Spiced Pumpkin Bread

Are you team pumpkin or team apple in the fall? Hands down, I was team apple for years. Then I slowly shifted. It started when I grew my own pumpkins and subsequently roasted them. I had to bake with them, and once I did that, there was no looking back. At about that same time, I discovered a pumpkin bread I adored. But…it had THREE cups of sugar. Three. I just can’t do that anymore. So this is my take on that bread I adored: a spiced pumpkin bread. 

When I bake something I am especially proud of, I share with allll the friends and family. One friend said it had a feeling of spice cake with pumpkin on the finish. The Mr’s best friend grabbed a piece and before I could even ask what he thought, he said, “this is REALLY good.” 

I opted to go maple syrup with just a touch of brown sugar for that molasses taste. And the oil? I actually used some rendered lard from our half of a pig we purchased earlier this fall. It got melted/softened and worked like a dream. No lard? No problem, go with some coconut oil or regular oil and it will work just fine. 

Ready to start baking? Let’s go! 

Your Ingredients

  • 1 ½ cups pumpkin puree (roast your own! It’s incredible!)
  • 2 eggs
  • ¼ cup oil (lard)
  • ⅔ cup maple syrup 
  • 2 tablespoons brown sugar
  • 2 cups whole wheat flour 
  • 1 teaspoon baking soda
  • ¾ teaspoon salt 
  • ½ teaspoon ground cinnamon 
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cloves 
  • ½ cup chopped nuts, optional 

You Steps to Spiced pumpkin Bread

Preheat the oven to 350 degrees. In a large bowl, combine the eggs, oil, maple syrup, and brown sugar. Mix in the pumpkin puree.

Add the whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined. Fold in chopped nuts, if desired. 

Pour into a greased loaf pan. Bake 50-60 minutes, until cooked through and passes the toothpick test.

Gather all those wet ingredients!
Mix it up!
Into the oven we go!
Can it get much better?!
Let’s grab a cup of coffee and eat!

Spiced Pumpkin Bread

Home roasted pumpkin with a collection of spices makes the best quick bread. This healthier twist on a spiced pumpkin bread is sure to be a hit!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American, Bread
Servings 12 slices

Equipment

Ingredients
  

  • 1 ½ cups pumpkin puree
  • 2 eggs
  • ¼ cup oil lard
  • ⅔ cup maple syrup
  • 2 tablespoons brown sugar
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cloves
  • ½ cup chopped nuts optional

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the eggs, oil, maple syrup, and brown sugar.
  • Mix in the pumpkin puree.
  • Add whole wheat flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix until just combined.
  • Fold in chopped nuts, if desired.
  • Pour into a greased loaf pan. Bake 50-60 minutes, until cooked through and passes the toothpick test.

Notes

We purchased a half of a hog the last few years, and I always have the lard rendered. It works AMAZINGLY well in baked goods. I melted it about halfway so that it had some soft sold parts yet. No lard? No problem. Coconut oil would work great too!
Keyword healthy breads, maple syrup, pumpkin, pumpkin bread, quick breads
Tried this recipe?Let us know how it was!

Looking for other fun recipes?

Check out any of the ones below and if they don’t tickle your fancy, find lots more on my baking page!

JessLeave a comment

Rice and Pancetta Stuffed Squash

I have an odd relationship with growing squash. Maybe I am not alone. I grow it, but the act of actually dicing it, roasting it, and all the things doesn’t always happen. It isn’t that I don’t like the way it tastes. I generally love it. It just takes a little more work than I want. However, this rice and pancetta stuffed squash is worth all the work, and I am super pumped to share it with you. 

One of my first friends adores patty pan squash. She has talked about them for years and this year, I decided to plant a row of them, having ZERO idea if I would like them. Well, I had a bumper crop of these beautiful “starfish” squash, as the Mr. so fondly called them. (Turns out I grew early bush scallop, if you are wondering).

I enjoyed dicing them and roasting with a little salt and pepper and olive oil. And while the Mr. and my mini me enjoyed the squash this way, my big HATED it. So I looked to give the squash a face lift for my kiddo, and boy does this rice and pancetta stuffed squash recipe do it. 

The flavors of the Brussels sprouts are complemented by the sweet potato and pancetta. Fall feels so present in the in the colors and spice blend. And turns out that both my kids fought over how much each of them could get. I thought six squash would leave us leftovers, but my goodness, they were gobbled up by parents and kids alike. 

If you’re looking for a meal that feels fancy but really just take a little prep, give this one a try! 

Ready to get cooking? I know I am! 

Your Ingredients 

  • Six Early Bush Scallop squash (other squash would work too, but you may need to increase the bake time as bush scallop are pretty light on bake time) 
  • 1 ½ cup chicken stock 
  • ¾ cup long grain brown rice
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon pepper 
  • 1 tablespoon butter 
  • ¾ cup pancetta 
  • ½ cup each: chopped onion, carrot, Brussels sprouts, and sweet potato
  • ¼ teaspoon dried, ground rosemary
  • ¼ teaspoon pepper
  • Salt to taste

Your Steps to Rice and Pancetta Stuffed Squash

Preheat your oven to 375 degrees. Line a baking sheet with parchment or foil that has been sprayed with non-stick cooking spray. Wash each squash and slice off the top quarter. Hollow out the inside, removing seeds and making room for the filling. 

