BHG Delish Dish

Stirring Up Ideas In The Kitchen

Bread


After the holidays there always seems to be a reprieve from the eating, and resolution to undo the over indulgence of the season,  that is quickly undone when football playoffs come around. That end of the year “I will never eat like that again!”, is quickly washed away when bacon, cheddar, and soft baguette present themselves to you in the most wonderful combination imaginable.

I’m Megan Keno, of Country Cleaver, and I’m so pleased to be sharing with you this Cheddar Bacon Loaf here on Delish Dish today! There isn’t much that can’t be done with bacon added to the mix, and when the recipe for this Bacon Cheddar Loaf popped up on my screen, it was love at first sight. And it was impossibly easy to do!

I love this recipe, because it is highly adaptable to whatever tastes you have, or whatever bread strikes your fancy. You can opt for a traditional crusty baguette, or a sour dough boule would be utterly divine. I went for the first thing I saw at the store, one of the take-n-bake baguettes.

And if you’re feeling crazy, mix up the cheeses inside from the traditional cheddar, to a pepper jack!

To make this, slice the baguette (or whatever bread you are using) on the bias, cutting nearly through to the end. Stuff with the cheese and bacon mixture and bake until melted through. It doesn’t get better than that!

Just don’t forget the bacon.

Click here for the full recipe!


Slice of Pumpkin Cornbread

It’s full-on pumpkin season and even if you don’t like it in all of your baked goods at this time of year, it’s a great idea to add pumpkin to your cornbread. Not only does it add moisture and a subtle sweetness, but it also adds a nice dose of Vitamin A. Oh: Pumpkin Cornbread is also super delicious!

full pan of baked Pumpkin Cornbread

We love cornbread with chili (or any soup, really), and I typically make the same recipe again and again. This new-to-me recipe for Pumpkin Cornbread helped me stretch out of my comfort zone a bit and still serve up something that my family loved. I made just a few changes to this recipe both to bump up the nutrition a bit and based on our preferences. Here’s what I did.

  • I used whole milk yogurt instead of sour cream for the same moisture but a little more protein and tang.
  • I omitted the pumpkin pie spice since I thought that might throw my daughter for an unnecessarily loop at the dinner table. (Though if you love all things pumpkin, go for it!)
  • I warmed the 2 tablespoons of butter in the skillet while the oven was warming. When you add the batter to a very hot pan of butter, it helps the edges to get crispy and delicious.

Sliced Skillet Pumpkin Cornbread

This cornbread baked up beautifully in our large cast iron skillet—though I went about 5 minutes longer than the recipe said—and it was the perfect match for Sweet Potato and Black Bean Stew. It is a pretty delicate bread though, so try to let it cool for a bit before you slice it in the pan to help it hold together. We drizzled ours with some local honey and ate the leftover slices with poached eggs the next morning. I’ve already added this cornbread recipe to my meal plan for the day after Thanksgiving and I’m quite sure that we’ll enjoy it throughout the colder months.

Find the full recipe for Pumpkin Cornbread here.


Fall is officially here, so let’s celebrate with this Apple Bread. It’s everything you want in a quick bread – no fuss, easy to make and full of flavor.

Apple Bread

For this apple bread, I used honeycrisps apples because they’re sweet and hold up well when baked. Of course if you don’t have honey crisps readily available try: Fuji, Braeburn, Jazz, Rose, Pacific Rose or Cameos. I’m sure there are others, but the ones, I named off are ones I have baked with and been successful.

Apple Bread

And since I’ve made this recipe several times, for this version, I tweaked it a bit. Here are the changes I made:

  • I skipped the pecans, only because I didn’t have any on hand.
  • I swapped out the praline flavor for a apple cinnamon profile by mixing together a 1/4 cup of brown sugar with 1 teaspoon cinnamon. Then layering the cinnamon mixture with chopped apples rather than mixing it into the batter as the original recipes does.
  • To layer and swirl the loaf as you see in the picture, pour half the batter into the pan and layer with half the cinnamon mixture and half the apples; repeat once more. Then using a knife, give the loaf a quick swirl to distribute the cinnamon and apple throughout.
  • Want to really pump up the flavor in this bread, try adding in a handful of cinnamon chips!

That’s it. To get started, grab the recipe here. As always, if you make any tweaks or adaptations to this recipe, don’t forget to come back and share with the rest of us what you did in the comments section.

