Tag: quick bread

Cozy Eggless Fig-Pistachio Cranberry Loaf – Moist, Festive & Foolproof!
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This Eggless Fig-Pistachio Cranberry Loaf is pure cozy-season joy! Every slice bursts with the chewy sweetness of figs, tart cranberries, and the lovely crunch of pistachios—all tied together with a hint of orange zest. After more than a decade of egg-free baking, I can promise this one delivers soft, tender perfection without any fuss. It’s simple, tested until foolproof, and special enough to share (though you might not want to!). Perfect for breakfast, snacking, or holiday gifting.
Oriana’s Thoughts On The Recipe

The combination of flavors and texture in this Eggless Fig-Pistachio Cranberry Loaf is delish—the sweet chewiness of figs, the tart pop of cranberries, and that irresistible crunch from pistachios make the perfect match. Every bite feels like a cozy little moment of joy.

After more than a decade of egg-free baking, I’ve learned that recipes like this are what bring everyone together—simple to make, full of flavor, and completely safe for our allergy-friendly table. No fancy tricks, no stress, just pure comfort baked into every slice.

Why You’ll Want to Try My Recipe

Cozy & flavorful: Every slice bursts with chewy figs, tart cranberries, and crunchy pistachios.

Effortless to make: No fancy tools or tricks—just mix, pour, and bake.

Allergy-friendly & inclusive: 100% egg-free, and easy to make dairy-free if needed.

Tested until perfect: I baked and tweaked this loaf until it came out soft, moist, and foolproof every time.

Looks festive: The cranberries and pistachios add such a pretty pop of color.

Perfect for sharing: Great for gifting, brunch, or a holiday treat that everyone can enjoy.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

All-Purpose Flour: The base of the loaf that gives it structure and a soft crumb. You can also use a 1:1 gluten-free flour blend if needed.

Baking Powder: Helps the loaf rise and stay light and fluffy. Make sure it’s fresh for the best results.

Salt: Balances the sweetness and enhances all the flavors in the loaf.

Milk: Adds moisture and tenderness to the batter. You can use dairy or non-dairy milk here.

Fresh Orange Juice: Brightens the flavor and adds a subtle citrus tang that complements the figs and cranberries.

Pure Vanilla Extract: Rounds out the flavors and adds a warm, sweet aroma.

Neutral Tasting Oil: Keeps the loaf moist and soft without overpowering the flavor; vegetable, canola, or sunflower oil works well.

Granulated Sugar: Sweetens the loaf and helps it brown beautifully while baking.

Orange Zest: Infuses the loaf with a natural citrus fragrance and boosts the orange flavor.

Fresh Cranberries: Add a pop of tartness and color; they balance the sweetness perfectly.

Unsalted Pistachios: Provide crunch, color, and a lovely nutty flavor that pairs wonderfully with the figs.

Dried Figs: Add natural sweetness, a chewy texture, and a hint of sophistication to each bite.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: You can use your favorite non-dairy milk, like soy or oat milk.

Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nuts: Omit the pistachios or replace them with pumpkin seeds for a nut-free version.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Prep the Pan and Oven

Start by preheating your oven to 350°F (180°C) and adjusting the rack to the middle position. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy cleanup. Give the parchment a quick spray of cooking oil, too—this will make sure your loaf slides out perfectly later.

Mix the Dry Ingredients
In a large bowl, sift together the flour, baking powder, and salt. This step helps create a soft, even texture, so don’t skip it! Once everything’s combined, set the bowl aside.
Combine the Wet Ingredients
In a separate bowl or large measuring cup, mix the milk, orange juice, vanilla extract, oil, sugar, and orange zest. Whisk until smooth and well blended—it should smell amazing already!
Bring It All Together
Pour the wet mixture into the bowl with the dry ingredients and gently mix until just combined. Don’t overmix; you want the batter to stay light and tender. Fold in the cranberries, pistachios, and figs.

The batter will be thick, so grab a spatula and spread it evenly into your prepared pan.
Bake the Loaf
Pop the pan into the oven and bake for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If you notice the top browning too quickly, loosely cover it with foil halfway through. Once done, let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Patience pays off here—wait until it’s fully cool before glazing.
Make the Glaze (Optional but Delicious!)
In a small bowl, whisk together confectioners’ sugar and orange juice until smooth. Adjust the consistency—add more juice for a thinner drizzle or less for a thicker glaze. Once your loaf is cool, drizzle the glaze on top and let it set before slicing. Then, grab a cup of coffee and enjoy your beautiful homemade loaf!
Recipe Tips For Success

➤ Potential Recipe Challenges & Pro Tips:

Overmixing the batter: This can make the loaf dense instead of tender. Pro Tip: Mix just until the ingredients are combined—small lumps are okay!

Uneven baking: Sometimes the top browns before the center is done. Pro Tip: Check for doneness with a toothpick. If the top browns too quickly, loosely cover the loaf with foil halfway through baking.

Fruit sinking to the bottom: Heavier fruits and nuts can settle during baking. Pro Tip: Toss cranberries, figs, and pistachios in a bit of flour before adding them to the batter.

Dry loaf: Overbaking or using too little liquid can lead to dryness. Pro Tip: Keep an eye on your baking time—remove the loaf as soon as a toothpick comes out mostly clean with a few moist crumbs.

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Chop the dried figs into small pieces so they distribute evenly throughout the batter.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the loaf tender.

Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Cool Completely Before Slicing and/or Icing: This prevents the icing from melting and sliding off the cake.
Variations & Additions
- Add white chocolate chips for a touch of sweetness.
- Stir in a pinch of cinnamon or cardamom for a warm, spiced flavor.
- Drizzle the cooled loaf with a simple orange glaze for an extra-special finish.
- Try swapping cranberries with chopped dried apricots or cherries for a fun twist.
Storage and Freezing Instructions

Store: Keep the loaf tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freeze: Wrap the cooled loaf (or individual slices) tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Try These Egg-Free Cranberry Recipes Next!

