Breakfast Archives

Category: Breakfast

30
Oct
2014

Homemade Cinnamon Rolls

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Looking for a yummy breakfast treat? Try glazed homemade cinnamon rolls! Nothing says “comfort food’ like a warm, made from scratch cinnamon roll!
We had a dear friend staying with us from out of state last week. One morning for breakfast I made these Homemade Cinnamon Rolls, for an extra “sweet” start to the day. I LOVE cinnamon rolls, but don’t eat them too often! When I DO make them, they are a real treat, especially with a steaming big cup of Italian roast coffee.

I’ve made these cinnamon rolls for several years now, and am finally putting the recipe on my blog. This recipe makes 9 good sized cinnamon rolls, and they are delicious!

I made a glaze to top this batch of homemade cinnamon rolls, but in the past I’ve also made a cream cheese frosting, which is equally delicious!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Do I Have To Have A Bread Machine To Make Homemade Cinnamon Rolls?

You do NOT have to own a bread machine in order to make these homemade cinnamon rolls! I use my bread machine to make the dough, but recognize the fact that a lot of people don’t own a bread machine.

NOTE: I have included instructions in the note section of the recipe for those who wish to make these cinnamon rolls “by hand”.

Why Does It Take So Long?

Good things (especially dough) take time! If you’ve never made cinnamon rolls before, don’t be scared off by the “prep time” involved. Most of it is waiting for the dough to rise, so you could read an epic novel, paint your nails, or call a friend while you wait. Trust me.

Making Homemade Cinnamon Rolls

The dough is mixed (by machine or hand), and then the dough rises. After the dough has finished rising, it is rolled out into a 18×9 inch rectangle.

Spread softened butter onto the surface of the dough, then cover with a cinnamon-sugar mixture. Tightly roll the dough up tightly into a long long shape, and tuck the ends in, to seal.

Carefully cut the cinnamon roll dough log into 9 equal sized pieces.

Place the slices, cut side up, in a prepared baking pan. Cover the pan, and let the dough rise again.

Once the homemade cinnamon rolls have doubled in size, they are ready to bake!

The homemade cinnamon rolls bake for 25-30 minutes in a preheated oven. Once done, a simple glaze is spread over the top of the rolls.

Time To Eat!

Here’s what one of the cinnamon rolls looks like on a plate. Each layer inside is coated with cinnamon, sugar and butter. Wow… these homemade cinnamon rolls are delicious!

Hope you will give this recipe for homemade cinnamon rolls a try. It is very economical to make these decadent treats, considering the cost of store-bought pastries these days.

Thanks for stopping by today, and invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More Decadent Breakfast Treats?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few decadent treats we occasionally have for breakfast include:

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0 from 0 votes

Homemade Cinnamon Rolls

Prep Time

2 hrs 30 mins

Cook Time

25 mins

Total Time

2 hrs 55 mins

Looking for a yummy breakfast treat? Try glazed homemade cinnamon rolls! Nothing says "comfort food' like a warm, made from scratch cinnamon roll!

Category: Breakfast

Cuisine: American

Keyword: homemade cinnamon rolls

Servings: 9 rolls

Calories Per Serving: 337 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Dough:

1 cup water
2 Tablespoons butter , softened
1 large egg
3 1/3 cups all purpose flour
1/4 cup granulated sugar
1 teaspoon salt
3 teaspoons regular active dry yeast or bread machine yeast

For The Cinnamon Roll Filling:

1/3 cup granulated sugar
2 teaspoons ground cinnamon
2 Tablespoons butter , softened

For The Glaze:

1 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 Tablespoons milk

US Customary - Metric

Instructions

Place all dough ingredients into bread machine pan in the order listed. Select Dough cycle. (if making these by hand, see NOTES section of this recipe).
Spray a 9x9x2 inch square pan with non-stick spray. Set aside.
In a small bowl, mix 1/3 cup sugar and the cinnamon for the filling.
When dough is ready, roll the dough out on a lightly floured surface into a 18x9 inch rectangle.
Spread the dough with the softened butter. Sprinkle the entire surface of the dough with the cinnamon sugar mixture.
Roll the dough up tightly, BEGINNING AT THE 9" SIDE. Pinch or tuck the ends and edges into the roll to seal. Place roll seam side down.
Cut the roll into nine 1 inch slices. Carefully place each slice into prepared baking dish. Cover dish with tea towel, and let the dough rise in a warm place for about an hour, until slices have doubled in size.
Preheat oven to 375 degrees. Remove cover from rolls. Cook at 375 degrees for 25-30 minutes or until the rolls are golden brown. Remove pan from oven to a wire rack to cool.
In a small bowl, mix the powdered sugar, vanilla and milk until the glaze is smooth and thin enough to drizzle.
Drizzle the glaze over the tops of the cinnamon rolls to cover the tops completely. Let cinnamon rolls cool off slightly, so the glaze begins to firm up, then remove them from pan and serve. Enjoy!

Recipe Notes

To make by hand: Dissolve yeast in warm water in lg. bowl. Add/mix in the butter, egg, flour, sugar and salt. Mix well. Knead dough into a large ball on lightly floured surface. Spray a large mixing bowl with non-stick spray. Place dough ball into bowl. Turn dough over to coat with the spray. Cover dough with tea towel. Let rise in warm place for about an hour until doubled in size. Proceed with rest of recipe, beginning at Step 2.

Nutrition Facts

Homemade Cinnamon Rolls

Amount Per Serving (1 roll)

Calories 337 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 31mg10%

Sodium 313mg14%

Potassium 94mg3%

Carbohydrates 63g21%

Fiber 2g8%

Sugar 26g29%

Protein 7g14%

Vitamin A 180IU4%

Calcium 17mg2%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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20
Oct
2014

Glazed Pumpkin Buttermilk Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries

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Make a dozen yummy glazed pumpkin buttermilk doughnuts (and doughnut holes) in about 30 minutes! No rising time involved for this easy recipe.
Don’t you just love Fall? I love this season of the year, when my thoughts turn to cool mornings, brilliantly colored tree leaves, and pumpkins! Which brings up today’s recipe for Glazed Pumpkin Buttermilk Doughnuts!

