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Apple Banana Streusel Bread #BrunchWeek

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applebananabreadThis post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. My Mom was a great cook who left a large collection of recipes. I peruse them often. This apple banana streusel bread came from my Mom’s stash but it started out as apple streusel muffins. I had one lone banana I needed to use, not enough for my banana bread recipe, so I thought I’d toss it in this recipe and make it into a loaf.

I’ve never shredded an apple for a recipe before. The Lady Alice apples from Ranier Fruit were nice and juicy and shredded up easily. I just used my cheese shredder on the large holes. I’m convinced the bread was moist due to the juicy apple. They were delicious and I was sad when they were all gone. My husband and boys were sad when they were gone too.

The streusel topping adds a sweet crunch to the bread. You could enjoy this with your morning coffee or tea or as a dessert. It would also make a great gift for neighbors during the holidays. I’ve made this bread a second time already because the first loaf didn’t last long in my house. I’m thinking next time I may make it into muffins.

applebananapin

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Apple Banana Streusel Bread

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 1 loaf

Apple Banana Streusel Bread

Ingredients

  • 1 1/2 cups sifted flour
  • 1/4 cup Dixie Crystals sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1 ripe banana, mashed
  • 1 cup peeled and shredded Lady Alice apples
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 egg, beaten
  • Streusel Topping:
  • 1/3 cup packed brown sugar
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons cold butter, cubed
  • 1/3 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2 x 2 1/2 loaf pan and set aside.
  2. In a small bowl, prepare streusel. Combine brown sugar, flour, and cinnamon. Add cubed cold butter and cut in until crumbly. Stir in pecans. Set aside.
  3. In a medium bowl combine flour, sugar, baking powder, cinnamon, salt, and nutmeg. Stir in banana and apple.
  4. In a small bowl mix milk, oil,and egg until well blended. Add wet ingredients to dry ingredients and stir until moistened.
  5. Put batter in prepared pan and top with streusel mixture. Gently press topping into batter without crushing it.
  6. Bake in 350 degree oven for 40 to 45 minutes. Remove from oven to cooling rack. Cool in pan for 10 minutes and remove to cooling rack to cool completely.
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Forty Bloggers from around the North America will showcase their best brunch dishes, from cocktails to cakes, danish, tarts, and pizzas – with 170 recipes, there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

 

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus Topped Eggs with Hats from That Skinny Chick Can Bake
Huevos Gratinados from Palatable Pastime

BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos

BrunchWeek Main Dishes:
Apple, Grape, and Walnut Chicken Salad from Love and Confections
Green, Eggs and Ham Burrito from Nik Snacks

BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm

BrunchWeek Desserts:
Champagne Pound Cake with Rose Water Frosting from Sweet Beginnings
Lemon Cheesecake Parfaits from Cookaholic Wife
Lemon No Bake Cheesecake from Feeding Big

 

 

 

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes “I Knead to be Loaved” apron, French rolling pin, Bench/Dough cutter, Oven mitt, Dough scraper, Bamboo spatula, Silicone spatula, Measuring spoons, Kitchen towel, 6 3-strips of Red Star Yeast, Red Star Yeast recipe book, Kansas Wheat Commission recipe book

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, White Marble Pastry Board and Marble Rolling Pin, and Dixie Crystals red ruffle apron.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Creamery Coop is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot is a co-operative owned by 1,100 dairy farm families throughout New England & New York. In our farmers’ communities, they are often the ones to volunteer first. We honor their community spirit with our Reward Volunteers program. Learn more & start logging your volunteer hours today! www.RewardVolunteers.coop

Prize #4 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

 

Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Monkey Bread Biscuits

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There are so many recipes in the Taste of Home 100 Family Meals cookbook that I want to try. I was looking for a quick and different bread recipe one evening and came across this monkey bread biscuits recipe. To make it even better I had all the ingredients on hand, which rarely happens when I find a recipe I want to try.

Monkey bread biscuits are fun for kids and fun to make. I always have refrigerated biscuits in my stash. This recipe uses the flaky version but if you only have the buttermilk, they will work too. They will be more dense but still good.

The recipe uses Italian seasoning but you could really use whatever flavors you like. You could also use fresh herbs in place of the dried. Try dill, rosemary or chives for a twist. I also melted additional butter to brush on when the came out of the oven. If you have any leftover, they will keep overnight wrapped in foil. Reheat in a toaster oven or oven. The microwave will make them rubbery.

This is the second recipe I’ve made from the cookbook. You can read my review and get the recipe for turkey biscuit stew here. As I mentioned before, I have many more recipes to try and you will see them on the blog.

 

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Monkey Bread Biscuits

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 dozen

Ingredients

  • 1 tube (16.3 ounces) large refrigerated flaky biscuits
  • 3 tablespoons butter, melted
  • 1 garlic clove, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 cup grated Parmesan cheese
  • Additional Italian seasoning

Instructions

  1. Preheat oven to 425°. Separate biscuits; cut each into six pieces. In a large bowl, combine butter, garlic and Italian seasoning; add biscuit pieces and toss to coat.
  2. Place four pieces in each of 12 greased muffin cups. Sprinkle with cheese and additional Italian seasoning. Bake 8-10 minutes or until golden brown. Serve warm.
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Homemade Cinnamon Swirl Bread #BrunchWeek

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My second BrunchWeek recipe is homemade cinnamon swirl bread. I used to be afraid of baking with yeast. I fit isn’t proofed properly, your dough won’t rise and what ever you are making will be ruined. Honestly, it still makes me a little nervous. I mean, it’s a lot of work between the shopping, preparation, and rising for the recipe to fail. If you don’t work with yeast a lot you may not know all your hard work was for nothing. You may think the dough has risen enough, continue, bake only to realize a flop. The liquid has to be the perfect temperature. Too hot and you will kill the yeast, to cool and the yeast won’t wake up, so to speak. This is how yeast should look, all bubbly, when it’s perfectly proofed. I used Red Star Platinum Superior Baking Yeast. I’ve used other yeast brands in the past and I’ve had no where the success I’ve had with Red Star. I was very pleased with the result.

