Fig & Vanilla Bean Crumb Cake

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! This buttery, moist Fig & Vanilla Bean Crumb Cake will become your new favorite! With a sweet, sticky fig flavor and flecks of warm vanilla beans, it’s sure to please everyone!

Hey everyone! Happy Tuesday 🙂

I’m here to formally apologize to fruit, because I don’t bake with you nearly as much as I should. And with my apology, comes my amends to bake with fruit more often because the results are always delicious. The end.

Well, actually, the beginning, because I have this amazing cake to talk to you about.

As you know, I’m a brand ambassador this year with Rodelle Vanilla, and this month, Rodelle teamed up with Valley Fig Growers and asked me to create a recipe featuring both figs and vanilla. I was so game and began brainstorming the perfect future love-child of this lovely pairing.

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! And then I realized: I have never even baked with figs before!

I was trying to think of things more inventive than the obvious eponymous cookies on the market, and then it hit me: CRUMB CAKE! It was a genius decision, I must say.

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! I took my usual crumb cake recipe and folded in an entire jar of this glorious fig preserves. Sticky, sweet and somewhat subtle in flavor, it paired up beautifully with the buttery cake. But throw in some Rodelle vanilla extract and scraped vanilla bean caviar and it sent this cake over. the. TOP!

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! I tossed in some pecans to the brown sugar streusel just for some texture, but you could leave those out if you wanted, or substitute with almonds or walnuts, even. And for a little more fig flava, I added in some chopped dried figs to the batter. The secret to making sure your chopped figs don’t sink to the bottom of the cake? Toss them with a little bit of all-purpose flour before you fold them in and they’ll stay “afloat” in the cake!

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! The combination of warm, aromatic, floral vanilla beans and sweetened dried figs was a dreamy pairing combined with brown sugar, butter, and nutty pecans. This cake was seriously delicious and would be a killer Thanksgiving or Christmas brunch option since it could go for breakfast or dessert!

But you guys… you have to try this cake, like yesterday.

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce!

Fig & Vanilla Bean Crumb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Fig & Vanilla Bean Crumb Cake is a beautifully flavored, perfectly moist cake you HAVE to try to believe!
Ingredients
  • FOR THE STREUSEL:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • 2 sticks (1 cup) salted butter, melted
  • 1 cup chopped pecans, optional but recommended
  • FOR THE CAKE:
  • ¾ cup salted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp Rodelle Vanilla Extract
  • 1 Rodelle vanilla bean, caviar scraped out
  • 1 cup Greek yogurt or full-fat sour cream
  • 2 cups all-purpose flour + 2 Tbsp
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • One 16-oz jar fig preserves
  • 1 cup dried figs, pitted, stems removed and roughly chopped
Instructions
  1. Preheat your oven to 350 degrees F. Lightly grease a 9" round springform pan with cooking spray, then place a parchment round in the bottom and spray again. Set aside.
  2. In a large bowl, combine the streusel ingredients with a spoon until moistened and crumbly. Set aside. Meanwhile, in the bowl of a stand mixer, cream the butter and granulated sugar together until fluffy, about 1 minute. Beat in the eggs, one at a time, followed by the vanilla and vanilla bean caviar. Add in the Greek yogurt/sour cream and mix well, followed by 2 cups of the flour, the baking powder, and baking soda until a smooth batter comes together. Lastly, beat in the fig preserves. In a small bowl, combine the chopped figs with the 2 Tbsp flour until coated; fold the flour-coated fig pieces into the cake batter gently.
  3. Pour the cake batter into the bottom of the springform pan and smooth out the top. Top with huge, liberal handfuls of the crumb mixture. It will seem like a lot of crumb, but use all of it!
  4. Bake for approx. 50-60 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely before serving. Serve with caramel sauce, if desired.

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! This crumb cake is so flavorful and delicious with a subtle sweetness from the figs and a delicate floral flavor from the fresh vanilla bean. You’ll love it!

For more information on Rodelle, be sure to visit their website and follow them on Pinterest, Facebook, Instagram, and Twitter! For more information on Valley Fig Growers, visit their website and follow them on Facebook, Instagram, Pinterest, and Twitter!

This Vanilla Bean & Fig Crumb Cake is dreamy! Moist, tender vanilla bean flecked fig cake with a mile-high brown sugar and pecan streusel. Phenomenal on its own or served with caramel sauce! Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am a brand ambassador for Rodelle. I was compensated for this post, but all opinions are 100% my own. Thanks for supporting the brands that keep my blog alive! 

Pumpkin Churro Bread

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Don’t want to choose between churros or pumpkin bread? Try my Pumpkin Churro Bread – the best of both worlds! Moist, fluffy pumpkin bread is coated with cinnamon and sugar for a sugary, crisp crust that is reminiscent of a piping hot churro!

Fawinter baking is my absolute favorite. Is it yours?

Oh – and fawinter means fall + winter baking. I didn’t want to choose between pumpkin and peppermint, so I just coined this dandy word so people know I’m A) insane, and B) serious about my love of holiday baking.

But this time of year – when the air gets that little crisp chill, when the leaves dance until they fall to the ground and crunch underneath our boots – is so magical. It just feels good after a particularly scorching hot summer, you know?

Anyway, cinnamon and pumpkin go hand-in-hand so you know this mashup had to happen. And I felt particularly good that I seemed to have created such a damn good bread with my own crazy mind.

