Easy Baked Brie

I discovered brie cheese at a young age and ever since then, I have been obsessed. I love making things with this soft cheese because it is always a hit at any get together.

The traditional baked brie recipe is wrapped in puff pastry and topped with brown sugar, raspberry jam, or honey, then baked. I switched up the classic recipe to bring in flavors of apples, and pecans and I wrapped it in crescent roll dough!

This brie is baked until melty and gooey; it is the best consistency to dip crackers, fruit, sliced bread, or to just eat with a fork! This is a fast and easy recipe perfect for Christmas, Thanksgiving, or any holiday gathering.

Ingredients Needed

• Apples: Granny Smith or Fuji/Gala are the best, but use what you love.
• Brown Sugar: We’re going to use it to cook the apples and also to sprinkle on the wedge of brie.
• Heavy Whipping Cream: When paired with pecans and brown sugar this makes a pecan pie-like filling.
• Brie: This recipe is written for a round of cheese. I like to remove the rind with a butter knife.
• Crescent Rolls: The entire mixture is wrapped in the dough and bakes until it’s all melty and perfect.

How to make Apple Baked Brie

• Dice apples. Cook apples in melted butter with brown sugar and cinnamon over medium-low heat until softened, about 10 minutes.
• Stir chopped pecans, brown sugar, heavy whipping cream, and vanilla in a small bowl.
• Unwrap brie. Use a butter knife to scrape off as much of the white part into the garbage as you can without cutting the brie.
• Unroll Crescent Rolls into a flat sheet. Divide into two squares and press all the seams together. Place one rectangle in the middle of your prepared baking sheet. Place the brie wheel in the center of the rectangle. Layer on the apples and pecan pie mixture then top with the other square of dough, cutting off excess dough if there is any.
• Poke a few holes with a fork in the top of the crescent rolls for steam to escape, or just make sure some of the seams have holes in them. You can brush with egg wash to make it nice and golden. Bake until the crescent rolls are browned. Serve immediately with crackers, apple slices, sliced baguette, or a fork.

Yeasted Dinner Rolls

You may be asking: How can this yeast recipe be done so quickly? I’ll let you in on a little secret: using a lot of yeast will make them rise faster and essentially be done faster as well. These are perfect for when you need rolls, but don’t have all day to wait for them to rise!

This recipe makes 12 perfect dinner rolls that are perfectly soft. They freeze well, taste amazing, and go great with butter as a side dish for any meal.

How to make 45 Minute Dinner Rolls

• Place the water, olive oil, sugar, and yeast in a large bowlLet the mixture rest for 15 minutes – it will get very frothy!
• Mix in the salt and flour You know it’s done when all of the dough will join to form a ball and the sides of the bowl are almost clean (no dough left).
• Place dough on a cutting board and knead until it comes together in a cohesive ball.
• Section into 12 pieces and roll each into a ball.
• Place the rolls in a 9×13” baking dish sprayed with cooking spray. Let rest for 10 more minutes.
• Brush the tops with melted butter. Bake for about 10 minutes at 400°F, until the tops start to get golden.

Pull Apart Dinner Rolls

Dinner isn’t complete without some sort of bread as a side dish. Whether I’m making soup or salad for a weeknight dinner or going full out and making a special occasion meal, I’m always in the mood to make dinner rolls.

This recipe is easy enough to make as a simple side or for your holiday table:

• Rise time is only 30 minutes
• You can make them with or without a mixer – I’m showing you how to do it by hand!
• The recipe makes 12 perfect pull apart rolls!

My daughter said these were the best rolls I’d ever made – and she’s an authority on dinner rolls since I make them so much!

Best Yeast for Dinner Rolls

As always, yeast matters when you’re making bread or rolls. There are different types and you need to pay attention to which one you’re using.

This recipe uses fast-acting yeast (also called RapidRise Yeast, if you’re using Fleischmann’s brand). Each brand of yeast has its own name for quick yeast so be sure to look for the fine print.

1. You don’t have to proof the yeast to activate it. Instead, you just add the dry yeast to the dry ingredients.
2. The first “rise” is actually just a rest period of 10 minutes, cutting off a lot of the time it takes to make anything with yeast.

