A good pumpkin bread recipe is as essential to fall as a puffy jacket, and here’s our favorite one. The scent wafting through your kitchen transports you to an autumn paradise, and the loaf falls just so into deliciously cozy-spiced slices. It’s tender and moist, but not too fluffy or too dense. The best part? It’s simple to whip up: one bowl, no special equipment; just dump and stir! This quick bread never goes out of style. (Want more ideas? Try our 10 Pumpkin Bread Recipes.)

Ingredients in this pumpkin bread recipe

There are many ways to make a great pumpkin bread recipe, and every cook or chef has their own own secrets. This one is ultra moist, with the perfect sweet, cozy spiced flavor and soft, tender crumb. The best part is there’s no need for a mixer or waiting for butter to come to room temperature. You can mix it all up in one bowl! Here’s what’s in our best pumpkin bread recipe:

• Eggs
• Pumpkin puree: Use canned or homemade; the most consistent brand we’ve found is Libby’s (we’re not affiliated).
• Granulated sugar
• Neutral oil: Oil makes a moister quick bread than butter! This also allows the recipe to be made in a bowl with no stand mixer.
• Vanilla extract
• Cinnamon and pumpkin pie spice (or ginger, allspice, and nutmeg): Individual spices make the boldest flavor, but you can also use pumpkin pie spice.
• Kosher salt
• Baking powder and baking soda
• All purpose flour

Tips for baking pumpkin bread

This pumpkin bread recipe is easier than most: no need for a stand mixer or two loaf pans. It’s straightforward and made in one bowl! There are a few things to keep in mind for baking success:

• Use an aluminum baking pan for best results (9 x 5-inch). Ceramic and glass pans don’t cook as evenly. Use aluminum if you can! This recipe is optimized for a 9 x 5 inch pan, and it bakes up to just the right tall loaf.
• Don’t overmix. Overmixing a quick bread leads to holes in the texture of the crumb. This is most important when mixing in the flour. Mix until just combined and there are no dry spots remaining.
• Let it cool fully before serving: and leftovers taste even better! This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal. It tastes even better as leftovers the next day.

Top with a glaze (optional)

This pumpkin bread is delicious plain, but it’s even tastier with a glaze topping! This maple glaze is simple to whip up and has a sweet, maple-forward flavor. Here are a few notes:

• The maple glaze has a cozy, developed fall flavor. All you’ll need is powdered sugar, butter, maple syrup, salt and milk. It also calls for maple extract, which is optional but adds just the right pop of maple-forward flavor. It’s worth buying for fun, but the glaze tastes delicious without it.
• Want even simpler options? You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.
• Keep in mind: butter is helpful for storage. One advantage of the maple glaze is that the butter helps to make for a more solidified glaze that holds up better over time.
• Want a solid glaze? Make double the glaze recipe below and glaze the cooled bread in the pan (so the glaze doesn’t run down the sides).

Variations and mix-ins

There are lots of ways to riff on this pumpkin bread recipe, as you well know! Here are a few ideas for adding to the top or inside this bread:

• Chocolate chips: Make chocolate chip pumpkin bread by folding in 1 cup semisweet or bittersweet chocolate chips into the dough. Go to Chocolate Chip Pumpkin Bread.
• Nuts: Top the bread with ⅓ cup chopped pecans or walnuts. Toast the pecans or walnuts to bring out the flavor!
• Icing: Add ½ recipe of this Cream Cheese Frosting to the top of the bread.
• Drizzle: Drizzle this bread with Powdered Sugar Icing.
• Banana: Got bananas? Make Pumpkin Banana Bread instead.

Want more ideas? See all our favorite Pumpkin Bread Recipes!

Diet adaptations

Do you have a vegan or gluten-free diet? Don’t worry: you can still make pumpkin bread! Head to these recipes instead:

• Vegan: Go to Vegan Pumpkin Bread (a family fave!)
• Gluten Free: Go to Gluten Free Pumpkin Bread (uses oats instead of all purpose flour!)

Pumpkin bread storage

This pumpkin bread recipe tastes even better the next day, because it picks up moisture during storage. Here are a few tips for storage of this quick bread:

• Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
• Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
• Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.

More pumpkin recipes

When it’s pumpkin season, you’ve got to taste test them all! Here are a few tasty pumpkin recipes you might enjoy:

• Go for our Best Pumpkin Cookies or Pumpkin Chocolate Chip Cookies
• Try Pumpkin Bread Pudding or Pumpkin Ice Cream
• Make the best Perfect Pumpkin Cake
• Try Pumpkin Chocolate Chip Bread or Pumpkin Muffins instead
• Grab Pumpkin French Toast, Pumpkin Baked Oatmeal, or Pumpkin Pancakes
• Go savory with Pumpkin Chili

01

Best Pumpkin Cookies

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Pumpkin Bread Pudding

03

Perfect Pumpkin Cake

04

Pumpkin Bread (1 Bowl!)

This pumpkin bread recipe is…

Vegetarian. For vegan, go to Vegan Pumpkin Bread. For gluten-free, go to Gluten Free Pumpkin Bread

Pumpkin Bread Recipe (1 Bowl!)

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★★★★★

5 from 4 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 slices

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Description

This pumpkin bread recipe is the best! It’s fast and easy, made with just one bowl and bakes up into moist, cozy-spiced slices.

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Ingredients

For the pumpkin bread

• 3 eggs
• 1 cup pumpkin puree
• 1 ¼ cups granulated sugar
• ¾ cup neutral oil
• 2 teaspoons vanilla extract
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
• ¾ teaspoon kosher salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ cups [210 g] all-purpose flour

For the glaze (optional*)

• ½ cup powdered sugar
• 1 tablespoon melted butter
• 2 tablespoons maple syrup
• 1 pinch salt
• 3 drops maple extract (optional)
• 1 tablespoon milk, plus more if needed

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Instructions

1. Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked. 
2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). 
4. Pour the batter into the bread pan.
5. Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature if glazing.
6. If making the glaze, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Use a fork to drizzle across the bread. 
   
7. Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months (freezing works best without the glaze).

Notes

*You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.

• Category: Bread
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Pumpkin bread recipe, pumpkin bread

A Couple Cooks - Recipes worth repeating.