Oh boy, are these glazed pumpkin buttermilk doughnuts GOOD! They taste perfect on a cool Fall morning, accompanied by a strong cup of coffee. Now THAT tastes like Fall should, right? Right!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Do Pumpkin Buttermilk Doughnuts Take A Lot Of Time To Make?

No, this recipe is pretty easy and straightforward. These doughnuts are very easy to make, because there is no rising time involved (no yeast is used).

You can make a dozen delicious pumpkin buttermilk doughnuts, as well as a dozen doughnut holes, in about 30 minutes! If you’ve never made doughnuts before, have no fear.

The dough is mixed, doughnut shapes are cut out, and then they are quickly fried in hot oil. Here’s one cooking away in my electric skillet in the hot oil. It’s almost done, and is looking good.

When Do You Glaze The Doughnuts?

After cooking (while the pumpkin buttermilk doughnuts are still hot), they are dipped into a simple, sweet glaze.

The glazed pumpkin buttermilk doughnuts cool on a wire rack, and then they are ready to gobble up!

It’s really not hard at all to make these doughnuts! Before you even know it, you can have a big plate of delicious glazed pumpkin buttermilk doughnuts ready to feed a hungry family!

Hope you enjoy these delicious pumpkin flavored doughnuts! You might also enjoy my glazed lemon poppy seed doughnuts or glazed chocolate doughnuts! They’re yummy!

Here’s how to make these glazed pumpkin buttermilk doughnuts.

Looking For More Recipes Using PUMPKIN?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes featuring pumpkin you might enjoy, including:

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Original recipe source: http://barefootandbaking.blogspot.com/2011/10/glazed-pumpkin-buttermilk-donuts.html

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Glazed Pumpkin Buttermilk Doughnuts

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Make a dozen yummy glazed pumpkin buttermilk doughnuts (and doughnut holes) in about 30 minutes! No rising time involved for this easy recipe.

Category: Breakfast

Cuisine: American

Keyword: pumpkin buttermilk doughnuts

Servings: 12 doughnuts (+ holes)

Calories Per Serving: 182 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For doughnuts:

1 3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup granulated sugar
1 Tablespoon butter , melted
1 egg
1 teaspoon vanilla
1/4 cup buttermilk
1/2 cup pumpkin puree
Vegetable or canola oil (for frying)

For Glaze:

1 1/2 cups powdered sugar
1/4 cup buttermilk
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

In a large bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and sugar. Set aside.
In a separate large bowl, whisk together the melted butter, egg, vanilla, buttermilk, and pumpkin puree until well combined. Set aside.
Make a well in the center of the dry ingredients. Add the wet ingredients and mix well to combine fully. The dough will be somewhat sticky.
Turn the dough out onto a lightly floured work surface. Using a rolling pin lightly coated with flour, roll the dough out until it is about 1/2 inch thick. Cut dough into circles with a doughnut cutter (or a biscuit cutter or canning jar lid). Cut out a small center circle with a medicine jar lid or a very small cap. (these cutouts will become the doughnut holes). Now your dough circles should look like thin doughnuts.
Prepare the glaze for the doughnuts by mixing the powdered sugar, buttermilk and vanilla in a small bowl. Set aside until doughnuts have been cooked.
To cook the doughnuts: In a large skillet, pour oil until it reaches a depth of 2 inches. Heat on medium-high (about 350 degrees). To test whether oil is hot enough, place a very tiny piece of dough into the oil to see if it bubbles. When hot enough, carefully place 2-3 doughnuts into oil (doughnuts should not touch each other). Cook doughnuts until edges are lightly browned, then carefully flip to the other side (I use 2 chopsticks to turn!). Cook the other side of the doughnut until lightly browned (about 2-3 minutes per side). Remove doughnuts to a paper towel lined plate to drain, and continue to cook the other doughnuts until done. Repeat process with doughnut holes.
While doughnuts are still hot, dip the top side into the doughnut glaze. Let excess glaze drip off back into bowl. Place glazed doughnut onto a wire rack (glaze side UP) over a cookie sheet (to collect any drips), and let the doughnut glaze slightly dry and firm up before serving (just a few minutes).
Once glaze is firmed up, serve doughnuts and enjoy!

Recipe Notes

Recipe will make at least 12 doughnuts and 12 doughnut holes.

Nutrition Facts

Glazed Pumpkin Buttermilk Doughnuts

Amount Per Serving (1 doughnut)

Calories 182 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 17mg6%

Sodium 122mg5%

Potassium 126mg4%

Carbohydrates 39g13%

Sugar 23g26%

Protein 2g4%

Vitamin A 1655IU33%

Vitamin C 0.4mg0%

Calcium 49mg5%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Sep
2014

Banana Crumb Muffins

categories: Breads, Breakfast, Muffins

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You’re gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!What’s a girl to do when her husband is out of state at a seminar and she can’t sleep? Make these amazing Banana Crumb Muffins (with a surprise cream cheese filling) at 5:00 AM for breakfast… that’s what!

I found this recipe for banana crumb muffins on a blog that I love… “The Café Sucré Farine”, and thought I would give these muffins a try. I highly recommend this website and it’s author, Chris Scheuer. She is very creative, and posts wonderful recipes, along with great photography by her husband, Scott!

Back to my story… I woke up very early after only 3 hours sleep and decided to whip up these muffins. They sounded wonderful, and I loved the idea of cream cheese filling inside the muffins, along with a crumbly topping.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

If You Enjoy Banana Bread, You Will Enjoy Banana Crumb Muffins

I compare these banana crumb muffins to a really, REALLY good banana nut bread… on steroids. They are soooo delicious!

The muffins are made with a layer of banana batter, a surprise layer of cream cheese filling, and another layer of banana batter. For a finishing touch, the banana crumb muffins are crowned with a brown sugar, cinnamon and pecan crumb mixture on top. Here’s a photo of the banana crumb muffins, hot and fresh from the oven… looking GOOD!

Once the paper baking wrapper has been removed, you can see the three layers, plus the crumb topping!