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Basically, you take my Best Pumpkin Bread recipe and bake it up nice and pretty. Wait it cool for a couple minutes, then carefully take it out of the pan and dunk that sucker in a pool of melted butter. I like using a pastry brush to make sure it gets into every crack and crevice of the bread’s surface.

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Then take your buttery bread and dredge the living daylights out of it in a huge bowl of cinnamon and sugar. Spoon cinnamon sugar from the bottom of the bowl to pour over the top – almost like you’re basting it. This ensures there’s a thick coating of the cinnamon sugar, which – let’s face it – is the best part.

All that’s left to do is to slice it up and dig in!

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd!

Pumpkin Churro Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Churro Pumpkin Bread is fantastic! A combination between crisp and crunchy cinnamon churros and a moist and fluffy pumpkin bread!
Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 & ½ cups all-purpose flour
  • FOR THE CHURRO COATING:
  • 1 & ¼ sticks (3/4 cup) unsalted butter, melted
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 3 tsp ground cinnamon
Instructions
  1. Preheat your oven to 350 degrees F. Liberally grease an 8" or 9" loaf pan with cooking spray. Set aside.
  2. In a large bowl, cream the butter and brown sugar together with an electric mixer, about 2 minutes, until fluffy and light. Beat in the pumpkin puree, followed by the eggs, one at a time. Add in the spices, baking powder, baking soda, salt, and flour and hand-stir the dry ingredients in, careful not to overmix. Over-mixing leads to tough bread that sinks in the middle. Mixture should still see streaks of white from the flour.
  3. Spread the batter into the prepared pan and bake for approximately 45-55 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. NOTE: the type of pan you use may increase your baking time. I like using foil pans, but glass pans or dark pans may result in a longer baking time.
  4. Cool the bread in the pan for about 20 minutes. While bread cools, prepare your churro coating. Pour the butter into a shallow bowl, and in another shallow bowl, combine the churro coating: sugar, brown sugar, and cinnamon until blended.
  5. Gently and carefully remove the bread from the pan and place in the shallow bowl of the butter. Using a pastry brush, brush the butter over the sides and top of the bread as if you were basting it. Make sure every square inch of the bread's surface is coated in butter! Using two spatulas to gently lift the bread from the butter and place in the shallow bowl of cinnamon sugar. Dredge the bread in the cinnamon sugar mixture, coating the sides and the top of the bread until fully coated. Let set and cool in the cinnamon sugar mixture before slicing and serving.

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Moist, tender, fluffy pumpkin spice bread coated in a crisp, thick layer of cinnamon sugar goodness!

This Pumpkin Churro Bread combines a moist and fluffy pumpkin spice bread with a crisp outer cinnamon sugar coating, very similar to a churro! Super flavorful, easy, and sure to please a crowd! Have a super sweet day!

xo, Hayley

Secret Ingredient Cinnamon Rolls

Everyone will go crazy for these SECRET INGREDIENT Cinnamon Rolls! The magic ingredient makes the texture of these rolls unbelievably fluffy, tender and soft. A total crowd-pleaser!You won’t believe the magic secret ingredient in these Cinnamon Rolls! Extra fluffy, light and gooey, the extra ingredient contributes to this roll’s heavenly texture. You won’t go back to regular cinnamon rolls after you try these!

Okay, okay – in my defense, I was skeptical about these cinnamon rolls. When I read the recipe for them, I was perplexed and maybe a little iffy on even tasting them. But once I sunk my teeth into their light and airy texture and tasted all of that aromatic cinnamon and the incredible browned butter icing, I fell in love.

I am converted, y’all, and it’s a glorious thing.

I know you’re dying to know the secret ingredient, and that would be mashed potatoes. 

Yup, like the ones you serve with gravy on Thanksgiving day.

Regular ol’ mashed spuds are the magical ingredient to these extra fluffy cinnamon rolls, and your life will forever change when you take a bite just like mine did.

Now, because I am impatient and because baked potatoes and I have a long-standing rivalry, I confess: I bought prepared mashed potatoes at the grocery store. They’re usually in the prepared refrigerated foods section, often found lurking around rotisserie chickens and such in the deli. If you go this route: just make sure your potatoes aren’t seasoned! No one wants garlicky cinnamon rolls.

Everyone will go crazy for these SECRET INGREDIENT Cinnamon Rolls! The magic ingredient makes the texture of these rolls unbelievably fluffy, tender and soft. A total crowd-pleaser!Otherwise, you can get all Suzy Homemaker and bake your own potato or two and mash it yourself. I know baked potatoes are actually very easy to make, but we’re old enemies and I just don’t even bother with them anymore. It’s a long story, and next time I’m drunk, I’ll tell you about it.

ANYWAY, I digress. But from this point forward, I am so making these rolls because the mashed potatoes seriously make the rolls extra tender. They taste just like regular cinnamon rolls, yes – but the texture is where it’s at.

So if you’re bored this weekend, grab the leftover potatoes from the fridge and get baking! You won’t be sorry.

