Now that we’re living in the Land of Canned Biscuits again (a.k.a. the United States), I have happily resumed one of my favorite holiday baking traditions — weekend monkey bread! ♡

We always had to put in the extra time to make homemade biscuits from scratch for monkey bread while we were living in Barcelona. It was, of course, delicious, but not quite the simple and nostalgic version I grew up with. On a lazy December morning, I much prefer to hit the ‘easy button’ and let Pillsbury do most of the work for me.

So for anyone else who also craves this throwback sweet treat this time of year, I thought I’d repost the tried-and-true monkey bread recipe that I’ve been making for the past two decades. It’s made with just 5 simple ingredients — canned buttermilk biscuits, melted butter, brown sugar, white sugar and cinnamon — and it’s always so fun and easy to assemble. (Even more special for us right now with cute little toddler hands to help!)

I’ve included some extra options below for various ways to customize the recipe by adding in nuts, chocolate chips, or dried fruit. Or you can also never go wrong with an extra cream cheese drizzle on top. However you make it, I promise this gooey sweet treat is always a winner. So grab some biscuits and let’s make some monkey bread together!

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Everyone needs a truly excellent zucchini bread recipe in their repertoire…and this one is my personal favorite! ♡

I’ve come to love this recipe over the years because it’s mercifully low-fuss. There’s zero zucchini-wringing required — just add the grated zucchini straight into the batter, which yields a perfectly light and moist loaf of bread. Then all of the remaining ingredients you’ll need are pantry staples that you likely already have on hand. I love using lots of vanilla and warming spices in my zucchini bread as well as a hint of lemon zest, which magically makes all of the flavors here “pop.” And then a generous sprinkle of coarse sugar on top of the bread bakes up to form a crunchy sugar topping that is downright irresistible.

I tend to be a zucchini bread purist and love mine without any add-ins. But I’ve included options below if you’d like to add in some chocolate chips, nuts, dried fruit, coconut, or anything else that sounds good. This recipe is wonderfully flexible and foolproof. So the next time you have a zucchini surplus, grab your bread pan and let’s bake up a quick loaf of homemade zucchini bread together!

Zucchini Bread Recipe | 1-Minute Video

Zucchini Bread Ingredients

Here are a few quick notes about the zucchini bread ingredients you will need to make this recipe:

• Zucchini: No need to wring out and drain the zucchini for this recipe! Simply grate the fresh zucchini on the coarse side of a box grater and add it directly to the batter, which will make the bread perfectly moist. I recommend using a kitchen scale to weigh the grated zucchini to ensure that you’re using the correct amount.
• Flour: We will use basic all-purpose flour to provide structure for the bread.
• Oil: I typically use vegetable oil to make zucchini bread, but any neutral-flavored oil that you love best (i.e. avocado oil, canola oil, melted coconut oil) will work.
• Eggs: Eggs will serve as the binding agent for the batter and also help give the bread a lovely soft texture.
• Leavening agents: We’ll use a combination of baking powder and baking soda as leavening agents for the bread to make it perfectly fluffy.
• Sugars: We will use a combination of light brown sugar and white granulated sugar to sweeten the batter. Plus I also highly recommend a generous sprinkle of coarse turbinado sugar on top of the bread to give the top a crunchy sweet crust. (If you don’t have turbinado sugar, you can just use white granulated sugar instead.)
• Pumpkin pie spice: Classic zucchini bread is usually seasoned with warming spices such as cinnamon, nutmeg, and/or ginger, but I went ahead and used pumpkin pie spice to (1) save time, since the blend already includes those three spices and (2) add a teeny hint of cloves and allspice to the mix as well. Trust me, it works perfectly in zucchini bread, and people always comment how they love the flavors in this recipe!
• Vanilla extract: Vanilla adds the perfect touch of warmth to the bread and brings out the best of the pumpkin pie spices.
• Lemon zest: The “secret” ingredient I’ve always added to zucchini bread that adds the perfect hint of citrusy brightness and makes all of the other flavors pop!
• Sea salt: Finally, we’ll add fine sea salt to bring out the best of all these delicious flavors.

Zucchini Bread Tips

Detailed instructions are included in the recipe card below, but here are a few extra tips to keep in mind:

• Coarsely grate the zucchini. For zucchini bread that has a satisfying bit of texture with visible strands of green zucchini throughout, I highly recommend using the coarse side of a box grater (or the coarse grating attachment on a food processor) to grate the zucchini.
• Don’t overmix the batter. It’s best to mix the wet and dry ingredients together until they are *just* combined (not overmixing) to ensure that the bread is light and moist, not tough and dense.
• Cool completely before slicing. Let the bread cool for at least 15 minutes on a wire rack after baking, which will make it easier to slice without crumbling.
• Store properly. The best way to store zucchini bread is wrapping it tightly in foil and then store it in an airtight container for a few days. To freeze the bread, wrap it tightly in foil and then freeze in a ziplock bag for up to 3 months.

Zucchini Bread Variations

Here are a few add-ins that you’re welcome to try with this zucchini bread recipe. (I recommend no more than 1.5 cups of add-ins total.)

• Make chocolate zucchini bread: Swap 1/3 cup of the flour for unsweetened cocoa powder.
• Add chocolate chips: Add up to 1 cup semisweet chocolate chips or rough-chopped dark chocolate bars
• Add nuts: Add up to 1 cup chopped toasted nuts, such as walnuts or pecans.
• Add shredded coconut: Add up to 1/2 cup shredded coconut, ideally toasted before adding for extra flavor.
• Add fresh berries: Add up to 1 cup fresh berries, such as blueberries or blackberries.
• Use orange zest: Swap lemon zest for orange zest to give the bread a more orangey flavor.

