We’ve been on a big banana bread kick lately, so it just made sense to combine our love for peanut butter with our banana bread obsession. The result is a peanut butter banana bread that we all devoured immediately.
Tall, fluffy blueberry biscuits are topped with honey butter for a perfectly sweet start to the day. This easy recipe requires zero cutting or rolling!
It’s been a while since I was this excited about a recipe. And I get pretty excited about our recipes, so that should tell you how awesome this one is.
During the March Madness finals, Elle and Eric went to one of the games and I stayed home with the baby. While I was scrolling through Reddit, I found a post from someone saying their boyfriend had made the best biscuits they’d ever had.
Obviously I had to click through, and thankfully the poster shared the recipe in the comments, which they said they got from America’s Test Kitchen.
I had a bottle of buttermilk in my fridge that needed to be used, so I made these blueberry biscuits first thing the next morning. Then I immediately texted Stephie that she needed to try them, too.
She took one bite and texted me, “Can I just live inside of this blueberry biscuit?”
So yeah. These biscuits? You need to make them immediately. You can thank us later.
Made with only 4 simple ingredients, these 7UP biscuits are a dream! These fluffy, buttery biscuits come together in just minutes and are delicious for breakfast or as a side for dinner.
I love finding new ways to use my homemade bisquick mix. It’s one of my very favorite kitchen staples to keep on hand, and it makes so many recipes so quick and easy.
Recipes like apple cobbler and impossible coconut pie are staples for us, since I can toss them together in almost no time. And with our packed schedule these days, fast is necessary.
These 7UP biscuits are yet another easy bisquick recipe. They have an unusual mix of ingredients that turns into super fluffy, buttery, tender biscuits that you’ll want to eat for every meal of the day.
With the sweetness of bananas and the heartiness of oats, this oatmeal banana bread is delicious for breakfast or a mid-afternoon snack. Try it warm with a bit of butter or softened cream cheese!
“Jamie, another banana bread recipe?”
Yep! If there’s one thing we almost always have at home, it’s bananas that need to be used. And banana bread makes a great afternoon snack for both of the girls, so it’s something I make all of the time.
Right now, I’m really into this oatmeal banana bread. It’s a little bit heartier than some other versions thanks to the rolled oats, which also make it a bit nutty.
I’m a big fan of smearing a little softened cream cheese onto a slice while I sip my morning coffee.
Avocado toast was all the rage just a few years ago, but I have good news…this easy 5-10 minute meal never goes out of style. It only requires a few simple ingredients, but you can always spice things up with extra toppings to make it a super filling meal. Today I’m sharing my favorite basic avocado toast recipe along with helpful tips and 3 easy recipe variations. It’s quick and easy which makes it perfect to whip up for breakfast, lunch or a midday snack. And for those of you who are avocado toast experts, like my colleague Jess, then I’m sure you have a few favorite combinations as well. Wanna share? Let’s meet in the comments!😉
Ingredients For Avocado Toast
You only need a few simple ingredients to make a classic avocado toast. Here’s what I used:
Avocado: Avocado is one of the main ingredients, so you’ll want to choose it wisely. Look for avocados that have a slight give when squeezed, but are not mushy.
Bread: You’ll want to choose a good quality, sturdy bread. I like using sourdough or whole grain bread.
Garlic: Rubbing a little bit of fresh garlic over toasted bread while it’s still warm adds incredible flavor.
Lemon: A small squeeze of fresh lemon juice adds a pop of brightness and keeps the avocado from browning.
Salt & Pepper: Don’t skip the salt! Just a pinch of salt and pepper enhances the flavor of the avocado toast.
Red pepper flakes (optional): This is optional but it adds a kick and a little bit of extra heat to the avocado toast.
Tips For Making The Best Avocado Toast
Choose your bread wisely: Use a good quality, sturdy bread for the base of your avocado toast like sourdough, multigrain or whole grain bread. Toasted, sturdy bread holds the mashed avocado and any extra toppings a lot better than white sandwich bread.
Picking the perfect avocado: When picking your avocado, look for blackish, dark-green skin, which indicates the avocado has ripened. Also give the avocado a gentle press with your finger, the flesh should give slightly under pressure. If it’s mushy, its time has passed.
