Category Archives: bread

Apple Cranberry Scones with Apple Cider Drizzle

I’ve been on a serious scone kick lately, but these have been, hands down, some of the best scones I’ve had in a LONG time. They’re not overly sweet, but have the perfect amount of sugar to counter the tartness of the cranberries. Add the apple cider drizzle and they’re perfection. Plus the texture is about as perfect as a scone can be.

Apple Cranberry Scones | Life, Love, and Cupcakes

The recipe is based off of a King Arthur Apple Scone recipe. They instruct you to put the scones in the freezer for about 30 minutes before baking, which is something I’m definitely going to start doing with all scones recipes! I also recommend halving the cranberries since biting into a whole cranberry could be a bit too much.

Apple Cranberry Scones | Life, Love, and Cupcakes

These have been perfect for the drive to work everyday…I’m rather disappointed they’re gone!

Apple Cranberry Scones with an Apple Cider Drizzle
Author: Life, Love, and Cupcakes
  • 2 3/4 cups flour
  • 1/3 cup sugar
  • 3/4 ts salt
  • 1 tb baking powder
  • 1 ts apple pie spice
  • 1/2 cup cold butter
  • 3/4 cup chopped fresh apple
  • 2 large eggs
  • 1 ts vanilla extract
  • 1/2 cup sweetened applesauce
  • 1/2 cup halved cranberries
  • 1/2 cup powdered sugar (for glaze)
  • 2 ts apple cider
  • dash of cinnamon
  1. In a large bowl, whisk together the flour, sugar, salt, baking powder, and apple pie spice.
  2. Cut in the butter until the mixture is crumbly, with some larger chunks of butter still left, then stir in the chopped apple.
  3. In a separate bowl, whisk together the eggs, vanilla, and applesauce.
  4. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Incorporate the cranberries with a few swift strokes, be sure not to overmix the batter.
  5. Line a baking sheet with parchment and sprinkle with a bit of flour.
  6. Divide dough in two on the parchment. Gently pat and round each half into a 5″ circle that is about 3/4″ thick.
  7. Run a knife under cold water, then slice each circle into 6 wedges. Carefully pull each wedge away from the center, leaving about 1/2″ between them.
  8. Freeze the pan of scones for about 30 minutes while the oven preheats to 425.
  9. Bake for 18 to 22 minutes, until golden brown.
  10. For drizzle: Mix together apple cider, powder sugar, and cinnamon until smooth. Drizzle liberally over scones.
  11. Serve warm. Store at room temperature for a few days, or freeze and reheat in the oven/toaster oven before eating.

Butternut Squash Bread

No matter how many different times or ways I make it, I just can’t get my boyfriend on board with butternut squash. At least weekly I try to convince him of a new way he might want to try it, but he’d usually prefer some broccoli (how does that even make sense?!?). Scaling squash recipe to make enough for just me usually leaves a lot leftover…

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Since I love pumpkin bread so much, why not try butternut squash bread??! I was surprised to find that this might even be better than pumpkin bread in it’s own way. It’s very moist and perfectly captures all my favorite flavors of fall!

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If you’ve got some extra butternut squash leftover from Thanksgiving, I highly recommend giving this bread a try! I think it would be awesome with the addition of some fresh cranberries!

Butternut Squash Bread
Author: Life, Love, and Cupcakes
  • 1 cup butternut squash puree
  • 2 eggs
  • 1/2 cup coconut oil
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 3/4 cups all-purpose flour
  • 1 ts baking soda
  • 1/2 ts kosher salt
  • 1 ts cinnamon
  • 1 ts pumpkin pie spice
  • 1 cup chopped walnuts
  1. Preheat the oven to 350 and grease a loaf pan.
  2. In a large mixing bowl, thoroughly combine the squash, eggs, coconut oil, water, and sugars. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. Add the dry ingredients into the butternut squash mixture and mix until just incorporated, then add in the chopped walnuts. Take care not to overmix.
  4. Pour into prepared load pan and bake for 55-60 minutes, until a toothpick comes out clean.
adapted from My Baking Addition


Honey Beer Bread

Much to my dismay, it’s still in the high 80s here in Southwest Florida. It’s pretty hard to get in a Fall mood when it still feels like summer, so I was pretty excited when we got a ‘cold front’ this past weekend with highs in the 70s and lows in the 60s! It was so nice to open up all the doors and windows and finally have an excuse to make soup and bake a loaf of Honey Beer Bread!

Honey Beer Bread | Life, Love, and Cupcakes

I made butternut squash soup over the weekend and decided somewhat last minute that I really wanted fresh bread to go with it. This recipe is a perfect last minute bread since you don’t have to wait for it to rise. Plus it’s delicious the next morning with blueberry jam!

