Tag Archives | whole wheat

Open Jars: Whole Wheat Spiced Applesauce Bread

spiced applesauce bread

This bread is one of those things that was born out of necessity and turned out to be far better than the sum of its parts. My refrigerator was bursting with half full jars and my sister and her friend were coming to town the next day. I needed to have something to feed them for breakfast (they are touring folksingers and so I like to have something yummy, healthy and homemade for them when they show up) and I really wanted to use up what I had instead of running out for ingredients.

applesauce and peach butter

I took my standard banana bread recipe (from the sixties edition of the Joy of Cooking) and adapted wildly. I reduced the butter by half and substituted peach butter for the missing fat. I replaced the mashed banana with two cups of chunky, homemade applesauce and I used one cup whole wheat pastry flour and one cup toasted wheat germ (again, because I happened to have an open jar of the stuff).

quick banana bread

The resulting loaf is sweet, moist and so, so good toasted and spread with butter. If you don’t happen to have wheat germ on hand, feel free to just use the whole wheat pastry flour. You could switch out the fruit butter with anything you happen to have open (I’m curious how the blueberry butter would work in this). You can also swap out the applesauce for any gently pureed canned fruit (peaches, pears or even plums).

spiced applesauce bread

Now, if you’ll excuse me, this bread is calling (I have to get at least one more piece before Raina and Rebecca finish it off). And the recipe is after the jump.

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Whole Wheat Zucchini Bread

two loaves zucchini bread

I made my first loaf of quick bread when I was seven years old (under very close supervision from my mother). It was from the back of a children’s book called Cranberry Christmas and it quickly became a holiday tradition (I still make it, with just a few alternations to this day).

Twenty plus years later, quick breads are still one of my favorite things to bake (I have several beloved banana bread recipes, as well as that delicious yogurt loaf). This time of year, when the zucchini plants threaten to take over garden plots and summer squash can be gotten for pennies, the quick bread is most decidedly a good friend to the gardener and cook. This recipe is easy to stir together, makes quick work of a nice-sized zucchini and is amazingly moist. It’s also fairly healthy, packed with whole grains and containing just one stick of butter between the two loaves.

One thing to keep in mind when making this bread. It’s not a super sweet loaf, and I’ve made it that way by design. I like to eat it for breakfast, and at that time of the day, I don’t want to be eating cake. However, if you want a more assertively sweet flavor, I’d add another 1/2 cup of sucanat or sugar (or just spread your slice with a bit of peach or apricot jam).

Go forth and bake!

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