9,149 egg bake recipes

Butterscotch banana bread loaded with mashed bananas, butterscotch chips, chopped nuts, and warm cinnamon-nutmeg spice. Makes two full loaves or four mini gift loaves.

Mincemeat oatmeal cookies with molasses, brown sugar, and rolled oats deliver a chewy, spice-laced bite. A vintage holiday cookie with rich fruit-and-spice flavor in every drop.

Fig bread soaked in dry sherry with walnuts, cinnamon, and nutmeg baked into a dense, fragrant loaf. A sophisticated quick bread with warm spice and boozy fruit in every slice.

Diabetic-friendly sponge cake sweetened with artificial sweetener, flavored with pineapple juice and orange. Light, airy tube cake with no added sugar.

Sata andagi, Okinawan deep-fried doughnuts with a crispy cracked exterior and tender cake-like center. A simple drop doughnut made with eggs, flour, sugar, and milk.

Grand Ghirardelli fudge cake: a deeply chocolate two-layer cake made with premium cocoa for fudgy crumb and rich flavor. Bakery-quality chocolate cake from your home oven.

None Such mincemeat cookies: a vintage drop cookie made with crumbled prepared mincemeat folded into a simple shortening dough. Bakes 4 dozen in 12 minutes for the holiday cookie tin.

White Lily pound cake bakes a classic Southern butter-and-shortening pound cake with vanilla and almond extracts in soft White Lily flour. A Southern grandmother's pound cake recipe.

No-molasses gingerbread made with cane syrup instead, giving a milder, less bitter flavor with cinnamon, ginger, and cloves. Bakes in a 9-inch square pan in 30 minutes. A Southern-style classic.

Old-fashioned icebox cookies with brown sugar, butter, and chopped nuts. Shape the dough into logs, chill, slice, and bake for crisp, nutty cookies with caramel-rich flavor.

Abby's Chocolate Cake: a classic two-layer chocolate cake with sour cream for tang, frosted in cooked fluffy white seven-minute frosting. Vintage American birthday-cake territory.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Chewy oatmeal raisin cookies made extra tender with sour cream. Brown sugar, cinnamon, chopped nuts, and plump raisins in every bite. Makes about 4 and a half dozen.

Maple sugar bread made with homemade apple puree, toasted hazelnuts, and raisins. A warmly spiced loaf with cinnamon and nutmeg baked to golden perfection.

Spiced pumpkin bread baked and sealed in mason jars for long-term storage. Cinnamon, cloves, and nuts in a moist, dense loaf that keeps up to a year.