Tag Archives: quick bread

The Time I Made Bread on a Cookie Sheet

10 Apr

As I sat on the couch watching March Madness play out last weekend, I was gripped with an urge for breakfast bread. You know, those breads that are a little too sweet to use for sandwiches, but can’t qualify as dessert? They usually have cinnamon and some kind of sweet fruit in it and you can top it with butter or jam. Unfortunately, I don’t have that kind of bread laying around (probably for the better) and my craving was much too sudden to create a bread with yeast and letting it rise and all that jazz. So I got to experimenting.

I managed to come up with a recipe I felt fairly confident would yield some bread-like substance (hello, baking powder!) but ran into a snafu when I discovered that Stefano didn’t have a bread pan (I was at his house). The dough had already been made and there was no going back, so I molded the dough into some kind of loaf-like shape, plopped it on a greased cookie sheet, and hoped for the best.

IMG_2336[1]While the slices were a bit biscotti-like in their shape, the taste turned out great and half the loaf was gone almost right out of the oven. That’s the thing about freshly baked bread, it never lasts for too long after the aromas have been wafting around the house while it bakes. By the time it comes out of the oven you have an audience of eager tasters to snag a slice while it’s warm and delicious.

IMG_2335[1]I was craving a little sweetness and lots of texture, so I used a healthy amount of raw oats and some raisins, nutmeg, and cinnamon to sweeten things up and make the house smell delicious. I would probably recommend using an actual bread pan for this, but know that a cookie sheet will work in a pinch! Also, it tasted even better and was easier to slice the next morning, lending itself nicely to leftovers. This is a pretty dense, hearty bread, but it’s wonderful because you can manipulate it to suit your needs. Want something savory? Take out the honey, raisins, and spices and throw in some cheddar and chives. Feeling a plain loaf? Just use the ingredients list through the milk and you’ve got a basic oat quick bread. Use your imagination!

Cinnamon Raisin Oatmeal Quick Bread

Makes one loaf
  • 2 cups oats (you could grind some or all of them if you wanted a smoother texture, but I love the added chewy component of leaving them whole)
  • 2 cups flour (I used white but whole wheat would work nicely, too)
  • 4 teaspoons baking powder (we aren’t using yeast, remember?)
  • 1 teaspoon salt
  • 1/4 cup honey
  • 1/4 cup applesauce
  • 1.5 cups milk (I used vanilla soy milk, but regular milk is fine – though the vanilla did add a nice aroma)]
  • 1/2 cup raisins
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • Optional: Granulated sugar for topping; any other fillings you want to put in – walnuts or pecans would be great in this
  1. Preheat oven to 350 degrees.
  2. Combine flour, oatmeal, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, mix honey, applesauce, and milk.
  4. Mix wet and dry ingredients, then fold in raisins (and whatever else you want!).
  5. Pour batter into greased bread pan and bake for 1 hour.

In the last 10 minutes or so, I sprinkled some granulated sugar on the top so the crust would be a little sweet and crunchy.


Love the bits of raisin and oats!

For quality control purposes, I tried it with some butter…

IMG_2339[1]Some strawberry jelly…

IMG_2340[1]And peanut butter.

Before I knew it, half the loaf had gone missing. Don’t look at me…

I’ll probably do another post where I actually cook it in a proper pan, but desperate times called for desperate measures and this worked in a pinch. Let me know if you decide to experiment with this recipe and how it turned out!

Buon appetito!

Apple Cinnamon Bread [Recipe]

7 Feb

Say hello to my new, beautiful computer monitor.

IMG_1994[1]I originally received this after my old monitor at work started having weird glitch-y things happen to it. It wasn’t until yesterday afternoon that I was able to get it set up. Aside from being a massive upgrade size-wise (it’s got to be at least six inches wider than my old one), the screen is bright and clear and beautiful. It made the second half of my work day so much better – amazing what little magia moments can do.