Here’s a muffin recipe that’s the best cozy baking project: apple cinnamon muffins! These are so delicious everyone will beg for the recipe. Each one has a fluffy, tender crumb, with just the right amount of sweet tart bursts of apples. The best part? Sprinkling with cinnamon sugar before and after baking makes a crunchy, warm spiced topping. You won’t believe how tasty these are!

Ingredients in apple cinnamon muffins

Apples and cinnamon are the best combination, like in oatmeal or apple crisp. So why not translate that into muffin form? These little cakes taste like you picked them up at a local bakery. They’re tall, delicately sweet, and have the best crunchy cinnamon sugar topping. Here are the ingredients you’ll need:

• All-purpose flour
• Granulated sugar
• Baking powder, baking soda, and salt
• Buttermilk
• Butter
• Neutral oil
• Eggs
• Vanilla
• Cinnamon

Best types of apples for baking

The best type of apples for baking? Bake with a firm, crisp tart apple. Crisp tart apples hold up well texture-wise, and their tangy tartness accents the sweetness of baked goods. Here are some of the best apples for baking and cooking. You can use other types too, but the flavor of these types have the best flavor:

• Pink Lady
• Jonathon or Jonagold
• Granny Smith
• Fuji

The keys to apple cinnamon muffins

These apple cinnamon muffins are so full of flavor, you’ll make them a fall baking staple! (They are in our house.) There are a few keys to the flavor and achieving an even bake. Here’s what to keep in mind:

• Use real buttermilk (no substitutes!). Buttermilk is crucial to making a fluffy muffin with a tender crumb. We’ve tried all sorts of muffin recipes and buttermilk is truly the best! Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
• For an even bake, fill every other cup in two 12-cup muffin tins. Here’s a key to even baking for muffins: fill every other cup in a tin! This helps them to have beautiful domed tops and an even bake. It’s not required, but helpful for perfect muffins.
• Baking at 375°F makes a taller muffin. Many muffin recipes bake at 350°F, but a slightly hotter oven makes a taller and fluffier muffin. This recipe also has a large amount of leavener (baking powder and baking soda) for a good rise.

Storage info

Apple cinnamon muffins taste best the day of baking, but they save well too! You’ll want to keep them refrigerated because of the crunchy topping and the moisture in the apples, which can make them soggy if stored at room temperature. Here’s what to know:

• Refrigerator: Store refrigerated for up to 1 week! Let them stand at room temperature for a few minutes before eating.
• Freeze: Freeze in a sealable container and store up to 3 months.

More apple recipes

Love baking with apples! When it’s the season, we love baking them up into muffins, breads, cookies, and crisps. Here are a few more apple recipes:

• Try this tasty Apple Bread, a similar recipe but in bread form
• Mix up cozy Apple Cinnamon Oatmeal
• Make Apple Crisp, Apple Crumble, Apple Dumplings or Baked Apples
• Opt for Crisp Apple Salad

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Apple Bread Recipe

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Apple Cinnamon Oatmeal

03

Classic Baked Apples

04

Apple Dumplings (Grandma’s Recipe)

This apple cinnamon muffins recipe is…

Vegetarian. For vegan, go to Vegan Apple Muffins.

Apple Cinnamon Muffins

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12

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Description

This apple cinnamon muffins recipe is so fluffy and moist, with a crunchy cinnamon sugar topping. A total family favorite!

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Ingredients

For the muffins

• 1 ½ cups apples, peeled and diced
• 2 cups [280 g] all purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup granulated sugar
• ¾ cup buttermilk*
• 5 tablespoons melted unsalted butter
• ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
• 2 eggs
• 1 teaspoon vanilla extract

For the topping

• ¼ cup granulated sugar
• 1 teaspoon cinnamon
• 1 ½ tablespoons melted butter

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Instructions

1. Preheat the oven to 375°F.
2. Peel and chop the apples and set them aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
3. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
4. In a mix bowl, mix the sugar and cinnamon for the topping.
5. Pour the wet ingredients from the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
6. Add the apples and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
7. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the cinnamon sugar, using half of the cinnamon sugar mixture.
8. Bake until the tops are golden and set and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes.
9. Brush the top of each muffin with melted butter, place the remaining cinnamon sugar on a plate, and dip each muffin into the plate to coat the top. Transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.

Notes

*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

**Baking in every other muffin cup makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.

• Category: Muffin
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Apple cinnamon muffins, apple cinnamon muffin, cinnamon apple muffin

A Couple Cooks - Recipes worth repeating.

Fall calls for all the pumpkin breakfast recipes, and here’s one to add to the regular rotation: pumpkin spice pancakes! These fluffy, tender flapjacks are perfectly spiced with cinnamon and pumpkin pie spice. Top with maple syrup and a melty pad of butter, and there’s nothing better for a cool morning! If you’ve got a jar of pumpkin spice, this is one of our top ways to use it.

Ingredients for pumpkin spice pancakes

This pumpkin spice pancakes recipe is optimized for that jar of pumpkin spices in your spice rack or cabinet: but you can also make your own DIY pumpkin pie spice! You’ll just need those key cozy spices: cinnamon, ginger, nutmeg, allspice and cloves. Other than that, pumpkin pancakes require the typical cast of fall characters, plus pumpkin puree! Here’s what you’ll need:

• Flour
• Brown sugar
• Baking powder
• Cinnamon
• Pumpkin pie spice
• Salt
• Eggs
• Pumpkin puree
• Milk of choice
• Neutral oil

Why pumpkin spice + cinnamon?

When it comes to ingredients, you’ll notice that pumpkin spice pancakes require both pumpkin pie spices and cinnamon! In the many pumpkin recipes we’ve developed, we’ve noticed that for the best “pumpkin” flavor, it’s essential to have both.

Cinnamon brings in the sweet notes, and pumpkin spices bring in the spicy, cozy and more bitter elements. The combination of the two makes the best balanced flavor. We also use this trick in our pumpkin bars and pumpkin dip.

Tips for cooking pumpkin spice pancakes

Pumpkin spice pancakes are quick and simple: mix the wet ingredients with the dry ingredients, then fry until golden brown! Here are a few tips for the process:

• Use a large griddle: a non-stick surface is helpful. Use a quality griddle or skillet, since some can have uneven heating. A non-stick surface is a plus, though you’ll still want to cook with butter to get them golden brown.
• Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. If the heat is too low, the pancakes won’t puff as much when cooking.
• Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.

