Pear Almond Bread

I had some pears I needed to use up...and I've also been meeting with a health coach and she told me to eat more protein so this had greek yogurt and almonds in it so that helps bump up the health factors!

Pear Almond Bread-Will Cook for Smiles
2 pears grated, and lightly squeezed
1 cup almonds, chopped
1 1/4 cup flour(I used white whole wheat)
3/4 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1/4 cup butter, melted
1/4 cup applesauce
1/2 cup plain greek yogurt
1 tsp vanilla

Preheat oven to 350 degrees. Grease loaf pan.

In a large bowl mix together the dry ingredients including the almonds. In another bowl, whisk eggs and add in the melted butter(make sure it's not hot!) Whisk in yogurt and vanilla. Add in pear. Fold the wet ingredients into the dry ones.  Pour batter into loaf pan. Bake for 50-55 mins until a toothpick comes out clean.

**This bread is very moist and flavorful. The almonds added a nice crunch to it as well. I tried to get a picture of this...but we ate it all before I had a chance to!

Nutella Dip

I was looking for a new kind of fruit dip and I found this one night so I knew we had to try it! I made it for my pampered chef party over the weekend and it was a HIT! It was also very easy to make.

Nutella Dip-The Family Kitchen
1 cup plain greek yogurt
1/2 cup nutella


Mix together and chill until ready to use! I served it with strawberries, raspberries, pineapple, pretzels, and graham crackers.

**Everyone LOVED this dip! I was so glad to see there was some leftover! This will be made again at least the nutella had nice healthy dose of protein with the yogurt!

Watermelon Muffins

I made these quite a while ago...and completely forgot to share them! The idea intrigued me and I wanted to make sure I got the recipe up while watermelon is still in season! She also has some watermelon cupcakes on her blog too that I haven't tried yet, but I bet they would be tasty!

It has been so long since I've made them I can't remember if I altered anything so here is the original!

Watermelon Muffins-shared from From Apples 2 Zucchini
1 1/2 cups flour
2/3 cup sugar
3 tbsp oil
1 cup watermelon pulp*
1/2 cup watermelon juice
2 tsp baking powder
1 tsp baking soda
1 egg

Preheat oven to 350 degrees.

Mix all ingredients together until just moistened. Divide into muffin pan and bake for 15-20 mins. They are done when a toothpick inserted in them comes out clean.

*To get watermelon pulp takes a bit of work and time. You must first cut your watermelon up and then place it on a towel. Squeeze the watermelon until all the juice is out of it, or what you can get out of it. I didn't do this very well but none the less it still made tasty muffins!

***These were incredibly moist and pink! I loved that they were pink! My watermelon was a bit chunky so next time I'll chop it up finer. I do wonder if it would have the same effect if it was just pureed...something to think about for next summer! I loved the flavor as it was unique!

CHocolate Hummus

I found this one day on Debbi Does Dinner Healthy...I was intrigued by it but hadn't made it yet. Then my friend Lori, over at Teacher Turned Mommy made it and RAVED about it. So seen as I had extra chick peas I decided to give it a try. I know it sounds odd...but PLEASE try it! I'm glad I did...it didn't disappoint me at all!


Chocolate Hummus-shared from Teacher Turned Mommy
2 cups chick peas
2 tbsp olive oil
1/2 cup cocoa powder(I used special Dark)
1/2 cup maple syrup
1 tsp vanilla
1/2 tsp salt
2-4 tbsp warm water

Place ingredients in blender and blend until smooth. You may have to add a bit more oil to get it to the consistency you like!

**This was SO GOOD! Lori suggested it with pretzels or cinnamon tortilla chips, but I tried it with fruit and it was a delicious! I'm highly addicted and definitely quences my chocolate craving! I did tell my boys that it was "chocolate pudding" because I knew if I called it hummus I'd get the "I don't like hummus". Q did like it, A didn't care for it. I think I need to get it smoother for next time though!

Dark Chocolate Blueberry Muffins

I finally found some Special Dark Cocoa Powder at the store one week...I even paid the OUTRAGEOUS price for it. Now I LOVE the stuff...so that means I am going to have to find a good deal on it soon! I made these muffins and they were DELICIOUS!

I also made it twice in one week...once as muffins and again as bread for a Mother's Day dessert!