More Quick Bread Recipes

Here are a few more of our favorite quick bread recipes to try!

• Perfect Pumpkin Bread
• Classic Banana Bread
• Healthy Banana Bread
• Honey Beer Bread

Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Ali
• Prep Time: 15 mins
• Cook Time: 1 hour
• Total Time: 1 hour 15 mins
• Yield: 8-10 servings 1x

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Description

This classic zucchini bread recipe is easy to make, perfectly moist, and topped with an irresistible crunchy sugar topping.

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Ingredients

• 2 cups (260 grams) all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 3/4 teaspoon baking soda
• 2 cups (370 grams) grated packed zucchini, not wrung out and grated on the large holes of a box grater
• 2/3 cup vegetable oil
• 2/3 cup packed light brown sugar
• 1/3 cup granulated white sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• zest of 1 small lemon (about 2 teaspoons)
• 2 tablespoons turbinado sugar

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Instructions

1. Prep oven and loaf pan. Heat oven to 350°F. Line a 9×5-inch loaf pan with parchment or mist with cooking spray. 
2. Mix the dry ingredients. Whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda in a small mixing bowl until combined.
3. Incorporate the wet ingredients. In a separate large mixing bowl, gently stir together the grated zucchini, oil, brown sugar, white sugar, vanilla, eggs and lemon zest until evenly combined. Add the dry ingredients and gently stir the batter together until *just* combined and no dry streaks remain. Avoid overmixing.
4. Bake. Pour the batter into the prepared loaf pan. Sprinkle the turbinado sugar evenly on top. Bake for 55 to 60 minutes, or until a toothpick inserted into the middle of the bread comes out clean. Transfer the pan to a wire rack and let the bread cool to room temperature.
5. Serve. Slice, serve and enjoy!

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Equipment

Box Grater

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Bread Pan

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Vanilla Extract

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Notes

Recipe slightly adapted from Smitten Kitchen.

Surprise favorite recipe of the month. I can’t tell you how much we love this pumpkin cornbread!! ♡

Turns out that the sweet and earthy flavor of pumpkin purée complements the classic flavor and texture of cornbread absolutely beautifully. And when made with a rich and nutty browned butter batter, lightly sweetened with honey, and baked up until perfect light and fluffy, this pumpkin cornbread recipe will likely steal the show at your next dinner. We can’t stop making it here in our kitchen!

You’re welcome to customize yours with any additional mix-ins that you might love, such as nuts, dried fruit, or a handful of cheese. I’ve included notes for how to easily make this recipe gluten-free, if you prefer. And while the cornbread is delicious on its own, I’m going to highly recommend that you make a quick batch of honey butter to serve with it. Because melted into a slice hot out of the oven? Oh my goodness, there’s nothing better.

Let’s make some pumpkin cornbread!

Pumkin Cornbread Recipe | 1-Minute Video

Pumpkin Cornbread Ingredients

Here are a few brief notes about the pumpkin cornbread ingredients you will need to make this recipe:

• Pumpkin purée: In addition to helping keep the cornbread nice and moist, pumpkin purée adds a delicious earthy sweetness to the cornbread that beautifully complements the cornmeal flavor.
• Cornmeal: Always the starring ingredient in a batch of cornbread, cornmeal adds delightful corn flavor and a slightly gritty texture to the bread that’s always so nostalgic. I recommend a fine- or medium-grind yellow cornmeal for this recipe.
• Butter: We will brown a stick of unsalted butter to add to the cornbread, adding an irresistible hint of nutty, caramelized, rich flavor.
• Honey: Honey is my favorite sweetener to use in cornbread, as its flavor always enhances the naturally earthy and sweet flavor of the cornmeal.
• Flour: We typically use basic all-purpose flour to make this recipe, but you could also opt to use a gluten-free all-purpose flour blend.
• Eggs: Eggs serve as the binding agent in this bread to hold all of the ingredients together and also add moisture and richness to the cornbread.
• Baking powder and baking soda: These two leavening agents work together to keep the bread light and fluffy.
• Seasonings: Finally, I like to add just a tiny touch of ground cinnamon to the bread, plus fine sea salt to bring out the best of all of these delicious flavors.

How To Make Cornbread

Full instructions for how to make pumpkin cornbread are included in the recipe below, but here is a quick overview with a few additional tips!

1. Brown the butter. This simple step adds an irresistible depth of nutty, rich flavor to the bread. As always, keep a close eye on the butter once it begins to brown so that it does not burn.
2. Mix the dry ingredients, then add the wet ingredients. Mix the dry ingredients in a large bowl. Then create a well in the center and add the browned butter, pumpkin puree and honey, followed by the eggs, until everything is combined. Avoid overmixing!
3. Bake. Press the batter evenly into the parchment-covered 9 x 9-inch baking pan and bake until a toothpick inserted in the middle of the cornbread comes out clean. Transfer the pan to a wire rack and let it cool for at least 15 minutes, if you can wait that long. ;)
4. Serve. Slice, serve and enjoy!

