bread

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

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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.

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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

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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.

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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!

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

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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.

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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

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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.

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

Lemon Pound Cake

Lemon Pound Cake recipe by Wood and Spoon blog. This is a southern style pound cake loaf scented with lemon juice and zest and topped with a sweet and tangy lemon glaze. This recipe makes one loaf or three mini loaves of bread. This baked good can double as dessert or breakfast! Sweet, tart and beautifully yellow, this pound cake can be cut and served in trifles or stand alone. Find the recipe and read more at thewoodandspoon.com by Kate Wood

There’s something about January that is comforting to me. The gray skies force me inside to cozy up in worn blankets, and thick sweaters cover me like a second skin. Life’s pace seems to naturally slow after the holidays, and there is a calm within that time lulls me to rest. Almost instinctively, I read more, sleep more, think more, and as I fall in step with the gentle metronome of these winter days, I’m reminded to slow down.

Lemon Pound Cake recipe by Wood and Spoon blog. This is a southern style pound cake loaf scented with lemon juice and zest and topped with a sweet and tangy lemon glaze. This recipe makes one loaf or three mini loaves of bread. This baked good can double as dessert or breakfast! Sweet, tart and beautifully yellow, this pound cake can be cut and served in trifles or stand alone. Find the recipe and read more at thewoodandspoon.com by Kate Wood

Lemon Pound Cake recipe by Wood and Spoon blog. This is a southern style pound cake loaf scented with lemon juice and zest and topped with a sweet and tangy lemon glaze. This recipe makes one loaf or three mini loaves of bread. This baked good can double as dessert or breakfast! Sweet, tart and beautifully yellow, this pound cake can be cut and served in trifles or stand alone. Find the recipe and read more at thewoodandspoon.com by Kate WoodLemon Pound Cake

I like that this lemon pound cake feels right for January. Just as it seems fitting to warm myself by a simmering pot of stew on the stove or to sit with my children in front of the oven watching loaves of bread rise, I like waiting for this cake to bake and to cool. Just like these January days, this lemon pound cake feels simple and lazy. It’s the type of recipe that it suitable for snacking on throughout the day but is always best served with a cup of coffee or an afternoon tea.

Lemon Pound Cake recipe by Wood and Spoon blog. This is a southern style pound cake loaf scented with lemon juice and zest and topped with a sweet and tangy lemon glaze. This recipe makes one loaf or three mini loaves of bread. This baked good can double as dessert or breakfast! Sweet, tart and beautifully yellow, this pound cake can be cut and served in trifles or stand alone. Find the recipe and read more at thewoodandspoon.com by Kate Wood

Lemon Pound Cake recipe by Wood and Spoon blog. This is a southern style pound cake loaf scented with lemon juice and zest and topped with a sweet and tangy lemon glaze. This recipe makes one loaf or three mini loaves of bread. This baked good can double as dessert or breakfast! Sweet, tart and beautifully yellow, this pound cake can be cut and served in trifles or stand alone. Find the recipe and read more at thewoodandspoon.com by Kate WoodMaking the Pound Cake

Preparing this lemon pound cake is simple. Cream together butter and sugar in the bowl of a stand mixer until light and fluffy. Eggs and extract come next and incorporates before the dry and wet ingredients add in. Lemon zest and juice lend a bright and tangy flavor to this dense and moist loaf. After baking, the lemon pound cake should be golden, fairly flat on top, and left to cool in the pan before flipping out onto a serving platter. The glaze for this lemon pound cake is entirely optional. I like the tang and zip the sour cream and lemon juice icing adds to the loaf. Although the glaze simple, it makes a pretty adornment for an otherwise plain cake.

Lemon Pound Cake recipe by Wood and Spoon blog. This is a southern style pound cake loaf scented with lemon juice and zest and topped with a sweet and tangy lemon glaze. This recipe makes one loaf or three mini loaves of bread. This baked good can double as dessert or breakfast! Sweet, tart and beautifully yellow, this pound cake can be cut and served in trifles or stand alone. Find the recipe and read more at thewoodandspoon.com by Kate Wood

So what do you all do this time of year? Are you rushing to get caught up from the holiday whirlwind? Are you busy tackling your resolutions and to-do lists? Or have you, like me, settled on being settled for a while and to quiet yourself and your life? Either way, I hope you’ll give this lemon pound cake a try and let me know what you think. Happy Baking to you, friends!

Lemon Pound Cake recipe by Wood and Spoon blog. This is a southern style pound cake loaf scented with lemon juice and zest and topped with a sweet and tangy lemon glaze. This recipe makes one loaf or three mini loaves of bread. This baked good can double as dessert or breakfast! Sweet, tart and beautifully yellow, this pound cake can be cut and served in trifles or stand alone. Find the recipe and read more at thewoodandspoon.com by Kate Wood

If you like this recipe you should try:

Marble Loaf Pound Cake

Brown Sugar Pound Cake with Blueberries

Blood Orange Bundt Cake

Carrot Bundt Cake with Brown Butter Glaze

Chocolate Chip Bundt Cake

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Lemon Pound Cake

This lemon pound cake is a bright and sweet in flavor, but comforting and rich in texture. Perfect for breakfast or dessert!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 1 Loaf
  • Category: Cake

Ingredients

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 1 cup sugar (200 gm), see notes
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 11/2 cups (210 gm) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120 gm) milk
  • 3 tablespoons lemon juice

For the glaze:

  • 13/4 cup (200 gm) powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon sour cream (buttermilk can be substituted in a pinch)

Instructions

  1. Preheat the oven to 325 degrees. Grease a loaf pan with baking spray and set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape the sides of the bowl and add the eggs one at a time, scraping the sides of the bowl and the beating an additional minute to incorporate. Stir in the vanilla and lemon zest.
  3. In a small bowl, combine the flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the butter mixture and stir on low until almost combined. Add half of the milk and the lemon juice and stir to almost combine. Repeat this process with the remaining dry and wet ingredients, and fold with a rubber spatula to incorporate the last bits of ingredients.  Do not overmix. Pour the batter into the prepared pan and bake for about 40-45 minutes or until a toothpick inserted comes out clean. Allow the cake to cool in the pan for about 20 minutes and then invert onto a cooling rack to cool completely.

