Quick Bread and Yeast Bread Recipes - Family Dinners

Air Fryer 3 Cheese Biscuit Bombs

Andrea + Stef — Mon, 06 Feb 2023 15:00:00 +0000

These easy and delicious 3 cheese biscuit bombs are perfect for cheese lovers. They cook up quickly and perfectly in the air fryer. There is simply nothing better than soft and flaky biscuit dough wrapped around melty cheese. You can easily personalize these treats by trying different sorts of cheese or adding different ingredients like leftover ham, pizza sauce, pepperoni or eggs to the filling.

No doubt, cheese bombs make the perfect appetizer for any meal and are best served with a bowl of marinara sauce. If you don’t want to use a store bought sauce, then check out our recipe for insanely good homemade marinara sauce.

Cheese biscuit bites are also great as a side dish for soups and salads or a perfect game day snack or party food.

Why You’ll Love This

Notable: easy cheese bomb recipe made with golden brown flaky biscuits and ooey gooey melted cheese centers, they go great with many dipping sauces
Main Ingredients: refrigerator flaky biscuits, sharp cheddar cheese, Monterey Jack cheese, mozzarella cheese, melted butter, Italian seasoning
Cooking Method: air fryer
Cooking Time: 10 minutes prep time, 6 minutes baking time
Pairs well with: marinara sauce, honey mustard dipping sauce, crunchy salad, chili, soups
Diets: vegetarian
Special Equipment Needed: sharp knife and cutting board, pastry brush, small bowl, air fryer

Ingredients

You may have all of these ingredients for these cheese bombs with biscuits in your refrigerator or pantry and not need to make a trip to the local grocery store! If this is your first time making this air fryer cheese bombs recipe you might want to read the possible variations before deciding on your ingredients.

Cheese Stuffed Biscuits Ingredients

1 can large refrigerator biscuits (we like Grand’s biscuits)
6 oz cheddar cheese
6 oz Monterey Jack cheese
6 oz mozzarella cheese
1 tablespoon butter (melted)
2 teaspoon Italian seasoning

Optional Garnish

Italian seasoning, coarse sea salt, bagel seasoning, sesame seeds, poppy seeds

Substitutions

Biscuit Dough: We love using canned breakfast biscuits for convenience. However, you can substitute homemade biscuits, buttermilk biscuits, crescent rolls dough or even pizza dough with similar results.

Cheese: Substitute your favorite cheese for the cheddar, Monterey Jack or mozzarella cheese. You can get creative with the cheese filling, try Swiss cheese, Gruyere, pepper jack, brie or any type of cheese you prefer.

Italian Seasoning: You can use store-bought spice, homemade Italian seasoning, oregano or pizza spice for this comfort food.

Add garlic: If you are a big fan of garlic flavor, add a sprinkle of garlic powder to the cheese filling and/or to the the melted butter. Then use the garlic butter mixture to baste the biscuits. Moreover, you can try using garlic butter biscuits.

Toppings: You can also top your cheese bombs with oregano or pizza seasoning. For a bit of a salty kick, try sprinkling them with a little salt. Another great option would be some everything-bagel seasoning. You can even top biscuit bombs with some chopped fresh basil, but only after they are done baking to keep the fresh green color. Freshly grated parmesan cheese would also be a good choice.

Possible Variations

BREAKFAST BISCUIT BITES – These biscuit bites are filled with scrambled eggs and crisp bacon for a perfect handheld breakfast.

HAM AND CHEESE SANDWICH BITES – Ham and cheese wrapped in a flaky biscuit crust and baked in the air fryer. An easy and quick lunch.

PEPPERONI BOMBS – Simply add 1-2 slices of pepperoni to your cheese center and prepare as described.

WHAT TO MAKE NEXT: If you love this air fryer cheese biscuits recipe, try our low carb Cheesy Cauliflower Breadsticks. You’ll love them because crusty cauliflower breadsticks have a layer of cheesy goodness on top and just the right amount of seasoning.

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Air Fryer – This recipe requires an air fryer. We have both this Cosori air fryer, which is wonderful, and this Cuisinart Air Fryer, which we also love. The Cuisinart also has convection oven and toaster oven capacity. You can buy an air fryer with a basket with high sides that food goes into or a tray type of machine. The trays are shallow but are usually longer and can accomodate more food in a single layer.

Instructions

This section shows how to cook biscuit cheese bombs in the air fryer, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

Step 1: Cut 16 cheese cubes of each type of cheese and cut biscuit dough in half so you have 16 pieces of dough.

Step 2: Flatten each biscuit piece so it’s large enough to wrap around 3 cheese cubes.

Step 3: Place 3 pieces of cheese in the center of the buttery biscuit circle.

Step 4: Wrap biscuit around the cheese cubes. Seal it closed with your fingers.

Step 5: Place cheese biscuits into the air fryer basket so they are not touching. You might have to do two batches, depending on the size of your air fryer. Then, baste the tops of the cheese bombs with the melted butter using a pastry brush.

Step 6: Sprinkle cheesy biscuit bombs with Italian seasoning. Add a little salt, if you prefer.

Step 7: Cook in the air fryer at 350ºF for 6 minutes or until cooked and golden brown. Time may vary depending on your machine so check them at 5 minutes. In case you like your biscuit bombs extra buttery, baste the tops with butter again at this point.

Finally, let them cool for a few minutes before eating. In case the cheese bombs look dry after they come out of the air fryer, baste the tops again with melted butter.

WHAT TO MAKE NEXT: If you love easy and delicious biscuit recipes then you’ll love our Deep Fried Strawberry Shortcake. This lovely summer dessert combines deep fried biscuits with sweet strawberries and whipped cream.

Make Ahead

You can fill and shape these cheesy biscuit bites a couple of hours before baking. Make sure to tightly wrap with plastic wrap, then store them in the refrigerator until ready to bake.

Oven Baked Appetizers with Canned Biscuits

You can in fact make this great recipe in the oven as well. Place the cheese bombs on a baking sheet lined with parchment paper or a silicone mat and bake at 375ºF for about 10 minutes or until golden brown and baked through. Brush biscuits again with melted butter before serving.

Stef says….

If you also love everything cheesy, try these amazing Giant Cheese Stuffed Shells. This Olive Garden copycat recipe is so simple to make and bursting with parmesan, provolone and mozzarella cheese.

Recipe Tips

Follow these tips to make the best cheese-stuffed biscuits.

Tip: Use a blend of your favorite cheeses to fill these canned biscuits in air fryer.
Tip: Make sure the biscuits are closed up so they don’t open and leak cheese all over.
Tip: Baste with melted butter, garlic butter or olive oil so the tops don’t dry out.

What To Serve With 3 Cheese Biscuit Bombs

We love to eat air fryer cheese bombs all by themselves. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Main Dish: Serve cheese stuffed biscuits as a side dish with your favorite Italian meal, such as Italian Meatballs, Easy Lasagna, or Baked Ravioli, for example. Moreover, cheese bombs taste great with Easy Chili or Ground Beef Vegetable Soup.

Salad: Pair 3 cheese biscuit bombs with a fresh salad. A green salad like amazing Italian Salad or Chopped Asparagus Salad. Or even a Caprese Salad with tomatoes, mozzarella and basil.

Sides: Traditionally, gooey cheese biscuits are served with a dip. Our homemade marinara sauce is the perfect addition to this yummy dish.

More Biscuit Bomb Recipes

We love air fryer recipes with canned biscuits, because they are so easy, delicious and versatile. Some of our absolute favorite biscuit bombs are:

How To Store

Refrigerate: If you have leftover cheesy biscuit bites, store them in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: If you would like to freeze your leftovers, individually wrap each biscuit bite with plastic wrap and put them into a ziptop freezer bag or a freezer safe container. 3 cheese biscuit bombs can be frozen for up to a month.

Defrost: To defrost, unwrap desired number of air fryer cheese biscuit bites completely and put them on a microwave safe plate. Cover them with a paper towel. Reheat in the microwave for 1 – 1 ½ minutes, depending on your machine.

How To Reheat

To reheat, pop cheese bombs in the microwave for about 10-15 seconds. Additionally you can reheat fluffy biscuits filled with gooey melted cheese in the air fryer for a couple of minutes.

Common Questions

Does it matter what kind of refrigerated dough I use for this simple recipe?

You can use refrigerated canned biscuits homemade biscuit dough, crescent or pizza dough for similar results.

Are cheese bombs good with dip?

They are wonderful with dip. One perfect option would be Marinara sauce, but 3 cheese biscuit bombs would also be good with other dips of your choice. Cheese balls are also a great side dish for soups or salad.

I don’t have an air fryer. Can these cheese bombs also be baked in the oven?

Yes, you can also place the cheese bombs on a baking sheet lined with parchment paper and bake them at 375ºF for about 10 minutes until golden brown and baked through. Brush biscuits again with melted butter.

Air Fryer 3 Cheese Biscuit Bombs

These cheese filled biscuit bites are the perfect start to a meal. You can use your favorite cheeses to create this mouthwatering appetizer.

