Bundt, Loaf and Pound Cake Recipes - Home Cooking Adventure

Pumpkin Oatmeal Bread – Healthy and Refined Sugar-Free

Ella - Home Cooking Adventure — Tue, 07 Oct 2025 15:24:45 +0000

There’s something about this Pumpkin Oatmeal Bread that feels so comforting. It’s the kind of bake that fills the house with the smell of cinnamon and nutmeg, and somehow, everything instantly feels cozier. It has no refined sugar, just a touch of honey or maple syrup for sweetness, and oats that make it hearty and satisfying.

It’s soft, moist, and full of real pumpkin flavor. I usually sprinkle a handful of walnuts on top before baking, they give the perfect little crunch.

What I adore most is how easy it is to prepare. It’s the sort of cake you can enjoy any time of day: with your first cup of coffee, as an afternoon pick-me-up, or even as a cozy dessert with a dollop of yogurt.

Every bite tastes like fall, comforting, nourishing, and a little nostalgic. It’s not fancy, just real, good homemade cake.

How to make healthy pumpkin oatmeal bread

Begin with preheating your oven to 350°F (180°C). Lightly grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper for easy removal.

In a medium bowl, whisk together the oat flour, all-purpose flour, salt, baking powder, baking soda, cinnamon, nutmeg, and ginger until evenly combined. Set aside.

In a large mixing bowl, using a whisk or hand mixer, cream the eggs with the honey (or maple syrup), melted butter, and oil until smooth and slightly thickened. Add the buttermilk and vanilla extract, mixing until fully incorporated.

Next, whisk in the pumpkin purée until the mixture is well combined.

Gently fold in the dry flour mixture, being careful not to overmix. The batter should be smooth and slightly thick.

Pour the pumpkin batter into the prepared loaf pan and smooth the top. Sprinkle generously with chopped walnuts for a crunchy finish.

Bake for 60–70 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean. If it begins to brown too quickly, cover it loosely with aluminum foil and continue baking until done.

Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy a slice plain, or with a bit of cream cheese for a cozy autumn treat.

If you try it out, don’t forget to tag me on your Instagram posts or stories. Happy fall baking!

Other pumpkin recipes you may like to try

Try these Pumpkin Cream Cheese Crumble Muffins, soft and filled with creamy cream cheese and topped with a buttery crumble. They are cozy, spiced, and simply irresistible.

You will love this Pumpkin Cream Cheese Bundt Cake swirled with rich cream cheese and baked to golden perfection. It is an elegant fall dessert that always impresses.

If you are searching for some fall cookies, you must try these Pumpkin Walnut Chocolate Chip Cookies. They are packed with toasted walnuts and melty chocolate chips, perfectly spiced and full of cozy autumn flavor.

For more pumpkin recipes, check our collection of 25 Sweet or Savory Pumpkin Recipes.

Pumpkin Oatmeal Bread – Healthy and Refined Sugar-Free

Course Breakfast, Dessert, Snack

Cuisine American

Keyword healthy pumpkin bread, oatmeal, pumpkin, pumpkin bread, refined sugar-free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 212kcal

Ingredients

1 cup (125g) all-purpose flour
1 ½ cup (150g) oat flour
1 ½ tsp (6g) baking powder
1/2 tsp (3g) baking soda
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
1/2 tsp (2g) ginger
1/2 tsp (3g) salt
3 eggs
1/3 cup (120g) honey/maple syrup
2 tbsp (30g) unsalted butter , melted
2 tbsp (30g) vegetable oil
1 tsp (5g) vanilla extract
1 cup (240g) buttermilk
10 oz (300g) pumpkin puree
1/3 cup (35g) walnuts/almond slices

Instructions

Preheat the oven to 350°F (180°C).
Lightly grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper.
In a medium bowl, combine oat flour, all-purpose flour, salt, baking powder, baking soda, cinnamon, nutmeg and ginger.
In a large bowl add the eggs with honey/maple syrup and vanilla extract.
Use a whisk or an electric hand mixer to cream together.
Add butter and oil.
Add buttermilk and mix until well incorporated.
Add pumpkin puree.
Mix until well combined.
Gently incorporate the flour mixture. Set aside.
Pour the pumpkin batter into the prepared loaf pan.
Top with chopped walnuts.
Bake for about 60-70 minutes until golden brown and a toothpick inserted into the center comes out clean. If the bread browns too fast, cover with aluminum foil and continue baking.
Let bread cool completely before slicing. Enjoy!

Nutrition

The post Pumpkin Oatmeal Bread – Healthy and Refined Sugar-Free appeared first on Home Cooking Adventure.

Carrot Cream Cheese Bundt Cake

Ella - Home Cooking Adventure — Sat, 19 Apr 2025 08:57:51 +0000

This Carrot Cream Cheese Bundt Cake is a cozy, comforting dessert that brings together the best of two classic treats, carrot cake and cheesecake into one stunning creation.

The cake itself is soft and tender, packed with freshly grated carrots, toasted pecans and warm spices like cinnamon and nutmeg that make the whole kitchen smell incredible while it bakes.

The hidden cream cheese layer adds a creamy, slightly tangy contrast that perfectly complements the spiced cake. Baked in a Bundt pan, this cake turns out with a beautiful golden crust and striking shape, perfect for special gatherings or a simple weekend treat. Finish it with a dusting of powdered sugar or a light drizzle of glaze to highlight its gorgeous curves.

Whether you’re celebrating Easter, hosting brunch, or just craving a slice of something sweet and nostalgic, this Carrot Cream Cheese Bundt Cake is sure to impress. It’s easy to make, stunning to serve, and absolutely irresistible.

How to make carrot cream cheese Bundt cake

Begin by preparing the carrot cake batter. Preheat the oven to 350°F (180°C) and butter and flour a 9 or 10-inch (23–25 cm) Bundt pan. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg, then set aside.

In a large bowl, beat the eggs with both sugars for a few minutes until the mixture becomes creamy and pale. Add the oil and mix until fully incorporated. Gradually mix in the dry ingredients, then use a spatula to gently fold in the grated carrot and toasted pecans. Set the batter aside while you prepare the filling.

To make the cream cheese filling, mix the cream cheese in a large bowl until smooth. Add the sugar, egg, and vanilla extract, and stir until well combined.