To prepare the glaze:

  1. When you’re ready to prepare the glaze, whisk together all the ingredients until a viscous glaze forms. Add more powdered sugar to thicken it up and more sour cream or lemon juice to thin it out. Drizzle over top of the prepared cake and enjoy!

Notes

  • For an ultra dense and moist cake, you can add up to a ½ cup of brown sugar to this recipe.  This is a delicious addition, but in the spirit of the new year, I decided to keep it light for you all. Make the adjustment if you prefer.

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Orange Swirl Bread

Orange Swirl Bread by Wood and Spoon blog. This is a cinnamon- swirled yeast bread twisted with orange zest and drizzled with orange glaze. Served warm, this is an excellent breakfast treat but is also perfect for nibbling on at dessert. This bread is a baking challenge and a fun way to learn more about baking! Read more about this citrus cold-weather recipe on thewoodandspoon.com by Kate Wood

Happy New Year, friends! I hope your midnights were filled with kisses and bubbles and all sorts of wonderful glittery things. We ate dinner with friends but were home in our pajamas eating cereal by 11:00 pm. It was GLORIOUS. I’m all about parties and fun, but it felt good to be comfortable enough to be tired and content at home. Count on more of that from me this year.

Orange Swirl Bread by Wood and Spoon blog. This is a cinnamon- swirled yeast bread twisted with orange zest and drizzled with orange glaze. Served warm, this is an excellent breakfast treat but is also perfect for nibbling on at dessert. This bread is a baking challenge and a fun way to learn more about baking! Read more about this citrus cold-weather recipe on thewoodandspoon.com by Kate Wood

I always like to ask people what their New Year’s resolutions are, and in years past I’ve totally been one to produce a laundry list of goals. This year, instead of goals, I spent some time considering what types of things I wanted more of in 2019- what things would be productive and healthy inclusions to my coming 12 months? After loads of consideration (and, okay, a little list making), I want to share my ideas with you in hopes that you may be able to include some of these things in your own life. It felt good to be self-reflective in a loving, encouraging way, so I hope you get the opportunity to do so yourself. So here it is: my to-do list of sorts for 2019.

Orange Swirl Bread by Wood and Spoon blog. This is a cinnamon- swirled yeast bread twisted with orange zest and drizzled with orange glaze. Served warm, this is an excellent breakfast treat but is also perfect for nibbling on at dessert. This bread is a baking challenge and a fun way to learn more about baking! Read more about this citrus cold-weather recipe on thewoodandspoon.com by Kate Wood

Cook More Real Food.

The end of 2018 saw me ordering lots of carry-out and fast food. I was exhausted from our pending move and decided to give myself a break by leaving dinners to someone else. But here’s the thing: I love to cook. In an effort to get back in my kitchen, I plan on joining Epicurious’ Cook 90 Challenge. They’ve mapped out ways to make it easier to prepare fresh, real food three times a day for an entire month. Even if I only end up cooking 75 or so meals this month, I’ll consider that a victory.

Take Better Care of Me.

When you’re a mom of two toddlers, self-care can go down the drain quickly. I spend a lot of time with greasy hair and unshaven legs because I’m really just kinda tired. My dear friend recently became really passionate about the benefits of clean skincare, so I decided to invest in a few new products that I knew were good for my body from the outside in. If this whole thing is new to you too, you can check out Follain online, which is kinda like the Sephora of clean beauty. Two of my favorite products so far are this nighttime moisturizer and this rosehip oil. I may still have fuzzy legs, but it feels good to know I’m taking a little better care of me

Get Organized.

Ok, this looks totally different for everyone. I know you’ve heard me ramble on about decluttering and my favorite day planners, but I wanted to do a little extra at the beginning of this year to stay tidy. For me, that meant closet and drawer organization. I purchased brand new velvet hangers online and invested in several sets of plastic drawer organizers. Now my closet look streamlined and my chip clips, measuring spoons, bobby pins all have a home in my drawers. I don’t know what getting organized would look like in your life, but I think that it’s sometimes healthy to have a little method to our madness.

Spend Time Connecting.

Look- 2019 was weird, y’all. I felt out of sorts and insecure and really kinda lonely at times. Unfortunately, I don’t think I’m alone in this. So in 2019, I want to be more connected. For me, this means more one-on-one conversations with dear friends and more date nights with my husband. It means more time playing on the floor with my kids instead of shooing them away. It means more time praying and more time spent telling people why I love them.

A simple way to get connected? Engage in an out-of-the-box manner. I’ve long been a fan of snail mail, and I’d encourage you to consider taking time to write a note to someone you love. I adore Kate Spade notecards like these, and I have purchased multiple sets of custom watercolor stationary from my artist friend here. Put your phone down and spend some time loving someone- it’s always worth loving a little harder.

Read More.

There’s a million different studies that have been done on the benefits of reading. My goal to read more began simply from wanting to be a better writer here on this space. I have literally zero clue where to begin reading again, but I think I’m going to start with Oprah’s book club. I’ve heard rave reviews about this month’s addition (Michelle Obama’s book!) and I can’t wait to get started.

Challenge Yourself.

