WHY YOU’LL LOVE THIS EASY BRUSCHETTA RECIPE

• Quick prep with simple ingredients.
  
• Broiler method toasts an entire pan of bread at once.
  
• Fresh, bright tomato-basil topping that screams summer.
  
• Customizable with cheese, balsamic glaze, or creamy spreads.
  
• Always a hit at parties, potlucks, or family dinners.

Bruschetta Recipe

I mean… is there anything better than crunchy bread piled high with juicy tomatoes, garlic, and basil??? 

This is by far the best bruschetta recipe,​ and it’s my shortcut to impressing guests with basically zero effort. The sheet pan trick is genius: one broil, and you’ve got golden, crispy bread ready for toppings. 

It hits the same comfort zone as a warm garlic bread or a platter of hot Parmesan zucchini, fresh from the grill.

It’s the perfect appetizer to lead into my Italian dinners like my Sheet Pan Lasagna!

The tomato mixture is fresh, vibrant, and totally addictive. Honestly, I’ve been known to skip the bread and eat it straight from the bowl! 

But when you pile it on a toasty baguette and drizzle with balsamic glaze? It’s appetizer perfection. Serve it once, and you’ll be asked to make it again and again.

INGREDIENT NOTES

Roma Tomatoes: Firm, meaty tomatoes work best because they hold up to marinating without getting too watery. If using garden tomatoes, be sure to seed them.

Red Onion: Adds a sharp bite. Dice finely so it blends evenly into the topping.

Fresh Basil: The star herb! Slice into thin ribbons for the prettiest presentation. Add more for garnish before serving.

Garlic: Minced fresh garlic packs a punch and infuses the topping.

Extra Virgin Olive Oil: Use a good-quality oil since its flavor shines. 3 tablespoons are reserved for toasting the bread. 

Balsamic Vinegar: Just a splash balances the richness of the olive oil. A drizzle of balsamic glaze on top is a bonus.

Bread: A baguette or French loaf works beautifully. Slice on the bias (at an angle) for extra surface area.

Cheese: Optional, but feta, ricotta, or parmesan make it indulgent.

VARIATIONS 

Cheesy Bruschetta: Top with shredded mozzarella and broil briefly for melty goodness.

Balsamic Upgrade: Drizzle balsamic glaze for extra tang and sweetness.

Creamy Base: Spread ricotta, goat cheese, or cream cheese on bread before adding tomatoes.

Roasted Tomato Bruschetta: Roast diced tomatoes with garlic and olive oil for a deeper flavor.

Caprese Style: Add sliced fresh mozzarella and a drizzle of pesto.

Veggie Boost: Mix in diced bell peppers or cucumbers for added crunch.

Party Platter: Serve a variety (some cheesy, some classic, some creamy) for a colorful appetizer spread.

SERVING SUGGESTIONS

• Classic Party Starter: Arrange the bruschetta on a platter with a drizzle of balsamic glaze.
  
• Pair with Drinks: Serve with wine or cocktails. It’s a natural match for Pinot Grigio or an Aperol spritz!
  
• Add to an Italian Spread: Pair with caprese salad or antipasto skewers.
  
• Light Dinner: Serve alongside soup or salad for a simple meal.
  
• Buffet Table: Toast bread ahead, keep tomato mixture chilled, and assemble right before serving.
  
• Serve this bruschetta alongside our Baked Ricotta with Sun Dried Tomatoes for an Italian appetizer spread that looks like it came straight from a restaurant.
  

BEST BRUSCHETTA RECIPE FAQ

Over the years, I’ve learned that the key to a great bruschetta recipe is balance: juicy tomatoes, fragrant basil, and enough garlic to keep it lively, all sitting on bread that’s perfectly crisp. 

I used to toast slices one at a time, but using a sheet pan under the broiler changed the game. Suddenly, I could serve a crowd without babysitting bread. 

And one little tip? Drain the tomatoes if you have time. It concentrates the flavor, makes every bite vibrant, and keeps the bread from getting soggy.

It’s small details like this that turn simple into spectacular!

TOOLS NEEDED

• Mixing Bowl: For marinating the tomato mixture.
  
• Colander: To drain tomatoes (optional but recommended).
  
• Chef’s Knife: For dicing tomatoes and chiffonading basil.
  
• Cutting Board: Large enough to handle the bread and vegetables.
  
• 13×18-Inch Sheet Pan: Fits a full loaf of sliced baguette.
  
• Pastry Brush: For brushing bread with olive oil.
  
• Tongs: For flipping bread under the broiler.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Homemade Mozzarella Sticks Recipe (Breaded Cheese)

Beef Carpaccio Recipe (Easy Italian Appetizer)

Easy Olive Garden Inspired Fried Ravioli Recipe

Italian Mozzarella Cheese Stuffed Meatballs Recipe

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Bruschetta Recipe (Sheet Pan)

This Bruschetta Recipe makes golden baguette slices topped with juicy tomato-basil goodness. Fresh, zesty, garlicky, and party-perfect!

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 6 -8

Calories 130cal

Author Donna Elick

Ingredients

• 1 1/2 pounds Roma tomatoes cored, seeds removed, and diced (about 7–8 tomatoes)
• 1/4 cup finely diced red onion
• 1/4 cup fresh basil thinly sliced into ribbons (chiffonade), plus more for garnish
• 2 cloves garlic minced (about 2 teaspoons)
• 2 tablespoons extra virgin olive oil divided
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 loaf baguette or French bread sliced on the bias into 1/2–1-inch thick slices
• 3 tablespoons extra virgin olive oil

Optional Toppings:

• Feta mozzarella, ricotta, or parmesan cheese
• Balsamic glaze for drizzling

Instructions

• Prepare the Tomato Mixture: (Optional) For deeper tomato flavor, place diced tomatoes in a colander, sprinkle lightly with salt, and let drain for 10 to 60 minutes. In a medium mixing bowl, stir together 1 1/2 pounds Roma tomatoes, 1/4 cup finely diced red onion, 1/4 cup fresh basil, 2 cloves garlic, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Let marinate 10 to 30 minutes for best flavor.
• Toast the Bread: Adjust oven rack 5–8 inches below the broiler and preheat broiler. Arrange bread slices in a single layer on a 13×18-inch sheet pan. Brush both sides with 3 tablespoons extra virgin olive oil. Broil 1 to 3 minutes per side, until lightly golden and crisp. Watch closely to prevent burning.
• Assemble the Bruschetta: Remove the sheet pan from the oven. Top each toasted slice with the marinated tomato mixture. Garnish with extra basil and, if desired, Feta cheese or Balsamic glaze for drizzling.
• Serve & Enjoy: Serve immediately for the crispiest texture.

Notes

Make-Ahead Tips: Tomato mixture can be made up to 24 hours ahead and chilled in an airtight container. Assemble just before serving.

Storage: Store leftover tomato mixture separately in the refrigerator up to 2–3 days. Toast bread just before eating for best results.

Freezing: Bread can be frozen ahead and reheated, but assembled bruschetta does not freeze well.

Customization Ideas: Spread ricotta or goat cheese on toasted bread before adding the tomato topping for an extra creamy twist.

Nutrition

Serving: 1 | Calories: 130cal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 201mg | Sugar: 4g | Fiber: 2g | Calcium: 18mg | Iron: 0.5mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bruschetta Recipe (Sheet Pan) appeared first on The Slow Roasted Italian.

It’s that time of year when all anyone can think about is pumpkin pie spice, pumpkin pie lattes, and all things flavored and scented like pumpkin. (me, included!)

This is why I keep this copycat Starbucks pumpkin scone recipe handy so that I can whip up these pumpkin treats when the time is right. 

To me, pumpkin season should be celebrated all year long, but I have to admit that there is something special about making these flaky scones something to look forward to once a year…

The soft scones paired with a hot cup of coffee are just about the perfect way to start a fall morning.

And if you don’t have a local Starbucks near you, no stress! You’re going to learn how to make this copycat recipe right in your own kitchen.

That’s the real treat – not having to get into the car to get this perfect fall treat! 

To learn how to make these delicious scones, be sure to check out the printable recipe card below! They really do taste just like the real thing. 

Pumpkin Scone Starbucks

I always really enjoyed a good pumpkin scone from Starbucks when it was on the menu — and was pretty bummed when they removed it! 

Well, what’s a food blogger to do when her favorite coffee shop no longer carries one of her favorite treats? She makes them from scratch at home, of course!!

I’m so happy with how my Starbucks pumpkin scone recipe came out that I had to share it with all of you! It basically tastes like pumpkin pie in scone form with a double dose of glaze on top. 

