Tag Archives: Quick Bread

Cheesecake Swirled Pumpkin Bread

Cheesecake Swirled Pumpkin BreadHas anyone else’s week been five years long? Mine started with two babkas, three layer cakes and a Rosh Hashanah dinner, continued with some early morning construction in my apartment, and was followed up with a neck-ache and a midweek heatwave.Cheesecake Swirled Pumpkin BreadThe good news is that NYC weather is finally starting to get with the autumnal program (I am so tired of summer clothes) and that my only plans for this weekend are to take my visiting godparents out for lunch and watch postseason baseball. Then two more work days before going on vacation next Wednesday—it can’t get here soon enough! But more on that later. For now, let’s talk about Cheesecake Swirled Pumpkin Bread.Cheesecake Swirled Pumpkin BreadCheesecake. Swirled. Pumpkin. Bread.

Perfectly spiced pumpkin bread with a tunnel of creamy cheesecake running through it.

The easy autumnal quickbread/loaf cake/whatever of my dreams. Call me “basic” all you want. This stuff is delicious.Cheesecake Swirled Pumpkin BreadCheesecake Swirled Pumpkin Bread begins with a half-recipe of my Pumpkin Bundt Cake. I went back and forth trying to determine if I should call this a pumpkin cake or a pumpkin bread, eventually determining that my Pumpkin Bundt batter is what many bakers would use for a pumpkin quickbread and ohmygawdthisexplanationissodull.

Anyway, the batter is from a cake recipe, but it’s baked in a loaf pan and I’m calling it a quickbread, okay? Okay.Cheesecake Swirled Pumpkin BreadCheesecake Swirled Pumpkin BreadCheesecake Swirled Pumpkin BreadCheesecake Swirled Pumpkin BreadTo assemble, you’ll need the pumpkin batter and a small batch of cheesecake—don’t worry, they’re both easy to make. Set aside a cup of the pumpkin batter and put the rest in your loaf pan. Top it with the cheesecake, followed by the remaining batter. Swirl it all with a thin knife or skewer before baking for the better part of an hour. The bread will be puffed when it comes out of the oven, but sink a bit as it cools. This is just the cheesecake buckling a bit—not a bad thing.Cheesecake Swirled Pumpkin BreadThis bread needs to be cooled at room temperature and then chilled in the refrigerator, making it an ideal make-ahead treat. Don’t rush to serve this. Pumpkin is a flavor that blooms over time and nobody loves room temperature (or warm 😬) cheesecake. Good things come to those who wait.

This is a very good thing.Cheesecake Swirled Pumpkin Bread

Cheesecake Swirled Pumpkin Bread
makes one 9×5-inch loaf, about 10-12 servings

Cheesecake:
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
3 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Pumpkin Batter:
1 cup + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
1 1/2 teaspoons Pumpkin Pie Spice
2 large eggs, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1/2 cup neutral-flavored oil (I like canola)
1 cup pure pumpkin purée (I like Libby’s)

Preheat oven to 325F. Grease a 9×5-inch loaf pan. Line with parchment, leaving overhang on the two long sides for ease of removal. Grease again. Set aside.

Make the cheesecake. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg and vanilla. Set aside.

Make the pumpkin batter. In a small mixing bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

In a large mixing bowl, whisk eggs until frothy (about 1 minute). Whisk in light brown and granulated sugars followed by oil, vanilla, and pumpkin purée. Add dry ingredients in two installments, mixing just until combined. Set aside 1 cup of batter.

Pour remaining batter into prepared pan and smooth with a spatula or wooden spoon. Dollop cheesecake over the top and smooth again. Spoon reserved batter over the top and smooth again. Use a skewer or long, thin knife to swirl the batter a bit.

Tap the full pan on the counter 5 times to release any large air bubbles. Bake 40-50 minutes, or until a toothpick inserted in a few spots comes out with just a few moist crumbs (not soupy batter).

Let cake cool completely in the pan on a rack. Cover and refrigerate for 4 hours or overnight, until chilled through. Run a small, thin knife around the edge of the pan and use the parchment overhang to lift out the bread. Discard parchment. Slice and serve.