After work, it was time for Body Pump, which has lately been called “Whatever Our Instructor Wants Wednesdays”. Instead of the usual Body Pump routine (warm-up, squats, chest, back, triceps, biceps, lunges, shoulders, abs, cool-down), he switched it up by incorporating lots of planks, push-ups, and reverse crunches. While I can appreciate wanting to take the monotony out of a class, I want my Body Pump, darn it! I felt pretty unenthusiastic the whole time and was happy to be done.

IMG_1989[1]I finished my last bowl of lentil soup at dinner…sad days! I haven’t been posting my meals recently because it has consisted of lentil soup for lunch and dinner and a yogurt bowl for breakfast.

IMG_1990[1]Inside the bowl:

  • 1 cup plain Greek yogurt
  • 1/4 cup honey Greek yogurt
  • 1 Tbsp. chia seeds
  • 1/4 cup raw oats
  • 1/2 cup sliced strawberries

Delicious? Yes. Repetitive? Absolutely.

We have a double birthday at work today, so last night I raided my pantry and fridge to figure out something to make and came up with this easy and super delicious apple cinnamon quick bread.

IMG_1998[1]It takes an hour to make, tops, and most of that time is spent in the oven. The cinnamon and pumpkin pie spice made the kitchen smell absolutely heavenly and I couldn’t wait for it to cool down so I could have a slice! I’m glad this is going to be at work because it would be gone in a matter of minutes if left at my house.

Apple Cinnamon Bread

1 loaf

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice (optional)
  • 1 1/2 cups chopped apples

For crispy topping:

  • 1 Tbsp. sugar
  • 1 tsp. cinnamon

I always start quick breads the same way, using the first 9 ingredients on the list. Then I change it up using spices and different mix-ins. In this case, I added cinnamon and apples, but I also added some pumpkin pie spice because I had some leftover pumpkin frosting I wanted to use as a glaze. You could easily omit that and it would be wonderful.


  1. Preheat oven to 350°F.
  2. In one bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  3. In another bowl, beat eggs for 30 seconds, then add vanilla, white sugar, and brown sugar to the bowl. Stir until well combined and then add Greek yogurt, mixing until smooth.
  4. Add flour mixture to wet ingredients mixing until just combined. Fold apples into batter until evenly distributed.
  5. In a small bowl, mix sugar and cinnamon topping mixture until well combined.
  6. Pour batter into a greased, 9″ by 5″ loaf pan and sprinkle with cinnamon sugar topping.
  7. Bake bread ~45 minutes or until forking/toothpick/poking device comes out clean.

I have completely jumped on the Greek yogurt instead of vegetable oil bandwagon. I have substituted plain Greek yogurt for oil and butter and it always comes out tasting fabulous. Plus side? It saves so many calories. In this particular recipe, using half a cup of vegetable oil came out to 964 calories. Instead, I used plain Greek yogurt (0% fat, Trader Joe’s) and it was a total of 60, yes SIXTY calories. WHAT?! That one substitution eliminated almost 1,000 extra calories from this recipe. Mind blown. Some people say that plain makes it taste a little tangy. Personally, I can’t tell, but if you use honey or vanilla Greek yogurt, that should mask any tanginess, and the added calories still won’t compare to using vegetable oil or butter. I always just do a 1:1 ratio and haven’t had any problems, thus far.

The total calorie count for the whole loaf was 1742 calories (can you imagine tacking on another 900 in oil?), which made each serving 145 calories (if you divide it into 12 slices). I don’t calorie count, but if you do, this is a nice little treat.  It’s kind of fun to plug the recipes into MyFitnessPal, just to see. I learned that cinnamon has a whopping six calories per teaspoon.

Anyway, that’s what I’ve got for you today. I’m off to spin this evening and then I’m going to do more research on Polar watches. Impulse shopper is something I will never be.

Wishing you all a magical Thursday. Much love!

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