Tag Archives: Quick Breads

Pumpkin Olive Oil Bread

Pumpkin Olive Oil Bread

Thanksgiving is mere days away, and thus begins the food blogger surge in trying to get all our pumpkin recipes worth sharing onto our blogs before the fourth Thursday of November, lest we seem uncouth, or hurt our SEO ratings, lol! Or maybe this is just me – I feel this crunch every year.

Pumpkin Olive Oil Bread

Whatever reality happens to be, I am in fact sharing a pumpkin bread with you; not because I think it’s unique to do so, but because it’s on my home cooking bucket list, and because it’s extremely delicious.

Pumpkin Olive Oil Bread

Of course, anything that comes from Ovenly is going to be so. While I must admit that I’ve never met a pumpkin bread I didn’t like, this one is exceptionally good, and I’d be perfectly happy with my life were I to only eat this particular pumpkin bread from now on. If you’re needing a go-to, I speak quite highly and think you should land here. Enjoy!

Pumpkin Olive Oil Bread

Source: Ovenly by Agatha Kulaga and Erin Patinkin

Ingredients:
3 ½ cups all-purpose flour
2 tsp baking soda
1 ½ tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
½ cup unsalted butter
3 cups granulated sugar
1 (15 oz.) can pumpkin puree (not pie filling)
2/3 cup water
½ cup olive oil
4 large eggs
Turbinado sugar, for topping the loaves

Directions:
Preheat your oven to 350 F. Grease two 9×5-inch loaf pans. Set aside.
In a medium bowl, combine the flour, baking soda, salt, and all the spices.
In a small saucepan over low heat, melt the butter and set aside to cool (alternatively, you can do this in a microwave if you prefer).
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large mixing bowl), blend the sugar, pumpkin puree, water, olive oil, and melted butter until smooth. With the mixer on medium-low, add the eggs, one at a time, and mix until well combined.
Add the flour mixture in 3 batches, mixing on low speed to combine between additions. After the third addition, mix 15 seconds to ensure the batter is smooth and homogenous.
Split the batter evenly between the 2 prepared loaf pans. Sprinkle the tops of both evenly with turbinado sugar. Bake 60 to 65 minutes, or until a cake tester or toothpick inserted into the center of the loaf comes out clean.

Zucchini Walnut Bread with Rosemary

Zucchini Walnut Bread with Rosemary

I would really love to be one of those food bloggers that cooks whatever they want to share that week. The ones who go by their own inner whims and tastes, who make a dish over and over, for days in a row until they get it just right to then excitedly share their results. But I’m just not.

I’m usually only cooking for two, and we two who eat my cooking are two people who are keenly aware of the fact that we and our metabolisms are not twenty-two anymore. We limit our portions, thus yielding many leftovers. Sometimes that means leftovers from the meal itself, and sometimes it means that I bought too much of an ingredient at the store.

Zucchini Walnut Bread with Rosemary

And when that happens, it usually leaves me looking for a way to not waste it. So when I bought too much zucchini at the farmer’s market last week, I threw it into zucchini bread to avoid throwing it into the trash. So original, right? Yeah, not so much.

Zucchini Walnut Bread with Rosemary

So I hope what is somewhat creative is this particular recipe for zucchini bread I’m sharing today. Common add-ins to zucchini bread seem to include nuts, chocolate, dried or fresh fruits – but I’d never seen rosemary before. Zucchini bread is on the sweet side, rosemary is not, but I loved the punchiness of that sweet-savory contrast it provided. This recipe method was a bit different from what I’ve seen too. Instead of squeezing all the water out of the shredded zucchini as usual, you use that as the liquid in your batter. I was a bit skeptical, but I shouldn’t have been – it worked quite nicely! Enjoy this one, it’s a great vehicle for using up any excess zucchini you may have lying around your house too!

