Truthfully, we generally just buy scones or buy scone mixes. There’s a local company in Seattle that has the best scones. They can be found at the state fair or you can buy their mixes in local grocery stores. They are so good that I never needed to make my own, but I decided to try my hand at them.

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These scones are simple to put together and once you get scone making down, the possibilities can be endless.  There are so many flavor combinations that you can come up with for scones, but my first thought was cranberry orange. 

I have been on a cranberry orange kick and the flavors remind me of the holiday season.  I’ve made cookies, a bundt cake and a pie, so why not add scones to that list! These would be perfect for a holiday or weekend brunch.

These simple cranberry orange scones are adapted from a recipe I found on Allrecipes. I made some adjustments based our preferences and comparing it to other scones recipes I found. I definitely learned some things and after a few rounds of testing I was finally happy with the results!

How to ensure success with scones

First of all, you want to make sure that your ingredients are cold.  The butter should be cubed and chilled. The buttermilk, orange juice, and egg should also be cold. 

Having cold ingredients means that there should be less chilling time needed for the scones before baking. Why do you need to chill scone dough? Chilling the dough is important because you don’t want your scones to spread too much while baking. 

There’s no guarantee that they won’t spread, but this should help ensure they don’t spread as much. You also want to make sure that you don’t over mix the dough. You want the scones to be soft and tender.

I really like the addition of the orange juice to these scones, I think they amp up the orange flavor. I highly recommend using the orange juice, but you can also just use additional buttermilk instead.

What’s your favorite type of scone?

More brunch recipes

Mushroom Crust Quiche with Ham

Homemade Turkey Sage Breakfast Sausage

The BEST Banana Oatmeal Pancakes

Simple Banana Oatmeal Waffles

Pumpkin Waffles

Cheater “Cinnamon Rolls“

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Simple Cranberry Orange Scones

These Simple Cranberry Orange Scones are bright and tart. Fresh orange juice plus dried and fresh cranberries really make these scones stand out. They would be the perfect addition to any brunch.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword citrus, Cranberry, holiday baking, one bowl recipe, Orange, simple

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Chilling time 15 minutes minutes

Total Time 1 hour hour

Servings 8 scones

Author Amy’s Delicious Mess

Ingredients

• 2 cups all purpose flour, plus additional for dusting
• 3 tbsp granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 tsp orange zest, from a small orange
• 1/2 cup unsalted butter, cubed and cold
• 1/4 cup orange juice, 1 small orange
• 1/4 cup cold buttermilk, or milk of your choice (see notes)
• 1 large egg
• 1/2 cup dried cranberries, roughly chopped
• 1/2 cup fresh cranberries, roughly chopped
• 1 tbsp milk, to brush on the scones

Instructions

• In a large bowl, mix together the flour, sugar, baking powder, salt, and orange zest.
• Add the cubed butter and using a pastry cutter or fork, cut the butter into the flour mixture until you have pea sized crumbs.
• Add the buttermilk, orange juice, and egg to the flour mixture and mix just until the dough starts to come together.
• Add in the dried and fresh cranberries, mix until evenly distributed and there are no large streaks of flour. Do not over mix as the scones can become tough.
• On a lightly floured surface, turn out your dough and lightly flour the top of the dough as well. Shape into a circle with your hand and then roll with a rolling pin to about 1-inch in thickness.
• With a sharp knife cut into 8-10 wedges, depending on how big you'd like your scones to be. Place on a parchment lined baking sheet, making sure to space 2 to 3-inches apart.
• Chill the scones for at least 15 minutes prior to baking, you want them to be as cold as possible so they don't spread too much.
• Preheat oven to 400°F and brush the chilled scones with milk right before baking. Bake for 22-25 minutes, or until golden brown on top.
• The scones are best served fresh, but you can store any leftover scones in an airtight container on the counter for 2 to 3 days.

Notes

1. To make your own buttermilk, add 3/4 tsp of lemon juice or white vinegar to a measuring cup and fill up to the 1/4 cup line with milk.  I used 1% milk and it worked just fine, I have not tried this with a milk alternative but I would imagine that it would work as well.
2. We prefer to reheat any leftover scones in the air fryer to get them crispy again but you can also enjoy them as is.
3. You can freeze any leftover scones as well, simple wrap in plastic wrap and place in a freezer bag.  The scones can last up to 3 months in the freezer.  

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only. 

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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If you have been following me for a little while, then you know that my go to is usually English Muffin Bread. These breads are polar opposites but I really like them both.

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This milk bread is so soft and fluffy that you could even use it as a pillow! The addition of tangzhong (a thick cooked roux) allows this bread to stay fresh for days. I was first introduced to tangzhong by Tim, he found a bread recipe that included it and has made it several times.

Generally Tangzhong (also known as a water roux) is made by cooking down liquid and flour into a thick roux. This version uses a combination of milk, water and flour.

