This cheese biscuits recipe is comfort food at it’s finest. Buttery, flaky biscuits are loaded with cheese and baked to moist perfection.

They are drop biscuits, so they’re very easy to make with only 8 ingredients – no biscuit cutter or dough folding required.

Plus, these are even tastier than any restaurant! A perfect side dish for the holidays (like Thanksgiving), a bowl of soup, pot roast, etc!

Cheese Biscuits Ingredients & Substitutions

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter is a good substitute. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half, heavy cream and buttermilk are all good substitutes for whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

How to Make Cheese Biscuits

Begin this recipe by preheating your oven to 425 degrees F. Then, line two baking sheets with silicone baking mats or parchment paper.

Next, in a large bowl, combine flour, salt, baking powder, and sugar.

Then, cut in the cold butter until the mixture resembles coarse crumbs. Do this with your hands, a fork, a pastry cutter or by pulsing it in a blender or food processor.

Then, add the milk and sour cream and stir until the mixture forms a ball of dough.

Then, stir in the shredded cheese and chives (if desired).

Next, use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheets evenly spaced (6 per sheet).

Once the cheesy biscuits are on the baking sheet, use floured hands to smooth the tops, if desired.

Then, bake the cheese biscuits in the preheated oven for 12-14 minutes or until they are set and lightly golden brown on the bottom. I sometimes use a metal spatula to lift them up to check the bottoms.

Serve

Serve the cheese biscuits warm with a slather of butter and your favorite main dishes. Here are some suggestions:

• We love to serve them with soups – like tomato soup, chicken noodle soup or vegetable soup.
• Cheesy biscuits also perfectly compliment chilis! Some of our favorites include easy beef chili, vegetarian chili, slow cooker chicken chili and turkey chili.
• These make a great holiday side dish – especially alongside some of our favorite Thanksgiving Recipes!

Store/Freeze

Store leftover cheese biscuits in an airtight container at room temperature for 2 days, in the refrigerator for 5 days or in the freezer for up to 2 months.

Cheese Biscuits Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Cheese Biscuits Recipe

These cheese biscuits are moist, buttery and extra cheesy. They are easy to make with 8 ingredients and even more delicious than your favorite restaurant!

Course Appetizer, bread, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 25 minutes minutes

Servings 12 Biscuits

Calories 184kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• pastry cutter
• 2 silicone baking mat
• 2 baking sheet

Ingredients

• 2 ¼ cups all-purpose flour
• ½ teaspoon sea salt
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 4 Tablespoons salted butter cold cut into small pieces
• 1 cup whole milk or half and half, or heavy cream
• ¼ cup full-fat sour cream
• 1 cup cheddar cheese shredded
• 1 Tablespoon chopped chives optional

Instructions

• Preheat oven to 425 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
• Combine flour, salt, baking powder, and sugar in a large bowl.
• Cut in butter until the mixture resembles coarse crumbs (you can do this with your hands, a fork, a pastry cutter or even by pulsing it in a blender or food processor).
• Add milk and sour cream and stir until the mixture forms a dough ball.
• Stir in cheese and chives (if desired).
• Use a ¼ cup measuring cup to portion out dough and put it on the prepared baking sheet evenly spaced (6 per sheet).
• Use floured hands to smooth the biscuits, if desired.
• Bake in preheated oven for 12-14 minutes or until set and lightly golden brown on the bottom.

Video

Notes

Ingredient Substitution Notes

• All-purpose flour. I suggest all-purpose flour or bread flour. You can replace the flour and baking powder with self-rising flour, if desired.
• Granulated sugar. honey is a good substitute for granulated sugar.
• Salted butter. Unsalted butter can be used in place of salted. Or you can substitute up to 2 tablespoons of butter with shortening.
• Whole Milk. half and half or heavy cream can be used in place of whole milk.
• Full-fat sour cream. full-fat Greek yogurt works as a substitute for sour cream.
• Cheddar cheese. we love sharp cheddar cheese, but you really can use any shredded cheese that you like.

 

Nutrition

Serving: 1biscuit | Calories: 184kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 199mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 0.04mg | Calcium: 144mg | Iron: 1mg

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We love making French toast for breakfast on slow Saturdays, and this pumpkin french toast is an extra-special treat perfect for chilly fall mornings.

This pumpkin french toast recipe is easy to make with simple ingredients. Your favorite bread (like cinnamon swirl bread, or homemade french bread) is dipped in a spiced pumpkin and egg mixture and then cooked to perfection.

It’s crispy on the outside, soft on the inside and loaded with all the best flavors the season has to offer.

Pumpkin French Toast: Ingredients & Substitutions

• Bread. we use cinnamon bread from a local bakery (Kneaders for all my west-coast people). Use your favorite bread – a buttery brioche loaf or a cinnamon swirl bread, hearty sourdough, or french bread are all great choices.
• Light Brown sugar. Dark brown sugar or coconut sugar are both good choices.
• Whole milk. This is what we always have on hand, so it’s our milk of choice for this recipe. Any milk (or half and half) would work well, including non-dairy milk. Just remember that the higher the fat content, the richer and tastier this pumpkin french toast will be!
• Pumpkin puree. you can use canned or homemade puree.
• Pumpkin pie spice. I suggest using this homemade pumpkin pie spice, but store-bought varieties are great too. Or sub the following for the pumpkin pie spice (in addition to the cinnamon):
  • ¼ tsp cinnamon (additional)
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves

How to Make Pumpkin French Toast

We’ll walk through this pumpkin french toast recipe step-by-step, and don’t forget to watch the video.

Begin by slicing the bread into half-inch thick slices. Then, preheat an electric griddle to 350 degrees F. Or, you can heat a cast iron skillet or nonstick fry pan over medium heat.

Make the pumpkin french toast mixture

Next, whisk together eggs and pumpkin in a medium mixing bowl that is wide enough to fit a piece of bread –

Then add the cinnamon, pumpkin pie spice, salt, brown sugar and vanilla and whisk to combine.

Once the mixture in smooth, whisk in the milk, then set it aside while you prepare the griddle to cook the pumpkin french toast.

Cook the Pumpkin French Toast

Before you dip a piece of bread in the wet mixture, melt ½ Tablespoon butter on the preheated electric griddle (or skillet/frying pan). Using your spatula to spread it evenly over the surface of the griddle.

Then, place a slice of bread in the egg mixture and let it soak in the mixture for 5-8 seconds.

Next, flip the bread over and repeat on the other side.

Then, remove the bread from egg/milk mixture and immediately place on the heated, buttered cooking surface.

Cook for 5 minutes on the first side or until golden brown. Note. the pumpkin in the wet mixture increases the cooking time from classic french toast.

