Hispanic breads offer a delightful glimpse into the rich culinary traditions of Spanish-speaking countries.
From the soft, sweet Conchas of Mexico to the savory Pan de Jamón from Venezuela, each bread tells a story of cultural heritage and local flavors.
Whether you’re a seasoned baker or just looking to explore new recipes, these Hispanic bread recipes provide a wonderful opportunity to indulge in some of the most beloved and flavorful breads from Latin American and Spanish cuisines.
In this collection of 25+ Hispanic bread recipes, you’ll find a diverse range of options that cater to every taste and occasion.
Prepare to embark on a culinary journey that celebrates the vibrant and varied traditions of Hispanic baking.
25+ Irresistible Hispanic Bread Recipes to Bring Home the Flavor
Exploring Hispanic bread recipes is a delicious way to dive into the diverse and flavorful world of Latin American and Spanish cuisines.
Each recipe, whether sweet or savory, offers a unique taste of tradition and craftsmanship.
By trying out these 25+ recipes, you not only enrich your baking repertoire but also gain an appreciation for the rich cultural heritage behind each bread.
From the buttery sweetness of Pan de Muerto to the savory richness of Pan de Jamón, these breads promise to bring a touch of Hispanic warmth and flavor to your kitchen.
Embrace the joy of baking and savor the delightful results with family and friends.
Pan de Elote (Mexican Cornbread)
Pan de Elote, or Mexican cornbread, is a sweet and moist bread that is a staple in Mexican cuisine. This delightful treat combines the natural sweetness of corn with a light, fluffy texture, making it perfect for breakfast, dessert, or as a side dish. The recipe is simple yet incredibly flavorful, offering a unique twist on traditional cornbread with the added richness of cream and vanilla.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 1 cup fresh or canned corn kernels (drained if using canned)
- 1/2 cup sour cream
- 1/2 cup milk
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, eggs, sour cream, milk, and vanilla extract. Mix well.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in the corn kernels.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cornbread to cool slightly before slicing.
Pan de Elote is a wonderful representation of Mexican cornbread, offering a blend of sweet and savory flavors in a moist, tender loaf. Its versatility makes it an ideal accompaniment to various dishes, or simply enjoyed on its own with a touch of butter. This recipe provides a delightful twist on traditional cornbread, bringing a touch of Mexican flair to your table and impressing anyone who takes a bite.
Pan de Muerto (Day of the Dead Bread)
Pan de Muerto is a traditional Mexican bread prepared for Día de los Muertos (Day of the Dead) celebrations. This soft, sweet bread is flavored with orange zest and topped with a sugary glaze, symbolizing the sweetness of life and the memory of loved ones. With its tender crumb and aromatic citrus notes, Pan de Muerto is both a festive treat and a comforting dessert.
Ingredients:
- 1/2 cup warm milk
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 4 cups all-purpose flour
- 1/4 cup orange juice
- 2 tbsp orange zest
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup sugar (for topping)
- 1 tbsp orange juice (for topping)
Instructions:
- In a small bowl, dissolve the yeast in warm milk with 1/4 cup sugar. Let it sit for 5 minutes, or until frothy.
- In a large mixing bowl, beat together the softened butter, eggs, and the remaining sugar. Mix in the yeast mixture.
- Add flour, orange juice, orange zest, cinnamon, nutmeg, and salt. Mix until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the dough and divide it into two pieces. Shape one piece into a round loaf and the other into a small ball for decoration.
- Place the round loaf on a baking sheet and position the small ball on top to create a decorative shape. Let it rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the bread for 25-30 minutes, or until golden brown.
- While the bread is cooling, mix 1/2 cup sugar with 1 tbsp orange juice and brush over the warm bread.
Pan de Muerto is a symbol of remembrance and celebration, capturing the essence of Día de los Muertos with its sweet, citrusy flavor and soft texture. This bread not only serves as a delicious treat but also carries deep cultural significance. Making Pan de Muerto at home is a meaningful way to connect with Mexican traditions and enjoy a festive and flavorful bread that honors loved ones.
Conchas (Mexican Sweet Bread)
Conchas, or Mexican sweet bread, are iconic pastries known for their distinctive shell-like pattern on top and sweet, soft texture. These delectable treats are a favorite in Mexican bakeries and are enjoyed with coffee or hot chocolate. The combination of sweet, buttery bread with a crunchy, sugary topping makes Conchas a delightful indulgence for any occasion.
