Category Archives: Breads – Quick Breads

Baklava Loaf

baklava loaf

Are you a baklava fan? Unless you really dislike honey or nuts, there isn’t much in the flavor profile of the flaky, Middle-eastern pastry to object to. That being said, it is surprisingly difficult to find a good baklava. Far too many are too soggy, too mushy, too nutty or too sweet. As an alternative, I recently tried out this recipe for a Baklava loaf, which ... Read More »

Pumpkin Cranberry Loaf

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Earlier this year, I tried a recipe for a fat free pumpkin pound cake from Fast Food Fix, a book that specializes in making low-fat or fat free versions of restaurant favorites. The pound cake was tasty, but had one major flaw: it tasted a bit rubbery after the first day. At the time, I covered this up by toasting it, but the problem is ... Read More »

Traditional Irish Soda Bread

Soda Bread

The New York Times ran an article this week about traditional Irish soda bread – or rather, they ran an article that discussed how the loaf presented as “traditional” in the US is often not. The author’s loaf had butter, sugar and eggs in it, as well as raisins, and turned into a very cake-like loaf. I myself am guilty, to a degree, of making ... Read More »

Pecan Chocolate Chip Banana Bread

The only problem that I have with loaf cakes/breads is in choosing the pan size. I tend to prefer using my 8×4 inch pan because I like the higher rise, but the 9×5 inch size is slightly more common and I often feel pressured to write my recipes for that particular pan. Pressure or no, however, I usually just go ahead and use the pan ... Read More »

Cornbread Griddle Cakes

A griddle cake is another word for a pancake, but it seems to be used more often to indicate something more rustic and less breakfast-y than the word “pancake.” This makes it the perfect descriptor for these cornbread cakes. Essentially, these griddle cakes are cornbread that is cooked in rounds on the stovetop, like pancakes, rather than being baked in the oven. The result is ... Read More »

Zesty Raspberry Loaf

This is a very beautiful loaf. It has a golden top, an almost white interior and, of course, bright raspberries scattered throughout, making the contrast between white and red all the more obvious. The idea to do a lime-raspberry flavor combination had been floating around in my head for some time, but I kept forgetting to buy raspberries. Or when I would get them, they ... Read More »

Pumpkin Gingerbread

The recipe comes from Epicurious and is actually for muffins, not for a loaf. There are several problems with this. First of all, I love muffins, but I love loaves more. They transport easily, wrap well and can be served in any size portion. Personally, I like to work my way through a few thin slices during the day and spreading out the enjoyment, as ... Read More »

Irish Soda Bread with Raisins

Irish soda bread is dead easy to make. It can have as few as four ingredients and uses no yeast, relying instead on the reaction between baking soda and buttermilk for leavening. This produces a reliable rise every time, no matter how inexperienced you are are baking. The four base ingredients are flour, buttermilk, baking soda and salt. Irish soda breads are slightly denser than ... Read More »

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