Leftovers will keep in the refrigerator for up to 5 days.Cheesecake Swirled Pumpkin BreadCheesecake Swirled Pumpkin BreadCheesecake Swirled Pumpkin Bread

Chocolate Banana Bread

Chocolate Banana BreadNobody really needs more than one recipe for banana bread, but here I am anyway, posting a fourth.Chocolate Banana BreadYes, now you can go into my archives and make banana bread four ways: whole wheat with walnuts, topped with oat crumble, vegan and made with just one banana, and today’s chocolate version! Because who needs cinnamon and nuts when you can have dutch process cocoa powder and chocolate chips?!Chocolate Banana BreadThis loaf is everything you want in a banana bread—easy, no-mixer, moist, rich, intensely flavored—with a fudgy stickiness usually reserved for chocolate cake. But since it’s a quick bread, this is socially acceptable for consumption before noon. You’re welcome.Chocolate Banana BreadChocolate Banana BreadThe rules for Chocolate Banana Bread are the same as with all my banana breads: use only the saddest of bananas and don’t stir the batter together more than 25 strokes. I’m serious—count your stirs aloud and stop at 25. The reason is simple: the more flour is stirred into liquid ingredients, the more its gluten forms. More gluten means tougher results. Rubbery banana bread? No, thank you! So, keep the stirring to 25 strokes and don’t be alarmed if there are a few floury streaks leftover; they’ll be long gone by the time your Chocolate Banana Bread comes out of the oven.Chocolate Banana BreadAnother quality this loaf shares with its cinnamon-spiked sisters? It’s good on day one, but unreal on day two. The chocolate and banana flavors combine and deepen overnight to create a near-brownie-like taste and texture that will have you going back for more! And since Chocolate Banana Bread has less sugar, oil, and flour than my other recipes, you can do that without thinking too hard.Chocolate Banana BreadChocolate Banana BreadLove that ❤ Chocolate Banana Bread

Chocolate Banana Bread
makes one 9×5” loaf

1 1/3 cups all-purpose flour
1/3 cup cocoa powder (I like dutch process)
1 1/2 teaspoons espresso granules (optional)
1 1/2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
2/3 cup light brown sugar, packed
2 large eggs, room temperature
1/3 cup canola oil
3 large very ripe bananas, mashed
2/3 cup semisweet chocolate chips + more for topping

Preheat the oven to 350F. Grease a 9×5″ loaf pan. Line with parchment, leaving overhang on the long sides. Set aside.

In a medium mixing bowl, whisk together the flour, cocoa powder, espresso granules, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together brown sugar, eggs and oil until combined. Whisk in mashed bananas. Pour the dry ingredients into the wet ingredients. Use a silicone spatula or wooden spoon to stir the batter 10 strokes, making sure to scrape the side of the bowl. At ten strokes, pause and add the chocolate chips. Stir an additional 10-15 strokes.

Transfer batter to prepared pan and top with additional chocolate chips, if desired. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out with only a few moist crumbs.

Let cool in the pan for 15 minutes before running a knife around the edge and using the parchment overhang to remove the bread to a rack. Cool completely before slicing and serving.

Leftovers will keep tightly-wrapped at room temperature for 2 days, or in the refrigerator for up to a week.Chocolate Banana BreadChocolate Banana BreadChocolate Banana Bread

Cinnamon Swirl Zucchini Bread

 Cinnamon Swirl Zucchini BreadIsn’t it funny how our tastes evolve as we age? Things that we were horrified by years ago become our favorites out of the blue, leaving us with no idea of when or why our opinions changed. Sometimes we don’t even notice that we’ve changed at all.

For instance, my mother ordered a slice of zucchini bread once on a family vacation eighteen years ago. We were in who-knows-where Pennsylvania at the crack of dawn, eating breakfast at a picnic table outside a white clapboard coffee shop. I have no memory of what I ordered, but I remember being taken aback when my mom sat down with that bread. 