Course Appetizer, breakfast, Side Dish

Cuisine American

Diet Vegetarian

Keyword air fryer appetizers, air fryer cheese biscuit bomb, cheddar cheese, cheese bombs, monterey jack cheese, mozzarella cheese

Prep Time 10

Cook Time 6

Total Time 16

Servings bombs

Calories 221kcal

Author Andrea + Stef

Equipment

knife and cutting board
pastry brush
Air Fryer

Ingredients

1 can large refrigerator biscuits
6 oz cheddar cheese
6 oz monterey jack cheese
6 oz mozzarella cheese
1 tablespoon butter melted
2 teaspoon Italian seasoning

Instructions

Cut each type of cheese into 16 cubes. Set aside.
Open the can of biscuits. Split each biscuit in half, so you end up with 16 dough pieces.
Flatten each biscuit piece into a circular shape. Place 3 pieces of cheese (one of each type of cheese) in the center of the biscuit circle.
Wrap the biscuit dough around the cheese, pinch the seams together with your fingers to seal closed.
Place cheese bombs into the air fryer basket so they are not touching. You might have to do two sets, depending on the size of your air fryer.
Baste the tops of the cheese bombs with the melted butter using a pastry brush.
Then sprinkle them with Italian seasoning.
Cook in the air fryer at 350ºF for 6 minutes. Time may vary depending on your machine so check them at 5 minutes.
Remove cheese bombs from air fryer when the tops are a deep golden brown and they are baked through.
Let them cool for a few minutes before eating. Serve them with a bowl of your favorite marinara sauce.

Notes

You may want to baste the tops of the cheese bombs when they come out of the air fryer again if they look dry.

You can also use refrigerated canned crescent dough or pizza dough with similar results.

Try making these cheesy biscuit bites with Swiss cheese, Gruyere, pepper jack, brie or any type of cheese you prefer.

Try sprinkling a little salt on top before cooking for a bit of a salty kick.

Nutrition

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The post Air Fryer 3 Cheese Biscuit Bombs appeared first on Family Dinners.

Meatball Stuffed Biscuits

Andrea + Stef — Sun, 13 Nov 2022 07:06:00 +0000

This easy recipe for mozzarella and meatball stuffed biscuits comes out absolutely delicious and can be baked in the oven or air fryer. Flaky layer biscuits are stuffed with juicy meatballs and melty cheese before being topped with a flavorful mixture of Italian herbs, garlic and salt. Serve these warm biscuits with meaty centers as a scrumptious appetizer, game day snack or fun weeknight dinner. For best flavor, dip these homemade biscuit bites into warm marinara sauce. Everyone will love this tasty crowd pleaser.

Why You’ll Love This

Notable: fluffy biscuits filled with gooey melted cheese and tender meatballs, they are soft, flaky and most flavorful
Main Ingredients: canned biscuit dough, cooked meatballs, mozzarella cheese, olive oil, parmesan cheese, Italian seasoning, garlic salt
Cooking Method: oven baked
Cooking Time: 10 minutes prep time, 20 minutes cook time
Pairs well with: fresh green salad, pasta salad, warm marinara sauce, fries
Special Equipment Needed: pie pan, knife and cutting board, pastry brush

Ingredients

You may have all of these ingredients for this meatball stuffed biscuits recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making these garlicy biscuits with meatballs you might want to read the possible variations before deciding on your ingredients.

Meatball Stuffed Biscuits Ingredients

1 can Grands biscuit dough
16 pre-cooked meatballs
16 cubes of mozzarella
1 tablespoon olive oil
1-2 tablespoon grated parmesan cheese
1 teaspoon Italian seasoning
½ tsp garlic salt

Substitutions

Meatballs: Use one of our favorite meatball recipes: Italian Style Meatballs, Chicken Meatballs, Air Fryer Meatballs, Turkey Meatballs, Buffalo Chicken Meatballs. A bag of ready-made meatballs works in a pinch.

Mozzarella: Use fresh low moisture mozzarella cheese, such as cut up sticks of string cheese, thick deli slices mozzarella, or shredded mozzarella.

Biscuits: We like Grands by Pillsbury, however, any kind of refrigerated canned biscuits should work fine. In case you don’t have any canned biscuits at hand, you can also use refrigerated canned crescent dough or pizza dough.

Possible Variations

Add Veggies: Use your favorite vegetables like onions, black olives, mushrooms, or spinach.

Swap Cheeses: Provolone or swiss cheese would pair well.

WHAT TO MAKE NEXT: If you love this delicious mini meatball sandwich recipe, try our Meatball Calzones. You’ll love them because they are so easy to make and ready in no time. Switch up the pizza toppings and you’ll never eat the same version twice!

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Pie Pan — We are using a 9inch pie plate for this recipe. However, a square baking dish would work well too. Make sure to grease the baking dish with butter, oil, or cooking spray. If you don’t want to grease the pan, you could cut out a round sheet of parchment paper.

Instructions

This section shows how to cook meatball stuffed biscuits in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, heat oven to 350ºF, then grease the bottom of a 9 inch pie dish using butter or non stick cooking spray.

SHAPE THE BISCUIT DOUGH: Open the canned biscuits, separate dough and cut each one in half. Then roll each half into a ball, and flatten it into a small circle.

ADD MOZZARELLA AND MEATBALL: Afterwards, place a piece of cheese and one delicious meatball into the center of each biscuit circle.

COVER AND ROLL BISCUITS: Pull the sides of the dough up and wrap dough around the cheese and juicy meatball. Roll each biscuit bite between your hands until it’s round.

PLACE IN DISH: Place each dough ball seam-side down in the greased baking dish. Afterward, brush biscuits with olive oil, if you like, before sprinkling the tops with parmesan cheese, Italian seasoning, and garlic salt.

COOK: Bake for 20 minutes until the tops are golden brown. Finally, brush the tops with olive oil and serve with a cup marinara sauce!

WHAT TO MAKE NEXT: If you love juicy meatballs with melty cheese then you’ll love our Hawaiian Roll Meatball Sliders. These chicken meatball sliders are great for game day appetizers or a quick and easy weeknight dinner.

Make Ahead

You can prepare these yummy biscuit bites a couple of hours ahead of time. (Follow steps 1-7 of the recipe.) Then cover tightly in plastic wrap and store in the refrigerator. That way there wont be any prep time left by the time you are ready to bake them, and dinner is ready in only 15 minutes.

Air Fryer Cooking Method

You can also cook your stuffed biscuits in the air fryer. Simply place meatball biscuit bites into the air fryer basket in a single layer so they are not touching. You might have to do two sets, depending on the size of your air fryer. Cook in the air fryer at 350ºF for 5-6 minutes. Remove from air fryer when the tops are a deep golden brown and they are baked through. See our Air Fryer 3 Cheese Bites, Air Fryer Pizza Bites or Air Fryer Breakfast Bites.

Andrea says….

These flaky biscuits are super easy. I like to make them ahead and store them in the fridge so when we’re ready to eat we just pop them into the oven. I love to add a little green side salad to make it a meal.

Recipe Tips

Follow these tips to make the best mozzarella and meatball biscuit bites.

Tip: For best flavor, use your own homemade meatballs. For sake of ease, you can also use your favorite pre-made meatballs as well.
Tip: Make sure the biscuits are closed up so they don’t open and leak cheese all over.
Tip: Baste with melted butter, garlic butter or olive oil so the tops don’t dry out.

What To Serve With Meatball Stuffed Biscuits

We love to eat cheesy meatball-stuffed biscuits all by themselves as a Super Bowl snack or appetizer. But sometimes you need to serve them as a meal. Try one of these delicious recipes:

Other Appetizers: Combine mouthwatering meatball sub bombs with other scrumptious starters such as our Spinach Artichoke Dip, Taco Stuffed Pasta Shells or Hot Pizza Dip for your game day or Super Bowl recipes.

Salad: Pair these yummy meatball and mozzarella biscuits with a fresh salad. A green salad like our amazing Italian Salad or Strawberry Avocado Salad. Or even a Caprese Salad with tomatoes, mozzarella and basil.

Sides: Traditionally, gooey mozzarella cheese and meatball biscuits are served with a dip. Our homemade marinara sauce is the perfect addition to this yummy dish.

More Biscuit Bites Recipes

We love making these flaky treats with a cheesy or meaty surprise because they are so versatile. You can serve them as an appetizer, game day treat, after school snack or fun main course. Here are our other favorite stuffed biscuit recipes:

STORAGE TIPS

Refrigerate: Keep meatball sub bites in an airtight container or Ziploc bag in the refrigerator for up to 4 days.

Freeze: Once they have cooled completely, place the meatball stuffed biscuits in a freezer safe container or freezer bag and freeze for 2 months.

Defrosting: Allow them to thaw in the refrigerator overnight or at room temperature.

How To Reheat

To reheat, place them back in the oven, air fryer, or microwave and heat until they are warmed all of the way through.

Common Questions

Are meatball stuffed biscuits gluten free?

For these to be gluten free, you would want to be sure you use a gluten free dough. Also, if you are making your own meatballs and are using breadcrumbs, those need to be gluten free as well.

What goes good with meatball subs?

Meatball stuffed little biscuits are in fact one of those foods that you could eat with just about anything. From salads, chips, and fries, to a side of veggies the choices are endless.

What are the best meatballs to use?

We like using our homemade meatballs, but this is a personal preference based on taste and the amount of time you have. We’ve made them from ground beef, pork, and chicken; all which turned out delicious!

Meatball Stuffed Biscuits Recipe

Mozzarella meatball biscuit balls are the best appetizer for parties and game days. They are also simple to make, which makes them an easy weeknight dinner idea.

Course Appetizer, Main Dish

Cuisine American

Keyword biscuits stuffed with mozzarella and meatballs, meatball biscuits, meatball stuffed biscuits, mozzarella and meatball biscuit bites

Prep Time 10

Cook Time 20

Total Time 30

Servings biscuit bites

Calories 116kcal

Author Andrea + Stef

Equipment

pie dish
knife and cutting board
pastry brush

Ingredients

1 can Grands Biscuit Dough
16 cooked meatballs
16 cubes of mozzarella
1 tablespoon olive oil
1-2 tablespoons grated parmesan
1 teaspoon italian seasoning
½ teaspoon garlic salt

Instructions

Preheat oven to 350°.
Grease the bottom of a 9 inch pie dish.
Separate the biscuits. Cut in half. Roll each half into a ball then, using your hands, flatten them into rounds.
Place a piece of mozzarella and a meatball in the center of the round.
Use your hands to pull the biscuit dough up to cover entire meatball. Seal the seams and roll the ball in your hands to make it round.
Place in the pie dish.
Sprinkle each bomb with some grated parmesan, Italian seasoning and garlic salt.
Bake for 18-20 minutes until each bomb is golden brown.
Brush tops with olive oil. Serve with marinara sauce.

