Best Lemon Bread Recipe

This lemon bread is a quick bread recipe, meaning it is bread made without yeast. It’s not quite bread, but not quite cake – somewhere perfectly in the middle! With a super moist texture, it has a perfect lemon flavor throughout every bite! There are lemon zest and lemon extract and there is a simple lemon glaze!

One of the things I love the most is lemon! I can never get enough lemon flavors in dessert or breakfast foods. Lemon muffins, lemon pie, lemon cookies…you name it I LOVE IT and so do you all! When you feel like lemon loaf but you want it for breakfast, it’s time to make my EASY Lemon Bread recipe.

Perfect Pretzels from Scratch

I absolutely LOVE soft pretzels. Whenever I am out and see a pretzel shop I can’t resist getting one. This soft pretzel recipe takes those amazing mall soft pretzels right into your own home. Making pretzels from scratch is so fun and they always turn out so delicious – plus they’re easier than you think to make! These are similar to my soft pretzel bites, but they’re FROM SCRATCH!

The thought of making homemade soft pretzels can be overwhelming because there are a lot of steps, but I promise it is much easier than it looks! The trick to getting that brown color and chewy texture is the baking soda bath – don’t skip it. You’re going to love this recipe!

Blueberry Lemon Monkey Bread – the perfect combo!

Monkey bread is one of my favorite recipes to make! It is also my families favorite. It is a perfect sweet brunch and breakfast recipe. We make monkey bread every year for Christmas. I’ve made it in a slow-cooker and with frozen dinner rolls. For this version I made  it blueberry lemon, which is a super popular flavor combination, especially in the summer.

Lemon and blueberry compliment each other so well and this pull-apart bread has an amazing lemon glaze! This recipe is a must make if you are looking for a sweet brunch recipe for Easter, Mother’s Day, Christmas or any day!

Ingredients Needed

• Pillsbury Grands! Biscuits: You can use whatever brand you prefer. Grands! are a little larger than other brands so pay attention to what you buy.
• Lemon Zest: Lemon zest is so important for flavor.
• Blueberries: Make sure to wash and dry them before adding them in. You can use thawed frozen berries as well.
• Unsalted Butter: You can use salted butter if that’s all you have.
• Granulated Sugar and Brown Sugar: One for the biscuits and one for the butter mixture.
• Powdered Sugar and Lemon Juice: For the amazing glaze.

Ingredients Needed

• Cornbread Mix: Use your favorite box of cornbread mix, any brand.
• Egg, Vegetable Oil, Milk (or water) called for on the box: Basically you want to follow the package directions to make the cornbread, with a few additions. Melted butter may also be used.
• Brown Sugar: This adds a little extra sweetness.
• Blueberries: Fresh or thawed drained frozen berries may be used.

Easiest Banana Bread Recipe Ever

I looooove banana bread. It’s so good for breakfast, brunch, and snacks. I’ve been known to eat way more than my fair share whenever it’s on my counter (or in my freezer). It’s especially good for a potluck or brunch because you a make it ahead of time, then slice it and serve it. Level up your classic banana bread by adding strawberries! This will be your go-to bread from now on!

You will love this recipe because:

• It’s easy – ONE BOWL – no mixer needed!
• Has a semi-homemade ingredient to make it even faster
• Soft and moist and perfect with an amazing glaze on top

The SECRET to Banana Strawberry Bread

Okay, okay. You want to know the SECRET to this banana bread? Here it is: It’s made with…pancake mix!

PANCAKE MIX! Yes, that’s right. This bread starts with Krusteaz Pancake Mix (the kind you just normally would add water to to make pancakes). Using pancake mix makes it so much simpler! You can use any pancake mix that only needs water added. You don’t need to add any extra baking soda or baking powder or all purpose flour!

Easy Baked Brie

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

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

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

Ingredients Needed

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

How to make Apple Baked Brie

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

Yeasted Dinner Rolls

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

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

How to make 45 Minute Dinner Rolls

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

Pull Apart Dinner Rolls

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

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

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

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

Best Yeast for Dinner Rolls

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

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

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

Making the dinner roll dough

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

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

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

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

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

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

Kneading the dough

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

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

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

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

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

Forming Cloverleaf Rolls

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

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

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

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

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

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

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

Other Fleischmann’s® Yeast recipes to try

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

Classic Pumpkin Bread with Nuts

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

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

Ingredients Needed

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

How to make Pumpkin Nut Bread

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