Appetizers/Snacks, Breakfast, Sweet

Brown Butter Chocolate Chip Banana Bread

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The Best Banana Bread with nutty brown butter and chocolate chips.  The ultimate recipe for everyone’s favorite snack.

The key to this recipe is saving your banana’s until they are seriously over-ripe.  Covered in brown spots, mashed and frozen into ziplocks, it all works here!

I tend to collect recipes in a messy pile hidden behind my cookbooks, torn out of magazines with the best intentions to make them ALL.  Every few months, I’ll cull the pile and toss the majority, and this one kept making the cut.  I think it was worth the save – it comes from Molly Baz, and I added chocolate chips to make it even more decadent.  This is a good one.  

This would make a great gift for Mother’s Day – nothing says I love you more than home cooking!  Salted Honey Butter is a nice finishing touch too…

Brown Butter Chocolate Chip Banana Bread

Print Recipe
the best banana bread with brown butter and chocolate chips
Course Breakfast, Snack
Cuisine American
Keyword banana bread
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 slices

Ingredients

  • 5 large, ripe bananas
  • 10 Tbsp butter plus more for greasing the pan
  • 1/2 cup greek yogurt
  • 2 xl eggs
  • 2 cups plus 2 Tbsp flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1 cup plus 2 Tbsp packed dark brown sugar (divided)
  • 1 Tbsp vanilla
  • 2 cups chocolate chips (optional)

Instructions

  • Preheat the oven to 350 degrees. Lightly grease a 9 × 5-inch loaf pan with butter and line it with parchment paper.
  • Brown the butter: Cut 10 Tbsp butter into several pieces and place them in a small saucepan set over medium heat. Melting the butter in smaller pieces helps it brown more evenly. Cook, swirling the saucepan frequently, until the butter foams up, the foam dies down, and the milk solids turn deeply golden brown, 5 to 6 minutes. Let cool.
  • Mix your dry ingredients: In a large bowl, whisk together 2 cups plus 2 tablespoons flour, 1½ teaspoons baking soda, and 1½ teaspoons kosher salt.
  • Combine your wet ingredients:
  • ✦ Peel 4 ripe bananas, break them into thirds, and place in a large bowl. Using a fork or potato masher, mash the bananas until they are a very thick, mostly homogeneous pulp. Save the fifth banana for topping the bread just before baking.
  • ✦ Whisk in 1⁄3 cup greek yogurt, 2 eggs, 1 cup dark brown sugar, and 1 teaspoon vanilla until the mixture is homogeneous, about 1 minute.
  • ✦ Whisk the cooled butter into the wet ingredients, using a spatula to scrape any bits that are stuck to the pan!
  • Combine and bake:
  • ✦ Combine the wet and dry ingredients, and then fold in the chocolate chips.
  • ✦ Scrape the batter into the prepared loaf pan, evening it out with the back of a spoon or a spatula. Peel the last banana and cut it in half lengthwise. Arrange both halves of the banana cut-sides up on top of the batter. Sprinkle the remaining 2 Tbsp of brown sugar evenly over the batter and sliced banana. This sugar will caramelize on the bananas in the oven.
  • ✦ Bake until deeply browned and a toothpick inserted into the center of the loaf comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Let cool in the pan slightly before using the parchment overhang to remove it from the pan.

Notes

This recipe is adapted from a Molly Baz Banana Cake recipe I tore out of a magazine a long time ago - it was a good rip.
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Appetizers/Snacks, Breakfast

Crunchy Pumpkin Spice Granola

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Sweet and Salty Pumpkin Spice Granola with pecans and Maple.  Makes a great fall care package treat, or just something nice to have on hand for breakfast.

Pumpkin Spice seems to have become a triggering phenomenon for many – I get it.  It has no place in August, and really is something we should wait until October for in my opinion.  I have limited things I want it in, and this is one of them.  It fits – the granola just shines with these flavors, and the maple syrup is the perfect compliment to all the spice.  

The base of this recipe is not that far off my regular favorite, Best Batch Granola, which was one of my first posts on this blog.  https://walestable.com/best-batch-granola/.  It’s nutrient dense with all the nuts and seeds, but has the added health benefits from pumpkin puree, giving it a boost of Vitamin A and anti-oxidants such as alpha and beta-carotene.  Most importantly, it tastes GREAT!