Notes

For the mozzarella, use fresh mozzarella, cut up mozzarella string cheese or shredded mozzarella.
Optional: brush tops of bombs with olive oil before sprinkling with seasoning before cooking.
Use any type of meatball you enjoy.

Nutrition

The post Meatball Stuffed Biscuits appeared first on Family Dinners.

Pumpkin Muffins with Cream Cheese Filling

Andrea + Stef — Tue, 01 Nov 2022 07:50:00 +0000

It’s time to welcome fall with one of the best things you’ll ever eat! If you like Starbucks pumpkin cream cheese muffins or copycat recipes you’ll love these pumpkin muffins with cream cheese filling. In a word, they’re amazing. Perfect for the fall season.

This tried and true, easy recipe makes the most moist pumpkin muffins you’ve eaten. As far as pumpkin desserts go, these are definitely in my top three. So grab your ingredients and let’s bake some muffins!

Why You’ll Love This

Notable: moist and fluffy pumpkin muffins with a creamy cheesecake center
Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, cream cheese, salt and spices
Cooking Method: oven baked
Cooking Time: 15 minutes prep, 20 minutes baking time
Diets: vegetarian
Special Equipment Needed: muffin tin, mixing bowls, whisk, electric hand mixer, spoon, piping bag, cooling rack

Ingredients

You may have all of these ingredients for this best pumpkin muffin with cream cheese filling recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making these moist pumpkin muffins you might want to read the possible variations before deciding on your ingredients.

Muffin Ingredients

½ cup salted butter (softened)
½ cup packed light brown sugar
½ cup granulated sugar
2 teaspoon vanilla extract
½ cup buttermilk
1 cup pumpkin puree
2 large eggs
2 cups all purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 teaspoon baking powder
½ teaspoon baking soda

Cream Cheese Filling Ingredients

8 ounces cream cheese (softened)
⅔ cups granulated sugar
1 large egg
1 tablespoon all-purpose flour

Variations and Substitutions

Pumpkin puree: Make sure to only use store bought or your own pumpkin puree for this recipe and not pumpkin pie filling.

Spices: Instead of individual spices you can also use 2 teaspoon of pumpkin pie spice.

WHAT TO MAKE NEXT: If you love the combination of pumpkin and cream cheese, try our amazing Pumpkin Bar Recipe. This easy fall dessert is a crowd pleaser and uses yellow cake mix and some add-ins to give it an extra flavor boost.

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Links to our favorite tools are affiliate links. If you purchase something through the link we may get a tiny portion of the sale.

Electric Mixer – Use an electric hand mixer to whisk up the cream cheese mixture. It is a lot quicker than hand whisking it and additionally gets a smoother result.

Instructions

This section shows how to bake the best pumpkin muffins in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, preheat the oven to 375°F and fill a 12-cup muffin tin or muffin cups with paper liners. If you use a mini muffin tin or a jumbo muffin tin you’ll need to adjust cook times accordingly.

COMBINE WET INGREDIENTS: In a medium bowl, whisk together your wet ingredients: butter (room temperature), brown sugar, ½ cup granulated sugar, vanilla extract, buttermilk, pumpkin puree, and two eggs. Whisk until well combined.

COMBINE DRY INGREDIENTS: In a separate bowl (large mixing bowl), combine your dry ingredients: flour, salt, cinnamon, cloves, nutmeg, baking powder, and baking soda.

FINISH BATTER: Add the flour mixture to the pumpkin puree mixture and stir just until combined – some lumps in the pumpkin batter are okay. Don’t mix with a food processor, stand mixer or hand mixer. You will accidentally over mix the ingredients.

MAKE CHEESECAKE FILLING: In a third small bowl, use a hand beater (hand mixer) to combine the cream cheese log and other cheesecake filling ingredients. Beat until smooth.

FILL MUFFIN LINERS: Firstly, transfer the pumpkin muffin batter to fill muffin tin, filling each paper cup about ¾ full. Don’t overfill. Afterwards, make a dip in the center top of each muffin batter to create a little “bowl” for the cheesecake mixture. Then, use a piping bag or a spoon to fill the indentations in the muffins with the cream cheese filling. When you are using a plastic bag or a piping bag, you can squeeze some of the sweet cream cheese filling down inside the muffin batter, too! We didn’t try it but you can give it a cream cheese swirl if you want.

Remove pumpkin muffins from tin to cool.

BAKE: Bake muffins for 20-25 minutes, until the cream cheese filling is set (no longer wet) and a toothpick inserted in the muffin (cake part only) comes out with just a few crumbs. Note: If you are using a mini muffin tin you will need to adjust your bake time accordingly.

WHAT TO MAKE NEXT: If you love pumpkin spice flavor then you’ll love Stef’s homemade Pumpkin Spice Latte. The tell tale flavors of pumpkin, cinnamon, cloves, and espresso come together in this fall favorite.

Recipe Tips

Follow these tips to make the best pumpkin muffins with cream cheese filling.

Tip: Do not overmix the batter once you have added the dry ingredients. This will make a tough muffin.
Tip: Make sure not to overfill the muffin liners, or there won’t be any room for the cheesecake filling.
Tip: Remove the muffins from the muffin tin to finish cooling so that they do not continue to cook and dry out.

Best Pumpkin Recipes For The Fall Season

Quick Breads: Pumpkin bread is the perfect fall dessert and a true favorite in our family. You can serve it for breakfast, as a snack or as a dessert. Have you tried our Gluten Free Pumpkin Bread or Pumpkin Bread with Chocolate Chips?

Breakfast: Surprise your family with thick, fluffy and delicious Pumpkin Spice Pancakes. Made from scratch, these pumpkin spice pancakes are a step above the rest! However, if you are short on time try our yummy Pumpkin Pancakes with Pancake Mix.

Desserts: If you are looking for the perfect fall dessert, then our Pumpkin Bars or Pumpkin Pie Cupcakes are perfect for you. Moreover, Andrea’s Pumpkin Cheesecake Truffles are a real showstopper. Decadent and delicious, they will undoubtedly wow your guests.

How To Store

Room Temperature: Store pumpkin muffin leftovers in an airtight container or plastic wrapped on the countertop for 2-3 days.

Refrigerate: Let your muffin leftovers cool completely before refrigerating them in an airtight container for 4-5 days.

Freeze: Freeze pumpkin muffins with cream cheese filling in a freezer safe container or freezer bag for up to 1 month.

Defrosting: Thaw the muffins in the refrigerator overnight or for a couple of hours on the counter.

Stef says….

While your muffins bake, run in place for a while to build up a really good appetite because you’ll want to eat more than one when it’s warm from the oven!

More Cream Cheese Dessert Recipes

We love using cream cheese in all kinds of scrumptious desserts as it creates the perfect tanginess to balance out the sweetness. Have you tried these amazing cream cheese treats:

Common Questions

Why do I have so much cream cheese mixture leftover?

As a matter of fact, you won’t use all of the cream cheese filling. You can double the muffin ingredients or mix up just half of the cream cheese filling ingredients. However, if you are halving the cream cheese filling recipe, you will need half of an egg. We recommend beating the egg first and then dividing the beaten egg mixture in half.
Another possibility is to scrape the leftover cheesecake filling onto a piece of plastic wrap. Shape into a log and cover tightly with more plastic wrap. Then freeze until you are ready to make another batch of muffins. When you are ready simply remove from the freezer and cut into 12 disks, which you can insert into the muffin batter.

How do you make cream cheese pumpkin muffins gluten free?

My favorite way to alter a baking recipe to make it gluten free is to use King Arthur Gluten Free Flour mixture as a 1:1 substitute for all purpose flour. If you’re an experienced gluten free baker you can make your own gluten free flour mix with your favorite flours like oat flour, almond flour, coconut flour, etc. Always make sure your other ingredients are gluten free as well, including baking soda and baking powder.

How do you make delicious pumpkin muffins with cream cheese filling dairy free?

These muffins are vegetarian but if you want to make them vegan or dairy free it would require a lot of substitutions to create a dairy free muffin. You will need to substitute butter, cream cheese and buttermilk for your favorite dairy free options from your grocery store.

How do I measure flour correctly?

Measure the flour using the spoon and level method – stir the flour, spoon gently into the measuring cup and then use a flat knife to level off any excess from the top of the measuring cup – this helps prevent over-measuring the flour and keeps the muffins soft and moist. You can also sift the flour and then measure it out.

Pumpkin Muffins with Cream Cheese Filling Recipe

Delicious, tender muffins packed with a medley of pumpkin and cheesecake flavors. Everything is baked together in one pan for a scrumptious pumpkin muffin with a smooth, creamy cheesecake center.

