Cinnamon Bread

This tasty quick bread is easy to throw together and made my whole house smell absolutely heavenly. I’ve tasted some delicious crumbs but haven’t cut it yet because I’m bringing it in to share at work. It’s testing my willpower just sitting on the counter and I’m excited for breakfast tomorrow!

Cinnamon Bread (taken from Allrecipes and altered)

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp white sugar
  • 2 tbsp brown sugar
  • 2 tsp ground cinnamon
  • 4 teaspoons Country Crock Light buttery spread
  • 1 tablespoon mini cinnamon chips

Preheat oven to 350 F. Line a 9×5 loaf pan with parchment paper and set aside.

Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium mixing bowl.

In a large mixing bowl, combine buttermilk, oil, eggs, and vanilla extract. Add the flour mixture and stir until just combined, careful not to overmix.

In a small bowl, mix the sugar, brown sugar, cinnamon, cinnamon chips, and butter for the topping until crumbly.

Pour half of the bread mixture into the loaf pan. Sprinkle about half of the topping mixture on top. Add the remaining half of the bread mixture, smooth the top, and add the remaining topping mixture.

Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.


Blueberry Buttermilk Scones

My dough was so moist and sticky when I put these scones into the oven that I was worried about how they would turn out, but I couldn’t be happier. They have that “just dry enough” scone texture dotted with fat juicy blueberries.

Blueberry Buttermilk Scones (inspired by Skinnytaste)

  • 3/4 cup cold buttermilk
  • 1/4 cup sugar/sweetener
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chilled Country Crock Light buttery spread (must be cold), cut into small pieces
  • 3/4 cup blueberries

Preheat oven to 375 F. Line a cookie sheet with parchment paper and set aside.

Combine flour, baking powder, and salt in a large bowl. Cut in chilled butter until the mixture resembles coarse meal. Gently fold in blueberries. Add wet mixture, stirring until well combined.

Form dough into a 9-inch circle on the cookie sheet, about 3/4 inches thick. Using a knife, cut dough into 12 or 13 wedges all the way through. (I attempted to do this, but my dough was a bit too sticky. If you aren’t able to cut clearly before baking, you’ll still be able to afterward, so don’t worry.)

Bake until golden, about 18-20 minutes. Remove from oven and cut into wedges. Check to see if center of your dough/each wedge is cooked through. If not, place back in the oven and continue baking for another 3-5 minutes.

(photos by Andy)

Whole Wheat Blueberry Muffins

These whole wheat muffins are absolutely bursting with juicy blueberries. They’re not especially sweet and are low in fat so they’re a perfect choice for breakfast that is much healthier than any muffin you’ll find in a bakery. To make them a little bit sweeter/guiltier (worth it), sprinkle the tops of the muffins with turbinado sugar before baking.

Whole Wheat Blueberry Muffins (taken from Prevention RD and altered slightly)

Makes 12 muffins

  • 1 3/4 cup whole wheat flour
  • 1/4 cup cornstarch
  • 1/2 cup sugar or sweetener
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 2 tbsp Country Crock Light buttery spread, melted
  • 1 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 1 1/2 cups blueberries (fresh or frozen and thawed)

Preheat oven to 325 F. Place cupcake/muffin liners in a muffin tin and set aside.

In a large bowl, combine flour, sugar, baking soda, and salt.

In a medium bowl, mix eggs, melted butter, vanilla, and applesauce. Add to the flour mixture and stir until just blended. Gently fold in the blueberries.

Pour batter into muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Approximately 105 calories each!
(photos by Andy)

Pumpkin Bagels

I think my family burned out on sweets after the cookie-heavy holiday season, so I’ve been making more savory baked goods/meals/snacks so that I’m not the eating my way through full batches alone. While the last bagels I made were eaten quickly, I expect these pumpkin bagels will have an even shorter lifespan. They have a great texture and a nice pumpkin flavor, and I’m much happier with the way this batch looks. I’m looking forward to breakfast tomorrow.

Pumpkin Bagels (based on a recipe from Savory Simple)

Makes 7-9 bagels depending on size.

  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1 1/2 tbsp sugar
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1/2 cup pumpkin puree
  • 1/2 tsp ground cloves
  • 1/2 tbsp nutmeg
  • 1/2 tbsp cinnamon
  • 1/2 tbsp cornmeal, for sprinkling pan

In a stand mixer, whisk the water, yeast and 1.5 tbsp sugar. Allow it to proof for 3-5 minutes. In a separate bowl, whisk together flour, salt, and spices.

Add the pumpkin puree to the yeast mixture and mix using a dough hook, then begin to slowly add the flour mixture.  Mix for 5 minutes or until smooth, alternating between slow and medium speeds as you add flour.  You want to mix it until the dough is no longer sticky.  After 5 minutes if the dough is sticky, you can incorporate another 1-2 tablespoons of flour.

Form the dough into a ball and place in a lightly greased, large bowl.  Cover and allow the dough to double in size, around 1 hour.

Remove the dough and punch it down.  Divide into equal pieces, 2-4 oz each depending on how big you like your bagels.  Form each piece of dough into a ball. Create a hole in the center of each ball of dough and form into a bagel shape. Repeat with the rest of the dough.  Place on a lightly greased surface and let rest until risen but not doubled, 20-30 minutes.

Preheat the oven to 400 F and bring about 2 inches of water to boil in a wide saucepan.  Line a baking sheet with parchment paper and sprinkle with cornmeal.

In batches, place bagels into boiling water (they should float immediately). Boil the bagels for around 30-60 seconds per side (longer boiling times result in chewier bagels).

Place the bagels on the prepared baking sheet. Bake for 30-35 minutes. Allow to cool before serving.

(For 9 bagels, each bagel will be about 150 calories)