Everyone will go crazy for these SECRET INGREDIENT Cinnamon Rolls! The magic ingredient makes the texture of these rolls unbelievably fluffy, tender and soft. A total crowd-pleaser!*adapted from an old Better Homes & Gardens magazine

5.0 from 1 reviews
Secret Ingredient Cinnamon Rolls
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Secret Ingredient Cinnamon Rolls are kinda-sorta AMAZING! No one will guess the top-secret ingredient that makes these rolls extra soft, tender and fluffy.
Ingredients
  • 4 & ¼ - 4 & ¾ cups all-purpose flour, divided
  • 1 pkg active dry yeast (make sure it isn't expired!)
  • 1 cup whole milk
  • 1 cup unseasoned, cooked & peeled mashed potatoes
  • ⅓ cup unsalted butter, cut into cubes
  • ⅓ cup granulated sugar
  • 1 tsp salt
  • 2 large eggs
  • FOR THE FILLING:
  • ¼ cup butter, softened
  • ⅔ cup brown sugar
  • 1 Tbsp ground cinnamon
  • FOR THE BROWNED BUTTER ICING:
  • ¾ cup unsalted butter
  • 3 cups confectioners' sugar
  • 1 tsp vanilla extract
  • 2-3 Tbsp whole milk
Instructions
  1. In a large bowl of a stand mixer, whisk together 1 & ½ cups of the flour and the yeast; set aside briefly. Meanwhile, in a medium saucepan, heat and stir the milk, mashed potatoes, ⅓ cup butter, sugar, and salt until warmed and butter is just barely melted, about 120 degrees F. Pour the melted butter mixture into the bowl with the flour and add in the eggs.
  2. Beat with the dough hook attachment on low speed for 30 seconds, scraping the sides of the bowl as necessary. Once combined, beat on high speed for 3 minutes, stopping the mixer to add in as much of the remaining flour as you can, saving some for kneading. NOTE: to avoid tough cinnamon rolls, use the flour conservatively, starting with the smaller amount and slowly adding where needed.
  3. Turn the dough onto a lightly floured work surface and knead in the remaining flour until dough is soft and elastic, about 3-5 minutes of kneading time. Shape the dough into a ball and place in a lightly greased bowl, turning once to grease the whole surface of dough. Cover and let rise in a warm place until double in size, roughly 45-60 minutes.
  4. Punch the dough down and turn the dough onto a lightly floured work surface. Cover the dough and let rest for 10 minutes. Meanwhile, lightly grease a 13x9" rectangular baking pan with cooking spray. In a small bowl, stir together the brown sugar and cinnamon for the filling.
  5. Roll out the dough into a large rectangle, about 18x12". Spread the softened butter over the surface of the dough and sprinkle liberally with the brown sugar & cinnamon mixture. Starting from the long side of the dough, begin tightly rolling the dough into a roll. Pinch seams closed. Cut dough spiral into 12 equal pieces using either a sharp serrated knife or dental floss. Place the cut rolls into the prepared pan. Cover with another clean kitchen towel and let rise in a warm place until doubled (about 30 minutes).
  6. Preheat your oven to 350 degrees F. Bake for 20-25 minutes or until golden brown and they appear done in the center. Let set for 10 minutes before topping with the icing.
  7. For the icing: In a small saucepan, melt the butter over medium heat. Once butter has melted, pay close attention as the mixture is prone to burning quickly. Watch the butter bubble, foam and fizz, stirring and swirling the pan often, until browned bits appear on the bottom of the pan. Remove from heat when the butter is amber in color and nutty in fragrance. Pour the browned butter into a medium bowl with the remaining icing ingredients and whisk to combine. Spread on top of still-warm rolls.

Everyone will go crazy for these SECRET INGREDIENT Cinnamon Rolls! The magic ingredient makes the texture of these rolls unbelievably fluffy, tender and soft. A total crowd-pleaser!I promise, you’ll flip for the nutty brown butter vanilla icing atop of these perfectly spiced and ultra fluffy cinnamon rolls!

Everyone will go crazy for these SECRET INGREDIENT Cinnamon Rolls! The magic ingredient makes the texture of these rolls unbelievably fluffy, tender and soft. A total crowd-pleaser! Have a super sweet day!

xo, Hayley

 

 

Carrot Raisin Bread

This Easy Carrot Raisin Bread is simple thanks to one secret ingredient: pancake mix! No one will know this bread came together with Krusteaz Buttermilk Protein Pancake Mix. Perfect for fall, it's a total favorite! #krusteaz #adThis Easy Carrot Raisin Bread is so delicious and PACKED with flavor! You won’t believe how simple it is to make, thanks to one special secret ingredient. Any guesses?

I don’t know about you, but I’ve been waiting for fall since… well, last fall. Fall is one of my favorite seasons for many reasons: the changing color of the leaves; the crisp, chill air; bountiful pumpkin or apple-picking; and of course, fall flavors! Whether it’s pumpkin, sweet potato or apple, fall flavors have to be the best of the year!

However, there’s one fall flavor that happens to be an appropriate year-round flavor, too: carrot. Carrot cake is more common and is served at birthday parties 365 days a year, but I happen to see carrot baked-goods as more of a fall flavor, mostly due to the heavy, warm spices that accompany the carrots. Cinnamon, nutmeg, ginger, allspice – all of those fantastic spices bring the cakes, muffins and breads to life!

This Easy Carrot Raisin Bread is simple thanks to one secret ingredient: pancake mix! No one will know this bread came together with Krusteaz Buttermilk Protein Pancake Mix. Perfect for fall, it's a total favorite! #krusteaz #adThis Carrot Raisin Bread is fun because it’s made with an unexpected ingredient: Krusteaz Protein Buttermilk Pancake Mix. This mix has the same amazing flavor as their original pancake mix but is jam-packed with protein – a whopping 13 grams of protein per serving! I know you may be wondering – how can you make bread with pancake mix?! – but it’s actually quite easy! Krusteaz’s Protein Buttermilk Pancake Mix has a base of flour, sugar, and leavening already, so it’s a quick and easy mixture perfect for baking bread and thinking outside of the box.

