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Beer Bread

4 May

I found this recipe on My Baking Addiction last September.  I’m sure I’ve mentioned her blog a dozen times.  It is amazing.  Check it out.  I made this recipe when I first saw it last year, and we just loved it.  You only need one 12 oz beer to make it.  However, an extra beer in the fridge isn’t something we normally have (my fault).  Last weekend, I made a conscious decision to not drink my last beer so I could make this bread.  You can use any beer you want.  I used Zeigenbock, but whatever beer you have should be fine.

Beer Bread (My Baking Addiction)

yields | 1 loaf


3 cups self-rising flour
1/3 cup sugar
1 teaspoon kosher salt
12 ounces beer
2 tablespoons melted butter

1 handful of cheddar cheese (optional)

1. Preheat the oven to 375 degrees F.
2. Butter an 8×4 inch loaf pan and set aside. In a large bowl, combine the flour, sugar, salt and beer; mix well. The mixture will be sticky. Pour into the loaf pan and bake for about 55 minutes. (I also sprinkled a little cheese on top before I popped it into the oven.)
3. At the last three minutes of baking, remove from oven, brush the top of the loaf with the melted butter and return to oven for the final three minutes of baking.


Pumpkin Bread with Pecan Streusel Topping

15 Nov

The aroma that fills your home when you bake this pumpkin bread is heavenly.  Actually, heavenly isn’t even a good enough word to describe it.  I don’t think a word has been invented yet that could describe the incredible cinnamon-pumpkin fragrance that has drifted from my oven.  It almost makes me feel foolish buying pumpkin spice candles, reed diffusers, and room sprays.  I could just bake this recipe everyday!  The flavor doesn’t disappoint either.  Buttery and moist on the inside, with a lovely crunchy texture from the topping.  This is the ONLY pumpkin bread recipe you’ll need this season.


  • 3 cups all-purpose flour
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3 cups granulated sugar
  • 1 cup melted and cooled butter (That’s two sticks, baby!)
  • 3 large eggs
  • 1 15 oz can of pure pumpkin

Pecan Streusel Topping

  • 1/2 cup firmly packed golden brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
  • 2 teaspoons ground cinnamon
  • 1/2 cup toasted pecan pieces


1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.

2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.

3. In the bowl of your stand mixer, with the wire whisk attached, add in the sugar and melted/cooled butter. Add the eggs, one at a time. Cream the three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.

Get fluffy!

4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.

5. To make the topping: *In a separate small bowl* Stir the sugar, butter, cinnamon, and 1/2 cup of toasted pecan pieces.  Sprinkle the topping over the loaves before baking.

6. Pour the batter evenly into the prepared pans. Bake side-by-side for about one hour or until an inserted knife comes out clean.

Banana Bread

26 Sep

I love banana bread, but have never made a really good banana bread.  For some reason, the flavor and texture isn’t how I remember it from when I was a kid.  Recently, my sister presented me with something amazing… a print-out of my grandma’s recipe for banana bread.  She’s always looking out for me.  I think it’s because she knows she’ll reap the benefits.  Unfortunately, I rarely buy bananas, so I never have any over-ripe bananas to bake with.

But last week, I opened the freezer at my sister’s place, and there they were… black bananas.  I asked her if she had plans t0 make banana bread.  Her reply?  Well,  I don’t have any flour, or sugar, or… a loaf pan. Later that night, I had a couple of drinks at a friend’s house, and I was eying some overly ripe bananas in his fruit bowl.  It was a sign.  I’ve had banana bread on the brain since then.   Today I asked for her frozen bananas, and the rest is history.

Banana Bread (Grandma’s Recipe)


  • 3 ripe bananas (Black, nearly rotten… really)
  • 1/2 cup of melted butter (That’s 1 stick, baby!  You know this is going to be good.)
  • 1 1/2 cups sugar (This seems like a lot, but I like sweet banana bread.)
  • 2 eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar
  • 4 Tablespoons milk
  • 1 teaspoon vanilla
  • *Optional* 3/4 cup nuts (Pecans, always, in my opinion.  I guess you could use walnuts)


Preheat your oven to 350 degrees.

  1. Mash the bananas, and mix together with eggs, sugar, and butter.
  2. In a separate bowl, mix vinegar and milk. (This will sour the milk, and that’s what you want.)
  3. In yet another separate bowl (yeah, you’re going to be doing a sink full of dishes), sift flour and baking soda together.
  4. Add the milk/vinegar mixture, and teaspoon of vanilla to the banana/sugar/eggs mixture, mix until combined.
  5. Slowly, in three batches, add the flour mixture, scraping the sides of your bowl between batches.
  6. Now, you can add the nuts, if you want them in there.  I suggest toasting the nuts first, because they’ll taste better.  My grandma’s recipe doesn’t call for toasting the nuts, but toasted nuts are always better!
  7. Pour the batter into a large greased loaf pan or bundt pan, and bake for one hour, or until an inserted toothpick comes out clean.

Try it toasted with a pat of butter.  Yum!