Thursday, February 12, 2009

Sweet and Savory Quick Breads

I thoroughly enjoy making bread. Well, quick breads anyways- I seem to have issues one way or another whenever I try to make a yeast bread. Probably because it is a rare attempt and by the time I decide to try again the yeast has been sitting in my cupboard for awhile and has either died already or will die when I put it in water that is too hot or some other such nonsense. Therefore, quick breads are my friends. These are two of my new favorites- simple, quick and easy!! Mike preferred the Peanut Butter Banana Bread cooled off to room temperature- the banana flavor wasn't quite as strong and the chocolate not quite as gooey. The females in the house did not have an opinion as to warm or cool bread- there's chocolate in it and that's good enough!! :) The Peppery Cheese Bread was a huge hit with Eileigh and I- it has great flavor! Not too spicy, just a nice pepper flavor and Eileigh enjoyed it just as much as I did. Eileigh accompanied every bite with a big "Mmmm".

Peanut Butter Banana Bread Recipe

Peanut Butter Banana Bread



  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup creamy peanut butter

  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups semisweet chocolate chips


In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside.
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened.
Divide half of the batter between two greased 8-in. x 4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping.
Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves

Peppery Cheese Bread Recipe

Peppery Cheese Bread


  • 2-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons coarsely ground pepper
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1/2 cup canola oil
  • 1/4 cup milk
  • 1 tablespoon spicy brown mustard
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 green onions, thinly sliced


In a large bowl, combine the first six ingredients. In a small bowl, whisk the eggs, yogurt, oil, milk and mustard. Stir into dry ingredients just until moistened. Fold in cheese and onions.
Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

1 comment:

The Dunns said...

Mike brought me some of each type- so yummy! Are you sure Eileigh did say, "Mmm....WHOA!"