Try my Chocolate Pumpkin Bread next!

Currently sipping a Pumpkin Foam Cold Brew enjoying some cooler weather!

Let’s talk about pumpkin recipes! We’ve got the Best Pumpkin Cake with Cream Cheese Frosting, an amazing Pumpkin Streusel Cake, and for portion control, how about some Pumpkin Chocolate Chip Muffins? 

AND…drum roll please. You really MUST try these Pumpkin Spice Sugar Cookies too, because they have that pumpkin flavor with warm spices while keeping a wonderful non-cakey texture. For a “cakey” pumpkin cookie (LOL!), my Iced Pumpkin Cookies are a huge hit too!

Step 2
Cream butter and sugar. In a large standing mixer, combine the brown sugar, granulated sugar, and softened unsalted butter. Start the mixer and mix until creamy.

Step 3
Add remaining wet ingredients. Then add the eggs, pumpkin, vanilla extract, and sour cream. Mix well.

Step 4
Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the all-purpose flour, kosher salt, baking soda, cinnamon, and pumpkin pie spice. Mix well.

Step 5
Add dry ingredients. Add the dry ingredients into the wet, and mix until just combined.

Step 6
Add batter to loaf pans. Spray two loaf pans with baking spray. Then pour batter into the loaf pans and spread to all sides.

Step 7
Top batter with streusel topping. Top batter with the streusel mixture.

Step 8
Bake. Bake the pumpkin bread in a preheated 350 degree oven for 40-43 minutes, or until just done in the center. Don’t over-bake!

Step 9
Cool. Let the bread sit in the pans for about 10 minutes. Then use a butter knife to run around the pans so that the bread pops out of the pans easily. Remove loaves of pumpkin bread from pans and add to a wire rack to cool completely.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Pumpkin Streusel Bread Recipe

Pumpkin Streusel Bread is moist in the center and topped with the most delicious buttery, crumble topping. This fall quick bread is a favorite and makes the house smell like pumpkin heaven!

Course Bread, Dessert

Cuisine American

Keyword pumpkin bread with streusel topping, pumpkin streusel bread

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 slices (2 loaves)

Calories 296kcal

Author Sue Ringsdorf

Ingredients

For the Bread:

• 3/4 cup unsalted butter – softened to room temperature
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs – room temperature
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 3/4 cup sour cream – room temperature
• 2 ⅛ cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin pie spice

For the Streusel:

• 1/2 cup brown sugar – packed
• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/4 cup unsalted butter – cubed and cold
• pinch of salt

Instructions

• Make streusel. In a mixing bowl, combine the streusel ingredients – the flour, brown sugar, salt, cinnamon, pumpkin pie spice, and a pinch of salt. Stir well, and then add the cold cubes of butter. Use your hands to press the butter into the dry ingredients.

  1/2 cup brown sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon pumpkin pie spice, 1/4 cup unsalted butter, pinch of salt
• Cream butter and sugar. In a large standing mixer, combine the brown sugar, granulated sugar, and softened butter. Start the mixer and mix until creamy.

  3/4 cup unsalted butter, 3/4 cup brown sugar, 1/2 cup granulated sugar
• Add remaining wet ingredients. Then add the eggs, pumpkin, vanilla extract, and sour cream. Mix well.

  2 large eggs, 1 cup pumpkin puree, 2 teaspoons vanilla extract, 3/4 cup sour cream
• Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Mix well.

  2 ⅛ cups all-purpose flour, 1/2 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice
• Add dry ingredients. Add the dry ingredients into the wet, and mix until just combined.
• Add batter to loaf pans. Spray two loaf pans with baking spray. Then spoon the batter into the loaf pans and spread to all sides.
• Top batter with streusel topping. Top batter with the streusel mixture.
• Bake. Bake the pumpkin bread in a preheated 350 degree oven for 40-43 minutes, or until just done in the center. Don’t over-bake!
• Cool. Let the bread sit in the pans for about 10 minutes. Then use a knife to run around the pans so that the bread pops out of the pans easily. Remove loaves from pans and add to cooling racks.

Notes

Recipe Tips:

1. Use softened butter for better creaming of the butter and sugar.
2. Use “almost” room temp eggs and sour cream also.
3. Carefully measure the flour using the spoon and sweep method or measure in grams. Makes a huge difference when baking!
4. Definitely use the streusel topping because it adds incredible flavor and crunch!
5. Let bread cool slightly (about 10 minutes) before removing from the pans.

Nutrition

Calories: 296kcal | Carbohydrates: 41g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 161mg | Potassium: 104mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2839IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Muffins are one of the ultimate grab-and-go treats, and that’s part of what makes them one of my favorite things to make. Their individually portioned size means you can take them just about anywhere—tucked into a lunchbox, paired with your morning coffee on the road, or enjoyed as an afternoon pick-me-up (without needing a fork or plate).

Step 2
Combine wet ingredients. In a mixing bowl, combine the wet ingredients – eggs, Greek yogurt, milk, vanilla extract, and melted and slightly cooled butter. Mix until well combined.

Step 3
Add dry ingredients. Then add the dry ingredients to the bowl – the brown sugar, flour, cinnamon, baking powder, baking soda, and kosher salt. Use a spoon to gently stir until just combined. Let the batter rest for 15 minutes.

Step 4
Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to about 3/4 full.

Step 5
Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the butter into the dry ingredients.

Step 6
Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter, piling it up high. (It might be a little messy but that’s ok.)

Step 7
Bake coffee cake muffins. Bake the muffins in the preheated oven until done, approximately 18 minutes or so. Test doneness by inserting a toothpick into the center of the muffin.

Step 8
Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Cinnamon Streusel Muffins

Cinnamon Streusel Muffins are moist treats topped with a crisp, buttery cinnamon-sugar crumble. These coffee cake muffins are perfect with a morning coffee and deliver cozy, bakery-style flavor in every bite!

Course muffins

Cuisine American

Keyword cinnamon streusel muffins, coffee cake muffins

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Servings 14 muffins

Calories 279kcal

Author Sue Ringsdorf

Ingredients

For the muffins:

• 2 large eggs – at room temperature
• 3/4 cup plain Greek yogurt
• 1/4 cup 2% milk
• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter – melted
• 1 cup light brown sugar (220 grams)
• 2 cups all-purpose flour (240 grams)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt

For the streusel topping:

• 1/2 cup all-purpose flour (60 grams)
• 1/2 cup light brown sugar (55 grams)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter – cubed

Instructions

• Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You’ll need to make one or two more.)
• Combine wet ingredients. In a mixing bowl, combine the wet ingredients – eggs, Greek yogurt, milk, vanilla extract, and melted and slightly cooled butter. Mix until well combined.

