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Easy Coffee Cake Muffins

BEST Apple Coffee Cake Recipe

Pumpkin Coffee Cake

Apple Cider Coffee Cake

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Biscuit Strawberry Shortcake Recipe

Dorothy Kern — Mon, 13 Mar 2023 13:26:00 +0000

This Strawberry Shortcake recipe from scratch with strawberries, whipped cream and cream biscuits! This classic dessert is completely homemade and the perfect way to serve fresh strawberries. Skip the packaged shortcakes from the store and make these homemade strawberry shortcake biscuits – you won’t be sorry!

Easy Strawberry Shortcake Biscuits
Ingredients Needed
How to make a Biscuit Shortcake Recipe
How to Prep Strawberries
Serving a Strawberry Shortcake Recipe
Expert Tips
FAQ
Strawberry Shortcake Recipe

Easy Strawberry Shortcake Biscuits

We LOVE strawberry shortcake. I remember as a kid, my mom buying those little sponge cakes from the store and my dad savoring every bite of his dessert with fresh berries and cool whip.

But for this, I wanted to make that traditional one you see, the one made with biscuits. This recipe will have you not only skipping the packages of sponge cake at the store, but you’ll be making the biscuits ALL THE TIME, for every meal.

Why you’ll love this recipe

What I love about this biscuit recipe is that there’s no cold butter that needs to be cut into the dough: The cream is providing all the butterfat and it’s a lot easier to mix up. The sweet cream biscuits are the best things ever!
Easy, fast and completely from scratch. If you’ve never made biscuit shortcake before this is a fool-proof recipe. We’re making drop biscuits so you don’t have to roll out the dough – just mix it up the dough and drop it on your baking sheet.
Freshly whipped cream and lots of fresh strawberries!

Ingredients Needed

All-purpose flour – this is the best flour to use, make sure to spoon and level it to measure.
Baking powder – important for nice fluffy biscuits
Salt – important because we’re not using butter, so it adds flavor
Granulated sugar – for a hint of sweetness
Heavy whipping cream – Adding cream to the biscuit dough gives the shortcake a rich flavor and light and tender crumb.

Be sure to see the recipe card below for full ingredients & instructions!

How to make a Biscuit Shortcake Recipe

Dry ingredients: Start by whisking the flour, baking powder, salt and sugar together in a bowl.
Cream: Add the cream and stir until the dough comes together. The dough will be very thick so you may need to use your hands to finish mixing it.
Scoop: The easiest way to get the dough onto the baking sheet is to scoop the dough with two spoons. I usually make 8 biscuits, but you can make more if want them smaller.
Bake: Bake them for 14 to 16 minutes at 425°F until they are golden brown and cooked through. It’s a good idea to rotate the pan halfway through the baking time to ensure they bake evenly. Cool them completely before serving.

How to Prep Strawberries

Making the biscuits is the first step and while they cool you can pull the rest of the dessert together.

Place sliced strawberries in a bowl with sugar and lemon juice. Give it a stir and then leave it for 30 minutes. The sugar and lemon juice will soften the fruit and allow the natural juices to release creating almost like a thin sauce. The fancy term is macerated strawberries and it’s really easy to do.

For the whipped cream, you can make it really easy and just use store-bought whipped topping or make a batch of homemade whipped cream.

Serving a Strawberry Shortcake Recipe

Slice each biscuit in half
To the bottom part with the juicy strawberries and add a dollop of whipped cream
Place the other half of the biscuit on top

That’s all you have to do! Just looking at these cute strawberry shortcake biscuits makes me think of warm summer nights – it’s so good!

Tip From Dorothy

Expert Tips

Don’t assemble the shortcakes until you’re ready to serve them.
Don’t add the sugar to the strawberries until about 30 minutes before you’re going to assemble.
Use ANY fruit for this! You’re not limited to strawberries.
Don’t want to make homemade whipped cream? Use a can or use Cool Whip.

FAQ

Can you make the biscuits ahead of time?

You can make the biscuits ahead of time, but I wouldn’t make them more than a day in advance if you don’t plan to freeze them. If you freeze them, they will last for up to two months. To thaw, just leave them out at room temperature.

Can you make the strawberries ahead of time?

For the berries, the longer they sit in the sugar and lemon juice the juicier they will be. So, you can assemble that part of the recipe ahead, but if you let them sit longer than 30 minutes there will be a lot more liquid and the strawberries will be very soft.

How far in advance can I assemble the dessert? How long does it last?

I don’t recommend assembling the strawberry shortcakes ahead of time to serve later. The juice from the fruit will make the biscuits soggy.

Can I make the biscuits rolled and cut?

Yes, you can, but reduce the cream by 1/4 cup. The dough won’t fully stir together with your spoon, so place it on a cutting board dusted with flour and “knead” it just a few times to come together. Press it flat and cut desired size biscuits.

Can I make more than 8 biscuits?

Yes, just make them smaller.

Can you use frozen strawberries?

Fresh are best but you can use frozen, just make sure they’re thawed and drained well.

Strawberry Shortcake

Make drop cream biscuits and sandwich them with fresh juicy strawberries and whipped cream for the perfect summer dessert.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 327kcal

Author Dorothy Kern

Cost $9

Ingredients

For shortcake:

2 cups (248g) all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
2 tablespoon granulated sugar
1 ½ cups (356ml) heavy whipping cream plus more to make whipped cream

For serving:

5 cups (625g) sliced strawberries
3 tablespoons sugar
Juice of ½ lemon
Whipped cream for topping

Instructions

Preheat oven to 425°F. Line a cookie sheet with parchment paper or a silpat baking mat.
Whisk flour, baking powder, salt and sugar in a large bowl.
Add the heavy whipping cream and stir with a wooden spoon or spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you’ll get about 8 biscuits, unless you want them smaller.
Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway though baking for even cooking. Cool biscuits before serving.
While the biscuits are baking (or about 30 minutes before serving shortcakes), place the strawberries in a medium sized bowl and toss with sugar and lemon juice. The berries will become juicy as they sit.
For serving: cut each biscuit in half. Top bottom with some berries and some fresh whipped cream or whipped topping. Place the top of the biscuit back on top and serve.

