Naan is the ultimate sidekick for any curry or stew – soft, fluffy, and perfect for scooping up every last bit of sauce. With just a few simple ingredients, you can make this delicious flatbread right at home, and trust me, it’s better than anything you’ll find in a store.

This Naan recipe is a game-changer – soft, fluffy, and perfect for soaking up every last drop of your favorite curry. I love how easy it is to make with just a few simple ingredients, and the buttery, golden crust is absolutely irresistible. Trust me, once you’ve had homemade Naan, you’ll never want the store-bought stuff again!

Ingredients You’ll Need

• Active Dry Yeast: Helps the dough rise and gives the Naan its fluffy texture. Instant yeast works too; just skip the proofing step.
• Sugar: Feeds the yeast and adds a touch of sweetness to the dough.
• Warm Water: Activates the yeast and brings the dough together. Make sure it’s warm, around 110°F/43°C, to get the yeast working.
• All-Purpose Flour: Forms the base of the dough, giving it structure. You can substitute with whole wheat flour for a heartier Naan.
• Plain Yogurt: Adds moisture and a slight tang, making the Naan soft and flavorful. Greek yogurt works too.
• Olive Oil: Keeps the dough tender and adds richness. You can use melted butter instead for a richer flavor.
• Salt: Enhances the overall flavor and balances the sweetness.
• Butter: Brushed on the Naan after cooking for extra flavor and a beautiful sheen. Ghee is a great alternative for a more traditional touch.
• Fresh Cilantro (optional): Adds a pop of color and fresh flavor when sprinkled on top. Feel free to skip it if you’re not a fan or use parsley instead.

In a small bowl, combine 2 teaspoons of active dry yeast, 1 teaspoon of sugar, and ½ cup of warm water (around 110°F/43°C). Stir gently and let it sit for about 5-10 minutes until it becomes frothy. Tip: If the mixture doesn’t foam up, the yeast might be old or the water too hot. Start again with fresh yeast and properly warm water.

Add 2 ½ cups of all-purpose flour to the bowl of your stand mixer and 1 teaspoon of salt, then pour in the frothy yeast mixture. Attach the dough hook to your stand mixer. Add ¼ cup of plain yogurt and 2 tablespoons of olive oil, then start mixing on low speed until the ingredients come together into a dough. Increase the mixer speed to medium and let it knead the dough for about 5-7 minutes until it’s smooth and elastic. Tip: Keep an eye on the dough; if it looks too sticky, you can add a little more flour, a tablespoon at a time.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size. Tip: A warm oven (turned off) or a sunny window is a great spot to let the dough rise.

Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and roll each piece into a ball. On a lightly floured surface, roll out each ball into an oval or round shape, about ¼ inch thick. Tip: If the dough is sticky, lightly flour your rolling pin and surface.

Heat a large skillet or griddle over medium-high heat. Once hot, place a rolled-out dough onto the skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces. Tip: Keep the skillet hot to get those beautiful charred spots on the Naan.

Once cooked, brush each Naan with melted butter and garnish with chopped fresh cilantro if desired. Serve the Naan warm and enjoy with your favorite dishes. Tip: If you prefer, you can use ghee instead of butter for a more traditional flavor.

How To Serve

Naan is incredibly versatile and pairs perfectly with so many dishes. Here are some great ideas to serve with Naan:

Butter Chicken

Chicken Tikka Masala

Garlic Butter Shrimp

Vegetable Biryani

More Delicious Bread Recipes

• No Knead Olive Bread
• Honey Beer Bread
• Focaccia Bread
• Amish White Bread
• Roti/Chapati (Indian Flat Bread)

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Naan

Naan is a soft and fluffy flatbread that’s perfect for scooping up your favorite curries, dipping into sauces, or enjoying on its own. Made with simple ingredients, this homemade Naan is brushed with melted butter and can be garnished with fresh cilantro for extra flavor.

Course Bread, Side Dish

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 32 minutes minutes

Rising Time 1 hour hour

Total Time 1 hour hour 52 minutes minutes

Servings 8

Calories 207kcal

Author Joanna Cismaru

Ingredients

• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• ½ cup warm water
• 2 ½ cups all-purpose flour
• ¼ cup plain yogurt
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons butter melted, for brushing
• fresh cilantro chopped (optional, for garnish)

US Customary – Metric

Instructions

• In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5-10 minutes, or until the mixture becomes frothy.
• In the bowl of your stand mixer, combine the flour and salt. Add the yogurt and olive oil, and then pour in the yeast mixture. Attach the dough hook to your stand mixer. Mix on low speed until a dough forms. Increase the mixer speed to medium and knead for 5-7 minutes, until the dough is smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
• Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and roll each piece into a ball.
• On a lightly floured surface, roll out each ball of dough into an oval or round shape, about ¼ inch thick.
• Heat a large skillet or griddle over medium-high heat. Once hot, place a rolled-out dough onto the skillet. Cook for about 1-2 minutes, until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces.
• Brush the cooked naan with melted butter and garnish with chopped fresh cilantro if desired. Serve warm.

Notes

1. Use warm water (around 110°F/43°C) to activate the yeast for the best rise.
2. Knead the dough until smooth and elastic to achieve a soft, chewy texture.
3. Let the dough rise in a warm spot for about an hour, or until it doubles in size.
4. For a traditional touch, brush the Naan with ghee instead of butter.
5. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 319mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 2mg

The post Naan appeared first on Craving Home Cooked.

Bread lovers, gather ’round! Meet crusty and delicious No Knead Olive Bread, where time and patience are the secret ingredients. Crafted with just a few pantry staples, this artisanal masterpiece marries the ease of the no knead technique with briny Kalamata olives!

What Is No Knead Olive Bread

Get ready to toss tradition out the window and welcome the no knead bread revolution with open arms! Unlike traditional bread recipes that demand vigorous kneading, this method uses time and fermentation to let the dough naturally develop its gluten structure. The outcome is flawlessly baked bread that is incredibly soft on the inside with a delightfully crispy crust.

But the story gets even tastier with this no knead olive bread recipe, which takes the simplicity of no knead baking to a new level by infusing it with the bold flavors of briny Kalamata olives. With every bite, you’ll savor the seamless blend of convenience and gourmet excellence. It’s a match made in bread heaven, producing a loaf that pairs perfectly with dishes like Mediterranean Chicken and Mushroom Pasta.

• Flour – Basic all-purpose flour is all you need! However, you can use bread flour if you prefer.
• Active Dry Yeast – The leavening agent used to make the dough rise. Be sure to check the expiration date on your yeast.
• Salt – A touch of salt helps develop the flavor of the dough.
• Kalamata Olives – Infuse the bread with a delightful briny Mediterranean flavor. You can also use green olives and black olives.
• Water – You need lukewarm water that is between 105°F to 115°F (41°C to 46°C) to activate the yeast and bind the dough together. 

Whipping up a loaf of this no knead bread recipe is a total breeze and practically foolproof! Yes, it calls for a little patience, but the steps are super easy and the results are incredible!

Make The Dough

Activating the yeast before making the dough is not necessary! Simply combine the flour, yeast, and salt in a large bowl. Next, mix the chopped olives into the flour mixture until evenly distributed.

Then pour the warm water over the dry ingredients and mix everything together with a wooden spoon or rubber spatula until a sticky, shaggy dough forms.

