Since fall is right around the corner I have been having the craving to make and eat an autumn inspired dessert. Something comforting and slightly spicy to warm my insides. I found just the thing at A Kitchen Addiction and knew I needed to make this right away. 


Ingredients for the loaf

  • 1 cup of all purpose flour
  • 3/4 cup of whole wheat flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 2/3 cup brown sugar
  • 1/4 cup of white sugar
  • 1 teaspoon vanilla
  • 1/2 cup of Greek yogurt plain or vanilla
  • 2 tablespoons of olive oil
  • 1-1/4 cup canned pumpkin 

Frosting Ingredients

  • 1-1/2 tablespoons brown sugar
  • 1/2 tablespoon of water
  • 2-1/2 tablespoons soft butter divided
  • 1/8 teaspoon salt
  • 2 tablespoons canned pumpkin
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1-3/4 cups of icing sugar
  • coarse salt for sprinkling (optional)


Start by preheating your oven to 350 degrees then grease a 9x5 loaf pan with butter or non-stick spray. Mix together flours, spices, salt, baking powder and baking soda until well combined. Set aside.

In another bowl using an electric mixer beat eggs, brown and white sugar until creamy on medium speed. Then beat in vanilla, yogurt, oil and canned pumpkin until completely combined.

Next, slowly add the dry ingredients into the wet and beat until just mixed and make sure to scrape down the sides a couple times. Don't over mix or your loaf will be tough. You will then want to pour the mixture into the prepared loaf pan and bake in the oven for approximately 50-55 minutes or until a toothpick inserted into the middle comes out clean.

Remove from oven and cool inside pan for 10 minutes before removing loaf to a wire rack to completely cool.

Frosting Procedure

When you first take your loaf out of the oven you can then start making the frosting. Combine brown sugar and water in a small sauce pan over medium heat. Stir constantly until mixture comes to a rolling boil and then remove from the heat. Stir in 1/2 tablespoon of butter and salt and allow to cool.

While caramel is cooling beat together remaining butter and pumpkin in another bowl. Add cinnamon, nutmeg and cooled caramel and beat until well blended. Slowly add the icing sugar a little at a time beating together completely in-between additions. Stop adding once you reach a creamy and spreadable consistency.

Spread delicious frosting over the cooled bread. While you can absolutely enjoy this bread immediately I found it to be 10 times better after sitting in the fridge over night. It didn't last more than 24 hours in our home. Mmm.

Yummy close up!!!

Happy Baking!

AuthorCamille Pacori

With the ever impending doom of colder weather and the official first day of fall I realize I am trying to hold onto summer for as long as possible. Because of this I decided to find a bright, sunny and fresh dessert to make so that I can forget that its actually September! After a short time searching I found a lovely lemon poppy seed loaf at Family Feed Bag that is one of the best I have ever tasted!



  • 1/4 cup soft butter
  • 3/4 cup of white sugar
  • 1/2 cup of vegetable oil
  • 2 eggs
  • 1/2 cup of yogurt (I used vanilla Greek yogurt mmm)
  • 1 tablespoon of lemon zest (approximately 2 lemons)
  • 1-2/3 cups of all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 3 tablespoons of poppy seeds

Syrup glaze

  • 1/4 cup of fresh squeezed lemon juice (about 1 lemon)
  • 1/4 cup of icing sugar


Start by preheating your oven to 350 degrees then grease a loaf pan and set aside. Cream butter and sugar together using a hand held beater or stand mixer. Next, add oil, eggs, yogurt and lemon zest and beat until smooth. Set liquid mixture aside.

In another bowl combine all dry ingredients until evenly mixed.

Gradually add the dry ingredients to the wet blending until smooth. You should end up with a creamy batter that will hold a very soft peak. Don't over blend.

Pour and smooth batter into the greased loaf pan and stick in the oven for 55-65 minutes or until a toothpick inserted into the middle comes out clean.

As soon as you pull the loaf out of the oven immediately mix together the lemon juice and icing sugar then pour evenly over top. The hotter the loaf the better the syrup will soak into it. Let cool for another 10-15 minutes in the pan.

Remove from pan by sliding a knife along the edges then flipping it out using a plate. This loaf was devoured so quickly that I forgot to take a photo of a sliced piece but believe me its just as beautiful as it is tasty.