My favorite way to eat these delicious banana crumb muffins is warm, with a touch of butter… Yum! You are gonna LOVE these muffin treats!

By the way, if you enjoy muffins, you might enjoy other delicious recipes on my blog for Blueberry Crumble Muffins, Cranberry Orange Muffins, or Triple Chocolate Zucchini Muffins, to name a few! Be sure and check out the Recipe Index with ALL of my blog recipes! The Recipe Index is located at the top of the page.

I enthusiastically recommend these moist, delicious Banana Crumb Muffins for breakfast OR a light snack! The recipe as written makes 12 muffins, and they freeze well. Hope you will give them a try! Have a GREAT day, friends! Get in that kitchen and whip up a batch of these muffins. You won’t regret it!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Source: http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/

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Banana Crumb Muffins

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

You're gonna love these delicious Banana Crumb Muffins, with a surprise cream cheese filling! Easy to make, they will be a family favorite breakfast or snack!

Category: Breakfast

Cuisine: American

Keyword: banana crumb muffins

Servings: 12 muffins

Calories Per Serving: 283 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Muffins:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 very ripe bananas , mashed
3/4 cup granulated sugar
1 egg , slightly beaten
1/3 cup butter , melted

For Cream Cheese Filling:

4 oz. cream cheese , softened
3 Tablespoons granulated sugar
1 Tablespoon flour
1/2 teaspoon vanilla
1 egg , slightly beaten

For Crumble Topping:

2 Tablespoons packed brown sugar
4 Tablespoons all-purpose flour
2 Tablespoons old-fashioned oats
2 Tablespoons finely chopped pecans or walnuts
1/2 teaspoon cinnamon
pinch of salt
2 Tablespoons butter , melted

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Line a standard muffin tin with 12 muffin wrappers or spray lightly with a non stick spray.
Prepare the muffin batter in a large bowl: Mix the 1 1/2 cups flour, baking soda, powder and salt together. In a separate bowl, beat the bananas, sugar, egg and melted butter. Add the banana mixture to the dry ingredients and mix only until ingredients are combined and moist. Do not over mix. Set aside.
Make the Cream Cheese Filling: In a separate bowl, mix together the softened cream cheese, sugar, flour, egg and vanilla. Mix these ingredients until well blended. Set aside.
Make the Crumb Topping: Mix together brown sugar, flour, oats, cinnamon and butter in a small bowl. Use a fork to combine; mix until the ingredients becomes small crumbs. Set aside.
To prepare/layer the muffins: Spoon half of the muffin batter into the bottom of the prepared muffin cups. Top muffin batter with a Tablespoon of the cream cheese filling. Top cream cheese filling with the remaining half of muffin batter. There should be three layers: muffin batter, cream cheese filling, muffin batter. Sprinkle the top of each muffin with crumb topping to cover. Total of four layers!
Bake the muffins in a 375 degree oven for 18-20 minutes (mine took 20), or until a toothpick inserted into middle of the muffin comes out clean. Remove pan to a wire rack to cool. Enjoy!

Recipe Notes

**TIP: Once you remove the muffins from oven, If the muffin is spilling over the top of the pan, simply take a butter knife and gently but quickly push the muffin back into the pan on all of it's sides. This tends to round the muffin off and make for a prettier presentation. The recipe's author suggested this and I did it... it works!

Nutrition Facts

Banana Crumb Muffins

Amount Per Serving (1 muffin)

Calories 283 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 56mg19%

Sodium 292mg13%

Potassium 189mg5%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 21g23%

Protein 4g8%

Vitamin A 400IU8%

Vitamin C 2.6mg3%

Calcium 36mg4%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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04
Sep
2014

Homemade Breakfast Sausage Patties

categories: Breakfast, Turkey

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It’s EASY to make eight delicious Homemade Breakfast Sausage Patties for breakfast from scratch, using ground turkey or pork!
So… in my never ending quest experimenting with new recipes, I decided to try making Homemade Breakfast Sausage Patties from scratch. I found the recipe via Pinterest via Martha Stewart via Lucinda Scala Quinn’s book “Mad Hungry”. Did ya get all that? Ha Ha… it takes a village.

When I was growing up my Mom used to make eggs and sausage for us about once a week. She always made sausage patties by hand (using a one pound “chub” from her favorite “name brand”). As a “busy” adult, I usually end up buying link sausage instead of patties, the kind you simply “brown and serve”.

But, when I saw this recipe, I decided to see what making homemade breakfast sausage patties “from scratch” was all about. I knew I could control the ingredients and leave out some of the unpronounceable “add ins” typically found in mass produced name brand products for longer life.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Okay… How Do I Make Homemade Breakfast Sausage?

The original recipe called for ground pork (which is my personal favorite), but I had a pound of ground turkey that I was itching to use, so I substituted turkey in this recipe for a healthier version. The sausage patties turned out very good, and I would definitely make this recipe again. Hope you will give it a try!

First things first… get all the ingredients (spices) together to add to the ground meat. Let’s do this!

After mixing the ingredients, form the sausage patties (with clean hands, of course!). Place them onto foil or wax paper after making each one.

Cooking Homemade Breakfast Sausage Patties

Place the homemade breakfast sausage patties in a lightly oiled, hot skillet. I cooked several sausages at a time, then repeated the process for the remaining sausage patties.

Carefully turn the patties over about half way through cooking time and continue cooking until the homemade breakfast sausage patties are cooked all the way through..

Once done, transfer the cooked sausage patties to a paper towel so any extra grease is absorbed. Once they drain a bit, they are done, and ready to eat!

I prepared these homemade breakfast sausage patties one fine morning, and ended up using them to make sausage, egg and cheese biscuits. The sausage patty was added to a fluffy biscuit, along with sliced cheddar cheese and a fried egg. It was delicious!

If you enjoy breakfast sandwiches, I hope you will check out my recipes for:

How Many Homemade Breakfast Sausage Patties Does This Make?

The recipe made 8 small sausage patties and only took about 25 minutes or so to make from start to finish! I ended up freezing half of the cooked sausage patties, to save for another breakfast.