Mix ins and toppings

Why not add a few mix-ins to pumpkin pancakes? Here are a few ideas for mixing into the batter to step up these pancakes or ideas for toppings:

• Chocolate chips: Add a few handfuls of chocolate chips to the batter
• Pecans: Add chopped pecans to the batter, or top the pancakes with candied pecans.
• Walnuts: Add chopped walnuts to the batter, or top the pancakes with candied pecans.
• Pumpkin spice syrup: Top the pancakes with Pumpkin Spice Syrup for an extra hit of spices.
• Apple cider syrup: Add a fruity element with Apple Cider Syrup.

More pumpkin recipes

Love pumpkin? Here are a few more recipes to flex your pumpkin spice muscles:

• Make our top 20 Pumpkin Desserts or 10 Pumpkin Breakfast Recipes
• Start the day with Pumpkin Baked Oatmeal or Pumpkin French Toast
• Bake up Easy Pumpkin Bread or Best Pumpkin Cookies
• Go for Pumpkin Cake
• Try our favorite 35 Easy Pumpkin Recipes

01

Cozy Pumpkin Oatmeal

02

Pumpkin French Toast

03

Best Pumpkin Cookies

04

35 Easy Pumpkin Recipes

This pumpkin spice pancakes recipe is…

Vegetarian. For vegan, use flax eggs in place of the eggs.

Pumpkin Spice Pancakes

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8

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Description

These pumpkin spice pancakes are fluffy and cozy-spiced! Whip up a batch as a tasty and easy breakfast idea.

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Ingredients

• 1 cup [140 g] all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice
• ½ teaspoon kosher salt
• 2 large eggs
• ¾ cup pumpkin puree
• ¾ cup milk of choice
• ¼ cup neutral oil

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Instructions

1. In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
2. In a separate bowl, whisk the eggs, then whisk in the pumpkin puree, milk, and oil (or melted butter).
3. Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
5. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.

• Category: Breakfast
• Method: Stovetop
• Cuisine: Fall
• Diet: Vegetarian

Keywords: Pumpkin spice pancakes

A Couple Cooks - Recipes worth repeating.

Do the words apple cinnamon oatmeal make you first think of a packet of instant oatmeal? Turns out, it’s infinitely more delicious homemade! This oatmeal recipe is cozy and comforting, made with real fresh fruit and seasoned with brown sugar, cinnamon and a hint of allspice. When it comes to cozy healthy breakfasts, it’s king! We’re huge oatmeal fans over here, and this recipe is ideal for chunky sweaters and chilly mornings.

Ingredients for apple cinnamon oatmeal

We make a bowl of oatmeal every day (using this classic oatmeal recipe, the microwave version). But when we have time, we love to add apples and amp up the spices for a flavorful spin. Growing up, I used to love the apple cinnamon oatmeal packets, but something about them tasted, well, artificial. This version is bursting with pure, wholesome flavor, making this cozy bowl taste larger than life. Here’s what you’ll need:

• Salted butter or coconut oil
• Old Fashioned rolled oats
• Milk
• Apple
• Brown sugar
• Cinnamon and allspice
• Salt
• Vanilla extract

Tips for making apple cinnamon oatmeal

Apple stovetop it quick and simple! This method makes a big pot of creamy, chewy oats with 4 servings. Here’s what to do (or jump to the recipe below):

1. Peel and dice the apple finely. The best way to incorporate the apple is peeled, which helps the texture meld into the oatmeal.
2. Toast the oats first. This helps to bring out a nutty, intriguing flavor! Melt butter or coconut oil in a saucepan, then add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
3. Add seasonings and boil for 7 to 8 minutes. Heat over low heat, stirring, until tender and cooked through.

Topping ideas

How to serve this apple cinnamon oatmeal recipe? All you need are a few toppings to make it into a simple, easy breakfast recipe. Here are some ideas:

• Maple syrup, honey or agave syrup
• Apple cider syrup for a fun twist!
• Pecans, walnuts or almonds
• Nut butter like almond butter, cashew butter, or walnut butter
• Cream, half and half, or milk of choice
• Raisins, dried cranberries or dried cherries
• Greek yogurt sweetened with maple syrup
• Candied pecans or candied walnuts

What would you add to your apple cinnamon oatmeal? Let us know in the comments below!

Oatmeal nutrition

Oatmeal is part of a healthy diet: it’s great for digestion and helps to keep you full all morning long! Here are a few of the main nutritional benefits of oats (source):

• Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
• Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
• Oats are very filling: they may reduce appetite and help you eat less calories.

More oatmeal recipes

There’s an oatmeal recipe for every season! Here are a few more ways to make this cozy breakfast:

• Try our classic Best Oatmeal Recipe or quick Microwave Oatmeal
• Grab Easy Blueberry Oatmeal
• Go baked with Baked Apple Oatmeal, Pumpkin Baked Oatmeal, or Easy Blueberry Baked Oatmeal
• Make Savory Oatmeal

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Best Oatmeal Recipe

02

Easy Blueberry Oatmeal

03

Microwave Oatmeal (2 Minutes!)

04

Baked Apple Oatmeal

This apple cinnamon oatmeal recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use oat milk and coconut oil.

Apple Cinnamon Oatmeal

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Total Time: 12 minutes
• Yield: 2

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Description

This apple cinnamon oatmeal makes the best cozy breakfast! It’s simple to make with brown sugar, cinnamon, and allspice.

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Ingredients

• 1 tablespoon salted butter or coconut oil
• 1 cup Old Fashioned rolled oats (do not use instant oats or steel cut oats)
• 1 cup water
• 1 cup milk of choice
• 1 apple, peeled and finely diced
• 3 tablespoons brown sugar
• 1 ½ teaspoons cinnamon
• ½ teaspoon allspice
• ⅛ teaspoon kosher salt
• 1 teaspoon vanilla extract

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Instructions

1. Melt the butter or coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
2. Turn the heat to low and carefully pour in the water, milk, apple, brown sugar, cinnamon, allspice, salt and vanilla extract, stirring.
3. Bring to a boil, then return heat to low and cook for 7 to 8 minutes until tender, then remove from the heat. Top with desired toppings and serve.

• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Apple cinnamon oatmeal, apple and cinnamon oatmeal

A Couple Cooks - Recipes worth repeating.

Craving the refreshing, zingy flavor of lemon? Try this easy lemon smoothie recipe! This frosty, pale yellow puree holds a secret: a super citrusy, sweet tart flavor owed to a load of lemon zest and juice. Whiz it up with frozen fruit and milk in a blender, and it’s one of the tastiest, most satisfying smoothies around! Here are a few tips to this fun lemon drink.

Ingredients in this lemon smoothie

Lemon is a unique flavor for a smoothie recipe: it’s more common to see berry flavors like a strawberry smoothie or bright green smoothies. But a lemon smoothie is a fun and refreshingly healthy way to enjoy fresh fruit! There’s no juice or loads of extra sugar: it’s lightly sweetened with a hint of maple syrup and made creamy with your milk of choice. Here are a few notes on the ingredients you need:

• Lemon juice and zest: The best flavor in a lemon smoothie is from real lemon! You’ll use the zest from an entire lemon here, plus two tablespoons of the fresh juice (no substitutes).
• Frozen pineapple: Frozen pineapple is essential for the frosty texture and it adds a nice yellow color.
• Banana: Room temperature banana is all you need: no need to freeze it! It’s also essential for the creamy texture of the smoothie. (Alternatively, you could use fresh pineapple and frozen banana.)
• Milk: You’ll need liquid for it to blend! Use your favorite milk here, dairy or non-dairy both work, making it a vegan smoothie option.
• Maple syrup: Just 1 teaspoon maple syrup heightens the flavors and gives it the best, sweet tart flavor.

Use turmeric for color

Turmeric is a a root used in cooking, part of the ginger family. It is most often used dried and ground into a yellow powder, which has an earthy, almost mustard-like flavor. But more than flavor, turmeric is also often used for color in recipes: in fact, it’s what gives yellow mustard its bright yellow color!

You can use turmeric here to make an even brighter lemon flavor! It won’t be noticeable flavor-wise.

Ways to add more protein

This lemon smoothie isn’t protein packed, unless you use dairy milk (which has 8 grams protein in 1 cup). If you’d like, you can add even more protein: whether it’s dairy-based or a vegan smoothie. Here are some ideas:

• Stir in Greek yogurt. Use ½ cup Greek yogurt and ½ cup milk for a significant dose of protein.
• Chia seeds. You can add plant-based protein and fiber with chia seeds: 2 tablespoons chia seeds adds 4 grams protein and 11 grams fiber.
• Vanilla protein powder: Protein powder works well too! We use this protein powder that has natural ingredients and a flavor that’s not too artificial. Just remember to dial back the maple syrup or honey, because protein powder adds sweetness.

Variations on this lemon smoothie

Want to change up this lemon smoothie with mix-ins instead? There are a few additions that go well with the tropical flavors here! Here’s what we’d recommend trying:

• Add cashew butter. A way to add plant-based protein is nut butter; we recommend the flavor of cashews here to compliment the lemon. Keep in mind this can also dampen the flavor of the smoothie.
• Swap in frozen mango or peaches. Swap out a cup of the frozen pineapple for frozen fruit of another variety.
• Throw in coconut. Throw in a handful of coconut (or toasted coconut) for a tropical vibe.
• Add a handful of fresh mint or basil. Lemon mint and lemon basil are two tasty flavor combinations.

More smoothie recipes

This lemon smoothie is one of our favorite new smoothie recipes! Here are a few more we love:

• Try a Perfect Strawberry Smoothie or Chocolate Strawberry Smoothie
• Make a Mango Smoothie
• Go for a Green Detox Smoothie or Glowing Green Smoothie
• Try a Easy Smoothie Bowl

01

Perfect Strawberry Smoothie

02

Mango Smoothie

03

Green Detox Smoothie

04

50 Best Smoothie Recipes

This lemon smoothie recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Lemon Smoothie

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 large or 2 small

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Description

This lemon smoothie recipe is bright and creamy! Whiz it up in a blender for a refreshing, nourishing drink.

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Ingredients

• Zest of 1 lemon, plus 2 tablespoons lemon juice
• 1 cup milk of choice (or ½ cup Greek yogurt and ½ cup milk)
• 2 cups frozen pineapple 
• 1 banana (room temperature, broken into chunks)
• 6 ice ice cubes
• 1 teaspoon maple syrup
• 1/8 to 1/4 tsp turmeric (optional, for color)

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Instructions

1. Place all ingredients in a blender in the order listed. Blend until creamy and frothy, stopping and scraping down the sides as necessary, and adding a bit more liquid if necessary.
2. Taste and if necessary, add another drizzle of maple syrup depending on the ripeness of your pineapple (you likely will not need it). Serve immediately or store in a covered jar in the refrigerator for 1 day.

• Category: Smoothie
• Method: Blender
• Cuisine: Drink
• Diet: Vegetarian

Keywords: Lemon smoothie

A Couple Cooks - Recipes worth repeating.

There are so many types of pancakes, from buttermilk to blueberry to cottage cheese. Here’s one that rises to the top of our list: Cornmeal Pancakes! These tasty flapjacks are crisp and golden on the outside, with a fluffy interior that tastes just like cornbread. Top them with a drizzle of maple syrup and a pat of butter and they’re perfect for a morning breakfast or special brunch! Our son Larson especially gobbled these down (though he has yet to meet a pancake he doesn’t like!).

Ingredients in cornmeal pancakes

Cornmeal pancakes are a fun cozy breakfast, and come out beautifully fluffy and golden. The magic ingredient? Buttermilk, which makes that airy texture and adds a hint of tang to the flavor. You’ll want to use the real stuff here (no substitutes!). Otherwise, you might have all the other items on hand in your pantry and fridge. Here are the ingredients for cornmeal pancakes:

• Fine ground cornmeal
• All-purpose flour
• Baking powder
• Granulated sugar
• Kosher salt
• Egg
• Salted butter
• Buttermilk

Use real buttermilk for the best results

Buttermilk is absolutely crucial to making a light and fluffy muffin with a beautiful crumb. Many people, ourselves included, are often tempted to use even a buttermilk substitute: the most popular is milk and lemon juice (or another acidic ingredient like apple cider vinegar).