For a savory scone worth making just as often as this sweet one, our Air Fryer Cheese Scone is our personal favorite!

This isn’t my first Starbucks copycat! Don’t forget to try my coffee cake, Iced Cinnamon Dolce Latte, brownies, and lemon loaf recipes too. 

It definitely isn’t my first pumpkin recipe either! Find all of my favorites here.

Ingredient Notes and Substitutions

• All-Purpose Flour – The base of our scones! Flour provides structure and texture. 
  
  You can use whole wheat flour or even your favorite gluten-free option, but keep in mind that the taste and texture may differ a bit.
  
• Granulated Sugar – Adds sweetness and helps with browning. 
  
• Baking Powder – Our leavening agent — baking powder gives the Starbucks pumpkin scones lift and causes them to rise.
  
• Butter – You need unsalted butter that’s cold and cubed for the flakiest, most tender texture. 
  
• Pumpkin Purée – Here’s where most of our pumpkin flavor comes from! Make sure you grab pumpkin purée, not pumpkin pie filling. 
  
  The latter is full of sugar and other things that we don’t need here!
  
• Milk – Adds moisture to the scone batter and helps bind the ingredients together.
  
• Seasonings – I’m using salt, cinnamon, nutmeg, cloves, and ginger for the scones themselves, plus the same for the pumpkin glaze. 
  
  These classic pumpkin pie spices provide a warm and cozy flavor you know and love! By the way, you can always adjust the amount of spices according to your taste preferences if you need to.
  
• Sugar Glaze – Powdered sugar, cream, and vanilla extract are all you need to make the sweet vanilla glaze. 
  
• Pumpkin Glaze – Here, you’ll use the seasonings I mentioned above, plus some more pumpkin purée, powdered sugar, and half-and-half or cream.

Tips and Tricks to Make Perfect Homemade Pumpkin Scones

• Cold ingredients are key.

Before you get started on your pumpkin scone Starbucks copycat, make sure that the butter is very cold and cubed. This is essential for creating the flakiest texture!

You may also want to take the time to chill the finished dough for about 15 minutes before cutting and baking. This will help the butter firm back up and prevent the scones from spreading.

• Use your fingers to cut the butter.

The butter contributes a lot to the final texture of your scones — so much so, it deserves two tips!

Use your fingertips to incorporate it into the dry ingredients. This will keep the gluten from overdeveloping (often caused by overmixing), and give you a more tender crumb!

If you don’t want to get your hands dirty, you can always use a pastry cutter instead.

• Check for doneness after 15 minutes.

So your Starbucks pumpkin scones don’t burn! You’ll be able to tell they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean.

That said, all ovens vary, so your scones may need the full 18 minutes… so definitely make sure to double-check with that toothpick!

• Fun modifications to try!

There are tons of ways to make this recipe for pumpkin scones from Starbucks your own. 

You could make mini scones by cutting the dough into smaller triangles — be sure to adjust the baking time accordingly! These would be so fun for brunch.

Try experimenting with different glaze flavors too. You can add extracts like almond, maple, or orange to the sugar glaze in particular.

Some chopped walnuts or pecans in the dough will add crunch and flavor. Or, sprinkle some cinnamon sugar on top before baking for a sweet touch!

Prep Ahead

• Preheat your oven to 400°F
• Line baking sheet with parchment
• Sift the powdered sugar
• Make the sugar and pumpkin glazes

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!
• Pastry Cutter to cut the butter.
• Baking Sheets lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
• Wire Rack – Great for cooling all kinds of baked goods.

Serving Suggestions 

Serve your Starbucks pumpkin scones as soon as you finish decorating! They pair so well with a warm maple latte, a cup of hot apple cider, or simply with some coffee or tea.

Hoping for something a bit more indulgent? Try them with a side of pumpkin butter or cream cheese frosting!

These scones would also be super tasty with a dollop of homemade maple whipped cream on top of the scones or a scoop of vanilla ice cream for a decadent dessert. 

And finally, for a festive twist, try sprinkling some orange zest on top of the glazes for a burst of extra citrus flavor in this easy recipe. 

The possibilities are endless when it comes to this Starbucks pumpkin scone recipe!

Storing, Freezing, and Reheating

I find that this Starbucks pumpkin scones recipe is best enjoyed fresh. But if you have leftovers, they will keep in an airtight container at room temperature for up to 2 days. 

You can also freeze the scones! Bake them first but hold off on decorating them. 

Once they’ve cooled completely, flash freeze on a baking sheet, then place in an airtight container. They’ll keep in the freezer for up to 3 months.

To reheat, make sure to allow them to thaw in the fridge overnight if working from frozen. Then, return to the oven at 350°F for 5-8 minutes. Once they’re warm, you can add the glazes!

Starbucks Pumpkin Scone Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Starbucks Copycat Recipes

Easy Copycat Starbucks Coffee Cake Recipe

Starbucks Double Chocolate Brownie Copycat Recipe

Starbucks Birthday Cake Pops (Copycat Recipe)

Starbucks Banana Bread Loaf Copycat Recipe

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Pumpkin Scone Starbucks Copycat Recipe

My Pumpkin Scone Starbucks copycat is moist, tender, and perfectly flaky! Made with real pumpkin purée and, a handful of warm spices.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 8

Calories 383cal

Author Donna Elick

Equipment

• mixing bowls
• whisk
• baking sheet
• parchment paper

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter cold and cubed
• 1/2 cup canned pumpkin puree
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Sugar Glaze

• 125 grams powdered sugar sifted
• 1 to 2 tablespoons cream
• 1 teaspoon vanilla extract

For the Pumpkin Glaze:

• 125 grams powdered sugar sifted
• 1 tablespoon pumpkin puree
• 1/8 teaspoon cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 to 2 tablespoons half and half or cream

Instructions

• In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
• In a separate bowl, whisk together the pumpkin puree, milk, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
• Transfer the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a square about 1 inch thick.
• Preheat the oven to 400°F. Line a baking sheet with parchment paper or grease it with butter.
• Cut the dough into 8 wedges and place the scones in a single layer on your baking sheet or baking pan, leaving some space between each scone.
• Bake for 15-18 minutes or until the scones are golden brown and cooked through. Remove from the oven and allow them to cool on a wire rack.

Meanwhile prepare the sugar glaze:

• Add the sugar to a small or medium bowl, then add one tablespoon of cream or half and half and vanilla extract and stir. Check the consistency, if it’s too thick add half and half, ½ teaspoon at a time. stir until incorporated and the desired consistency is reached.

Prepare the pumpkin glaze

• In another bowl combine the sugar, spices, pumpkin puree, and cream. Stir until you get a creamy glaze. Check the consistency, it should be thicker than the white glaze so it doesn’t mix with the sugar glaze, as you will use it to decorate on top.

Decorate the scones:

• Once the scones have cooled, take the prepared sugar glaze and use a spoon to drizzle it over the top of each scone. Next, take the pumpkin glaze and drizzle it over the sugar glaze on each scone. You can use the same spoon or a different one. Allow the glazes to set for a few minutes before serving.

Air Fryer instructions:

• Preheat the air fryer to 375°F. Cut the dough into 8 wedges and place the scones in a single layer in the air fryer basket, leaving some space between each scone. You may need to cook them in batches depending on the size of your air fryer.
• Air fry the scones for about 10-12 minutes, or until they are golden brown and cooked through. Check for doneness and adjust the cooking time if needed.
• Once the scones are cooked, transfer them to a wire rack to cool.

Notes

You can adjust the amount of spices according to your taste preferences.

These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.

Serve the scones with a cup of coffee or tea for a delightful treat.

Nutrition

Serving: 1 | Calories: 383cal | Carbohydrates: 66g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 311mg | Sugar: 40g | Fiber: 2g | Calcium: 111mg | Iron: 2mg

Originally published November 2024, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pumpkin Scone Starbucks Copycat Recipe appeared first on The Slow Roasted Italian.

Gooey swirls of cinnamon and sugar fill every slice of this deliciously sweet loaf. Every bite is like cinnamon rolls meets homemade bread, and I’m here for it! 

Achieve a gorgeous color on top with a simple mixture of egg and milk brushed on before baking.

The cinnamon mixture pairs perfectly with the rest of the ingredients to create the perfect afternoon snack. 

You can choose the best way to make this sweet bread, but I’m all about making large loaves and then topping them with some of my yummy sweet cinnamon butter. 

Maple syrup would also be delicious way to add sweetness to this easy cinnamon bread! 

The good news is that making this wonderful recipe is a fast and simple process. 