Pour about one-third to half of the carrot cake batter into the prepared Bundt pan and use the back of a spoon to create a shallow ditch in the center. Carefully spoon the cream cheese filling into the ditch, keeping it centered. Pour the remaining carrot cake batter over and around the cream cheese layer to cover it completely.

Bake the cake for 60–70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.

While the cake cools, prepare the cream cheese glaze. In a bowl, mix the cream cheese with powdered sugar, salt, vanilla extract, and cinnamon. Gradually add cream and milk until the glaze reaches a pourable consistency.

Drizzle the glaze over the cooled cake and enjoy!

Other carrot cakes you may like to try

Try this amazing Caramel Carrot Cake, a moist, spiced carrot cake layered with rich caramel frosting. It is classic comfort with a sweet twist.

This Oatmeal Carrot Cake is wholesome and hearty, made with oats for extra texture and cozy flavor.

This easy Carrot Cake Roll is made with soft carrot sponge rolled around a tangy cream cheese filling. It is elegant, festive, and irresistible.

YOU MAY ALSO LIKE:
6 Carrot Cake-Inspired Recipes
Carrot Cake Thumbprint Cookies
Carrot Cake Bites
Best Ever Refined Sugar Free Carrot Cake
Easy Chocolate Easter Cake
Strawberry Easter Cake
Gluten-Free Mini Raspberry Cheesecakes
40 Gorgeous Easter Cakes
Strawberry Easter Cake
Easter Cookie Nests
20 Easter Cookies
55 Savory Easter Recipes
10 Easter Tarts and Pies

Carrot Cream Cheese Bundt Cake

This Carrot Cream Cheese Bundt Cake is a cozy, comforting dessert that brings together the best of two classic treats, carrot cake and cheesecake into one stunning creation.

Course Dessert

Cuisine American

Keyword bundt cake, carrot cake, Carrot Cream cheese bundt cake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 409kcal

Ingredients

For the Carrot Cake Batter

2 cups (250g) all-purpose flour
1 ½ tsp (6g) baking powder
1 ½ tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
4 eggs
3/4 cup (150g) brown sugar
1/2 cup (100g) sugar
2/3 cup (160ml) canola oil
1/2 cup (120g) buttermilk
12 oz (350g) finely grated carrots (about 4-5 medium carrots)
1 cup (100g) pecans , toasted and chopped

Cream Cheese Filling

12 oz (350g) cream cheese , at room temperature
1/4 cup (50g) granulated sugar
1 egg
1 tsp (5g) vanilla extract

For the cream cheese glaze

5 oz (150g) cream cheese
3 tbsp (24g) powdered sugar
4-6 tbsp (60-90ml) milk or cream
1 tsp (5ml) vanilla extract
a pinch of salt
cinnamon , to taste

Instructions

Prepare the carrot cake batter.

Preheat the oven to 350°F (180C). Butter and dust with flour a 9 or 10-inch (23-25cm) Bundt pan.
In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a large bowl, add eggs with both sugars and mix for a few minutes until creamy and lighter in color. Add oil and buttermilk and mix until well combined. Gradually mix in the flour mixture. Using a spatula, to incorporate the grated carrot and toasted pecans.
Set aside.

Prepare the cream cheese filling.

In a large bowl, mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.
Pour about one-third up to half of the carrot cake batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Place the rest of the carrot cake batter over the cream cheese filling and on the edges.
Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool slightly in the pan onto a rack for 10-15 minutes.
Invert and cool completely.

Prepare the cream cheese glaze.

Mix the cream cheese with powdered sugar, salt, vanilla extract, and cinnamon. Gradually add cream and milk until you reach the desired pouring consistency.
Drizzle the glaze over the cake. Enjoy!

Video

Nutrition

The post Carrot Cream Cheese Bundt Cake appeared first on Home Cooking Adventure.

10 Amazing Bundt Cake Recipes

Ella - Home Cooking Adventure — Mon, 17 Mar 2025 14:18:00 +0000

Bundt cakes have a way of stealing the show, effortlessly beautiful, incredibly moist, and packed with flavor. Here is a collection of 10 Amazing Bundt Cake Recipes, from rich and indulgent to light and fruity. If you’re celebrating a special occasion or simply craving a sweet treat with your coffee, there’s a Bundt cake in this collection to match your mood.

If you love chocolate, you can find various Bundt cakes with chocolate just for you. Craving something fresh? Our zesty lemon, juicy strawberry Bundt or blueberry lemon Bundt cake will hit the spot. And for those who want a little twist, there’s even a smooth, creamy flan-topped Bundt cake!

I’ve also included gluten-free and refined sugar-free options that taste just as amazing as the classics. These recipes are all simple to make, no tricky techniques, just reliable, delicious cakes that turn out beautifully every time.

So, grab your Bundt pan, pick your favorite flavor, and let’s bake!

Lemon Bundt Cake with Lemon Glaze

This Lemon Bundt Cake is a heavenly dessert perfect for any occasion. This moist and fluffy dessert combines the zesty freshness of lemons with creamy butter, sugar, buttermilk and eggs, creating a symphony of flavors that is a true delight for all to enjoy.

Check out this recipe

Chocolate Chip Bundt Cake

This Chocolate Chip Bundt Cake is a delectable and indulgent dessert that combines the timeless flavors of rich chocolate and sweet vanilla. This classic cake is a perfect treat for any occasion, whether it's a birthday celebration, a family gathering, or simply a delightful dessert to satisfy your sweet tooth.

Check out this recipe

Blueberry Lemon Bundt Cake

This Blueberry Lemon Bundt Cake is absolutely incredible, boasting a soft texture and bursting with juicy blueberries and zesty lemon flavor. It's truly one of the most exceptional cakes you'll ever taste.

Check out this recipe

Strawberry Lemon Bundt Cake

This Strawberry Lemon Bundt Cake is a moist, sweet and tangy dessert that is perfect for celebrating spring and summer days. This delightful cake is made with fresh strawberries and lemon zest, giving it a bright and refreshing flavor that is sure to please.

