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.

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.

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

Banana bread is one of my favorite things to bake. It seems like I always have a hard time using my bananas before they are too ripe, but that makes them perfect for this recipe! I love to heat up a slice with a pat of butter for a quick breakfast, or it makes a wonderful afternoon snack to tide you over to dinner!

Quick Breads

Basically, a quick bread is any kind of bread recipe that is made without yeast. These bread recipes use other leavening agents for rising, such as baking powder or baking soda.

These breads are also easier to make, usually involving a batter instead of a shaped dough. The texture is more like muffins, and they are often full of sweet ingredients, like my Blueberry Lemon Bread or this Chocolate Strawberry Bread.

If you prefer savory quick breads, you might like this Italian Herb and Cheese Bread or this English Muffin Bread.

Ingredients for Banana Bread with Cream Cheese

Gather these simple ingredients to make the best banana bread:

• Bananas- you need 2 large bananas (or as close as you can get).
• All-purpose flour
• Baking soda and Baking powder: these leavening agents help the bread rise.
• Kosher salt
• Spices: cinnamon and nutmeg add a depth of warm flavor.
• Unsalted butter, melted
• Eggs
• Greek yogurt or sour cream: this helps your bread stay moist.
• Granulated white sugar
• Pure vanilla extract

Here’s what you need to make the cream cheese filling:

• Cream cheese
• One egg
• Sugar
• All-purpose flour
• Pure Vanilla extract

Please see the recipe card below for the amounts and directions for baking!

How to make Cream Cheese Banana Bread

This banana cream cheese bread is easy to make, even with the extra step of the cream cheese layer! Here’s how to make it:

1. First, preheat the oven to 350 degrees F and prepare a 9 by 5-inch loaf pan by spraying it generously with nonstick cooking spray.
2. Make the cream cheese filling in a large mixing bowl. Beat room-temperature cream cheese with an electric mixer on medium speed until it is smooth. Then add the large egg, sugar, flour, and vanilla extract and mix until completely smooth and combined. Set it aside for now.
3. Next, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
4. In a separate small bowl, mash the overripe bananas.
5. In a large bowl, lightly beat the eggs. Then add the melted butter, brown sugar, Greek yogurt, granulated sugar, and vanilla extract. Mix until well combined, then add the mashed banana and mix again.
6. Add the dry ingredients and stir until just combined. Do not overmix, as that can toughen the texture of your bread.

Assemble and Bake

1. Pour 2/3 of the banana bread batter into the prepared loaf pan and spread it evenly into the corners of the pan. Place dollops of the cream cheese mixture on top of the batter and spread it out evenly. Finally, pour the remaining banana bread batter over the cream cheese layer and spread to cover.
2. Bake for 50-60 minutes or until the top is firm and springs back when gently pressed. If the banana bread browns too much before it is fully cooked, gently place a piece of aluminum foil over the top of the bread for the remaining bake time.
3. Cool the banana bread in the pan for about 10 minutes, then remove it from the pan and cool completely on a wire rack. It’s much easier to slice when cooled, and even better if sliced the next day though it’s so hard to wait!

FAQs

Can I use low-fat or nonfat cream cheese in this recipe?

I recommend using full-fat dairy when at all possible for the best results in your baking. However, you could use low-fat cream cheese. I do not recommend using nonfat cream cheese.

How can I soften cream cheese quickly?

If you forgot to let your cream cheese soften on the counter (I am so guilty of this!), then you can unwrap it, place it on a small plate, and microwave in 10-second intervals until it is the temperature you need. Be careful not to melt it!

A “safer” way is to submerge your sealed cream cheese in warm water and allow it to sit for 10-15 minutes, flipping every 5 minutes or so.

My bananas aren’t very ripe. Can I use them anyway?

Ripe bananas are the softest, are sweeter, and have a stronger flavor. You can use unripe bananas, but your finished bread won’t taste the same.

Instead, I recommend BAKING your bananas. That’s right! Pop them in a 300-degree oven with skins on for 30-40 minutes, until the skins are completely darkened. They will be perfect for banana bread!

If you have an air fryer, you can do the same thing in only about 8-9 minutes!

Can I double this Cream Cheese Banana Bread recipe?

Yes, this recipe makes one loaf, but you can double it and make two: one to eat, and one for a friend! (Or, freeze one to enjoy later!)

How do I store Banana Bread with Cream Cheese to keep it fresh?

Make sure to cool bread completely (about 1-2 hours) before storing it to avoid any condensation. If you’re planning on eating it right away, you can store it at room temperature. Place a paper towel in the bottom of an airtight container, then put the banana bread loaf on top. Add another paper towel, then replace the lid.

You can also use a storage bag with paper towels. They help absorb excess moisture to avoid early molding. Stored this way, your cream cheese banana bread will last for 3-4 days.

Can I store Banana Bread in the fridge?

If you like your banana bread nice and cold, you can store it in the fridge. Wrap it tightly in plastic wrap, then place it in an airtight container or freezer bag. It will stay fresh in the fridge for up to a week.

Can you freeze Cream Cheese Banana Bread?

Yes, this banana bread with cream cheese recipe freezes very well! Wrap the cooled loaf in plastic wrap, then again in aluminum foil. Store the wrapped loaf in the freezer for up to three months.

To thaw, leave the wrapped bread on the counter for several hours. You can also warm it up by placing the wrapped loaf in a 350-degree oven for about 45 minutes.

Banana Bread Variations

If you enjoyed this Cream Cheese Banana Bread, you might like these other twists on the classic sweet bread recipe:

• Chai Banana Bread is a moist and flavorful quick bread with warming chai spices and a sweet vanilla chai glaze.
• This delicious Strawberry Banana Bread is quick and easy to make, featuring juicy strawberries folded through the batter.
• Quinoa Banana Bread – A classic loaf of banana bread is made even better with the addition of quinoa. This surprising ingredient makes the bread more moist while adding a hearty dose of protein!
• Double Chocolate Banana Bread –Eat your bananas and enjoy a double chocolate fix at the same time.
• Better than your regular banana bread, this Peanut Butter Chocolate Chip Banana Bread has all the flavors you loved as a kid. I love to make it with mini chocolate chips!

Which banana bread recipe has your mouth watering? Let us know in the comments!

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Cream Cheese Banana Bread

Enjoy a mouthwatering twist on classic banana bread with this Cream Cheese Banana Bread! This delightful quick bread features that banana flavor you love with a smooth ribbon of cream cheese filling.

Course Breads

Cuisine American

Keyword Cream Cheese Banana Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 238kcal

Author Lynne Feifer

Ingredients

Cream Cheese Filling

• 4 ounces cream cheese room temperature
• 1 large egg
• ½ cup powdered sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon pure vanilla extract

Banana Bread

• 2 ripe bananas
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teasoon kosher salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup unsalted butter melted
• ½ cup packed brown sugar
• 1 large egg
• ¼ cup Greek yogurt can use sour cream
• ⅓ cup granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 350°F, and prepare a 9 X 5-inch loaf pan by spraying the pan with cooking spray.