Ingredients:
For the Dough:
- 1/2 cup warm milk
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1/2 tsp salt
For the Topping:
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder (for chocolate topping)
- 1 tsp vanilla extract
Instructions:
- In a small bowl, dissolve the yeast in warm milk with 1/4 cup sugar. Let it sit for 5 minutes, or until frothy.
- In a large mixing bowl, cream together the softened butter and remaining sugar until light and fluffy. Mix in the eggs and yeast mixture.
- Add flour and salt to the mixture, stirring until a dough forms. Turn out onto a floured surface and knead for about 10 minutes until smooth.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size.
- While the dough rises, prepare the topping by mixing together the butter, sugar, flour, cocoa powder (if using), and vanilla extract until smooth.
- Punch down the dough and divide it into 12 pieces. Shape each piece into a ball and place on a baking sheet.
- Spread the topping evenly over each ball, creating a shell-like pattern with a knife or dough scraper.
- Let the conchas rise for an additional 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the conchas for 15-20 minutes, or until golden brown.
Conchas are a beloved Mexican pastry that combines a soft, sweet bread with a crunchy, flavorful topping. Their iconic shell pattern and delightful taste make them a perfect treat for breakfast, a snack, or a special occasion. Baking Conchas at home allows you to enjoy this classic Mexican sweet bread fresh from the oven, offering a taste of tradition and a touch of sweetness to your day.
Pan de Bono (Colombian Cheese Bread)
Pan de Bono is a popular Colombian cheese bread known for its light, fluffy texture and rich cheesy flavor. Made with a blend of cheese and cassava flour, this bread has a unique, slightly chewy consistency that makes it irresistible. Perfect for breakfast or as a snack, Pan de Bono brings a taste of Colombian tradition to your table with minimal effort.
Ingredients:
- 1 1/2 cups cassava flour (yuca flour)
- 1 cup grated cheese (queso blanco or mozzarella)
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat the oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
- In a large bowl, mix together cassava flour, cheese, Parmesan, baking powder, and salt.
- In another bowl, whisk together milk, melted butter, eggs, and sugar.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. It should be slightly sticky but manageable.
- Scoop out small balls of dough (about 1 inch in diameter) and place them on the prepared baking sheet.
- Bake for 15-20 minutes, or until the tops are golden brown and the cheese is bubbling.
- Let the Pan de Bono cool slightly before serving.
Pan de Bono offers a delightful combination of flavors and textures, thanks to its cheesy, slightly chewy interior and golden, crisp exterior. This Colombian cheese bread is perfect for pairing with a cup of coffee or enjoying on its own. Its simplicity and delicious taste make it a fantastic addition to any bread lover’s repertoire, providing a unique and authentic taste of Colombian cuisine.
Bolillo (Mexican Crusty Bread Rolls)
Bolillo, a classic Mexican bread roll, is known for its crispy crust and soft, airy interior. Often used for sandwiches or enjoyed with soups and stews, Bolillo is a staple in Mexican bakeries and households. With a straightforward recipe and minimal ingredients, these rolls are easy to make and deliver a deliciously authentic Mexican bread experience.
Ingredients:
- 3 1/2 cups all-purpose flour
- 1 1/2 cups warm water
- 1 tbsp sugar
- 2 tsp active dry yeast
- 2 tsp salt
- 1/4 cup vegetable oil
Instructions:
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes, or until frothy.
- In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and vegetable oil.
- Mix until a dough forms. Knead on a floured surface for about 10 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Shape each piece into a roll and place on a baking sheet.
- Use a sharp knife or razor blade to make a shallow cut down the center of each roll.
- Let the rolls rise for another 30 minutes. Preheat the oven to 425°F (220°C).
- Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped.
- Allow to cool on a wire rack before serving.
Bolillo rolls are a versatile and delicious bread choice that brings a touch of Mexican authenticity to your meals. With their crisp crust and soft interior, these rolls are perfect for making sandwiches or enjoying alongside soups and stews. Baking Bolillo at home is a rewarding experience, offering the satisfaction of creating perfect, crusty rolls that capture the essence of traditional Mexican bread.
Pan de Chocolate (Mexican Chocolate Bread)
Pan de Chocolate is a delightful Mexican bread infused with rich chocolate flavor. This sweet bread features a soft, tender crumb with pockets of melted chocolate, making it a perfect treat for breakfast or dessert. The combination of cocoa and chocolate creates a rich, indulgent flavor that pairs beautifully with a cup of coffee or hot chocolate.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm water
- 1/2 cup chocolate chips or chopped chocolate
- 1/2 tsp salt
Instructions:
- In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let it sit for 5-10 minutes, or until frothy.