Recipe Variations

Here are a few additional variations that you’re welcome to try with this brown butter pumpkin cornbread recipe:

• Cook in a cast-iron skillet: Brown the butter in a 9-inch cast-iron skillet, then transfer the butter to a separate bowl. Briefly wipe down the skillet then transfer it to heat up in the preheating oven. Remove and add the prepared batter to the hot skillet, which will help to create an extra-delicious bottom crust to the cornbread, then bake until a toothpick inserted in the center comes out clean.
• Add extra herbs or spices: Add additional herbs (such as rosemary, sage, thyme or chives) or spices (such as dried ginger, nutmeg, cloves or allspice) to taste.
• Add dried fruit or nuts: Add 1/2 cup chopped nuts (such as walnuts, pecans or almonds) or dried berries (such as cranberries or cherries).
• Add cheese: Add 1 cup freshly-grated cheese, such as sharp cheddar, gouda, fontina or Parmesan.

More Easy Bread Recipes

Looking for more simple and delicious homemade bread recipes to try? Here are a few of our favorites:

• Classic Cornbread
• Homemade Buttermilk Biscuits
• 1-Hour Dinner Rolls
• Perfect Pumpkin Bread

Pumpkin Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Ali
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 16 servings 1x

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Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup yellow cornmeal 
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 1/3 cups pumpkin puree 
• 1/3 cup honey
• 2 eggs

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Instructions

1. Prep the oven and pan. Heat the oven to 400°F. Line a 9 x 9-inch baking pan with parchment paper.
2. Brown the butter. Melt the butter in the medium sauté pan over medium-high heat. Continue cooking until the butter begins to foam, stirring frequently to ensure that the butter cooks evenly. Once the butter solids begin to turn golden brown and the butter smells toasty, immediately pour it into a heat-safe bowl. (Keep a very close eye on the butter while it is browning so that it does not burn, since it can go from golden to burned very quickly.)
3. Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, cinnamon, baking soda and sea salt until combined.
4. Add the wet ingredients. Create a well in the center of the dry ingredients. Add the browned butter, pumpkin puree, honey, and briefly whisk the wet ingredients until combined. Add the eggs and whisk with the wet ingredients, then stir the whole mixture together until evenly combined, taking care to avoid over-mixing.
5. Bake. Press the batter evenly into the prepared pan, using a spatula to spread the top so that it is more or less even. Bake for 20 minutes or until a toothpick inserted in the middle of the cornbread comes out clean. Transfer the pan to a wire rack and let it cool for at least 15 minutes.
6. Serve. Slice, serve and enjoy!

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We’re in the heart of soup and chili season right now, which means…

…it’s also homemade cornbread season! ♡

Ok ok, I know that cornbread can be served and enjoyed anytime of year. But for me, this sweet and buttery bread is absolute perfection served up on a chilly winter’s day alongside a steaming bowl of chili. Especially when it’s fresh outta the oven and still warm, maybe served up with a pat of melty butter and a drizzle of honey just for good measure, a cozy batch of homemade cornbread simply can’t be beat!

That said, I’ve learned over the years that people tend to have very strong feelings when it comes to exactly what defines “the best” cornbread recipe. There is the classic Northern/Southern debate about whether or not to add sweetener, strong opinions about which coarseness of cornmeal to use, the question of whether or not to add in chunks of whole kernel corn as well, and of course, deeply-held feelings about baking dish vs skillet cornbreads. I happen to love all cornbreads. But if I had to choose an all-time favorite cornbread, today’s recipe would be it!

First off, I love this homemade cornbread recipe because it’s super easy to make from start to finish in about 30 minutes (with just 10 or so minutes of actual hands-on prep time). I also split the difference between Northern- and Southern-style cornbreads and like to moderately sweeten my cornbread, since I find the cornmeal to already be quite sweet on its own, and prefer to use honey because it adds such great flavor. I’m also a big believer in making cornbread with buttermilk, which adds considerable moisture as well as a subtle tangy flavor to the bread. And I also highly recommend taking the extra time to brown your butter before adding it to the batter, which adds the most irresistible hint of nutty, rich, caramelized flavor.

We usually make skillet cornbread in our house with a cast iron pan, which deepens the layer of golden, caramelized crust around the edges of the bread. But that said, if you don’t own a cast iron skillet (or oven-proof skillet), no prob at all, I’ve also included instructions for how to make cornbread using a traditional baking pan, which will still be delicious.

Let’s make some cornbread together, friends!

Cornbread Recipe | 1-Minute Video

Homemade Cornbread Ingredients:

Before we get to the full buttermilk cornbread recipe below, here are a few important notes about the ingredients you will need to make this recipe:

• Cornmeal: I used finely-ground yellow cornmeal for this recipe, but a medium-grind cornmeal will work well too. (Just be careful not to accidentally purchase corn flour, cornstarch or masa harina, which are different products altogether.)
• Flour: I used basic all-purpose flour for this recipe, but you could also sub in white whole wheat flour if you would like.
• Baking powder and baking soda: We will use both to help this cornbread rise up to be extra fluffy and soft.
• Fine sea salt: To bring out all of those delicious flavors. (Although please note that if you only have iodized table salt on hand, you should use about half as much salt.)
• Eggs: To serve as our binding agent and help keep the bread nice and moist, as well as prevent it from being too crumbly. (A little bit crumbly is good though!)
• Honey: I love the taste of naturally-sweetened honey cornbread, but prefer mine not too sweet. So it’s a bit of a compromise between Northern and Southern-style cornbreads with 1/3 cup of honey added. If you prefer a sweeter cornbread, feel free to increase the amount to 1/2 cup. Or if you prefer a less sweet cornbread, you can reduce the amount to 3 or 4 tablespoons.
• Buttermilk: Which makes this bread extra rich and moist! If you don’t happen to have buttermilk on hand, feel free to make a homemade buttermilk substitute with milk and lemon juice. Or if you’re in a hurry, you can also just sub in whole milk instead, which will yield a slightly more dry and crumbly but still delicious bread.
• Butter: I adore the nutty taste of lightly-browned butter in cornbread, which you can either brown separately before adding it to the baking dish version or brown directly in the skillet cornbread version, as explained below. Or if you’d like to skip this step, you can just melt your butter like usual on the stovetop or in the microwave.