Zucchini Walnut Bread with Rosemary

Source: Down South by Donald Link

Ingredients:
1 ½ cups plus 2 tbs all-purpose flour
½ cup walnuts
2 medium zucchini
1 tsp baking powder
1 tsp baking soda
¾ tsp kosher salt
1 tsp finely chopped fresh rosemary
1 ½ cup granulated sugar
½ cup canola or olive oil
2 large eggs
Grated zest of 1 small lemon
1 tsp fresh lemon juice

Directions:
Preheat the oven to 350 F. Grease a loaf pan with cooking spray. Set aside.
Spread the walnuts on a baking sheet and lightly toast in the oven until fragrant, 7 to 9 minutes. Set aside, cool slightly, then chop. Using a box grater, grate the zucchini on the coarse holes. Spread the zucchini out on some paper towels to absorb a little excess water but do not squeeze them out.
Sift the flour, baking powder, baking soda, and salt into a bowl. Stir in the rosemary. In another bowl, whisk together the sugar, oil, and eggs. Use a spatula to fold the dry ingredients into the wet ingredients, then fold in the lemon zest, lemon juice, zucchini, and walnuts. Pour the batter into the prepared pan. Bake until a skewer inserted into the middle of the loaf comes out clean, about 50 minutes. Cool the bread in the pan completely before slicing and serving.

Authentic Southern Cornbread

authentic southern cornbread 024

Continuing on this week’s theme of The South, I’m sharing another American Deep South recipe, and for the American Deep South, it just doesn’t get more iconic than cornbread. No one who grew up between about West Virginia and west Texas doesn’t have too many memories to count of eating good ol’ proper Southern cornbread; you eat them at picnics, it’s a standard side at barbecue restaurants, and sometimes just a side at dinner. Or an afternoon snack.

southern cornbread 003

But, Southerners are picky about how their cornbread is made: no sugar in the batter! This is of utmost importance. Cornbread is not cake. It is supposed to be served alongside your dinner, and therefore it cannot be sweetened at all. You serve wedges of cornbread hot out of the oven with a pat of butter slathered all over. That part is not optional.

Authentic Southern Cornbread 027

Like anyone who grew up in this general region, I ate my fair share of cornbread growing up (and probably a few others’ fair shares too, to be perfectly frank!). So I know beyond a doubt that not all southern cornbread is created equal. This may be blasphemous of me to say, but I actually understand why the Yankees started putting sugar in the batter, because there is a lot of dry cornbread out there. It’s shameful, but true. This recipe, however….. This cornbread is among the moistest cornbread I’ve ever tasted in my life. Strong statement, but 100% true.

Authentic southern cornbread 038

And to make an even stronger statement now: I think I may be done trying new cornbread recipes. This one might just be the one. It’s so unbelievably perfect. I’m absolutely thrilled to have it on my blog, even though it’s not my original recipe. Of course it’s Lisa’s. But if me sharing it puts it out there for even a few more people, then I’ve done a good deed for society. Never will you have dry cornbread again!

Authentic Southern cornbread 045

{One Year Ago: Strawberry Spinach Salad, Strawberry Silver Dollar Pancakes}

Source: slightly adapted from The Homesick Texan Cookbook by Lisa Fain

Ingredients:
¼ cup lard, bacon drippings, or vegetable oil
2 cups yellow cornmeal
½ cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
1 large egg, beaten
2 cups buttermilk, well shaken

Directions:
Preheat the oven to 450 F.
While the oven is heating, put the lard or oil into a 10” cast-iron skillet and place it in the oven for a few minutes until the lard is melted and sizzling. Remove from the oven as soon as it is sizzling to avoid burning it.
Meanwhile, combine the cornmeal, flour, baking powder, baking soda, and salt in a medium to large mixing bowl. In a smaller bowl or measuring cup, whisk together the egg and buttermilk. Make a well in the dry ingredients and pour in the wet ingredients. Whisk until just combined.
Take the cast-iron skillet and pour the batter into it. No need to stir anything. Immediately place the skillet into the oven and bake for 15-20 minutes until a cake tester inserted into the center comes out clean. Let cool just a few minutes, then slice into wedges and serve with pats of butter. The typical way is to take a regular butter knife and make a slit down the center of each wedge, lengthwise. Stick a pat of butter inside there. Then take another pat of butter and put it on the top of the cornbread. Slather it around as it’s melting for even coverage. Dig in!

