Allow me to introduce you to an actually delicious healthy pumpkin bread, made with 100% whole wheat flour, sweetened with only maple syrup, and baked with extra-virgin olive oil. Don’t be fooled; it’s not what you think. This loaf cooks up incredibly moist and fluffy. It’s just sweet enough! The pumpkin and pumpkin pie spice (a whole tablespoon!) are complemented, not overpowered, by the subtly sweet maple syrup. And it’s so easy and fast to prep with one bowl – no mixers required!

My entire family was surprised to realize we prefer this not-too-sweet, healthy pumpkin bread to the more traditional, sweet, cake-like treat you usually find! And I feel good about serving it as a healthy option for breakfast or snacks to my children (and myself!). I mean, it even has vegetables in it, right?

If you know me, you know I love olive oil in almost anything, and that includes baked goods. From banana bread to lemon cake to blueberry muffins, extra-virgin olive oil can add an earthy depth to the flavor of your favorite treats. And we all know it can be a healthier option, low in saturated fats and unrefined!

...GET THE RECIPE for Healthy Pumpkin Bread (made with whole wheat, olive oil, and maple syrup)!

This easy multigrain no knead bread incorporates a 10-grain (or 7-grain) hot cereal mix into the dough, adding a delicious nutty, earthy taste and texture, as well as more nutrition, fiber, and protein than a white loaf! We’re also adding whole wheat flour and mixed seeds to the dough to make it even more nutritious and hearty, with a pleasant crunch in each bite. Using whole grains in bread often creates a challenge in keeping the bread moist and getting a good, tall rise, which is why we’re baking in a Dutch Oven to help trap the steam and using bread flour as part of the mix. The result is a loaf that is never dry and gets a relatively great rise!

Perhaps you’re here because you’ve already tried my no knead Dutch oven bread. It’s by far the most popular recipe on Bowl of Delicious with thousands of five-star reviews. It’s so incredibly easy – and fast with a two hour rise time!

So If you’re looking for a whole grain no knead bread version, this is such a great recipe. It still has a short rise time – two hours or less.

...GET THE RECIPE for Multigrain No Knead Bread (Dutch Oven)!

Let’s add another no knead bread – Pumpkin no knead bread – to the collection, shall we? This no knead crusty loaf is baked in a Dutch oven and has pumpkin puree, fresh rosemary, and olive oil added to the loaf, with a sprinkling of sea salt on top. It’s a yeast bread that rises like other artisan loafs, and a delicious savory way to enjoy pumpkin, and comes out a gorgeous autumn yellow-orange color!

This time of year, pumpkin bread recipes abound. Usually these are in the form of a quick sweet bread, made with no yeast, with a cake-like result (like this chai spiced pumpkin bread).

This is not that kind of pumpkin bread. Instead, it’s a yeast bread, an artisan loaf that comes out crusty on the outside and fluffy on the inside. Perfect for serving with those autumn and winter soups and stews!

This is a variation of my Dutch Oven No Knead Bread – an easy, classic artisan loaf with a short rise time – with the addition of pumpkin puree, fresh rosemary, olive oil, and sea salt. You’ll love this easy pumpkin yeast bread loaf recipe!

...GET THE RECIPE for Pumpkin No Knead Bread with Rosemary and Olive Oil (Dutch Oven)!

This No Knead Cinnamon Raisin Bread bakes up perfectly in a Dutch Oven with a short, two-hour rise time! A Dutch oven traps the steam inside while the bread bakes, resulting in a tall, fluffy loaf with a perfectly brown crusty crust. This cinnamon raisin version adds raisins, rehydrated with warm water to make them extra plump and juicy, with cinnamon and sugar mixed directly into the dough. It couldn’t be easier to make, even for beginner bakers!

The basic recipe for Dutch Oven No Knead Bread has consistently been Bowl of Delicious’s most popular recipe for years now, and for good reason! My super detailed, fast, easy, and hands-off approach yields an amazing result every time.

You all have been asking for variations on the basic recipe for a while now, so here you are! I’m wicked excited about this cinnamon raisin version of my crusty artisan no knead bread recipe.

