bread

Easy Banana Zucchini Bread with Cream Cheese Butter

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

Well, we made it to the end of the summer! I’m on Day 2 with a half-empty house, and working from home has never seemed so fun. Every summer, I forget how challenging it is to keep up with recipe testing and photography jobs; apparently working with children hanging on your ankles is easier said than done.

Luckily, the kids and I were able to work on a few recipes together. Today’s easy banana zucchini bread came together in an attempt to use up our squash reserves, and it. is. GOOD. With the addition of a whipped cream cheese butter spread, it is really worth writing home about. Let me tell you all about it.

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

Easy Banana Zucchini Bread

The idea for this banana zucchini bread came from a recent trip to Atlanta. My mom, nana, sister, and I traveled east to do some antique shopping. Thankfully, our hotel had a delightful breakfast spot that served delicious breakfast breads. My favorite was their zucchini bread that came with a whipped cream cheese spread. I immediately knew this was a recipe to recreate at home.

My version of the quick bread is slightly different due to the addition of banana. We have an endless supply of bananas in our house, and they’re rarely yellow and prime for eating. Instead, the green bananas collect dust and the brown ones get even more brown. So I decided to create an outlet for all the dying fruits of the world. Bananas, meet zucchini, your new BFF.

Making the Bread

Making this banana zucchini bread is pretty simple. In a single bowl, mash together the bananas and oil. Add the sugar, eggs, and extract, stirring all the while. Next comes the dry ingredients which, for this recipe, includes cinnamon; I just love the subtle addition of spice. The shredded zucchini and optional pecans add in last before two loaves bake in the oven.

The cream cheese spread is optional but really yummy. Slightly sugared and more buttercream than buttery, it really take this bread over the top. Make it or don’t, but certainly it’s worth trying once.

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

I hope you all get to bake this easy banana zucchini bread soon. If you do, let me know what you think! Happy Saturday and happy baking!

If you like this easy banana zucchini bread you should try:

Carrot Pound Cake
Whole Wheat Carrot Muffins
Vanilla Butter Loaf
Banana Bread Cake
Banana Crumb Cake

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com
Print

Easy Banana Zucchini Bread

This banana zucchini bread is an easy, no-frills recipe that makes for a delicious breakfast or afternoon snack!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 2 Loaves
  • Category: Quick Bread

Ingredients

For the bread:

  • 1 cup mashed ripe banana (from about 3 medium-sized bananas)
  • 1 cup canola oil
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 31/3 cups all-purpose flour
  • 21/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 11/2 teaspoons baking powder
  • 11/2 teaspoons baking soda
  • 11/2 cups shredded zucchini
  • 1 cup chopped pecans (optional)

For the cream cheese butter:

  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons salted butter, softened to room temperature
  • 11/2 cups powdered sugar
  • ½ teaspoon cinnamon, optional

Instructions

To make the loaves:

  1. Preheat the oven to 350 degrees and spray two 8”x4” loaf pans with baking spray. Set aside.
  2. In a large bowl, stir to combine the banana, oil, sugar, eggs, and extract. Add in the flour cinnamon, salt, baking powder, and baking soda and fold to combine. Add in the shredded zucchini and pecans, folding just until combined. Divide the batter between the two prepared pans and bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Allow to cool completely.
  3. In the meantime, prepare the cream cheese butter. In a medium-sized bowl, use a hand mixer to combine the cream cheese and butter, beating until smooth, about 1 minutes. Add the powdered sugar and optional cinnamon, stirring to combine. If you wish to smooth out the mixture a bit, add a tablespoon of water or milk. Otherwise, pop the spread in the fridge until you’re ready to serve it on slices of the zucchini bread.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Pumpkin Swirl Bread

It’s October, which means I officially don’t feel bad about pushing pumpkin baked goods. I know some of you fall into the uber-cozy category of humans that thinks things like pumpkin spice lattes, fluffy scarves, fleece socks, and jewel tones are appropriate all year long, but I’ve been holding back on this recipe for weeks in an attempt to salvage the sanity of those who can only tolerate fall-ish stuff sometime after Labor Day. Today’s recipe, this pumpkin swirl bread, certainly falls into the cozy category, and it makes for an excellent baking challenge for those of you who might be willing to roll up your sleeves and attempt a slightly more challenging baked treat. Let me tell you how to make it!

Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com
Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com

This pumpkin swirl bread is a love child of two of my favorite recipes: pumpkin yeast bread and cinnamon swirl bread. For years, cinnamon toast has been a go-to breakfast favorite in my house, and I decided it was high time we had a fall alternative for our mornings. The dough for this tender bread has pumpkin purée, sweet maple syrup, and flavored pumpkin pie spice. The center is a swirl of cinnamon and brown sugar- just enough to add a smidge of flavor and that beautiful inner spiral, but not so much that it becomes overpowering. I like to serve slices warm and toasted with salted butter and a sprinkle of cinnamon sugar.

Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com

How to Make Swirl Bread

To make the bread, we start with the dough. Active dry yeast dissolved in lukewarm water before we add in the remaining liquid ingredients: milk, maple syrup, oil, and pumpkin purée. Once combined, we add in the flour, salt, and pumpkin pie spice. The dough is stirred and kneaded in a stand mixer until stretchy and slightly tacky.

After its first rise, we roll out the dough and layer in the filling: first an egg wash, then a sprinkle of cinnamon sugar. The dough is rolled tight into a loaf and allowed to rise a second time in a prepared loaf pan. After baking, the loaves are golden brown and fragrant with yummy autumnal spice!

This pumpkin swirl bread is a great weekend baking challenge. Bonus: it makes two loaves, so you can keep one for yourself and share the second with someone else! A win-win for everyone! Give this recipe a try and let me know what you think. Happy Baking!

Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com

If you like this pumpkin swirl bread, you should try:

Pumpkin Yeast Bread
Cinnamon Swirl Bread
Pumpkin Pull-Apart Bread
Raisin Swirl Bread
Pumpkin Pancakes

Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com
Print

Pumpkin Swirl Bread

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 240
  • Yield: 2 Loaves
  • Category: Bread

Ingredients

For the bread dough:

  • ½ cup (120 mL) warm (not hot) water
  • 21/4 teaspoons active dry yeast
  • 1 cup (240 mL) milk, room temperature (I use whole)
  • ¼ cup (60 mL) maple syrup
  • 2 tablespoons oil (I use canola)
  • 1 cup (225 gm) pumpkin puree
  • 5 cups (650 gm) all-purpose flour
  • 11/2 teaspoons salt
  • 1 tablespoon pumpkin pie spice

For the filling:

  • 1 large egg
  • 6 tablespoons (75 gm) sugar
  • 21/2 teaspoons cinnamon
  • 1 tablespoon flour

Instructions

To prepare the dough:

  1. Pour the warm water into the bowl of a stand mixer and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Whisk in the milk, maple syrup, and oil. Add the pumpkin puree and stir to combine. Add two cups of flour, the salt, and the pumpkin pie spice to the wet ingredients and stir until well integrated. Add an additional 2-1/2 cups of flour and, using the dough hook, knead the bread on medium speed for about 5 minutes or until the bread starts to become stretchy. Add additional flour to the bowl during the kneading process to get the dough the right texture. You are looking for a tacky, stretchy dough.
  2. Grease a large bowl and place the dough in it, covered with a piece of plastic wrap, to rise until doubled in size, about 1-1/2 hours. If the dough seems to have a hard time rising, move the bowl to a slightly warmer area of the kitchen. I like to let mine rise next to a warm oven.