Coconut Bread

Coconut bread

It. Is. Still. Cold. STILL!!!! Apparently the groundhog never got the memo that we’re nearing mid-March and it’s supposed to be spring. And everyone’s patience is wearing thin. Just so you know, Mr. Groundhog.

shredded coconut

coconut bread

I suppose I’ll just have to console us with this uber-yummy, perfect coconut bread. Anything coconut makes me think of the Caribbean, despite the fact that too many slices of this bread will make you want to hide your bikini in the bottom drawer and pretend it doesn’t exist. That being said, it is completely and totally delicious, very moist and tender and perfectly coconut-y. You can slice it and eat it as is, or if you really don’t care about that bikini, toast it and slather it with a pat of butter.

Coconut bread

And we can all use some visions of the Caribbean right now, don’t you think? Oh yes…

Coconut Bread

So y’all enjoy this one, it’s soooo tasty, and very easy to throw together for a week of breakfast or just a lovely snack.

Coconut Bread

{One year ago: Broccoli Cheese Soup, Buttermilk Macaroni and Cheese, and Tex-Mex Cheesy Chicken Tart}

Source: lightly adapted from Tyler Florence’s Real Kitchen by Tyler Florence

Ingredients:
3 cups all-purpose flour
1 tbs baking powder
1 tsp kosher salt
1 tsp ground cinnamon
1 stick (8 tbs) unsalted butter, melted
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
Zest of 1 lemon
1 ½ cups unsweetened coconut milk
1 ½ cups unsweetened shredded coconut
Confectioners’ sugar, for dusting

Directions:
Preheat your oven to 375 F. Grease the bottom and sides of a 9×5-inch loaf pan with cooking spray. Set aside.
In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a medium bowl, whisk together the melted butter, brown sugar, eggs, vanilla, and lemon zest. Pour in the coconut milk and whisk to combine. Add the wet ingredients to the dry, and whisk until just combined. Fold in the shredded coconut.
Pour the batter into the prepared loaf pan and place it on a baking sheet. Bake for 1 hour to 1 hour and 15 minutes, until a cake tester inserted into the center comes out clean. Remove the bread from the oven and let it cool in the pan for 20 minutes. When cool enough to handle, remove the bread to a cutting board and let it cool completely before slicing. Dust with confectioners’ sugar and serve.

Hatch Chile Cheese Bread

Hatch Chile Cheese Bread

I figure I should give y’all a break from apples today, just so you don’t revolt or something. So instead we’ll talk hatch chiles! A couple of weeks ago, I placed an order for ten pounds of those coveted and adored chiles, straight from the source – Hatch, New Mexico. Don’t worry, I split the order with one of Matt’s coworkers.

Hatch Chile Cheese Bread

They are now roasted, peeled, diced, and safely stowed in my freezer so I can use them all year long. The company I used offers the chiles whole or already roasted, peeled and diced, and I’m thinking that next year I may take them up on that offer to do all the work for me. Roasting five pounds of chiles was something of a production. Worth it, sure, but still. Despite wearing gloves I still managed to get chile in my eye, and I ruined a crème brulee torch. Not sure exactly how either happened…

hatch chile cheese bread

hatch chile cheese bread

No matter. This is the first recipe I made with them. It was realllly delicious. Cheesy bread is just to die for, we all know that, and adding in the pop and superb flavor of the hatches just took it over the top. So yum. Add this one to your to-make-soon list or your Pinterest page if you are also a hatch chile fiend. And if you can’t find hatch chiles, sub in Anaheims or jalapenos. Poblanos would work too. Enjoy!

Hatch Chile Cheese Bread

{One year ago: Apple Fritters}

Source: adapted from A Zesty Bite

Ingredients:
3 cups flour
1 Tbsp baking powder
1/2 tsp chili powder
1 tsp salt
1/4 cup sugar
1 1/3 cup buttermilk
1 egg
4 Tbsp butter, melted
1/3 lb. Monterey jack cheese, shredded
1 hatch green chile, roasted, peeled, seeded, and chopped

Directions:
Preheat oven to 375 F. Grease a standard loaf pan and set aside.
In a large bowl whisk the flour, baking powder, chili powder, salt, and sugar. In a 2-cup measuring cup, combine the buttermilk, egg, and melted butter. Pour into the flour mixture and whisk until just combined. Next add the cheese and green chile. Fold in with a rubber spatula.
Pour batter into the prepared pan. Cook for 50 minutes to an hour, until a cake tester inserted into the center comes out clean. Bread should be a nice golden brown color.