Crunchy Pumpkin Spice Granola

Print Recipe
Sweet and salty pumpkin spice granola with pecans and maple
Course Breakfast, Salad, Lunch, Dinner, snack
Cuisine American
Keyword granola, pumpkin spice, pumpkin spice granola
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 16

Ingredients

  • 3 cups old fashioned rolled oats
  • 1 cup shredded coconut
  • 3/4 cup pumpkin seeds
  • 1 cup chopped pecans
  • 1 cup sliced almonds
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 large egg whites
  • 1/4 cup coconut oil, melted
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 3 Tbsp packed light or dark brown sugar
  • 1 tsp pure vanilla extract
  • 2/3 cup dried cranberries optional

Instructions

  • Preheat oven to 325°. Line two large baking sheets with parchment paper, or spray with coconut oil.
  • In a large bowl, stir the oats, coconut, pumpkin seeds, pecans, almonds, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
  • In a medium bowl, whisk the egg whites for about 1 minute. Then whisk in the melted coconut oil, pumpkin puree, maple syrup, brown sugar, and vanilla until smooth and combined. Pour over dry ingredients and mix until everything is moistened.
  • Spread mixture out onto prepared baking sheets and bake for 40 minutes, making sure to stir the half way through to prevent burning.
  • Allow granola to cool for 1 hour on the baking sheets. Granola gets crunchier as it cools. Pour into a large bowl and stir in the dried cranberries.
  • Cover tightly and store at room temperature for up to 3 weeks. Granola will lose its crunch over time because of the wet pumpkin.

Notes

This recipe is a tweaked version of Sally's Baking Addiction, and I have added almonds, more coconut, pumpkin seeds, and more salt.  It's a great recipe; https://sallysbakingaddiction.com/pumpkin-spice-granola/#tasty-recipes-76142
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Breakfast, Dinner, Lunch

Puff Pastry Quiche

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Fluffy Quiche baked into a buttery puff pastry crust.

Today’s recipe is great for any meal of the day – breakfast, lunch or dinner, and can be made ahead for easy summer entertaining.  Make it for Father’s Day and fill it with whatever you want – it’s a flexible base recipe that works in many ways!

I needed an easy lunch to feed some friends, and was leaning toward a frittata, but wanted something a little more special.  I also didn’t want to spend time making a crust from scratch, and figured I’d see if I could make puff pastry work as a base for what ended up being a really easy trick!  If you have worked with puff pastry before, you know it’s forgiving, and more importantly, DELICIOUS!  

Some great things to serve along side this dish are prosciutto wrapped melon, a green salad, or chopped tomatoes tossed with basil, lemon and olive oil.  Have fun with the fillings – this works with whatever you have lying around!

Puff Pastry Quiche

Print Recipe
Fluffy Quiche baked into a buttery puff pastry crust.
Course Breakfast, brunch, dinner, Lunch
Cuisine American
Keyword puff pastry, quiche
Prep Time 15 minutes
Cook Time 40 minutes
10 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients

  • 2 Tbsp olive oil
  • 1 4 oz package diced pancetta
  • 1/2 yellow onion, diced
  • 3 oz chopped baby spinach
  • Kosher salt and freshly ground black pepper
  • 9 large eggs
  • 1 1/2 cups half-and-half, or whole milk
  • 3/4 cup sour cream
  • One 17.3-ounce package 2 sheets frozen puff pastry, thawed
  • 2 cups shredded cheddar cheese

Instructions

  • Preheat the oven to 375 degrees.
  • In a skillet over medium-high heat, add the olive oil and sauté the onion with the pancetta cooking until the onions are softened and the pancetta has crisped a bit. Add the spinach, stirring to wilt, then remove from the heat to cool a bit.
  • In a large bowl, whisk the eggs, half-and-half, sour cream, salt and pepper.
  • Spread each sheet of puff pastry on a floured surface, and using a rolling pin, stretch the pastry about an inch in each direction. The goal is to make the pastry wide enough to go up the sides of a 9 x 13 baking dish. You will end up using about 1 1/2 of the 2 sheets in total. As you place the pastry in the dish, push the edges up to form a crust that will hold the egg mixture. You will need the second piece to complete this, and can simply press the sheets together to form a light seal. Discard the leftover, or save for another use.
  • Top the pastry with the shredded cheddar cheese, then the sautéed onion mixture, and finally fill the dish with the egg mixture. Cover with tinfoil. Carefully transfer the dish to the oven, and baked covered for 20 minutes. Remove the foil, and bake for another 20-25 minutes until the filling has set and the pastry is golden on the edges. The eggs will look very runny when you remove the foil - don't worry - it will all work out!
  • Allow to sit for 10 to 15 minutes before serving. Top with lightly dressed arugula salad, or chopped tomatoes with basil.