How To Make Cornbread:

So as I mentioned, I’ve included two options for how to make cornbread below — one using a 9-inch or 10-inch cast iron skillet (or any oven-proof skillet) and one using an 8-inch or 9-inch square baking dish.

Personally, I’m partial to that more deeply golden, crispy, caramelized crust that develops in skillet cornbread, thanks to preheating the skillet in the oven beforehand and that magical sizzle when the batter hits the hot pan. But that said, we also love the basic baking dish version in our house, which is also wonderfully delicious and yields much more evenly-baked squares of fluffy bread. So you choose whichever pan sounds best to you!

If you’re using a cast iron skillet, you can also do some multi-tasking and let the butter melt and brown in the skillet as it preheats in the oven. (To save time, let the skillet preheat while you mix the rest of the batter!)  Or if you’re using a baking dish, you have the option of either browning the butter in a separate pan on the stove, or you can just skip the step of browning the butter altogether and add plain melted butter to your cornbread. Again, whichever sounds best to you!

See the recipe below for full instructions for both methods.

Cornbread Recipe Variations:

If you’d like to incorporate some fun add-ins to this buttermilk cornbread recipe too, feel free to…

• Add whole kernel corn: Add in up to 3/4 cup (drained) whole kernel corn to the batter if you would like some chunky bits of corn mixed in there.
• Add jalapeño: Add one or two jalapeños (cored and finely-diced) to the batter to make more of a spicy jalapeño cornbread.
• Add cheese: Add up to 1 cup of shredded cheese (I recommend cheddar or pepperjack) if you would like to make more of a cheesy cornbread.
• Add bacon: This is a bit of a non-traditional option, but a few finely-crumbled strips of crispy bacon also make a wonderful addition to a pan of cornbread. (Feel free to swap in a tablespoon of bacon grease for a tablespoon of the melted butter too for extra bacon-y flavor.)
• Make it gluten-free: If you would like to make gluten-free cornbread, just sub in a 1-for-1 gluten-free flour blend in place of the all-purpose flour.

Ways To Serve Cornbread:

Most of the time, we just love serving plain cornbread squares (or wedges) as a side dish in our house. But you could also make…

• Cornbread muffins: Instead of baking your bread in a skillet or baking dish, you can make cornbread muffins by filling standard muffin cups 2/3 full with batter and baking the muffins at 375°F for about 15 minutes, or until a toothpick inserted comes out clean.
• Cornbread dressing: You can also crumble or dice this cornbread to make cornbread stuffing for Thanksgiving (or anytime of year).
• Cornbread croutons: We also occasionally love dicing up leftover cornbread, brushing it with a bit of extra butter, seasoning it with salt and pepper, and baking a batch of cornbread croutons until crispy. Perfect for salads and more!
• Cornbread salad: You can also use this recipe to make Southern-style cornbread salad, which is typically layered in a trifle dish.
• Cornbread crumbles: Crumble up leftover cornbread to sprinkle on fruit crumbles, soups, salads, pastas…you name it! Many recipes that call for breadcrumbs would benefit from the extra flavor and texture of crumbled cornbread.

If you make this recipe, let me know in the comments below how it goes. I hope you love it!

Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews

• Author: Ali
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 16 servings 1x

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Description

My favorite homemade cornbread recipe that’s lightly sweetened with honey, made extra moist with buttermilk, and irresistibly buttery and delicious. Options included below to make this recipe in either a pre-heated cast iron skillet or a basic baking dish.

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Ingredients

• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt*
• 2 eggs
• 1/3 cup honey
• 1 cup buttermilk, room temperature

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Instructions

1. Prep the oven and skillet. Heat oven to 400°F.  Add the butter to a 9-inch or 10-inch cast iron skillet, then transfer the skillet to the oven.
2. Brown the butter.  While you prepare steps 3 and 4 (below), let the butter melt and simmer in the oven until it is lightly browned and smells toasty, keeping a very close eye on it so that the butter does not accidentally burn.  Use an oven mitt to remove the pan from the oven, then carefully swirl the melted butter to coat the edges of the skillet, and pour the browned butter into a separate bowl until ready to use.  (Or if you’ve already reached step 5, you can go ahead and just pour the browned butter directly into the batter after the buttermilk mixture.)
3. Combine the dry ingredients. Meanwhile, in a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and fine sea salt until combined.
4. Combine the wet ingredients. In a separate small mixing bowl, whisk together the eggs and honey until evenly combined.  Add the buttermilk and whisk until combined.
5. Finish the batter. Create a well in the center of the dry ingredient bowl, and pour the buttermilk mixture into the well.  Gently whisk the dry ingredients into the wet ingredients until just combined.  Pour the melted butter into the batter and stir until it is just combined, taking care not to over-mix the batter.
6. Bake. Pour the batter evenly into the cast iron skillet.  Bake for 20 to 25 minutes, until a toothpick inserted in the center of the cornbread comes out clean.
7. Cool. Carefully transfer the skillet to a wire cooling rack and let the cornbread cool for at least 10 minutes.  Then slice, serve, and enjoy!

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Equipment

Cornmeal

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9-Inch Cast Iron Skillet

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Honey

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Notes

Fine sea salt: Please note that this recipe uses fine sea salt.  If you only have iodized table salt on hand, I recommend using only 1/2 teaspoon.

