I found this recipe in my mother’s recipe box years ago after she passed away, and I can’t believe I’d never made it until now. This delicious monkey bread is such a fun recipe for kids because they LOVE to pull the pieces of bread apart. Honestly, I love doing it too! It is just so much fun, and your fingers get all sticky from the cinnamon, sugar, and butter!

This sticky pull-apart bread is a great treat for Christmas morning or other holiday mornings. It’s also a fun treat for special events like a baby shower. But I often find myself making it when I just want to treat the family to something special for breakfast, too.
I adapted this recipe to keep things very simple, but there are endless variations if you want to jazz it up a little!

What is Monkey Bread?

Monkey bread consists of some sort of bread dough, like biscuit pieces, cinnamon rolls, or even homemade dough. These dough pieces are then rolled in a cinnamon- brown sugar mixture, placed in a greased Bundt cake pan, and drizzled with buttery brown sugar.

This fun recipe is called “monkey bread” because you pick it apart with your fingers like a monkey would! I know it’s kind of a goofy name for this ooey-gooey treat, if you think about it. You might also hear it called bubble bread or pull-apart bread.

Monkey Bread Ingredients

To make this easy monkey bread recipe, I only need a few simple ingredients:

• 2 loaves of Rhodes Bake-and-Serve bread, thawed
• White sugar
• Cinnamon
• Light or dark brown sugar
• Unsalted butter, melted

Find the detailed ingredient list in the printable recipe card below!

How to make Monkey Bread

This is such an easy recipe! It would be so fun and easy to make with your kids.

1. First, I thaw the dough. To do this, I spray a 9 X 13′-inch baking pan or dish with cooking spray and place the two frozen loaves into it. I spray a sheet of plastic wrap with cooking spray and place it on top of the loaves to prevent sticking as it thaws. Then I place them on the counter to rise / thaw for 4-7 hours, until the dough is about 1 inch above the edge of the pan. The timing depends on the room temperature.
2. Bake: When ready to bake, I preheat the oven to 375 degrees F. Then I generously coat a 15-cup Bundt pan or tube pan with cooking spray and set it aside. You need a large bundt pan because the dough will expand as it cooks.
3. Sugar- Cinnamon Coating: Next, I mix together the granulated sugar and cinnamon in a medium bowl. Working in small batches, I cut the thawed bread into bite-sized pieces of dough. Then I toss only a few of the dough pieces into the cinnamon sugar mixture at a time and coat thoroughly. This will prevent the dough from sticking together. It’s time-consuming, but believe me– it is SO worth it.
4. Assembly: I place the small pieces in the prepared pan to make an even bottom layer. Then I sprinkle 4 tablespoons of cinnamon sugar over the pieces. I continue adding pieces layer by layer, sprinkling more cinnamon-sugar mixture on top of each consecutive layer until no more remains. I finish by sprinkling the cup of brown sugar over the top layer and spooning melted butter over the whole thing.
5. Bake and Serve: I bake the monkey bread for 30-35 minutes or until golden brown, then remove it from the oven and place it on a wire rack to cool for 2-3 minutes. I tip the pan over onto a large serving platter or tray and let it sit for another 2-3 minutes before removing the pan.

This sweet treat is best when served warm!

Best Monkey Bread Recipes

Want to jazz up your monkey bread? Try one of the variations below:

• Make it with diced apples for an apple cinnamon bread.
• Mix in raisins, dried cranberries, or nuts! Pecans and walnuts go really well with the caramel sauce this recipe makes.
• Make a savory version for dinner with garlic butter and cheese or your favorite pizza toppings!
• Add fresh fruit on top of the monkey bread. Bananas, pineapples, or apple chunks are some great choices!
• Make chocolate monkey bread! Wrap each piece of dough around a piece of chocolate before continuing with the recipe!
• Make mini versions by dividing the dough pieces rolled in cinnamon sugar into muffin tins, then drizzle the butter and brown sugar over the top. Bake for 12-15 minutes.

FAQs

How do I store leftover Monkey Bread?

My family ate up every bite of this when I made it for breakfast! If you happen to have any of this delicious treat left over, you can store it in an airtight container in the refrigerator for 2-3 days. You can even freeze it by wrapping it in plastic wrap, then foil, and storing it in the freezer for up to 3 months.

How do I reheat Monkey Bread?

You can reheat this bread in individual portions by microwaving it for about 15 seconds. Or you can reheat the entire thing in a warm oven (200 degrees) covered in foil, for about 20 minutes or until warm throughout.

Can I make this Monkey Bread Recipe ahead of time?

You can make this gooey dish ahead of time and bake it when you are ready to serve it. I love to make this the night before, so I can just wake up and pop it in the oven for a quick, hot breakfast! Follow the recipe up to the point where you would put it in the oven. Instead, cover it with foil or plastic wrap and store it in the fridge for up to 12 hours.

When you’re ready to bake, preheat the oven as directed and continue from there!

More Quick Bread Recipes

If you like bread but don’t like the time it takes for things to rise, try one of these favorite recipes:

• Orange Cranberry Bread
• Chai Banana Bread
• English Muffin Bread
• Peanut Butter Bread

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Monkey Bread

You will love eating this soft, sticky, and sweet Monkey Bread. Enjoy this easy tender pull-apart bread covered in a buttery brown sugar sauce. It is the perfect breakfast treat or afternoon snack. 

Course Breakfast

Cuisine American

Keyword Monkey Bread

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Thawing / Rising Time 7 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 8 servings

Calories 492kcal

Author Lynne Feifer

Equipment

• 15-cup Bundt pan or tube pan DO NOT use a smaller pan

Ingredients

• 2 loves of Rhodes Bake-N-Serv Bread
• 1 cup granulated sugar
• 1 ½ tablespoons cinnamon
• 1 cup packed brown sugar
• 1 stick unsalted butter melted

Instructions

• To thaw dough, spray a 9 X 13'-inch baking pan or dish with cooking spray. Place the two frozen loaves into it. Spray a sheet of plastic wrap with cooking spray and place on top of the loaves to prevent sticking as it thaws. Place on counter to rise/thaw for 4-7 hours, until dough is about 1 inch above the edge of the pan. Timing will depend on the room temperature. Or see Note.
• When ready to assemble, preheat oven to 375 degrees F.
• Generously coat a 15-cup Bundt pan with cooking spray.
• In a medium bowl, mix together the granulated sugar and cinnamon.
• Cut bread loves into 1-inch pieces. Do a few slices at a time because as it continues to rise and thaw, the dough will stick together making it difficult to separate.
• Using only about 4 pieces of dough at a time, toss the pieces into the cinnamon sugar mixture and coat thoroughly. It is a bit time consuming doing it this way, but it's the best way to prevent all the dough from sticking together, and it will until each piece is coated in the cinnamon sugar.
• Distribute pieces evenly into prepared Bundt pan. It doesn't have to be neat, but make sure they're all arranged in an even layer, so that it bakes evenly
• After you have created the bottom layer, sprinkle 4 tablespoons of cinnamon sugar over them. Sprinkle more cinnamon sugar on top of each consecutive layer until no more remains.
• Sprinkle brown sugar on top of the last layer.
• Spoon butter over the top.
• Bake for 30-35 minutes.
• Place pan on a wire rack to cool upright for 2-3 minutes.
• Tip over onto a large serving plate or tray and allow to sit for an additional 2-3 minutes before removing the pan.

Notes

Note: The thawing time of the dough could be anywhere from 4-7 hours depending on the temperature of your kitchen. You could also thaw it in the refrigerator overnight for a minimum of 12 hours before assembling. 

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 106g | Protein: 7g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 538mg | Potassium: 44mg | Fiber: 3g | Sugar: 52g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.3mg

This recipe was originally published on 3/13/2014. It has been updated in format and with pictures on 5/17/2023, and in format on 5/18/26.

The post Monkey Bread appeared first on 365 Days of Baking.

Ciabatta bread is rustic, airy, and delightfully chewy! It is fluffy on the inside and crusty on the outside with the perfect amount of substance to it. It’s a great vehicle for dipping, or tastes great on its own with a pat of butter. 

Make the Best Ciabatta Bread

This is a very wet dough that can be hard to handle. Make sure you have wet hands when working the dough.

For best results, measure the ingredients with a digital scale. 

There are a lot of steps to this recipe, which may seem intimidating. I’ve done all the testing and hard work for you to make sure this recipe turns out perfectly, so if you follow the instructions, you’ll have delicious ciabatta bread too! I’ll throw in some notes along the way to help you in your baking process.

Ingredients for Ciabatta Bread

The best thing about this bread is that it uses only a handful of simple ingredients. Nothing fancy, just good old pantry staples that come together to form a perfect rustic loaf! Here’s what you need:

• All-purpose flour
• Active dry yeast
• Bread flour
• Sea salt
• Olive oil
• Warm water- for rising
• Ice- for shaping and baking

For a detailed list of ingredients, see the printable recipe card at the bottom of the post!

How to Make Ciabatta Bread

Let’s start by making a sponge, or yeast starter. Do this the evening before you plan to bake the bread.

For the sponge

In a small bowl, add the all-purpose flour, yeast, and warm water. Using a whisk, stir to combine until there are no lumps visible. Cover and allow to sit on the counter at room temperature overnight or for 12 hours.

Make the Bread Dough

In the bowl of your stand mixer with the paddle attachment, add the sponge that was created the night before to one cup of warm water. Using a whisk, stir until fully combined. The mixture will look very cloudy.

Add the bread flour and salt to the bowl of the stand mixer. Turn the mixer to low speed and stir to fully incorporate the flour. Then increase the speed to medium and allow the mixer to work the dough for 6 minutes. (It will be very wet and sticky)

Scrape the ciabatta dough from the paddle and switch the paddle for the dough hook. Turn the mixer to medium speed and allow the machine to knead the dough for 8 minutes. At this point, you will see the dough pulling away from the sides of the bowl. The dough will become shiny and start holding its shape.

Grease a large bowl with about 1 tablespoon of olive oil and place the dough into the mixing bowl. Drizzle another tablespoon of olive oil on top of the dough and use your fingers or a brush to completely cover the surface of the dough with a thin layer of olive oil. Cover the dough with plastic wrap or a tea towel and let the dough rise for 4 hours.