Notes

This recipe mimics the fillings of my favorite mini muffin frittata's, and just happens to be what I have on hand.  You can adjust the fillings for whatever you like - grilled vegetables, ham, etc...  
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Appetizers/Snacks, Breakfast, Lunch

Mini Muffin Frittata’s

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Mini frittata’s with pancetta, spinach and cheddar.  Portable versions of your favorite weekend breakfast!

Frittata’s are an incredibly versatile meal or snack option, and I make them regularly.  You can swap ingredients to work with whatever you have on hand (ham or prosciutto in place of the pancetta both work well), whatever cheese you prefer, or just make these with veggies – spinach, kale, arugula all work well too.  They come together in minutes and last all week in the fridge. 

Mini Muffin Frittata's

Print Recipe
Mini frittata's with spinach, pancetta and cheddar
Course Breakfast, brunch, Lunch, Salad, Lunch, Dinner, snack
Cuisine American, Italian
Keyword frittata, mini muffin frittata
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 1/2 cup chopped white onion
  • 4 ounces diced pancetta
  • 5 ounces fresh baby spinach, or chopped kale
  • 1 1/2 cups grated cheddar cheese
  • 8 extra-large eggs
  • 1 1/2 cups half-and-half (you can use milk too)
  • Kosher salt and freshly ground black pepper

Instructions

  • Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan.
  • Heat a 12 inch skillet over medium heat, and add the pancetta, allowing the fat to coat the pan for a minute or two. Add the onion, and then the chopped kale or spinach, wilting the greens, and crisping the pancetta. Divide the mixture with tongs among the 12 muffin cups, leaving any liquid behind.
  • In a large liquid measuring cup, beat the eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork or a whisk. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. Sprinkle each frittata with the grated cheddar cheese.
  • Bake the frittatas for 20 , until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm. They will deflate, but taste amazing!

Notes

This recipe is a wide riff on a couple of versions I've made over many years from the Barefoot Contessa, and Glada.  The combination of ingredients is super easy and fast to cook.  They keep for several days, and make for a great breakfast on the go, or after school snack.  I often use them to make egg sandwiches in between a toasted English muffin with a slice of extra cheddar cheese and some sriracha.  
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Breakfast, Lunch, Sweet

Dutch Babies with Lemon Sugar

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Nana’s famous Dutch Babies with a lemon zest sugar topping.  Given this is my mom’s recipe, it’s perfect timing for Mother’s Day – who needs brunch reservations?

Dutch Babies are a big deal in my family – my mom (Nana!) makes them every morning at our summer house in Maine.  All the grandkids expect them and love helping with the lemon sugar.  She has amassed quite a collection of glass pie plates and has a a system of making up to 4 at a time when there is a hungry crowd.  These elegant looking treats are essentially a giant popover, baked in a plate or pan.  They look complicated, and impressive, but truly are the simplest things to make.

Lemon Sugar is a favorite topping amongst my kids, but you can honestly use the Dutch Baby as a base for a savory treat as well.  Top with lightly dressed arugula and prosciutto for a fun lunch or dinner.  Plain old butter and syrup never disappoints either.  You can top with blueberries before baking, or fill them with sliced strawberries and powdered sugar for a spin on shortcake. 