This Easy Carrot Raisin Bread is simple thanks to one secret ingredient: pancake mix! No one will know this bread came together with Krusteaz Buttermilk Protein Pancake Mix. Perfect for fall, it's a total favorite! #krusteaz #adChock-full of shredded carrots, plump raisins and lots of aromatic spices, this bread is moist, tender and perfect for chilly fall weather. Make my >>> Carrot Raisin Bread Recipe <<< today and thank me later!

Be sure to connect with Krusteaz on Facebook, Twitter, Instagram & Pinterest!

Have a super sweet day!

xo, Hayley

The Best Ever Caramel Apple Bread

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples! This truly is the BEST Caramel Apple Bread ever! Moist, soft and tender cinnamon-spiced bread studded with fresh apples, a brown sugar streusel, and lots of caramel!

It’s official: I’m a book hoarder.

It’s become really bad, you guys. While I wrote my first 2 books, I didn’t have time to read at all. My stack of magazines – which usually was plowed through within a few days – was back-piled for months. And I still bought novels and memoirs, thinking that I’d get around to reading them but never did.

They don’t tell you that writing a book is all-consuming, because it is!

So now I’m done writing and I continue to buy novels and memoirs and have my usual magazine subscriptions and I still have no time to read it all. It’s gotten to the point where it takes me forever and a day to finish reading a smaller novel, and I consider it a personal triumph when I finish a Cosmopolitan magazine.

Every month, I check out the books Cosmo recommends and without fail, I buy them all. Have I read any of them? NO. Because I’m hoping by osmosis I’ll be able to speed-read them one day… or something.

Don’t worry, though – I’m going on vacation next month and plan to pack a duffel filled with books and Christmas magazines I still haven’t read since last Christmas.

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples! ANYWAY, I have still been ordering/reading cookbooks and came across an old employee cookbook from my mom’s work. In it was a recipe for Caramel Apple Bread which I initially made many years ago, but I realized that the photos needed updating and I wanted to bring this bread back to the foreground because it is SO. GOOD.

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples! This bread is super fluffy, soft, and tender with a moist crumb. It’s studded with chopped apples, lots of cinnamon spice, and even has brown sugar streusel ribbons throughout. Plus, there’s caramel. Lots of it. A lot of so-called ‘caramel apple breads’ only have caramel drizzled on top. Not this bread! It has caramel on top and in the batter which imparts such a wonderful, buttery flavor.

I may be behind on reading, but don’t let yourself get behind on baking because you need this bread!

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples! *from my mom’s employee cookbook

The Best Ever Caramel Apple Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is truly the BEST EVER Caramel Apple Bread you'll try! Moist and super tender, it's filled with chopped apples, lots of spice, buttery caramel, and a brown sugar streusel that's to die for!
Ingredients
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 tsp baking soda
  • 1 Tbsp lemon juice
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • ¼ tsp salt
  • 2-3 tsp ground cinnamon, depending on how spicy you like it
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 2 cups peeled and coarsely chopped apples (I used Granny smith and Gala)
  • ½ cup caramel sundae sauce
  • FOR THE STREUSEL:
  • 1 tsp ground cinnamon
  • 4 Tbsp brown sugar
  • 4 Tbsp all-purpose flour
  • 4 Tbsp cold butter, cut into cubes
Instructions
  1. Preheat your oven to 375 degrees F. Liberally grease an 8" or 9" loaf pan with cooking spray; set aside.
  2. Cream the butter and granulated sugar together with an electric mixer in a medium bowl until fluffy, about 2 minutes. Meanwhile, in a small bowl, dissolve the baking soda into the lemon juice - mixture may fizz and bubble up, this is okay. Whisk in the eggs and vanilla until combined and pour the egg mixture into the butter mixture, beating well.
  3. Add in the flour, salt, and spices until just barely combined - do NOT over mix. There should be lots of flour spots still throughout the batter. Fold in the apples and mix until just barely combined again. Over-mixing will lead to a tough bread or a bread that sinks in the middle once baked.
  4. In another medium bowl, whisk together the dry streusel ingredients. Using 2 forks or a pastry cutter, cut the cold butter into the streusel mixture until you achieve coarse crumbs. Spread HALF of the apple bread mixture into the prepared pan. Top with HALF of the streusel and a drizzle of caramel (about ¼ cup). Repeat layers.
  5. Bake for approximately 60 minutes or until a toothpick inserted near the center of the bread comes out clean or with moist - not wet - crumbs. Cool completely before serving. Just before serving, drizzle with more caramel sauce.

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples! Moist, tender Caramel Apple Bread that is sure to be a hit wherever you take it!

This is the BEST Caramel Apple Bread recipe! Moist, fluffy and tender cinnamon-spiced bread filled with chunks of apples, buttery caramel, and a brown sugar streusel ribbon. Super easy, totally unforgettable and perfect for using up apples! Have a super sweet day!

xo, Hayley

Best Ever Zucchini Walnut Bread

This is the BEST recipe for Zucchini Bread EVER! Studded with buttery walnuts, this perfectly spiced, moist & tender zucchini bread is packed with flavor and is SO EASY! Super moist, tender and full of flavor, this Best-Ever Zucchini Walnut Bread will soon become your favorite!

