All recipes » Bread » American » Fall » 400 or fewer calories
Buttermilk Cornbread with Green Chilies and Cheese by Salad FoodieIt’s hard to stop at just one serving of this, so if you have a hungry crowd coming, double the recipe! I love to bake cornbread in a cast iron skillet to get that crispy crust, but a 9" square baking pan will make good cornbread too. |
3 votes
4957 views
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Cinnamon Biscuits by Rhodes Bake-N-ServThe delicious flavor of cinnamon added to our melt in your mouth biscuits! |
1 vote
3895 views
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Healthier Pumpkin Muffins by GeniThese spicy pumpkin muffins are soft and tender, but LOW-FAT and Low Cal so go ahead, give them a ago. You can thank me later. |
1 vote
3184 views
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Glazed Pumpkin Scones by Hungry CoupleEasy to make and absolutely delicious. These will disappear fast! |
1 vote
2004 views
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Cranberry Pumpkin Bread by Robyn SavoieThis tasty bread is perfect for a Thanksgiving meal or anytime of the year. Use fresh pumpkin whenever possible. I always keep some in the freezer from the previous Fall harvest. |
1 vote
4436 views
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Country Farm Dinner Rolls by J. Gino GenovesiYou can mix the dough and let set in the refrigerator for a day or so until you wish to bake them. The rolls are chewy on the outside and soft and firm on the inside. They add class to any meal. |
1 vote
11301 views
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Banana and Granola Muffins by Salad FoodieYou can have breakfast in a muffin with your choice of ingredients. Make these with walnuts, almonds or pecans; select raisins, dried cranberries or coconut, and use your favorite granola flavor. If you wish to substitute buttermilk in place of regular, as I often do in baked products, see Useful Link below that I will be posting. |
1 vote
2109 views
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Banana Bread with Streusel Nut Topping by Salad FoodieMy 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! |
1 vote
683 views
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Pumpkin Nut Bread with Streusel Topping by Salad FoodieThe 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." |
1 vote
656 views
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Butternut Squash Dinner Rolls by Joann Mathias
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2 votes
1951 views
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Favorite Date Nut Bread by Salad FoodieThis 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. |
3 votes
5876 views
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Leftover Oatmeal Raisin Nut Muffins by Salad FoodieLeftover 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. |
1 vote
2158 views
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Pumpkin Bread by Chef Smith
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2 votes
2123 views
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Bread Stuffing with Mushrooms and Bacon by Nancy MiyasakiThe 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. |
2 votes
3041 views
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Mom's Famous Zucchini Bread by Denise SherinThis is a great way to get kids to eat veggies! My son loves this as a snack. I make this in mini loaves for the church bake sale it's always a big hit. |
1 vote
4874 views
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