contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Filtering by Category: bread - quick

Sweet Pumpkin Spice Bread

Patricia Reitz

 Sweet Pumpkin Spice Bread - ButterYum —

Sweet Pumpkin Spice Bread - ButterYum —

It’s October which means pumpkin spice season has arrived. I like a few pumpkin spice things, but I know some people who are completely obsessed. They go gaga for everything pumpkin spice. Whether you fall into that obsessed category or not, you’ll love this simple quick bread. And feel free to use canned pumpkin puree (not canned pie filling), which is often less fibrous than fresh pumpkin puree.

Note: If you’d like to try making your own pumpkin puree, pick up a sugar pumpkin from your local farmer’s market. Cut it in half and scoop out the seeds, place it cut side down on a rimmed, oiled half sheet pan, piercing the halves in several places with a sharp knife. Bake in a 400F oven for about 30 minutes, or until the flesh is soft and can easily be scooped out. Cool completely, then puree in a food processor or blender until smooth (you can skip this step if your pumpkin isn’t too fibrous).

Start by preheating the oven to 350F and place the oven rack in the lower middle positions. Prepare your pan by spraying with Baker’s Joy; set aside until needed.

In a mixing bowl, combine the pumpkin, applesauce, sugar, and eggs.

Whisk to combine.

In another mixing bowl, combine the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg.

Whisk well to combine.

Pour the pumpkin mixture into the flour mixture and mix well with a rubber or silicone spatula.

No traces of dry ingredients should remain.

 pumpkin spice bread recipe.  how to make pumpkin spice bread.  how to make pumpkin bread.  how to make pumpkin puree.

Pour the batter into the prepared pan and bake as directed below.

 pumpkin spice bread recipe. how to make pumpkin spice bread. how to make pumpkin bread. how to make pumpkin puree.  fall quick bread recipe.  autumn quick bread recipe.

Cool completely before serving. Enjoy!


PUMPKIN SPICE BREAD

makes one 4.5 x 8.5-inch loaf

Printable Recipe

Ingredients

  • 1 cup pumpkin puree (fresh or canned)

  • 4 ounces applesauce

  • 1 1/3 cup granulated sugar

  • 2 large eggs

  • 1 1/2 cup all purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon freshly ground nutmeg (or double if using dried)

Directions

  1. Preheat oven to 350F, coat a 9x5-inch metal loaf pan with Baker’s Joy spray, and place oven rack in lower center position.

  2. In a medium mixing bowl, whisk together the pumpkin puree, applesauce, sugar, and eggs; set aside.

  3. In a large mixing bowl, whisk together flour, nutmeg, baking soda, baking powder, salt, cloves, and cinnamon.

  4. Pour pumpkin mixture into flour mixture and whisk until no dry lumps remain.

  5. Spread batter evenly in prepared loaf pan and bake for 50-60 minutes or until a wooden skewer inserted in the center (and all the way down to the bottom of the pan) comes out clean.

  6. Remove bread from oven and rest for 10- 15 minutes before unmolding.

  7. Allow bread to cool completely on a rack before slicing.

Notes

  • To make pumpkin puree, preheat oven to 400F. Cut pumpkin in half, scoop out and remove seeds. Place halves, cut side down, on an oiled half sheet pan. Pierce skin with knife in several places. Bake for about 30 minutes or until the outer skin softens and gives under pressure. When cool enough to handle, scoop flesh and use a food processor or blender to puree (you can skip this step if your squash doesn't have a stringy texture).

  • Freeze leftover pureed pumpkin in 1-cup portions so you can bake a fresh loaf whenever the mood strikes.

  • This bread freezes beautifully when vacuum sealed or wrapped well in plastic followed by heavy-duty foil, being sure to seal very well. Thaw overnight in the fridge before unwrapping.

Grandma P's Zucchini Bread

Patricia Reitz

 Grandma P's Zucchini Bread - ButterYum --

Grandma P's Zucchini Bread - ButterYum --

I've tried a lot of zucchini bread recipes over the years, but I always come back to this one.  It's a recipe my mother started making when I was in high school, and I have yet to find one I like better.  It's flavorful and moist, like most zucchini breads, but the top crust of this particular recipe is special - delicately sweet and slightly crunchy.  The recipe makes 2 loaves which is good because the first loaf usually disappears shortly after we start slicing it. 

When shopping for zucchini, I like to get ones that are small to medium in size.  You can definitely use large or even jumbo zucchini, but you may need to scrape out the seeds before grating.

DSC_4085 (2).JPG

My tips for beautiful bread each and every time - use commercial pans (my favorite) to prevent burning and spray the pans with oil/flour baking spray to prevent sticking (I wouldn't think of baking without this stuff).  

DSC_4049 (2).JPG

Super scrummy!  Full recipe at the the bottom of the page.  Looking for more zucchini bread recipes?  Here you go!