  2 large eggs, 3/4 cup plain Greek yogurt, 1/4 cup 2% milk, 2 teaspoons vanilla extract, 1/2 cup unsalted butter
• Add dry ingredients. Then add the dry ingredients to the bowl – the brown sugar, flour, cinnamon, baking powder, baking soda, and kosher salt. Use a spoon to gently stir until just combined. Let the batter rest for 15 minutes.

  1 cup light brown sugar (220 grams), 2 cups all-purpose flour (240 grams), 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
• Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to about 3/4 full.
• Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the butter into the dry ingredients.

  1/2 cup all-purpose flour (60 grams), 1/2 cup light brown sugar (55 grams), 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 cup cold unsalted butter
• Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter, piling it up high. (It might be a little messy but that’s ok.)
• Bake coffee cake muffins. Bake the muffins in the preheated oven until done, approximately 18 minutes or so. Test doneness by inserting a toothpick into the center of the muffin.
• Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.

Notes

• To test for doneness, a toothpick inserted into the center should come out clean or with a few moist crumbs.
• Store cinnamon streusel muffins in an airtight container on your counter for 3-4 days.
• To freeze muffins, wrap each muffin tightly in cling wrap (for a muffin on the go). Then place in a large freezer bag or container and place in freezer for up to three months.

Nutrition

Calories: 279kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 352mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 348IU | Vitamin C: 0.02mg | Calcium: 62mg | Iron: 1mg

Step 2
Mash potato. Remove potato skins when cool enough to handle, and then add to a mixing bowl. Add melted butter and brown sugar and use a fork or a hand mixer to combine well.

Step 3
Add remaining wet ingredients. Then add the egg, buttermilk, and vanilla extract – and mix again.

Step 4
Add dry ingredients. To the bowl, add the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix until just combined.

Step 5
Add batter to pan. Preheat oven to 350-degrees and coat loaf pan with baking spray. Pour batter into prepared pan and smooth gently to all sides of pan.

Step 6
Bake. Bake sweet potato bread in preheated oven for 38-42 minutes, or until done in the center. Remove pan from oven and let the bread sit for 10 minutes before removing.

Step 7
Cool bread. Carefully transfer quick bread to a wire cooling rack. Let cool completely.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Cinnamon Sweet Potato Bread

Cinnamon Sweet Potato Bread is a moist, tender loaf infused with warm spices and the natural sweetness of mashed sweet potatoes. This comforting bread is the perfect treat and goes well with a cup of coffee!

Course Bread

Cuisine American

Keyword cinnamon sweet potato bread

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 servings

Calories 226kcal

Author Sue Ringsdorf

Ingredients

• 1 cup mashed sweet potatoes
• 1/3 cup unsalted butter – melted
• 1 large egg
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• 3/4 cup brown sugar
• 1 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon kosher salt

Instructions

• Cook potatoes. Use a fork to poke holes all over one large sweet potato (or two smaller ones). Place in microwave and cook until the skin begins to wrinkle and the potato is easily pierced with a fork, 8 to 10 minutes. Let stand at room temperature until easy to handle, about 10 minutes.
• Mash potato. Remove potato skins when cool enough to handle, and then add to a mixing bowl. Add melted butter and brown sugar and use a fork or a hand mixer to combine well.

  1 cup mashed sweet potatoes, 1/3 cup unsalted butter, 3/4 cup brown sugar
• Add remaining wet ingredients. Then add the egg, buttermilk, and vanilla extract – and mix again.

  1 large egg, 1/2 cup buttermilk, 2 teaspoons vanilla extract
• Add dry ingredients. To the bowl, add the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix until just combined.

  1 ¾ cups all-purpose flour, 1 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon kosher salt
• Add batter to pan. Preheat oven to 350-degrees and coat loaf pan with baking spray. Pour batter into prepared pan and smooth gently to all sides of pan.
• Bake. Bake sweet potato bread in preheated oven for 38-42 minutes, or until done in the center. Remove pan from oven and let the bread sit for 10 minutes before removing.
• Cool bread. Carefully transfer quick bread to a wire cooling rack. Let cool completely.

Notes

• We like our quick bread slightly underbaked, as you can see from the photos. Bake longer if you wish.
• Store cooled bread in an airtight container on the countertop for 3-4 days.
• Freeze bread wrapped tightly in cling wrap and then a freezer bag for up to three months.

Nutrition

Calories: 226kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 259mg | Potassium: 118mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2124IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 1mg

You’ll either need a food processor to turn old fashioned oatmeal into oat flour, or you can buy it in the grocery store. Since I don’t use oat flour on the regular, I prefer to process my own. Because oatmeal is a mainstay in our kitchen! Try our Banana Oatmeal Bars next!

Step 2
Process oatmeal. Add the old fashioned oatmeal to a food processor. Pulse until the oats resemble flour (or close to it).

Step 3
Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – sour cream, honey, vanilla extract, eggs, and the melted and slightly cooled butter. Whisk immediately until very well combined.

Step 4
Add dry ingredients. Then add the dry ingredients to the bowl – the processed oatmeal, baking powder, baking soda, kosher salt, and cinnamon. Use a spoon to mix again.

Step 5
Add blueberries. Then add the frozen blueberries and gently stir to combine.

Step 6
Add batter to a muffin pan. Use a cookie scoop or measuring cup to add the blueberry muffin batter to the prepared pan. Fill to the top of the liners. This batter will make 12 muffins.

Step 7
Bake. Bake blueberry banana muffins for 24-25 minutes or until done. The muffins will still be a bit wet in the centers but that’s ok.

Step 8
Cool. Let muffins rest in the muffin pan for 10 minutes before carefully removing to a cooling rack.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Blueberry Banana Oatmeal Muffins Recipe

Blueberry Banana Oatmeal Muffins are moist, wholesome treats made with ripe bananas, juicy blueberries, honey, and hearty oats, creating a perfect balance of natural sweetness and texture. These muffins are ideal for breakfast or a snack and are packed with fiber and flavor in every bite!

