I know I shouldn’t do it, I really do, but baking when it is so very cold outside not only warms the stomach, but also warms up the house and makes it smell so lovely!
Today I made a recipe that is relatively new to me, but always delicious, using the warming flavors of cinnamon, apples, brown sugar and maple (I use maple syrup in place of vanilla). All of that brown sugar instead of white makes it moist and delicious. It is really more of a dessert than a coffee cake.
Banana bread is always good and easy to make, and I seem to have overripe bananas most weeks. This is the recipe I use. I leave out the nuts and vanilla, and double the amount of cinnamon. You could also add chocolate chips or cinnamon chips instead of the nuts, and sprinkle the top with cinnamon sugar, as is done in the photo:
Both of these recipes call for sour cream, and I recommend it, although you could use plain Greek yogurt. Since they are leavened with baking soda, you must have some kind of acid in order to get a good rise, which the sour cream provides.
The next thing I want to try is an oat bread, leavened with either yeast or baking powder/soda. I found this recipe, which looks good. It is a yeast bread that uses maple syrup as a flavoring, and is baked in an iron skillet:
King Arthur Flour has a recipe for a quick bread that sounds good, but it calls for their “Irish-Style Flour”. They say you can substitute white whole wheat flour. It also calls for buttermilk powder, which a lot of people won’t have in their pantry (I do!):
As in the previous recipe, it is flavored with maple syrup (quite a lot). The recipe also calls for baking in a mini loaf pan for 20-25 minutes, but I imagine you could bake it in a regular loaf pan for about an hour, or as muffins for a bit less time than for the mini loafs.
This looks good too. I’m including this video mainly because Jenny makes me smile, and this cinnamon raisin bread sounds delicious!