4,711 baking soda recipes

Very yummy pumpkin bread bakes up moist and tender with warm nutmeg and an oil-based batter. This big-batch recipe makes multiple loaves and freezes beautifully for the holidays.

Tender breakfast banana muffins with mashed ripe bananas, milk, and a barely-sweet crumb. Lower in sugar than most muffin recipes, perfect for school mornings or grab-and-go.

Double chocolate chip cookies made with oil instead of butter for a soft, brownie-like crumb. Cocoa-rich dough studded with semi-sweet chips and ready in 35 minutes flat.

Moist strawberry quick bread with cinnamon and walnuts from the famous Snook's Bayside Club. Makes two loaves loaded with fresh or frozen berries.

Transform boxed pancake mix into tangy, fluffy buttermilk pancakes with this simple upgrade. The buttermilk and melted butter add richness that makes these taste completely homemade.

Flaky freezer biscuits: yeast and baking-powder hybrid biscuits with buttermilk and cold butter. Make a batch of 30, freeze raw, bake fresh whenever you want hot biscuits.

Cranberry cake wreath bakes a tart-sweet cranberry and orange batter in a ring mold for a festive holiday centerpiece. Fresh cranberries pop against an orange-scented crumb, with walnuts for crunch.

Jam filled cookies, traditionally from Eastern Canada but popular around the world. Some know this as a Christmas cookie but it's good any time of year.

Sour cream waffles with whipped egg whites for crisp exteriors and tender, custardy centers. A six-ingredient breakfast that delivers bakery-quality results in 20 minutes.

Buttermilk apricot scones with chopped dried apricots and apricot nectar baked right into the dough for double-fruit flavor. Rhubarb works just as well when in season.

Fluffy buttermilk pancakes use baking soda and brown sugar for a tall, tender stack. The buttermilk and lumpy batter trick gives that diner-style fluffy lift every time.

Sourdough pancakes use active starter for tangy, fluffy flapjacks with serious lift. The classic discard recipe for sourdough bakers, ready in 40 minutes from bowl to plate.

Classic Scottish scones, the real deal: no sugar in the dough, cream-of-tartar leavened, knuckle-flattened and fork-pricked. Lean, tender scones for jam, butter, or proper afternoon tea.

Chocolate chip pumpkin cookies turn out cakey-soft with bittersweet chips melting into a spiced pumpkin batter. The whole batch comes together in one bowl with no chilling required.

Cinnamon-spiced zucchini bread loaded with walnuts and raisins. Bake it as a gorgeous bundt cake or two classic loaves. The best way to use up that summer garden zucchini glut.

Banana bran bread with walnuts: ripe mashed bananas, bran flakes cereal, and chopped walnuts baked into a moist, fiber-rich quickbread loaf. A favorite for breakfast and afternoon tea.