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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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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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

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 I’m a firm believer that everyone needs an amazing banana bread recipe in their repertoire! So today I’m sharing our family’s favorite, go-to recipe for the best banana bread ever.

It’s buttery, moist, and loaded with banana flavor. Plus it’s easy to make and most definitely the best way to use overripe bananas.

It took me many years and lots of testing and tweaking to finally be able to say I created the best banana bread recipe ever. It only takes a handful of simple ingredients and a few minutes to make, and I promise you will love it as much as we do.

The Best Banana Bread: Ingredients & Substitutions 

Let’s take a minute to chat about the ingredients used in this best banana bread recipe, and possible substitutions.

• Overripe Bananas. Buy some extra bananas and let them get extra brown just to make this recipe. If you use yellow/green bananas your bread will lack moisture and sweetness.  If using frozen, overripe bananas, let them thaw to room temperature and mix them together (including any water that is released in thawing) before proceeding with the recipe.
• Salted Butter. Unsalted butter, ghee, coconut oil and vegan butter all work well in this recipe. You can substitute up to half of the butter (1/4 cup) with canola oil or applesauce if you would like.
• Granulated sugar. Use organic cane sugar or white sugar.
• Brown Sugar. This recipe calls for light brown sugar, but if you want a richer molasses flavor, use dark brown sugar.
• All-purpose flour. For the best results I recommend using all-purpose flour. However bread flour also works well in this banana bread recipe. You can substitute up to ¾ cup of the flour with whole wheat pastry flour. For a gluten-free version, use 1:1 all purpose gluten-free baking flour. 

Looking for a healthier banana bread recipe? Then try my beloved Paleo Banana Bread or this Double Chocolate Chocolate Zucchini Banana Bread. This healthy banana bread is so good. This classic pumpkin bread is another favorite quick bread of ours too.

How to make banana bread

This banana bread recipe is easy to make, but lets walk through the process step-by-step so that you all end up with perfect banana bread every single time! And don’t forget to watch the video.

The very first step in this banana bread recipe is to mash the bananas.

Add the bananas to a large mixing bowl and use a fork or a potato masher to mash them.

Next, add the wet ingredients to the mashed bananas. Be sure the butter is melted and the eggs are room temperature for the best results.

To quickly make a cold egg room temperature, submerge it in warm water and let it sit for 5-10 minutes.

Next, add the white and brown sugar and stir the mixture thoroughly until the sugar is dissolved and there are no lumps. 

The next step in this banana bread recipe is adding the dry ingredients. You can mix them together in a separate bowl and then add them to the wet ingredients, however that just makes one more dish to clean.

So I just add the dry ingredients to wet mixture and stir them a little bit on the surface before combining. Stir until there are no lumps of unmixed dry ingredients.

Mix ins

If you want to add some mix-ins to this banana bread recipe, this is the place in the process when you would do that.  You can add up to 1 cup of the following:

• Chocolate Chips 
• Walnuts
• Pecans
• Cinnamon chips
• White chocolate chips
• Blueberries
• Dried fruit (cranberries, rasins, etc.)
• Swirl of peanut butter or Nutella 

Bake the Banana Bread

Next pour your well-mixed batter into a greased loaf pan. Use a spatula to spread the batter evenly in the pan. Then pop the pan into the preheated oven and wait. 

Note: It’s very important to grease your loaf pan well to ensure easy removal. I use a non-stick spray. However you can rub the sides with butter or shortening if desired.

Let the banana bread cool in the loaf pan on a wire rack for at least 1 hour and up to overnight.

To remove the banana bread from the pan, take a knife or a thin spatula and gently separate the bread from the sides of the loaf pan. Shake the pan to see if you have released the sides. 

Once the bread is released from the pan, turn it out onto a wire rack to finish cooling. 

Serving suggestions

Since this is absolutely the best banana bread ever, it tastes amazing served plain. However, here are a few of our favorite toppings that we like to slather on our warm banana bread:

• Peanut butter or any other nut/seed butter. Try making this homemade peanut butter,  vanilla peanut butter or vanilla almond butter.
• Nutella
• Jam
• Slather it with this cinnamon honey butter
• Butter with a sprinkle of cinnamon sugar
• Drizzle of honey or maple syrup
• A dollop of homemade whipped cream.

Store/Freeze

Store this moist banana bread in an airtight container or plastic bag to ensure it does not dry out. Store it at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Or, freeze the banana bread for up to 2 months. I suggest slicing it into individual slices, wrapping them with plastic wrap and storing them in an airtight container in the freezer.

FAQs about Banana 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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Best Banana Bread Recipe

This is the best banana bread ever! It is easy to make in one bowl, moist, perfectly sweet, and bursting with banana flavor. This is sure to become your go-to banana bread recipe.