Hope you will give this easy recipe for homemade breakfast sausage a try. The calorie calculation was based on using ground turkey for the sausage. The recipe is easily adapted for using ground pork, but the calorie count will be slightly higher. Have a fantastic day, and be sure to check out ALL my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

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Recipe Adapted from: http://www.marthastewart.com/341904/simple-homemade-sausage-patties

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0 from 0 votes

Homemade Breakfast Sausage Patties

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

It's EASY to make eight delicious Homemade Breakfast Sausage Patties for breakfast from scratch, using ground turkey or pork!

Category: Breakfast

Cuisine: American

Keyword: homemade breakfast sausage

Servings: 8 sausage patties

Calories Per Serving: 72 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground turkey or ground pork
1 clove garlic , minced
1 Tablespoon dried sage , crumbled
3/4 teaspoon dried thyme
1/2 teaspoon dried fennel , crushed
1 pinch of ground nutmeg
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 large egg white
2 teaspoons vegetable oil (for cooking the sausage patties in)

US Customary - Metric

Instructions

In a medium sized bowl, combine all the ingredients except vegetable oil. Mix thoroughly. Cover the bowl; refrigerate for 15 minutes.
To make the patties: Rinse your hands in really cold water (this helps to make it easier to make the patties without it sticking as much). Divide the meat into 8 patties. Shape each patty into a 2 1/2 inch wide disk.
If you don't want to cook all the patties at once, you can refrigerate the patties or freeze them until you want to use them.
If cooking immediately, heat a large skillet or griddle over high heat. Add the vegetable oil and continue heating. Place the sausages in hot skillet or griddle. Fry them about 4 minutes on each side until golden brown. Carefully turn patties over and repeat until cooked through and lightly browned on both sides.
When done, remove sausages to paper towels to briefly drain. Serve immediately.
Cooked sausage patties can be cooled and wrapped and frozen for use at another time, if desired. Microwave sausage patties (in paper towels) to re-heat

Recipe Notes

NOTE:**Caloric calculation was based on the use of ground turkey.

Nutrition Facts

Homemade Breakfast Sausage Patties

Amount Per Serving (1 sausage pattie)

Calories 72 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 31mg10%

Sodium 471mg20%

Potassium 178mg5%

Protein 13g26%

Vitamin A 30IU1%

Vitamin C 0.1mg0%

Calcium 11mg1%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Aug
2014

Cinnamon Chip Scones

categories: Breads, Breakfast, Scones

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Make 16 absolutely delicious Cinnamon Chip Scones in under 30 minutes for a fraction of the cost of buying them at a coffeehouse! They freeze well, too! $Make 16 absolutely delicious Cinnamon Chip Scones in under 30 minutes for a fraction of the cost of buying them at a coffeehouse! They freeze well, too!$

Do you like the flavor of cinnamon? Do you like to eat scones? Want to make fantastic tasting Cinnamon Chip Scones for breakfast or to snack on any other time??? Well, look no further, because this is the most delicious scone recipe you will ever want!

I’m so happy to share this recipe for amazing tasting cinnamon chip scones. They are soooo yummy! I recently bought a bag of cinnamon chips at the grocery store. Sometimes the chips are seasonal (not in stores), but they can be ordered online. I’d never bought this kind of baking chip before, but remembered seeing a scone recipe that used cinnamon chips, featured on Taste of Home, thought they sounded delicious, so decided to give it a try.

My husband said after tasting one that before he tried one he wasn’t sure he was going to like them, but after tasting one (or two ☺) decided they are awesome! I sure hope you will give these cinnamon chip scones a try. WAY LESS EXPENSIVE than paying for the same quantity at your local coffeehouse. They are absolutely EASY AND DELICIOUS!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Cinnamon Chip Scones

First, add COLD butter to the dry ingredients in a large mixing bowl. I cut it into small pieces to allow it to mix in faster.

Cut in the butter with a pastry blender until mixture has been reduced to coarse crumbs.

Add the buttermilk and blend until the scone dough is moistened.

Add The Cinnamon Chips

Now you’re ready to add the cinnamon chips. Gently fold in until well distributed throughout the scone dough. TIP: Sometimes cinnamon chips are only available during the holidays, so grab them while you can, and stock up!

This is what the dough for the cinnamon chip scones will look like, once mixed together.

Shape the Dough

Sprinkle the dough lightly with flour. Knead the dough gently 10-12 times on a lightly floured surface, until the dough is no longer sticky.

Divide the dough in half, and shape each half into a 7 inch circle. Brush the top of the scones with melted butter and then sprinkle the surface with granulated sugar.

Bake The Cinnamon Chip Scones

Place wedges onto an ungreased baking sheet and bake them in the oven for about 13-15 minutes, or until they have become lightly browned. I love making scones and could tell just from the amazing aroma coming out of my oven as they were baking that I would LOVE these, too. I was right, because they are so yummy.

Remove scones to wire rack to cool. Prepare the sweet glaze and then lightly “paint” it onto the top of each scone with a pastry brush. Let the glaze harden, then serve.

Serve… And ENJOY These Tasty Cinnamon Chip Scones!

Cinnamon chip scones go perfectly with a morning cup of coffee! They are soft on the inside, and they are FILLED with delicious cinnamon flavor! I really believe you will absolutely LOVE these cinnamon chip scones.

The recipe makes 16 medium sized scones, so I put half of them in my freezer for another time. Wrap them well, then store them in an airtight container until you’re craving them again! How perfect is that???

Looking For More SCONE Recipes?

If you enjoy scones, be sure and check out my other recipes, such as Apple Cinnamon Scones, Cranberry-Orange Scones, Chocolate Chip Orange Scones, or Double-Glazed Pumpkin Scones, to name a few! They are all DELICIOUS! You can find ALL of my recipes (and lots more scone recipes) in The Recipe Index, which is located at the top of the page.

Sure hope you will enjoy making wonderful scones for those you love! Thank you for stopping by today, and I hope you will come back soon. Have a wonderful day.

Interested In More Recipes?

