This is a great quick bread that I found online sometime ago and is requested often by my family. I have made this as muffins, mini loaves, in a bundt cake pan, etc and it is a very forgiving recipe. I've...
Author: nonnie4sj
Absolutely the tastiest pumpkin bread in all the world---all because of the streusel topping. It is yummy. Try it; you'll love it. It makes two good sized loaves.
Author: Mimi in Maine
Blue cornmeal is interchangeable with white or yellow cornmeal but I love using the blue, it seems to have a different flavor to me. I've only made this recipe in a corn stick pan, I haven't tried them...
Author: Hey Jude
Make and share this Downeast Maine Pumpkin Bread recipe from Food.com.
Author: Juenessa
When I was little, I had an "Aunt" that used to visit, and would always make an incredible banana bread. It was my job to lick the bowl :). I was much to young to ever think about asking for the recipe....
Author: Diana 2
These are moist, dark, and delicious muffins from the King Arthur Flour Company. They keep well, are made of 1/2 whole wheat flour, and have brown sugar sprinkled on top for a crunchy texture. If you don't...
Author: blucoat
This recipe uses Muirhead Pecan Pumpkin Butter available at Williams-Sonoma. Love this bread! The whole house smells like spice while baking. Enjoy!
Author: KAS in MN
These are my mom's bran muffins. She always stores them in an ice cream pail with a lid on in the fridge. You can make as many or as little as you want in one batch.
Author: KennKonn
Delicious bread that is wonderful with tea, or coffee! This bread needs to 'ripen' for 12 hours in your fridge and that is not included in the prep time.
Author: Hey Jude
This recipe from "Cooking Light" magazine is so delicious, you won't even realize how (relatively) healthy it is. You can omit the topping for a lighter bread. It makes great muffins too; just shorten...
Author: blucoat
Make and share this Jalapeno Mexican Corn Muffins recipe from Food.com.
Author: Graybert
I have no idea where I got this recipe, but it has been in my files for awhile now and it looks YUMMY! I plan to try it soon.
Author: dicentra
This was given to me by my daughter several years ago and has been an A+++++ favorite of ours. It has a hint of lemon and chocked full of raspberries. The streusel topping just makes the whole thing come...
Author: Mimi in Maine
Make and share this Barbadian Coconut Sweet Bread recipe from Food.com.
Author: pattikay in L.A.
We usually bake a turkey and a ham for holidays, since my family is so large. Since there's already so much meat in the menu, my mother made this stuffing without the sausage in it. Since then, it is my...
Author: Rock Lobstah
An unusual cornbread with pancetta, sun-dried tomatoes, and rosemary baked right in. Can be made in a 10-inch cast iron skillet or a 9 inch round cake pan.
Author: threeovens
From Metropolitan Cookbook 1964...I love old cookbooks! I love the combination of peanut butter and bananas in this quick bread. (Edited to adjust the baking times to 35-45 minutes and not the original...
Author: HokiesMom
This started out as a high fat recipe from epicurious.com. I replaced the white flour with whole wheat and whole wheat pastry flour, substituted nonfat yogurt and applesauce for the whole milk and butter...
Author: Caet5244
Make and share this Savory Cheddar Zucchini Cornbread recipe from Food.com.
Author: Debbwl
This is such a simple and easy recipe - I have not tried it yet, but I do have a recipe for a Miracle Whip Chocolate Cake and it's simple delicious, so I thought this would be just as super good!! Good...
Author: Chef mariajane
I don't drink coffee, but I love these muffins. They are full of coffee and chocolate flavor, but not too much of either. From the Frog Commissary Cookbook.
Author: pattikay in L.A.
I attended a cooking demonstration by Lisa Brink of Hod Hasharon. Lisa has her own cooking blog, www.deliciouskitchen.weebly.com, and has some wonderful ideas about cooking and presentation. This recipe...