Bake squash upside down for 15 minutes. When they are done, remove from the oven and flip over so they don’t collapse on themselves.

Meanwhile, combine chicken stock, ⅛ teaspoon pepper and garlic and long grain rice. Bring to a boil, cover and lower to a simmer, cooking for 35 minutes (or according to package directions). 

While the rice and squash are cooking, begin to cook down the vegetables. In a large saucepan (you’ll mix the rice into this so have room for that), begin to melt the butter over medium heat. Add onion and carrot. Cook for 2-3 minutes. Add Brussels sprouts and pancetta. Cook until the pancetta is becoming crispy, about 10-12 minutes. Add sweet potato, pepper, and rosemary and cook an additional 3-5 minutes. Salt to taste. 

Remove from heat and stir in cooked in rice. Stuff parbaked squash and bake for an additional 15 minutes at 375 degrees. Serve your family a delicious and beautiful meal everyone will fight over!

I hope your family loves them as much as mine did. My big (who doesn’t like the squash plain) said I could just make a big pan of the filling and he would eat it all. It’s that good! So maybe double the filling? Ha. Just a thought *wink, wink*

Hollowed Squash
Squash Prep!
Sautéed vegetables
Get the color on those vegetables!
Stuffed Squash Filling
The colors in that filling!
Stuffed Squash Ready to Bake
Ready for the oven!
Stuffed Squash
Perfection!
Stuffed Squash
Check that filling!
Stuffed Squash

Rice and Pancetta Stuffed Squash

A little prep in the kitchen turns some simple ingredients into beautiful rosemary rice and pancetta stuffed squash!
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 6

Equipment

  • Baking Sheet
  • Large Skillet or Saucepan

Ingredients
  

  • 6 Early Bush Scallop squash or other patty pan squash
  • 1 ½ cup chicken stock
  • ¾ cup long grain brown rice
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • 1 tablespoon butter
  • ¾ cup pancetta
  • ½ cup chopped onion
  • ½ cup carrot diced
  • ½ cup Brussels sprouts quartered
  • ½ cup sweet potato diced
  • ¼ teaspoon dried ground rosemary
  • ¼ teaspoon pepper
  • Salt to taste

Instructions
 

  • Preheat your oven to 375 degrees. Line a baking sheet with parchment or foil that has been sprayed with non-stick cooking spray.
  • Wash each squash and slice off the top quarter. Hollow out the inside, removing seeds and making room for the filling.
  • Bake squash upside down for 15 minutes. When they are done, remove from the oven and flip over so they don’t collapse on themselves.
  • Meanwhile, combine chicken stock, ⅛ teaspoon pepper and garlic and long grain rice. Bring to a boil, cover and lower to a simmer, cooking for 35 minutes (or according to package directions).
  • While the rice and squash are cooking, begin to cook down the vegetables.
  • In a large saucepan (you’ll mix the rice into this so have room for that), begin to melt the butter over medium heat.
  • Add onion and carrot. Cook for 2-3 minutes.
  • Add Brussels sprouts and pancetta. Cook until the pancetta is becoming crispy, about 10-12 minutes.
  • Add sweet potato, pepper, and rosemary and cook an additional 3-5 minutes. Salt to taste.
  • Remove from heat and stir in cooked in rice. Stuff par-baked squash and bake for an additional 15 minutes at 375 degrees.

Notes

Any small squash would work for this recipe, although initial bake time may change based on the texture and hardness of the squash used. You want the squash to be almost done baking when the stuffing is put in.
Keyword Brown Rice, brussels sprouts, early bush scallop squash, pancetta, squash, stuffed squash, sweet potato
Tried this recipe?Let us know how it was!

Looking for more meal inspiration?

Check out any of the links below or head right to my cooking page to learn more!

JessLeave a comment

Raspberry Peach Sauce

I know, I know. Making raspberry peach sauce sounds like baby food. That’s what people tell me, anyway. But I counter that with, “What do you call applesauce?” And then they shrug. But I win and I have them try it and they don’t care what you call it…it’s darn good. 

The idea of peach sauce was born out of my hatred of blanching and peeling tomatoes, peaches, and the like. Honestly, I don’t have an issue with blanching beans for freezing. But the extra step of peeling? NO THANK YOU. They stay on when I make tomato sauce and it turns out just fine. So why not give it a try with peaches? And let me tell you, it works! 

Most years, I simply wash, quarter, cook down, blend, can. This year, I added an extra layer of adding frozen raspberries from my garden to combine the flavors. Oh my. It was definitely an addition worthwhile and it was determined that I needed to share this raspberry peach sauce.

Enough talking, right? Let’s start creating peach sauce (and maybe raspberries? You get to decide!). Before you do though, you have to make a decision…are you going to can it or freeze it? (More on this later!)