Cream Cheese FIling

• In a large mixing bowl, beat the cream cheese until smooth. Then add the egg, sugar, flour and vanilla and mix until completely smooth and combined. Set aside.

Banana Bread

• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• Mash bananas in a small bowl.
• In a large bowl, lightly beat the eggs. Add the melted butter, brown sugar, Greek yogurt, granulated sugar, and vanilla and mix. Add the mashed bananas and combine.
• Add the flour mixture and stir until just combined, being careful not to over mix.
• Pour 2/3 of the batter into the prepared loaf pan, and spread to corners. Place dollops of the cream cheese filling on top and spread. Pour the remaining batter over the cream cheese and spread to cover.
• Bake about 50-60 minutes or until top is firm and springs back when gently pressed. If bread is browning too much before it is full cooked, gently place a piece of tin foil over the pan for the remaining baking time.
• Cool in the pan for about 7-10 minutes before removing to a wire rack to cool completely.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 117mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 409IU | Vitamin C: 0.02mg | Calcium: 38mg | Iron: 1mg

The post Cream Cheese Banana Bread appeared first on 365 Days of Baking.

There’s nothing like the scent of homemade bread in the air! I love making bread, and this one is perfect for those busy evenings when you don’t have time for a loaf of yeast bread, but still want a slice of something delicious.

This rustic bread has a soft interior and a great chewy crust. Slather it with Irish butter or dunk it into a bowl of homemade soup!

What is Irish Soda Bread?

This bread recipe gets its name from one of the main ingredients—baking soda! Most breads are made with yeast as a leavening agent, but Irish Soda Bread uses baking soda instead. 

As for the “Irish” part, this quick bread recipe has been a cherished part of Irish cuisine, ever since it became the recipe of daily bread in Ireland sometime in the 2^nd half of the 19^th century! 

The tradition of cutting the “X” or cross in the top of the loaf was done to ward off evil spirits and protect the home. It will also help to ensure the center of the dough is baked through.

Irish Soda Bread Ingredients

You only need four basic ingredients to make Irish Soda Bread:

• All-purpose flour
• Kosher salt
• Baking soda (of course!)
• Buttermilk

Don’t worry if you don’t have real buttermilk on hand. In place of the 2 cups of buttermilk called for in the recipe, I used 2 tablespoons of white vinegar mixed with 2 cups whole milk and let it sit for 15 minutes.

As always, please follow the recipe card below for the exact amounts and instructions!

How to Make This Irish Soda Bread Recipe

Want fresh bread in about an hour? This is the perfect bread recipe when you’re short on time!

1. First, preheat the oven to 375 degrees F and butter the bottom of a 9-inch pie plate. There’s no need to butter the sides!
2. Whisk together the dry ingredients (flour, salt, and baking soda) in a large bowl.
3. Add the buttermilk (or sour milk) to the flour mixture and mix everything with a wooden spoon until you can’t see any lumps of flour or streaks of buttermilk. If needed, pour the dough out onto a lightly floured surface and lightly knead it just a few times, until it all comes together. It will be a sticky and thick dough, so use additional flour sparingly, and be careful not to knead a lot because the bread will become too dense.
4. Next, shape the dough into a round loaf and place it in the prepared pie tin. Cut a traditional cross in the top of the loaf with a serrated knife.
5. Bake for 50-60 minutes until lightly golden brown. This warm bread is best when eaten on the same day!

Tips for Success

This easy Irish Soda Bread is very forgiving, but I do have a few tips to make sure your bread turns out just right every time:

• Don’t over-knead the bread- the less you handle the dough, the softer and more tender the crumb will be. Knead it 10 times or less!
• Try to get the bread in the oven quickly after it’s mixed up. The buttermilk activates the baking soda and you need the heat to make the bread rise right away. Don’t let it sit around before baking it or your bread may be too dense.
• Don’t add too much flour- start with a little bit less than called for in the recipe, then add more as needed, especially if you are in a humid environment.

Irish Soda Bread Recipe Variations

This bread is great just as it is, but here are some popular variations.

• Add some seeds- caraway seeds are a popular choice, but you could use sesame seeds, pumpkin seeds, sunflower seeds, etc.
• Sprinkle some dry oats on top of the loaf of bread before baking.
• Use wholemeal or whole wheat flour instead of white flour for an even more rustic loaf.
• Add chewy raisins or currants for additional texture and flavor.
• You can bake Irish soda bread on a baking sheet lined with parchment paper, in a baking pan, or in a cast iron skillet.
• Split the dough into smaller loaves and bake as directed, although the bake time may be a few minutes shorter!

You can go here to see versions of the bread my fellow bloggers have made; some added cheeses and others added fruit! This recipe was originally part of my Tuesdays with Dorie: Baking with Julia series.

How to Store Leftover Irish Soda Bread

Any leftover bread can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storage.
However, please know that it is best served the day of.

Can you freeze Soda Bread?

Yes, this bread freezes well! Once cooled, wrap the entire loaf in plastic wrap, then place in a freezer bag. Store in the freezer for up to 3 months. Thaw at room temperature, then reheat as desired.

More Quick Bread Recipes You’ll Love

If you love bread but don’t have a ton of time for a traditional yeast bread, try one of these quick bread recipes next time:

• Chai Banana Bread is a moist and flavorful quick bread with warming chai spices. A sweet vanilla glaze on top makes this easy bread recipe complete!
• This sweet Pineapple Bread is a quick bread batter made with simple ingredients like butter, eggs, sugar, and flour. It’s made even more moist and flavorful with the addition of Greek yogurt.
• This Lemon Blueberry Bread recipe is an easy type of quick bread with a delicious lemon flavor. It can be made with either fresh or frozen blueberries
• Corn Spoon Bread is a classic Southern comfort food that’s great for any occasion. It’s a perfect side dish made with a blend of cornmeal, creamed corn, and other ingredients that give it a sweet and savory flavor. 
• Peanut Butter Bread is soft, moist quick bread loaded with creamy peanut butter. A big slice of this easy bread with a glass of milk makes a perfect after-school snack for the kids. Try it toasted with some jelly on top!
• Ok, NOT a quick bread, but this Spanish Coca Bread is one that’s definitely worth making with it’s sugar and honey topping.

Looking for more St. Patrick’s Day Recipes?

Bailey’s Mousse is a super easy dessert made with Bailey’s Irish Cream, heavy whipping cream, Greek yogurt, and sugar. It is a recipe that’s perfect for your St. Patrick’s Day celebration

Lucky Charms Bark is easy to make with white chocolate, sprinkles, and colorful marshmallows! It’s the perfect bark candy recipe for St. Patrick’s Day

St. Patrick’s Day Marshmallow Pops are whimsical, festive, and fun to eat! Bring a little good luck to your celebration with these dipped marshmallow treats.

Homemade Bailey’s Irish Cream – heavy cream, condensed milk, a touch of chocolate, some whiskey, and yes, eggs. Make this delicious beverage to serve to family and friends. It’s the perfect drink to serve for St. Patrick’s Day or the holidays!

