1,827 bake recipes

Vegan Queen Scones made with blended soft tofu and water instead of dairy. A simple, moist baked good recipe perfect for breakfast or brunch when you want something special.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Whole wheat muffins sweetened with honey and applesauce, no butter, no oil, no eggs. Six pantry ingredients deliver hearty, fiber-rich breakfast muffins for under 5 minutes of mixing.

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.

This cheesy and moist tomato quick bread is made with whole wheat flour, mozzarella, parmesan cheese and tomatoes. It's packed with flavor and very easy to make.

Flour-free mandarin cake made with whole boiled tangerines, ground almonds, and eggs. Naturally gluten-free with an intense, moist citrus crumb that melts on the tongue.

Orange whole wheat pancakes made with fresh juice, hearty whole-wheat flour, and zero refined sugar. A bright citrus twist on weekend breakfast that's wholesome enough for everyday.

Kona Inn banana bread, a Hawaiian classic studded with macadamia nuts and packed with six ripe bananas per batch. A tender, butter-rich loaf with island flavor that makes two loaves at a time.

Pumpkin Bundt cake with warm pumpkin pie spice and a glossy dark chocolate glaze drizzled over the top. Moist, autumnal, and perfect for a fall dessert table.

These delicious and hearty pancakes are ideal for breakfast. Enjoy the delicious flavor while give all the good energies you need to start up your day.

Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.

Microwave peanut brittle: classic golden, glassy peanut brittle made entirely in the microwave in 10 minutes. No candy thermometer, no boiling pot, no fuss. Just sugar, syrup, peanuts, and patience.

Chocolate whoopie pies sandwiched with a fluffy peanut butter filling made the classic cooked-flour-and-milk way, for that bakery-style, marshmallow-soft texture.

Lumberjack pancakes made with rolled oats and flour for thick, hearty flapjacks with real texture. Served with warm preserves instead of syrup for a filling breakfast that sticks with you.

Nutty apple muffins loaded with diced apples, chopped walnuts, and shredded coconut. A nutmeg-scented breakfast muffin with crunchy nut texture in every bite and a tender oil-based crumb.

These delicious pancakes are full of yumminess and goodness. They are moist in the inside, and slightly crispy on the outside. Berries give you some juicy explosion in every bite. They are perfect for breakfast.