At first this recipe may seem complicated, but it’s really not. The mixer does a lot of the heavy lifting. It is a little time consuming, but I promise you that it’s worth the effort.

Normally with bread that has been sitting out for a couple of day, I will always toast it. This bread is different, it was still soft a few days later and I would eat it untoasted. Maybe I’m a bread snob, but I will usually only eat fresh bread untoasted so this says a lot!

Modifications to the original recipe

The original Japanese Milk Bread recipe is from King Arthur and it’s a great recipe, but I changed it for our tastes. Generally milk bread is a little on the sweeter side, but we felt this was too sweet for what we wanted. So I ended up cutting the sugar way down.

The original recipe calls for bread flour. I don’t know about you but we don’t generally have bread flour around. I wanted to make this into a bread that anyone could make with a few simple ingredients that most people have on hand. So I used all purpose flour instead.

What kind of milk can you use in milk bread? I have tested this with both 1% milk and a milk alternative. There was no noticeable difference between the finished products. So feel free to use whatever milk you have on hand.

What kind of yeast to use? Originally the recipe calls for instant yeast, but we only have active dry yeast. I did a straight replacement with the instant yeast and didn’t have any issues. I’ve read that you need to hydrate active dry yeast before using, but I never have. Maybe I just get lucky with my recipes? Regardless, use what you have on hand. Did you know that you can freeze yeast to extend its shelf life? We buy a big package so we can have it on hand. We have been baking much more bread lately, and I can’t say that I’m mad about it.

What can you serve milk bread with?

This bread is very versatile and because it’s not as sweet as traditional milk bread, you can use it for more things. It can be served toasted along side some eggs and turkey sausage. You can use it for breakfast sandwiches or avocado toast. These are both some of my favorite options.

Serve with some jam and lemon curd or lime curd. Use it for sandwiches or just enjoy it plain or with a little butter.

Since this bread is so light, I wouldn’t recommend using it for French toast or bread pudding. My thought is that the bread would just dissolve into mush.

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Japanese Milk Bread

This Japanese Milk Bread is so soft and fluffy. It stays fresh for days thanks to the addition of tangzhong (a thick cooked roux). It's perfect as is, for toast, or sandwiches.

Course Breakfast, Brunch

Cuisine Japanese

Keyword bread, Yeast

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Rising time 2 hours hours 20 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 16 slices, approx

Author Amy’s Delicious Mess

Ingredients

Tangzhong

• 3 tbsp water
• 3 tbsp milk, 1% or milk alternative (see notes)
• 2 tbsp all purpose flour, or bread flour

Dough

• 2 1/2 cups all purpose flour, or bread flour
• 2 tbsp nonfat dry milk
• 1 tbsp granulated sugar
• 1 teaspoon kosher salt
• 1 tbsp active dry yeast, or instant yeast (see notes)
• 1/2 cup milk, 1% or milk alternative
• 1 large egg
• 4 tbsp unsalted butter, melted

Instructions

To make the tangzhong

• In a small sauce pan, add the water, milk, and flour. Whisk until there are no lumps.
• Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
• Transfer the tangzhong to a small bowl and allow to cool until it is lukewarm.

To make the dough

• In the bowl of a stand mixer fitted with paddle attachment, combine all of the dough ingredients and tangzhong. Mix until all the ingredients have just combined together, about a minute. Switch to a dough hook and continue mixing until the dough becomes smooth and elastic. This will take about 10-15 minutes.
• Lightly grease a large bowl with oil and transfer the dough into the bowl. If you can shape the dough into a ball before transferring. Cover with a towel and allow to rise for 60-90 minutes. The dough should be about doubled in size.
• Gently deflate the dough and divide it into four equal pieces. I used my scale to weigh out the dough, but you can just approximate if you don't have one.
• Flatten each piece of dough into a 5" x 8" rectangle. With the short end toward you, fold the dough onto itself to the middle. Then fold the other end of the dough onto itself to the middle. You are essentially folding the dough like you would a letter. Flatten the folded pieces into a 3"x6" rectangle. Starting with a short end, roll up each piece into a log.
• After rolling, place each log with the seam side down, into a lightly greased 9×5-inch loaf pan.
• Loosely cover the loaf with a towel and allow it to rise for 40 to 50 minutes, or until it has risen to the past the top of the loaf pan.
• Towards the end of the rising time, preheat the oven to 350°F.
• Once the bread is ready to bake, brush the top of the loaf with milk. Bake for 30-35 minutes or until the top is golden brown and the internal temperature reaches 190°F. If your bread is not done but the top is too brown, cover with foil for the remaining time.
• Remove from the oven and allow to cool for 5-10 minutes before transferring to a cooling rack to cool completely.