Basic baking dish instructions: Heat oven to 400°F.  Grease an 8-inch or 9-inch square baking dish with cooking spray.  Brown the butter in a separate sauté pan (or you can just melt the butter in a pan or in the microwave without browning it) while you complete steps 3 and 4.  Then pour the butter into the batter and stir until it is just combined, taking care not to over-mix the batter.  Pour the batter into the prepared baking dish and bake for 20 to 25 minutes, until a toothpick inserted in the center of the cornbread comes out clean.

Storage instructions: Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months.  To freeze the cornbread, I recommend wrapping up the individual pieces and then placing them in a sealed freezer-safe food storage container.

Source: Recipe slightly adapted from Cafe Delites.

Most of the time when I’m craving pumpkin bread, I turn to my favorite recipe for these gluten-free, sugar-free, healthy pumpkin muffins. (Which, fun fact, can also be baked into bread!)  But on those days when I find myself craving the real deal…

…this is the classic pumpkin bread recipe that I absolutely adore. ♡

It’s made with butter, sugar, flour, and all of the indulgent stuff you need in a good old-fashioned slice of pumpkin bread. And I’m especially partial to this recipe in particular because it adds extra pumpkin purée and pumpkin spice in the batter to bring out the best of those cozy fall flavors we all love, and makes this bread ultra-moist as well. This pumpkin bread recipe is also super-easy to make without a mixer. And of course, it beats any fall candle you can buy in the store and is guaranteed to make your entire home smell downright heavenly.

I’ve been tweaking this recipe bit by bit over the years and think I’ve reached the point where I’m finally happy with it. So if you happen to be looking for a classic moist pumpkin bread recipe to add to your repertoire, I highly recommend bookmarking and giving this one a try. It’s one of my favorite treats this time of year and I always look forward to it.

Let’s make some pumpkin bread!

Perfect Pumpkin Bread | 1-Minute Video

Pumpkin Bread Ingredients:

First, a few notes about the ingredients you will need to make this easy pumpkin bread recipe:

• Flour: I have only tested this recipe with basic all-purpose flour. If you try it with a different flour, though, please let us know the results in the comments below.
• Spices: A mix of pumpkin pie spice (either homemade or store-bought) plus some extra ground cinnamon.
• Baking soda and baking powder: We will use both in this recipe.
• Salt: Please note that I wrote this recipe using fine sea salt, which is less potent than iodonized (table) salt. That said, if you only have table salt on hand, you can add it and just use a bit less (1/2 teaspoon).
• Sugars: This recipe calls for both granulated (white) sugar and light brown sugar.
• Butter: Which I prefer instead of oil in this recipe to add lots of rich butter flavor.
• Pumpkin purée: I used canned pumpkin purée, but you can make your own from scratch if you prefer. (Just be careful not to accidentally buy canned pumpkin pie filling, which is a different product altogether.)
• Eggs: Just two regular large eggs.
• Vanilla extract: Finally, some pure vanilla extract, which will pair beautifully with all of those cozy pumpkin flavors.

How To Make Pumpkin Bread:

Here is a brief overview of how to make pumpkin bread (full instructions included below):

1. Mix the dry ingredients. First, we’ll whisk together all of the dry ingredients (minus the sugars).
2. Mix the sugars and wet ingredients. Then in a separate large mixing bowl, stir together the sugars and melted butter until evenly combined, and then mix in the pumpkin purée, eggs and vanilla.
3. Combine the wet and dry ingredients. Next we’ll combine all of those ingredients. (Be sure not to over-mix!)
4. Bake. Then we will pour the batter into a parchment-lined (or greased) bread pan, and bake until a toothpick inserted in the middle of the loaf comes out clean.
5. Cool. Then I recommend transferring the bread pan to a wire baking rack to let it cool for a bit, invert the bread onto the rack to let it cool a bit more, then slice and enjoy! The texture of this bread (especially the crust) is definitely best the same day that it is baked, but I’ve included instructions below for how to store it at room temperature or in the freezer if you would like.

Pumpkin Bread Recipe Variations:

I’m one of those people who loves my pumpkin bread plain without any extra mix-ins. But if you would like to customize yours, feel free to…

• Add nuts or dried fruit: Feel free to stir in 1/2 cup of chopped walnuts, pecans, or dried fruit (such as dried cranberries or chopped dried apricots) to the batter before baking if you would like.
• Add chocolate chips:Feel free to stir in 1/2 cup of chocolate chips (semisweet, dark, or white) to the batter before baking, if you would like to make chocolate chip pumpkin bread.
• Add orange zest: This batter would also be delicious with the zest of one orange stirred in.
• Add fresh ginger: If you love the flavor of ginger in your pumpkin bread, feel free to stir in 2 to 3 teaspoons of grated fresh ginger.
• Add a streusel crumble on top: If you really want to get decadent and make a streusel pumpkin bread, just stir together 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup melted butter, 1/2 teaspoon pumpkin pie spice and a pinch of salt together until it is chunky and crumbly. Then sprinkle it on top of the batter before baking.

More Favorite Pumpkin Recipes:

Looking for some more pumpkin recipes to make this season? Here are some of my faves:

• Pumpkin Roll
• Pumpkin Scones
• Soft Pumpkin Cookies
• Pumpkin Cinnamon Rolls
• Iced Pumpkin Spice Latte
• Healthy Pumpkin Muffins
• Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 30 reviews

• Author: Ali
• Prep Time: 15 mins
• Cook Time: 1 hour
• Total Time: 1 hour 15 mins
• Yield: 12 to 16 servings 1x

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Description

This classic pumpkin bread recipe is easy to make without a mixer, perfectly moist, and full of the best pumpkin flavor!