I apologize in advance, but I am ALL IN for fall.

I know some of you are clutching your bikinis in mock horror at the idea of pumpkins and cinnamon and boots in August, but you also probably live in a state where it’s a breezy 80 degrees every day. I live somewhere where the temps sometimes exceed 100 degrees and it’s no bueno.

So I’m slooooowly going to start transitioning my recipes to reflect the weather – but before I do, hear me out.

We bloggers kind of operate like magazines in that we have to produce content for holidays a month or two in advance in order for it to get traction on sites like Pinterest. If I posted Halloween recipes the day before Halloween, I wouldn’t be a successful blogger. Get it? Got it? Good. 🙂

But the good thing about this is that my fall-inspired recipes are ready when you are. And I’m going to kick it off with a fall-ish recipe. I say “fall-ish” because zucchini is primarily a summer ingredient, but the spices in this loaf are abundantly fall-inspired.

This Zucchini Walnut Bread is so moist, tender and soft and is bursting with amazing spiced flavor and crunchy bits of buttery walnuts. I loved toasting slices of this bread and slathering the warmed bread with gooey butter, but this is just as amazing straight-up.

This is the BEST recipe for Zucchini Bread EVER! Studded with buttery walnuts, this perfectly spiced, moist & tender zucchini bread is packed with flavor and is SO EASY! The best part is you can customize this loaf to suit your tastes. Want it a little spicier? Add more cinnamon and nutmeg. Don’t like walnuts? Substitute pecans, which would be equally delicious.

Now grab your coziest sweater and get ready for the influx of fall (and fall-ish) recipes!

This is the BEST recipe for Zucchini Bread EVER! Studded with buttery walnuts, this perfectly spiced, moist & tender zucchini bread is packed with flavor and is SO EASY!

 

Best Ever Zucchini Walnut Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Zucchini Walnut Bread is the BEST I've tried! Super moist, tender and soft with plenty of spice and crunchy walnuts in every bite!
Ingredients
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp ground cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp ground cloves
  • 1 cup oil
  • 1 & ¼ cups granulated sugar
  • 1 cup brown sugar
  • 1 Tbsp vanilla extract
  • 3 eggs
  • 2 & ½ cups grated zucchini
  • 1 cup chopped walnuts
Instructions
  1. Preheat your oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray, or two smaller loaf pans as you do not want to overfill one pan with batter. Place the loaf pans on a rimmed baking sheet to catch any possible drips. Set aside briefly.
  2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices. In a separate large bowl, combine the oil, sugars, vanilla and eggs until blended. Gradually add the flour mixture until just barely combined - you should definitely still see patches of flour streaked throughout. Gently fold in the zucchini and walnuts and just barely mix in. You do NOT want to over-mix the batter as this will lead to tough bread or bread that's sunken in the middle after baking.
  3. Spoon the batter evenly among the pan(s). Bake for approx. 50-60 minutes or until the top is light golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely before serving.

This is the BEST recipe for Zucchini Bread EVER! Studded with buttery walnuts, this perfectly spiced, moist & tender zucchini bread is packed with flavor and is SO EASY! I love the spice level in this fabulously moist zucchini bread, and the crunchy bits of walnuts swirled throughout are such a nice touch!

This is the BEST recipe for Zucchini Bread EVER! Studded with buttery walnuts, this perfectly spiced, moist & tender zucchini bread is packed with flavor and is SO EASY! Have a super sweet day!

xo, Hayley

Peach & Pecan Crumb Cake with Homemade Bourbon Caramel

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top!

This scratch-made Peach & Pecan Crumb Cake is a moist and fluffy cake filled with fresh, juicy peaches and topped with a sky-high layer of pecan streusel! But to make it even better, it’s drizzled with a Homemade Bourbon Caramel!

I know it’s only August 1st and I’ve clearly got my undies in a twist, but I am already thinking about fall. Don’t shoot me or sue me or cause me bodily harm because I promise when September comes around, you’ll be thanking my pumpkinhead for the recipes coming.

This recipe today reminds me of an entrance-into-fall-ish-weather-ish-recipe. AKA, a recipe that reminds me of back-to-school season, if back-to-school season also had a menu that corresponds with it. I’m not making sense am I? Blame the bourbon caramel.

What I’m trying to say is: it reminds me of a late summer recipe, and to me, August is getting to be late-summer. It’s still lazy and hot, but stores are putting out light jackets and boots, and there are far fewer children out during the day when I go shopping because they’re all back in school and not crowding the mall. #bitteroldlady

Plus, in California, peaches are good until late September, so it’s still peach season and therefore, this recipe fits perfectly for the new month of August.

If you’ve read my blog for a bit, you’d know peaches aren’t my favorite. Actually, most stone-fruits are not. I really dislike plums and apricots, and don’t get me started on hybrids like pluouts which just make me shiver involuntarily. I do like nectarines, which people say are like peaches without the fuzz, but I dislike peaches. I already know I’m weird; I can smell colors and I like nectarines but not peaches. Welcome to my life.