Video

Notes

Don’t assemble the shortcakes until you’re ready to serve them.
Don’t add the sugar to the strawberries until about 30 minutes before you’re going to assemble.
Use ANY fruit for this! You’re not limited to strawberries.
Don’t want to make homemade whipped cream? Use a can or use Cool Whip.

Nutrition

Strawberry Shortcake Recipes

Cake

Strawberry Shortcake Cake Roll

No Bake

No Bake Berry Shortcake Trifle

Cake

Strawberry Shortcake Layer Cake

Strawberry Shortcake Icebox Cake

Be sure to add this easy strawberry shortcake recipe to your list! Once you try it, I think you’ll make want to make it all summer long!

The post Biscuit Strawberry Shortcake Recipe appeared first on Crazy for Crust.

Best Banana Bread Recipe EVER

Dorothy Kern — Wed, 01 Mar 2023 10:00:00 +0000

This is the Best Banana Bread Recipe in the entire world – I promise! It’s my mom’s banana bread recipe and I’ve been making and eating this my entire life. The quick bread is soft and fluffy with perfect banana flavor – you’re going to LOVE it.

BEST Banana Bread in the Whole World
Banana Bread Ingredients
How to make the BEST Banana Bread Recipe
Substitutions + Additions
Expert Tips
FAQ
Best Banana Bread Recipe Recipe

BEST Banana Bread in the Whole World

I make a lot of banana bread. Every single banana bread recipe or banana muffin on this site has been based off of one recipe: my Mom’s. It’s one of those recipes I’ve eaten my whole life.

I have to say, I think it’s the best banana bread recipe, ever. And while I love all my variations, I still love the original recipe the best.

Why you’ll love this recipe

It’s SUPER easy with banana in every bite
Stays moist for days
Has a nice long crack down the center and tons of banana flavor.
Is a bit crunchy on the outside and super soft on the inside
Banana bread is the perfect way to use up overripe bananas – and it’s so easy to make. You’re going to love my mom’s recipe.
She has two simple things she does that makes her bread stand apart: the milk and the pan.

Banana Bread Ingredients

The worlds best Banana Bread (no kidding) is a simple quick bread recipe. “Quick Bread” is bread that doesn’t have yeast (as in, it’s quicker to make it because it doesn’t need to rise).

Bananas: You need to use overripe bananas for this. They should be nice and brown spotted – my mom calls them tired bananas.
Butter: you can use either salted or unsalted (see recipe notes).
Sugar: Granulated sugar goes into the bread AND my mom uses it on the pan – one of her secret tips!
Sour Milk: Basically, sour milk is the same thing as buttermilk. Back when this recipe was written, I’m figuring that milk went sour more than it does now, but if you don’t have sour milk sitting around, don’t worry, you can make your own.

Be sure to see the recipe card below for full ingredients & instructions!

How to make the BEST Banana Bread Recipe

Make your sour milk and let it sit for 5 minutes.
Cream together room temperature butter and sugar in a large bowl until fluffy.
Option 1: Add bananas, eggs, baking soda, and milk to a blender and blend until smooth. Mix the wet ingredients into butter mixture with the all purpose flour.
Option 2: Mash your banana, then mix mashed bananas into the butter and sugar mixture with the eggs, baking soda, milk, and flour.
Mix until the mixture is smooth. You can use a hand mixer or a stand mixer.
Add to the pan and bake. Mom’s tip: grease and sugar your pan. Spread butter or shortening all over the loaf pan and then, instead of using flour, use granulated sugar to coat.

Recipe Swap: Sour Milk

This is a banana bread recipe with sour milk! Basically, sour milk is just buttermilk but since we rarely have that around, and milk doesn’t go bad like it used to, here’s what to do:

1/2 teaspoon vinegar or lemon juice + 7 tablespoons milk or nonfat milk
1/2 teaspoon vinegar or lemon juice + 7 tablespoons nondairy milk
7 tablespoons buttermilk

The acidity in the sour milk (or vinegar or buttermilk) active the baking soda, making the bread rise.

Substitutions + Additions

Butter: I use unsalted butter but my mom always uses salted. If you’re using salted butter, reduce salt by 1/4 teaspoon.
Oil: You can substitute vegetable oil, but make sure to use the salt in the recipe in that case (oil doesn’t have salt in it).
Flour: substitute half whole wheat flour (so 1 cup each whole wheat and all-purpose) if you want. Make gluten free banana bread using 1:1 All-purpose gluten-free flour (such as Bob’s Red Mill teal bag).
Milk: You can use buttermilk or regular/lowfat/nonfat cows milk with 1 tsp vinegar, or even nondairy milk (any kind) with 1 tsp vinegar.
Add 1 cup of your favorite mix-ins for a new flavor banana bread: chocolate chips, nuts to make banana nut bread, chopped candy, even pumpkin spice!
Top this with cream cheese frosting – cream cheese goes so great with my banana bread recipe.

Expert Tips

Did you know you can freeze bananas? Whenever my ripe bananas get too much so, I just throw them in the freezer (peels and all). Then I defrost them on the counter to make banana bread or cake whenever I want.
The sugar pan coating gives an amazing crunchy sweet crust to the bread. To get the amazing pan effect for this bread you grease the pan with butter or shortening, then you add some sugar and move the pan around so that you coat all the greased parts with sugar. Add the batter as you normally would and bake. Note: do NOT try and sugar your pan using a cooking spray instead of butter or Crisco.
I don’t normally use vanilla but you can add 1 teaspoon vanilla extract if you want.
You know banana bread is done when it is dark golden on the top and there will be that nice long crack running through the center. The crack is my favorite part! You know it’s done when a toothpick comes out with just a few crumbs from the center of the crack.

FAQ

How do you store banana bread?

It won’t last long because you’ll eat it fast, but store it covered on the counter. If you’re like us, it’ll be gone in a day.

How do you freeze banana bread?

