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These two loaves of moist, dense pumpkin nut bread get their pizzazz from lots of cinnamon, allspice, and nutmeg.
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Using overripe bananas yields super moist muffins in this easy recipe for the ultimate homemade muffins, perfect for a lunchbox treat.
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Chef John's cranberry sauce will please everyone at your holiday table, and it's so easy to whip up. Aside from being a great side dish, it's the greatest cheesecake topping of all time--or try it on ice cream!
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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This better-for-you version of pumpkin bread substitutes applesauce for the vegetable oil.
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There are plenty of apples and nuts in this yummy fruit bread. It's great almost any time of the day.
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Sour cream and 4 bananas make this loaf of banana bread moist and flavorful. It freezes well, too.
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Pound cake mix makes a dense and moist crust for this creamy and smooth pumpkin cheesecake bar.
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These are the best oatmeal cookies I have ever eaten.
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Pineapple, musts, cranberries, and coconut combine in this moist fruitcake using artificial sweetener in place of sugar.
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You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin.
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Orange juice and zest lend a delightfully citrus accent to this mildly spiced pumpkin-nut-date bread.