Recipe Card
Eggless Fig-Pistachio Cranberry Loaf

Oriana Romero

Soft, moist, and full of flavor, this Eggless Fig-Pistachio Cranberry Loaf combines chewy figs, tart cranberries, and crunchy pistachios in every slice. Simple to make, allergy-friendly, and perfect for breakfast, snacking, or gifting!

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 20 minutes

Servings 12 servings

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Adjust the oven rack to the middle position and preheat the oven to 350º F (180º C). Grease and flour a 9×5 inch loaf pan. You can also line the pan with parchment paper, then grease the parchment paper with cooking spray.

In a large bowl, sift flour, baking powder, and salt. Set aside.

In a measuring cup or bowl, mix together milk, orange juice, vanilla extract, oil, sugar, and orange zest.

Add the wet ingredients to the dry ingredients and mix until well incorporated and smooth. Be careful not to overmix. Foil in the cranberries, pistachios, and figs. Pour the batter into the prepared pan.Note: The batter will be thick, so use a spatula to spread it into the pan, if necessary.

Bake for 60 – 70 minutes or until a toothpick comes out clean when poked in the center. Cover loosely with foil about halfway through to ensure even browning. Oven times will vary between ovens. My bread usually takes 1 hour. Allow the cake to cool for 10 minutes in the pan. Then, remove the cake from the pan and let it cool completely on a wire rack. The cake must be completely cool before adding the sugar glaze.Note: Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.

Make the glaze (optional): In a small bowl, whisk the 1 cup (120 g) confectioners’ sugar and 1 -2 tablespoons of orange juice together. Add more orange juice if you want the glaze to be thicker. Drizzle over cooled bread.

Store: Keep the loaf tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freeze: Wrap the cooled loaf (or individual slices) tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.

Food Allergy Swaps:
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: You can use your favorite non-dairy milk, like soy or oat milk.

Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nuts: Omit the pistachios or replace them with pumpkin seeds for a nut-free version.

Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:

Overmixing the batter: This can make the loaf dense instead of tender. Pro Tip: Mix just until the ingredients are combined—small lumps are okay!

Uneven baking: Sometimes the top browns before the center is done. Pro Tip: Check for doneness with a toothpick. If the top browns too quickly, loosely cover the loaf with foil halfway through baking.

Fruit sinking to the bottom: Heavier fruits and nuts can settle during baking. Pro Tip: Toss cranberries, figs, and pistachios in a bit of flour before adding them to the batter.

Dry loaf: Overbaking or using too little liquid can lead to dryness. Pro Tip: Keep an eye on your baking time—remove the loaf as soon as a toothpick comes out mostly clean with a few moist crumbs.

➤ Extra Tips:

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Chop the dried figs into small pieces so they distribute evenly throughout the batter.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the loaf tender.

Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Cool Completely Before Slicing and/or Icing: This prevents the icing from melting and sliding off the cake.

➤ Variations & Additions:

Add white chocolate chips for a touch of sweetness.

Stir in a pinch of cinnamon or cardamom for a warm, spiced flavor.

Drizzle the cooled loaf with a simple orange glaze for an extra-special finish.

Try swapping cranberries with chopped dried apricots or cherries for a fun twist.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 436kcalCarbohydrates: 64gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 2mgSodium: 218mgPotassium: 308mgFiber: 4gSugar: 27gVitamin A: 108IUVitamin C: 7mgCalcium: 132mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 436

Keyword cranberry egg-free loaf Pistachio recipe
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Oriana Romero

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October 27, 2025
16 Egg-Free Loaf Pan Recipes That Feel Cozy, Simple & Perfect for Sharing

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If you love simple, cozy baking, you’re going to adore this collection of Egg-free Loaf Pan Recipes. From sweet treats to comforting quick breads, these easy bakes come together beautifully — no fancy tools, no eggs, just pure homemade goodness. Whether you’re baking for family, friends, or a quiet afternoon treat, there’s something here for every craving. Each loaf is proof that allergy-friendly baking can be just as warm, flavorful, and crowd-pleasing as the classics.

I love baking in a loaf pan — it feels simple, cozy, and a little nostalgic. Whether it’s a soft eggless banana bread fresh out of the oven (I make it almost every week!) or a warm slice of cinnamon loaf shared with family, these are the kinds of bakes that make a kitchen feel like home. The best part? Every recipe here is completely egg-free — yet still just as soft, moist, and delicious as you remember.

I’ve gathered 16 of our favorite egg-free loaf pan recipes — from sweet to veggie-packed, quick to a little indulgent — all tested and loved by our family. These bakes are easy to make, allergy-friendly, and perfect for busy days when you still want something homemade and full of heart. So grab your loaf pan, preheat that oven, and let’s make something cozy together.

BEST Egg-Free Banana Bread Recipe (Soft, Moist & Easy)

This Eggless Banana Bread is soft, moist, and packed with sweet banana flavor—the kind of cozy treat that makes everyone ask for seconds.

Eggless Lemon Blueberry Loaf Cake

This Eggless Lemon Blueberry Loaf Cake is buttery, moist, tender, and delicious!

Best Eggless Lemon Pound Cake

This is the recipe you need to make the Best Eggless Lemon Pound Cake!

Easy Eggless Chocolate Banana Bread

This Eggless Chocolate Banana Bread is moist, tender, and super chocolaty! It’s quick to make with simple ingredients and beyond delicious—the best banana bread without eggs you will ever have.

Easy Cinnamon Swirl Quick Bread (no eggs – no dairy)

This Egg-Free and Dairy-Free Cinnamon Swirl Quick Bread is moist and soft, with a thick, yummy ribbon of cinnamon sugar swirled right inside.

Eggless Strawberry Banana Bread

This Eggless Strawberry Banana Bread is super moist and bursting with strawberry flavors! It’s a wonderfully fruity bread that tastes like summer but pleases everyone year-round.

Eggless Orange Blueberry Cornbread Loaf

Sweet Eggless Orange Blueberry Cornbread Loaf loaded with blueberries and sprinkled with almonds.

Eggless Easy Apple Quick Bread

This Eggless Easy Apple Quick Bread is buttery, moist, and packed with juicy apples in every bite, but it’s also quick to whip up—just 10 minutes of prep and you’re done!