To prepare the filling:

  1. Once risen, remove dough from bowl and separate into two equal pieces. Roll each sheet of dough on a lightly greased work surface into a 6”x20” rectangle. Whisk the egg with 2 teaspoons of water and brush this wash over the surface of each sheet of dough. Reserve the extra wash.
  2. Combine the cinnamon, sugar, and flour in a small bowl and sprinkle the mixture evenly over the surface of each piece of dough.
  3. Starting at one of the narrow ends, roll the dough snug up the length of the long ends of the rectangle until you’re left with a tube-shaped roll of dough. Pinch the ends to seal the dough closed. Place each loaf roll into their own greased loaf pan (8.5″ X 4.5″ X 2.75″). Cover with Saran wrap and allow to rise again for about 1 hour, or until the dough has risen one inch over the top of the pan. Meanwhile, preheat the oven to 425 degrees.
  4. Once risen, brush a thin layer of wash over the tops of each loaf. Put the loaves into the oven and immediately lower the temperature to 375. Bake for about 30-35 minutes, or until loaves have turned golden and sound slightly hollow when tapped on the top.
  5. Allow to cool in pan for ten minutes and then remove to finish cooling on a cooling rack.

Notes

  • Beware of using a small pan. This recipe requires a large enough pan to accommodate the dough.
  • If your bread is not rising well, place loaves in a slightly warmer spot in your kitchen. I let my bread rise next to a warm oven.
  • Allow bread to cool completely prior to slicing.
  • Bread will keep on the counter for several days but will keep best in the refrigerator for up to 6-7 days. There’s no preservatives in this stuff so it won’t last as long as your supermarket bread- eat fast!
  • Wrapped securely in aluminum foil, bread will keep in a freezer for up to four months.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Sweet Potato Buns

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

I know, you guys have gotten used to this being dessert central. Where are the cookies? Who’s bringing the cinnamon rolls? Where’s the frosting and glazes and sprinkle toppings? Well, sometimes we need to offset all that sugar with something savory, and with summer suddenly descending on us in a sweaty mist of grassy smells and Mexican beers, I thought you may enjoy this recipe for sweet potato buns- the vehicle your summer burgers have been waiting for. If you’re up for a yeasty challenge (and I promise that’s not nearly as weird as it sounds), let’s dive in!

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

I’m going to go out on a limb and claim sweet potatoes as a Southern thing. I know someone is going to come on here and man-splain to me about how sweet potatoes are prevalent here and there, how they actually originated in South America, how people in, I don’t know, Milwaukee really know what they’re doing with everyone’s favorite orange root vegetable. But look- who did it best? Who’s been topping sweet potatoes with pecans and marshmallows and buttery brown sugar since I don’t know when? What about flash frying them or tossing them in skillets with green peppers and bits of crispy bacon? Who’s been making sweet potato cinnamon rolls like… wait, that’s me. The point is, sweet potatoes are a prized part of Southern food, history, and culture, and so I’m claiming them as our own. So there.

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

These sweet potato buns are everything you’d expect them to be. Mashed boiled or baked potatoes make each roll a super soft doughy roll with loads of heft and flavor. These aren’t buns made primarily of flour and air- these things have FLAVOR. With all the texture of a typical potato roll, these sweet potato buns combine earthy sweetness with soft, toothy bread, and it is wonderful. Let me tell you how to make them.

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

To make these sweet potato buns, we simply toss all of the ingredients into a bowl, mix them together, and then knead. It’s crazy simple. I used leftover baked sweet potatoes (about one large one) to make the mash mixture for the dough, although you could cube and boil your own if you prefer. For one follow-up batch I used one that had been smoked on the grill, and *WOW*, welcome to Flavortown. Go about this in whatever manner feels right for you, just make sure your potatoes are soft and thoroughly mashed.

One this super wet dough has risen until doubled in size, we have to shape each bun. This is absolutely the trickiest part. Really, I should have taken photos of the rolling process for you (and maybe I’ll do that soon?), but I’ll try to break it down in the instructions as best as I can. There are also some great tips on forming buns on Youtube. The shaping ensures that each roll winds up being round in shape and fluffy in height, but don’t stress too much about it. The rolls will taste good even if they are oblong or a little flatter.

Sweet Potato Buns by Wood and Spoon blog. These are fluffy potato hamburger buns using mashed sweet potato. They are thick and tender and would be terrific with burgers, barbecue, or Thanksgiving leftover sandwiches! Find out how to make this simple homemade yeast bread rolls on thewoodandspoon.com

Making yeast breads is always an adventure, and these sweet potato buns are a super fun project to take on in the coming months. Give the recipe a try and let me know what you think! I’d LOVE someone to attempt these as a hotdog roll, so if you get super ambitious let me know! Have a terrific week, happy baking, and see you next week!

If you like these sweet potato buns you should check out:

Sweet Potato Cinnamon Rolls
Pumpkin Yeast Bread
Sweet Potato Meringue Pie
Pumpkin Pull-Apart Bread
Cheesy Dinner Rolls

Print

Sweet Potato Buns

These sweet potato buns are soft and chewy and barely sweet from the sweet potatoes!

  • Author: Kate Wood adapted from King Arthur Flour
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 240
  • Yield: 12
  • Category: Bread

Ingredients

  • ¾ cup (180 gm) lukewarm water
  • 6 tablespoons (85 gm) unsalted butter, softened to room temperature
  • 3 large eggs, divided
  • 1 cup (250 gm) mashed sweet potato, cooled (no added ingredients!)
  • 2 cups (275 gm) bread flour
  • 21/2 cups (340 gm) all-purpose flour, plus more as needed
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 21/2 teaspoons instant yeast
  • 3 tablespoons sesame seeds, optional

Instructions

  1. Combine the water, butter, TWO eggs, the sweet potato, bread, flour, all-purpose flour, sugar, salt, and yeast in a large bowl or bowl of a stand mixer. Mix to combine the ingredients. Switch to a dough hook and knead on medium speed for 4 minutes, adding a tablespoon or two of flour as needed (you can also knead by hand). This is a really soft and sticky dough, but it shouldn’t be so thin that you’re able to pour it. Once kneaded, put the dough into a lightly greased bowl, cover with plastic wrap or a tea towel, and allow to rise in a warm spot of the kitchen for about an hour and 45 minutes, or until doubled in size.
  2. Once doubled, dump the dough onto a generously  floured surface and portion into 12 equal-sized rounds.To form the rolls, see the video link in the text of the above post. Smooth the sides of each rolls, making the tops of each bun tight and smooth. Spread out on a lightly greased cookie sheet and cover again with plastic wrap or tea towel. Allow to rise and puff, about 45 minutes, while you preheat the oven to 350.
  3. Once risen, lightly beat the remaining egg and combine it with a teaspoon of water. Use a basting brush to lightly brush each top with the egg wash and sprinkle with the sesame seeds. Bake in the preheated oven about 23-25 minutes or until the tops are golden and the internal temp registers at 180. Allow to cool and enjoy!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Banana Bread Cake

