My friend Susie sent me this such an embarrassingly long time ago that I won’t say it, and now the regret is killing me. Not about Susie, she doesn’t care; the regret is that I haven’t made this bread every day since she sent it. I had my doubts going into it but now agree completely with the original author; as someone who can eat grains, I’ll never make another banana bread.
This bread is so completely tied to a memory that I feel I must share it with you. It involves babies and mothers and girlfriends – a trifecta of love, if you will.
The other day we were having healthy soup for dinner; a dinner of soup becomes much more exciting with some bread on the side. I was going to make these go-to buttermilk biscuits, but they’re so delicious that I wouldn’t be able to eat just one, and I’d had my lunch with a side of ice cream.
This recipe was originally put on homebeccanomics in 2012. Not only were the pics pretty bad but I noticed I’d made it in three small loaf pans. Not very many people have three small loaf pans. I wanted to make it again to get new photos and to check the timing for a standard 9 x 5 loaf pan. What I did NOT need to touch was the recipe itself, because it is by far my favorite pumpkin bread of all time. We (Rich and myself) ate the entire loaf in under 48 hours. I feel shame.
Every person falls into one of two categories – a cook or a baker. Cooks are more flexible, creative, and probably late more often. Bakers are type A, precise, timely, and maybe perfectionistic. I know I’m a baker because sometimes when the world spins and feels out of control, I like to bake and follow a great recipe – ensuring me beautiful (and beautifully consistent) results.
I played field hockey in college and our head trainer, Wendy, would bring her chocolate chip pumpkin bread for our away game bus trips. Wendy is the best – for all that she did for us (including the bread) but also because she is hilarious.This bread has haunted me for years now, as I’ve tried several recipes and haven’t yet captured that elusive, sumptuous flavor. I would hoard the bread, saving several pieces for later before passing the bag behind me. It was difficult to rationalize the extra calories when I rode the bench as a freshman, but by senior year I swear it was the chocolate pumpkin bread that got me through those tough games!
Easy cinnamon bread that contains YEAST! Yes, this is a hybrid of a quick bread (a bread leavened with chemical agents such as baking powder or baking soda) and a yeast bread (leavened with yeast, obvi). Yeast can sometimes seem scary, but yeast breads have become my absolute favorite thing to bake! Once you “get it”, it’s permanently “gotten” and you get to create results that make people say, wait, you MADE this bread? This particular bread makes your house smell AMAZING and if my family’s consumption of said bread can speak for anything, we ate the whole loaf in two days.
Have been wanting to try this bread for months now – the original torn out recipe from Cooking Light was totally crumpled. SO glad I held on to it, though, as it was scrumptious and perfect for the miserably cold Sunday that it was yesterday. Technically it was dangerous more than it was “perfect” as I kept hacking at it with a fork every time I had to pass through the kitchen. Switch the laundry? Hack hack. Look at the squirrels in the backyard? Hack, hack, hack. My husband has an iron-clad self control so he had a piece or two and was content – my hacking added up to at least 4 slices.
Cornbread is easy, universally pleasing, and goes with everything: chili, salads, stews, soups, thanksgiving-y foods, or anything southern. If you preheat your oven and get started on the batter, you’re oven will ding by the time you’re ready to put it in – it’s that quick. Also, I’ve never met someone who doesn’t like cornbread. I made this as part of a “bring a meal to your friend who just had a baby” meal, as I felt sure they’d love it. This cornbread isn’t sweet, it’s savory from the cheese and as a result, would be a great addition to most meals.
The cranberry would be like the really mean cranky great aunt in the berry family. Super sour, pretty much inedible when eaten alone. Add a bottom-load of sugar, though, and good things happen. Cue the cranberry sauce. Cranberries pair famously with oranges, cue this delicious bread. As easy to make as banana bread, but MUCH more festive.
Okay kids, easiest recipe ever! This is nearly impossible to screw up. If you are just learning to cook and want to make something that will SURELY turn out like it should, cornbread is for you.
I had the 3 wonderfully overripe bananas that are always on my counter, and I was in the mood to try something other than my standard muffins.