You can slice the cooled loaf and freeze the slices in sandwich baggies. Then pop one into a lunchbox for a yummy mid-morning snack.

Can you make muffins with this recipe?

This recipe also makes great mini loaves or muffins. I’ve done them all. Just adjust the baking time.

How do you mash bananas?

This recipe calls for blending them but you can also just mash the bananas with a fork and add them to the recipe that way. Or, use your mixer to mash them!

How do you keep banana bread moist?

The bananas and eggs in the recipe help keep it moist, along with the sourness/acid combination from the baking soda and sour milk. Don’t over bake it for ultimate moist bread and keep it wrapped well so it doesn’t dry out.

Can you make this banana bread recipe gluten free?

Simply substitute 1:1 gluten free flour for the all purpose flour.

Should I use baking soda or baking powder in banana bread?

This recipe is written for baking soda, which is activated by the sour milk and helps the bread rise and be nice and soft and moist.

Best Banana Bread Recipe

The best banana bread recipe: it's my mom's recipe and is great for using overripe bananas. It's easy and so delicious.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 328kcal

Author Dorothy Kern

Cost $8

Ingredients

1 cup (200g) granulated sugar plus more for the pan
½ cup (113g) salted butter softened (plus more for the pan)
2 medium tired bananas brown spotted
2 large eggs
7 tablespoons (103ml) sour milk see note
1 teaspoon baking soda
2 cups (248g) all-purpose flour spooned and leveled

Instructions

Preheat oven to 375°F. Grease a 9x5x3” loaf pan with butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter. You can skip the sugaring and just use cooking spray, if you wish.)
Cream butter and sugar with a hand mixer. Set aside.
Add bananas, eggs, milk, and baking soda to a blender jar and blend until smooth.
Pour half the banana mixture into the butter mixture with 1 cup of flour. Mix with hand mixer until just incorporated, then add the remaining banana mixture and flour. Mix until just incorporated. Stir in nuts if using them. Pour into prepared pan.
Bake for 50-60 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.
Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

Notes

In place of the sour milk you can use:

1/2 teaspoon vinegar + 7 tablespoons milk or nonfat milk
1/2 teaspoon vinegar + 7 tablespoons nondairy milk
7 tablespoons buttermilk

Substitutions:

Unsalted butter: add 1/4 teaspoon salt to the recipe
Gluten-Free 1:1 AP Flour – use equal parts
Whole Wheat Flour: use 1 cup each whole wheat and AP flour
Oil: substitute 1/2 cup vegetable oil for the butter
Pan: Use an 8×4-inch loaf pan and make just 1-2 muffins along side

Don’t want to use a blender? Mash your bananas with a fork. Cream butter and sugar as directed, then add mashed bananas, eggs, milk, vinegar (if using), baking soda, and salt (if using) and mix with your mixer, then add flour.

Add-ins: add up to 1 cup chopped nuts or chocolate chips.

Nutrition

Other Favorite Quick Breads

Pumpkin Nut Bread

Easy Pumpkin Bread Recipe

Peanut Butter Cup Pumpkin Bread

Pumpkin Spice Banana Bread

This is the BEST Banana Bread Recipe ever – it’s an easy moist banana bread that’s my mom’s recipe. Make this plain or with chocolate chips or walnuts – it’s such a simple classic and the BEST recipe!

The post Best Banana Bread Recipe EVER appeared first on Crazy for Crust.

Cake Batter Cookies Copycat

Dorothy Kern — Thu, 01 Dec 2022 10:45:00 +0000

Cake Batter Cookies are a soft sugar cookie that tastes like cake! These are copycat Crumbl Cookies and they’ll be the only birthday cake you want from now on; PLUS you can make them for Christmas or any holiday with a simple swap.

This post is sponsored by Challenge Butter who helped these cookies come to life.

Copycat Cake Batter Cookies

I am obsessed with Crumbl Cookie, especially all of their cake flavored cookies and the pink sugar cookie. And, of course, I love the birthday cake cookie the most: it has sprinkles. This is even better than that recipe because you can make it at home anytime you want it!

Why you’ll love this recipe

Soft sugar cookie with frosting and tons of sprinkles!
The cookie and the frosting both taste like cake without using cake mix, thanks to cake batter extract.
You can make these for any holiday: Christmas, Valentine’s Day, Halloween…the options are endless!

Ingredients in Birthday Cake Cookies

Challenge Unsalted Butter – this is my go-to butter! I grew up using Challenge Butter and have used it almost my whole career too. I prefer baking with unsalted butter (did you know their unsalted butter was named a favorite by Cooks Illustrated?) but you can use salted, just reduce the salt – see recipe notes.
Sugar – Unlike my normal sugar cookie recipe, I’m using both granulated sugar and packed brown sugar. The bit of brown sugar adds a softness to the cookie.
Baking Powder – This is also a change from my normal recipe, which calls for baking soda and cream of tartar. Using the baking powder makes these a little softer so they’re more cake-like.
Cake Batter Extract – This is what gives the cookies and frosting their telltale birthday cake flavor! Don’t skip this part – you can find this extract in the baking aisle of most grocery stores and even some craft stores.
Sprinkles – Jimmies (long thin sprinkles) are the best for baking. Use any color combination you like.

Don’t forget to use the best ingredients when you’re baking, which is why I’ll always use Challenge Butter. It’s made by happy cows at over 400 family-owned dairies and is farm to fridge in just 2 days, without added hormones or additives, and is available nationally.

Be sure to see the recipe card below for full ingredients & instructions!

How to make Cake Batter Cookies

Start by creaming together your room temperature butter and sugars in a large mixing bowl. I like using a stand mixer.
Once the butter and sugar is light and fluffy, add the baking powder, eggs, salt, and cake batter extract. Mix until smooth.
Add in the flour and mix until smooth.
Decide what color sprinkles you’re using and fold them into the cookie dough.
You can choose what size cookies you want to make: large ones like the cookie shop using 3 tablespoons of cookie dough or scoop 2 tablespoon balls of dough instead. Place them on a baking sheet.
Press each cookie flat with the bottom of a drinking glass. TIP: spray the glass with nonstick cooking spray so it doesn’t stick. These will not spread much unless you flatten them.
Make the frosting by creaming together the butter, sugar, and extract and then adding in cream until you get the desired consistency.
Frost the cookies, adding more rainbow sprinkles!