BUT! I have to say: I loved this cake. And if you love peaches already, you will flip over this cake. I promise! It’s a buttery, tender and moist cake base with fresh, juicy peach chunks swirled throughout and a little splash of bourbon in the batter. NOTE: this cake has far more crumb topping than cake, and that’s the way it should be according to law in all 50 states.

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! The streusel consists of huge brown sugary crumbs mixed with some chopped pecans for flavor and crunch. The crumb does kind of weigh the cake down in the middle, and you’ll notice kind of a dip in the center of the cake when it’s cooling – this is okay, do not be alarmed. It will still taste delicious, obvi.

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! But because I am so over-the-top and out-of-control, etc., I had to make something to complete this cake, and naturally, Homemade Bourbon Caramel seemed like the perfect addition. NOTE: you can really taste the bourbon flavor in the caramel. Don’t ask me if your kids can have it, as I am not a scientist and cannot say for certain if the bourbon cooks down enough that your kid won’t get trashed on caramel sauce. But there is bourbon in the caramel, and you can taste it. I doubt I’ll receive any complaints.

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! Lemme just say that caramel + bourbon + peaches + pecans belong together in one loving, delicious, polyamorous relationship from this point forward. One taste and you’ll agree!

Now if you’ll excuse me, I need to get drunk off of the remaining bourbon caramel in my fridge. #winning

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top!

Peach & Pecan Crumb Cake with Homemade Bourbon Caramel
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Peach and Pecan Crumb Cake is a moist and fluffy cake swirled with fresh peach chunks and topped with a heavy hand of pecan streusel! But the bourbon caramel sauce MAKES the cake!
Ingredients
  • FOR THE CRUMB:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 cup (2 sticks) butter, melted
  • 1 cup chopped pecans
  • FOR THE CAKE:
  • ¾ cup butter, softened (if using salted butter, omit the salt from the recipe)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1 Tbsp bourbon
  • 1 cup full-fat sour cream or full-fat Greek yogurt
  • 2 cups all-purpose flour
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¼ tsp ground nutmeg
  • 2 cups chopped and peeled peaches (about 2 medium-large peaches. You can use frozen, but thaw and pat dry first)
  • FOR THE CARAMEL:
  • 1 cup granulated sugar
  • ¼ cup water
  • 1 Tbsp corn syrup
  • 5 Tbsp butter
  • ⅓ cup heavy cream
  • 1 Tbsp bourbon
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease the bottom of a 9" round springform pan. Place a parchment round in the bottom of the pan, then liberally grease the parchment round and the sides of the pan with cooking spray. Set aside.
  2. First, make your crumb: in a medium bowl, stir together the brown sugar, flour, cinnamon, melted butter, and chopped pecans. Mixture will come together and be somewhat clumpy. Set aside.
  3. To make your cake batter: In the bowl of a stand mixer, cream together the butter and sugar until soft and pale, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla extract and bourbon. Add in the sour cream, baking powder, baking soda, salt, and nutmeg, then gradually add in the flour until a soft batter comes together. Stir in the chopped peaches. Pour the batter into the prepared pan and smooth out the top. Drop heaping handfuls of crumbs evenly over the cake. There is a LOT of crumb mixture, but use it all!
  4. Place the springform pan on a baking sheet to catch drips, and bake for approx. 50-60 minutes or until a toothpick or cake tester inserted in the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. While the cake bakes and/or cools, make your bourbon caramel. In a medium saucepan (make sure your saucepan is bigger than you think you'll need) over medium-high heat, add the granulated sugar, corn syrup and water and stir until sugar is dissolved. Stirring occasionally to prevent burning until the mixture turns deep amber in color. Pay attention* because this happens VERY quickly - within 5-7 minutes - and can go from deep amber to burnt in seconds.
  6. Once the mixture is amber colored, pull from the heat and add in the butter, noting that the butter will cause the mixture to spit and bubble up, so use caution. Whisk in the butter, followed by the heavy cream and bourbon, which will cause the mixture to also bubble violently. Bring the caramel back onto medium heat and cook until boiling, about 1-2 minutes, whisking constantly.
  7. Let the bourbon caramel cool in a mason jar or pourable container until ready to use. Store leftover caramel in the fridge, sealed, up to 2 weeks.

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! If nothing else, you have got to try that bourbon caramel sauce on ice cream sundaes or drizzled over cake. It is PHENOMENAL!! Combined with the fresh, juicy peaches and crunchy, salty pecans, this cake is HEAVEN!

Love crumb cake? Check out my other flavors!

This Apple Cinnamon Crumb Cake is PACKED with flavor and is plentiful with huge, cinnamon-scented crumbs! The perfect fall pastry right here!Apple Cinnamon Crumb Cake

Cranberry Walnut Crumb Cake: a buttery, moist cake filled with bright and juicy cranberries, then topped with a crunchy, melt-in-your-mouth brown sugar, cinnamon & walnut streusel crumb. So impressive, so easy!Cranberry Walnut Crumb Cake

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert!Lemon Almond Crumb Cake

This Peach Pecan Crumb Cake with Bourbon Caramel is such a show-stopping dessert! A moist, fluffy vanilla cake studded with fresh, juicy peaches and topped with a sky-high pecan and brown sugar streusel! But the homemade bourbon caramel sauce sends it OVER the top! Have a super sweet day!

xo, Hayley

 

 

Lemon Almond Crumb Cake

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! This Lemon Almond Crumb Cake is so flavorful! Moist, soft lemon-flavored cake with a huge and glorious almond streusel on top.