Apple Butter Doughnuts

Apple Butter Doughnuts

I must apologize for the lack of posting yesterday. I tried to write something, really, I did. But I spent a whirlwind weekend in Texas visiting family, had a very early flight yesterday morning, couldn’t sleep on the plane like I’d intended, and then for whatever reason the Dramamine just wouldn’t wear off, so I felt loopy until bedtime! As I’m sure you can imagine, everything I tried to write just came off as terribly incoherent.

apple butter doughnuts, out of the oven

Last night I slept like the dead, and I feel like a new woman this morning. So I’m making it up to you with two posts today! We shall begin our day with breakfast, like the experts say we should. I’m not sure doughnuts are what they have in mind, but sometimes, when those doughnuts are this delicious, you just gotta do it anyway.

Apple Butter Doughnuts

dipping doughnuts in cinnamon-sugar

When Matt and I went apple picking a couple weeks ago, in addition to two bushels of apples, we also picked up some of the farm’s house made apple cider and apple butter. I immediately put the apple butter to work and it rewarded me with these aaaahhhh-maaaa-zzzziiiinnnggg doughnuts. These are moist, cakey, rich, and just all around perfect. You’ll need some considerable willpower (or a top-notch hiding place) to not plow through them in the first hour they are out of the oven.

Apple Butter Doughnuts

Oh yes, I said oven – they are baked! Score!! That will make us (and the experts?) feel a tad bit better about how many you will inevitably eat. Make these very soon. You really shouldn’t miss out on these scrumptious little treats. Enjoy!

Apple Butter Doughnuts

{One year ago: Cornmeal Fried Okra}

Source: The Frugal Foodie Mama

Ingredients:
DOUGHNUTS:
2 cups flour
3/4 cup brown sugar
1 tsp salt
2 tsp baking soda
1/2 tsp cinnamon
1/2 cup apple butter
1/2 cup milk
2 eggs
2 tbsp butter, melted
1/2 cup chopped apples

CINNAMON SUGAR TOPPING:
3 tbsp sugar
1 tbsp cinnamon
2 tbsp butter, melted

Directions:
Preheat your oven to 425 F. Spray your doughnut pan(s) with cooking spray. Set aside.
In a large bowl, whisk together the flour, brown sugar, salt, baking soda, and cinnamon. In a 2 cup measuring cup, whick the apple butter, milk, eggs, and melted butter until smooth. Pour into the flour mixture and whisk until just combined. Then fold in the chopped apples with a rubber spatula.
Spoon the batter into each doughnut mold of the pan about half full. This works best with a small cereal spoon that is lightly greased.
Bake 7-9 minutes or until the tops of the doughnuts spring back when touched.
Let the doughnuts cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
Once cool enough to handle, melt 2 more tablespoons of butter in a microwave safe bowl.
In another small shallow bowl, whisk together the sugar and cinnamon.
Quickly dip the top of one of the doughnuts in the melted butter and then twist immediately into the cinnamon-sugar mixture. Repeat this for each doughnut.
This makes at least 12 doughnuts. If you have more than one doughnut pan, use them both. If you only have one, then just bake these in batches, remembering to grease the pan between each batch.

Date and Prosciutto Doughnuts

Date and Prosciutto Doughnuts

Please do not let the thrown-togetherness of this post subconsciously (or overtly!) dissuade you from trying these fabulous doughnuts. The fact is, I’m leaving (on a jet plane) in a few short hours to visit my sister, brother-in-law, nephew and niece for the weekend. Yea!!! So I’m quite busy with packing and laundry and such, and don’t have a whole lot of time to write. So please don’t think the quality of this post is a reflection on the quality of the baked goods. I promise, it’s not.

dates and prosciutto

date and prosciutto doughnuts, before baking

And thus, you should check out these doughnuts for yourself. They are baked, big plus there, so very soft and cakey. The dates provide a very sweet note which is beautifully balanced with the salty bite of the prosciutto bits running throughout. And of course we all know that dates and prosciutto is a very common pairing, and with good reason; it’s common (dare I say classic?) because they go together so unbelievably well. I think it’s the yin-yang of the sweet and salty together. I’d never thought about them in doughnut form though, but as you can guess, it’s quite delicious.