And as the loaf bakes, you’ll be filling your house with that amazingly addictive cinnamon sugar swirl scent! 

Cinnamon Swirl Bread

I’ve been making this cinnamon swirl bread recipe for over a decade, and it’s still requested often! Everyone loves the golden brown goodness! 

Numerous people have told me that my homemade version is better than anything that they’ve had – talk about the ultimate compliment.

I like to generously add a lot of cinnamon sugar filling, so maybe that’s the key! 

Don’t want to wait for the dough to proof? Try my quick bread recipes! Cranberry orange and root beer quick bread are both fantastic for snacking!

Cinnamon Swirl Bread Recipe Tips

• Watch the temperature! When heating the milk and butter, use a thermometer to ensure it isn’t too hot. If needed, let it cool until it reaches 115 to 120°F before adding the sugar and yeast.
  
• Use quality, fresh yeast. It should bubble when combined with the sugar and milk. If not, you’ll need to buy a new container. I like to keep mine in a jar in the freezer for optimum freshness.
  
• Dough too sticky? Add 2 tablespoons of flour at a time and knead it by hand until it becomes tacky. You should be able to pull your hands away without the dough sticking to your fingers.
  
• Roll it tightly. Pockets of air trapped between the layers will turn into larger gaps once the loaf cools. Work slowly to ensure it’s rolled as tight as possible.
  
• Prepared pan . Make sure that you have a greased loaf pan so that the dough doesn’t stick! 

Serving Suggestions

This cinnamon bread has just enough sweetness for dessert, but it’s delicious for breakfast or a snack as well.

Slather a slice of this cinnamon loaf with butter or use it to make cinnamon swirl French toast. 

If it starts to go stale before you can eat it all, use it for breakfast casserole cups!

The first time that I made this yummy bread, I let the swirl of cinnamon in the center of the loaf be the focal point. 

The second time, I added a little bit of butter – and it was so good either way! 

Kitchen Tools You Will Need

• Stand Mixer with the hook attachment
• 9×5 Loaf Pan – Line it with aluminum foil for easy clean up!
• Glass Mixing Bowls – Use the largest one to proof the dough and the smaller ones or a medium bowl for the filling and egg wash.
• Basting Brush – Useful for everything from greasing a bread pan to brushing on melted butter and egg wash! (you can also use a pastry brush for this) 

Cinnamon Swirl Loaf FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Yeast Bread Recipes

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Best Homemade Cinnamon Swirl Bread Recipe + Video

Cinnamon swirl bread made with homemade yeasted dough is sweet and irresistible! Enjoy thick, fluffy slices with your morning coffee or tea.

Course Bread

Cuisine American

Method Microwave, Oven

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Rise ime 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 1 loaf

Calories 4894cal

Author Donna Elick

Ingredients

• 1 cup milk + 2 tablespoons divided
• 1 1/4 cups 12 tablespoons sticks unsalted butter, room temperature (divided)
• 2 1/4 teaspoons active dry yeast
• 3 large eggs room temperature (divided)
• 3/4 cup granulated sugar divided
• 4 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons ground cinnamon

Instructions

• Heat 1 cup of milk and 6 tablespoons of butter in microwave to 115-120°, until warm but not hot. Add warm milk mixture and 1/4 cup of sugar to the bowl of the stand mixer. Sprinkle the yeast over the top of the milk mixture and stir to combine. Allow to sit for 10 minutes to let the yeast bloom and become fragrant.
• Add 2 of the eggs, flour, and salt; mix with the dough hook on low-medium until combined.
• Knead on medium for 10 minutes. Place 2 tablespoons of butter in a large glass bowl, microwave for 30 seconds to melt butter.
• Pull dough out of the mixer (it will still be a little bit sticky. If it is too sticky, add 2 tablespoons of flour at a time and knead by hand until it becomes tacky, meaning when you touch the dough and pull your fingers away it doesn’t get stuck to your fingers). Roll the dough in the butter in the glass bowl.
• Cover the glass bowl in plastic wrap and then lay a tea towel over the top and set it in a warm place for about 1 hour, until it doubles in size.
• Meanwhile: in a small bowl combine the remaining 1/2 cup of sugar and the cinnamon. Set aside. Grease a 9×5 loaf pan with a tablespoon of room-temperature butter. Set aside. Turn dough out onto a lightly floured surface.
• Fold it like a letter in the flour and then fold in the sides to make a square. Roll dough into a rectangle about 9”x18”. If it is wider than your loaf pan, simply fold dough in and roll again. Spread 2 tablespoons of room temperature butter all over the dough, leaving a 1 inch border around the dough.
• Sprinkle the cinnamon sugar mixture over your butter and roll your rolling pin over the dough to help press it into butter. Begin forming a roll with your dough, start at the far end and roll the dough toward you. Keep your roll tight and try not to let the filling escape. Once the dough is in a roll, pinch the end of the dough to the roll.
• Place the dough seam down in the buttered loaf pan. Cover with plastic wrap and a tea towel and allow dough to rise for 1 hour in a warm place (until doubled in size).
• Preheat oven to 350 degrees. Adjust racks to have one in the middle.
• Mix 1 egg with 2 tablespoons milk, and beat well. Using a pastry brush, apply egg wash to the top of your bread (you will not use it all). Place bread in the oven. Bake for 35-40 minutes.
• Remove bread from the oven when it is done (if the top is browning too fast, cover with aluminum foil). Allow to cool in pan for 5 minutes, then remove from pan to cooling rack and brush the top and sides with the remaining butter.
• Allow bread to come to room temperature before you slice it, if you can wait!

Video

Nutrition

Serving: 1 | Calories: 4894cal | Carbohydrates: 567g | Protein: 90g | Fat: 258g | Saturated Fat: 156g | Cholesterol: 1130mg | Sodium: 2664mg | Sugar: 164g | Fiber: 29g | Calcium: 689mg | Iron: 28mg

Originally published March 2012, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Homemade Cinnamon Swirl Bread Recipe + Video appeared first on The Slow Roasted Italian.

Using fresh jalapeños is a game changer for this perfect side dish. They elevate the heat level, and will have you loving the flavor the first time that you bake it.

I also love adding the corn kernels to this tasty cornbread because it adds a nice sweetness to balance out the heat, making it a win for the whole family. 

The best part? You need a few simple ingredients to get started! Find out how to make this jalapeño cornbread recipe below.

It’s the perfect balance of flavor to pair with your favorite soup or to enjoy topped with a bit of honey butter as well. 

Jalapeno Cornbread

Cornbread is an often forgotten side — everyone’s always making rolls, biscuits, and breadsticks to go with their meal.

But there’s something so comforting about a tender, cakey slice of this dish that takes me straight to my Nana’s kitchen.

So I thought, why not doctor up my cornbread recipe with jalapeno and cheddar? 

Some corn kernels too (and bacon when I feel like it) make this skillet bread extra sweet and savory — and really something special.

You’re going to want to stick with cast iron, too, to achieve the best crust on the outside. If you don’t have one in your kitchen, order one now!

I have a few different sizes for breakfast, dinner, snacking, and desserts — they’re such versatile tools.

Ingredient Notes and Substitutions

• Flour & Cornmeal – This duo forms the base of the jalapeno cornbread batter. I like to use equal amounts of each to get a strong corn flavor with a cakey texture too.
  
  Some people like using Jiffy mix, but I prefer to use flour and yellow cornmeal as the main ingredients.
  
• Buttermilk – Adds a little tang and much-needed acidity so the bread rises properly. 
  
  If you don’t have any on hand, stir 1 tablespoon of vinegar or lemon juice into 1 cup of plain milk. Let it sit for a few minutes until curdled, then use as directed.
  
• Unsalted Butter – Melt this for the batter, but let it cool slightly first. Otherwise, the heat will scramble your eggs!
  
• Cheese – I like the flavor of sharp cheddar in this recipe, but Colby or Monterey Jack cheese and shredded cheddar cheese are good substitutes.
  
  Or, use Pepper Jack cheese for an even spicier version.
  
• Jalapenos – The star of the show! The little kick of heat comes from the membranes and seeds, so remove those if you want a milder cornbread. 
  
  Simply slice the fresh jalapenos in half, then scrape out the center with a spoon before chopping. You could also add a fun spin to this jalapeno cornbread recipe by adding pickled jalapeños.
   
• Corn Kernels – This is optional, but I really love the texture it adds to my jalapeno cheddar cornbread. 
  
  You can use fresh corn, canned (drained well), or frozen (thawed and drained) — whatever is easiest! It turns this into a sweet cornbread with a little bit of spice. 

