I have noticed a common theme to the second half of summer since my kids started school. Baking. Lots of baking. At the start of the summer, everyone is just excited to be out of school (well not Sammy, but that is a different matter), and excited to be doing summery things, like swimming, camp, preparing for our beach vacation, etc. But toward the end of the summer, the kids start asking to bake with me. My theory? They miss me when school starts. Maybe not as much as I miss them, but my kids and I had loads of fun together before they went off to school. We went to the park, we visited my family in Columbus, we baked together. Somehow, somewhere along the way, baking with Mommy became a symbol of all that fun (in addition of course to being fun in and of itself).
It is fun for me too, so you won’t catch me saying no!
So this is the first such baking session for this “end of summer.” I told Alex (my baking partner this time) that the recipe needed to double as the recipe I would be using for The Leftovers Club. So we swapped out the cream cheese drizzle for a streusel topping, hoping it would last in the mail better than a drizzle of any kind in the summer. We also avoided chocolate chips for the same reason, instead landing on a spiced carrot quick bread recipe from Moufflet: More Than 100 Gourmet Muffin Recipes That Rise to Any Occasion. I sincerely hope the streusel doesn’t get too soggy in the mail for Lauren of Healthy.Delicious., my swap partner, but I figured there is only so much you can do in late July in the summer. Here at home the bread was delicious and devoured quickly.
Be sure to check out everyone else’s awesome recipes for The Leftover Club below (linky will be added by the end of the day, August 1):
- For the bread:
- 1½ cups AP flour (fluffed, spooned and leveled)
- ½ cup white whole wheat flour
- ¾ t baking powder
- ¾ t baking soda
- ½ t fine sea salt
- ¾ t cinnamon (cassia)
- ¼ t freshly grated nutmeg
- ¼ t cardamom
- ¼ t allspice
- 1 cup packed light brown sugar
- ⅓ cup vegetable oil
- 1 t vanilla
- ¾ cup whole fat buttermilk
- 2 eggs
- 1 packed cup finely shredded carrots (I used my food processor)
- For the streusel:
- ½ cup AP flour
- ½ cup packed brown sugar
- ⅓ cup old fashioned rolled oats
- ¼ t cinnamon (cassia)
- pinch of salt
- ¼ cup butter, cut into chunks
- First make the streusel. Whisk together the flour, salt, cinnamon and brown sugar. Cut the butter in, rubbing the streusel until the butter and dry ingredients have combined to look like gravel. Set aside in the fridge.
- Preheat the oven to 350 F.
- Spray 1 8X4 loaf pan and 2 mini loaf pans with nonstick spray (or you could make muffins, in which case it makes 18). Set aside.
- Whisk together the flours, baking powder, baking soda, salt and spices. Then whisk in the brown sugar--you may need to crush some lumps of brown sugar between your fingers.
- Separately, whisk together the oil, vanilla and buttermilk. Whisk in the eggs.
- Fold the liquid ingredients into the dry. Fold in the shredded carrots--do not overmix.
- Scrape the batter into the prepared pans. Clump and then break apart to sprinkle the streusel evenly over the batter in the pans.
- Bake until a cake tester inserted into the center of the quick bread comes out clean or with only a few crumbs attached-- 18-20 minutes for muffins, 22-25 minutes for mini loaves, and 35-40 minutes for an 8X4 pan.