I couldn’t just make Homemade Fresh Pumpkin without giving you a fancy recipe to use said pumpkin.

This is a simple bread that takes no effort to make (especially if you already have made your pumpkin ahead of time).

Michigan Ingredients: Cinnamon,Nutmeg, Meijer Butter, farm fresh eggs, fresh Michigan Pumpkin

Combine your dry ingredients: cinnamon, nutmeg, baking powder, salt, flour.

In a separate bowl, combine your sugar, butter(of which is melted and cooled – not pictured, don’t be like me), eggs, milk, fresh pumpkin.

Beat the “wet” ingredients until well combined. I would recommend using the hand mixture so that you don’t have to get your stand mixture out or move it to the plug in the kitchen (however, you can beef up your arms by doing so).

Add you dry ingredients to the “wet ingredients.”  Be thankful that your bread is tough and not afraid of the dark…. haha.

Stir until just combined. You don’t want to over mix, as you will be adding……

Cinnamon chips!!! Please note that they are usually a solid color; however, when they melt and such and have been stored for a month or two, the chips can start to look funky. Trust me when I say, I tried multiple chips a chip or two, and they taste just wonderful!

Fold the chips in until evenly distributed. Pour the batter into a prepared loaf pan (9×5) and bake at 350 degrees for 50 minutes to 1 hour or until the bread passes the toothpick test. Wait at least 10 minutes before removing the bread out of the pan. This will help prevent the breading from completely falling apart.

Looks like your standard homemade bread (quick bread if you will). It’s what’s on the inside….

…that matters.  This is such a perfect fall bread to eat. It has all the elements: pumpkin, cinnamon, nutmeg, cinnamon chips, and warm cozy feels.

Pumpkin Bread with Cinnamon Chips

 

Author:

Michigan from Scratch

Recipe type: Breads

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Ingredients

• 2 cups Flour
• 2 teaspoons Baking Powder
• ½ teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• ½ teaspoon Nutmeg
• 2 Eggs
• 1 cup Fresh Pumpkin puree
• 1 cup Sugar
• ½ cup Brown Sugar (packed)
• ¼ cup Butter (half a stick), melted
• 1 cup Cinnamon Chips

Instructions

1. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Set aside.
2. Beat eggs, pumpkin puree, both sugars, and melted butter until well combined.
3. Add dry ingredients to the wet ingredients until just moistened.
4. Gently fold in the cinnamon chips until evenly distributed.
5. Pour batter into a prepared 9x5 loaf pan.
6. Bake at 350 for 50-60 minutes until bread passes the toothpick test.
7. Wait at least 10 minutes before removing the bread out of the pan. This will help prevent the breading from completely falling apart.

Notes

Recipe adapted from Spartan recipes

#version#

If you recall, when I made the Cherry Pie, I had several cups of cherries and froze some for other recipes. This is one of those recipes.

A lot of recipes for breads and muffins use dried cherries and I wanted to find something where the recipe used fresh cherries.  Even some of the recipes that use “fresh” cherries were maraschino cherries, which also wanted some of the juice used. Come on, that wasn’t necessarily what I was looking for.

I just have three words… FRESH IS BEST.

If you plan on sharing this bread with loved ones, I  would recommend doubling the batch as this bread will go fast. It is like cake… a cake that is ok to eat in the morning for breakfast. You’re welcome

Michigan Ingredient: Sugar and Cherries

Seriously, I love these tart cherries and I apologize in advance if I  have a lot of cherry recipes.

Cream your butter until fluffy and add your sugar. Cream mixture again until fluffy.

Add your eggs (pre-beaten) and almond extract. Beat mixture again.

Combine your flour, minute tapioca, salt, and baking powder. Add to butter mixture and beat. Keep in mind that it will have a consistency of cookie dough.

Add your cherries and chocolate chips to the mixture and stir until evenly distributed.

Preheat your oven to 350 degrees and grease a 9×5 loaf pan. Bake bread for 45-50 minutes or until bread passes the toothpick test. Wait 10-15 minutes before placing bread on a wire rack to cool.

This is seriously the best bread. OMG so delish! Look at how golden that is….

Cherry and Chocolate Chip Quick Bread

 

Author:

Michigan from Scratch

Recipe type: Breads

Serves: 8

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

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If you plan on sharing this bread with loved ones, I would recommend doubling the batch as this bread will go fast. It is like cake... a cake that is ok to eat in the morning for breakfast. You're welcome

Ingredients

• 1 stick of butter, softened
• ¾ cup Sugar
• 2 large eggs, beaten
• 1 tablespoon Almond Extract
• 1¾ cup Flour
• 2 teaspoons of Minute Tapioca
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 cup fresh cherries
• ½ Chocolate Chips

Instructions

1. Cream your butter until fluffy and add your sugar. Cream mixture again until fluffy.
2. Add your eggs (pre-beaten) and almond extract. Beat mixture again.
3. Combine your flour, minute tapioca, salt, and baking powder. Add to butter mixture and beat. Keep in mind that it will have a consistency of cookie dough.
4. Add your cherries and chips to the mixture and stir until evenly distributed.
5. Preheat your oven to 350 degrees and grease a 9x5 loaf pan.
6. Bake bread for 45-50 minutes or until bread passes the toothpick test. Wait 10-15 minutes before placing bread on a wire rack to cool.