Making the dinner roll dough

Start the recipe by adding the dry ingredients in a large bowl. I always start with just part of the flour to get the mixture going, then we’ll add the rest later.

For the dry ingredients you’ll need: flour, sugar, salt and one packet of Fleischmann’s® Yeast RapidRise® Yeast.

Then, prep the wet ingredients: milk, water, and butter. The wet ingredients will be added hot to the dry and that heat is what will activate the yeast.

It’s important to get your liquid to the right temperature (between 120-130°) so it’s warm enough to activate the yeast but not so hot as to kill it. You can think very warm water or use an instant read thermometer to check the temperature.

Add the wet ingredients into the dry, along with more flour, up to 2 1/4 cups, stirring until the dough comes together.

You can do this by hand, as I have, or you can use a stand mixer. Your choice!

Kneading the dough

Once the dough comes together and can’t be stirred anymore, it’s time to knead it. (Learn more about kneading techniques here.)

You’re going to knead the dough on a floured surface for about 6-8 minutes. Work the dough back and forth over itself until it forms a cohesive ball.

(It will take longer to do this by hand. If you’re using a stand mixer with the dough hook it cuts the kneading time in almost half.)

You’ll know you are done kneading when the dough forms a ball and will spring back when touched with two fingers.

This dough ball needs to rest for just 10 minutes, thanks to the magic of RapidRise® Yeast.

Forming Cloverleaf Rolls

These rolls are like monkey bread: they have little bite sized pieces of dough that form the shape.

You’ll need to cut the dough into 36 pieces. Here’s a little math help:

• First, cut the dough into 4 pieces
• Cut each quarter into thirds
• Then cut each little third into thirds

Then you’ll have 36 little balls of dough, perfect for forming your Cloverleaf Rolls.

Dinner Rolls in Muffin Pans: I love that these rolls are baked in a muffin tin. It makes them so much fun! Simply spray a traditional, 12-cup cupcake pan with nonstick spray, then add 3 pieces to each one. Then cover and let the rolls rise for 30 minutes.

After 30 minutes, bake the rolls at 375°F for about 20 minutes, or until they are nice and golden brown.

Once the rolls are baked, I like to brush them with melted butter because melted butter makes everything better.

Other Fleischmann’s® Yeast recipes to try

• Buttery Homemade Rolls
• Garlic and Herb Dinner Rolls
• Potato Rolls
• White Bread
• Cinnamon Swirl Bread

Classic Pumpkin Bread with Nuts

Quick breads are my favorite because they’re so much easier to make than yeast bread, but they taste just as good. Maybe even better! This pumpkin bread tastes like a pumpkin muffin in bread form and I couldn’t ask for anything better.

The nuts in this nut bread add so much to the recipe. I love the addition of pecans because they add so much to the flavor and they elevate the texture. If pecans aren’t your thing–that’s okay! Add any type of nut (like walnuts). It’s an easy bread recipe you’re going to love!

Ingredients Needed

• Sugar: I use a mix of granulated sugar and packed brown sugar in my pumpkin bread.
• Vegetable Oil: I love using oil because it makes it easy to mix up and keeps the bread extra moist.
• Pumpkin Puree: Not pumpkin pie filling–there is a difference. 
• Eggs
• Pumpkin Pie Spice: Save money by making your own homemade pumpkin spice.
• Buttermilk: You can make your own buttermilk if you don’t have it.
• Nuts: There are so many great options, just make sure you chop them!

How to make Pumpkin Nut Bread

• Stir granulated sugar and brown sugar with oil and pumpkin.
• Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined.
• Stir in buttermilk and flour.
• Stir in nuts.
• Pour batter into prepared pan.
• Bake for 40-50 minutes or until a toothpick comes out clean from the center of the crack.

BEST Pumpkin Bread Recipe EVER

I will never forget the first time I had pumpkin bread: I was a kid, probably around 10 years old. Someone gifted us a version of bread baked in a jar and we were equal parts intrigued and delighted because it was so good.

After that taste I started making my own pumpkin bread every year and this is my favorite recipe! It’s soft and moist and perfectly spiced with pumpkin pie spices. I make all sorts of versions this recipe, but this classic pumpkin bread recipe is my favorite: it’s topped with cinnamon sugar. The crunchy topping is the perfect complement to the pumpkin flavor of the bread!

