Making Tuesday Tasty-Ham And Cheese Quick Bread

I love bread, who doesn't really?  I also don't have a lot of great equipment in my kitchen for making baked goods and breads, so this looks like a great fix.  I love quick breads! The possibilities are endless.
Check this one out for your next brunch or make it ahead of time as a different choice for breakfast.

Ingredients

• Nonstick cooking spray
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 1/4 teaspoons dry mustard
• 1/2 teaspoon kosher salt
• Pinch cayenne pepper
• 3/4 cup plus 1 tablespoon milk
• 1/3 cup vegetable oil
• 2 tablespoons honey
• 3 eggs
• One 6-ounce piece deli ham, finely chopped (about 1 1/4 cups)
• 1 cup shredded gruyere cheese, lightly packed (about 3 ounces)
• 1/2 cup finely diced (about 1/4-inch) havarti or gruyere cheese (about 2 ounces)
• 2 scallions, chopped

Directions

Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.

In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.

Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.

Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.

*recipe courtesy of foodnetwork.com*

Making Tuesday Tasty-Pumpkin Bread

It's that time of year again! Fall and pumpkins go hand in hand. Good thing I love pumpkin, at

least in dessert form.

Here's a yummy recipe to try out for those Fall days, while they last.

Pumpkin Bread

Ingredients

cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh pumpkin

1 cup toasted pumpkin seeds

Directions

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and

fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour

into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and

flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should

come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For

muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Recipe courtesy of Alton Brown, Photo courtesy of Proof Of The Pudding Blog