Check out this recipe

Chocolate Gluten-Free Bundt Cake – No Refined Sugar

If you're looking for a rich, chocolatey dessert that's both gluten-free and free from refined sugar, this Chocolate Gluten-Free Bundt Cake is the perfect choice! Made with simple, wholesome ingredients like oatmeal and cocoa powder, this cake has a deep, intense chocolate flavor while staying naturally sweetened. It's finished with a velvety chocolate ganache, making it as indulgent as any classic chocolate cake, without the need for processed sugars or refined flours.

Check out this recipe

Marble Bundt Cake

This Marble Bundt Cake is a delightful way of making the classic marble cake and is definitely a family favorite. This Marble Bundt Cake consists of moist vanilla and chocolate cake layers, swirled in a beautiful pattern that makes it look quite sophisticated and totally irresistible. It makes a perfect treat alongside a cup of coffee or tea.

Check out this recipe

Chocolate Cream Cheese Bundt Cake

Chocolate Cream Cheese Bundt Cake- moist chocolatey cake filled with a creamy cream cheese and topped with chocolate ganache, a true delight.

Check out this recipe

Gluten-Free Blueberry Lemon Bundt Cake

This Gluten-Free Blueberry Lemon Bundt Cake is a simple, wholesome dessert, a healthier twist on a classic treat. Gluten-free and also refined sugar-free, naturally sweetened with honey, this cake has a cozy, natural sweetness that goes perfectly with the juicy blueberries in every slice.

Check out this recipe

Pumpkin Cream Cheese Bundt Cake

This pumpkin cream cheese bundt cake is moist, rich and very flavorful. Really love the intense color pumpkin gives to cakes and the cream cheese filling is a great addition. With this creamy interior this bundt cake doesn’t even need an icing on top.

Check out this recipe

Flan Cake

Flan Cake is an irresistible dessert that combines the smooth silky flan with a moist vanilla sponge cake and caramel topping.

Check out this recipe

If you’re a fan of Bundt cake, don’t miss these 10 amazing Bundt cake recipes that are guaranteed to please everyone! Once you’ve tried them out, let me know which one are you trying first? If possible share your photos with me on Instagram! It would be so exciting to see your creations.

The post 10 Amazing Bundt Cake Recipes appeared first on Home Cooking Adventure.

Chocolate Gluten-Free Bundt Cake – No Refined Sugar

Ella - Home Cooking Adventure — Fri, 14 Mar 2025 13:45:20 +0000

If you’re looking for a rich, chocolatey dessert that’s both gluten-free and free from refined sugar, this Chocolate Gluten-Free Bundt Cake is the perfect choice! Made with simple, wholesome ingredients like oatmeal and cocoa powder, this cake has a deep, intense chocolate flavor while staying naturally sweetened. It’s finished with a velvety chocolate ganache, making it as indulgent as any classic chocolate cake, without the need for processed sugars or refined flours.

I’ve always loved Bundt cakes for their nostalgic feel and effortless charm. This Chocolate Gluten-Free Bundt Cake is my latest take on that classic dessert, but with a healthier twist! I use oatmeal and cocoa powder, giving it a rich, satisfying texture while keeping things light and wholesome. I’ve swapped out refined sugar for honey or maple syrup, making it an indulgent treat without being overly sweet.

This cake is proof that you don’t need refined sugar or gluten to create an amazing dessert. Whether you’re making it for a special occasion, a family gathering, or just because you’re craving something sweet, this chocolate bundt cake delivers both on flavor and nutrition. Serve it as is, or pair it with a dollop of Greek yogurt, fresh berries, or even a drizzle of extra ganache for an extra-special treat.

How to make chocolate gluten-free bundt cake

Begin by preheating the oven to 350°F (180°C) and preparing a 9 or 10-inch (23-25 cm) Bundt pan by buttering it and dusting it with oat flour to prevent sticking.

Next, in a medium bowl, whisk together oat flour, cocoa powder, salt, and baking powder. Set this dry mixture aside.

In a separate large bowl, mix honey, butter, and vegetable oil until creamy. Incorporate the eggs one at a time. Stir in the vanilla extract to enhance the flavor.

With the mixer on low, gradually add the dry oat flour mixture, alternating with the buttermilk, until all the ingredients are well incorporated into a smooth batter.

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the cake browns too quickly, cover it loosely with aluminum foil and continue baking.

Once baked, allow the cake to cool in the pan for about 10 minutes before inverting it onto a serving platter.

Now, prepare the chocolate ganache by placing chopped chocolate and cream in a heatproof bowl over a pan of simmering water. Stir gently over low heat to melt the chocolate and the ganache is smooth and glossy.

Pour the warm ganache over the chocolate Bundt cake, allowing it to drizzle down the sides. Let it set slightly before serving. Enjoy this indulgent cake warm or cold!

Other gluten-free desserts you may like to try

This Gluten-Free Blueberry Lemon Bundt Cake is a delightful dessert, offering a healthier take on a classic favorite. Naturally sweetened with honey, it delivers a warm, natural sweetness that pairs beautifully with the bursts of juicy blueberries in every bite.

This Healthy Chocolate Banana Bread is a guilt-free treat, featuring a moist, tender crumb and rich chocolatey flavor that’s sure to become a household favorite.

Try these Healthy Oatmeal Brownies ,rich, chocolatey, and packed with wholesome oats for a nutritious twist on a classic treat.

Chocolate Gluten-Free Bundt Cake – No Refined Sugar

Course Dessert, Snack

Cuisine American

Keyword bundt cake, chocolate, gluten free cake, refined sugar-free

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 317kcal

Ingredients

1/2 cup (110g) butter , at room temperature
1/2 cup (110g) vegetable oil
1/3 cup + 2 tbsp (150g) honey/maple syrup
4 eggs
1 tsp (5g) vanilla extract
2 cups (200g) oats , processed into fine flour
3/4 cup (90g) dark cocoa powder
2 ½ tsp (10g) baking powder
1 tsp (5g) salt
1 cup (240g) buttermilk

Chocolate Ganache, optional

3.5 oz (100g) refined sugar-free chocolate
3.5 oz (100g) whipping cream

Instructions

Preheat the oven to 350F (180C). Butter and dust with oat flour a 9 or 10-inch (23-25cm) Bundt pan.
In a medium bowl, whisk oat flour, cocoa powder, salt and baking powder. Set aside.
In another bowl add honey, butter and vegetable oil.
Mix until creamy.
Incorporate eggs one at a time. Add vanilla extract and mix to combine.
With the mixer on low, gradually incorporate the oat flour mixture.
Alternate with the buttermilk.
Mix until all is well incorporated.
Pour the batter into the prepared pan.
Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. If browns too fast, you can cover it with aluminum foil and continue baking.
Allow to cool slightly in the pan onto a rack for about 10 minutes.
Invert onto a serving platter.

