Bread

Easy Banana Zucchini Bread with Cream Cheese Butter

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

Well, we made it to the end of the summer! I’m on Day 2 with a half-empty house, and working from home has never seemed so fun. Every summer, I forget how challenging it is to keep up with recipe testing and photography jobs; apparently working with children hanging on your ankles is easier said than done.

Luckily, the kids and I were able to work on a few recipes together. Today’s easy banana zucchini bread came together in an attempt to use up our squash reserves, and it. is. GOOD. With the addition of a whipped cream cheese butter spread, it is really worth writing home about. Let me tell you all about it.

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

Easy Banana Zucchini Bread

The idea for this banana zucchini bread came from a recent trip to Atlanta. My mom, nana, sister, and I traveled east to do some antique shopping. Thankfully, our hotel had a delightful breakfast spot that served delicious breakfast breads. My favorite was their zucchini bread that came with a whipped cream cheese spread. I immediately knew this was a recipe to recreate at home.

My version of the quick bread is slightly different due to the addition of banana. We have an endless supply of bananas in our house, and they’re rarely yellow and prime for eating. Instead, the green bananas collect dust and the brown ones get even more brown. So I decided to create an outlet for all the dying fruits of the world. Bananas, meet zucchini, your new BFF.

Making the Bread

Making this banana zucchini bread is pretty simple. In a single bowl, mash together the bananas and oil. Add the sugar, eggs, and extract, stirring all the while. Next comes the dry ingredients which, for this recipe, includes cinnamon; I just love the subtle addition of spice. The shredded zucchini and optional pecans add in last before two loaves bake in the oven.

The cream cheese spread is optional but really yummy. Slightly sugared and more buttercream than buttery, it really take this bread over the top. Make it or don’t, but certainly it’s worth trying once.

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com

I hope you all get to bake this easy banana zucchini bread soon. If you do, let me know what you think! Happy Saturday and happy baking!

If you like this easy banana zucchini bread you should try:

Carrot Pound Cake
Whole Wheat Carrot Muffins
Vanilla Butter Loaf
Banana Bread Cake
Banana Crumb Cake

Easy Zucchini Banana Bread by Wood and Spoon blog. My favorite way to use up ripe bananas and summer zucchini is this quick bread! Served with a simple whipped cream cheese butter and loaded with pecans, bananas, cinnamon, and fresh zucchini, this bread is a delicious breakfast or snack treat! find the recipe and how to on thewoodandspoon.com
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Easy Banana Zucchini Bread

This banana zucchini bread is an easy, no-frills recipe that makes for a delicious breakfast or afternoon snack!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 1 hour 20 minutes
  • Yield: 2 Loaves
  • Category: Quick Bread

Ingredients

For the bread:

  • 1 cup mashed ripe banana (from about 3 medium-sized bananas)
  • 1 cup canola oil
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 31/3 cups all-purpose flour
  • 21/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 11/2 teaspoons baking powder
  • 11/2 teaspoons baking soda
  • 11/2 cups shredded zucchini
  • 1 cup chopped pecans (optional)

For the cream cheese butter:

  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons salted butter, softened to room temperature
  • 11/2 cups powdered sugar
  • ½ teaspoon cinnamon, optional

Instructions

To make the loaves:

  1. Preheat the oven to 350 degrees and spray two 8”x4” loaf pans with baking spray. Set aside.
  2. In a large bowl, stir to combine the banana, oil, sugar, eggs, and extract. Add in the flour cinnamon, salt, baking powder, and baking soda and fold to combine. Add in the shredded zucchini and pecans, folding just until combined. Divide the batter between the two prepared pans and bake in the preheated oven until a toothpick inserted comes out clean, about 1 hour. Allow to cool completely.
  3. In the meantime, prepare the cream cheese butter. In a medium-sized bowl, use a hand mixer to combine the cream cheese and butter, beating until smooth, about 1 minutes. Add the powdered sugar and optional cinnamon, stirring to combine. If you wish to smooth out the mixture a bit, add a tablespoon of water or milk. Otherwise, pop the spread in the fridge until you’re ready to serve it on slices of the zucchini bread.

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Mom’s Homemade Bread & a Mother’s Day Gift Guide!

Mom's Homemade Bread by Wood and Spoon blog. This is a recipe excerpt from Her Daily Bread, a simple wheat loaf with added flaxseed meal, honey, and olive oil. Learn how simple homemade bread to make from scratch on thewoodandspoon.com

If words like Mom’s Homemade Bread don’t stop you in your tracks, you just haven’t had it like my Mom’s. Growing up, my mom didn’t spend a whole lot of time in the kitchen, but homemade sandwich bread was a speciality that I have relished over the years, so much so that I included a recipe inspired by hers in my new book, “Her Daily Bread.” Today, in honor of my mom and all the woman who we will honor in a couple of weeks for Mother’s Day, I’m sharing a simple recipe in addition to a fabulous gift guide for the moms who have it all. First up: the gifts!

