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

02

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

01

Apple Bread Recipe

02

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.

Here’s a cozy, fun quick bread to make any time of the year: try this Apple Bread recipe! It’s got a moist, tender crumb, and is bursting with tangy fruit, warm spices, and a brown sugar cinnamon swirl. It’s a total crowd pleaser! Everyone loves this spiced bread, and it makes the kitchen smell incredible. We couldn’t stop sneaking bites!

Ingredients in this apple bread recipe

This apple bread was inspired by a trip to the apple orchard for picking, but since apples are readily available you can make it any time of the year! The cinnamon and nutmeg are ideal for fall and winter baking, but it’s seasonal any time of the year. The magic ingredient is buttermilk, which makes an incredible fluffy tender crumb. Here are the ingredients you’ll need:

• Brown sugar
• Cinnamon and nutmeg
• Apples
• All-purpose flour
• Baking powder
• Baking soda
• Kosher salt
• Granulated sugar
• Buttermilk
• Butter
• Neutral oil
• Eggs
• Vanilla extract

Best types of apples for bread

What variety of apple is best for baking into a bread recipe? First off, avoid those bright red delicious apples at the store. The ideal variety for apple bread is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness of baked goods. Here are some of the best apples for baking and cooking:

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

Of course, apple bread will taste great with most types of apples! But if you use a sweeter variety, you won’t get the delightful pop of sweet tart that a crisp tart apple brings.

Secrets to a light and fluffy apple bread

Quick breads can be notoriously dense, dry, or filled with air pockets. But this apple bread recipe has the perfect velvety, soft crumb. Here are a few keys to the texture in this recipe:

• Use real buttermilk (no substitutes!). Buttermilk is crucial to making a fluffy quick bread with a tender crumb. Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
• Use both butter and oil. Butter and oil work uniquely in baked goods. Often we use oil in our quick breads and muffins, but we love the richness in flavor and texture that butter adds.

Tips for baking this apple bread recipe

Apple bread is simple to whip up, but there are a few tricks to getting the best end result. Here’s what to know:

• Use an aluminum pan (9 x 5 inch). The key to an even bake is in the pan. The best results for a quick bread are with an aluminum pan.
• For the swirl, insert a butter knife straight down into the dough. Then make a few S shapes across the length of the pan. This swirls the brown sugar cinnamon mixture into the bread, and makes an interesting texture to the top of the bread.

Storage info

How to store it? This apple bread recipe tastes best the day it’s baked, but it holds up well over time!

• Refrigerator: This bread stores well in the refrigerator for up to 1 week! Let the slices stand at room temperature for a few minutes before eating: it’s not quite as tasty cold.
• Freeze: Freeze in a sealable container and store up to 3 months.

More apple recipes

This apple bread recipe is one of our top ways to bake with this tasty fruit! Here are a few more apple recipes to try:

• Try Apple Cinnamon Oatmeal
• Go for Crisp Apple Salad
• Make Apple Dumplings (Grandma’s Recipe)
• Bake Classic Baked Apples or Perfect Apple Crumble

This apple bread recipe is…

Vegetarian.

Apple Bread Recipe

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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

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Description

This apple bread recipe is cozy and sweet, with a tender crumb and brown sugar cinnamon swirl. A great baking project for apple season!

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Ingredients

• ⅓ cup brown sugar
• 2 teaspoons ground cinnamon, divided
• 2 cups sweet tart apples, peeled and diced into 1/4-inch pieces (about 1 pound)
• 2 cups [280 g] all purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• 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

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Instructions

1. Preheat the oven to 350°F. 
2. Mix the brown sugar and 1 teaspoon of the cinnamon in a small bowl and reserve it.
3. Peel and chop the apples into 1/4-inch pieces. Butter a 9 x 5-inch aluminum loaf pan.
4. In a large bowl, whisk the flour, baking powder, baking soda, salt, nutmeg, and 1 teaspoon of the cinnamon. Make a well in the center.
5. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
6. 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.
7. Add the apples and fold them in with a spatula, taking care not to overwork the batter.
8. Pour half of the batter into the prepared pan. Sprinkle with ½ of the brown sugar mixture. Add the remaining batter on top and sprinkle the remaining brown sugar mixture on top. Insert a butter knife into the batter and draw a few S shapes through the pan to swirl. 
9. Place the pan in the oven. Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs, rotating the pan halfway through baking, about 55 to 65 minutes. Allow to cool in the pan for 30 minutes. 
10. Run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 1 hour) before slicing into pieces. This bread is best the day it’s made, but you can store refrigerated for up to 1 week: make sure to bring to room temperature before enjoying. Alternatively, store frozen for up to 3 months.