Stretch and Fold

Once the dough has doubled in size, it’s time to follow the stretch and fold process. Wet your hands, take a small section of the dough from one side, and stretch the dough upwards, folding the dough over itself towards the center of the dough ball. (When doing this, just stretch and fold the dough over gently, trying to avoid popping all of the bubbles in your dough. It will result in a fluffier bread.) 

Repeat this process, stretching and folding each side of the dough. Cover and set aside for 30 minutes.

Repeat this process 3 more times for 4 total stretch/fold/turn processes.

Bake the Bread

Once the last stretch and fold process has finished, let the dough rest for 30 minutes. While you wait, arrange 2 racks in your oven into the center and bottom. Place a baking sheet pan in the center and a cast iron skillet (or other oven-safe skillet) on the bottom rack and preheat to 425°F (218°C).

Place a piece of parchment paper about the size of your baking pan on the counter (to the side) and dust it with flour.

Put 1 cup of ice in a measuring cup and set aside.

Sprinkle your counter with flour and turn out the dough onto your floured work surface. Cut the dough into 2 pieces for loaves or 12 pieces for buns. Dust the top of the dough with flour and place the dough pieces on the prepared piece of parchment paper.

Once the oven has come to temperature, remove the baking sheet from the oven, and place the piece of parchment paper with the dough on it onto the baking sheet. Place the baking sheet with the bread in the oven and 2 cups of ice in the cast iron skillet.

Bake at 425° F for 25 minutes or until the bread is golden brown. Let it cool before slicing, and enjoy!

Recipe Tips

• Make sure that your water is warm and not hot. Using water that is too hot will kill the yeast and result in bread that does not rise. You can aim for about 90°F (32°C). 
• Wet your hands before stretching and folding your dough. This is a sticky dough, and wetting your hands will make it easier to work with. 
• Make sure that you use enough olive oil to coat the entire ball of dough so it doesn’t dry out and form a crust while rising. 
• Be conservative with the additional flour that you add to your counter. You can always add more if you need it, but too much flour can’t be easily taken out and can cause your bread to be dry. 

FAQs

Do I need to add the cast iron skillet and the ice to the oven?

Yes, if at all possible, use a cast iron skillet. It conducts heat well and gets very hot in the oven. Adding the ice to the hot cast iron skillet will immediately create a plume of steam. The steam helps give rise to the bread while creating a traditional chewy crust on the outside of your bread.

How do I store my Ciabatta Bread?

If you have leftover ciabatta bread, you can store it either at room temperature or in the refrigerator. Either way, make sure to store the bread in a bread bag, with beeswax wraps or an airtight container to preserve freshness. Your bread will stay fresh for 1-2 days at room temperature or up to a week in the refrigerator. 

Can I make this ahead of time and freeze it?

Yes! Make this ciabatta bread ahead of time and freeze it so you have fresh bread on hand whenever you want it. Make the bread as directed and allow it to cool completely. Wrap the bread in plastic wrap or foil and place it into a resealable freezer bag. Your bread will stay fresh for 3-4 months. Thaw before cutting. 

What do I serve with my Ciabatta Bread?

Ciabatta bread is the perfect side dish or snack to make you feel cozy and satisfied. Try it with one or any combination of the following serving ideas.

• Olive oil – Dunk this bread in olive oil with a bit of balsamic vinegar and sprinkle flaky salt for added crunch. 
• Make a sandwich – This ciabatta bread is perfect for sandwiches. Enjoy with your favorite cold cuts and spreads. 
• Garlic bread: Slice this bread and slather it with butter, minced garlic, and parmesan or mozzarella cheese for a slice of decadent garlic bread.
• With soup – Add this bread to the side of any soup, like this Stuffed Pepper Soup recipe or Turkey Soup, and soak up all the deliciousness. 

What other variations can I make?

You can make this ciabatta bread into either 12 personal-sized buns or 2 loaves. You could also do both and make 6 buns and 1 loaf, giving you some versatility. 

More Delicious Homemade Bread Recipes

Try one of these bread recipes next time you feel like baking:

• Pepperoni Bread
• Italian Bread
• Pineapple Bread
• Dutch Oven Bread
• Brown Butter Rum Banana Bread
• Coca Bread
• Cream Cheese Pumpkin Bread

Make sure you Pin or print this recipe so you can make homemade Ciabatta Bread anytime! 

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Ciabatta Bread Recipe

This Ciabatta Bread Recipe is an Italian classic. With a crisp golden crust and light airy texture, it's perfect for sandwiches, dipping in olive oil, or enjoying on its own. Every slice is irresistible!

Course Breads

Cuisine Italian

Keyword Ciabatta Bread Recipe

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Rise Time 20 hours hours

Total Time 20 hours hours 45 minutes minutes

Servings 12 servings

Calories 132kcal

Author Lynne Feifer

Ingredients

Sponge (Yeast Starter)

• ½ cup all-purpose flour
• ½ teaspoon active dry yeast
• ¼ cup warm water

Bread Dough

• 2 ½ cups bread flour
• 2 teaspoons sea salt
• 1 cup warm water

For Use in Shaping and Baking

• ½ cup all-purpose flour (or more if needed)
• 2 cups ice
• olive oil

Instructions

For the Sponge

• In a small bowl, add the all-purpose flour, yeast, and warm water. Using a whisk, stir to combine until there are no lumps visible. Cover and allow to sit on the counter at room temperature overnight or for 12 hours.

For the Bread

• In the bowl of your stand mixer with the paddle attachment, add the sponge that was created the night before and the warm water. Using a whisk, stir until fully combined. The mixture will look very cloudy.
• To the bowl of the stand mixer, add the bread flour and salt. Turn the mixer to low and stir to fully incorporate the flour. Increase the speed to medium and allow the mixer to work the dough for 6 minutes.
• Scrape the dough from the paddle and switch the paddle for the dough hook. Turn the mixer speed to medium and allow the machine to knead the dough for 8 minutes. At this point you will see the dough pulling away from the sides of the bowl. The dough will become shiny and start holding its shape.
• Grease a large mixing bowl with about 1 tablespoon of olive oil and place the dough into the mixing bowl. Drizzle another tablespoon of olive oil on top of the dough and use your fingers or a brush to completely cover the surface of the dough with a thin layer of olive oil. Cover the dough with plastic wrap or a tea towel and allow to rise for 4 hours.

Stretch and Fold

• Once the dough has doubled in size, it’s time to follow the stretch and fold process. **When doing this, just stretch and fold the dough over, try to avoid popping all of the bubbles in your dough, it will result in a fluffier bread. Wet your hands, take a small section of the dough from one side, and stretch the dough upwards, folding the dough over itself towards the center of the dough ball. Repeat this process stretching and folding all 4 “corners” of the dough. Cover and set aside for 30 minutes.
• Repeat this process 3 more times for 4 stretch, fold, and turn times.

Rest and Bake

• Once you've finished the last stretch and fold process, set the dough aside for 30 minutes. While you wait, arrange 2 racks in your oven into the center and bottom. Place a baking sheet in the center and a cast iron skillet on the bottom rack and preheat to 425°F (218°C).
• Place a piece of parchment paper about thesize of your baking sheet on the counter (to the side) and dust with flour. Place 1 cup of ice in a measuring cup and set aside.
• Sprinkle your clean kitchen counter with flour and turn out the dough onto your floured counter. Cut the dough into 2 pieces for loaves or 12 pieces for bun sizes. Dust the top of the dough with flour and place the dough pieces on the prepared piece of parchment paper.
• Once the oven has come to temperature, remove the baking sheet from the oven, and place the piece of parchment paper with the dough on it onto the baking sheet. Place the baking sheet with the bread in the oven and 2 cups of ice in the cast iron skillet.
• Bake at 425° F for 25 minutes or until the bread is golden brown.

Notes

• This dough is very wet and can be hard to handle. Make sure you wet your hands before working the dough.
• For best results, measure the ingredients with a digital scale.
• Store it either at room temperature or in the refrigerator. Either way, make sure to store the bread in a bread bag or an airtight container to preserve freshness. Your bread will stay fresh for 1-2 days at room temperature or up to a week in the refrigerator.
• This dough will make 2 loaves or 12 buns.

Nutrition

Calories: 132kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 392mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 8mg | Iron: 1mg

The post Ciabatta Bread Recipe appeared first on 365 Days of Baking.

I have two true loves in this world: homemade bread and mashed potatoes. Well, lucky for me, this potato bread is the perfect combination of both! I absolutely love this bread and know you will too.

Why Should I Make Bread With Potato?

You might wonder why potatoes not only work well as a bread ingredient, but can actually make bread better. King Arthur Baking taught me everything I need to know: it’s all about the starch!

The higher the level of starch in your bread, the more tender it will be. And potatoes are one of the starchiest foods out there. With the addition of potatoes to your bread dough, you’re increasing the starch, which means a fluffy loaf of bread, a softer, tender crumb, and a nice, sturdy crust.

The Best Mashed Potatoes For Potato Bread

• You can use Russet potatoes or Yukon Gold potatoes, but avoid red or purple potatoes, as they will change the color and texture of the bread.
• Avoid using seasoned mashed potatoes, as those flavors will come through in the bread.
• If you don’t have leftover mashed potatoes on hand, peel and chop 2 medium-sized russet potatoes and boil until soft. Drain the potatoes and mash them.
• Make sure your potatoes are as smooth and free of lumps as possible. I had the best results using a potato ricer like this one instead of mashing them. This helps prevent bits of whole potato from making it into your finished loaf.

Ingredients for Potato Bread

This bread with potato recipe uses the following ingredients:

• Dry active yeast – You can use active dry yeast or instant yeast 
• Granulated sugar – The granulated sugar gives the bread a slightly sweet flavor, and it helps feed the yeast, giving you a light and fluffy bread.
• Water – You can use filtered, bottled, or tap water. You want the water warm but not hot (about 90 degrees F).
• Unsalted butter 
• Salt (if using salted butter, omit this. For kosher salt, cut the amount in half)
• Eggs – Room temperature eggs work best when working with bread dough
• Mashed potatoes (see notes above)
• All-purpose flour – You can use bread flour or all-purpose flour.