Once the bread is golden brown, flip it over and repeat on the second side.

Then, continue dipping/cooking until all the bread has been used.

To keep warm

If you would like to serve all the pumpkin french toast warm at the same time, preheat your oven to “warm” (250 degrees F).

Place each finished piece of French toast on a baking sheet or oven-safe serving dish and put it in the warm oven until you are ready to serve.

Serve

Serve the pumpkin french toast warm with a glug of pure maple syrup, a dollop of homemade whipped cream, a slater of cinnamon honey butter, or a sprinkle of powdered sugar.

I love serving it alongside some of our breakfast favorites like this frittata recipe, egg casserole and quiche.

Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, toaster, on the stovetop or in the oven. 

To freeze

This pumpkin french toast freezes well! Here’s how I recommend doing it:

Flash-freeze the leftover pieces on a baking sheet, then put the frozen pumpkin french toast in a freezer-friendly container or ziplock bag and save them for another day!

To reheat simply warm in the microwave for 60-90 seconds per piece (depending on how thick the slices are). Or in the toaster set to “defrost” on level 2.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pumpkin French Toast Recipe

This pumpkin french toast recipe is easy to make in 20 minutes! It's richly flavored with vanilla and spices and is a delicious fall breakfast!

Course Breakfast, brunch

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 Servings

Calories 180kcal

Author Laura

Cost $6

Equipment

• measuring spoons
• measuring cups
• mixing bowls
• whisk
• electric griddle

Ingredients

• 1 loaf bread (cinnamon bread, brioche, challah, french bread, sourdough bread, etc).
• 4 eggs
• ½ cup pumpkin puree
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• ¼ tsp sea salt
• ¼ cup light brown sugar
• 1 tsp pure vanilla extract
• 1 cup whole milk
• butter for skillet

US Customary – Metric

Instructions

• Slice bread into ½” to 1” thick slices.
• Preheat an electric griddle to 350 degrees F. Or heat a cast iron skillet or nonstick fry pan over medium heat.
• In a medium mixing bowl that is wide enough to fit a piece of bread – whisk together eggs and pumpkin.
• Add cinnamon, pumpkin pie spice, salt, brown sugar and vanilla and whisk to combine.
• Then, whisk in the milk.
• Melt ½ Tablespoon butter on the preheated electric griddle (or skillet).
• Place bread in the egg mixture and let it soak in the mixture for 5-8 seconds.
• Flip bread over and repeat on the other side.
• Remove bread from egg/milk mixture and immediately place on the heated, buttered cooking surface.
• Cook for 5 minutes on the first side or until golden brown. Cook for 5 minutes on the first side or until golden brown. Note. the pumpkin in the wet mixture increases the cooking time from classic french toast.
• Flip the bread over and repeat on the second side.
• Continue dipping/cooking until all the bread has been used.
• Serve immediately with a glug of pure maple syrup!

Notes

*Nutrition information calculated using chunky cinnamon bread. 

Ingredient Substitutions/Notes

• Bread. we use cinnamon bread from a local bakery (Kneaders for all my west-coast people). Use your favorite bread – a buttery brioche loaf or a cinnamon swirl bread, hearty sourdough, or french bread are all great choices.

• Light Brown sugar. Dark brown sugar or coconut sugar are both good choices.

• Whole milk. This is what we always have on hand, so it’s our milk of choice for this recipe. Any milk (or half and half) would work well, including non-dairy milk. Just remember that the higher the fat content, the richer and tastier this pumpkin french toast will be!

• Pumpkin puree. you can use canned or homemade puree.

• Pumpkin pie spice. I suggest using this homemade pumpkin pie spice, but store-bought varieties are great too. Or sub the following for the pumpkin pie spice (in addition to the cinnamon):
  • • ¼ tsp cinnamon (additional)
  • • ¼ tsp ground nutmeg
  • • ¼ tsp ground ginger
  • • ¼ tsp ground

To keep the pumpkin french toast warm

If you would like to serve all the French toast warm at the same time, simply preheat your oven to “warm” (250 degrees F) and place each finished piece of French toast on a baking sheet or oven-safe serving dish and put it in the warm oven until ready to serve!

Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, toaster, on the stovetop or in the oven. 

To freeze

This pumpkin french toast freezes well! Here’s how I recommend doing it:

Flash-freeze the leftover pieces on a baking sheet, then put the frozen pumpkin french toast in a freezer-friendly container or ziplock bag and save them for another day!

To reheat simply warm in the microwave for 60-90 seconds per piece (depending on how thick the slices are). Or in the toaster set to “defrost” on level 2.

Nutrition

Serving: 1slice | Calories: 180kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Cholesterol: 10mg | Sodium: 250mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1702IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 0.5mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

This peanut butter banana bread combines the classic flavor duo (bananas and peanut butter) in one delicious quick bread.

It’s moist and sweet and bursting with both banana and peanut butter flavor. The hints of vanilla and cinnamon make it completely irresistible.

Serve this peanut butter banana bread with a slather of homemade peanut butter or cinnamon honey butter for a delicious breakfast or snack.

Peanut Butter Banan Bread: Ingredients & Substitutions

• Bananas. use overripe bananas so they are sweet and easy to mash. You can use bananas that have been frozen, just let them thaw to room temperature before using in this recipe.
• Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
• Creamy peanut butter. Choose your favorite peanut butter. You can use crunchy if you want a little bit of texture in the bread.
• Greek yogurt. The yogurt adds moisture and protein to this bread. You can substitute plain yogurt or sour cream.
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Light Brown Sugar.  If you want a deeper molasses taste, use dark brown sugar.
• All-purpose flour. You can substitute up to 1/2 cup of the flour with whole wheat pastry flour.

How to Make Peanut Butter Banana Bread

Let’s walk through this recipe together – and don’t forget to watch the video!

Begin by mashing the bananas in a large bowl.

Then add the melted butter, peanut butter, Greek yogurt, eggs and vanilla to the mashed bananas and stir to combine.

Next, add the granulated sugar and brown sugar and stir or whisk until the mixture is smooth.

Then, add the flour, baking powder, baking soda, sea salt and cinnamon and stir until the mixture is smooth and uniform throughout.

One the batter is smooth, pour it into a prepared loaf pan.

Then, bake the peanut butter banana bread in the preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted in the center of the bread comes out clean or with some moist crumbs.

Then let the bread cool in the baking pan on a wire rack for 1 hour.

After 1 hour, use a butter knife to release the sides of the bread from the pan if necessary. Then turn the bread out onto a cooling rack and let cool completely.

Serve

We love serving this peanut butter banana bread bread recipe for breakfast, or as a snack!

