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  • Breads & Muffins FOOD

    Cinnamon Streusel Jam Loaf

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    Cinnamon Streusel Jam Loaf

    This post may contain affiliate links, which means that I earn a commission if you purchase through those links (at no extra cost to you!). Thanks for the support that makes Panthers & Peonies possible!

    I’m so excited for today’s recipe, which I say about every recipe on my blog, and it’s always true. But I’m like, especially excited for today’s recipe.

    I saw this jam bread on the BakeFeed Instagram page a while ago, and I instantly fell in love. I was like OMG I NEED TO MAKE THIS NOW, liked the photo, and promptly forgot about it. Sometimes I have the memory of a goldfish.

    Cinnamon Streusel Jam Loaf

    Cut to a few weeks later, I decided on a whim to treat myself to some magazines. I literally never buy magazines (call me a “everything is digital” millennial, but I hate how you read it once and then it ends up as clutter), but on the rare occasion that I do, it’s always a baking magazine. Plus it’s my dream to be on the cover of 2 separate magazines (Bake From Scratch and Inked), so, you know, it’s motivation.

    Cinnamon Streusel Jam Loaf

    Bake From Scratch magazine in hand, I plopped myself on the couch and started skimming the pages. And wouldn’t you know, the first page the magazine fell open to was the same jam bread I had obsessed over weeks earlier.

    Cinnamon Streusel Jam Loaf

    And let me tell you, this bread didn’t disappoint. It’s that perfect mix between soft cake crumb and hearty quick bread loaf. Plus the jam and streusel on top? So good.

    Here’s What I Used:

    Cinnamon Jam Loaf

    Prep Time15 mins
    Cook Time1 hr 15 mins
    Total Time1 hr 30 mins

    Ingredients

    Cinnamon Loaf

    • 3/4 cup nondairy milk
    • 1/2 tsp. apple cider vinegar
    • 2 Tbsp. flaxseed meal
    • 1 cup brown sugar
    • 1/4 cup + 2 Tbsp. vegan butter, melted
    • 1 1/2 tsp. vanilla extract
    • 1 1/2 tsp. ground cinnamon
    • 2 cups all-purpose flour
    • 1/2 tsp. salt
    • 1/2 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1/2 cup jam, divided

    Walnut Streusel

    • 1/2 cup walnuts, chopped
    • 1/4 cup + 2 Tbsp. all-purpose flour
    • 2 Tbsp. granulated sugar
    • 2 Tbsp. brown sugar
    • 1/2 tsp. ground cinnamon
    • 1/4 tsp. salt
    • 1/4 cup vegan butter, cold and cubed

    Vanilla Glaze

    • 1 cup + 2 Tbsp. powdered sugar
    • 2 Tbsp. nondairy milk

    Instructions

    • Preheat oven to 350ºF. Line a 9″ loaf pan with parchment paper, leaving the edges to hang over the side (this’ll make it easier to remove the loaf when it’s done).
    • Mix together the nondairy milk and vinegar, stir well, and set aside to let curdle (this is a homemade vegan buttermilk!)
    • Mix the flaxseed meal with 6 Tbsp. of water, mix well, and set aside to thicken (about 5-7 minutes).
    • Sift together the dry ingredients (flour, cinnamon, salt, baking powder, and baking soda). Add the brown sugar and mix well to make sure there are no clumps.
    • Add the wet ingredients (buttermilk, flax eggs, and vanilla extract) and mix until smooth.
    • Pour 1/3 of the mixture into the loaf pan and spread evenly. Top with half of the jam, spreading almost to the edges (be sure to leave a small border so the jam doesn’t ooze out the sides). Repeat once more, and top with remaining 1/3 of batter.
    • To make the streusel: sift together the dry ingredients (flour, cinnamon, and salt). Add the sugars and mix well to make sure there are no clumps. Add the chopped walnuts, then mix in the cold cubed butter and press the mixture together until it resembles small crumbs. Spread evenly across the top of the batter.
    • Bake for 30 minutes, then remove from oven and cover with foil. Place back in the oven and bake an additional 45 minutes until golden brown and fully baked all the way through.
    • Once the loaf is fully cooled, mix together the glaze ingredients and drizzle over the top of the loaf.
    Recipe by Bake From Scratch

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Cinnamon Streusel Jam Loaf
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  • Breads & Muffins FOOD

    Good Ol’ Fashioned Pumpkin Bread (Vegan)

    Good Ol' Fashioned Pumpkin Bread (Vegan)

    This post may contain affiliate links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    We’re changing the game today.