Recipe Swaps

Only have Challenge Salted Butter? Reduce the added salt to 1/2 teaspoon.
Use cream cheese frosting instead – with or without the cake batter extract. I love my cream cheese frosting recipe!
If you can’t find the cake batter extract you can use a combination of vanilla extract and butter emulsion, but it won’t have as much cake flavor.

FAQs

What makes a cookie cakey?

The baking powder in lieu of baking soda is what makes these a bit more like cake in texture, but they’re still all cookie!

How do you store birthday cake cookies?

Store these at room temperature for up to 3 days.

Can you freeze sugar cookies?

Freeze the unfrosted cookies and frosting in airtight containers or freeze frosted cookies by freezing them in a single layer then stacking between layers of parchment paper. You can also freeze the unbaked dough balls; allow to thaw before baking.

How do you swirl frosting like Crumbl?

To make the swirled frosting look, add frosting to a piping bag fitted with a round tip. Pipe in a spiral around the cookie.

Cake Batter Cookies Recipe

A birthday cake cookie copycat you can make with any color sprinkles – even as a Christmas cookie! So

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings cookies

Calories 246kcal

Author Dorothy Kern

Cost $8

Ingredients

Cookies:

1 ½ cups (339g) Challenge Unsalted Butter , softened
1 ¼ cup (250g) granulated sugar
¼ cup (50g) packed light brown sugar
2 large eggs
2 teaspoons cake batter extract (see note)
3 teaspoons baking powder
1 teaspoon salt
4 cups (492g) all-purpose flour
1 cup holiday sprinkles

Frosting:

1 cup (226g) Challenge Unsalted Butter , softened
5 cups (575g) powdered sugar
½ teaspoon cake batter extract (or vanilla extract)
¼ teaspoon salt
2-4 tablespoons heavy whipping cream

Instructions

Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
Place softened butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is fluffy. Mix in egg and cake batter extract and mix on medium speed until combined.
Mix in baking powder and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in sprinkles.
Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 or 3 tablespoon balls of dough onto the cookie sheet. Space them about 3 or 4 inches apart, depending on size. Press them gently with the bottom of a drinking glass to flatten.
Bake 13-16 minutes for 2-tablespoon size or 18-20 for 3 tablespoon size. The edges will be a light golden and the tops will no longer be glossy. Let cool completely before frosting.
To make frosting: Beat butter until smooth with a stand or hand mixer in a very large bowl. Slowly mix in powdered sugar until crumbly, then add salt and extract. Add 2 tablespoons heavy cream and mix, until smooth and fluffy, adding more cream as needed for desired consistency.
Frost the cookies as desired and top with more sprinkles. To frost them like Crumbl does, use a pastry bag with a round tip and spiral the frosting.
Store cookies in an airtight container for up to 3 days. Freeze for up to 3 months.

Video

Notes

If using salted butter reduce added salt in cookie dough to 1/2 teaspoon and omit from frosting.
Can’t find the cake batter extract? Use a combination of vanilla and butter extracts (although it won’t be as “cake” flavored).
Use any color sprinkles you want.
How to freeze cookies:
- Freeze unbaked cookie dough balls in an airtight container. Defrost before baking.
- Freeze unfrosted cookies in bags or an airtight container. You can also freeze the frosting in an airtight container. Leave on counter to thaw.
- Freeze frosted cookies by freezing in a single layer on a cookie sheet. Once frozen, layer between sheets of wax or parchment paper. Separate before thawing.

Nutrition

Favorite Recipes

Classic Rugelach Recipe

Pinwheel Cookies (Spiral Cookies)

Peppermint Sugar Cookie Sticks

Toll House Cookie Recipe

Cake Batter Cookies are the best – a birthday cake cookie copycat you can make with any color sprinkles – even as a Christmas cookie! So soft with cake batter frosting on top! These are SO GOOD!

The post Cake Batter Cookies Copycat appeared first on Crazy for Crust.

Toffee Chocolate Pecan Pie

Dorothy Kern — Tue, 01 Nov 2022 10:01:00 +0000

This Toffee Chocolate Pecan Pie is about to make you forget any other type of pecan pie even exists. When it comes to a simple southern chocolate pecan pie recipe, this is it!

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Best Chocolate Pecan Pie
Ingredients in Chocolate Chip Pecan Pie
How to make Chocolate Pecan Pie
How to Serve Pecan Pie
Expert Pie Tips
Toffee Chocolate Pecan Pie Recipe

Best Chocolate Pecan Pie

Keep in mind that this easy chocolate pecan pie is delicious on its own – but loading it up with homemade ice cream sounds pretty darn good, too! Once I have one piece of this delicious dessert, I literally obsess over the anticipation of my next slice. (And it’s always on my recipe menu for Thanksgiving and Christmas!)

Ingredients in Chocolate Chip Pecan Pie

Pie crust – Use my recipe or buy a refrigerated or frozen crust.
Eggs – a must in any pecan pie. They create the custard-like filling.
Corn Syrup – I prefer dark corn syrup but light corn syrup may be substituted.
Granulated sugar – You can substitute brown sugar if you prefer.
Salt – important because it cuts through the sweetness making the pie the perfect amount of sweet.
Unsalted butter – melted
Chocolate chips – semi-sweet or milk
Toffee bits – Bits o’ Brickle or the kind with chocolate, either is fine
Pecan halves – the most important part of the pie!

How to make Chocolate Pecan Pie

Whisk the ingredients: Whisk eggs, corn syrup, sugar, salt, and melted butter together.
Prepare the pie crust: Place pie crust in 9-inch pie plate. Sprinkle the chocolate and toffee chips on the bottom. Sprinkle the pecans over the top of the chocolate and toffee.
Pour filling over the top. Let it sit for a minute so the pecans can rise to the top.
Bake: Place pie in the 450°F oven and bake for 10 minutes. Then reduce heat to 350°F for another 40-45 minutes.