Let The Dough Rise

After making the dough, kneading is not necessary, but it does require adequate time to rise. Cover the bowl with plastic wrap and allow the dough to sit at room temperature for 12 to 18 hours. When it’s ready it should be dotted with bubbles and have doubled in size.

Prep For Baking

Once the dough has risen, preheat your oven to 450°F (232°C) and place a cast iron Dutch oven with its lid on inside the oven for 30 minutes as it preheats. Next, sprinkle some flour on a piece of parchment paper and transfer the dough onto the paper. Then use your well-floured hands to shape the dough into a round loaf.

Form The Dough

After preheating the Dutch oven, carefully take it out of the oven and put the parchment paper with the dough inside the pot. Then use a sharp knife or a bread lame to make two shallow, diagonal cuts, each measuring ½ inch in depth, on the surface of the bread.

Bake The Bread

Start by placing the lid on the cast iron pot, and then put the bread in the oven to bake for 30 minutes. Next, take off the lid and continue baking the bread for another 15 to 20 minutes, or until the crust is a golden brown hue and the bread produces a hollow sound when tapped on the bottom. Then remove the no knead olive bread from the Dutch oven and let it cool on a cooling rack for a minimum of 30 minutes before slicing it and serving with olive oil if you like.

Storage

You can store no knead olive bread at room temperature for up to 4 days in an airtight container or bag. You can also store it in the freezer for up to 3 months in a sealed freezer bag or double-wrapped in plastic wrap. When you’re ready to enjoy it, simply let the bread thaw out at room temperature for a few hours before serving.

Discover More Delicious Breads

• Amish White Bread
• Honey Beer Bread
• Irish Soda Bread
• Focaccia Bread
• Rye Bread
• Naan

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No Knead Olive Bread

Turn your kitchen into a Mediterranean bistro with my No-Knead Olive Bread. This easy-to-make, aromatic loaf boasts a perfectly golden crust and a tender, flavorful crumb infused with succulent Kalamata olives.

Course Bread, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Rising Time 12 hours hours

Total Time 13 hours hours 5 minutes minutes

Servings 10

Calories 147kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 3 cups all-purpose flour
• ½ teaspoon active dry yeast
• 1 teaspoon salt
• ½ cup Kalamata olives pitted and chopped
• 1½ cups warm water

US Customary – Metric

Instructions

• In a large mixing bowl, whisk together the flour, yeast, and salt.
• Add the chopped olives to the mixing bowl and stir them in until evenly distributed.
• Pour the warm water over the dry ingredients and stir everything together with a wooden spoon until a shaggy dough forms.
• Cover the mixing bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours, or until it has doubled in size and is dotted with bubbles.
• Preheat your oven to 450°F and place a cast-iron Dutch oven with a lid in the oven to preheat for 30 minutes. While the Dutch oven is preheating, dust a sheet of parchment paper with flour and transfer the dough onto the floured parchment paper.
• Use your well floured hands to gently shape the dough into a round loaf.
• Once the Dutch oven is preheated, carefully remove it from the oven and place the parchment paper with the dough inside. Use a sharp knife or a bread lame to make two shallow, diagonal cuts that are ½ inch deep on the top of the bread.
• Cover the Dutch oven with the lid and bake the bread for 30 minutes.
• After 30 minutes, remove the lid and bake the bread for an additional 15-20 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
• Remove the bread from the Dutch oven and let it cool on a wire rack for at least 30 minutes before slicing and serving.

Notes

1. All-Purpose Flour: The foundation of your bread. For a healthier option, you could try whole wheat flour, but it may alter the texture.
2. Active Dry Yeast: The leavening agent that helps the dough rise. Instant yeast can be substituted in equal amounts.
3. Salt: Enhances the flavor of the bread. You can adjust the amount to suit your taste.
4. Kalamata Olives: These add the Mediterranean flair. Green olives can be substituted if you prefer a milder flavor.
5. Warm Water: Helps to activate the yeast. Make sure it’s not too hot, or it will kill the yeast. You want the water temperature to range between 105°F to 115°F (41°C to 46°C) to ensure that the dough rises properly. 

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 340mg | Potassium: 44mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 27IU | Calcium: 10mg | Iron: 2mg

The post No Knead Olive Bread appeared first on Craving Home Cooked.

Packed with lots of yummy pumpkin and just the right blend of fall spices, this simple Pumpkin Bread is delicious! It’s super moist, just like pumpkin bread should be, and perfectly sweetened just enough to enhance the natural pumpkin flavors. It’s sure to become your new favorite pumpkin quick bread recipe this holiday season!

The Best Pumpkin Bread Recipe

During the fall season, it’s always a toss up for me as to which I love more, pumpkin pie or pumpkin bread. I love them both so much and look forward to them both every holiday season. But this year, I think I really outdid myself and this Pumpkin Bread recipe is my favorite!

The simple recipe doesn’t call for a lot of ingredients or anything fancy. In fact, it’s fairly standard for a quick bread. Yet, what is special about it is the ratio of ingredients and how well it’s spiced. You see pumpkin bread is all about the balance of moist and dry ingredients. Sure, all recipes are like that, but when working with pumpkin it actually takes some refining and lots of testing. And that’s exactly what I’ve done here.

My pumpkin bread is perfect. It’s soft, moist, perfectly sweetened, and full of pumpkin flavor. You can eat a slice as is or spread it with butter if you like. I sometimes even like to pair it with a warm Pumpkin Spice Latte for a total celebration of pumpkin!

Wet Ingredients

• Pumpkin Puree – You’ll need a can of pure pumpkin puree. Make sure it’s the puree and not the pumpkin pie filling. 
• Eggs – They help to bind the bread and improve its structure. 
• Vegetable Oil – Any type of neutral vegetable oil will work like canola oil, soybean oil, or safflower oil.
• Water – Used to thin out the batter.
• Sugar – Granulated white sugar is used to add a touch of sweetness. 

Dry Ingredients

• Flour – Simple all-purpose flour is all you need for this recipe.
• Baking Powder – Used as a leavening agent it helps the bread rise.
• Baking Soda – It reacts with the acidic ingredients in the batter and helps the bread to rise just like the baking powder.
• Salt – A dash of salt balances the sweetness. 
• Spices – I use a blend of cinnamon, nutmeg, ground cloves, and ginger. But feel free to use any spices you like. You can even use pumpkin pie spice.

This simple recipe is really easy to whip together! I use a mixer, which I recommend to make it even easier. However, you can make this recipe by hand too. Just make sure not to overmix the batter and the bread will come out perfect.

Preheat The Oven And Prep The Pan

First, preheat your oven temperature to 350°F (177°C) to get it ready before you even begin making the batter. Next, grease 2 9×5-inch loaf pans and then dust them with flour. Make sure you knock off all the excess flour after you dust the pans.

Mix The Wet Ingredients

Now we can begin the batter! Add the pumpkin, eggs, vegetable oil, water, and sugar to the large bowl of your stand mixer and then mix them together on medium-high using the paddle attachment. The ingredients must be well combined until they are nice and smooth.

Mix The Dry Ingredients

In a separate medium bowl, add the flour, baking powder, baking soda, salt, and spices. Then whisk them together. It’s important not to just stir the dry ingredients into the batter. This step ensures that the leavening agents as well as the salt and spices are evenly distributed in the flour mixture.