    Pumpkin is everywhere in September, October, November. But then it gets replaced by gingerbread and peppermint, and it’s like no one needs it anymore until the next year. But this doesn’t sit right with me, because sometimes I’ll crave pumpkin in the middle of April. In fact, I’ve been craving this pumpkin bread every month since I made it last fall. Therefore, I vote we should make pumpkin things all year round.

    Am I serious? 100%.
    Did I buy all of the cans of pumpkin at my local Target just to prove this point? Yes I did.
    Do I regret it? Not even a little bit.

    Good Ol' Fashioned Pumpkin Bread (Vegan)

    This is exactly what I want when I’m craving pumpkin bread. It’s so moist (sorry) and has an incredible texture. Plus it’s full of spices and topped with crunchy sugar. I think part of what makes it so good is how simple it is. It isn’t fancy, it isn’t loaded up with overly complicated ingredients. It’s just good ol’ fashioned pumpkin bread.

    Here’s What I Used:

     

    Just Some Good Ol' Fashioned Pumpkin Bread (Vegan)

    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    • 1 3/4 cups all-purpose flour
    • 1 cup granulated sugar plus 1 Tbsp. for sprinkling
    • 1 Tbsp. baking powder
    • 1/4 tsp. salt
    • 1 tsp. ground cinnamon
    • 1/2 tsp. ground nutmeg
    • 1/2 tsp. ground ginger
    • 1/2 cup nondairy milk
    • 1/2 cup coconut oil melted and cooled
    • 2 Tbsp. molasses
    • 1 tsp. vanilla extract
    • 1 cup pureed pumpkin

    Instructions

    • Preheat oven to 400ºF.
    • Sift together the dry ingredients (flour, baking powder, salt, and spices). Add the sugar and mix well.
    • In a separate bowl, mix together the wet ingredients (milk, oil, molasses, and vanilla). Pour into the dry ingredients, then add the pumpkin and mix until no lumps remain, being careful not to overmix.
    • Pour into a greased loaf pan and sprinkle with 1 Tbsp. granulated sugar.
    • Bake 40-50 minutes until golden brown across the top. Start checking the doneness around 30 minutes to make sure it isn't browning too quickly on top. If it is, cover the top loosely with foil and continue baking.

    Notes

    Because of the high moisture content, this bread should be eaten within 2 days. If you won't finish it in time, wrap half in plastic wrap and throw in the freezer!

    Recipe adapted from Isa Chandra Moskowitz

    Good Ol' Fashioned Pumpkin Bread (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Good Ol' Fashioned Pumpkin Bread (Vegan)
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  • Breads & Muffins FOOD

    Cinnamon Carrot Muffins (Vegan)

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    Cinnamon Carrot Muffins (Vegan)
    I think it’s safe to say that it’s FINALLY FALL. Besides the whole “it’s still 90º at 8am” thing, summer is like, officially over. How do you know summer is over in San Diego? Good question… there’s like, kind of a breeze. And some shade sometimes. And you’ll be able to wear sleeved shirts without having heatstroke. Occasionally some leaves change color… it’s basically a scavenger hunt.

    Summer in San Diego is one of the greatest and most beautiful things in the world, so I always get a little sad in September when we have to say goodbye for a few months. But bring on fall (and all the desserts), because I’m so excited to go to the pumpkin patch and be able to sleep with blankets again.