Eggless Double Chocolate Zucchini Bread

This Easy Eggless Double Chocolate Zucchini Bread is moist, rich, and insanely delicious!

Eggless Carrot Cake Loaf

This Eggless Carrot Cake Loaf is supremely moist, wonderfully spiced, and flavorful.

Eggless Cranberry Orange Bread

This Eggless Cranberry Orange Bread has a moist and tender crumb. It’s sweet and tangy, and the glaze takes it over the top.

Eggless Pumpkin Bread

This is the BEST Eggless Pumpkin Bread ever! Moist and tender with the perfect combination of pumpkin and spice!

Banana Nut Bread Without Eggs (Moist & Easy)

This Eggless Banana Nut Bread is super moist and dense, packed with mashed bananas and pieces of pecans.

Moist Blueberry Banana Bread (Egg-Free)

This Blueberry Banana Bread is out-of-this-world – soft, moist, and utterly irresistible! It’s slightly sweet, perfectly balanced, and guaranteed to put a smile on your face with every bite.

Easy Eggless Zucchini Bread

This Easy Eggless Zucchini Bread is moist, flavorful, and freezes well! Perfect for Breakfast, snack, or even dessert.

Vegan Peanut Butter Banana Bread (Easy)

This Vegan Peanut Butter Banana Bread is super moist and soft and stays that way for days! It’s super easy to put together with just a few simple ingredients that you probably already have in your kitchen.

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Oriana Romero

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October 25, 2025
Glazed Pumpkin Chocolate Chip Bread
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There’s nothing quite like a warm slice of pumpkin bread on a crisp fall day, but this glazed pumpkin chocolate chip bread takes it to the next level. The bread itself is tender and full of cozy pumpkin spice, studded with melty chocolate chips, and then comes the twist—fresh orange zest and almond extract give it a bright, unexpected flavor that makes every bite sensational.

Topped with a sweet orange-almond glaze, it’s the kind of recipe that feels fancy enough for sharing but easy enough for an everyday bake with the kiddos.

My Latest Inspiration

I always thought it was so weird, orange juice and pumpkin? Who are these people? But, I was wrong and I will own it.

My friend, Whitney makes the most delicious Glazed Pumpkin Bread and there are two crazy changes that make it uniquely incredible; 1. Orange zest and juice 2. No cinnamon- look, it works so just trust us.

Whitney is one of my latest inspirations. She is an all-in Mom, an incredible cook and baker, and her family is LIVING life. A backyard full of a zipline, a playhouse that dad and his kids will have movie night sleepovers in and all the family time, including friends, you can imagine.

So, I kinda want that. Less of the “to-dos” and more of the “to-loves”. I love this bread. I love that it’s from her mom and even her 10 year old requested it instead of cake for his birthday. And I love the reminder of moments, not tasks. I needed a bit of a slap in the face with our home remodel taking up so much time lately, and this bread, my people and all of you are exactly what is on my “list” this week.

Why This Pumpkin Chocolate Chip Bread is So Special
- The Secret Twist: The pairing of orange and almond with pumpkin is a flavor combination you never knew you were missing.
- Perfectly Moist and Tender: The pumpkin not only adds flavor, but it keeps the bread tender.
- Easy to Make: This is a great recipe to get the kids in the kitchen!
- Texture: The glaze adds sweetness and shine, balancing the bread.
- Occasions: Great for Thanksgiving, holiday brunches, or giving as gifts to friends and neighbors.
Ingredients for Glazed Pumpkin Chocolate Chip Bread
- Flour: Gives the bread its structure and holds everything together.
- Baking Soda: Helps the bread rise and keeps it tender.
- Ground Ginger & Ground Nutmeg: Add cozy, spiced fall flavor with a hint of warmth.
- Salt: Balances the sweetness and makes all the flavors pop.
- Sugar: Sweetens the bread and locks in moisture.
- Melted Butter: Adds richness and keeps the crumb soft and tender.
- Pumpkin Puree: The star ingredient! It adds moisture, natural sweetness, and that signature pumpkin flavor.
- Eggs: Bind everything together and help create a soft, moist loaf.
- Orange Zest: Brightens the bread with a fresh citrus flavor.
- Vanilla Extract: Rounds out the flavors and adds warmth.
- Chocolate Chips: Pockets of melty deliciousness in every bite.
Glaze
- Orange Juice: Infuses the glaze with fresh citrus flavor.
- Powdered Sugar: Creates a smooth, sweet glaze that sets beautifully.
- Vanilla Extract: Adds warmth and depth to the glaze flavor.
- Almond Extract: The secret twist that pairs perfectly with pumpkin, orange, and chocolate.
How to Make Pumpkin Bread with Chocolate Chips
1. Prep: Preheat the oven to 350°F and grease a loaf pan.
2. Dry Ingredients: Whisk the dry ingredients together in a medium bowl.
3. Wet Ingredients: Beat together all the wet ingredients until light and creamy.
4. Combine: Slowly add the flour mixture to the wet ingredients and combine until a lumpy batter forms.
5. Stir: Add the chocolate chips and stir into the batter.
6. Bake: Pour the better into the prepared bread pan and bake for 1 hour.
  
  NOTE: While the bread is baking, make the glaze by whisking all the ingredients together in a separate mixing bowl.
7. Cool: Let the bread cool in the pan for about 10 minutes then transfer to a wire cooling rack.
8. Glaze: Pour the glaze over the warm bread and let it rest until the glaze has dried.
FAQs

Can I make this with fresh pumpkin instead of canned?

Yes, but the pumpkin would need to be cooked, seeds and skim removed and pureed until very smooth.

What if I don’t like almond extract?

If you don’t like almond flavoring or have an allergy, just omit it.

Can I make this bread in muffin form?

Yes, you will just need to reduce the baking time to 25-30 minutes for regular size muffins.

Substitutions and Add-ins

If you aren’t interested in the orange and almond glaze, go ahead and make our regular pumpkin chocolate chip bread.