Your Ingredients

  • 1 ½ cups water
  • 20-25 peaches, washed well 
  • 1-3 cups frozen raspberries (optional) 
  • ½-1 cup sugar, if desired
  • Fruit fresh, if freezing

Prepping the Raspberry Peach Sauce

Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with water. Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash. When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce. If you prefer to add raspberries, add 2-3 cups of frozen raspberries. Cook an additional 3-4 minutes and then blend again. Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found. 

Peaches
Washed and ready!
Just starting to break down
Cooked down peaches
Getting soft!
Raspberries and Peaches
The color contrast though.
Blend it one more time!
Canned peach sauce
Into the canner they go!
Delicious!

Canning Your Raspberry Peach Sauce?

If you want to water bath can it, you have some prep.  When your sauce is almost ready begin to prepare your water bath canner and jars if you plan on processing them. 

Wash and sanitize jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water. 

Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude). Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. 

Freezing it? 

Once your sauce has reached a boil, allow to cool for an hour, stirring periodically. Ladel into freezer safe containers, leaving ½ inch head space. Cover, label, and freeze. Additionally, you can treat with fruit fresh to keep from browning. Add ¾ teaspoon per cup of fruit. 

Looking for more information about canning? I highly recommend checking out the National Center for Home Preservation for information at your fingertips!

Raspberry Peach Sauce

Fresh ripe peaches and frozen raspberries create this delicious and unique raspberry peach sauce for summer flavors all year long!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Canning, Homesteading, Preserving
Servings 6 quarts

Equipment

Ingredients
  

  • 1 ½ cups water
  • 20-25 peaches washed well
  • 1-3 cups frozen raspberries optional
  • Fruit fresh if freezing
  • ½-1 cup sugar if desired

Instructions
 

  • Wash your peaches well. Halve, pit, and quarter the peaches. Place in a large kettle with the water.
  • Begin to cook over medium heat, smashing periodically using a potato masher. As the peaches cook down, stir and mash.
  • When the peaches have softened significantly, use an immersion blender or food mill to break down the peaches to a sauce.
  • If you prefer to add raspberries, add 2-3 cups of frozen raspberries.
  • Cook an additional 3-4 minutes and then blend again.
  • Test the fruit at this point for sweetness. Add sugar by the ¼ cup, until desired sweetness is found.
  • Wash and sanitize six quart jars, rings, and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • Bring peach sauce to a boil. Once you have reached a boil ladle into prepared jars, leaving ½ inch head space, maintaining the boil on the kettle as you go.
  • Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight.
  • Place in the canner, increasing the heat to high. Once the canner reaches a boil, process pint jars 20 minutes and quart jars 25 minutes (adjusting for altitude).
  • Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours.

Notes

Freezing it?
Once your sauce has reached a boil, allow to cool for an hour, stirring periodically. Ladel into freezer safe containers, leaving ½ inch head space. Cover, label, and freeze. Additionally, you can treat with fruit fresh to keep from browning. Add ¾ teaspoon per cup of fruit.
Keyword applesauce, canned peaches, peach sauce, peaches, raspberries, raspberry peach, Waterbath Canning
Tried this recipe?Let us know how it was!

Looking for more delicious fruit recipes?

Check out my canning and preserving page! Or maybe you can find something you like below!

Jess1 Comment

Pressure Canned Green Beans

It’s nearing the end of the garden season, which means I am spending a lot of time taking the last fruits and vegetables and processing them, whether it be frozen, pressure canned, water bath canned, or just enjoyed fresh. I have planted pole beans for the last few years, which I have grown to love. They are active late in the season but just grow so beautifully. My favorite way to preserve them is to create pressure canned green beans when I am able. 

Pressure canning the green beans requires me to be patient and collect them over a few days. Pressure canning also asks you to be around the house for a few hours; but to eat homegrown vegetables well into the winter? Totally worth the work. 

When reading recipes about pressure canned green beans, you’ll see recommendations to possibly add salt. I caution you to hold out until you are cooking them for dinner. We made that mistake a few years ago, and when we opened them, they were just too salty. There’s no fixing that. I have added dried minced garlic from time to time, but my favorite is to go raw pack without any seasoning. 

Tools of the Trade for Pressure Canned Green Beans

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here, along with the other great canning tools like a jar lifter!

Also, I recommend…

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, I highly recommend checking out the National Center for Home Preservation. It has great information that’s easy to follow. 

Your Steps to Pressure Canned Green Beans

The Prep

Begin by cleaning and preparing your beans.  Wash, nip the ends, and then trim to 1-2 inch pieces. You’ll need about 1 pound of beans per pint jar or 2 pounds of beans per quart jar. For reference, my family of four eats about 80% of a quart jar at a meal, sometimes all of it (I love having veggie eaters at my house!). 

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. I like to heat my lids in water on a very low heat on the stove. Check the seal and center vent of your lid of the canner. Set aside. 