Prepare the chocolate ganache.

Place chocolate and cream in a heatproof bowl, and place over a pan with simmering water. Melt over low heat.
Pour ganache over the chocolate Bundt cake. Let it set slightly before serving.
Serve warm or cold. Enjoy!

Video

Nutrition

The post Chocolate Gluten-Free Bundt Cake – No Refined Sugar appeared first on Home Cooking Adventure.

Gluten-Free Blueberry Lemon Bundt Cake

Ella - Home Cooking Adventure — Mon, 27 Jan 2025 18:17:16 +0000

This Gluten-Free Blueberry Lemon Bundt Cake is a simple, wholesome dessert, a healthier twist on a classic treat. Naturally sweetened with honey, this cake has a cozy, natural sweetness that goes perfectly with bursts of juicy blueberries in every slice.

Made with a blend of almond and oat flour, this cake is tender, moist, and completely gluten-free. It is not only gluten-free but also refined sugar-free, making it an excellent choice for those seeking a lighter yet indulgent dessert. A touch of vanilla and a hint of lemon zest bring the flavors to life.

It’s just the right treat for brunch, a casual afternoon snack, or even a special dessert. Easy to bake and full of natural goodness, this Bundt cake is a delicious way to satisfy your sweet tooth, without the refined sugar!

How to make gluten-free blueberry lemon Bundt cake

Begin by preheating your oven to 350°F (180°C). Prepare a 9- or 10-inch (23–25 cm) bundt pan by buttering it generously and dusting it with oat flour to prevent sticking.

Next, prepare the dry ingredients. In a medium bowl, whisk together the oat flour, almond flour, salt, and baking powder. Set the mixture aside.

In a separate bowl, cream together the honey/maple syrup, butter, and vegetable oil until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest to enhance the flavor.

With the mixer on low, gradually add the dry ingredients, alternating with the buttermilk. Continue until all the ingredients are fully incorporated, resulting in a smooth batter.

Toss the blueberries with a tablespoon of oat flour and incorporate into the batter. Pour the batter into the prepared pan, spreading it evenly.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil and continue baking.

Allow the cake to cool in the pan for about 10 minutes before carefully inverting it onto a serving platter. Dust with natural powdered sugar like stevia or monk fruit sweetener.

Hope you will try this amazing Bundt cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

Other healthy oatmeal treats you may like to try

Enjoy guilt-free indulgence with this Healthy Chocolate Banana Bread! Moist, tender, and bursting with rich chocolate flavor, it’s bound to become a family favorite.

These Healthy Banana Oatmeal Cookies are the perfect snack when you’re craving something sweet but still want to keep it healthy and sugar-free.

These Blueberry Oat Crumble Bars are a delicious treat, perfect for breakfast, a snack, or dessert. With a sweet blueberry filling nestled between layers of buttery, crumbly oat mixture, they’re sure to satisfy any craving.

Gluten-Free Blueberry Lemon Bundt Cake

Course Dessert

Cuisine American

Keyword blueberry, bundt cake, gluten free dessert, healthy recipes, refined sugar-free

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 360kcal

Ingredients

2 cups (200g) oats , processed into fine flour
1 ½ cup (150g) almond flour
2 ½ tsp (10g) baking powder
1 tsp (5g) salt
1/2 cup (110g) butter , at room temperature
1/3 cup (120g) honey/maple syrup
1/3 cup (80g) vegetable oil
4 eggs
1 tsp (5g) vanilla extract
2 tbsp lemon zest (zest from two lemons)
1 cup (240g) buttermilk
2 cups (200g) fresh or frozen blueberries
1 tbsp (10g) oat flour , to toss the blueberries

Instructions

Preheat the oven to 350F (180C). Butter and dust with oat flour a 9 or 10-inch (23-25cm) Bundt pan.
In a medium bowl whisk oat flour, almond flour with salt and baking powder. Set aside.
In another bowl, add honey, butter, vanilla extract and vegetable oil, and mix until creamy.
Incorporate eggs one at a time.
Add lemon zest and mix to combine.
With the mixer on low, gradually incorporate the oat flour mixture alternating with the buttermilk, until all is well incorporated.
In a medium bowl, toss the blueberries with a tablespoon of oat flour.
Add the blueberries to the batter.
Gently fold them in to incorporate into the batter.
Pour the batter into the prepared pan.
Bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. If browns too fast, you can cover it with aluminum foil and continue baking.
Allow the cake to cool slightly in the pan on a cooling rack for about 10 minutes.
Invert onto a serving platter. Serve warm or cold. Enjoy!

Nutrition

The post Gluten-Free Blueberry Lemon Bundt Cake appeared first on Home Cooking Adventure.

Easy Panettone Recipe – Perfect for the Holidays

Ella - Home Cooking Adventure — Tue, 17 Dec 2024 14:48:53 +0000

Panettone is the ultimate Italian holiday treat, soft, fluffy, and bursting with sweet, citrusy flavor. I’m so excited to finally share this recipe with you! With this Easy Panettone recipe, you can make your own panettone at home without any stress. It is perfect for breakfast, dessert, or gifting to loved ones.

The dough is rich and buttery, with a hint of vanilla and citrus that fills your kitchen with festive aromas as it bakes. Folded with sweet raisins, cranberries, other dried fruits and candied orange peel, every bite is a delightful mix of soft, fluffy bread and chewy fruits. All you need is just a bit of time, patience, and holiday spirit! The final result is light, flavorful, and so satisfying to bake from scratch.

This is an easy panettone recipe because it simplifies the traditional process, skipping the need for a sourdough starter and cutting down the preparation time. Unlike the classic version that takes three days, this one can be made and baked in a single day, without sacrificing flavor or texture!

This holiday season, skip the store-bought panettone and impress your family and friends with your own homemade masterpiece. It’s festive, fun, and filled with love.

How to make this easy panettone recipe

Begin with preparing the fruit by soaking the dried fruits (except the orange candied peel) in rum or orange juice for 15 minutes to plump them up, then drain and set aside.