But for the best flavor and rise, it’s got to be the real thing! The substitute can work in a pinch, but there’s something about the flavor and texture that’s luxuriously rich when you use actual buttermilk.

Tips for cooking cornmeal pancakes

Cornmeal pancakes come together in the same way as any other pancake. Mix the wet ingredients with the dry ingredients, then cook on a skillet until golden brown! However, there are a few nuances to the process that are helpful:

• Use a large griddle: a non-stick surface is helpful. Some griddles have uneven heating, so use a quality griddle or skillet. A non-stick surface is a plus, though you’ll still want to cook the pancakes in butter to get them golden brown.
• Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. If the heat is too low, the pancakes won’t puff as much when cooking.
• Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.
• The batter sometimes becomes very thick while waiting for the second batch. If so, add a teaspoon or two of buttermilk until the batter is pourable. 

Mix-ins, toppings, and variations

Want to mix up these cornmeal pancakes? It’s fun to add mix-ins to add a burst of flavor. You can also add fun toppings to step them up. Here are a few ideas:

• Blueberries: Pour the batter into circles on the griddle, then place a handful of blueberries into the top of each pancake (this works better than mixing them into the batter). 
• Strawberries or raspberries: Add a handful of sliced strawberries or raspberries to each pancake while it cooks.
• Pecans: Add a hint of nutty flavor with a handful of finely chopped pecans in each pancake.
• Fruit syrup or compote: Top the pancakes with blueberry syrup or strawberry compote for a fruity contrast.
• Nut butter: Try them slathered with almond butter for hearty breakfast.

Cornmeal pancake leftovers and storage info

Cornmeal pancakes are easy to store: they’re actually great as leftovers. Store them refrigerated for tasty snacks with nut butter and a little maple syrup. Cornmeal pancakes store in a sealed container for up to 5 days refrigerated and 3 months frozen. It’s a nice way to extend the life of a batch.

What to do with leftover buttermilk

Most buttermilk recipes don’t use the entire container. What to do with the remainder if you buy it for these cornmeal pancakes?

• Go for Buttermilk Pancakes instead
• Try these Buttermilk Biscuits, flaky, savory and tender
• Make fluffy Coffee Cake Muffins
• Bake up Rhubarb Bread or Rhubarb Muffins with Streusel

More recipes with cornmeal

Got cornmeal? Here are a few more ways to use it:

• Try Easy Corn Fritters
• Use it for coating fish, like Fried Tilapia
• Make it into Mexican Cornbread, Easy Skillet Cornbread or Easy Vegan Cornbread
• Try Classic Cornbread Muffins
• Go for classic Cajun Shrimp and Grits

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Easy Corn Fritters

02

Mexican Cornbread

03

Classic Cornbread Muffins

04

Easy Skillet Cornbread

This cornmeal pancakes recipe is…

Vegetarian. For gluten-free, use 1-for-1 gluten-free flour. For vegan, use a flax egg in place of the egg.

Cornmeal Pancakes

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★★★★★

5 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8

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Description

These cornmeal pancakes are ultra fluffy and golden! Fry up a stack and drizzle with maple syrup for a satisfying breakfast.

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Ingredients

• ¾ cup fine ground cornmeal
• ¾ cup all-purpose flour
• 2 teaspoons baking powder
• 3 tablespoons granulated sugar
• ½ teaspoon kosher salt
• 1 large egg
• 4 tablespoons melted salted butter, cooled
• 1 ½ cups buttermilk

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Instructions

1. In a medium bowl, stir together the cornmeal, flour, baking powder, sugar, and kosher salt. In another bowl, whisk together the egg, melted butter, and buttermilk.
2. Pour the dry ingredients into the wet ingredients, then stir gently to combine until the batter comes together and is pourable but slightly lumpy.
3. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through. If the batter becomes very thick on the second batch, add a teaspoon or two of buttermilk until the batter is pourable. 
4. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.

• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Cornmeal pancakes

A Couple Cooks - Recipes worth repeating.

Here’s a hearty whole grain that makes the ideal easy and healthy breakfast: oatmeal! We eat copious amounts of this stuff in our household. What’s the best, easiest way to make it? Here’s our master recipe: exactly how to make oatmeal on the stovetop and in the microwave! I’m not joking when I say this gets made multiple times per day in our house (the microwave version), and when we’re thinking ahead we make a big batch to eat off of all week. Here’s how to make the best oatmeal around!

Types of oats

There are two main types of oats you can use to make oatmeal: rolled oats or steel cut oats. A big pot of traditional oatmeal is best with Old Fashioned oats. Here’s a breakdown:

• Rolled oats: Rolled oats are whole oat grains that are pressed flat with rollers. This is what you’ll typically think of when you think of oatmeal. There are a few types of rolled oats:
  • Old Fashioned oats: These are whole, circular oats. They provide the most texture and are the best preference for a pot of oatmeal.
  • Quick cooking oats or Instant oats: These oats are rolled thinner and cook faster than Old Fashioned, but they have powdery texture and can become mushy when cooked. Use them only in a pinch.
• Steel cut oats: Steel cut oats are whole grain oats that are cut into nubs: they look like brown rice or barley. These oats take 30 minutes to cook, and have a very chewy texture. Avoid using them in this recipe, since they require different instructions: go to this Steel Cut Oats recipe.

How to make oatmeal: on the stovetop

Making this oatmeal recipe on the stovetop it quick and simple! This method makes a big pot of creamy, chewy oats with 4 servings. Here’s what to do (or jump to the recipe below):

1. Bring 4 cups water to a boil in a large saucepan. Stir in 2 cups oats and ¾ teaspoon each kosher salt and cinnamon.
2. Reduce the heat to medium. Cook for about 6 to 7 minutes, stirring occasionally, until creamy and the liquid is mostly absorbed.
3. Remove from the heat and let stand for 2 minutes, which allows more liquid to be absorbed. The standing time is important, in order to get to the perfect texture of oats!