I am a huge fan of lemon. Lemon water, lemonade, lemon tea, lemon desserts.

But I really, really loathe savory lemon.

I know I’m weird. It’s not exactly ground-breaking information by this point.

Lemon chicken? Blech. Lemon pasta? NOPE. Squeezing lemon over fish & chips? Um, no.

There’s something about savory + lemon that just doesn’t do it for me. My love for lemon comes from lemon bars, lemon cake, lemon cookies, and lemon muffins. When mixed with sugar (or water), it’s so refreshing and zingy and utterly perfect. In fact, give me a lemon cake or cheesecake and I’d take it over a brownie any day.

That’s why I knew I had to make this Lemon Almond Crumb Cake for you guys because if you’re anything like me, you’re dying to bring a little zing to your life during these cold, wintry doldrums.

So this cake is a different spin on my Apple Cinnamon Crumb Cake which I made a few years back. If you haven’t tried that version, it’s a must – but I love it during the breezy fall months personally.

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! The cake itself is a little more dense than the Apple Cinnamon version, but still every bit as flavorful. It’s studded with ribbons of lemon zest which gives it wonderful flavor and a lovely pop of color. Once the cake batter is in the pan, you’ll pile on your lemon almond streusel topping, which is basically what dreams are made of.

The streusel is filled with butter, brown sugar, a little flour, and slivered almonds which offer a great crunch and nuttiness. If almonds ain’t yo thang, try using pecans, walnuts, or even pistachios!

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! Once everything is baked and golden, you’ll drizzle it with a little glaze prepared with confectioners’ sugar, lemon juice and a splash of vanilla. Easy, impressive and SO delicious!!

And if you must know, this will be the first thing I bake in my new apartment! (Well, besides the frozen pizza I baked last night, but that totally doesn’t count!)

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert!

Lemon Almond Crumb Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Lemon Almond Crumb Cake is fantastic! Moist, lemon-zest-studded cake topped with a buttery brown sugar and almond streusel and a lemon glaze.
Ingredients
  • FOR THE STREUSEL:
  • 2 cups brown sugar
  • 2 & ¼ cups all-purpose flour
  • Zest of half a lemon
  • 2 sticks (1 cup) butter, melted
  • Pinch salt
  • 1 & ½ cups slivered almonds
  • FOR THE CAKE:
  • ¾ cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup lemon juice
  • 1 cup full-fat sour cream
  • 2 cups all-purpose flour
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • Pinch salt
  • Zest from 2 lemons
  • FOR THE GLAZE:
  • 2 cups powdered sugar
  • 2-3 Tbsp lemon juice
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" round springform pan with cooking spray and set aside.
  2. In a medium bowl, prepare your streusel: combine the brown sugar, flour, lemon zest, melted butter, slivered almonds, and pinch salt together until clumps of streusel form. Set aside.
  3. To make the cake: Cream together the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, followed by the vanilla and lemon juice. Beat in the sour cream, flour, baking powder & soda, salt and the lemon zest until a thick batter forms. Spread the batter into the prepared pan. Top with all of the streusel. It will seem like a LOT of streusel, but use all of it!
  4. Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  5. Just before serving, make the glaze. In a small bowl combine the powdered sugar, lemon juice and vanilla until smooth. Drizzle over the top of the cake before cutting into wedges.

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! I know it seems like a lot of ingredients, but I promise you – this crumb cake is beyond worth it!

This Lemon Almond Crumb Cake is exceptional! Moist, buttery lemony cake topped with a butter, brown sugar & almond streusel. Perfect for breakfast, brunch or dessert! Have a super sweet day!

xo, Hayley

 

 

Cookies & Cream Waffles

These Cookies & Cream Waffles are so flavorful! Fluffy, light, crisp vanilla waffles studded with real chocolate cookie pieces! So easy to make and a total crowd-pleaser! #krusteaz #ad

Breakfast is one of my favorite meals to make and eat. For starters, there are so many options: scrambles, omelets, pancakes, waffles, French toast… and those are just a few of your main course choices! Personally, I’m a big carb fan for breakfast, and my carb of choice would have to be WAFFLES. Big, fluffy, light-as-air waffles with a slightly crisp exterior and fully loaded with butter and syrup.

But sometimes, you need a change from the regular ol’ waffle. An upgrade, if you will. And these Cookies & Cream Waffles are quite the upgrade! Light and fluffy waffles studded with real chocolate sandwich cookie pieces and a wonderful, almost creamy vanilla flavor. And because you can’t just serve cookies & cream waffles plain, I jazzed them up with some whipped cream, chocolate syrup and additional sandwich cookies for a decadent treat that’s sure to please the entire family!

These Cookies & Cream Waffles are so flavorful! Fluffy, light, crisp vanilla waffles studded with real chocolate cookie pieces! So easy to make and a total crowd-pleaser! #krusteaz #ad So for Breakfast Night tonight, whip up these easy waffles – made with Krusteaz Belgian Waffle Mix – for a simple yet sinfully delicious breakfast!

GET THE RECIPE HERE!

Have a super sweet day!

xo, Hayley

Gingerbread Banana Bread with Cream Cheese Icing

Gingerbread Banana Bread is a unique, festive & easy twist to basic banana bread - with a gingerbread twist! Flavored with ginger, cinnamon, cloves & molasses, this moist & fluffy banana bread is topped with a decadently creamy cream cheese icing. Dessert or breakfast? Why not both! Everyone’s had banana bread, but have you had Gingerbread Banana Bread?! Banana bread meets gingerbread in this awesome hybrid recipe, topped with a luscious cream cheese icing. Dessert or breakfast – why choose?!

