These Easy Homemade Breadsticks can be made from start to finish in about an hour! They are perfect to serve with any meal that needs a bread – specifically Italian dinners, pizza and soups!
You’ll find all the Pumpkin Flavored Recipes that you’ll need for Fall here! I’ve got you covered with Pumpkin Flavored Breakfasts, Pumpkin Flavored Desserts, Pumpkin Flavored Breads, Pumpkin Flavored Dinners and Pumpkin Flavored Drinks!
Father’s Day is coming soon friends! And one of my favorite traditions is to make my favorite Sour Cream Banana Bread and take it to the men in me and my kiddos lives that we love: my husband, Grandpa’s, neighbors, etc!
This recipe is beyond good and everyone loves it! It’s pretty much impossible to mess up too! My sister gave me this recipe years ago and it or my Banana Bars have been my go-to when I’m craving anything banana!
- 6 Tbsp Butter, softened
- ½ C. Brown Sugar
- ½ C. Sugar
- 3-4 ripe bananas (mashed)
- 1 C Sour Cream
- 1 tsp Cinnamon
- 1 tsp Vanilla
- 2 Eggs
- ¼ tsp Salt
- 2 tsp Baking Soda
- 2 ¼ C. Flour
- 1/2-1 C Walnuts (chopped)
Cream together the butter, brown sugar and sugar. If you’d prefer to, you can also replace the brown sugar and sugar with 1 tsp Stevia). Then add the bananas, sour cream, cinnamon and vanilla and mix together. Add the eggs and combine. In a separate bowl combine the salt, baking soda and flour. Mix together and then add to the banana bread mixture. Once combined, fold in the nuts! Don’t over mix!
Take the banana bread mixture and divide between two greased bread pans and bake for 50-60 minutes at 300 degrees! To make sure it’s cooked, insert a toothpick into the banana bread and make sure it comes out clean!
If you’re going to give the banana bread as a gift, I always love to package it a little special too! Even just by grabbing some simple Kraft Paper, folding it around the Banana Bread and then adding a little ribbon or string makes all the difference in the world!
I get excited for Zucchini season, but my boys…They die for their first loaf of warm zucchini bread!
This recipe is easy and its especially perfect for those “Holy Crap! How did that zucchini get SO big zucchinis!”
First blend the zucchini. You may have to add a little water to make it easier to blend. Blend the whole thing because even if you cant use it all, you can freeze it in perfectly measured bags and freeze it for future loafs.
Here is what you need:
2 c sugar
1 c oil
2 tsp vanilla
2 c pureed zucchini
¾ tsp baking powder
3 tsp cinnamon
1 tsp baking soda
3 c flour
1 tsp salt
Start by beating the eggs, sugar, oil, and vanilla. Then add the zucchini and combine. Lastly add mixed dry ingredients and stir it well.
Pour into 2 greased bread pans. Bake at 350° for 40-50 minutes or until a toothpick comes out clean.
Enjoy! The loaves can also be frozen!
It doesn’t looks like it in the picture but this bread is SO moist!
- 3 eggs
- 2 c sugar
- 1 c oil
- 2 tsp vanilla
- 2 c pureed or grated zucchini
- ¾ tsp baking powder
- 3 c flour
- 1 tsp salt
- 1 tsp baking soda
- 3 tsp cinnamon
- Beat eggs, sugar, oil, and vanilla. Add zucchini. Mix dry ingredients and add to wet. Bake in greased loaf pans at 350° for 40-50 min.
My friend Emily makes the best sourdough bread ever! The cool thing about sourdough is that you can grow your start and share it with others. She gave me my start, but if you don’t know someone with a start you can create your own. This recipe is similar to the recipe Emily used to start hers. Once you have a start this recipe is the easiest bread ever to make. No really it is, no kneading at all. It just takes some planning since it needs time. You bake it in a dutch oven. This is the the 7-Quart Dutch Oven that I bought and its the perfect size.
Two other things that are good to know. The older your start, the more sour your bread. So if you make your own start, don’t be surprised if the first few batches are not very sour. It will get more sour over time.
The other thing I love about this recipe is that it doesn’t take very much yeast. In fact in the summer Emily does not add yeast at all. I love being able to make bread even if I don’t have yeast on hand!
I keep my start in a glass canning jar in the refrigerator.