Tips and Tricks to Make Perfect Jalapeno Cheddar Cornbread

• Preheat your skillet.

Stick the cast iron skillet in the cold oven, then set it to preheat. The pan will heat with the oven so the batter starts cooking as soon as it hits the metal.

Don’t forget to melt some butter in the skillet before adding the batter, though. Swirl it all along the bottom and sides to prevent the bread from sticking. It adds flavor too!

• Mix just until combined.

Add the dry ingredients to the wet a little at a time, stirring slowly and gently to mix them together. 

Once you’ve added the last little bit, stop as soon as there are no more streaks of flour. It’s ok if there are some lumps!

Then, sprinkle the shredded cheese, corn kernels, and chopped jalapenos evenly over the batter. Fold them in until evenly distributed, but don’t overmix or your jalapeno cornbread will come out tough and dry.

• Add some bacon!

Cook and crumble a few strips — enough to get about ½ cup worth — and mix those in with the corn, peppers, and cheese. 

Prep Ahead

• Shred the cheese
• Melt and cool the butter
• Seed and chop the jalapenos

Kitchen Tools You Will Need

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Serving Suggestions 

Jalapeno cheddar cornbread is the perfect side for chilis, soups, and stews alike. Serve warm from the skillet, adding some butter or honey… or a combination of both!

A skillet (or two) usually makes an appearance at backyard cookouts as well. Paired with ribs, smoked baked beans, and your favorite potluck dishes, it’s the spicy kick every BBQ needs.

Craving Southern coastal cooking? Try my recipe for a low country boil, complete with potatoes and corn for a complete meal.

Storing and Reheating Cheddar Jalapeno Cornbread

Once cool, transfer any leftover cornbread to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to a week.

You can also freeze cheddar jalapeno cornbread for 2-3 months. Wrap individual pieces in plastic or foil, then place them in a zippered freezer bag. Thaw before reheating.

It’s best to warm leftovers in the oven wrapped in foil so they don’t dry out — 10-15 minutes at 350°F should do it. Or, cover a piece with a damp paper towel and microwave in 20-second bursts until it’s warmed through.

Cornbread Recipe Jalapeno Cheddar FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bread Recipes

Best Sweet Southern Cornbread (Moist & Easy Recipe)

Beer Bread Recipe + Video

4-Ingredient Root Beer Quick Bread

Easy Amish Bread + Video

Print

How to Make Homemade Jalapeno Cornbread Recipe

Make Jalapeno Cornbread with sharp cheddar and juicy corn kernels for a spicy, savory twist on the classic side dish.

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 362cal

Author Donna Elick

Equipment

• cast iron skillet
• large bowls

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup unsalted butter melted and slightly cooled
• 2 large eggs
• 1 cup shredded sharp cheddar cheese
• 2-3 jalapeños seeded and finely chopped
• 1/2 cup corn kernels optional
• 2 tablespoons unsalted butter for the skillet
• Optional: 1-2 sliced jalapeños for garnish

Instructions

• Preheat your oven to 360°F. Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter.
• In a large bowl, combine the flour, cornmeal, baking powder, and salt.
• In a second large bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
• Gradually add the dry ingredients to the wet ingredients, stirring until combined. Do not overmix.
• Fold in the shredded cheese, chopped jalapeños, and corn kernels until evenly distributed.
• Carefully remove the hot cast iron skillet from the oven. Add the two tablespoons of butter to the skillet and let it melt, swirling to coat the bottom and sides of the skillet.
• Pour the cornbread batter into the skillet, spreading it evenly.
• Place the skillet back in the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes clean.
• Allow the cornbread to cool in the skillet for 10 minutes before slicing and serving.

Notes

If you prefer a milder cornbread, remove the membranes and seeds from the jalapeños, and for more heat, leave them intact.

If you don’t have buttermilk, add one tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5-10 minutes before using.

Do not overmix the batter; doing so will result in dense, tough cornbread. Mix just until the ingredients are combined.

You can use fresh corn kernels, canned (drained well), or frozen (thawed and drained well).

You can use a store-bought cornbread mix, such as (2 x 8.5oz boxes of Jiffy cornbread mix)

Nutrition

Serving: 1 | Calories: 362cal | Carbohydrates: 30g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 391mg | Sugar: 3g | Fiber: 3g | Calcium: 194mg | Iron: 2mg

Originally published September 2024, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Homemade Jalapeno Cornbread Recipe appeared first on The Slow Roasted Italian.

I literally can’t stop thinking about these jalapeño cheddar biscuits. They’re the perfect buttery biscuit, with a spicy twist.

Every bite gives a bold flavor, making it the perfect afternoon snack or your new favorite side dish. 

This is one of those Southern recipes that you’ll instantly make a double batch of every single time.

And if you’re lucky enough to have leftover biscuits, you can make killer breakfast sandwiches with them or even top them with homemade sausage gravy! 

The details to make this jalapeno cheddar biscuits recipe is below – let’s get started! 

Jalapeno Cheddar Biscuits

Incredibly flavorful homemade biscuits with a no-knead dough that literally swims in butter while baking? Sign me up!! 

That’s exactly what you’ll get with my jalapeno cheddar biscuits! Made with a handful of easy ingredients, they’re light, fluffy, moist, and packed with spicy jalapenos and rich cheddar cheese. 

Making biscuits doesn’t get any easier than this guys! Simply mix, drop into the pan, and bake. 

You don’t need to knead or roll out the dough — my cheddar jalapeno biscuits come together in just about 10 minutes before baking for under 30 minutes. 

The perfect addition to soups and stews, or just for plain old snacking, you guys are going to absolutely adore this one!

Want more biscuit recipes? Try my Cheddar Bay Biscuits or Drop Biscuits and Gravy next!

Or make another easy cheesy baked snack with our Air Fryer Cheese Scones!

Ingredient Notes and Substitutions

• All-Purpose Flour – You don’t need anything fancy here! If you want to make your biscuits gluten-free, opt for your favorite 1:1 GF option — Bob’s Red Mill or King Arthur are both great.
  
• Baking Powder – Helps the dough rise and will give you the lightest, fluffiest results. Make sure to check to expiration date, as the dough will not rise properly if it’s expired.
  
  This is a must for fluffy biscuits. 
  
• Salt – You won’t want to skip the salt in this one! It helps with flavor and texture. I usually reach for kosher salt, but you can use what you have.
  
• Jalapenos – You only need a few for this cheddar jalapeno biscuits recipe! 
  
  I diced it up and added it directly to the dough, plus saved a few extra slices to place on top of each before baking. I always use fresh jalapeños in the biscuit dough.  
  
• Cheddar Cheese – I just love how good jalapenos and cheddar cheese taste together. Any type would work, but I used a sharp cheddar for a richer flavor. 
  
  Some other options include white cheddar, Monterey Jack, or Pepper Jack for even more heat. And if you can, consider shredding it yourself!
  
• Buttermilk – For a touch of tang. If you don’t have any buttermilk on hand, it’s super easy to make yourself. 
  
  For every cup needed, simply add 1 tablespoon of white vinegar or lemon juice to regular milk. Let it sit for 5-10 minutes before using and voila!
  
• Unsalted Butter – They call these “swim biscuits” because they bake up literally swimming in butter! 
  
  I like unsalted here, but if you only have salted on hand, simply decrease the added salt by a teaspoon for the same flavor.

Tips and Tricks to Make Perfect Cheddar Jalapeno Biscuits

• The buttermilk must be room temperature.

I know, I know. Remembering to take the buttermilk out of the fridge 30 minutes before making the recipe adds an extra step, but it is crucial for making my jalapeno cheddar biscuit recipe!

Sometimes you may be able to get away with using cold ingredients, but this is not one of those instances. 

Cold buttermilk will keep the biscuits from rising properly, which will give you super dense results. Room temp truly is best!

• Melt the butter before you get started.

The butter has to be melted before you dump in the dough, otherwise, your cheddar jalapeno biscuits recipe won’t swim in butter!

The best way to do it is to melt it directly in the baking dish. All that will be left to do is add the dough when it’s ready!

• Do not overmix the dough.

I realize that I say this all the time when it comes to baking recipes, but hear me out! 

The key to tender jalapeno cheddar biscuits is to work as gently as possible. Overmixing will develop the gluten and cause the dough to become tough.

Mix just until the ingredients are combined — if the dough is sticky you’re doing it right!

• Adjust the heat level.

Depending on how spicy you want your cheddar jalapeno biscuits, feel free to adjust the amount of peppers you use! 