Don’t skip the extras! Yes, rubbing your toast with a fresh garlic clove may seem like an unnecessary step, but it adds SO much flavor and compliments this simple meal perfectly. Also the small squeeze of lemon juice gives just the right about of brightness and the pinch of salt makes all the flavors pop!
Topping Ideas
There are lots of fun ways to enjoy your avocado toast! In addition to the recipe variations listed in the step-by-step photos below, here are a few more ingredients and topping ideas for you to try:
Cut 2 slices of sturdy bread. Toast the bread in a toaster or in a skillet on the stovetop until golden brown.
Rub the peeled garlic clove over the top of the warm toasted bread, making sure to fully cover the entire surface area.
Next, halve the avocado and remove the pit. Scoop out the avocado flesh from both halves and place it in a bowl. Add a small squeeze of fresh lemon juice (about 1 tsp), salt and pepper to the bowl and mash the avocado with a fork. I recommend leaving it just a little chunky.
Divide the avocado mixture and spread it on top of each slice of toast. Top with a pinch of red pepper flakes and a pinch of sea salt (optional).
Cut 2 slices of sturdy bread. Toast the bread in a toaster or on the stovetop until golden brown.
Rub 1 peeled garlic clove over the top of the warm toasted bread, making sure to fully cover the entire surface area.
Next, halve 1 avocado and remove the pit. Scoop out the avocado flesh from both halves and place it in a medium bowl. Add a small squeeze of lemon juice (about 1 tsp), 1/8 tsp salt and 1/8 tsp freshly cracked black pepper to the bowl and mash the avocado with a fork. I recommend leaving it just a little chunky, but you can certainly mash until it’s completely smooth. It’s up to you!
Divide the avocado mixture and spread on top of each slice of toast. Top with a pinch of red pepper flakes and a pinch of sea salt (optional). Enjoy as is or try out one of the recipe variations listed below.😉
Recipe Variation 1: If you love juicy, ripe tomatoes then this variation is just for you! Top your avocado toast with two slices of tomatoes, a drizzle of balsamic glaze, and freshly cracked black pepper. This combo is perfect for the summer when tomatoes are in their peak season. So delicious!
Recipe Variation 2: My absolute favorite way to enjoy avocado toast is by adding some scrambled eggs, a fried egg, or hard boiled egg on top. You can even take it a step further and add a little chili crisp on top too!
Recipe Variation 3: And for all of my cottage cheese lovers out there, try topping your thick crusty bread with a spoonful or two of small curd cottage cheese, 1/2 avocado sliced, salt, freshly cracked black pepper, and a squeeze of fresh lemon juice. Enjoy!
Let me introduce you to one of my all-time favorite meals, Shakshuka! This spiced egg-and-tomato dish is a wonderful and easy meal to make at home. We love it for an ultra-savory breakfast or a quick and easy dinner. Oh…and it’s pronounced …
Let me introduce you to one of my all-time favorite meals, Shakshuka! This spiced egg-and-tomato dish is a wonderful and easy meal to make at home. We love it for an ultra-savory breakfast or a quick and easy dinner. Oh…and it’s pronounced shock-shoe-ka, just in case you weren’t sure! This simple skillet meal is made…
This golden loaf of bread holds a secret: a swirl of cinnamon and sugar in every slice! Toast and butter this cinnamon swirl bread for the perfect way to start the morning.
Believe it or not, I used to be totally freaked out by the idea of baking with yeast. It totally intimidated me!
But eventually I decided to give it a try with super easy recipes like english muffin bread. I gained enough confidence that now I love making everything from parker house rolls for holiday dinners to overnight cinnamon rolls for weekend breakfasts.
If you want to make a stunning loaf of bread, this cinnamon swirl bread is it. The bread looks unassuming at first, but when you slice into it, it reveals a beautiful swirl of cinnamon and sugar in each and every slice.
This is the type of yeast bread recipe that would have totally freaked me out years ago, but now I know that it’s not really difficult at all. So stick with me and I’ll walk you through it so you can feel confident enough to try it, too!
Tender, moist banana bread is packed with mini chocolate chips for a special breakfast or afternoon snack. This chocolate chip banana bread is a hit with kids and adults alike!
My family is banana bread obsessed. We almost always have a handful of overripe bananas on our counter waiting to be turned into some kind of baked good, so I wind up making some kind of banana bread on a regular basis.
