Better than Grandma’s

Growing up, my Grandma had the most amazing garden and year to year would always have more zucchinis than she would know what to do with. Of course she would grate it up and add it to random recipes here and there, but the main way she would use all her zucchini was adding it to her Zucchini Bread Recipe that we would go crazy over. After getting my paws on that recipe after she passed, I realized that no matter how I tried, it would never be quite as good as Grandma’s.

So, although Grandma will always have the ultimate homemade recipe for zucchini bread (in my mind), I’ve made my own delicious, buttery, lemony version that is just as dreamy in different ways.

My Zucchini Bread Recipe

This particular recipe that I developed for zucchini bread is a lighter, sweeter version than many others on the internet. Many bake up darker than I prefer, and call for the addition of chocolate chips, nuts, cinnamon, raisins (ew) or other items.

My recipe doesn’t call for any extra add-ins and bakes light, moist and sweet thanks to butter, oil, buttermilk and of course zucchini! Topped with a simple lemon-sugar, this becomes the sweetest addition to any breakfast, afternoon tea or late-night snack.

Why You Should Bake with Zucchini

Just like a carrot cake, banana bread or pumpkin bread, the addition of a mashed fruit or grated vegetable into a cake batter is a welcome one, adding in not only nutrition but moisture! The warm summer months are when zucchinis are in season and when you’re probably finding lots of zucchini recipes pop up online. It’s the perfect time to experiment and add the extra benefits zucchini can bring to your baked goods. Try my Zucchini Lemon Poppyseed Cookies!

How to Prep Zucchini for Zucchini Bread

Most recipes using fresh zucchini in this way will have you grate your zucchini and then remove any extra moisture.

1. Wash your zucchini. No need to peel!
2. Cut off one of the ends.
3. Grate using a box grater or other medium to coarse grate.
4. Transfer zucchini to a clean kitchen towel or several paper towels stacked together and wring out any extra moisture.
5. Now your zucchini is ready to use! Alternately, you can store in ziploc bags and keep in the fridge or freezer for a later date.

How to Make Homemade Zucchini Bread

You only need about 15 minutes and a few pantry staples to make this simple zucchini bread batter!

Prep

Preheat oven. Grease a light colored loaf pan very well and set aside. Grate and prepare zucchini like mentioned above.

Make the Zucchini Bread Batter

In a large bowl, mix canola oil, butter and sugar together until well combined. Add in eggs and vanilla and stir again until mixed and completely smooth.

Stir flour, baking powder and salt together separately.

Alternate adding in the dry mixture with the buttermilk, starting and ending with dry.

Gently stir in grated zucchini by hand.

Pour into Pans, Top with Lemon Sugar + Bake

Pour into prepared pan. Stir sugar together with lemon zest in a small bowl until well combined. Sprinkle over the top of the loaf.

Bake 45-60 minutes or until toothpick comes out clean.

Cool + Serve

Cool 10-15 minutes before removing from pan and cooling completely. Enjoy!!

Storing Zucchini Bread

Cover with foil or plastic wrap or place in a plastic bag to prevent drying out. Properly stored, zucchini bread will stay fresh 1-2 days.

Can I freeze Zucchini Bread?

Yes! Wrap bread tightly in plastic wrap or foil. Zucchini bread will stay fresh in the freezer for 2-3 months.

Like this Zucchini Bread Recipe? Try these:

• Fried Zucchini
• Zucchini Pizza Casserole
• Zucchini Enchiladas
• The Best Zucchini Brownies
• Zucchini Fritters
• Sausage and Peppers Stuffed Zucchini Boats
• Zoodles in a Lemon Cream Sauce
• …or check out my recipe index with all the zucchini related recipes on my site.

Be sure to pin/print/share/bookmark/email this recipe because it’s a great one to have on hand for the warmer summer months!

Have a great day, friends!

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Zucchini Bread Recipe

There is nothing better than fresh zucchini bread in the middle of summer! This particular zucchini bread recipe is a buttery one, made with simple pantry ingredients and topped with lemon zest and sugar for an extra sweet topping.

Course Breads

Cuisine American

Keyword zucchini bread recipe

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 12 servings

Calories 227kcal

Author Lauren’s Latest

Ingredients

For the zucchini bread-

• 1 small zucchini grated, about 1 1/4 cups
• 1/4 cup canola oil
• 1/4 cup butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk

For the Lemon Sugar Topping-

• 2 tablespoons granulated sugar
• 1 1/2 teaspoons lemon zest

Instructions

• Preheat oven to 350 degrees. Grease a light colored loaf pan very well and set aside.
• Grate zucchini on medium grater. Squeeze out excess moisture and dry on paper towels. Measure out 1 1/4 cups.
• In a large bowl, mix canola oil, butter and sugar together until well combined. Add in eggs and vanilla and stir again until mixed and completely smooth.
• Stir flour, baking powder and salt together in a separate bowl. Alternate adding in flour mixture and buttermilk, starting and ending with flour. Scrape sides and mix again briefly to ensure a smooth batter.
• Fold in zucchini by hand and pour into prepared pan.
• For the lemon sugar, stir sugar together with lemon zest in a small bowl until well combined. Sprinkle over the top of the loaf.
• Bake zucchini bread 45-60 minutes or until toothpick comes out clean. Cool 10-15 minutes before removing from pan and cooling completely.

Nutrition

Calories: 227kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 156mg | Potassium: 103mg | Fiber: 1g | Sugar: 19g | Vitamin A: 205IU | Vitamin C: 2.1mg | Calcium: 36mg | Iron: 1mg

The post Soft Zucchini Bread Recipe (super easy!) appeared first on Lauren's Latest.

Lemon Poppy Seed Bread Basics

Lemon Poppy Seed Bread… Running out of granulated sugar in the middle of a recipe is just a skill I’ve acquired over the years. It just happens because I think I have enough sugar and then dive into a recipe and BAM. Not enough sugar.

Why do I bring this up? Because that’s exactly what happened with this recipe that I’m sharing with you today. I had a small amount of sugar in my house unbeknownst to me and it was too late to go out and get more or have any delivered.

What is a girl to do?

Shuffle through her cabinets for anything remotely sweet to use in place of the sugar.

My shuffling worked! We were eating lemon poppyseed bread made with 1/2 cup sugar (and 1/2 cup maple syrup!) at 11:30 pm and by golly it was delicious. So delicious in fact that I made it, again and again, to make sure it wasn’t just a fluke. Plus, I needed way more lemon flavor in there to make it taste as zingy as I wanted it to.