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

My favorite things about quarantining? Pajamas all day. Naked babies in the backyard. Cocktails at 4, coffee at noon, and drawn-out breakfasts that turn into lunch and dinner. I’ve loved the limited options, an excuse to stay in, and those few weeks where my husband was home to play with the kids more; we’ve had extra time for snuggling, playing, reading, and doing absolutely nothing. We’ve baked cookies and sandwich loaves and batches of banana bread cake for absolutely no reason at all. I know I’ve complained some about the isolated minutes of these days, but don’t let me fool you- sometimes I kinda like it.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

One thing that has absolutely tickled me is the number of you who have taken up baking during this time. It is AWESOME. Being able to navigate the kitchen, to serve people we love yummy things we’ve made with our own two hands, is such a huge and wonderful thing. It’s not silly or a waste of time or limited to just a few crafty homemaker types- everyone has a place in the kitchen, and it makes me happy to no end to see so many of you find your space. For that reason, I’ve found myself making simple homemade treats and special twists on familiar classics to share on this site, because I know that’s better for everyone right now. Case in point: this banana bread cake.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

Banana Bread Cake

Banana bread has got to be one of the most basic baked goods ever. Combine that with the fact that I almost always have 2 or 3 bananas dying on my counter, and you have yourself a winning combination for a shoo-on recipe. This banana bread cake is just that, a cakey bread, and it’s topped with a peanut butter whipped cream that is, and I kid you not, to DIE FOR. So good. Why have we not been doing this all along?

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

To make it, we need a single bowl, some grungy bananas, and a few other staple ingredients: flour, sugar, eggs, and so on. They all get mixed together and poured into a round cake pan. I used a 9″ springform pan, but you could opt for an 8″ round pan, a square pan, or even a big loaf pan! I’ve baked this in several different pieces of bakeware. Keep in mind that your bake time will differ depending on your pan size, so just bake until a toothpick inserted comes out clean. The top will have risen a bit and will no longer look wet.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

Once the banana bread cake has cooled, we top it with the peanut butter whip! If you’re not planning to eat this cake all at once, I highly recommend just serving individual slices with the cream as you go. It’s best to keep the whipped cream stored covered in the fridge as opposed to on top of the cake. If you’re hoping to serve this as a dessert instead of a breakfast or brunch option, I’d recommend also throwing in a drizzle of salted caramel, some candied peanuts, or maybe even some caramelized bananas- something to up the sweet a bit and elevate this from a breakfast food to a dessert.

Banana Bread Cake with Peanut Butter Whipped Cream by Wood and Spoon blog. This is a moist one bowl banana bread made in a cake pan and topped with a fluffy peanut butter whipped cream. The cake can be made in a loaf or round pan and can be frozen, made ahead, and served as breakfast or dessert.

Keep baking, y’all! You’re doing awesome, and I love following along. Maybe consider making this banana bread cake? Give it a try and let me know what you think! Happy baking, friends!

If you like this banana bread cake you should try:

Caramelized Banana Pudding
Banana Crumb Cake
Bananas Foster Cinnamon Rolls
Banana Cream Pie Cake
Banana Coconut Chocolate Cream Pie

Print

Banana Bread Cake

This banana bread cake is served with a fluffy peanut butter whipped cream and can be made for dessert or breakfast!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 10 Servings
  • Category: Cake

Ingredients

For the cake:

  • ¾ cup mashed ripe bananas (from about 2 large bananas)
  • 2 tablespoons white vinegar
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 11/2 teaspoons vanilla extract
  • 11/2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup whole milk

For the whipped cream:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 3 tablespoons creamy peanut butter (see notes)

For garnish:

  • Crumbled peanut butter cookies (like Nutter Butters), peanut granola, or chopped honey roasted peanuts

Instructions

 To prepare the cake:

  1. Preheat the oven to 275 degrees. Lightly grease a 9” springform pan and line the bottom of it with a sheet of parchment paper.
  2. In a small bowl, combine the mashed bananas and vinegar. In the bowl of a stand mixer or a large mixing bowl, cream the butter and sugar on medium speed until pale, about 2 minutes. Add the egg and extract and beat on low just to combine. Add in half of the flour as well as the baking soda and salt and stir on low until almost combined. Add half of the milk and stir to combine. Repeat this process to incorporate the remaining flour and milk. Do not overmix. Fold in the banana mixture. Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Allow to cool completely prior to topping with whipped cream.

To prepare the whipped cream:

  1. Come all of the ingredients in a large bowl or the bowl of a stand mixer and whip on medium speed until fluffy, medium peaks form in the bowl. If you plan to serve and eat all of the cake at once, go ahead and top the cake with the whipped cream and garnish as desired, otherwise, I recommend just cutting slices and serving with whipped cream as you eat it. Cake is best eaten within 2 days.

Notes

  • You can add extra peanut butter for a more intense flavor- this is totally optional!
  • See text in blog post for pan options!

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Vanilla Butter Loaf

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

You gotta have those back pocket recipes- the ones that come together easily, can find a home throughout every season, and never disappoint. This vanilla butter loaf is an easy peasy cake that can serve as a nest for all of your favorite seasonal fruits and easily doubles as dessert and breakfast. It’s as beautiful as it is delicious, so let me tell you all about it.

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

Vanilla Butter Loaf

One of my favorite things about this vanilla butter loaf is that it’s pretty much dessert disguised as a breakfast bread. You know those loaf cakes that are served at coffee shops? This is that kind of thing. It has major pound cake vibes, but its loaf shape and the swirl of spice through the center of the cake totally establishes it as a breakfast food, if you ask me. The whole thing is glazed with a simple powdered sugar icing that envelopes the cake in lemon scented sweetness and protects it from drying out.

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.comVanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

Another plus of this vanilla butter loaf is that it easily receives whatever fresh fruits you have. Here, I opted for figs and toasted almonds; berries, baked apples or pears, Concord grapes, or stone fruit would taste delicious. Choose whatever is in season and most beautiful for best results or feel free to opt out entirely. The cake is delicious on its own.

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

Finally, I’m sharing today’s recipe with my friends at Kerrygold. This vanilla butter loaf has a distinct richness and melt-in-your-mouth flavor thanks to the butter. You already know that I count on Kerrygold for all of my most flavorful baked treats; this loaf is no exception. Be sure to choose a butter you trust for this cake and you won’t be disappointed.

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

I’ll be popping in next week with not one but TWO recipes for you all to nosh on, so stay tuned. You won’t want to miss them. Also, many thanks to Kerrygold for sponsoring this post. I hope you all get to baking this week and enjoy this vanilla butter loaf!