Finish The Batter

Once the wet and dry ingredients are both mixed together well separately you can finish the batter. To do this, just add the dry ingredients to the pumpkin mixture in the bowl of the stand mixer. Then mix on low speed until the flour mixture is just blended into the wet mixture. At this point, do your best not to overmix the batter.

Bake The Bread

To bake, evenly distribute the batter into each of the prepared baking pans. Now, transfer the pans to the preheated oven and bake the loaves for about 50 minutes or until a toothpick or cake tester inserted into the center comes out clean. Then set the baked pumpkin loaves on a wire rack to cool for 10 minutes before removing them from the pans.

What Can I Add To The Bread?

For the most part, you can add anything you like to the batter. Some good options are nuts like pecans or walnuts, cranberries, and chocolate chips. But do keep in mind that wet ingredients such as frozen fruit can throw the batter off.

Can I Make Gluten-Free Pumpkin Bread?

Probably yes, but I’ve not tried. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour and the recipe should work perfectly.

Can I Use Fresh Pumpkin?

Yes! But, you need to cook out as much liquid of the fresh pureed pumpkin as possible. It needs to be as close to canned packed pumpkin as you can get. If it’s too liquidy it will make the batter too wet. 

Storage

Leftovers can be stored in an airtight container for about 2 to 3 days at room temperature or for about a week in the fridge. To reheat, you can put it in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.

You can also wrap the loaves well in plastic wrap and freeze them for about 3 months. Then just allow them to thaw out at room temperature for a few hours before eating or reheating.

Other Delicious Quick Breads To Try

• Quick Cinnamon Bread (No Yeast)
• Carrot Zucchini Bread
• Honey Beer Bread
• Starbucks Lemon Loaf (Copycat)
• Zucchini Bread

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Pumpkin Bread

Packed with lots of yummy pumpkin and just the right blend of fall spices, this simple Pumpkin Bread is delicious! It’s super moist, just like pumpkin bread should be, and perfectly sweetened just enough to enhance the natural pumpkin flavors. It’s sure to become your new favorite pumpkin quick bread recipe this holiday season!

Course Bread, Breakfast, Brunch, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 20

Calories 179kcal

Author Joanna Cismaru

Equipment

• Loaf Pan 9.5 x 5 inch (set of 2)

Ingredients

Wet Ingredients

• 15 ounces pumpkin puree 1 can
• 4 large eggs
• 1 cup vegetable oil
• ⅔ cup water
• 2 cups sugar

Dry Ingredients

• 3½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1½ teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger

US Customary – Metric

Instructions

• Preheat the oven to 350°F and grease and dust with flour 2 9×5-inch loaf pans.
• In the bowl of your mixer add all the wet ingredients. Mix until smooth.
• In another large bowl combine all the dry ingredients together.
• Add the dry ingredients to the wet ingredients and mix until just blended.
• Pour the pumpkin batter equally into the prepared pans.
• Transfer the pans to the oven and bake for 50 minutes to one hour or until an inserted toothpick in the center of the loaf comes out clean.

Video

Notes

1. Recipe yields 2 loaves.
2. Grease and dust the pans well. Be sure to grease the pans well and dust them with flour to keep the bread from sticking. You can also line the bottoms of the pans with parchment paper as an extra precaution if you like.
3. Don’t overmix the batter. It’s crucial that you gently fold the flour mixture into the wet ingredients. Overmixing will almost always result in dense bread.
4. Don’t open the door. Do not open the oven door until at least 45 minutes of baking time have passed. If you do you risk your bread not rising properly or even worse sinking in the middle.
5. Leftovers can be stored in an airtight container for about 2 to 3 days at room temperature or for about a week in the fridge. To reheat, you can put it in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.

Nutrition

Serving: 1slice | Calories: 179kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 301mg | Potassium: 104mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3364IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg

The post Pumpkin Bread appeared first on Craving Home Cooked.

This easy and Quick Cinnamon Bread will fill your house with the most incredible aromas! No yeast required, this cinnamon bread couldn’t be anymore lovely and delicious. Cut yourself a slice of this wonderful bread while it’s still warm and enjoy it with your cup of coffee or tea.

The Best Cinnamon Bread

I love a good quick bread that’s not only quick but easy to make and doesn’t require any fancy ingredients. This cinnamon bread is perfect for those times when you get the baking itch but want some quick and delicious. That’s what this cinnamon bread is. It’s satisfying to make, totally yummy and perfect for your morning cup of coffee!

Why Make This Quick Cinnamon Bread

• Incredibly delicious, moist and perfect for your morning treat.
• Perfect for cinnamon sugar lovers.
• Incredibly quick and easy to make, no yeast, no rising required.
• Pantry staple ingredients to make the best cinnamon swirl bread!

Ingredients You’ll Need

• Flour – You need all-purpose flour, it’s what works best in this cake. You can substitute with self-rising flour, but you will need to cut down on the baking powder in the recipe. Self-rising flour is just all-purpose flour with baking powder and salt added to it.
• Baking Powder And Baking Soda – They are both leavening agents used in baking which allows the cake to rise and become light and fluffy.
• Salt – Salt is what’s going to give this cinnamon bread great taste.
• Vegetable Oil – You’ll want some vegetable oil like canola oil, which is important to add moistness to our bread.
• Sugar – We need some granulated sugar to sweeten our cinnamon bread and some brown sugar for our cinnamon sugar that is used for swirls within the bread and on top.
• Eggs – This is a must in all cakes, eggs are what make the cake light, fluffy and tender.
• Buttermilk–  I love using buttermilk when baking a cake. The acidic milk when combined with baking soda is what helps add a lightness and tenderness to this luscious coffee cake.
• Vanilla Extract – This is an ingredient that is added to most baked goods and that is because vanilla enhances all the other flavors in the recipe. Without it this cake will taste flat and bland.
• Cinnamon – The star ingredient in our cinnamon bread. If you like it less cinnamon-y you can use a bit less.

How To Make Quick Cinnamon Bread

1. Preheat the oven and prep the loaf pan. Preheat the oven to 350°F and spray a loaf pan with cooking spray or grease it with butter.
2. Combine the dry ingredients. Add the flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set aside.
3. Combine the wet ingredients. In another bowl, add the vegetable oil, granulated sugar and whisk using an electric mixer until well combined. Add the eggs in and mix until light and fluffy. Mix in the buttermilk and vanilla extract.
4. Combine the wet and dry ingredients. Add the flour mixture to the wet ingredients and mix until well incorporated and smooth.
5. Prepare the cinnamon sugar. In a small bowl combine the brown sugar and cinnamon together.
6. Layer the bread batter and cinnamon sugar. Pour ⅓ of the batter in the prepared loaf pan and sprinkle with ⅓ of the brown sugar mixture, repeat with remaining batter and sprinkle remaining brown sugar mixture over the top. You should end up with 3 layers of batter and 3 layers of cinnamon sugar.
7. Bake the bread. Transfer the loaf pan to the oven and bake for 55 minutes to 1 hour or until a toothpick comes out clean.
8. Cool. Cool the bread in the loaf pan for 5 minutes then transfer to a wire rack to finish cooling completely.