Dark Chocolate Blueberry Muffins(or bread)-shared from How Sweet It Is
1 cup whole wheat flour
1 cup ap flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tbsp dark cocoa powder
2/3 cup brown sugar
1 tsp cinnamon
1 egg
1 tsp vanilla extract
1 cup milk
1/4 cup butter, melted
1 cup blueberries
1/4-1/2 cup chocolate chips(I used semi sweet)
raw sugar

Preheat oven to 350 degrees. Prepare muffin tins or loaf pan.

Mix together the dry ingredients. Stir in butter, egg, vanilla, and milk. Fold in blueberries and chocolate chips. Scoop into muffin tins or loaf pan. Sprinkle with raw sugar. Bake for 13-16 mins until cooked through(for muffins) or about 45 mins for bread.(Watch this, I didn't pay attention to how long I cooked it for, so it's a guess!)

**These were delicious! I think they are my favorite muffin at the moment! I do love me some chocolate and having the blueberries in them add a great contrast to the chocolate flavor! I didn't sprinkle the bread with a touch of sugar, but wished I had, I love the crunch it adds to it!

Pumpkin Oatmeal Breakfast Cookies

This fall I surely had a pumpkin addiction...everything was pumpkin it seemed from breakfast foods to pasta! I was looking for some new breakfast ideas and came across this!

Pumpkin Oatmeal Breakfast Cookies-adapted from Family, Stamping, and Fun
1 cup unsweetened applesauce or butter,softened(I used a bit less, with 2 tbs butter softened)
2 eggs
1/2 cup honey
1 cup pureed pumpkin
1 tbsp vanilla
2 cups old fashioned oats
1 cup quick cook oats
1 1/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1-2 cups mix ins:dried cranberries, raisins, chocolate chips, nuts(I used 1/4 cup choc. chips and some dried cranberries)

Preheat oven to 350 degrees

In a bowl combine applesauce, butter, eggs, honey, vanilla, and pumpkin. Mix well to combine, stir in oats and set aside for 5 mins. In another bowl sitft together remaining dry ingredients. Add to wet ingredients and stir to combine. Fold in mix ins. Using a cookie scoop, scoop dough out onto cookie sheets. Cook for 15-18 mins(if cookies are big 10 mins if they are using a small scoop).

**The boys helped me make these, they are doing quite well with baking things almost pros...well my 4 yr old is, my 2 yr old helps by eating all the ingredients! I wasn't sure if they would eat these, but Q devoured at least 3 or 4 yesterday. A did like them as well!  They did not spread out or become big cookies at all, but I think that was due to the applesauce being added. Next time I think I'll add more spices!

This has been linked to Newlyweds Pumpkin Link up!

Peanut Butter Banana Streusal Muffins

I signed up to bring snack to A's preschool this week with a plan to clean out my freezer by using up some frozen cookie dough! Then my mom and sister came over and A wanted to make cookies so I took out the dough, leaving me with having to come up with something else to make! I had already planned on making these so some went to his class!

Peanut Butter Banana Streusal Muffins-adapted from Recipe Shoebox
Streusal topping:
3 tbsp whole wheat flour
3 tbsp brown sugar
1 tbsp butter, melted
Mix together and set aside.

Muffins:
2 cups whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 cup brown sugar
1/2 tsp salt
1/2 cup banana puree(about 1-2 bananas mashed)
1/2 cup oil(I used mostly applesauce with a touch of oil)
1/3 cup creamy peanut butter
1 egg
3/4 cup milk
1 tsp vanilla

Preheat oven to 400 degrees.

Whisk together the dry ingredients. Add in the wet ingredients and mix until just combined. Place in greased muffin tins and top with streusal topping. Bake for 15-17 mins until golden brown.

**These were really tasty and all the kids loved them. I did make them mini size, something about mini muffins causes kids to gobble them up! I didn't find the peanut butter flavor to be very strong so maybe next time I'll add more! I loved the sweet topping of the streusal!

Fruit Filled Oatmeal Coconut Muffins

I love anything coconut and we needed some new muffins for the week so these won!

Fruit Filled Oatmeal Coconut Muffins-adapted from Recipe Shoebox
1 cup buttermilk
1 cup oatmeal
1 cup flour(1/2 ww, 1/2 ap)
1/2 tsp salt
1/2 tsp baking powder
1/2 baking soda
1/3 cup brown sugar
3/4 cup shredded coconut
1 egg
1/4 cup oil
1/4 cup unsweetened applesauce
Jelly of your choice, I used raspberry and strawberry Polaner all fruit

Mix together oats and buttermilk, allow to soak for at least 30 mins.

