Category: Loaves

Double Chocolate Banana Bread with Maple Espresso Icing

Posted on by Mari Vasseur

Double Chocolate Banana Bread with Maple Espresso Icing

Tender, moist chocolate banana bread loaded with mini chocolate chips, topped with maple espresso icing by Brownie Mischief
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

Double Chocolate Banana Bread

  • 1 ¼ cups (160g) all purpose flour, sifted plus 1 teaspoon for the mini chocolate chips
  • â…“ cup (30g) Dutch process unsweetened dark cocoa powder, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon cinnamon
  • ½ cup (100g) packed brown sugar
  • 6 tablespoons (75g) granulated sugar
  • ½ cup (115m) vegetable oil or neutral oil of your choice
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • â…“ cup (78ml) buttermilk
  • â…” cup (160g) mashed very ripe bananas (about 2 medium bananas)
  • ½ cup (85g) mini semisweet chocolate chips

Maple Espresso Icing

  • 1 ½ tablespoons (23ml) maple syrup
  • 2-3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon espresso powder
  • ½ teaspoon pure maple extract
  • 1 cup (120g) powdered sugar, sifted

Instructions
 

Double Chocolate Banana Bread

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8 x 4-inch or 9 x 5-inch loaf pan with parchment paper. Grease and flour the inside of the baking pan with a mixture of equal parts flour and cocoa powder.
  • In a medium-size bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon until well combined.
  • In a large bowl, whisk together, by hand or with an electric mixer, the brown sugar, granulated sugar, oil, eggs, vanilla and buttermilk until smooth and well blended. Stir in the mashed bananas. Stir in the flour mixture just until combined. In a small bowl, toss the mini chocolate chips with 1 teaspoon of flour, then stir them into the batter.
  • Transfer the batter to the loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 45-55 minutes. If you hit melted chocolate chips, insert another toothpick in a different spot. You can also use an instant read thermometer to check for doneness. The internal temperature should be approximately 200ºF (95ºC). Let the banana bread cool in the pan for 15 minutes, then remove it from the pan and transfer it to a cooling rack.

Maple Espresso Icing

  • In a medium-size bowl, whisk together the maple syrup, 2 tablespoons of cream, the espresso powder and maple extract, until the espresso powder is dissolved. Gradually whisk in the powdered sugar and continue whisking until well combined. Add additional cream until the desired consistency is reached. whisk until smooth. Spread the icing over the top of the cooled loaf.

Notes

To find the loaf pan I used, click here.
Keyword banana, chocolate, loaf

Orange Vanilla Bean Loaf Cake

Posted on by Mari Vasseur
Orange Vanilla Bean Loaf Cake

If you search loaf cakes on the internet, you’ll find an abundance of “copycat” recipes. For some reason, everyone is trying to copy a loaf cake from a popular coffee shop. Maybe it’s just me, but I’m not a fan of the rubbery neon slice. I’d rather have a slice of soft, fluffy cake with a burst of fresh citrus flavor and buttery frosting. If that sounds good to you too, you’ll love this recipe. I used the reverse creaming method to make this cake, which produces a soft, velvety crumb. Brushing the cake with orange simple syrup keeps it moist and flavorful. This recipe is for an orange-vanilla bean cake but it can also be made into a lemon version. See the notes below.

Orange Vanilla Bean Loaf Cake

Soft, fluffy vanilla bean and orange scented loaf cake topped with silky vanilla cream cheese frosting by Brownie Mischief
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 8

Ingredients
  

Orange Simple Syrup

  • 2 tablespoons (30ml) orange juice
  • 2 tablespoons (30ml) lemon juice
  • ¼ cup (50g) granulated sugar

Orange Vanilla Bean Loaf Cake

  • 1 â…“ cups (170g) all purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup plus 2 tablespoons (175g) granulated sugar
  • Zest of 2 medium oranges
  • ½ cup (113g) unsalted butter cubed, room temperature
  • ¼ cup (57g) sour cream, room temperature
  • ¼ cup (59ml) whole milk, room temperature
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon pure orange extract

Vanilla Bean Cream Cheese Frosting

  • 2 tablespoons (28g) cream cheese, room temperature
  • 2 tablespoons (28g) unsalted butter, room temperature
  • 1 ½ cups (180g) powered sugar, sifted
  • 1 pinch fine sea salt
  • ½ teaspoon vanilla bean paste
  • 1-3 tablespoons (15-45ml) whole milk or half & half, room temperature

Instructions
 

Orange Simple Syrup

  • Combine the orange juice, lemon juice and sugar in a small saucepan over medium heat. Stir occasionally until the sugar is dissolved. Remove from heat and set aside.