Dutch Babies with Lemon Sugar

Print Recipe
Nana's Famous Dutch Babies with Lemon Sugar
Course Breakfast, brunch, Lunch
Cuisine American, british
Keyword dutch babies
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 4 xl eggs
  • 1 cup flour
  • 1 cup milk
  • 1/2 tsp kosher salt
  • 2 Tbsp sugar
  • 1/2 tsp vanilla
  • 4 Tbsp butter

Lemon Sugar

  • 2 lemons, zested
  • 1/4 cup sugar

Instructions

  • Preheat the oven to 400 degrees F.
  • Have two glass pie plates ready to go when the oven is preheated - put 2 Tbsp of butter in each.
  • Prep the batter: In a blender, combine the eggs, flour, milk, salt, vanilla and sugar, mixing well and using a spatula to scrape as needed.
  • When the oven is ready, put the pie plates in for 5 minutes, to heat them and melt the butter. After 5 minutes, remove the plates from the oven, and swirl the to coat evenly with the melted butter. Carefully pour 1/2 of the batter into each plate, and return to the oven to bake for 25 minutes. Do not peek at them or open the door during this time.
  • While that cooks, make the lemon sugar - zest the two lemons, and stir the sugar to combine.
  • When done, remove the dutch babies from the oven - they will be puffed and glorious! Serve immediately, and top with the lemon sugar.

Notes

My mom (Nana, to her grandkids) is famous for these at our house in Maine.  Thanks Nana!  
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Breakfast, Dinner, Lunch

Sagaponack Corn Pudding

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The ultimate corn pudding, from the Barefoot Contessa.  Sometimes the oldest recipes you know get forgotten, and it’s like seeing an old friend again.  Hello Sagaponack Corn Pudding!

This recipe makes a brilliant dish that honestly works for breakfast, lunch or dinner.  It’s a cross of a delicious crustless quiche, and a giant thick frittata, but fluffier and cheesier than both of those combined.  It is easy to make ahead, and great for a gathering all summer long.  It goes great with Tequila Lime Chicken, another recipe to come soon.

The recipe relies upon fresh corn, but if you absolutely cannot find it, I would skip the sautéing and just cook the onions, then add frozen corn (which is pre-cooked) to the recipe and I’m sure it would work great.  The dish bakes in a Ban Marie, (a hot water bath) almost like a cheesecake, helping with even cooking.  It may seem complicated but its incredibly simple and easy to do.

Sagaponack Corn Pudding

Print Recipe
Course brunch, dinner, Lunch
Cuisine American, Mexican
Keyword corn pudding
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 4 Tbsp butter
  • 5 cups fresh yellow corn kernels cut off the cob 6 to 8 ears
  • 1 cup chopped yellow onion 1 onion
  • 4 extra-large eggs
  • 1 cup whole milk
  • 1 cup half-and-half
  • 1/2 cup yellow cornmeal
  • 1 cup ricotta cheese
  • 3 Tbsp chopped fresh basil leaves, plus more for topping
  • 1 Tbsp sugar
  • 1 Tbsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 8 oz grated extra-sharp cheddar, plus extra to sprinkle on top

Instructions

  • Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.
  • Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
  • Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.
  • Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm, sprinkled with more fresh basil.

Notes

This is a slightly adapted version of the classic Barefoot Contessa recipe from her Family Style Cookbook - here is the link to her site: https://barefootcontessa.com/recipes/sagaponack-corn-pudding
I have cut the butter in half, trying to lighten the dish a bit - I added 2 more ounces of cheddar, helping to make up for some extra flavor - the recipe works great with the butter change, but you can always add more if you like!
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Appetizers/Snacks, Breakfast

English Cream Scones with Chocolate Chips

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Buttery Cream Scones flecked with tiny dark chocolate chips.  A spin on Ina’s English Cream Scones, I swapped the currants for chocolate chips.  The exchange is delicious, despite the less authentic approach.  https://www.foodnetwork.com/recipes/ina-garten/english-cream-scones-13126809

This recipe is adaptable, clearly.  The currants are traditional and clearly a popular choice, but the outspoken customer base in my kitchen definitely prefers chocolate to “tiny hard raisins.”  Sorry currants.  

English Cream Scones with Chocolate Chips

Print Recipe
Buttery English Cream Scones with Mini chocolate chips

Ingredients

  • 4 cups plus 1 tablespoon all-purpose flour
  • 3 Tbsp sugar plus additional for sprinkling
  • 2 Tbsp baking powder
  • 1 tsp Kosher salt
  • 3/4 pound cold unsalted butter grated then frozen
  • 4 extra-large eggs
  • 1 cup cold heavy cream
  • 3/4 cup mini chocolate chips
  • 1 egg beaten with 2 tablespoons water or milk for egg wash