Preheat oven to 400 degrees.
Sift together flour, baking soda, baking powder, and salt and set aside. Add brown sugar, egg, oil, coconut, and applesauce to oatmeal mixture and stir well. Add in dry ingredients and mix until just combined.

Grease 12 muffin tins(I actually ended up with 14 muffins). Place batter about 1/4-1/2 way up muffin tin. Drop about 1 tsp of jelly on top of batter and cover with more batter. Bake for 15-18 mins.

**These are delicious and moist! I love the contrast of the sweet fruit and the texture of the coconut! Yum!

Giant Breakfast Cookies

I like to have some muffins, baked oatmeal, or something else quick for breakfast in the morning especially on days we need to actually leave the house! I thought these sounded perfect and the ingredients sounded similar to the Quaker Oatmeal Breakfast Cookies, those were always tasty!

Giant Breakfast Cookies-adapted from Heavenly Homemakers
1/4 cup butter, melted
1/4 cup applesauce
1/3 cup honey
1/3 cup maple syrup
2 eggs
1/2 cup buttermilk
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
2 cups whole wheat flour
2 cups old fashioned oats
1 cup raisins, chocolate chips, or dried cranberries

Preheat oven to 350

Mix together all ingredients except flour, oats, and raisins. Stir to combine. Add in flour and oats, combine until moistened. Stir in fruit or chocolate chips. Using a large cookie scoop, scoop batter onto cookie sheet. Bake for 15 mins(may need more or less time depending on the size of the cookie). Let cool for 3-4 mins and place on cooling rack.

**My cookies weren't flat like the original post...I feel like this is a theme, but anyway they were tasty. The sugar was reduced(so you can use up to 3/4 of a cup and all honey or all syrup). They were perfectly sweet and delicious! They were even approved by my 4 year old and pretty easy to make!

Peanut Butter and Jelly Baked Oatmeal

I have fallen in love with regular oatmeal...something that I wasn't to fond of 2 yrs ago! But now I've discovered baked oatmeal and this sounded like a tasty new variation!

Peanut Butter and Jelly Baked Oatmeal-shared from Lynn's Kitchen Adventures
3 cups quick cook oats
1/4 cup brown sugar
1 cup milk
2 tbsp unsweetened applesauce
2 eggs
3/4 tsp salt
2 tsp baking powder
2 tsp vanilla
1/2 cup peanut butter
1/2-3/4 cup jelly(I used polaner all fruit)

Preheat oven to 350.
Mix all ingredients together except jelly and stir well. Place into a greased 9x13 inch pan. Drop jelly by tbsp on top of oatmeal mixture.(I did try to break up some of the clumps, but you don't have too) Bake for 20-25 mins.

**This was really good, I loved the added jelly. I usually serve this in bar form or broken up with milk on top.

For 15 bars-157 calories, 6g fat

Roasted Banana Cinnamon Rolls

I stumbled upon this recipe on a new blog I found and thought it sounded different...plus I had a WHOLE bunch of bananas here ready to be made into something and I wanted something other than bread or a muffin.

Then I was off to find a cinnamon roll dough that was slightly healthier...after all it is the new year and everyone is attempting to eat healthier, right? I did find one so here it is!

Roasted Banana Cinnamon Rolls-adapted from Picky Palate and Allrecipes
Dough:
1 cup warm water
2 tbsp applesauce
1 tbsp oil
2 tbsp sugar
2 tbsp dry milk powder
2  tsp yeast
1 tsp salt
2 cups whole wheat flour
1 cup ap flour
2 tsp vital wheat gluten

FIlling:
2-3 very ripe bananas, sliced
3 tbsp butter, cut into cubes
1/4 cup brown sugar
cinnamon
walnuts
2 tbsp brown sugar

Glaze:
powdered sugar
milk

Preheat oven to 425 degrees.

Place dough ingredients in bread machine according to manufacturer's instructions. Once dough cycle is complete, turn dough out onto lightly floured surface and roll into a rectangle.