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Ingredients

• 1 3/4 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1 cup granulated white sugar
• 1/2 cup packed light brown sugar
• 1/2 cup melted butter
• 1 cup pumpkin purée
• 2 large eggs
• 1 teaspoon vanilla extract

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Instructions

1. Prepare oven and bread pan. Heat oven to 350°F.  Line a 9 x 5-inch bread pan with parchment or mist with cooking spray.
2. Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, baking powder and salt until combined.  Set aside.
3. Mix the sugars and wet ingredients. In a separate large mixing bowl, whisk together the granulated sugar, brown sugar and melted butter until evenly combined.  Add in the pumpkin purée, eggs and vanilla and stir until evenly combined.
4. Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir until they are just combined and no dry streaks remain.  (Try to avoid over-mixing!)
5. Bake. Pour the batter into the prepared bread pan, and smooth the top of the batter so that it is even.  Bake for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
6. Cool. Transfer the pan to a wire baking rack and let the bread cool for 10 minutes.  Then run a knife around the edges of the bread and carefully invert the bread onto the wire baking rack to continue cooling for 5-10 more minutes.  Then slice, serve and enjoy!

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Equipment

Bread Pan

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Wire Rack

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Pumpkin Purée

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Notes

Storage instructions: This bread can be stored in a food storage container or zip-top bag at room temperature for up to 3-4 days.  If you would like to freeze the bread, let it cool completely to room temperature.  Then wrap the bread tightly in bees wrap (or plastic wrap), enclose it in a food storage container or zip-top freezer bag, and freeze for up to 3 months.

Interested in trying to make no knead bread? ♡

Well today, I thought I would share my two favorite no knead bread recipes with you — the traditional recipe that I like best (which requires the dough to rest 12-18 hours) or a faster method (which requires just a short 1.5-hour rise).

Both of these no knead bread recipes are incredibly forgiving and easy to make, with just 15 or so minutes of active hands-on prep time. They both bake up magically in the oven to yield artisan-style loaves with the most gorgeous golden crusts and soft, flavorful interiors. They call for just 4 basic ingredients, plus an extra teaspoon of honey or sugar for the faster version. They are guaranteed to make your entire home smell like the yummiest, coziest French bakery as they cook. And best of all, they both taste downright heavenly served warm and fresh outta of the oven. (And — my breakfast-loving husband would add — fabulous toasted up the next morning too!)

So whether you are brand new to bread-baking, or just looking for some tried-and-tested recipes to add to your repertoire, I highly recommend bookmarking these recipes if you would like to give no knead artisan bread a try! If you are planning ahead and have the time for an overnight rise, I would recommend going with the traditional version (my favorite) which gives the dough time to develop more of that yeasty, sourdough-like flavor and yields a more airy, porous crumb on the inside. But if you’re pressed for time and just want a hot loaf of crusty homemade bread in a hurry, this faster version is a great option to try too. Both versions can be made with any extra seasonings that you would like to add in, and baked up with however light or deeply golden of a crust you prefer.

Alright friends, let’s make some no knead bread together!

no-knead bread recipe | 1-minute video

Meet my all-time favorite focaccia bread recipe. ♡

It was actually one of the very first bread recipes that I learned to make years ago, and still continues to be a fave because it is so simple to make. And most importantly, it’s just so dang good.

It’s perfectly soft and fluffy and satisfyingly chewy. It’s sprinkled with lots of fresh rosemary and crunchy flaky sea salt, and drizzled with extra olive oil just before serving, which soaks perfectly into all of those little classic holes that you have poked in the bread. It’s easy to make by hand, or even easier to make with the help of a stand mixer. It also happens to be naturally vegan, and can be shaped into a free-form round or pressed into a rectangular baking dish. And best of all, it is just the ultimate cozy carbohydrate comfort food. I know you’re going to love it.

Also, if you happen to be new to working with yeast in bread, please don’t let that deter you from making focaccia! This recipe is a great place to begin when working with yeast, and I will walk you through each step of the process so that all of your questions are answered. You’ve got this.

Let’s make some rosemary focaccia!

Rosemary Focaccia Bread Recipe | 1-Minute Video

Rosemary Focaccia Bread Ingredients:

To make this rosemary focaccia bread recipe (pronounced “foh-kah-chah”, by the way), you will need:

• Warm water: Since we are working with active dry yeast in this recipe, it’s important that we use warm water to dissolve it. I highly recommend using a cooking thermometer to double-check the temperature of the water if possible. (It should be around 110°F.)
• Sugar or honey: Whichever you have on hand, to give the bread a hint of sweetness and help to activate the yeast.
• Active dry yeast: You will need one packet (or 2.25 teaspoons) to make this focaccia bread.
• Flour: Basic all-purpose flour will be great!
• Olive oil: Some of which we will mix into the actual bread dough, plus extra for drizzling on top once the focaccia has baked.
• Flaky sea salt: Some of which we will mix into the actual bread dough, plus extra for sprinkling on top of the dough before baking. If you don’t have flaky sea salt on hand, you can use fine sea salt, but be sure to reduce the amount by half so that the bread isn’t too salty.
• Fresh rosemary: To sprinkle on top of the dough and add that delicious earthy rosemary flavor. (Feel free to finely chop the fresh rosemary if you would like smaller rosemary sprinkles.)