Here is how you make the bread. First, pour your start into a bowl.
Mix it well.
Once you have it mixed take a cup of the start and add it to large metal bowl. Add 1 cup of cool water and whisk well.
Add the remaining ingredients (2 cups cool water, 6 cups bread flour, 2 tsp salt, 1/4 tsp yeast) and mix until it is combined. It will be sticky.
Cover the bowl with your favorite tea towel and leave for 12-15 hours.
You need to replenish your start after you get your bread going. All you do is add equal parts flour and water. I add 1 cup flour and 1 cup water.
Mix well and pour into a clean jar. It really helps to have a canning funnel.
Refrigerate your start!
After the 12-15 hours your dough should look bubbly.
Flour your counter and then dump the dough onto the counter.
I wash my bowl, dry, and grease the bowl before I do anything with my dough. Then kneed the dough a few times. It is really sticky so its less like kneading and more like turning the dough over a few times in the flour.
Place dough into your greased bowl, and cover again with your towel. Let rest until you are ready to cook, but at least 45 minutes. I have let it go for 2 hours.
Preheat the oven to 450 degrees with your Dutch oven inside.
Sprinkle cornmeal in the bottom of the dutch oven and dump your dough into the dutch oven. Cover and bake for 30 minutes. Remove lid and cook for another 15 minutes.
Dump the bread out onto your counter and prepare to be amazed!
We love to dip ours in basil olive oil with aged balsamic vinegar. We buy our oils and vinegar from Oliver’s. They have the best oils and vinegars! If you sign up on their email list they offer free shipping every 3-4 months. It saves me a trip to CA because I can not live without their Meyer Lemon Olive Oil!
If you want to share your start just add 2 cups flour and 2 cups water when your grow your start. Then you can divide it in half and share.
- 1 cup start
- 3 cups cool water
- 6 cups bread flour
- 1/4 tsp yeast
- 2 tsp salt
- Add a cup of start to a large metal bowl. Add 1 cup of cool water and whisk well. Add remaining 2 cups water, flour, salt, and yeast. Mix well. The dough will be sticky, not kneadable. Cover the bowl with a tea towel and leave for 12-15 hours.
- After the 12-15 hours your dough should look bubbly. Flour your counter and dump the dough onto the counter. Knead the dough a few times. It is really sticky so its less like kneading and more like turning the dough over a few times in the flour.
- Place dough into greased bowl, and cover again with your towel. Let rest until you are ready to cook, but at least 45 minutes.
- Preheat the oven to 450 degrees with your Dutch oven inside. Sprinkle cornmeal in the bottom of the dutch oven and dump your dough into the dutch oven. Cover and bake for 30 minutes. Remove lid and cook for another 15 minutes.
Hey guys, this is Lauren, your new recipe contributor from Tastes Better From Scratch! I’m so excited to participate at Over the Big Moon–I’ve been a fan for a while and I can’t wait to share some of my favorite homemade recipes with you!
The most important thing I can tell you about me and as a food blogger is that–as my blog name says–I live by the motto that everything tastes better homemade! Take these orange rolls for example. Some people might be tempted to use frozen or pre-made rolls to throw these together, but they’re missing out on the joy that comes from making the fluffiest, lightest, most delicious rolls from scratch! And the best thing about this recipe is that it’s FOOL PROOF and EASY. Seriously, the directions are so specific that you really can’t mess these up. And you don’t have to worry about kneading them by hand or letting them rise for hours. Just follow the simple instructions below and they will turn out perfectly fluffy and sweet!
A few years ago I might have cringed at the thought of sharing this recipe because it’s that special to me! It’s been a family favorite for many years and extended family and friends have come to expect a batch at any party or get-together. They are just that good! Fluffy, light rolls with the perfect sweet orange filling and glaze! I hope you love this recipe as much as we do, and stop by Tastes Better From Scratch for some more delicious homemade recipes!
- 1 3/4 cups warm water
- 2 Tbsp yeast
- 1/3 cup sugar
- 2 eggs
- 1/2 cup butter 1 stick, melted
- 1 tsp salt
- 5 cups flour
- 1/2 cup butter 1 stick, softened
- 1/2 cup sugar
- zest of 2 large oranges
For the Glaze
- 2 cups confectioner's sugar
- 1/2 tsp grated orange zest
- 2 Tbsp freshly squeezed orange juice
- In a small bowl, add water, yeast and sugar. Let rest (proof) for 15 minutes.