Instructions

  • Preheat the oven to 400 degrees F.
  • To prep the butter, using a box grater, shred the butter into a pile of shavings, and keep in the freezer while you get the rest of the ingredients going. If you don't have a box grater, a fine dice works fine too.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine the 4 cups of flour, 3 tablespoons sugar, baking powder, and 1 teaspoon salt. Add the butter and mix on the lowest speed until it is well incorporated. Whisk together the eggs and heavy cream and, with the mixer on low, quickly add them to the flour-and-butter mixture, combining just until blended. Toss the chocolate chips with the 1 tablespoon flour, add them to the dough, and mix quickly to distribute the chips through the dough. The dough may be a quite sticky.
  • Dump the dough out onto a well-floured surface and knead quickly to be sure the ingredients are combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut with a 3-inch plain round cutter and place the circles on two sheet pans lined with parchment paper.
  • Brush the tops of the dough with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. Serve warm.

Notes

This is a tweaked version of the Barefoot Contessa's English Cream Scones https://www.foodnetwork.com/recipes/ina-garten/english-cream-scones-13126809.  I changed several ingredients, swapping mini chocolate chips for the currants, much less salt, a little more sugar, and grated the butter instead of dicing.  
Make ahead: Assemble and cut out scones and refrigerate for up to 2 days or freeze for up to 4 months. Defrost overnight in the fridge and bake before serving.
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Appetizers/Snacks, Breakfast, Sweet

Brown Butter Yogurt Banana Bread with Pecans and Dark Chocolate

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Banana Bread is something everyone loves and has about a dozen recipes for.  I have always made an old recipe using greek yogurt, which closely mirrored this version, which includes the incredible addition of browned butter that this it over the top.  IMO, it’s the ultimate!  Slightly tweaked from the indomitable Molly Bay’s version from her cookbook “Cook This Book”, which is a never ending source of inspiration.  

This is a flexible recipe.  I’ve used several kinds of yogurt (vanilla, plain, greek, non-fat, whole milk) and even sour cream in a pinch – it all works. It also transitions seamlessly from bread to muffins – I sometimes use mini loaf pans as well.  I think it would travel well for care packages too!

Brown Butter Yogurt Banana Bread with Dark Chocolate and Pecans

Print Recipe
A deliciously moist banana bread laced with dark chocolate and pecans
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 people

Ingredients

  • 4 over-ripe bananas
  • 10 Tbsp butter (1 1/4 sticks)
  • 2 cups plus 2 Tbsp flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1/2 cup plain or vanilla yogurt (I use whole milk plain)
  • 2 large eggs
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 cup chopped dark chocolate chocolate chips work great too
  • 1 cup chopped pecans (optional)

Instructions

  • Preheat oven to 350 degrees. Lightly grease a (9 x 5) loaf pan with softened butter, and line with a piece of parchment paper for easy removal after baking. (You can also make this into 16 muffins)
  • Brown the Butter: Melt the butter in a small saucepan over medium heat, swirling and stirring frequently as it slowly turns golden in color as the milk solids brown - about 6 minutes. Set aside to cool.
  • Mix the Dry ingredients: In a large bowl, whisk together 2 cups plus 2 Tbsp flour, the baking soda and kosher salt.
  • In another bowl, mash the bananas with a potato masher or a fork, until they are smooth in consistency. Add to that, the brown sugar, vanilla, eggs, yogurt and cooled brown butter. Whisk until everything is combined. Then fold in the dry ingredients, being careful to not overmix. When combined, fold in 1 cup of chopped dark chocolate, and 1 cup chopped pecans (both optional).
  • Pour the deliciously golden batter into the prepared pan, and bake in the center rack for about 1 hour and 10 minutes. Alternatively, this recipe works great for muffins (makes about 16 muffins) which should take 18-20 minutes to bake.

Notes

This recipe is slightly adapted from the indomitable Molly Baz, whose recipe can be found in her cookbook called "Cook This Book"!  Thanks Molly! 
I have made this recipe with both plain and vanilla yogurt, as well as sour cream - all of them work interchangeably and yield delicious results!
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Appetizers/Snacks, Breakfast, Lunch

Homemade Veggie Cream Cheese Board

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Veggie packed Cream Cheese served with sliced tomatoes, cucumbers, avocados, and red onion with toasted bagels.

You’ve probably seen the recent trend for butter boards, which has flowed into cream cheese now.  This is my version of a slightly healthier homemade veggie cream cheese down the middle.  It serves as a great after school snack or even a birthday brunch with a candle in the middle!  

