With Thanksgiving coming up (as I’m writing this), it got me thinking about how I can turn those leftovers into something even better. I mean, I know everyone enjoys a classic turkey sandwich the next day. But what do you do with the sides?

Well, you can use your mashed sweet potatoes for these biscuits. But you don’t have to wait for Thanksgiving. Just grab two sweet potatoes and a few other things, and you are in business!

Ingredients for Sweet Potato Biscuits

Here’s what you need to bake up a batch of these sweet and savory biscuits:

• Sweet potatoes (you’ll need about a pound of fresh ones or 2 cups of mashed sweet potatoes)
• Chilled salted butter
• All-purpose flour
• Brown sugar
• Baking powder
• Freshly chopped sage
• Baking soda
• Kosher salt
• Milk

You’ll find a detailed list of ingredients in the printable recipe card at the bottom of the post.

How to Make Homemade Sweet Potato Biscuits

This easy biscuit recipe is sure to satisfy any dinner guests! Here’s how to make them:

If using fresh sweet potatoes, you’ll need to cook them first.

1. Peel sweet potato(es) and cut into small cubes. Place in a small saucepan filled with cold water. Bring to a boil and then simmer for 10 minutes or until soft.
2. Drain sweet potatoes and mash with 2 tablespoons butter. Allow them to cool away from the heat for 20-30 minutes.

If you’re using leftover mashed potatoes, start here!

3. Preheat oven to 450 degrees and prepare a baking sheet by lining it with parchment paper.
4. In a large bowl, whisk together flour, brown sugar, baking powder, fresh sage, baking soda, and salt. With a pastry cutter, cut in 6 tablespoons of butter and mix until it looks like coarse crumbs.
5. Add the completely cooled mashed sweet potatoes and two tablespoons of milk.
6. Mix the dough by hand until combined. If you find that the dough is too dry, add more milk, 1 teaspoon at a time.
7. Place the biscuit dough onto a lightly floured surface. I like to use a piece of parchment dusted with flour. Using a rolling pin, gently roll out to a 1-inch thickness. Use a 2 1/2-inch biscuit cutter to cut the biscuits.
8. Place the biscuits onto the prepared baking sheet. Bake for 13-15 minutes or until a toothpick inserted into the center comes out clean.

Recipe Notes

• These Sweet Potato Biscuits are extra delicious slathered with butter and drizzled with some honey!
• It’s important that the mashed sweet potatoes come to room temperature. You don’t want to add them when warm to the flour mixture, or they could melt the chilled butter. 
• You probably won’t need any more milk than is called for, but if you find that the dough is too dry, add more milk just a teaspoon at a time. 
• These biscuits are best when made and eaten fresh. I do not recommend making them in advance, freezing them or even eating them the next day.

FAQs

What if my dough is too sticky?

You may have added too much liquid to your dough. Add in some flour, a tablespoon at a time, until the dough comes together. It should be soft but not sticky.

I also like to chill my dough before rolling it out, so if you have time, cover it and chill for 20-30 minutes.

I don’t have biscuit cutters. What else can I use?

I like to use a simple drinking glass to cut out a circle biscuit. Just dip the rim into flour, then use the glass to cut circles in the dough.

How do I store leftover Sweet Potato Biscuits?

I do not recommend storing them, because they will taste like pure sweet potato the next day, not a fluffy biscuit. But if you must, store them in an airtight container at room temperature for 2 days. 

Can I freeze these biscuits?

I do not recommend making them in advance or freezing them, as they lose their biscuit texture and won’t taste as they do when they’re freshly baked. Sorry!

Sweet Potato Recipes

Sweet Potatoes are pretty versatile, and I’ve used them in all sorts of recipes! Try one of these next time:

• Oven Baked Sweet Potato Wedges
• Mexican Sloppy Joe Sweet Potatoes
• Gruyere Scalloped Sweet Potatoes
• BBQ Sweet Potato Chips
• Sweet Potato and Turkey Shepherd’s Pie

If you loved this Sweet Potato Biscuits Recipe, be sure to leave a comment or recipe review below!

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Sweet Potato Biscuits

Light and fluffy Sweet Potato Biscuits are the perfect addition to your fall or winter meal. Plus, you can make them with your leftovers from Thanksgiving!

Course Side Dish

Cuisine American

Keyword Sweet Potato Biscuits

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 10 servings

Calories 193kcal

Ingredients

• 1 pound sweet potato(es) or 2 cups mashed sweet potatoes
• 8 tablespoons chilled butter, divided
• 1 1/4 cup all-purpose flour possibly more if needed
• 3 tablespoons brown sugar
• 1 tablespoon baking powder
• 1 tablespoon freshly chopped sage
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 tablespoons milk *See Note.