Bring a pot of water to a boil. You will want enough to cover the beans in the jars, so too much is better than not enough. Reduce to a simmer, but keep hot. 

Meanwhile, pack the raw beans as tightly as possible. I like to fill, then hold my hand over the top and shake them to get them compressed. Leave 1 inch head space. If you would like to add salt, do ½ teaspoon per quart jar. Ladle the hot water over the means, leaving 1 inch head space. 

The Pressure Canning 

Remove the air bubbles and clean the jar rim with a damp, clean cloth. Center the lid and then the ring, adjusting to fingertip-tight. Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar, but check the directions of yours). 

Place the lid on the canner, turn to the locked position, and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft. 

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 20 minutes and quart jars for 25 minutes. If you have a mixture of pint and quart jars, you need to go for the longer time. 

Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator-this takes about 45 minutes). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars. 

Find a friend to get it down quicker!
Move into the jars.
Into the pressure canner!
Let’s go!
Beautiful jars for the rest of the year!

Pressure Canned Green Beans

Filling your shelves with canned and preserved produce you grew is special. These pressure canned green beans is a great place to start!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Side Dish
Cuisine Canning, Perserving
Servings 5 quarts

Equipment

Ingredients
  

  • 10 pounds green beans washed and trimmed (2 pounds per quart)
  • 2 ½ teaspoon salt optional

Instructions
 

  • Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
  • If you have not done so already, cut cleaned beans into 2 inch pieces.
  • Fill jars with prepared beans, leaving 1 inch of head space.
  • Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
  • Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
  • Process quart jars for 25 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

Pint jars can also be used. You will need 2 cups of beans per jar. Pints are processed for 20 minutes. 
Detailed Directions
Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 20 minutes and quart jars for 25 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Keyword beans, green beans, low acid foods, pressure canning
Tried this recipe?Let us know how it was!

Looking for more inspiration?

A great place to look is my canning and preserving page. But if you want some specific recipes, you can check them out below!

Jess3 Comments
Spiced Zucchini Oatmeal Bread

Spiced Zucchini Oatmeal Bread

“Mama! Will you make more chocolate zucchini bread?” That’s what I heard a few weekends back, and while I really love my chocolate zucchini bread recipe (Find it here!) I wanted to skip the chocolate and go for a new recipe; A spiced zucchini oatmeal bread. 

The goal? Make a zucchini bread my kids would gobble up while making some healthy swaps. If you’ve been here a while, you know my MO is maple syrup (or honey!) instead of sugar, whole wheat flour rather than white, and oatmeal is so heart-healthy I have to throw it in there! 

And while lots of my recipes are gluten-free (because darn it, I care about you, gluten-free friends!), this recipe uses some Sunrise Flour Mill Heritage Wheat Flour. If you are gluten-free, I highly recommend checking out their flour. They are well known in the St. Paul/Minneapolis area for creating heritage wheat that is more digestible. Freaking dang cool, right? 

This recipe was a great breakfast for my mini me and mid morning snack for myself. I eat breakfast at 6 am and lunch at 12:20 pm. I don’t know about you, but this girl can not last that long. There is definitely a second breakfast around 9:30 with some form of granola, graham cracker, or bread and a piece of fruit. It’s how this active teacher rolls. But enough about my eating habits, let’s get baking! 

Your Ingredients for Spiced Zucchini Oatmeal Bread 

  • ¾ cup maple syrup 
  • 1 tablespoon vanilla
  • 3 eggs 
  • ⅓ cup oil 
  • 2 cups whole wheat flour 
  • 1 cup old-fashioned oats 
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder 
  • 1 teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • ⅛  teaspoon ground cloves 
  • ½ cup chocolate chips
  • ½ cup chopped nuts
  • 2 ½ – 3 cups shredded zucchini

Your Steps

Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray. Mix maple syrup, vanilla, eggs, and oil in a medium bowl. Whisk until well combined. Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined. Fold in chocolate chips, chopped nuts, and shredded zucchini. 

Divide the batter between the two prepared loaf pans. Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter. 

Grab your wet ingredients..
…and then your dry!
Add the final touches..
…mix it up!
Almost ready to bake!
And done!

Spiced Zucchini Oatmeal Bread

Cinnamon, maple syrup, and some oatmeal make this heart healthy zucchini bread a delight while still being kid friendly!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Ingredients
  

  • ¾ cup maple syrup
  • 1 tablespoon vanilla
  • 3 eggs
  • ⅓ cup oil
  • 2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ½ cup chocolate chips
  • ½ cup chopped nuts
  • 2 ½ – 3 cups shredded zucchini

Instructions
 

  • Preheat the oven to 350 degrees. Prepare two 9×5 inch loaf pans with non-stick cooking spray.
  • In a medium bowl, combine maple syrup, vanilla, eggs, and oil. Whisk until well combined.
  • Add whole wheat flour, oats, baking soda, baking powder, salt, cinnamon, and cloves. Mix until just combined.
  • Fold in chocolate chips, chopped nuts, and shredded zucchini.
  • Divide the batter between the two prepared loaf pans.
  • Place in the center of the oven and bake for 45-55 minutes, until a toothpick inserted comes out clean, without raw batter.
Keyword Breakfast Bread, chocolate zucchini bread, oatmeal, Quick Bread, whole wheat flour, zucchini, zucchini bread, zucchini recipe
Tried this recipe?Let us know how it was!