For a detailed list of ingredients, see the printable recipe card at the bottom of the post!

How to make the Best Potato Bread

These instructions are detailed so you have the best success when you bake, but I promise, baking bread isn’t nearly as scary as it seems! Make the dough, let it rise, shape it, let it rise again, and bake it!

Make the Bread Dough

1. Into the stand mixer bowl, add the yeast, sugar, and warm water. Stir with the whisk attachment to combine and allow to sit for 5 minutes or until bubbles start to form.
2. Once the yeast has softened, add the butter, salt, and eggs to the yeast mixture. Stir to combine all of the ingredients.
3. Add the mashed potatoes and stir to combine.
4. Add 2 cups of the flour and stir to combine. 
5. Allow the mixture to sit for 10 minutes. This will help develop the gluten.
6. Now, switch the whisk attachment out for the dough hook attachment and slowly add in the remaining flour by about  ½ cup at a time. Allow the flour to be fully incorporated before adding more.
7. Once all of the flour has been added, the dough should easily come away from the sides but still be slightly sticky.

Knead and Rise

1. Set your stand mixer to medium speed and allow the dough to knead for about 5 minutes. Then turn the dough out onto a lightly floured surface.
2. Grease the bowl (or a separate large bowl) with baking spray or a small drizzle of oil. Place the dough back into the oiled bowl and let the dough rise in a warm place for 90 minutes or until the dough has doubled in size.
3. Prepare 2 9×5-inch loaf pans by spraying with some nonstick cooking spray or lining the pans with a piece of parchment paper. Set them aside.
4. Once the dough has doubled in size, turn the risen dough out onto a clean, dry surface and divide the dough into 2 equal balls. 
5. Take one of the dough balls and, using your hand, flatten the dough out into a rectangle. Then roll the dough up, tucking the sides in to create a loaf shape. Place the loaf inside a prepared loaf pan. Repeat this process with the other dough ball.
6. Cover and allow to rise for 30 minutes.

Prepare and Bake

1. With about 10 minutes left of the rise, preheat the oven to 375 degrees F. 
2. Prepare the egg wash (if using) by adding a beaten egg and 2 tbsp of water to a small bowl. Stir to combine. 
3. Brush the tops of the loaves with the egg wash.
4. Bake at 375 degrees for 45 minutes or until the top and sides of the loaves are golden brown, and when you tap on the top of the loaves, they sound hollow. 
5. Remove from the oven and allow them to cool for 30 minutes before removing them from the bread pans.
6. Remove them from the bread pans and allow them to cool on a wire rack for 20 more minutes before cutting into them.

FAQs

How do I store my Potato Bread?

Store your bread in an airtight container at room temperature for up to 3 days. You can store it in an airtight container in the refrigerator for up to 5 days.

Can I freeze this bread?

You can! To freeze a whole loaf, wrap it in plastic wrap and place it in a freezer-safe container. Label, date, and freeze the bread for up to 3 months. 

You can also preslice the bread by slicing the loaf first, placing the slices on a baking sheet, pre-freezing them for 1 hour, then transferring them to a labeled and dated freezer-safe container for up to 3 months. You can then remove as many pieces as you want at a time. Allow the loaf or slices to come to room temperature before enjoying. 

Can I use potato flakes instead of mashed potatoes?

Potato flakes require moisture to develop, and your dough will be really dry. If you want to use instant potatoes, follow the manufacturer’s directions on making them first before adding them to the mixture.

Why didn’t my bread rise?

Most likely, it is a problem with your yeast. If your yeast is old, it won’t activate fully. Also, yeast can be scalded by hot ingredients, so keeping your ingredients below 100 degrees helps protect it and helps it to rise.

More Bread Recipes You’ll Love

• English Muffin Bread
• Italian Bread
• No-Knead Bread
• Peach Bread
• Coca Bread

Be sure to Pin or print this Potato Bread Recipe to satisfy your next homemade bread craving!

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Potato Bread Recipe

This easy homemade Potato Bread recipe makes great use of leftover mashed potatoes. It's soft and fluffy, making it the perfect sandwich bread. Plus it's delicious for toasting, and French Toast, too!

Course Breads

Cuisine American

Keyword Potato Bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Rise Time 2 hours hours 45 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 32 slices

Calories 128kcal

Author Lynne Feifer

Ingredients

• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 ¼ cups warm water (about 90 degrees F)
• ½ cup unsalted butter melted and cooled
• 2 teaspoons salt
• 2 large eggs
• 1 cup mashed potatoes (leftover or fresh)
• 6 cups all-purpose flour

Instructions

Make The Bread Dough

• Into the bowl of your stand mixer with the whisk attachment, add the yeast, sugar, and warm water. Stir to combine and allow to sit for 5 minutes, or until bubbles start to form.
• Once the yeast has softened, add the butter, salt, and eggs. Stir to combine all of the ingredients together well.
• Add the mashed potatoes, and stir to combine.
• Add 2 cups of the flour. Stir to combine.
• Allow the mixture to sit for 10 minutes to help develop the gluten.
• After the dough has sat for 10 minutes, replace the whisk attachment for the dough hook, and slowly add in the remaining flour by adding ½ cup at a time. Allow the flour to be fully incorporated before adding more.
• Once all of the flour has been added, the dough should easily come away from the sides but still be slightly sticky.

Knead and Rise

• Set your stand mixer to medium and allow the dough to knead for about 5 minutes.
• Turn the dough out onto a lightly floured surface. Grease a large bowl with baking spray or a small drizzle of oil. Place the dough into the bowl and allow to rise for 90 minutes or until it has doubled in size.
• Prepare 2 9×5-inch loaf pans by spraying with some baking spray or lining each pan with a piece of parchment paper. Set them aside.
• Once the dough has doubled in size, turn out onto a clean, dry surface and divide the dough into 2 equal balls.
• Take one of the dough balls, and using your hand, flatten the dough out into a rectangle, then roll the dough up, tucking the sides in to create a loaf shape. (See photos in post) Place the loaf inside a prepared bread pan. Repeat this process with the other dough ball. Cover with a clean tea towel and allow to rise for 30 minutes.

Prepare and Bake

• With about 10 minutes left of the rise, preheat the oven to 375 degrees F. Prepare the egg wash (if using) by adding a beaten egg and 2 tbsp of water to a small bowl. Stir to combine.
• Brush the tops of the loaves with the egg wash. Bake at 375 degrees for 45 minutes or until the top and sides of the loaves are golden brown. Also, when you tap on the tops of the loaves, they should sound hollow.
• Remove from the oven and let them cool for in the pans on a wire rack for 30 minutes. Remove them from the bread pans and let them cool for and additional 20 more minutes before slicing.

Notes

• Avoid using seasoned mashed potatoes; those flavors will come out in the bread.
• If you don’t have leftover mashed potatoes on hand, peel and chop 2 medium-sized russet potatoes and boil until soft. Drain the potatoes and mash them until there are no lumps. Using a potato ricer works really well.
• Store your bread in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1slice | Calories: 128kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 153mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

The post Potato Bread Recipe appeared first on 365 Days of Baking.

This sweet, lemony recipe makes one of my favorite sweet breads! I love all things lemon, and the bright citrus flavor of this soft, tender bread is perfect for spring and summer (though you can make it all year long!) Make a batch to enjoy for breakfast or a quick afternoon snack!

I love to make quick breads because they are easy to make without a lot of fuss. There’s no worry about yeast and getting the perfect rise, but you still get slices full of delicious flavor. This Lemon Poppy Seed Quick Bread is the perfect quick bread recipe to try.

Ingredients for Lemon Poppy Seed Loaf

These muffins are made with fresh, simple ingredients. Here’s what you need:

• All-purpose flour
• Poppy seeds
• Baking powder
• Baking soda
• Salt
• Granulated white sugar
• Fresh lemon zest (about 2 lemons)
• Plain Greek yogurt (you can also use sour cream)
• Vegetable oil (or melted butter)
• Large eggs
• Fresh lemon juice
• Vanilla extract

For the Glaze

• Powdered sugar
• Fresh lemon juice

You’ll find a detailed ingredient list in the printable recipe card at the end of the post!

How to Make Lemon Poppy Seed Bread

You’ll have a fresh loaf of lemon bread ready in no time! Here’s how to make it:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
2.  Mix dry ingredients: In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
3.  Infuse sugar with zest: In a large mixing bowl, combine sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow.
4. Combine wet ingredients: Add yogurt (or sour cream), oil, eggs, lemon juice, and vanilla. Whisk until smooth and well blended. You can also use a hand mixer on low speed.
5. Combine: Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix—stop when no streaks of flour remain.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.

How to make a Simple Lemon Glaze

1. Whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding a little powdered sugar or lemon juice. Drizzle over the cooled loaf and let it set before slicing.

FAQs

How do I store my Lemon Poppy Seed Loaf?

Store leftover bread in an airtight container at room temperature for up to 4-5 days.

Can I freeze this Lemon Bread?

Yes, you can freeze it for up to a month in a freezer-safe bag or an airtight container. Thaw before serving. 

How will I know when my bread is done baking? 

You will know it’s done when you stick a toothpick or cake tester in the center and it comes out clean or with a few crumbs on it. If the toothpick still has wet batter on it, then bake for a few more minutes. 

More Zesty Lemon Recipes

Do you love lemon-flavored baked goods as much as I do? If so, then you have to try one of these favorite lemon dessert recipes:

• You are going to love these light, brightly flavored Lemon Poppy Seed Muffins! They’re easy to make and can easily be enjoyed any time of the year.
• These hard-to-resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar have just enough sweetness, balanced with the right amount of tart flavor.
• Lemon Cake Mix Cookies are soft, sweet, and brimming with zesty flavor! Making perfect lemon crinkle cookies is easy with a boxed cake mix and a handful of ingredients.

What’s your favorite lemon dessert? Let me know in the comments, and if you loved this Lemon Poppy Seed Loaf, I’d love for you to leave a recipe review below! ❤️

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Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf is full of lemon flavor and crunchy poppy seeds. This bakery-style quick bread made with Greek yogurt and finished with a simple lemon glaze is perfect for an afternoon treat.