Items used to make this recipe:


Grandma P's Zucchini Bread

makes two 8.5x4.5 (1 pound) loaves

Printable Recipe

Ingredients

  • 2 cups shredded zucchini 
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspopn baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt

Directions

  1. Preheat oven to 350F and place rack in center position.
  2. Spray two 8.5x4.5 loaf pans with Baker's Joy.
  3. In a large mixing bowl, combine zucchini, sugar, oil, eggs, and vanilla.
  4. In a medium mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  5. Add flour mixture to the zucchini mixture and stir until well combined.
  6. Pour batter evenly into loaf pans and bake for 50-60 minutes or until a toothpick inserted in the center of the loaves comes out clean.
  7. Remove loafs from oven and cool on wire rack for 10 minutes before unmolding; cool completely on rack before slicing. 
  8. Cover with a clean kitchen towel and store at room temperature for up to 48 hours or wrap in several layers of plastic and freeze for up to a month.

Keto Cheddar Bay Biscuits (Low-Carb and Gluten-Free)

Patricia Reitz

 Keto Cheddar Bay Biscuits (Low-Carb, Gluten-Free) - ButterYum --

Keto Cheddar Bay Biscuits (Low-Carb, Gluten-Free) - ButterYum --

Always on the lookout for low-carb recipes, I stumbled upon an interesting version for the ever popular Cheddar Bay Biscuits, a national restaurant chain favorite.  I made the recipe as written and I have to say, they were just kind of okay - not enough cheese, not enough garlic... basically, not enough flavor!  So I tweaked and tweaked until I came up with this version which is full of cheesy-garlicky flavor.  And check out these nutritional stats - each biscuit contains only 2 net carbs and 9 whole grams of protein.  Compare that to the traditional version which contains a whopping 16 carbs and only 3 grams of protein.  Is my version exactly like the original?  Obviously not (although my husband says he likes mine better!), but this healthier version is surprisingly bread-like.  If you're looking for a low-carb, keto, or gluten-free version to try, I think you'll be very pleased with this recipe. 

DSC_2683.JPG

The ingredients (clockwise from the top) - sour cream, an egg, almond flour (aka almond meal), sharp cheddar cheese, baking powder, salt, garlic powder (or granulated garlic), dried parsley, and melted butter.

DSC_2686.JPG

Start by whisking the almond flour, baking powder, salt, garlic powder, and parsley together.  The almond flour has a tendency to clump so use that whisk to break the clumps up.

That was easy.

Next toss the cheddar cheese into the almond flour mixture - this will keep all the bits of cheddar cheese separate when we add the wet ingredients. 

Here's a thought, I bet these would be good made with pepper jack cheese!  I'll have to give that a try.

DSC_2715 (2).JPG

Switch to a spatula and stir in the sour cream, egg, and melted butter.  

DSC_2716.JPG

I don't know.... this is such a complicated recipe... JOKING!

DSC_2719.JPG

Divide the batter into 6 equal portions and place on a silpat lined half sheet pan, spaced evenly apart. 

If you've been waiting to buy a silpat, now's your chance - they're 50% off while supplies last!

DSC_2718.JPG

This recipe will make exactly 6 biscuits if you portion the batter with a #20 scoop (and it's a great size for dishing ice cream too!).  By the way, did you know the sweeper arm of most portion scoops will have a number which indicates the size of the scoop?  The #20 here means this scoop will measure 20 portions per quart.  Likewise, a #30 will portion 30 scoops per quart, and so on.  Who says food blogs aren't educational?

Back to the biscuits, bake in a preheated oven for 10-13 minutes or until golden brown all over.  The cheese will be as hot as lava so allow the biscuits to cool for a couple of minutes before serving. 

 Keto Cheddar Bay Biscuit recipe.  how to make keto biscuits.  gluten free biscuits.  gluten free biscuit recipe.  low carb biscuits.  low carb biscuit recipe.

Oh my... I wish you could smell my kitchen right now! 

DSC_2741 (2).JPG

Enjoy these biscuits while they're warm and the cheese is all melty. 

I'm totally dying here - time to dig in! 

DSC_2749 (2).JPG

Mmmmmmm...  I really, really, really, really, hope you'll give this recipe a try.  Happy baking! 

Items used to make this recipe:


Keto Cheddar Bay Biscuits (Low-Carb and Gluten-Free)

makes 6 biscuits

Printable Recipe

Ingredients

  • 3/4 cup almond flour (almond meal)
  • 1 tablespoon dried parsley flakes
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder (or granulated garlic)
  • 1/2 teaspoon fine salt
  • 3 ounces sharp cheddar cheese, shredded
  • 1/4 cup sour cream
  • 1 large egg
  • 2 tablespoons unsalted butter, melted

Directions

  1. Preheat oven to 400F and place rack in center position.
  2. In medium mixing bowl, whisk together almond flour, dried parsley, baking powder, garlic powder, and salt, being sure to break up any clumps.
  3. Add shredded cheese and toss well to coat.
  4. Add sour cream, egg, and melted butter, mixing well with a spatula until well combined.
  5. Use a #20 scoop to divide batter into 6 equal portions and place on silpat-lined half sheet pan.
  6. Bake for 10-13 minutes or until golden brown all over.
  7. Allow to cool for a few minutes before serving - these are best served warm.

Note:  This recipe doubles well (and all 12 can be placed on the same sheet pan).  

Keto stats for each biscuit:  9 grams protein, 4 grams carbs, 2 grams fiber.