Elle asks for it all the time, Eric gets super excited any time I add a crunchy cinnamon-sugar topping to it, and even the baby loves to snack on it.
You know what else my family loves? Chocolate chips. So it really only made sense to combine two of their favorite things to make this chocolate chip banana bread.
A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick. Growing up, I…
A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick.
Growing up, I was always taking pictures. Of everything. My love affair started with a classic pink Polaroid camera and I would save up my allowance to buy new film.
Once I got my first point and shoot digital camera, I rarely left home without it. My family would always teasingly call me, ‘the little tourist’ because I took pictures of EVERYTHING…every moment…everyone…nothing could escape my wrath!
I never expected that my love for photography would blossom into a real hobby in my adult life. Eric bought a Canon DSLR back in 2007 and I was so intimidated by it, I didn’t start using it for my blog photos for over two years! Over time, he was able to convince me (and show me) the difference a professional camera (and lens) could make in a photo with the right knowledge.
So why all this camera talk? Well, after my carrot loaf shoot yesterday it really hit me how much I love food photography. Nothing is better than looking on the camera screen and getting excited by the shots.
Ok, ok, it also helped that I took a nibble of this loaf and it tasted great!
I kept telling myself, do not eat the slice, do not eat the slice…and then I was like ‘forget that’ and I took a bite! I think it gives the picture more character anyways. ;)
Yield 10 slices, plus 1/2 cup + 2 tbsp (155 mL) glaze
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hour, 5 minutes
A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick. This recipe is a revamp of my 2011 carrot cake loaf, which was originally adapted from Sweet Freedom.
Ingredients
For the loaf:
1 1/2 cups (185 g) finely grated peeled carrot*
1 tablespoon (7 g) ground flax seed
1/2 cup plus 1 tablespoon (140 mL) pure maple syrup
3/4 cup (185 mL) almond milk or other plant milk
1/3 cup (80 mL) grapeseed oil or melted coconut oil**
1 1/2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 cups (230 g) whole-grain spelt flour***
1 cup (100 g) walnuts, chopped
For the glaze:
1/4 cup (60 mL) raw cashew butter
1/4 cup (60 mL) full-fat coconut cream, at room temperature****
2 tablespoons (30 mL) pure maple syrup, at room temperature
1 tablespoon (15 mL) fresh lemon zest, or to taste
Dash fine sea salt
Directions
Preheat the oven to 350°F (180°C) and line a lightly oiled 8x4-inch loaf pan with parchment paper.
In a large bowl, mix the grated carrot, ground flax, maple syrup, almond milk, oil, vanilla, and vinegar until thoroughly combined.
In that same bowl, one-by-one, stir in the dry ingredients: cinnamon, ginger, baking powder, baking soda, salt, flour, and half of the chopped walnuts. Mix until just combined.
Pour the batter into the prepared loaf pan and smooth evenly with a spoon. Sprinkle the remaining walnuts on top of the loaf and press them gently into the surface.
Bake for 40 to 50 minutes (I bake for 45 minutes) until the loaf springs back slowly when touched and a toothpick inserted into the middle comes out clean.
Meanwhile, prepare the glaze. Combine the cashew butter, coconut cream, maple syrup, lemon zest, and salt in a blender or food processor. Blend or process until smooth. If it's too thick you can thin it with a bit of almond milk.
After baking, place the loaf on a rack to finish cooling. The loaf is delicate so I don't suggest slicing until completely cooled.
Once cool, slice the loaf, drizzling the lemon glaze on individual portions just before serving.
Tip:
* Please use the finest grate hole on the grater box.
** You can use any light-tasting oil you prefer. I’ve used light olive oil with success as well. If you use melted coconut oil, be sure that the rest of your wet ingredients are at room temperature to avoid seizing the oil.
*** I expect all-purpose spelt flour will work just fine here too. Whole wheat pastry flour or sifted whole wheat flour should also work fine, but they may require extra baking time.
**** Please use the thick, full-fat white cream found at the top of the can.
Make it nut-free: Omit the walnuts to make this loaf nut-free. For a super-fast, nut-free lemon glaze you can whisk 1/2 cup powdered icing sugar with 1 tablespoon fresh lemon juice (or more to taste).