My favorite way to eat it is slightly warm or tasted with a generous slather of this cinnamon honey butter or homemade peanut butter.

Store

Store leftover peanut butter banana bread in an airtight container in the refrigerator for up to 1 week.

Freeze

You can freeze this recipe either as an entire loaf, or in individual slices.

To do this, first let the bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Thaw at room temperature or in the refrigerator overnight. You can warm individual slices in the microwave, but not the entire loaf.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Peanut Butter Banana Bread Recipe

This peanut butter banana bread recipe is soft & moist and loaded with peanut butter! It's easy to make in one bowl and is a delicious breakfast or a snack!

Course bread, Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Cooling 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 14 Slices

Calories 281kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• potato masher
• spatula
• 9×5″ loaf pan

Ingredients

• 3 overripe bananas, mashed (1 ¼ cups mashed)
• ½ cup salted butter melted
• ¾ cup creamy peanut butter
• ¼ cup Greek yogurt or sour cream
• 2 eggs beaten
• 2 tsp pure vanilla extract
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 tsp cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9×5” loaf pan, set aside.
• In a large bowl, mash the bananas.
• Then add the melted butter, peanut butter, Greek yogurt, eggs and vanilla to the bananas and stir to combine.
• Add granulated sugar and brown sugar and stir or whisk until the mixture is smooth.
• Add flour, baking powder, baking soda, sea salt and cinnamon and stir until the mixture is smooth and uniform throughout.
• Pour batter into prepared loaf pan.
• Bake in preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick inserted in the center of the bread comes out clean or with some moist crumbs.
• Cool in the baking pan on a wire rack for 1 hour.
• After 1 hour, use a butter knife to release the sides of the bread from the pan if necessary.
• Turn the bread out onto a cooling rack and let cool completely.

Video

Notes

Ingredient Substitutions

• Bananas.  You can use bananas that have been frozen, just let them thaw to room temperature before using in this recipe.
• Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
• Greek yogurt. The yogurt adds moisture and protein to this bread. You can substitute plain yogurt or sour cream.
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Light Brown Sugar.  If you want a deeper molasses taste, use dark brown sugar.
• All-purpose flour. You can substitute up to 1/2 cup of the flour with whole wheat pastry flour.

Store

Store leftover peanut butter banana bread in an airtight container in the refrigerator for up to 1 week.

Freeze

You can freeze this recipe either as an entire loaf, or in individual slices.

To do this, first let the bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Thaw at room temperature or in the refrigerator overnight. You can warm individual slices in the microwave, but not the entire loaf.

Nutrition

Serving: 1slice | Calories: 281kcal | Carbohydrates: 34g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 285mg | Potassium: 205mg | Fiber: 2g | Sugar: 19g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg

If you like this recipe, try these:

• I eat this peanut butter banana baked oatmeal every day!
• These frozen chocolate-covered peanut butter bananas are a go-to dessert for our family.
• Peanut butter banana cookies are healthy and delicious.
• You will fall in love with this peanut butter banana smoothie!

If you’re looking for a cozy fall quick bread, then you are in the right place! This cinnamon apple bread embodies all that is warm and delicious about fall.

This apple bread recipe is easy to make (no mixer required) with a handful of simple ingredients.

It’s topped with an irrestitible buttery crumb toping and loaded with fresh fall apples so there are some in every bite.

Apple Bread: Ingredients & Substitutions

• All-purpose flour. Bread flour or cake flour are great substitutes.
• Salted Butter. Unsalted butter and ghee can be used in place of butter.
• Light Brown Sugar.  For a bolder molasses taste, use dark brown sugar.
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Applesauce. Use unsweetened store-bought or make your own homemade applesauce.
• Whole milk. half and half is a good substitute for whole milk.
•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. An apple that is a good blend of sweet and tart is my favorite.

How to Make Cinnamon Apple Bread

Let’s walk through this apple bread recipe step-by-step. You can also watch the video for additional support.

Make the crumb topping:

Begin by combining the flour brown sugar, cinnamon and sea salt in a small bowl.

Then, cut in butter with a fork, pastry cutter, or your hands until the mixture resembles coarse crumbs. Set aside to use later in the recipe.

Make the Apple Bread

Now we’ll make the batter for the apple bread. Begin by combining the flour, baking soda, baking powder, sea salt, cinnamon and nutmeg in a medium bowl, then set it aside.

Next, melt the butter in a large glass bowl.

Then, whisk the brown sugar, granulated sugar, applesauce, milk, eggs and vanilla into the melted butter until smooth (make sure all ingredients are room temperature).

Once the mixture is smooth, stir in the dry ingredients.

Then gently fold in the finely diced apples.

Assemble the apple cinnamon bread

Spread batter evenly into the bottom of a prepared loaf pan.

Then, sprinkle the crumb topping evenly over the bread, then gently press it down with your hands or a spatula.

Bake & Cool

Bake the apple bread for 55-60 minutes, or until the bread is set and a cake tester inserted in the center comes out clean.

Let the apple bread cool in the loaf pan completely (about 3 hours) before removing and transferring to a serving plate.

Serve

Serve the apple bread with a healthy spread of this cinnamon honey butter. It is a delicious breakfast, snack or dessert!

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the cinnamon apple bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Cinnamon Apple Bread Recipe

This cinnamon apple bread is rich and moist with a cinnamon crumb topping & lots of warm fall spices. It’s a delicious quick bread to make and serve for breakfast or dessert!

Course bread, Breakfast, cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling 3 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 14 Servings

Calories 254kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• mixing bowls
• glass batter bowl
• whisk
• pastry cutter
• spatula
• 9×5″ loaf pan
• Parchment Paper

Ingredients

• 1 ½ cups all-purpose flour
• ¼ tsp baking soda
• 1 tsp baking powder
• ½ tsp fine sea salt
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ cup salted butter melted
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• ½ cup unsweetened applesauce
• ¼ cup whole milk
• 2 eggs
• 1 tsp vanilla
• 1 ½ cup apples finely diced

Cinnamon Crumble Topping

• ¼ cup all-purpose flour
• ½ cup light brown sugar
• ½ tsp ground cinnamon
• Pinch sea salt
• ¼ cup salted butter softened

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Line a 9×5” loaf pan with parchment paper and lightly grease, set aside.

Make the crumb topping:

• In a small bowl, combine flour brown sugar, cinnamon and sea salt.
• Cut in butter with a fork, pastry cutter, or your hands until the mixture resembles coarse crumbs. Set aside.

Make the Apple Bread

• In a small bowl, combine flour, baking soda, baking powder, sea salt, cinnamon and nutmeg, set aside.
• In a large glass bowl, melt the butter.
• Whisk in brown sugar, granulated sugar, applesauce, milk, eggs and vanilla until smooth.
• Add dry ingredients and stir until combine.
• Gently fold in the finely diced apples.