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).

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

Keywords: Apple bread recipe, apple bread

A Couple Cooks - Recipes worth repeating.

Here’s a baking project for when you’re ready for fall-spiced everything: try these pumpkin chocolate chip muffins! These tall mounds of dough have a tender crumb and the perfect dose of pumpkin spices, with rich chocolaty morsels in each bite. They’re simple to whip up and the best fall treat for an afternoon snack, dessert, or even to gift to friends and neighbors! Here are all our secrets.

Ingredients in pumpkin chocolate chip muffins

There are infinite ways to make pumpkin chocolate chip muffins, but here’s what you’ll need for our family recipe. A hefty dose of pumpkin puree keeps them moist, and using both sugar and maple syrup gives a nuance to the sweetness. Using cinnamon and pumpkin spices is also key to the cozy-spiced flavor. Here’s what you’ll need:

• Neutral oil
• Granulated sugar
• Pumpkin puree
• Maple syrup
• Eggs
• Vanilla extract
• Apple cider vinegar
• Baking powder and baking soda
• Kosher salt
• Cinnamon
• Pumpkin pie spices (purchased or homemade)
• Flour
• Chocolate chips

Why pumpkin spice + cinnamon?

This pumpkin muffins recipe uses both pie spices and cinnamon. Are they both required? Yes! In the many pumpkin recipes we’ve developed, we’ve noticed it’s essential to have both for that classic “pumpkin” flavor.

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 spice pancakes.

Keys to tall pumpkin chocolate chip muffins

It’s no fun to bake a batch of stubby muffins, and we love the look of a bakery-style muffin. These pumpkin chocolate chip muffins are tall and hefty, with beautifully-domed tops! Here are a few keys to how to achieve evenly-baked tall muffins:

• Fill every other cup in two 12-cup muffin tins. This makes for the most even bake, as the muffin tops don’t grow into each other when baking. It’s not required, but helpful for perfect muffins.
• Use a recipe that’s optimized for tall muffins, like this one! This recipe is optimized so you have plenty of batter; you’ll fill the muffin cups very full up to the top.
• Baking at 400°F makes a taller muffin. Many muffin recipes baked at 350°F, but a slightly hotter oven makes a taller and fluffier muffin. This recipe also has a hefty amount of leavener (baking powder and baking soda), which makes for a good rise.

Storage info

These pumpkin chocolate chip muffins store well over time, and become even more moist after storage! Here’s what to know:

• Room temperature: Store up to 4 days at room temperature in a sealed container: they become even more moist over time!
• 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 pumpkin recipes

These pumpkin chocolate chip muffins are a favorite baking project, but there are so many more fun things to make with this seasonal squash! Here are a few more pumpkin recipes to try:

• Go for Best Pumpkin Cookies, Pumpkin Cake or Pumpkin Banana Bread
• Try Pumpkin Spice Pancakes
• Make moist and delicious Perfect Pumpkin Bars or Pumpkin Bread
• Mix up a batch of Best Pumpkin Chili

01

Pumpkin Spice Pancakes

02

Perfect Pumpkin Bars

03

Pumpkin Bread (1 Bowl!)

04

35 Easy Pumpkin Recipes

This pumpkin chocolate chip muffins recipe is…

Vegetarian.

Pumpkin Chocolate Chip 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: 25 minutes
• Total Time: 55 minutes
• Yield: 12

Print Recipe

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Description

These pumpkin chocolate chip muffins are deliciously moist and cozy-spiced: the perfect baking project for the season!

