Lemon Lavender Loaf

Lemon Loaf

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So, apparently there is such a thing as a 1-2-3-4 cake. That was new to this amateur chef, until I made this recipe.

A 1-2-3-4 is a simple cake recipe base that notes 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs. From this standard, dozens of cake shave been created, altering additional ingredients such as salt, vanilla, baking soda, and additional flavoring. If you Google search 1-2-3-4 cake, you will be amazed with the results!

So, knowing this cake base comes from a long history of use and love, you can trust that this cake is one delicious recipe.

For those of you unfamiliar with lavender, the pairing of this fragrant flower and lemon blend beautifully, and can lend one to eating too much cake in one sitting. Trust me, I know.

Give it a try, and come back for more delicious Lavender recipes in this week’s Lavender series!

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Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Bon Appetite!

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Cake Ingredients:

  • 1 cup unsalted butter–room temperature
  • 2 cups sugar
  • 3 cups flour
  • 4 large eggs
  • 1 cup buttermilk
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 Tablespoon lemon zest
  • Juice of 1 large lemon
  • 1 generous teaspoon dried lavender buds

Glaze Ingredients

  • 1 cup powdered sugar
  • 2 Tablespoon heavy whipping cream
  • 2 Tablespoons lemon juice

Directions:

  1. Preheat the oven to 325˚ and grease two large loaf pans. Set aside.
  2. Combine the butter and sugar in a mixing bowl, and beat until light and fluffy. Add the eggs one at a time, beating after each addition. Continue mixing until the mixture has reached a consistency similar to buttercream frosting.
  3. In a separate large bowl, whisk together the dry ingredients- flour, salt, and baking soda. Set aside.
  4. In a large measuring cup, stir together the buttermilk, lemon zest, and lemon juice.
  5. On low, add the flour mixture and the buttermilk mixture alternatively to the mixing bowl, beating after each addition. Mix until the ingredients come together, but do not over mix!
  6. Gently fold in the lavender and pour into the loaf pans. Bake for 50 minutes, checking for firmness after 40 minutes (when done, a toothpick inserted in the middle should come out clean).
  7. Mix the glaze ingredients, and pour over the bread once cooled. Sprinkle with a few lavender buds, slice, eat, and enjoy!

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Notes and Tips!:

  • Source: Fudge Ripple
  • Like this recipe? Try these other delicious bread recipes from A Rented Kitchen (Recipe links found below!):

 

 

Vegan Pumpkin Oat Bread

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It’s fall. That obviously means I immediately want warm socks, sweaters, and pumpkin everything!  It’s also been pretty rainy and disgusting the last few days, which means I want to do nothing more than curl up in my house and bake yummy treats all day. Shocker, I know.

Therefore, I introduce you to my new friend, vegan pumpkin oat bread!

A few weeks ago my church had a craft fair and Oktoberfest, which included a bake sale for the benefit of the youth group. I made this bread in several small loaf plans, and all seven sold immediately! It’s safe to say being vegan in Richmond is popular. Fortunately, I kept one loaf for myself, and thus can confirm that this bread is truly delicious. (The streusel topping alone is to die for!)

Without any white sugar, flour, butter, or eggs, you can feel a little bit better about cutting yourself a thick slice of this perfect autumn bread, and even slathering some (vegan) butter on top! If you’re willing to share, this recipe would also make for an excellent gift around the upcoming holidays, because no one will feel any guilt about devouring something so healthy and delicious.

I have not done a very good job of slowing down this fall, but I encourage you to try and find the time to slow down and make this bread. The fresh pumpkin smell in your house, matched with a warm loaf of bread will make you so grateful for October.

It’s a wonderful world after all, isn’t it?

Happy October, and happy baking!

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Ingredients:

  • 2 Cups oat flour (homemade from rolled oats – see directions)
  • ¾ teaspoon salt
  • 1 heaping Tablespoon baking powder
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ginger powder
  • 1/8 teaspoon nutmeg
  • Pinch cayenne (optional)
  • 1 cup almond milk (room temperature, or slightly warm)
  • 3 teaspoon ground flax seeds (or substitute with chia seeds)
  • 1 teaspoon vanilla extract
  • 1 ½ Cups canned unsweetened pumpkin puree
  • 1/3 Cup coconut oil, melted
  • 3/4 teaspoon apple cider vinegar (OR orange juice/ lemon juice)
  • 1/2 Cup maple syrup (or agave syrup; OR 1/2 cup sugar)*
  • 1 Tablespoon brown sugar
  • 1/4 teaspoon fresh orange zest (lemon zest works too)
  • Topping: sprinkle of brown sugar + oats + orange zest