Orange Vanilla Bean Loaf Cake

  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8 x 4-inch loaf pan with parchment paper. Grease and flour the insides.
  • In a medium-size bowl, whisk together the flour, baking powder and salt until well combined.
  • In a large bowl, mix the sugar and orange zest, with an electric mixer or by hand, until incorporated. Add the flour mixture and beat until well combined. On low speed, beat in the butter until the mixture looks like sand.
  • In a separate medium-size bowl, whisk together the sour cream, milk, eggs, vanilla bean paste and orange extract together until smooth and well combined. On low speed, gradually beat this mixture into the sugar mixture until incorporated. Beat at medium speed until smooth, about 1 minute. Do not over mix.
  • Transfer the batter to the loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 45-50 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then turn the cake out onto a cooling rack. Brush the warm cake all over with orange simple syrup. Let the cake cool completely, then frost with Vanilla Bean Cream Cheese Frosting.

Vanilla Bean Cream Cheese Frosting

  • In a medium-size bowl, stir the cream cheese with a spatula until smooth. Add the butter and beat, with an electric mixer on low speed, until smooth.
  • Gradually mix in the powdered sugar. Add the vanilla, salt and 1 tablespoon (15 ml) of milk and beat until smooth. Add additional milk, if needed, until the desired consistency is reached. Stir with a spatula to smooth out any bubbles.

Notes

To find an 8 x 4-inch loaf pan, click here
To make a lemon version of this cake, replace the orange zest with lemon zest. Replace the vanilla bean paste with 1/2 teaspoon of pure vanilla extract and replace the orange extract with 1 teaspoon of pure lemon extract. For the simple syrup, replace the orange juice with lemon juice.
Keyword cake, orange

Mocha Pumpkin Spice Bread

Posted on by Mari Vasseur
Mocha Pumpkin Spice Bread

It wouldn’t be fall without PSL’s and pumpkin bread. This ultra moist, plush version of pumpkin bread has mocha batter swirled through it and a rich chocolate glaze that takes it over the top. It’s dangerously delicious and nearly impossible to eat just one slice. I think this might just become your new favorite fall baking recipe.

 

Mocha Pumpkin Spice Bread

by Mari Vasseur
Soft, ultra moist pumpkin spice bread, swirled with mocha and topped with a shiny chocolate glaze
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

Mocha Pumpkin Spice Bread

  • 1 cup (128g) all purpose flour, sifted Plus extra for dusting the pan
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • â…” cup (152ml) avocado oil or neutral oil of your choice, divided
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • ¼ cup (59ml) evaporated milk (not sweetened condensed milk)
  • 1 teaspoon pure vanilla extract
  • ¾ cup (180g) canned pure pumpkin purée (not pumpkin pie filling)
  • 2 tablespoons (11g) unsweetened dark dutch process cocoa powder Plus extra for dusting the pan
  • 1 ¼ teaspoons espresso powder

Chocolate Glaze

  • ¼ cup (57g) unsalted butter, cubed
  • 3 ounces (85g) semisweet or dark chocolate bar, chopped
  • 1 ½ tablespoons (23g) corn syrup or 1 tablespoon (21g) honey

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides with a mixture of equal parts unsweetened cocoa powder and flour.
  • In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt until well blended.
  • Set aside one tablespoon (15ml) of the oil. In a large bowl, beat the remaining oil, the sugar, brown sugar, eggs, evaporated milk and vanilla extract until smooth and creamy. Beat in the pumpkin purée until incorporated. Stir in the flour mixture just until combined.
  • Place one cup (237g) of the batter in a separate medium-sized bowl. Add the cocoa powder, espresso powder and the reserved one tablespoon of oil. Mix until incorporated.
  • Place half of the pumpkin batter into the baking pan. Scoop the mocha batter into the pan, alternating with scoops of the remaining pumpkin batter. Swirl the batter with a skewer. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs attached (not wet batter), about 35-45 minutes. Let the loaf cool in the pan for 10 minutes, then turn the loaf out and continue cooling on a cooling rack.