Notes

Recipe adapted from King Arthur

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When it’s strawberry season in Michigan, the restaurants start to have strawberry specials, some orchards have you-pick, and it’s a true sign to the start of summer.

My little family went to a strawberry patch and picked a few strawberries. It was so fun and is something that we are definitely going to do again before the season is out.

My daughter had a field (ha) day picking the strawberries. We told her not to eat them and she still was sneaking them. There was no denying that she was eating them as she had the evidence all over her face and hands.  It was almost like a cartoon…”one for you, one for me… one for you… two for me.”

Michigan Ingredients: Strawberries, Sugar, Honey

I’ve recently started combing honey and strawberries together. Strawberries alone are amazing, but if you want to take your strawberry snacking to the next level, add some honey. It’s Michigan in a bowl people! YUM!!!

Chop your strawberries. It was very hard to not eat all the strawberries while I was chopping them because usually I chop and eat at the same time.

Place your strawberries in a bowl and drizzle your honey over them. Try not to eat all of them and set them aside.

Combine your dry ingredients and create a well for your liquids.

Imagine a picture of melting butter and cooling it. Pour the butter into the well.  Combine your milk and egg and pour into the well as well.  Stir until just combined. DO NOT OVER STIR!!

Add your strawberry and honey mixture. I would recommend using a rubber spatula and getting all the honey out of the bowl. It is so worth it.

Fill your muffin tins that are lined with your favorite muffin liners.  If you have empty cavities, fill them with water to ensure even baking. Bake at 425 degrees for 20 to 25 minutes or until the muffins pass the toothpick test.

Strawberry Honey Muffins

 

Author:

Michigan from Scratch

Recipe type: Breads

Serves: 10-12

Prep time: 15 mins

Cook time: 23 mins

Total time: 38 mins

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Ingredients

• 1 cup of Fresh Strawberries, chopped
• 3 tablespoons of Honey
• 1¾ cups of Flour
• ⅓ cup of Sugar
• 1 teaspoon of Baking Powder
• ½ teaspoon of Salt
• ¾ cup of Milk
• ⅓ cup Butter (melted)
• 1 Egg

Instructions

1. Combine your strawberries and 3 tablespoons of honey in a small bowl. Set aside.
2. Combine the remaining dry ingredients into a large bowl. Create a well in which the liquid ingredients will be poured into.
3. Melt your butter and once cooled, pour into the well of the dry ingredients. Combine the milk and egg into a small bowl. Pour into the well in the dry ingredients. Stir until just combined (Do not over-stir).
4. Add your strawberries and honey and stir until just combined.
5. Preheat your oven at 425 degrees while your pour your muffin batter into a muffin pan. *
6. Bake for 20-25 until the toothpick comes out clean.

Notes

Note: If you have empty cavities, fill them with water for even baking.

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These muffins are amazing. Not too sweet, yet just the right  of sweetness to fully enjoy as a dessert. This is why it is acceptable to have them with dinner.

This is the recipe my family uses whenever we make macaroni and cheese. There is a slight lemon hint from the lemon zest, but not quite enough to put lemon in the title. It adds a great deal of freshness to the muffins. I’ve made the muffins before without lemon zest and you really can tell that it is missing.

Michigan Ingredient: Sugar

Unfortunately, blueberries are not quite in season yet in Michigan; but I had to include this recipe with the mac and cheese because it would almost be sacrilege if I didn’t.  Blueberries are usually in season in July and August.

First things first, combine the blueberries, lemon zest and 2 tablespoons of sugar in a small bowl. Doesn’t that look good? I could  just eat that by itself.

Combine the remaining dry ingredients into a bowl and stir to combine. I usually use a fork because I would rather clean a fork than a whisk. I know horrible right? BUUUUUUTTTTTTTT….. normally I am prepping these and the whisk is already dirty from making the cheese sauce for the macaroni and cheese. SOOOOOOOO… priorities? Yes, let’s go with that.  Please note that a well is created for the liquid ingredients.

Combine the liquid ingredients in a separate bowl and then pour into the well. If it runs over, that is fine. It does not mean that the recipe fails. I promise. Stir until the ingredients are barely combined. When it comes to making muffins, you do not want to over-stir them. I want to say that I overheard a grandparent say this, so it must be true. If there appears to be a couple of “dry” lumps, that’s no big deal.

At this time, I would preheat the oven at this point (to 425) and then pour (or spoon) your muffin batter into the muffin tin. I like to make “bigger” muffins, so usually this recipe yields 10 muffins for me that are “bigger”. The recipe can stretch to 12 muffins, your muffins will just be slightly smaller.