I think we sometimes have the tendency to play it safe. We stay on the sidelines because the possibility of failure seems kinda scary or just downright depressing. I’m planning to challenge myself more in the kitchen this year. I don’t want to stray away from recipes or skills that seem outside of my wheelhouse simply because I think I’ll fail. I want to be better! So count on me deboning whole chickens, cooking more seafood, and experimenting more with from-scratch recipe development. 100% I’m going to fail sometimes, but my bet is that I’ll surprise myself a little too and that will feel awesome. For a baking challenge, I’d encourage you to check out my cinnamon breadtiramisu profiteroles, or maybe even today’s recipe: orange swirl bread.

Orange Swirl Bread by Wood and Spoon blog. This is a cinnamon- swirled yeast bread twisted with orange zest and drizzled with orange glaze. Served warm, this is an excellent breakfast treat but is also perfect for nibbling on at dessert. This bread is a baking challenge and a fun way to learn more about baking! Read more about this citrus cold-weather recipe on thewoodandspoon.com by Kate Wood

Orange Swirl Bread

I actually developed this recipe for orange swirl bread for Southern Cast Iron last year. My image landed on the cover (!!!) and I have been waiting for the right time to share the recipe on this site. If you didn’t buy the magazine when it was out (how dare you, btw), you’ll finally have the chance to take a stab at this recipe yourself right here from the comfort of this site!

Orange Swirl Bread by Wood and Spoon blog. This is a cinnamon- swirled yeast bread twisted with orange zest and drizzled with orange glaze. Served warm, this is an excellent breakfast treat but is also perfect for nibbling on at dessert. This bread is a baking challenge and a fun way to learn more about baking! Read more about this citrus cold-weather recipe on thewoodandspoon.com by Kate Wood

Making the Bread

This orange swirl bread is an airy yeast bread with orange zest, cinnamon, and sugar spiraled in the center. The dough is rolled, braided, and formed into a wreath before it’s baked in a cast iron skillet. Once golden and baked, the bread is drizzled with an orange glaze that makes the otherwise mild bread just a touch sweet. I like to serve wedges of this bread for breakfast and snack on little edge pieces in the evening as dessert. My children love feasting on this in the morning, and honestly, it’s just so beautiful that I’m really proud to serve it to anyone. You know?

Orange Swirl Bread by Wood and Spoon blog. This is a cinnamon- swirled yeast bread twisted with orange zest and drizzled with orange glaze. Served warm, this is an excellent breakfast treat but is also perfect for nibbling on at dessert. This bread is a baking challenge and a fun way to learn more about baking! Read more about this citrus cold-weather recipe on thewoodandspoon.com by Kate Wood

Spend some time reading through the instructions for this orange swirl bread before you get started. The rising process takes time and you certainly don’t want to rush it. In a pinch, you can bake the loaf, freeze it, and rewarm to serve with the glaze at a later date. I think it tastes best warmed, but there’s no shame in grabbing a room temp piece on the go.

I can’t wait to spend more time with you all this year. I’ve got a ton of ideas and I can’t wait to connect with more of you. So happy new year, happy January, and as always, happy baking. Cheers!

If you like this orange swirl bread you should check out:

Raisin Swirl Bread

Cinnamon Swirl Bread

Peppermint Bark Bread

Overnight Cinnamon Rolls

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Orange Swirl Bread

This orange swirl bread has a cinnamon sugar and orange zest filling and is topped with an orange glaze. The bread is an airy braided yeast loaf!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 240
  • Yield: 1 Loaf
  • Category: Bread

Ingredients

For the dough:

  • ½ cup (120 mL) whole milk, lukewarm
  • ¼ cup (50 gm) sugar
  • 21/4 teaspoons active dry yeast
  • 2 cups (260 gm) all-purpose flour
  • 2 large eggs, divided
  • ½ teaspoon salt
  • 4 tablespoons (55 gm) unsalted butter, at room temperature

For the filling:

  • ½ cup (100 gm) sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons grated orange zest
  • ½ cup (113 gm) unsalted butter, softened to room temperature.

For the glaze:

  • 1 cup (120 gm) confectioner’s sugar
  • 23 tablespoons orange juice

Instructions

  1. In the bowl of a stand mixer, stir together the warm milk and half of the sugar. Sprinkle the yeast over top of the milk and allow the yeast to activate, about 5 minutes. The mixture should froth and foam slightly. You can stir it gently to make sure all the yeast has been moistened, but if the yeast does not foam, dump it out and start over. Once the yeast has been activated, stir in the remaining sugar and 1/2 cup of the flour into the milk mixture. Add 1 egg and the salt and stir to combine. On low speed, add the remaining flour and beat to combine, scraping the sides of the bowl as needed. Once evenly combined, increase the speed to medium (I use speed number 4 on my KitchenAid stand mixer) and add the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue to beat on medium speed for an additional 4 minutes or until the dough is moist, sticky, and slightly stretchy.
  2. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot in the kitchen until it has approximately doubled in size, about 1-1/2-2 hours.
  3. Once the dough has risen, roll it out into a 12”x18” rectangle on a lightly floured surface. In a small bowl, combine the sugar, cinnamon, and orange zest for the filling. Use the back of a fork to cut in the butter, smooshing it together to make a thick paste/spread. Spread this mixture evenly over top of the rolled out dough.
  4. Starting with one of the long ends, roll the dough somewhat tightly into one long tube and pinch the ends of the dough to seal in the filling. Use a sharp knife to slice down the middle of the length of the dough, leaving one inch at the top of one of the ends uncut. You should end with two strands of rolled dough connected by a 1” chunk of dough at the top (this will serve as the starting point for your braid, so you want the dough to remain connected here). Turn the exposed innards of the dough roll to face upwards and then twist the dough, right over left, right over left, until the entire length of dough has been twisted into one long piece. Join the ends of the dough to make a ring, pinching the ends together slightly. Carefully transfer the ring of dough into a lightly greased 10” cast-iron skillet. Cover the skillet with a piece of plastic wrap and allow the dough to rest while you preheat the oven to 350 degrees.
  5. Once the oven is preheated and the loaf has risen slight (about 40 minutes), stir the remaining egg with 1 tablespoon of water and brush a thin layer of the mixture over the surface of the dough. Bake in the preheated oven for about 30 minutes, or until the dough is puffed and golden brown throughout. Allow to cool slightly.
  6. Once cooled slightly, combine the confectioner’s sugar and orange juice in a small bowl, whisking until smooth. Add additional sugar, if desired, to thicken it up or extra juice to thin it out. Drizzle over top of the bread and serve. Bread is best served warm and will keep covered at room temperature for 2-3 days.