In the meantime, place bananas in a pan. Dot with butter and sprinkle with brown sugar. Place in oven and roast until bananas are brown and caramelized, about 25 mins. Let cool for 10 mins. Mash slightly with fork. Lower oven temp to 350 degrees.

Sprinkle dough with cinnamon, evenly spread(or dollop) bananas over dough. Sprinkle with walnuts. Roll up like a jelly roll starting with the long side, tucking edges in.

Cut roll into 12 slices...becareful as the filling tries to escape! Place in 9x13 inch pan and allow to rise for about 1 hour or until doubled. Bake for 25-30 mins or until golden brown.

Allow rolls to cool and prepare glaze. I didn't measure any of this it was probably like 1/4 cup sugar and 1-2 tbsp milk. You can adjust this as needed and then drizzle it over the rolls.

**These were delicious and not to bad for you, although I don't have the breakdown calorie wise. They were pretty simple and had a different take on cinnamon rolls, plus its a great way to use up ripe bananas. I did like that we added in chopped walnuts, it gave it a perfect crunch!

Egg Nog Bread

When I first saw this recipe I immediately thought of my husband. He LOVES eggnog and I buy it when its on sale this time of year. I on the other hand just.can't.drink.it. But this I thought I could handle!

Egg Nog Bread-adapted from Mommy's Kitchen
2 eggs
1 3/4 cup egg nog
1 1/4 cup sugar
1/4 cup butter, melted
1/4 cup applesauce
1/4 tsp nutmeg
1 tsp rum extract(omitted)
1 tsp vanilla extract(I used sugar cookie egg nog, so omitted)
2 1/4 cups flour(I used 1/2 ww, 1/2 ap)
2 tsp baking powder
1/4 tsp salt
small box instant vanilla pudding mix

Preheat oven to 350 degrees. Grease bread pan(s)(I got one loaf and 6 muffins out of this batch).

Beat together wet ingredients and sugar together. Sift flour, salt, baking powder together and add to egg mixture. Beat until combined. Stir in pudding mix. Place in prepared pans and bake for 20-25 mins or until knife comes out clean.(My bread got darker before it was done, so I covered it with a another cookie sheet to keep it from browning to much.) For muffins about 18-20 mins.

**This was better than I thought it would be! It was moist, dense, and a little crunchy on the outside. It was perfect. It did remind me more of a cake than a bread. The boys loved it!

This has been linked to Finding Joy in my Kitchen Countdown to 2011!

Pumpkin Granola bars...or Pumpkin Baked Oatmeal

I stumbled on this recipe when I found another blog to read. Snowhite show cased this blog in one of her Friday Favorites and these looked really good!

Pumpkin Chocolate Chip Granola Bars-shared from Two Peas in Their Pod
3 1/4 cups old fashioned oatmeal
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
2/3 cups brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup honey or maple syrup(I used maple syrup)
1 tsp vanilla
1 cup chocolate chips

Preheat oven to 350 degrees. Grease an 8x8 inch pan.

In a large bowl whisk oats, spices, and salt together. In another bowl whisk brown sugar, pumpkin, applesauce, syrup, and vanilla. Pour over oats and mix until moist. Stir in chocolate chips. Evenly press mixture into pan. Bake for 30-35 mins or until golden brown. Make sure the center is set as the pumpkin keeps them moist but you don't want them raw in the middle. Cut using a sharp knife and cool on a rack.

**This reminded me more of a baked oatmeal than a granola bar. It could have been because I used quick oats and old fashioned, none the less it was delightfully delicious! I've been eating it broken into pieces with a splash of milk over the top.

Coffee Chocolate Chip Muffins

I am always looking for new muffin recipes and for some reason I thought this was a mocha muffin, but it turned out to be just coffee!

I wasn't a huge fan of the 3 STICKS of butter that this recipe required, so I cut the butter in half. I also cut back some of the sugar.

Coffee Chocolate Chip Muffins-adapted from Lick the Bowl Good
Beat on high until fluffy:
3/4 cup butter(1 1/2 sticks)
3/4 cup sugar
1/2 cup brown sugar
2 eggs
5 tbsp instant coffee
(add in 3/4 cup applesauce,mix)

Sift in:
2 cups ap flour
2 cups whole wheat flour
2 tbsp baking powder
1/4 tsp salt

At low speed mix until just combined:
1 cup milk
1 cup chocolate chips

Place batter in greased muffins tins. Bake at 350 degrees for 15-20 mins or until toothpick comes out clean.