Nutrition Information
(click to expand)
Serving Size 1 of 10 slices | Calories 350 calories | Total Fat 19 grams Saturated Fat 3 grams | Sodium 200 milligrams | Total Carbohydrates 39 grams Fiber 5 grams | Sugar 15 grams | Protein 6 grams
Nutritional info includes lemon glaze and walnuts. If serving without glaze (but with walnuts) each slice (1 of 10) is 290 calories. If making without glaze and without walnuts, each slice is 230 calories. * Nutrition data is approximate and is for informational purposes only.
The original recipe is below:
Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze
Lightly adapted from Sweet Freedom. Glaze from Blissfully Vegan.
Yield: 1 small loaf, eight 1-inch slices
Ingredients:
1.5 cups finely grated carrot, unpacked
1 tbsp ground flax seed
1/2 cup pure maple syrup
3/4 cup almond milk (or other non-dairy milk)
1/3 cup light extra virgin olive oil (or oil of choice)
1.5 tsp pure vanilla extract
1/2 tsp apple cider vinegar
2 tsp freshly grated lemon zest
1.5 cups whole grain spelt flour
2 tsp ground cinnamon
1/2 tsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup raisins, soaked for 10 minutes & drained
1/4 cup walnuts, chopped
Lemon glaze: 1/2 cup icing sugar whisked with 1 tbsp fresh lemon juice (or to taste)
Directions:
Preheat oven to 350F and line a small loaf pan (20cm x11cm x 6cm) with parchment. Lightly grease the parchment and sides of pan with oil and set aside. Note that the original recipe used an 8”x8” square pan so that would also work.
In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients.
In another large sized bowl, whisk together the spelt flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined (a few dry spots may remain). Fold in the raisins and chopped walnuts. Be careful not to overmix as spelt is a very delicate flour.
Pour into prepared pan and bake at 350F for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely. Drizzle on lemon glaze just before serving. Serves eight 1” slices. May be frozen.
I made this loaf for our family Easter get together this weekend. I froze the loaf (just until the glaze froze), and then wrapped it tightly two times with plastic wrap and placed it into an air-tight container. It should keep nice and fresh for Saturday!
I was also amazed at how much impact something as simple as a glaze could make in a photo.
The glaze just makes the loaf look so much more interesting, doesn’t it? I also love how it drips through the rack onto the parchment.
This is quite a dense loaf because spelt doesn’t rise much, but the nutty flavour really makes up for its short stature.
Once I drizzled the glaze over this loaf, the lemon really stole the show and I found myself almost forgetting that I was eating a carrot loaf! If you are not a lemon fan, I’m sure you can sub almond milk (or any milk) for the lemon juice and create a traditional glaze. I’m sure the glaze would also be very good with a pinch of cinnamon in it too!
Indulge in citrus bliss with this fluffy lemon bread recipe! Its soft texture, vibrant lemon flavor, and zingy glaze make it an irresistible loaf for any season.
It’s that time of year when we start craving lemon, and here’s the latest in our extensive collection of lemon recipes that you must try: this glazed buttermilk lemon bread recipe! We’ve been authors of baking recipes for over 10 years and we’ve learned a thing or two about baked goods, particularly quick breads. Here we’ve created the moistest, fluffiest, zingiest lemon loaf possible, topped with a flavor-popping zingy citrus glaze! It’s easy to whip up with just 10 ingredients.
What people are saying about this lemon bread recipe
When we create a recipe, we often like to have an independent recipe tester take a crack at it to verify that it’s as delicious and fool-proof as we think it is. This lemon bread recipe was tested by reader Lexi, who gave this testimonial:
“This lemon loaf turned out wonderful! The texture is wonderful, slightly moist, with a nice crumb. The lemon flavor is bright and zesty, balanced well with the sweet lemon glaze. It is so good the next day as well. We had it for breakfast this morning!”
3 key ingredients for perfect lemon bread
Alex and I have been creating baking recipes for over 10 years, and we’ve learned a few things about quick breads. What we’ve learned? You can’t cut corners with baked goods: you’ve got to use the very best ingredients and techniques if you want the best flavor and textures! There are three key ingredients to make a perfect lemon bread in our opinion:
Buttermilk: Turns out, buttermilk is the key to the fluffiest quick breads and muffins with the most tender crumb. We tried avoiding it for years since we didn’t regularly stock it, but it truly does wonders in this lemon bread. Don’t be tempted to make a buttermilk substitution! I learned the importance of buttermilk from professional baker and author Sarah Kieffer, and after using it in recipes I’ve seen a big difference in the texture of our baked goods!