Directions:

  1. Preheat the oven to 415˚ F and lightly grease a loaf pan with coconut oil or coconut spray.
  2. Blend the whole rolled oats in a food processor until you have two cups of fine powder oat flower.
  3. Combine the oat flour, salt, baking powder, and spices in a large bowl; mix well.
  4. Microwave the wet ingredients until they are warm, or at least room temperature. (If any of the ingredients are cold, the coconut oil will solidify).
  5. Combine the wet ingredients in a separate large bowl and beat with a beater for a two minutes. (This will help activate the flax seeds as an egg replacer).
  6. Fold the wet ingredients into the dry ingredients, and stir until completely mixed.
  7. Pour the batter into the pan and sprinkle with brown sugar, oats, and orange zest.
  8. Bake for 20 minutes at 415˚ and then reduce the heat to 395˚ and bake for an additional 25 minutes. About 40-50 minutes total should be enough.
  9. Allow the bread to cool in the pan for 30 minutes, and then remove, slice, and enjoy! (Notes: The dense pumpkin texture will firm up as it cools and the oats continue to absorb the moisture).

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Notes and Tips!:

  • Yield: 1 standard loaf
  • Note, I made this bread for a bake sale, which meant instead of making one large loaf I made several small loaves. Thus, the pictures portray a smaller loaf, but the notes are for a regular large loaf.
  • Using the maple syrup adds a nice flavor, however is not overwhelmingly sweet. If you want a sweeter bread, add a few extra tablespoons of brown sugar!
  • This bread recipe creates a moist dense pumpkin bread. For a lighter, fluffier bread, use half homemade oat flour and half basic store bought wheat flour (or a gluten free alternative).
  • Source: Lunch Box Bunch
  • If you like this recipe, check out these other recipes from ‘a rented kitchen’! Click on the recipes below for more info!

Spiced Peach-Carrot Bread

 

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Today feels like fall. For the First time it Really feels like fall! (YAAAAAAY!!!)

I wore a scarf and a cardigan today and am trying to restrain myself from blowing all my money on pumpkin spice lattes. So much joy, and struggle.

Although it is starting to feel like fall, September still means we can benefit from the very end of that summer harvest- aka peaches.

Thus, I bring to you, one delicious bread recipe, perfect for the in-between season slide.  Bake this bread, drink a cup of tea, wear fuzzy socks, and play outside as much as you can.

It’s the in-between season slide! So much joy.

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Ingredients:

  • ½ cup chopped pecans
  • 2 ½ cups flour
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2/3 cup vegetable oil
  • ½ cup milk
  • 2 large eggs, lightly beaten
  • 1 ½ cups peeled and chopped fresh peaches
  • ¾ cup freshly grated carrots
  • ½ cup craisins

Directions:

  1. Preheat the oven to 350° and lightly grease a 9 x 5 inch loaf pan. While preheating, toast your pecans in a single layer of a shallow pan for 8-10 minutes, stirring halfway through.  Once fragrant, set aside and allow to cool.
  2. In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt, and nutmeg, stirring well.
  3. Add the vegetable oil, milk, and two eggs, whisking together.
  4. Fold in the peaches, carrots, pecans, and craisins until thoroughly mixed.
  5. Pour the batter into a lightly greased 9- x 5-inch loaf pan and bake for 65- 75 minutes, or until a wooden toothpick comes out clean.
  6. Allow the bread to cool before removing from the pan.
  7. Slice, eat, and enjoy!

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Notes and Tips!:

  • Adapted from: Southern Living, 
July 2011
  • If you like this recipe, try these other delicious breads from ‘a rented kitchen’ by clicking on the links below!:

(Skinny) Chocolate Chip Banana Bread

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I hate when baked goods are advertised as “skinny.”  It’s a baked good! It’s dessert! What is actually skinny about that? Often a few ingredients will be substituted for healthier options (such as egg whites for eggs or an artificial sweetener for white sugar), but does that really make something skinny? I doubt it.

Although I think it’s a scam more than the truth in most cases, bakers of this day and age have found some incredible substitutes for unhealthy baking ingredients.  For example, common supplements include replacing oil with applesauce, yogurt, or tofu! Cool, right?