Happy baking!

I could pretty much eat muffins for every meal everyday for the rest of my life. Just by altering a couple ingredients you can create a completely new flavour that can appeal to even the pickiest eaters. Make them savoury or sweet with a variety of different ingredients including anything from bacon and cheddar to banana and blueberry.

While a bacon cheddar muffin sounds absolutely amazing I was more in the mood for something sweet and fresh so I decided on banana blueberry. I found this delicious muffin recipe from Real House Moms and couldn't wait to try these with my big plump blueberries. I of course opted to use my mini loaf pan instead of a standard muffin tin so that I could have bigger treats. You know what they say, go big or go home!


  • 1-1/2 cup of all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas
  • 3/4 cup of white sugar
  • 1 egg beaten
  • 1/3 cup of melted butter
  • 1 cup of fresh blueberries
  • 1/3 cup of brown sugar
  • 2 tablespoon of all purpose flour
  • 1 teaspoon of cinnamon
  • 1 tablespoon of cold butter


  1. Preheat oven to 370
  2. In a bowl combine flour, baking powder, soda and salt.
  3. In a separate bowl mash bananas and whisk in white sugar, egg and melted butter until well combined.
  4. Add wet ingredients into the dry and mix until just combined. Don't over mix the batter or your muffins will be tough.
  5. Fold in the delicious blueberries.
  6. In a small bowl combine brown sugar, flour, cinnamon and cut in cold butter until the mixture looks like damp sand. Put aside.
  7. Grease muffin or loaf tins with butter. I never use liners as I find them to be a hassle but you could use them if you prefer.
  8. Equally divide batter among pan.
  9. Sprinkle the tops with sugar cinnamon mixture
  10. Pop into the oven and bake for 18-20 minutes or until toothpick inserted into center comes out clean.
  11. Let cool in pan for 10 minutes and remove.
 From Batter to...

From Batter to...

 Fresh baked goodness!!!

Fresh baked goodness!!!

It doesn't really look like there are any blueberries in these muffins but believe me there is. They are almost like little surprise explosions of awesomeness when you first bite into them. Mmm baked goods.

Happy Baking!


AuthorCamille Pacori

I wanted to share with you my favourite muffin of all time. They are sweet, full of bananas and have the heavenly taste of green tea. I originally found this recipe at Salt Bird and immediately ran out and grabbed a tin of matcha from our local Booster Juice. You can also find matcha at Asian markets and in some grocery stores. I didn't make very many changes to the original recipe except I used olive oil instead of canola and doubled up on the chocolate chips. Hope you enjoy them as much as I do!

Match Muffin Ingredients

  • 1 cup all purpose white flour
  • 1/ cup of whole wheat flour
  • 1/ tsp salt
  • 1/2 cup of sugar rounded generously
  • 1 tsp baking soda
  • 1/2 tso ginger
  • pinch of nutmeg
  • 1-2 tsp of matcha
  • 4 bananas
  • 3 T yogurt plain or vanilla
  • 1 T of cooking oil (I use olive oil)
  • 1 tsp vanilla
  • 4 egg whites

1/2 cup of white chocolate chips (optional) I always use more

Add first 8 dry ingredients into a bowl and thoroughly mix until well combined. I always use 2 teaspoons of matcha for a very flavourful muffin but you could use less for a more subtle tea flavour.

Next, mash bananas in separate bowl and then mix in all of the other wet ingredients. Transfer the wet ingredients into the dry bowl and mix until just combined. Don't over mix as you may end up with a tough muffin. Fold in chocolate chips.

Evenly pour muffin mixture into a greased or lined muffin tin or a mini loaf pan. I am absolutely in love with my loaf pan as I find they make the perfect sized treat. Muffins are just a little too small for my liking!

Bake in a preheated oven at 350 degrees Fahrenheit for 25-30 minutes. Pull from oven when toothpick inserted comes out clean. Let cool for 10 minutes and then slather in yummy melty butter. I found there to be no difference in baking times between the muffins and the mini loafs but this may vary depending on your oven.


Here is another shot of the loaf cut in half. As you will notice the chocolate chips partially melt to create oozing pockets of deliciousness.


Happy Baking!

AuthorCamille Pacori