Notes

1. I have made this bread with both 1% milk and macadamia nut milk. Both have turned out great so you should be able to use a milk of your choice.
2. The original recipe calls for bread flour, but I have always used all purpose flour without any issues.
3. The original recipe calls for instant yeast, but I’ve always used active dry yeast.  I use it interchangeably and have never had issues.  That being said, I know most recipes will have you bloom active dry yeast first.
4. This bread will keep fresh for 5-7 days in an airtight container on the counter.  You can also freeze this for longer storage.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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Sage and turkey work so well together, you can definitely taste the sage but the other spices add a nice balance so it’s not overpowering. It’s perfect for breakfast, brunch, lunch, or dinner! It can be eaten on it’s own or incorporated into so many recipes.

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What to do with the turkey sausage?

This turkey sausage is very versatile. I generally form the sausage into patties and serve it with eggs and English Muffin Bread. It’s also a great side for pancakes or waffles.

I’ve also done meal prepping the in the past and made English Muffin breakfast sandwiches to stick in the freezer. I love being able to just pull out a breakfast sandwich when I don’t feel like cooking but want a filling meal. It’s very easy to double or triple the sausage recipe.

I generally just cook the sausage patties on the stove in two batches. However, when I’m meal prepping I prefer to use an electric griddle. I can fit one recipe on the griddle at a time so it comes in handy when I’m making two or three batches.

You can also make sausage crumbles and add it to other dishes. Occasionally I like to add some to my Mushroom Crust Quiche when I don’t feel like ham. This sausage is also great in breakfast burritos. I love meal prepping these as well and usually have breakfast burritos or breakfast sandwiches in the freezer.

This turkey sage sausage also works well on pizza, in pasta sauce, or in omelets. Add it to your stuffing for the holidays. So many things you can use this Homemade Turkey Sage Breakfast Sausage in. Don’t let the name fool you into thinking it’s strictly for breakfast!

What are some of your favorite recipes that use sausage? Would you want to see some meal prepping ideas?

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Homemade Turkey Sage Breakfast Sausage

Homemade Turkey Sage Breakfast Sausage is a healthier alternative to the store bought stuff. It's great on its own or added to your favorite recipes.

Course Breakfast, Brunch

Cuisine American

Keyword Ground Turkey

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 8 patties

Author Amy’s Delicious Mess

Ingredients

• 1 lb lean ground turkey, 93% lean
• 1/2 tsp dried thyme, or 1/4 tsp ground thyme
• 1 tsp rubbed sage, or 1/2 tsp ground sage
• 1/4 tsp garlic powder
• 1/2 tsp red pepper flakes, optional
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

Instructions

• In a medium bowl, add the turkey and all of the seasonings. Mix until combined. I prefer to mix with my hands, but you could also use a wooden spoon or spatula.
• Portion out the sausage mixture into eight patties. I like to weigh mine out to 2 ounces each, but you can just eyeball it.
• Place a large non-stick skilled on high heat. Lightly oil your pan if necessary ( I don't generally oil my pan if it's truly non-stick). Once hot, place the sausage patties into the pan.
• Cook for 2-3 minutes on each side, or until golden brown and they are no longer pink inside. The internal temperature should be 165°F. Repeat with remaining patties and serve.

Notes

1. I prefer to use 93% lean ground turkey, you could use 99% lean but just be aware that it may dry out if overcooked.
2. The red pepper flakes are optional, but it adds a nice little kick to the sausage.
3. We like to freeze extra sausage patties for an easy addition to breakfast or brunch.  All you have to do is place the cooled patties on a baking sheet and place in the freezer until frozen solid.  It shouldn’t take more than an hour.  Once frozen, place the patties into a plastic freezer bag.
4. The amount of spices are important depending on what type you are using.  I’ve use both dried and ground thyme.  Spices that are ground require less because they are more concentrated in flavor.  I’ve only used rubbed sage, but you could easily substitute with ground.  Just make sure to use half the amount otherwise the sage will be too overpowering.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Homemade Turkey Sage Breakfast Sausage appeared first on Amy's Delicious Mess.

The first time I made this Cranberry Orange Bundt Cake was back in 2009. (That makes it sound like 2009 was such a long time ago, but I guess it kinda was?)

This post was originally published on 1/05/09, it has been updated as of 11/05/20

I haven’t made this bundt cake in quite a few years but I picked up a large bag of fresh cranberries recently. What to do with a bag of fresh cranberries? My options were, cranberry sauce, make a pie, or make this bundt cake. I decided I needed to update this recipe and I’m so glad that I did!

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This recipe is adapted from the Cranberry Nut Bread recipe that was on the back of the fresh cranberry package. I made quite a few changes to the original recipe and it eventually evolved into this Cranberry Orange Bundt Cake.