Mom's Homemade Bread and a Mother's Day Gift guide

A Mother’s Day Gift Guide

  1. A Potted Tree. If you’ve got a mom with a green thumb and a brightly lit home, consider a tree that will grow well indoors like this arbequina olive tree. If she doesn’t have a green thumb, just consider a faux one instead.
  2. Floral Dinnerware. Any mom with an eye for soft colors and feminine florals will love these on her spring and summer table!
  3. Personalized Stationary. The gift that keeps on giving, in my opinion, is always stationary. I’ve loved these watercolor notecards that come in a variety of prints.
  4. Adirondak Chairs. Durable outdoor seating was a gift of choice for our parents last year, and I loved them so much that I’ve decided to invest in a set of my own.
  5. Floral Earrings. The resin flowers on these earrings are interchangeable and come in a variety of colors to match Mom’s favorites.
  6. Airy Button-down Sundress. This pale blue dress from Zara is one of my favorite spring purchases- comfortable, lightweight, and not at all form-fitting.
  7. Radiance Face Mask. I’ve been supporting Tata Harper products here for a long time now, and this gentle mask for sensitive skin is one of my new favorites.
  8. Rattan Purse. With summer just around the corner, give mom a gift she’ll hold close anytime she leaves the house.
  9. Her Daily Bread. With 365 daily readings, many that reflect family, motherhood, and womanhood, Her Daily Bread is a thoughtful gift for any woman on Mother’s Day.
  10. Stoneware Canisters. Are they for the kitchen? The bathroom? Who cares! These canisters from Crate and Barrel are beautiful and would make a great gift for Mom.
Mom's Homemade Bread by Wood and Spoon blog. This is a recipe excerpt from Her Daily Bread, a simple wheat loaf with added flaxseed meal, honey, and olive oil. Learn how simple homemade bread to make from scratch on thewoodandspoon.com

Mom’s Homemade Bread

I adore this recipe inspired by my Mom’s homemade bread. The wonderful thing about recipes that are even kinda handed-down is that newer generations get to enjoy them. I love getting to make this bread for my own family, especially know how loaves of it used to feed me in my own mom’s kitchen.

I’m keeping today’s post short and sweet, but you can read more about this recipe in my new book, Her Daily Bread, which is available everywhere. (Bonus: it contains over 50 other delightful recipes that are ready to share!) Check out a copy at your local bookstore or online here. Happy early Mother’s Day and happy baking to you all!

Mom's Homemade Bread by Wood and Spoon blog. This is a recipe excerpt from Her Daily Bread, a simple wheat loaf with added flaxseed meal, honey, and olive oil. Learn how simple homemade bread to make from scratch on thewoodandspoon.com

If you like this recipe for mom’s homemade bread, you should check out:

Buttermilk Bread
Whole Wheat Sandwich Bread
English Muffin Bread
Honey Oat Bread
Flaxseed Bread

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Mom’s Homemade Bread & a Mother’s Day Gift Guide!

This recipe, inspired by my mom’s homemade bread is a flavorful family favorite that make terrific sandwiches and even better toast!

  • Author: Kate Wood, an excerpt from her book, “HER DAILY BREAD”
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 180
  • Yield: 2 Small Loaves
  • Category: Bread

Ingredients

  • 11/2 cups lukewarm water
  • ¼ cup olive oil
  • ¼ cup honey
  • 1 large egg
  • 2 teaspoon salt
  • 4 cups all-purpose flour, plus more as needed
  • ¼ cup flaxseed meal
  • 1 tablespoon instant yeast