Vanilla Butter Loaf by Wood and Spoon. This is a pound cake like cake with a cinnamon swirl and a simple vanilla glaze. Top with fresh seasonal fruit or eat plain! This make ahead treat is great to serve as a breakfast snack or dessert. Learn more about this easy baked good on thewoodandspoon.com

If you like this recipe you should try:

Marble Loaf Pound Cake

Cherry Pound Cake

Banana Crumb Cake

Lemon Pound Cake

Print

Vanilla Butter Loaf

This vanilla butter loaf is similar to a pound cake and features a vanilla glaze and fresh fruit and nuts on top!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf
  • Category: Dessert

Ingredients

For the cake:

  • ¾ cup (170gm) unsalted butter, at room temperature
  • 1 cup (200 gm) sugar
  • 3 large eggs, at room temperature
  • 11/2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 11/2 cups (200 gm) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (60 gm) buttermilk, at room temperature

For the filling:

  • ¼ cup (50 gm) brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom

For the topping:

  • 1 cup (115 gm) powdered sugar
  • 11/2 teaspoons lemon juice
  • 2 teaspoons lemon zest
  • 11/2 cups sliced fruit- I used figs
  • 2 tablespoons sliced almonds

Instructions

  1. Preheat the oven to 350 degrees and lightly grease and flour an 8”x4” loaf pan. In the bowl of a stand mixer, cream the butter and sugar together on medium speed until light a fluffy, about two minutes. Add the eggs one at a time, scrape the sides of the bowl and beat on low to combine. Add the extract and zest. Scrape the sides of the bowl and add half of the flour, the baking powder, and the salt. Stir on low until almost combined and then add the buttermilk. Scrape the sides of the bowl and stir the remaining flour in on low speed. To not overmix. Set aside.
  2. In a small bowl, prepare the filling by combining the brown sugar, cinnamon and cardamom. Spread half of the batter into the prepared loaf pan and sprinkle the filling on top. Dollop the remaining batter on top of the brown sugar mixture and smooth the top. Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven and allow to cool.
  3. When cooled, whisk together the topping. Combine the powdered sugar, lemon juice and zest until you achieve your desired consistency. Add extra powdered sugar to thicken the glaze and extra lemon juice to thin it out. You can test the consistency on the side of a glass. Pour on top of the cake and garnish with fruit (I prefer figs or strawberries) and almonds. Serve immediately.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

English Muffin Bread and Homemade Apple Butter

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

Do you ever have those days that seem to glue themselves to your brain? A set of moments that hang out in your memories like they’ve lived there forever? Earlier this week, the kids convinced me to relinquish my indoor post at the nursing chair to come play outside. Surprised by the unseasonably cool weather, I sat in the grass with Charlie laid back on my lap. He kicked his little feet and looked upward with wide eyes that I could tell were taking in the noises and sights before him. Birds chirping. The wind in the trees. A lone cricket singing somewhere far off. We’d kept inside for most of the summer, so the outdoor elements were new to him. I followed his cue and tried to take it all in too.

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

A few yards away, Aimee and George were playing games in the yard. They’d disappear into the garage and return with various balls and rocks they found along the way. When they tired of the toys, they raced around the yard chasing each other’s shadows until they ran out of grass. “Mama, look at us! Look how fast we are!” The sight of them running toward me, legs flailing and heads tossed back in laughter, was akin to something you’d see in the movies.

“Play is the work of the child.” – Maria Montessori

I started to get my phone to take pictures but hesitated for fear that I’d disrupt the beauty that was unfolding. It was the single most peaceful and pure moment we had experienced all summer. I knew it was something special and immediately tried to lock it all into my brain: Aimee’s eyes glittering in the glare of the sun;  the way Charlie smacked his lips when his searching eyes caught mine; the hair at the crown of George’s head that flopped up and down as he ambled about the yard. This was my entire world making magic in our backyard, and I took in the details of the scene with wonder that I got to be apart of it all.

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

To be fair, someone was crying within minutes. We eventually went back inside, ate supper, and resumed the bedtime circus, but for just a second, the near-fall air and a patch of grass afforded me a memory I plan to hold onto for a while. This past summer gave us a lot, but I’m still longing for the change of pace that fall will bring. So maybe that’s why you’re getting English muffin bread and homemade apple butter today. Yes, there’s still room for summer berries and ice cream cones, but I’m hoping this small peek into autumn recipes will spur on the shift I’m longing for. So let’s talk about the recipe.

English Muffin Bread

Do you love English muffins? Apple butter? I can remember disapproving of both as a child. The dry texture of the muffins seemed far less acceptable that a toasted slice of white bread, and apple butter came in second to the option of store-bought jelly. Now, as an adult, I adore the way an English muffins’ deep nooks serve as a pool for whatever topping you’ve slathered on and I appreciate the rich apple and cinnamon flavor in the apple butter. Both elements are cozy and seem appropriate for fall.

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

English muffin bread is surprisingly simple to make. It’s a no-knead recipe that is stirred together in a bowl and dumped in loaf pans for a short rise. The whole process takes less than an hour, so you can have fresh crannied bread within the length of a lazy Saturday morning. The apple butter is similarly simple although it does take a bit longer to prepare. Apples, maple syrup, and a generous amount of spice are cooked low and slow in a crock pot until the mixture is soft enough to puree. After a quick whiz in a blender or food processor, I like to cook it down even more to thicken the mixture. The blend keeps well in the refrigerator and serves as a great alternative to your morning peanut butter or jelly toast.

I’m sharing today’s recipe with my friends at Stemilt. Stemilt is is a leading Washington state grower, packer, and shipper of fruit including apples, pears, cherries, and more. Each quarter, I’ve been developing recipes for their blog using their best in-season fruits. This month, I got my hands on their fuji apples, and thought a sweet and simple apple butter would make for a delicious treat to spread all season long. Head to their site at the link below to read all about it and give the recipe a try! I can’t wait to hear what you think. Enjoy this change of season and happy baking!

CLICK HERE FOR THE RECIPE FOR THIS ENGLISH MUFFIN BREAD AND APPLE BUTTER

English Muffin Bread and Apple Butter this simple no knead one bowl quick rise yeast bread is a loaf form of the classic breakfast dish. Serve it with homemade maple apple butter made in a slow cooker/ crock pot. This is a simple make ahead baked good perfect for the fall. Read more at thewoodandspoon.com

If you like this english muffin bread you should check out:

Buttermilk Bread

Pumpkin Yeast Bread

Flaxseed Bread

Cinnamon Swirl Bread

Print

English Muffin Bread

Just like the original English muffins, but in loaf form!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 60
  • Yield: 2 loaves
  • Category: Bread

Ingredients

  • ¼ cup (60 gm) lukewarm water
  • 1 tablespoon honey
  • 4 teaspoons active dry yeast
  • 5 cups all-purpose flour
  • 21/4 cups milk, lukewarm
  • 2 teaspoons salt
  • ¼ teaspoon baking soda
  • Cornmeal

Instructions

  1. Combine the water, honey, and yeast in a large bowl of a stand mixer. Allow the yeast to dissolve. Add in one cup of flour and the milk, stirring to combine. Add in the remaining flour, the salt, and the baking soda, and beat on medium speed until smooth, about 2 minutes.
  2. Lightly grease two 8”x4” loaf pans and dust them with cornmeal. Dump half of the thin dough into each prepared pan. Cover with a tea towel and allow to rise in a warm spot in the kitchen until the loaves dome an inch outside of the pan.
  3. In the meantime, preheat the oven to 375 degrees. Once the loaves have risen, bake in the preheated oven about 20-22 minutes or until the tops are golden and sound hollow when tapped. Remove from oven and cool about 15 minutes in the pan. Remove from the pan and cool completely. Serve bread toasted and sliced.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Print

Apple Butter

This apple butter is made in a slow cooker and sweetened with maple syrup!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 240
  • Total Time: 4 hours 5 minutes
  • Yield: 2 cups
  • Category: Condiment

Ingredients

  • 2 pounds of apples (I used fuji), peeled, cored and roughly sliced
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • Pinch of cloves
  • Pinch of salt
  • 1 teaspoon vanilla

Instructions

  1. Combine the apples, maple syrup, cinnamon, cloves, and salt in a slow cooker and set to high for 4-5 hours, stirring hourly until the apples are soft and juices are starting to get sticky around the edges of the pot. Carefully remove the mixture from the slow cooker and puree in a blender or food processor until smooth. Return the apple mixture back to the slow cooker and cook for an additional 1-2 hours or until desired consistency is reached. Add the vanilla extract and taste for sweetness. Add an additional tablespoon of maple syrup if desired. Allow to cool prior to use.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Blueberry Babka

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

Happy Monday from our sleepy, milky corner of Alabama. I promise I am planning on giving the real-deal scoop on our new little Charlie guy ASAP, but because I’m not sure if anything I’m typing is even coherent (Is it? Am I still sane? Do you guys still love me?), I’ll skip the mumbo jumbo and go head-first into today’s baked good of choice: blueberry babka.

