Amy's Recipes

Naomi tried this 2025 — super good! She mostly followed the recipe here: https://www.themediterraneandish.com/fig-bread/ except she used canola oil and pecans and more than doubled the figs.

Ingredients 

• 1 1/2 c whole wheat flour
• 1/2 t baking soda
• 1/2 t baking powder
• 1/2 t salt
• 1/2 t cinnamon
• 1/2 c oil
• 1/2 c brown sugar
• 1/4 c honey
• 2 eggs
• 1/2 c reek yogurt
• 1 t vanilla
• 2 1/2 c chopped fresh figs 

Topping

• 3 figs, quartered
• 1/4 c pecans, chopped

Instructions

Preheat the oven to 350°F. Apply baking spray to 8×4 loaf. Combine dry ingredients (flour, baking soda, baking powder, salt, and cinnamon) in a large bowl. Combine and whisk together wet ingredients (olive oil, brown sugar, honey, eggs, yogurt, and vanilla). Mix the wet into the dry and stir in the chopped figs. Pour into pan and top with the quartered figs and chopped nuts. Bake 60-70 min. Let cool 15 min before dumping from pan.

WHOLE WHEAT BANANA BREAD

2 c mashed banana (about 5 medium)
8 T oil
1/4 c brown sugar
1 t vanilla extract
3/4 t salt
1/4 t cinnamon
1/4 c honey
2 large eggs
2 c whole wheat flour
3/4 t baking soda
1/2 c chopped walnuts

Preheat oven to 350°F. Grease a 9″ x 5″ loaf pan. Mash the bananas. To a large bowl, add and mix all ingredients except flour and baking soda. Combine these and mix in at end. Stir until smooth. Spoon the batter into the prepared pan. Let it rest at room temperature for 10 minutes. Bake for about 1 hr or until an inserted knife comes out clean. Allow the loaf to cool for 10 minutes; then remove it from the pan, cool completely before slicing.

For muffins, bake about 23 min.

Adapted from https://www.kingarthurbaking.com/recipes/100-whole-wheat-banana-bread-recipe

DOUBLE CHOCOLATE WHOLE WHEAT ZUCCINI BREAD OR MUFFINS

Preheat oven to 350°F; grease a 9 x 5 inch loaf pan or prepare 16 muffin cups. Add to a large mixing bowl and combine well:
2 large eggs
1 T honey
1/2 c brown sugar
1/2 c vegetable oil
1 t salt
1 t vanilla extract

Then add these and mix in:
1/2 t baking soda
1/2 t baking powder
1/2 T Kaffree Roma or molasses
1/3 c unsweetened cocoa
1 1/3 c whole wheat flour (adjust down if needed for moisture muffins)
2 c shredded, unpeeled zucchini, gently pressed
1 c semi-sweet chocolate chips
3/4 c chopped walnuts

Pour the batter into the prepared pan or muffin cups. Bake for about 1 hr for bread, or 20-25 minutes for muffins or until an inserted knife comes out clean (except for melted chocolate chips). Allow the loaf to cool for 10 minutes; then remove it from the pan, cool completely before slicing.

Adapted from https://www.kingarthurbaking.com/recipes/double-chocolate-zucchini-bread-recipe

Mix 2 T flour, 1 T cocoa, 1/4 t baking powder, 1/8 t baking soda and a pinch salt well in a mug. Add 1 egg, 1/2 cup grated zucchini. 1/2 T oil. 1 T honey, 1 T chocolate chips and 1/2 t vanilla extract. Mix well again. Sprinkle 1/2 T chocolate chips on top and microwave for 1 1/2 minutes (on our microwave – yours may vary).

1 cup black beans

2 eggs

1/2 tablespoon vanilla extract

optional – 1/2-1 cup applesauce

3/4 cup cocoa

1/2 teaspoon baking soda

2/3 cup oil (divided)

1/2 cup boiling water

1 cup flour

1 cup sugar

1/4 teaspoon salt

3/4 cup chocolate chips

optional – 1/2 cup chopped walnuts

Blend together black beans, eggs, vanilla and optional applesauce* until smooth. Set aside.

Ina large bowl, combine the cocoa, baking soda and 1/3 cup of the oil. Add boiling water all at once and stir until thickened. Add the remaining 1/3 cup oil and the sugar and mix well.

Add the ingredients from the blender, the flour and the salt. Mix well again. Add the chocolate chips and optional nuts. Bake in a 9×13 inch pan that has been sprayed lightly with cooking spray at 350 degrees F for 30-35 minutes.

*Applesauce makes it moister, but also more cake-like. Alternately, instead of the applesauce, you can add 1/4 cup more chocolate chips for moistness.

Recipe is here: https://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe

4t active dry yeast
2 T sugar
1/2 c warm water (100 to 115 deg)
1 c melted butter
1.5 t salt
4 c flour
4 eggs

Combine yeast, sugar, water, and allow to proof (let yeast grow a little to make sure is alive). Combine with remaining ingredients and beat by hand until smooth. Place in a buttered bowl, turning to coat the surface with butter. Set in a warm place about 1.5 hour to rise until doubled in size. Punch the dough down and shape into two loaves. Place in buttered 8x4x2 inch loaf pans and let rise again about 1 hour until doubled. Bake at 400 for 30 min or until the loaves are golden and sound hollow when knocked.

Adapted from Beard on Bread.

2 c 2 c 3/4 c 2 1/2 T 3/4 t 2 c 1/2 c 5		corn meal* flour* sugar baking powder salt milk vegatable oil eggs
Preheat oven to 400. Combine cornmeal, flour, sugar, baking powder, and salt in medium bowl. Combine milk, oil, and eggs in small bowl. Mix each well. Empty small bowl into medium bowl and stir just until blended. Grease a 9×13 inch glass with cooking spray. Pour batter into the center of the pan. Bake for 35-50 minutes or until toothpick inserted in center comes out clean. Makes 24 servings. *Alternatively, use 2 c Maseca Tamal, 1 c flour, 1 c cornmeal.