 


I’m back with another pumpkin recipe for all of you! A few weeks ago, I kicked off pumpkin season with my coffee cake. Now I’m returning with this recipe for Double Decker Pumpkin Bread.

BHG has a huge collection of pumpkin recipes on their site. While I want to make all of them, this particular recipe won out this time round. Pumpkin bread with a creamy, cream cheese filling? Yum. Yes!

As the former owner of a B&B, I absolutely love quick breads like this. Not only are they easy to make, but you can serve them anytime of day. They are great for breakfast and with an afternoon cup of coffee. They also make a delicious dessert to top off a meal. Or, if you prefer, they can even help satisfy that late night sweet tooth.

As I’ve explained here before, one of the things I love about pumpkin sweets is the spices. Because of this, I decided to add a little extra spice to this bread. I followed the recipe exactly, but once my batter was mixed and ready for the pan, I added 1 1/2 cups of cinnamon chips to the batter.

Cinnamon chips are basically just liked chocolate chips, but cinnamon flavored.

They complement this recipe beautifully and add a special touch to the finished bread. Simply delicious!

If you’re looking for something full of fall pumpkin-y flavor be sure to give this recipe a try! You can find the original recipe here, and don’t forget the cinnamon chips.

Happy Baking!
Michael Wurm, Jr – Inspired by Charm


It’s high time I got around to making some pull apart bread. Although, I should mention not only have I never tried it, but I’ve never even made it. So this Apple Spice Pull Apart Bread was a perfect start.

And apparently, it was also as up to snuff as any from-scratch pull apart, according to those around me who aren’t new to it. I think everyone’s favorite part is that it takes only 10 minutes to prep and 25 minutes to bake. That being the case, I did two runs with this recipe, since I like my baked goods heavily spiced.

 

If you do as well, double the cinnamon, add ½ teaspoon of nutmeg and ¼ teaspoon of all spice—that’s it, a very small tweak for my personal preference. Next time, I’m going to try this with some pears and cardamom—as you can see, this recipe is really easy to make your own.

Click here to get started.


Hi everyone! I’m Shelly from Cookies & Cups and I’m excited to be sharing this tasty fall recipe on Delish Dish today! This Apple Pie Bread is an easy quick bread that is insanely good and very easy!

I am all about quick breads…basically because they are cake, called bread.  I mean really.

And keeping that in mind, this Apple Pie Bread, while called a “bread” is basically cake you can eat for breakfast.  Awesome.

I mean, no one is going to think twice when you’re eating apples and bread…it’s essentially health food…or something…

 

Anyhow, this Apple Pie Bread is my new favorite food group.  I’ve made it twice in 3 days… and I may or may not have another loaf in the oven right now. What?

AND the recipe came from the new BHG Baking book which is possibly the new love of my life.  Sorry husband.

 

Let’s talk this though, kay?

 

First get your apples.  You’ll need about 4.

I grated mine making a heaping 2 cups…

Then make your batter…it’ll come together very easily.

A little buttermilk…

A little vanilla…

Pour that in your greased loaf pan.  Then you need to get your streusel going.  Because please, streusel is never optional.

I actually adapted the BHG recipe slightly in that I used crushed spice cookies (Biscoff to be exact) in place of the nuts.  I’m not a huge nut girl, so this was an easy substitute.

Work your streusel together..

And then spread it all over the top of your batter…

Bake that guy up for about an hour-ish… it will look like this when it’s done…

Seriously gorgeous, right?

Let that cool in the pan for about 10 minutes and flip it out ever so carefully to finish cooling.

Now.  Here’s the kicker…the recipe says that once it’s cooled, you’ll need to wrap it up in plastic wrap and let it sit overnight before slicing…

UGHHHHHH!  It’s tough to do, but you must.

 

When those long overnight hours have passed it’s time to eat.

But wait.

So I decided to deviate ever so slightly from the recipe, and this step IS totally optional…

And make a glaze to drizzle all up on that loaf.

 

I took 1/4 cup of Biscoff spread (since I used that in the streusel) and mixed it with 3 Tbsp of milk and 1 cup of powdered sugar.

Oh, and a healthy pinch of cinnamon too…

Mix that until it’s smooth and drizzle that all over the top…

I mean…

Just stop it…

So yeah, you need this.  In a bad way.

Now click here for the full recipe…without the drizzle!


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