Instructions

• Peel sweet potato(es) and cut into small cubes. Place in small saucepan filled with cold water. Bring to boil and then simmer for 10 minutes or until soft.
• Drain sweet potatoes and mash with 2 tablespoons butter. Allow them to cool away from the heat for 20-30 minutes. *See Note.
• Preheat oven to 450 degrees and prepare a baking sheet by lining it with parchment.
• In a large bowl, whisk together 1 1/4 cup flour, 3 tablespoons brown sugar, 1 tablespoon baking powder, 1 tablespoon fresh sage, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. With a pastry cutter, cut in 6 tablespoons butter and mix until it is a coarse mixture.
• Add the completely cooled mashed sweet potatoes, and two tablespoons milk.
• Mix dough by hand until combined. If you find that the dough is too dry, add more milk only 1 teaspoon at a time.
• Place dough onto a lightly floured surface. I like to use a piece of parchment dusted with flour. Using a rolling pin, gently roll out to 1" thickness. Use a 2 1/2 inch biscuit cutter to cut the biscuits.
• Place biscuits onto the prepared baking sheet. Bake for 13-15 minutes until a toothpick inserted into the center comes out clean.
• These are extra delicious slathered with butter and drizzled with some honey!

Notes

• It’s important that the mashed sweet potatoes come to room temperature. You don’t want to add them when warm to the flour mixture or they could melt the chilled butter. 
• You probably won’t need any more milk than is called for, but if you find that the dough is too dry, add more milk just a teaspoon at a time. 
• These biscuits are best when made and eaten the day of. I do not recommend making them in advance or freezing them as they lose their biscuit texture and taste like pure sweet potato. 

Nutrition

Calories: 193kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 398mg | Potassium: 184mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6720IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg

This post was originally published December 4, 2015. It has been updated in format and with photos on November 20, 2025.

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Come fall season, the internet explodes with all things pumpkin spice! I am guilty of jumping on the “pumpkin season” train, too. But this Chocolate Chip Pumpkin Bread is great for any season! 

This is the best pumpkin bread to make for a bake sale, to gift to your kids’ teachers or your neighbors, and of course, to make for your family to nibble on.

I do absolutely love pumpkin bread with chocolate chips in the fall, though, especially with my morning coffee. Or pumpkin chocolate chip muffins. Also, the ability to freeze the bread just makes the pumpkin love last a little longer!

Are Chocolate Chips Good in Pumpkin Bread?

Pumpkin and chocolate go together like peanut butter and jelly or like eggs and bacon. Sure, you can make pumpkin bread without chocolate chips, but the pumpkin flavor melds together so perfectly with the chocolate that it’s like autumn wrapped up in a slice of bread. The chocolate chips add just the right touch of sweetness without overpowering the pumpkin. 

What Ingredients do I need for homemade Pumpkin Bread with Chocolate Chips?

There is a bit of a list, but you probably have most, if not all, of the ingredients in your pantry already. Here are the ingredients you need to make this recipe:

Dry Ingredients: all-purpose flour, baking soda, baking powder, salt

Spices: cinnamon, nutmeg, ginger, ground cloves, allspice

Wet ingredients: eggs, sugar, brown sugar, pumpkin puree, vegetable oil, whole milk

Extras: milk or semi-sweet chocolate chips, chopped pecans

See the recipe card below for exact amounts and detailed directions.

How to Make Pumpkin Chocolate Chip Bread

The best thing about this recipe is how easy it is to make! 

1. First, make sure the rack is in the middle of the oven, then preheat the oven to 350 degrees F.
2. Prepare a standard loaf pan by spraying it with nonstick cooking spray. You could also line it with parchment paper.
3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Then mix in the chopped pecans and chocolate chips.
4. In another bowl, whisk together the eggs and sugars. Then add in the pumpkin, oil, and milk.
5. Pour the pumpkin mixture into the flour mixture and stir with a rubber spatula just until combined.
6. Pour the batter into the prepared loaf pan and bake for 50 minutes. Cover the pan with a tent of tin foil, and bake for another 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Place the bread on a wire rack to cool for about 10 minutes, then remove it from the pan and let it cool completely before slicing and serving. Enjoy!

Variations

• Use homemade pumpkin puree instead of canned. Fresh pumpkin puree may be a bit more watery but the recipe should turn out about the same.
• Use applesauce instead of oil to reduce the calorie content. The texture will vary a little, though.
• Substitute semisweet or dark chocolate chips for the milk chocolate chips.
• Add some fresh or dried cranberries to the batter for even more flavor!

Quick Tips for the Perfect Pumpkin Bread

• Make sure to use pure pumpkin puree, not pumpkin pie filling.
• Adding the chocolate chips and pecans to the flour mixture instead of adding them directly to the batter before pouring into the pan will help keep them from sinking to the bottom of the loaf.
• You can omit the pecans if you are not a fan of nuts.
• You can substitute 1 teaspoon of pumpkin pie spice for the nutmeg, ginger, cloves, and allspice.
• To easily remove the bread from the pan, run a knife around the edges of the pan while the bread is still warm. Then you should not have any trouble removing the bread later!

FAQs

Can I make mini loaves of Pumpkin Chocolate Chip Bread?

Yes, this chocolate chip pumpkin bread recipe is perfect for making mini loaves! Reduce the baking time to 30-35 minutes and check for doneness.

You can also make this delicious bread recipe into muffins. Bake the muffins in greased or paper-line muffin tins for 20-25 minutes.

How do I store leftover Pumpkin Bread?

This bread will stay fresh at room temperature for 3 days or for up to a week in the refrigerator. Store it in an airtight container or wrap it tightly in plastic wrap or aluminum foil.