Chocolate Glaze

  • Melt the butter, chocolate, and corn syrup together in a medium-sized heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly then spoon the glaze over the cooled loaf and let it drip down the sides.

Notes

To find the 9 x 5 inch loaf pan I used, click here.
Keyword cake, loaf, mocha, pumpkin spice

Deluxe Cinnamon Swirl Bread

Posted on by Mari Vasseur

This dreamy Cinnamon Swirl Bread is a perfectly soft, tender loaf with two layers of brown sugar cinnamon. It was already delicious on its own, but I’m sure Grandma wouldn’t mind that I upgraded it with a generous amount of crumb topping and a drizzle of cream cheese icing. This versatile loaf is enjoyable year round. During spring, it’s delightful served with a cup of blueberry tea. On summer mornings, it’s perfect with a glass of peach iced tea. And of course, during fall and winter, this comforting loaf is cozy served with a mug of hot coffee or cocoa.

To watch the Instagram video, click here.

Deluxe Cinnamon Swirl Bread

Soft, tender vanilla loaf cake with two layers of brown sugar-cinnamon swirl, topped with crumb topping and cream cheese icing
Print Recipe
Course Breakfast, Brunch
Servings 1 loaf

Ingredients
  

Crumb Topping

  • ½ cup (65g) all purpose flour
  • 3 tablespoons (38g) packed brown sugar
  • 1 tablespoon (12g) granulated sugar
  • ¼ teaspoon ground cinnamon
  • 1 pinch fine sea salt
  • 3 tablespoons (43g) cold, unsalted butter, cubed

Cinnamon Swirl Bread

  • ¾ cup (150g) packed brown sugar, divided
  • 2 ½ teaspoons ground cinnamon
  • 2 cups (255g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cup (177ml) whole milk
  • ¼ cup (57g) sour cream

Cream Cheese Icing

  • 2 tablespoons (28g) cream cheese, softened
  • 1 tablespoon (14g) unsalted butter, melted
  • â…” cup (79g) powdered sugar, sifted
  • ¼ teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • 1-2 tablespoons (15-30ml) whole milk

Instructions
 

Crumb Topping

  • In a medium bowl, stir together the flour, brown sugar, sugar, cinnamon and salt until well combined. With your fingertips, work the butter into the flour mixture until it looks like wet sand with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.

Cinnamon Swirl Bread

  • Preheat the oven to 350ºF (180ºC). Line a 9 x 5-inch loaf pan with parchment paper.
  • In medium bowl, stir together 1/2 cup (100g) of brown sugar and the cinnamon until well combined. Set aside.
  • In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
  • In a large bowl, beat the butter, granulated sugar and the remaining 1/4 cup (50g) of brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated. Beat in the vanilla extract.
  • In a small bowl or a glass measuring cup, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Mix just until combined.
  • Transfer half of the batter to the prepared loaf pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Swirl with a skewer. Add the remaining batter and repeat with the remaining brown sugar-cinnamon mixture. Sprinkle the crumb topping on evenly.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, about 50-60 minutes. (The toothpick may have some brown sugar or crumb topping on it, but not wet batter.) Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack.

Cream Cheese Icing

  • In a small bowl, whisk together the cream cheese, butter, powdered sugar, vanilla extract, salt and 1 tablespoon (30ml) of milk until smooth. Whisk in additional milk if needed to achieve your desired consistency. Drizzle the icing over the cooled loaf.

Notes

*To find my favorite cinnamon, click here.
Keyword cinnamon swirl, loaf

Blueberry Pecan Banana Bread

Posted on by Mari Vasseur

This banana bread was a happy accident. One morning, I wanted to make banana bread but my recipe called for three over-ripe bananas. I realized that I only had two, so I changed my recipe, adding blueberries, toasted pecans, a pecan crumb topping and a brown sugar cinnamon glaze. The results were so tender, moist and delicious that I can confidently say this is the best banana bread I’ve ever tasted. And I’ve tasted a lot of banana bread. I’ve tried many different recipes and tasted loaves baked by other people. I also like picking up a slice of banana bread at bakeries and coffee shops sometimes, alongside my coffee or tea.