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Ingredients

• ½ cup neutral oil
• 1 ¼ cup granulated sugar
• 1 cup pumpkin puree
• 2 tablespoons maple syrup
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon apple cider vinegar or lemon juice
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 tablespoons cinnamon
• 2 teaspoons pumpkin spice
• 1 ¾ cups [245 g] all-purpose flour
• 1 cup semi-sweet chocolate chips, plus ¼ cup for topping

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Instructions

1. Preheat oven to 400°F. Line a standard muffin tin with 12 muffin paper liners (or for the most even bake, place muffin wrappers in every other cup of two 12-cup tins).
2. Stir the oil, sugar, pumpkin, maple syrup,  eggs, vanilla, and apple cider vinegar. Stir in the baking powder, baking soda, salt, cinnamon, and pumpkin spices.
3. Use a spatula to mix in the flour until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in 1 cup chocolate chips, mixing gently a few times.
4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle additional chocolate chips onto the tops of the muffins.
5. Bake the muffins for 22 to 26 minutes, until puffed and the tops are golden and a toothpick comes out with a few clinging crumbs.
6. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.

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

Keywords: Pumpkin chocolate chip muffins, chocolate chip pumpkin muffins

A Couple Cooks - Recipes worth repeating.

Want to add a pop to your baked goods? Try this easy maple glaze, perfect for donuts, quick breads, cakes, muffins, and more! In just 5 minutes, you can whip up a sweet glaze with a bold flavor that’s bursting with maple essence. You can customize the maple flavor to taste, so it’s just what you need for different recipes. It’s ideal for pumpkin bread, baked donuts, and more!

Ingredients for maple glaze

This easy maple glaze requires just 6 ingredients and has a quick prep time. It also sets nicely at room temperature, so it stays solid instead of becoming sticky like other glazes. The key? Maple extract, which brings just the right intensity of maple flavor. Technically you can make a maple glaze without extract, but it’s what brings in the true, pure maple flavor. Here are the ingredients you’ll need:

• Powdered sugar
• Butter, salted or unsalted
• Maple syrup
• Salt
• Maple extract
• Milk of choice

For a vegan version of this glaze, use vegan butter and your non-dairy milk of choice (we like oat milk).

The secrets to this maple glaze

There are secrets to the bold flavor and robust texture of this maple glaze recipe: maple extract and butter. The butter is such a game-changer for homemade glazes and icings, because it makes them more stable at room temperature. Here’s what to know:

• Maple extract is a flavoring made from steeping maple syrup in a neutral syrup, like vodka or grain alcohol, for a few weeks to extract the flavor. The extract has a much stronger maple flavor than the syrup itself, which is very neutral. It’s the same idea as using vanilla extract instead of a vanilla bean! You can adjust the intensity of the maple to taste here.
• Butter used in this maple glaze is what lets it set up as solid at room temperature. Other types of glazes can become sticky at room temperature storage (especially this cream cheese glaze), but this maple glaze sets beautifully.

Whisk and adjust as needed

This maple glaze is similar to other powdered sugar icings and glazes: it’s simply a matter of whisking a few ingredients in a bowl. You can add additional liquid as necessary until the glaze comes to the desired consistency. Here’s what to know:

• Gradually add the milk. The milk quantity specified below should create a smooth, glossy texture to the maple glaze. Add it gradually to make sure it comes to a thick yet drizzle-able texture.
• Add more a hint more milk as necessary. If it’s not yet to the correct consistency, add liquid a teaspoon at a time until the desired texture is reached.
• Taste the glaze and add more maple extract if desired. Want a super maple-y glaze? Simply add a few more drops of maple at a time until the flavor pops. It’s pretty potent stuff, so add it just a bit at a time!
• Use a fork to drizzle the glaze across the bread. This gets a much better drizzle consistency than a spoon, which makes very large lines.

Ways to use maple glaze

The best ways to use this maple glaze? We love using this one as a pumpkin bread glaze or for baked donuts. But there are so many other ways! Here are a few top ways to use maple glaze:

• Donuts like Baked Donuts or Mini Donuts
• Bundt cakes or pound cakes
• Sheet cakes like pumpkin cake or applesauce cake
• Cookies like applesauce cookies or pumpkin cookies
• Quick breads like apple bread, applesauce bread, banana bread, Pumpkin Bread or Zucchini Bread
• Scones like pumpkin scones
• Muffins like apple cinnamon muffins, sweet potato muffins, banana muffins, or banana oatmeal muffins

Storage info

Allow approximately 20 minutes for the glaze to dry. The glazed bread stores up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days. 

