4,711 baking soda recipes

Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.

James Beard's persimmon bread folds ripe persimmon puree into a spiced quick-bread batter with cognac, mace, raisins, and walnuts. Legendary holiday bread adapted for the bread machine.

Mom's cornbread stuffing with homemade skillet cornbread, toasted whole wheat, sauteed celery and onion, hard-boiled eggs, and plenty of sage. A Southern Thanksgiving dressing baked until crusty-golden.

Soft orange juice cookies with fresh OJ in the batter and a tangy orange-glazed top. A vintage church-supper drop cookie with bright citrus flavor in every bite.

Old-fashioned sugar cookies with a dual-sugar dough of granulated and powdered sugar, flattened with a sugar-dipped glass. Tender, crackly-topped, and buttery.

Chocolate snappers with unsweetened chocolate, cinnamon, and corn syrup rolled in sugar and baked until crackled. A chewy, crinkle-style chocolate cookie with a sugary crust.

Chocolate Velvet cake made with mayonnaise instead of butter or oil for an extra-moist crumb, topped with a broiled coconut-walnut sauce. The unexpected vintage cake that converts skeptics.

Zucchini quick bread with two cups of grated zucchini, cinnamon, vanilla, and chopped nuts baked into a moist, oil-based loaf. The best way to use up summer zucchini.

Bread machine buttermilk wheat bread with tangy buttermilk, brown sugar, and an egg for soft, sandwich-ready slices. Dump, push start, walk away. Whole wheat cycle.

A slow cooker johnny cake loaded with shredded carrots and crushed pineapple. Made with cornmeal, buttermilk, and baking soda for a moist, tender crumb. No oven required.

Buttermilk coffee cake baked in a tube pan with a cinnamon-sugar and toasted pecan streusel swirled through the center and on top. Tender and egg-free.

Indiana persimmon bread bakes ripe persimmon pulp with brandied raisins, walnuts, and warm spices into moist loaves. Midwestern fall classic with a boozy twist.

Brown sugar coffee cake with a buttery crumb topping and tender buttermilk crumb. One bowl, seven ingredients, and a method so simple it practically makes itself.

Classic oatmeal raisin cookies with pecans and cinnamon. The secret is soaking raisins in beaten eggs and vanilla for an hour, producing plump fruit and extra-chewy cookies.

Homemade soft pretzels using a bread machine for the dough, then boiled in a baking soda bath and baked at high heat. Chewy inside with a dark, salty crust.

Traditional German Springerle cookies with anise oil, stamped with carved molds and dried overnight before baking to a pale straw color. This heirloom recipe makes 72 delicate, picture-perfect cookies.