    Cinnamon Carrot Muffins (Vegan)

     

    Cinnamon Carrot Muffins (Vegan)

    These muffins sort of sum up fall for me: cinnamon and spices, baked goods packed with vegetables (all kinds, not just pumpkin), and trying to eat healthy through the holidays so I can load up on pie and brownies and cookies and bread without feeling guilty.

    These cinnamon carrot muffins are packed with brown sugar and ground cinnamon, and super moist because there’s both grated carrot and applesauce in there. Plus there’s whole wheat flour and flaxseeds AND walnuts, which makes them totally good for you. And normally I say that in a sarcastic way, but not today: these are actually healthy. I promise.

    Cinnamon Carrot Muffins (Vegan)

    Cinnamon Carrot Muffins (Vegan)

    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Bread
    Servings: 12
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    • 3/4 cup all-purpose flour
    • 1/2 cup whole wheat flour
    • 3/4 cup brown sugar
    • 2 Tbsp. ground flaxseed
    • 1 tsp. cinnamon
    • 1 tsp. baking powder
    • 1/2 tsp. baking soda
    • 1/4 tsp. salt
    • 1/3 cup coconut oil melted
    • 1/3 cup nondairy milk
    • 1/2 + 2 Tbsp. unsweetened applesauce
    • 1 1/2 cups grated carrots I used a mix of very finely grated and slightly larger bits

    Instructions

    • Preheat oven to 350ºF.
    • In a large mixing bowl, sift together the dry ingredients (flours, flaxseed, cinnamon, baking powder, baking soda, and salt). Add the sugar and mix well, making sure there are no clumps of brown sugar.
    • In a separate bowl, mix together the wet ingredients (oil, milk, and applesauce). Pour into the dry ingredients and mix until almost fully combined, then gently fold in the grated carrots.
    • Scoop batter into a lined cupcake pan, or straight into the wells without liners (just be sure to grease the wells super well!). Sprinkle with chopped walnuts.
    • Bake 20-25 minutes until golden brown.

    Notes

    To grate the carrots, I used two sides of a traditional box grater: the tiny holes for finely grated carrots, and the slightly bigger holes for slightly bigger chunks. Having the two sizes gives a great texture to the muffins!
    Muffins are best eaten within 2-3 days. If they won't be finished by then, they freeze well!
    Cinnamon Carrot Muffins (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Cinnamon Carrot Muffins (Vegan)
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  • Breads & Muffins FOOD

    Blueberry Chocolate Chip Banana Bread (Vegan)

    Blueberry Chocolate Chip Banana Bread – rich, flavorful banana bread packed with pieces of banana, fresh blueberries, and dark chocolate!

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    I’m addicted to banana bread. And with all my experience eating banana bread, I’d like to think I’m a banana bread expert as well. I also firmly believe that I’m made of about 0.01% banana bread at this point in my life.

    Banana bread is usually the first thing I grab when trying a new bakery (along with a croissant), because those 2 things really show whether a bakery is hot or not.

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    I love banana bread that tastes rustic and homemade, classic chocolate chip and walnut is my favorite. But sometimes I want something a little different, a little weird, a little interesting. This is one of those recipes.

    Obviously bananas and chocolate are a perfect match, but did you know that blueberries and chocolate are another? Putting the 3 together is the next logical step.

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    This blueberry chocolate chip banana bread is rich, moist, and packed with banana flavor. Plus it’s full of bursting blueberries and rich dark chocolate. And on top of that, it’s got all-natural sugar and no oil, which makes it a great (and overall pretty healthy) breakfast!