- In a large mixing bowl, combine flour, cocoa powder, sugar, and salt.
- Add the softened butter, milk, and eggs to the flour mixture. Mix until well combined.
- Stir in the yeast mixture and knead the dough on a floured surface for about 10 minutes, or until smooth and elastic.
- Fold in the chocolate chips or chopped chocolate.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the dough and shape it into a loaf or divide it into small rolls.
- Place on a greased baking sheet or in a loaf pan. Let it rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing.
Pan de Chocolate is a delectable Mexican treat that combines the rich flavors of cocoa and chocolate in a soft, tender bread. Whether enjoyed for breakfast, dessert, or as an afternoon snack, this chocolate bread is sure to satisfy your sweet cravings. Baking Pan de Chocolate at home allows you to experience the indulgence of a chocolatey treat with the added joy of fresh, homemade bread.
Empanadas de Queso (Cheese Empanadas)
Empanadas de Queso are savory pastries filled with a rich and gooey cheese mixture, perfect for snacking or as a delightful appetizer. These cheese empanadas are a beloved part of Hispanic cuisine and are often enjoyed warm from the oven. The flaky, buttery crust pairs beautifully with the creamy cheese filling, making these empanadas irresistible.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 tsp salt
- 1/4 cup cold water
- 1 cup shredded cheese (queso blanco, mozzarella, or a blend)
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten (for egg wash)
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until the dough just comes together. Do not overwork the dough.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles using a 4-inch round cutter.
- In a small bowl, combine the shredded cheese and grated Parmesan.
- Place a spoonful of cheese mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges.
- Brush the tops of the empanadas with the beaten egg.
- Bake for 15-20 minutes, or until golden brown and crisp.
- Allow to cool slightly before serving.
Empanadas de Queso are a delightful treat that brings a touch of Hispanic flair to any meal. Their flaky, buttery crust and creamy cheese filling make them a favorite for parties, snacks, or a light lunch. Baking these empanadas at home allows you to enjoy the comforting flavors and textures of this classic cheese pastry, creating a deliciously satisfying experience for any occasion.
Pan de Jamón (Ham Bread)
Pan de Jamón is a traditional Venezuelan bread filled with ham, olives, and sometimes raisins, making it a festive and flavorful treat. This soft, enriched bread is often enjoyed during the holiday season but is delicious year-round. Its savory and slightly sweet filling creates a wonderful contrast with the soft, fluffy bread, making it a memorable addition to any meal.
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 cup warm milk
- 2 large eggs
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
For the Filling:
- 1 cup cooked ham, diced
- 1/2 cup green olives, sliced
- 1/4 cup raisins (optional)
Instructions:
- In a small bowl, dissolve the yeast in warm milk with 1/4 cup sugar. Let it sit for 5-10 minutes, or until frothy.
- In a large mixing bowl, cream together the softened butter and remaining sugar. Mix in the eggs and yeast mixture.
- Add flour and salt to the mixture and mix until a dough forms. Knead on a floured surface for about 10 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the dough and roll it out into a rectangle on a floured surface.
- Evenly spread the diced ham, olives, and raisins (if using) over the dough.
- Roll the dough up tightly into a log and place it in a greased loaf pan.
- Let the dough rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes, or until golden brown.
- Allow to cool slightly before slicing.
Pan de Jamón offers a delightful combination of flavors and textures, with the savory ham and tangy olives contrasting beautifully with the soft, slightly sweet bread. This Venezuelan classic is perfect for holiday gatherings or as a special treat throughout the year. Baking Pan de Jamón at home allows you to enjoy a slice of tradition and indulge in a flavorful and satisfying bread that brings people together.
Arepas (Colombian Cornmeal Cakes)
Arepas are versatile Colombian cornmeal cakes that can be enjoyed plain or with a variety of fillings. Made from a simple mixture of cornmeal and water, these cakes are crispy on the outside and soft on the inside. Arepas can be customized with various toppings or fillings, making them a popular choice for breakfast, lunch, or dinner.
Ingredients:
- 2 cups arepa flour (pre-cooked cornmeal)
- 1 1/2 cups warm water
- 1/2 tsp salt
- 1 tbsp vegetable oil
Instructions:
- In a large bowl, combine arepa flour and salt. Gradually add warm water, mixing until the dough is smooth and pliable.
- Divide the dough into 8-10 equal portions and shape each portion into a round patty, about 1/2 inch thick.