These No Bake Irish Cream Dream Bars are made with a shortbread cookie crust, an Irish cream cheesecake layer, Irish cream chocolate pudding, and my stabilized whipped cream. 

This recipe is from Dorie Greenspan’s book, Baking with Julia.

I used to rate everything I make on a scale of 1-4 with 4 being the best and this Irish Soda Bread earned 3 rolling pins.
The bread had a great dense texture and a really good taste.
This is a great recipe for those of you who would love a homemade loaf of bread but might be intimidated by using yeast.
It was wonderful to have a bread taste so good that only contained flour, salt, baking soda and buttermilk!

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Irish Soda Bread

This traditional Irish Soda Bread is perfect for a St. Patrick's Day dinner or any time you want a quick and hearty bread! It’s easy to make with only four ingredients, no yeast and no rising time!

Course Breads

Cuisine Irish

Keyword Irish Soda Bread

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 176kcal

Author Lynne Feifer

Ingredients

• 4 cups all-purpose flour
• 1 ½ teaspoons kosher salt
• 1 teaspoon baking soda
• 2 cups buttermilk

Instructions

• Preheat oven to 375° F, and butter the bottom of a 9-inch pie plate. No need to butter the sides as it will only keep the shape of a mound and not really expand.
• In a large bowl, whisk together the flour, salt and baking soda.
• Add the buttermilk, and mix together just until there are no lumps of flour or streaks of buttermilk. If needed, pour the dough out onto a lightly floured surface and lightly knead it just a few times, until it all comes together. It will be a sticky and thick dough, so use additional flour sparingly, and be careful not to knead a lot because the bread will become too dense.
• Place dough into prepared pie plate and with a serrated knife, cut a traditional cross into the top of the dough.
• Bake for 50-60 minutes. Bread is best eaten the day it is made.

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 425mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 66IU | Calcium: 52mg | Iron: 2mg

This post was originally published March 21, 2012. It has been updated in format and with pictures on March 11, 2024.

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

I grew up eating this bread at my grandparent’s house growing up so often that I honestly don’t remember a time when she didn’t have a loaf in her kitchen.

She made two loaves every other week, and would freeze the second so we could have it the following week. We ate it with her Chicken Cacciatore (Kitchen Chakkatore was what I called it when I was little), Manhattan Clam Chowder, and with just about every dinner. However, my favorite way of eating it was right out of the oven completely smothered in butter!

What is Italian Bread?

Though bread is an important part of Italian cuisine, it’s important to note that there are many different varieties of Italian bread. As a general rule, traditional Italian bread is usually made with simple ingredients and tends toward savory flavors. You bake it in a very hot oven on a flat stone to create that perfect, crusty loaf.

Ingredients for Rustic Italian Bread 

This delicious recipe makes two loaves of bread. Here’s what you’ll need to make your own bread:

• 2 ¼ teaspoons of dry instant yeast (or 1 packet)
• 3 ½ cups warm water
• 8 cups all-purpose flour, divided
• 1 tablespoon shortening
• 3 teaspoons salt
• 1 teaspoon granulated sugar
• 1 cup of hot water for baking

Equipment Needed

Besides the usual baking supplies, you’ll need a flat stone like a pizza stone and a broiler pan for steaming your bread. While you can substitute an inverted cookie sheet for the pizza stone, you really need the broiler pan or a similar metal pan (NOT glass!) as it goes in a very hot oven!

How to Make Italian Bread

Bread made with yeast requires a lot of time, so make sure you plan ahead. There are two rise times, plus the time you need for mixing and baking. It may seem like a long time, but the process goes quickly and is most definitely worth the wait!

1. First, place the active dry yeast in a large mixing bowl (or the bowl of a stand mixer) and pour the warm water over the yeast to dissolve. Let it sit for about 5 minutes to activate. Then add 3 cups of white flour, the shortening, salt, and sugar.
2. Beat with an electric mixer for 2 minutes, then add the rest of the flour, beating until all the flour is incorporated and a sticky ball of dough forms.
3. Turn the bread dough out onto a lightly floured surface, dusting the top with flour to prevent sticking. Knead for about 7 minutes, adding flour as necessary to prevent sticking. Don’t go crazy with the flour here; just use a teaspoon at a time.
   • Note: I often use the dough hook attachment on my mixer to knead the dough instead of doing it by hand.
4. Let the dough rest for 5 minutes, then transfer it to a well-greased bowl. Turn the dough once to coat, then cover it lightly with a kitchen towel and let it rise for at least two hours.
5. Now, punch the dough down and divide it in half. Flour your hands and the surface as necessary, then form each half into a short, thick loaf and place them each on a sheet of parchment paper. Let both loaves rest for 40 minutes.

Baking the Italian Bread Loaves

1. Place a pizza stone or inverted baking sheet in the oven on the middle rack. Place the broiler pan or other metal pan on the lower rack. You’ll need this to hold the water for steaming when you bake the bread.
2. Heat the oven to 450 degrees F. If you’re using a baking stone, let it sit in the oven for 20 minutes before placing the loaves on top. If you have a metal baking sheet, it only needs to be in the oven for 10 minutes before you bake the bread.
3. Lightly dust the tops of the loaves with flour, then use a sharp knife to score an X into the top.
4. Place the parchment paper with a loaf of dough onto the baking stone in the oven. Pour one cup of water into the broiler pan, then quickly shut the oven door to contain the steam.
5. Bake for 24-28 minutes until the bread is golden brown. You can tell it’s done by tapping on the bottom; it should sound hollow.
6. Remove it from the oven, then repeat the process with the second loaf. Let the loaves cool before slicing for best results.

Tips for making Grandma’s Italian Bread Recipe

• Be patient! This recipe is super easy to make, but there are times when the dough must both rest and rise. It can be a struggle, but it’s well worth the wait, believe me!
• Divide the 3 cups of flour into a separate bowl. That way, you won’t have to take the time to re-measure when you’re adding it to the yeast mixture.
• When I can’t find a warm enough spot in my house for the dough to rise, I turn my oven to bake at 170° while I mix and knead the dough, then turn it off. Then I put the dough in the warm oven. Warm (but not hot) temperatures help the dough rise.
• I’ve had success both baking it on the pizza stone, as well as on a cookie sheet upside down. Both work well, but I just prefer the way it turns out on the cookie sheet best.
• Listen for that hollow sound when you tap on the bottom to know that the loaves are completely baked. This is key. There have been many times that I’ve been impatient to bite into a slice that I’ve taken it out too early. The middle needs to be completely done and the hollow sound helps you identify its doneness without busting into the loaf. 

How to Store Leftover Bread

Your bread loaves should be wrapped and stored at room temperature. You can wrap it in aluminum foil or keep it in an airtight container. When properly stored, this bread should last for 2-3 days.

Can you freeze Italian Bread?

If you don’t devour both loaves in the first week (like I often do), you can freeze the second loaf. Wrap it up tightly in plastic wrap once it cools, and then again in aluminum foil. Then freeze for no more than three weeks.