Course bread, Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Cooling time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 slices

Calories 275kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk
• 9×5″ loaf pan
• cake tester
• cooling rack

Ingredients

• 3-4 overripe bananas (1 ½ cups mashed)
• ½ cup salted butter melted
• 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 baking powder
• ½ tsp sea salt
• ½ tsp cinnamon

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease or butter a 9×5" loaf pan, set aside. You can also line the loaf pan with parchment paper then grease.
• Mash the bananas together in a large bowl.
• Then, add melted butter, eggs and vanilla to the mashed bananas and stir to combine.
• Add granulated sugar and brown sugar to the banana mixture. Stir until the sugar is dissolved.
• Next, add the flour, baking powder, baking soda, sea salt and cinnamon and stir until combined.
• Pour batter into prepared loaf pan.
• Bake the banana bread on the lower rack in the preheated oven for 55-60 minutes, or until the top is golden brown and a toothpick or cake tester inserted in the center of the bread comes out clean or with a few moist crumbs.
• Let the banana bread cool in the loaf pan on a wire rack for at least 1 hour and up to overnight.
• Use a knife to release the sides of the bread from the pan.
• Remove the banana bread from the loaf pan and transfer it to a cooling rack to let it cool completely.

Video

Notes

Ingredient Notes/Substitutions

• Overripe bananas. If using frozen, overripe bananas, let them thaw to room temperature and mix them together (including any water that is released in thawing) before proceeding with the recipe.
• Salted Butter. Unsalted butter, canola oil, coconut oil, ghee, vegan butter, etc. all work well in this recipe. You can substitute up to half of the butter (1/4 cup) with canola oil or applesauce. 
• Granulated sugar. Use organic cane sugar or white sugar.
• Light Brown Sugar. If you want a richer molasses flavor, use dark brown sugar instead.
• All-purpose flour. For the best results I recommend using all-purpose flour. However bread flour also works well. You can substitute up to ¾ cup of the flour with whole wheat pastry flour. For a gluten-free version, use 1:1 all purpose gluten-free baking flour. 

Mix-in options: 

Add up to 1 cup of the following (if desired):

• Chocolate Chips 
• Walnuts
• Pecans
• Cinnamon chips
• White chocolate chips
• Blueberries
• Dried fruit (cranberries, rasins, etc.)
• Swirl of peanut butter or Nutella 

Store

Store this moist banana bread in an airtight container or plastic bag to ensure it does not dry out. Store it at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

How to freeze banana bread:

To freeze, individually wrap slices in plastic wrap and store them in an airtight container in the freezer for up to 2 months. 

Nutrition

Serving: 1slice | Calories: 275kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 314mg | Potassium: 191mg | Fiber: 1g | Sugar: 25g | Vitamin A: 354IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Try these recipes too!

Best Banana Muffins

The Best Banana Cake Recipe

Banana Oatmeal Cookies

Best Cinnamon Rolls Recipe (Better than Cinnabon)

Fluffy Banana Pancakes Recipe

Banana Cupcakes

I have fond memories enjoyed lemon poppy seed bread at my favorite bakery growing up, and worked hard to crate this recipe for the best lemon poppy seed bread.

It’s rich and moist but still has a perfect crumb. It’s loaded with lemon flavor and makes a delicious breakfast or dessert.

Topped with a homemade lemon glaze, (or slather it with homemade lemon buttercream frosting) this poppy seed loaf will quickly become a favorite treat you’ll make again and again.

Lemon Poppy Seed Bread: Ingredients & Substitutions

• All-purpose flour. I don’t recommend making substitutions for the flour. I suspect gluten-free all-purpose flour would work, but I have not tested it with this recipe.
• Salted butter. Unsalted butter works well too.
• Granulated sugar. use regular white granulated sugar or organic cane sugar for the best results.
• Sour cream. I suggest using full-fat ingredients for the best texture and flavor, you can use full-fat Greek yogurt in place of sour cream.
• Whole milk. I suggest using whole milk or half and half. 2% milk is acceptable, but not preferred.
• Canola oil. you can replace the canola oil with an extra 2 tablespoons of melted butter, however it will change the texture slightly.
• Pure lemon juice. Use freshly squeezed lemon juice or organic lemon juice found in most juice aisles.
• Poppy seeds. Obviously, I don’t recommend substituions here.

How to Make Lemon Poppy Seed Bread

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

Begin by greasing or buttering and flouring a 9×5” loaf pan, then set it aside

Next, combine the flour, baking soda, baking powder, and sea salt in a medium bowl and set the dry ingredients aside.

Then, in the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat the butter and sugar until light and fluffy (1-2 minutes).

Then, add the eggs and vanilla and beat until fluffy, which will take about 1 minute.