Assemble

• Spread batter evenly into the bottom of the prepared loaf pan.
• Sprinkle the crumb topping evenly over the bread, then gently press it down with your hands or a spatula.

Bake

• Bake for 55-60 minutes, or until the bread is set and a cake tester inserted in the center comes out clean.

Cool & Serve

• Let the apple bread cool in the loaf pan completely (about 3 hours) before removing and transferring to a serving plate.
• Slice with a sharp knife and serve.

Video

Notes

Ingredient Notes & Substitutions

• All-purpose flour. Bread flour or cake flour are great substitutes.
• Salted Butter. Unsalted butter and ghee can be used in place of butter.
• Light Brown Sugar.  For a bolder molasses taste, use dark brown sugar.
• Granulated sugar. use white granulated sugar or organic cane sugar.
• Applesauce. Use unsweetened store-bought or make your own homemade applesauce.
• Whole milk. half and half is a good substitute for whole milk.
•  Apples. Choose your favorite apple variety! I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. An apple that is a good blend of sweet and tart is my favorite.

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the cinnamon apple bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 254kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 196mg | Potassium: 102mg | Fiber: 1g | Sugar: 25g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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Best Apple Crumb Pie

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Oatmeal Apple Cookies

In this pumpkin banana bread recipe, my favorite quick breads (banana bread and pumpkin bread) combine to make one irresistible treat!

This banana pumpkin bread is moist and perfectly spiced. We use less sugar because of the natural sweetness of the bananas, which compliments the pumpkin beautifully.

This recipe is easy to make and is a delicious snack, breakfast or dessert!

Pumpkin Banana Bread: Ingredients & Substitutions

• Pumpkin puree. Use canned or homemade homemade puree.
• Bananas. use overripe bananas.
• Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
• Light Brown Sugar.  If you want a more pronounced molasses taste, use dark brown sugar.
• Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
• All-purpose flour. Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well.
• Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.

How to Make Pumpkin Banana Bread

Let’s walk through this recipe step-by-step, and don’t forget to watch the video for additional help.

Begin by mixing together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda in a medium bowl. Then set the dry ingredients aside to use later.

Next, whisk together the pumpkin puree, melted butter, mashed banana, eggs, and vanilla in a large bowl.

Then stir in the brown sugar and granulated sugar until there are no lumps.

Next, add the dry ingredients and stir until the batter is smooth.

At this point, you can add mix-ins to the batter and stir until they are evenly distributed. Here are some suggestions:

• Chocolate chips
• Cinnamon chips
• Nuts (pecans, walnuts, etc.)
• Dried fruit such as raisins, dried cranberries, etc.
• White chocolate chips
• Pumpkin Seeds

Bake & Cool

Once the batter is ready, pour it into the prepared loaf pan and use a spatula to smooth out the top.

Then bake the banana pumpkin bread in the preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean.

Let the pumpkin bread cool in the baking pan on a wire rack for at least 1 hour – or overnight.

After 1 hour (or longer) transfer the pumpkin bread to a wire rack to cool completely. 

Serve

We love serving this banana pumpkin bread recipe for breakfast, or as a snack or dessert. Here are some serving suggestions:

My favorite way to eat it is slightly warm or tasted with a generous slather of this cinnamon honey butter!

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the pumpkin banana bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

FAQs about pumpkin bread

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pumpkin Banana Bread Recipe

This pumpkin banana recipe bread is moist and loaded with cozy fall spices! It’s an easy to make (no mixer required), delicious fall quick bread!

Course bread, Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Cooling 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 12 Servings

Calories 257kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk
• 9×5″ loaf pan

Ingredients

• 1 cup pumpkin puree
• 2 bananas mashed
• ½ cup salted butter melted
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup light brown sugar packed
• ½ cup granulated sugar
• 1 ¾ cups all-purpose flour
• 1 TBS pumpkin pie spice
• 2 tsp cinnamon
• 1 tsp baking powder
• ½ tsp sea salt
• ½ tsp baking soda
• Optional: up to 1 cup mix-ins like chocolate chips cinnamon chips, walnuts, pecans, etc.

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9×5” loaf pan, set aside.
• In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda. Set aside.
• In a large bowl mix together pumpkin puree, melted butter, mashed banana, eggs, and vanilla.
• Add brown sugar and granulated sugar and stir until combined and there are no lumps.
• Add dry ingredients and stir until batter is smooth.
• If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
• Pour batter in to prepared loaf pan and use a spatula to smooth out the top.
• Bake in preheated oven for 60-65 minutes, or until a cake tested inserted into the center of the loaf comes out clean.
• Let pumpkin bread cool in the loaf pan on a wire rack for at least 1 hour before removing it, or overnight.

Video

Notes

Ingredient Substitutions

• Pumpkin puree. Use canned or homemade homemade puree.
• Bananas. use overripe bananas.
• Salted Butter. Unsalted butter, coconut oil, and ghee can be used in place of butter. You can substitute up to half of the butter with applesauce.
• Light Brown Sugar.  If you want a more pronounced molasses taste, use dark brown sugar.
• Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
• All-purpose flour. Bread flour and pastry flour also work well in this pumpkin bread recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well.
• Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.

Store

Store leftovers in an an airtight container in the refrigerator for up to 1 week.

Freeze

Freeze either an entire loaf or individual slices by letting the pumpkin banana bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 257kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 220mg | Potassium: 202mg | Fiber: 2g | Sugar: 25g | Vitamin A: 3468IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

Have you ever wondered why French toast is so delicious? Really, it’s just bread dipped in eggs and milk, and it magically transforms into one of the best breakfast foods ever. It’s a true testament to the fact that there is beauty in simplicity.

This easy French toast recipe is one of our favorite special breakfasts! I make it on Christmas morning, for birthday breakfasts for my kids, etc. because it’s delicious & easy!

It’s best served with a dollop of homemade whipped cream and a drizzle of pure maple syrup!

French Toast: Ingredients & Substitutions

Here are a few possible substitutions that could be made in this recipe!

• Bread. we use cinnamon bread from a local bakery to make this easy french toast. Use your favorite bread, here are some suggestions: a buttery brioche loaf, sourdough, french bread, or cinnamon swirl bread are all great choices. 
• Light Brown sugar. Dark brown sugar or coconut sugar both work great in this recipe.
• Whole milk. Any milk would work well, including non-dairy milk. Just remember that the higher the fat content, the richer and tastier the recipe will turn out. Half and half is also a great choice.
• Salted butter. Cooking french toast in salted butter takes it from good to great. I don’t recommend skipping this!

