2,038 egg bake recipes

Flaky buttermilk raisin scones with a hint of nutmeg, brushed with egg white and sugar for a golden crunch. Ready in 45 minutes with a whole-wheat variation included.

Pound cake brownies blend buttery pound cake richness with melted chocolate and chopped nuts. Dense, fudgy bars with a tender crumb, dusted with powdered sugar.

Spiced cranberry hazelnut bread with cinnamon, cloves, and orange juice baked into mini loaves. Wrapped in brandy-soaked cheesecloth, this holiday quick bread deepens in flavor for weeks.

Moist chocolate date cake studded with chocolate chips and chopped nuts, no frosting needed. Plumped dates keep this one-pan cake incredibly tender while cocoa and vanilla add deep chocolate flavor.

One-bowl devil's food cake made with melted unsweetened chocolate, buttermilk, and cake flour. Dark, moist, and mixed entirely in one bowl.

Lemon slice muffins with a whole lemon round baked into the bottom of each one, inverted to reveal a caramelized citrus top. Bright, buttery, and bursting with real lemon flavor.

Fruity buckwheat muffins fold Granny Smith apples and dates into a half-buckwheat-flour batter for nutty, hearty whole-grain muffins with natural sweetness in 35 minutes.

Friendship banana bread made with Amish friendship starter for extra tang and moisture, plus walnuts and a choice of orange zest or vanilla. A sourdough-style banana loaf.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Fruity Jello cookies made with a cookie press, using flavored gelatin for bright color and fruity flavor. A buttery spritz-style cookie in any flavor you choose.

This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator.

Four-layer sour cream orange cake with citrus zest, a Grand Marnier glaze, cream cheese coconut frosting, and toasted coconut on the sides. A make-ahead showstopper for celebrations.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Peach walnut spice cake with fresh peaches, molasses, cinnamon, and nutmeg baked into a moist snacking cake. A seasonal summer dessert topped with whipped cream and peach slices.

Extra-fluffy buttermilk pancakes dotted with cinnamon-sugar raisins. Whipped egg whites folded into the batter create a light, airy stack that puffs up tall on the griddle.

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.