Expert Pie Tips

Use a pie crust shield to protect the edges of your pie crust from burning. Don’t have a shield? Use strips of foil.
Semi-homemade pie crust works – use the refrigerated or frozen kind for this pie if you don’t want to make it from scratch.

FAQs

Do you need to refrigerate chocolate pecan pie?

Nope, chocolate pecan pies don’t have to be kept in the fridge. I do think that they stay fresher that way, but it’s totally up to you.

Can you make white chocolate pecan pie?

Yes, you can! You can change up the flavor of the chocolate to easily change up the taste.

How to know when pecan pie is done baking?

The top of the pecans on the pie is going to start darkening in color. You’ll also want to take the pie out of the oven and shake it carefully. It should have a slight jiggle to it, but not a lot.

How to make sure the bottom crust is baked through?

Don’t skip the bake at 425°F step – this is what makes sure that the bottom crust gets fully baked.

Can I make this bourbon pecan pie?

You can also add bourbon to this pie recipe – just a tablespoon is great.

How to keep pecans from burning in pecan pie?

Make sure you add the pecans to the pie crust before pouring in the filling. The pecans will float to the top of the pie and be covered in the gooey filling, which will keep them from burning. Also make sure they’re in one level layer – none sticking up.

Can you freeze this pie?

Yes you can make ahead and freeze the entire pie, or you can freeze leftovers. Just be sure to wrap it well or place in an airtight container, it will last for up to 2 months.

Have you made this recipe?

Leave a 5-star rating below!

Toffee Chocolate Pecan Pie

Chocolate Pecan Pie is better with toffee bits – use a homemade crust or one from the store. This pie is so easy.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 519kcal

Author Dorothy Kern

Cost $5

Ingredients

1 recipe pie crust , from a package of two or from scratch
3 large eggs
1 cup (237ml) dark corn syrup (Karo)
⅓ cup (67g) granulated sugar
¼ teaspoon salt
¼ cup unsalted butter , melted
1 cup (170g) chocolate chips (semi-sweet or milk)
½ cup (75g) toffee bits (Bits o’ Brickle or the kind with chocolate, either is fine)
1 ¾ cups (210g) pecan halves

Instructions

Preheat oven to 450°F.
Place your pie crust in your pie plate (recipe is written for a 9” pie plate) and crimp edges as desired. Chill until filling is ready and oven is preheated.
Whisk eggs, corn syrup, sugar, salt, and melted butter together.
Remove pie shell from refrigerator. Sprinkle the chocolate and toffee chips on the bottom. Sprinkle the pecans over the top of the chocolate and toffee. Pour filling over the top. Let it sit for a minute so the pecans can rise to the top. You want to be sure the pecans are totally coated in the liquid so they don't burn.
Place pie on a cookie sheet for baking to catch any spillage. Cover edges with a pie crust shield or foil.
Place pie in the 450°F oven and bake for 10 minutes. Then reduce heat to 350°F and bake for an additional 40-50 minutes or until the pie is puffed, only slightly jiggly, and is a bit cracked around the edges.
Cool pie completely before cutting. Store pie covered in refrigerator for up to 3 days. Pie can be frozen for up to 3 months.

Video

Notes

Don’t skip the 450° baking step – this ensures the bottom crust gets done all the way.
Make sure all the pecans get coated in the gooey filling mixture so they don’t burn (that’s why we place them at the bottom and let them float to the top). The pecans need to be put on top the chocolate/toffee because otherwise the chocolate will weigh them down.

Nutrition

Other Favorite Pecan Pie Recipes

Bourbon Pecan Pie
Chocolate Fudge Pecan Pie
Mom’s Classic Pecan Pie Recipe – a family favorite!
Brown Sugar Pecan Pie – without corn syrup!

Easy Chocolate Pecan Pie is the best easy pie recipe for Thanksgiving! It’s my classic southern pecan pie with chocolate chips – perfect for chocolate lovers!

The post Toffee Chocolate Pecan Pie appeared first on Crazy for Crust.

Pumpkin Snickerdoodles

Dorothy Kern — Thu, 01 Sep 2022 10:08:00 +0000

Pumpkin Snickerdoodles are the perfect super soft and chewy cookie, a twist on a classic snickerdoodle recipe with the added flavor of pumpkin. The warm fall spices are so good – a step up from plain old cinnamon!

Best Pumpkin Snickerdoodle Recipe
Ingredients Needed
How to make Pumpkin Snickerdoodles
Pumpkin Snickerdoodles Recipe Recipe

Best Pumpkin Snickerdoodle Recipe

What really makes the flavor of these pumpkin snickerdoodle cookies stand out is that you’re adding real pumpkin puree into the cookie batter. The pumpkin flavor is accentuated by all the fall spices are the perfect addition to my classic snickerdoodle cookies recipe. They’re soft with a chewy texture – the best pumpkin snickerdoodles!

You might as well go ahead and plan on making a double batch! These may be the perfect fall treat, but I say that they’re a year-round cookie! Plus you can make them ahead and freeze the cookies for later – perfect for the busy holidays. If you love my pumpkin chocolate chip cookies you’ll love these!

Ingredients Needed

Butter: Use unsalted softened butter if possible. If you have to use salted butter, don’t add in the extra salt listed below.
Pumpkin puree: Make sure that you’re checking the labels and buying real pumpkin, not pumpkin pie mix.
Egg yolk: Because of the moisture in the pumpkin, we only need the egg yolk. The yolk adds fat for softness and chewiness in the cookie.
Cream of tartar: This is a classic snickerdoodle ingredient – it wouldn’t be snickerdoodles without cream of tartar!
Pumpkin pie spice: Use a combination of spices (nutmeg, allspice, cloves, ginger) or a mix. Instead of a plain old cinnamon sugar mixture, we’ll be rolling the cookies in this as well as adding it into the cookie dough.

Be sure to see the recipe card below for full ingredients & instructions!