The three biggest problems I typically see with banana bread are rubbery texture, dry texture or bland flavor. Over mixing can cause a rubbery loaf, so when you add your dry ingredients to the batter, mix it just until the flour is incorporated, to avoid excess gluten formation. To avoid a dry loaf, make sure not to over bake it. Test it before you think it might be done. When measuring your dry ingredients, weigh them for the best results. Sometimes people inadvertently add too much or too little flour when using measuring cups.

For the best flavor and sweetness, make sure to use very ripe bananas when making banana bread. I like to use bananas that are soft and covered with brown spots. I avoid the black, oozing bananas, even though you may see people on social media recommending them for use. These are technically rotten bananas and can give your banana bread an unpleasant fermented flavor. The toasted pecans in this recipe add texture and a rustic nutty flavor. Even people who don’t like nuts tend to appreciate them in this banana bread. But you can certainly leave them out if you like. The addition of cinnamon, nutmeg and vanilla also add lovely flavor to this loaf. This banana bread is quite delicious on its own, but the crumb topping and brown sugar glaze take it over the top!

 

Blueberry Pecan Banana Bread

by Mari Vasseur
Moist tender banana bread with blueberries and toasted pecans, topped with pecan crumb topping and brown sugar cinnamon glaze.
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

Crumb Topping

  • â…“ cup (1 1/2 oz 43g) all purpose flour
  • â…“ cup (67g) packed brown sugar
  • ¼ teaspoon ground cinnamon
  • pinch fine sea salt
  • 2 ½ tablespoons (64g) cold, unsalted butter, cubed
  • 2 tablespoons (14g) chopped pecans

Blueberry Pecan Banana Bread

  • 1 ½ cups (191g) all purpose flour, sifted (plus 2 teaspoons for the blueberries)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • 1 cup (200g) packed brown sugar
  • â…“ cup (70ml) vegetable oil or neutral oil of your choice
  • 2 large eggs
  • ½ cup (113g) sour cream or full fat Greek yogurt
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cups ( 175g) mashed over-ripe bananas (about 2 medium bananas)
  • ½ cup (60g) coarsely chopped toasted pecans
  • Generous 1 cup (170g) blueberries
  • 1 teaspoon lemon juice

Brown Sugar Cinnamon Glaze

  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (28g) unsalted butter
  • ¼ teaspoon cinnamon
  • 1 pinch fine sea salt
  • 2 tablespoons (30ml) heavy whipping cream
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon powdered sugar, sifted

Instructions
 

Crumble Topping

  • In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks sandy with no large pieces of butter remaining. Mix in the pecans. Press the mixture to together to form chunks. Set aside in the refrigerator until ready to use.

Blueberry Pecan Banana Bread

  • Preheat the oven to 325ºF (165ºC). Line the bottom a 9 x 5-inch loaf pan* with parchment paper. Grease and flour the insides.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well blended.
  • In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until creamy and well blended. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the pecans.
  • In a small bowl, gently toss the blueberries with the lemon juice, then toss them with 2 teaspoons of flour. Fold 3/4 of the blueberries into the batter. Transfer the batter to the prepared loaf pan. Top with the remaining blueberries, then the crumb topping.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, about 55-60 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer to a cooling rack to cool completely.

Brown Sugar Cinnamon Glaze

  • In a small saucepan, whisk the brown sugar, butter, cinnamon and salt together over medium heat until the sugar dissolves and the edges start to bubble. Remove from heat and whisk in the heavy cream, vanilla and powdered sugar until smooth. Set aside to cool slightly. Drizzle over the cooled banana bread.