Expert Tips

1. It’s important that your ingredients are at room temperature to achieve a nice, velvety batter.
2. Do not overmix the batter because it creates a dense and weak cake. If you overmix you can cause the protein structure to weaken and you won’t get a light and fluffy cake.
3. Measure ingredients accurately. Use dry measuring cups for dry ingredients and liquid measure cups for liquid ingredients.
4. Make sure your baking powder and baking soda are fresh.
5. Get the batter in the oven as quick as you can, because the baking powder and soda work quickly, and you want your bread to rise properly.
6. Use a serrated knife to cut the cinnamon bread to avoid the bread from crumbling as you slice it.

Leftovers

This quick cinnamon bread will last up to 3 days at room temperature, covered airtight or with plastic wrap. Stored in the fridge, it will last up to 1 week.

Freezing

You can also freeze this cinnamon bread. Wrap it tightly with aluminum foil or plastic freezer wrap, place it in a ziploc bag and store it in the freezer for about 2 to 3 months.

More Delicious Quick Breads To Try

• Carrot Zucchini Bread
• Chocolate Zucchini Bread
• Banana Nut Bread
• Zucchini Bread
• Honey Beer Bread
• Starbucks Lemon Loaf (Copycat)
• Pumpkin Bread
• Cinnamon Sugar Donut Holes

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Quick Cinnamon Bread

This easy and Quick Cinnamon Bread will fill your house with the most incredible aromas! No yeast required, this cinnamon bread couldn't be anymore lovely and delicious. Cut yourself a slice of this wonderful bread while it's still warm and enjoy it with your cup of coffee or tea.

Course Bread, Breakfast, Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10

Calories 221kcal

Author Joanna Cismaru

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ¼ cup brown sugar packed
• 2 teaspooons cinnamon ground

US Customary – Metric

Instructions

• Preheat the oven and prep the loaf pan. Preheat the oven to 350°F and spray a loaf pan with cooking spray or grease it with butter.
• Combine the dry ingredients. Add the flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set aside.
• Combine the wet ingredients. In another bowl, add the vegetable oil, granulated sugar and whisk using an electric mixer until well combined. Add the eggs in and mix until light and fluffy. Mix in the buttermilk and vanilla extract.
• Combine the wet and dry ingredients. Add the flour mixture to the wet ingredients and mix until well incorporated and smooth.
• Prepare the cinnamon sugar. In a small bowl combine the brown sugar and cinnamon together.
• Layer the bread batter and cinnamon sugar. Pour ⅓ of the batter in the prepared loaf pan and sprinkle with ⅓ of the brown sugar mixture, repeat with remaining batter and sprinkle remaining brown sugar mixture over the top. You should end up with 3 layers of batter and 3 layers of cinnamon sugar.
• Bake the bread. Transfer the loaf pan to the oven and bake for 55 minutes to 1 hour or until a toothpick comes out clean.
• Cool. Cool the bread in the loaf pan for 5 minutes then transfer to a wire rack to finish cooling completely.

Notes

1. It’s important that your ingredients are at room temperature to achieve a nice, velvety batter.
2. Do not overmix the batter because it creates a dense and weak cake. If you overmix you can cause the protein structure to weaken and you won’t get a light and fluffy cake.
3. Measure ingredients accurately. Use dry measuring cups for dry ingredients and liquid measure cups for liquid ingredients.
4. Make sure your baking powder and baking soda are fresh.
5. Get the batter in the oven as quick as you can, because the baking powder and soda work quickly, and you want your bread to rise properly.
6. Use a serrated knife to cut the cinnamon bread to avoid the bread from crumbling as you slice it.
7. This quick cinnamon bread will last up to 3 days at room temperature, covered airtight or with plastic wrap. Stored in the fridge, it will last up to 1 week.
8. You can also freeze this cinnamon bread. Wrap it tightly with aluminum foil or plastic freezer wrap, place it in a ziploc bag and store it in the freezer for about 2 to 3 months.

Nutrition

Serving: 1slice | Calories: 221kcal | Carbohydrates: 46g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 210mg | Potassium: 163mg | Fiber: 1g | Sugar: 27g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg

The post Quick Cinnamon Bread (No Yeast) appeared first on Craving Home Cooked.

In under 15 minutes, you can have a delicious Cheese Pull Apart Bread made in the Air Fryer, loaded with plenty of herbed butter and lots of cheese. It makes for an impressive appetizer that’s so much fun to enjoy!

Air Fryer Cheese Pull Apart Bread

So you know how much I love breads, and this one is exceptionally easy and delicious. Not only that, but the best part is I can use one of my absolute favorite small appliances, my treasured air fryer. Although I’ve chosen to make this with a store purchased crusty round loaf, don’t hesitate to use my very popular no knead bread recipe for 100% homemade.

Whenever I make this cheesy pull-apart bread recipe, everyone always tells me how great it is. When I give them the recipe, they are delighted, because it only takes about 15 minutes to make from start to finish. It’s really the perfect quick appy for any get together, or even better if you have unexpected guests. I mean who doesn’t love all that garlicky butter flavor, and with loads of melted cheese. I say it’s a sure winner!

Air Fryer Cheese Pull Apart Bread Highlights

✅ INCREDIBLY EASY TO MAKE. This cheesy bread doesn’t get any easier to make than this, especially when you use a store bought loaf.

✅ READY IN 15 MINUTES. Can you believe something this delicious is ready is a mere 15 minutes? I know, right. I think this is how you make the best cheesy bread ever when you’re in a pinch for time.

✅ SIMPLE INGREDIENTS. A little bread, some garlic and butter, and then fantastic cheese really make this simple.

✅ DELICIOUS. Oh, did I say delicious? Well, do I ever mean delicious, especially for anyone who loves their bread.

Ingredients You’ll Need

• Butter – I like to use unsalted, softened butter to control the amount of salt. Butter definitely makes the difference in the bread.
• Garlic – There’s nothing better than a good garlic butter and I like to use fresh garlic here.
• Salt – What’s butter without the salt. You’ll want to use a little or to taste but it’s always possible to use salted butter first and omit the salt.
• Chives – For the butter mixture, I used some great tasting chives.
• Bread – I used a nice crusty bread that I bought, but if I have time I will make my own.
• Cheese – I used both mozzarella and cheddar. Feel free to use what you prefer but remember that some cheeses melt nicer than others.
• Parsley – Chop up some fresh parsley. You can garnish the loaf when it’s cooked and it looks like a million bucks!

How To Make Cheese Pull Apart Bread In The Air Fryer

1. Make the garlic butter: Add the butter, garlic, salt and chives to a small bowl and mix to combine. Melt in the microwave for 30 seconds. This melted butter mixture is a must!
2. Make slits in bread: Using a bread knife, create slits into your bread, diagonally, 1-inch apart, but do not cut all the way through he bread.
3. Drizzle butter in bread slits: Add butter and cheese. Use your fingers to open up the slits and drizzle butter mixture in all the slits. You should have some remaining butter. Set aside.
4. Place cheese in bread slits: Place cheese inside the slits, making sure each slit is filled with butter, mozzarella and cheddar cheese. Brush the remaining butter over the entire bread. Note: a serrated knife works well for really fresh bread.
5. Air fry: Place the bread in the basket of your air fryer and air fry it at 350°F for 4 minutes or until the cheese melts and the bread is heated through.
6. Garnish and Serve: Garnish with parsley and serve immediately.

What Can I Serve This With?

The great thing about this bread is in addition to having it as an appetizer, serve this as a side dish with any lunch or dinner as an extra bonus. Here are some ideas:

• Baked Chicken Breast
• Sausage Tortellini Soup
• Creamy Parmesan Chicken With Mushrooms
• Marry Me Chicken
• Garlic Butter Shrimp

What Other Ingredients Can I Use On This Cheese Bread?