Can you freeze Pumpkin Chocolate Chip Bread?

Yes, this bread, like most quick breads, freezes really well! Double the recipe so you can eat one loaf now and freeze one for later! 

You can freeze a whole loaf or just freeze individual slices. Wrap it in plastic wrap, then store it in a freezer bag. This pumpkin bread can be frozen for up to 3 months.

Thaw for a few hours or overnight at room temperature before serving it.

More Delicious Quick Bread Recipes

If you love this pumpkin bread like I do, then you might be interested in these tasty quick breads:

• This Triple Berry Bread is bursting with flavor from fresh summer berries like raspberries, blueberries, and strawberries. It’s perfect for everyone in your whole family 
• Zucchini Apple Bread is the perfect combination of sweet and hearty and makes a delicious breakfast bread!
• Herbed Cheddar Stout Bread– this hearty bread combines some of my favorite things into a delicious bread. It’s made with Murphy’s Stout, two types of cheddar cheese, and fresh herbs.
• Banana Nut Bread– this classic banana bread can be made with or without nuts. It is light, fluffy, and full of that banana flavor I love!

This isn’t bread, but if you want the perfect spread for your bread, you have to try this Homemade Slow Cooker Apple Butter! Imagine coming home to the warm scents of cinnamon, nutmeg, and cloves simmering in your slow cooker. The best part is smoothing that warm apple butter over homemade bread or biscuits for a delightful snack!

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Pumpkin Pecan Chocolate Chip Bread

Make a loaf of this delicious Pumpkin Chocolate Chip Bread with chocolate chips and optional pecans whenever you crave the warm and comforting spices of Fall.

Course Dessert

Cuisine American

Keyword Pumpkin Chocolate Chip Bread

Servings 12 servings

Calories 321kcal

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon all spice
• 2 large eggs
• 3/4 cup sugar
• 1/2 cup brown sugar
• 15 ounces pure pumpkin puree not pumpkin pie filling
• 1/2 cup vegetable oil
• 1/3 cup whole milk
• 1/2 cup chocolate chips
• 1/4 cup chopped pecans optional

Instructions

• Place rack into the middle of the oven. Preheat to 350, and prepare a 9 X 5-inch loaf pan by spraying cooking spray onto the bottom and halfway up the sides.
• In a large bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, ground cloves, and allspice. Mix in the chocolate chips and pecan pieces.
• In another bowl whisk together the eggs and both sugars. Add the pumpkin, oil, and milk.
• Pour wet ingredients into dry ingredient bowl. Stir until just combined, being careful not to overmix.
• Pour into loaf pan, and bake for 50 minutes. Place a tented piece of tin foil over the top of the pan to prevent it from becoming too dark, and bake for an additional 15-20 minutes or until a cake tester is inserted into the middle and comes out clean.
• Allow the pan to cool for at least 15 minutes before running a butterknife around the edges to loosed. Cool completely on the wire rack before slicing. Loaf also slices better if wrapped overnight in plastic wrap or aluminum foil and sliced the next day.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 46g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 274mg | Potassium: 162mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5573IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg

This post was originally published October 27, 2017. It has been updated in format and with pictures on August 29, 2024.

The post Pumpkin Chocolate Chip Bread appeared first on Easy Recipes From Home.

Everyone has their favorite recipe for homemade biscuits. Maybe yours was passed down from your Southern grandma, even. It definitely took a lot of work trying out tips from the best cookbooks to come up with this buttermilk biscuit recipe. I really think it will become your new favorite!

What are biscuits?

Depending on where you live, the word “biscuit” might mean something different to you than it does to me. Here in the states, a biscuit is a quick bread since there is no yeast involved and you use a rising agent like baking soda or powder in the biscuit dough. They are dense, buttery, and flaky- oh so yummy!

Tips for making the best Buttermilk Biscuits

I’ve eaten some overly dense, tough biscuits that resemble bricks in my time, and we definitely don’t want that! Here are some tips for baking the best, flakiest biscuits:

• Use Cold Ingredients: Your butter should be cold, even when you cut it into the flour with your pastry cutter. As the biscuit bakes, these little pieces of butter coated in flour melt, releasing steam and creating little air pockets. That’s what gives you that amazing flakiness you want!
• The buttermilk in this recipe should also be cold. Using buttermilk adds a nice tangy flavor to the biscuit. If you don’t have buttermilk on hand, make your own by combining 1 tablespoon of lemon juice or white vinegar with enough milk to equal 1 cup. Let it stand at room temperature for five minutes before using.
• Use fresh baking powder: Baking powder can easily sit in your pantry for months, so it is important to check the expiration date. If it is expired, it won’t help the biscuits rise appropriately and you’ll have a dense, tough biscuit. To test its freshness, you can mix a small spoonful with ¼ cup of hot water. The baking powder should bubble strongly. If it doesn’t, then it’s time to replace it!
• Don’t overwork your biscuit dough: Every time you knead or pat down the biscuit dough, you are developing gluten. We don’t want strong gluten in these biscuits; that will make them too tough. Knead (only if you must!) and roll out the dough lightly and don’t worry if you can see small pieces of butter or bits of flour. Those make the biscuits turn out just right!
• Cut your biscuits evenly- use a circle biscuit cutter or a sharp knife, and don’t twist or pull the dough when cutting. This helps them bake evenly in the oven.
• Placement on the baking sheet: Choose a metal pan without sides for even baking. Then place them ½ to 1 inch apart. Closer biscuits won’t brown on all sides but will bake up nice and tall. Spread them out for a golden brown all the way around.