If you want a pumpkin recipe that’s not pumpkin pie make this bread!

Ingredients Needed

• Pumpkin: I love using LIBBY’S® 100% Pure Pumpkin
• Oil: Vegetable or canola, may substitute coconut (in liquid form)
• Eggs: Be sure to buy large eggs
• Sugar: This recipe uses both granulated sugar and packed brown sugar to keep the bread nice and moist.
• Baking Soda: This is what helps the bread rise, along with the buttermilk.
• Pumpkin Spices: I love the combo of spices – you can also substitute pumpkin pie spice.
• Buttermilk: Buttermilk might sound like a strange ingredient, but I love it. I used it in my banana bread also – and it creates the perfect rise. Don’t have buttermilk? You can make your own – learn how to make buttermilk here.
• Flour: I always use all-purpose flour but you can also use 1:1 Gluten Free All Purpose.

How do you make pumpkin bread?

1. Add your pumpkin, oil, eggs and sugar to a large bowl and stir. One bowl no mixer needed!
2. Stir in the pumpkin pie spices, baking soda and salt.
3. Add the buttermilk and flour then stir until thick.
4. Place in pan and bake until a toothpick comes out clean.

FAQ

Love pumpkin recipes? Try these using LIBBY’S®:

• Pumpkin Blondies
• Pumpkin Chocolate Chip Cookies
• Pumpkin Chocolate Bars
• Pumpkin Danish

Amazing Apple Fritter Bread

Since I discovered my love of apple fritters, I’ve decided I want to make all the apple fritters. Now I’m adding Apple Fritter Bread to my collection! And it’s an EASY bread recipe; only a few ingredients needed!

This Apple Fritter Bread is a pull-apart bread made with cinnamon rolls! You can make pull apart bread from scratch or you can make it easy using canned biscuits or cinnamon rolls.

Ingredients in Apple Fritter Bread

• Refrigerated Cinnamon Rolls: I made this recipe with cinnamon rolls instead of biscuits!
• Apples: Any kind you’d like – I used Granny Smith but use your favorite.
• Brown Sugar: To sweeten the apples along with cinnamon.

How to make Apple Bread

• Place apples and water in a microwave safe bowl. Cook 2-3 minutes on high, or until the apples have softened slightly. Drain very well.
• Open the tube of cinnamon rolls. Set aside frosting for later. Cut each roll in half horizontally.
• Stir brown sugar and cinnamon into the apples.
• To assemble the bread: place one slice of cinnamon roll on flat surface. Top with some of the apple mixture. Top with another cinnamon roll slice. Continue until all slices and apples are used. Carefully place in prepared pan.
• Bake 30-40 minutes, or until cinnamon rolls are browned and bread is cooked through. Cool slightly then pour frosting over the top.
• Store in an airtight container for up to 2 days.

Peanut Butter and Pumpkin Bread

For this iteration of peanut butter + pumpkin, I decided to combine my favorite candy, Reese’s Peanut Butter Cups, with my favorite pumpkin bread recipe. The result? A bread that reminds you of fall…and your favorite candy.

Peanut Butter and pumpkin go so well together, especially in a bread recipe, which is why I added peanut butter cups to my favorite pumpkin bread!

Ingredients Needed

• Sugar: My pumpkin bread recipe uses brown and granulated sugar to keep the bread moist.
• Oil: I love using vegetable oil in quick bread recipes because it keeps them moist – plus no mixer needed for this recipe.
• Pumpkin Puree: Be sure to buy the pure pumpkin, not pumpkin pie mix.
• Eggs: Eggs provide structure for the bread and the fat in the yolks keep it moist.
• Spices: You’ll need a hefty dose of pumpkin pie spice!
• Salt: Required since you started with oil, which is neutral.
• Baking Soda: This is how we leaven the bread, that works with the sourness from buttermilk.
• Buttermilk: Make your own by adding 1 teaspoon of vinegar to 1/3 cup milk, and you can use non-dairy milk and add the vinegar to the recipe.
• Flour: All purpose flour is what I always use but you can substitute 1:1 Gluten Free All Purpose Flour.
• Reese’s Peanut Butter Cups: The chocolate peanut butter candy goes so well with the bread. Use regular ones and chop them or use the minis that don’t need to be chopped.