The finished loaf is a moist, light, and lower fat version of the original, filled with lots of lemon zest and poppy seeds and then drizzled with a thick glaze made with powdered sugar and fresh lemon juice. Let’s get into it!

Tips and Tricks for Success

Making this recipe is relatively straight forward! But here are some tips and tricks to make your life easier. You’re welcome

• Light Colored Pans. My only notes would include using a lighter colored loaf pan (these are the ones I use, and love!) do it doesn’t get too dark too fast with the one hour cook time.
• Nonstick and Parchment Paper. Spraying the pan well with nonstick cooking spray so it slides out easily. Heck, if you’re really concerned, just line the pan with some parchment paper along with the nonstick. It’s not necessary, but definitely will give you peace of mine. It’ll pop right out!
• Eggs. Make sure your eggs are at room temperature.

How to Make Lemon Poppy Seed Bread

This is a simple Lemon Poppy Seed Bread recipe, start out with your ingredients, mix them up. Then bake the batter in a loaf pan. Cool the loaf and as its cooling, prepare a simple lemon glaze. Then glaze it, slice it and enjoy! For the full recipe, check out the recipe card at the bottom of the post.

Preheat + Prep

Preheat oven. Spray a loaf pan with nonstick cooking spray and set aside.

Make the Batter

In a large bowl, whisk together: flour, baking soda, salt, baking powder, and granulated sugar. Create a well in the middle of the ingredients and pour in the wet ingredients: maple syrup, oil, apple sauce, eggs, extracts, and lemon zest. Stir the center of wet ingredients first before starting to incorporate the wet into the dry. Stir until dry ingredients are just combined. Add in poppy seeds and stir again gently.

Bake + Cool

Pour into prepared loaf pan and bake until a toothpick comes out clean. Cool in the pan before removing to a cooling rack. Cool completely.

Make the Lemon Glaze

For the glaze, stir powdered sugar together with just enough lemon juice to create a thick glaze the consistency of white school glue.

Drizzle generously over loaf and enjoy!

Storing Lemon Poppy Seed Bread

Lemon Poppy Seed Bread can be stored at room temperature for up to 2 days. To lengthen its shelf life store in the fridge, in an airtight container, for up to a week!

To Freeze. Skip the glaze and wrap in plastic wrap, then put the loaf into a freezer bag. Freeze for up to 4 months!

To Thaw. Transfer the loaf from the freezer to the fridge, allow to thaw overnight. Transfer to the counter and let it come to room temperature. Then glaze it, slice it and enjoy!

Try doubling this Lemon Poppy Seed Bread recipe! Enjoy one loaf now and store the other in the freezer for later.

More Lemon Recipes to Love!

• Lemon Cream Puffs
• Lemon Sour Cream Sugar Cookies
• Lemon Poppy Seed Cake with Cream Cheese Frosting
• Lemon Cream Pie
• Lemon Crinkle Cookies
• Perfect Lemon Bar Recipe

Printable recipe card is below. Have a great day, friends!!

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Lemon Poppy Seed Bread

Enjoy this soft, moist and delicious Lemon Poppyseed Bread made with healthier ingredients making this low fat and lower in processed sugar. 

Course Breads

Cuisine American

Keyword Lemon Poppy Seed, Lemon Poppy Seed Bread, Lemon Poppy Seed Bread Recipe

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 6 slices

Calories 535kcal

Author Lauren Brennan

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup granulated sugar
• 1/2 cup real maple syrup
• 6 tablespoons canola oil or vegetable oil
• 2/3 cup unsweetened apple sauce
• 2 large eggs at room temperature
• 1 teaspoon vanilla
• 1 teaspoon lemon extract optional, but recommended
• 1/4 cup lemon zest 5 lemons for me!
• 1 tablespoon poppyseed

For the glaze:

• 1 cup powdered sugar
• 1-2 tablespoons fresh lemon juice

US Customary – Metric

Instructions

• Preheat oven to 325 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
• In a large bowl, whisk together: flour, baking soda, salt, baking powder, and granulated sugar. Create a well in the middle of the ingredients and pour in the wet ingredients: maple syrup, oil, apple sauce, eggs, extracts, and lemon zest. Stir the center of wet ingredients first before starting to incorporate the wet into the dry. Stir until dry ingredients are just combined. Add in poppyseed and stir again gently.
  
• Pour into prepared loaf pan and bake 50 minutes to 1 hour, or until a toothpick comes out clean. Cool 15 minutes in the pan before removing to a cooling rack. Cool completely.
  
• For the glaze, stir powdered sugar together with just enough lemon juice to create a thick glaze the consistency of white school glue. Drizzle generously over loaf and enjoy!
  

Nutrition

Calories: 535kcal | Carbohydrates: 91g | Protein: 6g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 596mg | Potassium: 196mg | Fiber: 2g | Sugar: 55g | Vitamin A: 80IU | Vitamin C: 6.4mg | Calcium: 85mg | Iron: 2.4mg

The post Lemon Poppy Seed Bread appeared first on Lauren's Latest.

How To Make Sweet Donut Cinnamon Bread (YUM)

This is a pretty simple loaf to make, you just need to be prepared to get a little messy whilst dipping the whole loaf into melted butter…and then cinnamon and sugar. For full recipe details see the printable recipe card and video down below.

Prep

Preheat oven. Grease light colored loaf pan with non-stick cooking spray and set aside.

Make the Batter

In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present.

Reserve 1/2 Cup of Cinnamon Bread Batter

Reserve 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.

Pour into Pan, Swirl + Bake

Pour half of the prepared batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops overtop the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a butter knife, swirl two batters together.

Bake until toothpick comes out with a few moist crumbs…about 40-45 minutes.

Prep Coating

While loaf is baking, get coating ready. Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.

Cool

Cool 10 minutes before loosening edges and removing loaf from pan. The loaf should be very warm, but cool enough to handle with your hands.

Coat Loaf in Butter + Cinnamon Sugar

Dip each side of loaf into melted butter until fully coated. Spoon remaining melted butter over the edges that tend to be more crispy. Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated. Slice into pieces and serve warm or at room temperature.

Storing Cinnamon Bread

Cinnamon Swirl bread can be stored in an airtight container or ziplock beg at room temperature. This bread will stay fresh for 4-5 days.