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Recipe Source: http://www.tasteofhome.com/recipes/cinnamon-chip-scones (submitted by Barbara Humiston)
Glaze Source: Me. (The Grateful Girl Cooks!)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cinnamon Chip Scones

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

Make 16 absolutely delicious Cinnamon Chip Scones in under 30 minutes for a fraction of the cost of buying them at a coffeehouse! They freeze well, too!

Category: Bread, Breakfast

Cuisine: American

Keyword: cinnamon chip scones

Servings: 16 scones

Calories Per Serving: 331 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Scones:

3 1/4 cups all-purpose flour
1/3 cup plus 2 Tablespoons granulated sugar , divided
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter , cubed
1 cup buttermilk
1 package (10 oz.) cinnamon baking chips
2 Tablespoons butter , melted

For the Glaze: (optional, but totally think it makes the scones taste even better)

1 cup powdered sugar
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
5-6 drops of water (or more) (enough to thin the glaze to a "thin, "paintable" consistency

US Customary - Metric

Instructions

Preheat oven to 425 degrees.
Combine the flour, 1/3 cup sugar, baking powder, baking soda and salt in a large mixing bowl. Cut the butter into the dry ingredients using a pastry blender until mixture is reduced to coarse crumbs.
Stir buttermilk in to the mixture. Stir only until moistened. Fold in cinnamon chips until dispersed throughout the dough.
Turn the dough out onto a lightly floured work surface. Knead dough gently 10-12 times (until dough is not sticky). Divide dough in half; form each half into a 7 inch circle. Brush each half with melted butter and sprinkle with remaining 2 Tablespoons granulated sugar.
Cut each circle into 8 wedges (for medium sized), or 6 wedges (for larger). Separate the wedges and place them onto an ungreased baking sheet. Bake at 425 degrees for 13-15 minutes (or until light golden brown). Remove to a wire rack to cool.
Mix glaze ingredients together in small bowl. Using a pastry brush, "paint" the glaze over the tops of the scones. Let glaze harden, then serve at room temp, for best taste! Enjoy!

Nutrition Facts

Cinnamon Chip Scones

Amount Per Serving (1 scone)

Calories 331 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 28mg9%

Sodium 212mg9%

Potassium 113mg3%

Carbohydrates 32g11%

Sugar 12g13%

Protein 3g6%

Vitamin A 335IU7%

Calcium 51mg5%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Aug
2014

Chocolate Butterhorns

categories: Breads, Breakfast, Chocolate, Doughnuts/Pastries

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Chocolate butterhorns are made from scratch yeast rolls, with a delicious chocolate filling. Recipe yields 32, using a bread machine or made by hand.
Well, after almost a week of insane “busy-ness”, I am back to taking time out of my day to add a new recipe to this blog. Today’s recipe is for Chocolate Butterhorns. I found this recipe online a couple of years ago from Jessica Fisher (at Life As Mom.com). After looking at the recipe, I thought these rolls sounded pretty good, so I gave them a try. Delicious!

The butterhorns are filled with chocolate chips (so how bad can that be?), are easy to make, and freeze well. This chocolate butterhorns recipe makes 32 rolls, so freezing some for another time is a perfect option for busy families!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Chocolate Butterhorns

The recipe (as written) utilizes a bread machine. The dough is mixed and rises in the bread machine. The dough is then removed, rolled out, cut into portions, then chocolate pieces are added. Chocolate butterhorns are then rolled, rise again, and then are baked. That’s the instructions in a nutshell.

Do I Have To Have A Bread Machine To Make Chocolate Butterhorns?

The answer is NO. If you don’t have a bread machine, there are a couple other options, shown below.

Option #1: You can mix the dough in a stand mixer, with a dough hook.
Option # 2: You can also mix the dough by using your muscles and mixing the dough by hand.

Once Dough Is Mixed By Hand

If making the dough by hand (or stand mixer), once your dough has been mixed, place it in a lightly greased mixing bowl. Cover the dough, and place in a warm spot. Let the dough rise until it has doubled in size.

Once the dough has doubled in size, simply follow the remaining instructions in the recipe card for rolling them up, filling, baking, etc.

The dough is rolled into a circle, then cut into individual rolls. Once cut, the dough is topped with semi-sweet chocolate, rolled into crescent shapes, and baked.

To Serve

Once done, the warm butterhorns are lightly dusted with sifted powdered sugar and cocoa powder before serving.

Here is a picture of the rolls, fresh from the oven. They sure look good enough to eat!!!!

I hope you will give these soft, chocolate butterhorns a try…we really enjoyed them! I think they would also taste fantastic with seedless raspberry jam added to the chocolate chip filling! Wouldn’t THAT be decadent to sink your teeth into??? YUM.

Looking For More “From Scratch” Bread Recipes?

All of my homemade bread recipes are located in the Recipe Index, which can be found at the top of the page. A few favorites you might enjoy include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Recipe Source: http://lifeasmom.com/2010/04/chocolate-butterhorns-perfect-for-freezing-perfect-for-anytime.html

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0 from 0 votes

Chocolate Butterhorns

Prep Time

1 hr 30 mins

Cook Time

12 mins

Total Time

1 hr 42 mins

Chocolate butterhorns are made from scratch yeast rolls, with a delicious chocolate filling. Recipe yields 32, using a bread machine or made by hand.