How to make Peanut Butter Cup Pumpkin Bread

• Pan size: Preheat oven to 350°F. Spray a 9×5” loaf pan with cooking spray. You can also use an 8×4-inch pan.
• Stir granulated sugar and brown sugar with oil and pumpkin.
• Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour just until combined. Fold in 1 cup of the chopped peanut butter cups.
• Pour batter into prepared pan. Sprinkle the remaining peanut butter cups over the top of the bread. Bake for 40-45 meaninutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.

Banana Bread for Fall

I never thought I could make my mom’s banana bread better…but I did. (Have you tried that recipe yet? It gets a gorgeous crack right down the center that’s perfect EVERY time.) I added pumpkin spices and a pumpkin spice glaze to the top. Add this to your fall bucket list, people, you won’t be sorry.

• Easy one bowl banana bread – no fail – it works I promise!
• A hint of pumpkin spice in the bread
• The easy glaze is SO good!
• Freezes great too!

Important Ingredients Needed

• Bananas – make sure they’re overripe – lots of brown spots. Bananas get sweeter as they age, and softer, and they’ll make your bread perfect.
• Sour Milk – my mom’s bread recipe calls for this and I use it in every banana bread recipe I have. Basically it’s buttermilk, which you can substitute, but if you don’t have that I add vinegar or lemon juice to my milk.
• Pumpkin Spice – this isn’t pumpkin bread, it’s pumpkin spice bread – just those warm flavors in the quick bread and frosting.

How to make Banana Bread with pumpkin spice

1. Mash your banana with a fork in a large bowl.
2. Mix in eggs, vegetable oil and granulated sugar using a hand mixer or stir by hand with a spatula or wooden spoon.
3. Stir in baking soda, vanilla, pumpkin pie spice, and salt.
4. Add all-purpose flour and milk.
5. Stir until combined.
6. Pour into a loaf pan sprayed with nonstick cooking spray. You can use an 8×4-inch loaf pan or a 9×5-inch loaf pan.

Pumpkin Spice Glaze

This banana bread is delicious plain but the glaze takes it over the top with pumpkin spice flavor!

1. Whisk powdered sugar with pumpkin spice and heavy cream.
2. Stir until the glaze is thick but spreadable.
3. Spread over banana bread and allow to dry. It won’t dry hard, but the outside will crust.

Why my Pumpkin Chocolate Chip Bread Recipe Works

I never get tired of pumpkin anything, and when fall finally arrives, I break out all the pumpkin puree! First up? This pumpkin chocolate chip bread recipe. It’s usually one of the first pumpkin baked goods I make every year.

• First, it’s my classic pumpkin bread with chocolate chips – it’s a great combo! I’ve been making that classic recipe for years and it always works.
• The bread is incredibly moist with the best flavor. I like to make it with buttermilk – it adds a subtle tanginess and lots of moisture to the bread.
• It’s so easy to make – one bowl and a spoon are all you need. You don’t need a mixer!
• Every bite has the perfect balance of pumpkin and chocolate. Chocolate chip bread is always a hit!

Important Ingredients

• Vegetable Oil: I like using oil in quick bread recipes so it’s easier to stir and keeps the bread moist.
• Pumpkin Puree: Be sure to use puree, not pumpkin pie mix
• Pumpkin Pie Spice: Make your own homemade Pumpkin Spice if you don’t have it.
• Baking Soda: Unlike many quick bread recipes, I use baking soda to make mine. Combined with the acid in the buttermilk, the baking soda makes the bread nice and soft.
• Buttermilk: If you don’t have buttermilk, make your own by adding 1/2 teaspoon of vinegar to measuring cup then filling it the rest of the way with milk.
• Chocolate Chips: Use your favorite kind!

FAQ about Pumpkin Bread

No Knead Focaccia Bread

Focaccia is an Italian bread that’s baked flat. It’s a yeast bread that’s no knead, easy to make and perfect as a side dish or for sandwiches. And it’s absolutely perfect when dipped in good olive oil!

Kneading bread isn’t hard but it does take time and you have to know what you’re doing. There’s more chance for error when you have to knead a recipe. All you have to do when you’re making focaccia bread is to stir together the wet and dry ingredients. That’s it!