It’s been awhile since I’ve made banana bread, and baking up a chocolate version sounded like a good idea! Since I’m a fan of dark chocolate, I came up with this Double Dark Chocolate Banana Bread—I used a good amount of unsweetened cocoa powder in the batter, plus added some chopped-up dark chocolate chips so there would be even more dark chocolate flavor! I thought it turned out really good—very chocolatey and moist—a quite decadent banana bread!
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I had planned on making a traditional gingerbread recipe for the holidays, but then I saw this recipe for Pumpkin Gingerbread at Allrecipes.com that sounded good. It makes two 9 x 5″ loaves, and I was very happy with how they turned out! It’s a yummy recipe you can enjoy all winter long!
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Quick breads make a great snack or breakfast and brunch item, and this Cranberry-Orange Quick Bread is especially nice for this time of year! This quick bread is made with fresh or frozen cranberries, but you could also substitute dried cranberries if you prefer. I like it best with fresh cranberries! There’s some orange juice and orange extract to give it a nice citrus flavor—and you can also add a little orange zest if you like.
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If you like cornbread, this Pumpkin Cornbread and Cornbread Muffins recipe is great for the fall season! You can either make an 8 x 8″ pan of cornbread or 12 nicely rounded-top cornbread muffins. Both taste great warm out of the oven, spread with some butter and drizzled with some honey!
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If you’re a cornbread lover like I am, you probably make it year ’round. In the warm weather months, I like having cornbread with a nice big salad; in the cool months, I love it with chili or soup. And cornbread is always a great item for breakfast, right? I like making different variations of cornbread, and this time I made it with green chiles and cheddar cheese—and it was every bit as good as I thought it would be! 🙂
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NancyC 