More glaze recipes

Want more tasty glaze recipes for your baked goods? Here are a few more to try:

• Go for Vanilla Glaze or Easy Chocolate Glaze
• Make Easy Cream Cheese Glaze
• Mix up Easy Lemon Glaze

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Vanilla Glaze

02

Easy Chocolate Glaze

03

Easy Cream Cheese Glaze

04

Easy Lemon Glaze

This maple glaze recipe is…

Vegetarian and gluten-free. For vegan, use vegan butter and non-dairy milk.

Maple Glaze (for Donuts, Bread, Cake, & More!)

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 12 donuts, 12 muffins, or 2 quick bread loaves

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Description

This maple glaze is perfect for donuts, bread, cakes, muffins and more! The flavor is bold and sweet, and it sets up beautifully.

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Ingredients

• 1 cup* powdered sugar
• 2 tablespoons melted butter, salted or unsalted (or vegan butter)
• ¼ cup pure maple syrup
• 1 pinch kosher salt
• ⅛ teaspoon maple extract, plus more if desired
• 2 tablespoons milk of choice, plus more if needed

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Instructions

1. 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. Taste and if desired, add more maple extract to taste, a few drops at a time.
2. Use a fork to drizzle across the bread. Allow approximately 20 minutes for the glaze to dry. The glazed baked good can generally stay up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days.

Notes

*For a lighter drizzle for pumpkin bread, quick bread, or muffins, make a half batch!

• Category: Essentials
• Method: No Cook
• Cuisine: Drizzle
• Diet: Vegetarian

Keywords: Maple glaze, maple glaze for donuts

A Couple Cooks - Recipes worth repeating.

Looking for a glaze for pumpkin bread? This recipe is the best way to take your loaf to the next level! This delicious maple glaze has a sweet, nuanced flavor and sets up beautifully. It’s ideal for drizzling over any type of quick bread and it comes together quickly. In just 5 minutes, you’ve got a thick, bakery style glaze.

Ingredients for this glaze for pumpkin bread

What’s the best glaze for pumpkin bread? We think this easy maple glaze takes the cake, with just a few ingredients and a quick prep time. It also sets nicely at room temperature so it stays solid instead of becoming sticky like other glazes. Here are the ingredients you’ll need:

• Powdered sugar
• Butter
• Maple syrup
• Salt
• Maple extract or vanilla extract
• Milk of choice

The secrets to this glaze

There are a few secrets to the flavor and texture in this pumpkin bread glaze: maple extract and butter. In addition, it’s important to drizzle the glaze with a fork versus a spoon.

• Maple extract is a flavoring made from steeping maple syrup in a neutral syrup, like vodka or grain alcohol, for weeks to extract the flavor. It offers a much stronger maple flavor than the syrup itself. It’s the same idea as using vanilla extract instead of a vanilla bean.
• Butter used in this pumpkin bread glaze is what lets the glaze set up as solid at room temperature. Other types of glazes can become sticky at room temperature storage (especially this cream cheese glaze), but this maple glaze sets beautifully.
• Use a fork to drizzle the glaze across the bread. This gets a much better drizzle consistency than a spoon, which makes very large lines.

Storage info

Allow approximately 20 minutes for the glaze to dry. The glazed bread stores up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days. 

Variations on pumpkin bread glaze

There are a few other options for a glaze for pumpkin bread. Here are a few other options:

• Vanilla Glaze: This glaze is simple and requires only 4 ingredients. You can also add butter if you want it to be more stable at room temperature.
• Cream Cheese Glaze: Perfect for pumpkin bread! This drizzle is best added directly before serving.
• Easy Chocolate Glaze: Pumpkin and chocolate work well together! Try this pumpkin chocolate chip bread for even more decadence.

More pumpkin bread recipes for glaze

This 1- Bowl Pumpkin Bread recipe is our pick for this glaze. But you can use it on many different types of pumpkin bread! Here are a few ideas:

• This classic Pumpkin Bread is our favorite
• Make Healthy Pumpkin Bread in a blender
• Go for Vegan Pumpkin Bread (use vegan butter and non-dairy milk in the icing)
• Try Pumpkin Chocolate Chip Bread or Pumpkin Banana Bread
• Go for muffins instead with these Pumpkin Muffins
• Or, try these 10 Pumpkin Bread Recipes for the Season

01

Pumpkin Bread (1 Bowl!)