Course Dessert

Cuisine American

Keyword Lemon Poppy Seed Loaf

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 178kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup granulated sugar
• zest of two lemons
• ¾ cup plain Greek yogurt (or sour cream)
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

Lemon Glaze

• ½ cup powdered sugar
• 1-2 tablespoons fresh lemon juice

Instructions

• Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
• In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
• In a large mixing bowl, combine sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow.
• Add yogurt (or sour cream), oil, eggs, lemon juice, and vanilla. Whisk until smooth and well blended.
• Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix—stop when no streaks of flour remain
• Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
• Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.
• Whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding a little powdered sugar or lemon juice. Drizzle over the cooled loaf and let set before slicing.

Nutrition

Calories: 178kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 33mg | Sodium: 105mg | Potassium: 106mg | Fiber: 1g | Sugar: 22g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

The post Lemon Poppy Seed Loaf appeared first on 365 Days of Baking.

There’s nothing like the aroma of freshly baked bread! I love serving it with dinner and snacking on it the next day. It’s particularly great during soup season when I can pair it with my Creamy Tomato Basil Soup or Instant Pot Pizza Soup.

What is the point of no-knead bread? 

No-knead bread is a kind of “hands-off” approach to bread making. Instead of spending time kneading the dough to develop the gluten, the dough relies on rise time. This is a great recipe to make the night before so you’ll have fresh bread the next day. 

What is a Dutch Oven?

A Dutch oven is a large, heavy cooking pot with a lid. They are often made from cast iron, but can also be made from other materials like aluminum or ceramic.

I always thought Dutch ovens were only used for campfire cooking or thought they were too expensive, so I avoided them for many years. And yes, some of them, especially the top of the line, better quality Dutch ovens can be a bit more expensive, but you can also find some that will fit your budget. Plus, besides baking bread, you can use them in your oven to slow cook all sorts of things, like soups, stews, meat, and bread! Think of your Dutch oven as more of an investment that will bring you many delicious recipes for years to come rather than a purchase that is just going to break the bank.

Baking Bread in a Dutch Oven

• Dutch ovens are perfect for bread-making because the thick walls and heavy lid create a steamy environment, perfect for letting the dough rise.
• Any rustic, crusty, or artisan bread will bake well in a Dutch oven. Try it with sourdough bread!
• Use a 4 to 6-quart Dutch oven for this recipe.

Ingredients for No Knead Bread (Dutch Oven Recipe)

This easy bread recipe only requires four simple ingredients:

• Active dry yeast
• Warm water
• Salt (I used sea salt for this recipe)
• All-purpose flour

See the recipe card at the bottom of the post for detailed ingredient amounts and instructions!

Recipe Substitutions

You can substitute instant yeast in a 1:1 ratio 

You can substitute bread flour for the all-purpose flour.

I have NOT tested this no-knead bread recipe with whole wheat or gluten-free flour. If you do, I would love to have you leave me a comment, because I’m sure there will plenty of other people who would find your input very helpful as well!

Equipment Needed

You need the following items to complete this recipe:

• Measuring cups and spoons
• Large bowl 
• Sturdy wooden spoon or whisk 
• Plastic wrap or tea towel 
• Dutch oven  
• Parchment paper or silicone bread mat – of all the parchment I’ve ever tried, this Kirkland brand is my absolute favorite and it’s a great amount for the price.

Baking Bread in a Dutch Oven

Don’t let the long set of instructions scare you! This bread is really quite easy to make, but I want to make sure I’m explaining each step to you so you can recreate this delicious bread at home!

Make The Dough

1. In a large bowl, combine the water, yeast and salt. Stir to combine. 
2. Add in 1 cup of flour. Stir until incorporated, and allow to sit for 5 minutes. (This will help soften the yeast.) 
3. Slowly add in the rest of the flour, ½ cup at a time, stirring and fully incorporating it each time. The last ½-3/4 cup of flour will take a bit longer to fully incorporate. Be careful not to add too much flour– it is a sticky dough!
4. Once all of the flour has been added, cover the bowl with a tea towel or plastic wrap and allow it to sit on the counter for 30 minutes.

Stretch and Fold

After 30 minutes, start the first batch (of 3) of stretch and folds.

1. Wet your hands with water and pull one side of the dough up and fold over towards the center and top of the dough. Turn the bowl a quarter turn, take the next section of the dough (that’s attached to the sides of the bowl), and repeat the stretch and fold. Repeat this process until all of the dough has been folded towards the center. Cover and allow the dough to sit for 30 minutes. 
2. Repeat the stretch and fold process 3 times (once every 30 minutes).
3. Set the dough on the counter for 4 hours or place it in the refrigerator overnight.
4.  If you place the dough in the refrigerator overnight, follow this step: In the morning, pull out the dough from the refrigerator and allow it to come to room temperature for about 30 minutes to 1 hour.

Prepare and Bake

1. About 30 minutes before the dough is ready to be baked, prepare your Dutch oven by placing it on the lowest rack of your oven. Preheat the oven to 425°F.
   1. Allowing your Dutch oven to warm up along with the oven will prevent damage from occurring. 
2. Gently remove the bread dough from the bowl, form it into a round ball, and place it onto a piece of parchment paper. 
3. Once the oven has come to temperature, place the dough ball with the parchment paper inside the preheated Dutch oven and bake with the lid on (covered) for 20 minutes. 
4. Reduce the heat to 375°F and remove the lid of the Dutch oven. Cook for another 20 minutes or until the top of the bread is golden brown and you hear a hollow sound when you tap on the top. 
5. Remove the bread from the hot Dutch oven and place it on a wire rack to cool. Let the bread cool for at least 15 minutes before cutting into it. Slice it with a serrated knife and serve with butter or as a side with your favorite soup, pasta, or main dish! 

Tips for Perfect Dutch Oven Bread

Working with yeast can be intimidating but with these tips, you’ll feel like a pro in no time.

• This is meant to be a no-knead recipe. The stretch and fold process will help develop the gluten. 
• The water should be no hotter than 110°F. If the water is too hot, the yeast will burn and no longer become active which means your bread will not rise.
• Allowing your Dutch oven to warm up with the oven will help prevent any damage from occurring to it.
• This is a sticky dough! Make sure that you wet your hands while doing your stretch and folds; otherwise, the dough will stick to your fingers.
• This recipe makes one loaf of bread and uses just 1 tsp of dry active yeast. That’s about ½ of a standard packet. You can double the batch to use a full packet or store the open packet of yeast in the freezer for another time. 
• I recommend measuring your ingredients using a digital scale for the best accuracy and recipe consistency. 

FAQs

How do I store my Dutch oven bread? 

You can store your Dutch oven bread at room temperature in an air-tight container for up to 3 days or in the refrigerator (in an airtight container) for up to 5 days. Slice what you need and store the rest. This bread makes wonderful toast, sandwiches, and French toast. 

Can I make this ahead of time and freeze it?

Yes, this recipe for easy Dutch oven bread is fantastic to make ahead of time and freeze. Bake as directed and allow the loaf to cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil (to prevent freezer burn) and place into a resealable bag in the freezer for 2-3 months.

You could also double the recipe, eat the first loaf now, and freeze a second one for later!

Why is my loaf of Dutch oven bread so dense and heavy?

It’s possible that you didn’t allow your dough to rise long enough. No-knead bread needs a longer rise time to help gluten to develop. A minimum of 6 hours is necessary and a longer rise window of 12 hours is ideal (hence the overnight suggestion!)

What do I serve with my Dutch oven bread? 

Dutch oven bread can be served with room-temperature salted butter, jams, nut butters, cheese, or almost anything that you can think of. Here are some of my favorites. 

• Pasta: Serve this bread with your favorite pasta and use it to sop up the yummy sauce. Try it with my Homemade Lasagna!
• Charcuterie: Add bite-sized slices of this soft bread along with Baked Brie and Whipped Goat Cheese to your charcuterie board to wow your guests.
• Sandwiches: This bread has a great crust with a soft pillowy inside, perfect for sandwiches like my Leftover Turkey Sandwich.
• Soup: Serve a slice of this bread alongside a warm bowl of soup. 
• French toast: This Dutch oven bread is perfect to soak up custard making it a great choice for French toast casserole.

More Easy Bread Recipes

If you love this Dutch Oven Bread, you might like one of these freshly baked bread recipes:

• Italian Bread
• Challah Bread
• Rosemary Garlic Focaccia
• Thanksgiving Rolls

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Dutch Oven Bread

Dutch Oven Bread is a rustic, artisan-style crusty bread with a chewy crust and a soft interior. This easy no-knead bread recipe makes a tasty bread that’s perfect for sandwiches or just spread with butter! 

Course Breads

Cuisine American

Keyword Dutch Oven Bread

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Rise Time 6 hours hours

Total Time 6 hours hours 50 minutes minutes

Servings 12 servings

Calories 115kcal

Author Lynne Feifer

Ingredients

• 1 cup warm water (110 degrees F)
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 3 cups all-purpose flour

Instructions

Make the Dough

• In a large bowl, combine the water, yeast and salt. Stir to combine. 
• Add in 1 cup of flour. Stir to combine and allow to sit for 5 minutes. (This will help soften the yeast.) 
• Slowly add in the rest of the flour, ½ cup at a time. Pausing between each time to stir in the flour and fully incorporate. Once the last ¾-½ cup of flour is added, it will take a little longer to incorporate. 
• Once all of the flour has been added, cover the bowl with a tea towel or plastic wrap and allow it to sit on the counter for 30 minutes.  

Stretch and Fold

• After 30 minutes it’s time to start the first batch (of 3) of stretch and folds. Wet your hands with water and pull one side of the dough up and over towards the center. Turn the bowl ¼ turn and take the next side of the dough (that’s attached to the side of the bowl) and repeat the stretch and fold. Repeat this process until all of the dough has been folded towards the center. Cover and allow the dough to sit for 30 minutes. 
• Repeat the stretch and fold process 3 times (once every 30 minutes).  
• Set the dough on the counter for 4 hours or place in the refrigerator overnight. (Note: If you place the dough in the refrigerator overnight, follow this step: In the morning, pull out the dough from the refrigerator and allow it to come to room temperature for about 30 minutes to 1 hour.)  