How to make French Toast

I’m going to walk you through all my tips and tricks to making the best french toast recipe ever! 

Make the egg/milk mixture

Begin by whisking the eggs together.

Then whisk the sugar, vanilla and cinnamon into the eggs before adding the milk.

Then, whisk in the milk.

Once the mixture in finished, pour it into a shallow baking dish.

Using a rectangular baking dish (pictured below) to dip the bread into the egg mixture allows you to evenly soak two pieces of bread at the same time, which is a huge time saver when making this recipe.

Cook the French Toast

Now it’s time to soak the bread and cook the french toast! I recommend soaking the bread for 10-15 seconds on each side. This varies tremendously with the texture of the bread you choose. A light and airy brioche needs to soak for less time than a hearty sourdough.

The thickness of your bread also effects the soaking time. Thicker bread will require more soaking, while thinner bread will only need to be soaked for a short time.

Butter the Griddle or Pan

I prefer cooking breakfast foods on a griddle for two reasons.

1. I can cook large batches at a time when using a large griddle.
2. You can set the temperature and it is maintained evenly throughout cooking.

Either way, make sure to melt ½ Tablespoon salted butter on the griddle or pan between every batch of French toast. Spread it around so that it covers the entire surface area of the griddle/pan. Because that crispy, buttery, golden-brown toasting makes this recipe extra special.

If you don’t have a griddle, use a large, non-stick fry pan instead. Just note, every cooktop is different, so you will need to determine the amount of heat you use until you get it just right. 

Turn the heat on to medium and place the fry pan over the flame/heating element to let it warm up. 

Add the french toast pieces and cook until golden-brown on one side!

Flip and cook until golden-brown on the second side.

Serve immediately or place on a baking sheet in a warm oven to keep until all the pieces are cooked!

Keep French Toast Warm

If you would like to serve all of your French toast at the same time, I recommend keeping it warm in the oven.

Heat the oven to it’s “warm” setting. Then, as you finish each batch of french toast, put the pieces on a large baking sheet in the warm oven until you are finished and ready to serve.

Serve

Serve warm with maple syrup, homemade whipped cream or a slather of this cinnamon honey butter.

Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, on the stovetop or in the oven. 

How to freeze French toast

1. Flash-freeze the leftover pieces on a baking sheet, then put the frozen French toast in a freezer-friendly container or ziplock bag and save them for another day!
2. To reheat simply warm in the microwave for 60-90 seconds per piece (depending on how thick the slices are).

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Easy French Toast Recipe

This is the best french toast recipe. It is easy to make in 20 minutes with 7 ingredients and is a delicious, special occasion breakfast!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 Servings

Calories 234.1kcal

Author Laura

Cost $8

Equipment

• electric griddle
• measuring spoons
• measuring cups
• glass batter bowl

Ingredients

• 1 loaf bread (cinnamon bread, brioche bread, french bread, sourdough, etc).
• 4 eggs
• 1 Tablespoon light brown sugar
• ¼ teaspoon sea salt
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• 1 ½ cups whole milk
• butter for skillet

US Customary – Metric

Instructions

• Preheat griddle to 350 degrees F. (see notes for stovetop instructions)
• In a medium mixing bowl, whisk together eggs.
• Add brown sugar, sea salt, vanilla and cinnamon and whisk until combined.
• Add milk and whisk until combined.
• Pour into a shallow baking dish (9×9)
• Place bread in the egg mixture and let it soak in the mixture for 10-15 seconds.
• Flip bread over and repeat on the other side.
• Melt ½ Tablespoon butter on the preheated electric griddle (or fry pan).
• Remove bread from egg/milk mixture and place on the heated, buttered cooking surface.
• Cook for 3-5 minutes on the first side or until golden brown.
• Flip the bread over and repeat on the second side.
• Continue dipping/cooking until all the bread has been used.
• Serve immediately with a glug of pure maple syrup!

Video

https://reporting.mediavine.com/sites/831/videos/edit/yzkm3quwcwgvicklvxsm

Notes

How to Cook French Toast on the stovetop: 

1. Turn the heat on to medium and place the fry pan over the flame/heating element to let it warm up. 
2. Add the french toast pieces and cook until golden-brown on one side!
3. Flip and cook until golden-brown on the second side! 

Ingredient Substitutions

• Bread. Use your favorite bread – a buttery brioche loaf, sourdough, french bread, cinnamon swirl bread, etc. 
• Light Brown sugar. dark brown sugar is great too,
• Whole milk. 2% or half and half are both good substitutes. 

How to keep French toast warm

Preheat oven to “warm” and put a baking sheet inside. Put every finished piece of french toast on the warm baking sheet. 

Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, on the stovetop or in the oven. 

How to freeze French toast

1. Flash-freeze the leftover pieces on a baking sheet, then put the frozen French toast in a freezer-friendly container or ziplock bag and save them for another day!
2. To reheat simply warm in the microwave for 60-90 seconds per piece (depending on how thick the slices are).

Nutrition

Serving: 1slice | Calories: 234.1kcal | Carbohydrates: 35.4g | Protein: 8g | Fat: 6.8g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.1g | Cholesterol: 80.5mg | Sodium: 341mg | Potassium: 98.7mg | Fiber: 1g | Sugar: 14.9g | Vitamin A: 225IU | Calcium: 52mg | Iron: 0.3mg

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

My husband makes a special breakfast every Saturday morning, which is great when we are well-rested and have a relaxing day ahead of us. But, for busy mornings when we’re short on time, we rely on this homemade pancake mix!

This pancake mix from scratch results in tender, fluffy pancakes in a fraction of the time. Just mix it together with some milk and an egg, and you have breakfast ready in no time.

It’s also a great alternative to store-bought mixes, which are riddled with vegetable oil. soybean oil, and other preservatives and undesirable ingredients.

I always keep a jar of this pancake mix on hand in the pantry to we can whip up fresh hot cakes with ease whenever the craving strikes!

Homemade Pancake Mix: Ingredients & Substitutions

• All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour. You can also use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free.
• Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
• Cinnamon. this is optional but 100% recommended for the best flavor!

How to Make Pancake Mix

This recipe is so simple!

Begin by adding all the all the pancake mix ingredients to a large bowl (preferably with a spout for easy pouring). Stir or whisk until the mixture is homogenous (uniform throughout).   

Transfer the mixture to a quart-sized glass jar with a lid. Store at room temperature until ready to use.

How to make Pancakes with the Mix

When you’re ready to use the mix to make pancakes, this is how you do it! 1 cup of pancake mix makes 8 pancakes.

