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    Peach-Pecan Quick Bread

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    A generous dose of sweet peaches and buttery Schermer Pecans both in the batter and on top keeps the bread moist and crunchy for days after baking. This recipe makes two loaves, so you can enjoy one now and save the other for later or share with a friend! What better way to celebrate National Pecan Month than by baking this stunning bread?
    Founded in 1946, Schermer Pecans takes pride in its pecans, from its trees to your table. When you buy from Schermer Pecans—one of the few family-run companies to grow, shell, and distribute its own pecans—you can be sure you’re getting consistently fresh, quality pecans.
    This spring, Schermer Pecans is giving away one large baker’s box to one lucky winner! When you enter your email, you will receive a free download of one of Schermer’s cookbooks and be automatically entered to win a large baker’s box, filled with three bags of Fancy Pecan Halves and three bags of Medium Pecan Pieces. This baker’s box makes a perfect gift for the baker in your life! Enter the giveaway here!
     Schermer Pecans is also giving Bake from Scratch readers 10% off their first purchase with code FIRST10, so grab a bag or a case of pecans here today!

    Peach-Pecan Quick Bread

    Makes 2 (9×5-inch) loaves

    3 cups (375 grams) all-purpose flour2½ cups (500 grams) granulated sugar2 teaspoons (10 grams) baking powder1½ teaspoons (4.5 grams) kosher salt½ teaspoon (2.5 grams) baking soda1½ cups (360 grams) whole buttermilk, room temperature1 cup (224 grams) vegetable oil3 large eggs (150 grams), room temperature1 teaspoon (4 grams) vanilla extract1½ cups (336 grams) puréed peeled fresh peaches (1 to 2 large peaches)1 cup (113 grams) plus 2 tablespoons (14 grams) toasted chopped Schermer Pecans, divided1 large fresh peach (225 grams), halved, pitted, and sliced ¼ inch thick (peeled if desired)

    Preheat oven to 350° (170°C). Spray 2 (9×5-inch) loaf pans with cooking spray. Line pans with parchment paper, letting excess extend over all sides of pan.In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.In a medium bowl, whisk together buttermilk, oil, eggs, and vanilla. Fold buttermilk mixture into flour mixture just until dry ingredients are moistened. Fold in puréed peaches and 1 cup (113 grams) pecans. Divide batter between prepared pans (about 3¾ cups or 1,006 grams each), spreading smooth.Bake for 30 minutes. Place peach slices on top of batter, and sprinkle with remaining 2 tablespoons (14 grams) pecans. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 45 minutes to 1 hour more, loosely covering with foil to prevent excess browning, if necessary. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days, or tightly wrap in plastic wrap, and freeze for up to 1 month. LEGGI TUTTO

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      Our Best Breads for Your Easter Celebrations

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      Looking for the perfect roll or biscuit to complement your Easter meal this year? We’ve rounded up a list of our best breads to fill your table’s bread basket. From our classic Parker House rolls to crave-worthy cheddar-and-garlic drop angel biscuits, these bread recipes are the finishing touch you need for your Easter menu. 

      Legend has it that Parker House rolls were created by accident as a disgruntled baker slammed a tray of rolls in the oven. The jolted rolls emerged with their signature folded appearance, and the guests raved about them. It’s that pocket-like fold that creates a crispy golden exterior with a steaming hot and tender interior.

      A cross between a buttermilk biscuit and a Parker House roll, these Angel Biscuits will impress any and all at the dinner table. With its pillowy softness and golden buttery top, take one bite and you’ll never question its name again.

      Literally translated as “Easter Bread,” the Pane di Pasqua with its colorful eggs is Italy’s signature version of the holiday staple. Sometimes designed to resemble a doll or newborn, the intricately braided loaf symbolizes the rebirth of the spring season and Christ’s resurrection. This soft, slightly sweet bread with its iconic brightly colored eggs (we used blue) can be found well beyond the borders of Italy as a symbol of the season. 

      This recipe is a breezy wonder, with craggy peaked tops that offer a bit of crunch with the signature soft interior. The final brush with butter? Consider that its brush with greatness.

      In our sweet rendition of Parker House rolls, rectangular pieces of the enriched dough are brushed with orange-honey butter and rolled into spirals. This creates sweetly laminated layers and mesmerizing swirls. Once the hot rolls leave the oven, a final brush of honey-orange butter gives the bread a sweet, glossy sheen.