You could also swap the mini chocolate chips for white chocolate chips or cinnamon chips. Nut lovers could also add chopped pecans or walnuts either in the bread or sprinkled on top of the glaze!

Storage Tips

Leftover pumpkin bread with glaze can be stored at room temperature or in the fridge. It will keep for up to 4-5 days.

This bread also freezes very well. Let it cool completely and then wrap in foil followed by a ziploc bag. It will keep for up to 3 months.

Pumpkin bread is always a fall favorite, but adding chocolate chips, orange zest, and almond glaze makes it feel extra special. It’s the kind of recipe you’ll want to bake for neighbors, serve at holiday gatherings, or sneak a warm slice of with a cup of cocoa after the kids are in bed.

Simple, beautiful, and full of flavor—this glazed pumpkin chocolate chip bread is sure to become a tradition in your home, just like it has in ours.

Watch How to Make this Recipe:

More Pumpkin Recipes to Try:
Cook ModePrevent your screen from going dark

Preheat oven to 350°F. Grease a 9×5-inch loaf pan.

In a medium bowl, whisk together flour, baking soda, ginger, nutmeg, and salt. Set aside.

1 ½ Cups Flour, 1 teaspoon Baking Soda, 1 teaspoon Ground Ginger, 1 ½ teaspoons Ground Nutmeg, ½ teaspoon Salt

In a large bowl, beat together sugar, melted butter, pumpkin puree, eggs, orange peel, and vanilla until light and creamy.

1 Cup Sugar, ½ Cup Butter, 1 Cup Canned Pumpkin Puree, 2 Eggs, 2 Tablespoons Orange Peel, 1 teaspoon Vanilla Extract

Gradually beat in the flour mixture until a slightly lumpy batter forms.

Stir in the chocolate chips.

1 Cup Chocolate Chips

Spoon batter into the prepared loaf pan.

Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack.

Glaze

Whisk the glaze together and pour over the warm, slightly cooled bread and let rest until dried.

1 Tablespoon Orange Juice, ⅓ Cup Powdered Sugar, ¼ Teaspoon Vanilla Extract, ¼ Teaspoon Almond Extract

Serving: 1slice, Calories: 406kcal, Carbohydrates: 54g, Protein: 5g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 59mg, Sodium: 316mg, Potassium: 231mg, Fiber: 3g, Sugar: 34g, Vitamin A: 4165IU, Vitamin C: 4mg, Calcium: 35mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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October 15, 2025
Apple Bread with Brown Sugar Icing [+Video] – Oh Sweet Basil
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Fall comes and I crave all the apple desserts! This apple bread recipe is perfectly spiced and loaded with that warm comforting apple flavor we all love. And it’s the brown sugar icing that will keep you coming back for more!

I have been waiting to make this apple quick bread for years!! There’s something so wonderful about apple anything but the real treat for me is that brown sugar icing.

When I was growing up my Dad would sometimes request a spice cake for his birthday dessert and Mom always threw on a cooked frosting that reminded me of a thick caramel. For some reason the idea of cozy spices and that warm brown sugar icing became a bit nostalgic for me, and while Mom isn’t a huge cooked apple fan, I knew I could make a version that would make her swoon, hence the apple bread with brown sugar icing.

I have included a few tips for success when making this quick bread recipe, so keep scrolling so you don’t miss those!

Recommended Equipment:

Before You Begin…

You’ll want to start by browning the butter you need for this recipe. There’s a section below for how to brown butter. You will use the browned butter in the cake and in the icing, and you will want it ready when you start this recipe. Brown a whole stick of butter, then you will remove 3 tablespoons for the icing and use the rest in bread.

Also, make sure that you have apple butter ready, either homemade or store bought.

What Do I Need to Make This Apple Bread Recipe?

I’m going to divide the ingredients into two groups – ingredients for the bread and ingredients for the icing. Here is what you will need:

For the Bread
- Flour: just regular all purpose flour is all you need
- Baking Soda: acts as a leavening agent to give rise and fluffiness to the bread
- Salt: enhances all the flavors
- Spices: cinnamon, nutmeg, and ground cloves all add those warm fall flavors
- Browned Butter: adds richness and nutty flavor (see section below for how to make it)
- Vegetable Oil: keeps the bread moist
- Brown Sugar: adds sweetness and rich flavor
- Sugar: adds more sweetness
- Eggs: gives the bread loaves structure
- Apple Butter: adds all the natural apple flavor, applesauce can also be used if needed but will have less intense apple flavor
- Sour Cream: adds acid and fat creating moist bread, buttermilk can be used as a substitute
Brown Sugar Icing
- Light Brown Sugar: adds sweetness and rich brown sugar flavor
- Whole Milk: thins out the icing to the consistency needed
- Browned Butter: adds warm, comforting, nutty flavor (see section below for how to make it)
- Vanilla Extract: adds flavor
- Powdered Sugar: adds sweetness and structure to the icing
The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Apple Bread

Making this easy apple bread recipe from scratch can be done in 4 easy steps:
1. Prep: preheat the oven and spray the two loaf pans
2. Dry Ingredients: whisk together all the dry ingredients in a large mixing bowl
3. Wet Ingredients: whisk together all the wet ingredients and then add them to the dry ingredients and stir until just combined
4. Bake: let the batter rest and then pour the batter into the prepared bread pans and bake in the preheated oven
How to Make Cooked Brown Sugar Icing

I love a cooked icing! The flavor and texture of a cooked icing is unique, just like the one we use on our Texas sheet cake. Here are the steps for making the cooked icing:
1. Boil: add all the ingredients (except the powdered sugar) for the icing to a saucepan and bring it to a boil while whisking.
2. Sift: remove the icing from the heat and sift in the powdered sugar whisking to combine
3. Cool: let the icing cool for a few minutes to allow it to thicken
  
  PRO TIP: It should coat the back of a spoon. It will setup quickly as it cools, so let it cool too much!
4. Pour: pour the warm icing over the top of the loaves evenly, doing your best to avoid any layering of the icing
5. Wait: let the icing set before you slice…this is the hardest part!
These instructions in full detail can be found in the recipe card at the end of this post. You can print or save the recipe there as well.