How to prepare the dough

To prepare the dough, dissolve the yeast in honey and some warm milk, in a large bowl, letting it sit for 5 minutes until foamy.

Next, add the flour, sugar, salt, lemon and orange zest. Add the remaining warm milk, egg yolks, and vanilla extract, mixing until just combined.

Gradually incorporate the softened butter, adding a little at a time, and knead the dough until it becomes smooth and elastic. This process may take 15–20 minutes with a hand or stand mixer.

Fold in the soaked and drained fruits along with the orange candied peel, gently distributing them evenly throughout the dough.

Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 2–2.5 hours. Stretch and fold the dough every 30 minutes during the rise, using wet hands. Cover the dough again after each folding, and repeat this process three to four times.

How to shape and bake the panettone

Divide the risen dough into three equal portions (about 520–530g each). Shape each portion into a ball and place them into 5 x3.7 inches (13x 9.5cm) panettone molds on a large baking sheet.

Spray the tops with oil, cover lightly, and let the dough rise again for 2 hours, or until it reaches just below the top edge of the molds. Remove the covering and let rest for 20 more minutes before baking.

Meanwhile, preheat your oven to 320°F (160°C).

Score the tops of the dough with a cross, cutting about 1/4 inch (6mm) deep, and place a small cube of butter in the center of each cross for the traditional effect.

Bake the panettone on the second rack of the oven for 45–50 minutes. After 25 minutes, cover the tops with foil if they brown too quickly. Check for doneness with a skewer, ensuring it comes out clean.

Cool completely by suspending the panettone upside down for 2–3 hours to maintain its airy structure.

Store covered at room temperature for several days, or freeze for longer storage.

Hope you will try this Easy Panettone recipe and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

More bread recipes you may also like try

If you like sweet bread recipes you may also like this traditional Poppy Seed Babka. It has an amazing crumb and irresistible flavor, and a favorite holiday treat in many European countries.

If you like cinnamon treats you may like to try this Cinnamon Braided Bread or this Cinnamon Wool Roll Bread.

For a fruity festive babka you may like to consider this Cranberry Orange Babka. It is very flavorful and a great choice for fall and winter holiday tables.

Easy Panettone Recipe – Perfect for the Holidays

Panettone is the ultimate Italian holiday treat, soft, fluffy, and bursting with sweet, citrusy flavor. With this Easy Panettone recipe, you can make your own panettone at home without any stress. It is perfect for breakfast, dessert, or gifting to loved ones.

Course Bread, Dessert

Cuisine Italian

Keyword Christmas, panettone, yeast bread

Prep Time 30

Cook Time 45

Resting Time 5

Total Time 6 15

Servings panettone

Calories 1462kcal

Equipment

Ingredients

For the Fruit Filling

2 oz (60g) raisins
2 oz (60g) dried cranberries
2 oz (60g) dried apricots or other dried fruit
4 oz (120g) candied orange peel
Juice of one large orange , for soaking the fruits

For the Dough

4¾ cups (600g) bread flour or strong flour like Manitoba
1 ⅔ cups (400ml) milk , slightly warm
2 ¼ tsp (7g) active dry yeast
1 tbsp (15g) honey
1/3 cup (70g) granulated white sugar
Zest of 1 large orange
Zest of 1 large lemon
1 tsp (5g) salt
4 large egg yolks
1 ½ tsp (7g) vanilla extract
1/2 cup (113g) unsalted butter , softened

For Topping

3 small butter cubes

Instructions

Prepare the fruits.

Soak the dried fruits except the orange candied peel in rum or orange juice for 15 minutes to plump them up, then drain.

Prepare the dough.

In a large bowl add yeast, honey and 1/4 cup (60ml) milk. Let it rest for 5-10 minutes to activate the yeast.
Add flour, sugar, salt orange and lemon zest.
Add remaining warm milk, egg yolks and vanilla extract.
Mix to combine.
Add in the softened butter a little at a time.
Knead until the dough becomes smooth and elastic. It may take 15-20 minutes with a hand or stand mixer.
Sprinkle the fruits on top.
Gently fold them in to distribute them evenly.
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 2–2.5 hours.
After 30 minutes, using wet hands, stretch and fold the dough and cover again with plastic wrap. Repeat this folding process three to four more times at 30-minute intervals.
After the 2-2.5 hours the dough should be risen and doubled in size.
Transfer the dough to a greased surface.
Divide the dough into three equal portions ( about 520-530g each).
Shape them into balls and place them in the molds with the smooth side facing up. Place the molds into a large baking sheet.
Spray the top with oil, cover and let them rise again for about 2 hours, or until the dough is just below the top edge of the mold.
Remove the plastic wrap and let them sit for 20 minutes uncovered. Meanwhile, preheat your oven to 320°F (160°C).
To make the cross, gently score the top of the dough in a cross pattern, cutting about 1/4 inch (6mm) deep.
Place a small cube of butter in the center of the cross to achieve the traditional effect.
Place the baking sheet on the second rack of the oven.
Bake for 45-50 minutes, checking for doneness with a skewer, it should come out clean. After the first 25 minutes of baking, if the tops brown too quickly, cover them with foil.
When done, remove them from the oven.
Let the panettone cool completely upside down for 2-3 hours.
Store it at room temperature covered with plastic wrap for several days or freeze until ready to use.

Video

Nutrition

The post Easy Panettone Recipe – Perfect for the Holidays appeared first on Home Cooking Adventure.

Easy Strawberry Pound Cake

Ella - Home Cooking Adventure — Wed, 15 May 2024 14:37:29 +0000

This easy Strawberry Pound Cake is a delightful and moist dessert that perfectly blends the rich, buttery traditional pound cake with the fresh, vibrant flavor of ripe strawberries. This cake has a dense yet tender crumb, which is beautifully complemented by the juicy bursts of strawberries throughout.

It’s a versatile treat that can be enjoyed on its own, dusted with powdered sugar, or paired with a dollop of whipped cream or a scoop of vanilla ice cream. Ideal for spring and summer gatherings, this strawberry pound cake offers a sweet, comforting flavor that’s refreshing and simply irresistible.

Whether served at a picnic, a family gathering, or as an everyday trear, this cake is sure to please with its simple yet irresistible combination of flavors.