Here’s another tip for playing with the heat: if you know you want a milder biscuit, remove the seeds before dicing. And if you want a spicier kick, leave the seeds in!

Prep Ahead

• Bring buttermilk to room temperature
• Preheat your oven to 450°F
• Dice the jalapenos
• Shred the cheese

Kitchen Tools You Will Need

• 8×8 Pan – Alternatively you can use a 9×9 Pan and decrease the baking time.
• Small Baking Sheet – To catch any dough or cheese that may bubble over while baking.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes, there is a whisk for every job!

Serving Suggestions 

Serve your jalapeno cheddar biscuits as soon as they’re hot out of the oven! 

Since they’re already swimming in butter, you don’t even have to add any extra on top — and if you do, absolutely zero judgment from me!!

They pair so well with soups, stews, and main dishes with gravies. I love them on the side of my easy 5-ingredient Chili (or with any of my many chili recipes to be honest!), Chicken Vegetable Soup, or Instant Pot Beef Stew best.

Pair them with some pulled pork, mac and cheese, and mashed potatoes for a full-on, Southern-inspired feast… or simply serve in the place of bread wherever you see fit!

Fun Flavor Variations

• Switch up the cheese and experiment with other flavors.
• Add fresh herbs like thyme, rosemary, or chives.
• Turn them into a sweet biscuit! Decrease the amount of salt to ¼-½ teaspoon and add in cinnamon and sugar, or chopped fresh fruit.

Storing, Freezing, and Reheating

We usually gobble up every last jalapeno cheddar biscuit, but if you have leftovers, they store well. 

Let them come to room temperature before placing in an airtight container. They will keep for 2 days on the counter, or up to 3 days in the refrigerator. 

To freeze, place room-temperature biscuits in an airtight container, making sure to squeeze out as much air as possible. 

You can store them in the freezer for up to 2 months. Let them thaw overnight in the fridge before reheating.

Reheat in the microwave in 30-second bursts until warmed through if you’d like. You can also use your oven set to the lowest temperature for about 10 minutes. 

I recommend using your oven for the best texture!

Jalapeno Cheddar Biscuit FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bread Recipes

Best Sweet Southern Cornbread (Moist & Easy Recipe)

Fluffy and Soft Honey Pumpkin Dinner Rolls Recipe

Texas Roadhouse Rolls (Copycat) + Video

Outback Steakhouse Bread

Print

Jalapeno Cheddar Biscuits (Swim Biscuit Recipe)

Jalapeno Cheddar Biscuits are tender, flaky, and full of spicy flavor! Perhaps the easiest biscuit recipe I’ve ever made.

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 9

Calories 302cal

Author Donna Elick

Equipment

• mixing bowl
• 8×8 baking dish
• baking sheet

Ingredients

• 2 1/2 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 small jalapeno diced, plus part of 1 additional jalapeno for topping (optional)
• 1 cup shredded cheddar cheese
• 2 cups buttermilk room temperature
• 1/2 cup 1 stick unsalted butter

Instructions

• Preheat the oven to 450°F.
• Place dry ingredients in a bowl and mix with a whisk.
• Add diced jalapenos and cheddar cheese to the mixture, reserving a little of each to scatter on top of the biscuits before baking. Stir with a spoon.
• Pour in the buttermilk and stir until mostly combined. Don’t overmix. Dough will be very sticky.
• Put the butter in an 8 x 8 baking dish and microwave for 1 minute or until melted.
• Dump dough on top of melted butter and spread out evenly to the edges of the pan. Cut into a 3 x 3 pattern of 9 squares. Garnish with remaining jalapenos and cheese. Optional- add a few thin slices of jalapenos to the top for some additional heat.
• Place dish on a baking sheet to catch any bubbling over while baking and bake for 28 minutes, or until the tops are golden brown and the butter is mostly absorbed into the biscuits.

Notes

Be sure to use pantry items that have not expired, such as baking powder. The dough may not rise properly if baking powder has expired.

Do not overmix the dough! It can cause tough biscuits. Remember, this is a quick and easy recipe, so only mix until just combined.

You must have your butter melted prior to dumping in the dough, otherwise there will be no swimming in butter.

You can control the level of heat for these biscuits by adding or subtracting the amount of jalapenos. You can also omit altogether to create a Cheddar Butter Swim Biscuit.

Other flavor variations could be:

Experiment with other flavors of cheese.
Try adding fresh herbs, such as thyme, rosemary or chives.
Make a sweet biscuit by decreasing the amount of salt to ¼ -½ teaspoon, and add in cinnamon and sugar, or chopped fresh fruit.

Storage info: If you didn’t devour these biscuits all in one setting, you can store them by leaving them on the counter, placing them in the refrigerator, or freezing them.

To refrigerate:

Allow biscuits to cool to room temperature. Place in an airtight container or storage bag and store in the refrigerator for up to 3 days, or on the counter for up to 2 days. It is important to seal tightly once they are no longer hot, otherwise they can become soggy.

To freeze:

Allow biscuits to reach room temperature. Place in an airtight container or freezer bag and get as much air out as possible. Store in the freezer for up to 2 months.

To thaw:
Let thaw overnight in the refrigerator.

To reheat:

You can microwave individual biscuits on medium power for 30 seconds to start. If additional time is needed, use 10 second increments until warmed through.

You can also reheat in the oven on the lowest temperature for 10 minutes, or until heated through. This way is recommended to retain the best texture.

Nutrition

Serving: 1 | Calories: 302cal | Carbohydrates: 30g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 845mg | Sugar: 3g | Fiber: 1g | Calcium: 263mg | Iron: 2mg

Originally published November 2024, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Jalapeno Cheddar Biscuits (Swim Biscuit Recipe) appeared first on The Slow Roasted Italian.

Let’s just all agree that cornbread is the perfect side dish. You can enjoy it with your favorite chili, or make this cornbread the main course by topping it with a bit of maple syrup or honey. 

What I love about this homemade air fryer cornbread recipe is that the cooking process is extremely simple, and all you need are a handful of simple ingredients.

If you’re ready to make your favorite comfort food in less time than ever, get all the details for this easy recipe below! 

Air Fryer Cornbread

The more I experiment, the more I realize that you can make just about anything in an air fryer — side dishes, main courses, and even desserts!

So I was wondering… Can you make cornbread in an air fryer? And it turns out, many of you were wondering too.

The answer is yes! It’s just as easy to make cornbread in an air fryer as it is in the oven, and it’s a great option when you don’t want to heat the whole house or your oven is otherwise occupied.

Even better, you can make the batter entirely from scratch using one bowl and just 8 ingredients. Talk about easy! Try this jalapeno cornbread recipe for a delicious twist.

Don’t have an air fryer? You’ll love this skillet recipe!

Ingredient Notes and Substitutions

• Cornmeal – Slightly sweet and nutty, this is where the unique texture and corn flavor come from! 
  Make sure the package says cornmeal, not corn flour, or the recipe won’t turn out right.
  
• Flour – Add regular all-purpose flour to the cornmeal to create a fluffy texture.
  
• Baking Powder – This creates gas bubbles twice — when mixed with the liquid in the batter, and again when exposed to heat in the oven. 
  
  Do not try to substitute baking soda as it will react will the acidic buttermilk before it can cause cornbread in the air fryer to rise.
  
• Sugar – Feel free to adjust the amount to your taste. Increase the amount to ¾ cup for a sweeter air fryer cornbread, or reduce to ¼ cup to make it less sweet.
  
• Buttermilk – If you don’t have any buttermilk, you can make an easy substitute! 
  
  Stir 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk, then let it sit for a few minutes. Or, just use regular milk or a non-dairy milk.
  
• Eggs – If you can, take these out of the refrigerator about 30 minutes before getting started. They’ll blend easier into the batter if they are room temp.
  
• Butter – Unsalted is best, since there’s already salt in the batter. If using salted butter, you can reduce the added salt by half.

Tips and Tricks to Make Perfect Cornbread in the Air Fryer

• Preheat the air fryer first.

For the most even cook, you want the air fryer basket hot and ready when you add the pan — just like how you’d preheat the oven if you were baking it there!

• Use room temperature ingredients if possible.

That means allowing the buttermilk and eggs to warm on the counter for about 30 minutes before getting started.

If you don’t have time, at least be sure the melted butter has cooled first. 

The batter will be a bit chunky if you try to whisk together hot and cold ingredients… and you might risk scrambling the eggs. Yikes!

• Gently mix ingredients until just combined.

No need for lots of muscle here. The whisk will do the job of breaking up large clumps of flour while you mix. 