Prepare and Bake

• About 30 minutes before the dough is ready to be baked, prepare your Dutch oven by placing it on the lowest rack of your oven. Preheat the oven to 425°F (Note: You will want to allow your dutch oven to warm up with the oven to prevent damage to your dutch oven.) 
• Gently form the dough into a ball and place it onto a piece of parchment paper. 
• Once the oven has come to temperature, place the dough with the parchment paper inside the Dutch oven and bake with the lid on (covered) for 20 minutes. 
• Reduce the heat to 375°F and remove the lid of the Dutch oven. Cook for another 20 minutes or until the top of the bread is golden brown and when you tap on the top of the bread it sounds hollow. 
• Remove the bread from the Dutch oven and place on a cooling rack. Allow the bread to cool for at least 15 minutes before cutting into it. Serve with butter or as a side with your favorite soup, pasta, or main dish! 

Notes

• You can store your Dutch oven bread at room temperature in an air-tight container for up to 3 days or in the refrigerator (in an airtight container) for up to 5 days.
• Or bake as directed and cool to room temperature. Wrap the loaf in plastic wrap or aluminum foil (to prevent freezer burn) and place it into a resealable bag in the freezer for 2-3 months.  

Nutrition

Calories: 115kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 196mg | Potassium: 36mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.001mg | Calcium: 5mg | Iron: 1mg

The post Dutch Oven Bread appeared first on 365 Days of Baking.

It’s fall, and that means pumpkin flavor is back on the menu! Whether it’s in your coffee or on the dessert table, pumpkin spice has become a great way to celebrate this time of year.

While I still think apple is the superior fall flavor, there’s room in my heart for pumpkin treats too. I’m always a fan of quick breads, so this classic Pumpkin Bread recipe is a must-make in my eyes.

Ingredients for Homemade Pumpkin Bread

You only need a handful of simple ingredients to make a deliciously soft pumpkin bread:

• All-purpose flour
• Granulated sugar
• Pumpkin spice (see note below)
• Baking soda
• Kosher salt
• Large eggs
• Canned pumpkin puree (not pumpkin pie filling)
• Melted butter
• Milk
• Raw sugar (for sprinkling on top)

You can find a detailed list of ingredients for this quick bread recipe in the printable recipe card at the bottom of the post!

Recipe Note

If you don’t have or prefer not to use pumpkin spice, you may use 1 1/2 teaspoons ground cinnamon (divided as you’ll use 1/2 teaspoon to mix with the raw sugar for the topping), 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

How to Make this Easy Pumpkin Bread Recipe

1. Prepare for Baking. Preheat oven to 350° F and spray a 9 X 5-inch loaf pan with nonstick cooking spray. Place a piece of parchment paper into the loaf pan so that it is long enough on both sides to lift the bread out of the pan. Doing this will help keep the topping intact.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, 1 3/4 teaspoons pumpkin spice, baking soda, and salt. 
3. Mix the wet ingredients. In a large bowl, beat the eggs with a fork. Add the pumpkin puree, butter, and milk. Mix until thoroughly combined.
4. Make the batter and prepare for baking. Add the flour mixture to the wet ingredients and mix until just combined. Pour batter into the prepared loaf pan and smooth the top. In a small bowl, mix the raw sugar with the remaining 1/2 teaspoon of the pumpkin spice. Evenly sprinkle the flavored sugar over the top of the bread.
5. Bake. Bake for 50-60 minutes on the center oven rack or until a toothpick inserted in the middle comes out clean. Cool the bread in the pan on a wire rack for 10 minutes before lifting the pumpkin loaf from the pan with the parchment. The bread will cut into individual slices more easily if it’s been cooled completely (but I know it’s hard to resist!)

FAQs

How do I store Pumpkin Bread?

Place your bread in an airtight container or plastic bag for up to 4 days. You can keep it at room temperature.

Can I freeze this Pumpkin Bread Recipe?

Yes, you can! To freeze, wrap the bread  in aluminum foil or plastic wrap, then place it in a freezer bag or other container. Freeze for up to 2 months. Thaw at room temperature for a few hours while still wrapped.

How do I know when my Pumpkin Bread is done?

 Insert a toothpick or cake tester into the center of the loaf; it should come out clean with only a few moist crumbs, or no batter at all. Other ways to tell it’s done include the bread puffing up and cracking on top, and the loaf springing back when lightly pressed in the center.

​Can I make this recipe into Pumpkin Muffins?

Yes! Grease a muffin tin and divide the batter equally among the cups. Bake for 15-18 minutes at 350 degrees F or until muffins pass the same toothpick test as the bread! You could also divide the batter into mini loaves for great gifts!

Does the sugar topping serve a purpose other than taste?

Yes, actually, the raw sugar sprinkled on top helps give the bread a nice caramelized and slightly crunchy crust. I think it’s the best part, but you can omit it if you like.

Pumpkin Bread Varieties

If you’re a big fan of pumpkin bread but want to change it up, try one of these recipes next time:

• This easy Pumpkin Bread recipe with cream cheese swirl is calling your name! Made with real pumpkin and spices, and a sweetened cream cheese layer, this Cream Cheese Pumpkin Bread makes a perfect fall treat for breakfast or dessert.
• Fall is in the air with this Chocolate Chunk Pumpkin Bread made even better with chunks of chocolate (or you could use chocolate chips) and a cinnamon sugar topping. Served with coffee, it’s irresistible!

More Pumpkin Desserts

Cakes

• Pumpkin Chocolate Chunk Cake
• Chai Spiced Pumpkin Cake
• Bonus: Pumpkin Spice Frosting for your cakes!

Cookies

• Pumpkin Crinkle Cookies
• Pumpkin Spice Cream Cheese Cookies

Other Treats

• No Bake Pumpkin Lush
• No Bake Pumpkin Nutella Cheesecake
• Pumpkin French Toast Casserole

What type of pumpkin spice-flavored treat is your favorite? Let me know in the comments below. And don’t forget to Pin or print this Pumpkin Bread Recipe for your next bread baking session!

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Pumpkin Bread Recipe

Enjoy all of your favorite Fall flavors this easy Pumpkin Bread Recipe! You'll love a slice of this lightly spiced pumpkin quick bread paired with a hot cup of coffee or tea or as a delightful snack.

Course Breakfast

Cuisine American

Keyword Pumpkin Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 229kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 2 ¼ teaspoons pumpkin spice , divided *See Note.
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 large eggs
• 1 cup pure pumpkin NOT pumpkin pie filling
• ½ cup butter melted
• ¼ cup milk
• ¼ cup raw sugar

Instructions

• Preheat oven to 350° F. and spray a 9X5-inch loaf pan with cooking spray. Place a piece of parchment into the loaf pan so that it is long enough on both sides to lift the bread out of the pan. Doing this will keep the topping intact.
• In a medium bowl, whisk together the flour, sugar, 1 3/4 teaspoons pumpkin spice, baking soda, and salt. 
• In a large bowl, beat the eggs with a fork. Add the pumpkin puree, butter, and milk. Mix until thoroughly combined.
• Add the flour mixture to the wet ingredients and mix before just combined. 
• Pour batter into prepared loaf pan, and smooth the top.
• In a small bowl, mix the raw sugar with the remaining 1/2 teaspoon of the pumpkin spice. Evenly sprinkle the cinnamon sugar over the top of the bread.
• Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  
• Allow pan to cool on a wire rack for 10 minutes before lifting the bread from pan with the parchment. The bread will cut more easily if it's been cooled completely.

Notes

*If you choose not to use pumpkin spice, you may use 1 1/2 teaspoons ground cinnamon (divided as you’ll use 1/2 teaspoon to mix with the raw sugar for the topping), 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

Nutrition

Calories: 229kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 264mg | Potassium: 84mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3468IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

The post Pumpkin Bread Recipe appeared first on 365 Days of Baking.

I typically don’t make biscuits or rolls to have with dinner.

I know I have a baking blog, but (hanging my head in shame) I usually find myself buying them at the grocery store pre-made or making the easy biscuits from the canister.

Enter these handy-dandy, made-in-a-flash, super-simple, best biscuits!

Why Do You Use Soda in Homemade Biscuits?

I know, you’re probably thinking the same thing I was: soda in a biscuit? How does that work?

Well, the secret ingredient is that bubbly water! The carbonation in 7-Up mimics the acid in buttermilk, which reacts with the leavening agent in Bisquick to create light, fluffy biscuits!

It doesn’t have to be 7-UP! Any lemon-lime soda adds a hint of sweetness, but you could also use ginger ale or even just club soda!

Ingredients for 7Up Biscuits

As promised, you only need four ingredients to make this easy biscuit recipe.

• Unsalted butter
• Bisquick baking mix
• Plain Greek yogurt (you can also use sour cream)
• 7-Up Soda (or similar lemon-lime soda)

Please review the recipe card at the bottom of the post for the exact amounts you’ll need!

How to make 7 Up Biscuits

1. Melt butter in the oven. Slice the stick of butter and place it into a 9×9 inch square pan or cast iron skillet. Put the pan in the oven and turn it on to 450 degrees F. Be sure to watch the butter as it melts to prevent it from browning. Remove the pan from the oven when the butter is completely melted.
2. Mix the batter. In a large bowl, mix together the Bisquick, Greek yogurt, and 7-Up. Stir with a wooden spoon until well combined.
3. Shape the biscuits. Coat your hands with a small amount of flour or additional biscuit mix, then divide the biscuit dough into 9 equal pieces with a knife or pastry cutter. Place biscuits into the prepared baking dish, spacing them evenly on top of the melted butter. You can also use a circle cookie cutter for another easy way to shape them. The dough will expand as it bakes so don’t worry if you don’t fill the entire space.
4. Bake. Bake for 12-15 minutes in the preheated oven or until the top is lightly golden brown. Remove the baking pan from the oven and cool slightly. These buttery biscuits are best served warm!

LOOK at that buttery crust! There’s no need to serve them with additional butter, but if you’re like me, you’ll want to add it anyway. I LOVED how easy they were to make. Now we can have biscuits for breakfast or dinner and they won’t need hours to rise.