Next, add the sour cream, milk, canola oil and lemon juice and beat on low speed until combined.

Then, add the ingredient mixture to the wet ingredients and stir until combined.

Once the mixture is smooth, gently fold in the poppy seeds until they are evenly distributed throughout the batter.

Then, pour the mixture into the prepared loaf pan and bake in preheated oven for about 1 hour.

You will know the lemon poppy seed bread is done when until the top is set and a cake tester inserted in the center comes out clean or with a few wet crumbs.

Set the lemon poppy seed bread in the pan on a wire rack to cool for 1 hour.  Gently run a knife around the edges and the inside (all parts touching the pan) to release.

After 1 hour, remove the bread and let it cool completely on the wire rack.

Make the lemon glaze:

Once the lemon poppy seed loaf is cooled, make the lemon glaze. Or, you can serve it with this lemon frosting instead!

Begin by combining lemon juice and vanilla in a medium bowl.

Then add the powdered sugar and stir or whisk until smooth.

Immediately pour the lemon glaze over the cooled cake.

Then let it sit at room temperature until hardened (about 30-60 minutes). Or chill in the refrigerator.

Serve

Serve the lemon poppy seed bread at room temperature or slightly chilled. I love serving it as a part of a complete breakfast or brunch with dishes like this egg casserole, quiche and fruit salad.

I also serve it as a dessert with some of my other favorite lemon treats like lemon pie and lemon poppy seed cake.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze

You can freeze individual slices of the bread in an airtight container for up to 2 months. Or you can wrap the entire loaf (without glaze) in plastic wrap, then transfer it to a freezer-friendly airtight container or storage bag, and freeze for up to 2 months.

To serve, remove the lemon poppy seed loaf from the freezer and let it thaw to room temperature. Then make the glaze and pour it over the bread.

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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Lemon Poppy Seed Bread

This lemon poppy seed bread is moist with a rich lemon flavor and a delicious lemon glaze. Lemon poppy seed loaf is a great treat to serve for breakfast, brunch or dessert!

Course bread, Breakfast, brunch, Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 12 Servings

Calories 273kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• KitchenAid Mixer
• hand mixer
• whisk
• 9×5″ loaf pan
• cooling rack

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• ½ cup salted butter softened
• 1 cup granulated sugar
• 2 eggs
• 2 tsp pure vanilla extract
• ½ cup sour cream
• ¾ cup whole milk
• 2 TBS canola oil
• ¼ cup lemon juice
• 3 TBS poppy seeds

Lemon Glaze

• 1 TBS lemon juice
• 1 TBS whole milk
• ½ tsp vanilla extract
• 1 ½ cups powdered sugar

US Customary – Metric

Instructions

Make the Poppy Seed Bread

• Preheat oven to 350 degrees F.
• Grease, or butter and flour a 9×5” loaf pan, set aside
• In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
• In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar until light and fluffy (1-2 minutes).
• Add eggs and vanilla and beat until fluffy (60 seconds).
• Add sour cream, milk, canola oil and lemon juice and beat on low speed until combined.
• Add dry ingredients to the wet ingredients and stir until combined.
• Gently fold in poppy seeds until they are evenly distributed throughout the batter.
• Pour mixture into prepared loaf pan and bake in preheated oven for 60 minutes , or until the top is just barely set and a cake tester inserted in the center comes out clean or with a few wet crumbs (it will look wet, test the loaf at 55 minutes to ensure you don’t over-bake).
• Set the poppyseed bread in the pan on a wire rack to cool for 1 hour. Gently run a knife around the edges and the inside (all parts touching the pan) to release.
• After 1 hour, remove the bread and let cool completely on the wire rack.

Make the glaze:

• In a medium bowl, combine lemon juice and vanilla.
• Then add the powdered sugar and stir or whisk until smooth.
• Immediately pour it over the cooled cake.
• Let sit at room temperature until hardened (about 30-60 minutes).
• Serve at room temperature.

Video

Notes

Ingredient Substitutions

• All-purpose flour. I don’t recommend making substitutions for the flour. I suspect gluten-free all-purpose flour would work, but I have not tested it with this recipe.
• Salted butter. Unsalted butter works well too.
• Granulated sugar. use regular white granulated sugar or organic cane sugar for the best results.
• Sour cream. I suggest using full-fat ingredients for the best texture and flavor, you can use full-fat Greek yogurt in place of sour cream.
• Whole milk. I suggest using whole milk or half and half. 2% milk is acceptable, but not preferred.
• Canola oil. you can replace the canola oil with an extra 2 tablespoons of melted butter, however it will change the texture slightly.
• Pure lemon juice. Use freshly squeezed lemon juice or organic lemon juice found in most juice aisles.
• Poppy seeds. Obviously, I don’t recommend substituions here.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze

You can freeze individual slices of the bread in an airtight container for up to 2 months. Or you can wrap the entire loaf (without glaze) in plastic wrap, then transfer it to a freezer-friendly airtight container or storage bag, and freeze for up to 2 months.