Course Breakfast, Snack

Cuisine American

Keyword blueberry banana oatmeal muffins

Prep Time 20 minutes minutes

Cook Time 24 minutes minutes

Total Time 44 minutes minutes

Servings 12 muffins

Calories 200kcal

Author Sue Ringsdorf

Ingredients

wet ingredients:

• 1 cup mashed ripe banana – from about two med-large bananas
• 1/4 cup sour cream light – or plain Greek yogurt
• 1/3 cup honey
• 2 teaspoons vanilla extract
• 2 large eggs
• 1/2 cup unsalted butter – melted

dry ingredients:

• 2 ½ cups old fashioned oatmeal (200 grams) – or use oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 ½ cups frozen blueberries

Instructions

• Prep. Preheat oven to 350 degrees, and prepare a 12-cup muffin pan with paper liners.
• Process oatmeal. Add the old fashioned oatmeal to a food processor. Pulse until the oats resemble flour (or close to it).
• Combine wet ingredients. In a large mixing bowl, combine the wet ingredients – sour cream, honey, vanilla extract, eggs, and the melted and slightly cooled butter. Whisk immediately until very well combined.

  1 cup mashed ripe banana, 1/4 cup sour cream light, 1/3 cup honey, 2 teaspoons vanilla extract, 2 large eggs, 1/2 cup unsalted butter
• Add dry ingredients. Then add the dry ingredients to the bowl – the processed oatmeal, baking powder, baking soda, kosher salt, and cinnamon. Use a spoon to mix again.

  2 ½ cups old fashioned oatmeal (200 grams), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon
• Add blueberries. Then add the frozen blueberries and gently stir to combine.

  1 ½ cups frozen blueberries
• Add batter to a muffin pan. Use a cookie scoop or measuring cup to add the blueberry muffin batter to the prepared pan. Fill to the top of the liners. This batter will make 12 muffins.
• Bake. Bake blueberry banana muffins for 24-25 minutes or until done. The muffins will still be a bit wet in the centers but that's ok.
• Cool. Let muffins rest in the muffin pan for 10 minutes before carefully removing to a cooling rack.

Notes

• Store blueberry oatmeal muffins in an airtight container at room temperature (or refrigerator) for 3-4 days.
• Freeze these scrumptious muffins in freezer bags for 2-3 months. I normally wrap each muffin in cling wrap and then place in freezer bag.
• Use certified gluten-free oats to make these muffins gluten-free.

Nutrition

Calories: 200kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 161mg | Potassium: 198mg | Fiber: 3g | Sugar: 12g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg

Step 2
Combine dry ingredients. In a large mixing bowl, combine the dry ingredients – flour, sugar, baking powder, baking soda, and kosher salt.

Step 3
Add in butter. Add the cubed cold butter to the bowl and work it into the dry ingredients with a pasty cutter or your hands. I normally use my hands and just press the butter into the flour mixture for 30 seconds or so. Don’t overwork it.

Step 4
Add the wet ingredients. In another bowl, combine the buttermilk and egg and whisk well. Then make a well in the center of the flour mixture and add the wet ingredients. Stir together until the dough is combined. It will be shaggy. Then add the dried cranberries and mix again. You may need to use your hands to mix ingredients.

Step 5
Form loaf. Add a light dusting of flour to a cutting board. Turn the dough on to the board and form it into a round loaf. (It will be dry.) Use a sharp knife to carve an X into the top of the loaf.

Step 6
Bake bread. Bake bread for approximately 50-55 minutes or until top is golden brown and done in the center. If the loaf is getting too dark on top, tent some aluminum foil over the top for part of the baking.

Step 7
Cool. Carefully transfer bread to a wire cooling rack. Let sit for about 15 minutes before serving.

Step 8
Serve. Use a serrated edge bread knife to slice bread into approximately 12 slices. Serve bread warm with butter, honey, or jam!

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Irish Soda Bread with Dried Cranberries Recipe

Irish Soda Bread with Dried Cranberries is a traditional quick bread made with baking soda as a leavening agent. While it's typically made of just flour, buttermilk, salt, and baking soda, we're adding in some extras to make it even tastier. This simple bread has a dense yet tender crumb with a slightly tangy flavor, and is best served warm!

Course Bread

Cuisine American, Irish

Keyword Irish Soda Bread

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 slices (one loaf)

Calories 283kcal

Author Sue Ringsdorf

Ingredients

• 1 3/4 cup buttermilk
• 1 large egg
• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 6 Tablespoons COLD unsalted butter – cubed
• 1 cup dried cranberries – optional

Instructions

• Prep. Preheat oven to 350 degrees. Prep a baking sheet with parchment paper.
• Combine dry ingredients. In a large mixing bowl, combine the dry ingredients – flour, sugar, baking powder, baking soda, and kosher salt.

  4 cups all-purpose flour, 1/3 cup granulated sugar, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
• Add in butter. Add the cubed cold butter to the bowl and work it into the dry ingredients with a pasty cutter or your hands. I normally use my hands and just press the butter into the flour mixture for 30 seconds or so. Don’t overwork it.

  6 Tablespoons COLD unsalted butter
• Add the wet ingredients. In another bowl, combine the buttermilk and egg and whisk well. Then make a well in the center of the flour mixture and add the wet ingredients. Stir together until the dough is combined. It will be shaggy. Then add the dried cranberries and mix again. You may need to use your hands to mix ingredients.

  1 3/4 cup buttermilk, 1 large egg, 1 cup dried cranberries
• Form loaf. Add a light dusting of flour to a cutting board. Turn the dough on to the board and form it into a round loaf. (It will be dry.) Use a sharp knife to carve an X into the top of the loaf. Transfer loaf to prepared pan.
• Bake bread. Bake bread for approximately 50-55 minutes or until top is golden brown and done in the center. If the loaf is getting too dark on top, tent some aluminum foil over the top for part of the baking.
• Cool. Carefully transfer bread to a wire cooling rack. Let sit for about 15 minutes before serving.
• Serve. Use a serrated edge bread knife to slice bread into approximately 12 slices. Serve bread warm with butter, honey, or jam!

Notes

• Store leftover bread in an airtight container for a couple of days.
• Place Irish soda bread in a freezer bag for up to three months.
• To make homemade buttermilk, combine just slightly less than 1 ¾ cups of milk with 1 ½ tablespoons of vinegar or lemon juice. Let it sit for 10 minutes before using.

Nutrition

Calories: 283kcal | Carbohydrates: 48g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 330mg | Potassium: 155mg | Fiber: 2g | Sugar: 15g | Vitamin A: 255IU | Vitamin C: 0.02mg | Calcium: 73mg | Iron: 2mg

Step 2
Mix the wet ingredients. In a large bowl, combine the wet ingredients – canola oil, milk, sour cream, egg, molasses, and vanilla extract. Use a whisk to mix well.

