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."

Cinnamon Rolls Recipe courtesy Sonja Vanderveen @ Ramona Cafe, Ramona CA by Susan

I found this recipe on foodnetwork.com I used butter instead of margarine. I used 2 packages of yeast, instead of 2 tablespoons. I omitted the pecans. I melted the butter before spreading over the dough and only used 2 tablespoons of cinnamon. I…

Great Grandma Rose's Banana Bread by Shawna Hill

Old family recipe making use of over ripe bananas and spoiled milk. I have omitted the spoiled milk and replaced it with fresh milk and vinegar.

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

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.

No-knead Balloon Bread by LindaShaw

Adapted from Rose Levy Barenbaum - Bread Bible

Lynn's paradise biscuits (Lynn's Paradise Cafe, Lousville, KY by denise

GLUTEN FREE ZUCCHINI BREAD by Lillie Ann Passwaiter

USES GLUTEN-FREE ALL-PURPOSE FLOUR BLEND FROM "THE GLUTEN-FREE BIBLE