Date and Prosciutto Doughnuts

So everyone have a lovely, yummy and safe weekend! I’m flying Spirit Airlines – please oh please, wish me luck with that… I will not be posting a Sunday Supper this week but I’ll be back on Monday with more apples!

date and prosciutto doughnuts

{One year ago: Jalapeno Poppers}

Source: Glazed, Filled, Sugared and Dipped by Stephen Collucci

Ingredients:
3 oz. thin sliced prosciutto
1 cup all-purpose flour
¼ cup dark brown sugar
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 large egg
¼ cup sour cream
¼ cup honey
2 tbs whole milk
¼ cup pitted and chopped dates

Directions:
Preheat the oven to 325 F. Grease a 6-count doughnut pan and set aside.
Cook the prosciutto slices in a nonstick skillet over medium-low heat until it’s slightly brown and just barely crispy, 3 to 5 minutes. Remove to a cutting board, let cool slightly, then chop into small pieces. Set aside.
In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the egg, sour cream, honey, and milk and beat with a handheld electric mixer until just combined. Alternately, you can use your stand mixer fitted with the paddle attachment.
Fold in the dates and prosciutto bits by hand with a rubber spatula.
Snip an opening in a plastic food storage bag – the larger, gallon sized ones. Fill the bag halfway with batter. Pipe the batter delicately into the doughnut pan, about 2 tablespoons per mold, or little more than halfway full. You can also use a small spoon for this job, but the thickness of this batter lends itself very well to being piped with a bag, and it is easier this way.
Be careful not to overfill the molds, or your doughnuts look like muffins. Don’t ask me how I know this. It may or may not be the reason I did not use my doughnut pan for over a year.
Bake for 10 to 12 minutes, until golden brown. Let cool slightly and then pop the doughnuts out of the pan. Serve immediately or store in an airtight container for up to 1 day.

Apple Streusel Bread

Apple Streusel Bread

This bread is ridiculously easy to make and so delicious that you need to invent a whole new word to describe it because delicious isn’t quite adequate enough a word. Suffice it to say, I was completely blown away.

apple streusel bread

As I mentioned yesterday, Matt and I traveled up to the Catskills to go apple picking again this year. I’ve already done quite a bit of baking with my stash, and I’m, oh, maybe a quarter of the way through it. So there will be LOTS of apple recipes in the coming weeks.

Apple Streusel Bread

In the meantime, I thought I’d share what happened with last year’s stash. Enjoy! And be sure you do not miss out on this apple bread. It’s AMAZING. You should definitely make it soon.

Apple Streusel Bread

Apple Pie
Apple Fritters
Apple Pecan Cheesecake Cupcakes
Apple Jalapeno Cheddar Scones
Macaroni and Cheese with Butternut Squash, Apples, Onion and Bacon
Apple Escarole Salad
Apple Hatch Chile Cobbler

apple streusel bread

slice of apple streusel bread

{One year ago: Veal Ricotta Meatballs}

Source: What Megan’s Making

Ingredients:
BREAD:
4 cups peeled and chopped apples (4 medium to large apples)
4 large eggs, beaten
1 cup canola oil
2 tsp vanilla
2 tsp baking soda
2 tsp salt
2 tsp cinnamon
3 cups all-purpose flour
2 cups granulated sugar

TOPPING:
3/4 cup all-purpose flour
1/4 cup granulated sugar
2 tsp cinnamon
1/2 cup butter, at room temperature

Directions:
Preheat oven to 350 F. Grease 2 standard loaf pans and set aside.
In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Gently fold in the chopped apples. Divide the mixture between the two loaf pans.
For the topping: combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork (or your fingertips) until all ingredients are moist and crumbly. Sprinkle the topping equally over the two loaf pans and lightly press into the batter.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from the pan to cool completely.