Instructions

  1. In the bowl of a stand mixer, stir to combine the water, oil, honey, egg, and salt. Add 2 cups of the flour, the flaxseed meal, and the yeast, stirring to combine. Add 2 more cups of flour, and, using the dough hook attachment of the mixer, begin to knead the dough on medium speed. If you notice the dough is still very soupy and loose, you can sprinkle in a little more flour 2 tablespoons at a time until it comes together into a soft stretchy dough. Knead for a total of 6 minutes or until the dough stretches slightly when you pull the dough hook out of the bowl. Lightly grease a separate large bowl with cooking spray and dump the dough into that bowl. Use a sheet of plastic wrap or a large tea towel to cover the top of the bowl and set it aside in a warm area of your kitchen to allow it to rise until doubled in size, about 1-1/2 – 2 hours total.
  2.  
  3. Once the dough has puffed and risen to double its size, lightly sprinkle a counter with flour and dump the contents of the bowl onto your prepared workspace. Use a knife to cut the dough into two equal-sized pieces. Lightly spray two 8”x4” loaf pans with cooking spray and begin to shape your loaves. Gently pat a single piece of dough into a small rectangle and fold the bottom third of the dough up towards the center as if you’re folding a letter. Fold the top part dough and gently pinch the dough to seal the seam shut. Gently roll the dough over so the seam is on the bottom and use your hands to carefully work the dough with your hands to form it into a log roughly the shape of your pan. Put the log of dough into the pan and repeat this entire process with the second piece of dough. Once each log of dough is in its respective pan, cover each with a piece of plastic wrap and set aside in a warm area of your kitchen for a second rise, about 45-60 minutes. In the meantime, preheat your oven to 350 degrees. 
  4.  
  5. Once the loaves have risen and are barely doming over the lip of the pan, put the pans in the oven to bake for about 25 minutes, or until the loaves are golden and a thermometer inserted in the center of the loaf registers at 190 degrees Fahrenheit. Allow to cool in the pan for 20 minutes and then remove from the pan to cool completely. Cooled loaves can be wrapped in foil and frozen for up to six months or can be enjoyed immediately. 

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Carrot Pound Cake

Carrot Pound Cake by Wood and Spoon blog. This is a simple loaf cake spiced with cinnamon and kept extra moist with the addition of fresh carrots. The cream cheese buttercream on top is optional as this cake can be made as dessert or breakfast. Learn how simple this Easter spring cake is on thewoodandspoon.com

Happy Sunday, friends. I hope today’s post and recipe, a simple carrot pound cake, finds you ready for spring and all the newness it brings. In our neck of the woods, it only takes a peek out into our yard to be reminded that fresh starts are everywhere. The grass is brightening to shades of green, the azaleas are opening up in bursts of pink, and little white blossoms are flowering from my two favorite crepe myrtle trees. Everything is coming to life, all over again. It makes me wonder if there’s something new and fresh waiting to revive in me, too.

We put a lot of weight on that first month of the year. January 1st- the time to start over, to resolve for more, and to chalk our agendas full of stuff. New school years take some heat as well, as our kids and young relatives and teacher friends gear up for new faces and blank slates. But there’s something unique about the fresh start that spring offers us, too. As we shed our physical layers, the heft of wool coats, thick scarves, and lined boots, the earth does too. The sky trades its grey for streaks of sunlight and its snow clouds for rain. Everything from the ground up comes to life again. It’s almost as if God has offered all of creation its own kind of blank slate. An opportunity for something new.

“There’s something unique about the fresh start spring offer us.”

Me? I’m taking it. I want to soak up every bit of life and hope this new season has to offer. Easter is a reminder that even dead things have potential for life, and I, for one, welcome the chance for my own little revival of energy, ideas, joy, and heart. These past few years have left a lot of us a little worse for the wear. I need the hope of a new season. I need the hope that new life is available. And while we make Easter all about baskets and egg hunts and gingham table spreads, the fun and beauty of those things are really only meant to point us to something better. Something real. If you, like me, want more of that for your own life, I hope you’ll use this spring as your opportunity to find it.

Carrot Pound Cake by Wood and Spoon blog. This is a simple loaf cake spiced with cinnamon and kept extra moist with the addition of fresh carrots. The cream cheese buttercream on top is optional as this cake can be made as dessert or breakfast. Learn how simple this Easter spring cake is on thewoodandspoon.com

Carrot Pound Cake

I made this carrot pound cake for this coming Easter season. My kids are at the perfect age for getting psyched up about holidays, so when it comes time for holiday-themed food, we spare no expense. Since we’ve already celebrated with a carrot bundt cake with brown butter glaze, carrot cake cheesecake, and even the carrot-adjacent hummingbird layer cake, I thought it was time to offer something even more simple: a carrot pound cake that can double as breakfast, snack, or dessert and can be made in less than an hour. Let me tell you how to make it.

Carrot Pound Cake by Wood and Spoon blog. This is a simple loaf cake spiced with cinnamon and kept extra moist with the addition of fresh carrots. The cream cheese buttercream on top is optional as this cake can be made as dessert or breakfast. Learn how simple this Easter spring cake is on thewoodandspoon.com

How to Make Carrot Pound Cake

To make this carrot pound cake, we start with the fats and sugar. First, butter, oil, brown sugar, and granulated sugar come together in a mixing bowl before adding eggs and vanilla extract. Next, we add the dry ingredients: flour, leavening, salt and spice. I opted for cinnamon and ginger, because my tastebuds don’t prefer nutmeg and cloves, but you could certainly add an 1/8-1/4 teaspoon of those as well if you’d like. Once combined, stir in freshly grated carrots (truly, the only annoying part of this recipe) and some nuts (I opted for pecans!), if desired. A 45-minute bake makes one tender and moist loaf of carrot pound cake that is as fragrant as it is delicious.