How to Brown Butter

Cut your room temperature butter into evenly sized pieces so that it melts evenly. I like to use a light colored pan so I can see the color of the butter and watch it change. Place the pan over medium heat. Stir the butter around to keep it moving while it melts.

As it melts, you will start to see foam and sizzling around the edge and brown flecks will appear on the bottom of the pan. Remove it from the heat immediately. It should be very fragrant. You have made browned butter!

Recipe Secrets

There may not be true secrets to this easy quick bread recipe, but there are a few things that make a big difference.
- Apples. Now, you can choose whichever apple suits your fancy, but I’ve found that a sturdy but sweet apple (honeycrisp or pink lady) with a lot of crunch transforms this dish. We make our own apple butter for all the apple flavor in this recipe. We leave out the apples, but I’ll give instructions in the recipe card in case you want to add them. We also include tips for even distribution.
- Never over stir!! I know, it’s so satisfying and relaxing, but I’m serious, you’ll deflate the batter if you keep stirring.
- Speaking of, allowing the batter to rest for up to 20 minutes on the countertop before baking activates the leavening agent so that you’ll have a bread that stands up straight and pretty.
What Apples are Best for Bread?

We like to use sweet apples with lots of apple flavor like honeycrisp, pink lady, or braeburn. Granny smith is also another great option if you like a more tart apple flavor.

Can I Add Apple Chunks?

Heck yes, you can!!

I like to cut the apples quite small after peeling and toss them with cinnamon sugar, then the flour mixture and finally, fold them in as the last ingredient. Gently, gently!! The sugar and flour will help the apples to not sink as much in baking.

Why Does My Apple Bread Fall in the Middle?

This is almost always because the bread is underbaked. Bake for the recommended time and test the center with a toothpick. The toothpick should come out clean or with a few moist crumbs on it. If it needs a little longer, add a couple minutes to baking time and test again.

Why is My Apple Bread Dense?

There are generally two potential reasons for a dense quick bread – overmixing or overbaking. When you stir the wet and dry ingredients together, stir them just enough to combine. It’s perfectly ok if streaks of flour remain.

Keep an eye and a nose on your loaf as it bakes. You can usually smell when a loaf is getting close to done.

Storage Tips

Store apple cinnamon bread at room temperature in an airtight container or covered with plastic wrap. It will keep for 4-5 days.

This bread also freezes extremely well. Wrap it in plastic wrap, then foil and place it in a ziploc bag. It will keep for up to 3 months. Pull it out and let it come to room temperature when you’re ready to slice and serve it.

The only thing better than apple bread – a fragrant, sweet homemade apple bread loaf – is warm, moist apple bread with a quick, easy, and delicious brown sugar icing. It makes a perfect brunch, a fun after school snack, and a tasty fall dessert.

More Easy Quick Breads to Try:
Servings: 20 slices

Prep Time: 15 minutes

Cook Time: 50 minutes

Resting Time: 15 minutes

Total Time: 1 hour 20 minutes

Description

Makes 2 loaves.

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For the Bread

Preheat the oven to 350 degrees. Spray 2 8.5×4″ bread pans with nonstick spray.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

3 Cups Flour, 1 1/2 teaspoon Baking Soda, 3/4 teaspoon Salt, 2 teaspoons Cinnamon, 1/4 teaspoon Nutmeg, 1/8 teaspoon Ground Cloves

Whisk together all wet ingredients and sugars. Stir the wet ingredients into the dry ingredients using a wooden spoon.

1/2 Cup Browned Butter, 1/4 Cup Vegetable Oil, 1 Cup Brown Sugar, 1/2 Cup Sugar, 3 Large Eggs, 1 3/4 Cups Apple Butter, 1/2 Cup Sour Cream

Pour into a greased pan and bake at 350 for 60 minutes.

For the Icing

In a small saucepan, bring the light brown sugar, milk, butter and vanilla to a boil, whisking to combine. Remove from the heat and sift in the powdered sugar.

3/4 Cup Light Brown Sugar, 6 Tablespoons Whole Milk, 3 Tablespoons Browned Butter, 1/2 teaspoon Vanilla, 2 Cups Powdered Sugar

Allow the icing to cool for 3-5 minutes, stirring occasionally, or until it has thickened, it should coat the back of a spoon.

The icing will set very quickly once slightly cooled, so work fast to get the loaf evenly iced. Pour the icing over the top of the loaf as quickly as you can until the surface is covered, doing your best to avoid layering the icing.

Allow the icing to set for around 15 minutes before you slice.

How to Brown Butter: Cut your room temperature butter into evenly sized pieces so that it melts evenly. I like to use a light colored pan so I can see the color of the butter and watch it change. Place the pan over medium heat. Stir the butter around to keep it moving while it melts.
As it melts, you will start to see foam and sizzling around the edge and brown flecks will appear on the bottom of the pan. Remove it from the heat immediately. It should be very fragrant. You have made browned butter!
Dividing the Butter: I brown all of the butter together, remove three tablespoons and set it aside for the frosting.

Serving: 1sliceCalories: 317kcalCarbohydrates: 61gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 230mgPotassium: 94mgFiber: 1gSugar: 45gVitamin A: 232IUVitamin C: 0.2mgCalcium: 41mgIron: 1mg

Author: Sweet Basil

Course: Yeast Bread Recipes and Quick Bread Recipes
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September 16, 2024
Lemon Poppy Seed Zucchini Bread – Simply Scratch
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This Lemon Poppy Seed Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple batter bursting with lemon and studded with poppy seeds. Baked sprinkled with turbinado sugar for a touch of crunch and sweetness. Yields 2 loaves.

Turn zucchini into a slice of lemony heaven.

Originally I made this a few weeks ago. I was SO excited to share this recipe because not only is it zucchini season and most of us are up to our eyeballs with it, but mostly because this lemony bread truly is amazing. If there’s one thing to know about me, I’m a huge fan of everything lemon, and this quick bread fits the bill. However, after I shot this recipe and sat down to edit the photos they were no where to be found. All I got from my SD card was a big fat “unable to load”. Needless to say, I was bummed.

