quick bread

quick & easy honey cornbread muffins

I’ve made these muffins now twice in the last week. And like that super cheesy early 90’s song, I’ve finally found the love of a lifetime… as far as a delicious and easy, super-quick-to-make and incredibly tasty cornbread muffin. I couldn’t be happier!

These muffins have a bit of sugar and honey in them so they are perfectly sweet and wonderfully moist. Toasted or hot out of the oven with a smear of butter, heaven. And since none remain from the last batch I made, I think I know what’s on today’s agenda… making at least another dozen.

The batter takes minutes to whip up, requiring no special tools or gadgets, and they’re beautifully golden brown after just 15 minutes in the oven. Let cool a quick 5 minutes and these honey sweet corn muffins will be on your breakfast or supper table, ready to be gobbled down by… Continue reading

cinnamon-swirl banana muffins

DSC_0261

If you happen to be craving cinnamon rolls, or perhaps a piping hot slice of banana bread smothered with a good pat of butter, this muffin (equally delicious as a loaf) marries the two most scrumptiously and will certainly hit the spot. The first few times I made this banana-cinnamon-sugar treat, I made loaves, but Sunday I had a crowd to feed so I experimented with muffins. I was taking these beauties to a gathering of musical people who were helping my husband and fellow band-mates record their newest album. I figured muffins would be a welcome guest and much easier to handle than slices of moist and cinnamon-sugary bread. They turned out perfect and were handled, consumed and enjoyed by all in attendance.

DSC_0233

Making muffins is a tad more labor-intensive, requiring you to split the batter and the cinnamon sugar topping twice each amongst the dozen muffin tins. Whereas… Continue reading

pumpkin streusel bread

This was a mighty large loaf of pumpkin bread. And we successfully finished it off in four days. Not terrible. We’ve done worse. It was really, really good. I decided I wanted something pumpkin on Sunday night and thought I’d whip something up quick. Well, it did take a bit more time than I anticipated (the stand mixer was used thus categorizing it as a somewhat-involved recipe) and the kitchen looked like a tornado had swept through when I was finished, but it was all worth it. This bread was really, really good.

The loaf was the perfect density, not oily or buttery at all and perfectly semi-sweet. The streusel topping was scrumptiously filled with oats and slivered almonds and toasted up beautifully in the oven. I reduced the sugar originally called for by over 1 cup(!), if you can fathom that, and as I mentioned, it was still plenty… Continue reading

lemon-poppy squash bread

If e’er I had a hobbit drop by for second breakfast or elevenses, this would be the quick bread we’d share… with a pot or three of tea. Earthy and sugary, this bread is the perfect balance of sweet and savoury. Each bite is filled with subtle traces of candied winter vegetables, hints of carrot, roasted sweet potato and freshly-forked-out spaghetti squash, yet is balanced by the tang of lemon and punch of poppy. And perhaps the best part? That fine little layer of crunchy turbinado sugar atop the loaf. Simply perfection.

This was the first time I had ever made a quick bread using yellow summer squash, and I’m so glad I did. I’ve baked countless loaves using green summer squash (aka zucchini) but never thought of using its sister, yellow summer squash. I grated the squash super fine (the tiniest option on my grater) so that it almost… Continue reading