This is definitely a tried and true recipe that has become a favorite in our household. The tart fresh cranberries work really well with the sweet dried cranberries and fresh orange juice. It is a soft and moist cake without the addition of a lot of oil. We love this cake and I can see it making an appearance every holiday season.

My tips for success with this recipe

This is not a complicated cake to make. It simply takes a little extra time because of the fresh squeezed orange juice. The extra few minutes you need to take to squeeze the juice is well worth it. Please don’t use bottled orange juice, it will not taste the same and will not be as good. Trust me, I know this from experience.

You may ask, why do I need to cut the cranberries in half? When you cut them in half, they are about the same size as the dried cranberries. You get pockets of tart cranberries, which I really enjoy. Feel free to chop them smaller if you don’t want the larger chunks.

If you are on the same page as me and want the slice them in half, I have a great trick for you. You will need two round plastic lids that are the same size. Lids from sour cream or cottage cheese containers are the perfect size. You are essentially going to sandwich the cranberries between the two lids and slice them in half. See below for an example of what I mean.

Orange zest adds a really great flavor to this cake and should not be omitted. Zesters are sharp and should be used with caution. I use them all the time and if you don’t have one I recommend getting one. There is so much flavor in citrus zest that you can’t really replicate with anything else. The zest really amps up the orange flavor in this bundt cake.

A bundt pan makes for a beautiful presentation with this cake. I’ve had this one for years and have never had any issues with sticking. I always spray with non-stick cooking spray and it slides right out. Don’t have a bundt pan? You could also use a 9×13-inch pan or make two 9×5-inch loaves, but you may have to adjust your cooking time.

Serving suggestions

This Cranberry Orange Bundt Cake is perfect for breakfast, brunch, or dessert. Serve with some coffee or tea for the perfect light snack. It can be served as is, or with some powdered sugar dusted on top.

Looking for a great brunch menu? Serve this cake with quiche, ham and cheese empanadas, and coconut bread. You will be sure to please everyone!

Made this recipe? Be sure to comment below and rate the recipe. I’d love to hear what you thought about it!

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Cranberry Orange Bundt Cake

This Cranberry Orange Bundt Cake uses fresh and dried cranberries for contrasting tartness and sweetness. Fresh squeezed orange juice really makes this cake stand out from other cakes.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword Cranberry, Orange

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 16 slices

Author Amy’s Delicious Mess

Ingredients

• 4 cups all purpose flour
• 1 1/2 cups granulated sugar
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp orange zest, zest from 3 oranges
• 1 1/2 cups fresh squeezed orange juice, see notes
• 4 tbsp vegetable oil
• 2 large eggs, at room temperature
• 2 1/2 cups fresh cranberries, halved (see notes)
• 1 cup dried cranberries

Instructions

• Preheat oven to 350°F and grease a 10-inch bundt pan.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add in the orange zest and whisk until combined.
• In a medium bowl or large measuring cup, whisk together the orange juice, vegetable oil, and eggs.
• Add the orange juice mixture to the flour mixture and mix until just combined. Stir in the fresh and dried cranberries.
• Pour the batter into the prepared bundt pan and smooth out the top if necessary,
• Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before turning out on to a cooling rack to cool completely.

Notes

1. I used 5 medium navel oranges which is usually enough juice, if it’s not, add water to get 1 1/2 cups of liquid.
2. I cannot stress enough the use of fresh squeezed juice.  It makes a big difference in the final product and you need the zest for the cake anyways.  I would not skimp on this part.
3. I have an easy trick to quickly slice the cranberries in half.  See above under My tips for success with this recipe.
4. You can store this bundt cake for up to 5 days on the counter in an airtight container.  You can also freeze this whole or in slices for up to 3 months.  Whenever I freeze baked goods, I always wrap in plastic wrap and then place into a freezer bag for maximum freshness.
5. This bundt is good as if, but you can sprinkle with powdered sugar if you want to make it fancier.
6. I’ve made this recipe with 1 cup of chopped walnuts added to the batter when the cranberries are added.  They add a nice crunch but I don’t always add them as I have friends that don’t like nuts.  Feel free to add chopped nuts if you would like.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

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I don’t even know how many times I’ve made this pumpkin bread but it’s one of my most requested breads. What’s not to like about pumpkin bread? It’s usually a fall bread, but this year I’m stocking up on pumpkin so I can have it all year long!

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This bread is great in the morning with a cup of coffee, after lunch for a sweet treat, or even after dinner for dessert. You really can’t beat the combination of pumpkin and falls spices together.

My changes to the recipe

The original pumpkin spice bread had a cheesecake layer. I’ve made it once, and honestly I like it without the cheesecake layer. I prefer a simple bread and if I want cheesecake, I’m going to eat this Purple Sweet Potato Cheesecake instead.