To Freeze: Let Cinnamon Bread cool completely before wrapping in plastic wrap and placing in a freezer safe bag. Bread will stay fresh in the freezer for 3 months.

Can I Make These into Muffins Instead?

Yes! You can totally make this buttery cinnamon bread into muffins. Be sure to grease the muffin tin and fill 2/3 full and bake until a toothpick inserted comes out clean, around 13-15 minutes. Paper liners wouldn’t work here because you would have to coat the whole muffin in butter, then cinnamon sugar. Unless you just dip the top, which could be a great option if you’d rather not bother washing a muffin tin.

More Sweet Cinnamon Recipes To Try:

• Cinnamon Butterscotch Chip Cookie Recipe
• Snickerdoodle Cookies
• The Best Homemade Cinnamon Rolls
• Buttery Monkey Bread Recipe

So, there you have it! A buttery, sweet, delicious cinnamon bread that you are sure to love. Be sure to save this recipe for your next breakfast or brunch gathering! Have a wonderful weekend!

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Cinnamon Bread (swirled donut bread)

This Swirly Cinnamon Bread recipe is a cakey bread, baked until perfection and then dipped into butter and coated with cinnamon sugar!

Course Breakfast

Cuisine American

Keyword Cinnamon Swirl Donut Bread

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 8 slices

Calories 475kcal

Author Lauren Brennan

Ingredients

• 1/4 cup canola oil
• 1/4 cup softened butter
• 1 cup granulated sugar
• 2 eggs at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk or 1/2 cup milk + 1/2 teaspoon white vinegar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon molasses

coating:

• 1/2 cup melted butter
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Grease light colored loaf pan with non-stick cooking spray and set aside.
• In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present. Remove 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
• Pour half of the prepared batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops overtop the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a butter knife, swirl two batters together. Bake 45-50 minutes or until toothpick comes out with a few moist crumbs.
• While loaf is baking, get coating ready. Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.
• Cool 10 minutes before loosening edges and removing loaf from pan. The loaf should be very warm, but cool enough to handle with your hands.
• Dip each side of loaf into melted butter until fully coated. Spoon remaining melted butter over the edges that tend to be more crispy. Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.
• Slice into pieces and serve warm or at room temperature.

Video

Nutrition

Calories: 475kcal | Carbohydrates: 57g | Protein: 4g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 332mg | Potassium: 126mg | Sugar: 39g | Vitamin A: 615IU | Calcium: 59mg | Iron: 1.4mg

The post Cinnamon Bread {Cinnamon Swirl Donut Bread} appeared first on Lauren's Latest.

A Family Favorite Recipe

Today I’m so happy to be sharing the Best Banana Nut Bread Recipe because truth be told, I prefer banana bread with nuts. Some people are banana bread purists and others prefer chocolate chips, but I am in the nut category (though if I’m being honest, I’ve never met a banana bread I didn’t like). This is a delicious, adaptable, moist banana bread recipe that is nearly fail-proof. It’s the epitome of comfort and happiness and by the end of the week, I always seem to have spotty bananas around.

Pro Tips For Banana Nut Bread Success

Keep Banana Bread Moist

I have created this recipe using specific ingredients to keep this loaf as moist as possible. Things like mashed banana, oil, butter and buttermilk all add moisture to banana bread so when it’s baked, it’s still soft and tender. Also, watch the clock when you’re baking this so you don’t over bake it! Over baked, dark and dry banana bread is not delicious.

Use the Right Loaf Pan

I use this lightly colored loaf pan that doesn’t darken the sides too quickly. Since loaves usually take about an hour in the oven, you want to limit how brown the sides get. If you’re using a nonstick, darker metal pan, you’ll end up with really crispy edges. If you like crispy edges, then all the more power to ya. But, I love a soft loaf the entire way around and I find a lighter-colored loaf pan is the way to achieve that. If you happen to pull your loaf out of the pan and it has a few crispy edges, wrap it in plastic wrap when it’s lukewarm (not to be confused with warm) for an hour or two. It’ll soften those edges right up.

Use Fresh Walnuts

Nuts have oils in them and if they have been sitting on your pantry shelf for a little too long, those oils will go rancid. This goes for any nut, not just walnuts! If you try a walnut out of the package, you should be able to tell if it has gone rancid. (It should have a stronger, unpleasant flavor.) Since half of this recipe is bananas and the other half is basically nuts, you want to make sure you use the tastiest and freshest ones.

Let Your Loaf Cool Completely

This is just a rule of thumb for any sort of loaf recipe. If you want clean and beautiful slices, wait until it’s cooled completely. If you don’t really care, slice away! Warm banana bread is hard to beat, even if it isn’t completely picture perfect.

How to Make Banana Nut Bread

My recipe for banana nut bread obviously calls for walnuts (classic) but be sure to check out my adaptions below. For full recipe details and ingredient measurements, see the printable recipe card down below.

Prepare your Pan

Preheat oven. Spray a light colored loaf pan with cooking spray and set aside.

Make the Batter

In a large bowl, stir oil, butter, sugar, eggs, vanilla, and mashed banana together until mostly smooth.

Add in dry ingredients slowly with buttermilk until a uniform batter comes together. Stir in chopped walnuts by hand. Pour into prepared loaf pan and top with more nuts.

Bake Your Loaf, Cool + Slice

Bake until a toothpick comes out clean with a few moist crumbs. Cool at least 15 minutes before removing from hot pan and slicing.

Love bread as much as I do? Check out these recipes: Soft Zucchini Bread Recipe (super easy!), Lemon Poppy Seed Bread, Pumpkin Chocolate Chip Bread, EASY Homemade Bread Recipe, and Seriously *the best* Cornbread Recipe.

Variations to Try

If walnuts aren’t your thing, here are a few common and delicious options!

• Purist– simply omit nuts and bake plain banana bread.
• Change the nuts – if you don’t like or don’t have walnuts on hand, pecans, almonds or cashews are a great option!
• Chocolate chips – substitute out the chopped walnuts for chocolate chips. 1/2 cup in the batter and 1/4 cup sprinkled on top. Delicious!

Storing Banana Bread

Store any uneaten Banana bread in a ziplock bag or airtight container to retain the moisture and softness as long as possible, usually 4 days on the counter. After then, it’s still fine to eat, you’ll just notice its drying out a little.

To Freeze: Allow loaf to cool completely. Wrap loaf in 2-3 layers of plastic wrap or aluminum foil before placing in a ziplock bag or freezer safe container. Banana bread will stay fresh in the freezer for up to 3-4 months.

