A collage of all the different breads we talk about making. (Madilyn Greenwell )
A collage of all the different breads we talk about making.

Madilyn Greenwell

The G’s Recipes: Breads, Breads and More Breads!

March 31, 2022

Hello and welcome to (or back to) The G’s Recipes! We’re two girls with a love for food. We’ll be posting recipes regularly, so come back for some delicious ideas. 



If you ever find yourself with some ripe bananas, we always make Banana Bread with them! 😉

You will need 2 to 3 medium-sized peeled ripe bananas (overly ripe if possible), ⅓ cup butter, melted, ½ teaspoon baking soda, 1 pinch of salt, ¾ cups sugar (1 cup if you want it sweeter), 1 large egg, 1 teaspoon vanilla extract, and 1 ½ cup all-purpose flour. 

  1. Preheat the oven to 350℉. 
  2. Mash the ripe bananas with a fork until smooth. Add butter into the batter. 
  3. Mix baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Then add flour.
  4. Pour batter into the loaf pan and bake for 50 minutes or until a toothpick is inserted into the center and comes out clean. 
  5. Let cool in the pan for a few minutes then remove and let cool. 
  6. Slice and enjoy! 😉 <3



It may not be fall anymore but Pumpkin Bread isn’t just a fall delight! We love to make pumpkin bread any time of the year! <3

You will need: 2 cups all-purpose flour, spooned into measuring cup and leveled-off, 1/2 teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 ½ sticks (¾ cup) unsalted butter, softened, 2 cups sugar,  2 large eggs, and 1 15-oz can 100% pure pumpkin.

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 4×8-inch loaf pans with butter and dust with flour.
  2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
  3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point and that is okay:)
  4. Add the flour mixture and mix on low speed until combined.
  5. Turn the batter into the prepared pans, dividing evenly, and bake for 65–75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
  6. Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
  7.  Then enjoy your delicious tasting pumpkin bread:) <3



Not everyone likes raisins but so many people like Cinnamon Raisin Bread!

You will need for the bread: 1 cup milk, almond milk, Or soy milk, at 110ºF2 tablespoons  brown sugar, 2 ¼ teaspoon instant rise yeast, 6 tablespoons vegetable oil or melted unsalted butter, 2 eggs, 3 ½ cups All-purpose flour (17 ½ ounces if weighing), plus more for dusting, 1 teaspoon salt, ½ cup raisins

For the cinnamon filling: ⅓ cup brown sugar, 2 tablespoons ground cinnamon, and 3 tablespoons melted butter (or oil)


  1. Combine milk, brown sugar, and yeast in a bowl or measuring cup. Let sit for 10 minutes, until foamy. This indicates that the yeast is alive and well.
  2. Pour the yeast liquid into the bowl of a stand mixer, and add oil and eggs. Whisk to combine the wet ingredients, then add flour and salt. Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough. Add the raisins, then fit the bowl and dough hook to the stand mixer. Knead on medium-low speed for 10 minutes.
  3. Remove the dough hook, cover the bowl with plastic wrap, and let the dough rise for 1 hour until doubled in size.
  4. Flour your countertop as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan, about 9 inches by 18 inches. I prefer to use a 5×9-inch loaf pan.
  5. Make the cinnamon filling by stirring together brown sugar, cinnamon, and butter. Spread this mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way. Place the roll seam-side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes.
  6. Preheat the oven to 375º F, then bake bread for 40–50 minutes until the inside reads 190º F to 200º F with a thermometer. Let the bread cool completely on a wire rack before slicing. Enjoy!



Bread is a fun and homey thing to make! Hope you loved our touch of G spice! <3

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