How To Make Focaccia Bread:

Here are the basic steps to make this rosemary focaccia bread recipe (full instructions included in the recipe below, as always):

1. Proof the yeast. In the warm water and sugar. (I highly recommend using a thermometer to measure the temperature of the water, so that it is not too hot or too cold.)
2. Knead the dough*. Gradually add in the flour, olive oil and salt. Then knead for 5 minutes using the dough attachment or a stand mixer, or knead the dough by hand.
3. First dough rise. Shape the dough into a ball and place it in a greased mixing bowl, and cover with a damp towel. Let the dough rest in a warm location for 45-60 minutes, or until it has doubled in size.
4. Second dough rise.  Shape the dough into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover and let the dough continue to rise for another 20 minutes.
5. Prepare the dough. Heat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish). Use your fingers to poke deep dents — like seriously, poke all the way down until you touch the baking sheet — all over the surface of the dough. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
6. Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
7. Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

*If you do not have a stand mixer, no prob! Just complete step 1 in a large mixing bowl. Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form. Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky, and continue on with the recipe as directed.

Possible Recipe Variations:

Want to customize this recipe? Feel free to…

• Add garlic. Finely mince and mix a large clove of fresh garlic into the dough to give it some extra garlicky flavor.
• Add Parmesan. This focaccia would also be delicious with some Parmesan cheese sprinkled on top!
• Use different fresh herbs. In place of (or in addition to) the fresh rosemary, feel free to use fresh tarragon or sage.
• Use dried herbs. If you don’t have fresh herbs on hand, you are welcome to use dried herbs instead (such as dried rosemary or Italian seasoning). If you use dried herbs, I recommend kneading them into the dough itself rather than sprinkling them on top so that they do not burn in the oven.

More Favorite Bread Recipes:

Interested in doing some more bread-baking? Here are a few of my favorite easy bread recipes on the blog:

• Honey Beer Bread
• Healthy Banana Bread
• 1-Hour Soft and Buttery Dinner Rolls

Rosemary Focaccia Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 454 reviews

• Prep Time: 75 minutes
• Cook Time: 20 minutes
• Total Time: 95 minutes
• Yield: 8 -12 servings 1x

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Description

This Rosemary Focaccia Bread recipe is ultra-comforting and delicious, and kicked up a notch with the addition of lots of fresh rosemary and flaked sea salt.  See optional instructions below for how to mix the dough by hand if you do not have a stand mixer.

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Ingredients

• 1 1/3 cup warm water (about 110°F)
• 2 teaspoons sugar or honey
• 1 (0.25 ounce) package active-dry yeast
• 3 1/2 cups all purpose flour
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 teaspoons flaky sea salt, plus extra for sprinkling*
• 2 sprigs fresh rosemary

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Instructions

1. Proof the yeast. Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.  Sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
2. Knead the dough.  (See alterate instructions below to knead by hand.) Set the mixer to low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
3. First dough rise. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
4. Second dough rise.  Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*.  Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
5. Prepare the dough. Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish).  Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.  Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
6. Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
7. Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

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Notes

Flaky vs. fine sea salt: If you do not have flaky sea salt on hand, no worries, you can definitely sub in fine sea salt.  Just be sure to use about half the amount of salt (if using fine sea salt) so that the bread is not too salty.

To knead the dough by hand: Complete step 1 in a large mixing bowl.  Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form.  Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky.  Continue on with the recipe as directed.

Bread thickness: I like my focaccia to be a bit on the thicker side.  But if you prefer yours thinner, just roll it out a little more.  It will rise up considerably while baking.

Looking for an easy homemade bread recipe that doesn’t require a packet of yeast?

This honey beer bread recipe is here for you. ♡

If you have never made beer bread before, I’m telling you, bread-baking doesn’t get any easier than this! Simply stir 5 basic ingredients together (flour, baking powder, salt, beer and honey), brush melted butter on top of the batter, and bake until golden. Then — voila! — in less than an hour, the most delicious, buttery, cozy and comforting beer bread will yours to enjoy in no time.

It can be served up with just about any kind of meal, although we’re especially partial to dipping it in soups and stews at our house. It can also be easily frozen and saved for later, if you would like. And it’s also easy to customize with various herbs or a handful of shredded cheese, if you would like.

I have probably made this recipe hundreds of times, and thousands of our readers have made and loved it too. So if you haven’t yet given it a try, I say it’s time! ♡

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Friends, do you have an amazing healthy banana bread recipe in your back pocket these days?

If not, I can’t recommend this one enough. ♡

It’s basically a simple adaptation of my favorite healthy banana muffins recipe turned into — you guessed it — banana bread. And it is everything you could want in a good banana bread and more.

First and most importantly, I love this recipe because is deliciously banana-forward. There are a few delicious warming spices and vanilla mixed into the batter too, but they are firmly in the supporting role here so that the bananas (hopefully nice and brown and deliciously over-ripe!) can be the stars of the show here. I also love this recipe because it is naturally sweetened with just a half cup of maple syrup, which adds a wonderful subtle touch of flavor and also prevents this bread from being overly sweet. It’s also naturally gluten-free and dairy-free, easy to prep in just 10 minutes or so, and it bakes up to be perfectly rich and moist. But most impressively — especially with this list of healthier ingredients — it is just legit delicious.

We go back and forth in our house between making banana bread and banana muffins, so feel free to go with whatever works best for you. But for everyone who has requested a lightened-up banana bread recipe, here’s how I make mine!