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

Blueberry Babka

There’s a number of reasons I love this blueberry babka. First, have you ever made bread? Like, a real yeast-risen bread loaded with butter and swirled with fruit filling? It’s a good choice. This blueberry babka is tender, mildly flavored, and makes some of the best dang buttered toasts your breakfasts will have ever experienced. My kids are huge on the toast bandwagon these days and I love being able to offer something new and homemade that feels special. This blueberry babka is just the ticket.

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

Making the Babka

No lie, making a homemade babka can be super intimidating. I get a little nervy about it every time I saddle up to the counter, but if you follow instructions the bread can be very forgiving and is worth taking a stab at. Here’s the lowdown on how to make it. First, we dissolve yeast in a bowl of warm milk and allow it to bubble and froth. An egg and egg yolk comes next and is combined with the milk before we add the dry ingredients. As the flour, sugar, and salt get stirred in, the dough becomes a lot more tough, and you’ll be glad to have a stand mixer on hand to do the grunt work for you. Finally, highly quality butter (and loads of it) are added to the mix to create a stringy, soft dough that pulls away from the sides of the bowl easily.

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

Undoubtedly, you already know that I rely on Kerrygold butter for this job. Anytime butter plays a leading role in a recipe, it’s important to call upon a quality product that is well-flavored and loaded with the best kind of fat. Kerrygold is always my choice for babka, and their large blocks are the perfect amount for this recipe.

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

A Few Pointers

The only semi-annoying thing about making this blueberry babka is that the dough has to rest overnight. This allows the dough to chill and the flavors to amp up. After a few hours in the fridge, we’re ready to roll out our dough. Use a floured rolling pin and a floured workspace to roll the dough into a large rectangle. Work quickly to keep your dough chilly! Next, we spread a blueberry jam/lemon zest mixture all over the dough. I prefer to use quality store bought jam here to save time, but if you’d prefer something different, go for it! The added lemon zest gives dimension to the filling flavor and prevents it from being way too sweet. Roll the dough tightly, slice it down the middle and roll the two strands of dough together to keep the exposed innards facing upwards. Simple!

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

After a final rise, each loaf of blueberry babka bakes in a preheated oven for 40 minutes. If you’d like an extra-sweet, extra-moist loaf, you can opt to douse the baked loaves with a syrup after baking. I skip this set sometimes to keep the bread a little more guilt-free, but if you want to go all in, GO FOR IT. I’m here for you.

Blueberry Babka recipe by Wood and Spoon. This is a butter filled braided yeast loaf filled with a blueberry lemon and cinnamon swirl jam. The loaves are twisted and bake into wonderful toasting bread. Find the recipe for this fresh summer baked good on thewoodandspoon.com by Kate Wood

Many thanks to my friends at Kerrygold for sponsoring this and a million other butter-laden posts. I love working with a brand I love and trust so much, and I hope you’ll come to adore them as well. Give their products a try, especially if you decide to make this blueberry babka! Happy baking, happy Monday, and have a great week!

If you like this blueberry babka you should try:

Peanut Butter Chocolate Babka

Baklava Brioche

Cinnamon Swirl Bread

Orange Swirl Bread

Peppermint Bark Bread

Print

Blueberry Babka

This blueberry babka is a braided loaf filled with blueberry lemon preserves!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 40
  • Total Time: 360
  • Yield: 2 Loaves
  • Category: Bread

Ingredients

For the dough:

  • 1 cup (240 gm) milk, lukewarm
  • 21/4 teaspoons active dry yeast
  • 1 large egg plus one large egg yolk
  • 4 cups (560 gm) all-purpose flour
  • ½ cup (100 gm) sugar
  • 2 teaspoons salt
  • 10 tablespoons (140 gm) unsalted butter, at room temperature

For the syrup (optional)

  • ½ cup (100 gm) sugar
  • ½ cup water

For the filling:

  • 1 cup high quality blueberry preserves
  • 1 tablespoon lemon zest
  • 2 teaspoons cinnamon

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large dough, sprinkle the yeast over the milk and allow to dissolve, about five minutes. Add the egg and egg yolk and beat on medium speed for 2 minutes. Add the flour, sugar, and salt and beat on low to combine. Once combined, continue beating for an additional 5 minutes. With the mixer on low, add the butter 1 tablespoon at a time until combined and then beat on medium speed for 3 minutes. If your dough is extremely sticky and doesn’t stretch some away from the wall of the bowl, sprinkle in another 2 tablespoons or so of all-purpose flour. The dough will be loose and wet but should hold its shape decently. Once combined well put the dough into a large, lightly greased bowl and cover with plastic wrap. Allow it to rest for an hour. After an hour, dump the dough out onto a lightly floured surface and divide into two equal-sized pieces. Gently work each piece into a flat square. Place a sheet of parchment or Silpat on a baking sheet and grease it with baking spray. Place both squares of dough on the parchment, cover the sheet with plastic wrap, and allow the dough to rest in the fridge overnight.

To shape the loaves:

  1. When you’re ready to prepare your loaves, spray two (8”x4”) loaf pans with cooking spray and line the long sides and bottom with a piece of parchment paper. Combine the jam, zest, and cinnamon in a small  bowl. Roll one piece of dough out onto a floured surface into a 13”x16” rectangle. Spread half of the filling in a thin layer over the top of the dough leaving a 1/2 “ border around the perimeter of the dough rectangle. Starting at one of the short ends, roll the dough up tightly and then pinch the end to the roll to seal. Use a sharp knife to cut down the length of the center of the dough log into two pieces. Twist the two pieces around each other into a spiral and then place the wrapped loaf in one of the prepared pans. Repeat the process with the second piece of dough. Cover the pans with a tea towel and allow the loaves to rise in a warm spot in your kitchen, about 1-1/2- 2 hours.

To prepare the syrup (optional):

  1. Combine the sugar and water in a small saucepan. Bring to a gently boil over medium heat, stirring occasionally, until the sugar has dissolved. Set aside while you bake your loaves. This can be made and refrigerated in advance as well.