- In a large mixing bowl fitted with a dough hook, add eggs, butter, salt, flour and yeast mixture.
- Knead the dough with your mixer on medium speed for 3 minutes. Cover bowl with a towel and let dough rest for 10 minutes.
- Knead dough again for 3 minutes. Let rest for 10 minutes.
- Knead dough one more time for three minutes. Let rest again for 10 minutes.
- Divide the dough into 3 balls. Lightly flour your counter-top and roll each dough ball out into a 15''x8'' rectangle.
- Mix 1/2 cup softened butter with 1/2 cup sugar and the zest of 2 oranges. Spread this mixture evenly over the three rectangles of bread dough.
- Roll-up each rectangle lengthwise into a long tube (similar to how you would roll cinnamon rolls). Use a sharp serrated knife to cut the dough into 1 1/2'' sections. Put each small dough round into a greased muffin tin. (You could also lay them in a greased baking dish, like cinnamon rolls, but we always make them in muffin tins!)
- Allow dough to rise once more, for 30 minutes.
- Bake at 400 degrees F for 10 minutes. Remove from oven and drizzle with glaze.
For the glaze
- Whisk powdered sugar, orange zest and orange juice until smooth. Drizzle over warm orange rolls.
Looking for more yummy sweet bread recipes? Try some of our other favorites:
I love gooey pull apart bread but we cant have the nuts in our house which most pull apart bread have. I wanted to replace it with coconut and decided to go coconut all the way. This was super easy and is such a great way to have a great special breakfast without any work!
Frozen roll dough (about 16 rolls) or you can use refrigerated biscuit dough cut into pieces
1 small package coconut cream pudding mix
3/4 cup sugar
2/3 cup coconut flakes
1/2 cup butter, melted
Grease a Bundt pan and add a layer of roll dough. Mix the pudding mix and brown sugar together. Sprinkle half of the sugar/pudding mix over the dough. Layer a second roll of dough and the rest of the sugar mix. Pour the butter over the top and then sprinkle with coconut. Cover with greased saran wrap and refrigerate overnight.
In the morning bake at 350 for 25-30 minutes and invert onto plate.
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This is one of my favorite fall recipes! I fell in love with autumn when my roommate Sarah make this for the first time! It will make your home smell so good and your family so happy to be home!
Combine and mix in bowl:
3 ½ c flour
1 tsp nutmeg
1 ½ tsp salt
1 tsp cinnamon
2 tsp baking soda
3 c sugar
Make a well and then add:
1 c oil
2 c canned pumpkin
2/3 c water
2 c chocolate chips
Pour into 2 bread pans and bake 1 hour and 10 min at 350 or until a toothpick comes out clean. If crust is getting too dark and the bread is not done yet, you can cover the tops with foil (bubble it up so it doesn’t touch) for the last 10 minutes. Remove from pans and cool.
Some people asked for a “print” button last time I shared a recipe but I don’t know how make one. I did make a recipe that can be downloaded and printed. Hope that helps!
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I just dug some mashed bananas out of the back of our freezer and decided to make some banana bread. I forgot just how good this recipe was! We leave all the nuts out and its still just as good!
Banana Streusel Bread
- 2 c flour
- 1 ½ tsp baking powder
- ¼ tsp cinnamon
- dash nutmeg
- ½ tsp baking soda
- 2 beaten eggs
- 4 bananas mashed
- 1 c sugar
- ½ c melted butter
Mix ¼ c brown sugar and 3 Tbsp flour and then using a fork cut in 2 Tbsp soft butter until it resembles coarse crumbs. Stir in 1/3 c chopped pecans or walnuts.
To make bread: Combine first 5 ingredients in mixer and mix. In a separate bowl mix eggs, bananas, sugar, and butter. Add egg mixture all at once to flour mixture and stir until just moistened. Fold in nuts. Spread batter into 2 greased loaf pans and sprinkle with streusel topping. Bake at 350° for 40-50 minutes or until toothpick comes out clean.
If you have bananas that are going bad and dont have time to make bread you can totally mash them and put them in a freezer bag and freeze. They turn a little brown but the bread looks and tastes the same as if you had mashed them that day.