How to make Pumpkin Snickerdoodles

Cream butter with both sugars in a large mixing bowl. Add pumpkin puree, egg yolk and vanilla extract to the mixture. Mix until combined, using a hand mixer or stand mixer fitted with the paddle attachment.
Add baking soda, salt, cream of tartar, cinnamon, and pumpkin pie spice. Mix until combined.
Mix in flour until just combined.
Grab a small bowl (or large bowl) and stir together sugar and pumpkin pie spice for coating. Scoop 2-tablespoon size dough balls with a cookie scoop and roll in the coating. You do not need to chill the dough.
Place cookie dough balls on cookie sheets, 2-inches apart. (Be sure to line the baking sheets with parchment paper.) Bake for 12-15 minutes, or until puffy and slightly cracked and no longer glossy on top. Cool before removing from the pan.

Expert Tips

Don’t leave out the cream of tartar. It’s a super essential ingredient that adds that “unique” flavor to snickerdoodle cookies. It has a purpose, trust me!
Make sure that you’re not overmixing your cookie dough. This can make the cookie dough tough and cause the texture of the cookies to be a bit funky.
Cookies are PERFECT for making and storing for later – store in an airtight container. Let the cookies cool all the way, and then add them to a container with a lid or a sealable bag. You can keep them stored at room temperature for three days or freeze them for up to 3 months.

FAQs

Can I omit the cream of tartar? What can I substitute for cream of tartar?

No, don’t omit the cream of tartar! It’s important to the flavor of the recipe. If you don’t have cream of tartar, you can use lemon juice or even a bit of baking powder as well.

Why did my snickerdoodles not flatten?

These cookies should end up being puffier than normal snickerdoodles because the pumpkin pairing with the cream of tartar creates a puffy effect. (Who knew you’d learn a bit of chemistry from this recipe?!)

Pumpkin Snickerdoodles Recipe

These pumpkin spice coated cookies are great for the fall and are easy to freeze!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 152kcal

Author Dorothy Kern

Ingredients

For the cookies:

½ cup (113g) unsalted butter, softened
⅓ cup (81g ) pumpkin puree
½ cup (100g ) granulated sugar
¼ cup (50g ) packed brown sugar
1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cream of tartar
2 teaspoons ground cinnamon
1 tablespoon pumpkin pie spice
1 ⅔ cups (206g) all-purpose flour

For the coating:

¼ cup (50g) granulated sugar
2 teaspoons pumpkin pie spice

Instructions

Preheat oven to 350°F. Line 2 cookies sheets with parchment paper or silicon baking mats.
Add butter, pumpkin, granulated sugar and brown sugar to a large bowl. Mix until creamed, using a hand mixer or stand mixer.
Add egg yolk, vanilla, baking soda, salt, cream of tartar, cinnamon and pumpkin pie spice. Mix until combined then mix in flour until just mixed.
Stir together sugar and pumpkin pie spice for coating. Scoop 2-tablespoon size balls and roll in spiced sugar.
Place cookies onto cookies sheets, 2-inches apart. Bake 12-15 minutes, or until puffy and slightly cracked and no longer glossy on top. Cool before removing from pan.
Store in an airtight container for up to 3 days or freeze for up to 3 months.

Video

Nutrition

Pumpkin Snickerdoodles are an easy pumpkin cookie recipe perfect for fall! They’re soft cookies coated in pumpkin spice and they freeze well!

Favorite Snickerdoodle Recipes

Mochadoodles (Chocolate Mocha Snickerdoodles)

Peanut Butter Snickerdoodles

BEST Snickerdoodle Cookies Recipe

Apple Butter Snickerdoodles

The post Pumpkin Snickerdoodles appeared first on Crazy for Crust.

Chocolate Sugar Cookies

Dorothy Kern — Mon, 01 Aug 2022 09:58:00 +0000

The best Chocolate Sugar Cookies that are easy to make and delicious plain or with frosting! These are easy drop sugar cookies with a rich chocolate flavor and soft and chewy texture. These are my favorite chocolate cookies since I love chocolate!

BEST Chocolate Sugar Cookies
Ingredients Needed
How to Make Chocolate Sugar Cookies
Chocolate Frosted Sugar Cookies
Expert Tips
Chocolate Sugar Cookies Recipe

BEST Chocolate Sugar Cookies

These are chocolate sugar cookies with a soft and chewy texture – they’re drop sugar cookies, which means we’re keeping it simple: no rolling pin needed or cutting out the dough, no chill time – just drop it onto the cookie sheet and bake.

I love them coated in sugar for an extra lightly crunchy coating or you can skip the sugar and make double chocolate sugar cookies and top them with my chocolate frosting. These are super rich and chocolatey with or without the frosting – they’re the perfect easy cookie recipe!

Ingredients Needed

Softened unsalted butter: If you’re in a rush, learn how to soften butter quickly.
Large egg and an egg yolk: The egg gives structure and the extra yolk adds chewiness to the cookies.
Unsweetened cocoa powder: This recipe was tested with regular cocoa powder, not Dutch process. You can use any brand you like, but I prefer Hershey or Ghirardelli.
Cream of tartar: Helps them be nice and soft when combined with baking soda. Learn about cream of tartar and why we use it.
All-purpose flour: Be sure to measure it correctly.

How to Make Chocolate Sugar Cookies

Cream the butter and sugar with an electric mixer in a large bowl. Add the egg, egg yolk, vanilla extract, baking soda, cream of tartar, and salt. You can use a hand mixer or a stand mixer fitted with the paddle attachment.
Mix until combined, and then mix in the cocoa powder. Add the flour and mix until the dough is smooth. Be sure to scrape the sides of the bowl during mixing.
Scoop two tablespoons of dough to form each cookie dough ball. You can roll them in granulated sugar in a small bowl and then place them on the baking sheet. If you plan to frost them, you can skip the sugar.
Bake the cookies in a preheated oven on silicone baking mats or a parchment-lined baking sheet until the tops of the cookies are no longer glossy.
While the cookies are baking, make the chocolate frosting if you’ll be frosting them. First whisk together the cocoa powder and powdered sugar, then mix in the butter and milk.