Course Dessert

Cuisine American

Keyword pumpkin cheesecake muffins, pumpkin cream cheese muffins, pumpkin muffins

Prep Time 15

Cook Time 20

Servings

Calories 353kcal

Author Andrea + Stef

Ingredients

Muffin Ingredients

½ cup salted butter softened
½ cup packed light brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
½ cup buttermilk
1 cup pumpkin puree
2 large eggs
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 teaspoons baking powder
½ teaspoon baking soda

Cream Cheese Filling Ingredients:

8 ounces cream cheese softened
⅔ cup granulated sugar
1 large egg room temperature
1 tablespoon all-purpose flour

Instructions

Preheat oven to 375°F and fill a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together butter, brown sugar, ½ cup granulated sugar, vanilla, buttermilk, pumpkin, and two eggs. Whisk until well combined.
In a separate bowl, combine flour, salt, cinnamon, cloves, nutmeg, baking powder, and baking soda.
Add the dry ingredients to the pumpkin mixture and stir just until combined – some lumps in the batter are okay.
In a third bowl, use a hand beater to combine cream cheese filling ingredients. Beat until smooth.
Transfer the muffin batter to the muffin tin, filling each cup about ¾ full.
Make a dip in the center top of each muffin to create a little “bowl” for the cream cheese filling.
Use a piping bag or a spoon to fill the indentations in the muffins with the cream cheese filling. If you are using a piping bag, you can squeeze some of the filling down inside the muffin batter, too!
Bake for 20-25 minutes, until the cream cheese filling is set (no longer wet) and a toothpick inserted in the muffin (cake part only) comes out with just a few crumbs.
Cool the muffins for just a few minutes in the pan before transferring to a cooling rack to cool the rest of the way.

Notes

Recipe Tips

Tip: Do not overmix the batter once you have added the dry ingredients. This will make a tough muffin.
Tip: Make sure not to overfill the muffin liners, or there won’t be any room for the cheesecake filling.
Tip: Remove the muffins from the muffin tin to finish cooling so that they do not continue to cook and dry out.

Storage

Store in an airtight container on the countertop for 2-3 days, refrigerate 4-5 days, or freeze for up to 1 month.

More Pumpkin Recipes:

See them all…

Nutrition

The post Pumpkin Muffins with Cream Cheese Filling appeared first on Family Dinners.

Pumpkin Bread

Andrea + Stef — Sun, 18 Sep 2022 02:57:55 +0000

This wonderfully light and moist pumpkin bread is the perfect fall dessert and comes together in only 15 minutes. It is super easy to make. This pumpkin bread recipe is made with butter and milk. No oil! Simply combine the wet ingredients in one bowl, the dry ingredients in another, combine them and you are ready to bake. Everyone will love this fragrant and perfectly spiced pumpkin loaf, that can be served as a dessert, for breakfast or brunch, as well as for an afternoon snack. Slather it with creamy butter or dip it in maple syrup, no matter how you serve this scrumptious fall treat, it will be a sure crowd pleaser either way.

What is Pumpkin Bread?

Even though this pumpkin bread is called “bread” it is technically a cake. Pumpkin bread is not as sweet as pumpkin cake but very similar to pumpkin muffins that are baked in a loaf pan. This scrumptious pumpkin loaf can be served with butter and maple syrup and tastes great for breakfast, brunch, dessert or as a snack in between meals.

Why You’ll Love This

Notable: moist, light and fluffy pumpkin bread full of warm fall spices
Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, salt, pumpkin pie seasoning, baking powder, baking soda
Cooking Method: oven baked
Cooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.
Diets: vegetarian
Special Equipment Needed: electric mixer, 9×5-inch loaf pan

Ingredients

You may have all of these pumpkin quick bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: light brown sugar, granulated sugar, vanilla extract, pumpkin puree, all-purpose flour, baking powder, baking soda
Refrigerated/Frozen Ingredients: salted butter, buttermilk, eggs
Spices: pumpkin pie seasinong, salt

Variations:

Chocolate Chip Pumpkin Bread: Use our recipe to make a delicious chocolate pumpkin bread.

Gluten Free Pumpkin Bread: Make a simple substitution to make this bread a moist gluten free bread.

WHAT TO MAKE NEXT: If you love this delicious pumpkin quick bread, try our amazing Pumpkin Spice Pancake Recipe. You’ll love these pancakes because they are thick, fluffy and packed with pumpkin and warm spices.

Recommended Tools

Electric Mixer – This recipe requires an electric mixer in order to beat the butter and other wet ingredients together. However, in case you don’t have a mixer it is also possible to hand whisk the batter.

Instructions

This section shows how to bake pumpkin loaf in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: Firstly, preheat the oven to 350ºF and then line a loaf pan with parchment paper.

MAKE BATTER: Add butter, sugars, vanilla, buttermilk, pumpkin and eggs to a large mixing bowl and cream together with an electric mixer. Combine all dry ingredients in a separate bowl and add them to the wet ingredients. Mix just until combined.

BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup.

WHAT TO MAKE NEXT: If you love the warm and spicy flavor of pumpkin bread then you’ll love Stef’s Pumpkin Cinnamon Rolls. The soft sweet pumpkin dough, covered in cream cheese frosting is just to die for.

Recipe Tips

Follow these tips to make the best pumpkin loaf.

Tip: Measure your flour correctly. We recommend spooning the flour into a measuring cup and leveling it with the back of a knife. If you scoop the flour out of the bag you might add more than the recipe requires.
Tip: Use canned or homemade pumpkin puree. We do not recommend using pumpkin pie filling for this recipe.
Tip: Give your pumpkin loaf time to cool. Bread will slice better after it has cooled down completely.

More Quick Bread Recipes:

How To Store

Counter: Leftover pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days.

Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months.

Defrosting: Let the pumpkin quick bread sit at room temperature for a couple of hours or overnight.

Common Questions

Is it possible to use pumpkin pie filling instead of pumpkin puree?

Unfortunately you cannot substitute pumpkin pie filling for the pumpkin puree. The pie filling already has spices and sugar added and would therefore add too much spice and sweetness to the cake. Moreover, other pie filling additives might cause the bread to not bake evenly.

What is pumpkin pie spice?

Most popular pumpkin pie spice brands are a blend of ground cinnamon, ginger, nutmeg, ground cloves and ground allspice. Pumpkin pie spice combines all your favorite fall dessert flavors into one spice mix.

Is it better to use a metal loaf pan or a glass baking dish?

Both kinds of pans should work equally well with this recipe. However, don’t forget to line the baking dish with parchment paper for easy removal after baking.

More Pumpkin Dessert Recipes

Stef says….

Like most people I am always looking forward to the big announcement: “Pumpkin spice lattes are back!” Luckily, there is no more need to wait! Have you tried my Pumpkin Spice Latte recipe? It shows you how to make pumpkin spice coffee three ways: blended, iced, and steamy hot!

Pumpkin Bread

Moist and fluffy pumpkin loaf bursting with pumpkin flavor and warm fall spices. Learn how to make this easy pumpkin quick bread.

Course Bread, Dessert

Cuisine American

Diet Vegetarian

Keyword best pumpkin bread recipe, how to make pumpkin bread, pumpkin bread, pumpkin loaf recipe, pumpkin quick bread recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaf

Calories 2851kcal

Author Andrea + Stef

Equipment

electric mixer
9×5-inch loaf pan
mixing bowls

Ingredients

½ cup salted butter softened
½ cup light brown sugar packed
½ cup granulated sugar
2 teaspoon vanilla extract
½ cup buttermilk
1 cup pumpkin puree
2 large eggs
2 cups all-purpose flour
½ teaspoon salt
2 teaspoon pumpkin pie seasoning
2 teaspoon baking powder
½ teaspoon baking soda

Instructions

Preheat the oven to 350°.
Line a 9×5-inch loaf pan with parchment paper.
With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
Pour batter into the loaf pan.
Bake on the center rack of the oven for 60 minutes until a toothpick inserted comes out clean.
Remove from the oven and place on a cooling rack.

Notes

Allow the bread to cool slightly before removing from the loaf pan.
Bread will slice better if it has completely cooled.
Serve with butter or maple butter.

Nutrition

The post Pumpkin Bread appeared first on Family Dinners.

Pumpkin Bread with Chocolate Chips

Andrea + Stef — Tue, 06 Sep 2022 23:49:47 +0000

Everyone will love this moist and fluffy pumpkin bread with chocolate chips. It is easy to make! Simply combine the wet ingredients in one bowl, the dry ingredients in another, combine them, add chocolate chips and you are ready to bake. You can serve this chocolate chip pumpkin bread for dessert, breakfast, brunch or as a snack in between meals. We love spreading some creamy butter on top or drizzling some maple syrup over it. This scrumptious combination of fall flavors and chocolate will soon be a family favorite.

What is Pumpkin Bread?

Why You’ll Love This

Notable: delicious combination of fragrant pumpkin bread with melty chocolate chips
Main Ingredients: salted butter, light brown sugar, granulated sugar, vanilla extract, buttermilk, pumpkin puree, eggs, all-purpose flour, salt, pumpkin pie seasoning, baking powder, baking soda, chocolate chips
Cooking Method: oven baked
Cooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.
Diets: vegetarian
Special Equipment Needed: electric mixer, 9×5-inch loaf pan

Ingredients

You may have all of these chocolate chip pumpkin bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: light brown sugar, granulated sugar, vanilla extract, pumpkin puree, all-purpose flour, baking powder, baking soda, chocolate chips
Refrigerated/Frozen Ingredients: salted butter, buttermilk, eggs
Spices: pumpkin pie seasoning, salt

Instructions

This section shows how to make pumpkin bread with chocolate chips in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: Firstly, preheat the oven to 350ºF and then line a loaf pan with parchment paper.

BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup.

Stef says….

I’m over the heat of summer and ready for fall. Number one thing to love about this coming season? Everything pumpkin!! I’ve put together a list of my 20 favorite pumpkin dessert recipes from around the web. I’m sure you’ll find some great ideas to try!

Recommended Tools

Recipe Tips

Follow these tips to make the best pumpkin quick bread with chocolate chips.

Tip: Measure your flour correctly. We recommend spooning the flour into a measuring cup and leveling it with the back of a knife. If you scoop the flour out of the bag you might add more than the recipe requires.
Tip: Use canned or homemade pumpkin puree. We do not recommend using pumpkin pie filling for this recipe.
Tip: Give your pumpkin loaf time to cool. Bread will slice better after it has cooled down completely.

