Tag Archives: Quick Bread Recipes

Cinnamon Applesauce Bread

The aroma of autumn, apples, cinnamon and a bit of honey.  This simple and delicious quick-bread recipe is perfect for October and works well as a tasty grab n go snack for the entire fam.

Cinnamon Applesauce Quick-Bread

Cinnamon Applesauce BreadIngredients

  • 2 1/2 cups flour
  • 2 tablespoons cinnamon, ground
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup chunky applesauce
  • 1 cup firmly packed light brown sugar
  • 2/3 cup milk
  • 2 tablespoons vegetable oil
  • 1 cup chopped walnuts, divided
  • A bit of honey for drizzling


  1. Preheat oven to 350°F. Mix flour, cinnamon, baking powder and salt in large bowl. Set aside.
  2. Beat egg in medium bowl. Stir in applesauce, brown sugar, milk and oil. Add to flour mixture, stir just until moistened, batter will be lumpy. Stir in 1/2 cup of the walnuts. Pour batter into 9×5-inch loaf pan sprayed with no stick cooking spray. Sprinkle top evenly with remaining 1/2 cup walnuts, or topping of your choice.
  3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

Pumpkin Bread

A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. ~Wikipedia

Pumpkins stockThe entire year seems to be a waiting game for fall harvest.

As leaves turn and the autumn chill settles into mornings, pumpkins are ripening on the vine. We’ve spied them showing color in farm fields over the past two weeks and now they are turning up at markets and local grocers.

While the large, multi shaped pumpkins are great for carving and gorgeous fall front porch displays, the smaller sugar pumpkins are what we use for baking into breads and pies.

Note: Adjust spices to taste. 

Pumpkin Bread

Pumpkin Bread IIngredients

  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 1 ½ cup sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 cup pumpkin puree



  1. Heat oven to 350. Grease and flour a 9 x 5 x 3 bread pan.
  2. Sift together flour, baking soda, baking powder, salt and spices. Set aside.
  3. In medium bowl, beat sugar with oil until smooth. Beat in egg one at a time until smooth.
  4. Stir in pumpkin and flour mixture until well combined.
  5. Turn into prepared pan and bake 60-65 minutes until cake tester comes out clean. Cool on wire rack for 10 minutes.


The best Banana Bread you will ever eat by Christie Kiley

flour-powder-wheat-jar-largeQuick breads are one of the quickest delicious snack or breakfast foods. You can create any flavor you want by choosing your favorite grains, fruit or  vegetables.

This is my all-time favorite for banana bread that I adapted from a carrot cake recipe. It is by far the most moist and tastiest banana bread ever and wins over any heart and stomach.

Whip up a loaf or three  for a delicious addition to your morning breakfast or as a convenient snack through the day. This quick bread  recipe will quickly become a family favorite.

Dry Ingredients: Bowl 1


  • 1 cup of pumpkin seeds (pepitas), toasted
    ½ cup sunflower seeds, toasted
    ¼ cup whole oats
    2 cups flour
    2 teaspoons cinnamon
    ½ teaspoon nutmeg
    2 teaspoons baking soda
    ½ teaspoon salt

bananaWet Ingredients: 2nd bowl

  • 2 cups of mashed/pureed banana, best if they’re ripened to blackness
    4 eggs
    1 cup brown sugar
    ½ cup sugar
    ¾ cup walnut oil
    ¾ cup vegetable oil

Tools you will need:

2 Mixing bowls
A larger whisk or electric mixer
2 bread pans


Preheat your oven to 400 F.

Once the oven is heated, place the sunflower seeds and pumpkin seeds on separate baking sheets. Place them in the oven and bake them for about 5 minutes total and turn them about halfway through to get an even toast.

Place them aside to cool and turn your oven down to 350 F.

In one bowl, add all the ‘dry ingredients’ and mix thoroughly until well incorporated. Set aside.

In a second bowl, add all the ‘wet ingredients’ together. Mix well with a whisk or electric mixer on medium-high speed and aerate the eggs a little bit. If you are using an electric mixer, place the speed on low and slowly add the dry ingredients to the wet ingredients in three parts. Once all has been added and just mixed in, you can stop. Over-mixing will cause the bread to be tough.

Now you can grease your bread pans with butter and lightly sprinkle flour over the butter. Shake out any excess flour. Pour the bread batter about ¾ of the way up the pans. Place them on top of a baking sheet in case of spill over and on the center rack in your oven. Bake for 50 minutes to 1 hour. Be sure to check the center with a fork or toothpick and see that it comes out clean before you remove it from the oven.

Once the bread has almost completely cooled, you can turn the bread pans upside down to remove the loaves. Serve toasted with butter or just all on their own. This recipe makes for great muffins too.

Written by Christie Kiley / Edited by Karie Engels

About Christie

International Sommelier and Chef Christie Kiley has over a decade of combined experience in both restaurants and wineries. While working in kitchens under talented chefs, she spent nights off serving guests in the dining room.

Her passion for food began overflowing into the wine industry and while laboring during wine harvests in Napa, she learned the nature of the product from soil to bottling. Experience working the back- and front-of-the-house in restaurants, wineries in sales, and as a food and wine educator, Christie has vast knowledge of the two industries.

Christie is currently living in Buenos Aires, where she received her Fourth level International Sommelier Certificate from the Escuela de Argentina Sommeliers (EAS) after two years of study.   She is now travelling to fine-tune her knowledge and delve into the gastronomy and cultures around the globe. She works as a freelance writer to share her cultural experiences. Find Christie on Facebook