Notes

*To find the loaf pan I used, click here.
Keyword blueberry pecan banana, loaf

Chocolate Chip Cookie Bread

Posted on by Mari Vasseur
Chocolate Chip Cookie Bread

This is the ultimate chocolate chip bread! There are no cookies in this recipe, but it tastes so much like freshly baked chocolate chip cookies that Chocolate Chip Cookie Bread is the perfect name for it. Brown sugar, vanilla and semisweet chocolate chips really help to mimic that beloved chocolate chip cookie flavor. I love the big pockets of chocolate that come from using jumbo chocolate chips, but of course you can use regular or mini chocolate chips if you prefer.

I typically wait until a loaf is cooled off before slicing it, but in this case, I wanted to capture the melted pools of chocolate for the video. The fresh baked chocolate chip aroma was so heavenly, that it took all of my willpower not to immediately devour the entire loaf! It’s easier to slice a fresh baked loaf when it’s cooled off. But if you want to experience the melty chocolate chips, warm your slice in the microwave for 8-10 seconds.

Chocolate Chip Cookie Bread

A moist, tender loaf cake with brown sugar and chocolate chips that tastes just like chocolate chip cookies
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

  • 1 ¾ cups (223g) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, room temperature
  • 1 cup (200g) packed brown sugar
  • 1 large egg, room, temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (118ml) whole milk, room temperature
  • ½ cup (113g) sour cream, room temperature
  • 1 ½ cups (9 oz or 255g) semisweet chocolate chips
  • 1 teaspoon all purpose flour

Instructions
 

  • Preheat oven to 375ºF (190ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides.
  • In a medium-size bowl, whisk together the 1 3/4 cups (223g) flour, baking powder, baking soda and salt.
  • In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, egg yolk and vanilla in 3 separate additions, making sure each one is fully incorporated before adding the next.
  • In a small bowl, whisk the milk and sour cream together.
  • Add the flour mixture to the batter in two additions, alternating with half of the milk mixture after each addition. Beat just until combined. Do not over mix.
  • Set aside a handful of chocolate chips for the top of the loaf. In a small bowl, toss the remaining chips with 1 teaspoon flour, making sure to coat them all, then fold them into the batter. This will help to prevent them from sinking. Transfer the batter to the prepared loaf pan. Top with the reserved chocolate chips.
  • Bake for 10 minutes. Turn the oven temperature down to 325ºF (165ºC) and continue baking until the loaf is golden brown and a toothpick inserted in center comes out clean, about 45-50 more minutes. Cool the loaf in pan for 10 minutes then turn the loaf out onto a cooling rack.

Notes

*If you want to use mini chocolate chips, use one cup (6 oz or 170g)
Keyword cake, chocolate chip

Butterscotch Bread

Posted on by Mari Vasseur

What’s better than the smell of chocolate chip cookies baking or of fresh coffee brewing? The aroma of this warm, sweet buttery loaf of Butterscotch Bread is so heavenly that I’m convinced that angel grandmothers bake this on a regular basis in heaven. The rich scent is accompanied by a soft, tender bread topped with a silky butterscotch glaze.

It all starts with browning your butter first. It adds a nutty, deep butter flavor. When browning your butter, use a light colored saucepan so you can see the visual clues. You’ll see it start to foam and brown specks will collect on the bottom of the pan. It will smell nutty and fragrant. Keep a close eye on it. It can go from brown to burnt in a quick second. When your brown butter has cooled to room temperature, the rest of the recipe comes together quickly. You can also brown your butter a day ahead and keep it in the refrigerator. Bring it to room temperate before using.

This delightful bread goes well with coffee or tea and is just as delicious the next day. Store covered at room temperature.

 

Butterscotch Bread

by Mari Vasseur
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

Butterscotch Bread

  • ½ cup (113g) unsalted butter
  • 1 ¾ cups (220g all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine seat salt
  • 1 cup (200g) brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ¾ cup (177ml) buttermilk

Butterscotch Glaze

  • ¼ cup (57g) unsalted butter
  • ½ cup (100g) packed brown sugar
  • â…› teaspoon fine sea salt
  • ¼ cup (59ml) heavy whipping cream
  • ½ teaspoon pure vanilla extract

Instructions
 

Butterscotch Bread

  • In a small saucepan, cook the butter over medium heat until brown and fragrant. When brown specks begin to form at the bottom of the pan, immediately transfer the butter to a small bowl. Let cool to room temperature.
  • Preheat the oven to 350ºF (180ºC). Line the bottom of an 8 x 4-inch baking pan with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, beat the brown butter, brown sugar, eggs, vanilla and buttermilk until smooth and creamy. Stir in the flour mixture in two additions. Mix just until combined.
  • Transfer the batter to prepared baking pan. Bake until the top is deep golden brown and a toothpick inserted into center comes out clean, about 38-43 minutes.
  • Let the bread cool in pan for 10 minutes, them turn it out onto a cooling rack to cool completely. Top the cooled cake with two coats of butterscotch glaze.