To serve, remove the lemon poppy seed loaf from the freezer and let it thaw to room temperature. Then make the glaze and pour it over the bread.

Nutrition

Serving: 1slice | Calories: 273kcal | Carbohydrates: 33g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 224mg | Potassium: 123mg | Fiber: 1g | Sugar: 18g | Vitamin A: 361IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg

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 homemade cinnamon swirl bread is truly the best. It is soft with a beautiful crumb and infused with vanilla and cinnamon.

The gooey cinnamon swirl, present in every bite, will leave you wanting more. Toast it and slather it with butter (or homemade cinnamon honey butter) for a delicious breakfast. Or use it to make the best French Toast!

This cinnamon bread tastes like our famous cinnamon rolls, but it’s even easier to make. You can double or triple the recipe to make multiple loaves to give as gifts during the holidays.

Cinnamon Bread: Ingredients & Substitutions

• Whole milk. 2% milk or half and half are good substitutes for whole milk.
• Granulated sugar. white sugar or organic cane sugar work well in this recipe.
• Salted butter. Unsalted butter works well too.
• All-purpose flour. I have used bread flour with excellent results.
• Brown sugar. light or dark brown sugar both work well in this recipe.
• Ground cinnamon. Since cinnamon is the star of the show, make sure to use a high-quality variety.

How to make cinnamon swirl bread

Let’s walk through the process of making cinnamon bread step-by-step, and don’t forget to watch the video.

Make the cinnamon bread dough

Begin by proofing the yeast. Combine the warm water, 1 tsp sugar and yeast in the bowl of a standing mixer or a large bowl, and let sit until foamy (about 5 minutes).

Once the yeast has proofed (is foamy), add the milk, sugar, melted butter, egg, vanilla extract and stir to combine.

Add 2 cups of flour, sea salt and cinnamon and stir until incorporated. Then add more flour ¼ cup at a time until a smooth but slightly tacky dough ball forms.

Next, form the dough into a ball and place it into a large, lightly oiled bowl. Cover with a damp towel and let rise in a warm place until doubled (about 1 hour).

Make the cinnamon swirl:

While the dough is rising, make the cinnamon swirl mixture. Combine the cinnamon and sugar in a small bowl. Then melt the butter and set it aside (It will be brushed on the dough later).

Alternately, you can combine butter, brown sugar, and cinnamon until mixture is homogenous (uniform throughout).  Set aside.

Form the cinnamon swirl bread

After the dough has doubled in size, remove it from the bowl and place on a well-floured surface.

Then, roll the dough into an 18x 9” rectangle about ¼” thick. Use your loaf pan to measure the 9” side, it needs to fit into the pan when rolled.

Next, brush the melted butter over the dough and then sprinkle the cinnamon sugar on top of it. Or, if you combined all 3 ingredients initially, spread that mixture evenly over the dough.

Next, starting at one end of the rectangle, roll the dough tightly widthwise (so the roll is 9” long not 18” long). Then transfer the dough to the prepared loaf pan seam down.

Then, cover the pan with a damp towel and let rise while you preheat the oven.

Once the oven is preheated and the dough has puffed slightly, bake the cinnamon swirl bread for 35 minutes or until the top is brown and the loaf sounds hollow when hit with a wooden spoon.

Check the bread after 20 minutes and cover with aluminum foil if the top is getting too brown.

Once the bread is finished baking, remove it from the oven. Cool in the pan for 20-30 minutes on a wire rack. Then, run a metal spatula or knife around the edges to release the bread from the pan, and transfer the bread to a wire rack to cool completely.  

Let the cinnamon read cool completely before cutting and serving.

Serve

Serve the cinnamon swirl bread warm or toasted with a pat of butter, homemade cinnamon honey butter, or apple butter. You can also use it to make this french toast recipe – yum!

Store/freeze

Store leftover cinnamon bread in an airtight container in the refrigerator for up to 5 days.

You can also wrap loaves in plastic wrap and put them in an airtight container (or ziplock bag) in the freezer for up to 2 months. Thaw slowly at room temperature.

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 Swirl Bread

This homemade cinnamon swirl bread is soft and tender with athick cinnamon swirl throughout. Infused with vanilla and cinnamon, it tasteslike our famous cinnamonrolls, but in bread form!