02

Healthy Pumpkin Bread

03

Vegan Pumpkin Bread

04

10 Pumpkin Bread Recipes for the Season

This glaze for pumpkin bread recipe is…

Vegetarian and gluten-free. For vegan, use vegan butter and non-dairy milk.

Pumpkin Bread Glaze

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: Enough for 1 loaf or 12 muffins

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Description

This glaze for pumpkin bread takes this tasty loaf over the top! Try it with this simple maple or vanilla icing.

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Ingredients

For the maple glaze (or use Vanilla Glaze or Cream Cheese Glaze)

• ½ cup powdered sugar
• 1 tablespoon melted butter, salted or unsalted (or vegan butter, or omit*)
• 2 tablespoons maple syrup
• 1 pinch kosher salt
• 3 drops maple extract (or ½ teaspoon vanilla)
• 1 tablespoon milk of choice, plus more if needed

For the pumpkin bread

• Go to 1-Bowl Pumpkin Bread (or one of these 10 Pumpkin Bread Recipes)
  

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Instructions

1. Make the Pumpkin Bread.
2. When the pumpkin bread is fully cooled to room temperature, 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 (or vanilla) 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. (If desired, you can add more maple extract to taste.)
3. Use a fork to drizzle across the bread. Allow approximately 20 minutes for the glaze to dry. The glazed bread stores up to 5 days at room temperature (without getting sticky!) or for best results, store refrigerated up to 10 days.

Notes

*The butter is crucial for having a glaze that stays solid during storage and doesn’t become sticky. If you choose to omit it, adjust the milk quantity accordingly and store refrigerated for best results.

• Category: Baked
• Method: No Cook
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Glaze for pumpkin bread, pumpkin bread glaze

A Couple Cooks - Recipes worth repeating.

Love a good coffee cake, with a tender, moist crumb and a cinnamon crumbly topping? Then you must try this coffee cake muffins recipe! These muffins taste just like coffee cake, but they’re quicker and easier to make. Buttermilk makes a beautifully tender crumb, and they’re topped with a sweet cinnamon streusel that gives a crunch to each bite. You won’t want to put these down! They’re ideal for breakfast or a sweet afternoon pick-me-up.

Ingredients in this coffee cake muffins recipe

Coffee cake muffins are a fun sweet treat; honestly, they’re really more like cupcakes! But call them a muffin and they work for breakfast too. They’re ideal paired with a cup of coffee to cut the sweetness. The secret ingredient? Buttermilk is essential for a tall and fluffy muffin. Outside of that, you’ll need the typical cast of baking characters. The ingredients for coffee cake muffins are:

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

Tricks for baking coffee cake muffins

This coffee cake muffins recipe incorporates a few tricks from one of our favorite bakers: Sarah’s Kieffer and her new baking cookbook, 100 Morning Treats. Sarah is an author and trained baker, and we’re lucky enough to have her as a real life friend too (she lives in Minnesota where I’m from originally!). This recipe is not in Sarah’s book, but we took a few pointers from her muffins method. Here are a few tricks to why this recipe works:

• Use real buttermilk. Buttermilk is crucial to making a light and fluffy crumb. Don’t be tempted to use even a buttermilk substitute here! Milk and lemon juice works in a pinch, but it doesn’t make the rich beautiful texture of real buttermilk.
• Use both butter and oil. Butter and oil work uniquely in baked goods. Butter adds richness in flavor and oil adds moisture.
• Use tulip muffin liners. It’s not required, but using tulip muffin liners helps the streusel topping to stay on top of the muffins and not melt down the sides.

Keys to tall muffins

These coffee cake muffins are tall with lovely domed tops. They look like a bakery style muffin, which can be tricky to achieve in at-home baking! Here are a few keys to how to achieve tall muffins:

• Fill every other cup in two 12-cup muffin tins. Here’s a key to even baking for muffins: fill every other in a tin! This helps them to have beautiful domed tops and an even bake. It’s not required, but helpful for perfect muffins.
• Fill the muffin cups up to the top. This recipe is optimized so you have plenty of batter; you’ll fill the muffin cups very full up to the top. This avoids stubby muffins!
• Baking at 375°F makes a taller muffin. Many muffin recipes baked at 350°F, but a slightly hotter oven makes a taller and fluffier muffin. This recipe also has a hefty amount of leavener (baking powder and baking soda) for a good rise.