Carrot Pound Cake by Wood and Spoon blog. This is a simple loaf cake spiced with cinnamon and kept extra moist with the addition of fresh carrots. The cream cheese buttercream on top is optional as this cake can be made as dessert or breakfast. Learn how simple this Easter spring cake is on thewoodandspoon.com

I opted to add a cream cheese frosting to this carrot pound cake, but you can do without if you’d like. The loaf is incredibly delicious all on its own, but I love the fancy flair of the piped frosting swirls. Either way, this carrot pound cake is a new must-make for my family, and I think you’ll enjoy it too. I hope you get a chance to enjoy this recipe in the coming weeks, and I hope those weeks find you simultaneously enjoying something new. Happy Sunday and Happy Baking!

If you like this carrot pound cake you should try:

Carrot Bundt Cake with Brown Butter Glaze
Carrot Cake Cheesecake
Hummingbird Layer Cake
Morning Glory Muffins
Whole-Wheat Carrot Muffins

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Carrot Pound Cake

This carrot pound cake is a simple and moist loaf cake scented with spice and topped with a fluffy cream cheese buttercream!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 8 Servings (1 Loaf)
  • Category: Cake

Ingredients

For the loaf:

  • ¼ cup unsalted butter, at room temperature
  • ¼ cup canola oil
  • ½ cup sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 11/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 11/3 cup freshly peeled and grated carrots
  • ½ cup chopped pecans, walnuts if you’d prefer
  1. For the frosting:
  • ¼ cup unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 2 cups powdered sugar

Instructions

To prepare the loaf:

  1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease and 8×4” loaf pan and line the bottom (if desired) with a trimmed piece of parchment paper for easy removal. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, oil, sugar, and brown sugar until smooth, about 2 minutes. Add the eggs one at a time, mixing gently at each addition, followed by the vanilla. Add the flour, baking powder, baking soda, salt, cinnamon, and ginger, stirring only until combined. Add the carrots and nuts and fold until integrated. Spoon the batter into the prepared pan and smooth the top. Bake the loaf in the oven about 45-47 minutes, or until a toothpick inserted comes out clean. Allow to cool 10 minutes before inverting the pan on a cooling rack to allow to cool completely. If desired, top with frosting. 

To prepare the frosting:

  1. Cream together the butter and cream cheese on medium speed in a medium-sized mixing bowl until smooth. Add the vanilla, salt, and powdered sugar, stirring on low until combined and smooth, about 1 minute. Pipe or spread on the cake as desired. I used a 1M piping tip to pipe the design shown.

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My Best Mini Muffins

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

Many of us who enjoy cooking or baking have a few of those back pocket recipes we reach for time and time again. Maybe it’s a nostalgic taste from our past, a family favorite, or one of those simple recipes that is guaranteed to be a home run every time. Back when I was a newlywed, I was loaded to the brim with enthusiasm for trying new recipes; I wanted to create and feed, exploring what I was able to accomplish in the kitchen. But over time, as our family grew from 2 to 5, I quickly realized my best efforts wouldn’t always get the red carpet welcome I desired- cooking for a crew was not the Betty Crocker dream I thought it would be.

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

Seasons of creativity come and go. Some weeks, I feel energized by keeping my hands busy with new flavors and tinkering around with fresh recipes. On others, I’m one puckered face, one questionable glance, one, “Do I HAVE to eat this, Mom?” away from setting fire to my oven and calling Dominos. Feeding an unenthusiastic audience isn’t always easy, and if you, like me, have found yourself responsible for feeding even just a single picky eater, here’s a word of solidarity: NO, YOU’RE NOT CRAZY- THIS IS, IN FACT, HARD.

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

-“All this hard stuff isn’t for nothing.”

Despite all the judgy glances from a table full of toddlers who would prefer to eat Lunchables most nights, I find myself in the kitchen time and time again. Deep down, I know that being tasked with the job of nourishing little people is a privilege, and whether they’re getting a terrific homemade meal or carry-out pizza (again), those few short minutes around the table are an opportunity for impact, love, and connection. I come back to the kitchen, because I remember all the times my heart was fed simply by sharing a few minutes of conversation and a meal with someone; I know all this hard stuff isn’t for nothing.

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

The recipe I’m sharing today is crazy simple, but it’s a favorite. These are my best mini muffins, and because my kids go wild for them, we make them pretty regularly. Having a fun, go-to recipe like this is good for morale, particularly on those harder weeks when squash (and subsequently, bad attitudes) is on the menu. With just one bowl, less than 10 ingredients, and about 15 minutes of time you can my my best mini muffins your own!