- Heat vegetable oil in a skillet over medium heat.
- Cook the arepas for 5-7 minutes on each side, or until they are golden brown and crispy.
- Remove from the skillet and let cool slightly before serving.
Arepas are a staple of Colombian cuisine, offering a simple yet satisfying bread that can be adapted to suit various tastes. Whether enjoyed plain or with your favorite fillings, these cornmeal cakes provide a deliciously crispy and tender texture. Making Arepas at home allows you to explore the versatility of this traditional bread and enjoy a taste of Colombian culinary heritage.
Concha (Mexican Sweet Bread)
Concha, also known as “Mexican sweet bread,” is a beloved bakery item characterized by its soft, fluffy texture and sweet, crumbly topping. Named for its shell-like appearance, Concha is often enjoyed with coffee or hot chocolate. Its slightly sweet and buttery flavor, combined with the distinctive sugary crust, makes it a favorite among bread enthusiasts.
Ingredients:
For the Dough:
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup warm milk
- 2 large eggs
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
For the Topping:
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1/2 tsp vanilla extract
- Food coloring (optional)
Instructions:
- In a small bowl, dissolve the yeast in warm milk with 1/4 cup sugar. Let it sit for 5-10 minutes, or until frothy.
- In a large mixing bowl, cream together the softened butter and remaining sugar. Mix in the eggs and yeast mixture.
- Add flour and salt to the mixture and mix until a dough forms. Knead on a floured surface for about 10 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- While the dough rises, prepare the topping by mixing together the sugar, softened butter, flour, and vanilla extract until crumbly. Divide the mixture into portions and add food coloring if desired.
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place on a baking sheet.
- Flatten each dough ball slightly and top with a portion of the prepared topping. Use a knife or a cutter to create a shell-like pattern on the topping.
- Let the dough rise for another 30 minutes. Preheat the oven to 350°F (175°C).
- Bake for 15-20 minutes, or until the tops are golden brown.
- Allow to cool before serving.
Conchas offer a delightful combination of textures and flavors, with their sweet, crumbly topping and soft, fluffy interior. This classic Mexican bread is perfect for a morning treat or an afternoon snack, providing a comforting taste of tradition. Baking Conchas at home allows you to enjoy the authentic flavors of Mexican bakery treats and adds a touch of sweetness to your day.
Pan de Muerto (Mexican Day of the Dead Bread)
Pan de Muerto, or “Day of the Dead Bread,” is a traditional Mexican bread prepared for the Day of the Dead celebration. Its distinctive shape and slightly sweet flavor make it a cherished part of this cultural holiday. With its soft, airy texture and orange blossom aroma, Pan de Muerto is both a symbolic and delicious way to honor loved ones.
Ingredients:
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup warm milk
- 2 large eggs
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1/4 cup sugar (for topping)
- 1/4 cup melted butter (for brushing)
Instructions:
- In a small bowl, dissolve the yeast in warm milk with 1/4 cup sugar. Let it sit for 5-10 minutes, or until frothy.
- In a large mixing bowl, cream together the softened butter and remaining sugar. Mix in the eggs, orange juice, and orange zest.
- Add the yeast mixture to the butter mixture and mix well. Gradually add flour and salt, mixing until a dough forms. Knead on a floured surface for about 10 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the dough and shape it into a round loaf. Use a small piece of dough to create decorative bone shapes and place them on top of the loaf.
- Let the dough rise for another 30 minutes. Preheat the oven to 350°F (175°C).
- Bake for 30-35 minutes, or until the bread is golden brown. Brush with melted butter and sprinkle with sugar while still warm.
- Allow to cool before serving.
Pan de Muerto is a beautifully symbolic bread that celebrates the Day of the Dead with both its appearance and flavor. The soft, sweet bread with its orange blossom notes is perfect for honoring loved ones and enjoying with family and friends. Baking Pan de Muerto at home allows you to partake in a rich cultural tradition while savoring a delicious and aromatic bread that captures the essence of Mexican heritage.
Bizcochos de Manteca (Mexican Lard Cookies)
Bizcochos de Manteca are traditional Mexican cookies made with lard, resulting in a crumbly, buttery texture that is simply irresistible. These cookies are often enjoyed with a cup of coffee or as a sweet treat during celebrations. Their rich flavor and delicate texture make them a favorite among cookie lovers and a delightful addition to any dessert table.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup lard (or shortening)
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/4 cup milk
- 1 tsp vanilla extract
- Sugar for sprinkling
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the lard and sugar until light and fluffy.