Storage info

These coffee cake muffins taste best the day they’re baked. But they hold up well over time, making them ideal for making ahead. You’ll want to keep them refrigerated because of the crunchy topping, which can become soggy 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 muffin recipes

This coffee cake muffins recipe is a favorite sweet treat of ours: it’s perfect for special breakfasts or brunches! Here are a few more muffin recipes to try:

• Go for Zucchini Muffins, Zucchini Chocolate Chip Muffins or Chocolate Zucchini Muffins
• Go simple with a Basic Muffin Recipe
• Mix it up with Morning Glory Muffins or Carrot Cake Muffins
• Opt for Easy Chocolate Muffins, Lemon Blueberry Muffins or Carrot Cake Muffins

01

Zucchini Muffins

02

Morning Glory Muffins

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Easy Chocolate Muffins

04

Carrot Cake Muffins

This coffee cake muffins recipe is…

Vegetarian.

Coffee Cake Muffins

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★★★★★

5 from 2 reviews

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

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Description

This coffee cake muffins recipe is moist and fluffy, with a crumbly streusel topping! They’re perfect for breakfast or afternoon snack.

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Ingredients

For the streusel

• ¼ cup light brown sugar
• ¼ cup granulated sugar
• ½ cup all purpose flour
• 1 teaspoon ground cinnamon
• ⅛ teaspoon kosher salt
• 4 tablespoons unsalted butter, softened

For the muffins

• 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
• 2 eggs
• 2 teaspoons vanilla extract

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Instructions

1. Preheat the oven to 375°F. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.** (It’s helpful to use tulip muffin liners to keep the streusel in place while baking.)
2. Make the streusel topping: In a medium bowl, combine the light brown sugar, granulated sugar, flour, cinnamon and salt. Use a fork to mash the softened butter into the mixture until completely combined and crumbly. Refrigerate until using.
3. In a large bowl, whisk the flour, baking powder, baking soda, and kosher salt. Make a well in the center.
4. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract. Pour the wet ingredients into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour. (If desired, you can store the batter up to 24 hours before baking.)
5. Scoop the batter into the muffin papers using a dough scoop, dividing it evenly between the 12 cups. Sprinkle the tops with the streusel (if not using tulip muffin liners, use your fingers to gently press the streusel into the batter). 
6. Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 23 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then 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 or frozen for up to 3 months.

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: American
• Diet: Vegetarian

Keywords: Coffee cake muffins

A Couple Cooks - Recipes worth repeating.

Got zucchini? Here’s a tasty, simple way to use up this abundant green vegetable: chocolate chip zucchini bread! The loaf is soft and moist, with just the right cinnamon spiced sweetness. The best part is a generous sprinkling of chocolate chips so you get one in every bite! Welcome to your favorite new baking project, though if you’re a choco-holic you should also consider this double chocolate zucchini bread too! (Want vegan? Go to Vegan Zucchini Bread.)

Ingredients in chocolate chip zucchini bread

This zucchini bread with chocolate chips is based on our classic zucchini bread recipe: sweet, moist, and cinnamon-spiced. If you’ve got zucchini and chocolate, the remaining ingredients you might already have on hand in your pantry and refrigerator. This recipe is unique because it uses both butter and oil for the most tender crumb, and both brown sugar and white sugar for a nuanced caramel sweetness. Here are the ingredients for chocolate chip zucchini bread:

• Zucchini
• Chocolate chips
• All-purpose flour
• Unsalted butter
• Neutral oil
• Brown sugar and granulated sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder and baking soda
• Cinnamon
• Salt

Tips for baking chocolate chip zucchini bread

Chocolate chip zucchini bread is quick and simple to whip up! There are a few tips that will lead to the best results. Here’s what to know:

• 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.
• Bake until just set and the top springs back. Overbaking makes for a dry bread. Pull the bread just when the top is set, about 60 to 65 minutes (the internal temperature should be between 200°F and 205°F). With a chocolate chip bread, it’s hard to tell when inserting a toothpick because the chocolate chips can melt onto the toothpick, looking like the bread isn’t done! A toothpick inserted should have only a few clinging crumbs.