How to make oatmeal in the microwave (1 serving)

The microwave method for how to make oatmeal is our favorite, we’ll admit! It makes one tasty bowl of deliciously creamy, single serving oats. It’s important to use a microwave safe bowl with tall sides so that the oatmeal doesn’t overflow. This is easy to whip up with just a 2 minute cook time!

1. Place ½ cup oats, ¾ cup water and ⅛ teaspoon each kosher salt and cinnamon in a microwave safe bowl.
2. Microwave on High for 2 minutes. If there is still a good amount of liquid, cook 10 to 20 more seconds.
3. Stir and allow to stand for 2 minutes to allow the liquid to be absorbed. That’s it!

Oatmeal topping ideas

The sky is the limit when it comes to oatmeal toppings! In our opinion, a hint of maple syrup and a drizzle of milk are all it needs. But it’s even more fun to add some colorful fruit or a swirl of nut butter! Here are some oatmeal topping ideas:

• Maple syrup & cinnamon
• Peanut butter and strawberry jam (or go to Peanut Butter Oatmeal)
• Almond butter and dried cherries
• Toasted coconut
• Fresh raspberries or blueberries
• Candied pecans or candied walnuts
• Banana slices and toasted almonds
• Blueberry sauce
• Greek yogurt and maple syrup
• Strawberry sauce and chopped pistachios
• Chopped apples and cashew butter or pecan butter
• Raspberry compote or raspberry sauce

Is oatmeal healthy? Nutrition info

Yes, oatmeal is part of a healthy diet. Here are a few of the main nutritional benefits of oats (source):

• Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
• Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
• Oats are very filling: they may reduce appetite and help you eat less calories.

For more benefits, go to Oats 101: Nutrition Facts.

More types of oatmeal recipes

There are lots more ways to make oatmeal, outside of the standard creamy pot of oats! One of our favorites for weekly breakfasts or entertaining is baked oatmeal, and there’s nothing more fun than a pot of beautiful purple blueberry oatmeal! Here are a few of our favorite methods:

• Baked oatmeal: Bake oats in a pan, then cut them into slices. Try Everyday Baked Oatmeal, Banana Baked Oatmeal or Easy Blueberry Baked Oatmeal.
• Steel cut oatmeal: Make a wholesome pot of Perfect Steel Cut Oats.
• Overnight oats: Mix up simple Overnight Oats.
• Instant pot oatmeal: Use your pressure cooker for Instant Pot Oatmeal.
• Blueberry oatmeal: Boil a pot of bright Blueberry Oatmeal.

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Banana Baked Oatmeal

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Overnight Oats

03

Perfect Steel Cut Oats

04

Easy Blueberry Oatmeal

This oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Best Oatmeal Recipe

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 5
• Cook Time: 5
• Total Time: 10 minutes
• Yield: 4

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Description

This master oatmeal recipe shows how to make it on the stovetop or microwave! It’s easy to make this wholesome breakfast.

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Ingredients

For stovetop oatmeal (4 servings):

• 2 cups Old Fashioned rolled oats
• 4 cups water
• ¾ teaspoon kosher salt
• ¾ teaspoon cinnamon
• Optional: 1 tablespoon maple syrup

For microwave oatmeal (1 serving): 

• ½ cup Old Fashioned rolled oats
• ¾ cup water
• ⅛ teaspoon kosher salt
• ⅛ teaspoon cinnamon

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Instructions

1. Stovetop oatmeal: Bring the water to a boil in a large saucepan. Stir in the oats, salt and cinnamon. Reduce the heat to medium. Cook for about 6 to 7 minutes, stirring occasionally, until creamy and the liquid is mostly absorbed. Remove from the heat and let stand for 2 minutes, which allows more liquid to be absorbed (or you can spoon into bowls and then rest).
2. Microwave oatmeal: Place the ingredients in a microwave safe bowl with tall sides. Microwave on High for 2 minutes (if there is still a good amount of liquid, cook 10 to 20 more seconds). Stir and allow to stand for 2 minutes to allow the liquid to be absorbed. (For a double recipe, double ingredients and microwave 3.5 minutes.)
3. Top with a drizzle of maple syrup, milk, and additional toppings as desired. Serve immediately or refrigerate for up to 5 days.

• Category: Breakfast
• Method: Stovetop
• Cuisine: Breakfast
• Diet: Vegan

Keywords: Oatmeal recipe, how to make oatmeal

A Couple Cooks - Recipes worth repeating.

We love a good pancake recipe for lazy weekend breakfasts. Here’s what’s become our go-to: this whole wheat pancakes recipe! Using whole wheat flour adds a nutty complexity in flavor that makes these flapjacks absolutely irresistible. It also makes them a bit heartier so they keep you satisfied through the morning. Bookmark this recipe because it will become a favorite (we promise!).

Ingredients in this whole wheat pancakes recipe

Most whole wheat flour recipes rely on a mixture of whole wheat and all-purpose flour to make for a desirable texture. But turns out, you can make fluffy whole wheat pancakes with 100% whole wheat flour. They have a light and airy texture with a hefty dose of baking powder and an acidic ingredient to help them rise. Here are the ingredients for this recipe:

• Whole wheat flour: you can use either white whole wheat or standard whole wheat (we use standard)
• Granulated sugar
• Baking powder and salt
• Egg: Substitute a flax egg for vegan.
• Milk: Any type of milk works here, including oat milk or almond milk.
• Unsalted butter or neutral oil
• Vanilla extract
• Lemon juice or vinegar: An acidic ingredient helps to make fluffy pancakes. If you don’t have fresh lemon juice, use apple cider vinegar or white vinegar.

Tips for making whole wheat pancakes

Whole wheat pancakes are simple and quick to put together. They follow the same formula as all pancake recipes: combine the wet ingredients with the dry ingredients, then fry them up on a griddle! Here are a few quick tips for the perfect pancakes:

• Use a large griddle: non-stick is helpful. Some griddles allow for more even heating than others! We use a large non-stick griddle.
• Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. Don’t worry if it’s not perfect at first: keep adjusting as you cook.
• Wait until bubbles form and pop on top, then flip. This trick helps to determine when the pancake is cooked through!
• Add milk to the batter if it becomes too thick as it sits. Sometimes the batter can become very thick as it sits. Stir in just a bit of milk to the batter (about 1 tablespoon) to loosen it if desired.

