Rosemary Soda Bread

Winter, usually brusque and bitter, has taken on a milder disposition this year. Instead of windblown piles of snow so high the windows are partially covered, the snow is an afterthought. An inch of powder blows around by day and settles by night, simply to keep up appearances. Yet, the cold weather traditions of the Upper Midwest hold strong. We bundle up in layers, donning our hats and scarves early in the season (though we become looser on the dress code once we are adapted to the below freezing temperatures). We complain endlessly about the weather to one another, bonding over our shared displeasure with wind and iced car windows.

And, of course, there's the soup.

Sundays are for rich, hearty soups. When the weekend comes to a close, I try to make a large pot to last a few meals. My mother did this while I was growing up, and I am certain her mother did it for her as well. Soup is a comfort food, a way to squeeze in extra vegetables and keep our bodies warm.

Lately, I have been experimenting with making my own bone broth and creating twists on old favorites. Zuppa Toscana has been a well seasoned request, year after year. I throw in carrots, celery and extra handfuls of kale, and take out the cream. The flavor remains, but it becomes an arguably healthier dish. Tonight will be vegetable barley, with hamburger and leftover bacon just to throw the name in contention.

As experience has revealed, fresh bread tops the list as the perfect side to soup. This quick bread recipe takes as long to bake as the soup takes to stew, making them an inseparable duo. 

Rosemary Soda Bread is a quick bread that can go from an idea to a loaf in an hour. The bread is on the denser side, risen through baking soda alone, but the quality reminds me of a good biscuit. Seasoned with dried rosemary, the bread takes on a subtle flavor, but still pairs well with flavors both sweet and savory. While this bread works well to soak up hearty soups and gravies, I also find it at home with a spread of dark berry preserves.

One Year Ago:  Chocolate Almond Biscotti and Grapefruit Rum Cocktails
Two Years Ago:Toasted Almond Cookies with Fig Filling, Coconut Raisin Granola, and Hot Cocoa Popsicles
Three Years Ago:Beer Bread, Baked Corn Tortilla Chips, Roasted Pepper Feta Scones, and Flourless Chocolate Rum Cake
Four Years Ago:Vanilla Rum Soaked French Toast, Cocoa Almond Meringues, Banana Bread Oatmeal 

Rosemary Soda Bread

Yields 1 loaf

3 1/2 cups (440 grams) bread or all-purpose flour
1 teaspoon baking soda
1 teaspoon dried rosemary
1 teaspoon salt
1/4 cup (57 grams) butter, melted
1/2 cup (115 grams) sour cream
1 cup (237 ml) milk

Preheat oven to 400 degrees F (205 degree C). 

In a large mixing bowl, whisk together the flour, baking soda, rosemary, and salt. Add in melted butter, sour cream, and milk, stirring with a spatula to bring dough together. 

Turn out on a lightly floured surface and knead dough until it forms a ball. Place onto baking sheet and flatten the top. Using a sharp knife, cut a 1/4-inch deep cross into the top of the loaf. Dust lightly with flour and dried rosemary. Bake for 45-55 minutes, or until lightly browned.

Serve with a spread of butter and jam (I used wild blueberry preserves from Bonne Maman), or use it to soak up a hearty broth.

Pumpkin Molasses Bread

With the sun setting earlier each evening and the daylight hours dwindling, I have unconsciously begun nestling in for the cold months to come. The freezer is well stocked. The sweaters have made their way to the center of the closet, pushing aside the t-shirts and summer dresses. Once I could see my breath outdoors, I made a large pot of vegetable soup to keep warm. It now feels like a cliche to say Winter is Coming, but I can see it in those around me, as we try to get in the last few weeks of autumn before winter's sleep.

It is the ebb and flow of life in the Midwest.

Autumn has the best flavors—cinnamon, nutmeg, maple, molasses—and I will argue it fervidly with anyone who objects. To me, it doesn't truly feel like the season until I open a can of pumpkin. Mixed with sweet, rich molasses, the pumpkin finds a home. I like to add a little cinnamon brown sugar topping to my pumpkin loaves to add a sweet, extra crunch. It is something my grandmother has done with her own breads, and I choose to follow her path. The bread is dense and moist, hearty and made for snacking.

I ate the slices plain, and I drizzled the slices with caramel; both ways are fabulous. As an unexpected recommendation, this pumpkin bread goes beautifully with a can of cola. The flavors and sweetness mingle in an unforeseen, but truly noteworthy manner. 

Pumpkin Molasses Bread is a spiced quick bread that encompasses the flavors of autumn. The bread is easy to throw together, but becomes difficult to wait for once it starts to fill the house with the scents of cinnamon and molasses. The bread is filling, which makes one slice a good choice for a morning snack (or breakfast).