Cinnamon Swirl Zucchini BreadIt was like I didn’t even know her anymore. Who was this woman, and why was she trying to ruin breakfast with vegetables? She offered me a bite and I recoiled in horror (internally, at least). Don’t get me wrong, I liked vegetables, but in my thirteen year-old mind, there was something utterly wrong about eating bread loaded with squash. 

Cinnamon Swirl Zucchini BreadBut times have changed. Here I am eighteen years later, writing a blog post about zucchini bread. I don’t know when I moved over to the dark green side, but I’m now a card-carrying member. I mean, what’s not to love about soft, sweet, cinnamon-scented quick bread? It’s perfect for breakfast or a snack or dessert. Sure, there’s zucchini in there, but aside from a few green flecks, it’s not even noticeable. It’s only there for moisture. And you could use buttermilk or sour cream or yogurt for that anytime of year, but when the produce aisles are exploding with ripe, reasonably-priced zucchini, why not take full advantage?!

This zucchini bread recipe is a total classic and would be great with a cup of chopped nuts stirred into the batter, but today, let’s get a little crazy and fill our quick bread with a tunnel of melted cinnamon-sugar. Yes, you read that correctly. This isn’t any old zucchini bread–this is Cinnamon Swirl Zucchini Bread! 

Cinnamon Swirl Zucchini BreadSo how do you get all that cinnamon-sugar goodness inside your quickbread? Well, it’s surprisingly easy. Once the simple no-mixer-required batter is stirred together, half of it is poured into the bottom of a loaf pan, then blanketed in cinnamon-sugar before the rest of the batter is layered on top. As the zucchini bread bakes, the cinnamon-sugar layer melts and moves as the bread rises. Once the loaf is completely cool, you can slice it up and see a little swirl of sweet cinnamon goodness throughout 😍 

Cinnamon Swirl Zucchini BreadOh yes, this Cinnamon Swirl Zucchini Bread is something that even little thirteen year-old me could get excited about. And who wouldn’t? It’s moist, sweet, lightly spiced quick bread swirled with melted cinnamon-sugar, and it comes with a small serving of vegetables that you can’t even taste. It’s the dream. 

Cinnamon Swirl Zucchini Bread Cinnamon Swirl Zucchini Bread
makes one 9×5″ loaf

For the pan:
1 tablespoon all-purpose flour
1 tablespoon neutral-flavored oil

Cinnamon Swirl:*
1/4 cup granulated sugar
1 tablespoon ground cinnamon

Zucchini Bread:
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1/2 cup neutral-flavored oil (I use canola)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups shredded zucchini, not packed (about 1 1/2 large zucchini)

Preheat oven to 350F.

Grease the pan. In a small bowl, use a fork to whisk together flour and oil. Use a pastry brush to paint the entire inside of a 9×5″ loaf pan. Pour out any excess. Set aside.

Prepare the cinnamon swirl. In a separate small bowl, use a fork to whisk together granulated sugar and cinnamon. Set aside.

Make the zucchini bread. In a medium-large mixing bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk together oil, light brown sugar, and granulated sugar. The mixture will be clumpy, like wet sand. Add eggs one-by-one, whisking to combine after each addition. Stir in vanilla, followed by shredded zucchini. Add dry ingredients, and stir just until combined (no more than 20-25 strokes).

Transfer half the batter into prepared pan. Sprinkle with all of the cinnamon swirl mixture. Top with the remaining batter, spreading to cover the cinnamon-sugar layer. Lightly tap the pan on the counter to release any large air bubbles. Bake 40-50 minutes, tenting with foil at the 20 minute mark. Bread is done when a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Let zucchini bread cool completely in the pan on a wire rack. Once the bread is cool, run a small thin knife around the edges of the pan before inverting to release. Slice and serve.

Store bread in an airtight container at room temperature for up to five days.

Note:

If you don’t wish to use the cinnamon swirl, add an extra teaspoon of cinnamon to the zucchini bread batter.

Cinnamon Swirl Zucchini Bread