Step 3
Mix the dry ingredients. In another bowl, combine the flour, brown sugar, cinnamon, ginger, cloves, salt, baking soda, and baking powder. Use a spoon to mix well.

Step 4
Combine. Add the dry ingredients to the wet and mix until just combined.

Step 5
Add gingerbread batter to the loaf pan. Pour the batter into the prepared loaf pan, using a silicone spatula to spread evenly to all sides of the pan.

Step 6
Make icing. In a medium bowl, combine the sifted powdered sugar, melted butter, vanilla extract, half and half, and cinnamon. Use a spoon (or hand mixer) to combine well.

Step 7
Adjust icing as needed. If the icing is too thick, add a touch more half-and-half. If the icing is too thin, add a little more powdered sugar.

Step 8
Bake. Bake gingerbread loaf for approximately 38-42 minutes, or until the center is done. Check doneness with a toothpick. Insert it into the middle of the loaf and if it comes out clean with just a few moist crumbs, it’s done.

Step 9
Cool. Let the gingerbread sit in the loaf pan for 10 minutes before carefully removing it to a cooling rack. Let cool.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

XOXO ~Sue

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Gingerbread Loaf Recipe

Gingerbread Loaf is a slightly sweet, tender bread with a deep molasses flavor and plenty of spices. This moist, easy-to-make quick bread is perfect for Christmas gatherings or as a special homemade gift for family and friends!

Course Breakfast, Dessert

Cuisine American

Keyword cinnamon icing, gingerbread loaf, homemade gingerbread

Prep Time 15 minutes minutes

Cook Time 38 minutes minutes

Total Time 53 minutes minutes

Servings 9 slices

Calories 370kcal

Author Sue Ringsdorf

Ingredients

For gingerbread loaf:

• 1/3 cup canola oil
• 1 large egg – at room temp
• 1/3 cup milk
• 1/3 cup sour cream
• 1/3 cup unsulphured molasses
• 2 teaspoons vanilla
• 1/2 cup brown sugar (110 grams)
• 1 3/4 cups all-purpose flour (210 grams)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves

For the icing: (optional)

• 1 Tablespoon unsalted butter – melted
• 2-3 Tablespoons half and half – depending on desired consistency
• 1/2 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1 ½ cup powdered sugar (172 grams)

Instructions

• Prep. Preheat oven to 350 degrees. Then spray a large loaf pan with baking spray.
• Mix the wet ingredients. In a large bowl, combine the wet ingredients – canola oil, milk, sour cream, egg, molasses, and vanilla extract. Use a whisk to mix well.

  1/3 cup canola oil, 1/3 cup milk, 1/3 cup sour cream, 1 large egg, 1/3 cup unsulphured molasses, 2 teaspoons vanilla
• Mix the dry ingredients. In another bowl, combine the flour, brown sugar, cinnamon, ginger, cloves, salt, baking soda, and baking powder. Use a spoon to mix well.

  1 3/4 cups all-purpose flour (210 grams), 1/2 cup brown sugar (110 grams), 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 teaspoon baking powder
• Combine. Add the dry ingredients to the wet and mix until just combined.
• Add gingerbread batter to the loaf pan. Pour the batter into the prepared loaf pan, using a silicone spatula to spread evenly to all sides of the pan.
• Make icing. In a medium bowl, combine the sifted powdered sugar, melted butter, vanilla extract, half and half, and cinnamon. Use a spoon (or hand mixer) to combine well.

  1 ½ cup powdered sugar (172 grams), 1 Tablespoon unsalted butter, 1/2 teaspoon vanilla, 2-3 Tablespoons half and half, 1/2 teaspoon cinnamon
• Adjust icing as needed. If the icing is too thick, add a touch more half-and-half. If the icing is too thin, add a little more powdered sugar.
• Bake. Bake gingerbread loaf for approximately 38-42 minutes, or until the center is done. Check doneness with a toothpick. Insert it into the middle of the loaf and if it comes out clean, it's done.
• Cool. Let the gingerbread sit in the loaf pan for 10 minutes before carefully removing it to a cooling rack. Let cool.
• Add icing. When gingerbread is still slightly warm, add the icing to the top of the gingerbread loaf. It will drip down the sides.

  You can also let the gingerbread cool completely before adding the icing. It's up to you!

Notes

• Store leftover gingerbread loaf in an airtight container at room temperature for a few days or in the refrigerator for a longer shelf life.
• To freeze, wrap the bread (unfrosted) tightly in plastic wrap and place it in a freezer bag. Thaw at room temperature and add glaze.

Nutrition

Calories: 370kcal | Carbohydrates: 61g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 215mg | Potassium: 310mg | Fiber: 1g | Sugar: 42g | Vitamin A: 149IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 2mg

Step 2
Combine butter and sugar. In a large bowl, combine melted butter with both sugars. Whisk to combine.

Step 3
Add remaining wet ingredients. Then add the pumpkin puree, sour cream, eggs, and vanilla. Use a hand mixer to combine well.

Step 4
Combine dry ingredients. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir to combine.

Step 5
Add dry ingredients. Add the dry ingredients to the wet. Mix again until just combined.

Step 6
Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the cold butter into the dry ingredients.

Step 7
Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to about 2/3 full.

Step 8
Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter.

Step 9
Bake pumpkin muffins. Bake the muffins in the preheated oven until done, approximately 20-22 minutes.

Step 10
Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.

We love these pumpkin muffins with a tall glass of milk, Homemade Pumpkin Spice Lattes, or the best Pumpkin Foam Cold Brew! Invite some friends over and enjoy!

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Pumpkin Streusel Muffins

Pumpkin Streusel Muffins are moist, spiced with cinnamon and pumpkin pie spice, and topped with a crunchy, buttery streusel that adds a delightful texture. Each bite combines the rich flavor of pumpkin with a sweet, crumbly topping for a perfect fall treat.

Course Breakfast, muffins

Cuisine American

Keyword pumpkin streusel muffins

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 221kcal

Author Sue Ringsdorf

Ingredients

Muffins – wet ingredients:

• 1/2 cup unsalted butter – melted
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 ¼ cup pumpkin puree – canned pumpkin
• 1/2 cup sour cream light
• 2 teaspoons vanilla extract
• 2 large eggs – at room temp

Muffins – dry ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice

For the streusel topping:

• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• pinch of salt
• 1/4 cup unsalted butter – cubed

Instructions

• Prep. Preheat oven to 375 degrees. Add paper liners to a 12-cup muffin tin. (You'll need to make four more.)
• Combine butter and sugar. In a large bowl, combine melted butter with both sugars. Whisk to combine.