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Cheesy Dinner Rolls

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I don’t know about you, but I’ve already started preparing my body for the holidays. Although I exercise and try to eat reasonably healthy about 90% of the year, November and December are the months where I let delicious food (and the company I share it with) shine. There’s almost always fancy appetizers and indulgent desserts, an extra glass of wine, or rich, savory dishes that I really only break out around the holidays. I can already feel my insides getting excited to nibble on all of those seasonal bites that we enjoy this time of year.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

In years past, the one thing I’ve not had much trouble saying no to is the bread basket. On the Thanksgiving table, at the church potluck, and even in my own home kitchen, those little brown-and-serve rolls, cold biscuits, and dense muffins just really don’t do anything for me. When there’s cornbread dressing and salty glazed ham on the table, is anyone really even paying attention to the bread basket? Absolutely not.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I’m proposing a comeback of the bread basket; a bread that was worth writing home about. What if the dinner rolls were so impressive that they could be served as a standalone appetizer or side dish that people were excited to eat? What if you are destined to be the delightful human that brings a skillet full of these cheesy dinner rolls to the next dinner party, and they’re so good that everyone begs you to bring the bread every year from here on out? Sounds pretty epic, huh?

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

Cheesy Dinner Rolls

These cheesy dinner rolls are soft and fluffy yeast rolls filled with gooey morsels of mozzarella cheese and seasoned with Italian herbs and garlic. These are like a mozzarella stick meets Parker house roll, and I am not even remotely mad about it. Although they’d be delightful on their own, we up the ante here by serving them alongside a tangy spiced tomato sauce.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I’m sharing today’s recipe for cheesy dinner rolls in partnership with Lucini Italia. They have long been my go-to for olive oil. Only recently I tried their tomato sauce and I was really pleased to find that it is near perfect straight from the jar. It requires no doctoring with extra pepper for flavor or sugar to cut the super acidic sauce; it’s a delicious, restaurant quality sauce that comes straight from the jar, and it makes the perfect accompaniment to these cheesy dinner rolls. You can spend your time preparing the rolls and let the Lucini sauce take care of the rest.

Making the Rolls

To prepare cheesy dinner rolls, we start by making the dough. Yeast dissolves over warm water and milk and is added to some melted butter and olive oil. Next we stir in some sugar, salt, garlic powder, and onion powder. The flour comes next, kneading the dough until it is smooth and only slightly tacky. Allow the dough to proof in a warm spot before you shape and form your rolls.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

Cut your dough into about 15 equal-sized portions and flatten each ball out into a round. Place a square of part-skim mozzarella in the center of the dough and pinch the edges into the center. Place each roll seam side down in a greased pan and allow them to rise for just a few minutes. When you’re ready to bake, brush the rolls with water and sprinkle on additional cheese, and Italian herbs.

Serving the Rolls

Allow your cheesy dinner rolls to cool slightly before serving. Serve them with a cup or so of Lucini tomato sauce (I prefer the Spicy Tuscan Tomato Sauce here). The rolls are tender and extremely flavorful, a perfect compliment to the tangy sauce. If you make them in advance, re-warm prior to serving, making sure that the cheese melts thoroughly.

Cheesy Dinner Rolls with Tomato Dipping Sauce recipe by wood and spoon. These are soft and fluffy yeast rolls filled with gooey mozzarella cheese. Baked in a skillet and topped with italian herbs and cheese, these rolls serve as a great appetizer, side dish, and more! Make your holiday bread bowls extra delicious with these stuffed yeast breads! Check it out on thewoodandspoon.com

I hope you’ll give these cheesy dinner rolls a try in the coming months. Happy baking!

This post is sponsored by Lucini Italia. All opinions are my own. Thank you for supporting brands that make Wood and Spoon possible!

If you like these cheesy dinner rolls you should check out:

Tomato Olive Rolls

Roasted Summer Vegetable Quiche 

Tomato Galette with Basil Pesto and Feta

Cheddar Cornmeal Chicken Pot Pie

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Cheesy Dinner Rolls

These soft and fluffy dinner rolls are herby crusted and stuffed with gooey mozzarella cheese! Dipped in a spicy tomato sauce, these cheesy dinner rolls are a tasty appetizer and bread offering!