Even More Banana Bread to Try!

• Classic Banana Bread
• Banana Bread Muffins
• Spiced Banana Bread
• Peanut Butter Chocolate Chip Banana Bread
• Chocolate Chip Banana Bread

The printable recipe card is below. Save/Print/Pin/bookmark this glorious Banana Bread! Well worth it to have this recipe in your arsenal. It’s worth every calorie for sure

Have a great day, friends!

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The Best Banana Nut Bread Recipe

The Best Banana Nut Bread Recipe is moist, sweet and flavorful every time! If you have spotty bananas lying around, this recipe is for you.

Course Breakfast, Dessert

Cuisine American

Keyword banana nut bread, banana nut bread recipe, best banana nut bread recipe

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 12 slices

Calories 259kcal

Author Lauren’s Latest

Ingredients

• 1/4 cup salted butter softened
• 1/4 cup canola oil
• 1 cup granulated sugar
• 2 whole bananas mashed
• 2 large eggs at room temperature
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup buttermilk
• 3/4 cup walnuts chopped

US Customary – Metric

Instructions

• Preheat oven to 325 degrees. Grease light colored loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with non-stick cooking spray and set aside.
• In a large bowl, mix oil, butter, and sugar until well combined. Stir in eggs, vanilla, and banana until smooth.
• Gently stir in dry ingredients and buttermilk until a uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 1/2 cup walnuts. Pour into prepared pan and top with remaining 1/4 cup chopped nuts.
• Bake for 50 to 60 minutes in the lower half of the oven or until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice and serve.

Video

Nutrition

Calories: 259kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 147mg | Potassium: 99mg | Sugar: 17g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1.1mg

The post The *BEST* Banana Nut Bread appeared first on Lauren's Latest.

Keeping Pumpkin Bread Soft and Sweet

I think the best part of homemade Pumpkin Bread is how soft, sweet and spicy it is every time! So delicious pulled out of the oven plain or with a slathering of honey butter. SO good! But not all pumpkin bread is created equal. Here is how to keep yours extra moist:

• Use Butter and Oil: I like the combination of both butter AND a light colored oil (like vegetable or canola) to not only give flavor, but to keep the entire pumpkin loaf moist.
• Adding Pumpkin: just like a banana bread is kept nice and moist because of the banana, this pumpkin bread stays moist because of the addition of pumpkin puree. (Libby’s is my favorite.)
• Use a Light Colored Loaf Pan: The darker the pan the crispier and the darker the edges get. I like using these Aluminized Steel Loaf Pans from USA pans. They are heavy duty, don’t warp and evenly bake your loaf without those super dark edges.
• Do Not Overbake: we have all eaten over-baked bread before and know it’s not good. To ensure we get perfectly cooked, moist pumpkin bread, start checking for doneness after 30 minutes with a toothpick. It’s better to start checking it too early than pull it out too late.

How to Make Pumpkin Bread

For full details on how to make pumpkin bread, see the printable recipe card down below

Make the Batter

In a large bowl, mix oil, butter, and sugars until well combined. Stir in eggs, vanilla, and pumpkin until smooth. Gently stir in dry ingredients until a uniform batter has formed. Scrape sides to ensure no lumps are present.

Pour prepared batter into a greased and parchment paper lined loaf pan. Spread it evenly across the top and sprinkle with pepitas, if desired.

Try Not to Overmix

For a basic white bread recipe or pizza dough, you want to knead the dough to build up gluten to create a chewy, yummy texture that we all know and love about bread. A cakey, sweet, non-yeasted bread like this pumpkin bread isn’t something we want to be chewy. We want it to be soft like cake which means we do not want to over mix the batter. Over mixing means continuing to stir the batter after the dry ingredients have been incorporated. This leads to gluten which leads to a chewy or gummy finished product which is what we don’t want! So, once the flour is incorporated, stop stirring. A few small lumps are ok!

Bake + Cool

Bake 45-50 minutes at 350 degrees F or until a toothpick comes out with a few moist crumbs. Cool 10 minutes before loosening edges and removing loaf from pan. Slice into pieces and serve warm or at room temperature.

The pumpkin loaf will slice perfectly if it has cooled completely. It will be delicious warm, but the pieces won’t look as nice. Also, using a nice sharp serrated knife to get through those pepitas on top of the loaf is key.

Storing Pumpkin Bread

This pumpkin bread can be stored either at room temperature for up to 3 days or in the refrigerator for 5 days. As long as it is an airtight container, it should stay fresh! Obviously the longer you wait to enjoy, the less ‘fresh’ it will taste. To breathe new life into your pumpkin bread, reheat a slice or two in a toaster oven or zap in the microwave 10 seconds or so. The entire intact loaf will stay moist much longer than slices of pumpkin bread (the less surface area that is exposed to air, the better.)

Can I Freeze Pumpkin Bread?

Yes, you can freeze pumpkin bread! Simply wrap it with plastic wrap a couple of times over and then put it into a plastic freezer bag. This will prevent it from getting freezer burn. Freeze for up to three months! To serve, thaw in the fridge overnight or on the counter for a couple of hours unwrapped. Reheat, if desired.

Jazzing Up Your Pumpkin Bread

I realize that you may have only thought of pumpkin chocolate chip bread as the only way to customize this recipe…NOT SO! You can add in pepitas, nuts (pecans or walnuts), raisins, craisins or even some orange zest for a nice tasty kick. Have you ever tried Pumpkin Swirl Donut Bread? It’s based off of my viral Cinnamon Swirl Donut Bread but with a spicy, pumpkin kick! SO good!

Also consider turning leftover pumpkin bread into French Toast. Oh mama, is it good! Especially with some Cinnamon Roll Syrup up on top. Swoon. If that isn’t Fall on a plate, I don’t know what is.

More Pumpkin Bread Recipes to Try!

If you loved this recipe you’ll love my other Pumpkin Bread recipes I’ve developed throughout the years too:

• Mini Pumpkin Bread Loaves
• Pumpkin Chocolate Chip Bread
• Pumpkin Cream Cheese Bread
• Pumpkin Swirl Donut Bread
• Pumpkin Monkey Bread

The printable recipe card is down below! Make this soon friends

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Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread recipe! Sweet pumpkin flavor with just the right amount of spice.

