Zucchini Loaf

For me, the whole thought of vegetables in any kind of baking feels a sense of healthiness.  Although I have heard people talk about the gluten free diets, the wheat free diets and kito diets, I’m not ready for that kind of baking yet.  I understand that it seems to be the “in” thing, but I am not prepared to gear my baking towards that direction, just yet.  I have thought maybe in the future, I might, but until I get warmed up and make sense of what each diet is really about, I think I’m going to stick with what I know and (in my opinion) do best.  Bad baking!  LOL
Zucchini Loaf sliced

This is quite the snack.  I find it, a tad different from my regular baking, as this is kind of chewy.  I’m not too sure if it because I have overmixed it with the flour, but it also doesn’t rise as much as the regular baking that I do either.

Ingredients:
3 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1½ cups sugar
3 eggs
1 cup vegetable oil
1 tsp. vanilla
2 cups zucchini, grated/drained
1 cup walnut, coarsely chopped

Preheat oven to 350°F.  Lightly grease a loaf pan with cooking spray, set aside.

In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  Carefully mix in the grated zucchini, making sure that it doesn’t clump together.  Set aside.

In a large bowl, beat together the sugar, eggs, vegetable oil and vanilla.  Fold in the flour mixture and walnuts until just combined DO NOT OVERMIX.

Pour into loaf pan and bake for approximately 1 hour or until cake tester/toothpick comes out clean.

Zucchini Loaf

 

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Pumpkin Spice & Cream Cheese Loaf

Pumpkin Spice Cream Cheese Loaf1

Just in time for American Thanksgiving.  I have never really grown to like Pumpkin, or cream cheese.  So I was actually going out on a limb here, hoping that everything would come together.  I have tested it on a few.  Majority of the people liked it, but I thought it wasn’t overly sweet, however, I think if there is pumpkin puree out there that is sweetened, might make the cake a little bit sweeter.  The pumpkin taste, is an acquired taste, so make sure who your audience is, when you decide to try this out.  The cream cheese put a little bit of a spin on this loaf, which turned out quite pretty, when it came out of the oven.

For the Cheese Layer Ingredients:
1 cup cream cheese, room temperature
1 egg, room temperature
¼ cup powdered sugar
½ tsp. vanilla

For the Pumpkin Spice Loaf Ingredients:
1 cup brown sugar, packed
2 eggs
1 cup pumpkin puree (not pumpkin filling)
2 tbsp. vegetable oil
1 tsp. vanilla
1¼ cups cake flour
1¼ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¾ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ginger
⅛ tsp. cloves

Preheat oven to 350°F.  Lightly grease a loaf pan with cooking spray, set aside.

For the cheese batter:
Beat together cream cheese, egg, powdered sugar and vanilla, until smooth.  Set aside.

For the pumpkin spice batter:
Whisk together the brown sugar and eggs in a medium bowl until light and fluffy.  Stir in the pumpkin, canola oil, and vanilla.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Gradually stir the flour mixture into the egg mixture, DO NOT OVERMIX.

Pour the pumpkin batter into the loaf, then pour the cheese batter on top.  Bake until golden around the edges, about 30 to 35 minutes, or until a toothpick/cake tester inserted inside comes out clean.

Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

Pumpkin Spice Cream Cheese Loaf2

Cinnamon Swirl Loaf

Seems to be that the easy recipes have been the trend on my blog lately.  Not that I don’t want to try things out, but there have been recipes that ask for things that I have to go out of my way to get, so I was just trying recipes, and changing it up with things that I can just make an adjustment with a substitute.

Cinnamon Swirl Loaf

Ingredients:
1/3 cup sugar
2 tsp. ground cinnamon
2 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 cup sugar
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 350ºF.  Lightly grease a 9″x5″ loaf pan.

In a small bowl, mix together 1/3 cup sugar and 2 teaspoon cinnamon.  Set aside.

In a medium bowl, sift together cake flour, baking powder, salt and 1 cup sugar.

In a separate bowl, combine egg, milk and oil.  Stir into the flour mixture until just combined.  DO NOT OVERMIX!!!!

Pour half the batter into the prepared pan.  Sprinkle half the cinnamon mixture on top of the batter.  Pour the rest of the batter on top of the cinnamon mixture and top with the rest of the cinnamon mixture.

Swirl the batter with a knife for a marble effect.

Bake for 45-50 minutes, or until cake tester comes out clean.  Cool in pan for 10 minutes, before removing from pan.  For best tasting, cut into slices the next day.