      Similar to those of a seafood chain favorite, these Cheddar-and-Garlic Drop Angel Biscuits are every bit as light and fluffy as they are flavorful. Seasoned with garlic powder and ground black pepper, mixed with a healthy helping of Cheddar cheese, and brushed with warm garlic butter, they’re sure to become a new wintertime favorite.

      If you’re on the hunt for pillowy-soft, tenderly sweet rolls, look no further than these Honey Butter Yeast Rolls. These rolls are simple and light yet incredibly flavorful, with the perfect amount of buttery richness and honeyed sweetness, just like the O’Charley’s rolls they were inspired by. Baked to a gorgeous golden brown, the rolls are then coated with a final brush of melted butter for a glistening finish. LEGGI TUTTO

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      Aunt Cheryl’s Home EC Muffins

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      Some recipes are humble yet so reassuring that they need not change. They are kept in your pocket, ready for the moment you crave comfort and simplicity. This is one of those recipes. “My Aunt Cheryl has been baking these muffins for literally decades now,” Brian Hart Hoffman says, “and I never knew about the […] LEGGI TUTTO

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      The Best Pumpkin Recipes for Fall

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      Embrace the flavors of the season with the Best Pumpkin Recipes for Fall! I’m sharing some of my favorite pumpkin treats, from pumpkin cakes and cookies to pumpkin bread, and more. All easy to make and brimming with the festive flavors of warm, savory-spiced pumpkin!

      Pumpkin Dump Cake
      Table of Contents

      Bring On The Fall Vibes with These Cozy Pumpkin Recipes

      Who else has waited all year for pumpkin season? Because, same. For pumpkin lovers like yours truly, I consider fall our Superbowl.  
      With the most pumpkin-full time of the year rolling around soon enough, today I’m sharing my favorite treats featuring the fall season’s star ingredient.
      I’m dishing some of my all-time best pumpkin recipes. From cozy pumpkin cookies to pumpkin loaves, muffins, and even a pumpkin cake or two for good measure. Get ready for your kitchen to smell like a sweet and toasty pumpkin spice dream!
      What Makes These Recipes the Best?
      Everyone loves a good pumpkin recipe, but what makes these ones better than good? These pumpkin baking ideas are:
      Easy. As always, it’s my mission to share the best baking recipes that any home baker can whip up when a craving hits! These pumpkin recipes are easy AND delicious.Full of pumpkin flavor. Warm and cozy, sweet and spicy – my pumpkin recipes don’t fall short on all the classic flavors we know and love. Perfect for the season. Fall means the festive season is just around the corner! I’m sharing goodies that are great for everyday baking, but also just as perfect for sharing with friends and family come the holidays. 
      Tips for Cooking with Pumpkin
      Some added guidance when turning pumpkin into the best fall treats:
      You Can Use Canned or Homemade – Sort Of. Most pumpkin recipes will turn out just as great with fresh pumpkin puree made from scratch as they would with canned pumpkin. However, the flavor and texture of fresh pumpkin can vary, so that’s something to keep in mind when baking. Pumpkin pies, for example, usually come out the best when made with trusty, canned pumpkin.Speaking of Canned Pumpkin… Pumpkin puree in a can isn’t the same as canned pumpkin pie filling. If your recipe calls for canned pumpkin, make sure you’re using the right ingredient!Swapping Pumpkin for Eggs, Oil, or Butter: You can swap 1/4 cup pumpkin puree for one egg in most baking recipes. You can also substitute pumpkin puree tablespoon for tablespoon in place of oil/butter.Bake Thoroughly. Because pumpkin is so moist, it’s important to keep an eye on the baked goods while they’re in the oven, and after they come out. Make sure the centers aren’t still raw/gummy after baking.Pumpkin Puree Substitutes: Run out of pumpkin puree? Or maybe you forgot to add it to your shopping list, or you’re just after something different. Good alternatives to pumpkin are mashed/pureed sweet potatoes, canned yams, or butternut squash. These can be substituted 1:1 for pumpkin puree in most recipes!
      14 Recipes You Have to Try
      Have your pumpkin puree at the ready for these festive recipes that are perfect for fall baking!
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      Pumpkin Cookies
      Let’s start with a true classic: rich and tender, delicious and spiced pumpkin cookies. I’ve frosted these with a decadent melt-in-your-mouth brown sugar icing. A bite out of one of these is the definition of bliss!

      Pumpkin Chocolate Chip Cookies
      A soft and chewy chocolate chip cookie with a fun fall twist. These pumpkin chocolate chip cookies are loaded with rich pumpkin spice flavor, made extra moist and tender thanks to real pumpkin puree.

