This Easy Muffin & Bread Recipes Super Page contains many Easy and Delicious Round Up Recipes to Make!
The Easy Muffin & Bread Recipes included on this page are:
Chocolate Chip Zucchini Bread, Festive Cranberry Bread, Perfect Pizza Dough, Easy Homemade Garlic Bread, Buttermilk Bran Muffins, Annette’s Orange Cornbread, Easy Homemade Pancakes (video), Tasty Cheese Muffins, Chocolate Chip Banana Bread, Delicious Pumpkin Bread, Monkey Bread
A downloadable/printable .pdf is available under the title of each recipe.
If you or someone you know has a garden and grows zucchini, you might need a recipe to use up the abundance that you’ll have. This is our absolute favorite quick bread recipe, so moist and easy, not a crumb will be left.
Watch it come hot and steamy out of the oven . . . it’s hard to resist! – Easy Bread Recipe and details are below the video.
Ingredients for Garden Fresh Zucchini Bread with Chocolate Chips
- 2 Eggs
- 2 Cups Sugar
- 1 Cup Oil
- 3 Cups White Flour
- 2 Cups Shredded Zucchini
- 1⁄2 Cup Sour Cream or Plain Yogurt
- 1 tsp Vanilla
- One tsp Cinnamon
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1⁄4 Cup Water
- 1 Cup Chocolate Chips (don’t mix too long or chips will get crushed)
Directions for Garden Fresh Zucchini Bread with Chocolate Chips
Mix ingredients in the order written above. Pour into large, greased loaf pan or muffin tins. Preheat oven to 350º. Cook for 25 minutes for muffins or 45 minutes for bread. Poke a toothpick into the bread to check if it is fully cooked. It’s done when the toothpick comes out clean. Makes one large loaf or 2 dozen muffins. The muffins are great for lunch boxes or healthy snacks. This recipe can easily be doubled.
To the right is a reject loaf made with the dregs of the batter — it only made a mini loaf – so we had to eat it right away.
This family favorite Cranberry bread recipe came out of the book Cranberry Thanksgiving by Wende and Harry Devlin. We read this book to our kids every fall and they begged to try this recipe. We made it, modified it to our tastes and they loved it.
Ingredients for Festive Cranberry Bread:
- 2 cups Flour
- 1 cup Sugar
- One tsp Baking Powder
- 1 tsp Salt
- ½ tsp Baking Soda
- ¼ cup Butter
- 1 Egg, beaten
- 1 tsp grated Orange Peel
- ¾ cup Orange Juice
- 1 cup Raisins or Berries
- 2 cups fresh or frozen Cranberries, chopped
Directions for Festive Cranberry Bread:
Mix dry ingredients together. Stir in room temperature butter until crumbly. Add egg, orange peel and orange juice all at once. Stir until mixture is evenly moist. Fold in raisins and cranberries.
Bake in greased loaf pan at 350 degrees for 1 hour and 10 minutes.
This homemade pizza dough recipe has been passed down from a dear New York, Italian neighbor to Annette’s mom, and now to Annette. It is an easy recipe that turns out great every time . . . provided your yeast is fresh.
Ingredients for Perfect, Fluffy Pizza Dough:
- 6 Cups Flour
- One tsp Salt
- 1 1/2 Cups Water
- 1 TBS to ¼ Cup Olive Oil
- One Package Yeast
- ½ Cup Warm Water
- ½ tsp Sugar or Honey (makes Yeast activate faster)
Directions for Perfect, Fluffy Pizza Dough:
Mix together Yeast, Water, and Sugar and let stand until little bubbles form.
Mix together Flour, and Salt. Add Yeast mixture and mix together. Then add water a half a cup at a time. Mix in mixer until all is combined into a ball. When all is combined, knead for 10 minutes or until dough is elastic and can be stretched.
Roll dough with rolling pin on mat or floured wax paper until it is the size of your greased pizza pan. Evenly cover the top of the crust with spaghetti sauce or pizza sauce. Sprinkle with Mozzarella cheese or a combo of other Italian cheeses. Put your favorite toppings on (See list below). Bake pizza in a very hot oven (400 degrees) for 10 minutes to keep the crust from getting soggy.
Other Suggested Toppings: Mozzarella cheese, Provolone cheese, Grated Parmesan / Romano cheese, oregano, basil, pepperoni, Italian sausage, onions, ham, pineapple, mushrooms, green peppers, black olives and any other toppings you like.
Bake until cheeses melt and the dough is golden brown on edges.
Lots of grocery stores sell pre-made, toss in the oven garlic bread for several dollars per loaf. Once you try this recipe, you’ll never buy the store-made garlic bread again.