What goes well with this bread?

There’s just something about making a loaf of homemade bread – the kneading, the baking. I just find it so comforting, don’t you?

• Bread can turn any dish into a full meal. It’s so good alone or with a dipping oil like this Restaurant-Style Olive Oil and Balsamic Dipping Oil.
• Put this loaf of bread on the table as a side for One-Pot Sausage Linguini or spaghetti with Mozzarella Stuffed Meatballs. 
• Slices of homemade bread are excellent with Pepperoni Pizza Pasta and Chicken Mozzarella Pasta, too. Try it with my extremely popular Stuffed Shells, these Cottage Cheese Stuffed Shells, Chicken Piccata, or any Italian food! 
• It is perfect for dipping into sauces and soups, too! We love eating it when I make this Homemade Chicken Noodle Soup. 

My Favorite Bread Recipes

Next time you want to make some bread, try one of these delicious recipes:

• Copycat Texas Roadhouse Rolls
• Corn Spoon Bread
• English Muffin Bread
• Asiago Herb Biscuits
• Coca Bread

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Grandma’s Italian Bread

Grandma’s Italian Bread has the perfect crunchy, chewy crust and is perfectly soft on the inside. This homemade bread is great out of the oven spread with butter, with a pasta dinner or for breakfast! PLUS, this one recipe makes TWO loaves and it's perfect for freezing or sharing with a friend.

Course Side Dish

Cuisine Italian

Keyword Italian bread

Prep Time 20 minutes minutes

Cook Time 28 minutes minutes

Rising & Rest Time 2 hours hours 45 minutes minutes

Total Time 3 hours hours 33 minutes minutes

Servings 24 servings

Calories 158kcal

Author Lynne Feifer

Ingredients

• 2 ¼ teaspoons dry yeast
• 3 ½ cups warm water
• 8 cups all-purpose flour divided
• 1 tablespoon shortening
• 3 teaspoons salt
• 1 teaspoon sugar
• 1 cup of hot water for baking

Instructions

• In a large bowl, dissolve yeast in the 3 1/2 cups warm water.
• Add 3 cups flour and the shortening, salt and sugar.
• Beat with an electric mixer for 2 minutes, then add the rest of the flour, beating until all flour is incorporated and a sticky dough ball is formed.
• Turn out onto a floured surface, putting a little bit more flour on the top to prevent sticking.
• Knead for about 7 minutes, adding as little flour as possible, but enough to prevent it from sticking.
• Allow the dough to rest for 5 minutes before transferring to a well-greased bowl.
• Turn the dough over in the bowl once to get it coated.
• Cover lightly with a clean kitchen towel and let rise for at least two hours.
• Punch dough down.
• Divide dough in half.
• On a lightly floured surface and with floured hands, gently form it into a ball and place on a sheet of parchment. Do the same with the second half.
• Let both loaves rest for 40 minutes.
• Place a pizza stone in the oven on the middle shelf. On the lower rack, place the broiler pan or another metal pan. You will use this to hold the water during baking.
• Preheat to 450° F. If you do not have a pizza stone, you can also use a rimmed baking sheet turned upside down. Allow the stone to sit in the oven for 20 minutes at 450° F before placing the dough on top of it. If using a baking sheet, only place it into the oven for 10 minutes prior to baking, not the 20 as with the pizza stone.
• Lightly dust the top of the first loaf with flour and then, with a sharp knife, score an X into the top.
• Place the dough with the parchment onto the pizza stone or upside down baking sheet in the oven.
• Pour the one cup of water into the broiler pan. Quickly shut the oven door to contain the steam.
• Bake for 24 – 28 minutes, until golden brown.
• Do the same with the second loaf.
• The loaves can be tested for doneness by tapping on the bottom. They should sound hollow.

Notes

This recipe makes two loaves.
Instead of using the dry yeast from a jar, you can also use 1 package of dry yeast which will yield you the amount needed.
For rising, I usually turn my oven to the lowest temperature and then turn it off before I place the dough into the oven to rise.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Sodium: 294mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.3g | Vitamin C: 0.001mg | Calcium: 8mg | Iron: 2mg

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

Have you ever had Pineapple Bread? It’s not as sweet as a dessert like Pineapple Upside Down Cake but it’s filled with the same juicy pineapple flavor.

I’m a sucker for quick breads, and this easy recipe is perfect for a delicious snack, a breakfast bread, or even an after-dinner treat!

Fruity Quick Breads

Most of us have tasted quick breads made with fruit. Banana Bread tends to get the most attention, but I recommend thinking beyond the banana when it comes to quick breads. You could even make a quick bread with peaches!
If you find yourself making the same recipes over and over, Pineapple Bread is the perfect way to shake up your baking routine.

I first made this Pineapple Bread recipe years ago, when I was new to blogging. It only took one bite to turn pineapple coconut bread into a new favorite! I’ve made it countless times since then and it never fails to blow me away.

The easy quick bread recipe is freezer-friendly and produces a perfectly moist loaf bursting with sweet pineapple flavor. A crispy coconut layer on the crust makes it even more irresistible!

If you love the flavors of a piña colada, you’ll want to give Pina Colada Bread a try, too!

Ingredients for Pineapple Bread

Here’s what you need to make this recipe for pineapple quick bread:

• Unsalted butter, softened
• Granulated white sugar
• All-purpose flour
• Baking soda
• Salt
• Large eggs
• Greek yogurt (or sour cream)
• Pineapple tidbits (you could also use crushed pineapple)
• Unsweetened coconut, toasted

How to make Pineapple Coconut Bread

Before we make the bread batter, let’s toast the coconut to bring out the flavor.

Toast the Coconut

Preheat your oven to 300 degrees F. Spread the coconut out in a single layer onto a rimmed baking sheet lined with parchment paper. Bake for approximately 5-10 minutes, checking and stirring after 5 minutes. 

The coconut is finished when it is golden in color, so be careful not to burn it!

Now we’re ready to make pineapple bread!

Pineapple Quick Bread

1. First, we need to increase the oven temperature to 350° F. While that’s getting ready, pour the canned pineapple into a fine mesh sieve placed over a medium bowl. Drain the pineapple juice as completely as possible by letting it sit for about 10 minutes.
2. Generously butter and flour a 9 X 5 loaf pan.
3. In a small bowl, combine flour, baking soda, and salt; set the dry ingredients aside.
4. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. This should take about 5-7 minutes.
5. Add the eggs, one at a time, incorporating each completely before adding the next one.
6. Alternately add the flour mixture and the Greek yogurt to the wet ingredients, beginning and ending with the flour. Mix that final bit of flour in until just combined.
7. Fold the drained pineapple into the bread batter, then pour the batter into the prepared loaf pan.
8. With a rubber spatula, smooth the top. Sprinkle the toasted coconut on top of the bread.
9. Bake for 30 minutes, then cover bread with foil and bake for another 30-40 minutes or until a toothpick inserted in the center comes out clean. This gives you a total baking time of 60-70 minutes.
10. Cool the bread in the pan for 20 minutes, then remove it from the pan and let it cool completely on a wire rack before slicing.