Course Breads, Breakfast, Dessert, Snack

Cuisine American

Keyword Pumpkin Bread, Pumpkin Bread Recipe

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 12 servings

Calories 215kcal

Author Lauren Brennan

Ingredients

• 1/4 cup canola oil
• 1/4 cup butter softened
• 1/3 cup granulated sugar
• 2/3 cup light brown sugar
• 2 eggs at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 1 1/2 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line a light-colored loaf pan (8 1/2" x 4 1/2" x 2 3/4” high) with parchment paper then grease with nonstick cooking spray. Set aside.
• In a large bowl, mix oil, butter, and sugars until well combined.
  
• Stir in eggs, vanilla, and pumpkin until smooth.
  
• Gently stir in dry ingredients until a uniform batter has formed. Scrape sides to ensure no lumps are present.
  
• Pour prepared batter into pan. Spread it evenly across the top. Sprinkle with pepitas, if desired.
  
• Bake 45-50 minutes or until a toothpick comes out with a few moist crumbs.
  
• Cool 10 minutes before loosening edges and removing loaf from pan. Slice into pieces and serve warm or at room temperature.
  

Nutrition

Calories: 215kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1747IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Pumpkin Bread appeared first on Lauren's Latest.

Pumpkin Chocolate Chip Bread | The Perfect Fall Treat

I’m sort of in love with my Pumpkin Chocolate Chip Bread. I’ve been sitting on this recipe, making it the same way for the past six weeks because I wanted to *be sure* it was good. Friends, we are there! Its just the right amount of sweetness balanced with spice, pumpkin and chocolate…basically everything pumpkin bread should be.

Main Ingredients Needed

This Pumpkin Chocolate Chip Bread yields a moist, sweet cakey loaf that is all sorts of pumpkin and chocolate. It’s made in one bowl, poured into one loaf pan and topped with chocolate. Then it’s baked in a light-colored loaf pan for about an hour. But first, you need these ingredients!

• Salted Butter – softened! You can use unsalted if that’s what you have, just add an extra pinch of salt with the dry ingredients.
• Canola Oil – this makes the loaf pleasantly moist. Vegetable oil can be used instead, if that’s what you have on hand.
• Granulated Sugar – to sweeten of course.
• Pumpkin Puree – you can either use canned or make your own homemade pumpkin puree.
• Eggs – this adds structure and helps the bread rise a bit.
• Vanilla – for flavoring.
• All-Purpose Flour – adds structure to the bread and fills it out.
• Baking Powder – helps the bread rise.
• Salt – to balance and compliment flavors.
• Buttermilk – extra moisture comes from this ingredient that creates an extra soft pumpkin bread. If you don’t have buttermilk on hand mix together 1/4 cup of milk and 1/4 teaspoon of white vinegar.
• Semi-Sweet Chocolate Chips – chocolate and pumpkin is always a good pairing. Switch out for white chocolate, dark chocolate or even nuts if you want. I would go with walnuts or pecans.

How to Make Pumpkin Chocolate Chip Bread

Now with those helpful tips in mind and the ingredients gathered, you’re ready to make the best pumpkin bread ever. For full recipe details and ingredient measurements, be sure to scroll down to the recipe card at the bottom of the post.

Combine Wet Ingredients

Preheat oven. Grease light colored loaf pan with non-stick cooking spray and set aside. In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth. 

Add in Dry Ingredients, Buttermilk, Chocolate Chips

Gently stir in dry ingredients and buttermilk until it’s uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 3/4 cup chocolate chips. Pour into prepared pan and top with remaining 1/4 cup chocolate chips.

Bake, Cool + Serve

Bake in the lower half of the oven until completely baked. Remove from oven and cool (at least 15 mins) before removing from pan. Slice and serve.

Pro Tips for Making the Best Pumpkin Chocolate Chip Bread

To get the best results with this pumpkin bread recipe you will want to:

• Stir the flour in until just combined. Meaning, don’t stir it like crazy because you don’t want to develop any gluten. Gluten = chewy. For a loaf that is basically a cake, you’ll want it to be tender like a cake. So, don’t overthink it and don’t over mix.
• Use a light-colored loaf pan… and parchment paper if you can swing it. These are the ones I own and I couldn’t recommend them enough. They are fabulous. Dark pans tend to lead to crispy, dark edges. We do not want that for this loaf! Also, bake the loaf in the lower half of the oven. If you do happen to use a darker pan, reduce oven temperature to 325 degrees and start checking doneness at 45 minutes in. You don’t want it to burn.
• Let it cool before removing from the pan. Not cooled completely but cooled enough that it won’t fall apart once it’s been removed from the pan. 15 – 20 minutes after bake time is a good sweet spot. You shouldn’t have to use oven mitts to remove it from the pan. Everything can be very warm to the touch still, but its too hot if you have to use oven mitts. And of course, eat it warm!

Storing Options

The amazing thing about Pumpkin Chocolate Chip Bread is that it can be made ahead of time! It is best served warm (isn’t any baked good?) but it is also delicious at room temperature.

Room temperature or In the fridge– Normally, this recipe can last for up to 3 days stored at room temperature. The longer it sits, the more crumbly and dry it gets. Warming will help with this, but storing it in the refrigerator would be preferred, especially if you’re wanting this to last beyond 3 days. Storing this pumpkin bread in the fridge will actually extend its shelf like as long as its wrapped well or in an airtight container.  That way you can make it a couple of days in advance and keep it fresh in the fridge. Simply eat cold or reheat for 10 seconds per slice in the microwave.

Freezing Pumpkin Bread– Bake accordingly and let the loaf cool completely. Then wrap it with plastic wrap a couple of times over and then put into a plastic freezer bag. This will prevent it from getting freezer burn. When stored this way, Pumpkin Bread can last for up to 3 months! Now that is fall meal prepping.

More Pumpkin Recipes to Try:

• Homemade Pumpkin Pie Recipe
• Soft Pumpkin Sugar Cookies
• Pumpkin Bars
• Pumpkin Pecan Cobbler
• Pumpkin Whoopie Pies with Caramel Pecan Filling
• Pumpkin Cream Cheese Swirl Muffins

Everyone should have a plethora of pumpkin recipes and this pumpkin chocolate chip bread recipe definitely needs to make it to your recipe box. It always is delicious, always goes over well and always gets finished first.

So print, bake, eat, repeat. Have a great day, friends!

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Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Bread Recipe is beyond good. Filled with chocolate and baked to perfection, it's the perfect fall treat!