A few special notes on cooling

Topping zucchini bread with chocolate chips makes for a nice look. The only drawback? The chips take quite a while to cool and re-solidify! Allow 2 to 3 hours for the bread to cool in the pan. This is important because when you remove the bread from the pan, the warm chips can get very messy.

If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into zucchini chocolate chip muffins instead!

Variation: try chocolate zucchini bread

Want a fun variation on chocolate chip zucchini bread? Try double chocolate zucchini bread! This is our favorite spin because it makes the most delicious, rich chocolate cake layer to pair with the chocolaty chips. Try it and you won’t go back! You can also make them as chocolate zucchini muffins.

Turn it into muffins!

You can also turn this zucchini chocolate chip bread into zucchini muffins to make for a quicker bake time and to shorten the cooling time. Simply do the following:

• Scoop the batter evenly into the muffin cups, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins.
• Bake until the tops are set, rotating the pans halfway through the baking, about 22 to 26 minutes total.
• Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). 

Storage info

How to store zucchini chocolate chip bread? This recipe works well made in advance, though it has great flavor the day of baking. It picks up more moisture during storage, so it tastes even more moist and delicious! Here’s how to store it:

• Room temperature (up to 3 days): If you think you’ll eat the bread quickly, store it at room temperature and cover it with aluminum foil.
• Refrigerated (1 week): Refrigerating the bread helps it to stay fresher longer. Eat it cold, or let it come to room temperature before serving.
• Frozen (up to 3 months): To extend the life even further, pop your sliced bread into the freezer in a sealed container. It can last at least 3 months this way.

More zucchini recipes

Got more zucchini to use up? Here are a few great zucchini recipes to try:

• Make our Chocolate Zucchini Bread, Lemon Zucchini Bread, or Banana Zucchini Bread
• Mix up Chocolate Zucchini Muffins
• Go for tasty savory Zucchini Fritters
• Make Stuffed Zucchini Boats or Perfect Zucchini Lasagna
• Grab Baked Zucchini or Creamy Zucchini Pasta

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Lemon Zucchini Bread

02

Chocolate Zucchini Muffins

03

Zucchini Fritters

04

Stuffed Zucchini Boats

This chocolate chip zucchini bread recipe is…

Vegetarian. For dairy-free, use dairy-free milk and vegan butter or more oil. For vegan, go to Vegan Zucchini Bread.

Chocolate Chip Zucchini Bread

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

No reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12

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Description

This chocolate chip zucchini bread is moist and soft, with rich sweet chips in each bite! This easy recipe impresses everyone.

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Ingredients

• ¼ cup unsalted butter, melted (or vegan butter or more oil)
• ⅓ cup neutral oil
• ½ cup brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tablespoon milk of choice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon kosher salt
• 2 cups [280 g] all-purpose flour
• 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
• 1 cup chocolate chips, plus more for topping

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Instructions

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt. 
3. Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. Gently fold in the chocolate chips by mixing a few times. 
4. Pour the batter into the prepared loaf pan. Top with an additional sprinkle of chocolate chips. 
5. Bake 60 to 65 minutes* until the top springs back when touched and a toothpick inserted into the center of the loaf comes out with a few clinging crumbs. Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen. 

Notes

*If it’s still not done, continue baking for a few minutes until fully cooked (the internal temperature should 200°F.)

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

Keywords: Chocolate chip zucchini bread, zucchini bread with chocolate chips, zucchini chocolate chip bread, zucchini bread chocolate chip

A Couple Cooks - Recipes worth repeating.

When it comes to side dishes, here’s a classic that’s almost no one will turn down: garlic bread! This garlic bread recipe is buttery, garlicky, crunchy, chewy, and absolutely irresistible. It’s tender on the inside and crunchy on top from broiling it with Parmesan cheese. Here we’ve broken down the steps with photos so it’s easy to follow. Let’s get cooking!

Best bread for garlic bread

The best bread for garlic bread is French bread, or any medium sized artisan bread loaf. It can be hard to find bread specifically labeled “French,” so just find something that looks similar to what you see here. Avoid using a baguette, which is smaller and crustier, and doesn’t make as good of garlic bread.