I decreased the amount of sugar and don’t regret it. If you are looking for an overly sweet bread, then this one probably isn’t for you. Generally, I prefer my quick breads to be less sweet. I like to have it as a snack and not feel like I’m having dessert. If you like your bread a little sweeter, feel free to add back that extra 1/2 cup of granulated sugar.

I’m always trying to incorporate unsweetened apple sauce into my quick breads whenever possible. The addition of apple sauce really help make this a moist pumpkin bread. It also cuts down on the amount of oil required.

A sprinkle of cinnamon sugar on top of the batter really adds a little something special to this bread. I like to sprinkle cinnamon sugar on top of most quick breads and muffins. So much so that I always keep a jar of cinnamon sugar in my cupboard.

What to do with leftover pumpkin puree?

This recipe only uses 1 cup of pumpkin puree but there are so many other great recipes that use pumpkin. You could easily double this Healthy Pumpkin Bread recipe to use a whole 15-ounce can. Interested in something else? Try one of these delicious pumpkin recipes!

Pumpkin Spice Granola

Chewy Brown Butter Pumpkin Cookies

Pumpkin Banana Bread

Pumpkin Waffles

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Healthy Pumpkin Bread

This Healthy Pumpkin Bread is a healthier version of your favorite fall bread. It's moist, soft, and a fall favorite that you will want to make again and again.

Course Breakfast, Brunch

Cuisine American

Keyword bread, easy, healthy, pumpkin

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 14 slices

Author Amy’s Delicious Mess

Ingredients

• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 cup granulated sugar
• 1 cup pure pumpkin puree, (not pumpkin pie filling)
• 1/4 cup vegetable oil, or any neutral oil
• 1/4 cup unsweetened apple sauce, (you can also just use additional vegetable oil)
• 2 large eggs, at room temperature
• cinnamon sugar, optional (see notes)

Instructions

• Preheat oven to 325°F and spray a 9×5-inch loaf pan with nonstick cooking spray.
• In a medium bowl, stir together the flour. baking soda, salt, cinnamon, ginger, and nutmeg.
• In a large bowl, whisk together the sugar, pumpkin puree, vegetable oil, unsweetened apple sauce, and eggs until fully combined.
• Add the flour mixture into the pumpkin mixture and mix just until combined. Being sure to not over mix the batter.
• Pour the batter into the prepared pan and spread out evenly if needed. Top with cinnamon sugar if desired.
• Bake for 55-60 minutes, or until a tooth pick comes out clean.
• Cool for 5 minutes in the pan and then transfer to a wire cooling rack to cool completely before slicing.

Notes

1. Make sure you are using pure pumpkin puree and not pumpkin pie filling.  Pumpkin pie filling is already sweetened and flavored with spices.
2. I often like to swap out some oil in quick bread recipes with unsweetened apple sauce.  Not only does it make the bread moist, it is also a healthier alternative.
3. I like to keep a jar of cinnamon sugar in my cupboard.  It’s a great way to top quick breads for a little added sweetness and can add a nice crunch as well.  If you don’t have any handy you can make your own.  Simply mix 1/4 cup of granulated sugar with 1 tbsp of ground cinnamon.  Place into a spice jar with a shaker lid and you can have cinnamon sugar whenever you’d like.
4. This bread will keep well in an airtight container for up to 5 days.  You can also freeze the whole loaf or in slices, which is my preferred method.  Wrap the whole loaf or individual slices in plastic wrap and place into a plastic freezer bag.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Healthy Pumpkin Bread appeared first on Amy's Delicious Mess.

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It’s moist, slightly crumbly, and oh so addictive. You don’t have to be a coconut lover to enjoy this as the coconut flavor isn’t too overpowering. I found myself eating leftover slices as is, no heating or toppings were needed. That being said, it was also amazing with some butter and lime curd.

I would compare the texture to more of a pound cake than a banana bread. It’s definitely not a light and fluffy bread, but it’s also not super dense. I ended up making this bread twice in one week, it was that good!

Recipe notes

I ended up using Milkadamia in this Coconut Bread but you can use any kind of milk that you’d like. Coconut milk would help enhance the coconut flavor, but I would recommend coconut milk from a carton and not a can. Canned coconut milk can be thicker and may not work as well in this recipe.

I’ve only tried this recipe with unsweetened shredded coconut. I would not suggest coconut chips, save that for some pumpkin spice granola. Coconut chips are too large and course for the bread. You really want more of a finer shredded coconut, so flakes would also be a little too large.

If you are having a hard time finding unsweetened shredded coconut in your store, I would suggest looking in the baking isle by the specialty flours. I will sometimes find it there and not by the normal sweetened shredded coconut.

Like with most of my quick breads, this freezes well. Wrap individual slices in plastic wrap and place in a freezer bag. Then take out a slice and thaw in the fridge or defrost in the microwave.

I know for most people coconut is either a love or hate thing. Are you a coconut lover or do you steer clear of coconut?