Category: Bread/Breakfast

Cuisine: American

Keyword: chocolate butterhorns

Servings: 32

Calories Per Serving: 145 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For dough:

1 cup milk
1/2 cup butter , melted
2 eggs
1/2 cup granulated sugar
4 cups all-purpose flour
1 teaspoon salt
1 Tablespoon (heaping) dry active yeast

For rolls:

1 - 2 cups chocolate chips (how much you add is up to you, depending on taste preference)

For Garnish: (optional-not included in caloric calculation)

1/4 cup powdered sugar
1 Tablespoon cocoa powder

US Customary - Metric

Instructions

Place the dough ingredients in a bread machine cannister. Set controls for dough cycle and start machine. Once dough cycle has completed, remove dough from pan. Place on lightly floured work surface and divide into 4 equal parts.
Roll each section of dough into a 12 inch circle. Cut each circle into 8 pie shaped wedges. Place a small amount of chocolate chips over the surface of each individual wedge. Roll up each of the wedges, beginning at the wide part of the triangle and rolling up, ending at the point. Roll up each of the wedges, beginning at the wide part of the triangle and rolling up, ending at the point.
Place rolls on greased baking sheet or parchment paper lined baking sheet. Let rise in a warm place until doubled in size.
Bake rolls in a preheated 375 degree oven for 12-15 minutes (until golden brown). Remove from oven and cool on wire racks.
TO PREPARE AHEAD FOR FREEZING: Once you roll up the rolls, place them (point side down) on a baking sheet. Place in freezer. Once frozen, remove rolls and store them in freezer bags in freezer until you want to prepare them. To prepare the frozen rolls: Remove from bag, place on greased or parchment paper lined baking sheet. Let thaw and rise for approximately 5 hours (until rolls are doubled in size). Bake in 375 degree oven for 12-15 minutes or until golden brown.
TO GARNISH: Once rolls are baked, lightly sift cocoa powder and powdered sugar over the top of each butterhorn. Serve warm, and enjoy!

Recipe Notes

No Bread Machine Available? Here are two options to prepare the dough: Lightly spray a large mixing bowl with spray. Option #1: Mix the dough in a stand mixer, with a dough hook. Option # 2: Mix the dough by hand (really takes muscles!). Once dough is mixed, transfer to the greased mixing bowl. Cover the bowl, place in a warm spot, and let dough rise until doubled in size. One doubled in size, continue with Step #2 in recipe.

Nutrition Facts

Chocolate Butterhorns

Amount Per Serving (1 butterhorn)

Calories 145 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 19mg6%

Sodium 111mg5%

Potassium 35mg1%

Carbohydrates 21g7%

Sugar 8g9%

Protein 2g4%

Vitamin A 135IU3%

Vitamin C 0.1mg0%

Calcium 24mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Jul
2014

PeachBerry Smoothie

categories: Beverages, Breakfast

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A PeachBerry Smoothie is a cold and creamy, peach, raspberry, boysenberry, almond milk and yogurt fruit drink that tastes great any time!

Summer. Heatwave. Hot! Making a delicious, creamy, ice cold PeachBerry Smoothie beverage to enjoy drinking and cooling down with…priceless!

I sure enjoy a cold, refreshing drink on a really hot summer day, don’t you? When you finally get tired of drinking large amounts of ice water or cold iced tea, how about making a really good tasting peachberry smoothie?

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

The Search Begins… In The Refrigerator!

The quest for to create this smoothie began as most of mine do…scouring the contents of our refrigerator or fruit basket to see what we had available. During this scavenging for ingredients I came up with a couple of ripe peaches, some raspberries and some amazingly delicious boysenberries (can substitute blackberries).

These sounded like the beginning of a great peachberry smoothie to me, so I gathered the rest of the necessary ingredients and whipped a couple smoothies up for my husband and myself. Pretty tasty, if I might say so!

How To Make This PeachBerry Smoothie

Let’s hear it for the stars of this delicious fruit smoothie: Fresh peaches, raspberries and boysenberries. How can you go wrong with these sweet and delicious fruit ingredients?

Now add some vanilla flavored Greek yogurt and cinnamon to the fruit in the blender. This will help make the peachberry smoothie nice and creamy, plus add some protein!

The next thing to do is add vanilla almond milk to the mix. Give it all a good blending until the mixture is smooth and creamy. Throw in some crushed ice to make it really cold and thick, and blend well until combined. Now you have an absolutely delicious, creamy peachberry smoothie!

Time To Enjoy A PeachBerry Smoothie!

I still think it’s weird that the color of the berries overtakes the beautiful orange color of the peaches. Oh well. This peachberry smoothie may not LOOK like it is full of fresh peaches, but it is, and it has lots of peach flavor!

This yummy peachberry smoothie is wonderfully refreshing. With the addition of Greek yogurt for a protein punch and in season fresh fruit, how can you not love this delicious drink? Hope you will give this recipe a try. I’m pretty sure you’ll love it! Have a wonderful day, and please come back again soon.

Looking For More FUIT SMOOTHIE Recipes?

If you enjoy fruit drinks similar to this peachberry smoothie, be sure and check out my other smoothie recipes, including Blueberry, Banana and Kale, Orange Julius (copycat), Peach Crumble, Raspberry, Strawberry, and Triple Berry Banana. These and ALL of my recipes from the blog can be found in the Recipe Index, located at the top of the page.

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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0 from 0 votes

PeachBerry Smoothie

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

PeachBerry Smoothie is a cold and creamy, peach, raspberry, boysenberry, almond milk and yogurt filled fruit drink that tastes great any time of day!

Category: Beverage, Breakfast

Cuisine: American

Keyword: peachberry smoothie

Servings: 2 servings

Calories Per Serving: 180 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 ripe peaches , peeled, pitted, and sliced
5-6 raspberries
5-6 boysenberries (or blackberries)
1 cup vanilla yogurt
3/4 cup vanilla almond milk
1/2 teaspoon cinnamon
1/2 cup crushed ice

US Customary - Metric

Instructions

Peel, pit, and slice peaches.
Puree first 6 ingredients in blender until well blended.
Add crushed ice to blender. Blend until smooth.
Serve in 2 glasses. Enjoy!

Nutrition Facts

PeachBerry Smoothie

Amount Per Serving (1 serving)

Calories 180 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 202mg9%

Potassium 553mg16%

Carbohydrates 32g11%

Fiber 3g13%

Sugar 29g32%

Protein 7g14%

Vitamin A 540IU11%

Vitamin C 12.2mg15%

Calcium 331mg33%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Jun
2014

Carrot Zucchini Bread

categories: Breads, Breakfast, From Our Veggie Garden

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Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!

What do you get if carrot cake gets married to zucchini bread? This! Carrot Zucchini Bread. I found this recipe online and decided to try it and use up some of the frozen, grated zucchini hanging out in my freezer, leftover from our garden surplus. It was a great find.