Course bread, Breakfast

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Rising 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 12 Slices

Calories 252kcal

Author Laura

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• 9×5″ loaf pan
• Parchment Paper

Ingredients

Cinnamon Bread

• ¼ cup warm water
• 1 tsp granulated sugar
• 2 tsp active dry yeast
• ½ cup whole milk room temperature
• 4 tablespoons salted butter melted and slightly cooled
• ¼ cup granulated sugar
• 1 large egg lightly beaten room temperature
• 1 tsp vanilla extract
• 2 ½ to 3 cups all-purpose flour
• 1 tsp sea salt
• ½ tsp cinnamon

Cinnamon Filling:

• ¾ cup light brown sugar packed
• 1 tablespoon ground cinnamon
• 4 TBS salted butter melted

US Customary – Metric

Instructions

Make the dough

• In the bowl of a standing mixer fitted with the dough hook or in a large bowl (if mixing by hand) combine warm water, 1 tsp sugar and yeast and let sit until foamy (about 5 minutes).
• Add milk, sugar, melted butter, egg, vanilla extract and stir to combine.
• Add 2 cups of flour, sea salt and cinnamon and stir until incorporated. Then add more flour ¼ cup at a time until a smooth but slightly tacky dough ball forms.
• Form the dough into a ball and place it into a large, lightly oiled bowl. Cover with a damp towel and let rise in a warm place until doubled (about 1 hour).*

Make the cinnamon swirl mixture:

• While the dough is rising, make the cinnamon swirl. Combine the cinnamon and sugar in a small bowl. Then melt the butter and set aside (It will be brushed on the dough later).
• Alternately, you can combine butter, brown sugar, and cinnamon until mixture is homogenous (uniform throughout). Set aside.

Assemble the cinnamon swirl bread

• Line a 9×5” loaf pan with parchment paper and grease with butter. Set aside.
• After the dough has doubled in size, remove it from the bowl and place on a well-floured surface.
• Roll the dough into an 18x 9” rectangle about ¼” thick. Use your loaf pan to measure the 9” side, it needs to fit into the pan when rolled.
• Brush the melted butter over the dough and then sprinkle the cinnamon sugar on top of it. (Or, if you combined all 3 ingredients initially, spread that mixture evenly over the dough).
• Staring at one end of the rectangle, roll the dough tightly widthwise (so the roll is 9” long not 18” long). Then transfer the dough to the prepared loaf pan seam down.
• Cover the pan with a damp towel and let rise while you preheat the oven.
• Preheat oven to 350 degrees f.
• While the dough is rising, preheat the oven to 350 degrees F.
• Bake for 35 minutes or until the top is brown and the loaf sounds hollow when hit with a wooden spoon.
• Check the bread after 20 minutes and cover with aluminum foil if the top is getting too brown.
• Remove the cinnamon swirl bread from the oven. Cool in the pan for 20-30 minutes on a wire rack. Then, run a metal spatula or knife around the edges to release the bread from the pan, and transfer the bread to a wire rack to cool completely.
• Cool completely before cutting and serving.

Video

Notes

*To make the dough rise faster I will often place a bowl or glass measuring cup full of boiling water next to the bowl under the damp towel.

Ingredient Substitutions

• Whole milk. 2% milk or half and half are good substitutes for whole milk.
• Granulated sugar. white sugar or organic cane sugar work well in this recipe.
• Salted butter. Unsalted butter works well too.
• All-purpose flour. I have used bread flour with excellent results.
• Brown sugar. light or dark brown sugar both work well in this recipe.
• Ground cinnamon. Since cinnamon is the star of the show, make sure to use a high-quality variety.

Store/freeze

Store leftover cinnamon bread in an airtight container in the refrigerator for up to 5 days.

You can also wrap loaves in plastic wrap and put them in an airtight container (or ziplock bag) in the freezer for up to 2 months. Thaw slowly at room temperature.

Nutrition

Serving: 1slice | Calories: 252kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 269mg | Potassium: 92mg | Fiber: 2g | Sugar: 18g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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! 

The photos in this post were taken by Angelina from Baked Ambrosia.

This is the best homemade biscuit recipe! These biscuits are fluffy, buttery and melt-in-your-mouth delicious. They’re easy to make with only 7 simple ingredients (no shortening or self-rising flour) and are certain to become an instant favorite (also try these cheese biscuits).

Enjoy these easy biscuits for breakfast spread with homemade jam, or serve them as a side dish at dinnertime or during the holidays (Thanksgiving, Christmas, etc).

Homemade Biscuit Recipe: Ingredients & Substitutions

• All-purpose flour. I suggest all-purpose flour or bread flour to make this biscuit recipe. 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 can be used in place of whole milk.
• Full-fat sour cream. full-fat Greek yogurt is an acceptable substitute for sour cream.

How to Make Biscuits

We’ll walk through how to make biscuits step-by-step, and don’t forget to watch the video.