  • Author: Kate
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 360
  • Yield: 15
  • Category: bread

Ingredients

  • 1/2 cup (120 gm) lukewarm water
  • 1/2 cup (120 gm) lukewarm milk
  • 1 tablespoon active dry yeast
  • 1/4 cup (55 gm) unsalted butter, melted and slightly cooled
  • 1/4 cup (120 gm) olive oil
  • 1/4 cup (50 gm) sugar
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups (420 gm) all-purpose flour, plus more as needed
  • 23 ounces block mozzarella cheese cut into 3/4” sized chunks
  • Shredded cheese for sprinkling (I used cheddar and mozzarella)
  • 1 tablespoon Italian seasoning
  • Salt and pepper
  • 1 cup warmed tomato sauce, for serving

Instructions

  1. Combine the water and milk in the bowl of a stand mixer or a large mixing bowl. Sprinkle the yeast over top and allow it to dissolve, about 5 minutes. Be sure the water mixture is warm but not hot! Once the yeast has dissolved, stir the butter, olive oil, sugar, salt, garlic powder, and onion powder into the mixture. Add three cups of flour and stir until a shaggy dough forms. Using the dough hook attachment, knead the mixture on medium speed (I use 4!) for 7 minutes. Alternatively, you can knead this by hand on a lightly floured surface. If the dough does not pull away from the sides of the bowl, add an additional 1/4 cup of flour. Once done kneading, lightly grease a bowl and place the dough inside. Cover tightly with plastic wrap and allow the dough to rise in a warm place in your kitchen until doubled in size, about 1-1/2- 2 hours. 
  2. Once risen, dump the dough out onto a lightly floured surface. Cut the dough into about 14-15 equal-sized balls and gently roll the dough in your hands to form a ball. Flatten each ball into a circle with your fingers and place a chunk of cheese in the middle. Fold the perimeter of the dough over the cheese and pinch the edges together to close the dough around the filling. Place the balls in a lightly greased oven-safe skillet or baking dish about 1/2″ away from each other. Cover the pan and allow to rise a second time for about 25-30 minutes while the oven preheats to 375.
  3. Once rise, lightly brush the dough balls with water and sprinkle on additional shredded cheese, the Italian seasoning, and salt and pepper. Bake in the preheated oven until golden, about 20-25 minutes. Allow to cool slightly. Serve with warmed tomato sauce.

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Blueberry Brioche

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Happy Sunday, you baking fools. If the day of rest has you hankering seasonally appropriate yeast breads and some light morning reading, you have come to the right place! I have your weekend round-up of things to eat, wear, and read, plus a blueberry brioche that just might be the baking challenge your week needs. Let’s get started!

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Bon Appetit’s Take on The Bachelorette

You don’t have to be an avid viewer of “The Bachelorette” to know that these people rarely eat on camera. Do they over-imbibe? Yes. Do they engage in childish antics? For sure. Do they get way too dressed for a cocktail party in their living room? 100%. But I absolutely love this list of food not eaten during the last part of Becca’s season. And PS, I’m totally making eyes at the bundt cake on Colton’s dining room table.

A French Woman’s Guide to Success in Food

It’s no secret that I secretly want to be French. For the love, I wrote a whole post about it here. In my quest to become a little more like our European friends, I’m checking out this article from Food52 about how to have success in food and life. Along those lines, check out this list of essential French recipes that every cook needs to master.

Hair Trends for 2018

I’m by no means a trend forecaster, but I love sporting a new haircut like the best of them. Check out this list from Southern Living to land a new look of your own. I’m personally leaning towards the deep side part or the wash and wear long. What do you think?

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Eat Cookie Dough While You Meet Mickey Mouse

This just in: Walt Disney World is now serving cups of edible cookie dough. BRB, planning my trip ASAP. In the meantime, check out two of my favorite cookie dough recipes here and here.

2018 World’s Best US Cities

Travel + Leisure just released their annual “World’s Best” lists, and I’m scoping them all out for the low-down on where to go, what to see, and what to look forward to in my upcoming travels. I was particularly interested in this list of best US cities and was tickled to see two of my favorites recognized. For more on travel, be sure to check out my guides to Charleston, Chicago, and Portland.

What to Wear

Up until a month ago, I didn’t own a single jumpsuit, but I now have three to my name. I’m scoping out this little cutie from Madewell to be number four, and I might even pick up this apron dress while I’m at it. PS, if you’ve got the shopping fever right now, be sure to check out Nordstrom’s anniversary sale, happening right now!

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Blueberry Brioche

I think we’re tough- we don’t shy away from a baking challenge. We don’t get nervous or intimidated by kitchen terminology or techniques that are foreign to us. We strap on our aprons, get our hands dirty, and resolve to master new and delicious foods. Today’s recipe for blueberry brioche is the perfect challenge to tackle this week and the outcome is nothing short of fab. Let’s chat the ins and outs.

Brioche is a French pastry-like bread that is loaded with egg and butter. Whether knotted into rolls, folded into loaves, or rolled into buns, brioche is always light, fluffy, and melt-in-your-mouth tender. If bread could be dessert, brioche would be right up there with babka. It’s that decadent.

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Although cinnamon bread has been the go-to breakfast treat in our house, I wanted a secondary recipe to use up the beautiful summer produce that has been landing in my farmer’s market baskets. This blueberry brioche is the answer to that desire and I am so thrilled to share it with you today.

Making the Brioche

To make loaves of blueberry brioche, we start in the bowl of our stand mixer. Yeast is dissolved in some lukewarm milk with a bit of sugar. Once the granules of yeast have liquified, we add in the remaining sugar, some cinnamon, salt, and flour. Paddle the mixture until it comes together into a wet dough and begin adding the butter.

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Chunks of room temperature unsalted butter are added to the mix until it is well incorporated, and then the dough gets worked over for a few minutes. Once thick, stringy pieces of dough are snagging the beater, we gently add a cup and a half of fresh blueberries. Warning: this part is a little tricky. The blueberries may not want to incorporate and may even burst under the pressure of your stand mixer. Feel free to use your hands to barely mix them in and then dump the mixture into a large greased bowl to rise. I leave my blueberry brioche dough to rise in a warm spot of my kitchen, usually under a warm light or next to the oven. After about and hour and a half or two hours, the dough should have doubled and you’re ready to form your loaves.

