Confessions Of A Baking Addict


I often wonder if there are support groups for people like me. Seriously. I’ve baked Cinnamon Maple Flax Cookies, Anytime Almond Cookies, Date Squares (recipe to come), Super-Healthy Apple Pecan Muffins, Cranberry Coconut Pecan Granola  and Chocolate Cherry Cookies (also to come) all within the last 2 weeks! And yes, we have eaten it all. I love to bake and we all love to eat it, me most of all! I could blame the pregnancy but in truth, I am a sucker for baked goods. My favorite thing to eat is fresh-baked bread or muffins. Although I love to cook and chop fresh veggies, I am truly a baker at heart.

I started baking at just 9 years old, dabbling in recipes from my mom’s recipe books and creating many awful cookies and terrible muffins. I didn’t know back then that you had to put the ingredients in any certain order or allow the oven to preheat before putting cookies in. I didn’t know there was a difference between a silverware teaspoon or tablespoon and measuring spoons. A lot of my cookies were salty, puffy and burned, but my mom ate them anyway. How could she refuse when she saw the effort that I had put in to my baking and how much I loved it?

Well, in the last 13 years I have learned a thing or two and have gotten pretty good at baking. I have my own measuring spoons and now even come up with my own healthy baking recipes so I can indulge in and treat my family to sweet treats guilt-free and healthy to boot.

Baking is hands down my favorite thing to do. There is something so relaxing about baking to me, the measuring, stirring , whisking or kneading. Anytime I am stressed all I have to do is get baking and I feel so much better.

(Autumn’s toes)

The smell of cookies, muffins or quick bread in the oven definitely helps perk me up and then of course there is the eating fresh-baked muffins or cookies! Mmmmmm… I also always like to think of my baking and cooking as a primary way that I show my love for my family (and to all of you too)! So today, like any other day, I just had to bake!

Here are two of my favorite healthy, sugar-free, wheat-free quick bread recipes! Enjoy! 🙂

Easy Zucchini Walnut Bread

Zucchini bread is always a sneaky way to eat your veggies. This loaf is also speckled with omega-3 loaded walnuts and sweetened with maple syrup and a touch of cinnamon. A perfect, moist, easy-to-make loaf that gets nutrition into the pickiest of eaters.

Makes one 9 x 5 loaf

Ingredients

  • 1 1/2 cups spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup shredded zucchini (peels on or off, your choice)
  • 1/2 cup chopped walnuts
  • 3/4 cup maple syrup
  • 1/3 cup sunflower oil
  • 1/4 cup almond milk (or other non-dairy milk)
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract

Directions

Preheat the oven to 350°F. In a large bowl, combine the flour, baking powder, baking soda, sea salt, cinnamon and ginger . Add the shredded zucchini and chopped walnuts to the dry ingredients and stir until covered in the dry ingredients. In a separate smaller bowl, whisk together the maple syrup, sunflower oil, almond milk, applesauce and vanilla. Add the wet ingredients to the dry ingredients in the large bowl and stir until just combined. Pour the batter into a 9×5 loaf pan and bake for 45-50 minutes. The loaf is done when you poke it with a toothpick and it comes out clean. Allow to cool completely before removing from the loaf pan and slicing.


Apple Carrot Spice Bread


This loaf is deliciously sweet and spicy with cinnamon, nutmeg, ginger and cloves. Shredded apple and carrot make this loaf a cross between an apple cake and a carrot cake. A perfect, moist snack or breakfast bread to start your day off right.

Makes one 9×5 loaf

Ingredients

  • 1 1/2 cups spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup grated apple (one medium apple)
  • 1/2 cup grated carrot (one medium carrot, peeled)
  • 3/4 cup maple syrup
  • 1/3 cup sunflower oil
  • 1/4 cup almond milk (or other non-dairy milk)
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract

Directions

Preheat the oven to 350°F. In a large bowl, combine the flour, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg and cloves. Add the shredded apple and carrot to the dry ingredients and stir until covered in the dry ingredients. In a separate smaller bowl, whisk together the sunflower oil, maple syrup, almond milk, applesauce and vanilla. Add the wet ingredients to the dry ingredients in the large bowl and stir until just combined. Pour the batter into a 9 x 5 loaf pan and bake for 45-50 minutes. The loaf is done when you poke it with a toothpick and it comes out clean. Allow to cool completely before removing from the loaf pan and slicing.

I hope that you enjoy these recipes! They are both super easy to make, deliciously moist and healthy for you too!

If you are feeling particularly lazy, you could do like Autumn does and make a quick bread like this…

But somehow I just don’t think it compares.

Now that I am beat, I think I will turn in for an early bedtime and dream of waking up to a nice slice of this beautiful quick bread!

Maybe even two slices. 😉

27 thoughts on “Confessions Of A Baking Addict

  1. I think I am going to make the cinn-ful appple carrot spice bread. I have everything to make it. I do think I will sub out the oil and use apple sauce instead. I will let you know how it turns out. I have to admit I am a little nervous about it since I might eat the whole thing.

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    • Hehe. I love this bread, I had it for breakfast this morning. Applesauce should work in place of oil, but I always like to have a bit of oil in my breads. Hope it works for you and if you eat it all then don’t feel bad, it’s good for you!

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  2. I wanted to let you know I made the apple carrot spice bread again today and am trying to a do a low fat vegan diet so I decided to replace the oil with apple sauce this time and used 1/2 cup of maple syrup instead of 3/4 cup and it was still very delicious!

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  5. WOW!!! I just made this bread and ate a piece before typing this – simply delicious!! Thank you for all your wonderful recipes! Will try Kath’s alterations next time because maple syrup is so expensive 🙂

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  8. I’ve been looking for a vegan zucchini recipe without odd things and I hope my non-vegan mom likes this one as well as the non-vegan version! I’ll tell her about this one and she’ll most likely make it next week! Thanks for the recipe!

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  11. After getting a load of garden zucchini I decided to try this recipe. I really love that you sweetened the bread with maple syrup and apple sauce. I followed it fully except adding a bit of flax meal to the flour and black strap molasses with the maple syrup. We really love it, and will be sharing some of the bread with neighbors. Thanks!

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  12. I like this recipe. I have this in the oven note.

    I replaced the sunflower oil with coconut oil and used flax and chia seed as an egg replace instead of Apple sauce.

    I hope it turns out as lovely as yours.

    Thank you.

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  13. I’d been reading about the benefits of molasses for women, so I subbed out 1/4 cup molasses for part of the maple syrup. Really good! And my boys live it!
    Thank you!

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