I made this bread yesterday…the flavor combo of the zucchini, carrots, brown sugar and cinnamon is a winning one, for sure! Then to top it all off (quite literally!), the cream cheese pecan frosting is fantastic!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Carrot Zucchini Bread Is Incredibly EASY To Make!

The batter for the carrot zucchini bread is easy to mix together. REALLY easy!

Divide the batter and add to floured loaf pans, then into the oven it goes to bake!

Here is the carrot zucchini bread, fresh from the oven, and cooling on a wire rack before frosting.

Easy To Make Cream Cheese Frosting For Carrot Zucchini Bread

The cream cheese and pecan frosting is super easy to make, and goes PERFECTLY with this delicious bread. Wait until the loaves are completely cooled to room temperature before frosting.

Here is a finished, frosted loaf of carrot zucchini bread. I garnished it with a few tiny strips of dehydrated carrots, just for fun!

Ready To Slice And Enjoy

The bread is moist, and filled with FLAVOR! LOOK – I cut a slice just for YOU!

The bread was easy to prepare, and very tasty! I had a slice this morning with my coffee. Delicious! I really think you and your family will LOVE this loaf of bread!

The recipe, as written makes 2 loaves of carrot zucchini bread, and is easily cut in half in case you only want to make one loaf, so it’s a win-win! You can also make two loaves, eat one, and share another with a friend, neighbor, or family member! Hope you will give this yummy bread a try…and hope you enjoy it as much as we did! Have a great day, and come back soon.

You can find ALL of my recipes in the Recipe Index, located at the top of the page. You might also enjoy my recipes for banana bread, apple cinnamon, pumpkin, or cinnamon raisin bread.

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://www.howtoinstructions.us/carrot-zucchini-bread/#.U5MvNCi4mSq

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0 from 0 votes

Carrot Zucchini Bread

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!

Category: Bread/Breakfast

Cuisine: American

Keyword: carrot zucchini bread

Servings: 16 slices

Calories Per Serving: 407 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For bread:

3 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup vegetable (or canola) oil
6 Tablespoons unsweetened applesauce
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups finely shredded , peeled carrots (about 3 medium carrots)
1 1/2 cups finely grated , shredded zucchini (and drained well, if using frozen)

For frosting:

6 Tablespoons butter , softened
5 oz. cream cheese , softened
2 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans (or walnuts, if desired)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. While oven is preheating, coat 2 8x4 inch loaf pans with non stick baking spray, then lightly flour pans.
In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.
In another large mixing bowl place the granulated and brown sugars; whisk these until combined.
Add the vegetable oil, applesauce, eggs, and vanilla to the sugar mixture; mix until well incorporated.
Stir the shredded carrots and zucchini into this mixture.
Add the flour mixture to the carrot zucchini mixing bowl all at once. Stir this only until combined.
Divide the bread batter into the two loaf pans.
Place loaf pans in oven. Bake at 350 degrees for 35 minutes, then without removing loaves from oven, quickly place a piece of aluminum foil over the top of each pan (to prevent too much browning), then continue baking the bread for an additional 15-20 minutes longer.
Remove bread from oven when toothpick inserted in middle of loaves comes out clean.
Allow the bread to cool in the loaf pan for another 5-10 minutes, then invert it onto a wire rack and let it finish cooling.
While bread is cooling, make the cream cheese frosting: Using a hand mixer, whip the butter and cream cheese together in a medium sized mixing bowl. When smooth and fluffy, add the powdered sugar and the vanilla. Beat this mixture on medium high speed for 2-3 minutes, until it is light and fluffy.
Frost cooled loaf with the cream cheese frosting, then top with chopped pecans. (I just added the pecans to the frosting, by the way...no big deal).

Recipe Notes

Recipe is easily halved. (just use 2 eggs instead of 1 1/2).

Nutrition Facts

Carrot Zucchini Bread

Amount Per Serving (1 slice)

Calories 407 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 51mg17%

Sodium 251mg11%

Potassium 187mg5%

Carbohydrates 59g20%

Fiber 1g4%

Sugar 39g43%

Protein 4g8%

Vitamin A 2325IU47%

Vitamin C 2.8mg3%

Calcium 53mg5%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Jun
2014

Strawberry Smoothie

categories: Beverages, Breakfast

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It’s EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you’ll enjoy this drink!
It’s that time of year- yes, it’s strawberry season! Who wants a strawberry smoothie? I do, I do! Doesn’t that sound delicious? Well it does to me!

It gets pretty exciting here when the amazingly wonderful Hood Strawberries come into season in the great Pacific Northwest! People head out to the local U-Pick farms to grab big bucketfuls of these local delicious and sweet Oregon strawberries!

I love to go pick extra strawberries at a nearby U-Pick farm, to supplement what the small strawberry beds in my backyard garden produce each year. There’s just something about a creamy, cold morning smoothie, bursting with great strawberry flavor, that really gets me excited! Here’s a picture I took last year while out on a morning strawberry picking “mission”.

Whether you go pick them yourself, or you grow them in your own yard, OR you buy them from your local grocer or at a Farmer’s Market, a tasty strawberry smoothie is a GOOD thing!

Why Not Make A Delicious Strawberry Smoothie for Breakfast?

I love to have a strawberry smoothie for breakfast, especially as the weather warms up! They are also a great afternoon cold, healthy, and filling drink! In most of my smoothies, I use plain Greek yogurt, because I like the extra protein I receive from adding it to the drink.

It also helps to grow our strawberries in our little raised bed garden! That way, I always have them fresh picked or flash-frozen to make a quick strawberry smoothie, year round!

So, no matter how you get your fresh berries for your smoothies, I hope you will give this simple, delicious strawberry smoothie a try. Have a great day. Cheers, and bottoms up!

Looking For More SMOOTHIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few smoothie recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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0 from 0 votes

Strawberry Smoothie

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

It's EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you'll enjoy this drink!