How to store Pineapple Bread

Store this bread at room temperature for 4-5 days. I like to wrap it in aluminum foil, but you could also use plastic wrap or place it in a Ziploc bag.

Serve it as is, or heat it in the microwave for 10 seconds for a tasty treat!

FAQs

Can I freeze this pineapple quick bread?

YES! Pineapple Coconut Bread keeps well in the freezer. I often double the recipe so we have one loaf to eat right away and another to freeze for later.

To freeze pineapple bread, let the bread cool completely to room temperature. Then wrap it in foil and place it in a freezer bag or other airtight container. Let it thaw on the counter or in the refrigerator before serving.

You can even slice it before storing it so you can thaw one serving at a time. A perfect option if you find it difficult to resist gobbling up all the delicious pineapple quick bread at once!

Can I make quick bread with fresh pineapple?

I have never tried this recipe with fresh pineapple. It may work but wouldn’t be quite as moist since the canned pineapple tidbits are stored in juice, which adds a little extra liquid to the bread.

Can I use pineapple chunks instead of tidbits?

​If you have a can of pineapple chunks on hand, you could certainly cut them up into smaller pieces or crush them before adding them to the bread. I don’t recommend using them as-is, since they are quite large and would not incorporate into the batter well.

Pineapple Recipes

Fun fact: hundreds of years ago, wealthy Europeans sometimes carried pineapples around as an accessory. I don’t know about you, but I think pineapple is better enjoyed in recipes like this Grilled Pineapple and Pineapple Rum Cake.

Love pound cake? Then this Pineapple Pound Cake will be the perfect dessert! Loaded with delicious pineapple, it’s topped with a sweet glaze and will be wonderful served with a cup of tea or some fresh berries.

Pineapple isn’t just for dessert! You’ll love the way caramelized pineapple enhances the flavor of this Brown Sugar Honey Salmon. It’s also amazing in drinks ranging from cocktails to refreshing Pineapple Mango Smoothies.

If you liked this delicious bread featuring pineapple and coconut flavors, give this good-for-you Pineapple Coconut Smoothie a try. Or for a treat that’s not quite as good for you but totally worth the indulgence, there’s nothing quite like Pineapple Soak Cake!

Bread Recipes

Bread makes everyone happy. From the ecstatic experience of taking a bite of warm bread fresh from the oven, to the fun of playing with different ingredients and add-ins, there’s nothing better than homemade bread.

I have tons of favorite quick bread recipes. I love a slice of Blueberry Banana Bread or Blueberry Lemon Bread with a steaming hot cup of coffee first thing in the morning! 

Quick breads like Brown Butter Rum Banana Bread and Peanut Butter Chocolate Chip Banana Bread are sweet enough to serve as a dessert with a scoop of vanilla ice cream. 

Spanish Coca Bread can be either sweet or savory. My recipe is a sweet one topped with sugar and honey before it’s baked.

We have tons of delicious bread recipes on this site that are ideal for any skill level, whether you’re new to baking or a seasoned pro. Which one will you try next?

• Homemade Italian Bread
• Pepperoni Bread
• Easy Parmesan Bread Bites Recipe
• English Muffin Bread
• Zucchini Bread
• Spinach Pepperoni Bread
• Copycat Olive Garden Breadsticks
• Chai Banana Bread
• Blueberry Lemon Bread Recipe
• Nutella Swirl Banana Bundt Bread
• Carrot and Raisin Bread

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Pineapple Bread

This sweet Pineapple Bread is a quick bread made from butter, eggs, sugar, flour, Greek yogurt., and pineapple. With toasted coconut on top, every bite of this bread will transport you to the tropics!

Course Breakfast

Cuisine American

Keyword Pineapple Bread, Quick Bread

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 slices

Calories 266kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter room temperature
• 1 cup granulatedsugar
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• 1 cup Greek yogurt
• 20 oz. can pineapple tidbits
• ½ cup unsweetened coconut toasted

Instructions

To Toast the Coconut

• Preheat oven to 300° F. Spread coconut in a single layer onto a rimmed baking sheet lined with parchment paper. Bake for approximately 5-10 minutes, checking and stirring after 5 minutes. Coconut will be finished when it is golden in color, but be careful not to burn.

Bread

• Increase oven temperature to 350° F.
• Pour pineapple into a fine mesh sieve placed over a medium bowl. Allow pineapple to drain as completely as possible, about 10 minutes.
• Generously butter and flour a 9 X 5 loaf pan.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In a mixing bowl fitted with a paddle attachment, cream butter and sugar until light and fluffy. This should take about 5-7 minutes.
• Add eggs, one at a time, incorporating each completely before adding the next.
• Alternately add the flour and the Greek yogurt, beginning and ending with the flour.
• Mix the final bit of flour in until just combined.
• Fold pineapple into batter.
• Pour into prepared loaf pan.
• With a rubber spatula, smooth the top and sprinkle toasted coconut on top.
• Bake for 30 minutes, cover bread with foil, and bake for another 30-40 minutes for a total baking time of 60-70 minutes.
• Cool bread in pan for 20 minutes and remove from pan.

Nutrition

Serving: 1slice | Calories: 266kcal | Carbohydrates: 37g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 167mg | Potassium: 136mg | Fiber: 2g | Sugar: 24g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg

This post was originally published on 3/27/2017. It has been updated in format and with new pics on 1/12/24.

Just in case you thought I nailed every recipe perfectly the first time, here’s a peek inside the process. 
The picture below is from the original post, the first time I made pineapple bread. The loaf smelled so good I got a little too eager to remove it from the pan and slice it. 

Whoops!

This is what happens when you try to take your bread out of the pan too soon, and the pan hasn’t been prepared well enough ahead of time. Oh well, you live and learn, right?

Obviously, I didn’t have good luck removing the bread from the pan. I used my stoneware loaf pan and I’ve never had a problem removing anything, so I didn’t think twice about greasing or flouring it.

Even with this slip-up the pineapple bread tasted delicious. I used to rate everything I baked on a scale of 1-4 with 4 being the best and this Pineapple Bread earned 3 rolling pins.

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

There are no words to describe a Texas Roadhouse roll. I mean, just eating them gives you everything you need to know.

If you’ve never had one of those fluffy, buttery rolls, then let me tell you, you’re in for a treat! I’m so excited to share this great recipe with you so you can make your own copycat Texas Roadhouse rolls at home. Don’t you just want to reach right into your screen and grab one of those soft, fluffy rolls??
I know I do!!

Texas Roadhouse Rolls Recipe

If you’ve never been to a Texas Roadhouse, you need to go. It’s a chain restaurant that brings a basket of giant rolls with honey butter to your table before your meal.

If I remember correctly, they’re complimentary. And these rolls are absolutely to die for when spread with that cinnamon honey butter. Oh. My. Goodness!

When the craving hit for these rolls and that cinnamon honey butter we’d head to the restaurant and then end up with a whole dinner bill to boot. But now that I know how to make Texas Roadhouse Rolls at home, we might never end up going to the restaurant again!