When ready to bake:

  1. Preheat the oven to 350 degrees. Remove the covers from the pans and place in the preheated oven to bake for about 40 minutes or until the top is golden and the inside registers at 180 degrees F. Remove the loaves from the oven and use a thin skewer or cake tester to poke tiny holes all over the loaves. Pour or brush the syrup over top (optional) or each loaf. Allow to cool slightly in the pan and then continue cooling completely on a cooling rack.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Braided Baklava Brioche

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

You know that phrase, “You can’t teach an old dog new tricks”? Can we just agree that those words are completely, 100% untrue? At 31 years old, I feel pretty old some days, and if you tell me I’ve grown and learned as much life-changing newness as I will be in my lifetime, I give up now. That would be the worst. I don’t want to exist in a world where the curtain has closed on new possibilities.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

I think the statement about the dog and his tricks is useful in some scenarios. Like changing people? We just can’t do that. Or becoming a prima ballerina for the NYC Ballet at age 92? Not going to happen. But I do believe that when it comes to ourselves- our own talents, our hopes, our pursuits, our whatever- we can be some old as dirt humans who are still be capable of achieving. The possibility all rests within our resolve and the willingness to work our fanny off.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

My kids have been useful in teaching me a few new tricks. Motherhood constantly stretches me beyond what I previously believed I was capable of, and there are days where I reflect on what I’ve accomplished and beam with pride. Baking and managing this business do the same thing. Yes, there are some skills and experiences that feel a lot like standing at the base of Mt. Everest, but I think we can completely void the notion that we’ve missed our opportunity for greatness just by strapping on our boots and tiptoeing onto the mountain. Sometimes we need to just go for it.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

So let this be your motivational speech for the week: don’t be afraid to try. Let’s be a people that are constantly evolving, always learning, and never afraid to step into something new. Let’s go after both the things within our reach and the stuff that feels way too far up the side of the mountain. We can be a bunch of old dogs learning tricks.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

Braided Baklava Brioche

This braided baklava brioche is not for the faint of heart. Yeast breads like this can be an animal for beginners, and the filling and braiding of this kind of loaf can be super tricky as well. But the reward, a sweetened and lightly spiced bread filled with nuts, honey, and loads of flavor, is totally worth it in every respect.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

I’m sharing today’s recipe for this baklava brioche with my friends at Kerrygold! I always reserve their top-notch butter for my favorite, most worthy recipes, and this baklava bread is no exception. Unsalted sweet cream butter helps to transform this bread into a tender, flaky loaf that is full of uncompromised flavor.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

Making the Brioche

To make this baklava brioche, we start with the dough. Yeast is dissolved in a bit of warm milk and brown sugar before eggs and honey are added. The dry ingredients, flour, cinnamon, and salt, come next, and are followed up by an incorporating of softened butter. The dough is extremely moist, kinda stretchy, and so delicious that you may end up nibbling on little raw bits before it’s baked. No judgment.

Once the dough for this baklava brioche has risen for the first time, we can prepare the filling. The rolled-out dough is slathered in butter and coated in a sprinkle of sugar, spices, pistachios, and walnuts. Roll the covered dough tightly, cut the log lengthwise to expose the filled innards, and spiral the two pieces together to create and braided wreath of dough. Allow the dough to rest in a warm spot of your kitchen while it rises for a final time.

Braided Baklava Brioche by Wood and Spoon. This is a wreath loaf inspired by the meditteranean dessert filled with cinnamon, honey, walnuts, and pistachios. The yeast dough is sweetened with brown sugar and honey syrup and the crunchy nut filling adds flavor and texture. Heat up warm slices as a dessert or for breakfast. Learn more and how to braid the bread on thewoodandspoon.com

Fresh from the oven, this baklava bread boasts all of the nutty, spiced flavors of traditional baklava. I love to serve this baklava brioche as a warm breakfast slice, but I think you’d find it to be a suitable dessert or snack as well. This recipe yields a massive loaf of bread, so if someone gets the gumption to test it out as two smaller loaves, I’d love to hear your results! Either way, give this baklava brioche a try and let me know what you think! Many thanks to Kerrygold for sponsoring this baklava brioche post, and many thanks to you all for supporting brands that make Wood & Spoon possible. Happy baking!

If you like this baklava bread you should check out:

Orange Swirl Bread

Peppermint Bark Bread

Cinnamon Bread

Raisin Swirl Bread

Chocolate Peanut Butter Babka

Print

Braided Baklava Brioche

This braided baklava brioche is loaded with pistachios, walnuts, honey, and cinnamon- all the flavors of traditional baklava!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 360
  • Yield: 1 Loaf
  • Category: Bread

Ingredients

For the dough:

  • ½ cup (120 gm) whole milk, lukewarm
  • 2 tablespoons brown sugar
  • 21/4 teaspoons active dry yeast
  • 2 tablespoons honey
  • 3 large eggs, at room temperature
  • ½ teaspoon salt
  • 11/2 teaspoons cinnamon
  • 2 cups plus 2 tablespoons (290 gm) all-purpose flour, plus more
  • ½ cup (115 gm) unsalted butter, at room temperature

For the filling:

  • ½ cup (115 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) brown sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons lemon zest
  • ½ cup shelled pistachios, finely chopped
  • ½ cup shelled walnuts, finely chopped

For the syrup:

  • ¼ cup (60 gm) water
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 2 tablespoons brown sugar

Instructions

  1. Pour the milk into the bowl of a stand mixer and stir in the brown sugar. Sprinkle the yeast over top and allow it to dissolve completely, about 5 minutes. Stir as needed to get some of the yeast on top dry.
  2. Once dissolved, stir in the honey, eggs, salt, cinnamon, and 1 cup of flour. Once combined, put the flat beater on the stand mixer and stir in the remaining flour. With the mixer on medium speed begin to add the butter a tablespoon at a time until it is combined, and then continue to beat for 4-5 more minutes until the dough becomes slightly stringy/ stretchy on the beater. Scrape the sides of the bowl as needed. Place the finished bowl in a large lightly greased bowl and cover with plastic wrap. Allow it to rise and double in size in a warm spot of your kitchen ( I let mine rise by the oven) for about an hour and a half.
  3. Once the dough has doubled in size, prepare the filling. Stir together the softened butter with the brown sugar, cinnamon and lemon zest. Roll the dough out on a floured surface into a 12”x15” rectangle. Spread the mixture evenly over the dough and sprinkle both varieties of nuts on top. Starting with one of the long ends, tightly roll the dough and pinch the final edge together to seal. Flip the dough log over so the seam is on the bottom and use a large sharp knife (like a chef’s knife) to slice down the center of the length of the dough leaving 1” piece of dough uncut up top. This top piece of dough will hold the two halves of dough together. Twist the two dough tails so the innards are facing upwards and then twist around each other to the ends. Bring the tail to meet the head and wrap one on top of another so that you make and O-shaped wreath of dough. Place the wreath into a lightly greased 10” dish or skillet and cover with plastic wrap to rise a second time while you preheat the oven to 350 degrees.
  4. Once puffed (about 35-40 minutes) remove the plastic wrap and bake in the preheated oven for about 30 or so minutes. In the meantime, make the syrup.
  5. Combine all of the ingredients in a small saucepan over medium heat and bring to a bubble, stirring occasionally. Remove from heat. Once the top of the bread has tanned, the dough in the center looks dry, and the internal temp reads 180 degrees, remove the pan from the oven and immediately pour the syrup on top of the hot bread. Set aside to cool some prior to eating.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Banana Crumb Cake

Small batch banana crumb cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

I really wanted this to be a Lady and the Tramp moment. This was supposed to be a petite, small batch banana crumb cake, perfect for a pair of forks and two starry-eyed lovers. Although my initial intentions for this cake were not fully realized, we still wound up with a seriously good treat that you’ll want for breakfast, dessert, and every snack in between. I’m going to call it a win.