Okay, so I’m going to be posting all this week because Christmas is imminent and I want to make sure you guys all have a chance to make these awesome Christmas recipes I keep churning out. So if you were one of those people who prefer one post a week, I’m sorry, but I’m about to overload your ish. #notsorry

SO. You know how some people eat cilantro and all they taste is soap?

I am not that person. I love cilantro. It courses through my veins. It’s my life blood. I would put it on everything savory if I could.

But I, unfortunately, have that genetic defect with ginger.

Whenever ginger is in my mouth’s presence, I instantly taste soap. Or perfume.

I long for the days when I can utilize ginger’s super powers. I have stomach problems regularly, and I know how good ginger is for upset stomachs. Ginger’s good for muscle pain, which I have often since I sit at a desk or am bending down to get pans all day long. Ginger fights cancer like a little ninja root badass. Ginger helps you lose weight, ginger will fight terrorism, ginger will save the world.

Ginger, ginger, ginger! < my Brady Bunch impression of Jan

But all I taste is… soapy perfume. Blech.

But maybe because I’m weird, sometimes I can bypass the perfumey taste if it’s masked with other spices, like in this bread. However, if you love and are BFFs with ginger (show off), you can totally ramp up the ginger flavor. I GET IT, OKAY?

Gingerbread Banana Bread is a unique, festive & easy twist to basic banana bread - with a gingerbread twist! Flavored with ginger, cinnamon, cloves & molasses, this moist & fluffy banana bread is topped with a decadently creamy cream cheese icing. Dessert or breakfast? Why not both! Gingerbread Banana Bread is a unique, festive & easy twist to basic banana bread - with a gingerbread twist! Flavored with ginger, cinnamon, cloves & molasses, this moist & fluffy banana bread is topped with a decadently creamy cream cheese icing. Dessert or breakfast? Why not both! For me, however, this bread is just perfect. Just the right amount of spice in one moist, fluffy cake-bread topped with a lusciously smooth cream cheese icing. There is nothing better, I tell you!

Your mouth’s presence is about to be graced with greatness. Are you ready?

Gingerbread Banana Bread is a unique, festive & easy twist to basic banana bread - with a gingerbread twist! Flavored with ginger, cinnamon, cloves & molasses, this moist & fluffy banana bread is topped with a decadently creamy cream cheese icing. Dessert or breakfast? Why not both!

5.0 from 1 reviews
Gingerbread Banana Bread with Cream Cheese Icing
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Gingerbread Banana Bread is fantastic! Moist, tender bread flavored with gingerbread spices and molasses and topped with a smooth & creamy cream cheese icing.
Ingredients
  • ½ cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • ⅓ cup Greek yogurt (I used plain, but vanilla works!)
  • 2 cups mashed bananas
  • 1 tsp vanilla extract
  • ¼ cup molasses
  • 3-4 tsp ground ginger (depending on how spicy you want it)
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • Pinch salt
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • 1 (3.4 oz) box INSTANT dry vanilla pudding mix
  • FOR ICING:
  • 2 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • 1 tsp vanilla extract
  • 1 Tbsp heavy cream
  • 1 cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray. I recommend using a metal or disposable loaf pan as I find glass ones usually cook at different times. If you only have glass, that's okay, but your bread may take less time. Place the pan on a baking sheet and set aside.
  2. In a large bowl, mix together the softened butter and brown sugar with a spatula until combined. Mix in the eggs and yogurt, mixing well. Add in the banana, vanilla and molasses until blended. Mix in the spices, flour, baking soda, and salt until a thick but lumpy batter forms. Fold in the pudding mix (just the dry mix). Batter should be lumpy and do NOT overmix the batter, which leads to tough bread. Just make sure it's just about combined.
  3. Pour the batter into the baking pan and smooth out the top. Bake uncovered for about 40 minutes, then tent the pan with foil and bake for another 25-35 minutes, checking at the 25 minute mark and adding time if needed. Bread will be done when a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  4. To make the frosting: in a medium bowl, beat together the cream cheese, butter and vanilla extract until smooth. Beat in the heavy cream to combine, then the powdered sugar until a soft, thick icing forms.
  5. Spread the icing on top of the bread and let set, about 10 minutes, before cutting into slices.

Gingerbread Banana Bread is a unique, festive & easy twist to basic banana bread - with a gingerbread twist! Flavored with ginger, cinnamon, cloves & molasses, this moist & fluffy banana bread is topped with a decadently creamy cream cheese icing. Dessert or breakfast? Why not both! Spicy & sweet – this bread is loaded with traditional gingerbread flavors like ginger, cloves, cinnamon and molasses – but is mixed with sweet and tropical bananas for a fun twist on a classic breakfast staple! Done up with cream cheese icing, this bread feels more dessert-like and decadent, but hey, a perfectly acceptable breakfast, too.

Gingerbread Banana Bread is a unique, festive & easy twist to basic banana bread - with a gingerbread twist! Flavored with ginger, cinnamon, cloves & molasses, this moist & fluffy banana bread is topped with a decadently creamy cream cheese icing. Dessert or breakfast? Why not both! Have a super sweet day!

xo, Hayley