Begin by combining the 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 by pulsing it in a blender or food processor).

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

Next, transfer the dough to a lightly floured surface and form a rectangle with your hands about ½” thick.

Then, fold the dough it into thirds (see video) and then roll it out gently with a rolling pin until the dough is about 1” thick.

Once the dough is 1″ thick, the dough with a biscuit cutter (round or square).

Evenly spread the biscuits on a prepared baking sheet and bake for 10-13 minutes or until very lightly browned.

Serve

Serve the biscuits warm with a slather of butter, jam, etc. If enjoying them for breakfast, I suggest enjoying them alongside this frittata recipe, egg bake, or the best quiche recipe.

Our favorite main dishes to serve with these biscuits are this slow cooker pot roast (my go-to Christmas dinner), oven roast turkey (Thanksgiving), baked chicken breasts the best easy chili, chicken chili, and any/all of our soup recipes.

Store/Freeze

Store leftover 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.

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 Biscuits Recipe

This homemade biscuit recipe is easy to make and yields the best biscuits ever! Made with only 7, simple ingredients these biscuits are perfect for breakfast or a side dish at dinnertime. Follow our step-by-step instructions and watch our video to learn how to make biscuits perfectly every single time!

Course bread, Breakfast, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 11 minutes minutes

Total Time 31 minutes minutes

Servings 8 Biscuits

Calories 218kcal

Author Laura

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
• ¼ cup full-fat sour cream

Instructions

• Preheat oven to 425 degrees F.
• Line a large baking sheet with a silicone baking mat 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.
• Put dough on a lightly floured surface and form a rectangle with your hands about ½” thick.
• Fold it into thirds (see video) and then roll it out gently with a rolling pin until the dough is about 1” thick.
• Cut the dough with a biscuit cutter (round or square).
• Put the biscuits on the prepared baking sheet and bake for 10-13 minutes or until lightly browned.

Video

Notes

Ingredient Substitutions

• All-purpose flour. I suggest all-purpose flour or bread flour to make this biscuit recipe. 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 can be used in place of whole milk.
• Full-fat sour cream. full-fat Greek yogurt is an acceptable substitute for sour cream.

Store/Freeze

Store leftover 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.

Nutrition

Serving: 1biscuit | Calories: 218kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 206mg | Potassium: 246mg | Fiber: 1g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg

Try these recipes

Cheese Biscuits

Best Dinner Rolls Recipe

Easy Dutch Oven No Knead Bread

Homemade Pretzel Bread (Pretzel Rolls)

Best Cornbread Recipe

Homemade French Bread Recipe

I have been making this homemade breadsticks recipe for over a decade now. It was born out of my husband’s love for Olive Garden Breadsticks, and my unwillingness to dine at said location!

So I created this recipe for homemade breadsticks and even my husband agrees that they are the best!

They’re soft, moist with a delicious buttery garlic topping. They’re also fairly simple to make. Serve them alongside your favorite Italian dishes like homemade meatballs, pesto pasta, pasta primavera, tortellini soup, and so much more!

Homemade Breadsticks Recipe: Ingredients & Substitutions

• Warm water. Make sure the water is around 105 degrees Fahrenheit.
• Honey. granulated sugar is a good substitute for honey.
• Salted butter. unsalted butter works well in this recipe.
• Olive Oil. technically avocado oil or canola oil would work in this recipe – but olive oil yields the most authentic flavor.
• All-purpose flour. bread flour is a good substitute for all-purpose flour

How to Make Breadsticks

This breadstick recipe has a few steps, but they’re pretty straightforward and foolproof! Let’s walk through how to make breadsticks step-by-step, and don’t forget to watch the video.

Make the garlic salt topping:

Begin by making the garlic topping by combining the sea salt and garlic powder in a small bowl. Then set it aside to use later.

Make the breadstick dough

Next, make the breadstick dough my combining the water, honey and yeast in the bowl of a standing mixer fitted with the dough hook. Let the mixture sit until foamy (5-10 minutes).

Alternately you can mix the ingredients together by hand in a large bowl with a wooden spoon.

Once the yeast has proofed, add the olive oil and melted butter and stir to combine.

Then, add 2 cups of flour and sea salt to the wet mixture and stir with the dough hook until combined.

Next, add an additional 1 cup flour and stir until incorporated. If necessary, add up to ¼ cup additional flour until the dough is smooth and only slightly tacky.

Knead until dough is smooth and soft with the dough hook – or by hand.

Then, transfer the dough to a large bowl, cover with a damp towel and let rise in a warm place until doubled (about 1 hour).

Form the breadsticks

Once the dough has doubled in size, line two baking sheets with parchment paper or silicone baking mats.

