Pumpkin Cranberry and Nutella Pound Cake

I am on a Nutella kick.  Nutella on toast, on bananas, in banana bread, in cream cheese, in yogurt….a Nutella sammie…u get the idea.  So I thought, hey, maybe a pumpkin Nutella pound cake in honor of National Pound Cake Day! Pound cakes are traditionally heavy and a bit fat laden so I lighted up this recipe with applesauce and Stevia which made room for those few extra Nutella calories.  Brilliant!

Recipe adapted from Taste of Home.

Recipe Notes:  I replaced half of the oil with applesauce, replaced one cup of sugar with Stevia (for baking), added 1/4 cup dried cranberries and swirled a 1/4 cup of melted Nutella into the batter once it was in the pan.

Results:  Very moist with a small ribbon of creamy Nutella and a tart pop of cranberry here and there.

Ingredients:

  • 2-1/2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • Confectioners’ sugar

Directions:

  • In a large bowl, combine sugar (or Stevia), applesauce (if substituting for oil) and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
  • Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar.
  • I made a simple yogurt topping of 1/2 cup greek yogurt, 2 tablespoons confectioners sugar and a tablespoon of Nutella.  Stir and chill until ready to use.
  • Yield: 12-16 servings.

Linked to: Sweets for a Saturday, Saturday Swap, Tatertots and Jello, At the Picket Fence, Decidedly Healthy, Sundae Scoop, Hodgepodge Friday, Cookbook SundaysRecipe Swap SundayPotluck SundaySundays at One, Not Baaad Sundays, Seasonal Sundays, Mouthwatering Mondays, Sumos Sweet Stuff, Something I Whipped Up, Made By You Monday, Whipperberry Friday Flair, Homemaker Mondays, Your Recipe, My Kitchen, Eats Well with Others, Meals on MondayFriday 1ST, Happy Housewife, All Things Related, Tasty Tuesday, Sweet Tooth Friday

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Cherry Banana Bread with Nutella Swirls

I had every intention of making this banana cherry nutella bread for World Nutella day but for whatever reason the day got away from me and then a week and then well….it was three weeks too late.  I don’t know where the time went but nutella is so darn good that it really doesn’t need a special day to be eaten or baked into a yummy banana cherry bread.

I found the Banana Nutella bread recipe from Barbara Bakes.  I made a few changes by adding 1/2 cup of dried tart cherries and replaced the sour cream with non-fat greek yogurt (Fage) to lighten it a bit more!  Results?  Gooey nutella swirls, plump tart cherries and a mello banana flavor.  A hit for sure.

1 cup mashed ripe bananas (about three small)
1/2 cup brown sugar
1/2 cup low fat sour cream ( I used Fage Zero yougurt)
1/4 cup butter, melted
2 eggs

2 cups all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt

1/2 cup Nutella

Combine first 5 ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Combine flour and next 3 ingredients; Add flour mixture to banana mixture, stirring just until moistened.

Spoon 1/2 batter into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with baking spray with flour. Add 1/4 cup Nutella in dollops. Swirl a bit then top again with remaining batter. Add another 1/4 cup Nutella in dollops on top. Swirl again.

Bake at 350º for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack. Bake mini loaves for 35 minutes or muffins for 18 minutes.

Linked to Tatertots and Jello, I’m Lovin it Friday, Friday Potluck, Family Friendly Friday, Fat Camp Friday, Fun with Food Friday, Food Trip Friday, Foodie Friday, Food on Friday, Saturday Swap, Simply Sweet Home, Katie’s Cucina, Sweet Tooth Friday, Friday Favorites, Feature Yourself Friday, Whipperberry Friday Flair, Recipe Swap Thursday, Frugal Friday, Sweet Saturday, Recipes I Can’t Wait to Try

Roasted Chili-Spiced Edamame

I love edamame.  Warmed with sea salt, wok-fried, in a dip, cold in salads and in soups.  I especially love these spicy roasted edamame as a healthy snack. Eat them warm out of the oven or toss a few on top of a noodle bowl or cold soba salad.

Edamame cc by mdid

Fresh Edamame cc by ksuyin

Salted Edamame cc by Malinki

Edamame Salad cc by Kristen Taylor

Wok-Fried Edamame cc by joyosity

Inspired by Cooking Light.

Ingredients:

5 services (about 1/4 cup)

1 14 ounce bag frozen shelled edamame thawed

1 tablespoon (or more if you like) chipotle pepper powder

1 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon ground ginger

1/2 teaspoon ground red pepper

Preparation:

Preheat oven to 350 degrees

Arrange edamame in a single layer on a baking sheet and coat with cooking spray.

Combine spices and sprinkle over edamame, tossing to coat well.

Bake for 1.5 hours, stirring every 30 minutes.

Recipe Note:  I have also made these with canned garbonzo beans.  Equally tasty!

{Some photos used under Creative Commons Attribution 3.0}

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