Real lemons: In this recipe, you’ll need lemon zest in the bread itself and lemon juice in the icing. Using lemon juice in the bread isn’t necessary, since it can add a sour flavor instead of infusing a zippy nuance.
Lemon extract: The other key to lemony baked goods is using lemon extract! Over years of testing, we’ve found a combination of extract and real lemon zest makes the very best lemon flavor. It’s easy to find in the baking aisle, and you only use small amounts at a time. This is what makes it taste like a Starbucks lemon loaf!
A few quick tips for baking the loaf
There are a few quick tips for baking this lemon bread recipe to make it the best loaf possible. After honing 20 quick bread recipes, here are a few tips for baking a lemon loaf:
Rub the lemon zest into the sugar first. Instead of adding the lemon zest right to the recipe, place the zest in the sugar and use your fingers to rub the zest into the sugar. This activates the essential oils in the zest, helping it to taste more lemony.
Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. We recommend a 9-inch aluminum loaf pan. You can use an 8-inch pan as well: just increase the bake time slightly.
Use parchment paper to easily remove the bread (and for quicker cooling). We cut the paper so it is the width of the loaf pan, then allow it to extend on either side of the pan to make a “sling” for easily removing the bread. This helps it cool faster, which is required before pouring on the glaze.
That lemon glaze really seals in the zingy flavor!
The best part of this lemon bread recipe is the lemon glaze, which is the literal and figurative icing on top! It makes the bread taste significantly more lemony, almost like adding salt to a savory recipe to make it pop. Don’t be tempted to omit the icing! You can, but the bread will have a mellow quality: it’s nice, but it doesn’t have the “BOOM” flavor that it does with the icing. Here are a few tips for applying the lemon glaze:
Wait until the bread is cool prior to icing. Otherwise, the icing will melt into the bread.
Use a fork for drizzles, or a spatula for a smooth glaze. A fork makes the best drizzly lines: with a spoon it’s a bit too chunky. Use half the glaze for a drizzled look like this lemon blueberry bread. If you’re making the full glaze recipe, use a spatula to spread it on.
Make ahead and storage info
Because it’s made with buttermilk, this lemon bread recipe stays incredibly moist during storage! In fact, it gets even more moist over time. We tested this recipe with sour cream but it came out much drier especially over storage time. Buttermilk for the win!
You can make lemon bread in advance and cover in aluminum foil un-iced, then ice before serving.
The bread lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or more days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months. We suggest slicing it into pieces and wrapping it in plastic wrap then a freezer-safe bag or container before freezing.
More of our favorite lemon recipes
There are so many fun lemon recipes try; here are a few of our favorites. Happy cooking!
Indulge in citrus bliss with this fluffy lemon bread recipe! Its soft texture, vibrant lemon flavor, and zingy glaze make it an irresistible loaf for any season.
Grease a 9-inch aluminum loaf pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
In a large bowl, whisk the all-purpose flour, baking powder, baking soda, and salt.
Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest).
Whisk in the melted butter, then whisk the eggs one at a time. Whisk in the buttermilk and lemon extract. Switch to a spatula. Add the dry ingredients and stir until smooth. Spread evenly into the prepared pan.
Bake 53 to 55 minutes until the top springs back when touched and a toothpick inserted comes out clean (if the top is not set at this point, bake a few minutes longer). The exact timing will depend on your oven and baking pan.
Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 30 minutes to 1 hour).
Mix the ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more lemon juice). Use a fork to drizzle the top of the bread with the icing (½ recipe) or a spatula to spread it (full recipe).
Make ahead / storage: You can make the bread in advance and cover in aluminum foil un-iced, then ice before serving. The bread lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or more days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
Let me introduce you to one of my all-time favorite meals, Shakshuka! This spiced egg-and-tomato dish is a wonderful and easy meal to make at home. We love it for an ultra-savory breakfast or a quick and easy dinner. Oh…and it’s pronounced shock-shoe-ka, just in case you weren’t sure! This simple skillet meal is made… 
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