If you aren’t a fan of coconut, try some of these recipes that are also great with coffee!

Banana Muffins with Oatmeal Topping

Mixed Berry Lemon Pie Bars

Pumpkin Banana Bread

White Chocolate Macadamia Nut Blondies

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Coconut Bread

This Coconut Bread is easy to whip up and will satisfy any coconut lover. It's not too sweet and filled with lots of shredded coconut. The bread is soft but slightly crumbly, great on its own or with some butter and lime curd.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword bread, coconut, easy

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 14 slices

Author Amy

Ingredients

• 2 large eggs, room temperature
• 1 1/4 cups milk, I used unsweetened Milkadamia but you can use any milk of your choice
• 1 tsp pure vanilla extract
• 2 1/2 cups all purpose flour
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 2/3 cup granulated sugar
• 1 1/2 cups unsweetened shredded coconut, see notes
• 6 tbsp unsalted butter, melted

Instructions

• Preheat oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray.
• In a large bowl, whisk together the flour, baking powder, salt, sugar, and shredded coconut.
• In a medium bowl or measuring cup, whisk together the eggs, milk, and vanilla extract. Add this milk mixture into the dry ingredients. Stir with a rubber spatula until just combined.
• Add in the melted butter and mix until fully incorporated. Making sure that you do not overmix the batter.
• Pour the batter into the prepared loaf pan and spread out the batter evenly if needed.
• Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick comes out clean.
• Cool for 5 minutes in the pan and then transfer to a wire cooling rack to cool completely before slicing.

Notes

1. This bread is not overly sweet so if you prefer a slightly sweeter bread, you can increase the sugar to 1 cup.
2. I have only tried this recipe with unsweetened shredded coconut.  Coconut chips would not work in this recipe and regular shredded coconut would change the sweetness of the bread.

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

Recipe adapted from Food 52.

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I decided to just use the same lemon curd recipe and substitute lemon with lime. Lemons and limes seem to be pretty interchangeable in recipes. So if you don’t like lemon, then this is perfect for you! It’s a completely different flavor profile from the lemon curd. A different type of tartness, if that makes sense?

Serving suggestions

Like lemon curd, lime curd is pretty versatile in what you can use it for. Slather it on some English Muffin Bread, swirl it in some No Churn Ice Cream, or eat it with a spoon. It would be perfect to include with your next brunch on top of waffles, pancakes, or scones. A filling for a cake, crepes, a tart, or cookies. Mix with some whipped cream and top a bowl full of berries. Really the possibilities are up to your imagination!

Full disclosure, I made this Easy Microwave Lime Curd with the intention of using it as a macaron filling. If you make French Macarons, I would highly recommend this as a filling. The tart lime flavor pairs perfectly with the sweet cookie. The curd is a little too wet to just use as a filling on its own, so I used a ring of French buttercream to hold it in.

I also slathered this on some bread that I’ve been testing out and it’s amazing! The flavor combinations just work so well together. If you are a fan of coconut, then you can’t miss my next recipe!

What’s your favorite way to use lime curd or what would you try it with? Would you be interested in seeing the recipe I use for macarons?

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Easy Microwave Lime Curd

This Easy Microwave Lime Curd is tart and tangy. It will change the way you think about store bought stuff. So easy to make and goes great with so many things!

Course Dessert

Cuisine American

Keyword citrus, easy, one bowl recipe, quick

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 48 tbsp, approximately

Author Amy

Ingredients

• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup fresh lime juice (7-8 limes)
• zest of 5 limes
• 1/2 cup unsalted butter melted

Instructions

• In a large microwave safe bowl, whisk the sugar, eggs, lime juice, lime zest, and melted butter.
• Place the bowl in the microwave and cook on full power in 1 minute intervals. Stir well after each minute.
• It should only take about 3-5 minutes for your curd to get to the right consistency. It should coat the back of your spatula or spoon. See the pictures above for reference.
• To remove any lumps, you will need to push the lime curd through a fine sieve. As you can see from the pictures above, I had a lot of lumps remaining in the sieve.
• Pour or spoon the lime curd into sterile jars and cool to room temperature. To sterilize my jars, I just put them into a pot of boiling water. I sterilize the lids as well.
• The lime curd will keep two to three weeks in the fridge.

Notes

1. This makes enough line curd to fill 3 1/2 pint jars.  That’s about 3 cups of lemon curd.  
2. To extend the shelf life, you can freeze any extra lime curd.  I would suggest leaving enough room in your glass jars to allow room for expansion so the jars don’t crack.  You can also place the curd in a plastic freezer bag if you don’t feel comfortable freezing in glass jars.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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I happened to have some pumpkin leftover from my Pumpkin Banana Bread and knew this would be the perfect recipe to try. I made a few small changes to the original recipe and I couldn’t be happier with how it turned out. It’s crunchy, not too sweet, and so satisfying. In fact, it’s so good that I made this twice in one week. It’s so addictively good and I don’t feel bad about eating it.