How to make strawberry pound cake

Begin with preheating the oven to 350°F (180°C). Grease and line a 9×5 inch (23×13 cm) loaf pan with parchment paper to ensure easy removal of the bread after baking.

In a large bowl, whisk together the flour, salt, and baking powder. Set this dry mixture aside.

In another large bowl, combine the sugar, butter, and vegetable oil. Mix until the mixture becomes creamy. Incorporate the eggs one at a time, mixing well after each addition. With the mixer on low speed, gradually add the flour mixture alternating with buttermilk, until everything is well incorporated

In a medium bowl, add the strawberry cut in smaller pieces and a tablespoon of flour. Toss to coat the strawberries evenly with flour, which helps to prevent them from sinking to the bottom of the loaf during baking.

Gently fold the coated strawberries into the cake batter until they are evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool slightly in the pan before transferring it to a wire rack to cool completely.

Before serving, dust the top of the bread with powdered sugar. Slice and enjoy this delicious, fruity bread with your favorite cup of tea or coffee!

Hope you will try this amazing strawberry pound cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

Other pound cakes you may like to try

This amazing Lemon Poppy Seed Pound Cake is a flavorful zesty cake, a delightful treat for any occasion.

Try our Blueberry Lemon Pound Cake, a moist and flavorful treat bursting with fresh blueberries and zesty lemon.

This delicious Chocolate Pound Cake is a heavenly delight for chocolate lovers everywhere.

Our Snickerdoodle Chocolate Pound Cake is an amazing blend of cinnamon and chocolate in an unforgettable treat.

For more similar recipes check our full collection of Bundt, Loaf and Pound Cakes.

Easy Strawberry Pound Cake

This Strawberry pound cake is a delightful and moist dessert that perfectly blends the rich, buttery traditional pound cake with the fresh, vibrant flavor of ripe strawberries.

Course Dessert

Cuisine American

Keyword pound cake, strawberry

Prep Time 20

Cook Time 55

Servings servings

Calories 314kcal

Ingredients

2 ¼ cups (280g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
1 ¼ cup (250g) sugar
6 tbsp (85g) butter , room temperature
6 tbsp (85g) vegetable oil
3 medium eggs
1 tsp (5g) vanilla extract
3/4 cup (180g) buttermilk
7 oz (200g) fresh or frozen strawberries , cut in smaller pieces
1 tbsp (10g) flour, to add over the strawberries

Instructions

Preheat the oven to 350F (180C). Grease and line with parchment paper a 9x5in (23x13cm) loaf pan.
In a large bowl whisk flour with salt and baking powder. Set aside.
In a large bowl, add the sugar, butter and vegetable oil and mix until creamy. Incorporate eggs one at a time. Add vanilla extract and mix to combine.
With the mixer on low, gradually incorporate the flour mixture alternating with buttermilk until all is well incorporated.
In a medium bowl add the strawberry pieces and a tablespoon of flour and toss to coat evenly.
Add the strawberries to the cake batter and gently fold them in.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool slightly.
Dust with powdered sugar before serving and enjoy!

Video

Nutrition

The post Easy Strawberry Pound Cake appeared first on Home Cooking Adventure.

Blueberry Lemon Pound Cake

Ella - Home Cooking Adventure — Thu, 09 May 2024 13:22:04 +0000

This Blueberry Lemon Pound Cake is a soft and moist cake, packed with the refreshing flavor of lemons and the juicy pop of blueberries. Each bite is like a burst of summer with its citrusy taste and fruity goodness. Whether you’re enjoying it for breakfast or as a dessert, our pound cake is a delicious treat for any time of day.

Once cooled, dust the top with a generous sprinkle of powdered sugar, adding a touch of sweetness and elegance to the cake’s appearance. Serve slices of this Blueberry Lemon Pound Cake as a delightful dessert or enjoy it with a cup of tea for a blissful afternoon treat. With its irresistible blend of flavors and simple preparation, this recipe is sure to become a favorite in your household.

How to make Blueberry Lemon Pound Cake

Begin by preheating the oven to 350°F (180°C) and greasing a 9×5-inch (23x13cm) loaf pan, lining it with parchment paper. Next, whisk together the flour, salt, and baking powder in a medium bowl, and set it aside.

In another bowl, mix the sugar with lemon zest to release the lemon oils. Then, add the butter and vegetable oil, mixing until creamy. Gradually incorporate the eggs one at a time, followed by the vanilla extract, mixing until combined.

With the mixer on low speed, gradually add the flour mixture alternating with buttermilk, until everything is well incorporated. In a medium bowl, toss the blueberries with a tablespoon of flour until coated, then gently fold them into the cake batter.

Pour the batter into the prepared pan, smoothing the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool slightly, then dust with powdered sugar before serving.

Hope you will try this easy and delightful Blueberry Lemon Pound Cake. If you do, don’t forget to share the photos with me on Instagram. Would love to see how this cake turns out for you.

Other pound cakes you may like to try

This delightful Lemon Poppy Seed Pound Cake is a moist and zesty cake, a delightful treat for any occasion.

This delicious Chocolate Pound Cake is velvety, indulgent, and irresistibly delicious, a heavenly delight for chocolate lovers everywhere.

Our Snickerdoodle Chocolate Pound Cake is a delectable blend of cinnamon-spiced sweetness and deep chocolate richness.

Blueberry Lemon Pound Cake

This Blueberry Lemon Pound Cake is a soft and moist cake, packed with the refreshing flavor of lemons and the juicy pop of blueberries.

Course Dessert

Cuisine American

Keyword blueberry, lemon, pound cake

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 314kcal

Ingredients

2 ¼ cups (280g) all-purpose flour
2 tsp (8g) baking powder
1/2 tsp (3g) salt
1 ¼ cups (250g) sugar
lemon zest of 2 lemons
6 tbsp (85g) unsalted butter , room temperature
6 tbsp (85g) vegetable oil
3 medium eggs
1 tsp (5g) vanilla extract
3/4 cup (180g) buttermilk
7 oz (200g) fresh or frozen blueberries
1 tbsp (10g) flour , to toss the blueberries

Instructions

Preheat the oven to 350F (180C). Grease and line with parchment paper a 9x5in (23x13cm) loaf pan.
In a large bowl whisk flour with salt and baking powder. Set aside.
In another bowl add sugar and lemon zest.
Mix with a spatula to release the lemon oils.
Add the butter and vegetable oil.
Mix until creamy.
Incorporate eggs one at a time.
Add vanilla extract and mix to combine.
With the mixer on low, gradually incorporate the flour mixture.
Alternate with buttermilk, until all is well incorporated.
In a medium bowl add the blueberries and a tablespoon of flour and toss to coat evenly.
Add the blueberries to the cake batter and gently fold them in.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Let the bread cool slightly.
Dust with powdered sugar before serving and enjoy!

