Don’t be surprised if you intentionally let your bananas ripen so that you have an excuse to make this bread. It’s that good! This loaf freezes well so double the batch and save a loaf for later.
Tuesday, December 29, 2009
This cornbread has an intense corn flavor and a coarse texture. I like to make cornbread muffins but you can also bake it in a cake pan.
Tuesday, December 29, 2009
These muffins are a great way to get your family to eat bran and get a dose of fiber without them noticing it. Serve them warm with homemade jam.
Tuesday, December 29, 2009
Nothing screams the arrival of autumn like the smell of pumpkin bread permeating the house. This year, I had a freezer full of homemade puréed baby foods (zucchini, sweet potato, summer squash and yams) that my son would no longer eat. Not wanting to waste the purées and wanting my son to eat his veggies, I decided to change tactics and turn the baby food into a sweet bread. Each time I’ve made this bread it has been moist and full of a rich, nutty, spicy autumn flavor.
Saturday, January 9, 2010
0 Comments