How to Make Mini Muffins

To make my best mini muffins, we start with the liquid ingredients. One egg, oil, sour cream, and vanilla extract come together with just a whisk and a little elbow grease. Stir in the sugar until well integrated and then add in the dry ingredients. Here, flour provides structure while the leavening and cornstarch add the soft pillowy fluff that makes muffins so good. Mix in your favorite toppings (think chocolate chips! sprinkles! lemon zest and poppyseeds!) and then dollop the batter into a prepared pan. (Sidenote: if you’re not already using a small cookie scoop like this one for your mini muffins, consider this a call to action. )

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

This recipe for (what is most definitely) the very best mini muffins is always a hit, even with my picky eaters, and if you don’t already have a favorite of your own, I hope you’ll give it a try. With today being Valentine’s Day, I think this is the perfect opportunity to bake for someone you love! Happy Monday and Happy Baking, y’all!

If you think these are the best mini muffins, you should check out:

Mini Cinnamon Rolls
Mini Funfetti Cakes
Blueberry Cream Cheese Muffins
Banana Nutella Muffins
Double Chocolate Muffins

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com
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My Best Mini Muffins

These mini muffins are moist and fluffy and can easily be adapted to include your favorite mix-ins!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 24
  • Category: Breakfast

Ingredients

  • 1 large egg
  • 1/4 cup vegetable oil (or substitute 1/2 of the oil for melted butter for DIVINE chocolate chip muffins)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar (or use 1/4 cup brown sugar and 1/4 cup granulated sugar- you decide!)
  • 3/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Mix-ins of choice (see instructions)

Instructions

  1. Preheat the oven to 375 degrees and lightly grease a mini muffin pan with cooking spray. Set aside.
  2. In a large bowl, stir together the egg, oil, sour cream, vanilla, and sugar until smooth. Add the flour, cornstarch, baking powder, baking soda, and salt, stirring just until combined. Add in any mix-ins (see note below). Use a small cookie scoop to portion out dollops of batter, filling each compartment of the tin 3/4 of the way full. Bake in the preheated oven for 10 minutes or until a toothpick inserted comes out clean. Enjoy!
  3. For funfetti muffins: Add 3 tablespoons of rainbow sprinkles. Option to switch the vanilla extract out for clear vanilla extract instead! For chocolate chip mini muffins: Add 1/3 cup mini chocolate chips to the batter. Option to substitute melted butter for the oil or sub out the 1/2 cup sugar for 1/4 cup sugar and 1/4 cup brown sugar. For lemon poppyseed muffins: Add 1 teaspoon of lemon zest, 1 tablespoon lemon juice, and 2 teaspoons poppyseeds.

Notes

  • Note: You can use any neutral oil in place of the vegetable oil!

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Maple Cinnamon Rolls

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

So here we are- the first week of December. What’s that like for you? What are the memories and feelings and thoughts attached to the 31 days we’re entering into?

For many of us, December means holidays and family, celebration and shopping. In our house, Christmas is still so wrapped up in the lights and wonder and hot cocoa-ness of it all, and that, combined with my upcoming book release, has already got us busy and full of anticipation. But for as many of us there are that started December 1st with starry eyes and hearts full of cheer, there are just as many hurting, feeling lonely, and wondering where all the wonder is. Today, at the risk of being way too serious in the opening paragraph of a food blog post, I want you to know this: you are loved, you matter, and you’re welcome to embrace whatever sentiment you need to this year.

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

So before we’re all gung-ho on cookie exchanges and tacky sweater parties, I want to share these maple cinnamon rolls, a true comfort food recipe, and ask you to take inventory of the people in your life who may need more love this year. Is there someone who needs to feel the glow of your friendship and affection? Share it freely, whether with a card, a coffee date, or a batch of these sweet rolls, and know that your love makes the biggest difference this time of year. The world needs more people who freely offer what they have to the people around them.

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

Maple Cinnamon Rolls

Ok, phew. If you’ve made it this far in the post- CONGRATULATIONS. Your reward is a yummy, warm, fall-scented twist on one of my all-time favorite treats: these maple cinnamon rolls. Every year, I create a number of sweet roll recipes, because they’re always such a hit. My kids love them, you guys love them, EVERYBODY LOVES THEM. So these maple cinnamon rolls have been a long time coming; after all, few things go hand in hand with breakfast and cinnamon like the comforting flavor of pure maple syrup.

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

This recipe was adapted from the ever-popular overnight cinnamon rolls . In place of the sugar and brown sugar that ordinarily sweetens the rolls, I’ve used maple syrup. In addition to the cinnamon brown sugar filling, I’ve added a handful of chopped pecans both of texture and flavor. That, plus the ridiculous-delicious maple glaze that goes on top, makes the yummiest addition to our round-up of breakfast all-stars.