Homemade Buttermilk Biscuit Ingredients

You only need seven basic ingredients for this easy biscuit recipe

• All-purpose flour
• Baking powder
• Sugar
• Baking soda
• Salt
• Unsalted butter, cold
• 1 cup buttermilk

How to make these easy Buttermilk Biscuits

First, preheat your oven to 450 degrees. A nice hot oven helps these biscuits to rise quickly and brown on the top while staying soft and fluffy inside.

Sift all of the dry ingredients into a large bowl. If you don’t have a sifter you can skip this step, but it does make the dough lighter.

Cut the cold butter into cubes and use a pastry blender to cut the butter into coarse crumbs (resembling peas) while incorporating it into the flour mixture. Using a rubber spatula or wooden spoon, fold the buttermilk gently into the flour mixture. Remember, for the perfect biscuit, don’t overwork the dough!

Sprinkle some flour onto a work surface and turn the dough out onto the lightly floured surface. Gently pat the dough down until it’s about one inch thick. I’d recommend not using a rolling pin, just use your hands.

Using a 2.5 inch round biscuit cutter, cut out biscuits and place them on an ungreased cookie sheet about ½ inch apart. Bake for 10-15 minutes or until the tops are light golden brown.

Storing Leftover Biscuits

These fluffy biscuits are best served fresh, but if you have some leftovers, store them in a resealable plastic bag in the refrigerator for up to four days.

Baked biscuits can also be stored in the freezer for up to a month.

Can I make the biscuit dough and freeze it?

Unbaked cut-out biscuits can be stored and frozen in an airtight container for up to a month. Simply make the dough as directed, cut it into biscuits, and place it on a baking sheet in the freezer. Once they are frozen, wrap individual biscuits in aluminum foil and transfer them to a freezer bag or other container. When ready to bake, you don’t even have to thaw them. Just double the bake time!

What to serve with Buttermilk Biscuits

These biscuits would be amazing with these Black Eyed Peas and Collard Greens Soup. It’s the perfect Southern meal! I think they’d also be great with eggs and bacon for breakfast, or with some Maple Bacon Gravy. Mmmm!

What will you serve these deliciously flaky biscuits with?  

Other Favorite Biscuit Recipes

If you enjoyed these classic Buttermilk Biscuits, you might also like these Parmesan Chive Biscuits. They are very similar but just have some added savory flavors! Or try these Sweet Potato Biscuits. They are the perfect light and fluffy accompaniment to your evening meals!

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Homemade Buttermilk Biscuits

Homemade Buttermilk Biscuits turn a few simple ingredients into soft tender layers that are perfect for biscuits and gravy, or as a breakfast and dinner side.

Course Side Dish

Cuisine American

Keyword Buttermilk Biscuits

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 biscuits

Calories 215kcal

Ingredients

• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1 tablespoon. sugar
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 8 tablespoons unsalted butter cold
• 1 cup buttermilk

Instructions

• Preheat oven to 450 degrees.
• Sift flour, baking powder, sugar, baking soda and salt into large bowl.
• Cut butter into cubes, and using a pastry cutter cut into the flour mixture until the pieces of butter becomes pea sized.
• Using a rubber spatula, fold the buttermilk into the flour mixture.
• Sprinkle a small amount of flour onto a clean work surface, and turn out the dough.
• With your hands (not a rolling pin), pat down until the dough is about 1" thick. Cut rounds out of the dough using a 2 1/2-inch biscuit cutter. *See Note.
• Place on an ungreased cookie sheet about 1/2 inch apart which makes them taller. Bake 10-15 minutes or until light golden brown.

Notes

After cutting the first set of biscuits, gather the scraps of dough together to cut more, but do not overwork. Know that the biscuits that follow may not be as tender or rise as high as the first ones you’ve made, but they’ll still be delicious. 

Nutrition

Serving: 1serving | Calories: 215kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 438mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 319IU | Calcium: 106mg | Iron: 2mg

This post was originally published January 5, 2013. It has been updated with pictures and in format on August 8, 2024.

The post Homemade Buttermilk Biscuits appeared first on Easy Recipes From Home.

Do you ever have those mornings when you know it will be a long day? Just the other day, I was going to make cereal, and I pulled out a small bowl for myself & then poured orange juice in it–not a good thing to start my morning with!

That’s when I wish I could snap my fingers and breakfast would be ready. Now, you can’t just snap your fingers and this Triple Berry Bread will appear, but if you make it today, snap your fingers tomorrow morning, and you will have a nice little breakfast waiting for you.

Berries are one of those things that can go in and on everything. If you don’t like fresh berries, then this bread is not for you. But let’s be honest– who doesn’t love berries?