I found this Texas Roadhouse Rolls Copycat Recipe at Eat Cake For Dinner, and I’m sure you’ll love it as much as I do. 

Ingredients for Texas Roadhouse Rolls

These delicious rolls require only a few basic ingredients:

• 4 teaspoons active dry yeast
• 1/2 cup warm water
• 2 cups milk, scalded and cooled to lukewarm
• 1/2 cup sugar plus 1 teaspoon (separated)
• 3 tablespoons unsalted butter, melted
• 7-8 cups of flour (all-purpose is best)
• 2 large eggs
• 2 teaspoons salt

How to Make Texas Roadhouse Rolls

These homemade rolls start with instant yeast, sugar, and scalded milk. If you’ve never scalded milk before, it’s easy. Just check out this step-by-step guide to making scalded milk for a tutorial. 

Then, add about 2 cups flour to the active yeast mixture, stir, and let the whole thing sit for just a few minutes until light and foamy. Next, add the melted butter, eggs, and the rest of the flour to form a dough. 

The key to making these yeast rolls fluffy is letting that beautiful dough rest for around 10 minutes before kneading it. You can knead the dough by hand or with the dough hook attachment on your electric stand mixer. When the dough is smooth and satiny, it’s ready to rise. 

I let the dough rise in a greased bowl (sprayed with cooking spray) and covered it in plastic wrap until it was doubled in size. Keep it in a warm place to help it rise. This took a little more than an hour.

Now comes the fun part: rolling and shaping the rolls! 

On a lightly floured surface, roll dough into a rectangle and fold the ends together. Let the dough rest again for around 10 minutes. All this resting time makes for fluffier rolls.

Use your dough scraper or a pizza cutter to divide the dough into rolls, then shape them and let them rise on your prepared baking sheet in a warm environment for another hour until doubled in size.

We like our rolls a bit on the large side, so this recipe made about 24 for us. For really authentic Texas Roadhouse Rolls, be sure to brush to tops with a little more plain melted butter.

Give it 8 to 10 minutes in the oven and you have hot, fluffy, golden brown rolls to serve with cinnamon honey butter. 

How do you make cinnamon honey butter? 

Have you had cinnamon honey butter? It’s even better than plain ol’ butter or honey butter on these rolls, in my opinion. 

It’s also SUPER easy to make! All you do is beat ½ cup of softened butter with ¼ cup of confectioner’s sugar, a teaspoon of cinnamon, and ¼ cup of honey. Leave out the confectioner’s sugar if you don’t want it as sweet.

This butter and these rolls were made for each other. A pat of cinnamon honey butter melting into one of these warm rolls is one of the best things in the world!

After the first time you try this homemade cinnamon butter, I wouldn’t be surprised if you start making it all the time. It would be great on toast, bagels, muffins, biscuits. . . .you name it. We GO NUTS for this cinnamon butter recipe on Pumpkin Biscuits, especially around Thanksgiving time. 

FAQs

Can I use instant yeast instead?

Instant yeast can definitely be substituted for active dry yeast in equal amounts. If you’d like more information, check out this article on why it works!
So, after mixing the sugar and flour in the first step, you’ll add the butter, eggs, and salt, and skip the 8-10 minute resting period.

How should I store Homemade Roadhouse Rolls?

Once the rolls cool to room temperature, you can store them in a zip-lock bag or another airtight container. They don’t last long at our house, but they will usually last another 2-3 days on the counter.

Can you freeze Texas Roadhouse Rolls?

Yes, most breads freeze well, and these rolls are no exception. Wrap them individually, then store them in a freezer bag or other airtight container. These rolls will last up to 3 months in the freezer when stored correctly.

To thaw, warm up in the microwave or place on the counter overnight.

Texas Roadhouse Rolls are good ANY time of year but they’d be especially perfect on your holiday dinner table served alongside Herb Roasted Turkey and Maple Roasted Sweet Potatoes. I know they’ll be on my Thanksgiving menu this year and I CANNOT WAIT. 

More Copycat Recipes

Recreating favorite restaurant dishes at home is so much fun. I’m always amazed and excited when I manage to nail a “copycat” recipe! Along with these Texas Roadhouse Rolls, you might like these other recipes inspired by popular restaurant items: 

• Copycat Olive Garden Breadsticks taste just like those endless breadsticks from the famous “Italian” chain.
• Copycat Chick-fil-A’s Frosted Lemonade will satisfy any cravings you have for a tart, frozen beverage! 
• Copycat Chick-fil-A Frosted Coffee is one for the caffeine addicts among us.
• Copycat Chipotle Cilantro Lime Rice makes your homemade burrito bowls even better than takeout. 
• The Copycat Texas Roadhouse Rolls recipe below may be my current favorite of the bunch!

More Homemade Bread Recipes

If you love this Copycat Texas Roadhouse Rolls recipe, then you’ll love these delicious bread recipes, too:

Grandma’s Italian Bread is everything you love about a classic rustic loaf from the bakery, made right at home.

Looking for a delicious quick bread to make? Try this Pineapple Bread that always puts me in a tropical mood!

This Pepperoni Bread is an easy and delicious dinner favorite. It’s what I always take to parties and is the first thing to disappear! It’s great for Game Days, too!

Looking for another fantastic bread recipe for your dinner menu? Check out these Asiago Herb Biscuits, too! 

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Watch the video to see how easy these dinner rolls are to make!

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Texas Roadhouse Rolls

This easy Copycat Texas Roadhouse Rolls recipe smeared with Cinnamon Honey Butter is just like the restaurant's, and is melt-in-your-mouth delicious!

Course Side Dish

Cuisine American

Keyword Texas Roadhouse Rolls

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 24 rolls

Calories 180kcal

Author Lynne Feifer

Equipment

• medium saucepan
• 2 large mixing bowls
• medium mixing bowl
• Mixer
• large baking sheet

Ingredients

Texas Roadhouse Rolls

• 4 teaspoons active dry yeast
• ½ cup warm water
• 2 cups milk scalded and cooled to lukewarm
• ½ cup plus 1 teaspoon sugar separated
• 3 tablespoons melted unsalted butter cooled slightly, plus additional for brushing
• 7-8 cups all-purpose flour
• 2 eggs
• 2 teaspoons salt

Cinnamon Honey Butter

• ½ cup unsalted butter room temperature
• ¼ cup confectioners’ sugar
• ¼ cup honey
• 1 teaspoon cinnamon

Instructions

Texas Roadhouse Rolls

• In an electric mixer bowl, dissolve yeast in the warm water with the teaspoon of sugar. With the dough hook attached, mix in the milk, remaining 1/2 cup of sugar, and enough flour to make a medium batter. 
• Mix thoroughly. Allow standing until light and foamy. About 8-10 minutes. Add 3 tablespoons melted butter, eggs, and salt. Beat well. 
• Add enough flour to form a soft dough. Turn dough out onto a lightly floured surface, and allow it to rest for about 10 minutes. 
• While the dough is resting, prepare a large bowl by spraying it with cooking spray. Knead dough until it is smooth and satiny. 
• Place into a prepared bowl and turn over, coating with oil. Cover bowl tightly with plastic wrap and set to rise in a warm area until it doubles in size. About 1-1 1/2 hours. 
• Punch dough down. On a lightly floured surface, and with a lightly floured rolling pin, flatten dough into a rectangle until it is a 1/2-inch thick. 
• Fold the rectangle in half the short way so that it is about 1-inch thick, and lightly roll together to seal the sides together. Allow resting for 10 minutes. 
• With a dough scraper, cut into rolls and place them on a greased baking sheet. Cover with a damp towel and allow to rise in a warm area for about an hour more. 
• Preheat oven to 350 degrees and bake rolls for 10-15 minutes, or until lightly browned. 
• Brush top of the rolls with the additional melted butter.