Chocolate Frosted Sugar Cookies

If you opt for frosting them, you will love my easy chocolate frosting. One batch is enough to frost all the cookies.

To make the chocolate buttercream frosting: Beat softened butter, cocoa powder, and powdered sugar in a bowl until the mixture is crumbly. Add salt, vanilla, and a little milk and mix until smooth. Add more milk, if needed, so the frosting is spreadable. Frost the cooled chocolate sugar cookies and then decorate with sprinkles or leave them plain.

You could also use vanilla buttercream, cream cheese frosting or royal icing.

Expert Tips

Unfrosted cookies: Allow the cookies to cool completely and then store them in an airtight container. They will keep at room temperature for two to three days, or you can freeze them for up to three months.
Frosted sugar cookies: Allow the frosting to set fully, and then place the cookies in an airtight container with wax paper separating them. They will keep for a few days at room temperature, or you can freeze them for up to three months.
You know when chocolate sugar cookies are done when they’re no longer glossy on top and look slightly puffed.
You might ask why I don’t make a flour mixture and then mix dry ingredients into wet ingredients; you can if you want but I’m a lazy baker. My way works just fine!

FAQs

Can you add cocoa powder to your sugar cookie recipe?

You can add unsweetened cocoa powder to sugar cookies, but the amount will depend on the recipe. My tried and true chocolate sugar cookie recipe has the perfect amount to make soft and chewy cookies rich with chocolate flavor.

What makes cookies more soft and chewy?

The ratio of ingredients place a big part but also the baking temperature and time. For the best soft and chewy cookies, don’t overbake the cookies, which will cause them to dry out.

What makes a cookie more moist?

I use one whole egg and an extra egg yolk for my drop chocolate sugar cookies. That extra egg yolk adds more moisture giving the cookies a great texture.

Chocolate Sugar Cookies

Chocolate Cookies without brown sugar. Different ways to frost cookies or leave them plain as well!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 14

Total Time 39

Servings servings

Calories 237kcal

Author Dorothy Kern

Cost $8

Ingredients

Cookies

¾ cup (170g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
1 egg yolk
⅓ cup (27g) unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
1 ¾ cups (217g) all-purpose flour
Granulated sugar for rolling (optional; see note)

Frosting:

4 tablespoons (57g) unsalted butter, softened
2 tablespoons (10g) unsweetened cocoa powder
1 ¼ cups (141g) powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
1-2 tablespoons milk
Sprinkles optional

Instructions

Preheat oven to 350°F. Line 2 cookie sheets with silicone baking mats or parchment paper.
Cream butter and sugar for about a minute, or until fluffy, using a hand or a stand mixer.
Add egg, egg yolk, vanilla, baking soda, cream of tartar and salt and mix until combined, then mix in cocoa.
Add flour and mix until smooth.
Scoop 2 tablespoon size balls of cookie dough and place on cookie sheet 2-inches apart. If desired, roll them in granulated sugar beforehand.
Bake 9-14 minutes, or until no longer glossy. If you’ve rolled them in sugar, those will be slightly cracked. Do not over bake. Cool before frosting.
Make frosting: beat butter with cocoa and powdered sugar until crumbly. Add salt, vanilla and 1 tablespoon milk; mix until smooth, adding more milk as needed for spreadable consistency.
Frosting cookies as desired. Top with sprinkles if you want.

Notes

These cookies spread more on parchment than they do on silicone, so for puffier cookies bake on a silpat baking mat.
I roll the cookies in sugar prior to baking if I’m not frosting them. It makes them prettier.
If you’re frosting them, you don’t need to roll them in sugar.
Frosting recipe is enough to frost entire batch of cookies.

Nutrition

Easy Chocolate Sugar Cookies without brown sugar – this is a classic drop sugar cookie recipe turned chocolate – make them plain or with easy chocolate frosting!

Christmas

Easy Reindeer Cookies

Lemon Poppyseed Bread Recipe

Cookie Bar

The post Chocolate Sugar Cookies appeared first on Crazy for Crust.

March 2022 Baking Challenge

Dorothy Kern — Tue, 01 Mar 2022 11:00:00 +0000

Happy March – this month the Baking Challenge is a brand new recipe – Lemon Blueberry Bread! This recipe is an easy quick bread full of lemon flavor – and there are variations in case you don’t like blueberries!

Pin it now to save for later

Pin Recipe

How the Crazy for Crust Baking Challenge Works

Details: The challenge starts on the first day of each month. Check the the Crazy for Crust Baking Challenge Hub for the most recent challenge.
Bake: Make Lemon Blueberry Bread (or one of the variations below) and take a photo.
How to Enter: Click here to access the landing page.
Win: At the end of the month one baker will win a $100 Amazon gift card!
You can share your creations on social media by tagging me @crazyforcrust and using #CFCBakingChallenge, but to be entered to win you enter via the widget on the landing page.
For an extra entry, you can leave a comment and star rating on the Lemon Blueberry Bread recipe (or the variation you made).
For another extra entry, you can share on your Instagram story or feed and tag me (@crazyforcrust) and use the hashtag #CFCBakingChallenge
The challenge runs until the last day of the month at 11:30pm pacific time

March Baking Challenge

Make the recipe, upload a photo and be entered to win.

Variations: If you don’t like blueberries make one of these!

Lemon Quick Bread (the plain recipe)

Be sure to share on social media too for an extra entry (Instagram) and a chance to be featured: tag me @crazyforcrust and use #cfcbakingchallenge!

Happy Baking!

The post March 2022 Baking Challenge appeared first on Crazy for Crust.

Lemon Blueberry Bread

Dorothy Kern — Tue, 01 Mar 2022 09:00:00 +0000

Lemon Blueberry Bread with lemon glaze is bursting with fresh flavors! It’s made with lemon extract for the best lemon flavor with blueberries mixed in. You can use fresh, frozen, or canned blueberries for this recipe. One of my favorite quick bread recipes, it’s perfect for breakfast, brunch, snacks, or even dessert.