Every once in a while, when a marriage rut leaves Brett and I more enchanted with “just one more” episode of Chicago PD than each other, I start trying to think of little things or activities to make our time together a little more special. Sometimes it’s a lowball filled with a bourbon old fashioned waiting for him when he gets home. Sometimes I’ll hire a babysitter for a night out, or we’ll opt to play cards instead of zoning in on our phones. If all of that fails, I usually just nag and sulk until it escalates to WWIII, although I’m finding this tactic hasn’t yielded the desired results so far. There’s lots of ways and opportunities to connect, but if we’re being totally honest here, sometimes it’s easier just to stay in the rut and pretend it doesn’t exist. I know you know what I’m talking about.

Small batch banana crumb cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

Banana Crumb Cake

So this banana crumb cake was my attempt of hightailing out of a marital ditch. I liked the idea of producing a bitty treat that you guys (read: I) could make for a special someone and nibble on together with fluffy forkfuls straight from the pan. I envisioned something akin to a scene from a 1950’s black and white show where the wife casually pulls a cake from the oven and the husband, proud and salivating at the site of his super sexy and talented wife the piping hot baked good, tosses his briefcase and trench coat on the floor to embrace her for a kiss. Let’s just LOL at my delusion, shall we?

Small batch banana crumb cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

My cake turned out giant. This big, honking loaf-like treasure was large enough to feed a small army- not exactly the cutesy treat I envisioned. Then the crumble on top ended up being so delectable, so sweet and salty delicious, that my hungry, pregnant self had nibbled most of it away before Brett even got home. Of course when I finally did offer him a slice, he took a skeptical glance at it and said he would eat Oreos instead.

Small batch banana crumb cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

Whatever. My banana crumb cake wasn’t the romantic gesture I had hoped it would be, but it was freaking delicious, so I’m sharing it here anyways. This small batch(ish) treat is the perfect way to use those dingy looking bananas on your counter while simultaneously baking up something you won’t be able to resist. It’s moist, tender-crumbed, and incredibly flavorful, just the type of sweet nibble that will push your wedded woes to the back-burner of your brain. Bonus: if your husband is anything like mine, he’ll be more interested in the Oreos, so you’ll get more cake for yourself. #winnning

Small batch banana crumb cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

Making the Crumb Cake

This banana crumb cake is super simple to make. First, we start with the crumble. This is a brown butter and brown sugar streusel that comes together quickly in a small bowl. If you need a little extra help on browning butter, you can check out my tutorial post here. Throw the crumble into the fridge while you preheat the oven and whip up the batter. Butter, sugar, banana, and eggs are stirred together with milk and the dry ingredients. We dump all of that mixture into a small pan and crumble the streusel on top. SIMPLE. The cake bakes in the oven until golden, puffed, and a toothpick inserted comes out clean. The vanilla bean glaze on top is totally optional. If we’re being honest, that was my attempt at sexi-fying an otherwise simple looking cake, but we all know how that worked out for me.

Small batch banana crumb cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

If you have a special someone to cook for, or even just a few forgotten bananas, you should give this banana crumb cake a shot. It’s humble in appearance but totally fab in taste. Give it a try and let me know what you think! I’m coming in hot later this week with another banana recipe, so hold onto your hats, folks. It’s going to be a delicious week. Happy Monday and Happy Baking!

Small batch banana crumb cake recipe for a few on the wood and spoon blog by Kate wood. this is a petite crumb cake like banana bread with brown sugar and butter streusel topping and icing drizzle. The cake is moist and perfect for breakfast or dessert. This cake is a great way to use old brown bananas. Make to share with friends too! Recipe for this mini treat is on thewoodandspoon.com

If you like this banana crumb cake you should try:

Raspberry Rhubarb Crumb Cake

Lemon Berry Crumb Cake

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble 

Peach Crumb Muffins

Apple Crumb Cake

Print

Banana Crumb Cake

This banana crumb cake is a rich brown butter and brown sugar flavored cake with a sweet and salty streusel and a vanilla bean glaze.

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 10
  • Category: Cake

Ingredients

For the crumble:

  • ¼ cup (55 gm) unsalted butter
  • 1/3 cup (65 gm) brown sugar, packed
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ½ cup plus 2 tablespoons (155 gm) all-purpose flour

For the cake:

  • ¼ cup (55 gm) unsalted butter, at room temperature
  • ¼ cup (50 gm) sugar
  • ¼ cup (50 gm) brown sugar, packed
  • 1 large egg, at room temperature
  • ¼ cup (60 gm) buttermilk
  • 1 teaspoon vanilla
  • 1 cup (230 gm) mashed bananas
  • 1 cup (140 gm) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • Pinch of salt
  • For the drizzle:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract or vanilla bean paste
  • 2 tablespoons milk

Instructions

To prepare the crumble:

  1. Dice the butter and place in a small saucepan over medium heat. Allow the butter to melt and, stirring all the while, brown the butter. You’ll remove the butter from the heat when you notice it becomes nutty in fragrance and auburn-colored flecks appear at the bottom of the pan. Don’t let the butter burn and see notes for more on this. Pour the butter into a bowl and add the brown sugar, salt, vanilla and cinnamon. Stir in the flour until large crumbles appear and then place in the fridge to chill while you prepare the cake.

To prepare the cake:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar for one minute. Scrape the sides of the bowl and then beat in the egg until pale, about 2 minutes. Add the buttermilk, vanilla, and bananas and stir just to combine. Add the flour, baking soda, baking powder, cinnamon, and salt, and stir on low just until combined. Grease a small baking dish (I use an 8”x4” pan but you can substitute whatever you have) and spread in the batter. Use your fingers to crumble the brown butter topping evenly over top of the batter. Bake in the preheated oven until the cake has fluffed and a toothpick inserted into the center comes out clean, about 30-35 minutes depending on your pan. Allow to cool and then drizzle with the topping if desired. To prepare the topping, combine the powdered sugar, vanilla, and milk in a small bowl until smooth. Add a smidge more milk if the mixture is too thick. Drizzle over top of the cooled cake.

Notes

  • For more on browning butter, check out the link to my tutorial in the post above.
  • Note that if you use a glass or ceramic dish baking time will differ. Always trust the toothpick test to determine if the cake is done.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Chocolate Peanut Butter Babka

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

We’re nearly halfway through #monthofchocolate, and just the thought it all being over soon is kind of devastating to my spirit. I get more excited about serving up chocolatey stuff throughout February, and to think that we’ve completed as much as we have to look forward to makes me want to extend this whole shebang an additional month. Any of y’all in support of that?

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

Chocolate Peanut Butter Babka

Today’s recipe for chocolate peanut butter babka is really special. Sometimes I get in a baking slump and find myself lacking inspiration or motivation to get in the kitchen and create. I reach for the same recipes and lean on bland, unimaginative methods and ingredients in order to not fail. That’s totally lame, right?

Full transparency- I am guilty of being that person who hesitates to try something new because it’s scary for things to not work out and feel like a flop. I recognize that I’ve hidden that tendency over the years with an, “I have it all together” facade, so I’ve really been making a conscious effort to make choices based on my desires instead of resorting to operating out of fear. I’m definitely a work in progress (but thank God we’re not finished products, right?), and I hope that you readers will keep sending me emails and messages asking about new recipes and techniques. You guys kinda force me to throw caution to the wind and go for it, which I love and appreciate more than you know.

Thank God we’re not finished products, right?