Stop when everything is just combined — it’s ok if there are still a few lumps.

Overmixing will cause your cornbread to become dense and a bit dry instead of the moist, tender results you’re looking for!

• Don’t overfill the pan.

The sides need to be low enough to fit the cornbread in the air fryer, but high enough that the batter doesn’t fill it more than halfway. 

That batter needs room to rise without overflowing.

Prep Ahead

• Bring eggs to room temp
• Melt butter
• Grease baking dish
• Preheat air fryer

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Small Baking Dish – Use any oven-safe dish that will fit in your air fryer. Just be sure the sides aren’t too tall or the air won’t circulate properly.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 

Serving Suggestions 

There are so many ways to serve air fryer cornbread, whether it’s for a quick snack or as a side dish. Try it in place of the usual rolls or breadsticks for a sweet and savory twist.

It’s delicious warm from the pan, especially with some butter or honey on top. For an extra sweet snack, try cinnamon butter instead!

As far as food pairings go, it’s always popular at BBQs or with a bowl of chili. And don’t forget Southern staples like fried chicken, red beans and rice, or a seafood boil!

Storing and Reheating Leftovers

Leftover cornbread will keep for 2 days at room temperature when kept in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

You can enjoy slices at room temperature or warm them back up in the microwave. It’s best to cover your slice with a damp paper towel to restore some of the moisture!

If you want to freeze a small portion of the cornbread, add the leftovers to a freezer-safe container and keep it sealed in the freezer.

You might lose a little bit of that moist texture once it thaws, but you’ll be able to enjoy a piece of cornbread later once you thaw. 

Cornbread in Air Fryer FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

Garlic Parmesan Wings (Air Fryer or Oven) + Video

Homemade French Bread Pizza in Air Fryer Recipe

Crispy Air Fryer Sweet Potato Chips Recipe (3-Ingredients)

Southwestern Egg Rolls Recipe (Made in the Air Fryer)

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Easy Homemade Air Fryer Cornbread Recipe (From Scratch)

This Air Fryer Cornbread comes out perfectly tender and moist — no box mix needed! It’s an incredible side dish to any meal.

Course Bread

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 413cal

Author Donna Elick

Equipment

• air fryer
• large bowl
• whisk
• 8×8 baking dish

Ingredients

• 1/2 cup yellow cornmeal
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 tsp salt
• 1 cup whole buttermilk
• 1/2 cup melted butter
• 2 large eggs

Instructions

• Preheat your air fryer to 350°F (175°C). Grease an air fryer-safe baking dish and set aside.
• In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
• Then whisk in the buttermilk, melted butter, and eggs until just combined.
• Pour the batter into the greased baking dish. Place the dish in the air fryer basket.
• Air fry for 20 minutes, until a toothpick inserted into the center comes out clean.
• Let the cornbread cool slightly before serving.

Nutrition

Serving: 1 | Calories: 413cal | Carbohydrates: 52g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 107mg | Sodium: 453mg | Sugar: 19g | Fiber: 2g | Calcium: 105mg | Iron: 2mg

Originally published November 2024, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Homemade Air Fryer Cornbread Recipe (From Scratch) appeared first on The Slow Roasted Italian.

You’re going to love the chocolate flavor of this moist banana bread! Chocolate lovers will delight in the taste of this great recipe – there’s really nothing quite like it!

You have to give this easy chocolate banana bread recipe a try. It’s the perfect banana flavor balance and a chocolate lover’s dream! 

Forget about classic banana bread for a moment, and whip up this recipe for the best results.

The first time I made it, I knew it was one of the best banana bread recipes out there. Seriously – you can’t go wrong with this taste and flavor! 

Chocolate Banana Bread

One of the trickiest things about homemade breads is getting that texture and moisture just right — but it’s not tricky at all with the right recipe! 

Using perfectly ripe bananas is a widely known baking hack, but have you ever tried throwing in a ripe avocado? 

It’s creamy as can be, and the fats in the flesh are actually really good for you! 

But the flavor of avocado banana bread is all chocolate with that fruity, honey-like aroma from the bananas.

Chocolate and bananas… Is there a yummier combination? 

You can mix the two for a super simple, easy homemade ice cream or enjoy classic chocolate covered bananas for a cool, nostalgic treat.

Ingredient Notes and Substitutions

• Avocado – ½ of a large fruit (you read that right — it’s a fruit!) or 1 small one. 
  
• Bananas – Mashed bananas are easy to mix in! I’ve found the easiest way to do this is just with a fork. It makes the texture of the banana mixture just right. 
  
  I also like to freeze ripe bananas for use later. If this is something that you do too, just let them thaw in the fridge first! Save those overripe bananas for this recipe! 
  
• Granulated Sugar – You don’t want to use powdered sugar (it’ll dry out the batter) or a liquid sweetener (it’ll make the batter too wet). 
  
  Stick to regular white sugar or brown sugar for avocado banana bread.
  
• Unsweetened Natural Cocoa Powder – Some interesting possible substitutions for cocoa powder include powdered peanut butter and hot cocoa mix. 
  
  I haven’t tried either in this recipe, so do so at your own risk!
  
• Semi-sweet Chocolate Chips – Semisweet matches the sweetness of chocolate banana bread overall, but feel free to use milk or dark chocolate chips if those are your favorite.
  
  Either way, I like to use plenty of chocolate chips because that’s the best part! 

The fun part about making this banana bread batter is that you can have fun creating and “patiently” waiting. 

This healthy chocolate banana bread can also easily be turned into chocolate banana muffins by using a muffin tin instead of a loaf pan! 

This will help you not eat the entire loaf in one sitting – and you can just grab a muffin and go! 

Chocolate Chip Banana Bread Recipe Tips

• Need to ripen bananas quickly?

Stick ‘em in a brown paper bag a day or so before you’re going to make chocolate banana bread! This will trap the natural gasses released by ripening fruit and will actually help it brown faster.

You can do the same thing with avocado, actually — try it out by bagging both together!

• Use the spoon and level method with the flour.

Ever heard of this technique? You’ve probably used it before — you get a heaping scoop of your dry ingredient and then level it off with a knife. 

It’s the best way to get the exact amount of flour every time and avoid adding so much flour that you end up drying out the batter.

• Add pops of flavor and texture with fun extras.

In case those chocolate chips aren’t enough, I have a few extra recommendations for add-ins! 

Super sweet white chocolate chips or toffee bits, nutty shredded coconut or chopped walnuts, or even bits of fruit could be really nice. 

But the sky’s the limit for this! Make my chocolate chip banana bread recipe your own… it’s already a mouthful, so you may as well fill it just the way you like! 

Storing and Freezing Avocado Banana Bread

Your loaf of chocolate banana bread can stay right on the countertop at room temperature for up to 3 days. 

Just keep it out of direct sunlight or the chips will melt! It keeps for a little bit longer in the fridge. Also, keep it in an airtight container for the best results. 

If you want to freeze your leftovers, wrap slices completely in plastic wrap and then wrap in foil as well. 

Store for up to 3 months and thaw as many slices as needed in the fridge before serving.

Kitchen Tools You Will Need

• 9×5 Pan – Keep in mind that glass and dark pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these types of loaf panss. 
• Wire Rack – Great for cooling all kinds of baked goods.
• Large Bowl – This one is my go-to!

Chocolate Banana Bread FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bread Recipes

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Moist Chocolate Banana Bread (Made With Avocado)

Chocolate Banana Bread is deliciously dense, mouthwateringly moist, and full of cocoa flavor — with a secret ingredient: avocado!

Course Bread, Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 9 1 loaf

Calories 252cal

Author Donna Elick

Equipment

• Cooking Spray
• large bowl
• 9 x 5 loaf pan
• cooling rack

Ingredients

• 1/2 ripe avocado chopped
• 1 large egg
• 1 teaspoon vanilla extract
• 3 ripe bananas mashed
• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/2 cup semisweet chocolate chips plus more to top the banana bread with before baking

Instructions

• Preheat the oven to 350 degrees F.
• Spray a 9×5” loaf pan with nonstick cooking spray. Set aside.
• In a large bowl, mash together the avocado, egg, and vanilla. Do not overmix, it’s OK if it has a chunky texture.
• Stir in the mashed bananas.
• In another bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, cinnamon, and salt.
• Stir the dry flour mixture into the avocado mixture. Gently fold in the semisweet chocolate chips.
• Pour the batter into a greased loaf pan. Sprinkle the top of the batter with more semisweet chocolate chips.
• Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
• Let cool completely on a cooling rack.