Looking for more zucchini recipes?

Check out any of the ideas below!

JessLeave a comment

Coconut and Raisin Spiced Muffins

If you follow me on Instagram or Facebook, you may know that I have a couple of fun foodie groups that I get to be a part of: Around the World in 80 Dishes where we pick a different country every month to cook from and One Book, Three Recipes where we pick a different cookbook off our shelves each month and we cook three recipes from it. This fun coconut and raisin spiced muffins recipe was a child that came from the later challenge. 

I had been debating on a few different recipes from one particular book and then turned to a page that had a recipe for coconut bread. I set out to make the recipe, and I found myself saying, “huh…there’s none of this ingredient? Or that one? And yet another? This seems strange.” What I had was some sand-textured ingredients in a bowl. There was no way it was going to create a loaf of bread. A few typos that missed the editor’s desk, I presume.

And so I played with it and was instantly in love with the results. Now, if you’ve been with me for a while, you know that I usually sub maple syrup for sugar and try to give a healthy twist. These coconut and raisin spiced muffins are not that. They are dense, warming, and delicious; totally different from my average fruit muffin. Give them a try! 

Your Ingredients

  • ½ cup butter, softened
  • 1 cup packed light brown sugar 
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup milk 
  • 2 ⅓ cup all purpose flour
  • 1 teaspoon baking powder 
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon 
  • ¾ teaspoon salt 
  • 1 cup dried unsweetened coconut
  • 1 cup raisins or other dried fruit (cranberries, cherries, etc) 
  • ½ cup chopped nuts 

Your Steps to Coconut and Raisin Spiced Cookies

Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them. Combine the butter and brown sugar in a large mixing bowl until light and fluffy. Add eggs, vanilla, and milk. 

In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt. Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts. Place the mixture into the prepared tin, filling ¾ of the full.

Bake for 20-24 minutes, until an inserted toothpick comes out clean. 

Always with the butter and sugar.
I adore all the textures!
Almost ready to go!
Yum! Let’s get a cup of coffee!
Coconut and Raisin Spiced Muffins

Coconut and Raisin Spiced Muffins

These coconut and raisin spiced muffins are full of texture and flavor, creating a delicious and dense muffin full of warming spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Equipment

Ingredients
  

  • ½ cup butter softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup milk
  • 2 ⅓ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt
  • 1 cup dried unsweetened coconut
  • 1 cup raisins or other dried fruit cranberries, cherries, etc
  • ½ cup chopped nuts

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them.
  • Combine the butter and brown sugar in a large mixing bowl until light and fluffy.
  • Add eggs, vanilla, and milk. Stir until well combined.
  • In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt.
  • Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts.
  • Place the mixture into the prepared tin, filling ¾ of the full.
  • Bake for 20-24 minutes, until an inserted toothpick comes out clean.
Keyword Breakfast, coconut, coconut muffins, muffins, Quick Bread, raisins, spiced bread
Tried this recipe?Let us know how it was!

Looking for more breakfast Inspiration?

Check out any of the recipes below or just head to my breakfast page for more ideas!

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Wild Plum Jam

This season, I have become obsessed with searching for wild plums. I don’t know if it has been a good season for them (Apparently they don’t like rain at all in June and July? Ha!) or if I just hadn’t noticed them before, but I have suddenly become aware of an abundance of wild plum trees throughout the area in Wisconsin. And if you know me, when I see wild edibles, I harvest (free food!) And if it is fruit, I will be making jam out of it. In this case, wild plum jam. 

I keep asking the Mr. why people don’t eat them, and he said that they likely don’t know to identify them. From afar, he thinks that many assume they are crab apples and think crab apples aren’t good (not true, by the way!). Boy, if that’s the case, they sure are wrong. They are sweet and delicious and plentiful! You can learn more about identifying wild plums (American Plums) here.

I had to start making jam quick. And I hope you do too, but I do want to share that I did not grow up in a canning household. I learned about ten years ago, as soon as we bought our home and started our first garden. And while I had some support of my mother in law (thank you so much!), I learned SO MUCH from reading. If you are a first generation canner like I was, let me share some of my favorite resources.

My Favorite Resources

Ball Complete Book of Home Canning: This book gives you a good idea of all the basics from the people who know canning forwards and backwards. I love that I can dig in and get just what I need. 

Not Your Mama’s Canning Book: Modern Canned Goods and What to Make with Them: This book is SO FUN. It has some out of the ordinary recipes. We especially love the tomato soup and seasoned black bean recipes. 

Can It and Ferment It: More Than 75 Small Batch Canning and Fermentation Recipes for the Whole Year: I dig the simplicity of this book. It is also by what I would consider to be a local author, which is doubly cool. Small batch is great for anyone just giving canning a try! 