**These were pretty good for a coffee muffin. Although I do think next time I'll add in some cocoa powder.

Apple Bread

I still have some apples I need to use up and I noted this recipe on a recent Tasty Tuesday. I needed to bake something just to help warm the house a bit!

Apple Bread-adapted from Pillsbury
1 1/2 cups shredded apple
3/4 cup brown sugar
1/2 cup buttermilk
1/4 cup oil
1/4 cup applesauce
4 eggs, lightly beaten
2 cups ap flour
1 cup whole wheat flour
1/2 cup chopped pecans(optional)
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp ground nutmeg

Mix together apple, sugar, buttermilk, oil, applesauce, and eggs. Combine dry ingredients and mix well. Add into apple mixture and stir until combined.

Grease just the bottoms of two bread pans. Pour in batter and bake for 45-55 mins at 350 degrees or until toothpick comes out clean.

**This bread was really moist and delicious! Mine was done at 40 mins and probably could have been done around 30 or 35 mins, it is very dark bread.

Pumpkin Baked Oatmeal

I never used to like oatmeal and then I started eating it after reading that oatmeal helps boost your supply while nursing. So I put aside my dislike for it and ate it while nursing Q, now I eat it all the time. I love a baked oatmeal as well! I was looking to use up my pumpkin I had and wanted to make bagels, but realized I was out of bread flour so I will try those another day!

Pumpkin Baked Oatmeal-adapted from Nightlife
2 3/4 cup old fashioned oatmeal
1/4 cup brown sugar
3/4 cup raisins(omitted)
1/4 cup dried cranberries(omitted)
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 cup pumpkin puree
3 cups milk(or alternative)
2 beaten eggs
1 tbsp vanilla
1/2 cup chopped nuts(omitted)
*I added in a 1/2 cup chocolate chips for the fruit

Mix ingredients together well. Pour into a greased 9x13 inch pan. Batter is very runny. Bake for 50-60 mins until center is set and firm.

**To me this doesn't have a huge pumpkin flavor. Even though it cooked for 50 mins and the center was set and firm, they are still almost battery in the battery once they were cut. They taste very good and will be fine to eat with some milk over them, but they just weren't as dry as other baked oatmeal I have made. Q devoured 3 of these, he loved them!

Pumpkin Brown Butter & Cinnamon Chip Muffins

I'm on a pumpkin kick...I can't help it! After seeing the cinnamon chip bread I had some leftover cinnamon chips and these beauties caught my eye! The original poster of this recipe calls them cupcakes, I call them muffins...not really sure what constitutes a muffin vs. a cupcake, but there was no frosting involved in this recipe and I didn't put on the cinnamon and sugar so I still hold true its a muffin!

Pumpkin Brown Butter & Cinnamon Chip Muffins-adapted from Lick the Bowl Good
1 stick of butter
1 2/3 cups flour(wheat and ap)
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp pumpkin pie spice
1 cup pumpkin puree(not pie filling)
1  cup brown sugar(pretty sure I cut this back, but can't remember how much!)
1/2 cup sugar(think I cut this one down too)
1/2 cup applesauce
2 large eggs
1 cup cinnamon chips, plus some for the top

Preheat oven to 325. Line or grease muffin tins.

In a saucepan, melt butter. Continue to cook swirling occasionally, until butter turns a golden brown. Skim foam from top and remove from heat. Pour into a bowl to stop cooking, leaving burned bits aside. let cool.

Whisk together dry ingredients except sugars. In another bowl whisk together sugars, egg, pumpkin, and brown butter. Whisk pumpkin mix into dry ingredients until just combined. Fold in chips until well distributed.

Scoop batter into muffin tins and top with a few more chips. Bake for about 20 minutes, rotating the pans half way through cooking time. Cool completely on wire rack before removing.

**These were so phenominally good! These best muffin I have ever tasted even if the sugar and butter were cut back! They were moist and tasty. I couldn't get enough of these! I really want to make them again too. Q loved the chips...he dug them out and left the muffin. I let my sister have one, she ate one bite then someone else decided to try it, must have been good because it was gone!