But this recipe needs to be in your life, so I rescheduled it for this week and reshot the whole recipe. Again. #worthit

A little later than sooner, but I promise you this lemon poppy seed zucchini bread won’t let you down.

To Make This Lemon Poppy Seed Zucchini Bread You Will Need:
- unbleached all-purpose flour – Provides the structure for the zucchini bread.
- baking soda – Creates a gas while baking which helps it rise.
- cardamom – Lends a distinct warm and woodsy flavor.
- fine salt – Can use sea salt or pink himalayan. Salt enhances flavors.
- baking powder – Reacts with the heat to give a leavening boost while the bread is baking.
- granulated sugar – For sweetening and flavor.
- light brown sugar – For a touch of sweeteness and flavor.
- lemon zest and juice – Adds distinct bright citrusy flavor.
- extra light olive oil – Lends moisture.
- eggs – Besides richness and flavor, they provide structure and help bind all the ingredients together.
- vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- lemon extract – For additional lemon flavor.
- zucchini – You will need 1 to 2 depending on their size and I prefer to scrape out the seeds.
- poppy seeds – Lends a pop of color and subtle texture.
- turbinado sugar – For sprinkling on before baking. Adds delicious sweet texture.
Preheat your oven to 350℉ (or 180℃) and grease two standard loaf pans.

Add 2 cups flour, 2 teaspoons baking soda, 1 teaspoon ground cardamom and 1/4 teaspoon baking powder.

Sift into a large bowl and set aside.

In a separate bowl, add in 1 cup both granulated sugar and light brown sugar. To that, add the zest of 2 large lemons.

Use your (impeccably clean) hands and massage the sugar and zest.

Break up any clumps of sugar until it resembles wet sand.

To that, crack in 3 large eggs and measure and add in 1/2 cup extra light olive oil, 1/2 cup unsweetened applesauce, 2 tablespoons fresh squeezed lemon juice, 2 teaspoons vanilla extract and 1 teaspoon lemon extract.

Whisk well until incorporated.

Clean and trim the zucchini before cutting in half lengthwise. Use a spoon to scrape out the seeds and then grate the zucchini on the largest holes of your box grater.

Add the zucchini (roughly 3 cups) and 2 tablespoons poppy seeds.

Switch to a rubber spatula and mix until combined.

Pour the wet ingredients into the dry.

Stir these together until just combined.

Divide the batter among the two pans, it should be roughly 3 cups.

Slide the pans into your preheated oven and bake for 30 minutes.

Remove and sprinkle each loaf with 1 and 1/2 tablespoons Turbinado sugar (aka sugar in the raw).

Return the pans back to the oven and bake for 15 more minutes or until a tester comes out with only a few crumbs attached.

Cool the loaves in the pan for 30 minutes before gently running a dull knife around the edges. Carefully turn the loafs out and onto a wire rack to finish cooling.

Once cool, slice and serve.

That sugar topping is everything.

This super moist bread is bursting with lemony flavor.

Click Here For More Zucchini Bread Recipes!

Enjoy! And if you give this Lemon Poppy Seed Zucchini Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 2 loaves or 16 slices

Lemon Poppy Seed Zucchini Bread

This Lemon Poppy Seed Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple batter bursting with lemon and studded with poppy seeds. Baked sprinkled with Turbinado sugar for a touch of crunch and sweetness.

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour 20 minutes

2 cups unbleached all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cardamom

1 teaspoon fine salt

1/4 teaspoon baking powder

1 cup granulated sugar

1 cup light brown sugar

2 large lemons, zested

3 large eggs

1/2 cup olive oil, extra light

1/2 cup unsweetened applesauce

2 tablespoons lemon juice, freshly squeezed

2 teaspoons pure vanilla extract

1 teaspoon lemon extract

2½-3 cups zucchini grated, see notes

2 tablespoons poppy seeds

3 tablespoons turbinado sugar

Preheat your oven to 350℉ (or 180℃) and spray with nonstick spray (I use one with flour) or grease and lightly (tap out any excess flour) two 9×5 loaf pans.

Sift flour, cardamom, baking soda, salt and baking powder in a mesh sieve over a large mixing bowl. Set a side.

In a separate bowl add both sugars and lemon zest. Use your fingers to rub the zest into the sugars until it resembles wet sand. Then crack in the 3 eggs and add the olive oil, applesauce, lemon juice, vanilla and lemon extract. Whisk until incorporated.

Add the grated zucchini and poppy seeds and switch over to a spatula, stirring until throughout.

Pour the wet ingredeints into the dry, mixing until just combined.

Divide the batter among the two prepared pans (about 3 cups per pan) and bake on the middle rack of your preheated oven for 30 minutes.

Remove, sprinkle each loaf with 1 and 1/2 tablepsoons turbinado sugar (per loaf) before placing back in the oven for 15 to 20 minutes more OR until a tester comes back clean with only a few crumbs still attached.

Allow the zucchini bread to cool in the pans for 20 minutes before carefully removing, transferring to a wire rack to finish cooling.

Slice and serve.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
RECIPE NOTE: Wash zucchini and pat dry. Trim ends, and use a spoon to remove before grating on the large holes of a box grater. Typically I use either 2 smaller or 1 medium zucchini. I’ve made this recipe with both 2 heaping and 3 cups of zucchini with success.

Serving: 1slice, Calories: 253kcal, Carbohydrates: 42g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 35mg, Sodium: 316mg, Fiber: 1g, Sugar: 28g

Author: Laurie McNamara

Course: Breads & Baked Goods

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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July 23, 2024
Banana Zucchini Bread – Oh Sweet Basil
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Get ready for a quick bread recipe mashup that you’re going to love! Banana zucchini bread is moist and total comfort. A warm slice with butter for me please!

We are obsessed with all kinds banana bread recipes here at Oh Sweet Basil, including our mega popular best banana bread recipe and our peanut butter banana bread. This is just our latest way to make fabulous banana bread!

