Irish Fruit Bread (Barm Brack) by Salad Foodie

Barm Brack is an Irish fruit bread eaten on St. Brigid’s Feast Day, February 1. Golden raisins predominate, along with citron or other dried fruit. It has a hint of spice and makes an excellent breakfast bread. The bread machine makes light work of making this bread, but due to the higher sugar content it is best made on the dough…

Banana Bread with Streusel Nut Topping by Salad Foodie

My all-time favorite banana bread recipe was unseated when I came across this scrumptious streusel-topped version. A tastier bonus for a bit more effort!

Pumpkin Nut Bread with Streusel Topping by Salad Foodie

The comforting smell of fall and winter is in the air as you bake this crunchy and moist pumpkin spice bread. Make the whole loaf for the family or divide into smaller loaf pans for gifting. I love to have an extra loaf in the freezer for those days you just "need something."

Butternut Squash Dinner Rolls by Joann Mathias

White Bread by BearNakedBaker

We were given 1.25# of bread dough in International Breads class (after preparing a big batch) And then told to create something from it..... Here is my end result.

Banana Oatmeal Pecan Bread by Salad Foodie

Here's a welcome variation on banana bread featuring much less sweetener than traditional recipes, and a double dose of whole grains (whole wheat and oats). The buttery flavor of pecans is an interesting departure too, but if they're not in the budget, substitute walnuts.

Banana Nut Muffins by Beth Roan

Banana nut muffins with yogurt

Cranberry Orange Scones by Deborrah Justice

Favorite Date Nut Bread by Salad Foodie

This recipe is chock full of nuts and dates, and never fails to deliver in flavor and moistness. It stores well for several days refrigerated, and freezes well too.

Zesty Zucchini Twist by Robyn Savoie

Garden vegetables combine with wheat and oats for nutritious, moist and delicious bread.

Dark Chocolate Scones by Callie

These scones are decadent - dark chocolate meets a flakey, rich scone. One of my favorites!

Lemon Corn Bread Muffins by "Cheffie Cooks"

Great for the morning, afternoon, evening to snack on.

Leftover Oatmeal Raisin Nut Muffins by Salad Foodie

Leftover cooked oatmeal joins basic quickbread ingredients to make a delicious batch of muffins. Rather than wasting excess cooked oatmeal, freeze in measured batches for using up in baked goods such as this recipe. It's surprising what a win/win this can turn out to be.

Bread Stuffing with Mushrooms and Bacon by Nancy Miyasaki

The turkey's flavors of bacon and sage are repeated in this robust stuffing. Mushrooms, which have long been hunted in the heartland, add a nice touch.

Jammy Oat Rolls by Hungry Jenny

A fun alternative to your bog standard cinnamon roll - experiment with your favourite flavour of jam and berries to match. This recipe cuts into 12 rolls - or 9 if you want them to be a bit bigger!