Give cheesy garlic bread a new dimension of flavor by adding herbs like thyme, rosemary or Italian seasoning into the garlic spread. Add confit garlic for a special treat.

What Types Of Cheeses Work Well?

To be honest, there is nothing better than mozzarella cheese because it tends to melt the best but I also like to add some cheddar. For added flavor, and to change things up, try goat cheese or parmesan cheese.

Expert Tips

1. Get creative and try different herbs and cheeses to your liking.
2. Omit the salt in the recipe and instead sprinkle with flaky salt instead.
3. Although I really prefer using fresh garlic, in a pinch you can use garlic powder instead.
4. Try a dipping sauce for extra goodness, such as marinara.

Leftovers

I doubt there are any leftovers for this delicious recipe. However, If there is, simply wrap well with aluminum foil and refrigerate for up to 3 days.

More Amazing Recipes To Try

• Air Fryer Roasted Peanuts
• Air Fryer Vegetables
• Garlic Bread
• Air Fryer Chicken Wings
• No Knead Bread
• Air Fryer Salmon
• Easy Grilled Cheese
• Spanakopita Recipe
• Cheese Ball

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Air Fryer Cheese Pull Apart Bread

In under 15 minutes, you can have a delicious Cheese Pull Apart Bread made in the Air Fryer, loaded with plenty of herbed butter and lots of cheese. It makes for an impressive appetizer that's so much fun to enjoy!

Course Appetizer, Bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 173kcal

Author Joanna Cismaru

Ingredients

• 8 tablespoons butter unsalted, softened
• 2 cloves garlic minced
• ½ teaspoon salt
• 2 tablespoons chives chopped
• 1 medium crusty bread should fit in the basket of your air fryer
• 1 cup mozzarella cheese shredded
• ½ cup cheddar cheese shredded
• 1 tablespoon parsley chopped

US Customary – Metric

Instructions

• Make the garlic butter: Add the butter, garlic, salt and chives to a small bowl and mix to combine. Melt in the microwave for 30 seconds.
• Make slits in bread: Using a bread knife, create slits into your bread, diagonally, 1-inch apart, but do not cut all the way through he bread.
• Drizzle butter in bread slits: Add butter and cheese: Use your fingers to open up the slits and drizzle butter mixture in all the slits. You should have some remaining butter. Set aside.
• Place cheese in bread slits: Place cheese in slits, making sure each slit is filled with butter, mozzarella and cheddar cheese. Brush the remaining butter over the entire bread.
• Air fry: Place the bread in the basket of your air fryer and air fry it at 350°F for 4 minutes or until the cheese melts and the bread is heated through.
• Garnish and Serve: Garnish with parsley and serve immediately.

Notes

1. Get creative and try different herbs and cheeses to your liking.
2. Omit the salt in the recipe and instead sprinkle with flaky salt instead.
3. Although I really prefer using fresh garlic, in a pinch you can use garlic powder instead.
4. Try a dipping sauce for extra goodness, such as marinara.

Nutrition

Serving: 1serving | Calories: 173kcal | Carbohydrates: 1g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 378mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg

The post Air Fryer Cheese Pull Apart Bread appeared first on Craving Home Cooked.

This is simply the best Banana Nut Bread recipe out there! We’re talking moist, delicious, perfectly sweetened and nutty. No mixer needed, super quick and easy to make!

Is there anything better than warm banana nut bread fresh right out of the oven? I probably say that a lot, but seriously, good moist banana bread truly is one of my favorite things in the whole wide world, especially with a good cup of coffee. 

I love to make banana bread, although I hardly ever have ripe bananas on hand. Sometimes I buy bananas and won’t let anyone eat them just so they could ripen and I can use them for banana bread!

The Best Banana Nut Bread

I love the banana bread from Costco, but I always find it quite sweet for my taste, however, I love how moist it is. I made it my mission over the years to make my own version but slightly sweetened, or perfectly sweetened to my taste. It’s safe to say I’ve been making this banana nut bread for decades and I’ve had plenty of time to perfect it.

Be sure to check out the tips below for the best banana bread ever, and if you follow all my tips and instructions, it will be impossible for you to fail with this recipe.

Ingredient Notes

• Banana – Large bananas, very ripe, peeled.
• Vegetable Oil – Substitute with applesauce for a lower fat banana bread.
• Yogurt – Substitute sour cream.
• Eggs – Large eggs.
• Vanilla Extract – Without vanilla our banana bread may taste a little flat.
• Sugar – Both packed brown sugar and granulated sugar.
• Flour – I used all-purpose flour.
• Baking Soda & Baking Powder – These will act as our leaveners and give us super tender banana bread.
• Salt – Imperative in baking, don’t skip it!
• Nuts – I like using softer nuts like walnuts or pecans.

How To Make Banana Nut Bread

1. Preheat Oven: Preheat your oven to 325°F. Spray a 9×5 inch loaf pan with cooking spray. Set aside. 
2. Mix Wet Ingredients: Add the ripe bananas to a medium size bowl and mash them using a fork or a potato masher. Add the vegetable oil, yogurt, eggs, vanilla extract and quickly whisk everything together.
3. Add Ingredients: Whisk in the sugars then add the flour, baking soda, baking powder and salt and whisk until combined. Do not over mix. Fold in the walnuts.
4. Bake: Pour the batter into the prepared loaf pan and place in the oven. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean.
5. Cool: Cool in the pan for about 5 minutes then remove the bread from the loaf pan and finish cooling on a wire rack.

FAQs & Expert Tips

FAQs

Tips For Making The Best Banana Bread

1. Ugly brown bananas make the best banana bread. However, make sure you don’t use fermented bananas, or those where the peel is split.
2. Choose oil over butter. While we’re always tempted to use butter in baking because it tastes better, oil is best in banana bread. Butter tends to emulsify and coat the flour, preventing it from absorbing too much water, which will result in dry banana bread. Nobody likes a dry banana bread!
3. Use a spatula to fold the dry ingredients into the wet ingredients, instead of mixing using a whisk or mixer, this will give us a tender crumb.
4. I have, in fact, many variations of this banana bread. I’ve used applesauce instead of oil, and I quite love this substitution because the bread still comes out moist, sour cream vs yogurt, chocolate chips vs nuts, whole wheat flour vs white flour, etc. However, here I wanted to give you the basic version, and my favorite version, but feel free to add/change things to your preference.
5. Don’t over-mix! Once everything is evenly incorporated, the batter is ready to go.
6. Be generous with the cooking spray in your loaf tin, especially in the corners.
7. Use a cooling rack once the bread is done baking to avoid the exterior from becoming too dark.

Storing

Wrap the banana nut bread tightly with plastic wrap or you can store it in an airtight container. It will last on your counter for 3 days, or in the fridge for about one week. I love to microwave my slices of banana bread for 20-30 seconds to let it soften up, especially if it’s been in the fridge.

Freezing

You can absolutely freeze banana bread. Freeze the whole loaf or individual slices. It will last in the freezer for 3 to 4 months!

Wrap the loaf or the individual slices extremely well with plastic wrap, even if they’re being stored in an airtight container. The bread will give off some moisture which can cause freezer-burn without the plastic wrap. Let it thaw completely at room temperature.