This loaf of bread is one of those recipes that was originally advertised as “skinny.”  While I cannot fully argue whether or not this bread deserves that title, there are several healthier ingredient substitutes in this recipe than in most.  For example, this bread calls for only 1 tablespoon of butter, no oil, egg whites instead of eggs, and 3 whole bananas! So far so good! This loaf is also really delicious (perk number 2!). Granted, I am a huge fan of the chocolate and banana combination, but even if I wasn’t, I think this loaf of bread is worth a try. So who cares if it’s “skinny” or not? It has chocolate chips and looks delicious. What’s not to love?

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Ingredients

  • 3 very ripe bananas
  • 1 Tablespoon reduced fat butter
  • ½ cup unsweetened applesauce OR you can use 1 6 ounce container of low carb yogurt
  • ½ cup brown sugar
  • ½ cup white sugar (or splenda)
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 1 ½ cups whole wheat white flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ⅓ cup semi-sweet dark chocolate mini chocolate chips

Instructions

  1. Preheat your oven to 330˚F and spray two medium-sized loaf pans with non-stick baking spray, set aside.
  2. In a small bowl, mash the bananas using a large spoon.
  3. In a large bowl, beat together he butter, applesauce, vanilla, and sugars until creamy. Add in the egg whites and mashed bananas, and beat with a mixer for 2-3 minutes.
  4. In a separate bowl, combine the flour, salt, baking powder, and baking soda. Gently mix the dry ingredients with the wet ingredients, using a whisk, until completely combined. Fold the chocolate chips in and transfer the batter to the two prepared loaf pans.
  5. Bake for 28-32 minutes, or until a fork can be cleanly inserted in the middle. Enjoy!

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Notes and Tips!:

  • Source: Skinny Mom
  • Store wrapped in aluminum foil to keep fresh.
  •  If you like this recipe, don’t miss these other delicious breads from ‘a rented kitchen!’:

 

Banana Apple Bread

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Every family has a handful of recipes that get passed around, repeated, tweaked, saved, and requested. For my family, banana bread is one of those recipes. Every one of my aunts has their own version- similar to the version my grandmother used to make, however slightly different in their own way. This is the version I grew up with my mom making. There used to be nuts in her banana bread, but somewhere along the way she replaced the nuts with apple slices, which totally transformed this recipe.

Right around this time of year, as an elementary school student, my mom would whip up two batches of her famous banana bread for my younger brother and I.  We would proudly deliver the loaves to our teachers on the last day of school before Christmas break, as if we ourselves had anything to do with them being prepared.

Now I am on my own, and have far too many teachers for semester-end gifts.  However, I could not let the holidays slip by without the smell of banana apple bread in the oven, so here it is, my mom’s very own recipe. Hopefully you have the opportunity to try it sometime, as well as make some of your own family favorites this holiday season.

Happy baking!

-Sarah

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Ingredients:

  • ½  cup shortening (I use Crisco!)
  • 1 cup sugar + ¼ cup
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup peeled and finely chopped apple (about ½ a large apple)
  • 1 cup mashed banana (about 3 brown bananas)*
  • 1 cup all-purpose flour
  • ½ cup Whole Wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 Tablespoon brown sugar

Directions:

  1. Preheat your oven to 350 degrees and grease a 9 x 5 x 3 inch loaf pan.
  2. In a medium-sized bowl, cream together the shortening, vanilla, and 1 cup sugar. Add the eggs one at a time.
  3. Add the banana, mixing completely. Then fold in the apple pieces.
  4. In a separate large bowl, combine the dry ingredients – the flours, baking soda, and salt. Mix well.
  5. Combine the wet with the dry ingredients and pour into the prepared bread pan.
  6. Bake for 45 minutes- 1 hour, or until a toothpick comes out clean and the top is starting to brown.
  7. Allow the bread to cool in the pan for 10 minutes before
  8. Optional Topping: While the bread is first cooling, stir together ¼ cup sugar and 1 Tablespoon brown sugar. Sprinkle the loaf with a light layer of the sugar mixture.
  9. Slice, serve, and enjoy!

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Notes and Tips!:

  • I always use red apples of some variety, but if you prefer green, try those as well!
  • Mash your banana in a separate bowl before adding it to anything, it is hard to mash once in the big bowl with other ingredients.
  • This recipe is easy to double and makes excellent gifts for the holidays!
  • While you’re at it, check out these other delicious bread recipes! Lemon- Blueberry Yogurt Bread and Blueberry Cinnamon Coffee Cake– perfect for holiday baking!