  1/2 cup unsalted butter, 3/4 cup brown sugar, 1/4 cup granulated sugar
• Add remaining wet ingredients. Then add the pumpkin puree, sour cream, eggs, and vanilla. Use a hand mixer to combine well.

  1 ¼ cup pumpkin puree, 1/2 cup sour cream light, 2 large eggs, 2 teaspoons vanilla extract
• Combine dry ingredients. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Stir to combine.

  1 ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 teaspoon pumpkin pie spice
• Add dry ingredients. Add the dry ingredients to the wet. Mix again until just combined.
• Make streusel topping. In a small bowl, combine the brown sugar, flour, cinnamon, salt, and cubed butter. Use your hands to press the cold butter with the dry ingredients.

  1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/2 teaspoon ground cinnamon, pinch of salt, 1/4 cup unsalted butter
• Add batter to liners. Use a cookie scoop to add the batter to the paper liners, filling to 2/3 full.
• Add streusel topping to muffins. Add the streusel topping to the top of the muffin batter.
• Bake pumpkin muffins. Bake the muffins in the preheated oven until done, approximately 20-22 minutes.
• Cool. Let the muffins sit in the pan for 5-10 minutes and then gently transfer them to a cooling rack to cool.

Notes

• You can add 1/2 cup of chocolate chips or chopped nuts (like pecans or walnuts) to the muffin batter for extra texture and flavor.
• Use canned pumpkin puree (ingredients = pumpkin only), NOT pumpkin pie filling.
• Store the muffins in an airtight container at room temperature for up to 3 days.
• Freeze the muffins for longer storage (up to 3 months).

Nutrition

Calories: 221kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 134mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3220IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

If you’re looking for pumpkin coffees to go with all the cookies, scones, and muffins, try our Homemade Pumpkin Spice Lattes and Pumpkin Foam Cold Brew. You’ll be glad you did!

Muffins are great portion control which is why I keep some in the freezer. Some others include Applesauce Cinnamon Muffins, Chocolate Peanut Butter Banana Muffins, and Lemon Blueberry Streusel Muffins

Step 3
Combine the dry ingredients. Add the oat flour, baking powder, baking soda, kosher salt, cinnamon, and pumpkin pie spice to a small bowl. Stir with a spoon to combine well.

Step 4
Combine ingredients. Add the dry ingredients to the wet. Whisk again until combined.

Step 5
Add chocolate chips. Then add the chocolate chips to the pumpkin batter and stir to combine.

Step 6
Prepare for baking. Preheat oven to 350 degrees. Add paper liners to muffin tins, and spoon batter into the liners, filling to the top. Add some extra chocolate chips to the top of the batter.

Step 7
Bake. Bake muffins for about 22-23 minutes, or until done in the center. Remove muffins to a cooling rack.

Step 8
Cool. Let the muffins sit for about 10 minutes. Then gently transfer them to a wire cooling rack.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

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Pumpkin Oatmeal Muffins Recipe

Pumpkin Oatmeal Muffins are made with oat flour, naturally sweetened with pure maple syrup and loaded with cozy pumpkin spices and chocolate chips. These healthy pumpkin muffins are freezer friendly and delicious with a tall glass of milk!

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin chocolate chip muffins, pumpkin oatmeal muffins

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 12 muffins

Calories 286kcal

Author Sue Ringsdorf

Ingredients

Wet Ingredients:

• 1 cup canned pumpkin puree – not pumpkin pie filling
• 1/4 cup sour cream light
• 1/2 cup pure maple syrup
• 2 teaspoons vanilla extract
• 2 large eggs – beaten
• 1/2 cup unsalted butter – melted

Dry Ingredients:

• 2 cups oat flour (**see notes) – I recommend grinding oatmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup chocolate chips – plus some extra for the tops

Instructions

• Mix the wet ingredients. In a mixing bowl, combine the pumpkin puree (canned pumpkin), sour cream light, pure maple syrup, eggs, and vanilla. Whisk until well combined. Then add the melted butter and whisk again.

  1 cup canned pumpkin puree, 1/4 cup sour cream light, 2 large eggs 1/2 cup pure maple syrup, 2 teaspoons vanilla extract, 1/2 cup unsalted butter
• Grind the old fashioned oatmeal. Use a food processor to grind the old fashioned oatmeal to coarse crumbs. Likewise, you can purchase oat flour at the store.
• Combine the dry ingredients. Add the oat flour, baking powder, baking soda, kosher salt, cinnamon, and pumpkin pie spice to a small bowl. Stir with a spoon to combine well.

  2 cups oat flour (**see notes), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice
• Combine ingredients. Add the dry ingredients to the wet. Whisk again until combined.
• Add chocolate chips. Then add the chocolate chips to the pumpkin batter and stir to combine.

  1 cup chocolate chips
• Prepare for baking. Preheat oven to 350 degrees. Add paper liners to muffin tins, and spoon batter into the liners, filling to the top. Add some extra chocolate chips to the top of the batter.
• Bake. Bake muffins for about 22-23 minutes, or until done in the center. Remove muffins to a cooling rack.
• Cool. Let the muffins sit for about 10 minutes. Then gently transfer them to a wire cooling rack.

Notes

** I recommend grinding old fashioned oatmeal for this recipe to get a nice crumbly texture. You’ll need two cups AFTER grinding.

Storage tip – store muffins on the counter in ziplock or airtight container, for up to three days.

Freezing tip – freeze muffins in airtight container, with freezer bag over top (for best results), for up to three months.

Nutrition

Calories: 286kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 174mg | Potassium: 181mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3509IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg

In the old days, I used a poppyseed muffin recipe that involved a yellow cake mix, a LOT of sugar and butter, and poppy seeds. So this one is made using much less sugar, lots of fresh lemon juice plus zest, and of course, poppy seeds. I’d much rather taste the lemon in this recipe, as opposed to having a rush of sugar. Wouldn’t you?

Step 2
Combine melted butter and sugar. Melt the butter and pour into a large mixing bowl. Add sugar and stir to combine.