More Great Recipes To Try

• Chocolate Banana Bread
• Banana Nut Muffins
• Healthy Whole Wheat Banana Nut Bread
• Strawberry Banana Smoothie
• Candied Walnuts
• Pumpkin Bread

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Banana Nut Bread

This is simply the best Banana Nut Bread recipe out there! We're talking moist, delicious, perfectly sweetened and nutty. No mixer needed, super quick and easy to make!

Course Breakfast, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 325kcal

Author Joanna Cismaru

Ingredients

• 3 large bananas very ripe, peeled
• ½ cup vegetable oil
• ½ cup yogurt
• 2 eggs
• 1 tablespoon vanilla extract
• ½ cup brown sugar packed
• ½ cup granulated sugar
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup walnuts chopped (or pecans)

US Customary – Metric

Instructions

• Preheat Oven: Preheat your oven to 325°F. Spray a 9×5 inch loaf pan with cooking spray. Set aside. 
• Mix Wet Ingredients: Add the ripe bananas to a medium size bowl and mash them using a fork or a potato masher. Add the vegetable oil, yogurt, eggs, vanilla extract and quickly whisk everything together.
• Add Ingredients: Whisk in the sugars then add the flour, baking soda, baking powder and salt and whisk until combined. Do not over mix. Fold in the walnuts.
• Bake: Pour the batter into the prepared loaf pan and place in the oven. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean.
• Cool: Cool in the pan for about 5 minutes then remove the bread from the loaf pan and finish cooling on a wire rack.

Video

Notes

1. Variations: Stir in about ½ cup dark chocolate chips for a chocolate chip banana bread. For a healthier version, use applesauce instead of vegetable oil. 
2. Ugly brown bananas make the best banana bread. However, make sure you don’t use fermented bananas, or those where the peel is split.
3. Choose oil over butter. While we’re always tempted to use butter in baking because it tastes better, oil is best in banana bread. Butter tends to emulsify and coat the flour, preventing it from absorbing too much water, which will result in dry banana bread. Nobody likes a dry banana bread!
4. Use a spatula to fold the dry ingredients into the wet ingredients, instead of mixing using a whisk or mixer, this will give us a tender crumb.
5. I have, in fact, many variations of this banana bread. I’ve used applesauce instead of oil, and I quite love this substitution because the bread still comes out moist, sour cream vs yogurt, chocolate chips vs nuts, whole wheat flour vs white flour, etc. However, here I wanted to give you the basic version, and my favorite version, but feel free to add/change things to your preference.
6. Don’t over-mix! Once everything is evenly incorporated, the batter is ready to go.
7. Be generous with the cooking spray in your loaf tin, especially in the corners.
8. Use a cooling rack once the bread is done baking to avoid the exterior from becoming too dark.
9. Storing: Wrap banana bread in plastic wrap while still a bit slightly warm, but not hot. This will keep it from drying out overnight. 

Nutrition

Serving: 1slice | Calories: 325kcal | Carbohydrates: 41g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 172mg | Potassium: 264mg | Fiber: 2g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 3.1mg | Calcium: 56mg | Iron: 1.4mg

The post Banana Nut Bread appeared first on Craving Home Cooked.

This Carrot Zucchini Bread is perfectly moist, delicious and simply irresistible. Easy to make, this quick bread is moist, soft and tender!

Who needs to go to a bakery for great bread when you can make your own whenever you want. The zucchini, carrots and cinnamon really make this bread fabulous. It pairs perfectly with a nice hot cup of tea or coffee.

Any recipe with the word “bread” in it, and I’m there. My weakness is definitely bread, and when I can get vegetables in it, that don’t really taste like veggies, even better!

Carrot Zucchini Bread

• Absolutely delicious
• Easy to make
• Uses A Short List Of Simple, Kitchen & Pantry Staple Ingredients
• Quick Bread – No Yeast Needed!

This bread is really delicious and I promise you won’t even taste the carrots and zucchini in it, they just add to the moistness of the bread.

Ingredient Notes

• Flour – We only need good old fashioned all purpose flour!
• Baking powder and soda – Levelling agents are needed.
• Spice–  Ground cinnamon.
• Eggs – Help to bind everything together.
• Vegetable oil – To help make the bread moist.
• Brown sugar –  Regular brown sugar packed.
• Vanilla extract – Without this, your bread may taste a little flat.
• Zucchini –  Grated, squeeze out excess moisture.
• Carrot – shredded.

How To Make Carrot Zucchini Bread

1. Prep oven and pan: Preheat oven to 350°F / 175°C. Grease a loaf pan with a bit of cooking oil or cooking spray and set aside.
2. Mix dry ingredients: In a medium bowl, mix flour, baking powder, baking soda and cinnamon.
3. Mix wet ingredients: In a large bowl, whisk eggs and oil; add sugar and vanilla, and whisk until well combined. Next, add the zucchini and carrot, mix until everything is well incorporated.
4. Combine wet and dry: Add the flour mixture to zucchini mixture, gently folding until you are satisfied with the result.
5. Bake: Pour the dough into a prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 to 10 minutes and then move to a wire rack to cool completely.

FAQs & Expert Tips

FAQS

TIPS

1. It’s important to squeeze out excess water from the grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it that becomes quite clear after grating it.
2. Make sure to not overfill the bread pan, you need to give the bread room to rise as it bakes. If you fill it to the top, the bread will collapse when it bakes.
3. If you want to use whole wheat flour, go for it.
4. Use your favorite spices. If you love a little nutmeg, go for it and add it.
5. Let the loaf cool completely before slicing it.

Leftovers

Let the loaf cool fully to room temperature, then wrap it tightly with plastic wrap, and then a layer of foil. This will last in the fridge for about 1 week or on the counter for 2 days.

How To Freeze

One of the reasons I love making quick breads is how perfectly they freeze and thaw back out. You can make a big batch of loaves, freeze them and take them out of the freezer as they’re needed. Let the loaf cool fully to room temperature, then wrap it tightly with plastic wrap, and then a layer of foil. This will last in the freezer for 6 months.

More Great Recipes To Try

• Chocolate Zucchini Bread
• Zucchini Bread
• Baked Parmesan Zucchini Crisps
• Zucchini Potato Bake
• Crispy Fried Zucchini
• Carrot Cake
• Pumpkin Bread

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Carrot Zucchini Bread

This Carrot Zucchini Bread is perfectly moist, delicious and simply irresistible. Easy to make, this quick bread is moist, soft and tender!

Course Bread, Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 228kcal

Author Joanna Cismaru

Ingredients

• 1½  cups all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoon cinnamon ground
• 2 large eggs
• ½ cup vegetable oil
• ½ cup brown sugar packed
• 1 teaspoon vanilla extract
• 1 ¾ cups zucchini grated, squeeze out excess moisture
• ½ cup carrot shredded

US Customary – Metric

Instructions

• Prep oven and pan: Preheat oven to 350°F / 175°C. Grease a loaf pan with a bit of cooking oil or cooking spray and set aside.
• Mix dry ingredients: In a medium bowl, mix flour, baking powder, baking soda and cinnamon.
• Mix wet ingredients: In a large bowl, whisk eggs and oil; add sugar and vanilla, and whisk until well combined. Next, add the zucchini and carrot, mix until everything is well incorporated.
• Combine wet and dry: Add the flour mixture to zucchini mixture, gently folding until you are satisfied with the result.
• Bake: Pour the dough into a prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 to 10 minutes and then move to a wire rack to cool completely.