Nutrition

The post Blueberry Lemon Pound Cake appeared first on Home Cooking Adventure.

Poppy Seed Babka

Ella - Home Cooking Adventure — Fri, 26 Apr 2024 13:00:00 +0000

This delightful Poppy Seed Babka is a beloved pastry enjoyed in various countries around the world. It features a fluffy dough filled with a generous amount of poppy seed meringue filling. It is a perfect addition to your holiday table or for pairing with your morning cup of coffee or afternoon tea.

Our Poppy Seed Babka starts with soft dough that’s carefully mixed and rolled out. Then, we generously spread a tasty filling of ground poppy seeds, meringue and sugar. After rolling it all up, we bake it until it turns a golden brown color and smells amazing.

When you take a bite of our Poppy Seed Babka, you’ll experience the softness of the dough and the satisfying flavor and texture of the poppy seeds. It’s a delicious treat that’s sure to please any time of the day!

How to make poppy seed babka

The recipe for this poppy seed babka is easy and with great results each time. Begin by preparing the dough and let it rest until doubled in size. Continue with preparing the poppy seed meringue filling and then start to assemble the babka. Let it rest again in the pan, brush with beaten egg and bake until golden brown. Optional, brush the babka with sugar syrup.

How to prepare the dough

In a medium bowl, combine yeast, 1/2 tsp (3g) sugar, and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.

In a large bowl, whisk together the flour, sugar, and salt. Add the remaining milk, activated yeast mixture, egg yolks, vanilla extract, sour cream, and melted butter. Knead the dough until it pulls away from the sides of the bowl, either by hand or using a hand mixer or stand mixer.

Shape the dough into a ball, transfer it to an oiled bowl, and cover it with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.

How to prepare the poppy seed meringue filling

For this recipe it is essential to use ground poppy seeds. If you can not find ground poppy seeds in stores you may need to grind your poppy seeds before going further with the recipe.

Whip the egg whites with a pinch of salt until foamy. Gradually add sugar and continue mixing until stiff peaks form. Add the ground poppy seeds and vanilla extract, and mix gently to combine. Set aside until ready to use.

How to assemble the babka

Roll the dough on a floured surface into a rectangle of about 18×10 inches (45x25cm).

Spread the poppy seed mixture evenly over the dough, leaving about a 1/2-inch (1cm) border around the edges.

Roll up the dough and cut the log in half lengthwise using a sharp knife. Braid the two pieces together, keeping the open layers exposed so the cut ends remain on top.

Transfer the poppy seed babka to a 9×5-inch (23x13cm) loaf pan lined with parchment paper. Cover with a kitchen towel and let it rest for 40-45 minutes at room temperature.

How to bake the poppy seed babka

While the babka is resting, preheat the oven to 350F (180C). Brush the bread with beaten egg and then reduce the oven temperature to 320F (160C).

Transfer the babka to the oven and bake for about 50-55 minutes, covering with aluminum foil after about 30 minutes if it browns too fast. Remove from the oven and let it rest in the pan for 10 minutes.

Meanwhile, prepare the sugar syrup. In a small saucepan, add water and sugar and boil for 2-3 minutes. Brush the babka while still warm with the sugar syrup.

Let the poppy seed babka cool completely before cutting it into slices.

Treat your loved ones to the simple pleasure of our Poppy Seed Babka, a delightful pastry that’s guaranteed to bring joy with every slice.

Hope you will try this amazing treat and don’t forget to tag me on Instagram if you do. Enjoy as much as we did.

More bread recipes you may also like

If you like sweet bread recipes you may also like this Orange Nutella Walnut Babka. Even though it might need more time to prepare, this babka has an amazing crumb and irresistible flavor.

If you like cinnamon treats you may like to try this Cinnamon Braided Bread or this Cinnamon Wool Roll Bread.

These Chocolate Swirl Milk Bread and Nutella Pull Apart Bread are another amazing bread recipes that bring joy to kids and adult alike.

For a fruity babka you may like to consider this Cranberry Orange Babka. It is very flavorful and a great choice for fall and winter holiday tables.

Poppy Seed Babka

This delightful Poppy Seed Babka is a beloved pastry enjoyed in various countries around the world. It features a fluffy dough filled with a generous amount of poppy seed meringue filling. It is a perfect addition to your holiday table or for pairing with your morning cup of coffee or afternoon tea.

Course Dessert, Snack

Cuisine European

Keyword babka, holiday poppy seed rolls, poppy seeds

Prep Time 30

Cook Time 52

Total Time 1 22

Servings servings

Calories 388kcal

Ingredients

For the dough

2 ⅔ cups (330g) all-purpose flour
1/4 cup (50g) sugar
1/2 tsp (2g) salt
1 ¼ tsp (4g) active dry yeast
3/4 cup (180ml) lukewarm milk
1 tbsp (15g) sour cream
1 tsp (5g) vanilla extract
2 egg yolks
3 tbsp (40g) melted butter

Poppy Seed Meringue Filling

2 ¼ cups (300g) ground poppy seeds
2 egg whites
pinch of salt
1/2 cup (100g) sugar

For Brushing

1 egg , beaten

Sugar Syrup, optional

2 tbsp (30g) sugar
3 tbsp (45ml) water

Instructions

Prepare the dough.

In a medium bowl add yeast, 1/2 tsp (3g) sugar and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
In a large bowl whisk together the flour, sugar and salt. Add the remaining milk, activated yeast, egg yolks, vanilla extract, sour cream and melted butter. Start kneading it until it pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
Give the dough the shape of a ball. Transfer the dough into an oiled bowl and cover it with plastic wrap.
Let it rest for about 1 hour at room temperature (warm space) until doubled in size.