Step 3
Add remaining wet ingredients. Then add the eggs, milk, Greek yogurt, lemon juice plus zest, and the poppyseeds. Use a whisk to mix until very well combined.

Step 4
Add dry ingredients. Then add the baking powder, baking soda, and salt. Whisk again. Finally, add the flour and use a spoon to mix until just combined. A few lumps are ok.

Step 5
Let rest. Let the batter rest at room temperature for 15 minutes before adding to muffin pan.

Step 6
Pour batter in a muffin tin. Add paper liners to a muffin tin. Then use a measuring cup to pour the muffin batter into the liners to the tops.

Step 7
Bake. Bake the muffins in a preheated 425 degree oven for seven minutes. Turn down heat to 350 degrees and finish baking, about six more minutes or until just done in the center.

Step 8
Remove to a cooling rack. After about five minutes, carefully remove baked poppy seed muffins to a wire rack.

Step 9
Make the glaze. Combine the sifted powdered sugar and the lemon juice together. Whisk until very well combined.

Step 10
Drizzle the glaze. Use a small spoon to drizzle the glaze over the slightly warm muffins.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Lemon Poppyseed Muffins Recipe

Lemon Poppyseed Muffins are light, fluffy, and bursting with poppyseeds and fresh lemon juice. Top these with a simple lemon glaze for a delicious snack or dessert!

Course Breakfast, Snack

Cuisine American

Keyword glazed poppy seed muffins, lemon poppyseed muffins

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Total Time 33 minutes minutes

Servings 12 muffins

Calories 297kcal

Author Sue Ringsdorf

Ingredients

For the muffins:

• 1/2 cup unsalted butter – melted and slightly cooled
• 1 cup granulated sugar (200 grams)
• 2 large eggs – at room temperature
• 1 cup whole milk – at room temperature
• 1/2 cup plain Greek yogurt
• 2 Tablespoons freshly squeezed lemon juice
• 2 Tablespoon lemon zest – from about two lemons
• 2 teaspoon vanilla
• 2 Tablespoons poppyseeds
• 2 ¼ cups all-purpose flour (270 grams)
• 1 ½ teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

For the glaze:

• 2 Tablespoons lemon juice – freshly squeezed
• 1 cup sifted powdered sugar (120 grams)

Instructions

• Preheat oven to 425 degrees. Prepare a 12-cup muffin pan with liners.
• In a large mixing bowl, combine the melted and slightly cooled butter with the granulated sugar. Mix well.

  1/2 cup unsalted butter, 1 cup granulated sugar (200 grams)
• Add the remaining wet ingredients – the eggs, milk, Greek yogurt, vanilla, lemon juice, lemon zest, and poppyseeds. Whisk until well combined.

  2 large eggs, 1 cup whole milk, 1/2 cup plain Greek yogurt, 2 teaspoon vanilla, 2 Tablespoons freshly squeezed lemon juice, 2 Tablespoon lemon zest, 2 Tablespoons poppyseeds
• Add the dry ingredients – the flour, baking powder, baking soda, and salt. Stir with a spoon until just combined.

  2 ¼ cups all-purpose flour (270 grams), 1 ½ teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
• Spoon the muffin batter into the prepared muffin tins, filling all the way to the top.
• Bake at 425 degrees for 7 minutes. Then reduce heat to 350 degrees and bake for another 6 minutes or so.
• Remove muffin tin and let sit for five minutes before carefully removing them to a wire cooling rack.
• Prepare glaze by combining the fresh lemon juice with sifted powdered sugar. Drizzle then glaze over the slightly warm muffins.

  2 Tablespoons lemon juice, 1 cup sifted powdered sugar (120 grams)

Notes

• Freshly squeezed lemon juice plus zest adds incredible flavor to these muffins. It’s not to be skipped! In fact, you can use even MORE ZEST if you’d like more lemon flavor.
• Using cake flour instead of all-purpose flour adds a little extra spring to these. Both are delicious though.
• I recommend measuring the flour and sugars in grams. The scale I use is linked below.
• Fill the muffin liners to almost full. 

 

Nutrition

Calories: 297kcal | Carbohydrates: 47g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 168mg | Potassium: 150mg | Fiber: 1g | Sugar: 28g | Vitamin A: 316IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg

Would you rather make cupcakes? Try my simple Carrot Cake Cupcakes!

This bread is super moist due to the applesauce, oil, and the little bits of carrot throughout. It also gets topped with a delicious cream cheese frosting that’s got a touch of cinnamon. The taste is out-of-this-world delicious! Trust me!

Step 2
Mix the wet ingredients. In another bowl, whisk together the oil, eggs, applesauce, and vanilla.

Step 3
Combine. Pour the wet ingredients into the dry, and stir with a spoon until just combined.

Step 4
Shred carrots. Use a shredder or a sharp knife to shred/cut the peeled carrots into very small pieces. I used a knife and cut them VERY small.

Step 5
Add carrots to batter. Combine the carrots with the carrot cake batter, and stir until mixed in.

Step 6
Pour batter into loaf pans. Spray two loaf pans and pour the batter evenly into each greased loaf pan, smoothing it to all sides.

Step 7
Bake. Bake the carrot cake bread in a preheated 350-degree oven for approximately 45-50 minutes, or until just done in the center and golden brown on top. Don’t over-bake (baking time will vary)! Let bread sit in pans for about 10 minutes, and then remove to a cooling rack.

Step 8
Make cream cheese frosting. In a small mixing bowl, use a hand mixer to cream the softened cream cheese and butter together until very creamy. Then add the vanilla, cinnamon, and powdered sugar and mix again until very well mixed, approximately one minute or so.

Step 9
Frost carrot cake loaves. Use a spoon to frost the cooled carrot cake loaves. I topped them with some shredded carrots, but that’s for presentation purposes only!

Other Quick Bread Recipes:

• Pumpkin Bread with Streusel Topping
• Honey Zucchini Bread
• Easy Banana Bread
• Cinnamon Swirl Banana Bread

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Carrot Cake Loaf Recipe

This Carrot Cake Loaf Recipe is moist and delicious, and should be on your Easter table! Full of carrots and topped with a cinnamon cream cheese frosting, this carrot cake loaf will make your guests swoon!