Notes

1. It’s important to squeeze out excess water from the grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it that becomes quite clear after grating it.
2. Make sure to not overfill the bread pan, you need to give the bread room to rise as it bakes. If you fill it to the top, the bread will collapse when it bakes.
3. If you want to use whole wheat flour, go for it.
4. Use your favorite spices. If you love a little nutmeg, go for it and add it.
5. Let the loaf cool completely before slicing it.
6. Let the loaf cool fully to room temperature, then wrap it tightly with plastic wrap, and then a layer of foil. This will last in the fridge for about 1 week or on the counter for 2 days.
7. Freezing: Let the loaf cool fully to room temperature, then wrap it tightly with plastic wrap, and then a layer of foil. This will last in the freezer for 6 months.

Nutrition

Serving: 1slice | Calories: 228kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 88mg | Potassium: 227mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1167IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 1mg

The post Carrot Zucchini Bread appeared first on Craving Home Cooked.

This moist and delicious Honey Beer Bread is a simple quick bread that requires no yeast, no kneading and no waiting – it can’t get any easier!

This Honey Beer Bread recipe uses simple ingredients to create a moist and airy loaf. I mean, honey, beer and bread – what a combination!

This isn’t your typical “bread” recipe, this is a quick bread: meaning there is no yeast, no kneading, and no waiting around for the dough to rise whatsoever! A foolproof recipe for an easy quick bread that is sure to satisfy!

The Name Says It All

You might be thinking, “what the heck is honey beer bread?” well, the name says it all! Now, this isn’t your typical sandwich bread – think of it more as a banana bread or zucchini bread; you know, that moist, airy loaf, except with honey and beer – does it get any better?

The baking powder makes the loaf airy and acts as a leavener so you don’t need to wait around for your bread to rise! This is one quick, easy and delicious recipe so let’s get to it!

Ingredient Notes

• Flour – We only need good old fashioned all purpose flour! 
• Salt – Believe me, salt makes all the difference, so don’t skip this!
• Baking Powder – This will help the bread rise, since there’s no yeast.
• Beer – The beer’s yeast content reacts with the baking powder and starches in the flour, causing the dough to rise and start to leaven. 
• Honey – For a little sweetness, plus honey provides more uniform baking with a more evenly browned crust
• Butter – I always use unsalted butter, especially in breads, because we already add salt, so this way I can control how much salt is added to my bread. Did you know that small quantities of butter is added to breads because it results in a higher rise and a crisper crust!

How To Make Honey Beer Bread

1. Preheat Oven: Preheat the oven to 350F.
2. Mix Ingredients: Mix the flour, salt, and baking powder in a large mixing bowl. Pour the beer and honey into the mixing bowl, and stir with a wooden spoon just until you see no flour.
3. Finish: Add half the butter into a 9″x5″ loaf pan and spread around the pan evenly. Pour the batter into the pan, then spoon the remaining butter over the top of the batter.
4. Bake: Bake for 45-50 minutes, or until the top of the loaf turns golden and a toothpick inserted into the thickest part of the loaf comes out clean.

Tips & Substitutions

• Don’t over mix! Quick bread is the type of bread you don’t want to over mix. Only mix until the ingredients are combined or else it will become DENSE! We are aiming for light and airy!
• Let it cool! Allow the bread to cool on a rack for at least 10 minutes before slicing into it! Use a serrated knife for easy cutting.
• Substitutions! If you want to substitute the all purpose flour, you can use gluten-free flour and go cup for cup. If you want to use whole wheat flour, use 1 1/3 cups!

Type Of Beer To Use

For this specific recipe, I would recommend using a lager! A lager beer has more of a crisp, clean taste. They typically have a lower alcohol content compared to an ale and are more mild in flavor.

Serving

I love to enjoy a slice of this bread all on its own with a little butter or margarine and an extra drizzle of honey. It can also make a great replacement for cornbread at dinner time!

What If I Don’t Have The Right Size Pan

Use a muffin tin! This would be perfect if you plan on grabbing some of this honey beer bread to go. *Reduce the baking time to 20-30 minutes if you make them muffin style.

Leftovers

It is important to allow your honey beer bread to cool completely before you store it!

Wrap it tightly in plastic wrap and store at room temperature for 1-2 days or in the fridge for up to 1 week! (Another option would be to pre-slice it and store in an airtight container)

Freezing

To freeze, tightly wrap the loaf in plastic wrap, then in foil. It will last 2-3 months in the freezer.

You can also freeze individual slices for an easy, convenient grab and go snack! Wrap each slice individually, or freeze the slices on a baking sheet for 2 hours, then place the frozen slices into a freezer-safe bag and put them back into the freezer. Remove slices as desired and thaw at room temperature for 15 minutes before eating.

More Related Recipes

• Honey Garlic Chicken
• Lemon Poppy Seed
• Honey Rolls
• The Best BBQ Baby Back Ribs
• Honey Garlic Pork Chops
• No Knead 1 Hour Cinnamon Rolls
• Quick Cinnamon Bread (No Yeast)
• Starbucks Lemon Loaf (Copycat)
• No Knead Olive Bread

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Honey Beer Bread

This moist and delicious Honey Beer Bread is a simple quick bread that requires no yeast, no kneading and no waiting – it can't get any easier!

Course Bread, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 219kcal

Author Joanna Cismaru

Equipment

• Loaf Pan 9.5 x 5 inch (set of 2)

Ingredients

• 3 cups all-purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• 12 ounce beer lager, one bottle
• ¼ cup honey
• ¼ cup butter unsalted, melted

US Customary – Metric

Instructions

• Preheat Oven: Preheat the oven to 350°F.
• Mix Ingredients: Mix the flour, salt, and baking powder in a large mixing bowl. Pour the beer and honey into the mixing bowl, and stir with a wooden spoon just until you see no flour.
• Finish: Add half the butter into a 9"x5" loaf pan and spread around the pan evenly. Pour the batter into the pan, then spoon the remaining butter over the top of the batter.
• Bake: Bake for 45-50 minutes, or until the top of the loaf turns golden and a toothpick inserted into the thickest part of the loaf comes out clean.

Notes

1. Don’t over mix! Quick bread is the type of bread you don’t want to over mix. Only mix until the ingredients are combined or else it will become DENSE! We are aiming for light and airy!
2. Let it cool! Allow the bread to cool on a rack for at least 10 minutes before slicing into it! Use a serrated knife for easy cutting.
3. Leftovers: Wrap it tightly in plastic wrap and store at room temperature for 1-2 days or in the fridge for up to 1 week!
4. Freezing: To freeze, tightly wrap the loaf in plastic wrap, then in foil. It will last 2-3 months in the freezer.

Nutrition

Serving: 1slice | Calories: 219kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 160mg | Potassium: 175mg | Fiber: 1g | Sugar: 7g | Vitamin A: 142IU | Calcium: 60mg | Iron: 2mg

The post Honey Beer Bread appeared first on Craving Home Cooked.

Homemade Focaccia Bread made with just a few simple ingredients. This bread hosts a chewy and soft center with an exquisitely crisp exterior. 

Few breads are simpler to make than focaccia. It is essentially like making an easy pizza dough, rolling it out, topping it with infused olive oil and baking it. Regardless of how simple it is to make, this bread is remarkably chewy, rich, and flavorful.