In this recipe, the raisins are rehydrated with warm water before adding to the dough, making them more plump and moist. Any raisins on the surface of the bread won’t dry out with baking. The dough also has a little sugar in it, making it slightly sweet but not too sweet (with the option of adding more sugar if you wish).

...GET THE RECIPE for No Knead Cinnamon Raisin Bread (Dutch Oven)!

These Irish Soda Bread Scones are mini versions of the favorite Irish recipe, with a twist. Orange zest, raisins or currants, and caraway seeds are added, part whole wheat flour is used, and they’re brushed with a mixture of orange juice and butter before baking. You’ll love these delicious soda bread scones with tea or coffee or for breakfast, and they’re freezable so you can have one at a moment’s notice!

Traditional Irish soda bread doesn’t really contain any “stuff,” aside from perhaps some raisins or currants, so you can go ahead and consider this a blasphemous recipe. But these are a super fun, miniature way to enjoy a twist on the traditional recipe, perfect for St. Patrick’s Day!

This recipe allows the raisins/currants, caraway seeds, and orange zest to soften up a bit in orange juice before adding to the mixture, allowing the flavors to bloom and everything to soften. The soaking liquid from that wonderful mixture is mixed with butter and brushed on top of the scones before baking. It’s a bit of an extra step that is so worth it!

Let’s get to it.

Why is it called “soda bread,” anyway?

...GET THE RECIPE for Irish Soda Bread Scones (with raisins, orange, and caraway)!

Olive Oil Zucchini Bread is SUPER moist, made healthier with more than two cups of zucchini, Greek yogurt, and part whole wheat flour. Using oil in Zucchini bread helps keep it moist for days left on the counter and creates a great texture and flavor. This is a great way to use up any zucchini (or summer squash) you have in your garden, and it’s the perfect way to have veggies, whole grains, and healthy fats for breakfast! You’ll love this delicious Mediterranean twist on a classic.

Baking with olive oil is one of my favorite things. You’d be surprised by how the earthy flavor of the oil pairs really well with some more traditionally sweet things. I use it to bake a super moist banana bread, and even in cakes.

When I went away for the weekend and came back to a literal mountain of zucchini in my garden, I knew what must be done. Olive oil zucchini bread! And with so much zucchini, I wanted to pack as much into the bread as I could without making the batter too watery.

By removing some of the water from the grated zucchini before stirring it into the batter, and topping the loaf with a little more, you can use up to 2 ½ cups of grated zucchini in the loaf.

...GET THE RECIPE for Olive Oil Zucchini Bread!

Boston Brown Bread, AKA New England Brown Bread, is traditionally cooked in a can and comes out round, but this recipe uses a regular loaf pan. It’s packed with hearty, nutritious ingredients, with 100% whole grains and no refined sugar. It steams as it bakes, resulting in a super moist, soft bread. It’s great slathered with butter for a healthy breakfast or snack, and for a true New England experience you can serve it with baked beans for dinner on a cold winter’s night.

Boston Brown Bread is probably the easiest (and cheapest!) bread you’ll ever make. It’s a no-knead, yeast-free quick bread, everything is mixed up in one bowl for easy clean-up, and it’s healthy and nutritious.

It’s also egg-free, and easy to adapt to be vegan if you use a plant-based milk.

Most New England brown bread recipes require setting the bread in a baking dish of water to steam it, and baking it or steaming on the stovetop. This version is a bit easier and instead covers the loaf pan tightly with foil to trap the steam inside, so you don’t need to worry about giving it a steam bath.

...GET THE RECIPE for Boston Brown Bread!

This recipe for Jalapeño Cornbread is made with pickled jalapeños and the brine, so the flavor infused into every bite! It’s moist and packed with sweet and spicy flavor, and the perfect side for chili or BBQ. I love serving it with a drizzle of honey!

There’s not much better than homemade sweet cornbread paired with chili. It may be a million degrees here in Texas, and it’s not even close to fall, but the other night I made pumpkin chili with this cornbread and I have no regrets about it!

Whether you need a side for chili, or your favorite BBQ food, or you need an easy dish to take to a potluck, this Jalapeño Cornbread is sure to be a winner.