Category: Beverage, Breakfast

Cuisine: American

Keyword: strawberry smoothie

Servings: 2 large servings (or 4 small)

Calories Per Serving: 157 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 large strawberries , sliced
1/2 large banana , sliced
3/4 cup plain Greek yogurt
1/4 cup vanilla almond milk (can use regular milk if desired)
2 Tablespoons honey
2 handfuls of crushed ice

US Customary - Metric

Instructions

Place all ingredients into a blender and blend for a couple of minutes until ice and all ingredients have been fully incorporated, and the mixture is smooth. If you want the smoothie to be even thicker, add additional crushed ice.
Pour into 2 large glasses and serve!
Enjoy!

Recipe Notes

Recipe Source: my head trying to think of new ways to use my strawberries!

Nutrition Facts

Strawberry Smoothie

Amount Per Serving (1 serving)

Calories 157

% Daily Value*

Cholesterol 3mg1%

Sodium 69mg3%

Potassium 303mg9%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 26g29%

Protein 8g16%

Vitamin C 37.9mg46%

Calcium 130mg13%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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04
Jun
2014

Mom’s Banana Nut Bread

categories: Breads, Breakfast

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Make Mom’s banana nut bread with pecans or walnuts. This easy, classic loaf is delicious, and makes 1 large loaf, or 3 small mini-loaves!

It seems like everyone has a recipe for banana bread. So do I… and it’s a recipe for my Mom’s Banana Nut Bread. I’ve made it for years using this recipe for over 35 years and it never disappoints!

The 3×5 index card it is written on wins the award for most splatters! This recipe has been made too many times over the years to even count.

Whether it’s making one large loaf of banana nut bread, or splitting the batter up to make 3 small loaves, this is a very good, reliable recipe for classic banana nut bread.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

It’s Fun To Make Mini-Loaves Of Banana Nut Bread For Holiday Gifts

Sometimes at Christmas I make 9 small loaves at a time, for gifts to our neighbors. It then feels rather like a banana bread factory in my kitchen (but it sure smells good the day I make the loaves).

For me, it’s always been about the over ripe bananas cluttering up the kitchen counter. That, alone is enough motivation to whip up a loaf or loaves of banana nut bread!

After all, over-ripe bananas are the “perfect” candidate for morphing into a tasty loaf of bread, right? Anyways, this is a very simple, straightforward recipe. It’s easy to make, and delicious to eat!

Remember to reduce the baking time if you will be making the smaller loaves. The instructions are for one standard sized (9×5) loaf. Hope you enjoy this tasty bread as much as we do!

Hope you enjoy this banana bread. It’s especially good, eaten warm with softened butter. If you really enjoy banana bread, be sure to check out another recipe on my blog for Banana Apricot Date Bread. YUM!

Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More “SWEET” BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. A few favorites you might enjoy include:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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Original Recipe Source: Unknown

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0 from 0 votes

Mom's Banana Nut Bread

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

Make Mom's banana nut bread with pecans or walnuts. This easy, classic loaf is delicious, and makes 1 large loaf, or 3 small mini-loaves!

Category: Bread

Cuisine: American

Keyword: Mom's banana nut bread

Servings: 9 slices ( 1 lg. loaf or 3 small)

Calories Per Serving: 312 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup granulated sugar
1 cup walnuts or pecans , chopped
1 large egg , beaten
1/4 cup vegetable oil
1 cup mashed very ripe bananas (approximately 2 medium sized bananas)
1 Tablespoon fresh lemon juice

US Customary - Metric

Instructions

Sift the flour, baking powder, baking soda, salt and sugar together into a large mixing bowl. Add 3/4 cup of the chopped nuts to the dry ingredients.
In a small bowl, combine the egg, vegetable oil, mashed up bananas, and lemon juice until well blended, then add to dry ingredients. Stir only until the flour is moistened and dry ingredients have been incorporated into batter.
Pour batter into a greased/sprayed 9x5 inch loaf pan (or into 3 small prepared loaf pans). Sprinkle the remaining chopped nuts over the top of the loaf.
Bake at 350 degrees for 55 minutes to 1 hour (large loaf) and approximately 35 minutes for small loaves. A toothpick inserted into middle of loaf should come out clean. Loaves should be golden brown on top. Enjoy!

Recipe Notes

Remember to bake for less time if making 3 small loaves!

Nutrition Facts

Mom's Banana Nut Bread

Amount Per Serving (1 slice (large loaf))

Calories 312 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Cholesterol 18mg6%

Sodium 263mg11%

Potassium 277mg8%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 14g16%

Protein 5g10%

Vitamin A 45IU1%

Vitamin C 3.1mg4%

Calcium 59mg6%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Category: Breakfast

Do I Have To Have A Bread Machine To Make Homemade Cinnamon Rolls?

Why Does It Take So Long?

Making Homemade Cinnamon Rolls

Time To Eat!

Looking For More Decadent Breakfast Treats?

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Do Pumpkin Buttermilk Doughnuts Take A Lot Of Time To Make?

When Do You Glaze The Doughnuts?

Looking For More Recipes Using PUMPKIN?

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If You Enjoy Banana Bread, You Will Enjoy Banana Crumb Muffins

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Okay… How Do I Make Homemade Breakfast Sausage?

Cooking Homemade Breakfast Sausage Patties

How Many Homemade Breakfast Sausage Patties Does This Make?

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How To Make Cinnamon Chip Scones

Add The Cinnamon Chips

Shape the Dough

Bake The Cinnamon Chip Scones

Serve… And ENJOY These Tasty Cinnamon Chip Scones!

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Making Chocolate Butterhorns

Do I Have To Have A Bread Machine To Make Chocolate Butterhorns?

Once Dough Is Mixed By Hand

To Serve

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The Search Begins… In The Refrigerator!

How To Make This PeachBerry Smoothie

Time To Enjoy A PeachBerry Smoothie!

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Carrot Zucchini Bread Is Incredibly EASY To Make!

Easy To Make Cream Cheese Frosting For Carrot Zucchini Bread

Ready To Slice And Enjoy

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Why Not Make A Delicious Strawberry Smoothie for Breakfast?

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It’s Fun To Make Mini-Loaves Of Banana Nut Bread For Holiday Gifts

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks