I wanted to make this easy jalapeno cheddar cornbread recipe to pair with the chipotle taco chili and Mexican wedge salad I was making for dinner. This spicy and cheesy corbread recipe is from Peas and Crayons, and it was easy to make, smelled awesome while it baked, and tasted fantastic. My daughter deemed it to be her favorite cornbread I’ve ever made, and the rest of us loved it too.

Jalapeno Cheddar Cornbread

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ½ tsp salt
• ½ tsp baking soda
• ¼ tsp garlic powder
• ½ cup sour cream or Greek yogurt
• ½ cup milk
• 1 tbsp vinegar
• ½ cup unsalted butter, melted
• ½ cup white sugar
• 2 large eggs, room temperature
• ½ cup sharp cheddar cheese, grated
• ¼ cup fresh jalapenos, diced small
• 2 tbsp green onion, sliced

How to Make Jalapeno Cheddar Cornbread:

Preheat oven to 375 degrees.  Grease an 8×8-inch square with butter.

Combine cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.

Whisk the sour cream, milk, and vinegar in a small bowl. Mix and set aside.

Whisk the melted butter and sugar in a large bowl until well combined.

Add the eggs and whisk until well combined.

Whisk in the sour cream mixture.

Stir in the cheddar cheese, jalapenos, and green onion.

Gradually stir in the cornmeal mixture until very few lumps remain.

Pour into the prepared baking dish.

Place in the oven to bake for 30-40 minutes, or until a wooden skewer inserted in the center comes out clean.   

Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!

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Jalapeno Cheddar Cornbread

Course Breads and Muffins

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• 8x8-inch Baking Pan
• Large Bowl
• Wire Cooling Rack

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ½ tsp salt
• ½ tsp baking soda
• ¼ tsp garlic powder
• ½ cup sour cream or Greek yogurt
• ½ cup milk
• 1 tbsp vinegar
• ½ cup unsalted butter melted
• ½ cup white sugar
• 2 large eggs room temperature
• ½ cup sharp cheddar cheese grated
• ¼ cup fresh jalapenos diced small
• 2 tbsp green onion sliced

Instructions

• Preheat oven to 375 degrees.  Grease an 8×8-inch square with butter.
• Combine cornmeal, flour, baking soda, garlic powder, and salt. Mix well and set aside.
• Whisk the sour cream, milk, and vinegar in a small bowl. Mix and set aside.
• Whisk the melted butter and sugar in a large bowl until well combined.
• Add the eggs and whisk until well combined.
• Whisk in the sour cream mixture.
• Stir in the cheddar cheese, jalapenos, and green onion.
• Gradually stir in the cornmeal mixture until very few lumps remain.
• Pour into the prepared baking dish.
• Place in the oven to bake for 30-40 minutes, or until a wooden skewer inserted in the center comes out clean.
• Place on a wire cooling rack and allow to cool before slicing and serving. Enjoy!

I made a big pot of chili and a loaded garden salad for dinner, and wanted to prepare some cornbread to pair with them. Instead of my go-to cornbread recipe, I made this easy cornbread muffin recipe from Recipe Tin Eats, which intrigued me because it uses some creamed corn. These flavorful cornbread muffins were sweet, savory, and delicious, slathered with butter.

Cornbread Muffins

Wet Ingredients:

• ½ cup unsalted butter, melted, cooled
• 2 eggs
• ¾ cup milk
• 1 CUP canned creamed corn  (8.5 oz can)

Dry Ingredients:

• ¾ cup yellow cornmeal  (fine or medium coarse)
• 1½ cups flour
• 1 tbsp baking powder
• ½ cup white sugar (can reduce to ¼ cup)
• ¼ tsp salt

How to Make Cornbread Muffins

Preheat the oven to 350 degrees. Coat a muffin tin with melted butter or cooking spray.

Whisk together the melted butter, eggs, milk, and a cup of creamed corn until well combined.

Whisk together the yellow cornmeal, flour, baking powder, sugar, and salt until well combined.

Pour the wet ingredients into the dry ingredients and mix until combined.

Pour the batter into the muffin tin all the way to the top of each cup–use all the batter between the 12 muffin cups.

Place in the oven to bake for 20 minutes, or until the top is golden brown and a tester inserted in the center comes out clean.

Brush the tops with melted butter, if desired.

Cool for a few minutes before moving them to a wire cooling rack.

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Cornbread Muffins

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 Cornbread Muffins

Author Pam - For the Love of Cooking

Equipment

• Muffin Tin
• Wire Cooling Rack

Ingredients

Wet Ingredients:

• ½ cup unsalted butter melted, cooled
• 2 eggs
• ¾ cup milk
• 1 CUP canned creamed corn (1 (8.5-oz) can)

Dry Ingredients:

• ¾ cup yellow cornmeal fine or medium coarse
• 1½ cups flour
• 1 tbsp baking powder
• ½ cup white sugar can reduce to ¼ cup
• ¼ tsp salt

Instructions

• Preheat the oven to 350 degrees. Coat a muffin tin with melted butter or cooking spray.
• Whisk together the melted butter, eggs, milk, and a cup of creamed corn until well combined.
• Whisk together the yellow cornmeal, flour, baking powder, sugar, and salt until well combined.
• Pour the wet ingredients into the dry ingredients and mix until combined.
• Pour the batter into the muffin tin all the way to the top of each cup–use all the batter between the 12 muffin cups.
• Place in the oven to bake for 20 minutes, or until the top is golden brown and a tester inserted in the center comes out clean.
• Brush the tops with melted butter, if desired.
• Cool for a few minutes before moving them to a wire cooling rack.

I was craving something sweet but not decadent so when I stumbled upon this yogurt cake recipe from Simply Recipes I decided to make it–it also helped that I had all of the ingredients already on hand. I topped this tender and delicious cake with powdered sugar but it would also be wonderful with some roasted strawberries or whipped cream on top too.

How to Make a Yogurt Cake

Preheat the oven to 350 degrees. Grease a 9-inch loaf pan lightly with cooking spray and line it with parchment paper, leaving about a 1-inch overhang on the long sides.

Whisk together the eggs and sugar until light yellow and smooth, about 2 minutes. Add the yogurt, oil, and vanilla extract then whisk until creamy and smooth, about 1 minute.

Stir together the flour, baking powder, and salt until well combined.  Gradually add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined and the flour is incorporated. Don’t overmix. Pour into the prepared loaf pan.

Bake for 40-45 minutes, rotating halfway through the baking time, or until a tester inserted in the center comes out clean.

Transfer the pan to a cooling rack and let cool for 15 minutes before using the parchment paper to lift the cake out of the pan and onto a wire cooling rack to cool completely.

Dust with powdered sugar once it has cooled completely then slice and serve. Enjoy.

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Yogurt Cake

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12

Author Pam - For the Love of Cooking / Original by Simply Recipes

Equipment

• 9-inch Loaf Pan

Ingredients

• 2 large eggs, at room temperature
• ¾ cup white sugar
• 1 cup Greek yogurt **Regular yogurt works well too
• ½ cup vegetable oil **Coconut or canola oil work well too
• 1 tsp vanilla extract
• 1½ cups flour
• 2 tsp baking powder
• ½ tsp kosher salt
• Powdered sugar, for dusting

Instructions

• Preheat the oven to 350 degrees. Grease a 9-inch loaf pan lightly with cooking spray and line it with parchment paper, leaving about a 1-inch overhang on the long sides.
• Whisk together the eggs and sugar until light yellow and smooth, about 2 minutes. Add the yogurt, oil, and vanilla extract then whisk until creamy and smooth, about 1 minute.
• Stir together the flour, baking powder, and salt until well combined.  Gradually add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined and the flour is incorporated. Don't overmix.
• Pour into the prepared loaf pan and bake for 40-45 minutes, rotating halfway through the baking time, or until a tester inserted in the center comes out clean.
• Transfer the pan to a cooling rack and let cool for 15 minutes before using the parchment paper to lift the cake out of the pan and onto a wire cooling rack to cool completely.
• Dust with powdered sugar once it has cooled completely then slice and serve. Enjoy.

What’s not to love about a tasty, savory quick bread made with tons of cheese, garlic, and beer? I was making a pot of potato and kale soup and decided to pair it with a loaf of this easy garlic cheddar beer bread recipe I found on The Chunky Chef.  This tasty bread was easy to throw together, smelled amazing while baking, and tasted fantastic. This homemade cheesy beer bread recipe is perfect for St. Patrick’s Day and pairs with most soups, stews & chili, and main dishes.

Garlic Cheddar Beer Bread

Bread:

• 3 cups flour
• 2½ tbsp white sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 cup sharp cheddar, shredded
• 1 large clove of garlic, minced
• 12 oz beer, **Use a light beer such as a pilsner
• 3 tbsp butter, melted, divided

Garlic Butter:

• 2½ tbsp butter, melted
• 1 large clove of garlic, minced
• 1 tsp fresh parsley, finely chopped

How to Make Garlic Cheddar Beer Bread

Preheat the oven to 350 degrees.

Combine the flour, sugar, baking powder, and salt in a large bowl; whisk until well combined.

Add the cheddar cheese and minced garlic, then stir to combine. Create a well in the center of the dry ingredients. Pour in the beer and stir until no flour streaks remain. The batter will be thick.

Pour half of the melted butter in the bottom of the loaf pan, then swirl to coat the entire pan.

Transfer the bread batter to the pan and spread it evenly.

Pour the remaining melted butter evenly over the top of the batter, brushing it around evenly, coating the top.

Bake for 40-45 minutes, or until a wooden tester inserted in the center comes out clean or with just a few crumbs.

Whisk together the melted butter, minced garlic, and parsley until well combined. Brush the garlic butter evenly over the top of the loaf immediately after it comes out of the oven.

Allow the bread to cool in the pan for 5-7 minutes, then carefully turn it out onto a wire cooling rack to finish cooling.

Brush any remaining melted garlic butter on top. Slice and serve. Enjoy.

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Garlic Cheddar Beer Bread

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 1 Loaf

Author Adapted by Pam - For the Love of Cooking

Equipment

• Loaf pan
• Wire Cooling Rack

Ingredients

Bread:

• 3 cups flour
• 2½ tbsp white sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 cup sharp cheddar, shredded
• 1 large clove of garlic, minced
• 12 oz beer, **Use a light beer such as a pilsner
• 3 tbsp butter, melted, divided

Garlic Butter:

• 2½ tbsp butter, melted
• 1 large clove of garlic, minced
• 1 tsp fresh parsley, finely chopped

Instructions

• Preheat the oven to 350 degrees. 
• Combine the flour, sugar, baking powder, and salt in a large bowl; whisk until well combined. 
• Add the cheddar cheese and minced garlic, then stir to combine. Create a well in the center of the dry ingredients. Pour in the beer and stir until no flour streaks remain. The batter will be thick. 
• Pour half of the melted butter in the bottom of the loaf pan, then swirl to coat the entire pan. 
• Transfer the bread batter to the pan and spread it evenly.
• Pour the remaining melted butter evenly over the top of the batter, brushing it around evenly, coating the top.
• Bake for 40-45 minutes, or until a wooden tester inserted in the center comes out clean or with just a few crumbs.
• Whisk together the melted butter, minced garlic, and parsley until well combined. Brush the garlic butter evenly over the top of the loaf immediately after it comes out of the oven.
• Allow the bread to cool in the pan for 5-7 minutes, then carefully turn it out onto a wire cooling rack to finish cooling.
• Brush any remaining melted garlic butter on top. Slice and serve. Enjoy. 

We had three ripe bananas on the counter that nobody seemed to want to eat, so I decided to make a batch of banana bread with them. I used America’s Test Kitchen recipe for this bread, but adapted it to add toasted coconut and some chocolate chips. This banana, coconut, chocolate chip bread recipe smelled so amazing while it baked that it drew my daughter out of her bedroom to see what I was baking. I really loved the combination of banana, coconut, and dark chocolate, and so did the rest of my family.

Banana, Coconut, Chocolate Chip Bread

Ingredients:

• ½ cup coconut, shredded
• 2 cups flour
• ½ cup + 2 tbsp white sugar
• ¾ tsp baking soda
• ½ tsp salt
• 3 very ripe bananas, mashed very well
• ¼ cup sour cream **Or plain yogurt
• 2 large eggs, well beaten
• 6 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips, divided

How to Make Banana, Coconut, Chocolate Chip Bread

Adjust the oven rack to the lower-middle position. Preheat the oven to 350 degrees. Grease the sides and bottom of a 9×5 loaf pan with cooking spray.

Spread the coconut on a baking sheet and place it in the oven to toast, stirring every 2 minutes, until it’s lightly golden brown and toasted, about 5-6 minutes.

Remove the baking sheet from the oven and set it aside.

In a large bowl, whisk together the flour, white sugar, baking soda, salt, and toasted coconut until well combined.

Mix the well-mashed bananas, sour cream, eggs, butter, and vanilla until very well combined.

Lightly fold the banana mixture and most of the chocolate chips into the flour mixture with a rubber spatula until just combined, and the batter looks thick and chunky.

Pour the batter into the loaf pan and top with the remaining chocolate chips.

Bake for 45-55 minutes, or until a tester inserted in the center comes out clean.

Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire cooling rack.

Slice and serve warm or at room temperature.

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Banana, Coconut, Chocolate Chip Bread

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 1 loaf

Author Adapted by Pam - For the Love of Cooking / Original America's Test Kitchen

Equipment

• Baking Sheet
• Loaf Pan (9 inches long, 5 inches wide, 3 inches deep)
• Wire Cooling Rack

Ingredients

• ½ cup coconut, shredded
• 2 cups flour
• ½ cup + 2 tbsp white sugar
• ¾ tsp baking soda
• ½ tsp salt
• 3 very ripe bananas, mashed very well
• ¼ cup sour cream **Or plain yogurt
• 2 large eggs, well beaten
• 6 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips, divided

Instructions

• Adjust the oven rack to the lower-middle position. Preheat the oven to 350 degrees. Grease the sides and bottom of a 9x5 loaf pan with cooking spray.
• Spread the coconut on a baking sheet and place it in the oven to toast, stirring every 2 minutes, until lightly golden brown and toasted, about 5-6 minutes.
• Remove the backing sheet from the oven and set it aside. 
• In a large bowl, whisk together the flour, white sugar, baking soda, salt, and toasted coconut until well combined. 
• Mix the well-mashed bananas, sour cream, eggs, butter, and vanilla until very well combined. 
• Lightly fold the banana mixture and most of the chocolate chips into the flour mixture with a rubber spatula until just combined, and the batter looks thick and chunky.
• Pour the batter into the loaf pan and top with the remaining chocolate chips.
• Bake for 45-55 minutes, or until a tester inserted in the center comes out clean.
• Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire cooling rack.
• Slice and serve warm or at room temperature. 

This delicious lemon poppy seed bread recipe from Jo Cooks was easy to make, the aroma was amazing while it baked, and it tasted delicious. I adapted the recipe by using sour cream instead of Greek yogurt, and I also added a bit more lemon juice. My kids were happy to find this lemon poppy seed bread on the kitchen table after school recently, and they both said it was tasty.

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread:

• 2 cups flour
• ⅔ cups sugar
• 3 tbsp poppy seeds
• 1 tbsp baking powder
• ½ tsp salt
• 3 eggs
• ½ cup vegetable oil
• ½ cup sour cream
• ¼ cup milk
• 3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Lemon Icing:

• 1 cup powdered sugar
• 1-2 tbsp fresh lemon juice, to taste, depending on your desired consistency

How to Make Lemon Poppy Seed Bread

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Combine the flour, sugar, poppy seeds, baking powder, and salt in a large bowl; whisk until well combined.

In a separate bowl, combine the eggs, vegetable oil, sour cream, milk, lemon juice, lemon zest, and vanilla extract; whisk until well combined.

Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix.

Pour the mixture into the prepared loaf pan and bake for 40-45 minutes, or until a tester inserted in the middle comes out clean.

Cool in the pan for a few minutes before removing it to finish cooling on a baking rack.

Make the lemon glaze by combining the powdered sugar with the lemon juice until creamy and smooth.

Drizzle the glaze over the cooled lemon poppy seed bread, then slice and serve. Enjoy.

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Lemon Poppy Seed Bread

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 1 loaf

Author Adapted by Pam - For the Love of Cooking / Original by Jo Cooks

Equipment

• Loaf pan

Ingredients

Lemon Poppy Seed Bread:

• 2 cups flour
• ⅔ cups sugar
• 3 tbsp poppy seeds
• 1 tbsp baking powder
• ½ tsp salt
• 3 eggs
• ½ cup vegetable oil `
• ½ cup sour cream
• ¼ cup milk
• 3 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Lemon Icing:

• 1 cup powdered sugar
• 1-2 tbsp fresh lemon juice, to taste, depending on your desired consistency

Instructions

• Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
• Combine the flour, sugar, poppy seeds, baking powder, and salt in a large bowl; whisk until well combined.
• In a separate bowl, combine the eggs, vegetable oil, sour cream, milk, lemon juice, lemon zest, and vanilla extract; whisk until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Don't overmix.
• Pour the mixture into the prepared loaf pan and bake for 40-45 minutes, or until a tester inserted in the middle comes out clean.
• Cool in the pan for a few minutes before removing it to finish cooling on a baking rack.
• Make the lemon glaze by combining the powdered sugar with the lemon juice until creamy and smooth. 
• Drizzle the glaze over the cooled lemon poppy seed bread, then slice and serve. Enjoy. 

This truly is the best zucchini bread recipe I’ve ever made. I found this easy quick bread recipe online at Dash of Sanity, who shared her grandmother’s recipe for this wonderful quick bread. I love that this recipe uses simple ingredients thrown together to make the most delicious zucchini bread, which is really moist and flavorful. No chocolate, no nuts, just zucchini and some cinnamon. Simple. Perfect. My kids and I had a slice while the bread was still warm, and we all loved it. This will be my new go-to zucchini bread recipe, and I love that it makes two loaves because they disappear quickly.

Best Zucchini Bread

Ingredients

• 3 cups flour
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• ½ tsp baking powder
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 4 cups zucchini, finely shredded, liquid drained *3-4 zucchinis

How to Make the Best Zucchini Bread:

Preheat the oven to 375 degrees. Coat two loaf pans with cooking spray.

Combine the flour, cinnamon, baking soda, salt, and baking powder in a small bowl; mix until well combined.

In a separate large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined. Add the zucchini and mix well.

Gradually add the flour mixture to the zucchini mixture until just combined. Divide the batter evenly between two loaf pans.

Bake for 40-50 minutes, or until a tester inserted in the center comes out clean.

Remove from the oven and allow to cool on a wire rack for 5 minutes.

Remove the bread from the pan and continue to cool on the wire cooling rack for 15 minutes.

Slice and serve. Enjoy!

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Best Zucchini Bread

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 2 loaves

Author Adapted by Pam / Original by Dash of Sanity

Equipment

• 2 Loaf Pans
• Wire Cooling Rack

Ingredients

• 3 cups flour
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• ½ tsp baking powder
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 4 cups zucchini, finely shredded, liquid drained *3-4 zucchinis

Instructions

• Preheat the oven to 375 degrees. Coat two loaf pans with cooking spray.
• Combine the flour, cinnamon, baking soda, salt, and baking powder in a small bowl; mix until well combined. 
• In a separate large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined.
• Add the zucchini and mix well. 
• Gradually add the flour mixture to the zucchini mixture until just combined. Divide the batter evenly between two loaf pans.
• Bake for 40-50 minutes, or until a tester inserted in the center comes out clean.
• Remove from the oven and allow to cool on a wire rack for 5 minutes. 
• Remove the bread from the pan and continue to cool on the wire cooling rack for 15 minutes.
• Slice and serve. Enjoy!

I made this lemon almond bread as soon as I saw the recipe on Two Peas & Their Pod because it sounded interesting, delicious and I had all the ingredients on hand. We’ve had a few rainy days in a row which always makes me want to bake so my daughter and I made this bread together. I’ve was curious how the lemon and almond flavor combination would turn out and I ended up really loving it. My kids both thought this lemon almond bread was moist, flavorful, and super delicious and so did my husband.

How to Make Lemon Almond Bread

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Whisk together the flour, salt, and baking powder in a medium-sized bowl; set aside.

In another small bowl, mix the sugar with the lemon zest. Rub the mixture together with your fingers until fragrant and well combined. Add the lemon sugar to the flour mixture and mix well.

In another large bowl, whisk together the almond milk, oil, eggs, lemon juice, almond extract, and vanilla extract until well combined.

Gradually add in the flour mixture to the liquid mixture and stir until combined. Pour into the prepared baking pan.

Bake for 50-55 minutes, or until a tester inserted in the center comes out clean Remove from the oven and cool for 15 minutes on a rack before removing from the loaf pan. Allow the loaf to cool completely on the wire rack.

Prepare the glaze by whisking the powdered sugar, lemon juice, and almond extract together until smooth and creamy.

Once the bread has cooled, drizzle the glaze over the lemon almond bread then sprinkle the top with sliced almonds. Cut and serve. Enjoy.

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Lemon Almond Bread

Course Breads and Muffins

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 1 loaf

Author Adapted by Pam / Original by Two Peas & Their Pod

Equipment

• Loaf pan

Ingredients

Lemon Almond Bread:

• 1½ cups flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup white sugar
• 2 tbsp lemon zest
• ¾ cup unsweetened almond milk *buttermilk or regular milk will also work
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 tsp lemon juice
• 1 tsp almond extract
• 1 tsp vanilla extract

Lemon Almond Glaze:

• 1 cup powdered sugar
• 1½ tbsp fresh lemon juice
• ¼ tsp almond extract
• 3 tbsp sliced almonds *for garnishing bread after glazing

Instructions

• Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray. 
• Whisk together the flour, salt and baking powder in a medium sized bowl; set aside.
• In another small bowl, mix the sugar with the lemon zest. Rub the mixture together with your fingers until fragrant and well combined.
• Add the lemon sugar to the flour mixture and mix well. 
• In another large bowl, whisk together the almond milk, oil, eggs, lemon juice, almond extract and vanilla extract until well combined. 
• Gradually add in the flour mixture to the liquid mixture and stir until combined.
• Pour into the prepared baking pan. Bake for 50-55 minutes, or until a tester inserted in the center comes out clean.
• Remove from the oven and cool for 15 minutes on a rack before removing from the loaf pan. Allow the loaf to cool completely on the wire rack. 
• Prepare the glaze by whisking the powdered sugar, lemon juice and almond extract together until smooth and creamy. 
• Once the bread has cooled, drizzle the glaze over the lemon almond bread then sprinkle the top with sliced almonds. Cut and serve. Enjoy. 

This blueberry banana bread was very easy to make and smelled amazing while it baked. I had three very ripe bananas on my counter so I decided to make some banana bread and went online in search of a new recipe. I found this blueberry banana bread recipe on Dinner at the Zoo and I thankfully had all the ingredients on hand. The sweet and delicious bread turned out full of wonderful banana flavor and filled with juicy blueberries. Both of my kids thought this was wonderful after school snack and it didn’t last long.

How to Make Blueberry Banana Bread

Preheat the oven to 350 degrees. Coat an 8.5 x 4.5 loaf pan with cooking spray.

Combine 2 cups of flour, baking soda, and salt together; mix well.

Beat the sugar and butter together in a large bowl until creamy, about 1 minute. Add the mashed banana, eggs, yogurt, and vanilla extract and beat until well blended.

Gradually add the flour mixture to the banana mixture and stir until just combined.

Place the blueberries in a small bowl and sprinkle the remaining 1 tablespoon of flour on them; mix until evenly coated.

Fold the blueberries into the batter. Pour the batter into the prepared loaf pan. Add a few more blueberries to the top of the loaf, if desired.

Place into the oven and bake for 50-60 minutes, or until a wooden skewer inserted in the center comes out clean. Cool the bread for 10 minutes. Remove the bread from the pan and continue to cool on a wire rack. Slice and serve. Enjoy.

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Blueberry Banana Bread

Course Breads and Muffins

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 1 loaf

Author Pam / Original by Dinner at the Zoo

Equipment

• 8.5 x 4.5 loaf pan

Ingredients

• 2 cups + 1 tbsp flour
• ¾ tsp baking soda
• ½ tsp salt
• 1 cup white sugar
• ¼ cup unsalted butter, softened
• 1 cup ripe bananas, mashed *I used three small bananas
• 2 eggs
• ⅓ cup vanilla yogurt
• 1 tsp vanilla
• 1½ fresh blueberries *Plus a few more sprinkled on top before baking, if desired

Instructions

• Preheat the oven to 350 degrees. Coat an 8.5 x 4.5 loaf pan with cooking spray.
• Combine 2 cups of flour, baking soda, and salt together; mix well.
• Beat the sugar and butter together in a large bowl until creamy, about 1 minute. Add the mashed banana, eggs, yogurt, and vanilla extract and beat until well blended.
• Gradually add the flour mixture to the banana mixture and stir until just combined. 
• Place the blueberries in a small bowl and sprinkle the remaining 1 tablespoon of flour on them; mix until evenly coated.
• Fold the blueberries into the batter. Pour the batter into the prepared loaf pan. Add a few more blueberries to the top of the loaf, if desired. 
• Place into the oven and bake for 50-60 minutes, or until a wooden skewer inserted in the center comes out clean.
• Cool the bread for 10 minutes. Remove the bread from the pan and continue to cool on a wire rack. Slice and serve. Enjoy.

I saw this recipe on the website Spiced and couldn’t resist baking a loaf for my kids. I especially loved that this bread uses ingredients that I already had on hand – those are my favorite recipes! The two batters were very thick and I worried a little bit about that but there was no need. The bread not only looked pretty, but it was also flavorful & delicious, it and put a huge smile on my kids’ faces when they came home from school.

How to Make Chocolate Peanut Butter Bread

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Make the peanut butter batter by combining the flour, brown sugar, baking powder, and salt together in a bowl; stir until mixed well.

In a separate bowl, combine the milk, egg, and peanut butter; whisk very well until creamy and smooth.

Pour the wet ingredients into the bowl of dry ingredients and mix with a rubber spatula until just combined. Set aside.

Make the chocolate batter by combining the flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir until mixed well.

In a separate bowl, combine the sour cream, vegetable oil, egg, and vanilla extract together; whisk very well until creamy and smooth.

Pour the wet ingredients into the bowl with the dry ingredients and mix with a rubber spatula until just combined. Pour the chocolate batter into the prepared loaf pan and smooth it out with a rubber spatula.

Pour the peanut butter batter on top of the chocolate batter. Use a table knife to gently swirl the two batters together. Sprinkle the top with chocolate chips right before baking.

Place into the oven and bake for 45-55 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a cooling rack.

Slice and serve. Enjoy.

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Course Breads and Muffins

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 1 loaf

Author Pam - For the Love of Cooking / Original by Spiced

Ingredients

Peanut Butter Batter:

• ¾ cup + 2 tbsp flour
• ⅓ cup brown sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 1 large egg
• ½ cup creamy peanut butter

Chocolate Batter:

• ¾ cup + 2 tbsp flour
• ½ cup brown sugar
• ⅓ cup cocoa powder
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• ½ cup sour cream
• ¼ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup chocolate chips (for sprinkling on top of batter right before baking)

Instructions

Peanut Butter Batter:

• Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
• Make the peanut butter batter by combining the flour, brown sugar, baking powder, and salt together in a bowl; stir until mixed well.
• In a separate bowl, combine the milk, egg, and peanut butter; whisk very well until creamy and smooth.
• Pour the wet ingredients into the bowl of dry ingredients and mix with a rubber spatula until just combined. Set aside.
  

Chocolate Batter:

• Make the chocolate batter by combining the flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl; stir until mixed well. 
• In a separate bowl, combine the sour cream, vegetable oil, egg, and vanilla extract together; whisk very well until creamy and smooth. 
• Pour the wet ingredients into the bowl with the dry ingredients and mix with a rubber spatula until just combined. 
• Pour the chocolate batter into the prepared loaf pan and smooth it out with a rubber spatula. 
• Pour the peanut butter batter on top of the chocolate batter. 
• Use a table knife to gently swirl the two batters together. 
  
• Sprinkle the top with chocolate chips right before baking. 
• Place into the oven and bake for 45-55 minutes, or until a tester inserted in the center comes out clean. 
• Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a cooling rack. 
• Slice and serve. Enjoy.