Andrea says….

Pumpkin and chocolate are such a match made in heaven. I even made this most delicious Chocolate Chunk Pumpkin Cake as a birthday cake for my daughter. It was a huge hit! You can even make it gluten free!

How To Store

Counter: Pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days.

Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months.

Defrosting: Let the chocolate chip pumpkin quick bread sit at room temperature for a couple of hours or overnight.

Common Questions

Is it possible to use pumpkin pie filling instead of pumpkin puree?

What is pumpkin pie spice?

Is it better to use a metal loaf pan or a glass baking dish?

Both kinds of pans should work equally well with this recipe. However, don’t forget to line the baking dish with parchment paper for easy removal after baking.

Pumpkin Bread with Chocolate Chips Recipe

Delicious chocolate chip pumpkin bread is made with buttermilk and butter to make it light and moist. This is the best way to make pumpkin bread.

Course Bread, Dessert

Cuisine American

Diet Vegetarian

Keyword chocolate chip pumpkin bread, pumpkin bread with chocolate chips, pumpkin bread with Libby’s pumpkin puree, pumpkin quick bread with chocolate chips

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaf

Calories 3755kcal

Author Andrea + Stef

Equipment

electric mixer
9×5-inch loaf pan
mixing bowls

Ingredients

½ cup salted butter softened
½ cup light brown sugar packed
½ cup granulated sugar
2 teaspoon vanilla extract
½ cup buttermilk
1 cup pumpkin puree
2 large eggs
2 cups all-purpose flour
½ teaspoon salt
2 teaspoon pumpkin pie seasoning
2 teaspoon baking powder
½ teaspoon baking soda
1 cup mini chocolate chips

Instructions

Preheat the oven to 350°.
Line a 9×5-inch loaf pan with parchment paper.
With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
Fold in chocolate chips.
Pour batter into the loaf pan.
Bake on the center rack of the oven for 60 minutes until a toothpick inserted comes out clean.
Remove from the oven and place on a cooling rack.

Notes

Allow the bread to cool slightly before removing from the loaf pan.
Bread will slice better if it has completely cooled.
Serve with butter or maple butter.

Nutrition

The post Pumpkin Bread with Chocolate Chips appeared first on Family Dinners.

Overnight French Toast Casserole

Andrea + Stef — Tue, 16 Aug 2022 04:29:55 +0000

This overnight French toast casserole is easy to make, prepared the night before and bakes to perfection in the oven. Make your next weekend family breakfast special by serving this one-pan breakfast that has everything you love about French toast. Soft spongy bread, a sweet cinnamon topping and a golden brown top make this comfort food simply irresistible.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

Serve this crowd pleasing French toast bake at a weekend brunch or as a special holiday morning treat on Christmas. You can easily make this casserole your own by adding your favorite sliced fruit, berries, chopped nuts or cubes of cream cheese.

Table Of Contents

WHAT IS OVERNIGHT FRENCH TOAST CASSEROLE?

❤️ WHY YOU'LL LOVE THIS FRENCH TOAST BAKE RECIPE

INGREDIENTS

VARIATIONS: Add blueberries and cream cheese!

INSTRUCTIONS

RECOMMENDED TOOLS

HOW TO MAKE AHEAD

TIPS FOR THE BEST OVERNIGHT FRENCH TOAST BAKE

HOW TO STORE

MORE BREAKFAST AND BRUNCH RECIPES

FREQUENTLY ASKED QUESTIONS

Overnight French Toast Casserole

Topping Ingredients:

WHAT IS OVERNIGHT FRENCH TOAST CASSEROLE?

French toast casserole turns making French toast into an easy, make-ahead breakfast dish for the whole family. We let the bread soak up flavorful egg custard overnight, then add yummy cinnamon streusel topping in the morning and bake it to perfection in the oven. French toast casserole topped with maple syrup is a perfect Sunday or holiday breakfast that feeds the entire family.

❤️ WHY YOU’LL LOVE THIS FRENCH TOAST BAKE RECIPE

Notable: Great make-ahead breakfast that is crispy and golden brown on top while sweet and soft in the middle

Main Ingredients: French bread, eggs, milk, heavy cream, sugar, brown sugar, vanilla extract, flour, cinnamon, salt, butter

Cooking Method: oven baked

Nutrients: 19g protein per serving

Pairs well with: maple syrup, egg dishes, crispy bacon and breakfast beverages

Diets: vegetarian

Special Equipment Needed: 9×13-inch baking dish , pastry blender, mixing bowl, whisk, plastic wrap or foil

INGREDIENTS

This section explains how to choose the best ingredients for overnight French toast bake, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these overnight French toast casserole ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: French or Italian bread, sugar, brown sugar, all-purpose flour
Refrigerated/Frozen Ingredients: eggs, whole milk, heavy whipping cream, butter
Spices: vanilla extract, cinnamon, salt

VARIATIONS: Add blueberries and cream cheese!

Our amazing Blueberry French Toast Casserole is the perfect combination of French toast, blueberries and cream cheese.

WHAT TO MAKE NEXT: If you love breakfast recipes that feed the whole family then you’ll love our Sausage Breakfast Pizza.

INSTRUCTIONS

This section shows how to cook this easy French toast bake recipe in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: First, add cubed French bread to a greased baking dish. In a large bowl, whisk together eggs, milk, heavy cream, sugars and vanilla extract.

COMBINE: Pour the egg mixture over the bread, making sure everything gets soaked with liquid. Then, cover and refrigerated overnight.

MAKE TOPPING: Add flour, brown sugar, cinnamon and salt to a medium bowl. Using a pastry blender, cut in the butter until the mixture is crumbly. Cover and refrigerate overnight.

BAKE: Remove the casserole from the fridge and evenly sprinkle the topping over the bread. Then bake in a preheated oven for 45-60 minutes at 350ºF until the middle is set and the top is getting golden brown.

SERVE: Serve with warm maple syrup.

WHAT TO MAKE NEXT: If you love overnight breakfast casseroles then you’ll love our Blueberry French Toast Casserole.

RECOMMENDED TOOLS

Baking Dish – This recipe requires a 13×9 in baking dish. We used a regular glass casserole dish, but a metal baking pan would also work in a pinch. Using a metal pan might reduce the baking time by a couple of minutes.

Pastry Blender – We love using this pastry blender to work butter into flour and sugar. Works quick and keeps the mess to a minimum.

HOW TO MAKE AHEAD

You can completely assemble this overnight French toast casserole the night before you are planning on serving it. Follow the first 6 steps of the recipe instructions, then cover your baking dish and topping tightly with cling wrap or foil and refrigerate for up to 12 hours.

TIPS FOR THE BEST OVERNIGHT FRENCH TOAST BAKE

Follow these tips to make the best French toast casserole.

Use fresh, thick pieces of bread. We prefer fresh bakery bread. Sliced loaves of bread are a little too delicate and thin for this recipe.

Make sure the egg and milk mixture covers all the bread evenly and each piece gets wet.

Cover the dish tightly, so the bread doesn’t get stale in the refrigerator.

Serve while warm! This dish is best served right out of the oven.

HOW TO STORE

Refrigerate: Leftovers can be stored in an airtight container in the fridge for up to 2 days. You can also leave the casserole in the baking dish and tightly cover it with cling wrap.

Freeze: Store leftover overnight French toast casserole in a freezer safe container or bag and freeze for up to 3 months.

Defrosting: Thaw overnight in the refrigerator and reheat in the oven at 350ºF until heated through. For a quicker option, you can also reheat the casserole in the microwave.

MORE BREAKFAST AND BRUNCH RECIPES

If you are looking for more delicious recipes for an amazing weekend breakfast or brunch, then you have to try our Blueberry Puff Pastry, Instant Pot Egg Bites or Air Fryer Breakfast Biscuit Bites.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking this easy overnight French toast bake.

What is the best bread for French toast casserole?

We love using fresh bakery style French or Italian bread for this recipe. However, other great choices are brioche, challah bread, sourdough bread or even thick slices of Texas toast. Additionally, this recipe is a great way to use up day-old, slightly dry bread.

Is it possible to add fruit to this easy French toast casserole recipe?

Of course! You can vary the flavor of this scrumptious breakfast dish by adding blueberries, strawberries, raspberries, blackberries or cranberries. Moreover, thinly sliced apples, pears, peaches or even bananas are also yummy choices.

Overnight French Toast Casserole

This easy and insanely delicious overnight French toast casserole makes the perfect breakfast dish for weekends or holidays.

Course breakfast

Cuisine American, vegetarian

Keyword easy French toast casserole, French toast casserole with cinnamon topping, overnight French toast bake, overnight French toast casserole

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 731kcal

Author Andrea + Stef

Equipment

9×13 inch baking dish
mixing bowl
whisk
pastry blender

Ingredients

1 loaf of French or Italian bread
8 eggs
2 cups whole milk
½ cup heavy whipping cream
½ cup sugar
¼ cup brown sugar
1 tablespoon vanilla extract

Topping Ingredients:

½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
½ cup cold butter cut into pieces

Instructions

Using non-stick cooking spray or butter, grease a 9×13-inch baking dish.
Place the bread cubes into the baking dish.
In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.
Cover your pan with plastic wrap tightly and refrigerate overnight.
In a medium bowl mix together flour, brown sugar, cinnamon, and salt.
Using a pastry blender or 2 forks, cut in butter until the mixture is crumbly. Cover and store in the refrigerator overnight.
In the morning, preheat the oven to 350F.
Remove the pan from the refrigerator. Sprinkle the cinnamon mixture evenly over the bread.
Bake for 45-60 minutes until the bread is as soft as you prefer and the top is beginning to get golden brown.
Serve with warm maple syrup.