      Perfect Pumpkin Cake with Maple Frosting
      Light and fluffy pumpkin cake is layered with the flavors of fall in this easy pumpkin dessert. Filled with buttery frosting enriched with browned butter plus a touch of pure maple syrup.

      Pumpkin Apple Muffins
      Two autumn favorites come together in these easy pumpkin apple muffins! Soft and pillowy pumpkin muffins are filled with sweet apple chunks and cinnamon spice. This recipe instantly puts everyone in a fall mood!

      Salted Honey Chewy Pumpkin Cookies
      These chewy pumpkin cookies are just the best, with all their buttery, spicy deliciousness and whatnot. Just TRY to resist having a second or third. Perfect for a Thanksgiving or Halloween cookie platter!

      Pumpkin Dump Cake
      This pumpkin dump cake might just be one of my all-time favorite fall desserts. I always come back to this moist cake recipe that’s choc full of real pumpkin flavor, prepared with a boxed yellow cake mix and a crunchy, nutty graham cracker topping.

      The Best Easy Pumpkin Bread
      The perfect quick bread loaf to bake this fall! You’re going to love this classic pumpkin bread recipe as much as I do, I just know it. I can’t think of many people who can resist a soft and tender slice of this pumpkin-spiced loaf.

      Easy Pumpkin Blondies
      Serve these easy pumpkin blondies at all your fall gatherings and watch them vanish from the plate! This blondies recipe is packed with pumpkin flavor (not to mention, melty white chocolate chips!) and is super simple to make.

      Pumpkin Scones
      These flaky and moist pumpkin scones are exactly what I’ll be having with my morning coffee all season long. Drizzled with brown sugar icing and so buttery!

      Easy Pumpkin Roll
      Roll up all the scrumptious flavors of pumpkin and spice into an impressive yet easy dessert. This pumpkin roll is creamy, it’s tender, and just an all-around winner.

      Easy Pumpkin Cinnamon Roll Cake
      This breakfast dessert starts with a store-bought cake mix and ends with the most incredible pumpkin cinnamon roll cake. This easy cake recipe is a go-to treat for fall mornings, made from moist cake swirled with cinnamon and drizzled with glaze.

      Pumpkin Molasses Cookies
      If there was ever a recipe to make you feel like a frolic through your local pumpkin patch, this is it! These pumpkin molasses cookies are so soft, sweet, and tender, and taste just like they came from a bakery.

      Pumpkin Cheesecake Recipe
      Creamy cheesecake with tons of pumpkin flair! My pumpkin cheesecake recipe is the best for fall entertaining as it never fails to wow. The texture is divine and the flavors are a pumpkin lover’s dream come true.

      Pumpkin Cream Cheese Muffins (Starbucks Copycat Recipe)
      If you love those soft pumpkin cream cheese muffins from Starbucks, wait until you’ve tried this homemade version. This copycat recipe inspired by the classic coffee shop treat tastes a million times better when it’s fresh from the oven!

      PIN for later: LEGGI TUTTO

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      Pumpkin Snickerdoodle Muffins

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      An inviting blend of warm  spice and delicately sweet , these Pumpkin Snickerdoodle Moffer a punched-up autumn flavor profile. Best of all, the stir-together batter can be whipped up in a flash and the  Streusel can be made ahead, supplying the perfect baked good when you need to make something delicious on the fly. 2½ cups (313 grams) […] LEGGI TUTTO

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      Lemon Curd Muffins

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      These domed Lemon Curd Muffins are warmly spiced with the bold flavors of cardamom and ginger and then filled with   for a sweet and tangy surprise. Topped with a buttery and crunchy Oat-Pecan Streusel and drizzled with a sweet  Glaze, these  might just become a new year-round favorite. 3 cups (375 grams) all-purpose flour 2 teaspoons (10 […] LEGGI TUTTO

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      Sweet Potato Muffins

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      These soft  -packed  are complemented by a crunchy oat and walnut streusel while the  heat of cinnamon and nutmeg add a cozy level of spice. From November/December 2021 issue.  2½ cups (313 grams) all-purpose flour 2 teaspoons (10 grams) baking powder 1 teaspoon (2.25 grams) kosher salt, divided ½ teaspoon (1 gram) ground nutmeg ¾ cup (150 grams) […] LEGGI TUTTO

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      Parmesan-Herb Buttermilk Bread

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      The classic flavors of ranch dressing— , , onion, and garlic—come together in this delicious  quick . Serve slices warm with butter, or top with your favorite fillings for an open-faced sandwich. 2½ cups (313 grams) all-purpose flour 1 tablespoon (12 grams) granulated sugar 1½ teaspoons (7.5 grams) baking powder 1 teaspoon (3 grams) kosher salt 1 teaspoon (3 […] LEGGI TUTTO

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      3 Ingredient Butter Me Not Muffins

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      Deliciously rich and intensely buttery, these muffins are made to satisfy. Just three ingredients makes a plentiful batch for snacking or they can be served with dinner.

