Tag: bread

Coffee Chocolate Chip Pumpkin Bread

Categories Recipes1 Comment on Coffee Chocolate Chip Pumpkin Bread

The smell of this Coffee Chocolate Chip Pumpkin Bread in the oven will have you leaping out of bed for breakfast this fall!  The coffee flavor paired with the chocolate, cinnamon, and butter makes this decadent loaf the perfect dessert for breakfast.

The secret is the extra fine coffee grounds!  You’ll want to grind your coffee beans to a flour-like consistency so that they seamlessly blend in with the flour and don’t cause a gritty texture.  I used the finest possible setting on our coffee grinder!  (If you’re aware of the texture of the grounds while eating, they are too coarse.)

I used decaf beans, linked within the ingredient list below, which for all my fellow caffeine-sensitive folks I would definitely recommend!

This Coffee Chocolate Chip Pumpkin Bread recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!

Main Supplies Needed:

  • A Coffee Grinder
  • Parchment Paper
  • A Loaf Pan (approx. 10” x 5”)
  • 1 Medium + 1 Large Bowl
  • A Hand Mixer
  • Toothpicks

Servings: 1 Loaf / 8 Slices

Ingredients:

  • 1.5 Cups All-Purpose Flour
  • 1 Tsp Saigon Cinnamon
  • 1/2 Tsp Baking Soda
  • 1 Tsp Sea Salt
  • 2 Tbsp + 2 Tsp Coffee Grounds, extra finely ground, the consistency of flour, to avoid grittiness
  • 1 Cup Unsalted Butter, melted and cooled
  • 1 Cup Pumpkin Puree
  • 1 Cup Cane Sugar
  • 2 Eggs, room temperature
  • 3/4 Cup Mini Semi-Sweet Chocolate Chips, + 2 Heaped Extra Tbsp To Sprinkle On Top

Directions:

PREP

Let the eggs come to room temperature

Grind the coffee on an extra fine setting and set it aside

Line a loaf pan (approx. 10” x 5”) with parchment paper for easy cleanup as well as for even baking

Preheat the oven to 350º

BAKE

In a medium bowl, mix the flour, cinnamon, baking soda, sea salt, and coffee grounds together with a fork

In a large, microwave-safe bowl, melt the butter in the microwave, then let it cool for 15 minutes

Add the pumpkin, then sugar, then eggs into the large bowl with the butter, then beat them together with a hand-mixer on low until combined

Stir the dry ingredients into the wet ingredients, then finish combining them with the mixer to remove the lumps

Stir in the 3/4 cup of mini chocolate chips

Add the batter into the prepared pan

Sprinkle with the extra mini chocolate chips

Bake for 55 minutes, or until a toothpick comes out clean

Place the pan on a cooling rack and let the bread cool in the pan

Serve and enjoy!

[Leftovers can be stored airtight at room temperature.]

Easy Cucumber Pitas

Categories Recipes, SnacksLeave a Comment on Easy Cucumber Pitas

When the weather is warm and you’re in need of a cooling savory snack or light lunch, try these Easy Cucumber Pitas!  The goat cheese yogurt spread is creamy and herby, and ties the hearty bread and refreshing cucumber slices together!

This recipe is for one serving, but could easily be multiplied if you were making several at once.  You could also whip up a larger batch of the goat cheese yogurt spread, store it in the fridge, and use it as a condiment as needed!

Servings: 1

Ingredients:

GOAT CHEESE YOGURT SPREAD

  • 1 oz Goat Cheese
  • 3 Tbsp Nonfat Plain Greek Yogurt
  • 1.25 Tsp Fresh Dill, finely chopped 
  • 1/2 Tbsp Green Onion, finely chopped
  • 1/2 Tsp Fresh Lemon Juice
  • Sea Salt And Black Pepper, to taste

SERVING

  • A 3 oz Whole Wheat Pita, warmed and halved
  • Thinly Sliced Peeled Cucumber, to taste

LINKS TO INGREDIENT RECOMMENDATIONS:

Goat Cheese | Greek Yogurt | Whole Wheat Pita

Directions:

Chop the dill and green onion and set aside

In a small bowl, mash together the goat cheese and greek yogurt with a spoon until creamy

Stir in the dill, green onion, and lemon juice

Mix in the sea salt and black pepper to taste

Spread the filling inside both sides of the pita

Place in a few cucumber slices to taste

Enjoy!

Ingredient recommendations linked!

Got more cucumbers to use?  Try my Greek Chickpea Salad or Easy Greek Pasta Salad!

Sourdough Banana French Toast

Categories Recipes3 Comments on Sourdough Banana French Toast

This Sourdough Banana French Toast was made with my Dairy-Free French Toast method!**  It’s such a simple and satisfying breakfast, and the quantities are easily multiplied if you’re feeding a group.

  • I’m such a big fan of using Saigon cinnamon, especially in French Toast! It adds the perfect touch of sweetness, and the flavor goes a long way! It’s been my go-to cinnamon variety for years.
  • Dark maple syrup has become another essential in our kitchen. Compared to lighter varieties, the maple taste shines through so much more. I highly recommend trying it out for meals like french toast!

**Because there is less liquid involved without the use of milk, the egginess is more prominent – but this creates a heartiness that’s perfectly balanced with the sweetness of the syrup and fruit on top!

Servings: 1

Ingredients:

  • 2 Slices Sourdough Bread
  • 2 Eggs
  • A Generous Sprinkle Of Saigon Cinnamon
  • 1 Sliced Banana
  • Dark Maple Syrup

Directions:

Warm up a small nonstick pan on medium heat

Scramble the eggs in a bowl

Add the saigon cinnamon and scramble again

Coat slice 1 of the bread in the egg mixture and cook it evenly on each side

Repeat with slice 2

Top with banana slices and maple syrup

Enjoy!

Ingredient recommendations linked!

Did you love this Sourdough Banana French Toast? Do you want more banana breakfasts? Try out my Chocolate Chip Banana Protein Oats!