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

Forming the Brioche

Split the blueberry brioche dough into two equal pieces and gently pat each one out into a rectangle on a floured surface. The short end of each dough piece should be about 8″ long before you fold each piece lengthwise as you would a letter. Simply fold the bottom third up and the top third down until you have another rectangle-shaped piece of dough. Repeat this process and then work the small rectangle into a roll of dough that will fit into your greased bread pan. Cover each loaf with a sheet of plastic wrap to rise a second time.

Just before baking you can sprinkle on some crumble topping if desired. I love the extra bit of sweet and salty crust this lends each loaf of blueberry brioche, but it’s totally optional. Bake the bread in to oven until puffed, golden brown, and the inside of each loaf registers at 190 degrees. Allow the loaves to cool briefly in the loaf pans before cooling completely on a rack.

Blueberry Brioche recipe by Wood and Spoon blog. This is a recipe for two yeast loaves of brioche made with butter, egg, and a smidge of sugar. The fluffy white bread is studded with blueberries and seasoned with cinnamon. Each loaf has an optional crumble topping for extra sweet and salty in each bite. Learn how to fold and create this beautiful homemade breakfast treat here at thewoodandspoon.com by Kate Wood.

This blueberry brioche, while somewhat of a task in the kitchen, is a delicious treat that is perfect for breakfast, snacking, or even dessert. I like to toast thick slices until golden and then slather it with butter and cinnamon sugar. Regardless of your preferences, bread making is a beautiful art that, given patience, attention, and love, is really rewarding and insanely delicious. I hope you’ll take a chance on this bread and enjoy every bit of it. Happy Sunday and happy baking!

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Blueberry Brioche

The recipe for blueberry brioche yields two loaves of fluffy, rich, blueberry-studded bread with a crumble topping. Simple enough for breakfast and decadent enough for dessert, this blueberry brioche is the summer bread to beat! 

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 300
  • Yield: 2 Loaves

Ingredients

For the dough:

  • ½ cup (80 gm) lukewarm milk (I use whole)
  • 1/3 cup (70 gm) sugar
  • 1 tablespoon active dry yeast
  • 23/4 cups plus 3 tablespoons (395 gm) all-purpose flour
  • 3 large eggs
  • ½ teaspoon salt
  • 11/2 teaspoons cinnamon
  • ½ cup (113 gm) unsalted butter, cubed and at room temperature
  • 11/2 cups (225 gm) blueberries

For the topping:

  • 5 tablespoons (40 gm) all-purpose flour
  • ¼ cup (50 gm) sugar
  • 1 tablespoon cinnamon
  • 2 tablespoons unsalted butter, at room temperature
  • ½ teaspoon vanilla
  • 3 tablespoons of heavy cream or milk

Instructions

  1. Pour the lukewarm milk into the bowl of a stand mixer and whisk in half of the sugar. Sprinkle the yeast over top of the mixture and allow it to dissolve, about five minutes. You may need to stir the yeast after a few minutes to allow it all to dissolve. Once dissolved, stir in the rest of the sugar, 1 cup of the flour, the eggs, salt, and cinnamon. Once incorporated, add in an additional 1-3/4 cups of flour, stirring on low to combine. Using the paddle attachment, increase the speed to medium (I use 4 on my mixer) and begin adding the butter a piece at a tim, stirring to barely incorporate after each addition. Continue to beat, scraping the sides of the bowl twice throughout the process, for 4 minutes or until the dough is moistened and stretchy, forming strands of stringy dough between the beater and the bowl. Toss the blueberries with the remaining 3 tablespoons of flour and stir or knead the blueberries into the dough on low speed until they’re combined and barely starting to burst. If you feel like the of the blueberries are squishing before they are incorporated, you can try to fold them in with your hands. Don’t worry- they’ll integrate well after the first rise. Lightly grease a large bowl and place the dough inside. Cover tightly with plastic wrap and allow it to rise in a warm spot of your kitchen until doubled in size, about 1-1/2- 2 hours. I like to let mine rise on the counter next to a warm stove or oven.
  2. Once the dough has doubled in volume, dump the dough out onto a barely floured surface and divide it in two equal pieces using a bench scraper or a sharp knife. Pat one piece of dough out into a rectangle roughly 8″x11″ and fold it lengthwise like you fold a letter, folding the bottom third up and the top third over top of it. Rotate the dough 90 degrees and pat it out into a rectangle again, repeating the folding process. Lightly grease two loaf pans (8 1/2″ x 4 1/2″ x 2 ¾) and gently work the dough into each pan with the seam facedown and cover the pans with plastic wrap. Allow them to rise a second time, about 1-1/2 hours until the bread has risen just barely over the lip of the pan, about ½-1”. The bread will continue to rise in the oven, so don’t worry if it’s not a lofty loaf yet. Keep in mind if you use a larger or smaller loaf pan, your rise will be slightly different.
  3. While the bread is rising, preheat the oven to 350 degrees and make the crumb topping. Stir together the flour, sugar, and cinnamon until combined. Then, use a fork to cut the butter and vanilla into the mixture until it is a coarse meal consistency. When the loaves have risen, gently brush them with a thin layer of cream and sprinkle the crumbs on top. You may have some crumbs leftover. Bake in the preheated oven for about 35-40 minutes, or until the loaves have tanned and are 190 degrees in the inside. Allow to cool for 20 minutes in the pan and then continue cooling on a cooling rack.

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Buttermilk Bread

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

I was just sitting down to write this post when I got a text from my daughter’s schoolteacher. “Aimee slapped another child in the face.” WHAT?! My Aimee girl? The child who soothes her brother when he barely scrapes a knee? The girl who tells her friends to be more kind when they tease her for no reason? It couldn’t be.