Honey Beer Bread | Life, Love, and Cupcakes

You can also experiment with different beers to give it a little bit of a different flavor…just preferably no Natural Ice…bake with beer you would actually drink! 😉


Honey Beer Bread

Author: Life, Love, and Cupcakes
1 loaf
  • 3 cups all-purpose flour
  • 1 Tb sugar
  • 1 Tb baking powder
  • 1 ts salt
  • 1 12oz bottle of beer
  • 3 Tb honey
  • 4 Tb unsalted butter, melted
  1. Preheat the oven to 350 degrees. Grease a loaf pan and set aside.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the honey and beer and mix until just combined.
  3. Pour into greased loaf pan and top with melted butter.
  4. Bake for 50 to 60 minutes, until golden brown.
*I recommend putting a baking sheet on the rack below the bread to catch any dripping butter.[br][br][br]Recipe from Cookie Monster Cooking


Coconut Pineapple Bread

I have to say, the minute I tried this bread I was hooked! Just as soon as I start a recipe box, this will be one of the first recipes to go in it, because I definitely plan on making it over and over. If you’re starting to feel a little sad that summer is coming to an end, this would be a great last hurrah. Your house will smell like heaven!

Coconut Pineapple Bread from

The addition of Greek yogurt makes the bread very moist, but be sure to drain the pineapple very well or it could get soggy. My boyfriends first question when he took the first bite was “How did you make it so moist?!?” I really enjoy it toasted a bit to add a slight crunch on the outside.

Coconut Pineapple Bread
Author: Life, Love, and Cupcakes
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup unsalted butter, browned and cooled
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 ts baking soda
  • 1/2 ts salt
  • 1 cup sugar
  • 3 large eggs
  • 1 cup Greek yogurt (use coconut or pineapple for extra flavor)
  • 2 cups fresh pineapple, very well drained
  1. Preheat over to 350. Spread 1 cup of the coconut on baking sheet and bake until lightly toasted, 6-8 minutes. Butter and flour or spray a 9×5 loaf pan.
  2. In a medium bowl, whisk together flours, baking soda, and salt; set aside.
  3. Beat butter and sugar on high speed until light and fluffy. Add eggs one at a time, beating well after each addition.
  4. Reduce speed to low and add the flour mixture and Greek yogurt alternately. Mix until just combined.
  5. Fold the pineapple and toasted coconut into batter. Spoon into the prepared pan, smooth the top, and sprinkle with 1/2 cup untoasted coconut.
  6. Bake for 60 minutes, until a toothpick comes out clean. Cover with foil halfway through baking to avoid overbrowning.
adapted from Martha Stewart


Banana Scones with Dark Chocolate Peanut Butter Drizzle

I’m pretty picky when it comes to eating bananas. Once it has spots, it’s just too sweet and….banana-y. This means that if I don’t eat them within a day or two of buying them, then I’m going to have to find another use for them. I decided to do something a little different last week and make scones with some of my leftover bananas.

banana scone

The scones themselves aren’t very sweet so I decided a glaze or drizzle was a must. I already had some Peanut Butter & Co. Dark Chocolate Dreams on hand (perfect for pretzel dipping) and I knew it would be perfect for these! I think regular peanut butter would also work great, or even Nutella!

banana scones

Although I love banana bread, these are a great alternative, and so easy to grab and go in the morning.

Banana Scones
make approx 12 scones

1 cup all-purpose flour
1 cup whole wheat flour
3 Tb brown sugar
2 ts baking powder
½ ts salt
1 ts fresh ground ginger
1 ts cinnamon
2 bananas, very ripe
5 Tb cold butter
½ cup buttermilk
2 ts vanilla

Dark Chocolate Peanut Butter Drizzle:
2 Tb Dark Chocolate Peanut Butter
2 ts powdered sugar
3 Tb half-and-half

1. Preheat oven to 400°F
2. In a large bowl, combine the flours, sugar, baking powder, salt, cinnamon and ground ginger. Mix in the butter with a pastry blender or fork until the butter is the size of peas.
3. In a smaller bowl, mash the bananas, then add in the buttermilk and vanilla.Fold the banana mixture into the dry ingredients, taking care not to overmix. The dough will be very sticky.
4. Turn dough onto a lightly floured work surface and divide into two pieces. Form both into circles, and cut into 6 wedges each.
5. Place on a baking sheet lined with parchment paper or a silicone liner. Bake for 10-12 minutes, until lightly browned and a toothpick comes out clean.

1. Heat peanut butter in the microwave until a little softer. Mix in powdered sugar and half-and-half and stir until creamy.
2. Drizzle liberally over scones and let set.

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Coconut Bread

Yesterday was probably the “laziest” day that Paul and I have had since moving in together. We slept in until 10 (as compared to are usual 7) and basically laid around watching movies on Netflix for most of the day. It was rainy and we just needed to veg out on the couch. Sometime in the early afternoon I decided I needed to be “productive” and bake something.

I saw this recipe on Smitten Kitchen last week and it seemed like the perfect thing to bring us out of a lazy Sunday slump. Between browning the butter, and the smell of the coconut bread baking, this made the house smell AMAZING. The smells alone put us in a better mood!

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You don’t have to brown the butter for this recipe, but I highly recommend it, because browned butter makes everything better! This is excellent fresh out of the oven, but I also enjoyed it toasted this morning. Paul may or may not have eaten some with ice cream…

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Coconut Bread
Author: Life, Love, and Cupcakes
  • 2 large eggs
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 5 ounces sweetened flaked coconut (about 1 1/2 cups)
  • 6 tablespoons browned butter
  1. Preheat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
  2. In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
  3. Butter and flour a bundt pan or 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
from Smitten Kitchen


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