Lovin' From the Oven

Pumpkin Bread with a Pecan Streusel Topping

by 4 Comments

pumpkinbread-3

pumpkinbread-2

pumpkinbread-4

pumpkinbread-5

pumpkinbread-6

Hi all. I’m on vacation right now so this is going to be short.

Pumpkin. Pecan Streusel. Done.

My suggestion? Make it. In bread form or cupcake form, it tastes darn good. Recipe from The Shoebox Kitchen. The end. (I told you it was going to be short!)

Print
Pumpkin Bread with a Pecan Streusel Topping

Yield: 24 muffins

Ingredients

  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1 cup canola oil
  • One 15-ounce can pumpkin puree
  • 1/2 cup water
  • 2 teaspoons pure vanilla extract
    • 2 tbsp flour
  • 2 tbsp granulated sugar
  • 1/4 tsp pumpkin pie spice
  • 1/4 cup unsalted butter, chilled
  • 1/4 cup pecans, chopped

Directions

  1. Preheat your oven to 350 degrees. Grease and lightly flour two 9x5x3″ loaf pans or line 24 muffin cups.
  2. First, make your streusel by mixing the last 5 ingredients together until crumbly. Set aside.
  3. Next, make the batter. In a mixing bowl, combine the sugar, eggs, oil, pumpkin, water, and vanilla until well mixed. Slowly add in the four, baking powder, baking soda, salt, cinnamon, and nutmeg until just moistened.
  4. Pour the batter evenly into the prepared pans. Sprinkle the streusel mixture evenly on top.
  5. Bake for 65-70 minutes (if using muffin tin, bake for about 18-20 minutes), or until toothpick comes out clean.
https://lovintheoven.com/pumpkin-bread-with-a-pecan-streusel-topping/

Blueberry Pancakes

by 5 Comments

blueberrypancakes

blueberrypancakes-2

blueberrypancakes-3

blueberrypancakes-4

blueberrypancakes-5

blueberrypancakes-6

Everything went by extremely fast this past week. We got someone to sign a new lease, we found an apartment (fingers crossed, supposed to sign the lease tomorrow), and one more final for my DB! I also got to go to Philly and eat a Philly cheesesteak. It was glorious.

Pretty sure I’ve been making more of breakfast than I have of anything else lately, which is fine by my DB! Hmmm… looking at the pictures now, it seems as if I needed to mix my batter a little more. Ohhhh well. What can I say, we were hungry.

I love the natural dye that blueberries do to the batter. Blue pancakes? I’ll take five. This is a nice way to spice up your usual pancake and add some healthy nutrition to your daily routine. If you don’t have buttermilk on hand, you can always use the lemon juice and milk method. Don’t skip the most important meal of the day.. breakfast!

Print
Blueberry Pancakes

Ingredients

  • 2 cups buttermilk
  • 2 cups AP flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 large egg
  • 4 tablespoons butter, melted
  • 1 cup fresh blueberries or frozen blueberries

Directions

  1. Whisk together the flour, sugar, baking powder, baking soda and salt.
  2. In another bowl, stir the egg and butter into the buttermilk.
  3. Slowly add the dry ingredients to the wet in two batches until just combined. Lumps are good! Barely mix in the blueberries. Be careful, they're fragile!
  4. Drop 1/4 cup of the batter onto a warmed pan over medium heat.
  5. Cook the first side until bubbles start to appear, about 2-3 minutes. Flip the pancakes and cook for another minute on the other side, making sure it's cooked through.
  6. Repeat until all the batter and blueberries are gone.
https://lovintheoven.com/blueberry-pancakes/

Reese’s Peanut Butter Banana Bread

by 8 Comments

reeses-4

reeses

reeses-2

reeses-3

reeses-3-2

reeses-2-2

reeses-6

reeses-8

reeses-7

I’m pretty sure this is what death feels like right now. I woke up yesterday morning feeling like someone beat the life out of me and it’s only gotten worse from there. I WOULD get sick the day after I visit the doctor’s for a regular checkup. Just my luck.

Yesterday, I laid in bed for 24 hours. I’m not kidding… I only got up to use the restroom, eat, and watch a little bit of “Chuck.” This morning, my throat is nearly swollen shut and it hurts to swallow anything. I haven’t been sick in such a long time that I forgot how much it sucked. I actually had to call in sick to work… and I never do that! Totally bummed because I missed a trip with a 22 hour layover in Seattle, but I’m sure glad I actually called in sick. I would have been ten times more miserable in the air.

My DB’s been taking great care of me– bringing me hot and sour soup, letting me sleep a lot and early, trying to make me take medication, and keeping me hydrated. Now only if he’d bring me a pizookie…. Hah, you can’t blame me for trying. All I ever want is dessert, even if I am deathly ill!

This recipe from Cookies And Cups was for a loaf of bread, but I baked them in muffin form so that it’d be easier to transport and hand out. They were best served warm, when the chocolate is nice and gooey. Banana, peanut butter, and chocolate… what more do you need in life?

Print
Reese’s Peanut Butter Banana Bread

Ingredients

  • 3 very ripe bananas, mashed
  • 1/2 cup peanut butter
  • 1/4 cup oil
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups of all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz bag of Reese’s Mini cups (I used regular and roughly chopped them)

Directions

  1. Preheat oven to 350. Either grease an 8 x 4 pan or line a muffin pan.
  2. Stir together bananas, peanut butter, oil, egg, and sugars. Gradually mix in the flour, baking soda, baking powder, and salt.
  3. Gently fold in your Reese’s cups and spread evenly in prepared pan.
  4. Bake for approximately 1 hour for a loaf (18 minutes for muffins) or until toothpick inserted into center comes out clean.
  5. Let cool before removing.
https://lovintheoven.com/reeses-peanut-butter-banana-bread/

Categories