Serving Suggestions

• Top biscuits with butter and your favorite jam.
• Biscuits and Gravy is a classic Southern breakfast. Serve these with a delicious sausage gravy for a hearty meal.
• Serve them with your favorite soup or pasta dish. They are great for sopping up the extra sauce!

​How to Store Leftover 7-UP Biscuits

Store these biscuits in an airtight container at room temperature for up to 3 days. They will last up to a week if stored in the fridge. 

Can you freeze 7Up Biscuits?

Yes, you can freeze these! Store them in a zippered freezer bag in a single layer, removing as much air as possible. Freeze for up to 1 month.

To reheat, heat oven to 350 degrees. Place frozen biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes.

Looking for more Bread and Rolls?

No meal is complete without some bread on the side! Try one of these recipes next time:

• Copycat Recipe Texas Roadhouse Rolls
• Asiago Herb Biscuits
• Cheddar Bay Biscuits
• Homemade Italian Bread
• Challah Bread

I found this recipe over at The Better Baker.

I rate everything I make on a scale of 1 – 4 with 4 being the best and these Easy 7-Up Biscuits earned 3 rolling pins. Go figure!
I LOVED how easy they were and they even tasted pretty good, too!!

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Easy 7-Up Biscuits

These Easy 7 up Biscuits are so fluffy and buttery, you'll want more than one! These tender biscuits only need four simple ingredients and ready in about 20 minutes making them a great dinner addition.

Course Breads

Cuisine American

Keyword Easy 7 up Biscuits

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 9 servings

Calories 222kcal

Author Lynne Feifer

Ingredients

• 6 tablespoons unsalted butter sliced
• 2 ½ cups Bisquick
• ½ cup plain Greek yogurt
• ½ cup 7-Up soda brought to room temperature

Instructions

• Place the sliced butter into a 9 X 9-inch baking pan.
• Put the pan in the oven and turn it on to 450 degrees F. Be sure to check the butter as it melts to prevent it from browning. Remove pan from oven after butter has melted.
• In a large bowl, mix together the Bisquick, Greek yogurt, and 7-Up with a wooden spoon until well combined.
• Using a small amount of flour for your hands, divide the dough into 9 equal amounts and place into the baking dish. The dough will expand as it bakes, so don’t fret if all spaces in the pan are not completely filled in.
• Bake for 12- 15 minutes, or until top is lightly golden.

Notes

• Remember to be checking that butter melting in the baking dish so that it doesn’t brown. Browned butter is good, but not for this recipe – we want it yellow. If it’s browned before the dough is added, there’s a likely chance the butter will burn and good biscuits with burnt butter will not be well received at dinner. 
• You can substitute sour cream for the Greek yogurt.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 432mg | Potassium: 72mg | Fiber: 1g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg

This post was originally published on November 3, 2014. It has been updated in format and with pictures on November 11, 2024.

The post Easy 7 up Biscuits appeared first on 365 Days of Baking.

This post will show you not only all the ins and outs of homemade pizza dough, but you’ll also get some great tips for making and baking pizza, as well as some new recipes to try with this easy dough recipe!

Why You Should Make Your Own Pizza Dough

Making your own dough brings your pizza game to a whole new level! You can experiment with taste and texture, and the freshness can’t be beaten.

Another advantage is saving some money. With the cost of everything rising these days, the ingredients for making pizza from scratch cost far less than ordering take-out pizza, and your ingredients stretch further to make multiple pizzas!

You can get the whole family in on pizza night, too! One person makes the dough, another makes the sauce, and even your youngest kids can help with the pizza toppings! You might just want it to be pizza night every night of the week! Pair this great recipe with strawberry spinach salad and it will be a dinner the family won’t soon forget. 

You can skip the pizza restaurant and make THE best pizza pie at home thanks to Rebecca Lindamood of Foodie with Family, and her cookbook, Ready, Set, Dough! Beginner Breads for All Occasions. Rebecca most definitely knows her stuff and her way around the kitchen. She’s a phenomenal teacher as well, giving clear and easy instructions in ALL of her recipes – whether in her books or on her blog. 

I cannot stress this enough– you and everyone you know need this cookbook! And I’m not saying that because Rebecca’s a really good friend or because she’s a fellow avid Red Sox fan. If you like carbs (and I know you do!), and or baking bread, this book is a must-have in every kitchen. From the World’s Fastest Sandwich Bread, English muffins, to pretzels, bagels, and more, this book’s got it! It will make a great gift for all of the novice AND experienced bakers in your life, too.

What tools do I need to make my own pizza dough?

You’ll need the following equipment to make this homemade pizza dough:

• Electric mixer or stand mixer with hook attachment
• Measuring cups and spoons
• Mixing bowl
• Sheet pan, pizza pan, or pizza stone
• plastic wrap or disposable shower caps – great for covering foods for get togethers, too!
• Plastic wrap and/or freezer bags for storage

What are the ingredients I need to make this easy homemade pizza dough recipe?

It’s important to use high-quality ingredients in your homemade pizza. Make sure your flour and yeast are fresh so they activate correctly, and use a light-tasting olive oil for the best results.

• 8 cups flour 
• 2 teaspoons kosher salt
• 2 1/2 teaspoons active dry yeast
• 2 2/3 cups lukewarm water
• 1 tablespoon olive oil

What is the best kind of flour to use?

You can use either all-purpose flour or “OO flour”, which is an Italian-style flour, for a traditional crust. If you like a chewy, bread-like pizza crust, use bread flour. For a gluten-free option, use almond flour for a cracker-like crust, or gluten-free flour blends for an option that mimics traditional crust.

How to make delicious pizza crust from scratch

This recipe will make 3 half-sheet-pan-size pizzas, 8 (12-inch) or 10 (10-inch) pizzas. Store whatever you won’t be using right away in the fridge or freezer using the directions below.

1. Whisk together the flour, salt, and instant yeast in a large bowl. 
2. Pour in the warm water and olive oil.
3. Stir together with a sturdy wooden spoon until a shaggy dough is formed. 
4. Knead for 10 minutes until the dough is smooth, elastic, and stretchy. This can be done by hand or in the bowl of a stand mixer fitted with the dough hook on medium speed.
5. Place the ball of dough back into the bowl, cover, and let the dough rise for 1-2 hours until double in size.
6. Shape dough with your hands on a lightly floured surface, transfer to a baking pan, and top as desired.

Recipe Tips

• Your dough should be slightly sticky, but still workable. Pizza dough needs moisture so it gets the right crust texture when baking. Flour your hands and your surface, but don’t add too much flour to the dough.
• The water temperature matters. The ideal temperature is between 110 and 115 degrees, although, with instant yeast, you can go a little warmer. Don’t use hot water, though, or you will kill the yeast.
• And no, this recipe does not use sugar to help bloom the yeast! Yeast made today doesn’t require it as it might have when your grandma made her pizza dough.

Baking the Pizza: Times and Temperatures

1. When making a baking sheet pan pizza, preheat your oven to 425 degrees F, and bake for 25 – 30 minutes or until the crust is set and has golden brown edges.
2. When making the 12-inch (30 cm) or 10-inch (25 cm) round pizzas, preheat the oven to 425°F, top the pizza with your favorite toppings, and bake it on a pizza pan for 20-25 minutes or until crust is set and is golden around the edges.

How long does pizza dough last in the fridge?

This dough can be stored in the refrigerator for up to 6 days.

To store: label a zipper-top freezer bag with the size of the pizza. (Use one bag per round of dough you wish to use later.) Drizzle 2 teaspoons of olive oil in each bag, rub around with your hands to make sure the inside is well coated, and insert one dough ball into each prepared bag. You can also wrap it in plastic wrap before placing it in the bag.

To use refrigerated dough: place the dough in its bag on the kitchen counter, then allow it to come to room temperature and rise for an hour before you want to use it and bake it.

Can I freeze pizza dough?

You most certainly can! One thing I absolutely LOVE about this recipe is that it makes enough dough for me to use for dinner and then I can freeze the rest to use later.

You can store it in the freezer for up to 3 months before using it. Follow the directions above for storing it in zipper-top freezer bags.

To use frozen dough: transfer the bag of dough to the refrigerator the day before you plan to use it, then onto the counter to come to room temperature an hour before you wish to bake it.

Can I freeze a homemade pizza to bake later?

In order to freeze a whole pizza, par-bake the crust first. Press out the dough into the size pizza you’d like. Bake the dough for about 3-5 minutes. The dough should still be very pale, but it should feel dry. Top the pizzas, then double-wrap each pizza and freeze. These pizzas are fine to go straight into the oven from the freezer for an easy weeknight meal.

All Your Favorite Pizza Toppings

Top your own pizza dough with some homemade pizza sauce and your favorite toppings for a delicious pizza pie! You’ll notice a huge difference when you make it yourself! Here are some of my favorite pizza combinations:

• Hawaiian Pizza: Pineapple and Canadian Bacon or Ham
• Meat Lover’s: Crumbled cooked sausage, pepperoni slices, and bacon
• Four Cheese: Combine Romano, Parmesan, Gorgonzola, and Mozzarella Cheese (or substitute any of your favorite types of cheese)
• White Pizza: Use a white sauce made with garlic, olive oil, salt, and cheese for a great flavor! Add veggies or meat on top if desired.
• Margherita: fresh tomato sauce, mozzarella cheese, and basil, plus a drizzle of olive oil
• Artichoke pizza: Olive oil, pesto, sauteed artichoke hearts, mozzarella, and just a hint of lemon zest. So good!

More Recipes Using Homemade Pizza Dough

As I said earlier, this is the best pizza dough recipe and is the ONLY one I will use from now on when making my pepperoni bread or spinach pepperoni bread. It just makes both of these recipes SO much better! The crust is light, fluffy, and so much more delicious than the dough I’ve used in the past.

Of course, it is the perfect pizza base for Rebecca’s Classic Homestyle Sheet Pan Pizza from the book (page 40).

I’ve used it to make these Parmesan Bread Bites, and they were delicious! They’re super easy to make once the dough has been made, and lots of fun to pop into your mouth after dipping them in some marinara.

I’ll also be using it for my taco braid, Denver scrambled breakfast braid, and this Spaghetti Meatball Braid, too! I’m also going to have to use it for the grilled Margherita pizza and Grilled spinach, Feta, and chicken pizza.