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.

If you’re looking for a fancy treat to love on your friends and family with this year, please consider these maple cinnamon rolls. Hugs to you today and in the days that are coming, and happy baking!

If you like this recipe you should try:

Overnight Cinnamon Rolls
King Cake Cinnamon Rolls
Cookies and Cream Rolls
Mini Cinnamon Rolls
Gingerbread Cinnamon Rolls

Maple Cinnamon Rolls by Wood and Spoon blog. These sweetened yeast rolls are flavored with maple syrup, filled with cinnamon and brown sugar, and topped with a simple maple flavored butter glaze. These maple rolls make a great fall breakfast or special holiday brunch item. Learn how simple homemade rolls are on thewoodandspoon.com by Kate Wood.
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Maple Cinnamon Rolls

These maple cinnamon rolls feature a cinnamon brown sugar filling, toasted pecans, and loads of cozy maple syrup!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 240
  • Yield: 12 Rolls
  • Category: Breakfast

Ingredients

For the dough:

  • 1/2 cup milk, lukewarm
  • 1/2 tablespoon active dry yeast
  • ¼ cup unsalted butter, melted but not too hot
  • 1 large egg
  • ¼ cup real maple syrup
  • 21/4 cups all-purpose flour
  • 1/4 teaspoon salt

For the filling:

  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon cinnamon
  • 6 tablespoons brown sugar
  • 1/3 cup finely chopped pecans

For the frosting:

  • ¼ cup unsalted butter, melted
  • ¼ cup maple syrup
  • 2 cups powdered sugar
  • Pinch of salt
  • 2 tablespoons milk

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large bowl, sprinkle the yeast over top of the lukewarm milk. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, and maple syrup until smooth. Add about half of the flour plus the salt into the yeast mixture and stir until combined. Pour in the remaining flour and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 hours.
  2. Once the dough has risen, dump it out onto a lightly floured surface. Use a floured rolling pin to roll it into a large rectangle about 11”x21” in size. Pour the melted butter for the filling on top of the rolled out dough and spread it out over top. Combine the cinnamon and brown sugar and sprinkle evenly over the buttered dough. Sprinkle on the chopped pecans as well. Starting with one of the long ends, tightly roll the dough from end to end and pinch the edges together to seal. Cut the dough into about 1-1/2” sections and lay them out spiral side up in a lightly greased sheet pan or baking dish, about 2” apart. Alternatively, you can bake them in greased muffin tins as well. Cover with plastic wrap and allow to rise again, about 40 minutes.
  3. In the meantime, preheat the oven to 350 degrees. Once preheated, bake in the oven for about 20 minutes or until the edges are barely golden and the internal temp of a roll is 190 degrees. Remove from the oven and prepare your frosting.

To prepare the frosting:

  1. Stir the butter, maple syrup, salt, and powdered sugar together with an electric hand mixer. Add milk 1 tablespoon at a time until the desired consistency is reached. Spread the frosting over the warm rolls and enjoy!

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Pumpkin Swirl Bread

It’s October, which means I officially don’t feel bad about pushing pumpkin baked goods. I know some of you fall into the uber-cozy category of humans that thinks things like pumpkin spice lattes, fluffy scarves, fleece socks, and jewel tones are appropriate all year long, but I’ve been holding back on this recipe for weeks in an attempt to salvage the sanity of those who can only tolerate fall-ish stuff sometime after Labor Day. Today’s recipe, this pumpkin swirl bread, certainly falls into the cozy category, and it makes for an excellent baking challenge for those of you who might be willing to roll up your sleeves and attempt a slightly more challenging baked treat. Let me tell you how to make it!

Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com
Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com

This pumpkin swirl bread is a love child of two of my favorite recipes: pumpkin yeast bread and cinnamon swirl bread. For years, cinnamon toast has been a go-to breakfast favorite in my house, and I decided it was high time we had a fall alternative for our mornings. The dough for this tender bread has pumpkin purée, sweet maple syrup, and flavored pumpkin pie spice. The center is a swirl of cinnamon and brown sugar- just enough to add a smidge of flavor and that beautiful inner spiral, but not so much that it becomes overpowering. I like to serve slices warm and toasted with salted butter and a sprinkle of cinnamon sugar.

Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com

How to Make Swirl Bread

To make the bread, we start with the dough. Active dry yeast dissolved in lukewarm water before we add in the remaining liquid ingredients: milk, maple syrup, oil, and pumpkin purée. Once combined, we add in the flour, salt, and pumpkin pie spice. The dough is stirred and kneaded in a stand mixer until stretchy and slightly tacky.