My Go-To Lemon Blueberry Bread Recipe
Ingredients Needed
How to Make Lemon Blueberry Bread
Best Blueberries To Use
Expert Tips
FAQ
Lemon Blueberry Bread Recipe Recipe

My Go-To Lemon Blueberry Bread Recipe

I love, love, love lemon bread, and this recipe is the best lemon blueberry bread ever. Soft and moist with a bright lemon flavor and juicy blueberries in every bite. It’s like a loaf of sunshine!

It’s also a quick bread recipe, so it’s easy, and I’m sharing all of my tips for a light and fluffy lemon bread with the most fantastic tender crumb. This one’s a keeper, for sure.

Why you’ll love this recipe

The secret to the best lemon bread is to use lemon extract and lemon zest. The extract has a concentrated flavor, so you don’t need much – a little goes a long way. The zest adds that fresh lemon flavor without watering the batter down with juice. It’s the perfect combo.
I love this bread with fresh blueberries, but you can use frozen or canned, especially if blueberries aren’t in season. Out of season, blueberries can be really tart, so I use frozen ones during the fall and winter instead.
It’s finished with a glaze made with fresh lemon juice for an extra punch of flavor, but the glaze is optional. It makes the bread sweeter, but it’s great plain, too.
We love this as a lemon blueberry breakfast bread, but it’s great any time of day!

Ingredients Needed

All-purpose Flour: Be sure to measure it correctly – never pack it.
Baking powder: To make it rise and be nice and fluffy.
Oil: Vegetable oil works best. I like using oil because I find it makes a nice moist and fluffy quick bread
Evaporated milk: This is sold in a can in the baking aisle – be sure not to get sweetened condensed milk! The evaporated milk adds moisture to the bread.
Pure lemon extract: This is where a lot of the lemon flavor comes from, so don’t skip it!
Lemon zest: A must! Learn how to zest a lemon.
Blueberries – fresh, frozen, or canned can be used
Lemon juice: Be sure to use fresh squeezed lemon juice

Be sure to see the recipe card below for full ingredients & instructions!

How to Make Lemon Blueberry Bread

Whisk the all purpose flour, granulated sugar, baking powder, and salt in a large bowl.
Whisk the eggs; oil evaporated milk, vanilla extract, and zest in a separate bowl.
Stir the wet ingredients into the dry ingredients and stir just until combined.
Gently fold in the blueberries.
Pour the batter into the prepared pan and bake the bread for 35 to 45 minutes, or until a toothpick comes out mostly clean. Cool the lemon blueberry bread before adding the glaze.
To make the glaze, whisk the powdered sugar and lemon juice in a small bowl. If it’s too thick, add a little more liquid. If it’s too thin, add a little more sugar. Drizzle the glaze over the top of the bread.

Tip From Dorothy

Expert Tips

Pan Size: For the best loaf, use an 8×4” loaf pan. You can use a 9×5-inch but the loaf will be flatter.
Don’t overmix the batter. Mix long enough for the batter to form, and that’s it. If you overmix, the bread will be denser.
When you add the blueberries, carefully stir or fold them in so they don’t burst and stain the batter. Also, if you mix them too much into the batter, they will sink to the bottom of the bread.
Don’t sub the evaporated milk for regular milk. The batter won’t have the right consistency, and the recipe won’t work.
If you use canned or frozen blueberries, make sure they’re thawed (if frozen) and well-drained.
You can store the bread at room temperature for a few days. Keep it tightly wrapped. To extend the shelf life, you can store it wrapped in the refrigerator for a few extra days.
You can also freeze lemon bread for up to two months.

FAQ

Can I use different berries?

Yes, any berries will work in this recipe! It’s an easy way to change it up.

Do I have to glaze the bread?

Nope, the glaze is optional!

Can I use bottled lemon juice?

Yes, but don’t skip the lemon zest if you use bottled lemon juice.

Can I use frozen blueberries?

Yes, but thaw them first and drain them before stirring them into the batter.

Can you freeze lemon bread?

Yes, it freezes great! Tightly wrap it in plastic wrap and store it in a freezer bag.

If you want to bake up a little bit of sunshine, you have to try this lemon blueberry quick bread! The flavor is perfect – tart, bright, and sweet – with a soft crumb that practically melts in your mouth. You will love it!

Lemon Blueberry Bread Recipe

Lemon Blueberry Bread with lemon glaze is bursting with fresh flavors – it’s the perfect recipe for breakfast, brunch, snacks, or even dessert.

Course Appetizer, Breakfast, Dessert, Snack

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 251kcal

Author Dorothy Kern

Cost $8

Ingredients

1 ½ cups (186g) all-purpose flour
¼ cup (50g) granulated sugar
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
⅓ cup oil
5 ounces evaporated milk
1 teaspoon pure lemon extract
Zest of one large or two small lemons
1 cup fresh frozen or canned blueberries (see note)
½ cup (57g) powdered sugar
1-2 tablespoons lemon juice

Instructions

Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
Whisk flour, sugar, baking powder, and salt in a large bowl.
Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. Stir the wet ingredients into the dry ingredients and stir just until the batter forms. Fold in blueberries carefully.
Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.

Video

Notes

Pan Size: For the best loaf, use an 8×4” loaf pan. You can use a 9×5-inch but the loaf will be flatter.
Don’t overmix the batter. Mix long enough for the batter to form, and that’s it. If you overmix, the bread will be denser.
When you add the blueberries, carefully stir or fold them in so they don’t burst and stain the batter. Also, if you mix them too much into the batter, they will sink to the bottom of the bread.
Don’t sub the evaporated milk for regular milk. The batter won’t have the right consistency, and the recipe won’t work.
If you use canned or frozen blueberries, make sure they’re thawed (if frozen) and well-drained.
You can store the bread at room temperature for a few days. Keep it tightly wrapped. To extend the shelf life, you can store it wrapped in the refrigerator for a few extra days.
You can also freeze lemon bread for up to two months.

Nutrition

Other Favorite Quick Breads

Pumpkin Nut Bread

Easy Pumpkin Bread Recipe

Peanut Butter Cup Pumpkin Bread