Earthy kasha bread baked in your bread machine with buckwheat flour, whole wheat, and raisins pureed into the dough. Apple juice concentrate adds natural sweetness. A wholesome, nutty loaf.
Bread machine raisin buttermilk bread with whole wheat flour, raisins, and nuts. Tangy buttermilk crumb with a hearty whole grain texture baked hands-free.
Bread machine seven grain bread with seven-grain cereal mix, whole wheat flour, molasses, and buttermilk powder. Hearty whole-grain sandwich loaf, dump and press.
Natural bran muffins with whole wheat flour, buttermilk, and raisins. A big-batch recipe that makes 30 muffins with batter you can refrigerate for weeks and bake as needed.
Baked French toast sticks with whole wheat bread, butternut squash, and cinnamon. Make-ahead breakfast for busy mornings, freezer-friendly.
Loaded carrot cake with coconut, crushed pineapple, raisins, and nuts in a cinnamon-nutmeg batter. A dense, moist cake topped with cream cheese frosting.
Tomato basil bread machine loaf made with whole wheat flour, tomato juice, honey, and vital wheat gluten. A savory, herb-scented yeast bread with no oil or butter.
Layered phyllo strudel filled with fig puree and fresh pears spiced with cinnamon and allspice, drizzled with warm honey and chopped hazelnuts.
Saucy fudge pudding that bakes its own chocolate sauce underneath a cakey top. Made with banana, soy milk, rum extract, and whole wheat flour with a crunchy Grape-Nuts topping.
Orange spice bread machine recipe with whole wheat flour, cinnamon, orange juice, and marmalade. A warmly spiced, lightly sweet loaf with citrus flavor baked right into the crumb.
Vegan corn muffins using blended tofu in place of eggs and dairy. Five simple ingredients, whole wheat pastry flour, and a hot-pan trick for a shatteringly crisp crust.
Molasses wheat bread for the bread machine with whole wheat flour, powdered buttermilk, Grape-Nuts cereal, and vital wheat gluten. A tall, soft loaf with deep, earthy sweetness.
Aloha bread for breach machines or automated bread making machines.
Buttermilk cinnamon coffee cake with a brown sugar-cinnamon swirl, made with a blend of white and whole wheat flour. Tender, lightly spiced, and not overly sweet.
Not sure why it's called monkey bread, but I'm very sure that nobody can resist this delicious dessert-like bread. It's buttery and fluffy inside, and crispy outside. When you add chocolate chips in, hmmm...
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