Prepare the poppy seed meringue filling.

Add the egg whites to a mixing bowl with a pinch of salt.
Whip until foamy. Gradually add sugar and continue mixing until stiff peaks form.
Add the ground poppy seeds and vanilla extract.
Mix gently to combine. Set aside until ready to use.

Assemble the babka.

On a floured surface, using a rolling pin, roll the dough to a rectangle of about 18×10 inches (45x25cm).
Spread poppy seed mixture evenly.
Leave about a 1/2-inch (1cm) border around the edges.
Roll up the dough.
Cut the log in half lengthwise using a sharp knife.
Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top.
Transfer the poppy seed babka to a 9×5-inch (23x13cm) loaf pan lined with parchment paper.
Cover with a kitchen towel and let it rest for 40-45 minutes at room temperature.

How to bake the babka.

Preheat the oven to 350F (180C).
Brush the bread with beaten egg.
Reduce oven temperature to 320F (160C).
Transfer babka to the oven and bake for about 50-55 minutes. Check with a skewer if the babka is baked through.
During baking, cover with aluminum foil after the first 30 minutes if browns too fast.

Prepare the sugar syrup.

In a saucepan add the water and sugar and boil for 2-3 minutes.
Brush the babka while still warm with the sugar syrup.
Let the poppy seed babka cool completely before cutting it into slices.

Nutrition

The post Poppy Seed Babka appeared first on Home Cooking Adventure.

Healthy Chocolate Banana Bread – Chocolate Oatmeal Banana Bread

Ella - Home Cooking Adventure — Thu, 04 Apr 2024 08:21:15 +0000

This Healthy Chocolate Banana Bread is a guilt-free treat, with a moist, tender crumb and irresistible chocolatey goodness that is sure to become a beloved favorite in your household.

Made with oat flour instead of wheat flour, this recipe ensures a gluten-free delight which makes it friendly for those with with specific dietary requirements. We’ve skipped refined sugars entirely, opting instead for the natural sweetness of honey, enhancing both flavor and health benefits.

Each bite is a harmonious blend of rich cocoa and ripe bananas, delivering a burst of comforting flavors without compromising on nutrition. Oat flour lends a tender crumb texture, while bananas infuse moisture and natural sweetness, ensuring a moist and satisfying loaf every time.

Whether you’re looking for a wholesome breakfast option, a satisfying snack, or a delightful dessert, our Healthy Chocolate Banana Bread is a perfect choice.

So go ahead, treat yourself to a slice of our Healthy Chocolate Banana Bread. It’s a tasty way to indulge without sacrificing your health.

How to make Healthy Chocolate Banana Bread

Preparing this delectable chocolate bread is a breeze. Simply preheat your oven, grease a 9×5-inch (23×13 cm) loaf pan, and line it with parchment paper.

Next, mash ripe bananas in a bowl until smooth and creamy. In a separate bowl, whisk together oat flour, cocoa powder, salt, baking powder, baking soda, and cinnamon for a perfect blend of flavors. In a larger bowl, cream together eggs, honey or maple syrup, butter, and oil until light and fluffy. Stir in yogurt and vanilla extract until fully incorporated, then gently fold in the mashed bananas. Gradually add the oat flour mixture, stirring until just combined. Pour the batter into the prepared loaf pan and sprinkle the top with chocolate chips or chunks for an extra indulgent touch.

Bake for about 40-45 minutes until golden brown and a toothpick inserted into the center comes out clean, then let the bread cool completely before slicing. This step ensures neat, even slices that are perfect for enjoying with a cup of tea or coffee.

Hope you try this delightful Chocolate Banana Bread. If you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

Other healthy treats you may like to try

This Healthy Gluten-Free Banana Bread is a healthy delight you can enjoy in the morning or as a guilt-free afternoon treat.

This Easy Oatmeal Carrot Cake is a delightful treat bursting with irresistible flavor! It is very easy to make and perfect for satisfying your sweet tooth in a healthier way.

These Banana Oatmeal Pancakes are a delightful breakfast treat, full of flavor, easy to make, with no refined sugar and gluten-free. These pancakes bring together the comforting combination of ripe bananas and hearty oats, resulting in a wonderfully fluffy texture with a hint of sweetness.

Healthy Chocolate Banana Bread – Chocolate Oatmeal Banana Bread

This Healthy Chocolate Banana Bread is a guilt-free treat, with a moist, tender crumb and irresistible chocolatey goodness that is sure to become a beloved favorite in your household. Made with oat flour instead of wheat flour, this recipe ensures a gluten-free delight which makes it friendly for those with with specific dietary requirements.

Course Dessert, Snack

Cuisine American

Keyword banana bread, chocolate, gluten-free, oatmeal, refined sugar-free

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 196kcal

Ingredients

1 ¾ cup (175g) oat flour
1/2 cup (60g) cocoa powder
1/2 tsp (3g) baking soda
1 ½ tsp (6g) baking powder
1 tsp (3g) cinnamon
1/2 tsp (3g) salt
2 eggs
1/3 cup (120g) honey/maple syrup
3 tbsp (40g) unsalted butter , melted
2 tbsp (30g) vegetable oil
1 tsp (5g) vanilla extract
1/4 cup (60g) yogurt
10 oz (300g) banana puree , about 3 ripe bananas
1 oz (30g) chocolate chips/chunks

Instructions

Preheat the oven to 350°F (180°C). Lightly grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper.
Place the bananas in a medium bowl and mash with a fork.
In a medium bowl combine oat flour, cocoa powder, salt, baking powder, baking soda and cinnamon.
In a large bowl, using a whisk or an electric hand mixer, cream together the eggs with honey/maple syrup, butter and oil. Add yogurt and vanilla extract and mix until well incorporated.
Mix in the mashed bananas.
Gently incorporate the flour mixture.
Pour the banana batter into the prepared loaf pan.
Top with chocolate chips or chunks.
Bake for about 40-45 minutes until golden brown and a toothpick inserted into the center comes out clean. If the bread browns too fast, cover with aluminum foil and continue baking.
Let bread cool completely and refrigerate before slicing. This step ensures a clean, easy cut. Enjoy!

Video

Nutrition

The post Healthy Chocolate Banana Bread – Chocolate Oatmeal Banana Bread appeared first on Home Cooking Adventure.