After its first rise, we roll out the dough and layer in the filling: first an egg wash, then a sprinkle of cinnamon sugar. The dough is rolled tight into a loaf and allowed to rise a second time in a prepared loaf pan. After baking, the loaves are golden brown and fragrant with yummy autumnal spice!

This pumpkin swirl bread is a great weekend baking challenge. Bonus: it makes two loaves, so you can keep one for yourself and share the second with someone else! A win-win for everyone! Give this recipe a try and let me know what you think. Happy Baking!

Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com

If you like this pumpkin swirl bread, you should try:

Pumpkin Yeast Bread
Cinnamon Swirl Bread
Pumpkin Pull-Apart Bread
Raisin Swirl Bread
Pumpkin Pancakes

Pumpkin Swirl Bread by Wood and Spoon blog. This is a fluffy pumpkin yeast bread swirled with brown sugar and cinnamon and pumpkin pie spice. The bread is fragrant and works wonderfully for morning toast. Learn how to make a fall sandwich or yeast bread and how simple it is to add sugar to bread dough on thewoodandspoon.com
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Pumpkin Swirl Bread

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 240
  • Yield: 2 Loaves
  • Category: Bread

Ingredients

For the bread dough:

  • ½ cup (120 mL) warm (not hot) water
  • 21/4 teaspoons active dry yeast
  • 1 cup (240 mL) milk, room temperature (I use whole)
  • ¼ cup (60 mL) maple syrup
  • 2 tablespoons oil (I use canola)
  • 1 cup (225 gm) pumpkin puree
  • 5 cups (650 gm) all-purpose flour
  • 11/2 teaspoons salt
  • 1 tablespoon pumpkin pie spice

For the filling:

  • 1 large egg
  • 6 tablespoons (75 gm) sugar
  • 21/2 teaspoons cinnamon
  • 1 tablespoon flour

Instructions

To prepare the dough:

  1. Pour the warm water into the bowl of a stand mixer and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Whisk in the milk, maple syrup, and oil. Add the pumpkin puree and stir to combine. Add two cups of flour, the salt, and the pumpkin pie spice to the wet ingredients and stir until well integrated. Add an additional 2-1/2 cups of flour and, using the dough hook, knead the bread on medium speed for about 5 minutes or until the bread starts to become stretchy. Add additional flour to the bowl during the kneading process to get the dough the right texture. You are looking for a tacky, stretchy dough.
  2. Grease a large bowl and place the dough in it, covered with a piece of plastic wrap, to rise until doubled in size, about 1-1/2 hours. If the dough seems to have a hard time rising, move the bowl to a slightly warmer area of the kitchen. I like to let mine rise next to a warm oven.

To prepare the filling:

  1. Once risen, remove dough from bowl and separate into two equal pieces. Roll each sheet of dough on a lightly greased work surface into a 6”x20” rectangle. Whisk the egg with 2 teaspoons of water and brush this wash over the surface of each sheet of dough. Reserve the extra wash.
  2. Combine the cinnamon, sugar, and flour in a small bowl and sprinkle the mixture evenly over the surface of each piece of dough.
  3. Starting at one of the narrow ends, roll the dough snug up the length of the long ends of the rectangle until you’re left with a tube-shaped roll of dough. Pinch the ends to seal the dough closed. Place each loaf roll into their own greased loaf pan (8.5″ X 4.5″ X 2.75″). Cover with Saran wrap and allow to rise again for about 1 hour, or until the dough has risen one inch over the top of the pan. Meanwhile, preheat the oven to 425 degrees.
  4. Once risen, brush a thin layer of wash over the tops of each loaf. Put the loaves into the oven and immediately lower the temperature to 375. Bake for about 30-35 minutes, or until loaves have turned golden and sound slightly hollow when tapped on the top.
  5. Allow to cool in pan for ten minutes and then remove to finish cooling on a cooling rack.

Notes

  • Beware of using a small pan. This recipe requires a large enough pan to accommodate the dough.
  • If your bread is not rising well, place loaves in a slightly warmer spot in your kitchen. I let my bread rise next to a warm oven.
  • Allow bread to cool completely prior to slicing.
  • Bread will keep on the counter for several days but will keep best in the refrigerator for up to 6-7 days. There’s no preservatives in this stuff so it won’t last as long as your supermarket bread- eat fast!
  • Wrapped securely in aluminum foil, bread will keep in a freezer for up to four months.

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Funfetti Biscuits

You know what? I think we never grow too old.

So much of the excitement, fun, and frivolity in this life is seemingly reserved for kids: amusement park rides, dancing without inhibition, playing dress-up, and even things like sprinkles. While adults tend to get bogged down with responsibility, appearances, and reputation, kids have no problem going after the joy that’s right in front of them, no matter what’s at stake. I can’t speak for anyone else, but I’ll tell you that I seriously long for some of that freedom. Below the surface of my to-do lists, structure, and self-imposed social rules is a person that really desires a fresh dose of joy. Maybe that’s the reason I’m drawn to treats like these funfetti biscuits.

