When people think of Irish baked goods, they often think of scones and soda bread. I love both those things, but the truth is that Ireland has an awesome bread baking tradition, ranging from hearty yeasted breads to fruit-filled quick breads. This is one of the latter—specifically a type of brack (from the Irish word brac, meaning spotted). The key is soaking raisins in tea overnight.
'breakfast bread' on Serious Eats
I had never heard of this bread before, but when you suddenly have enough of something to feed a small army, you do a little research. Generically known as a "nut roll," povitica is an Eastern European yeasted bread made from a buttery, brioche-like dough rolled around a sugar and nut filling. This version, made with chocolate and walnuts, is a little time intensive to prepare but totally sweet and satisfying in the end.
This traditional Croatian and Slovenian bread is made from from a thinly rolled, buttery dough that's filled with walnuts and chocolate.
This winter breakfast cake is tender of crumb and incredibly comforting, with the added bonus of using up those extra veggies from your CSA box.
Savory, cheesy, with a hint of heat, these Old Bay Corn Muffins are just begging to accompany a plate of eggs or shrimp and grits.
Uniquely herbaceous, fresh sage takes your standard cornbread and adds a level of fragrant complexity. Plus, you can't beat the simplicity of baking in a cast-iron skillet.
It's a wonder why soda bread isn't made year-round. With sweet raisins and grassy caraway seeds (and plenty of butter), this couldn't-be-simpler bread will see you through cold winter nights.
If, like me, you're in need of a bit of the Thanksgiving spirit, I offer a two-pronged remedy. First, find A Charlie Brown Thanksgiving on Netflix and watch it. Second, find a cast iron skillet and make some cornbread. There's something about mixing up this easy bread and baking it in a heavy, seasoned iron pan that feels very Americana and pioneer and Laura Ingalls Wilder all rolled into one.
This pumpkin-y cornbread is a nice alternative to regular cornbread for fall breakfasts and Thanksgiving meals.
Bitterness has its own kind of allure. Black coffee. Dark chocolate. Citrus peel. And to honor that, I made this Chocolate Walnut Espresso Loaf. It's not very sweet, but addictive all the same.
An easy chocolate loaf made morning-friendly with lots of espresso (and crunchy walnuts too).
Oh, Moravian Sugar Cake—you're not the prettiest cake in the bakery case, in fact, let's be blunt: you're a bit of a plain Jane. But if cakes could score points on personality, you're a solid ten.
Moravian Sugar Cake is a traditional Easter breakfast, though fluffy and sweet coffee cake is always in season. The secret to this warm, yeasty bread's lightness is the addition of mashed potatoes.
Homemade blueberry cereal bars pack real blueberry flavor in a crisp, tender, buttery crust. By using a food processor to do the mixing work, this recipe requires a time investment but is not labor intensive. There is a bit of the devil in the assembly details, however.
Classic brioche buns are given a Scandinavian twist with the addition of crunchy, sweet pearl sugar.
Forget paper thin pastries, I'll take a thick slice of this homey blueberry lemon pound cake.
This arachnid-free cake is an easy, cornbread-like skillet cake that used to be prepared in an old fashioned short handled pan known as a "spider."
The outside of the Spider Cake gets golden brown and slightly crisp in the oven while the inside stays tender. One of the unique attributes of the Spider Cake as opposed to your garden-variety cornbread is the thin stripe of creamy custard that forms in the center of the cake as it cooks.