And it’s really easy to make it mild or spicy, depending on your preferences! I used mild jalapeños, which meant my kids gobbled it up.

Ingredients and Susbstitutions

• Pickled Jalapeños and the brine– I used homemade quick pickled jalapeños, but normally I would use store-bought. You can usually find store-bought in both mild and spicy forms.

...GET THE RECIPE for Jalapeño Cornbread!

This Dutch Oven No Knead Bread is the perfect way to make a delicious, crusty artisan loaf in the comfort of your own home! Best of all? It takes only FIVE MINUTES of prep, and you don’t have to ever touch the sticky dough with your hands! With a short, two-hour total rise time, you can make this for dinner tonight.

I’m a good cook. I mean, I’m allowed to brag about that… I’ve built a career out of it with this website. But until now, I’ve had the HARDEST time making a good homemade bread.

Am I alone in this? Homemade bread has always eluded me and been a real challenge. My homemade breads have always been too flat, too dry, too hard, too annoying and sticky to work with, etc.

UNTIL NOW.

YOU GUYS. I finally cracked the code for homemade bread that isn’t a hassle and is so amazingly delicious, moist, with fluffy holes, and with the perfect crusty crust!

You can use all-purpose flour – no need for fancy bread flour!

...GET THE RECIPE for Dutch Oven No Knead Bread!

This Easy Dinner Rolls recipe come together so quickly, with no kneading required and no electric mixer required! Using instant yeast and letting the rolls rise in a warm place cuts the time needed way down, so you can have these fluffy, soft pull-apart dinner rolls on your table in under an hour.

I am a self-confessed horrible bread baker. Let me rephrase that… I’m “still learning” how to bake bread. That’s better. Growth mindset!

When asked in a recent podcast interview what my biggest cooking fail was, it was with baking bread that came out hard as a rock.

But you guys- these easy dinner rolls have completely changed my outlook on bread-making. And while I have yet to master that gorgeous rustic crusty loaf, these pull-apart rolls are so perfectly soft, fluffy, and delicious, and are so fast easy to make that they’ve given me renewed confidence to work with yeast dough!

These rolls are perfect with any dinner, whether at your Thanksgiving table to sop up all that gravy, or on a casual weeknight with a bowl of lentil soup.

...GET THE RECIPE for Quick and Easy Dinner Rolls!

The trick to making ultra-moist, healthy banana bread is to use extra-virgin olive oil and FOUR WHOLE BANANAS, with both white and whole wheat flour in the recipe!

I loveeee a good banana bread. But it’s easy to try to bake one and have it come out dry and bland. Not with this recipe! This recipe for super moist banana bread is not only DELICIOUS, but it’s healthy too!

There are a few tricks to making the ultimate moist banana bread. Using olive oil helps keep it moist, as does using LOTS of bananas– I used four, which also helps sweeten the bread naturally. This means that there isn’t a lot of sugar in the recipe, but it’s still decadently sweet.

This banana bread recipe also uses both white AND whole wheat flour, which helps take the nutrition up a notch but still maintain a light and fluffy texture.

How to make moist banana bread

1. Grease a loaf pan generously with olive oil- it’s OK if some pools up in the bottom!
2. Mix together your wet ingredients in a large bowl- olive oil, a little bit of brown sugar, eggs, and mashed bananas.

...GET THE RECIPE for Ultra-Moist Healthy Banana Bread (made with Olive Oil)!

Growing up, I can’t remember a New Year’s day that didn’t involve Vasilopita. This Greek New Year’s Bread is sweet and moist, baked with eggs and milk, scented with orange zest, and topped with toasty sesame seeds.

It’s brushed with an egg wash before baking and a pattern is carved into it with a sharp knife or razor blade, which results in a gorgeous loaf of bread with a deep, dark, chestnut-brown color.

This is a traditional yeast bread, and requires two rises and kneading. Normally, I’m all about fast, easy recipes, and when I do make bread from scratch I usually use a no-knead bread recipe.

Full disclosure: vasilopita is not very fast to make and it does get a bit messy.

BUT it is relatively easy and it’s such a fun tradition that I love doing it once a year!

Before I get into how to make this bread, there’s one more very special thing about it.