Notes

This dish is best served right out of the oven.

Nutrition

The post Overnight French Toast Casserole appeared first on Family Dinners.

Gluten Free Pumpkin Bread

Andrea + Stef — Sat, 13 Aug 2022 17:14:07 +0000

This gluten free pumpkin bread recipe is so light, fluffy and moist it is hard to believe it is actually gluten free. This perfectly spiced fall dessert comes together in only 15 minutes and is super easy to make. Simply combine the wet ingredients in one bowl, the dry ingredients in another, combine them and you are ready to bake.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

Everyone will love this gluten free pumpkin loaf that can be served for breakfast, brunch, dessert or as a snack. We love serving this scrumptious quick bread with butter and maple syrup.

Table Of Contents

WHAT IS GLUTEN FREE PUMPKIN BREAD?

❤️ WHY YOU'LL LOVE THIS GLUTEN FREE PUMPKIN BREAD RECIPE

INGREDIENTS

INSTRUCTIONS

RECOMMENDED TOOLS

TIPS FOR THE BEST GLUTEN FREE PUMPKIN BREAD

HOW TO STORE

MORE PUMPKIN RECIPES

MORE QUICK BREAD RECIPES

FREQUENTLY ASKED QUESTIONS

Gluten Free Pumpkin Bread

WHAT IS GLUTEN FREE PUMPKIN BREAD?

Even though this pumpkin bread is called “bread” it is technically a cake. Gluten free pumpkin bread is not as sweet as pumpkin cake but very similar to pumpkin muffins that are baked in a loaf pan. This scrumptious pumpkin loaf can be served with butter and maple syrup and tastes great for breakfast, brunch, dessert or as a snack in between meals.

❤️ WHY YOU’LL LOVE THIS GLUTEN FREE PUMPKIN BREAD RECIPE

✔️ Notable: moist, light and fluffy pumpkin bread, you won’t even know it’s gluten free. Pumpkin makes gluten free baked items very moist.

✔️ Main Ingredients: salted butter, brown sugar, sugar, vanilla, buttermilk, pumpkin puree, eggs, gluten free flour, salt, pumpkin pie spice, baking powder, baking soda. This recipe was made with King Arthur’s Gluten Free Flour.

✔️ Cooking Method: oven baked

✔️ Cooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.

✔️ Diets: gluten free, vegetarian

INGREDIENTS

This section explains how to choose the best ingredients for gluten free pumpkin loaf, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these pumpkin bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

Pantry Ingredients: light brown sugar, granulated sugar, pumpkin puree, all-purpose gluten free flour (mix that includes xanthan gum), baking powder, baking soda
Refrigerated/Frozen Ingredients: salted butter, buttermilk, eggs
Spices: vanilla extract, salt, pumpkin pie seasoning

WHAT TO MAKE NEXT: If you love baking delicious quick breads then you’ll love our Raspberry Lemon Bread.

INSTRUCTIONS

This section shows how to cook pumpkin loaf cake in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: First, preheat the oven to 350ºF and then line a loaf pan with parchment paper.

BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup.

WHAT TO MAKE NEXT: If you love spiced pumpkin desserts then you’ll love our Pumpkin Pie Cupcakes.

RECOMMENDED TOOLS

TIPS FOR THE BEST GLUTEN FREE PUMPKIN BREAD

Follow these tips to make the best pumpkin loaf cake.

✔️ Measure your flour correctly. We recommend spooning the flour into a measuring cup and leveling it with the back of a knife. If you scoop the flour out of the bag you might add more than the recipe requires.

✔️ Use canned or homemade pumpkin puree. We do not recommend using pumpkin pie filling for this recipe.

✔️ Give your pumpkin loaf time to cool. Bread will slice better after it has cooled down completely.

HOW TO STORE

Counter: Gluten free pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days.

Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months.

Defrosting: Let the pumpkin quick bread sit at room temperature for a couple of hours or overnight.

MORE PUMPKIN RECIPES

The best thing about fall is making delicious pumpkin treats. Pumpkin Bars, Pumpkin Cream Cheese Muffins and Andrea’s Pumpkin Pecan Pancakes are some of our absolute fall favorites.

MORE QUICK BREAD RECIPES

If you love making cake loafs as much as we do you have to try our amazingly yummy Limoncello Cake Loaf with Limoncello Glaze, Lemon Bread with Lemon Glaze, or Cream Cheese Filled Blueberry Lemon Bread.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking gluten free pumpkin bread.

Is it possible to use pumpkin pie filling instead of pumpkin puree?

Is it better to use a metal loaf pan or a glass baking dish?

Both kinds of pans should work equally well with this recipe.

Does gluten free pumpkin bread taste different than the regular kind?

You might have heard that gluten free bakes are often dense and dry, but this is definitely NOT the case with this award winning recipe. Our gluten free pumpkin bread is moist and light. Everyone will love this amazing fall pumpkin treat, and wont even realize it is gluten free.

What is pumpkin pie spice?

Gluten Free Pumpkin Bread

Everyone will love this moist and light gluten free pumpkin bread recipe. Make with an all-purpose gluten free flour mix and canned pumpkin puree.

Course Bread, breakfast, Dessert

Cuisine American, vegetarian

Keyword gluten free pumpkin bread, gluten free pumpkin loaf, gluten free pumpkin quick bread, how to make gluten free pumpkin bread, pumpkin cake loaf

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 343kcal

Author Andrea + Stef

Equipment

9×5-inch loaf pan
electric mixer
mixing bowls

Ingredients

½ cup salted butter softened
½ cup light brown sugar packed
½ cup granulated sugar
2 teaspoon vanilla extract
½ cup buttermilk
1 cup pumpkin puree
2 large eggs
2 cups all-purpose gluten free flour should include xanthan gum in ingredients
½ teaspoon salt
2 teaspoon pumpkin pie spice
2 teaspoon baking powder
½ tsp baking soda

Instructions

Preheat the oven to 350ºF.
Line a 9×5-inch loaf pan with parchment paper
With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
Pour batter into the loaf pan.
Bake on the center rack of the oven for 60 minutes or until a toothpick inserted comes out clean.
Remove from the oven and place on a cooling rack.

Notes

Allow the bread to cool slightly before removing from the loaf pan.
Bread will slice better if it has completely cooled.
Serve with butter or maple butter.

Nutrition

The post Gluten Free Pumpkin Bread appeared first on Family Dinners.

Easy Three Meat Calzones

Andrea + Stef — Thu, 19 May 2022 19:08:59 +0000

Switch up pizza night with these delicious homemade three meat calzones. Stuffed full of salami, sausage, pepperoni and melty cheeses inside a puffy golden crust, they are sure to satisfy every pizza and meat lover.

Using store bought-pizza dough makes this recipe come together in a snap, making it a perfect weeknight or game day meal. You can also make your own dough using Andrea’s pizza crust recipe. Fill them with your favorite flavors, bake them up and get ready to dip them in a robust red sauce or creamy ranch. Yum!

❤️ WHY YOU’LL LOVE THIS EASY CALZONE RECIPE

✔️ Use refrigerated pizza crust for a quick pizza night variation.

✔️ Add your favorite pizza fillings. We suggest our favorite 3 meats but you can use your favorite toppings.

✔️ Just 30 minutes to bake these in the oven. No special equipment required.

POSSIBLE VARIATIONS

PEPPERONI CALZONE – Perfect for pepperoni lovers, swap out sausage and salami with more layers of delicious, savory pepperoni or other Italian sliced meats of your choice.
MEATBALL CALZONE – You can use frozen or leftover meatballs for a simple hearty meal.
VEGGIE CALZONE – Use a mix vegetables such as red peppers, mushrooms, onions, spinach, fresh basil.
PESTO CHICKEN CALZONE – The combination of chicken and pesto is a favorite around here.

THREE MEAT CALZONES INGREDIENTS

You may have all of the ingredients for three meat calzones in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Pizza dough: Make your own using Andrea’s pizza crust recipe or you can use a canned, refrigerated dough.
Cheeses: We’re using mozzarella, parmesan and/or ricotta can also be added.
Meats: Pepperoni, sliced salami and ground sausage (Italian sausage or regular) but you can also use other meats like capicola or canadian bacon.
Salt: Use a freshly ground sea salt.
Italian seasoning: We love using a premade Italian seasoning but you can also make your own.
Egg: A medium or large sized egg will work.
Water: The water is mixed with the egg to make an egg wash.
Marinara or ranch dipping sauce: Use our red wine marinara recipe to make your own, or use store bought sauce in a pinch. Also ranch dipping sauce goes well with calzones.

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

PREHEAT OVEN: Heat oven to 375° and line your baking sheet with parchment paper to prevent the calzones from sticking to your pan.

DIVIDE DOUGH: Divide the pizza dough into two. Roll dough into a ball. Roll out each piece to be about 8 inches in diameter. Or, if you’re using a can of pizza dough, you can unroll into rectangles.

🔴 TIP: Dust your work surface with flour to keep the dough from sticking.

ADD FILLING LAYERS: Layer half the pepperoni, sausage, salami, and mozzarella cheese on each dough. We like to put a little cheese between each meat layer.

TOP WITH CHEESE: Top with half the mozzarella cheese.

KITCHEN TIP

When putting ingredients onto the crust, keep ingredients about 1 inch away from the edges.

FOLD CALZONE: Fold calzone over and pinch edges together. Roll pinched edges up and pinch again. Create a 1-inch border along the edge. You can use a fork to pinch the edges by pressing it down all along the edges before rolling it if you’re having trouble getting the edges to stick together.

APPLY EGG WASH: Make an egg wash in a small mixing bowl by whisking together the egg and water. Brush the egg wash over the top and sides of the calzones.