How to make garlic bread

This is our very favorite easy garlic bread, perfect as a side for pasta like veggie lasagna or creamy cavatappi, or as an appetizer dipped into marinara sauce. It’s got the best rich and savory flavor, and crunchy yet chewy texture. Here’s how to do it in 4 simple steps!

Step 1: Use French bread and slice it lengthwise.

Slice the bread lengthwise, as shown in the photo below. This makes for the fun strip-sized pieces you see above, versus a large round bread circle. While you’re cutting the bread, make sure you preheat the oven to 400°F.

Step 2: Brush the cut sides with garlic butter and bake 8 minutes.

Melt the butter in the microwave , or place it in a saucepan over low heat for a minute or two. Then transfer it into a small bowl and grate in 3 garlic cloves. The easiest way to grate garlic is with a microplane (here’s the microplane we use). If you don’t have a grater, just mince the garlic as finely as possible. Mince the fresh parsley as finely as possible as well: you’ll want it to be very fine flecks.

Add the parsley to the butter, then use a brush to brush it evenly onto the cut sides of the bread. Place the halves together, cover the garlic bread loaf in foil and bake for 8 minutes until warmed through.

Step 3: Top with Parmesan and broil 2 to 3 minutes.

Here’s the fun part: remove the bread from the oven and sprinkle it evenly with grated Parmesan cheese. (Grated Parmesan is the type that looks like powder, while shredded is long shreds.). Then broil the garlic bread for 2 to 3 minutes, which gives it an irresistibly crunchy topping. Rotate the baking sheet halfway through broiling to get an even brownness.

Step 4: Slice into pieces and serve!

Finally, slice the bread into thin slices cross-wise. This makes the perfect crunchy tender strips for serving as a side dish. Serve immediately warm out of the oven. Or, you can put the strips back into the aluminum foil, turn down the oven to 350 degrees, and keep them warm until serving. Voila: the best easy garlic bread ever!

What to serve with this easy garlic bread

What doesn’t go well with garlic bread, really? Here are some great entrees that would be made more perfect with garlic bread:

• Pair with Easy Stuffed Shells, Pasta Pomodoro, Penne Pomodoro or Classic Red Sauce Pasta
• Go for Vegetarian Lasagna with Ricotta, Lasagna Roll Ups or Zucchini Lasagna
• Dip it into Homemade Tomato Sauce or Baked Goat Cheese as an easy appetizer
• Pair it with Tomato Artichoke Soup or Classic Tomato Soup

Love garlic? Try more Great Garlic Recipes like simple and impressive Garlic Butter, Garlic Confit, Garlic Noodles, and more.

01

Lasagna Roll Ups

02

Pasta Pomodoro

03

Homemade Tomato Sauce

04

Classic Tomato Soup

This easy garlic bread recipe is…

Vegetarian. For vegan, omit the Parmesan cheese and use vegan butter or olive oil (still complete the broiling step since it adds a nice crunch).

Garlic Bread

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★★★★

4 from 1 review

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

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Description

This garlic bread recipe is crunchy on top, chewy on the inside, and bursting with garlicky, buttery flavor. It’s a total crowd pleaser!

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Ingredients

• 1 loaf French bread (or any medium-sized artisan loaf)
• 4 tablespoons melted salted butter
• 3 cloves garlic, grated or minced finely
• 1 tablespoon finely chopped parsley
• 2 tablespoons grated Parmesan cheese
• Kosher salt

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Slice the entire loaf of bread in half lengthwise (see the photos).
3. Mix the butter with the finely chopped parsley and grated garlic, grating it right into the butter (or if you don’t have a microplane or grater, mince the garlic as finely as possible). Then brush the garlic butter onto the cut sides of the bread. Sprinkle the cut sides with a bit of kosher salt.
4. Place the cut sides of the bread halves together and wrap the loaf in foil. Place the bread on a baking sheet and bake for 8 minutes until warmed through.
5. Remove the foil and place the bread cut side up on the baking sheet. Sprinkle with grated Parmesan cheese.
6. Broil for 2 to 3 minutes until browned and crispy, rotating the pan halfway through so the color is even. Cut the bread into slices and serve immediately (or place it back in foil and keep warm in a 350 degree oven until serving).

• Category: Side Dish
• Method: Baked
• Cuisine: Italian American

Keywords: Easy Garlic Bread, Garlic Bread, Garlic Bread Recipe

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

01

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

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