Spiced Pumpkin Bread

This autumn-inspired take on banana bread is fitting for the first day of Autumn. Happy fall everyone!

Ingredients

• 1 ½ cups white sugar

• 1 cup light brown sugar

• 1 cup butter, melted

• 2 eggs

• 1 tablespoon vanilla extract

• 3 cups pumpkin puree

• 4 cups all-purpose flour

• 2 tablespoons ground cinnamon

• 1 tablespoon baking powder

• 1 tablespoon baking soda

• 1 teaspoon ground nutmeg

• ½ teaspoon ground cloves

• ½ teaspoon salt

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.

• Step 3

  Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.

• Step 4

  Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.

Easy Yorkshire Pudding

Image via pxHere

Indulge in the rich and savory tradition of Yorkshire pudding, a beloved British staple that has delighted taste buds for generations. This delectable dish, with its crispy exterior and soft, airy interior, has earned its place as a cherished accompaniment to Sunday roasts.

Ingredients

• 3 large eggs

• 1 cup milk

• 1 cup all-purpose flour

• 2 tablespoons butter

Directions

1. Gather all ingredients.

2. Preheat the oven to 375 degrees F (190 degrees C).

3. Beat eggs and milk together in a medium bowl.

4. Stir in flour.

5. Divide butter evenly into the cups of a 12-cup muffin tin, about 1/2 teaspoon per cup.

6. Place the muffin tin in the preheated oven until butter has melted and is sizzling hot, 2 to 3 minutes. Remove from oven, and distribute batter evenly among each cup.

7. Return to the oven and bake for 5 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until puffed and golden, without peeking, about 25 minutes more.

Strawberry Rhubarb Muffins

Strawberry rhubarb muffins are a delightful blend of sweet and tangy flavors that are sure to please your taste buds. Made with fresh strawberries and tart rhubarb, these moist muffins are perfect for breakfast, a snack, or dessert. Each bite offers a burst of juicy fruitiness mixed with the comforting warmth of a freshly baked muffin. Whether enjoyed on their own or paired with a cup of coffee or tea, strawberry rhubarb muffins are a delicious treat any time of day.

Ingredients

• 1 cup bread flour

• ⅓ cup amaranth flour

• ⅔ cup brown rice flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground allspice

• ½ cup chopped rhubarb

• ½ cup water

• ¼ cup honey

• 3 tablespoons vegetable oil

• 1 egg

• ½ cup chopped strawberries

Directions

1. Place rhubarb and water in a saucepan, and bring to a boil. Cook until tender, about 15 minutes. Strain the rhubarb, and reserve the juice. Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid.

2. Whisk together rhubarb juice, honey, oil, and egg.

3. In a large bowl, mix flours, baking powder, baking soda, and allspice. Pour juice mixture into flour mixture, and stir briefly to combine. Do not overmix. Fold in rhubarb and strawberries. Spoon batter into 12 oiled or paper lined muffin cups.

4. Bake at 375 degrees F for 22 to 25 minutes.

Rhubarb Bread

This rhubarb bread recipe will turn one of the wonderful gifts of spring into a delicious treat for everyone.

Ingredients

• 1 cup milk

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 ¾ cups brown sugar, divided

• ⅔ cup vegetable oil

• 1 large egg

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 ½ cups chopped rhubarb

• ½ cup chopped walnuts

• ½ teaspoon ground cinnamon

• 1 tablespoon butter, melted

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9x5-inch loaf pans.

2. Stir together milk, lemon juice, and vanilla in a small bowl; let stand for 10 minutes.

3. Mix together 1 1/2 cups brown sugar, oil, and egg in a large bowl. Combine flour, salt, and baking soda, and stir into sugar mixture alternately with milk mixture just until combined. Fold in rhubarb and walnuts. Pour batter into prepared loaf pans.

4. Combine remaining 1/4 cup brown sugar, butter, and cinnamon in a small bowl. Sprinkle this mixture over the unbaked loaves.

5. Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 40 minutes.

Greens and Beans Tartine

Bacon beans, garlic, and greens are combined in this delicious open-faced sandwich called a tartine.

Ingredients

Toast:

• 4 thick slices French bread

• 2 tablespoons olive oil

Greens:

• 1 bunch Swiss chard, stems removed

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• zest from 1 lemon

• salt and freshly ground black pepper to taste

• cayenne pepper to taste

Beans:

• 2 slices bacon, cut into 1/2 inch pieces

• ¼ cup sliced green onions

• ½ teaspoon ground cumin

• ¼ teaspoon dried oregano

• salt to taste

• 1 (12 ounce) can pinto beans, drained and rinsed

• 2 tablespoons water, plus more as needed

Tartine:

• 1 lemon, juiced

• 6 ounces pepper Jack cheese, grated

• 1 red Fresno chile, thinly sliced

• ¼ cup thinly sliced green onions

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Drizzle olive oil on both sides of the bread.

3. Bake in the preheated oven until light golden brown, about 20 minutes.

4. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.

5. Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.

6. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cool enough to handle.

7. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

8. Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans, and stir to combine. Add water, and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.

9. Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.

10. Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.

11. Serve topped with Fresno chile pepper slices and green onions.

Irish Soda Bread

Ingredients

• 1 cup milk

• 2 tablespoons distilled white vinegar

• 2 cups all-purpose flour

• 1 tablespoon white sugar

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

Directions

1. Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.

2. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.

3. Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.

4. Bake in the preheated oven until golden brown, about 45 minutes.