Perfectly Proofed Yeast
Perfectly Proofed Yeast

You know you have a good rise when your dough looks like this:

Proofed Loaf Ready for the Oven
Proofed Loaf Ready for the Oven

Now it’s ready for the oven. I promise your house will smell divine while it’s baking. I couldn’t wait for it to cool completely. I had to cut it and taste. It was great but it had to pass the kid test. My son’s love cinnamon bread. I must buy 2 – 3 loaves a week. Well, this homemade cinnamon swirl bread passed!

Cinnamon Swirl Bread
Cinnamon Swirl Bread

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Homemade Cinnamon Swirl Bread

Prep Time: 4 hours

Cook Time: 40 minutes

Total Time: 4 hours, 40 minutes

Yield: 12 servings

Ingredients

  • 1 cup milk
  • 6 tablespoons butter
  • 2 1/2 teaspoons (1 1/4 ounce packet) Red Star Platinum Superior Baking Yeast
  • 2 eggs
  • 1/3 cup Dixie Crystals sugar
  • 3 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 cup Dixie Crystals sugar
  • 2 tablespoons cinnamon
  • Egg and milk mixed together for brushing
  • 2 tablespoons butter, melted
  • Softened butter for greasing pan

Instructions

  1. Melt butter with milk. Heat until very warm, but don't boil. Allow to cool to approximately 110 degrees F. Sprinkle yeast over the top, stir gently and allow to sit for 10 minutes.
  2. Combine flour and salt.
  3. In the bowl of an electric mixer, mix 1/3 cup sugar and eggs with paddle attachment until combined. Pour milk/ yeast mixture into egg mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the remaining flour and beat until combined.
  4. Switch to the dough hook attachment and knead dough on medium speed for 10 minutes. If dough is too sticky, add 1/4 cup flour and beat 5 minutes longer.
  5. Heat a metal or glass bowl so it's warm and drizzle a little vegetable oil. Place the dough in the bowl and toss to coat in oil. Cover the bowl with plastic wrap and set in a warm place for at least 2 hours until doubled.
  6. Turn dough out onto the work surface. With a floured rolling pin, roll dough into a rectangle no wider than your loaf pan and about 20 inches long. Brush surface of dough with melted butter. Combine the 1 cup sugar with cinnamon. Sprinkle over dough. Starting at one of the short ends of the dough, roll the dough, keeping it tight. Peach seam to seal.
  7. Grease loaf pan with softened butter. Place dough, seam side down into the pan. Cover with plastic wrap and allow to rise for 2 hours until doubled.
  8. Preheat oven to 350 degrees.
  9. Mix egg with a small amount of milk and brush over top of doubled loaf. Bake for 40 minutes on middle or lower rack in the oven.
  10. Remove from oven and immediately remove from pan. Insert knife along edge to loosen and cool completely on wire rack.

Notes

Perfect for toasting, making French toast or bread pudding.

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Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Be sure to enter the amazing giveaway with awesome prizes from our sponsors. Read the post and enter at the bottom of this here.

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Chocolate Chip Pumpkin Bread

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Chocolate Chip Pumpkin Bread

Pumpkin is the quintessential fall flavor. Many people wait, anxiously, for that tinge of coolness in the air to make something with pumpkin. My Mom loved this pumpkin bread recipe. It gave me great pleasure to know how much she enjoyed it. Whenever I would visit her in the fall she would ask me if I brought her pumpkin bread. I started bringing it to her regularly. It always put a smile on her face. She devoured it!

Originally, the recipe made 6 mini loaves but I converted it to make 2 regular size loaves. The mini loaves are perfect for gift giving or to give your guests at a dinner party to take home. I prefer using milk chocolate chips but semi-sweet or bittersweet would be good too. I do not use an electric mixer for this recipe. With the amount of sugar and flour, I find it easier to mix by hand with a wooden spoon. Less messy too. Over-mixing will make the bread tougher too. Chocolate chip pumpkin is a flavor combination that will surely become a favorite in your home.

 

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Chocolate Chip Pumpkin Bread #SundaySupper

Yield: 2 regular size loaves (8 servings each) or 6 mini-loaves

Chocolate Chip Pumpkin Bread #SundaySupper

Ingredients

  • 3 1/2 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2 stick unsalted butter, melted and cooled slightly
  • 1 (15 ounce) can 100% pure pumpkin
  • 2 eggs, beaten
  • 2/3 cup water
  • 1 cup chocolate chips, semi-sweet, milk or bittersweet
  • Cooking spray

Instructions

  1. Spray 6 mini loaf pans or 2 9x5-inch loaf pans with cooking spray.
  2. Preheat oven at 350 degrees F.
  3. In a large bowl mix together flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves. Pour melted butter, pumpkin, beaten eggs and water on top of dry ingredients. Mix until combined. Add chocolate chips and stir gently. Pour the mixture into prepared 6 mini loaf pans or 2 9x5-inch loaf pans until each is 2/3 full.
  4. Bake at 350 degrees for 45 to 50 minutes for mini loaf pans or 65 to 70 minutes for larger pans.
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