Notes on ingredients to make pancakes using homemade mix:

Buttermilk. I suggest using buttermilk for the best pancakes. you can substitute 1 cup of buttermilk with ½ cup milk and  ¼ cup sour cream or ¾ cup whole milk mixed with 1 Tablespoon white vinegar.

Wwisk together 1 cup pancake mix with ¾ cup buttermilk and 1 egg.

Next, melt ½ TBS butter onto a preheated griddle or nonstick fry pan and spread it out with a spatula to ensure it’s evenly distributed over the surface.

Then, pour the batter in ¼ cup portions onto the pre-heated, buttered griddle.

Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.

Then, flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.

Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.

Serve

Serve the pancakes warm with maple syrup, fresh berries, homemade whipped cream, etc.

We love serving them alongside some of our favorite breakfast recipes like this homemade quiche, frittata recipe, and egg casserole or fruit salad!

How to Store Pancake Mix

Store homemade pancake mix in a quart-sized glass jar with a lid for 6 months at room temperature, and up to 1 year in the freezer.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Homemade Pancake Mix Recipe

This easy homemade pancake mix is made with 6 ingredients in 5 minutes and can be stored for up to 1 year! It yields pancakes so delicious you will ditch store-bought mixes once and for all!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 12 minutes minutes

Servings 24 Servings

Calories 86kcal

Author Laura

Equipment

• measuring cups
• measuring spoons
• glass batter bowl
• whisk
• 1-quart glass jar

Ingredients

• 2 ½ cups all-purpose flour
• 4 tsp baking powder
• 1 tsp baking soda
• ½ tsp sea salt
• ½ tsp cinnamon
• ½ cup granulated sugar

For cooking (makes 8 pancakes):

• 1 cup pancake mix
• ¾ cup buttermilk
• 1 egg
• ½ TBS butter for cooking/melting onto the griddle

US Customary – Metric

Instructions

Make the pancake mix

• Add all the all the pancake mix ingredients to a large bowl (preferably with a spout for easy pouring). Stir or whisk until the mixture is homogenous (uniform throughout).
• Transfer the mixture to a quart-sized glass jar with a lid. Store at room temperature until ready to use.

To cook:

• Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan or cast iron skillet over medium heat.
• Whisk together 1 cup pancake mix with ¾ cup buttermilk and 1 egg.
• Melt ½ TBS butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
• Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
• Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
• Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
• Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
• Serve warm with maple syrup.

Video

Notes

• Each 1 cup portion of batter makes 8 pancakes.
• This recipe makes a total of 3 cups of pancake mix, so it yields 24 pancakes total. 
• You can easily double or triple this recipe. 

Ingredient Substitutions/Notes

• All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour. You can also use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free.
• Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
• Cinnamon. this is optional but 100% recommended for the best flavor! 
• Buttermilk. I suggest using buttermilk for the best pancakes. you can substitute 1 cup of buttermilk with ½ cup milk and  ¼ cup sour cream or ¾ cup whole milk mixed with 1 Tablespoon white vinegar.

Nutrition

Serving: 1pancake | Calories: 86kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 23mg | Sodium: 78mg | Potassium: 103mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 67IU | Calcium: 53mg | Iron: 1mg

Try these recipes

Healthy Greek Yogurt Pancakes

Homemade Whipped Cream Recipe

Omelette Recipe

Fluffy Banana Pancakes Recipe

Egg Casserole (Egg Bake)

Best Green Smoothie Recipe

This homemade apple butter is the embodiment of all that is wonderful about fall.

Peak-season apples are quartered (no peeling required) then cooked low and slow with rich fall spices and blended until silky smooth.

I found many apple butter recipes were way too sweet for me, using 2 or more cups of sugar. So , this recipe for the best apple butter is sweetened with maple syrup and brown sugar – but only ½ cup each so the flavor of the apples really shines.

Then it’s enhanced with a splash of vanilla resulting in the best apple butter you’ve ever tasted.

And it’s so easy to make you’ll say “goodbye” to store-bought varieties once and for all.

Homemade Apple Butter: Ingredients & Substitutions

• Apples. I suggest using organic apples to avoid pesticides, wax coatings, etc. Pick your favorite variety or use a combination of different types of apples. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Water. I don’t suggest making substitutions for water. Although you could use apple juice or apple cider, if desired.
• Maple syrup. I love the flavor imparted by maple syrup. You can substitute granulated sugar for the maple syrup.
• Light brown sugar. for a richer molasses taste, use dark brown sugar.
• Cinnamon/nutmeg/cloves. I included what I believe is the best quantity of mixture of spices for this recipe. You can taste and adjust according to your preferences after the recipe is blended.
• Vanilla extract. the seeds of 1 vanilla bean or 1 tsp vanilla bean paste are good substitutes for vanilla extract.

How to Make Apple Butter

We’ll walk through this crockpot apple butter recipe step-by-step. Watch the video for additional help, and don’t hesitate to ask questions in the comment section!

Begin by preparing the apples. Since they are not peeled, make sure to wash them thoroughly before coring and quartering them to use in this recipe.

Then, whisk together water, maple syrup, light brown sugar, cinnamon, nutmeg, cloves, sea salt and vanilla extract in the container of a slow cooker.

Next, put the apples in the container and stir to coat with the wet mixture.  

Cook the apples on high for 3 hours or until they are soft.

Then, transfer the mixture to a high-powered blender and blend until smooth (alternately, use an immersion blender to blend the ingredients in the crockpot).

Once smooth, return the mixture to the crockpot and cook on high, uncovered for 1 hour, stirring occasionally, or until thickened. 

Then, turn off the crockpot and leave the apple butter in the container uncovered to cool completely, stirring occasionally.

Once cooled to room temperature, transfer the homemade apple butter to glass jars and store in the refrigerator.

Serve

I suggest serving this apple butter as a spread on top of your favorite breads, muffins, or any of your favorite breakfast recipes. Here are some suggestions:

• Use it as a filling for crepes, or on top of pancakes or waffles.
• Serve it on top of pumpkin bread or banana bread.
• Slather it on top of this recipe for the best scones, or these cinnamon chip scones.
• Use it on top of these apple muffins, apple cake, or pumpkin muffins.
• Stir it into overnight oats, or serve on top of baked oatmeal.
• Spread it onto toast or bagels for breakfast.

Store/Freeze

Store apple butter in glass jars with lids in the refrigerator for up to 2 months, or in the freezer for up to 1 year. Can the apple butter to make it last even longer.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Homemade Apple Butter Recipe

This apple butter recipe only takes 5 minutes to prepare and is even more delicious than store-bought varieties. It's thick and silky smooth, sweetened with maple syrup and brown sugar, and perfectly spiced.

