I made the mistake of baking these Orange Poppy Seed Muffins for Saturday breakfast a few weeks ago and my kids have expected them every morning since. I’ve created a monster…  Bake at your own risk!
My Nana made THE BEST banana bread and to this day it’s a recipe I turn to for comfort – it somehow manages to recreate that warm nana-hug feeling and I just can’t get enough. This Maple-Rye take on Nana’s banana bread is a healthy twist that’s made in a single bowl with very little effort required
My Bakery-Style Pumpkin Ginger Muffins were so popular that I had to make another variation on the recipe. Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet with warm autumnal spices.
To all of my fellow pumpkin-spice lovers, consider this your go-to pumpkin bread recipe. It’s perfect for breakfast, an afternoon snack, or even dessert! It’s incredibly versatile: you can eat it plain or with your favorite spread (butter, nut butter or even jam), enjoy it on the go, or pull it out when unexpected guests arrive for afternoon tea. Go one step further and surprise a friend of neighbor with a loaf to brighten their day! It may be gluten, dairy, and refined sugar free, but we’re not sacrificing any flavor here.
If you’re in need of some more cozy comfort fall recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
Step 1. Preheat oven and spray a standard 9×5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.
Step 2. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
Step 3. Add to the bowl the pumpkin, coconut oil, and coconut sugar and mix to combine so there are no flour streaks visible.
Step 4. Add the eggs and whisk for 10 seconds more to combine.
Step 5. Transfer the batter to the prepared pan and smooth the top. Using a sharp knife, make a 1 inch slit down the length of the bread.
Step 6. Sprinkle the top with demerara sugar, if desired.
Step 7. Bake for 55-60 minutes until a tester comes out clean.
Step 8. Cool for 10 minutes in the pan before transferring to a rack to cool completely.
Step 9. Enjoy!
You get that delicious, melt in your mouth, bakery-style loaf without having to leave your house
The loaf freezes well, perfect for pulling out for unexpected guests
It’s the perfect after school snack because it is gluten free, dairy free and refined sugar free (if you choose to make it this way), great for any variety of dietary requirements
It stays moist and tender for up to 4 days
Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)
No-Bake Pumpkin Truffles (Gluten Free, Dairy Free, Refined Sugar Free)
One-Bowl Pumpkin Banana Bundt Cake (Gluten Free)
If you make my Ultimate Bakery-Style Pumpkin Bread, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need
Allow me to introduce you to the Bakery-Style muffin of your dreams. Or at least, it’s definitely mine. Perfect for Mother’s day, these jumbo muffins will look like they rolled straight out the door of your local bakery and onto your brunch table. Lots of…
