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Posts Tagged ‘breads’

20171025_222318Ingredients:  
1 1/2 cup whole wheat flour
1 cup loosely packed brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
1/2 cup SOOC Extra Virgin Olive Oil (Butter or a mild natural EVOO)
2 large eggs, beaten
1/4 cup water
1/2 cup walnut pieces
1/2 cup raisins or chocolate chips

Directions:
Preheat oven to 350 degrees F. Position a rack in the center of the oven.
Lightly coat a 9 x 5 inch load pan with olive oil.
Combine the flour, brown sugar, baking soda, cinnamon and the salt in a mixing bowl and stir with a fork or whisk until thoroughly combined. Be sure to break up any lumps of brown sugar.
Combine the pumpkin, olive oil, and eggs in a separate bowl with 1/4 cup of water. Beat until perfectly blended. Stir in the nuts and raisins or chocolate chips.
Gently stir the dry ingredients into the liquid ingredients just until combined. Do not over mix or the bread will not rise.
Pour the batter into the loaf pan and bake for 50-60 minutes, until a toothpick or cake tester inserted into the center comes out clean. Let the bread cool in the pan slightly, 5-10 minutes. Turn out onto a rack and cool thoroughly.

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zucchini bread

Ingredients:

  • 1 1/2 cup grated zucchini
  • 2/3 cup brown sugar
  • 1/2 cup SOOC lemon olive oil
  • 1/3 cup plain Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon grated lemon zest (optional)
  • 1/2 cup chopped walnuts (optional)

Directions:

  1. Heat oven to 350 degrees.
  2. Prepare an 8-inch pan by coating the sides and bottom with olive oil.
  3. In a large bowl, mix together the grated zucchini, brown sugar, olive oil, yogurt, eggs, and vanilla extract.
  4. In a separate bowl, mix together the flour, salt, baking soda, baking powder and spices. Fold the dry ingredients into the wet ingredients. Fold in the walnuts and lemon zest if using.
  5. Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes. The bread is done when a toothpick inserted into the middle comes out clean.
  6. Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on the rack completely before cutting and serving.

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