Fall baking recipes

Fall Baking

I love the fall when the weather is turning cooler and baking with spices fills the kitchen with aromas to draw family members to see what's cooking. Hearty quick breads are a great addition to breakfast or an afternoon snack. Try a slice of one of these with a cold glass of milk or a cup of your favorite tea or coffee.

Zucchini Bread
  • 1 ½ c. flour
  • 1 c. sugar
  • 1 ¼ tsp pumpkin pie spice
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 c. shredded and peeled zucchini
  • ¼ c. sour cream
  • ¼ c. egg whites or 1 egg, beaten
  • Cinnamon Sugar

Preheat oven to 350°.  In a bowl, mix flour, sugar, pie spice, baking soda and powder.  In a separate bowl, mix zucchini, sour cream and egg.  Combine dry ingredients with zucchini mixture.  Prepare a loaf pan by spraying it with cooking spray.  Then sprinkle pan with cinnamon sugar.  Pour batter into prepared pan.  Sprinkle the top with cinnamon sugar.  Bake for 1 hour.

Banana Bread
  • 3 or 4 ripe bananas, smashed
  • 1/3 c. melted butter
  • 1 c. sugar (can easily reduce to ¾ c.)
  • 1 egg, beaten
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • Pinch of salt
  • 1 ½ c. all-purpose flour

Preheat the oven to 350°.  With a spoon, mix butter into the mashed bananas in a large mixing bowl.  Mix in the sugar, egg and vanilla.  Sprinkle the baking soda and salt over the mixture and mix in.  Add the flour last, mix.  Pour mixture into a buttered 4x8-in. loaf pan.  Bake for 1 hour.  Cool on a rack.  Remove from pan and slice to serve.

Apple Bread

  • 1 1/3 c. flour
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 1 c. granulated sugar
  • ½ c. vegetable oil
  • 2 eggs, beaten
  • 1 tsp. vanilla
  • 2 c. coarsely chopped apples
  • ½ c. raisins
  • ½ c. chopped pecans
  • 1 tsp. sugar mixed with 1/8 tsp. cinnamon

In a bowl, combine flour, baking soda, salt and spices.  In a mixing bowl, combine sugar and oil.  Beat in eggs and vanilla, then stir in chopped apples, raisins and pecans.  Add the dry ingredients and mix until well blended.  Grease a 9x5-in. loaf pan and line the bottom with waxed paper.  Grease waxed paper.  Pour batter into pan.  Bake for 20 minutes at 325°.  Pull out rack and sprinkle loaf with the cinnamon sugar mixture.  Continue baking for 30-40 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.  Cool for 10 minutes; turn out onto a rack.  Slice and serve or freeze.

For more information, contact:

Nancy A. Freeman, County Director
Harrison County Extension Service
  (228) 865-4227