Course Bread, Dessert

Cuisine American

Keyword carrot cake, easy carrot cake loaf recipe

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 18 slices

Calories 364kcal

Author Sue Ringsdorf

Ingredients

For the carrot cake loaves:

• 1 cup canola oil
• 1/2 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 3 large eggs
• 3 cups all-purpose flour – or 360 grams
• 1 ½ cups brown sugar – or 330 grams
• 1 teaspoon baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 2 ½ cups grated carrots – or finely chopped

For the cream cheese frosting:

• 4 oz. cream cheese – softened to room temp
• 1/4 cup unsalted butter – softened to room temp
• 2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 1/2 cups powdered sugar – or 180 grams

Instructions

For the carrot cake loaves:

• Mix the dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Combine well.

  3 cups all-purpose flour, 1 ½ cups brown sugar, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg
• Mix the wet ingredients. In another bowl, whisk together the oil, eggs, applesauce, and vanilla.

  1 cup canola oil, 3 large eggs, 1/2 cup unsweetened applesauce, 2 teaspoons vanilla extract
• Combine. Pour the wet ingredients into the dry, and stir with a spoon until just combined.
• Shred carrots. Use a shredder or a sharp knife to shred/cut the peeled carrots into very small pieces. I used a knife and cut them VERY small.
• Add carrots to batter. Combine the carrots into the carrot cake batter, and stir until mixed in.

  2 ½ cups grated carrots
• Pour batter into loaf pans. Spray two loaf pans and pour the batter evenly into both pans, smoothing it to all sides.
• Bake. Bake the carrot cake bread in a preheated 350 degree oven for approximately 45-50 minutes, or until just done in the center. Don’t over-bake! Let bread sit in pans for about 10 minutes, and then remove to a cooling rack.

For the frosting:

• Make cream cheese frosting. In a small mixing bowl, use a hand mixer to cream the softened cream cheese and butter together until very creamy. Then add the vanilla, cinnamon, and powdered sugar and mix again until very well mixed, approximately one minute or so.

  4 oz. cream cheese, 1/4 cup unsalted butter, 2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1 1/2 cups powdered sugar
• Frost carrot cake loaves. Use a spoon to frost the cooled carrot cake loaves. I topped them with some shredded carrots, but that’s for presentation purposes only!

Notes

STORE. Store these loaves in airtight containers. They’ll be fine on your countertop for a couple of days, but if your house is warm, I recommend storing them in your refrigerator.

FREEZE. These carrot cake loaves freeze well, unfrosted, for up to three months. Wrap tightly in cling wrap and store in freezer bags.

Nutrition

Calories: 364kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 240mg | Potassium: 140mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3181IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

NOTE: If you don’t have a springform pan, use an 8×8 or 9×9 pan and add parchment paper for easy removal.

Step 2
Zest one lemon. Use a microplane to zest one large lemon. Make sure you rinse off the lemon before zesting it.

Step 3
Combine wet ingredients. In a large bowl, combine the egg, canola oil, buttermilk, and lemon zest. Use a whisk to combine well.

Step 4
Add dry ingredients. Add the brown sugar, flour, baking powder, baking soda, and salt. Stir with a spoon. Add blueberries (dusted with flour) and stir again.

NOTE: If you toss blueberries with a little flour (about two teaspoons), this will prevent them from sinking to the bottom of the cake.

Step 5
Add to a pan. Use a rubber spatula to scoop the cake batter into the greased pan, smoothing evenly to all sides.

Step 6
Make streusel topping. Combine the flour, brown sugar, cinnamon, salt, and cubed butter in a small bowl. Use your hands (or a pastry cutter) to combine the ingredients, squeezing the butter into the mixture.

Step 7
Add topping to cake. Then add the streusel to the top of the batter, spreading evenly to all sides. Add a few extra blueberries to the top for best results.

Step 8
Bake. Bake the coffee cake in the preheated oven for approximately 50 minutes or until just done in the center. Test the center of the cake with a toothpick for doneness.

Step 9
Cool. Let the pan sit for about 10 minutes and then release the sides.

Step 10
Serve. Serve the coffee cake warm out of the oven or serve at room temperature.

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

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Blueberry Lemon Coffee Cake Recipe

Enjoy our tender Blueberry Lemon Coffee Cake, blending the tanginess of lemon with the sweetness of blueberries. Moist and topped with a buttery crumb layer, it's a perfect addition to your everyday coffee break.

Course Bread

Cuisine American

Keyword blueberry lemon coffee cake, homemade coffee cake

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 slices

Calories 341kcal

Author Sue Ringsdorf

Ingredients

Coffee cake wet ingredients:

• 1 large egg – at room temperature
• 1/2 cup canola oil
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 large lemon – zested

Coffee cake dry ingredients:

• 1 cup brown sugar
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 ½ cups frozen blueberries

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/4 cup unsalted butter – cut into cubes

Instructions

• Prep. Preheat oven to 350 degrees. Spray a springform pan with baking spray.
• Zest one lemon. Use a microplane to zest one large lemon.
• Combine wet ingredients. In a large bowl, combine the egg, canola oil, buttermilk, vanilla, and lemon zest. Use a whisk to combine.

  1 large egg, 1/2 cup canola oil, 1/2 cup buttermilk, 2 teaspoons vanilla extract, 1 large lemon – zested
• Add dry ingredients. Add the brown sugar, flour, baking powder, baking soda, and salt. Stir with a spoon. Add blueberries (dusted with flour) and stir again.

  NOTE: If you toss blueberries with a little flour (two teaspoons), this will prevent them from sinking to the bottom of the cake.

  1 cup brown sugar, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, 1 ½ cups frozen blueberries
• Add to a pan. Use a rubber spatula to scoop the cake batter into the greased pan, smoothing evenly to all sides.
• Make streusel topping. Combine the flour, brown sugar, cinnamon, salt, and cubed butter in a small bowl. Use your hands (or a pastry cutter) to combine the ingredients, squeezing the butter into the mixture.

  1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon kosher salt, 1/4 cup unsalted butter
• Add topping to cake. Then add the streusel to the top of the batter, spreading evenly to all sides. Add a few extra blueberries to the top for best results.
• Bake. Bake the coffee cake in the preheated oven for approximately 50 minutes or until just done in the center. Test the center of the cake with a toothpick for doneness.
• Cool. Let the pan sit for about 10 minutes and then release the sides.
• Serve. Serve the coffee cake warm out of the oven or serve at room temperature.

Notes

• • If you don’t have a springform pan, use an 8×8 or 9×9 pan and add parchment paper for easy removal.
  • Store the coffee cake in an airtight container for a day or two. After a day or two, I recommend storing the coffee cake in the refrigerator.
  • Freeze blueberry coffee cake wrapped tightly in plastic wrap and in a large freezer bag for up to three months.