Course Breads, Breakfast, Dessert

Cuisine American

Keyword Pumpkin Bread, Pumpkin Bread Recipe, Pumpkin Chocolate Chip Bread

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 12 slices

Calories 303kcal

Author Lauren’s Latest

Ingredients

• 1/4 cup salted butter softened
• 1/4 cup canola oil
• 1 cup granulated sugar
• 1/2 cup pumpkin puree
• 2 large eggs at room temperature
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup buttermilk
• 1 cup semi sweet chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Grease light colored loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with non-stick cooking spray and set aside.
• In a large bowl, mix oil, butter and, sugar until well combined. Stir in eggs, vanilla and, pumpkin until smooth. 
• Gently stir in dry ingredients and buttermilk until it’s uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 3/4 cup chocolate chips. Pour into prepared pan and top with remaining 1/4 cup chocolate chips.
  
• Bake for 50 to 60 minutes in the lower half of the oven until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice and serve.

Nutrition

Calories: 303kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 150mg | Potassium: 174mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1770IU | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 2mg

The post Pumpkin Chocolate Chip Bread appeared first on Lauren's Latest.

Chocolate Chip Banana Bread

Soft, sweet banana bread with melty chocolate chips laced throughout it (plus some more on top) this is my Chocolate Chip Banana Bread recipe! One bowl, 4 bananas, and about an hour in the oven yields two whole loaves perfect for sharing or storing away for later. So good!

Main Ingredients Needed

This Chocolate Chip Banana Bread is based on my classic banana bread recipe with a few changes (I subbed out the oil for butter and added in some brown sugar)! Besides those two changes here’s what else you’ll need:

• Butter – softened! The alternative is to use 1/2 cup of butter and 1/2 cup of oil, I just ran out of oil so I went with all butter. For moisture and flavor.
• Granulated + Brown Sugar – both are used to sweeten however the brown sugar helps keep the bread moist and rich.
• Bananas – you’re going to want very ripe bananas for this recipe. More on this below!
• Eggs – for structure and texture.
• Vanilla – use the real stuff if you can! For flavor.
• Flour – this fills out the bread.
• Baking Soda – this is used as the leavening agent.
• Salt – used to enhance and balance all of the other flavors.
• Sour Cream or Greek Yogurt – used for moisture and a slight tangy flavor!
• Chocolate Chips – these are found inside and out of this bread. I used semi-sweet but feel free to use dark or another kind.

A Note About Bananas

You’re going to need very ripe bananas for this recipe. The riper the sweeter it’s going to be, so plan accordingly! If you have ripe bananas you can store them in the freezer until you’re ready to use them (remember to thaw). Or if you are trying to ripen your bananas faster, keep a couple in a brown paper bag together. Bananas release a natural gas that encourages ripening, so when you contain them inside a near airtight container that gas is able to work on the fruit in a higher concentration.

How to Make Chocolate Chip Banana Bread

For full details on how to make chocolate chip banana bread, see the recipe card down below

1. Preheat + Prep

Preheat oven to 325 degrees. Grease two light-colored loaf pans (8 1/2″ x 4 1/2″ x 2 3/4” high) with non-stick cooking spray and line the bottom and longest sides with parchment paper. Spray lightly again with cooking spray and set aside.

2. Make the Batter

In a large bowl, mix butter and sugars until well combined. Stir in eggs, vanilla, and banana until smooth. (It may turn a little lumpy, but this is completely normal.)

Gently stir in dry ingredients and sour cream until a uniform batter has formed. Scrape sides to ensure no lumps are present. Stir again briefly if needed.

3. Add Chocolate Chips

Fold in 1 1/2 cups of chocolate chips into batter. Divide evenly between prepared pans. Top each loaf with 1/4 cup chocolate chips (or more) if desired.

4. Bake + Cool

Bake for 50 to 60 minutes in the lower half of the oven or until completely baked. If your loaves are getting too dark for your liking, you can tent with foil. Remove from oven and cool at least 20 minutes before removing from pan. Slice and serve.

Chocolate Chip Banana Bread FAQs

Even More Banana Bread to Try!

• Classic Banana Bread
• Banana Bread Muffins
• Spiced Banana Bread
• Peanut Butter Chocolate Chip Banana Bread
• Banana Nut Bread

You guys, this bread was so so so good. I love this recipe warm but it’s just as good cooled off too.

The printable recipe card is down below, enjoy

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Chocolate Chip Banana Bread

Take my classic banana bread recipe add chocolate chips and you've got this amazing Chocolate Chip Banana Bread. Perfect for any occasion.

Course Breads, Breakfast, Dessert, Snack

Cuisine American

Keyword chocolate chip banana bread, chocolate chip banana bread recipe, how to make chocolate chip banana bread

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 24 servings (2 loaves)

Calories 234kcal

Author Lauren’s Latest

Ingredients

• 1 cup butter softened
• 1 cup brown sugar packed
• 1 cup granulated sugar
• 4 very ripe bananas mashed
• 3 large eggs
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup sour cream or plain greek yogurt
• 2 cups chocolate chips divided (I used semi sweet)

US Customary – Metric

Instructions

• Preheat oven to 325 degrees. Grease two light colored loaf pan (8 1/2" x 4 1/2" x 2 3/4” high) with non-stick cooking spray and line the bottom and longest sides with parchment paper. Spray lightly again with cooking spray and set aside.
• In a large bowl, mix butter and sugars until well combined. Stir in eggs, vanilla, and banana until smooth. (It may turn a little lumpy, but this is completely normal.)
• Gently stir in dry ingredients and sour cream until a uniform batter has formed. Scrape sides to ensure no lumps are present. Stir again briefly if needed. Fold in 1 1/2 cups of chocolate chips into batter. Divide evenly between prepared pans. Top each loaf with 1/4 cup chocolate chips (or more) if desired.
• Bake for 50 to 60 minutes in the lower half of the oven or until completely baked. If your loaves are getting too dark for your liking, you can tent with foil. Remove from oven and cool at least 20 minutes before removing from pan. Slice and serve.

Nutrition

Calories: 234kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 236mg | Potassium: 104mg | Fiber: 1g | Sugar: 19g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

The post Chocolate Chip Banana Bread appeared first on Lauren's Latest.