Recommended Equipment

Before You Begin…

Grate the zucchini on a fine grate setting (using a food processor or a box grater) and then toss all the zucchini into a dish cloth or cheese cloth and squeeze out as much water as you can. Peel the bananas and mash them with a fork. Now your fruit and veggie is ready!

Ingredients for Banana Zucchini Bread

If you find yourself in the fortunate predicament of having super ripe bananas and loads of zucchini (hello summertime!), then this zucchini banana bread is your answer. Just a few more pantry ingredients and you have yourself a delicious bread the whole family will love to snack on!
- Dry Ingredients: all-purpose flour, baking soda, baking powder, cream of tartar, and salt
- Wet Ingredients: canola oil, granulated sugar, and an egg
- Ripe Bananas: you’ll need about 2 bananas
- Zucchini: depending on the size, you’ll need 1-2 zucchinis
- Cinnamon Sugar: for the topping
The measurements of each ingredients can be found in the recipe card so keep scrolling down for all the details.

How to Make Banana Zucchini Bread

Making banana zucchini bread is just as easy as making any other quick bread with just a couple of extra steps. The great thing about a quick bread is that there is no yeast, so it really is as easy as mixing all the ingredients together, pouring the batter in a pan and baking it. Done and done!
1. Zucchini: I like to start by shredding my zucchini. Since we are only using 1 (maybe 2) zucchinis, I usually opt to shred it on a box grater rather than dragging out the food processor. If I’m going to be doubling or tripling the recipe, I’ll use the food processor. Use the finest grate available.
2. Bananas: Peel your bananas and lay them on a large plate. Smash them a few times with a fork until they are broken up pretty well. They will break down a little more when they get mixed in.
3. Dry ingredients: Once the zucchini and bananas are ready, I jump to the dry ingredients. Measure them and add them to a mixing bowl and whisk them together.
4. Wet ingredients: In the bowl of a stand mixer (or separate mixing bowl), add the oil and sugar and mix them together well. Then add in the egg and mix to combine. Add the zucchini and mix once more until everything is combined.
5. Combine: Start adding a little bit of the dry ingredients with the mixer on low. Then add a little banana followed by more dry ingredients. Continue alternating until everything is added and mix just until few streaks of flour remains.
6. Bake: Pour the batter into a greased bread loaf pan and top generously with cinnamon sugar. Bake as directed and tent with foil if needed to prevent too much browning. Let the bread cool before slicing.
All of the instructions in full detail can be found in the recipe card at the end of the post. You can also save or print the recipe from there. I’ve included notes in the recipe card for making this recipe into muffins!

Does the Zucchini Need to Be Peeled?

No, the peel on a zucchini is thin and it softens as it bakes. No need to peel it! Unless you are trying to hide the zucchini from picky little eaters! If you peel the zucchini, it will be totally undetectable.

Why Did My Bread Sink in the Middle?

The usual suspect for a quick bread that sinks in the middle is underbaking. Be sure to test the bread right in the middle with a toothpick and it should come out with just a few moist crumbs on it.

Tips for the Best Zucchini Banana Bread
- Use ripe bananas for maximum sweetness and banana flavor. A dark yellow banana with brown spots all over it is perfect!
- Be sure to squeeze out the excess water from the zucchini! Zucchinis can hold lots of water which actually adds to the moistness of this bread but too much of it will cause the bread to be soggy and never quite set up.
- I spray my bread pan with cooking spray and then wipe off the top inch of spray with a paper towel all around the pan. This causes the batter “catch” the sides as it’s rising creating that domed middle that is so beautiful!
- Be sure to measure the flour accurately. Adding too much flour can cause the bread to be dry.
- Don’t overmix the batter! Once everything is combine and there are few streaks of flour left, stop mixing!
Storage Tips

Store at room temperature for 3-4 days or in the refrigerator for up to a week. Be sure that it is in an airtight container or bread bag.

These loaves also freeze wonderfully. Let them cool completely and then wrap in plastic wrap followed by foil. It will keep in the freezer for up to 3 months. Just let it sit out at room temperature until thawed and enjoy!

This banana zucchini bread is the love child of our favorite banana bread and our classic zucchini bread! It has the subtle yet delicious banana flavor and the moistness of the zucchini! It’s a total win-win when you have both a fruit and a veggie in a recipe your kids will gobble up as a dessert! It makes a perfect after school snack too!
Servings: 10

Prep Time: 10 minutes

Cook Time: 55 minutes

Additional Time: 1 hour 5 minutes

Total Time: 2 hours 10 minutes

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Preheat an oven to 350 degrees F and grease a bread pan (not a large pan – see note).

In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.

2 1/4 Cups All-Purpose Flour, 1 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 1 1/4 teaspoon Cream of Tartar, 1/2 teaspoon Salt

In the bowl of a mixer, add the canola oil and sugar.

1/2 Cup Canola Oil, 2/3 Cup Granulated Sugar

Add the egg and mix again.

1 Large Egg

Dump in the zucchini and mix on medium speed until everything is evenly combined.

1 Cup Zucchini

Starting and ending with the flour, add a little flour while the mixer is running on low.

Next add a little mashed banana and continue to alternate until the last of the flour is added.

1 Cup Banana

Pour into a greased bread pan and top generously with cinnamon sugar. *See note below for instructions to make muffins.

Cinnamon Sugar

Bake at 350 degrees F for 50-55 minutes, tenting with foil the last 15 minutes to avoid too much browning.

Allow to cool before slicing, then serve warmed up with a little butter.

Note that lighter bread pans provide better results than the dark pans.

To make muffins, fill the greased muffin tin cups about 2/3 full (use liners if you want) and bake at 350 degrees for 18-22 minutes. It will make about 18 muffins.

Zucchini Banana Bread can be frozen for up to 3 months.