•  

Nutrition

Calories: 341kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 362mg | Potassium: 134mg | Fiber: 1g | Sugar: 29g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg

Try our Jalapeño Cheddar Biscuits next!

Before moving to Texas, I’d never eaten a good biscuit. Southerners do it best in this department! But even as I say that, I know some of YOU are making them at home and rivaling the restaurants down south.

This post is for folks who want a simple, buttery biscuit that is also simple to make. You don’t have to be a southern girl to make great biscuits!

Making biscuits is similar to making scones (which are my favorite thing to bake), but simpler.

• Flour – I use all-purpose flour for my biscuits.
• Baking Powder – Needed to get that rise. I recommend using new baking powder to get a good lift for tender buttermilk biscuits.
• Sugar – Just a small amount used in my recipe, but you could easily use honey as well.
• Salt – Just a pinch.
• Butter – I almost always use unsalted butter to control the sodium.
• Buttermilk – If you don’t have buttermilk on hand, simply combine some milk with a splash of regular vinegar. Let this mixture sit for 5-10 minutes until slightly thickened.

Step 1
Combine dry ingredients. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir to combine.

Step 2
Add butter. Add the shredded frozen butter and use your hands (or a pastry cutter) to press the butter into the ingredients.

Step 3
Add buttermilk. Form a well in the center of the ingredients and then pour in the buttermilk. Use a spoon to combine. The mixture will be scraggly.

Step 4
Form rectangle. Dump the scone mixture on top of a well-floured surface. Use your hands to form it into a rectangle and press down to about one inch thickness.

Step 5
Fold biscuit dough. Then fold the biscuite dough into overlapping thirds. Press down into a rectangle again and repeat process. Form into a square about 3/4 to an 1-inch thickness.

Step 6
Cut dough. Use a sharp knife to cut the dough into nine even shapes. You should be able to see small pieces of butter throughout the biscuit dough.

Step 7
Prep for baking. Grease a cast iron skillet and place in preheated 450 degree oven for about 10 minutes. Then remove the pan from the oven and quickly place the dough into the skillet leaving a little room between each square.

NOTE: These fluffy biscuits can also be made on a baking sheet lined with parchment paper (instead of using a skillet).

Step 8
Bake biscuits. Bake biscuits for 10-12 minutes or until golden brown on the tops. Remove the skillet and brush the tops with melted butter.

Step 9
Cool. Place biscuits on a wire rack to cool – or eat them while they’re warm.

• Frozen butter. Make sure you shred your frozen butter and return to the freezer. Remove only when you are ready to add it to the flour mixture. (I like to do this step the day before I bake.)
• COLD buttermilk. Leave your buttermilk in the refrigerator until you need it.
• Just the right amount of liquid. When you add the buttermilk, don’t over-pour. In fact, add slightly less than the recipe calls for, and add as you need. You will know that you’ve got enough buttermilk when the dough stays mostly intact.
• Folding the dough. I decided to try folding the dough, and the result was a taller, flakier biscuit. See instructions for more info.
• Don’t overwork the dough. Handling the dough too much will cause the butter to warm up, and those lovely air pockets won’t form inside the biscuit. Remember, you want flaky layers!
• HOT oven. Bake your biscuits at 450 degrees to get them nice and golden on top, while maintaining a soft interior.

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Old Fashioned Buttermilk Biscuits

Old Fashioned Buttermilk Biscuits are perfectly flaky on the outside, and soft and fluffy in the inside. These make the BEST snack or side, with a few pats of butter and a drizzle of honey!

Course Appetizer, Side Dish

Cuisine American

Keyword buttermilk biscuits, old fashioned buttermilk biscuits

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 33 minutes minutes

Servings 9 biscuits

Calories 240kcal

Author Sue Ringsdorf

Ingredients

• 2 1/2 cups all-purpose flour (300 grams)
• 1 Tablespoons baking powder
• 1 teaspoon kosher salt
• 1 Tablespoon granulated sugar
• 1/2 cup COLD unsalted butter (frozen preferred) – shredded
• 1 cup COLD buttermilk (225 grams)

Instructions

• Use a box grater to grate some frozen butter. Keep in your refrigerator until ready to use.
• Preheat oven to 450 degrees. Prepare a skillet with oil.
• Using a mixing bowl, combine flour, baking powder, salt, and sugar. Mix well.

  2 1/2 cups all-purpose flour (300 grams), 1 Tablespoons baking powder, 1 teaspoon kosher salt, 1 Tablespoon granulated sugar
• Add the frozen butter to the dry ingredients and press with your fingers.

  1/2 cup COLD unsalted butter (frozen preferred)
• Create a well in the middle of the bowl, and add the buttermilk. Stir until the mixture becomes a ball. You will have to eventually use your hands to get the dough to stick together. If it's still not forming a ball, add a little bit more buttermilk.

  1 cup COLD buttermilk (225 grams)
• On a well-floured surface, place the dough, and flatten into a rectangle with your hands, about 3/4 inch thick. Fold one side in and then the other, like an envelope, and flatten again. Repeat at least one more time. This process ensures a tall, flaky biscuit.
• Form a square (or desired shape) that is approximately 3/4 of an inch. Slice into 9 even pieces, and place in skillet. Spray tops with baking spray.
• Bake for 10-12 minutes, or until top becomes slightly golden.
• Remove, slather with butter and honey, and EAT!

Notes

Tips for making epic biscuits.

• Frozen butter. Make sure you chop up your frozen butter, and return to the freezer. Remove only when you are ready to add it to the flour mixture.
• COLD buttermilk. Leave your buttermilk in the refrigerator until you need it.
• Just the right amount of liquid. When you add the buttermilk, don’t over pour. In fact, add slightly less than the recipe calls for, and add as you need. You will know that you’ve got enough buttermilk when the dough stays mostly in tact.
• Folding the dough. I decided to try folding the dough, and the result was a taller, flakier biscuit. See instructions for more info.
• Don’t overwork the dough. Handling the dough too much will cause the butter to warm up, and those lovely air pockets won’t form inside the biscuit. I use a pastry cutter to work the butter in.
• HOT oven. Bake your biscuits at 450 degrees to get them nice and golden on top, while maintaining a soft interior.

Nutrition

Calories: 240kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 290mg | Potassium: 211mg | Fiber: 1g | Sugar: 3g | Vitamin A: 360IU | Calcium: 97mg | Iron: 2mg