Though it appears plain, focaccia is anything but boring! Its deliciously crisp exterior is enveloped by herb and garlic infused olive oil which seeps into the soft, tender interior as the bread bakes. If that’s not enough for you, I’ve included a section below regarding toppings to really enhance and customize the focaccia to your liking!

What is focaccia bread?

Focaccia bread is a type of Italian flat bread, similar to a pizza dough when it comes to style and texture. It can be used as a side to a plethora of different meals or even as a sandwich bread! Italian restaurants offer it in bread baskets and some bakeries will prepare it with a variety of assorted toppings.

Ingredients

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• Yeast – I used active dry yeast for this recipe.
• Sugar – Granulated.
• Water – Make sure it’s lukewarm!
• Flour – I used all purpose!
• Rosemary – Dried.
• Olive Oil – Substitute sunflower, safflower, or avocado oil.
• Garlic powder
• Salt

How to make focaccia bread

1. Proof the yeast: Whisk the yeast and sugar into the lukewarm water and set aside to proof for 10-15 minutes.
2. Mix dry ingredients: Add the flour, 1 1/2 tsp or the rosemary, 1 tsp of the garlic powder, and 1 tsp of the salt to the bowl of your mixer equipped with the dough hook. Mix on low speed for 1 minute.
3. Add in wet ingredients: Add the yeast mixture and 1/2 cup of the olive oil to the bowl of your mixer. Start on low speed, and move up to medium speed to mix the dough. Mix for 5-6 minutes until the dough is smooth, soft, and slightly sticky. If needed, you can add more flour, 1 tbsp at a time, while the dough is mixing.
4. First rise: Oil a large mixing bowl and place the dough in it. Cover with plastic wrap or a clean kitchen towel and allow the dough to raise in a warm, draft-free environment for at least 1 hour or until doubled in size.
5. Prep a pan: Generously oil a 15″x10″ jelly roll pan, making sure to coat the sides as well.
6. Place the dough in the pan: Turn the dough out of the mixing bowl into the jelly roll pan. Use your hands to stretch the dough across the pan, reaching all the edges. Use your fingers and a firm touch to create deep finger holes all over the dough.
7. Second rise: Let the dough rise in the pan for another hour or until doubled in size. Meanwhile, preheat the oven to 425F.
8. Make the oil topping: Whisk the remaining oil with the remaining rosemary, garlic powder, and salt. Drizzle the mixture over the dough, and use a brush to gently even out the oil over the surface to the dough.
9. Bake: Bake for 20-25 minutes, or until the top turns golden brown. Let the focaccia cool in the pan for 10 minutes, then carefully loosen it with a thin spatula and let it finish cooling on a wire rack.

What can I add to my bread?

This bread is super versatile, you can either keep it super simple or add a variety of your favourite toppings! Here are some great options to choose from:

• Jalapenos
• Onions (caramelized as well)
• Roasted Red Peppers
• Cheese
• Tomatoes
• Poppy Seeds
• Mushrooms
• Olives
• Smoked Salmon
• Figs
• Roasted Garlic
• Dill
• Pine Nuts
• Sesame Seeds
• Pesto

How to serve

The most common way to serve your homemade focaccia bread would be as an antipasto, appetizer, table bread, or snack! Pair it with a nice oil and balsamic vinegar combo and enjoy!

To be fair though, focaccia can be served for almost any occasion. It is suitable for lunch, with a salad, or, with enough toppings – as a meal!

How to store

Focaccia should be eaten when it’s hot to be at its best because it goes stale very quickly! Your bread will keep at room temperature, covered with plastic wrap, for 2-3 days.

Reheating

Reheat in a 375-degree oven for 10 minutes until warm and crispy.

Freezing

If you want to freeze you focaccia, you have two options: freezing the dough before baking, and freezing the loaf after baking.

Here’s how to do both:

1. Freezing dough: Freeze focaccia dough just as you would freeze pizza dough. After the dough rises in your mixing bowl, punch it down to release the air, coat it with a little olive oil, then cover with plastic wrap or place it in a ziploc bag and freeze for up to 3 months. Thaw in the refrigerator and bake as instructed.
2. Freezing leftover baked focaccia: Let cool completely, wrap tightly in plastic wrap, then in foil. Store in the freezer for about 1 month. Allow to defrost at room temperature, then reheat in a 325°F oven until warmed through and crispy again.

Did you like this bread recipe? Try these!

• Amish White Bread
• Honey Rolls
• Rye Bread
• Berry Brioche Bread Pudding
• Buttermilk Parmesan Biscuits
• Irish Soda Bread
• Garlic Parmesan Skillet Rolls
• Raisin Egg Bread
• Fluffy Dinner Rolls
• Easy Cornbread Recipe
• No Knead Olive Bread
• Naan

Print

Focaccia Bread

Homemade Focaccia Bread made with just a few simple ingredients. This bread hosts a chewy and soft center with an exquisitely crisp exterior. 

Course Bread, Side Dish

Cuisine Italian

Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

Rising Time 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 16

Calories 259kcal

Author Joanna Cismaru

Ingredients

• 2 ¼ teaspoon active dry yeast 1 packet
• 1 teaspoon sugar granulated
• 1 ½ cups water lukewarm
• 4 ¾ cups flour all purpose
• 1 tablespoon rosemary dried
• 2 teaspoon garlic powder
• 2 teaspoon salt
• 1 cup olive oil

US Customary – Metric

Instructions

• Proof the yeast: Whisk the yeast and sugar into the lukewarm water and set aside to proof for 10-15 minutes.
• Mix dry ingredients: Add the flour, 1 ½ tsp or the rosemary, 1 tsp of the garlic powder, and 1 tsp of the salt to the bowl of your mixer equipped with the dough hook. Mix on low speed for 1 minute.
• Add in wet ingredients: Add the yeast mixture and ½ cup of the olive oil to the bowl of your mixer. Start on low speed, and move up to medium speed to mix the dough. Mix for 5-6 minutes until the dough is smooth, soft, and slightly sticky. If needed, you can add more flour, 1 tbsp at a time, while the dough is mixing.
• First rise: Oil a large mixing bowl and place the dough in it. Cover with plastic wrap or a clean kitchen towel and allow the dough to raise in a warm, draft-free environment for at least 1 hour or until doubled in size.
• Prep a pan: Generously oil a 15"x10" jelly roll pan, making sure to coat the sides as well.
• Place the dough in the pan: Turn the dough out of the mixing bowl into the jelly roll pan. Use your hands to stretch the dough across the pan, reaching all the edges. Use your fingers and a firm touch to create deep finger holes all over the dough.
• Second rise: Let the dough rise in the pan for another hour or until doubled in size. Meanwhile, preheat the oven to 425F°.
• Make the oil topping: Whisk the remaining oil with the remaining rosemary, garlic powder, and salt. Drizzle the mixture over the dough, and use a brush to gently even out the oil over the surface to the dough.
• Bake: Bake for 20-25 minutes, or until the top turns golden brown. Let the focaccia cool in the pan for 10 minutes, then carefully loosen it with a thin spatula and let it finish cooling on a wire rack.

Notes

1. Focaccia should be eaten when it’s hot to be at its best because it goes stale very quickly! Your bread will keep at room temperature, covered with plastic wrap, for 2-3 days.

Nutrition

Serving: 1piece | Calories: 259kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 293mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 2mg

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