Diet variations

Want to make these whole wheat pancakes dairy-free or vegan? A few simple swaps make it possible. Here’s what to do:

• Dairy-free: Use neutral oil and non-dairy milk (we like oat milk).
• Vegan: Use neutral oil, non-dairy milk, and substitute a flax egg.

Topping ideas

These whole wheat pancakes taste great with a simple drizzle of maple syrup, but you can add all sorts of topping ideas to step them up! Our favorite fancy adder is this Blueberry Syrup, which brings a fruity, pure berry flavor and sweetness. Here are a few more ideas for toppings:

• Maple syrup: for best flavor, buy Grade A: Dark Color and Robust Taste
• Powdered sugar
• Fresh fruit: strawberries, blackberries, raspberries, blueberries, sliced bananas, chopped apples
• Sauces or compotes: blueberry sauce, blueberry compote, blueberry syrup, raspberry sauce, raspberry compote, strawberry sauce, strawberry compote, peach puree, or peach compote
• Chips: chocolate chips, butterscotch chips or white chocolate chips
• Nuts: chopped pecans, walnuts, almonds, hazelnuts, or pistachios
• Yogurt: Greek yogurt sweetened with maple syrup
• Whipped cream: try homemade whipped cream

We hope this whole wheat pancakes recipe becomes a family favorite for you, just like it has in our house! Let us know if you try it in the comments below.

More pancake recipes

Want more variations? Here are a few more pancake recipes to try:

• Go for Classic Blueberry Pancakes or Banana Pancakes
• Mix up our favorite Mini Pancakes, Whole Wheat Pancakes or Cornmeal Pancakes
• Try hearty Cottage Cheese Pancakes, Ricotta Pancakes, or Lemon Ricotta Pancakes
• Mix up Classic Buttermilk Pancakes
• Opt for Oatmeal Pancakes, Banana Oatmeal Pancakes or Almond Flour Pancakes

01

Classic Blueberry Pancakes

02

Ricotta Pancakes

03

Mini Pancakes

04

Cornmeal Pancakes

This whole wheat pancakes recipe is…

Vegetarian. For vegan and dairy-free, use non-dairy milk and a flax egg.

Whole Wheat Pancakes

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 medium pancakes

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Description

This whole wheat pancakes recipe makes thick, fluffy flapjacks! This hearty mix will become a morning go-to.

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Ingredients

• 1 cup whole wheat flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 1 large egg
• ¾ cup plus 2 tablespoons milk of choice
• ¼ cup melted unsalted butter or neutral oil
• 1 teaspoon vanilla extract
• ½ teaspoon apple cider vinegar*

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Instructions

1. In a medium bowl, whisk together the whole wheat flour, brown sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
3. Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.)
4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
5. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.

Notes

*An acidic ingredient helps to make fluffy pancakes. If you don’t have it on hand, you can use lemon juice or white vinegar as a substitute.

• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Whole wheat pancakes, whole wheat pancake recipe, whole wheat pancakes recipe, whole wheat pancake mix

A Couple Cooks - Recipes worth repeating.

Here’s a surprise favorite in our house when it comes to zucchini recipes: Lemon Zucchini Bread! We’ll make this instead of classic zucchini bread every time. This loaf is incredibly moist, super zingy from the lemon zest and topped with a flavor-popping sweet glaze. Cut it into thick slices and it’s extremely irresistible. I’m a huge chocolate person, but this is my favorite variation on zucchini bread (though this Chocolate Zucchini Bread is an extremely close second).

Ingredients in lemon zucchini bread

This lemon zucchini bread is a spin on our classic zucchini bread, using lemon juice, zest, and and a sweet lemon glaze. But it tastes even greater than just a citrus variation: it transforms its entire character from comforting and homey to bright and zippy! We could not stop sneaking bites of this one. The glaze absolutely makes the flavor, so don’t be tempted to leave it out. Here are the ingredients you’ll need:

• Zucchini
• Lemon zest and juice
• All-purpose flour
• Unsalted butter
• Neutral oil
• Granulated sugar and powdered sugar
• Eggs
• Vanilla extract
• Baking powder and baking soda
• Salt

Rubbing the zest enhances its flavor

This recipe uses a trick for enhancing the lemon flavor. Instead of adding the lemon zest right to the recipe, you’ll place the zest in the sugar and use your hands to rub it into the sugar for a minute or so. This activates the essential oils in the zest, helping it to taste more lemony than it would without this step.

Tips for baking lemon zucchini bread

If you’re a zucchini bread fan, you’ll know it’s simple to mix up: mix the wet and dry ingredients, pour in the pan, and bake! Here are a few tips for making the perfect bread:

• Zest your lemon first before juicing it. Lemons are difficult to grate once they’re juiced, so don’t forget the zest. A microplane grater makes quick work of it; it’s a handheld grater with small sharp holes that’s easier to use and clean than a box grater.
• Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly for quick breads. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
• Don’t overmix! This is extremely crucial when making a zucchini bread. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.

For the lemon glaze

What makes this lemon zucchini bread is the glaze, which infuses a huge citrus burst. It brings the flavor to just the right pop, so we think it’s required here. Here’s what to know about the glaze:

• Wait until the bread is cool prior to icing. Otherwise, the icing will melt into the bread.
• Use a fork! A fork makes the best drizzly lines: with a spoon it’s a bit too chunky.
• Use less if desired. You can make a half recipe of the icing if you’d like to cut the sugar.

Storage info

This lemon zucchini bread is best stored refrigerated because of the lemon glaze. Refrigerate wrapped in aluminum foil for up to 10 days, then bring to room temperature before enjoying. You can also freeze un-iced bread for up to 3 months: slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container.

More lemon recipes

This lemon zucchini bread is one of our top favorite quick breads, for its moist texture and zippy flavor. We couldn’t get enough of it! Here are a few other favorite lemon recipes:

• Try Lemon Blueberry Bread or Lemon Blueberry Muffins
• Go for Grandma’s Lemon Bars
• Make classic Lemon Curd
• Mix up Lemon Ricotta Pancakes or Lemon Butter Sauce

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Lemon Blueberry Bread

02

Classic Lemon Bars

03

Lemon Curd

04

25 Zesty Lemon Recipes

This lemon zucchini bread recipe is…

Vegetarian.