Butterscotch Glaze

  • Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and salt. Continue stirring over medium heat until the mixture comes to a boil. Boil for two minutes.
  • Turn the heat down and slowly stir in the heavy cream. Keep stirring until mixture is smooth. Remove from heat and stir in the vanilla extract.
  • Transfer the butterscotch glaze to a small bowl and let cool until thickened.
Keyword butterscotch, cake, loaf

Peaches and Cream Loaf Cake

Posted on by Mari Vasseur

Every peach season, I get excited by the abundance of peaches at my local farmers market and I end up buying way too many. So if you’re like me and you have ripe peaches sitting on your counter, turn them into peach purée. I love adding peach purée to my iced tea or adding it to desserts like this moist, tender cake. This is one of my most popular cake recipes on social media, and for good reason. It does not disappoint! To watch the TikTok video, click here.

Peaches and Cream Loaf Cake

Moist, tender peach cake with peach cream cheese icing
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

Cake

  • 1 ¼ cups (5 1/2 ounces) all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • â…› teaspoon ground nutmeg, preferably freshly ground
  • 1 cup (7 ounces) granulated sugar
  • â…” cup vegetable oil or neutral oil of your choice
  • 2 large eggs
  • 1 cup peach purée, divided (About 1 1/3 cups peeled, sliced peaches puréed in a food processor or blender)
  • ½ teaspoon pure vanilla extract
  • â…› teaspoon pure almond extract

Icing

  • 2 tablespoons cream cheese, softened
  • 1 tablespoon unsalted butter, softened
  • 1 cup (4 ounces) powdered sugar, sifted
  • ¼ teaspoon pure vanilla extract
  • pinch fine sea salt
  • 1-2 tablespoons reserved peach puree
  • 2 tablespoons diced peaches

Instructions
 

Cake

  • Preheat oven to 350ºF. Line the bottom of an 8 x 4-inch loaf pan with parchment paper. Grease and flour the sides.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • Set aside 2 tablespoons peach purée for icing.
  • In a large bowl, beat sugar, oil, eggs, remaining peach purée and extracts until smooth.
  • Add flour mixture and beat just until combined.
  • Transfer batter to prepared baking pan. Bake until toothpick inserted into center comes out clean, about 38-45 minutes.
  • Let cake cool in pan for 10 minutes, then turn out onto a cooling rack to cool completely. Spread icing on cooled cake.

Icing

  • In a medium bowl, beat cream cheese and butter together until smooth.
  • Add powdered sugar, salt, vanilla extract and 1 tablespoon of peach purée. Beat until smooth. Add additional peach purée, if needed, until desired consistency is reached. Fold in diced peaches.
Keyword cake, peach

Favorite Banana Bread

Posted on by Mari Vasseur

This moist, flavorful banana bread is my favorite banana bread recipe to date. It has the perfect texture. Not mushy or gummy like so many banana bread recipes out there. I like to add chocolate chips and/or toasted pecans to make it extra delicious.

 

Favorite Banana Bread

by Mari Vasseur
Moist, flavorful banana bread with chocolate chips and optional pecans
Print Recipe
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 1 loaf

Ingredients
  

  • 1 ½ cups (191g) all purpose flour, sifted, plus 1 teaspoon for the chocolate chips
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • 1 cup (200g) packed brown sugar
  • â…“ cup (70ml) avocado oil or neutral oil of your choice
  • 2 large eggs, room temperature
  • ½ cup (113g) sour cream or full fat Greek yogurt, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cup (170g) mashed bananas (about 2 medium bananas)
  • ½ cup (60g) coarsely chopped toasted pecans optional
  • 2 tablespoons (15g) chopped pecans optional
  • 1 ¼ cups (213g) semisweet chocolate chips, divided