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Classic Pizza Dough

Pizza Dough. When making homemade pizza, you want an easy pizza crust that makes everyone ooh and ahh with every bite! This pizza dough recipe is without a doubt, the BEST, EASIEST and MOST DELICIOUS I have ever made.

Course Dinners

Cuisine American, Italian

Keyword Pizza Dough

Prep Time 15 minutes minutes

Rising 2 hours hours 20 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 3 half-sheet-pan-size pizzas

Calories 1263kcal

Author Lynne Feifer

Ingredients

• 8 cups all-purpose flour (1 kg by weight), also *see note
• 2 teaspoons kosher salt (12 g)
• 2 ½ teaspoons active dry yeast (10 g)
• 2 ⅔ cups lukewarm water (630 ml)
• 1 tablespoon olive oil (15 ml) plus extra for bags if you plan to save dough for later

Instructions

• Whisk together the flour, salt, and yeast in a large mixing bowl or the work bowl of a stand mixer. Pour in the water and olive oil. Stir together with a sturdy spoon until a shaggy dough forms. Knead with floured hands or by stand mixer for 10 minutes on medium or until the dough is smooth, elastic and stretchy.
• Return the dough to the bowl. Cover the bowl with a clean shower cap, plastic wrap or a damp tea towel and let it rise in a warm, draft-free place for 1-2 hours., or until approximately doubled in size and puffy.
• Divide the dough into your desired size (see note). Use your hands to roll each piece of dough into a tight ball and allow it to rise for 20 more minutes before baking.
• This dough can be stored in the refrigerator for up to 6 days or in the freezer for up to 3 months before using.
• To store: label a zipper-top freezer bag with the size of the pizza. (Use one bag per round of dough you wish to use later.) Drizzle 2 teaspoons of olive oil in each bag, rub around with your hands to make sure the inside is well coated, and insert one dough ball into each prepared bag.
• To use refrigerated dough: place the dough in its bag on the kitchen counter and allow it to come to room temperature and rise for an hour before you want to use it and bake it.
• To use frozen dough: transfer the bag of dough to the refrigerator the day before you plan to use it, then onto the counter to come to room temperature and hour before you wish to bake it.

Notes

• This recipe will make 3 half-sheet-pan-size pizzas, 8 (12-inch) or 10 (10-inch) pizzas.
• When using the dough for sheet pan pizzas, preheat oven to 425°F, and bake for 25-30 minutes until crust edges are a light golden brown.
  This recipe can also be made using 9 ½ cups “OO” flour (1 kg by weight) – an Italian-style flour.
• Nutritional information has been calculated using one of the three pizza dough balls or for one medium pizza. 

Nutrition

Serving: 1serving | Calories: 1263kcal | Carbohydrates: 255g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1569mg | Potassium: 382mg | Fiber: 10g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 58mg | Iron: 16mg

This post was originally published on July 30, 2020. It has been updated with pictures and in format on October 9, 2024.

The post Homemade Pizza Dough appeared first on 365 Days of Baking.

I’m on a roll with the peach recipes this summer. Have you tried this Easy Peach Cobbler recipe yet?

Today’s recipe brings together two favorite categories of food: peaches and quick breads. 

When peach season rolls around, I look forward to filling my kitchen with the tangy aroma of orchard-fresh fruits, and peaches are at the top of my list. Fragrant and juicy, peaches have plenty of natural sweetness and a high moisture content that makes them ideal for baking.

After years of making peach muffins and scones, it was time to create a quick bread recipe with peaches. And, folks, I am SO glad I finally did it!

Why Make Peach Quick Bread 

Like the best Banana Bread, this easy fruit bread is moist and perfectly dense. A slice of peach bread has just the right level of sweetness to pass as dessert, while remaining light enough to enjoy with your morning coffee. 

Here are a few more reasons why you’re going to be obsessed with this bread recipe: 

• It stays moist for days. 
• Freezer friendly! 
• Real peaches in every bite. 
• Crisp cinnamon crumb topping.
• Serve it for breakfast, dessert or anytime! 

Now let’s talk about what you’ll need for this peach bread recipe. 

Ingredients for Delicious Peach Bread

• Butter – Softened to room temperature. 
• Sugar
• All-purpose Flour
• Baking Powder
• Cinnamon 
• Baking Soda
• Salt
• Egg
• Pure Vanilla Extract – Or substitute almond extract!
• Sour Cream – Plain Greek yogurt makes a great alternative! 
• Peaches – Read my note below. 

For the cinnamon crumble topping, you’ll need more of these: 

• Butter – COLD this time! 
• Nutmeg
• Cinnamon
• Sugar
• Flour 

See the recipe card below for the complete list of ingredient amounts and full instructions.

Do I need Fresh or Canned Peaches? 

You can use either fresh peaches or canned ones for this quick bread recipe! 

When fresh Georgia peaches are in season, I love to put them to use in peach bread. But the beauty of the recipe is that it tastes just as sweet and moist if you use canned peaches. That means you can go ahead and make the bread all year long, even when fresh peaches are difficult to come by.

Whenever you’re substituting canned peaches for fresh peaches in baked goods, make sure to strain the peaches first. Put them in a colander or mesh sieve and let all the extra juices drain out. Give the peaches about 10 minutes to strain completely. If you don’t, you will end up with a runny peach quick bread batter due to the extra liquid. 

How to Make Peach Cobbler Bread

The process of making peach bread is simple and straightforward.

First, chop up your peaches. 

Then it’s time to make the batter. In a large bowl, cream together your room temperature butter and sugar. Add the egg and vanilla extract. Then fold in the flour mixture and sour cream into the wet ingredients in batches, starting with the flour. Mix it gently just until all ingredients are combined.

Finally, fold in the peach chunks and pour batter into a prepared pan. 

For the finishing touch, combine the crumb topping ingredients, and then cut in the cold butter into the dry ingredients with a pastry cutter. Sprinkle the mixture over the top of the unbaked bread. The peach bread needs a baking time of about 1 hour, until baked through and top is lightly golden brown.

While it bakes, enjoy the sweet aroma of baking peaches and cinnamon. It’s going to smell so good that you’ll be tempted to devour the peach bread the second it comes out of the oven. Do NOT make that mistake! 

Leave your peach bread in the pan to cool for 20 minutes. Then carefully remove it and let it continue cooling on a wire rack before slicing and eating!

How do I slice quick bread without it crumbling? 

We’ve all experienced the disappointment of slicing into a freshly baked loaf of quick bread, only to have it crumble and fall apart. The good news it you can avoid this mishap with a few easy tricks.

• Make sure your bread is completely cool before making that first slice. 
• Wrap the bread in foil or plastic wrap and let it rest overnight to cut and serve the next day, if possible. This helps the bread set best to sliceable perfection. 
• Use a clean, sharp knife. Wipe the knife with a napkin between slices for smooth, even cuts. I often use a serrated bread knife, too. 
• Line your buttered and floured pan with parchment paper before adding the batter. Leave about an inch of parchment paper sticking out over the sides of the pan. You can use it to lift the bread out of the pan in one piece, so it doesn’t risk falling apart while it’s warm. 

How can I keep the top from burning?

If the top of your bread is over browning while the center is still soft, cover the bread lightly with a tented sheet of aluminum foil. Keep it covered for the remaining bake time to prevent burning your crumb topping. 

Storing and Freezing

Peach Bread with sour cream stays moist, tender and flavorful for up to 5 days after baking. Keep it fresh by wrapping it in plastic wrap or foil and slicing it as you go. 

Peach Quick Bread also freezes wonderfully! Wrap it in foil, then slide the loaf into a freezer-safe gallon bag with a zip top. Keep frozen for up to 3 months. You can thaw it in the refrigerator overnight, or at room temperature. 

Sometimes I make a double recipe of this peach bread: one to eat right away, and one to freeze for future peach cravings! 

More Peach Recipes to Love

If you love today’s easy peach bread, add these Cinnamon Peach Pancakes with lots of peach flavor to your breakfast menu! They’re light and fluffy with the perfect warming hint of cinnamon. For an even easier breakfast indulgence, give my Peaches and Cream French Toast Bake a try this weekend! 

Impress your friends and family with this gorgeous Peach Blueberry Galette and serve topped with a scoop of vanilla ice cream. With my recipe, even novice pastry bakers can make fruit desserts that look as good as they taste!

Everyone will fall in love at first bite with these no bake Peaches and Cream Dream Bars. Similar to a layered dessert lasagna, it’s got an Golden Oreo Cookie crust, vanilla cheesecake layer, peaches, and a creamy peach gelatin top.

Cool off with a Frosted Peach Lemonade. A copycat recipe from a popular chicken restaurant, this tasty drink will be perfect for sipping poolside!

Love a peach pie? Try this Peaches and Cream Pie. It’s got a vanilla pudding pie crust, a soft cream cheese layer, uses a can of peaches, and is topped with cinnamon sugar before it’s baked. It’s one of my husband’s favorites, and can be enjoyed all year long.

The Best Quick Breads 

Before you go, take a minute to explore some of the other quick bread recipes I’ve shared over the years. It’s more than just banana bread — although we do love our banana breads around here! 

Chai Banana Bread puts a spicy twist on a classic, swirling bold chai tea spices into sweet banana bread. Strawberries add an explosion of flavor to the familiar loaf in this Strawberry Banana Bread recipe. 

For an even sweeter dessert bread, Chocolate Strawberry Bread is perfection. It’s swirled with melted chocolate for a touch of extra decadence! When I’m in the mood for a lighter sweet treat, a slice of Pineapple Bread is just the thing. 

Looking for a pumpkin bread that’s better than anything from a big coffee chain? This Cream Cheese Pumpkin Bread is soft, rich and ideal for pairing with a hot drink on a chilly fall day. 

Make the best fresh peach bread recipe with ripe peaches!

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Peach Bread

Peach Bread is an easy quick bread bursting with fresh, juicy peaches. Made with sour cream and a cinnamon crumb topping, this moist, tender peach bread makes a delightful breakfast, snack or dessert.