Lemon Zucchini Bread

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★★★★★

5 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 12 slices

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Description

This lemon zucchini bread is incredibly moist with a bright citrus zing! Bake it up and top it with a zesty glaze.

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Ingredients

For the Bread

• 1 ½ tablespoons lemon zest (2 large lemons)
• 1 ¼ cups granulated sugar
• ¼ cup unsalted butter, melted
• ⅓ cup neutral oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 tablespoon fresh squeezed lemon juice
• 2 cups [280 g] all-purpose flour
• 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh squeezed lemon juice

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Instructions

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
2. Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest). 
3. Whisk in the melted butter, oil, eggs, vanilla, baking powder, baking soda, salt, and lemon juice. Use a spatula to mix in the flour and zucchini until just combined. 
4. Pour the batter into the loaf pan. Bake 60 to 65 minutes (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!) 
5. Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature, at least 1 hour or more.
6. Mix the glaze ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more liquid). Use a fork to drizzle the top of the bread with the icing. Allow the glaze to dry for 15 minutes, then slice into pieces and serve.
7. The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Lemon zucchini bread

A Couple Cooks - Recipes worth repeating.

Here’s a secret that’s been powering our mornings every day: you have to try this microwave oatmeal! It’s the quickest way to cook oatmeal around, and it comes out just as good as the stovetop version. Here’s the thing: you don’t need those microwave packets from the store. All you need are Old Fashioned rolled oats, a microwave, and 2 minutes!

Ingredients for microwave oatmeal

That’s right: no need for those instant oatmeal packets from the store. There are no secret ingredients needed for microwave oatmeal! I eat oatmeal every day, and I used to make this stovetop version. However, this microwave variation has stolen my heart! It’s so quick that I make it every day with a little bit of maple syrup and peanut butter. Here’s what you’ll need:

• Old Fashioned rolled oats: Rolled oats are whole oat grains that are pressed flat with rollers, and Old Fashioned are the whole, circular oats. Don’t substitute instant oats, which are more gloppy in texture, or steel cut oats, which take much longer to cook.
• Cinnamon: Cinnamon is optional, but it adds a nice nuance in flavor!
• Kosher salt: Salt is important for making a bowl of oatmeal taste seasoned.

How to make oatmeal in the microwave

This microwave oatmeal recipe makes a bowl of creamy single serving oats. It’s easy to whip up with just a 2 minute cook time! To make oatmeal in the microwave:

1. Place ½ cup oats, ¾ cup water, ⅛ teaspoon kosher salt and ⅛ teaspoon cinnamon in a microwave safe bowl with high sides.
2. Microwave on High for 2 minutes. If there is still a good amount of liquid left, cook 10 to 20 more seconds.
3. Stir and allow to stand for 1 to 2 minutes to allow the liquid to be absorbed.

Every microwave is different, so experiment to find the settings that work for you! With our microwave it’s perfect with a cook time of 2:20.

Best bowls for microwave oatmeal

If you’re cooking oatmeal in a microwave, the bowl choice is important. You don’t want a shallow bowl, or it will overflow! Most importantly, you don’t want to microwave in plastic containers due to health risks.

We use these microwave safe bowls with tall sides, which are made of natural wheat straw, starch and food-safe PP material. They are BPA free, non-toxin, and safe for microwave cooking.

Microwave oatmeal toppings

Top your microwave oatmeal with your favorite oatmeal toppings to make it into a filling and healthy meal! We love it with just a bit of peanut butter, maple syrup, and a touch of milk (or a hint of heavy cream, which adds a nice richness). Here are a few more topping ideas:

• Fresh fruit like strawberries, raspberries, blueberries, blackberries, sliced banana, or sliced apple
• Syrups or sweeteners like maple syrup, honey, or blueberry syrup
• Sauces or compotes like strawberry sauce, blueberry sauce, raspberry sauce, or peach compote
• Nuts like almonds, walnuts, pecans, candied pecans, candied walnuts, hazelnuts, or pistachios
• Yogurt like Greek yogurt mixed with maple syrup

Oatmeal nutrition info

Oatmeal is part of a healthy diet, and we eat it every day! It’s great for digestion and infusing your day with fiber. Here are a few of the main nutritional benefits of oats (source):

• Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
• Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
• Oats are very filling: they may reduce appetite and help you eat less calories.

More oatmeal recipes

We’re oatmeal obsessed, and maybe you are too! Here are a few of our favorite oatmeal recipes:

• Try our Best Oatmeal Recipe
• Go for Easy Blueberry Oatmeal or Blueberry Baked Oatmeal
• Opt for Peanut Butter Oatmeal or Easy Banana Oatmeal
• Try Overnight Oats or make Steel Cut Oats

01

Best Oatmeal Recipe

02

Easy Blueberry Oatmeal

03

Banana Baked Oatmeal

04

20 Oatmeal Recipes to Start the Day

This microwave oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Microwave Oatmeal (2 Minutes!)

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 1 minute
• Cook Time: 2 minutes
• Total Time: 3 minutes
• Yield: 1 serving

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Description

This microwave oatmeal recipe is the perfect easy breakfast! Here’s how to make a healthy meal in minutes.

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Ingredients

• ½ cup Old Fashioned rolled oats
• ¾ cup water
• ⅛ teaspoon kosher salt
• ⅛ teaspoon cinnamon
•  

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Instructions

1. Place the ingredients in a microwave safe bowl with tall sides. Microwave on High for 2 minutes (if there is still a good amount of liquid, cook 10 to 20 more seconds*). Stir and allow to stand for 1 to 2 minutes to allow the liquid to be absorbed. (For a double recipe, double ingredients and microwave 3.5 minutes.)
2. Top with a drizzle of maple syrup, milk, and additional toppings as desired. Serve immediately or refrigerate for up to 5 days.

Notes

*Every microwave is different, so experiment to find the settings that work for you! With our microwave it’s perfect with a cook time of 2:20.

• Category: Breakfast
• Method: Microwave
• Cuisine: Oatmeal
• Diet: Vegan

Keywords: Microwave oatmeal, how to make oatmeal in the microwave

A Couple Cooks - Recipes worth repeating.