Then, divide dough into 10 equal pieces (I suggest using a food scale and weighing the dough. For me, the entire batch weighed 804 g, divided by 10 each breadstick was 80.4g).

Roll each portion of dough out into a 10” long cylinder and place them on 2 baking sheets (5 on each), evenly spaced.

Loosely cover with a damp tea towel and let the breadsticks rise until puffed/doubled (about 30-60 minutes).

Bake the breadsticks

Once dough begins to rise, preheat oven to 400 degrees F.

Bake at 400 degrees for 11-13 min or until the breadsticks are lightly browned. (note: In the photos below, the breadsticks are a little darker than I usually like them)!

Remove the breadsticks from the oven and immediately brush each one with butter, then sprinkle with garlic salt mixture.

Serve

Serve the homemade breadsticks warm with your favorite Italian dishes. Here are some of our suggestions:

• This pesto pasta with homemade basil pesto.
• Spaghetti and homemade meatballs
• This pasta primavera is one of my all-time favorites!
• Spinach tortellini or tortellini soup.

Store/Freeze

Store leftover breadsticks in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Reheat in the oven set to warm or in the microwave for 10 seconds.

Recipe FAQS

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Homemade Breadsticks Recipe

This homemade breadsticks recipe is the best – even better than Olive Garden breadsticks! They are soft and moist with a buttery garlic topping.

Course Appetizer, bread

Cuisine American, Italian

Diet Low Lactose, Vegetarian

Prep Time 20 minutes minutes

Cook Time 11 minutes minutes

Rising 2 hours hours

Total Time 2 hours hours 31 minutes minutes

Servings 10 breadsticks

Calories 227kcal

Author Laura

Equipment

• KitchenAid Mixer
• measuring spoons
• measuring cups
• food scale
• tape measure
• baking sheet

Ingredients

Breadstick dough

• 1 cup warm water
• 2 tsp active dry yeast
• 1 tablespoon honey or granulated sugar
• 2 tablespoons salted butter melted
• 2 tablespoons olive oil
• 1 tsp sea salt
• 3 to 3 ¼ cups all-purpose flour

Topping

• 2 tablespoons salted butter
• ½ tsp fine sea salt
• ½ tsp garlic powder
• optional, add 1 tsp Italian seasoning

US Customary – Metric

Instructions

Make the garlic salt topping:

• Combine the sea salt and garlic powder in a small bowl, set aside.

Make the breadstick dough

• In the bowl of a standing mixer fitted with the dough hook, combine water, honey and yeast and let sit until foamy (5-10 minutes). (Alternately you can mix the dough by hand in a large bowl with a wooden spoon).
• Add olive oil and melted butter to the proofed yeast mixture.
• Add 2 cups flour and sea salt to the wet mixture and stir until combined.
• Add additional 1 cup flour and stir until incorporated. If necessary, add up to ¼ cup additional flour until the dough is smooth and only slightly tacky.
• Knead until dough is smooth and soft.
• Transfer the dough to a large bowl, cover with a damp towel and let rise in a warm place until doubled (about 1 hour).

Form the breadsticks

• Line two baking sheets with parchment paper or silicone baking mats.
• Divide dough into 10 equal pieces (I suggest using a food scale and weighing the dough. For me, the entire batch weighed 804 g, divided by 10 each breadstick was 80.4g).
• Roll each portion of dough out into a 10” long cylinder.
• Put on 2 baking sheets (5 on each), evenly spaced.
• Loosely cover with a damp tea towel and let the breadsticks rise until puffed/doubled (about 30-60 minutes).

Bake the breadsticks

• Once dough begins to rise, preheat oven to 400 degrees F.
• Bake at 400 degrees for 11-13 min or until the breadsticks are lightly browned.
• Remove from oven and immediately brush each breadstick with butter, then sprinkle with garlic salt mixture.
• Serve warm.

Video

Notes

Ingredients and substitutions

• Warm water. Make sure the water is around 105 degrees Fahrenheit.
• Honey. granulated sugar is a good substitute for honey.
• Salted butter. unsalted butter works well in this recipe.
• Olive Oil. technically avocado oil or canola oil would work in this recipe – but olive oil yields the most authentic flavor.
• All-purpose flour. bread flour is a good substitute for all-purpose flour

Store/Freeze

Store leftover breadsticks in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Reheat in the oven set to warm or in the microwave for 10 seconds.

Nutrition

Serving: 1breadstick | Calories: 227kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 388mg | Potassium: 71mg | Fiber: 2g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 9mg | 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! 

This Blueberry Zucchini Bread recipe combines two of my favorite summer produce items in one delicious loaf.

It is moist and buttery with a perfect crumb. Serve it for breakfast, slathered with cinnamon honey butter or for a snack or dessert!