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com
Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com

Even if your life is currently chock-full of all sorts of stuff that feels and sounds and reeks of work, simple indulgences like these funfetti biscuits can serve as a reminder that you’ve not grown too old. You can still enjoy frivolous sources of happiness, like a sprinkle-flecked biscuits topped with icing, and enjoy every minute of it. If you find yourself in the same boat as me, longing for something that is happy and fun just because, I do hope you’ll give these treats a try.

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com

Making the Biscuits

So let me tell you about these funfetti biscuits.

There’s not shortage of biscuits around here. Maybe it’s the Southerner in me, maybe it’s the Mom in me that’s constantly trying to reimagine breakfast, or maybe it’s just because they’re delicious. But even after years on this site, we’ve never added sprinkles to our biscuits, and I think it’s high time we do something about that. Here, a simple butter and buttermilk-laden layered biscuit is flavored with clear vanilla extract (for box mix cake flavor!) and sprinkles (for fun!) to create a colorful and playful baked treat that everyone can rally around. And because I have a hard time not trying to make every breakfast food a little more dessert-like, we’ve added a simple icing too that transforms this into a decadent treat.

To make these funfetti biscuits, we start with the dry ingredients. Flour, sugar, and a bit of leavening are combined in a large bowl before butter is cut into the mix. Once the contents of the bowl resemble a clumpy sandy mixture, toss in the sprinkles. Work in the liquid ingredients of clear vanilla extracts and milk using a pastry cutter. Cut the dough immediately and pop into the oven; this ensures the biscuits will bake into layered, flaky treats. After cooling slightly, a simple powdered sugar glaze goes on top. Voila!

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com

I hope these funfetti biscuits put even just a little more fun bake into your everyday. Make them for the kids and grown-ups in your life and let me know what you think! Happy Monday to you and happy baking!

If you like these funfetti biscuits you should try:

Funfetti Scones
Peaches and Cream Biscuits
Funfetti Mini Cakes
Cream Cheese Chocolate Chip Biscuits
Funfetti Rolls

Funfetti Biscuits by Wood and Spoon blog. These are fluffy Southern Style buttermilk biscuits loaded with sprinkles, box mix cake flavor, and topped with a sweet and simple icing. There are tons of things to put sprinkles on and these sprinkle biscuits make for a fun and festive back to school breakfast. If you're looking for fun breakfast ideas for kids, look no. further than these sweet morning biscuits! The recipe and how to is on thewoodandspoon.com
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Funfetti Biscuits

These sprinkled frosted biscuits put the fun in funfetti!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 16
  • Category: Breakfast

Ingredients

For the biscuits:

  • 2 cups all-purpose flour
  • 3 tablespoons sugar, plus 2 teaspoons for sprinkling, if desired
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 4 ounces cream cheese, cold and diced
  • ¼ cup unsalted butter, cold and diced, plus 2 more tablespoons melted for brushing
  • 5 tablespoons rainbow sprinkles
  • ¾ cup cold buttermilk
  • 2 teaspoons clear vanilla extract

For the icing:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 3 tablespoons milk
  • Extra Sprinkles, if desired

Instructions

To make the biscuits:

  1. Preheat the oven to 450 degrees. Line a small baking sheet with parchment paper and set aside. 
  2. In a large bowl, stir to combine the flour, 3 tablespoons sugar, baking powder, baking soda, and kosher salt. Use a pastry cutter or the backs of two forks to cut in the cream cheese and ¼ cup of cold butter until incorporated in pea-sized clumps. Toss in the sprinkles. In a liquid measuring cup, combine the buttermilk and clear vanilla extract. Pour the liquid into the dry ingredients and stir until a shaggy dough comes together. 
  3. Dump the dough out onto a lightly floured counter and quickly bring the dough together used floured hands. Gently pat the dough out into a flat rectangle and fold the dough in thirds as you would a letter. Repeat this process twice more and then gently flatten the dough out into a ¾” rectangle. Use a floured 2” biscuit cutter to cut out rounds of dough. Keep the cutter flooured and press straight down. Space the biscuits out on the prepared pan about ½” apart. Pop the pan in the freezer for 5-10 minutes if the dough got warm. Brush the biscuit tops with the melted butter and sprinkle with the remaining 2 teaspoons of sugar if desired. Put the pan in the oven and immediately decrease the heat to 400. Bake for about 15 minutes or until the biscuit tops are beginning to turn golden. 

To prepare the icing:

  1. Combine the sugar, butter, and milk, whisking until smooth. Spoon small dollops on top and sprinkle with extra sprinkles if desired. Serve warm. 

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