Notes

This chocolate avocado banana bread will keep fresh in an airtight container at room temperature for up to 3 days.

How to freeze the banana bread: cool the banana bread completely and then wrap it in plastic wrap and a layer of foil. This will keep in the freezer for up to 3 months. Thaw in the refrigerator completely before serving.

Spoon and level the flour. What is the spoon and level method? You will spoon the flour into a measuring cup and then use a knife to level it off. By not doing this method, you might end up with more flour in your batter than you want.

Special add-ins for extra flavor: shredded coconut, nuts, toffee bits, white chocolate, etc. I would start with 1/4 cup per add-in.

Pro tip: to ripen bananas quickly, add them to a brown paper bag.

Nutrition

Serving: 1 | Calories: 252cal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 261mg | Sugar: 25g | Fiber: 4g | Calcium: 20mg | Iron: 2mg

Originally published July 2023, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Moist Chocolate Banana Bread (Made With Avocado) appeared first on The Slow Roasted Italian.

Who knew it would be so easy to make savoury scones in your air fryer basket?! With a super quick cooking time, you’ll be chowing down on golden-brown scones in no time at all.

I love making a batch of cheese scones to pair with tasty meals, because that cheesy goodness flavor really does accompany so many main entrees.

Give your tastebuds a cheesy treat! You can use these for the perfect breakfast pairing, or enjoy that fluffy interior as a simple side dish.

One thing that I know for sure is that these round scones made in the air fryer make the perfect savoury snacks! 

Air Fryer Cheese Scones

Imagine a warm, fluffy bite of butter bread that’s got cheese and herbs on the inside and even more cheese on top… are you drooling yet??

This air fryer cheese scones recipe delivers such a big flavor that you won’t believe how easy it is to make. All you need is one bowl and your trusty air fryer!

Now, what’s the difference between biscuits and scones? 

Biscuits tend to be a lot flakier and are usually a part of savory dishes. 

On the other hand, scones are bit more crumbly and can be sweet or savory — or only plain, if the British have anything to say about it!

Clearly these scones packed with herbs, cheese, and spices are going to be savory, but I’ve also got a sweet recipe if you need one: pumpkin scones, just like the ones from Starbucks!

Ingredient Notes and Substitutions

• Self-raising Flour – This is a special blend, which is not the same as all-purpose flour. 
  
  You can make a quick substitute by adding 1 ½ teaspoons of baking powder and ¼ teaspoon of salt per cup of AP flour, then use that in place of self-rising flour.
  
  This cheese scones air fryer recipe will also work with whole wheat flour or a gluten-free blend, but you may need to play with the amount of liquid to get the right dough consistency.
  
• Butter – Always use cold butter for scones! To make it easier to mix into the dough, I like to freeze a stick of butter and then grate it with a cheese grater. 
  
  Pop in back in the freezer for a little bit before cutting it into the flour mixture. 
  
• Gouda Cheese – This has the most incredible flavor and melts like a dream. You’ll need to shred it into two different sizes — fine for the dough and coarse for sprinkling on top.
  
  Good alternatives for air fryer cheese scones are sharp cheddar cheese or Parmesan…or a combination of your favorites!
  
  There are so many flavor combinations that you can use! Have fun using any kind of cheese that you want! 
  
• Whole Milk – Here’s the needed moisture to bring the dough together.
  
  I prefer the extra fat in whole milk for texture and flavor, but skim would work too. (and any other kind of milk would work, too)
  
• Herbs and Spices – Mustard powder and smoked paprika add some savory, smoky flavor while fresh Italian parsley (flat-leaf) adds freshness.
  
  If mustard is too funky for you, swap in some garlic powder. Try new flavors when making the scone mix to see what you like best. 

Tips and Tricks to Make Perfect Cheese Scones in Air Fryer

• Use cold ingredients for the dough.

I know — this goes against what I usually tell you for baked goods! But when making scones and biscuits, you want the milk and butter to be nice and cold.

This helps create a flaky texture while keeping them tender and moist.

• Don’t overmix or overwork the dough either!

Mix the ingredients just until they are combined. This limits the development of gluten and keeps the scones light and fluffy. Too much gluten means they’ll be dense and chewy.

The same goes for kneading! Handle it very gently and don’t press too hard when rolling it out. 

In fact, it’s usually best to pat the dough into shape and lightly tap and press the surface into an even thickness rather than breaking out your rolling pin.

• Make sure all your scones are the same thickness.

This is trickier when you’re rolling out the scraps, so it helps to have a rolling pin with a ruler or a dough mat with guides. 

If they’re different heights, they won’t bake evenly. Leaving space between cheese scones in the air fryer is also a must for even cooking.

Prep Ahead

• Shred cheese two ways
• Preheat air fryer to 350°F

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Large Bowl – This one is my go-to!
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Round Biscuit Cutter – A round cookie cutter works just as well, or use the rim of a large glass in a pinch!
• Wire Rack – Great for cooling all kinds of baked goods.

Serving Suggestions 

This air fryer cheese scones recipe can be served for breakfast, brunch, or as a savory snack! Enjoy hot from the air fryer plain or slathered in butter. 

You could even slice air fryer cheese scones in half and make yourself a breakfast sandwich.

Sometimes, I’ll serve these with soups and salads in place of the usual crusty loaf or rolls. Between this and my beer bread recipe, there’s no reason for your bread side to be boring!

You can even combine it with an egg for an egg in a hole recipe!

Storing and Reheating Leftovers

Air fryer cheese scones will keep for 2 days on the counter or up to a week in the refrigerator. Store in an airtight container so they don’t dry out. 

You can also freeze them for up to 3 months. Wrap each scone in plastic wrap, then store in a freezer-safe storage bag. Thaw on the counter before reheating.

I like to warm cheese scones in the air fryer so they get a little crispy on the outside again. Start with 3-4 minutes at 320°F and add more time if they aren’t warmed through.

Or, reheat scones in the oven at the same temperature for 5-7 minutes.

Cheese Scones Air Fryer FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

Easy Air Fryer French Toast (10 Minute Recipe)

Easy Apple Hand Pies (Air Fryer Recipe)

Air Fryer Chocolate Nutella Croissants Recipe

Air Fryer Reese’s S’mores (Peanut Butter Cup Recipe)

Print

Cheese Scones In The Air Fryer Recipe

Air Fryer Cheese Scones are light, fluffy, and packed with savory flavor! Enjoy for breakfast or brunch, a snack, or as a side with dinner!

Course Breakfast

Cuisine American

Method Air Fryer

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 12 scones

Calories 242cal

Author Donna Elick

Equipment

• large mixing bowl
• whisk
• small cookie cutter
• air fryer

Ingredients

• 2 1/2 cups self-rising flour 300 grams
• 1 teaspoon baking powder
• 1 teaspoon smoked paprika
• 1 teaspoon mustard powder
• 2 tablespoons finely minced fresh Italian flat leaf parsley
• 6 tablespoons butter 80 grams
• 1 cup finely shredded Gouda cheese 100 grams
• 4 tablespoons coarsely shredded Gouda cheese 40 grams
• 2/3 cup whole milk

Instructions

Prepare the Dough:

• In a large bowl, add the flour, baking powder, mustard powder, smoked paprika, and minced parsley. Whisk until combined.
• Add the butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
• Stir in the finely shredded Gouda cheese.
• Add the Liquid Ingredients: Make a well in the center of the dry ingredients and pour in the milk.
• Gently mix with a fork or your hands until just combined, being careful not to overwork the dough.

Shape the Scones:

• Turn the dough out onto a lightly floured surface and knead lightly until smooth. Roll or pat the dough to about 1-inch thickness.
• Use a round cutter to cut out scones, re-rolling the dough as necessary until all the dough is used.
• Preheat and Prepare the Airfryer:
• Preheat your airfryer to 350°F for about 5 minutes.
• Line the air fryer basket with parchment paper or lightly grease it.

Airfry the Scones:

• Place the scones in the airfryer basket, making sure they are not touching.
• Brush the tops with a little milk and sprinkle the coarsely shredded Gouda cheese on top.
• Airfry at 350°F for 10-12 minutes or until the scones are golden brown and cooked through.

Serve:

• Remove the scones from the airfryer and let them cool slightly on a wire rack.
• Serve warm with butter or your favorite spread.

Nutrition

Serving: 1 | Calories: 242cal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 288mg | Sugar: 1g | Fiber: 1g | Calcium: 216mg | Iron: 0.4mg

Originally published November 2024, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheese Scones In The Air Fryer Recipe appeared first on The Slow Roasted Italian.