Course Breads

Cuisine American

Keyword Peach Bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 301kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup sour cream
• 1 ½ cups fresh chopped peaches can use canned peaches SEE NOTE

Crumb Topping

• ⅓ cup granulated sugar
• ⅓ cup all-purpose flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ cup cold butter

Instructions

Bread

• Preheat oven to 350° F, and generously butter and flour a 9 X 5 loaf pan. Place a rectangular piece of parchment into the pan, so that you can easily lift it out after baking. This will also allow the crumb topping to remain somewhat intact.
• In a mixing bowl, cream butter and sugar until light and fluffy for about 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and mix completely.
• In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
• Alternately add the flour mixture and sour cream to the creamed butter, beginning and ending with the flour. Mix the final bit of flour in until just combined.
• Fold peaches into batter, and pour into the prepared pan.

Crumble Topping

• In a medium bowl, whisk together the sugar, flour, cinnamon and nutmeg. Using a pastry cutter or two knives, add the butter and mix until it resembles coarse meal. Sprinkle over the top of the bread.
• Bake for 55 – 65 minutes or until a cake tester inserted into the middle comes out clean. If the top of the bread is browning too quickly, lightly cover it with a tent of aluminum foil.
• Cool bread in pan for 20 minutes. Carefully run a butter knife around the edges of the bread to loosen before lifting it out with the parchment. Allow bread to cool completely on a wire rack. Bread will slice better if the completely cooled loaf has been wrapped in aluminum foil or plastic overnight.

Notes

If using canned peaches, be sure to put them in a strainer to drain completely for about 10 minutes before chopping to use. 

Nutrition

Serving: 1serving | Calories: 301kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 186mg | Potassium: 103mg | Fiber: 1g | Sugar: 24g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The post Peach Bread appeared first on 365 Days of Baking.

I’ve had the urge to make some bread lately. I think it’s because I haven’t done it in a while and need that tactile sensation – to really get in there and be “one” with the dough. This one was perfect because of the kneading involved. For some reason, I was hesitant to get my hands all messy today and stood there for a few minutes just looking at the dough, waiting.
But once I was in, there was no turning back!

It’s fun to try something new. If you’re not a seasoned bread baker, this recipe is a great place to start!

All About Coca Bread

If you’ve never had this delicious bread before, you’re in good company! Coca bread is a traditional Spanish dish that resembles a thin-crust pizza. It typically consists of a crispy bread base topped with a variety of ingredients, including vegetables, meats, seafood, and herbs. The dough is often rolled out thinly and baked until golden and crispy, creating a perfect canvas for the toppings. 

Coca bread can be served as an appetizer, snack, or even a light meal, making it versatile and delicious! Trust me, once you try this recipe, you’ll be hooked! So, grab your apron, and let’s dive into the delicious world of Coca Bread!

Coca Bread Ingredients

Here’s what you need to make this Spanish sweet bread:

• Active dry yeast
• Warm water
• Sugar
• All-purpose flour
• Kosher salt
• Whole milk (room temperature)
• Large eggs
• Unsalted butter
• Honey

You can find the exact amounts of these pantry staples in the recipe card below!

How to make Spanish Sweet Coca Bread

This recipe makes two loaves of this delicious bread! Give one away or freeze it for later.

1. In a small bowl, combine 1 tablespoon plus 1 teaspoon of yeast with the warm water; let the yeast mixture stand until foamy, about 10 minutes.
2. Combine 1 cup of sugar, 4 cups of flour, and salt in a large bowl. With a wooden spoon, stir in the yeast mixture, milk, 3 eggs, and ½ cup of melted butter into the dry ingredients until combined. Using your hands, work the remaining flour into dough ¼ cup at a time, until the dough is no longer sticky.
3. On a lightly floured surface, knead the dough ball until it develops a smooth surface with a satiny texture and springs back when you poke it with your finger. This will take about 5 minutes.
4. Form the dough into a ball, and place dough into a lightly greased bowl, rotating the dough in the bowl to coat it completely. I like to use a drizzle of olive oil, but you could also use butter.
5. Cover with plastic wrap and let it rise in a warm place for about an hour until it is doubled in size.

Shape and Bake the Bread

1. Preheat the oven to 400ºF. Generously grease two baking sheets with some of the melted butter. Turn the dough out onto a clean work surface and cut it in half.
2. Place half of the dough on each prepared baking sheet and press the dough out into two 8 X 17-inch rectangles with a rolling pin or your hands. Allow the dough to sit and rise (proof) for 15 minutes.
3.  In a small bowl, whisk together the remaining egg and 1 tablespoon of water. Brush the egg wash all over each loaf.
4. Generously sprinkle the surface of the dough with the remaining ¼ cup sugar, and drizzle the honey all over the loaf.
5. Bake until golden and crispy, about 18 minutes. Transfer the bread to wire racks to cool, then slice and serve!

OH. MY. GOODNESS! This bread is DEFINITELY being added to my list of keepers!!

I love honey on bread or on rolls, so I knew when I read HONEY in the ingredients that this bread must be something special. The honey soaked into the bread, the sugar melted, and with the two of them combined…oh, it was just HEAVEN, especially when it was warm right out of the oven!

I HIGHLY recommend that you give this a try. I’m sure you, your family, and friends will absolutely love it! That is of course, if you choose to share it!

How to Store Leftover Coca Bread

This bread will keep fresh at room temperature for 3-4 days when wrapped well. Keep it in an airtight container or wrapped tightly in plastic wrap.

Can you freeze Coca Bread?

Yes, you can freeze coca bread, but make sure to store it properly. Allow it to cool completely to prevent any condensation from forming. Then wrap it well in plastic wrap or aluminum foil, or place it in a freezer bag. Remove any excess air.

Store it flat in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat it in a 350-degree oven for 8-10 minutes or until warmed through and crispy!

Try these breads from other cultures, too!

• This French Bread recipe makes four small loaves of delicious, crusty bread! 
• If you want good Italian bread, you have to try my Grandma’s Italian Bread recipe. It is so good and easy to make! 
• Another famous Italian bread is Focaccia, and this Rosemary Focaccia is perfect! Add additional toppings to make it your own, too!
• Top of the mornin’ to you! This Irish Soda Bread is a great quick bread for your St. Patrick’s Day dinner or anytime you want a fast, delicious loaf of bread!

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Coca Bread

Coca Bread is a delightful Spanish yeast bread reminiscent of a thin-crust pizza, and can be topped with sweet or savory ingredients. This sweet version of Coca Bread is one you’ll make over and over!

Course Breads

Cuisine Spanish

Keyword Coca Bread

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Resting and Rising 1 hour hour 25 minutes minutes

Total Time 2 hours hours 3 minutes minutes

Servings 12 servings

Calories 397kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon active dry yeast
• 1 teaspoon active dry yeast
• ⅓ cup warm water About 110°F.
• 1 ¼ cups sugar
• 5-6 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 cup whole milk room temperature
• 4 large eggs divided
• ½ cup unsalted butter plus more for bowl and pans
• ¼ cup honey for drizzling

Instructions

• In a small bowl, combine the 1 tablespoon and 1 teaspoon of yeast with the warm water; let stand until foamy, about 10 minutes.
• In a bowl, combine 1 cup of the sugar, 4 cups of flour, and salt. With a wooden spoon, stir in yeast mixture, milk, 3 eggs, and ½ cup of melted butter until combined. Using hands, work remaining flour into dough ¼ cup at a time, until the dough is no longer sticky.
• On a lightly floured surface, knead the dough until it develops a smooth satiny texture and springs back when you poke it with your finger. This will take about 5 minutes.
• Form the dough into a ball, and place in a lightly buttered bowl, rotating the dough in the bowl to coat it with butter.
• Cover with plastic wrap, and let rise in a warm place for about an hour until it is doubled in size.
• Preheat the oven to 400ºF. Generously grease two baking sheets with some of the melted butter. Turn the dough out onto a clean work surface, and cut in half.
• Place half of the dough on each prepared baking sheet, and press into two 8 X 17-inch rectangles. Allow the dough to sit and rise (proof) for 15 minutes. In a small bowl, whisk together the remaining egg and 1 tablespoon of water. Brush all over each loaf.
• Generously sprinkle the dough with the remaining ¼ cup sugar, and drizzle with the honey.
• Bake for about 18 minutes, until golden and slightly crispy. Transfer the breads to wire racks to cool.

Notes

This recipe makes 2 loaves.

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 68g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 228mg | Potassium: 121mg | Fiber: 2g | Sugar: 28g | Vitamin A: 359IU | Vitamin C: 0.04mg | Calcium: 46mg | Iron: 3mg

This post was originally published on June 24, 2011 and was Day 144 of my original 365 Days of Baking. Below is an excerpt from the original post that I wanted to keep. It has been updated in format and with pictures on July 10, 2024.

I witnessed something truly beautiful today.
I was on the StairMaster at the gym this afternoon, when I looked over to my left and saw an elderly woman with a cane taking great care to place one foot in front of the other. With her right arm so close to her body, I was thinking she must have suffered a stroke.
It took her about 7-10 minutes to walk 5 feet from me.
Her husband in the meantime had been preparing the stationary bike to my right, adjusting the seat and making the foot straps “just so”. So diligent in the task at hand, he didn’t go over to assist her or see if she was doing ok. He just let her be, probably knowing it was something she needed to do for herself.
She had just steps left to get to the bike when her husband began making motions and cheering her on to take those last few steps. He was SO excited that she had made it. He didn’t speak, nor did she. It appeared that one if not both of them were deaf.
As she saw him smile and become excited that she was nearing her goal, the biggest, most beautiful smile lit up her face.
And it wasn’t just any smile.
It was a smile that portrayed years of marriage blessed both with struggle and happiness and yet at the same time, it was the smile of a teenager newly in love. It was so warm and tender, and truly, truly genuine. These two were in their late 80’s, if not 90’s and the love and affection between them was still so apparent. And their non-verbal communication made it all the more touching.
It made my heart melt.
I don’t know, I could be reading into things about her health and their relationship that aren’t really there.
But watching them, I was able to see a glimpse of the future – that of mine with my husband.
Mr. 365 and I in our 90’s. Him cheering me on, always being upbeat and goofy, and me looking at him with a love so deeply rooted that it goes beyond words. And smiling, sweetly, sweetly smiling with a sparkle in my eyes only for him.

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