    Blueberry & Chocolate Chip Banana Bread (Vegan)

    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Bread
    Author: Brit Wolfe - Panthers & Peonies

    Ingredients

    • 2 cups all-purpose flour
    • 1 tsp. baking soda
    • 3/4 tsp. baking powder
    • 1/2 tsp. salt
    • 1 tsp. ground cinnamon
    • 1 1/2 cups mashed banana about 3 medium bananas
    • scant 1/2 cup agave
    • 1/4 cup nondairy milk
    • 1/4 cup applesauce
    • 2 tsp. vanilla extract
    • 1/2 cup fresh blueberries
    • scant 1/2 cup vegan chocolate chips

    Instructions

    • Preheat oven to 350ºF.
    • Sift together the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon).
    • In a separate bowl, mix together the wet ingredients (agave, milk, applesauce, and vanilla).
    • Pour the wet ingredients into the dry ingredients and mix until almost fully combined.
    • Add the mashed banana and fold together gently.
    • Fold in the blueberries and chocolate chips.
    • Pour into a greased loaf pan and bake 40-50 minutes until golden brown.

    Notes

    Because of the high moisture content, this banana bread is best eaten within 1-2 days. It also freezes well!
    Blueberry & Chocolate Chip Banana Bread (Vegan)
    Recipe adapted from Chocolate-Covered Katie

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Blueberry & Chocolate Chip Banana Bread (Vegan)
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  • Breads & Muffins FOOD

    Culinary School Scones

    Culinary School Scones (Vegan)
    This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    I’m so freakin’ excited to share this recipe with you guys. I’m obsessed with these scones for two reasons:

    One, they completely changed me from a scone-hater to a scone-lover.
    And two, I made them like a thousand times in culinary school and they are super special to me. Yes, I’m sappy. But I loooooooved culinary school, like I can’t begin to explain how much I loved it.

    Culinary School Scones (Vegan)

    These scones, like I don’t know where to begin. When we made them in class, I rolled my eyes and was like, “ugh, I hate scones, can we just skip these”, but I made them anyways (mostly because I had to in order to pass the class), and I took one bite and was hooked. And then for some reason, my friends and I kept making them, like we made a thousand batches and gave them to everyone we knew and I ate close to 500 scones that month.

    Culinary School Scones (Vegan)

    Most people are scone-haters because they haven’t had a good scone. They’re usually dry and crumbly and bland, but when you have a good scone it’s ahhhmazing: tender and flaky and buttery, and that’s exactly what these are.

    For this recipe, you need a kitchen scale, and if you don’t have one, you should totally get one. They’re so useful in the kitchen, plus they’re super affordable and you can get them pretty much everywhere nowadays. I’ve included some links here if you want to buy one online.

     

    Here’s What I Used:

     

    Culinary School Scones (Vegan)

    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Bread
    Servings: 8
    Author: Brit Wolfe

    Ingredients

    • 12 ounces all-purpose flour
    • 1.5 ounces granulated sugar
    • 0.75 ounces baking powder
    • 1.75 ounces flaxseed meal + water about 1 Tbsp. flax + 2 1/2 Tbsp. water
    • 3 grams salt
    • 4.75 ounces vegan butter cold and cubed
    • 5.25 ounces nondairy milk
    • 1.5 ounces walnut pieces
    • 2 ounces dried cranberries
    • 3.5 ounces dark chocolate chips

    Instructions

    • Preheat oven to 400ºF.
    • Mix together the flax and water and let sit until thickened, about 5-7 minutes.
    • Sift together the flour, baking powder, and salt. Add the sugar and mix well.
    • Cut in the cold butter using a pastry cutter (or you can use your hands like I do!), and work the mixture until crumbly. It's ok if there are a few slightly larger, unincorporated chunks of butter.
    • Chill for 5-10 minutes to make sure the butter remains cold.
    • Stir in the walnuts, cranberries, and chocolate chips.
    • Add the liquid ingredients (flax mixture and milk), and fold together gently until a dough comes together. It will be sticky!
    • Dump the dough onto a lightly-floured surface and pat into a circle. Using a serrated knife, cut across the dough into 8 equal triangles.
    • Transfer the scones onto a parchment-lined baking sheet, and chill an additional 10 minutes.
    • Right before you put the scones in the oven, brush with a small amount of milk and sprinkle with granulated sugar. Bake for 25-30 minutes until golden brown.

    Culinary School Scones (Vegan)

    Culinary School Scones (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

    Culinary School Scones
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