Orange-Olive Oil Loaf
Recipe courtesy of Tiffani Thiessen
Loaf
- 2/3 cup extra-virgin olive oil, plus extra for greasing the pans
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup freshly squeezed orange juice
- 2 oranges, zested and segmented, segments chopped fine
- 1/3 cup plain yogurt
- 3 large eggs
Glaze
- 1 cup confectioners’ sugar
- 3 tablespoons freshly squeezed orange juice
- Zest of 1 orange
Directions
Preheat the oven to 350 degrees F. Grease 2 loaf pans with olive oil.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a separate medium bowl, whisk together the granulated sugar, orange juice and orange zest until the sugar is fully dissolved. Whisk in the yogurt, then the eggs and finally the olive oil.
Gently whisk the dry ingredients into the wet ingredients. When fully combined, fold in the chopped orange segments.
Spoon the batter into the prepared loaf pans, taking care to fill them no more than three-quarters full. Bake for 50 minutes to 1 hour, until a toothpick inserted into the middle comes out clean.
Let cool for 30 minutes, then remove the cakes from the pans to a cooling rack and let cool completely, about 20 minutes more.
For the glaze: Combine the confectioners’ sugar and orange juice and mix until a smooth paste forms. Stir in half of the orange zest.
Drizzle the cakes with the glaze, then garnish with the remaining zest and serve.
Chocolate Chip-Brown Butter Banana Bread
Recipe courtesy of Tiffani Thiessen
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing
- 1 cup whole wheat flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 3/4 cup sugar
- 2 large eggs, beaten
- 1/2 cup plain whole-milk greek yogurt
- 1/4 cup buttermilk
- 1 teaspoon vanilla bean paste
- 5 ripe bananas: 3 mashed and 2 thinly sliced lengthwise
- 1/2 cup semisweet chocolate chips
Directions
Preheat the oven to 350°F. Grease loaf pan with butter.
Melt the butter in a small sauté pan over medium heat. Swirl the pan to evenly distribute the butter on the bottom and heat until the foam disappears and the butter turns a light brown color, about 2 minutes, being careful not to let it burn. Pour the brown butter into a large bowl and set aside to cool.
In a medium bowl, combine the flours, baking soda, cinnamon, ginger, and salt. Set aside.
In a separate medium bowl, whisk the sugar, eggs, yogurt, buttermilk, and vanilla bean paste into the cooled brown butter. Use a spoon or spatula to stir in the mashed bananas, followed by the flour mixture. Fold in the chocolate chips.
Pour the batter into the prepared pan and top with the sliced bananas. Bake for 50 minutes to 1 hour, until a toothpick inserted into the middle comes out clean. Let the bread stand at room temperature for at least 15 minutes before slicing and serving.
Butternut Squash Pumpkin Loaf
Recipe courtesy of Tiffani Thiessen
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 1/2 cups roasted butternut squash, cut into small pieces
- 4 eggs
- 1 cup coconut oil
- 2/3 cup water
- 3 cups brown sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cardamon
Directions
Preheat oven to 350 degrees F. Grease two loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and cardamon. Stir the dry ingredients into the pumpkin mixture until just combined. Gently fold in the butternut squash.
Pour the batter into the prepared pans. Bake for 50 minutes to 1 hour, until a toothpick inserted into the middle comes out clean. Let the bread stand at room temperature for at least 15 minutes before slicing and serving.
Zucchini Loaf
Recipe courtesy of Tiffani Thiessen
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 eggs
- 1 cup apple sauce
- 1/2 cup coconut oil
- 1 cup brown sugar
- 3 teaspoons vanilla bean paste
- 2 cups grated zucchini
Directions
Preheat oven to 350 degrees F. Grease two loaf pans.
Squeeze zucchini to release as much water as possible. Set aside.
In a medium bowl, whisk together the flour, salt, baking powder, soda, and cinnamon. Set aside.
In a seperate bowl combine eggs, apple sauce, oil, vanilla, and sugar. Add the dry ingredients and stir to combine. Gently fold in zucchini.
Pour the batter into the prepared pans. Bake for 50 minutes to 1 hour, until a toothpick inserted into the middle comes out clean. Let the bread stand at room temperature for at least 15 minutes before slicing and serving.
Cranberry Lemon Loaf
Recipe courtesy of Tiffani Thiessen
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 1/2 cup fresh cranberries
- 1/4 cup unsalted butter, softened
- 1 1/2 cup sugar
- 1 egg
- 3/4 cup limoncello
Directions
Preheat oven to 350 degrees F. Grease loaf pan
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in zest. Set aside.
In a seperate bowl, cream together margarine, sugar, and egg until smooth. Mix in limoncello. Stir in flour mixture until just moistened. Gently fold in cranberries.
Pour the batter into the prepared pans. Bake for 50 minutes to 1 hour, until a toothpick inserted into the middle comes out clean. Let the bread stand at room temperature for at least 15 minutes before slicing and serving.