Cinnamon Honey Butter

• In a medium mixing bowl, beat the butter for about 30 seconds until lightly whipped.  
• Add sugar, honey, and cinnamon and beat until smooth and combine, scraping down the sides of the bowl. 
• Continue beating on medium-high speed until light and fluffy, about 2-3 minutes. 
• Serve with warm rolls.

Video

Notes

Nutritional information is for rolls only, and does not include the Cinnamon Honey Butter, but can be found by clicking the link.

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 208mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 96IU | Vitamin C: 0.002mg | Calcium: 33mg | Iron: 2mg

This recipe was originally published February 16, 2012. It has been updated in format and with photos on November 21, 2023.

The post Texas Roadhouse Rolls appeared first on 365 Days of Baking.

The secret to making perfectly moist corn spoon bread every time lies in a few simple tips and tricks that can take your recipe to the next level. I’m going to show you how to make the best corn spoon bread you’ve ever tasted! So, whether you’re a seasoned cook or a beginner in the kitchen, get ready to take notes and learn how to make this sweet corn spoon bread like a pro!

What is corn spoon bread, and why is it popular?

Corn spoon bread is a great side dish that originated in the South in the early 19th century. It’s a type of cornbread that is baked in a casserole dish and is soft enough to eat with a spoon. It’s different from corn pudding, an egg and dairy-based pudding studded with whole kernel corn throughout.

Spoon Bread recipes are often served at holiday gatherings and family dinners. It’s a comfort food that many love for its sweet and savory flavor and creamy texture!

The secret to perfectly moist cornbread

The secret to making perfectly moist corn spoon bread every time is to use the right balance of ingredients and to cook the dish for the right amount of time.

One of the most important ingredients in corn spoon bread is cornmeal. It’s essential to use finely-ground cornmeal that is not too coarse or gritty. This will help to create a smooth and creamy texture.

Another important ingredient is the liquid. It’s important to use a combination of milk and eggs to create a custard-like, creamy texture. Additionally, adding a touch of sour cream or buttermilk to the batter can help to give the corn spoon bread a tangy flavor and keep it moist.

Ingredients for Corn Spoon Bread

To make the perfect corn spoon bread, you’ll need the following ingredients:

• 2 large eggs
• 1 pack jiffy corn muffin mix (or cornbread mix)
• ¼ cup sugar
• 2 cups of frozen corn
• 1 15-ounce can of creamed corn
• 1 cup of sour cream
• ¼ cup of milk
• 1 stick of butter, melted (1/2 cup)

How to make sweet Corn Spoonbread

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish with cooking spray.
2. Beat the eggs in a large bowl. Add cornbread mix, sugar, corn, creamed corn, sour cream, milk, and melted butter. Mix until well combined.
3. Pour the corn mixture into the prepared baking dish and smooth out the top.
4. Bake for 90 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Let the bread cool for 10-15 minutes before serving.

Tips for serving and storing Corn Casserole

Corn spoon bread is best served warm. You can top it with a pat of butter or a drizzle of honey for added flavor. Or, combine the two with a pat of honey butter!

Leftovers should cool to room temperature before storing them in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, place the spoon bread in a microwave-safe dish and microwave on high for 30-60 seconds or until heated through.

Recipe Variations

This is a versatile dish that can be customized to suit your taste preferences. Here are a few variations to try:

• Instead of using the 9 X 13-inch baking dish, you can spray two 8 X 8-inch square pans and divided the batter evenly in half. You’ll still want to bake it for the full 1 1/2 hours.
• Jalapeno cheddar corn spoon bread: Add diced jalapenos and shredded cheddar cheese to the batter for a spicy and cheesy twist.
• Bacon and onion corn spoon bread: Add some sauteed onion and salty bacon for a savory, smoky flavor.

FAQs

Can I use fresh corn instead of frozen corn?

Yes, you can use fresh corn kernels instead of frozen corn. There are a few different types of corn. I love using sweet corn!

Can I make this corn dish ahead of time?

Yes, you can make this easy side dish ahead of time. Store it tightly covered in the refrigerator and reheat it before serving.

What should I serve with Corn Spoon Bread?

This spoon bread casserole pairs well with just about anything! Try it with pork chops, Jambalaya, fried chicken, or my Chili Casserole!

More amazing side dishes

Try any of these delicious sides for a light lunch or to accompany your dinner:

• Chick Fil A Copycat Potato Salad
• Crispy Air Fryer Baby Potatoes
• Roasted Parmesan Broccoli
• Corn Pudding
• Cauliflower Gratin

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Corn Spoon Bread

Corn Spoon Bread – classic Southern comfort food, great for any occasion. It's a perfect side dish of cornmeal, creamed corn, and other ingredients to give it a sweet and savory flavor that's SO good!

Course Side Dish

Cuisine American

Keyword Corn Spoon Bread

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12 servings

Calories 273kcal

Author Lynne Feifer

Ingredients

• 2 large eggs
• 8.5 ounces Jiffy corn muffin mix
• ¼ cup sugar
• 2 cups frozen corn
• 15 ounces creamed corn
• 1 cup sour cream
• ¼ cup milk
• ½ cup butter melted

Instructions

• Preheat oven to 350 degrees, and prepare a 9 x 13-inch pan with cooking spray. 
• In a large bowl, beat eggs. Add remaining ingredients and mix until well combined. 
• Pour into prepared baking dish. 
• Bake for 1 1/2 hours or until golden brown. 

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 338mg | Potassium: 196mg | Fiber: 3g | Sugar: 10g | Vitamin A: 459IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg

This post was originally published March 4, 2012. It has been updated in format and with pictures on September 11, 2023.

The post Corn Spoon Bread appeared first on 365 Days of Baking.

Craving Garlic Breadsticks but don’t have time to make them from scratch? Today’s air fry garlic bread recipe is made in the air fryer with a loaf of French bread!

Today’s easy side dish recipe is an absolute game-changer. Homemade garlic bread that’s better than a restaurant version — ready to eat in 5 minutes. 

After trying this method, I’m convinced it’s the ONLY way to make garlic bread at home! Not only is it much faster than the oven, it also makes the loaves perfectly golden brown without over toasting. You get those satisfying crispy edges that yield to buttery soft insides, oozing with savory garlic herb flavor. 