- Add the egg, milk, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Roll the dough out on a floured surface to about 1/4 inch thickness. Cut out shapes using cookie cutters and place on the prepared baking sheet.
- Sprinkle the tops with sugar.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on a wire rack before serving.
Bizcochos de Manteca offer a delightful combination of rich flavor and delicate texture, making them a classic Mexican cookie that’s perfect for any occasion. Their buttery, crumbly nature is enhanced by the traditional use of lard, resulting in a cookie that’s both satisfying and authentic. Baking Bizcochos de Manteca at home provides a taste of Mexican tradition and adds a touch of sweetness to your day.
Pan de Calabaza (Mexican Pumpkin Bread)
Pan de Calabaza is a moist and flavorful Mexican pumpkin bread that combines the rich taste of pumpkin with warm spices. Often enjoyed during the fall and winter months, this bread is perfect for cozy gatherings or as a comforting treat with a cup of coffee. The addition of spices like cinnamon and nutmeg, along with a hint of vanilla, makes this bread a delightful experience for the senses.
Ingredients:
- 1 1/2 cups canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1/4 cup orange juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, sugar, eggs, orange juice, and vanilla extract until well combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Pan de Calabaza is a delicious way to enjoy the flavors of pumpkin and spices in a comforting bread. Its moist texture and aromatic spices make it a perfect treat for fall and winter gatherings. Baking Pan de Calabaza at home allows you to savor a slice of this classic Mexican bread and share it with friends and family, adding warmth and flavor to any occasion.
Pan de Elote (Mexican Cornbread)
Pan de Elote is a traditional Mexican cornbread that’s sweet and tender with a rich corn flavor. Unlike the American version, this cornbread uses fresh corn and is often enjoyed as a side dish or dessert. Its slightly sweet flavor and moist texture make it a versatile addition to any meal, whether as a snack or alongside a hearty stew.
Ingredients:
- 2 cups fresh or frozen corn kernels (thawed)
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 3 large eggs
- 1/4 tsp salt
- 1/2 tsp baking powder
Instructions:
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- In a blender or food processor, blend the corn kernels until smooth. Set aside.
- In a large bowl, combine the flour, sugar, salt, and baking powder.
- In another bowl, whisk together the melted butter, milk, and eggs.
- Add the corn mixture to the wet ingredients and mix well.
- Combine the wet and dry ingredients, stirring until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before cutting into squares.
Pan de Elote offers a delightful twist on traditional cornbread with its sweet corn flavor and moist texture. This Mexican version of cornbread can be enjoyed as a savory side dish or a sweet treat. Baking Pan de Elote at home provides a wonderful way to enjoy a taste of Mexican cuisine and adds a comforting, flavorful element to any meal.
Pan de Tres Leches (Three Milks Bread)
Pan de Tres Leches, or “Three Milks Bread,” is a rich and indulgent Mexican bread soaked in a mixture of three different kinds of milk. This moist and creamy bread is a favorite for celebrations and special occasions. The combination of evaporated milk, sweetened condensed milk, and whole milk creates a deliciously moist and flavorful treat that is sure to impress.
Ingredients:
For the Bread:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup whole milk
- 2 large eggs
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
For the Milk Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup whole milk
For the Topping:
- Whipped cream or powdered sugar (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a small bowl, dissolve the yeast in warm milk with 1/4 cup sugar. Let it sit for 5-10 minutes, or until frothy.
- In a large bowl, cream together the softened butter and remaining sugar. Mix in the eggs and yeast mixture.
- Add flour and salt to the mixture and mix until a dough forms. Knead on a floured surface for about 10 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the dough and transfer it to the prepared baking dish. Smooth the top.
- Bake for 30-35 minutes, or until golden brown.
- While the bread is baking, prepare the milk mixture by combining the evaporated milk, sweetened condensed milk, and whole milk.
- Once the bread is baked and still warm, use a skewer to poke holes all over the surface. Slowly pour the milk mixture over the bread, allowing it to absorb.
- Let the bread sit for at least 1 hour before serving. Top with whipped cream or powdered sugar if desired.
Pan de Tres Leches is a sumptuous and moist bread that embodies indulgence and celebration. Its rich, creamy texture and sweet flavor make it a standout dessert for special occasions. Baking Pan de Tres Leches at home allows you to create a deliciously memorable treat that showcases the best of Mexican dessert traditions.
Note: More recipes are coming soon!