Traditionally, a coin is hidden inside it when it is done baking. It’s slipped into the bottom and then spun around, so the cook doesn’t know where it is either.

...GET THE RECIPE for Vasilopita (Greek New Year’s Bread)!

This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine.

This Chai Spiced Pumpkin Bread is SUPER moist and packed with warm fall spices. It’s made with chai tea latte concentrate in the batter to make it extra yummy! It’s the best pumpkin bread I’ve ever made.

In fact, it’s so nice, I made it twice. Literally, it’s in the oven right now baking because I couldn’t bear to sit here and write this post knowing that the original loaf was all gone.

Here are the things I love about this recipe.

• It will make your house smell AMAZING whilst it bakes.
• It’s SUPER moist, thanks to a special trick that I’ll get to in a bit.
• Each loaf uses a half a can of pumpkin, meaning you can use the WHOLE CAN to make two loaves and not have any extra pumpkin lingering around in your fridge threatening to go bad.
• It has warm, rich flavors from both the chai tea latte concentrate and the addition of brown sugar.

...GET THE RECIPE for Chai Spiced Pumpkin Bread!

If you’ve ever made no knead bread, you know how easy and simple it is to have fresh bread from your own oven with little to no effort. This Whole Wheat No Knead Focaccia with Rosemary and Sea Salt is so easy to make!

It tastes wonderful- slightly nutty from the whole wheat flour, which pairs well with the earthy rosemary, coarse sea salt, and the olive oil that gets soaked up in every delicious bite while baking. You may never want to buy bread from the bakery again after making this!

If you’re not familiar with the no knead bread craze, it’s time for you to get on board. As the name suggests, there is no kneading required to make these breads, which means less time and effort and, best of all, less sticky mess.

And the best part about it is after proofing it for an hour or two, you can refrigerate the dough until you want to make it, meaning you can mix everything up ahead of time.

I used part whole wheat flour and part bread flour to make this. You guys- I’ve tried to make 100% whole wheat bread before and I just cannot in good conscious encourage you to do the same thing.

...GET THE RECIPE for Whole Wheat No Knead Focaccia with Rosemary and Sea Salt!

Cooking cornbread in a skillet is a staple in Southern cooking, and in my opinion, the ONLY way to cook it. This honey skillet cornbread is only slightly sweet, it’s moist, and it has amazing caramelized edges from contact with the high heat of the cast iron. Topped with a pad of butter and drizzled with extra honey, it’s an amazing side for chili, soup, or BBQ.

Oh and I should tell you… I used bacon grease to cook this. So, EXTRA yum! (I included a vegetarian alternative in recipe below, although I highly recommend using bacon grease for that true Southern cornbread experience.)

I’ve been trying to keep, and use, bacon grease more frequently. Why? Well, the biggest reason is that I hate wasting good food. If you’re cooking bacon anyway, saving the bacon grease is a great way to preserve a free ingredient. In addition, it adds amazing, smoky depth of flavor to your recipes- soups, casseroles, or even salad dressings! Finally, I feel better about using a natural fat from meat that responds well to high heat than some other highly processed alternatives (like vegetable oil).

Here’s how I save it.

...GET THE RECIPE for Honey Skillet Cornbread!

Well, it’s officially the last day of February vacation. Of course, I had to bake something to mark the occasion, especially since I rarely bake in non-vacation mode!

I’ve been experimenting more and more with baking using whole grains. This easy and delicious quick bread is made with a mixture of spelt flour and white whole wheat flour.

I sometimes have a tendency to be skeptical about using whole grains in sweet, baked goods, but not for this! It’s so moist, fluffy, and full of flavor- white flour is definitely not missed here!

Spelt is a whole grain that is used for flour as an alternative to wheat. It is lighter and less, well, “whole wheaty” than wheat, which makes it great for baking, pancakes, cookies, etc.

White whole wheat flour is still whole wheat (even though it seems contradictory to call it white). White wheat is simply a different color than traditional “red” wheat, and has a milder texture and flavor, which also makes it a great substitute for all-purpose flour when you don’t want a harsh taste.

I could go on and on about whole grains. I love this stuff.

...GET THE RECIPE for Whole grain lemon poppy seed bread!