      I had considered a lofty baking project for my first post of the New Year, but ultimately decided there will be plenty of time for that later. I’d rather ease into things with something simple and delicious, and this recipe is both. 

      I found this recipe while digging through a stack of old community cookbooks. I’d never heard of Butter-Me-Nots, and I was intrigued by the incredibly short list of ingredients. 

      Here they are – all 3 ingredients. Whenever a baking recipe has so few, you can just about bet that one of them is self-rising flour. I keep this type flour on hand because White Lily Self-Rising Flour is the absolute best flour for southern style buttermilk biscuits, and I make those weekly. 
      Whole milk ricotta is the second ingredient, and if you don’t have that on hand you can swap in full fat sour cream (see my recipe notes). Last but certainly not least, a full cup of melted butter goes right into the batter.

      The original recipe suggested baking these in mini muffin tins, and I can understand why. These little morsels are rich, and as the name implies they require nothing extra. Not a single dot more of butter.

      I was curious to see if these could be baked in a standard size muffin tin – and they can. My recipe has directions for both sizes of muffins. I had a large muffin hot from the oven, and then wasn’t very hungry for dinner. They are filling!

      Just from the oven, the muffins are incredibly tender, so you’ll need to wait a few minutes before transferring them from the pan to a wire rack. Warm, they need little coaxing to split apart in your hands. Tender and rich – it’s hard to describe them further but you’ll see exactly what I mean when you make them. 

      It’s a little too easy to eat five-ish mini muffins in one sitting. I’ve been snacking on them around 2:00 when my energy wanes. I don’t really get a carb crash with these – it must be all that ricotta!

      These will keep for a few days in a zip-top bag, and they return to their original tenderness when re-heated. I find 10-15 seconds in the microwave does the trick for one large or three mini muffins. 

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      3 Ingredient Butter-Me-Not Muffins
      Yields 10 muffins, or 2 1/2 dozen mini muffins2 cups (240g) self-rising flour (*see note for substitution)
      1 cup (9 oz.) whole milk ricotta cheese
      1 cup (2 sticks/226g) unsalted butter, meltedPreheat oven to 400°F.Place the flour in a large mixing bowl. Add the ricotta cheese and melted butter. Use a large spatula or wooden spoon to stir the ingredients together until a thick, pale batter forms.For standard size muffins: Using a standard-size trigger ice cream scoop or a 1/4 cup measure, portion batter by the level scoopfuls into 10 lightly greased cavities of a muffin tin. Bake for 20-22 minutes, or until a toothpick tester comes out with just a few small crumbs clinging to it. If muffin tops are pale, place under the broiler for 2 minutes. The muffins will be tender while warm, so let them cool in the pan for 5 minutes. Gently remove with a fork to a wire rack to cool.For mini muffins: Using a small trigger cookie scoop (4 teaspoon capacity) portion dough into a lghtly greased mini muffin pan (approx. 1 3/4-inch cavities), filling them full to the tops. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Place under the broiler for 2 minutes if the tops are pale. Let cool slightly in the pans, then remove with a toothpick to a wire rack.Serve muffins warm. Store muffins in a plastic bag with a twist-tie (or in a zip-top bag). Reheat before serving. About 10 seconds in the microwave for 1 regular muffin or 3 mini muffins will bring them back to their original tenderness.*Notes:
      For homemade self-rising flour, combine 2 cups of all-purpose flour in a bowl with 1 tablespoon of baking powder and 1/2 teaspoon of salt. Whisk to combine. Use in this recipe as a replacement for self-rising flour.If you don’t have ricotta on hand, one 8 oz. container of full fat sour cream can be substituted for the 9 oz. of whole milk ricotta.
      link 3 Ingredient Butter Me Not Muffins By Heather Baird Published: Tuesday, January 05, 2021Tuesday, January 05, 2021Three Ingredient Butter-Me-Not Muffins Recipe LEGGI TUTTO