As a parent, there’s a lot of things you can’t control and sometimes kids just pick up actions and language out of the blue. We like to pretend that we can discipline or encourage or bribe them into submission, but the truth of the matter is that sometimes your kid is going to do or say something that shocks the heck out of you. Sometimes your kid is the savage that slaps someone cold in the face.

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

Children vs. Adults

Kids get away with things that would never fly in adulthood. When you’re a grown up you can’t just slap someone in the face and go back to sitting at their lunch table. There’s no coming back to class when you’ve pooped your pants or got caught talking to a stuffed animal. And while crying in public works okay for toddlers, people will seriously start to worry if you incorporate that into your daily routine as a 30 year old woman.

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

At 3 and almost 2, my kids are at the ages where they are making developmental leaps and bounds everyday. I see so much kindness and love in their little lives, but there are still those weekly (okay, daily) moments where I think, “Now where on earth did we go wrong here?”

It’s in those moments that I say a little prayer and throw my hands up in the air because you just can’t prevent all the mini come-aparts that come with tiny children. Sometimes your kid is going to be the one who throws golf balls at cars or pours a cup of milk on the couch for no reason. You might have the kid laid out on the floor at Target because they didn’t get that new pair of Paw Patrol sneakers. We can’t prevent every slap to the face, hair pull, or temper tantrum because they’re kids. They’re really cute but they act like animals sometimes, okay?

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

So to the child who just got a face-full of my daughter’s palm, I’m so sorry. I promise we’re trying to get it right. And to the parents out there who have to strap it on to train up their children in the way they should go: hang in there. You’re not alone.

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

Buttermilk Bread

This buttermilk bread is for the children in your life. It makes the absolute best morning toast and PB&J sandwiches. It’s mild, fluffy, and the perfect vehicle for all of your favorite sandwich toppings. Buttermilk bread is simple and crowd-pleasing, the type of thing every parent needs.

Making the Bread

To make your own buttermilk bread, we start with yeast. Dissolve some active dry yeast in warm water and then add room temperature buttermilk, melted butter, and honey. When combined, stir in some salt and all-purpose flour until a shaggy dough comes together. You can use your hands or the dough hook on an electric stand mixer to knead this buttermilk bread, but just do so until a smooth, slightly tacky ball of dough is formed. Allow the dough to rise in a warm spot in your kitchen until doubled in size.

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

Once round and fluffy, dump the buttermilk bread dough out onto floured surface and form it into one giant loaf. This video from King Arthur Flour is seriously helpful if you’re new to the loaf-making game. Place the loaf into a large, greased bread pan and allow it to rise a second time, just until the dough has risen an inch out of the pan. Bake it in a preheated oven until golden brown, hollow-sounding when tapped, and about 190 degrees internal temperature.

Buttermilk Bread Recipe by Wood and Spoon Blog. This is a fluffy tangy soft homemade bread recipe made without a bread maker. Buttermilk and all-purpose flour make up this mild sandwich bread that is simple for beginners and very few ingredients. You can knead by hand or using a dough hook of a stand mixer. Perfect for deli sandwiches or PB&J. Find the recipe and how to by Kate Wood on thewoodandspoon.com

Homemade goods like this buttermilk bread are a simple pleasure your whole family will enjoy. Give it a try and let me know what you think. Happy Tuesday, friends!

If you like this buttermilk bread, you should check out:

Whole Wheat Sandwich Bread

Honey Oat Bread

Flaxseed Bread

Buttermilk Pancakes

Pumpkin Yeast Bread

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Buttermilk Bread

This buttermilk bread is a mild and tangy white yeast bread made with all-purpose flour. This bread is fluffy vehicle for sandwiches, breakfast toast, and more!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 180

Ingredients

  • 1/4 cup (60 gm) lukewarm water
  • 1 tablespoon active dry yeast
  • 11/4 cup (300 gm) buttermilk, at room temperature
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • 33/4 cup (490 gm) all-purpose flour
  • 11/2 teaspoons salt

Instructions

  1. In a large bowl or the bowl of a stand mixer, sprinkle the yeast over the lukewarm water and allow to sit until dissolved, about 5 minutes. In a separate bowl, stir the buttermilk, honey, and butter. Once the yeast has dissolved, add the buttermilk mixture and stir to combine. Add 2 cups of flour and the salt and stir to incorporate. Add the remaining flour and knead the dough, either by hand or using the dough hook of the stand mixer set to medium speed, for about 8 minutes or until the dough is smooth and slightly tacky. If after a few minutes the dough is still sticking substantially to the sides of the bowl, add 2 tablespoons of flour at a time until the dough pulls away from the sides of the bowl. Spray a large bowl with baking grease and place the dough inside, covering tightly with a sheet of plastic wrap to rise in a warm spot of your kitchen until doubled in size, about 1-1-1/2 hours. 
  2. Once doubled in size, form your dough into a loaf and place in a greased 9″x5″ loaf pan and cover again with plastic wrap to rise until dough puffs about an inch over the top of the pan, about 40 minutes.
  3. While the dough is rising preheat the oven to 350 degrees. Once the dough has risen, bake in the oven for about 35-40 minutes, or until the loaf is golden, sounds hollow when tapped on the top, and reaches an internal temperature of 190 degrees. Allow to cool in the pan for 10 minutes and then place on a cooling rack to finish cooling completely. 

Notes

See link in blog post text regarding forming a loaf from dough.

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Marble Loaf Pound Cake

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

Happy Monday to my favorite band of butter and sugar pushers! Is your week off to a joyful start? Has January been treating you well?