Instructions
 

  • Preheat the oven to 350ºF (165ºC). Line the bottom an 8 x 4-inch or a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well blended.
  • In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until creamy and well blended. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the 1/2 cup of pecans if using. If using chocolate chips, set aside 1/4 cup (43g) for the top and toss the remaining 1 cup (170g) of chocolate chips with 1 teaspoon of flour, then mix them into the batter.
  • Transfer the batter to the prepared loaf pan. Sprinkle the loaf with the chopped pecans or 1/4 cup (43g) of chocolate chips. Bake until a toothpick inserted into the center of the loaf comes out clean, about 40-50 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer it to a cooling rack to cool completely.
Keyword banana, loaf

 

Pumpkin Spice Muffins with Caramel Filling

Posted on by Mari Vasseur
pumpkin spices mini loaves with caramel filling

In early September, I saw someone announce the fall season on social media. In addition to people pointing out that it was too early for the announcement, the word police corrected the person with the word autumn. Since both terms are correct, we can call the season whatever we prefer. I think autumn is a pleasant sounding word, so I’ll use it for the rest of this post. Whatever you call it, these Pumpkin Spice Muffins are a perfect little celebration of the season. They have just the right amount of warm spices, making them so fragrant that your kitchen will smell like cozy autumn heaven.

pumpkin spices mini loaves with caramel filling

I originally made them in mini loaf pans, but I thought they would be cute as muffins too. They’re so cute and delicious that I often give them as holiday gifts. This year I decided to try them in ramekins and I loved the results! I used 6-ounce ramekins, but you can use 8-ounce ramekins, any size mini loaf pans, a muffin pan or even an 8 or 9-inch loaf pan. Keep in mind that baking times will differ. To find the ramekins I used, click here.

Pumpkin Spice Muffins with Caramel Filling

by Mari Vasseur
Tender pumpkin spice muffins with caramel filling and luscious cream cheese frosting
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 7 muffins

Ingredients
  

Pumpkin Spice Mini Loaves

  • 1 ½ cups (191g) all purpose flour, sifted
  • 1 ¼ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • ½ teaspoon ground ginger
  • â…› teaspoon ground nutmeg preferably freshly ground
  • 1 pinch ground cloves
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) brown sugar
  • 2 large eggs
  • 1 cup (225g) pure pumpkin purée
  • 1 teaspoon pure vanilla extract
  • â…“ cup (100g) caramel sauce, purchased or homemade
  • ¼ cup (28g) roasted, salted shelled pumpkin seeds

Cream Cheese Frosting

  • 3 ounces (85g) cream cheese, softened
  • 6 tablespoons (85g) unsalted butter, softened
  • ½ teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • 2 cups (240g) powdered sugar, sifted
  • 1-2 teaspoons heavy cream, room temperature

Instructions
 

Pumpkin Spice Mini Loaves

  • Preheat the oven to 350ºF (180ºC). Grease and flour seven 6-ounce ramekins or six 8-ounce ramekins or any mini loaf pans of your choice.
  • In a large bowl, sift together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves until well blended.
  • In a separate large bowl, beat the butter and brown sugar together, with an electric mixer at medium speed, until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Beat in the pumpkin purée and vanilla extract until well blended. Stir in the flour mixture just until combined.
  • Divide the batter evenly into the prepared ramekins. Bake for 15-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Do not overbake.
  • Cool completely if serving in ramekins or remove from pans after cooling for 10 minutes. Continue to cool on wire rack.
  • Make 3/4-inch wells in the center of each muffin. Fill with caramel sauce. (For loaves, poke multiple holes with a skewer. Fill with caramel sauce.) Top with cream cheese frosting and pumpkin seeds

Cream Cheese Frosting

  • In a large bowl, beat the cream cheese and butter together, with an electric mixer at medium speed until smooth and well blended. Do not over beat.
  • Add the vanilla extract and salt and beat until combined. On low speed, gradually beat in the powdered sugar incorporated. Add the heavy cream and continue beating at low speed smooth. Remove any bubbles by gently stirring with a spatula.
Keyword muffins, pumpkin, pumpkin spice