Healthier Banana Bread Recipe | 1-Minute Video

Healthy Banana Bread Ingredients:

To make this healthy banana bread recipe, you will need the following ingredients (see the full recipe below for detailed amounts and instructions):

• Mashed ripe bananas: Preferably over-ripe, so that they will add extra sweetness and rich flavor to the recipe. Just mash and pack them tightly into a measuring cup to measure the correct amount. (1 cup typically equals two medium bananas.)
• Old-fashioned oats: Which we will pulse in the blender or food processor until they are finely ground to make our oat flour. (Or, you can just use store-bought oat flour instead.)
• Pumpkin pie spice: Turns out this spice blend pairs just as deliciously with bananas as it does pumpkin!
• Almond milk: Or your favorite kind of plain nut milk, oat milk or cow’s milk.
• Maple syrup: Or you could sub in honey if you prefer.
• Coconut oil: Or any mild-flavored oil.
• Eggs, salt, vanilla extract and baking soda: Because…bread. ♡

How To Make Banana Bread:

To make this easy banana bread recipe, simply…

1. Mix the dry ingredients. Which we will do in a blender or food processor — puréeing the oats into flour before adding the other ingredients.
2. Mix wet ingredients. Then, in a separate bowl, whisk together the wet ingredients. And gently fold the dry ingredients into them. (Be careful not to overmix the batter!)
3. Bake. Pour the batter into a 9 x 5-inch bread pan, bake until the bread is nice and golden on top and passes the toothpick test, then let it rest on a cooling rack for at least 5 minutes.
4. Serve. Then I highly recommend enjoying your first slice while the bread is still nice and warm — there’s nothing better!

Optional Add-Ins:

I’m one of those people who loves my homemade banana bread straight-ahead, no-frills, just-as-it-is plain.  ;)  But for those of you who love those extra add-ins, feel free to include some…

• Chocolate chips: Because…chocolate. You can either sprinkle them on top of the bread, or fold a handful into the batter.
• Nuts or seeds: Such as pepitas, pecans, sunflower seeds, walnuts, etc. You can either sprinkle them on top of the bread, or fold a handful into the batter.
• Dried fruit: Dried cranberries, raisins, apricots…whatever you love.
• Turbinado sugar: If you would like the bread to be a bit sweeter (and also give the crust an extra crunch), I also love sprinkling a few generous pinches of turbinado sugar on top of the batter just before baking.
• A maple glaze: Or you could make a glaze! Simply whisk together powdered sugar and maple syrup until they form a glaze-like consistency, and drizzle over your bread for extra sweetness.

Healthy Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 31 reviews

• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

This healthy banana bread recipe is easy to make, naturally gluten-free, and full of the best rich banana-y flavors.

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Ingredients

• 3 cups old-fashioned oats*
• 1 tablespoon pumpkin pie spice, homemade or store-bought
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon fine sea salt
• 2 eggs
• 1 cup unsweetened almond milk, plain or vanilla
• 1 cup tightly-packed mashed ripe bananas
• 1/2 cup maple syrup
• 3 tablespoons melted coconut oil (or any mild-flavored oil)
• 1 teaspoon vanilla extract
• optional: turbinado sugar for sprinkling

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Instructions

1. Prep oven and bread pan. Preheat oven to 350°F. Line a 9 x 5-inch bread pan with parchment paper, or lightly grease with cooking spray.  Set aside.
2. Mix dry ingredients. Purée oats in a blender or food processor until they reach a flour-like consistency.  Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined.  Set aside.
3. Mix wet ingredients. In a separate large mixing bowl, whisk together the eggs, milk, mashed banana, maple syrup, coconut oil and vanilla extract until evenly combined.  Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined.  (Try to avoid over-mixing.)
4. Bake. Pour the batter into the bread pan and spread it out evenly.  (If you would like a sweeter bread, you can sprinkle the top of the batter evenly with turbinado sugar.)  Bake for 45-55 minutes, or until a toothpick inserted in the center of the muffins comes out clean.  Remove pan from the oven and place on a cooling rack for 5 minutes.
5. Serve. Serve warm.  Or let the bread cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.

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Equipment

Bread Pan

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Old-Fashioned Oats

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Maple Syrup

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Notes

Oat flour amount: If using store-bought (pre-ground) oat flour, you will need 240 grams (which equals 2 cups or 8.4 ounces) of oat flour.  As always if you are making this recipe gluten-free, double-check the label to see that your oats are certified gluten-free.

Ever since we moved to Barcelona, I’ve been getting lots and lots of requests for some authentic tapas recipes here on the blog. So this week, I’m excited to finally share two of my faves with you! Specifically, two of my Catalan faves, beginning with probably the most famous tapa in all of Catalonia…

…tomato bread. ♡

Or as its called in Catalan, pa amb tomàquet. Or in Spanish, pan con tomate.

If you ever come to Barcelona, be prepared to eat your weight in tomato bread because it is served absolutely everywhere here. Whenever we go out for tapas, it’s pretty much always the first dish brought out to the table. Whenever we eat at our Catalan friends’ houses, there is always a basket of fresh tomatoes and garlic served alongside the bread (never butter!). Whenever our friends from the States come to visit and want to learn an authentic Catalan recipe to bring home with them, we tell them they’ve gotta start with tomato bread. And I’ve even gotta say that — after a lifetime of reaching for bread with our butter — both Barclay and I have come to prefer this crispy Catalan tomato bread instead.

It’s made with just five easy ingredients — toasted bread, raw garlic, fresh tomatoes, olive oil and sea salt — and it always just tastes so light and fresh and flavorful. And now that fresh tomato season is rolling back around, it’s the perfect time to give it a try!

So grab some good-quality bread and let’s toast up a batch together. I’m certain you’re going to love it!

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