One Year Ago: Apple Cinnamon Pancakes
Two Years Ago: Caramelized Leek, Basil, & Black Pepper Biscuits, Zucchini Chocolate Chip Muffins, Cinnamon Roll Cookies, and Bourbon Peach & Thyme Jam
Three Years Ago: Chocolate Beet Cake, Sweet & Spicy Peanut Chili Chicken Wings, Zucchini Bread, and Lemon Blueberry Scones
Four Years Ago: Fleur de Sel Chocolate Figs, Mixed Berry Crumble, and Chocolate Avocado Cupcakes with Avocado Buttercream

Pumpkin Molasses Bread

Yields 9 x 5-inch loaf

Pumpkin Molasses Bread 
1/2 cup (100 grams) brown sugar, packed 
 15 ounces (425 grams) canned pumpkin puree 
1/2 cup (120 ml)  molasses
1/4 cup (59 ml) vegetable oil  
3 large eggs 
1 teaspoon vanilla extract 
1 1/2 cups (188 grams) all-purpose flour 
1 1/2 teaspoons baking soda 
1 1/2 teaspoons ground cinnamon 
1/2 teaspoon ground nutmeg 
1/2 teaspoon ground cloves 
1/2 teaspoon salt

Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 5-inch loaf pan.

In a large mixing bowl, whisk together the brown sugar, pumpkin, molasses, vegetable oil, eggs, and vanilla extract. Fold in the flour, baking soda, spices, and salt. Spread batter evenly into prepared pan.

Brown Sugar Cinnamon Topping 
3 tablespoons brown sugar, packed 
1/2 teaspoon ground cinnamon

In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle evenly over the pumpkin batter.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting and serving.

Chocolate Cacao Nib Banana Bread

Sitting in the sun has been on my wishlist since last summer. Due to a string of unfortunate circumstances, a bitter winter, and a slow spring arrival, this day has been out of my grasp for far too long. With the sun shining and nothing to be done, I crossed this simple pleasure off my list this afternoon. The sun may be too bright, the intense heat only bearable due to the wind, but it feels good. With a book in hand, it rivals the beginnings of perfection.

Summer, dear summer, I've missed you.

I decided long ago that it was not possible to have too many banana bread recipes. I have a fairly substantial collection on this blog, and a growing collection of recipes I've been playing with in my own kitchen. I feel as if a person should have a few different types at their disposal: the classic version, a tropical twist, a dessert loaf, and one that is not for the kids. Banana bread is a versatile bread that can make for a healthy breakfast, a satisfying afternoon snack, or a surprising dessert—it would be a shame not to have a recipe for any given occasion.

Wherever there are ripe bananas resting on a kitchen counter, there is a potential for a new loaf of banana bread.

With this particular loaf, I wanted to find a balance between healthy and dessert. While this particular recipe errs more on the side of healthy, a couple easy substitutions would lend a more decadent result. The whole wheat flour could be substituted for all-purpose, the cacao nibs for chocolate chips, and the butter could always be browned before use. However, I prefer this recipe as it is. The natural sweetness is enough for me.

Do give this recipe a try, in whichever form you would enjoy it most. Add it to your own collection and revisit in the future, when the mood is right and the bananas are ripe.

Chocolate Cacao Nib Banana Bread has a deep chocolate flavor, with a sprinkling of cacao nibs to provide an interesting texture. The loaf is just sweet enough, relying on the natural sugars in the bananas along with brown sugar. With a banana cut in half and pressed into the top, the loaf takes on a new look, elevating the simple loaf into something a little more special.

One Year Ago: Rhubarb Vanilla Pound Cake, Boozy Margarita Lime Cake, and Double Chocolate Muffins
Two Years Ago: Rhubarb Custard Tart, Chocolate Salted Almond Ice Cream, and Rhubarb Ginger Muffins
Three Years Ago: Malted Chocolate Chip Cookies, Minted Lime Licuado, and Chocolate Raspberry Pots de Creme
Four Years Ago: Lemon Tarts and Bittersweet Chocolate Sherbet with Coconut Rum Sauce

Chocolate Cacao Nib Banana Bread

Yields 1 loaf

4 medium to large ripe bananas, divided
1/2 cup (113 grams) butter
3/4 cup (150 grams) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
1/2 cup (60 grams) whole wheat flour
1/2 cup (45 grams) cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (118 ml) milk
1/2 cup (60 grams) cacao nibs, plus extra for sprinkling

Preheat oven to 350 degrees F (180 degrees C). Grease a loaf pan.

In a medium bowl, mash 3 of the bananas until relatively smooth (small chunks are okay). Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well between additions. Beat in the vanilla extract and mashed bananas until fully incorporated. Mix in the flours, cocoa powder, baking soda, baking powder, and salt. Stir in the milk and cacao nibs.

Transfer batter to the prepared loaf pan. Take the remaining banana and evenly split it in half lengthwise, pressing it into the top of the batter. Sprinkle additional cacao nibs on top, if desired. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Cool loaf in pan for 10 minutes before removing and transferring to a cooling rack to cool completely.