Believe it or not, you can also make garlic bread in your slow cooker! Try this Crockpot Garlic Bread for your next pasta night.

Garlic bread makes an ideal accompaniment for all kinds of dishes. Serve it with a bowl of Creamy Tomato Basil Soup or a big plate of Spaghetti and Meatballs. Or, just eat it all on its own! 

This recipe is almost dangerously easy to make. You’ll find yourself popping a loaf in the air fryer every time you have a garlic bread craving. If you’re anything like me, that’s practically daily. I can never seem to get enough garlic bread!

Easy Garlic Bread Ingredients

Gather these simple ingredients to make Air Fryer Garlic Bread:

• French bread – I used a store bought loaf.
• Softened butter – Unsalted gives you best control over the flavor. 
• Salt 
• Red pepper flakes – Adds a spicy kick!
• Minced garlic 
• Fresh parsley – you can also add any fresh herbs to your liking!

How to Make Air Fryer Garlic Bread 

Start by combining the butter, spices and garlic in a small bowl. 

Cut the loaf of bread in half lengthwise. Spread the garlic butter mixture over the top of the bread. Cut each half so the pieces will fit into your air fryer basket in a single layer. 

Air fry at 330 F for 5-6 minutes or until crispy. Repeat with the remaining half of bread to make the full loaf. 

Serve right away. I like this garlic bread best when it’s nice and hot, fresh from the air fryer. The smell of all that garlic and butter is just too alluring to resist!

Find the complete ingredient list, full instructions and nutritional information in the recipe card below.

How long does garlic bread take in the air fryer? 

It takes between 5-8 minutes to cook garlic bread in the air fryer. The exact cook time depends on the thickness of the bread. 

When I sliced my loaf, I ended up with one side thicker than the other. The thinner side was ready at exactly 5 minutes, while the thicker one took closer to 7 minutes to get crispy and golden brown on top. 

If your bread isn’t quite ready at the 5 minute mark, keep air frying for 1 to 2 minutes at a time. Be careful not to overcook! 

Storing and Reheating Leftover Air Fryer Garlic Bread

Wondering if garlic bread can be reheated? With the right method, you can save leftover garlic bread and reheat it later! 

Store leftover slices of garlic bread in an airtight container in the refrigerator for up to 3 days. To reheat garlic bread, place it in the air fryer at 300 F. Heat for 3 minutes or until warm. 

I do NOT recommend microwaving leftover garlic bread. The microwave turns this glorious garlicky bread into a soft, soggy mush.

Recipe Variations

Another thing I love about this garlic bread recipe is that its endlessly customizable! Once you know how to make garlic bread, you can make all kinds of creative variations. 

Love cheesy garlic bread? Sprinkle a little shredded mozzarella, Parmesan cheese or cheddar over the bread before cooking. Want more spice? Add extra red pepper flakes. Other dried herbs, like oregano and rosemary can add an aromatic flavor variation to simple garlic butter bread. 

Before you go wild with the spices and herbs, I highly recommend trying the garlic bread in its original form. It’s tough to beat the glorious simplicity of bread, butter and garlic. 

Best Easy Recipes for Side Dishes

One area where air fryers truly shine is making side dishes. 

 Crispy Air Fryer Baby Potatoes have been on regular rotation in my dinner menus! The hot air circulates over the potatoes to make the skin crispy, without all the grease and oil of traditional frying. 

While your potatoes are air frying, use your oven to make this Roasted Parmesan Broccoli. Even picky eaters have no trouble eating their veggies when they’re roasted in olive oil and topped with cheese! OR they might like eating broccoli even better when it’s topped with some peanut butter. Believe me, it really. works.

My Strawberry Spinach Salad is ideal for those summer nights when you can’t fathom turning on the oven or stove. So is this Easy Three Bean Salad, a filling side dish with a simple vinegar based dressing. 

Our Best Bread Recipes

You don’t have to be an expert baker to make mouthwatering bread at home.

If you love garlic bread, try this Easy Parmesan Bread Bites Recipe next. It starts with a batch of pizza dough cut into bite sized pieces, basted with garlic butter and covered with cheese! 

Pepperoni Bread is another bread recipe using pizza dough, and refrigerated pizza dough that you can buy at the grocery store. An easy, cheesy appetizer or party snack. Need a little green in your meal? I have a Spinach Pepperoni Bread recipe for that extra dose of nutrients and flavor. 

When you need a classic, simple loaf of white bread, Grandma’s Easy Homemade Italian Bread Recipe does the trick! It’s made from scratch and super versatile for all kinds of meals. 

This English Muffin Bread is another one I make over and over again. Spread it with warm butter to soak into all those nooks and crannies! 

If you’re a cheese lover, you’ll have to give this Garlic Cheese Bread a try, too.

This easy air fryer garlic bread recipe is a keeper! It takes less time than frozen garlic bread and only a handful of ingredients, making it the perfect addition to all your favorite pasta dishes.

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Air Fryer Garlic Bread

This air fryer garlic bread is so simple and ready to enjoy in under 10 minutes. Made with a simple garlic butter that’s spread over a premade loaf of French bread, it’s then air fried to perfection in the air fryer. The perfect side to dinner!

Course Breads

Cuisine American

Keyword air fryer garlic bread

Prep Time 3 minutes minutes

Cook Time 10 minutes minutes

Total Time 13 minutes minutes

Servings 6 servings

Author Lynne Feifer

Ingredients

• 1 loaf of French Bread
• 1 stick Unsalted Butter room temperature
• ½ tsp Salt
• ¼ tsp Red Pepper Flakes
• 2 cloves Garlic minced
• 2 tbsp Fresh Parsley

Instructions

• Preheat your air fryer to 330 degrees F (166 degrees C).
• In a small bowl add the unsalted butter, salt, red pepper flakes, minced garlic, and chopped fresh parsley .Using a fork, stir to combine the ingredients.
• Slice your loaf of French bread in half (length-wise).
• Using a butter knife, spread half of the butter mixture over one-half of the French bread. Repeat this process with the other half of the French bread.
• Repeat this process with the other half of the French bread.
• Cut one-half of the French bread in half so it will fit in your air fryer.
• Place 2 pieces of the prepared French bread in the basket of your air fryer. Cook at 330 degrees F (166 degrees C) for 5 minutes.

  If your piece of French bread is really thick you may need to cook your bread for up to 8 minutes. Check after 5 minutes and if the top isn’t crispy and slightly golden brown cook for 1-2 minutes at a time to prevent the bread from overcooking.
• Repeat this process for the other half of the French bread.
• Serve immediately.

Notes

• If one side is cut thicker than the other side, you’ll need to increase the cook time of the thicker side of the bread by 2-3 minutes.
• I used unsalted butter, if using salted butter or margarine, decrease the amount of salt by at least half.
• This recipe makes about 16 slices, and the nutritional information has been calculated for 6 servings.

 

The post Easy Air Fryer Garlic Bread – Ready in Minutes! appeared first on 365 Days of Baking.