And finally, the National Center for Home Food Preservation has all the information you need for all sorts of food preservation, not just canning. I reference it often! 

But enough about resources, you want to can right? (But seriously, I am going to give you the basics. If you are a newbie (Yay!), head to any of those resources for more detailed information)

Your Wild Plum Jam Ingredients

For approximately a half pint, you’ll need

  • 1 cup rinsed and pitted plums, halved or quartered
  • ½ cup sugar 
  • ½ tablespoon lemon juice 

I say approximately because let’s be honest, it isn’t perfect. You might get one 1/2 pint for every cup of fruit, but it might be a little less. I always prepare as many jars as I have cups of fruit and go from there.

Yes, that’s it! No, you can’t change out the sugar for a different sweetener using this recipe. Canning is finicky like that. I like to do at least 5 cups of plums but have done up to 8 cups.

The Prep Work

Fill the canning kettle with enough water that the jars will be covered by at least 2 inches of water. More is better in this case so overestimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

If you have not already done so, measure out the sugar and the plums. 

The Wild Plum Jam Making

In a large, preferably shallow kettle, smash the plums with a potato masher. I actually love to use my fermentation packer to crush fruit in jams. Stir in the sugar and lemon juice. Begin to heat over medium-high heat, stirring often. I like to smash more as they are cooking down. After they haven’t softened (about 10 minutes), puree the plums using an immersion/stick blender. What’s cool about this step is you can decide how much or how little you want to break down the plums. Then keep cooking and stirring. 

Your end goal is to reach the gelling point. There are lots of tests for this, but I prefer the temperature test. If you are at sea level, the gelling point is 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees. For me, the gelling point is 218 degrees. Don’t have a decent food thermometer? Check out the National Center for Home Preservation website for other ways of testing for the gelling point. 

It takes longer to reach the gelling point than I think it should. It also goes from needing 3 degrees to reaching the gelling point fast. You can get complacent while you are waiting and suddenly hit the temperature, so I am trying to warn you 🙂 

Halve and pit. Get a helper to make time fly by!
I love the color!
Once we’ve started cooking. Sugar and lemon juice added.

Time to Can it!

Once the wild plum jam has reached the gelling point, remove it from the heat. Ladle into prepared jars, leaving ½ inch head space. Wipe the rims of the jars with a damp, clean cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 15 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner, placing on the counter. Listen for the ping of the lids over the next 12 hours. Sealed jars are self stable. If any jar doesn’t seal, simply place it right in the refrigerator. It is recommended that you store jars with the rings off or very loose. I very between the two.

Note: You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf. 

Cooked down wild plums
Blended and beautiful!
Canning process
A wooden cutting board is a must when canning.
finished wild plum jam
Isn’t it beautiful?!
finished wild plum jam

Wild Plum Jam

American Plums are abundant and can be foraged to make this beautiful three ingredient plum jam!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast
Cuisine Canning
Servings 12 per jar

Equipment

Ingredients
  

Per 1/2 pint jar (approximately), you will need:

  • 1 cup halved and pitted wild plums
  • ½ cup sugar
  • ½ tablespoon lemon juice

Instructions
 

  • If you have not done so, clean and measure out the wild plums. For each cup of plums, measure out 1/2 cup of sugar and 1/2 tablespoon lemon juice. Set aside.
  • Wash and sanitize the same amount of pint jars as cups of cleaned plums. Wash and clean rings and lids. Keep warm. Fill the canner with enough water to cover the jars by at least 2 inches of water. Cover and heat on high. Watch the temperature, you want a simmer but not a boil when you place the jars in the water.
  • In a large, shallow kettle, smash plums with a potato masher. Stir in sugar. Begin to heat over medium-high heat, stirring often. Smash more as they are cooking down.
  • After approximately 10 minutes, blend jam mixture with an immersion blend to desired texture.
  • Heat to 8 degrees above the boiling point of water. If you are at sea level, the gelling point is at 220 degrees. For every 1000 feet of elevation, you subtract 2 degrees.
  • Once the jam has reached the gelling point, remove from heat. Ladle into prepared jars, leaving ½ inch head space. Wipe rims of the jars with a damp cloth, add lids and rings, tightening to fingertip tight. Place in the canner, increasing the heat to high. Once the canner reaches a boil, process for 10 minutes. Remove from heat and allow jars to cool in the canner over 5 minutes. Remove from canner and allow to rest for 12 hours before storing.

Notes

You can skip the processing step all together if you feel more comfortable. If you do so, the jam will need to be stored in the refrigerator. The process of water bath canning creates a self-stable jam. That is, a jam that can be stored on the shelf.
If you do not have a digital food thermometer, there are other ways to test the gelling point. Check out the National Center for Home Food Preservation for more information! 
Keyword Canning, Foraging, Jam, Jam Recipes, Jellies and Jams, plum jam, preserving, wild plums
Tried this recipe?Let us know how it was!

Looking for other canning recipes?