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Mix in variations

So simple to make and only one bowl is required to throw everything together. You can customize this to whatever you have on had. My mix ins were slightly different from the original recipe. I really love the combination of the coconut and chopped walnuts in the granola.

This recipe would also work well with almost any type of nut. Pecans, almonds, hazelnuts, or macadamia nuts would all be amazing. Other options include pumpkin seeds or sunflower seeds.

You could substitute out the coconut chips with dried cranberries, raisins, or currants. If you are adding dried fruit, I would suggest adding it in after baking. You don’t want bake the dried fruit.

Chocolate chunks or chocolate chips are another mix in option. Once the granola had baked and cooled, feel free to throw in any chocolate of your choice. I am partial to dark chocolate but semi-sweet would also work.

I really enjoyed this Pumpkin Spice Granola over yogurt, but I also found myself eating by the handful. You could also have a bowl of granola with some milk of your choice. Sprinkle on top of some pancakes or waffles for a nice textural element.

Do you enjoy granola? What are your favorite mix ins?

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Pumpkin Spice Granola

This Pumpkin Spice Granola has the perfect amount of sweetness and crunch, A healthier version of traditional granola that's so addictively good.

Course Breakfast, Brunch

Cuisine American

Keyword easy, one bowl recipe, pumpkin

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 1/2 cup

Author Amy

Ingredients

• 2 cups old fashioned oats
• 1/3 cup unsweetened coconut chips, torn into pieces
• 1/3 cup raw walnuts, chopped
• 1/3 cup pure pumpkin puree, (not pumpkin pie filling)
• 1/4 cup light olive oil, or any neutral oil
• 1/4 cup pure maple syrup
• 2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon, (optional if you like extra cinnamon)
• 1/2 tsp kosher salt

Instructions

• Preheat oven to 325°F and line a baking sheet with parchment paper.
• In a medium bowl, mix all of the ingredients together. Making sure to thoroughly mix so the pumpkin evenly coats everything and there are no lumps of pumpkin visible.
• Pour onto your prepared baking pan and spread out evenly.
• Bake for 10 minutes and then give the granola a good stir. Bake for anther 10 minutes and stir again. Cook for another 10 minutes, or until the coconut chips are golden brown.
• Cool completely on the baking pan and store in an airtight container up to two weeks

Notes

1. I used unsweetened coconut flakes as that is what I had on hand. You could also use unsweetened shredded coconut if you can’t find the flakes.  I would not recommend sweetened coconut.
2. Make sure your pumpkin is pure pumpkin and not pumpkin pie filling.
3. See above for some possible mix in variations.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

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Summer was trying to hold on but it’s definitely starting to feel more and more like fall. I’ve been seeing pumpkin recipes everywhere and since I’m not quite ready for the fall weather, I couldn’t completely commit to a fall recipe. Summer is my favorite season weather wise, but fall and winter are the best for baking. There’s nothing better than baking on a cool fall day and filling the house with the smell of baked goods. Do you agree or is it just me?

I originally found the recipe from Cookie & Cups a couple of years ago. A couple of tweaks later and here we are. This is perfect for when you are tired of traditional banana bread but still want to use up your overripe bananas. I always like to replace some oil in sweet quick bread recipes with unsweetened apple sauce. This makes the bread a little healthier and ensures that the bread will be moist. No one likes to have a slice of dry bread!

This recipe makes one loaf but I often tend to double it. Bake one for now and freeze one for later. It doesn’t take that much extra effort to make another loaf. This Pumpkin Banana Bread freezes really well. You can freeze the whole loaf or slice it up and freeze a couple of slices together. I prefer freezing in slices so when we want a few I can just pull out one package and let it thaw in the fridge.

Need more ideas to use up those ripe bananas? Try one of these.

The BEST Banana Oatmeal Pancakes

Simple Banana Oatmeal Waffles

Banana Muffins with Oatmeal Topping

Banana Oatmeal Chocolate Chip Cookies

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Pumpkin Banana Bread

This Pumpkin Banana Bread is moist, tender and delicious. It's the perfect bread to ease into fall but could also be enjoyed all year long.

Course Breakfast, Brunch

Cuisine American

Keyword bananas, bread, easy, pumpkin

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10 slices

Author Amy

Ingredients

• 2 ripe bananas, mashed
• 1/2 cup canned pumpkin
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup unsweetened apple sauce
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1 tsp pumpkin pie spice
• 2 tsp cinnamon sugar (optional), to sprinkle on top

Instructions

• Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray.
• In a small bowl, combine flour, baking soda, salt, and pumpkin pie spice.
• In a large bowl, stir together the mashed banana, pumpkin, sugar, oil, apple sauce, eggs and vanilla until well combined.
• Add the flour mixture and stir until just combined and you no longer see any streaks of flour.
• Pour the batter into the prepared pan
• Sprinkle the top of the batter with cinnamon sugar and bake for 50-55 minutes, or until a toothpick comes out clean,
• Cool in the pan for 5 minutes and then transfer to a cooling rack to cool completely.

