As autumn temps fall, it’s time for recipes to make spirits rise. Luscious and delicious, both of these breads mix favorite fall flavors with a little bit of tasty fun, making for soft, flavorful breads perfect for fall.
Chocolate Avocado Bread with Peanut Butter Icing
- 1 (4-ounce) package WHOLLY® Diced Avocado
- 3 ripe bananas, peeled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 cup dark chocolate chips, divided
- Icing
- 2 cups powdered sugar
- 1 cup SKIPPY® Creamy Peanut Butter
- 1/2 cup unsalted butter, room temperature
- 1/4 cup heavy cream
Instructions
1. For bread: Heat oven to 375°F. Grease a 9×5-inch loaf pan with nonstick cooking spray.
2. In the bowl of a food processor, place avocado, bananas, egg and vanilla. Blend until smooth, about 1 minute. Transfer avocado mixture to a large bowl.
3. In a separate large bowl, whisk flour, cocoa powder, sugar and baking powder together until combined. Fold wet ingredients and 1/2 cup chocolate chips into dry ingredients until just combined.
4. Pour batter into prepared loaf pan. Bake for 1 hour 10 minutes to 1 hour 15, until a toothpick inserted into the center comes out clean. Allow to cool completely.
5. For icing: Meanwhile, in a large bowl, using a hand mixer, beat powdered sugar, peanut butter, butter and cream together until light and fluffy, about 2 to 3 minutes. Spread icing over the top of the bread. Top with remaining chocolate chips. Slice and serve.
Apple Cheddar and Pecan Bread
- Herb Butter
- 1/4 cup unsalted butter, melted
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 (5-ounce) package APPLEGATE ORGANICS® Mild Cheddar Cheese, roughly chopped
- 1/3 cup unsalted butter, softened
- 2/3 cup sugar
- 2 large eggs
- 1 small Granny Smith apple, cut into 1/4-inch pieces, plus 1 small Granny Smith apple, cut into 1/4-inch slices
- 3/4 cup PLANTERS® Roasted Pecans, chopped, divided
- 1/2 cup unsweetened applesauce
Instructions
- For herb butter: In a small bowl, combine butter, thyme and rosemary. Set aside for brushing bread.
- For bread: Heat oven to 375°F. Grease a 9×5-inch loaf pan with nonstick cooking spray. In a large bowl, whisk flour, baking powder, baking soda and salt together until combined. Stir in cheese until combined.
- In a separate large bowl, using a hand mixer, beat butter and sugar together until light and fluffy, about 3 to 4 minutes. Add eggs, one at a time, until combined, about 2 minutes. Fold in apple pieces, 1/2 cup pecans, and applesauce until combined. Fold dry ingredients into wet ingredients until just combined.
- Pour batter into prepared loaf pan. Place remaining pecans and apple slices decoratively on top of batter. Brush with herb butter. Bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely before slicing and serving.