Blueberry Zucchini Bread Ingredients & Substitutions

• Salted butter. Unsalted butter or coconut oil can be used in place of salted butter. You can substitute up to half of the butter (¼ cup) with applesauce or canola oil.
• Sour Cream. Greek yogurt can be used in place of sour cream.
• Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this blueberry zucchini bread.
• All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. 
• Sea salt. If you use regular table salt I recommend cutting the amount in half. 
• Grated zucchini. If using grated zucchini that has been frozen, be sure to thaw it first and drain any excess water.
• Fresh blueberries. let frozen blueberries thaw at room temperature, drain excess liquid and toss them in flour before using in this recipe.

How to make Blueberry Zucchini Bread

This blueberry zucchini bread comes together quickly (no mixer required). Follow along as we walk through the recipe step-by-step.

Begin by combining the dry ingredients (flour, sea salt, baking powder, baking soda and cinnamon) in a medium bowl. Set it aside.

In a large bowl, whisk together melted butter, sour cream, eggs, and vanilla until combined.

Next, add the sugar and whisk until the mixture is smooth.

Once the mixture is smooth, add the dry ingredients and stir until combined and there are no lumps or pockets of flour.

Then gently fold in the grated zucchini until evenly distributed throughout the batter.

And finally, to ensure the blueberries don’t get smashed as you’re making the batter, fold them in at the very end until they are just distributed throughout the batter.

Next, bake the blueberry zucchini bread on the lower rack of the oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too much, tent it with foil.

After baking, let the bread cool completely in the loaf pan (about 6 hours or overnight).

Cut & Serve

Once the blueberry zucchini bread is completely cooled, transfer it to a cutting board and cut into slices and serve. I suggest serving it with a slather of homemade cinnamon honey butter.

Also, try this blueberry coffee cake or blueberry baked oatmeal as great additions to any breakfast or brunch.

Store/freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days.

To freeze: Cut the zucchini bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store 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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Blueberry Zucchini Bread

This blueberry zucchini bread recipe is moist and buttery with a perfect crumb. It's bursting with grated zucchini and blueberries and makes a delicious breakfast or snack.

Course bread, Breakfast, Dessert

Cuisine American

Diet Diabetic, Gluten Free

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 12 Slices

Calories 263kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• 9×5″ loaf pan

Ingredients

• ½ cup salted butter melted
• ½ cup sour cream or Greek yogurt
• 2 eggs beaten
• 2 teaspoon pure vanilla extract
• 1 ½ cup granulated sugar
• 1 ½ cups all-purpose flour try 1 ¾ cup
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 medium zucchini grated (1 ½ cups)
• 1 cup fresh blueberries

Instructions

• Preheat oven to 350 degrees F.
• Grease a 9×5” loaf pan, set aside.
• In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, whisk together melted butter, sour cream, eggs, and vanilla until combined.
• Add sugar and whisk until smooth.
• Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
• Gently fold in the grated zucchini until evenly distributed throughout the batter.
• Then, fold in blueberries until evenly distributed, being careful not to mash them.
• Transfer batter to the prepared loaf pan.
• Bake on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool completely in the loaf pan (about 6 hours or overnight).
• Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve. Store in an airtight container in the refrigerator.

Video

Notes

Ingredient Substitutions

• Salted butter. Unsalted butter or coconut oil can be used in place of salted butter. You can substitute up to half of the butter (¼ cup) with applesauce or canola oil.
• Sour Cream. Greek yogurt can be used in place of sour cream.
• Granulated sugar. white granulated sugar or organic cane sugar are the best choices for this blueberry zucchini bread.
• All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. 
• Sea salt. If you use regular table salt I recommend cutting the amount in half. 
• Grated zucchini. If using grated zucchini that has been frozen, be sure to thaw it first and drain any excess water.
• Fresh blueberries. let frozen blueberries thaw at room temperature, drain excess liquid and toss them in flour before using in this recipe.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

To freeze

Cut the zucchini bread into slices. Individually wrap each slice in plastic wrap, then place them in an airtight container. Store in the freezer for up to 2 months.

To use frozen, shredded zucchini:

Place frozen zucchini in a colander. Let it thaw and drain, pressing out some of the water. Use in the recipe as directed.

Nutrition

Serving: 1slice | Calories: 263kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 208mg | Potassium: 131mg | Fiber: 1g | Sugar: 27g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg

More Delicious Recipes

• Love Zucchini? Try Double Chocolate Zucchini Bread or Chocolate Zucchini Brownies.
• Are you just as much of a fan of blueberries as we are? Try Blueberry Muffins or Dairy-Free Blueberry Coffee Cake.
• Try this delicious Chocolate Banana Bread!

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!