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

This chocolate peanut butter babka is one of those things. I don’t claim to be a terrific bread baker or have an extensive knowledge of Jewish baked goods. Putting in the time (and it takes some time, y’all!) to make the dough, let it rise, braid the loaves, and bake the bread just seems like a lot in my brain when it’d be a whole lot easier to buy fancy pastries from the store or make the same old batch of cookies. But we’re going for it, right? We are going to be those people who jump in and achieve something new! So while this chocolate peanut butter babka is definitely a stretch for my baking know-how and efforts, I’ve found the yield is rewardingly worth it and I think you’ll think so too.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

Making the Babka

To make this chocolate peanut butter babka, you need to throw all of your old bread making know-how out the window and prepare to learn something new. While the dough is rather similar to the brioches and other braided loaves we’ve made in the past, the filling and the braiding technique is super unique. The dough, made with eggs and loads of butter, is rich and sweetened, yet still strong enough to hold a hefty filling. The rising process is similar to other breads, and once our dough is made we can let it rest in a covered bowl for some time before it gets an overnight chill in the fridge.

I can already hear some of you protesting- you probably wanted to make this in a flash or on a whim. Unfortunately, this is not that bread. The babka dough develops in flavor throughout it’s duration in the fridge and the soft, moist dough also firms up substantially so that it can be rolled out thin, filled with heavy chocolate, and then manipulated into the pretty braid we’re on the hunt for. You can put together the dough after supper, let it rest in the fridge, and then bake it first thing in the morning. Totally worth the wait.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

The Filling

The filling here is a mixture made up of butter, chocolate, cocoa powder, and peanut butter. We melt it all down to allow it to come together and wait for it to cool down enough to spread on the dough. If you put hot filling on your dough you’ll wind up with a melty, slumpy mess; after waiting all night for the dough to chill out it’d be a major bummer to blow it here. Just wait until the filling is room temp before you start filling your dough, okay?

Spread half of your filling on each half of rolled out dough and then roll the dough with quick fingers into a tight spiral.  If the dough is super cold your filling will start to firm up quickly and become more difficult to manipulate. Work quickly! Pinch the end edges together to seal in the filling and then use a sharp knife to cut the dough in half down the length of the roll. Quickly twist the two pieces around each other until you’ve braided the length of the dough. Next, barely tuck the ends under to fit the loaf into your prepared pan. Repeat this whole process with the second loaf and allow them both to rise in a warm spot in your kitchen.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

How to Serve Babka

After baking, these loaves are golden with little spirals of chocolate twisting over the tops and insides of each slice. Allow the bread to cool some before you dive in and reheat any room temperature pieces before consuming. Even though this bread is loaded with butter and sweets,it tastes best lightly toasted with a schmear of fresh butter.

This brings me to my most exciting news. Today’s post (and a few more over the next couple of months!) is sponsored by Kerrygold! Kerrygold has long been my go-to butter of choice for making treats that require excellent, high-quality ingredients. Things like my danishes, cinnamon bread, and pie crusts taste substantially better when a high-quality fat is used. Obviously, getting the chance to work with Kerrygold is an actual dream come true. This chocolate peanut butter babka benefits from the real ingredients and high-fat percentage in Kerrygold Unsalted Butter; that extra schmear of melty goodness on lightly toasted slices has no comparison. It’s just plain delicious.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

Keep your eyes peeled for more over-the-top baked goods made with Kerrygold products over the next few months! I’m really excited about how beautiful these chocolate peanut butter babka loaves turned out. I think that extra bit of go-get-em was totally worth it. Give this recipe a try and let me know what you think! Happy baking and happy weekend, friends!

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

If you like this chocolate peanut butter babka you should try:

Cinnamon Swirl Bread

Peppermint Bark Bread

Orange Swirl Bread

Raisin Swirl Bread

Chocolate Sweet Rolls

Print

Chocolate Peanut Butter Babka

This chocolate peanut butter babka is a dessert-like bread with a rich swirled filling and loads of flavor! Learn how to make it today!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 480
  • Yield: 2 Loaves
  • Category: Bread

Ingredients

For the dough:

  • 1 cup (240 gm) milk, lukewarm
  • 21/4 teaspoons active dry yeast
  • 1 large egg plus one large egg yolk
  • 4 cups (560 gm) all-purpose flour
  • ½ cup (100 gm) sugar
  • 2 teaspoons salt
  • 10 tablespoons (140 gm) unsalted butter (I use Kerrygold), at room temperature

For the peanut butter filling:

  • 1 cup semisweet chocolate chips
  • 10 tablespoons (140 gm) unsalted butter
  • ½ cup creamy peanut butter
  • ¾ cup confectioner’s sugar
  • 1/3 cup cocoa powder
  • 1 egg, beaten for egg wash

For the syrup (optional):

  • ½ cup (100 gm) sugar
  • ½ cup (120 gm) water

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large dough, sprinkle the yeast over the milk and allow to dissolve, about five minutes. Add the egg and egg yolk and beat on medium speed for 2 minutes. Add the flour, sugar, and salt and beat on low to combine. Once combined, continue beating for an additional 5 minutes. With the mixer on low, add the butter 1 tablespoon at a time until combined and then beat on medium speed for 3 minutes. If your dough is extremely sticky and doesn’t stretch some away from the wall of the bowl, sprinkle in another 2 tablespoons or so of all-purpose flour. The dough will be loose and wet but should hold its shape decently. Once combined well put the dough into a large, lighty greased bowl and cover with plastic wrap. Allow it to rest for an hour. After an hour, dump the dough out onto a lightly floured surface and divide into two equal-sized pieces. Gently work each piece into a flat square. Place a sheet of parchment or Silpat on a baking sheet and grease it with baking spray. Place both squares of dough on the parchment, cover the sheet with plastic wrap, and allow the dough to rest in the fridge overnight.

To prepare the filling:

  1. When ready to shape your loaves, combine the chocolate chips and butter in a small saucepan over low heat. Stir regularly until melted and smooth. Add the peanut butter and stir to combine. Add the confectioner’s sugar, cocoa powder, and salt and stir to combine. Allow to cool to just above room temperature.

To shape the loaves:

  1. When the filling is nearly cooled, spray two loaf pans with cooking spray and line the long sides and bottom with a piece of parchment paper. Roll one piece of dough out onto a floured surface into a 13”x16” rectangle. Spread half of the cooled filling in a thin layer over the top of the dough. Starting at one of the short ends, roll the dough up tightly and then pinch the end to the roll to seal. Use a sharp knife to cut down the length of the center of the dough log into two pieces. Twist the two pieces around each other into a spiral and then place the wrapped loaf in one of the prepared pans. Repeat the process with the second piece of dough. Cover the pans week and allow the loaves to rise in a warm spot in your kitchen, about 1-1/2- 2 hours.

To prepare the syrup (optional):

  1. Combine the sugar and water in a small saucepan. Bring to a gently boil over medium heat, stirring occasionally, until the sugar has dissolved. Set aside while you bake your loaves. This can be made and refrigerated in advance as well.

When ready to bake:

  1. Preheat the oven to 350 degrees. Brush each loaf with a thin layer of lightly beaten egg. Place in the preheated oven to bake for about 40 minutes or until the top is golden and the inside registers at 180 degrees F. Remove the loaves from the oven and use a thin skewer or cake tester to poke tiny holes all over the loaves. Pour or brush the syrup over top (optional) or each loaf. Allow to cool slightly in the pan and then continue cooling completely on a cooling rack.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

This post has been sponsored by Kerrygold. Thank you for supporting brands that make Wood and Spoon possible.