SEASON: Sprinkle the top of each calzone with ⅛ teaspoon salt and ¼ teaspoon Italian seasoning. Optional: sprinkle with ⅛ teaspoon of garlic powder or red pepper flakes on each calzone.

PLACE ON BAKING SHEET: Transfer both calzones to the parchment paper covered baking sheet.

BAKE: Loosely tent the baking sheet with foil. Bake covered for 15 minutes. Remove foil and bake for another 15 minutes or until the crust of the calzone is a deep golden brown. Optional: brush finished calzone with olive oil.

STORAGE TIPS

Refrigerate: Store leftovers in the refrigerator for up to 3 days. Reheat my microwaving or warming in the oven or air fryer.

Freeze: Place the cooled meatball calzones in a freezer safe bag and freeze for up to 2 months.

Defrosting: Thaw in the fridge overnight, or cook frozen at 350 degrees in the air fryer or oven until it’s warm all of the way through.

WHAT TO SERVE WITH A CALZONE

Enjoy this great recipe as a great addition to a full meal with these other recipes:

MORE PIZZA RECIPES

While we love Three Meat Calzones we also love some of these other recipes and think you will as well.

PEPPERONI CALZONE – A classic pepperoni calzone is everyone’s favorite.
PESTO CHICKEN CALZONE – Pesto and chicken were made to go together!
MEATBALL CALZONE – Don’t feel like leaving for takeout? This budget friendly calzone is fun and easy to make.
ANTIPASTO TORTELLINI SALAD – If you need a meal you can make ahead then pull out and eat cold, this is the one!
FIG PROSCIUTTO PIZZA – This yummy, buttery pizza is gourmet made easy.
GRILLED PIZZA – Pizza with your favorite toppings done on the grill cooks up perfect every time.

FREQUENTLY ASKED QUESTIONS

Do calzones have sauce inside?

Technically, if a calzone is a traditional Italian recipe, there is no red sauce on the inside but we really like having the sauce on the inside so they aren’t dry.

What’s the difference between a calzone and a stromboli?

Shape is one of the major things that separate a calzone from a stromboli. Calzones are folded into a half moon shape. (Think of them as a pizza taco.) Strombolis, however, are rolled, more like a burrito, and the extra dough is folded over to seal in the contents.

Do calzones taste like pizza?

Our calzones use traditional pizza ingredients, so maybe a little. However, there is a little more dough used in ours compared to other ingredients so the texture is different.

What are the best toppings for calzones?

The options are endless! We recommend using your favorite pizza combo such as all meat, tons of veggies, pepperoni and mushroom, and even sausage and broccoli.

Three Meat Calzone

Switch up pizza night with this simple but delicious recipe for three meat calzones.

Course Main Dish

Cuisine Italian

Keyword 3 meat calzone, how to make a meat calzone, meat lovers calzone

Prep Time 10

Cook Time 30

Servings calzones

Calories 1384kcal

Author Andrea + Stef

Ingredients

11 ounce pizza dough
1 cup shredded mozzarella cheese
14-20 slices pepperoni
14-20 slices salami
1 cup cooked sausage, ground
¼ teaspoon salt
1 teaspoon Italian seasoning
1 tablespoon water

Instructions

Preheat the oven to 375°. Line your baking sheet with parchment paper to prevent the calzones from sticking to your pan.
Divide the pizza dough into two. Roll each into a ball. Roll out each piece to be about 8 inches in diameter.
Layer half the pepperoni, sausage, salami, and mozzarella cheese on each dough. We like to put a little cheese between each meat layer.
Top with half the mozzarella cheese.
Fold calzone over and pinch edges together. Roll pinched edges up and pinch again.
Make an egg wash in a small mixing bowl by whisking together the egg and water. Brush the egg wash over the top and sides of the calzones.
Sprinkle the top of each calzone with ⅛ teaspoon salt and ¼ teaspoon Italian seasoning. Optional: sprinkle with ⅛ teaspoon of garlic powder on each calzone.
Transfer both calzones to the parchment paper covered baking sheet.
Loosely tent the baking sheet with foil. Bake covered for 15 minutes. Remove foil and bake for another 15 minutes or until the crust of the calzone is a deep golden brown.
Serve with an Italian salad and marinara dipping sauce.

Notes

When putting ingredients onto the crust, keep ingredients about 1 inch away from the edges.
You can use a fork to pinch the edges by pressing it down all along the edges before rolling it if you’re having trouble getting the edges to stick together.
Optional: brush finished calzone with olive oil.

Nutrition

The post Easy Three Meat Calzones appeared first on Family Dinners.

Air Fryer Taco Shells

Andrea + Stef — Tue, 17 May 2022 05:12:05 +0000

If you also love eating hard shell tacos but absolutely hate how they usually shatter after only the first bite, we have the perfect solution for you! Homemade air fryer taco shells are crispy, flavorful and hold up much, much better than store bought ones.

All you need for this super easy recipe are corn tortillas and oil, and your air fried taco shells are done in only 5 minutes. Naturally gluten free, vegan and dairy free, this recipe will surely become a staple on your future taco nights.

Check out our list of possible taco fillings that will definitely please every lover of Mexican food in your life. We have also included our favorite recipes for juicy taco meat and fish options.

WHAT IS AN AIR FRYER TACO SHELL?

A homemade taco shell is a corn tortilla, lightly brushed with oil and cooked up to perfect crispiness in the air fryer. They are easy to make, pack less calories and do not shatter into a hundred pieces after the first bite. Air fryer taco shells are also vegetarian, vegan, dairy and gluten free, and can therefore be enjoyed by most everyone.

❤️ WHY YOU’LL LOVE THIS HOMEMADE TACO SHELL RECIPE

✔️ Air fryer taco shells are less brittle than store bought ones.

✔️ You only need 2 ingredients for this recipe.

✔️ Homemade taco shells are done in only 5 minutes.

✔️ They have fewer calories and fat than deep fried taco shells.

INSTRUCTIONS

This section shows how to cook crispy taco shells in the air fryer, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

WARM TORTILLAS: Warm tortillas for 5-10 seconds in the microwave to make them more pliable.

🔴 TIP: Warming up your tortillas is especially important, if you previously stored them in the fridge. It also prevents tortillas from tearing while you drape them onto the molds.

ADD OIL: Dip tortillas in oil or brush oil on both sides of the tortillas using a pastry brush. The oil helps them crisp up.

DRAPE ON MOLDS: Drape tortillas over the taco shell stands.

🔴 TIP: In case you don’t have taco shell stands, try crunching up some aluminum foil into cylindrical shapes. Make them just a bit longer than your tortillas. Put the foil molds next to each other on the air fryer tray, leaving a bit of space between them. Then drape your tortillas over the molds.

PLACE INTO AIR FRYER: Then place them into the air fryer basket/tray.

AIR FRY: Cook at 400°F for about 2 minutes. Remove from the air fryer.

🔴 TIP: Do not overcook, taco shells can get overcooked quickly. Start by just cooking one to get an idea of how long they take in your air fryer.

COOL AND SERVE: Let your taco shells rest for a few minutes. Then fill them with your favorite taco fillings including lettuce, onions, tomatoes, taco meat (ground beef, chicken, turkey, pork or fish), cheese and salsa, sour cream or guacamole.

RECOMMENDED TOOLS

We recommend using these tools to make this recipe. Links may be affiliate links.

Air Fryer – This recipe requires an air fryer. You could also adapt this recipe to the convection oven.

Tortilla Shell Cage – These tortilla shell molds are perfect for making crunchy tortilla shells in the oven or air fryer.

TIPS FOR THE BEST AIR FRYER TACO SHELLS

Follow these tips to make the best homemade taco shells.

✔️ Use fresh corn tortillas. Old corn tortillas are more brittle and break easier (before cooking).

✔️ Don’t skip the oil. Brush or spray both sides of the tortilla with a little canola, corn or avocado oil. This will help it be pliable and crisp up well.

✔️ Do not overcook. Taco shells can get overcooked quickly. Start by just cooking one to get an idea of how long they take in your air fryer.

STORAGE TIPS

Counter: Homemade air fryer taco shells are best eaten immediately. If you would like to store some leftovers, make sure your taco shells are completely dry and cool. Store them in an airtight container on the counter or in the pantry. They are good for up to 3 days. Do not refrigerate.

Freeze: We do not recommend freezing homemade taco shells.

WHAT TO SERVE WITH TACO SHELLS

Tacos are a great meal to feed a crowd. You can serve crispy air fryer taco shells alongside all your favorite fillings and everyone can build their own scrumptious taco. We love serving our homemade taco shells with:

Taco meat or fish: Try our Crock Pot Chipotle Chicken, Instant Pot Carnitas or Pan Seared Tilapia.
black beans
Cilantro Lime Rice
Mexican cheese blend
Salsa: Mango Habanero Salsa, Pico de Gallo, Restaurant Style Salsa
guacamole
sour cream: cilantro lime sour cream, dairy free sour cream
fresh cilantro and lime wedges

MORE EASY AIR FRYER RECIPES

If you love love crispy homemade taco shells you’ll enjoy our other air fryer recipes.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking air fryer taco shells.

What kind of oil should I use to air fry taco shells?

We recommend using canola, corn or avocado oil to brush your tortillas before air frying.

How long can you store homemade taco shells?

Crispy air fried taco shells are best eaten immediately. You can store leftovers in an airtight container on the counter or in the pantry for up to 3 days. Do not refrigerate. We recommend only air frying as many tortillas as you need. Uncooked tortillas can be stored much longer in the refrigerator or freezer.

Can I use flour tortillas for this recipe?

Corn tortillas work better for this recipe as they crisp up more in the air fryer and give you that corn chip taste. You can try flour tortillas in a pinch, but they may end up less crunchy and provide more of a pita chip taste.