You can check out my canning and perserving page or see if any of these fun recipes speak to you!

JessLeave a comment

Chocolate Zucchini Bread

Who here has a kiddo who is much more likely to eat something that is chocolatey? *Raises hand.* Who here likes chocolate zucchini bread themselves? *Raises hand again* 

I love zucchini bread in all forms, but my big kiddo isn’t a zucchini fan and will complain if it isn’t disguised well. Knowing that we have the intent to send our kids to school with more home lunches this year, I set out to create a chocolate zucchini bread that had some healthier ingredients while still pleasing the 12 year old. 

Upon taking it from the oven, he was questioning it. “Zucchini bread, really?” Then he cut himself a warm slice. He smiled and finished it with his eyes closed (the tell-tale sign that I won his tastebuds over). Then he cut another and finally stopped after ⅓ of the loaf was gone. When he and his sister finished the loaf a few days later, he immediately asked me to make more.

I played with the recipe in a few more batches, but the first one was “the one.” The one I will be baking this summer in this fun petite pan from Epicure. From there, I will freeze the portions and then place them in a freezer-safe bag. I think they will be perfect in lunch boxes. What do you think? 

Don’t worry if you don’t have that sweet pan. The original recipe was baked in a 9 inch loaf pan, so you are set to go! Want muffins? That’s cool too! Cut the bake time to 20 minutes and you’ll be set! 

Ready to start creating? Let’s go!

Your Ingredients for Chocolate Zucchini Bread

  • ¼ cup olive oil or melted coconut oil
  • ½ cup maple syrup
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • ¾ teaspoon salt 
  • ½ teaspoon baking powder
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour 
  • ¼ cup cocoa powder
  • ¼-½ cup chocolate chips
  • 2 cups shredded zucchini, water squeezed out 
  • ½ cup chopped nuts, optional

Your Steps

Preheat the oven to 350 degrees and prepare a 9-inch loaf pan with non-stick cooking spray. In a medium bowl, combine oil, syrup, vanilla, and eggs. In a separate bowl, combine the baking soda, salt, baking powder, flours, and cocoa powder. Stir into the wet ingredients until just combined. 

Add zucchini, chocolate chips, and nuts, if using. Fold into batter. 

Pour into prepared loaf pan and bake for 50-60 min, until a toothpick inserted in the center comes out clean with no raw batter. 

eggs, oil, and maple syrup
It ALMOST looks like a face!
dry ingredients
Grab those dry ingredients.
zucchini and chocolate chips
Fold in the zucchini and chocolate chips!
ready to bake
Almost ready!
Just a perfect loaf!
Completed chocolate zucchini bread
Let’s eat!

Chocolate Zucchini Bread

A classic chocolate zucchini bread with a bit of a healthy twist that is still kid approved!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12 slices

Equipment

Ingredients
  

  • ¼ cup olive oil or melted coconut oil
  • ½ cup maple syrup
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼-½ cup chocolate chips
  • 2 cups shredded zucchini water squeezed out
  • ½ cup chopped nuts optional

Instructions
 

  • Preheat the oven to 350 degrees and prepare a 9-inch loaf pan with non-stick cooking spray.
  • In a medium bowl, combine oil, syrup, vanilla, and eggs. In a separate bowl, combine the baking soda, salt, baking powder, flours, and cocoa powder.
  • Stir into the wet ingredients until just combined.
  • Add zucchini, chocolate chips, and nuts, if using. Fold into batter.
  • Pour into prepared loaf pan and bake for 50-60, until a toothpick inserted in the center comes out clean with no raw batter.

Notes

This recipe bakes up nicely as a muffin too! Just prepare a muffin tin by greasing or using liners and drop the bake time to 20 minutes or so. 
 
Keyword chocolate, chocolate zucchini bread, Quick Bread, zucchini, zucchini bread
Tried this recipe?Let us know how it was!

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Check out a few suggestions below! Or feel free to head to my baking or cooking pages for all sorts of inspiration!

Summer Garden Orzo Salad

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Summer Garden Orzo Salad

Summer Garden Orzo Salad

This time of year, my kitchen table is littered with fresh vegetables. Often, I am set on preserving them for eating in the cold winter months. It helps me remember the summer flavors. However, I also try to cook with the fresh vegetables so we can enjoy the fruits of our labor right away. This summer garden orzo salad takes just a few simple ingredients to create a beautiful and light dish for all the summer cooking. 

I especially love it because all of the vegetables present are ripening at the same time. As you harvest the zucchini, you are checking the tomatoes. The fragrance of the basil is heavy. And corn can JUST come off the stalk if you’re lucky. No garden? No problem! These are all easily found at the farmer’s market for the freshest taste! 

And as for the orzo? I have always loved it. It’s pasta, but has the feel of rice. In this recipe, a little goes a long way, so while we are only making about three servings of orzo, this side will create about 5-6 servings. 

Ready to get cooking? Let’s go! 