Bourbon Banana Bread

bourbon banana bread

Last year I shared one of my most favorite recipes ever: my mom’s banana bread. It’s the recipe she’s been using since I was little, I grew up eating it and occasionally helping her make it. It’s extremely nostalgic and special to me.

making banana bread

It’s a delicious banana bread, and while I know there are many other delicious banana bread recipes out there, I’ve never felt compelled to try them, because I love my mom’s so much. I wrote in that post about how I never stray from her recipe and how loyal I am to it.

Bourbon Banana Bread

And here I am, sharing a banana bread recipe that is not my mom’s. So what, pray tell, could induce me to cheat on my mom’s banana bread? In a word, bourbon. Yep, bourbon! It tempted me and lead me astray and I shamefully fell down the rabbit hole.

bourbon banana bread

And I must say, it was quite yummy. The bourbon really lent a lovely bite to the familiar flavors, and we both loved it. Don’t worry, I still love my childhood banana bread. This one was different and wonderful, but it by no means replaces years of nostalgia and memories. Forgive me my one indiscretion, banana bread. I’ve had my fling and now I’m ready to be loyal again. Those of you who don’t feel the need to be loyal to any one recipe for banana bread, definitely give this one a shot. It’s pretty cool. Enjoy!

Bourbon Banana Bread

{One year ago: Hatch Chile White Cheddar Scones}

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

Ingredients:
2 cups all-purpose flour
3 tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 ½ cups mashed, overripe bananas (about 3 medium)
1 tsp lemon juice
3 tbs bourbon, divided
1 cup coarsely chopped walnuts
1 cup (6 oz.) semisweet chocolate chips

Directions:
Place a rack in the center of the oven and preheat to 350 F. Grease a standard 9×5” loaf pan. Set aside.
In a medium bowl, sift together flour, baking powder, and salt.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, 3 to 5 minutes.
Add eggs one at a time, beating for 1 minute in between each addition. Stop the mixer, scrape down the sides of the bowl, and add the bananas, lemon juice and 1 tbs bourbon. Beat until well incorporated.
Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl from the mixer. Add the walnuts and chocolate chips and fold in with a spatula.
Spoon the mixture into the prepared loaf pan. Bake for 45 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean. Remove from the oven. Immediately spoon the remaining 2 tbs bourbon over the top of the hot loaf of bread.
Allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Slice and serve.

Blueberry Bread

Blueberry Bread

Happy Friday everyone! Oh, and how is it already August? That’s just a tad crazy. I’m really hoping to make it to the beach this weekend, so fingers crossed that the weather holds.

blueberry bread batter

blueberries

Let’s talk blueberries. Who doesn’t love ‘em? I haven’t run the numbers or anything, but I would hazard a pretty confident guess that muffins are the most popular and ubiquitous blueberry baked good out there. And I think for good reason – I just love a good blueberry muffin. But it got me thinking, if you can make muffins, then you can make a loaf of quick bread, and you don’t see blueberry bread all that often. So I adapted a muffin recipe into a quick bread recipe and everyone loved it. I hope you will too!

blueberry bread

Blueberry Bread

Blueberry Bread, sliced

slices of blueberry bread

blueberry bread

{One year ago: Creamy Smoked Trout on Pumpernickel Toasts and Vanilla Ice Cream with Caramel-Chocolate-Peanut-Butter Brittle}

Source: adapted from The King Arthur Flour Baker’s Companion

Ingredients:
8 tbs unsalted butter, at room temperature
1 cup granulated sugar
½ tsp salt
2 large eggs
1 tsp vanilla extract
2 tsp baking powder
2 cups all-purpose flour
¾ cup half-and-half
2 ½ cups fresh blueberries
2 tsp turbinado

Directions:
Preheat the oven to 350 F. Grease a 9×5” loaf pan.
In a medium bowl, cream together the butter, sugar, and salt. Add the eggs, one at a time, beating well after each addition. Add the vanilla and baking powder, then add flour alternately with half-and-half, beating well after each addition. Add the blueberries and fold them in with a spatula.
Pour the batter into the prepared loaf pan. Sprinkle the top with the turbinado. Bake in the oven for about 65 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove, let cool in the pan at least 10 minutes, then slice and serve.