I love berries. You have so many options – raspberries, blueberries, strawberries, cranberries, blackberries, mulberries, and goji berries. Come to think of it, I don’t know if I have ever actually tried a mulberry or goji berry. Have you?

Fresh vs. Frozen Berries

I highly recommend using fresh fruit since they are all in season right now. If you use frozen berries, thaw them and let them drain, then pat dry with a paper towel so we don’t add too much extra moisture to the batter. Too much moisture will also discolor the bread when the berries are mixed into the batter.

The best part about this recipe is that you can switch out some of the sweet berries. If you are not a fan of this combination of berries, throw in more of your favorites or even use some blackberries. The juices of the berries release once baked, making for such a moist loaf of bread.

It’s a great way to start your morning with a cup of coffee or chai. So, wake up and enjoy!

Triple Berry Loaf Bread Ingredients

This sweet bread uses a handful of pantry ingredients plus three different kinds of berries. Gather together the following items:

• 1/2 cup of fresh raspberries
• 1/3 cup strawberries
• 1/2 cup blueberries
• 5 tablespoons of softened butter
• 1 cup of sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour + 2 tablespoons for coating the berries
• 1 teaspoon baking powder
• 1/2 cup whole milk (2% is also fine!)

How to make Berry Bread

This is one of the easiest quick bread recipes! Here’s how to make it:

1. Prepare a 9-inch loaf pan by spraying it with nonstick cooking spray. Then, preheat the oven to 350 degrees F.
2. Combine all the berries in a medium bowl, then sprinkle 2 tablespoons of flour over the berries and stir to coat. This keeps the berries from sinking to the bottom of the batter while baking.
3. In a separate bowl, beat together unsalted butter and sugar, until light and fluffy. Add the eggs and vanilla, and mix well.
4. In a small bowl, whisk together the 1 1/2 cups of flour and baking powder. Add half (3/4 cup) of the flour mixture to the butter, and mix. Pour in half (1/4 cup) of the milk and mix well.
5. Add the rest of the flour and then milk, mixing again between each until the ingredients are combined and the batter is smooth.
6. Fold in the berries gently with a wooden spoon or rubber spatula. Place dough into the prepared loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Let the bread cool for 10 minutes in the pan, then remove to cool completely.

How to store leftover Berry Quick Bread

This delicious bread will keep well at room temperature for up to three days. Wrap it tightly in plastic wrap or aluminum foil, or store it in an airtight container.

Can you make Triple Berry Bread ahead of time and freeze it?

This is a perfect make-ahead recipe! Once your loaf has baked and cooled completely, wrap it tightly in plastic wrap. Then wrap it again in aluminum foil or place it in a freezer bag and freeze for up to three months!

To thaw, simply place the loaf on the counter to bring it to room temperature before serving. You can also reheat the bread by unwrapping it completely and placing it on a baking sheet. Heat in a 300-degree oven for up to 30 minutes or until heated through.

Other quick bread recipes

I love making quick breads! Here are some of my favorite recipes from the blog:

Pumpkin Pecan Chocolate Chip Bread is my favorite fall bread. Of course, I love all things pumpkin, but the chopped pecans and chocolate chips bring this to the next level!

Zucchini Apple Bread is both sweet and hearty, perfect for a filling breakfast bread. Make it at the end of summer with fresh garden zucchini!

Banana Nut Bread– this classic banana bread recipe is moist and fluffy, with the perfect amount of crunch from the chopped pecans! You need this in your life!

Do you want more Berry recipes?

If you need something to do with all your fresh berries, look no further! Try one of these sweet treats:

• Mixed Berry Pie Bars
• Mixed Berry Smoothie
• Blueberry Muffins
• Strawberry Rhubarb Oatmeal Bars
• 4th of July Berry Trifle

Happy baking!

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Triple Berry Bread

This Triple Berry Bread is bursting with flavor from fresh summer berries like raspberries, blueberries, and strawberries. It is perfect for everyone in your whole family.

Course Breakfast

Cuisine American

Keyword Triple Berry Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 servings

Calories 149kcal

Ingredients

• 1 1/2 cups + 2 tablespoons all purpose flour divided
• 1/2 cup raspberries cut in half
• 1/3 cup strawberries quartered
• 1/2 cup blueberries
• 5 tablespoons butter softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1/2 cup whole milk

Instructions

• Preheat oven to 350 degrees.
• Combine all 3 types of berries and 2 tablespoons of flour into a bowl (this prevents the fruit from sinking to the bottom of the bread when baking).
• Beat together the butter and sugar until light and fluffy. Add the eggs and vanilla, and mix well.
• In a small bowl, whisk the baking powder and 1 ½ cups of flour together. Add half of the flour mixture (3/4 cup) to the butter mixture. Then add half of the milk. Mix. Add the rest of the flour, mix. Then the remaining milk and mix.
• Gently fold in the berries.
• Pour into a greased 9 X 5-inch bread pan and bake for 1 hour or until toothpick is inserted and comes out clean. Let the bread cool for 10 minutes before removing from the pan and slicing. However, bread will slice best when covered tightly with plastic wrap or aluminum foil after it has been cooled completely and left overnight.

Notes

Feel free to substitute with any other berries or just one type if you have a favorite.