- 1 Loaf of French Bread (cut down the middle)
- ½ Stick of Butter (or margarine)
- ¼ Cup of Olive Oil
- 2 tsp Garlic Powder
- 2 Tbs Grated Parmesan Cheese
Cut the loaf of bread lengthwise down the middle on a cutting mat. Place on a cookie sheet, crust side down. Melt Butter / Margarine in a bowl, then add Olive Oil and Garlic. With a pastry brush, evenly spread mixture on bread. Sprinkle with Parmesan Cheese and put on middle rack of the oven. No need to preheat the oven.
Turn oven on to Broil.
Cook for about 2 or 3 minutes until lightly browned.
Important: Do NOT answer the phone or get involved in a conversation – distraction can result in flaming garlic bread—definitely NOT the desired result (this is from the voice of experience).
If your oven doesn’t have a Broil setting, cook at 450 degrees for 10 minutes (or until golden brown).
If you’re looking for a delicious way to add more fiber into your diet you’ve got to try Anne’s Buttermilk Bran Muffins. Just be sure not to “overdo it,” they’re that good.
- 3 cups Bran
- 1 cup boiling Water
- ¼ cup Oil
- ¾ cup honey
- 2 Eggs
- 1-pint Buttermilk
- 2 ½ cups Wheat Flour
- 3 tsp Baking Soda
In a separate bowl, pour water over bran and let soften while assembling other ingredients. Mix in oil, mix rest of bran with eggs, honey, buttermilk. Add flour and soda. Stir together. Bake at 400 degrees for 15 to 20 minutes
Makes approximately 3-dozen muffins. The mix will last for 6 weeks in the refrigerator.
If you love cornbread and you love oranges, you’re going to love this variation that Annette invented. It’s easy, delicious and has a surprising taste.
- 1 cup Cornmeal
- 1 cup Flour
- ¼ cup Sugar
- 1Tbs Baking Powder
- One tsp Salt
- 1/3 cup Oil
- 1 Egg
- One cup Orange Juice
- 1 Tbs Orange Peel or 1 tsp orange extract
Preheat oven to 400 degrees. Mix ingredients in the following order in your mixer.
Egg, Oil, Orange Peel, Sugar, Flour, Salt, Baking Powder, Cornmeal, Orange Juice
Pour into greased muffin tins or 8×8 pan. Bake in an oven for 25 minutes. The recipe can be doubled or tripled.
Servings: 12 muffins.
This is our all-time favorite, healthy, delicious and easy to make a huge batch recipe of pancakes. Add fresh fruit, chocolate chips or marshmallows to make it decadent and fun for kids.
We always make a huge batch, eat some that morning and freeze the rest. We stack the left-overs in four stacks, five pancakes high in a ziplock bag and pop them in the freezer. They pull apart easily and can be reheated in the microwave or toaster oven. Eggo pancakes have nothing on us.
Ingredients for Steve’s Delicious Homemade Pancake Recipe:
- 5 1/4 cups flour (mix 3 cups white with 2 1/4 cups whole wheat flour)
- 8 tbs brown sugar
- 8 tsp double-acting baking powder
- 3 tsp salt
- 4 eggs (whipped till fluffy)
- 5 1/3 cups milk (or combine leftover fruit juice with the milk to add sweetness and flavor)
- 1/4 cup salad oil
- 3 tbs vanilla
- 3 tbs almond extract
Directions for Steve’s Delicious Homemade Pancake Recipe:
In large bowl mix first 4 ingredients. In small bowl whip eggs, add milk and oil then add to flour mixture and beat until “lumpless.” Cook on griddle until golden brown.
Get the direction for making this pancake recipe below the video.
- Mix in 1 can of cherry pie filling or 2 over-ripe bananas – reduce liquid content that you add to the batter slightly.
- Five chocolate chips added to each pancake on the griddle are a wonderful addition – slightly cover chips with batter to avoid a messy griddle.
- We’ve also added marshmallows (mini’s) the kids loved them.
- Another option is to make Mickey Mouse pancakes: 3 small circles of batter (head and two ears) Blueberries for the eyes, Maraschino Cherries for a nose, and a half circle of pineapple for the mouth. Yum.
This recipe makes about 48 pancakes.
If you don’t finish all of the pancakes, simply stack them in stacks of five and put them in ziplock bags – the gallon bags will fit 20 pancakes (4 stacks of 5).
How To Video for Fluffy Sour milk Pancakes.
This video shows you the process from start to finish AND we even share a few secret ingredients and processes we use to make these whole wheat pancakes extra fluffy.
Delicious Super Tasty Cheese muffins are a great addition to any soup meal or as a snack for your kids. Whenever we serve these muffins they fly off the table—they’re simply that yummy!
Cheese Muffins Ingredients
- 3/4 cups Whole Wheat Flour
- 1 cup white Flour
- 1/2 tsp Salt
- 1 TBS Baking Powder
- 3/4 cup Cheddar Cheese grated
- 2 Eggs
- 1/4 Cup Oil
- 1 cup Milk
- 1/4 Cup Honey
- Parmesan cheese sprinkled on top
Get the directions for making cheese muffins below this video
Cheese Muffins Directions:
Preheat oven to 400º.
