August 19th, 2013
This bread is too good. I-can-eat-the-whole-loaf-in-a-day-if-I’m-not-careful too good. Mmmm. And it is super simple to make!
- 2 cups all-purpose flour
- 1 cup sugar (*You can make a sugar-free version of this too using a sugar baking substitute).
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup chopped dried tart cherries
- 3/4 cup milk
- 2 eggs
- 8 Tbs. (1 stick) unsalted butter, melted and cooled
- 1 tsp. almond extract
- Preheat an oven to 350°F. Lightly grease an 8-by-4-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the cherries and toss to distribute evenly.
- In another bowl, whisk together the milk, eggs, butter and almond extract. Add the milk mixture to the flour mixture and stir until combined. Do not overmix.
- Pour the batter into the prepared pan. Bake until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Turn the loaf out onto the rack and let cool completely before serving*. Makes 1 loaf (+ a baby mini loaf if you want it to, which I like making to “test taste”).
- * This step is crucial to being able to slice the loaf. I know it is SO HARD TO WAIT. This is where your mini loaf can come in handy 0 eat it while you are waiting on the big loaf to cool!
I stumbled across the recipe in a Williams Sonoma product catalogue of all places! Just another reason to love WS. I’ve now made this bread no less than 6 times (I even made sugar-free versions for a friend and she loved it so much!) and now I keep dried cherries in my pantry at all times. You know. Just in case I need to make a loaf.
Make it once and you’ll be won over. I promise!
November 5th, 2011
I came across this recipe but I didn’t have all the spices listed, so I made some modifications and came out with a treat that barely lasted 30 minutes before they were gobbled up!
pumpkin spiced donut holes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 28+ holes
- 1 & 3/4 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp + 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup canned plain pumpkin
- 1/2 cup fat-free lactose-free milk
- 1 stick unsalted butter, melted
- 2/3 cup granulated sugar
- 2 Tbsp cinnamon
- Preheat oven to 350 degrees and grease a 24 cup mini muffin tin with nonstick spray.
- In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. In a separate large bowl on the stand mixer, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
- Add about half the amount of the dry ingredient to the wet ingredients and stir until combined. Add the remaining dry mixture and mix until combined - don't overdo it, you just want the dry ingredients to be mixed in just enough to disappear.
- Divide the batter evenly among the muffin cups and bake for 10 to 12 minutes, or until toothpick comes out clean.
- Remove the muffins from the oven and allow to cool for 2 minutes - they will still be warm to the touch, but that is OK.
- Dip the muffins/holes into the melted butter and then roll them in cinnamon-sugar mixture to coat. Work quickly so the holes stay hot (if needed you can re-heat the butter once).
- Serve immediately.
I made two batches of these – one that was reduced-sugar and one that was full-on sugary goodness. While I’m an advocate for the sugar-substitutes in some recipes, this recipe didn’t shine as much with the sugar substitute. I’d recommend making it with real sugar since it crystalizes a lot better, but you could use the sugar substitute if you wanted.
Being the lover of all things fall, I am so excited to experiment with more pumpkin recipes, as well as some other beloved fall flavors!
October 21st, 2011
The little pull-apart buns are a perfect blend of sugar sweet and cinnamon spicy, but they are sugar-free! I could eat these all day long…
Sugar Free Sweet Cinnamon Pull-Apart Buns
Prep Time: 9 minutes
Cook Time: 11 minutes
Total Time: 20 minutes
- 2 Tbsp butter, melted
- 2 Tbsp sugar substitute (I used Splenda)
- 2 Tbsp cinnamon
- 1 can (5 count) Pilsbury flaky layers biscuits
- Preheat oven according to directions on biscuit can.
- Grease a muffin pan and set aside.
- Open can of biscuits and separate into 5 biscuits; cut each biscuit into 4 pieces.
- In a shallow bowl, combine sugar substitute and cinnamon until well blended.
- Using a fork, dip 3 of the biscuits into the melted butter just long enough to wet them. Then toss them in the cinnamon-sugar mixture until coated.
- Place the 3 biscuit pieces into one muffin cup, place them side by side, not on top of one another.
- Repeat with remaining biscuit pieces.
- Bake according to directions on the biscuit can.
- Remove from oven when edges are golden brown and transfer to cooling rack.
- Let cool for 5 minutes and then serve immediately, or store in an airtight container up to 3 days.
I’m not much of a coffee drinker, but I’d bet money that these are WAY better than that traditional coffee cake. Plus they are sugar-free! What more could you ask for?
What’s that? You want me to make some for you?
Sure! When are you coming over?