As much as I love gingerbread cookies, I have to admit that I like actual gingerbread even more. I used to use a wonderful old recipe from Nathalie Dupree to make pans of gingerbread in the fall. Based on that recipe, I developed a perfect muffin that features all the richness and flavor of a classic old-fashioned gingerbread.
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I couldn’t have said it better than my mom did: It’s fall!! It’s time for Pumpkin Bread!
Dear readers, this past weekend was my very first farmers market selling bread on our town square. It was so much fun! The whole experience was an all-around success. I made new friends, got to know some local farmers, and even traded a few loaves for some fresh produce for next week’s baked goods!
This wonderfully moist zucchini bread was a staple in our house growing up. My mom got the recipe from a friend who she used to volunteer with about 30 years ago. I decided to add a bit of pizazz to to this tried-and-true recipe by adding some chocolate chips. Delicious!!!
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Look for more of my bread recipes over the next several weeks as I gear up to sell some at our local farmers’ market next month! There’s just nothing like a fresh, home-baked loaf of bread, ya know?
This is a moist and chewy bread with lots of body. The whole grains give it a lot of flavor and texture, but they are light enough to not weigh the bread down too much. The fine texture of the grains makes it a perfect sandwich bread – or perhaps a piece of toast with butter and jam?
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Today is Her Royal Highness Queen Elizabeth II’s actual birthday, and my mom and I decided to make some truly authentic English scones in celebration!
I always eat breakfast, every morning. You’ve got to. Mom says. But I usually eat it on the run.
Banana bread should be many things. It should be very banana-y. It should be a beautiful golden brown. It should be studded with toasty nuts or melty chocolate chunks. It should be fresh, flavorful . . . homey. Must most of all? Banana bread should be outrageously, unbelievably moist.
These perfect little guys are the best for popping into your mouth as you run out the door in the morning. Hot out of the oven, they fill the house with an unbelievably comforting scent of apples, spices, and homey goodness. Their edges are ever so slightly crispy, their centers are as moist and light as a cloud. You are going to be surprised by how many you can eat!
In celebration of this momentous occasion, dear readers, I am happy to share with you a fantastic recipe for 100% Whole Wheat Bread. I’m also pleased to announce my very first VV Giveaway!!
The recipe in this post comes from one of my all-time favorite cookbooks – packed with vintage recipes, of course! It’s the Secrets of Jesuit Breadmaking, and you can win this cookbook from Vintage Victuals! The Jesuits have a special place in my heart, as I am, in fact, the product of a Jesuit college education. You may recognize this book from earlier posts on Vintage Victuals.
This is a great resource full of tried-and-true bread recipes that one Jesuit priest gathered from Jesuits around the world through the course of his career as a Jesuit cook. It is also chock full of great breadmaking tips and cute stories about the origins and stories that each recipe brings to the writer’s mind. It reminds me a lot of what I love best about cooking and baking – the stories and families that come together around food.
