#whatibake

Freshly baked, sweet and eggless bread. This is a perfect addition to your weekend breakfast table. 

Eggless plum and pecan crumble bread.  Recipe testing is a big part of my job and I’ve come to realize how much I really enjoy it. Case in point. I’ve made so many variations of this eggless bread and somehow I keep coming back to it. I was originally going to make this with almonds and berries but when I was in the market the other day I saw these gorgeous yellow plums and thought what am I gonna do with these? So I put them in my cart and brought them home. Next thing you know I've got some pecans in my hand and one of my best bread recipes in the other and here we are with another version of my favorite breakfast bread. From the nutty crunch of the pecans to the sweetness from the brown sugar coating, along with the honey and plums in the batter, you will be so glad you made this bread. Moist, fruity and serves 8. 

So, now you know I make a lot of eggless bread. This one is no exception.  A moist and delicious dough topped with chunks of diced plums and a sweet pecan crumble. It bakes up in about an hour. After baking be sure to give it time to cool before slicing. One bite of this bread and you will seriously want to make this again. 

Makes about 8 slices

INGREDIENTS for bread

1 cup all-purpose flour

½ cup whole wheat flour

¼ teaspoon baking powder

1/8 teaspoon salt

1 tablespoon canola or vegetable oil

¼ cup honey

1 cup soy or regular milk

2 ripe bananas blended to a liquid (equal to about a cup)

1 teaspoon vanilla extract

1 cup diced plums

INGREDIENTS for Pecan Crumble

¼ cup brown sugar

¼ cup slivered pecans

¼ teaspoon ground cinnamon

2 tablespoons butter, room temperature

DIRECTIONS for bread

Preheat oven to 350 degrees Fahrenheit and spray bread pan with oil.

To a large bowl, stir together the flour, baking powder, and salt. Set aside.

To a separate bowl mix together oil, honey, milk, bananas, and vanilla extract.

Add wet ingredients to dry and mix gently. Pour mixture into a prepared bread pan. Add diced plums to top of bread and set aside.

To a bowl add brown sugar, pecans, ground cinnamon, and butter. Mix together and sprinkle crumb mixture evenly on top of the bread.

What a perfect little biscotti. You’ve got crunchy, sweet and salty all in one. 

Dried cherries have a slightly tart flavor. Honey adds the sweetness along with the chocolate drizzle. Then comes the salty pepitas and you’ve got a delicious sweet and salty breakfast treat. And as always if you are watching your salt intake buy unsalted pepitas. I buy mine at Aldi. This biscotti has a crunchy texture and is ready in under an hour. They keep in the refrigerator for about a week. Make sure they’re in an air tight container. You will be happy you made them! 

Makes 8-16 depending on how small you slice the dough

INGREDIENTS

2 eggs

1/3 cup honey

1 teaspoon vanilla extract

1 1/2 cups oat flour

1/4 cup whole wheat flour

1/2 teaspoon baking soda

1`/4 teaspoon sea salt

½ cup dried cherries

½ cup roasted and salted pepitas

chocolate chips melted for drizzle is optional

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining with parchment paper. Set aside.

In a medium bowl, beat together the eggs, honey and vanilla extract. Combine the flour and baking soda, and salt . Stir into the wet mixture to form a dough. Add cherries and pepitas. Stir to combine. Place dough onto the prepared cookie sheet, either in a rectangle or a circle. Press down to ½ inch thickness. Cut into pieces of 8 or 16 depending on your preference of size.

These sweet potato muffins are sweet and savory. From the moist muffin to the crunchy crumbly topping. They are going to be a hit in your house. 

When I started putting together this recipe I had no idea at how tasty they would turn out. They are delicious as is but when you add the pepita crumbly topping you are in for a real treat. There are a few steps.  I can't say that they're quick and easy but if you know your way around a kitchen even a little, these will come together in about 45 minutes. This estimate does not include clean up time. Sorry. 

When I was thinking about a muffin recipe I know I've done pumpkin, blueberry, coconut, raisin and the list goes on. I've even done muffin tops. I had a few comments about that one. All in good fun. I came up with the title muffin top because I was thinking of the Seinfeld episode where the character Elaine has the idea to have a store with just muffin tops. She said that was the best part of the muffin.

However the comments that I got were based on a person having a muffin top so go figure. I guess not as many people saw the episode I was thinking of. Generational thing. 

I'm pretty sure these will not give you a muffin top but if you just want to eat the top of the muffin enjoy. 

Makes about 12-15

INGREDIENTS

2 cups ground oats

2 cups all-purpose flour

4 teaspoons baking powder

1 cup steamed and mashed sweet potatoes with 1/4 cup to 1/2 cup water to thin sweet potatoes

1/2 cup honey

1/2 cup brown sugar

1/2 cup Plain Greek Yogurt

1/2 cup milk

2 eggs

INGREDIENTS for Pepita Crumble Topping

1/2 cup pepitas

1/2 cup brown sugar

2 tablespoons all-purpose flour

2 tablespoons softened butter

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit. 

To a large bowl add ground oats, all-purpose flour, and baking powder. Stir to combine and set aside. 

In a separate bowl mix together mashed sweet potatoes, honey, brown sugar, yogurt, milk, and eggs. 

Pour wet ingredients into dry ingredients and mix, (do not over mix or the muffins will be too hard)

Line a muffin tin and spray the muffin cups with canola spray.

Gently pour batter into muffin cups. Mix together ingredients for Pepita Crumble Topping. Place on top of each muffin. Tap down lightly.