If you have empty cavities, please pour water in them to promote even baking. My mom has always done this for as long as I can remember and whatever she was baking would always turn out great.  Bake the muffins for 20-25 minutes until the muffins pass the toothpick test.

Blueberry Muffins

 

Author:

Michigan from Scratch

Cuisine: Breads

Serves: 10-12 muffins

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

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Ingredients

• 1 cup of Fresh Blueberries
• 2 tablespoons of Sugar
• 1 Tablespoon of Fresh Lemon Zest
• 1¾ cups of Flour
• ¼ cup of Sugar
• 1 teaspoon of Baking Powder
• ½ teaspoon of Salt
• ¾ cup of Milk
• ⅓ cup Oil
• 1 Egg

Instructions

1. Combine your blueberries, 2 tablespoons of sugar, and lemon zest in a small bowl. Set aside.
2. Combine the remaining dry ingredients into a large bowl. Create a well in which the liquid ingredients will be poured into.
3. Combine the milk, oil, and egg into a small bowl. Pour into the well in the dry ingredients. Stir until just combined (Do not over-stir).
4. Add your blueberries and stir until just combined.
5. Preheat your oven at 425 degrees while your pour your muffin batter into a muffin pan. *
6. Bake for 20-25 until the toothpick comes out clean.

Notes

*Note: If you do not use all of the muffin cavities, fill the empty spaces with water to promote even baking.

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This is a recipe from my grandmother. She was the only one that I can remember using rhubarb. I feel like rhubarb is a classic that is slowly dying and no one really bakes with it anymore; mainly because they are intimidated with it and because they do not have a relative that has amazing recipes such as this gem.

All of my family has something that they are known for and everyone can cook. It’s almost like a calling/embedded in my family’s DNA (all sides) that you have to be able to cook and whoever is lucky enough to marry into the family will be the fortunate one to probably gain some weight lol. Now as I step (or is it jump) off my high horse…..

This bread is a great “rookie” rhubarb recipe. It is slightly rich, more like a dessert/have with coffee and friends bread.  I mean you can eat it for breakfast or whenever you want; it’s your body and no one will judge around here.

Michigan Ingredient: Sugar and Rhubarb

Rhubarb is in season right now in Michigan. It is something that has a very short window, so if you see it in the store or your local orchard, buy it now because it could be gone next week. A lot of people make pies and jams with rhubarb; however, I have never heard of anyone (other than my family) making a bread.

First things first, beat the sugar and soften butter. Add the egg, beat until fluffy. Add your dry ingredients (that are pre-mixed and sifted), alternating with buttermilk.  After all is combined, add your vanilla. 

Dice your rhubarb.

Roughly (coarsely) chop your walnuts. You can buy walnuts that are already chopped; OOOORRR you can buy the mega pack and chop them yourself.

Add rhubarb and walnuts until evenly distributed.

Grease your loaf pan. There is a trick that my dad taught me, where you would take a fold-top sandwich bag and grease your baking pan. Then when you are done…

You can fold the bag into itself and your hands are clean. BOOM!

Pour the batter into the pan. Pre-heat your oven and prepare the topping.

Put on top of your bread and bake for 50-60 minutes until the bread passes the toothpick test. I would recommend put a foil lined pan underneath as it may slightly spill over OR use a bigger pan.

I would wait about 15- 20 minutes before attempting to remove the bread from the an as the bread is so moist that it will crumble. You can use a butter knife and help the bread release from the top of the pan.

Rhubarb Bread

 

Author:

Michigan from Scratch

Recipe type: Breads

Prep time: 30 mins

Cook time: 60 mins

Total time: 1 hour 30 mins

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Ingredients

• 2½ cups of Flour
• 1 teaspoon of Baking Soda
• ¾ teaspoon Salt
• 1½ cups Sugar
• 1⅓ stick of Butter (soften)
• 1 egg
• 1 cup Buttermilk
• 1 tablespoon Vanilla
• 1½ cups finely diced Rhubarb
• ½ cup coarsely chopped Walnuts

Topping

• ½ cup Sugar
• 2 tablespoons of Butter

Instructions

1. Beat sugar and 1⅓ sticks of butter together. Add the egg and beat until fluffy.
2. Sift the dry ingredients into the creamed mixture, alternating with buttermilk. Beat after each addition.
3. Add vanilla, rhubarb, and walnuts; mixing well.
4. Pour into a 9x5x3 in loaf pan or 9 in tube pan.
5. Pre-heat the oven to 350 degrees. Prepare the topping and pour/spoon onto bread. Bake for 50-60 minutes until the bread passes the toothpick test.
6. Wait about 15-20 minutes before removing the bread as the bread is extremely moist.

Notes

Sometimes the bread will slightly "spill" over, so I would recommend either using a bigger pan or placing a pan lined with tin foil underneath.

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