1,381 egg bake recipes

Toasted nut spice cake with brown sugar meringue baked right on top. Cinnamon, nutmeg, and cloves in a moist sour milk batter, crowned with a crispy-chewy nut meringue layer that bakes alongside the cake.

A scrumptious cake that has a rich and delicious lemon filling that's perfect for a light dessert.

A reduced sugar banana bread, great for if you're looking to cut down on the amount of sugar compared to traditional banana bread recipes.

Peach bread with chopped canned peaches, ground cloves, and a sweet peach juice glaze. A summery quick bread loaf that turns pantry peaches into a fragrant breakfast or dessert.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Chewy honey date cookies with chopped nuts, baked in a sheet pan, cut into strips, and rolled in powdered sugar. No butter needed, just honey, eggs, and dates.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Orange chiffon cake with citrus zest, seven egg yolks, and whipped egg whites for an angel-food-meets-pound-cake texture. Tall, tender tube cake with floral orange aroma.

Old-fashioned sour cream cookies with raisins, nuts, cinnamon, and nutmeg. Soft, cake-like drop cookies made with brown sugar and cake flour for an extra tender crumb.

Persimmon orange cookies made with persimmon pulp, orange juice, orange zest, warm spices, nuts, and raisins. Bake as drop cookies or cut into brownie-style bar squares.

Pumpkin nut bread baked in two loaves with rolled oats, walnuts, evaporated milk, and pumpkin pie spice. Hearty fall quick bread that freezes beautifully and improves overnight.

Chewy molasses ginger cookies spiced with cinnamon, nutmeg, allspice, and cloves, then topped with a bright orange zest glaze. Buttermilk keeps them impossibly soft. Freezer-friendly!

Tender fried doughnuts packed with melted unsweetened chocolate and buttermilk tang, drizzled with vanilla icing. Deep-fry to golden perfection in just 3 minutes per doughnut.

Cocoa dough shaped into long rolls, baked, then sliced on the diagonal into elegant strip cookies loaded with chocolate chips. Drizzle with melted white or dark chocolate for a bakery finish.

Soft pineapple cookies with crushed pineapple and chopped nuts or coconut in a tender, cake-like drop cookie. A tropical twist on the classic cookie jar favorite.