This recipe is more of a method that is completely adjustable to your own likes and preferences.  You could even do a sweet version with mascarpone and chocolate chips, served with cookies and biscuits on the side!  We chose veggies, and there’s something so much more rewarding about having fresh crunchy vegetables in the spread.  

Homemade Veggie Cream Cheese Board

Print Recipe
Veggie packed Cream Cheese served on a board with bagels and toppings.
Course Breakfast, brunch, Lunch, Snack
Cuisine American
Keyword bagel board, cream cheese board
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 2 8 oz blocks of cream cheese, at room temperature
  • 1 small carrot, diced
  • 1 stick celery, diced
  • 1/4 small red onion, chopped
  • 1 bunch scallions, sliced
  • 1/2 red or yellow bell pepper, diced
  • 1/4 English cucumber, chopped
  • 1 Tbsp Everything Bagel Seasoning (I like Everything But the Bagel from Trader Joe's)
  • 6 Sesame bagels toasted and sliced in half
  • sliced onion, tomato, cucumber, avocado, chives for serving

Instructions

  • Chop all of the veggies, and this recipe is very flexible - do them to the size you prefer, swap what you like or have on hand, and just fill this with what you love! Place the softened cream cheese in a large shallow bowl - I used a pie plate. Add the chopped veggies, and mix everything together with the Everything Bagel Seasoning.
  • For serving, spread the cream cheese in a thick layer down the center of a cutting board, and then surround it with sliced veggies and toasted bagels.

Notes

The cream cheese will keep for a week in the fridge in a sealed container, if it doesn't get eaten before!  This one doesn't last long in our house...  
This also makes a fun birthday breakfast - we stuck a candle in the middle for my oldest daughter this year!
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Appetizers/Snacks, Breakfast, Sweet

BEST Pumpkin Bread

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The Ultimate pumpkin bread recipe, filled with pumpkin puree and fresh ginger.  This healthier version of a classic fall treat does everything right – including the use of olive oil. This recipe comes from Molly Baz and Bon Appetit – two of the best resources out there!

Trust me that I’m as big a fan of the Trader Joe’s Pumpkin Bread Box mix as the rest of you.  I stock up on it, and make it regularly.  But sometimes, I like to make it from scratch, using healthier ingredients.  This recipe makes all the effort worthwhile.  I love the use of the entire can of pumpkin puree, vs. so many recipes that only ask for 1/2 cup – what am I supposed to do with the rest of the can?  It amps up the nutritional content, keeps the bread super hydrated (replacing another adjective that NOBODY likes), and adds true pumpkin flavor beyond that of a spice jar.  Replacing often used canola oil with olive oil is another good move – the fruitiness brings out the pumpkin and ginger, making everything meld happily.  

The temperature for cooking this loaf is 325, lower than most recipes, meaning it takes a little over an hour to bake.  If you are rushed and want to cut the time, I have made this in 60 minutes by doing the first 20 minutes at 350 and the last 40 at 325.  You will get a slightly puffed top as pictured above.  

BEST Pumpkin Bread

Print Recipe
The Ultimate Pumpkin Bread recipe filled with pumpkin puree and fresh ginger.
Course Breakfast, Snack, sweet
Cuisine American
Keyword pumpkin bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12

Ingredients

  • cooking spray
  • 2 1/2 cups all purpose flour
  • 2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/8 tsp ground cloves, or allspice
  • 1 15 oz can pumpkin puree
  • 2 xl eggs
  • 1 Tbsp (plus 1 teaspoon) freshly grated ginger
  • 1 1/2 cups granulated sugar, plus 1/2 Tbsp at the end
  • 1 cup extra virgin olive oil
  • 1/4 cup raw pumpkin seeds

Instructions

  • Preheat oven to 325 degrees. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
  • Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
  • Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
  • Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1/2 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
  • Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.

Notes

This is Molly Baz's recipe from Bon Appetit - I use slightly less sugar on the top, and fewer pumpkin seeds.  This bread also holds on to chocolate chips very well.  I have been known to rush the cook time by starting the first 20 minutes at 350, then another 40 at 325.  You get a puffed top, but it cooks perfectly in an hour if you are rushed.  Thanks MOLLY BAZ and Bon Appetit!  
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