Author: Mirj2338
I got this recipe from my friend Sue - it is the best Irish Soda Bread I have tasted and this is now my go to recipe! Great as an accompaniment to soups or stews. Very easy to make - serve warm with lots...
Author: Steph in Ottawa
I love this recipe because it uses really ripe bananas that you can catch on sale so it saves money and because Splenda works well in it. I've never tried the other national brands of artificial sweeteners,...
Author: dolphindreamer
This recipe just screams fall and holidays to me. The orange marmalade cream cheese spread gives it a little something special.
Author: breezermom
This is an extremely basic recipe for whole wheat muffins. My version uses spenlda, but it can be made with the same amount of sugar. You can swap other fruit for the blueberries. I like chopped apples...
Author: MandAs
This 2008 Cooking Light Ultimate Reader Recipe Contest winner quickly became one of my baking main-stays. Often I'll double the batch and freeze the extra loaf. I've adapted Jennifer Dunklee's original...
Author: curvy
I have hesitated to post this recipe because there are so many zucchini cake/bread recipes already posted here. However, since I have retired from "semi-commercial" baking, I thought I would start posting...
Author: Dee514
I altered a recipe from an "off-brand" bran cereal box. They were so tasty - just the right amount of sweetness and crunch - and they "worked" by that night! Using buttermilk* really made them light!
Author: cas navy
A friend gave me this muffin recipe and they are delicious! However, I do not know the caloric value but the 1 cup of veg oil and 3 eggs are sure to subtract from the healthy aspect. I would love to substitute...
Author: tbw629
Make and share this Blueberries and Orange Muffins recipe from Food.com.
Author: Boomette
A moist, dense spicy cake--similar to carrot cake. Frost when cool with cream cheese frosting, or serve warm unfrosted for a great breakfast bread.
Author: Shelly Kelly
I found this recipe on the Weight Watchers Canada forum. It's a high fibre, chocolately muffin that tastes rich and not at all low-fat. For Weight Watchers, each muffin is 2 points***. ***(They're 7 points...
Author: Wreckage
We discovered this recipe at a baby shower years ago. It is a favorite at the holidays and anytime. You can make it in a Bundt pan or 2 loaf pans, one to keep and one to share!
Author: Snicklefritzie
Make and share this Cornbread (Or Muffins) Ww recipe from Food.com.
Author: CookbookCarrie
This cornbread uses cream style corn just like mom made. But it also has pineapple and cheese, nothing like mom made.
Author: threeovens
Whole wheat and oatmeal come together with tangy dried cranberries and cranberry sauce to make a tender and slightly chewy, healthy muffin! Originally from Joy the Baker.
Author: virginie_m
From the Healing Kitchen at wholehealthmd.com. Cinnamon provides a nice warm, spicy undertone to the chocolate in this tea bread.
Author: mailbelle
An extremely versatile bread. Very moist and delicious. It's a great way to use up odd and ends of frozen berries.
Author: Marg CaymanDesigns
Moist hearty round loaf with whisky soaked raisins. Goes together quickly and is baked immediately after mixing. Break off pieces at the table and spread with Irish Whiskey butter. Authentic Irish Soda...
Author: Pastryismybiz
Make and share this Jalapeno-Bacon Corn Bread recipe from Food.com.
Author: CJAY8248
I can't claim credit for this fantastic recipe, but I can sure pass it on! This recipe features spices found in a good cup of Chai, and packs a lot of banana flavor.
Author: JillyBeane
Make and share this Apricot Banana Bread recipe from Food.com.
Author: MizzNezz
Make and share this Cornbread With Corn and Cheese recipe from Food.com.
Author: chia2160
Quick and easy to make, these muffins are great for little fingers or big appetittes looking for a mid-morning energy boost. The muffins freeze well.
Author: colleenfitzgerald_1
My family and I are big fans of sweet cornbread, but most recipes that I come across just aren't sweet or moist enough to suit our taste. This is why I came up with this recipe. I feel it is one of the...
Author: MizEmerilLagasse