Your Ingredients for Summer Garden Orzo Salad 

  • 1 small zucchini, diced (about 2 cups) 
  • 1 cup halved cherry tomatoes 
  • 1 cup fresh corn, cut off the cob
  • 1 cup dried orzo 
  • ¼ cup fresh basil, very lightly packed 
  • 3 tablespoons olive oil 
  • 3 tablespoons white wine vinegar
  • Juice from half of a lemon 
  • ½ teaspoon pepper
  • ½ teaspoon salt 

Your Steps 

Begin by cooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside. 

Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together. 

Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil. Whisk the dressing once more and then pour over the salad mixture. Stir to combine. Chiffon the basil into the bowl and stir once more. For the best flavor, allow the salad to chill for 2-3 hours, but I am awful at that. I always just have to dive in! 

Get those veggies going!
Juice up the lemon.
Classic combination of flavors.
pouring the dressing
Get that dressing on there!
added basil
Almost there!
Completed summer garden orzo salad
Color and flavor abound!

Tools of the trade!

I have a few tools I use daily in my kitchen, without fail. I adore my flexible cutting boards (Seriously, if you don’t have them yet, invest. You’ll thank me!) I also really dig my Pyrex bowls that come with covers. They go from mixing to table to the fridge without another messy dish. Finally, whenever I am making salads that require dressing, I love my 1 cup liquid measuring cup. Everything gets measured right into there for pouring ease!

Summer Garden Orzo Salad

The flavors of a summer garden mix with orzo pasta and lemon for a light and simple summer salad!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 1 small zucchini diced (about 2 cups)
  • 1 cup halved cherry tomatoes
  • 1 cup fresh corn cut off the cob
  • 1 cup dried orzo
  • ¼ cup fresh basil very lightly packed
  • 3 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • Juice from half of a lemon
  • ½ teaspoon pepper
  • ½ teaspoon salt

Instructions
 

  • Begin by coooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside.
  • Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together.
  • Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil.
  • Whisk the dressing once more and then pour over the salad mixture. Stir to combine.
  • Chiffon the basil into the bowl and stir once more.
  • For the best flavor, allow the salad to chill for 2-3 hours.
Keyword basil, cherry tomatoes, orzo, orzo salad, pasta salad, tomatoes, zucchini
Tried this recipe?Let us know how it was!

Looking for other great recipes to pair with the Summer Garden Orzo Salad?

Give any of these a try! Or head to my baking or cooking page!

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Blueberry Currant Muffins

For the last ten years, I have slowly (okay, not so slowly) become an avid gardener, preserver, and aspiring homesteader. I often joke the Mr. that I can’t wait for him to ‘make all the monies’ so I can stay home and grow and create good food. One of most favorite parts of gardening is the harvesting of the berries, which we grow by the pounds. It’s mediative for me. But with all those berries, must come preservation and I dig a good muffin! As the red currants and blueberries came in, I knew I had to combine them to get that beautiful pop of color. And so, I proudly present blueberry currant muffins. 

I generally like to keep things healthy around here, but have been straying from that a bit. It’s about balance, right? So I went back to my roots and did a little healthier take on a muffin, using maple syrup (If you’ve never made your own, I can’t recommend it enough. Check out my post on our adventure here!)

I hope you enjoy the bursts of flavor in these muffins as much as we did! Let’s get baking!

Your Ingredients

  • ½ cup almond milk 
  • 1 egg
  • ⅓ cup maple syrup 
  • ¼ teaspoon almond extract
  • 2 cups flour (I do high quality whole wheat from Sunrise Flour Mill) 
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons coconut oil, melted 
  • ¾ cup fresh blueberries 
  • ¼ cup red currants 
  • ¼ cup sliced almonds 

Your Steps to Blueberry Currant Muffins

Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract. Add flour, baking soda, and salt, mixing until just combined.

Gently fold in coconut oil, blueberries, and currants. Place in a well greased muffin tin, filling about ¾ of the way.

Top with sliced almonds. Bake for 18-22 minutes, until baked through. 

Pictures of steps of baking the muffins.
Measure it out!
Wet dough and berries
Mix it up!
Muffins in tin.
Portion it out!
Completed blueberry currant muffins
So dang good!
Completed blueberry currant muffins
Serve it up!

Blueberry Currant Muffins

Beautiful pops of color and flavor are abundant in these blueberry currant muffins perfect for breakfast, snacks, and anywhere in between!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ½ cup almond milk
  • 1 egg
  • ⅓ cup maple syrup
  • ¼ teaspoon almond extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons coconut oil melted
  • ¾ cup fresh blueberries
  • ¼ cup red currants
  • ¼ cup sliced almonds

Instructions
 

  • Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract.
  • Add flour, baking soda, and salt, mixing until just combined.
  • Gently fold in coconut oil, blueberries, and currants.
  • Place in a well greased muffin tin, filling about ¾ of the way. Top with sliced almonds.
  • Bake for 18-22 minutes, until baked through.
Keyword blueberries, Breakfast, currant muffins, maple syrup, muffins
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check out my baking page for all things muffins or maybe check out a recipe below!

JessLeave a comment