Grease 12 muffin cups – don’t use paper liners for this recipe.
Stir together the flours, cheddar cheese, baking powder and salt in a large bowl.
In a separate bowl combine eggs, oil, milk, and honey.
Stir liquid and dry ingredients together.
The mixture will be lumpy, but that’s okay.
Fill muffin cups 3/4 full.
Sprinkle Parmesan Cheese on top.
Bake 20 minutes or until golden brown.
Makes 12 muffins. This easy bread/ muffin recipe can be doubled or tripled for large families or to store in the freezer — package carefully so they don’t get crushed.
This easy bread recipe for banana bread is delicious. Chocolate chips can be added to make this disappear off the platter.
It’s also a great way to use up overripe bananas. We store the bananas in a zippered plastic bag in the freezer until we have enough to make this recipe. It requires 6-7 bananas.
We also use this recipe to make Banana bread at Christmas time if we’ve run out of pumpkin for our Pumpkin bread.
The photo below was taken last Christmas when Annette made an extra batch of Banana Bread — about 20 loaves.
Ingredients for Chocolate Chip Banana Bread
- 4 eggs
- 3/4 to 1 cup vegetable oil
- 2 cups sugar
- 3 cups mashed ripe bananas (about 6 or 7)
- 3 1/2 cups white flour (or 2 ½ cups white and 1 cup whole wheat)
- 1 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1/2 to 2/3 cup water
- 1 cup chopped nuts (we like walnuts, but you can use your favorite)
- 1 cup mini chocolate chips
Directions for Chocolate Chip Banana Bread
Preheat oven to 350º. Grease bottom of loaf pan or muffin tins.
Mix eggs, oil, and sugar together. Add bananas. Then add the rest of the ingredients (except the last two). Mix and blend until smooth. Finally, add nuts and chocolate chips, but don’t beat too much after adding them.
Pour mixture into pan or tins.
Cook full loaves (9 x 5 x 3 inches) for 1 hour and 15 minutes. Check with a toothpick to see if the inside is fully cooked.
Cook muffins for 20 to 30 minutes.
Cool for 5 minutes and then remove from pan.
This is a family tradition at the Economides home. Every year Annette takes Halloween pumpkins (picked up for free after Halloween), cooks and processes the flesh, then freezes it to be used in December baking. She bakes close to 100 loaves of pumpkin bread (in various sizes) to be distributed to teachers, coaches, mechanics and even the mailman and garbage truck driver.
The loaves are inexpensive (about $1 for a large loaf and about 25 cents for a small one). She wraps them in aluminum foil and finishes it off with two pieces of curling ribbon (lately it’s been red and white). This is a popular bread recipe to bake in the Fall when people are putting pumpkin flavor in just about everything from coffee to donuts, to ice cream!
The video shows you how we go through the entire process of mixing, baking and wrapping the pumpkin bread.
ANNETTE’S DELICIOUS PUMPKIN BREAD RECIPE
- 4 eggs
- 1 cup salad oil – not olive oil!
- 3 cups of sugar
- 1 tsp cinnamon
- One tsp nutmeg
- 1 (29-oz. can) pumpkin or 3 1/2 cups fresh pumpkin
- 1 1/2 tsp salt
- 2 tsp baking soda
- 3 1/2 cups flour
- 3/4 cup water
- Optional – 1/2 to 1 cup each chopped walnuts, raisins or chocolate chips.
Mix all ingredients in one bowl and beat at medium speed. Grease 3 large loaf pans. Bake 1 hour (for large loaves) 30 minutes for smaller loaves at 350 degrees F.
This is the exact same easy bread recipe we used for an appearance on the Today Show – watch Matt Lauer at the end of the spot – he can’t resist and has to steal a piece of the bread.
For best results start this recipe the night before if you want to serve it with breakfast.
Ingredients for Monkey Bread
- 1 Package of Frozen dinner rolls/dough (1 dozen)
- Butterscotch or Vanilla pudding mix (not instant)
- 1 stick of margarine or butter
- 1/2 cup brown sugar
- 1/2 cup chopped nuts and raisins
Directions for Monkey Bread
Grease Bundt pan well. Drop in the package of bread dough. Sprinkle 1/2 package of pudding mix and chopped nuts with raisins on top of the bread dough. Sprinkle with cinnamon. Melt margarine or butter with ½-cup brown sugar. Pour this mixture over the rolls. Cover tightly with foil and let it sit overnight to rise.
The next morning: Remove foil and bake in preheated oven at 350º for 25 minutes. Invert on a large plate to cool. Hide from family ’til served.
No More Bisquick!
I never buy baking mixes. Just Google recipes for biscuits or pancakes and you will see that it’s just flour & leavening (baking powder or soda) and water or milk… maybe a pinch of salt. For pancakes you need an egg, otherwise, that’s it. You’ll save a ton of cash learning to bake for yourself.
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