Here in Alabama, we are experiencing one of the coldest winters of all time. (I’m talking icicles-hanging-off-your-car cold. Frozen-boogers-crusted-on-your-kid’s-face cold. Wearing-two-bras-to-hide-your-nipples cold.) We’ve been trapped inside for a few weeks now, and if the icy weather doesn’t get to you, being stuck inside with stir-crazy children probably does.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

The past few days have been spent building fires, watching reruns of “Mickey Mouse Clubhouse,” and carb-loading from our positions on the couch. Of course my kids have loved these new winter privileges, but to be honest, being stuck inside with two tiny humans that are cracked out on cartoons and Teddy Grahams is pretty close to mental purgatory. The combination of boredom and pent-up energy is constantly at risk of combusting into a tornado of toys in the living room, food fights, or temper tantrums. Winter-pocolypse indeed.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

Marble Loaf Pound Cake

To stay busy, I’ve been baking up a storm. Save for a few cookies that burned while I was scraping peanut butter toast off the couch, these snow days have proved to be perfect baking weather, and I (with the exception of my waistline) am relishing it. Case and point: this marble loaf pound cake.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

I’ve long been a fan of the marble loaf pound cake at Starbucks. For years, it was the only treat from their glass case of microwavable calories that I was willing to spend dollars on. Despite numerous attempts to recreate it at home, I was never able to achieve that sweet and tender crumb of vanilla and chocolate that I longed for. Luckily, the forced hours indoors this past week have provided me ample time of test batches of marble loaf pound cake, and I could not be more pleased with the results. This recipe for marble loaf pound cake makes an indulgent treat, sweet enough for dessert and dainty enough for breakfast, and yields one huge loaf that is plenty for you and your family to snack on all winter long.

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

Making the Pound Cake

To make it, we prepare two batters: one for the chocolate swirl and one for the vanilla. Both batters begin by creaming butter and sugar. Eggs and vanilla are added next, followed by the dry ingredients. To prepare the chocolate batter, we add just a touch of dark cocoa powder. Once completed, both batters are added to the pan in large scoops, and the loaf is marbled with the swirl of a knife. The whole thing bakes up into one giant, rich marble loaf pound cake.

The Ganache

If you’re feeling extra fancy, you can top the cake with a bit of chocolate ganache. The cake is totally delicious all on its own, but if you want it to stay true to the Starbucks original, it will require a chocolate glaze on top. Simply heat a small amount of whipping cream and stir it into semisweet chocolate chips. EASY!

Marble Loaf Pound Cake by The Wood and Spoon blog by Kate Wood. This is a moist and rich recipe for pound cake inspired by the chocolate marble loaf cake at Starbucks! This makes one big bread loaf that is perfect for breakfast or dessert. The recipe is topped with a chocolate ganache glaze. The vanilla and chocolate batter is swirled together to give a marbled look! Find the recipe for this southern style buttermilk pound cake on thewoodandspoon.com

No worries if you don’t have the right size loaf pan. You can prepare this marble loaf pound cake in a 9″ square cake pan or in a few mini loaf pans. Be sure to not overflow your pan with batter. Otherwise, you will have a burn-on-the-bottom-of-your-oven situation; I can promise you don’t want to deal with that. A square cake tastes just as good as a loaf, honest.

Give this marble loaf pound cake a whirl on these winter days. You most certainly won’t be disappointed. Have a great week and tune in on Friday for another recipe!

If you like this marble loaf pound cake, you should check out:

Brown Sugar Pound Cake with Blueberries and Brown Butter Crumble

Chocolate Chip Bundt Cake

Raspberry Rhubarb Crumb Cake

Lemon Almond Poppyseed Bundt Cake

Blueberry Cornbread

Carrot Bundt Cake with Brown Butter Glaze

Print

Marble Loaf Pound Cake

This marble loaf pound cake is a chocolate and vanilla swirled, rich Southern-style pound cake loaf! Perfect for breakfast or dessert!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 1

Ingredients

For the vanilla batter:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 11/2 large eggs, at room temperature (save the other half for the chocolate batter)
  • ¾ teaspoon vanilla extract
  • 1/4 teaspoon lemon zest (optional)
  • ¾ cup (100 gm) all-purpose flour
  • 3/4 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (3 ounces) whole fat buttermilk, at room temperature

For the chocolate batter:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ½ cup (100 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 11/2 large eggs, at room temperature
  • ¾ teaspoon vanilla
  • ¼ cup (20 gm) dark cocoa powder
  • ½ cup (65 gm) all-purpose flour
  • 3/4 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (3 ounces) whole fat buttermilk, at room temperature

Instructions

  1. Move a rack to the bottom third of the oven and preheat the oven to 325 degrees. Prepare a large 9.25” x 5.25” loaf pan with baking spray (see notes).
  2. Prepare the vanilla batter by creaming together the butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for 3 minutes. Add the eggs, vanilla, and lemon zest and beat to combine. Scrape the sides of the bowl and add the dry ingredients, mixing on low speed until nearly combined. Add the buttermilk and stir on low to combine. Set this batter aside while you prepare the chocolate batter.
  3. Cream the butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for three minutes. Scrape the sides of the bowl and add the eggs and vanilla. Scrape the sides of the bowl and add the dry ingredients, mixing until the components are almost combined, and then add the buttermilk. Stir on low speed just until combined.
  4. Scoop 1/2 cup sized portions of the batters into the prepared pan, alternating regularly to achieve a marbled effect. Once all of the batter has been poured in, carefully smooth the top slightly, being careful not to muddy the colors of the batter too much. Insert a knife vertically into the batter and swirl back and forth about five or six times to get a good swirl throughout. Place the pan into the preheated oven and bake for about an hour or until a toothpick inserted just barely comes out clean. Allow to cool in the pan.

Notes

  • If you don’t have a loaf pan large enough for the batter, feel free to use a 9” square baking pan or pour extra batter into cupcake tins or a mini loaf tin. Be sure to not overflow a pan!

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