Course Breakfast, condiment

Cuisine American

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 4 hours hours

cooling 2 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 48 Servings (Makes 1.5 quarts apple butter)

Calories 43kcal

Author Laura

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• spatula
• glass jars with lids

Ingredients

• 5 pounds apples (washed, cored and quartered)
• ¼ cup water
• ½ cup pure maple syrup
• ½ cup light brown sugar
• 2 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• ⅛ tsp sea salt
• 1 tsp vanilla extract

Instructions

• Wash, core and quarter the apples (Since they are not peeled, make sure to wash them thoroughly before using in this recipe).
• In the container of a slow cooker, whisk together water, maple syrup, light brown sugar, cinnamon, nutmeg, cloves, sea salt and vanilla extract.
• Then, put the apples in the container and stir to coat with the wet mixture.
• Cook on high for 3 hours or until apples are soft.
• Transfer mixture to a high-powered blender and blend until smooth (alternately, use an immersion blender to blend the ingredients in the crockpot).
• Return the mixture back to the crockpot.
• Cook on high, uncovered for 1 hour, stirring occasionally, or until thickened. (removing the lid allows water to evaporate out of the mixture and causes it to become thick).
• Turn off the crockpot, leave the mixture in the container uncovered to cool completely, stirring occasionally.
• Once cooled to room temperature, transfer it to glass jars and store in the refrigerator.

Video

Notes

Ingredient Substitutions

• Apples. I suggest using organic apples to avoid pesticides, wax coatings, etc. Pick your favorite variety or use a combination of different types of apples. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Water. I don’t suggest making substitutions for water. Although you could use apple juice or apple cider, if desired.
• Maple syrup. I love the flavor imparted by maple syrup. You can substitute granulated sugar for the maple syrup.
• Light brown sugar. for a richer molasses taste, use dark brown sugar.
• Cinnamon/nutmeg/cloves. I included what I believe is the best quantity of mixture of spices for this recipe. You can taste and adjust according to your preferences after the recipe is blended.
• Vanilla extract. the seeds of 1 vanilla bean or 1 tsp vanilla bean paste are good substitutes for vanilla extract.

Store/freeze

Store apple butter in glass jars with lids in the refrigerator for up to 2 months, or in the freezer for up to 1 year. Can the apple butter to make it last even longer.

Serving Suggestions

I suggest serving this apple butter as a spread on top of your favorite breakfast recipes. 

• Use it as a filling for crepes, or on top of pancakes or waffles.
• Serve it on top of pumpkin bread or banana bread.
• Slather it on top of this recipe for the best scones, or these cinnamon chip scones.
• Use it on top of these apple muffins, apple cake, or pumpkin muffins.
• Stir it into overnight oats, or serve on top of baked oatmeal.
• Spread it onto toast or bagels for breakfast.

Nutrition

Serving: 2TBS | Calories: 43kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 8mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.1mg

Try These REcipes!

Cinnamon Swirl Bread

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Best Pancake Recipe (Homemade Pancakes from Scratch)

My 6th baby is a cookie fiend. He calls them “go gos” and it’s the cutest thing in the world. So, with my sole motivation being wanting him to wake up ecstatic that he gets to eat “go gos” for breakfast, I created these healthy breakfast cookies.

In this breakfast cookie recipe, bananas, peanut butter, oats and your favorite mix-ins create a hearty cookie that will keep you full until lunch.

They’re naturally sweetened with applesauce and honey so you can feel great about starting your day with cookies for breakfast!

Breakfast Cookies: Ingredients & Substitutions

• Overripe bananas. The bananas need to be ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Creamy Peanut Butter. Any nut or seed butter works well in these cookies.
• Applesauce. You can substitute sweet potato puree or pumpkin for the applesauce, you may just need to adjust the amount of honey in the recipe.
• Honey. maple syrup is a great substitute for honey.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. You can also pulse old fashioned oats in the blender to turn them into quick cooking oats.
• Dried cranberries. Any dried fruit tastes great in these breakfast cookies: dried cherries, raisins, etc.
• Mini chocolate chips. I prefer mini chips because they distribute more evenly throughout the cookies. Regular-sized chips work well too.

How to Make Breakfast Cookies

Let’s walk through how to make breakfast cookies step-by-step, and don’t forget to watch the video.

Begin by mashing the bananas in a large mixing bowl. I like to do this first to ensure there are no large lumps of banana in the batter.

Then, stir in the peanut butter, applesauce honey, egg and vanilla.

Next, add the oats, cinnamon and sea salt and stir until combined.

Fold in the dried cranberries and chocolate chips.

If cranberries and chocolate aren’t your think, were are some additional mix-in suggestions:

• Cinnamon Chips
• White chocolate chips
• Shredded, unsweetened coconut
• Peanut butter chips
• Chopped nuts like pecans, slivered almonds or walnuts
• Dried cherries, blueberries, or raisins

Next, use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart.

Gently flatten the tops of each cookie (they do not change shape or flatten when they bake).

Then, bake the breakfast cookies in the preheated oven for 12-14 minutes, or until the tops are just set and the bottoms are very lightly browned. Do not over bake!

Remove the breakfast cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Serve

Serve slightly warm or at room temperature. I love serving them alongside our favorite smoothie recipes – especially this green smoothie.

They also make a great snack, and you’ll score major “cool mom’ points for letting your kids have cookies for a healthy snack!

Store/freeze

Once cooled, store these healthy breakfast cookies in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

Reheat gently in the microwave or oven set to warm to restore their fresh-from-the-oven taste and texture.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Healthy Breakfast Cookies Recipe

This healthy breakfast cookies recipe is loaded with nutritious ingredients! They are easy to make in 20 minutes and one bowl, and are hearty enough to keep you full until lunch!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 16 Cookies

Calories 109kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• potato masher
• glass batter bowl
• baking sheet
• silicone baking mat

Ingredients

• 2 bananas overripe (about 1 cup mashed banana)
• ¼ cup creamy peanut butter
• ¼ cup applesauce
• 2 TBS honey or pure maple syrup
• 1 egg
• 1 tsp pure vanilla extract
• 2 cups quick cooking oats
• 1 tsp ground cinnamon
• ¼ tsp sea salt
• ¼ cup dried cranberries
• ¼ cup mini chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
• In a large mixing bowl, mash the bananas.
• Add peanut butter, applesauce honey, egg and vanilla and stir to combine.
• Add oats, cinnamon and sea salt and stir until combined.
• If desired, add mix-ins and stir until evenly distributed.
• Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart. Gently flatten the tops of each cookie (they do not change shape or flatten when they bake).
• Bake in the preheated oven for 12-14 minutes, or until the tops are just set and the bottoms are very lightly browned.
• Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
• Serve slightly warm or at room temperature.

