 degrees. Grease an 8-1/2”x4-1/2” loaf pan. Mix the flour, baking powder, salt, cinnamon and nutmeg into a bowl. Set aside. Beat the brown sugar, white sugar and vegetable oil in the bowl of an electric mixer set at medium speed for 2-3 minutes, or until well blended. Add the eggs, one at a time, beating after each addition. Stir in the lemon juice and peel. Add the dry ingredients and blend them into the egg mixture. Fold in the carrots and raisins. Pour the batter into the loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely. 

Makes one loaf  

Ah! Summer Blueberries!

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It's impossible to lose weight during the summer. Not when there is so much glorious fruit around and it tastes so good just out-of-hand but SO SO delicious in crisps, pies, muffins, galettes and quickbreads.

Like this blueberry bread. Spiked with orange.

A nice snack all by itself. Sliced for sandwiches smeared with cream cheese. Dessert when topped with ice cream.

Blueberry Bread

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons grated fresh orange peel
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1 large egg
  • 3/4 cup orange juice
  • 1 cup fresh blueberries

Preheat the oven to 350 degrees. Lightly grease a 9”x5” loaf pan. Mix the flour, sugar, baking powder, baking soda, salt, orange peel and vanilla powder together into a bowl. Add the coconut oil in chunks and cut it into the dry ingredients with your fingers or a pastry blender. If you use an electric mixer, set it at low-medium speed. In a second bowl, beat the egg and orange juice together until well blended (if you use vanilla extract, add it here). Add to the flour mixture and stir to blend ingredients. Fold in the blueberries. Pour the batter into the prepared pan. Bake for 55-60 minutes or until a cake tester inserted into the center comes out clean.

Makes one loaf

Banana Bread with Dates and Figs

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Every Purim I try new hamantaschen from different bakeries. I've also made my own hamantaschen using a variety of recipes.

But so far, after years and years of buying this one and that one, my favorites are the (parve) ones I get at The Bakery, in Plainview, NY. For me, they are the enduring treats of childhood, never failing to please, never changing, even in a world where innovation is honored.

And so -- I will buy my hamantaschen this year. Old fashioned flavors: prune and apricot. At The Bakery.

Which means that for Purim, instead of creating a completely new hamantaschen recipe or even trying a new pastry recipe with old fashioned filling, I am going to bake banana bread as mishloach manot gifts.

I have a zillion recipes for banana bread. Some with streusel. Some dairy-free. Some loaded with chocolate chips, some with coconut. Some all chocolate-y. Some spicy. And on and on.

This is my most recent banana bread recipe, one I came up with while revising my mother's date-nut bread recipe. 

 

Banana Bread with Figs, Dates and Nuts

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 cup vegetable shortening
  • 1-1/2 cups sugar
  • 4 large very ripe bananas, mashed
  • 4 large eggs
  • 1 cup chopped dried figs
  • 1/2 cup chopped dried dates
  • 1/2 cup chopped toasted almonds

Preheat the oven to 350 degrees. Grease and flour a 10-cup bundt pan. Mix the flour, salt, cinnamon and baking soda together in a bowl. In the bowl of an electric mixer set at medium speed, beat the shortening and sugar until well blended. Add the bananas and beat them in thoroughly. Add the eggs and beat them in thoroughly. Add the flour mixture and beat for a minute or so until the batter is well blended. Fold in the figs, dates and nuts. Pour the batter into the prepared pan and bake for about one hour or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes. Remove to a cake rack to cool completely.

Makes one bread, serving 16-18

 

Mom's Date-Nut Bread

Tu B'Shevat is one of the lesser known Jewish holidays, but also one of the more delicious ones. From my childhood I remember it as a time when my mom would buy dried figs that came in a wreath of sorts, the figs tied together with string.

I ate dozens of them.

It was also when she made her fabulous Date-Nut Bread. She served the slices like a sandwich, with cream cheese slathered between the layers. 

I ate dozens of those too.

My cousin reminded me that her mother and mine baked Date-Nut bread in a coffee can. Yes, of course! Because our mothers were married young women during WWII, when metal -- and therefore loaf pans and other assorted baking equipment -- was in short supply. So they kept the cans from ground coffee and other foods such as fruit cocktail and used those instead.

I recently made a batch of date-nut bread using my mom's recipe. I used a loaf pan and was a little disappointed. Not in the pan. In the bread. It seemed dry. Maybe I over baked it. Not sure, but I always loved this recipe, so I tried again but made a few changes.

I used less flour.

I also thought it might be a good idea to include some figs (or, frankly, any other dried fruit) with the dates and I also thought the flavor would perk up a bit with a small amount of fresh orange peel. 

My mother added Madeira or sherry, but because I had a lovely sample of Cherry Heering that I got at Kosherfest, I used that instead. She also mixed in walnuts but because of allergies, I replaced them with toasted almonds.

Of course, the bread was completely different with all these changes.

I loved it.

Especially when sliced and slathered with cream cheese.

 

Mom’s Date-Nut Bread New Version

  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup chopped dates
  • 1 cup chopped dried figs, apricots, cranberries, cherries, prunes or raisins
  • 1 cup chopped toasted almonds
  • 2 teaspoons grated fresh orange peel
  • 2 tablespoons vegetable oil
  • 2 tablespoons Orange brandy, cherry Heering, Madeira, Port or Sherry wine
  • 1 large egg
  • 1 cup boiling water
  • cream cheese, optional

Preheat the oven to 350 degrees. Grease a 8”x4-1/2”x3” loaf pan (or a one-pound coffee can). Mix the flour, sugar, baking soda and salt into a bowl. Add the fruits and nuts and toss the ingredients to coat the fruit with the flour mixture. In another bowl, combine the vegetable oil, wine and egg. Pour the boiling water into the fruit-flour mixture and mix thoroughly. Add the egg mixture and blend it in thoroughly. Spoon the batter into the prepared loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice and serve plain or with cream cheese.

 

Makes one loaf