Nutrition

Serving: 1serving | Calories: 149kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 57mg | Potassium: 69mg | Fiber: 1g | Sugar: 19g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg

This was originally published 7/10/15. It has been updated in format and with pictures on 5/25/23.

The post Triple Berry Bread appeared first on Easy Recipes From Home.

You know those dishes you could make in your sleep because you have made them so many times? For me, those are Mexican Pie, pasta with Creamy Vodka Sauce, and this easy recipe for Cheesy Garlic Bread.

The best part about this side dish is you can change the herbs for whatever fresh herbs you have on hand or whichever ones are your favorite. If you are in a bind and don’t have time to boil the garlic and have the premade minced garlic jar in your fridge, use that instead.

Did you know?

Though often served with pasta or other Italian dishes, you won’t find garlic bread in Italy! They typically eat their bread plain. Garlic bread probably evolved from bruschetta when Italian immigrants to America started to use butter instead of olive oil for their bread since that was difficult to find in the United States at the time.

Cheesy Garlic Bread Ingredients

Bread– the best bread for this garlic cheese bread recipe is debatable! I use a loaf of Italian bread bought fresh from the bakery aisle in the grocery store. If you don’t have Italian, look for soft bread with a crunchy crust like French bread or Ciabatta.

Butter– softened

Fresh herbs– use your favorite chopped herbs for this bread. Some favorites are tarragon, fresh parsley, oregano, basil, or chives. Dried parsley will work, but you only need half as much.

Garlic– you need lots of it! You can use fresh garlic cloves, boiled, peeled, and mashed, or you can use minced garlic from a jar.

• Tip- I make my own jarred garlic to use in recipes. Just remove the skins by pressing each clove firmly with a knife, slice off the ends of each clove, and mince finely (use a food processor if you have one to save time!) Place in a small jar with a lid and cover entirely with olive oil. Tighten the lid and store it in the refrigerator for up to 2 months!

Cheese– I use grated Romano cheese for this recipe, but you could also use cheddar, mozzarella cheese, asiago, Parmesan cheese, or Feta cheese. Combine your favorite cheeses for a fantastic flavor!

How to make easy Cheesy Garlic Bread

1. Make the Garlic Butter– Place garlic cloves with skins into a saucepan of simmering water. Let the garlic simmer for 20 minutes. Remove it from the water, squeeze the garlic from the skins, and mash it into a paste with a fork.
2. If you don’t have time to boil the garlic, use minced garlic from the jar. Heat 4 ½ tablespoons in a microwave-safe bowl for about 20 seconds, then continue with the rest of the directions.
3. Add the softened butter, cheese, and herbs. Mix all the ingredients together until the butter mixture is fully incorporated.
4. Butter Your Bread– Slice your fresh bread into half lengthwise with a serrated knife. Then, place it cut side up on a baking sheet lined with parchment paper. Slather your garlic butter all over the loaf of bread, making sure to get it all the way to the edges.
5. Bake– Bake in a 350-degree oven for just a few minutes until the cheese melts. You can turn on the broiler for a few more minutes if you want everything to be a nice golden brown!
6. Cut it into individual slices and serve bread with dinner! Or eat it on its own- I won’t tell!

Can I make this ahead of time?

This is a great side dish to make and freeze for a later meal. Simply follow the directions and stop before baking it. Flash-freeze it on a baking sheet until frozen solid, then wrap the loaf tightly in plastic wrap and aluminum foil before storing it in the freezer.

Garlic cheese bread will last for about three months in the freezer.

Storage for leftovers

If you have any leftover cheesy garlic bread, you can store slices in a Ziploc bag or another airtight container for 2-3 days. Reheat in the oven or air fryer for best results!

What should I serve with this bread?

Have a pasta night! I suggest a few of my favorite pasta recipes. This bread pairs nicely with any of these:

• Roasted Red Pepper, Goat Cheese, and Herb Gnocchi– this potato-based pasta is chock full of flavor!
• Classic Lasagna– you can’t go wrong with this family classic!
• Fettucine Alfredo– a cream-based sauce makes this pasta dish a favorite!
• Mushroom Ravioli– the earthy goodness of this stuffed pasta is to die for!

Need a break from pasta? Serve Cheesy Garlic Bread with one of these:

• Ribollita- Tuscan Vegetable Soup
• Copycat Olive Garden Zuppa Tuscana
• Tomato Tortellini Bisque

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Cheesy Garlic Bread

Cheesy Garlic Bread is the perfect accompaniment to any dish! Chewy Italian bread is slathered with herbed garlic butter and topped with gooey, melted cheese. Everyone will be clamoring for more!

Course Side Dish

Cuisine American

Keyword Cheesy Garlic Bread

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 8 servings

Calories 352kcal

Ingredients

• 8-10 garlic cloves skins still intact
• 6 tablespoons butter softened
• 1 loaf of Italian bread split
• 1/2 cup Romano cheese grated
• 3 tablespoons fresh herbs use your favorite herbs – I use tarragon, parsley, and oregano

Instructions

• Preheat oven to 350°F. and place the oven racks in the middle of the oven and in the top third.
• Place garlic cloves with skin on in a saucepan of simmering water. Let it simmer for 20 minutes.
• Remove the garlic from the water and squeeze the garlic from skins. Mash into a paste with fork. Add softened butter, cheese, and herbs. Mix until fully incorporated.
• Slather on bread. Place into oven on the. middle rack and bake for about 8-10 minutes.
• If you'd like the top of the bread a little more toasted, turn on broiler to high and toast bread in oven on the upper rack for 3-4 minutes. Turn baking sheet around halfway after about 2 minutes. Watch very carefully as it can burn quickly as it toasts. Remove and slice into pieces.