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Macro Friendly Applesauce Streusel Bread

I was feeling like I needed a comforting classic and this Applesauce Streusel Bread really hit the spot for me! Made with plain greek yogurt, egg whites, collagen and nonfat milk powder to bump up the protein without making it gummy or dry, I think you will LOVE this recipe. It's a great snack or treat.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 50 minutes

Servings 12 servings

Calories 189kcal

Ingredients

For the Bread-

• 6 tablespoons truvia
• 1/4 cup granulated sugar
• 5 tablespoons vegetable oil or canola oil
• 3/4 cup unsweetened apple sauce
• 2 large egg whites or 6 tablespoons liquid egg whites
• 1 teaspoon vanilla
• 1/4 cup plain, nonfat greek yogurt
• 1 1/2 cups all purpose flour
• 1/4 cup nonfat milk powder
• 1/4 cup collagen peptides 2 scoops if using vital proteins
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Streusel Topping-

• 1 tablespoon salted butter melted
• 2 tablespoons brown sugar packed
• 2 tablespoons rolled oats
• 2 tablespoons all purpose flour
• 1/8 teaspoon cinnamon

Instructions

• Preheat oven to 350 degrees. Spray a loaf pan with nonstick cooking spray and line with parchment paper. Set aside. (I used a 8.5 x 4.5 x 2.75 inch loaf pan, but any pan you have is fine! If it's larger, the baking time will be less, if it's smaller, the baking time will be more.)
• In a large bowl, stir truvia, sugar, oil, applesauce, egg whites, vanilla and yogurt together. Add in remaining dry ingredients and stir until just incorporated. Scrape the sides of the bowl to ensure batter is well mixed. Pour into prepared loaf pan and smooth the top.
• In a small bowl, stir melted butter together with brown sugar, oats, flour and cinnamon to create a crumbly topping. Sprinkle evenly over the batter and bake 45-55 minutes. (Mine was done right at 50 minutes.)
• Remove from oven, cool at least 15 minutes before removing from pan and cooling completely (or mostly cool). Slice into 12 even slices and enjoy. Store remaining applesauce streusel bread in an airtight container for up to 3 days. Makes great french toast!

Notes

More accurate macros for this recipe (1 slice, 1/12th of loaf): 171 calories, 7.1g F/26.7 g C/5g P.

Nutrition

Calories: 189kcal | Carbohydrates: 23g | Protein: 8g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 241mg | Potassium: 134mg | Fiber: 1g | Sugar: 9g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

The post Macro Friendly Applesauce Streusel Bread appeared first on Lauren's Latest.

This is an easy Banana Bread recipe for when you find yourself stuck with some overripe bananas. Plus this recipe is perfectly freezable so you can make it ahead and enjoy any time you want. Paired with a glass of milk and you got yourself a tasty dish.

Banana Bread Recipe

Simple Banana Bread calls for simple ingredients. 10 ingredients to be exact and about 15 minutes of prep time, then sit back and relax while your loaf bakes away. Here’s what you’ll need:

• Canola Oil – say this with me people, MOIST. That’s right canola oil is the first step to moist and soft bread.
• Butter – softened. For flavor.
• Granulated Sugar – this is what makes the bread sweet.
• Bananas – you are going to want very very ripe bananas for this recipe. It helps with the taste and the consistency of the batter. Mash those babies up.
• Eggs – for structure.
• Vanilla – for flavor. Vanilla basically goes will all baking recipes.
• All-Purpose Flour – this fills out the bread.
• Baking Soda – we want our bread to rise but not too much. Soft, fluffy, moist.
• Salt – to balance out and bring out all of the flavors.
• Sour Cream – one more time, MOIST. This the key ingredient to amazing banana bread. The sour cream brings its own slightly tangy flavor but doesn’t overpower the banana.

If you aren’t a banana fan, don’t worry, I have more yummy bread recipes to share. Check these out: Soft Zucchini Bread Recipe, Lemon Poppy Seed Bread, Pumpkin Chocolate Chip Bread, and Homemade Bread Recipe.

How to Make Banana Bread

Leftovers

This recipe makes two loaves so I bet you’re gonna have some leftovers and that’s okay! The best place to store your banana bread is wrapped/covered on the counter. This keeps the bread soft (as opposed to dried out in the fridge) for up to four days! After this amount of time, you might experience the loaf going a bit dry. You can either toast some slices and enjoy it that way or discard it into the trash.

Freezing

You can also freeze this banana bread recipe to keep it fresh for even longer!

To freeze simply wrap your cooled loaf in plastic wrap or foil. Then place into a plastic freezer bag. Remove as much air as possible before sealing. This method keeps your bread fresh for up to four months!

To thaw, unwrap your bread loaf and leave on the counter for about four hours. Then slice and enjoy! So why not make a double batch and freeze a couple of loaves for a rainy day?

Even More Banana Bread to Try!

• Chocolate Chip Banana Bread
• Banana Bread Muffins
• Spiced Banana Bread
• Peanut Butter Chocolate Chip Banana Bread
• Banana Nut Bread

Pin it, print it, bookmark this page, because you are gonna want to have this recipe on hand when you find a bunch of ripe bananas on your counter. Printable recipe card is below, have a good day, friends

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Banana Bread

Moist, sweet and downright amazing, this is a simple Banana Bread Recipe that is perfect for breakfast, as a snack or even as a dessert.

Course Breads, Breakfast, Dessert, Snack

Cuisine American

Keyword banana bread, banana bread recipe, how to make banana bread

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 24 servings (2 loaves)

Calories 234kcal

Author Lauren's Latest

Ingredients

• 1/2 cup canola oil
• 1/2 cup butter softened
• 2 cups granulated sugar
• 4 very ripe bananas mashed
• 3 large eggs
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup sour cream

US Customary - Metric

Instructions

• Preheat oven to 325 degrees. Grease two light colored loaf pan (8 1/2" x 4 1/2" x 2 3/4” high) with non-stick cooking spray and set aside.
• In a large bowl, mix oil, butter, and sugar until well combined. Stir in eggs, vanilla, and banana until smooth.
• Gently stir in dry ingredients and sour cream until a uniform batter has formed. Scrape sides to ensure no lumps are present. Pour into prepared pan.
• Bake for 50 to 60 minutes in the lower half of the oven or until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice and serve.

Nutrition

Calories: 234kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 236mg | Potassium: 104mg | Fiber: 1g | Sugar: 19g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

The post Favorite Banana Bread appeared first on Lauren's Latest.

There are two people in this world: those who have had monkey bread and those who have not. For those of you who are in the “what on earth is monkey bread” camp, I’m here to save the day and quite possibly change your life. Like my brief description mentioned above, this is a sweet breakfast treat that is similar to cinnamon rolls and sticky buns. If you’re looking for something indulgent to make, than this Monkey Bread Recipe is your ticket.

