Monthly Archives: October 2013

Pumpkin Gingerbread Loaf

It’s autumn. And that means pumpkin! I’ve been on a pumpkin-bookmarking binge. I can’t wait to make this pumpkin granola, these pumpkin pancakes, or these pumpkin scones. Not to mention this pumpkin cake, and that pumpkin torte. My pumpkin contribution: this pumpkin gingerbread loaf. Cinnamon and ginger, with a subtle taste of molasses. With only […]

Carrot Potato Soup

This hearty, autumn soup is full of carrots and ginger. It is very adaptable – I’m planning on making a sweet potato version this week. The soup goes wonderfully with a thick slice of fresh bread, especially a quick bread like the Parmesan thyme bread pictured here (recipe coming soon!). The recipe does not make […]

Banana Pancakes

These pancakes are delicious and filling, as well as healthy and nutritious. They’re made with whole wheat flour and bananas to sweeten (rather than sugar). They have a noticeable, yet subtle, banana flavour and taste great with either maple syrup and toasted walnuts or peanut butter. Banana Pancakes Ingredients 1 cup whole wheat flour 1 […]

Chocolate Candy Nut Cookies

These cookies are delicious, packed with chocolate, M&Ms, and walnuts. I followed a basic chocolate-chip cookie recipe, but substituted M&Ms and walnuts for some of the chocolate chips. Chocolate Candy Nut Cookies Adapted from Smitten Kitchen Ingredients 2 cups flour 1/2 tsp baking soda 1/2 tsp salt 3/4 cup melted butter 1 1/2 cups sugar […]

Healthy Banana Zucchini Bread

To “lighten up” this banana bread, I used whole wheat and white flour. It also has far less sugar and fat than many other recipes. Feel free to adapt this recipe to suit your tastes. I used chocolate chips and walnuts, but it would also be delicious with pecans and raisins or dates. The bread […]

Welcome to The New Loaf

Welcome! I’m a vegetarian and a home-cook who believes in making healthy meals with fresh, natural and wholesome ingredients. I’m excited to share my food journey with you!