Notes

If you are using the minced garlic from the jar, skip step 1 & 2. Add the 4 1/2 tsp. of the minced garlic to a microwaveable bowl. Heat in microwave for about 20 seconds. Then continue with the rest of the directions.

Nutrition

Serving: 1serving | Calories: 352kcal | Carbohydrates: 31g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 8mg | Sodium: 298mg | Potassium: 164mg | Fiber: 2g | Sugar: 18g | Vitamin A: 171IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg

This post was originally published 8/6/13. It has been updated in format and with pictures on 4/7/23.

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You bake! And watch lots of Disney Jr of course

And what else makes things better besides cookies and biscuits? Blueberries apparently if you are John Grayson and Amelia. You do not want to know how much I spend on those things every week.

But seriously the best thing about these biscuits are they go perfect with any meal. Want them for breakfast add some eggs! Want them for lunch? Add some ham and cheese. Want them for dinner? Okay you get the point – you have to have them!

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Parmesan Chive Biscuits

Ingredients

• 2 cups self rising flour
• 1/2 teaspoon baking powder
• 1 tablespoon sugar
• 1/4 tsp. salt
• 6 tablespoons butter cold
• 3/4 cup buttermilk
• 1 1/2 tablespoons finely chopped chives
• 2/3 c. shredded Parmesan cheese

Instructions

• Preheat oven to 450 degrees. Sift flour into medium bowl. This is not required if you don’t have a sifter, but it makes the biscuits lighter.
• Add the baking powder, sugar, and salt to the bowl. Mix until fully incorporated.
• Cut butter into cubes, using a pastry cutter cut butter into pea sized pieces while incorporating it into the flour.
• Pour buttermilk into flour mixture. Add in chives and Parmesan. Stir with fork. It will make a loose ball.
• Turn onto floured counter. Pat down til 3/4" thick – don’t use rolling pin. Using a biscuit cutter – cut out rounds to the size of your liking.
• Place on a baking sheet lined with parchment paper. Bake 10-12 min.

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All I want to do is talk to you about my big news…but that will just have to wait until Friday Feedings…but those of you who follow me on Instagram already know!

A couple of weeks I posted a pic of having some awesome Fiesta Chili for dinner and then wanted more chili so I had my Cream Cheese Chicken Chili a week later. I mean why not since it was a cold rainy day and it was predicted to be Snowmaggedon in the south – which in Birmingham was a flop! But the bowl of chili was just what we needed to stay warm.

But anytime I make chili I have to make cornbread. It’s like peanut butter and jelly – they just go hand and hand together. One of the things I love about cornbread is if you have a basic recipe you can do so many different things with it. Sometimes I like to make it an herb cornbread and other times it needs a little more spice hence the jalapeno cheddar cornbread.

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Jalapeno Cheddar Cornbread

Ingredients

• 1 1/2 cups yellow cornmeal
• 1 cup all purpose flour
• 6 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter melted and cooled
• 1 cup buttermilk
• 2 eggs
• 1 1/2 cup shredded cheddar cheese
• 2 tablespoons seeded and diced fresh jalapeno peppers

Instructions

• Preheat oven to 400 degrees. Butter a 9" cake pan or 8x8 square baking pan.
• In a large bowl stir together all of the dry ingredients. In another bowl mix together the butter, buttermilk and eggs. Fold the wet ingredients into the dry ingredient bowl. Add in the cheese and jalapenos and stir.
• Pour into the prepared pan and bake for 20-25 minutes or until toothpick is inserted and comes out clean.
• Let it sit for 10 minutes before serving.

 Menu of the Week

Salmon Panzanella Salad

Manicotti with Green Beans

Mushroom and Fontiago Pizza

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Now before I get to this flavorful cornbread – more about the shower. Meet Rebekah and Bryan the parents to be. To say we were excited would be an understatement since this would be the first baby in our group of friends.

We went with a fly fishing theme since the Daddy to be is an avid fisherman. Luckily my friends Jordan and Mackenzie handled the decor because we all know I don’t decorate. I just handle food.

Even the hubby stepped in and did the table arrangements! Look at them I was super impressed! Note the flies wrapped around the napkins and the framed invitation which had a mobile hanging with different flies on them. Details like this made the shower perfect! And see those Rosemary Butter Cookies in the top left – yes those Martha Stewart cookies are going to get remade very soon!

In all seriousness I would have loved to have a first attempt at cooking for this many people but in the end we all decided catering was best. Traveling 8 hours, trying to cook for 40 people, all while 5 months pregnant probably would have been a disaster.