Video

Notes

The “dough” is a little bit tacky and wet.
It holds its shape in the oven so make sure to shape the cookies by flattening them before baking.

Ingredient Substitutions

• Overripe bananas. The bananas need to be ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Creamy Peanut Butter. Any nut or seed butter works well in these cookies. You can choose a natural variety as well. Crunchy peanut butter tastes great if you like little bits of peanuts in your cookies.
• Applesauce. You can substitute sweet potato puree or pumpkin for the applesauce, you may just need to adjust the amount of honey in the recipe.
• Honey. maple syrup is a great substitute for honey.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. You can also pulse old fashioned oats in the blender to turn them into quick cooking oats.
• Dried cranberries. Any dried fruit tastes great in these breakfast cookies: dried cherries, raisins, etc.
• Mini chocolate chips. I prefer mini chips because they distribute more evenly throughout the cookies. Regular-sized chips work well too.

Mix-in suggestions

If you don’t prefer chocolate chip or cranberries, here are some alternate suggestions. 

• Cinnamon Chips
• White chocolate chips
• Shredded, unsweetened coconut
• Peanut butter chips
• Chopped nuts like pecans, slivered almonds or walnuts
• Dried cherries, blueberries, or raisins

Store/freeze

Store breakfast cookies in an airtight container  in the refrigerator for 5-7 days or in the freezer for up to two months.

Reheat gently in the microwave or in the oven set to warm. 

Nutrition

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 121mg | Fiber: 2g | Sugar: 8g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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We are very passionate about pancakes in our house. I have published many pancake recipes for you (like Greek yogurt pancakes, banana pancakes, cottage cheese pancakes, etc.), but these buttermilk pancakes are some of our favorites.

This buttermilk pancake recipe is easy to make with simple ingredients. They are infused with vanilla and cinnamon and so delicious you won’t be able to eat just one!

I will show you how to make buttermilk pancakes that are thick and fluffy and so delicious you will never reach for boxed pancake mixes again.

They also freeze well and are a breeze to reheat in the toaster for an easy breakfast on busy mornings.

Buttermilk Pancakes: Ingredients & Substitutions

• All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or check out this whole wheat pancakes recipe).
• Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
• Granulated sugar. white sugar, organic cane sugar, coconut sugar, and even light brown sugar can all be used in this recipe.
• Buttermilk. Use regular or low-fat buttermilk.
• Butter for cooking. Cooking pancakes in butter makes them extra delicious. You could use cooking spray or another oil if desired, but nothing beats a buttermilk pancake cooked in butter.

How to Make Buttermilk Pancakes

Let’s walk through how to make buttermilk pancakes from scratch step-by-step, and don’t forget to watch the video.

Begin by preheating an electric griddle to 350 degrees F. If you don’t have an electric griddle, heat a nonstick fry pan or cast iron skillet (preferred) over medium heat on the stovetop.

Make the pancake batter

Then, in a medium bowl combine flour, baking powder, baking soda, sea salt and cinnamon, set aside.

Next, whisk together melted butter and granulated sugar in a large bowl.

Then add the eggs, buttermilk and vanilla and whisk until smooth.

Next, pour the dry ingredients into the wet ingredients and stir until the batter is smooth.

Cook the buttermilk pancakes

When the batter is finished and it’s time to cook the buttermilk pancakes, begin by melting ½ tablespoon of butter onto the preheated griddle and spread it out with a spatula to ensure that it is evenly distributed over the surface.

Then, pour the batter in ¼ cup portions onto the pre-heated, buttered griddle.

Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.

Then flip and cook for 1-2 more minutes until the second side is browned and the buttermilk pancakes puff slightly.

Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.

To keep warm

If you’d prefer to serve all the buttermilk pancakes at the same time nice and warm, preheat your oven to 200 degrees F.

As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm. 

Serve

There are so many ways to enjoy these fluffy buttermilk pancakes. You can keep it simple with salted butter and pure maple syrup.

Or you can serve them with a slather of cinnamon honey butter, a dollop of whipped cream, or even a spread of homemade peanut butter (with maple syrup -yum).

I suggest serving them alongside other delicious breakfast recipes like:

• Egg casserole
• Frittata
• The best quiche recipe.
• My kids think it’s special when I serve them with homemade hot chocolate on chilly winter mornings.

How to store buttermilk pancakes

Store any leftover buttermilk pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Also, try this recipe for homemade pancake mix to prepare the ingredients in advance!

How to freeze pancakes

This buttermilk pancake recipe freezes really well. To freeze, put leftover pancakes in a single layer on a baking sheet to flash-freeze.

Once they’re frozen, transfer them to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.

FAQS about Homemade Pancakes

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Print

Buttermilk Pancakes Recipe

These are the best buttermilk pancakes! This fluffy buttermilk pancake recipe is easy to make from scratch with simple ingredients.

Course Breakfast, brunch

Cuisine American

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Total Time 17 minutes minutes

Servings 14 Pancakes

Calories 95kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• electric griddle

Ingredients

• 1 ¼ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp sea salt
• ¼ tsp ground cinnamon
• 2 TBS salted butter melted
• ¼ cup granulated sugar
• 2 eggs lightly beaten.
• 1 ½ cups buttermilk
• 1 tsp pure vanilla extract
• 2 TBS butter for cooking

US Customary – Metric

Instructions

• Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan over medium heat.
• In a medium bowl, combine flour, baking powder, baking soda, sea salt and cinnamon, set aside.
• In a large bowl, whisk together melted butter and granulated sugar until combined.
• Add eggs, buttermilk and vanilla and whisk until smooth.
• Pour the dry ingredients into the wet ingredients and stir/whisk until the batter is smooth.
• Melt ½ TBS butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
• Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
• Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
• Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
• Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
• Serve warm with maple syrup.

Video

Notes

Ingredient Substitutions

• All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or check out this whole wheat pancakes recipe).
• Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
• Granulated sugar. white sugar, organic cane sugar, coconut sugar, and even light brown sugar can all be used in this recipe.
• Buttermilk. Use regular or low-fat buttermilk.
• Butter for cooking. Cooking pancakes in butter makes them extra delicious. You could use cooking spray or another oil if desired, but nothing beats a buttermilk pancake cooked in butter.

To keep warm

If you’d prefer to serve all the buttermilk pancakes at the same time nice and warm, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm. 

Store

Store any leftover buttermilk pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

How to freeze buttermilk pancakes

To freeze, put leftover pancakes in a single layer on a baking sheet to flash-freeze.

Once they’re frozen, transfer the buttermilk pancakes to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.

Nutrition

Serving: 1pancake | Calories: 95kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 130mg | Potassium: 114mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 126IU | Vitamin C: 0.001mg | Calcium: 60mg | Iron: 1mg

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