But first, what is Monkey Bread?

Monkey Bread is a soft and sweet pastry made up of small pieces of baked dough that have been rolled in cinnamon and sugar. Typically its made with a pre-made biscuit dough (hiiii Pillsbury) and baked in a bundt pan. Variations include savory versions or extra sticky versions with brown sugar and butter glaze and pecans or walnuts.

Ingredients Needed

Start out by gathering up these ingredients to make the best and easiest monkey bread!

• Pillsbury Biscuit Dough – hello easy recipe!!! That’s right, just buy some pre-made biscuit dough and you’re ready to go. If you rather make this recipe from scratch there are directions for that down below.
• Granulated Sugar and Cinnamon – the cinnamon sugar that coats each piece of biscuit dough. SO good!
• Walnuts – I added walnuts for a nutty crunch. Feel free to use a different type of nut or none at all.
• Brown Sugar, Butter, Heavy Cream, and Salt – this is to make a brown sugar sauce that makes everything sticky and delicious!

Want even more cinnamony sweet recipes? Here you go: The Best Homemade Cinnamon Rolls, Cinnamon Streusel Coffee Cake Recipe, Cinnamon Swirl Donut Bread and Cinnamon Butterscotch Cookies.

Brown Sugar Sauce

So, in just about every monkey bread recipe out there, there is this caramel or ‘sauce’ concoction you are supposed to pour overtop all the biscuit pieces before baking, made up of melted butter and brown sugar. It’s good, but it’s definitely not my favorite.

After testing and re-testing this recipe, I’ve found the best caramel you can use is made of a little melted butter, a little more heavy cream, and a lot of brown sugar, with a healthy pinch of salt to finish it off. It’s a different take on monkey bread for sure, but the results and the finished product absolutely cannot be beaten.

How to make Monkey Bread

So, this is one of the easiest recipes on the planet because I take help from the store and use the Pillsbury biscuit dough. See my notes below for making a homemade from-scratch version of this monkey bread.

1. Preheat the oven to 350 degrees. Spray a fluted bundt pan with nonstick cooking spray or brush with butter and set aside.
2. Open two cans of biscuits and cut into quarters. Place into a large Ziploc bag or bowl.
3. Sprinkle granulated sugar and cinnamon over dough pieces and toss to coat each piece.
4. Add half the walnuts and coated dough pieces into the bottom of the bundt pan.
5. Sprinkle with remaining nuts and dough pieces.
6. Stir melted butter, heavy cream, and brown sugar together in a liquid measuring cup until smooth. Pour over dough pieces in prepared pan.
7. Bake 30-40 minutes or until thoroughly cooked. Cool 5-10 minutes.
8. Turn upside down onto serving platter, replacing any biscuit pieces and remaining sauce or nuts. Serve warm.

The best part of this recipe is digging into the warm monkey bread with a fork. We are a bit savage and give everyone a fork and tell them to go to town. Every man for himself. There is really no glamorous or appropriate way to eat this. Just dig in and enjoy! You won’t be sorry.

How to make Homemade Monkey Bread (aka Monkey Bread from Scratch)

If the super quick Pillsbury Monkey Bread version doesn’t tickle your fancy, you can totally make this recipe from scratch by using my homemade white bread recipe.

Make half a batch, let it rise, and then it’s ready to use! Simply cut the dough into bite-sized pieces before rolling in cinnamon and sugar and adding to your pan. It replaces the store-bought biscuit dough with everything else in the recipe staying as is.

Can I make this monkey bread recipe without the nuts?

Yes! Of course, you can. If you don’t like walnuts, try pecans or almonds. OR just omit completely. The nuts are definitely considered to be an ‘extra’ and removing them from this recipe will not change the outcome.

How long to cook monkey bread

30-40 minutes total in a 350-degree oven. Of course, ovens vary; some run hot, some run cold. So start checking your monkey bread for doneness after 30 minutes and adjust baking times as you go.

More sweet breakfasts to try!

• The Best Crepe Recipe
• How to Make French Toast
• Easiest Belgian Waffle Recipe
• Homemade Pancake Recipe

So, if you need a fast, easy treat in your life, or you’re looking for something special to serve during the holidays, give this monkey bread recipe a try. You never know who you’ll convert!

Have a great day, friends!

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Buttery Monkey Bread Recipe

This Monkey Bread Recipe is one for the books! Simple biscuit dough rolled in cinnamon sugar, mixed with nuts and baked up hot and sticky with a simple cream and brown sugar sauce. 

Course Breads, Breakfast

Cuisine American

Keyword Monkey Bread

Prep Time 10 minutes

Cook Time 30 minutes

Cooling time 10 minutes

Total Time 50 minutes

Servings 10 servings

Calories 577kcal

Author Lauren's Latest

Ingredients

• 2 cans Pillsbury biscuits 16.3 oz. size cans, 16 biscuit rounds total
• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup chopped walnuts optional
• 5 tablespoons butter melted
• 1 cup packed brown sugar
• 1/2 cup heavy cream
• 1 pinch salt

Instructions

• Preheat oven to 350 degrees. Spray a 10-cup bundt pan with non-stick cooking spray and set aside.
• Open cans of biscuits and cut into quarters. Place biscuit pieces into a large bowl or ziploc bag. Top with granulated sugar and cinnamon. Toss dough pieces with cinnamon sugar to coat evenly.
• Sprinkle 1/4 cup nuts in the bottom of the bundt pan. Top with half of the dough pieces. Sprinkle with remaining 1/4 cup nuts and dough pieces.
• In a large liquid measuring cup, whisk melted butter together with brown sugar, heavy cream and salt. A thick, grainy sauce should form. Pour sauce over dough pieces and spread evenly.
• Bake uncovered for 30-40 minutes or until dough pieces are completely baked. Cool 5-10 minutes. Turn upside down onto serving platter and replace any dough pieces of nuts which may have stuck to the bottom of the pan. Serve warm.

Notes

Feel free to use pecans or almonds in place of the walnuts or omit all together.

Nutrition

Calories: 577kcal | Carbohydrates: 74g | Protein: 7g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 935mg | Potassium: 271mg | Fiber: 2g | Sugar: 31g | Vitamin A: 350IU | Calcium: 82mg | Iron: 3.4mg

The post Buttery Monkey Bread Recipe appeared first on Lauren's Latest.