This Homemade Pumpkin Bread is packed with cozy fall spices and melty chocolate chips in every bite! The pumpkin purée keeps it extra moist and flavorful, while the chocolate adds the perfect touch of ...

Preheat oven to 350 F. Spray a 9x5-inch loaf pan with nonstick cooking spray. In a large bowl, mix flour, sugar, baking powder, baking soda and salt and stir together well to blend. Stir nuts into ...

Line 9x5-inch loaf pan with foil, extending foil over sides of pan. Melt chocolate in microwave-safe bowl until smooth and warm to touch, stopping occasionally to stir, 2 to 3 minutes. Mix in ...

2 cups lime sherbet, softened 8 ounces cream cheese spread 14 ounce can sweetened condensed milk 1/2 cup lemon juice 8 ounce container Cool Whip Topping, thawed Line a 9x5 inch loaf pan with clear ...

Note: This bread is best if made 1 or 2 days ahead, wrapped in foil and kept at room temperature to allow flavors and texture to develop. It can be frozen up to 1 month. Beat oil, eggs and sugar with ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. Maybe you’re wondering what to do with all the zucchini turning up in ...

I am so glad that I came across this Cranberry-Apple-Nut Bread recipe. Every week I look at the cranberry bakery bread in the Publix ad, but I cannot bring myself to pay almost $5 for it! This worked ...

GOLDEN VALLEY, Minn. — A staple in many home kitchens is getting a refresh. The Betty Crocker Cookbook is returning with a new 13th edition. The classic cookbook includes 375 new recipes, plus new ...