Pumpkin Chocolate Pudding

I was trying to come up with a snack for A to take to preschool...I know they have a lot of  processed snacks so at least I know if I send in a homemade snack he gets it occasionally here. Sometimes I cringe about the stuff they give him, but its preschool and it won't necessarily kill him to have it once in a while.

I had a bit of pumpkin leftover that I needed to use up and was looking for a pumpkin pudding...but then I wasn't sure the kids would like it. So I decided to do chocolate instead, then A informs me he wants vanilla pudding. Thankfully, a fellow blogger came to my rescue so I made the pumpkin choc and vanilla! Thanks Michelle!

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Pumpkin Chocolate Pudding-shared from All Home Cooking.All Year Long
2 cups milk
1 cup pureed pumpkin(not pie filling)
1/4 cup cocoa powder, unsweetened
1/2 cup sugar
2 tbsp corn starch

Combine 1 1/2 cups milk, sugar, and cocoa in a heavy saucepan. Whisk together. Turn on heat and bring to a steam, not quite boiling. Do not boil. Whisk occassionally.  Whisk together cornstarch and rest of milk, slowly add it into the chocolate mix and whisk, continue heating until thickened. Should coat the back of the spoon.

**Mine did not thickened up once it cool, so I pulled it back out and put it back on the stove. I added another tbsp of cornstarch and milk(mixed together) and whisked it into the pudding. I then let it cook for another 5-10 mins and chilled it. I went with a total of 3 tbsp of cornstarch because the vanilla one I make uses that much. Not sure if I didn't cook it enough or not, but just a warning.

Michelle was right you can NOT taste the pumpkin in the pudding. It was quite tasty and a huge hit at preschool, so much so it didn't get a picture taken of it!

Apple Brownies

We are slowly using the apples up, this is one of my favorite ways to use them! I had never heard of apple brownies before, but a few years ago my friend Jen F. shared the recipe with me and here it is! Thanks Jen!

This makes an 8x8 pan, but I usually double it for a 9x13 pan.

Apple Brownies-shared from Jen F.
1 cup peeled, chopped apples
1/4 cup applesauce
1/4 cup butter
3/4 cup sugar
1 egg
1 cup whole wheat flour
1/2-1 tsp cinnamon
1/2 tsp baking powder

Preheat oven to 350.

Beat togther butter, sugar, and applesauce. Add in egg. Slowly add in flour. Followed by cinnamon and baking powder. Mix until combined. Fold in apples. Place in greased pan. Bake for 35-40 mins. Cool before cutting into bars.

**These are very moist and delicious! Yum!

Cinnamon Chip Bread

A fellow blogger friend of mine, Hallee, always talks of cinnamon chip cookies and how she sends them over seas to her husband in Afghanistan. They are always a HUGE HUGE hit there! So one night while blog hopping I came upon 2 recipes using them that sounded wonderful! I of course did share them with her.

I had never seen cinnamon chips at the store before, but then again I never had looked either. So when I went back for groceries I looked and lo and behold there they were. So I picked up a package to try. This was the first time I used them and wasn't disappointed in them at all! I wasn't a huge fan of them alone, but inside baked goods they were delightful!

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Cinnamon Chip Bread-adapted from Lick the Bowl Good
2 cups wheat flour
1 cup ap flour
1/2 cup sugar
2 tsp instant yeast*
1 tsp cinnamon
1 tsp salt
1 cup warm milk
1/4 cup butter, melted
1 large egg
1 tsp baking powder
1 cup cinnamon chips

In a large bowl mix together flour, sugar, yeast, cinnamon, and salt. In another bowl, whisk together milk, butter, and egg. Combine the wet and dry ingredients, beating until smooth. Let the batter rest at room temp for 1 hr, covered. Then stir in baking powder and chips.

*You can use regular active yeast, but if you do make sure you proof the yeast with the milk first for about 5 mins before adding it in.

Spoon batter into bread pan. Bake bread at 350 degrees for 35-40 mins, until it tests done. Remove bread from the oven, let it rest for about 5 mins. Transfer bread to a wire rack to cool completely. This will allow it to cut better..

**Something happened with my bread...so it didn't seem to rise as well as the original loaf looked. I think this had to do with my milk not being warm enough so the yeast wasn't activated. So make sure your milk is around 110 degrees. The bread was pretty good, better if toasted. I ended up making stuffed french toast with it seen as it wasn't as "high" as it should have been. But it still tasted great!