Today I spent some time in the kitchen. Most of the afternoon, really. I joined in the Twitter #bakingday fun, being hosted by Crystal at Money Saving Mom. And let me tell ya…it’s way more fun baking with others, even if they aren’t actually in the kitchen with you!!!
I’ve been creating some space in the freezer this week…only to fill it back up with today’s baked goodies!
Overall I made and mostly froze (because some had to be consumed for quality control purposes!!!)…
Because what a shame to not send these through quality control!!! They passed the mom, little boy and big boy test! All approved!
- 8 mini loaves Pumpkin Coconut Bread (recipe below)
- 1 large loaf Pumpkin Coconut Bread
- 12 regular size Cinnamon Butternut Squash Muffins
- 24 mini Cinnamon Butternut Squash Muffins
- 12 Oatmeal Raisin cookies (using dough I had in the freezer)
- 36 Cinnamon Rolls (I will share the recipe next week…including a dairy-free version!)
Pumpkin Coconut Bread
I modified this eggless recipe!
Ingredients
3 eggs
1 1/3 cup brown sugar
1 1/3 cup sugar
1/2 cup canola or vegetable oil
1/2 cup applesauce
1/2 cup milk (I used rice milk)
1 15 oz. can pure pumpkin
1 cup coconut flakes
2 1/2 cup wheat flour
1 cup white flour
2 tsp baking soda
1 tsp nutmeg
1 1/2 tsp cinnamon
1 cup walnuts (optional)
Directions
1. Preheat oven to 350. Grease 2 large loaf pans…or 1 loaf pan and 8 mini-loaf tins.
2. In stand mixer or large mixing bowl, mix eggs, brown sugar, sugar, oil, applesauce, milk, pumpkin and coconut flakes, until well blended. Add wheat and white flours, baking soda, nutmeg and cinnamon and mix into the wet ingredients for 2-3 minutes (in stand mixer or with hand mixer.). Fold in walnuts.
3. Pour batter into 2 loaf pans or 1 loaf pan and 8 mini-loaf tins.
4. Bake at 350. Large loaf pans for 50-55 minutes. Mini-loaf tin for 22-24 minutes, or until knife/toothpick comes out clean.
5. Cool on cooking rack.
6. Serve or freeze.
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{ 10 comments… read them below or add one }
Yummy!!! I baked a homemade apple crisp using apples I purchased for just .68 cents a pound this week! It cost me less than a dollar to make and it made 5 decent sized servings.
You have taught me well! LOL
Twitter: HomeHomemade
October 7, 2009 at 9:28 pm
Oh, that baking day sounds like so much fun! If I’d known about it, had twitter, and hadn’t had other stuff going on today it would’ve been fun to join it
The baking day sounds like that would be really fun. Your pumpkin coconut bread sounds delicious! I have never tried a combination like that so I am interested now in making it this weekend!
This recipe looks fantastic. Is there any way around the wheat flour? Any substitutions…?
Yummy! Do please share the dairy-free version of the cinnamon rolls – They look delish and I’d love to make them and have my dairy-allergic little guy be able to enjoy them as well!
Thanks for the reply. I have never baked with wheat flour before so I did not know if you would substitute the same amount of white flour or not. I can’t wait to try this over the weekend.
I can’t wait to try this recipe!
How do you freeze (and thaw) your baked goods? I have never tried before and was wondering do they come out soggy once defrosted?
I wanted to let you know I baked this today and it turned out awesome. So good.
Twitter: carrieactually
October 26, 2009 at 7:42 pm
i’ve got this in my oven now. the batter tasted great when i liked the spatula so i’m sure it’s going to be good.