So we had Jim n Nicks bring in baked beans, coleslaw, mac and cheese, beef brisket, and pulled pork. Yes and who could leave out their famous cheese biscuits? But I am telling you I should have and probably could have handled at least cooking up some cornbread. I mean what goes better with barbecue?

So when we got back to Indy after kicking myself for not making any I had to whip up a batch. And since John Grayson is the spitting image of his father so far (craving BBQ right now) some pulled pork had to go along side of it.

Most people like regular cornbread and truth be told there is something about a skillet cornbread with honey, but adding herbs takes it to another level. The best part about this recipe is that if you don’t fancy the taste of tarragon or the other herbs I suggested feel to switch them out with your favorites!

These pictures of this cornbread is making John Grayson move around in my belly – probably because he is again craving some BBQ. Maybe the next time I make some we can try some jalapeno cheddar cornbread…I’ll have to start working on a recipe for that!

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Herb Cornbread

Ingredients

• 1 1/2 cups yellow cornmeal
• 1 cup all purpose flour
• 6 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter melted
• 1 cup buttermilk
• 2 eggs
• 1 tablespoon fresh tarragon finely chopped
• 1 tablespoon fresh basil finely chopped
• 1 tablespoon fresh parsley finely chopped

Instructions

• Preheat oven to 400 degrees. Butter a 8x8 baking dish.
• In a large bowl stir together all dry ingredients. In another bowl mix together the melted butter, buttermilk, eggs, and herbs. Fold the wet ingredients into the bowl with the dry ingredients and mix.
• Transfer to the buttered pan, smooth out the top.
• Bake for 20-25 minutes or until a toothpick is inserted and comes out clean.
• Let it sit for 10 minutes before serving.

Notes

Substitute any of the herbs with your favorites!

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So I decided to bake. Why? I have no idea! But I did. And I needed something to snack on for breakfast because my stomach was starting to growl. I was trying to decide if I should make biscuits knowing that John would love waking up to them but I wanted something else. To be honest I wanted to bake some Herbed Cheddar Stout Bread but the thought of opening up a beer that early in the morning – even though it wasn’t to drink it did not settle with me.

I wanted the combination of sweet & hearty and this zucchini apple bread was exactly what I needed! Good thing I made two loaves because by the time John got up he ended up munching on quite a few slices.

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Zucchini Apple Bread

Servings 1 loaf

Ingredients

• 2 cups grated zucchini 2-3 medium zucchini
• 2 apples grated
• 3 eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 3 cups flour
• 1 1/4 cups brown sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoon cinnamon

Instructions

• Preheat oven to 375 degrees.
• Take shredded zucchini and pat dry with multiple paper towels to remove some of the moisture,
• Spray loaf pan with cooking spray.
• Crack 3 eggs in a bowl and whisk. Stir in oil and vanilla. Mix in zucchini and apple.
• Combine the rest of the dry ingredients in a separate bowl. Add zucchini mixture to dry mix. Stir until fully incorporated.
• Add to loaf pan and bake until toothpick comes out clean, 55 minutes to an hour.
• Let cool for 20 minutes. Then slice and serve.

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Homemade bread has been on my food bucket list for sometime now. And since it is Beer Month put on by NY FoodGasm I thought it would be the perfect time to make it! I looked for recipes not knowing where to begin and just thought I would share one that sounded good. But we all know that it is extremely hard for me to stick to a recipe and not make it my own. I found recipes for beer bread, cheese bread, herb bread…you get the point. So I thought how about I find a way to combine them all! And I did!

I started with the herbs – tarragon and parsley. Tarragon is a favorite herb of mine. I know it has a strong taste so I added in parsley which helps with the balance. And then I chose to add in cheese – I mean we all know I am obsessed. John challenged me to cook one week (breakfast, lunch, and dinner without cheese – I failed). But back to why I chose the 2 cheddars – well basically I love the flavor and thought the yellow cheddar would add a pretty color to the bread with the green herbs. As for the beer, I am in no way a connoisseur so I asked my friends for beer suggestions. I chose to use a stout beer because it’s one of John’s favorites. The obvious choice would have been Guinness (which I bake with later). Our best friends (Mackenzie & Chase) recently got married and took their honeymoon in Ireland. While over there Chase found a new love for Murphy’s Stout. And I now see why. When I tried it, I loved how it didn’t have a heavy and bitter taste like other stouts. So try this bread out and tell me what you think!

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Herbed Cheddar Stout Bread….and an extra surprise

Ingredients

• 4 oz. white cheddar shredded
• 4 oz. sharp cheddar shredded
• 3 c. all purpose flour
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1/3 c. sugar
• 12 oz. stout beer - Murphy's or Guinness
• 2 Tbsp. butter melted
• 2 Tbsp. fresh parsley chopped
• 1 Tbsp. fresh tarragon chopped

Instructions

• Preheat oven to 375°. Coat loaf pan with cooking spray.
• In mixing bowl, combine all dry ingredients and herbs (no butter or beer). Mix until fully incorporated.
• Make a well in the center of the mixture and pour in beer. Stir together. The dough will be sticky when mixing. Use a spatula to scrape the sides of the bowl.
• Pour mix into loaf pan. Pour melted butter over dough.
• Bake for 50 minutes.
• Let cool for about 20 minutes. Then slice and serve.

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