Serving: 1gCalories: 276kcalCarbohydrates: 39gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 19mgSodium: 235mgPotassium: 205mgFiber: 1gSugar: 16gVitamin A: 61IUVitamin C: 4mgCalcium: 19mgIron: 2mg

Author: Sweet Basil

Course: Yeast Bread Recipes and Quick Bread Recipes

Cuisine: American
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May 22, 2024
Blueberry Banana Bread – Simply Scratch
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Blueberry Banana Bread is moist, flavorful and bursting with blueberries. Slice and serve with a smear of salted butter and prepare to fall in love. This recipe yields 1 loaf (but can be easily doubled) and will serve 8 to 10 depending on how thick or thin you slice it.

I love banana bread. So when Malloree came to me and says “can you make blueberry banana bread” you do just that. Because not only did she ask sweetly, but also because it sounds like an amazing combination. Just thinking about spreading butter on warm slice and I’m a goner.

Blueberries + Banana Bread = Heaven.

To Make This Blueberry Banana Bread You Will Need:
- unbleached all-purpose flour – Gives structure to the banana bread.
- baking powder – Will create lightness in the batter, which makes it rise.
- baking soda – Creates a gas while baking which helps the bread rise.
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- fine salt – Use either sea salt or pink himalayan.
- bananas – Use very (and I mean very) ripe bananas for added moisture, flavor and sweetness.
- unsalted butter (melted) – Adds moisture, richness and flavor.
- granulated sugar – Adds sweetness and flavor.
- light brown sugar – For a touch of sweetness and subtle caramel-y flavor.
- egg – Lends richness and flavor.
- milk – Adds moisture. Feel free to use any milk you have on hand.
- vanilla – Adds warmth and enhances all of the other flavors in this recipe.
- blueberries – Adds a pop of color, juicy sweetness with a slightly floral flavor.
Preheat your oven to 325℉ (or 160℃).

Spray a standard loaf pan with nonstick spray with flour OR grease with a little butter and lightly coat with flour (tapping out any excess).

Prep The Dry Ingredients:

In a small bowl, measure and add 1 cup unbleached all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon fine salt and 1/4 teaspoon ground nutmeg.

Whisk to combine and set off to the side.

Prep The Dry Ingredients:

In a large mixing bowl, add 1/4 cup melted (and cooled slightly) unsalted butter, 1/4 cup each white and light brown sugar. Mix by hand or use a hand mixer, stirring until combined and is light and creamy.

In a shallow bowl or plate, mash 2 medium ripe bananas.

To the butter and sugar mixture, add the mashed banana, 1 egg, 1 tablespoon milk and 1 teaspoon vanilla extract.

Stir well to incorporate.

Toss 1 cup blueberries with a little bit of the dry ingredients – about 2 teaspoons or so.

Combine The Wet and Dry Ingredients:

Gradually add 1/3 of the dry ingredients at a time, mixing after each addition.

Lastly, add in the blueberries (and any excess dry ingredients) into the banana bread batter.

Gently fold in the blueberries.

Transfer the blueberry banana bread batter to the prepared pan.

BAKE THE BANANA BREAD:

Spread it smooth and bake on the middle rack of your preheated oven for 40 to 45 minutes OR until a tester comes back clean when inserted into the middle of the bread. Rotate halfway through baking too ensure even baking.

Once baked, remove and let rest for 10 to 20 minutes before carefully removing and transferring to a wire rack to finish cooling.

Once mostly cooled, slice and serve.

Although delicious as is…

This bread is best when served warm with softened salted butter. Maybe even a drizzle of honey and a cup of coffee or tea too!

HOW TO BEST STORE AND FREEZE THIS Blueberry BANANA BREAD:

Allow the bread to cool completely before storing. This quick bread will last up to 3 to 4 days on the counter if wrapped tightly in plastic wrap. For freezing, double wrap each loaf in plastic wrap and then in aluminum foil. Freeze up to 4 months.

Enjoy! And if you give this Blueberry Banana Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings

Blueberry Banana Bread

Blueberry Banana Bread is moist, flavorful and bursting with blueberries. Slice and serve with a smear of salted butter and prepare to fall in love. This recipe yields 1 loaf (but can be easily doubled) and will serve 8 to 10 depending on how thick or thin you slice it.

Prep Time: 25 minutes

Cook Time: 40 minutes

Cooling Time: 40 minutes

Total Time: 1 hour 45 minutes

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon fine salt

1/4 teaspoon ground nutmeg

2 medium ripe bananas

1/4 cup unsalted butter, melted and cooled slightly

1/4 cup granulated sugar

1/4 cup light brown sugar

1 large egg

1 tablespoon milk, use milk of your choice

1 teaspoon pure vanilla extract

1 cup blueberries

Preheat your oven to 325℉ (or 160℃). Spray a standard loaf pan with nonstick spray with flour OR grease with a little butter and lightly coat with flour (tapping out any excess).

In a small bowl, measure and add flour, baking powder, baking soda, ground cinnamon, fine salt and ground nutmeg. Whisk to combine and set off to the side.

In a large mixing bowl, add the melted (and cooled slightly) unsalted butter and both sugars. Mix by hand or use a hand mixer, stirring until combined and is light and creamy.

In a shallow bowl or plate, mash 2 medium ripe bananas.

Add the mashed banana, egg, milk and vanilla extract to the butter and sugar mixture. Stir well to combine.

Toss the blueberries with a little bit of the dry ingredients (about 2 teaspoons or so) and set a side for minute.

Gradually add 1/3 of the dry ingredients at a time, mixing after each addition. Lastly add in the blueberries (and any excess flour/dry ingredients) and gently fold to incorporate.

Transfer the blueberry banana bread batter to the prepared pan, spreading it evenly with a spatula. Bake on the middle rack for 40 to 45 minutes OR until a tester comes back clean when inserted into the middle of the bread. Rotate halfway through baking too ensure even baking.

Once baked, remove and let rest for 10 to 20 minutes before carefully removing and transferring to a wire rack to finish cooling.

Slice and serve with softened salted butter or as desired.

Serving: 1slice, Calories: 207kcal, Carbohydrates: 35g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 253mg, Potassium: 161mg, Fiber: 2g, Sugar: 19g, Vitamin A: 244IU, Vitamin C: 4mg, Calcium: 34mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This post may contain affiliate links.

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Laurie McNamara

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February 29, 2024