Recipe Tags:

Air Fryer Taco Shells

Learn how to make easy and crispy corn taco shell in the air fryer. These air fryer taco shells take only a minute to make.

Course Bread

Cuisine American, Mexican, vegan, vegetarian

Keyword corn, crispy corn taco shells, easy taco shells, homemade taco shells, taco, tortilla

Prep Time 3

Cook Time 2

Total Time 5

Servings taco shells

Calories 180kcal

Author Andrea + Stef

Equipment

Ingredients

4 corn tortillas
¼ cup canola or corn oil

Instructions

Warm tortillas for 5-10 seconds in the microwave to make more pliable.
Dip tortillas in oil or brush oil on both sides of the tortillas using a pastry brush.
Drape tortillas over the taco shell stands.
Then place them into the air fryer basket/tray.
Cook at 400°F for about 1.5-2 minutes. Remove from air fryer.
Let your taco shells rest for a few minutes. Then fill them with your favorite taco fillings.

Notes

Use fresh corn tortillas. Old corn tortillas are more brittle and break easier (before cooking).

Don’t skip the oil. Brush or spray both sides of the tortilla with a little canola, corn or avocado oil. This will help it be pliable and crisp up well.

Do not overcook. Taco shells can get overcooked quickly. Start by just cooking one to get an idea of how long they take in your air fryer.

Nutrition

The post Air Fryer Taco Shells appeared first on Family Dinners.

Limoncello Cake Loaf with Limoncello Glaze

Andrea + Stef — Tue, 17 May 2022 03:30:42 +0000

If you’re looking for an extra special dessert for an adults-only tea party, brunch, picnic or anytime, this elegant limoncello cake loaf with limoncello glaze is it. Super moist and full of bright flavor, our limoncello quick bread is–as the name says–baked with limoncello liqueur and it’s topped with a sweet, boozy limoncello glaze. (For a non-alcoholic version, use lemon juice instead.)

Limoncello glazed lemon bread is easy to make and freezer friendly, so be sure to make extra and you’ll be ready next time a party breaks out!

Are you a lemon lover? Check out Andrea’s 50 lemon recipes you’re sure to love.

WHAT IS LIMONCELLO CAKE LOAF?

This limoncello cake loaf is a boozy take on lemon bread. It’s full of lemony taste thanks to the limoncello in the batter and the glaze. Limoncello is an Italian liquor made from the zest of lemons, sugar, water, and, of course, alcohol.

❤️ WHY YOU’LL LOVE THIS LIMONCELLO BREAD RECIPE

✔️ Moist, light and full of zesty lemon flavor

✔️ Perfect stand-out dessert for special adults-only occasions. It’s a fun recipe to make for New Years Eve or other occasions.

✔️ Quick bread is easy to make and easy to follow these instructions!

✔️ It’s freezer-friendly!

INGREDIENTS

This section explains how to choose the best ingredients for limoncello lemon quick bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these limoncello bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

All-purpose Flour: Cake flour can be substituted, just add an additional 2 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
Baking Powder: (not baking soda)
Salt
Vegetable Oil
Sugar
Sour Cream: Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.
Limoncello: You could substitute lemon vodka for limoncello or, if serving to children, use lemon juice.
Lemon: We’re going to use lemon juice and zest.
Eggs
Vanilla Extract

VARIATIONS

You can use this limoncello cake loaf with limoncello glaze as a base recipe and add these fun variations!

Add Berries – Make this a raspberry lemon cake or blueberry lemon cake by adding the kind of berries you like best.

Add Toppings – Try a cream cheese frosting it rather than doing a glaze, or add some lemon curd and whipped cream. Feeling fancy? Try adding some white chocolate curls.

Make it an Orange Loaf – Switch all lemon juice and lemon zest for orange juice (or Grand Marnier) and orange zest.

Non-alcoholic – Substitute lemon juice for limoncello.

INSTRUCTIONS

This section shows how to cook limoncello glazed lemon bread in the oven, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREP: Preheat the oven to 350°F. Spray a 9×5 or 8×4 inch bread pan with non-stick cooking spray or line it with parchment paper to make sure the bread doesn’t stick to the pan.

🔴 TIP: You can substitute limoncello with vodka or lemon juice (for a non-alcoholic version).

MIX DRY INGREDIENTS: In a large bowl, add flour, baking powder and salt. Whisk to combine.

MIX WET INGREDIENTS: In a separate medium bowl, combine oil, sugar, sour cream, limoncello, lemon zest, eggs and vanilla extract. Whisk until fully mixed. You can use a hand mixer or standing mixer on a low setting. Do not overmix.

COMBINE INGREDIENTS: Pour the wet ingredients into the dry ingredients bowl. Gently fold together until just combined. Do not overmix your batter.

FILL PAN: Pour the bread batter into the pan.

BAKE: Bake for 45-55 minutes or until a toothpick poked into the center of the bread comes out with crumbs on it.

🔴 TIP: If the top of your bread is browning to quickly, loosely tent with foil

COOL: Let the limoncello loaf rest for 10 minutes. Remove from pan and cool on a cooling rack.

GLAZE: Make the glaze by mixing the powdered sugar and limoncello. Whisk until smooth. Pour the glaze over the loaf once it’s fully cooled.

🔴 TIP: Cool before glazing. If you glaze the loaf before it is fully cooled the glaze will melt and run off the bread.

SLICE: Let glaze set then slice and eat.

RECOMMENDED TOOLS

Bread Pan – A 9×5 or 8×4 inch bread pan baking dish works perfectly for this recipe. It’s just the right size. You could also make this in a bundt pan or use circular cake pans. Just be aware that some cakes may cook faster if they are thinner.

TIPS FOR THE BEST LIMONCELLO LOAF

Follow these tips to make the best limoncello cake loaf:

✔️ Do not overmix the batter. Some flour mixture should not be mixed in when you finish mixing.

✔️ Line your baking pan with parchment paper to prevent sticking.

✔️ Keep a close eye on the last 10-15 minutes of cooking. Loosely cover your loaf with foil if it is beginning to get too brown. This will allow it to continue cooking but will slow the browning of the top.

✔️ Allow the loaf to cool completely before topping with glaze.

STORAGE TIPS

Counter/Refrigerator: Limoncello cake loaf can be stored in an airtight container or zip top bag for 2-3 days on the counter. Or store in the fridge for up to 1 week.

Freeze: Can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months.

Defrosting: Let the lemon quick bread sit at room temperature for a couple of hours or overnight.

MORE LEMON LOAF RECIPES

If you love limoncello cake loaf, you’ll enjoy our lemon bread, blueberry lemon bread, raspberry lemon bread, cream cheese filled blueberry lemon bread or chocolate rum muffins.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking limoncello cake loaf.

What exactly is limoncello?

Limoncello is an Italian liqueur with a smooth, sweet taste and a bright, intense lemon flavor. It is typically made with alcohol (vodka or grappa) as its base liquor. You can make your own by steeping lemon zest in vodka and then adding simple syrup. The longer it sits and ages, the better it is.

Can I use lemon juice instead of limoncello?

Yes, if you wish to make this cake non-alcoholic, you can substitute all the limoncello with lemon juice.

Does limoncello freeze?

Limoncello liqueur can be stored in the freezer for 1 to 2 years, but it will not freeze solid because of high alcohol content.

Can I freeze limoncello cake?

You can freeze this limoncello lemon quick bread for up to 3 months.

Limoncello Cake Loaf

The best limoncello cake loaf recipe! This boozy lemon bread is a fun quick bread to make for any occasion.

Course Bread

Cuisine American, vegetarian

Keyword boozy lemon cake, limoncello bread, limoncello cake bread, limoncello cake loaf, limoncello glazed cake loaf, limoncello glazed lemon bread, limoncello lemon quick bread

Prep Time 15

Cook Time 55

Servings slices

Calories 490kcal

Author Andrea + Stef

Ingredients

1 ¾ cups all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
½ cup vegetable oil
1 cup sugar
1 cup sour cream
3 tablespoon limoncello
1 tablespoon lemon zest
2 eggs
1 teaspoon vanilla extract

Glaze Ingredients

1 cup powdered sugar
3-4 tablespoon limoncello

Instructions

Preheat the oven to 350°F and assemble ingredients for limoncello loaf cake.
Spray a 9×5 or 8×4 inch bread pan with non-stick cooking spray or line it with parchment paper to make sure the bread doesn’t stick to the pan.
In a large bowl, add flour, baking powder and salt. Whisk to combine.
In a separate medium bowl, combine oil, sugar, sour cream, limoncello, lemon zest, eggs and vanilla extract. Whisk until fully mixed.
Pour the wet ingredients into the dry ingredients bowl. Gently fold together until just combined. Do not overmix your batter. (Some flour mixture should not be mixed in when you finish mixing.)
Pour the bread batter into the bread pan lined with parchment to prevent sticking.
Bake for 45-55 minutes or until a toothpick poked into the center of the bread comes out with crumbs on it. Keep an eye on your loaf the last 10-15 minutes of cooking.
Let the limoncello loaf rest for 10 minutes. Remove from pan and cool on a cooling rack.
Make the glaze by mixing the powdered sugar and limoncello. Whisk until smooth.
Pour the glaze over the loaf once it’s fully cooled.
Let glaze set then slice and eat.

Notes

If children will be eating this bread, use lemon juice instead of limoncello in the glaze.
If the top of your bread is starting to get too brown, loosely tent with foil.
If you glaze the loaf before it is fully cooled the glaze will melt and run off the bread.
You could substitute lemon vodka for limoncello if you don’t have any limoncello.

Nutrition

The post Limoncello Cake Loaf with Limoncello Glaze appeared first on Family Dinners.