Notes

1. I like to add unsweetened apple sauce to ensure my bread is moist.  This time I used unsweetened cinnamon applesauce, but regular unsweetened apple sauce is just as good.
2. Do not over bake your bread, you don’t want it to dry out.
3. The cinnamon sugar on top is optional but highly recommended.  I always keep a jar of cinnamon sugar around, I like use it as a topping on most of my sweet breads.  It adds a little extra sweetness which is nice since my breads tend to be less sweet.
4. This bread freezes well, you can either freeze it whole or in slices.  I prefer to slice the bread and package a couple of slices together in plastic wrap.  You could even wrap each slice individually so you can just pull out what we want to eat.  Place the wrapped slices in a freezer bag to keep them fresher.
5. You can store the bread on the counter for a couple of days or in the freezer for a couple of months.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

The post Pumpkin Banana Bread appeared first on Amy's Delicious Mess.

This post was originally published on 5/12/20, it has been updated as of 9/14/20

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I didn’t have a recipe that I followed, I just made it up as I went along and I think it turned out really well!  I’m sure there are recipes that you could find online for this but I know the basics of cinnamon rolls and just made it to my taste.

The rolls are simply the crescent dough rolled out with the seams pressed together.  You then brush on melted butter and then sprinkle a mixture of brown sugar and cinnamon all over the dough.

You then roll up your dough starting at the bottom until you reach the top.  Once rolled, you cut it into 8 pieces and place into a greased cake pan.

While your rolls are baking, you will want to put together your icing.  The icing I made is just some powdered sugar, vanilla extract. and some milk.  You could easily double the icing recipe if you like more icing on your cinnamon rolls!

You will want to make sure to frost your rolls while they are still warm, but not hot. If they are too hot the glaze will melt too much and run off.  If your rolls are too cold then the glaze will not melt into cinnamon rolls.

Additions and what to serve with these cinnamon rolls

I kept these cinnamon rolls pretty basic, but you could add some chopped nuts, raisins, or chocolate chips if you like. Walnuts add a nice crunch to the cinnamon rolls, which I really like. Tim didn’t like the walnuts so I left them out this time. Chocolate chips would make these even more decedant!

These Cheater “Cinnamon Rolls ” would be great for brunch. Pair it with quiche and fruit and you are good to go! This would also go well with baked apple oatmeal, which is a little healthier option. I also wouldn’t judge if you just wanted to eat this with a cup of coffee. I may have done that……

Let me know what you think if you make these cheater cinnamon rolls!  Did they satisfy your craving or did it leave you wanting more?

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Cheater “Cinnamon Rolls”

Quick and easy "cinnamon rolls" for when you have that craving but are short on time. So simple to put together, you will want to make it again and again.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword easy, quick, rolls, simple

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 cinnamon rolls

Author Amy

Ingredients

Rolls

• One tube of crescent rolls
• 2 tbsp unsalted butter, melted
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon

Icing

• scant 1/3 cup powdered sugar
• 1/2 tbsp milk, any kind you’d like
• splash vanilla extract

Instructions

Directions:

• Preheat oven to 375°F, grease a round cake pan with butter (I brushed on a little bit of the melted butter).
• Working on parchment paper, open the tube of crescent rolls and unroll the dough towards you.  Pinch together all of the seams and make sure there are no holes or gaps. Press out slightly.
• Brush on the melted butter all over the dough.  Mix together the brown sugar and cinnamon, sprinkle evenly over the dough.
• Roll up the dough starting at the end closest to you and roll away from you.  You will want to roll the dough fairly tightly so that it will stay together.  If needed, you can use the parchment paper to help roll up the dough.
• Cut your roll into 8 pieces.  Place each piece cut side down into your prepared cake pan, making sure to leave space between the pieces so they have room to expand.
• Bake for 15 minutes or until golden brown and cooked through.
• While your rolls are baking, mix together all your ingredients for the icing.
• Let your cinnamon rolls cool for 3-4 minutes before spreading on the icing.

Notes

1. If you like more icing, you can easily double the icing recipe.
2. I’ve made this with chopped walnuts before, but you could also use raisins or chocolate chips.
3. These cinnamon rolls are best fresh, but you can reheat in the oven, toaster oven, or air fryer to crisp them back up.

 

The nutrition facts below are based on the recipe above.  This is only an estimation and intended for informational purposes only.

 

If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess.  I’d love to see all of your pictures!

Don’t forget to sign up for my emails to get all of the latest and greatest recipes!

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