Egg in a Hole in Oven

Egg in a hole, egg in a basket, bird’s nest, toad in a hole… no matter what you call this breakfast classic, one thing is for sure… it’s so good!!

Many times, the simplest recipes are the tastiest, especially when it comes to breakfast food. 

I’m not the biggest morning person, so I’ve been on a mission to come up with easy breakfast recipes that come together without a lot of effort. As a result, my sheet pan has become my new best friend!

So far, I’ve made sheet pan huevos rancheros, sheet pan eggs, and sheet pan pancakes. The latest addition to this ever-growing list? Egg in a hole in the oven!

It’s basically buttery, golden toast featuring a perfectly cooked egg nestled right in the middle, so there isn’t much not to love. 

My daughter, Munchkin, is totally obsessed with these baked eggs, so I know I’ll be making this one a lot!

Ingredient Notes and Substitutions

• Bread – You can use whatever bread you usually keep at home — sandwich slices, whole wheat, rye, or even sourdough to give your baked egg in a hole a more rustic look and feel!
  
• Unsalted Butter – Helps the bread bake up perfectly golden-brown and adds a wonderfully rich and buttery flavor! I like unsalted to have better control over the sodium content.
  
• Eggs – Opt for large eggs! They’ll fit perfectly in the center of most bread slices. If you do have to use extra-large or medium eggs, be sure to adjust the cooking time.
  
• Kosher Salt & Ground Black Pepper – To enhance the other ingredients! I kept things super simple, so feel free to switch things up and use your favorite spices in addition to salt and pepper.
  
  Garlic powder, onion powder, paprika, or Creole seasoning are just a few options!

Tips and Tricks to Make Perfect Sheet Pan Egg in a Hole

• Thicker bread holds up better.

While I’ve definitely made egg in a hole in oven with Wonder bread, sturdier options like Texas toast, sourdough, and rye will hold up better when baked and create a more solid base for the egg.

If you need to use regular sandwich bread, be extra gentle when removing it from the oven — you don’t want it to rip!

• Soften the butter.

It makes spreading soo much easier! I usually pull it out of the fridge about 20 minutes before I get started for the ideal texture.

And when I forget, I pop it in the microwave for 5-10 seconds (being careful not to melt it completely!) before applying it to the bread.

• Be careful when cracking the eggs.

One of the best parts of baked egg in a hole is the cute-as-can-be presentation! You won’t get there if the yolks break when cracking the eggs.

Crack them as close to the surface of the bread as possible, then gently drop them in to keep the yolk from bursting. 

No worries if any egg whites spill over as you go — they’ll still cook up nicely!

• Don’t toss the cut-out circles.

They’re great for dipping into the runny yolk! Plus, you won’t feel bad for throwing away that perfectly usable bread.

I like to butter them up a little more before baking for extra flavor. 

Toasted and buttery dippers = pure happiness.

Prep Ahead

• Bring the butter to room temperature
• Preheat the oven to 400°F
• Grease the baking sheet
• Prepare the bread

Kitchen Tools You Will Need

• Butter Crock with a Lid – Keeps butter soft, spreadable, and fresh at room temperature, so you don’t have to worry about pulling it out ahead of time!
• Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
• Round Biscuit or Cookie Cutter – It should be at least 2 ½ inches in diameter

Serving Suggestions 

With plenty of protein and carbs, all you really need are some tasty breakfast sides to make your sheet pan egg in a hole a meal!

Air fryer hash browns and bacon are both a must — or try these easy air fryer sausage links instead!

A strawberry banana smoothie or fresh fruit salad are some lighter options. I’m also a huge fan of this more berry-forward salad in the summer.

Storing and Reheating Leftovers

Sheet pan egg in a hole is best made fresh — good thing it’s so easy to prep and bake in under 20 minutes! 

Sometimes, I’ll prepare the bread slices and butter them up to a day in advance when I’m making this for company. They keep well in an airtight container until ready to bake.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I don’t recommend freezing as the texture of the eggs can get funky when thawed and reheated.

This is one of those rare recipes that tastes best reheated in the microwave! 30 seconds to about 1 minute on High power, and they’ll be good to go.

Baked Egg in a Hole FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Recipes

Sheet Pan Baked Fried Eggs and Veggies

Easy Sheet Pan French Toast

Sheet Pan Pancakes (4 Ways!)

Sheet Pan Chocolate Chip Cookies

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How to Make Egg in a Hole in the Oven (Sheet Pan Recipe)

Learn how to make Egg in a Hole in the Oven with my easy sheet pan recipe! This tasty breakfast is prepped and served in under 20 minutes.

Course Breakfast

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 6

Calories 249cal

Author Donna Elick

Ingredients

• 6 slices of bread
• 6 tablespoons unsalted butter softened
• 6 large eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• Preheat the Oven: Preheat oven to 400°F. Lightly grease a large baking sheet with butter or non-stick spray.
• Prepare the Bread: Using a round cookie cutter or a sturdy glass, cut a 2 1/2-inch hole in the center of each bread slice.
• Butter the Bread: Spread butter on both sides of each bread slice and the removed bread circles.
• Arrange & Toast: Place the bread slices and cut-out circles on the baking sheet, leaving space between each slice. Bake for 5 minutes to lightly toast. If a darker golden toast is desired, broil for 1–2 minutes, watching carefully.
• Add the Eggs: Remove the baking sheet from the oven and turn the oven back to 400°F. Carefully crack an egg into the center of each bread slice, keeping the yolk intact.
• Season & Bake: Lightly season with salt and pepper. Return the pan to the oven and bake for 8–10 minutes, or until egg whites are set and yolks remain runny. Keep a close watch in the last few minutes, as eggs will continue cooking after removal.
• Serve & Enjoy: Remove from the oven and serve warm. Use the toasted bread circles for dipping into the egg yolks!

Notes

Make-Ahead Tips: This dish is best made fresh, but you can prepare the bread slices and butter them up to a day in advance. Store in an airtight container until ready to bake.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions: Reheat in the microwave for 30–60 seconds on high power. Note that the bread will soften, and the eggs will firm up.

Freezing Instructions: This meal is not recommended for freezing, as the texture of the eggs will change upon reheating.

Nutrition

Serving: 1 | Calories: 249cal | Carbohydrates: 14g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 216mg | Sodium: 399mg | Sugar: 2g | Fiber: 1g | Calcium: 67mg | Iron: 2mg

Originally published July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make Egg in a Hole in the Oven (Sheet Pan Recipe) appeared first on The Slow Roasted Italian.

Chocolate Chip Zucchini Bread

Everyone loves banana bread, and I can’t say no to a warm pumpkin loaf myself, but did you know that zucchini bread with chocolate chips is just as sweet and flavorful? It’s true!!

It doesn’t hurt that it’s an easy way to get some extra veggies into your (and your kids’) diets, either.

Zucchini is naturally sweet and has tons of moisture, which translates to a super moist loaf made sweeter with plenty of chocolate chips.

And if that’s not enough chocolate for you, you’ll love my chocolate avocado banana bread! It’s got a chocolate batter that’s also loaded with chocolate chips, and the avocado makes it extra rich and moist.

Ingredient Notes and Substitutions

• Zucchini – You’ll need about 1 medium zucchini to get 1 ⅓ cups grated for this recipe. Make sure it’s firm — no need to peel it first!
  
• Eggs – These are so much easier to whisk when they aren’t cold straight from the fridge.
  
  Let them warm on the counter while you preheat the oven, or place them in a bowl of warm water for 10-15 minutes to speed up the process.
  
• Sugar – Granulated sugar helps the chocolate chip zucchini bread brown and crisp on the outside, while brown sugar keeps the inside moist and tender. You’ll need both for the perfect loaf!
  
• Vegetable Oil – Adds moisture and brings the batter together. The flavor is neutral, so you won’t taste it. Swap with canola oil or avocado oil, or even melted butter if needed.
  
• Vanilla Extract – A staple in baking recipes to enhance flavor and add a little warmth.
  
• Flour – Regular all-purpose flour is perfect for this chocolate chip zucchini bread recipe. Make sure to spoon it into your measuring cup and level it off, or the texture of the bread will be off.
  
• Baking Soda & Baking Powder – Use both to help the loaf rise and create a fluffy texture. Between the moist zucchini and dense chocolate chips, it needs as much help as it can get!
  
• Pumpkin Pie Spice – No actual pumpkin, just a blend of spices used to flavor the pie. If you don’t have any on hand, you can substitute apple pie spice or make it yourself!
  
  Combine 1 teaspoon cinnamon, ½ teaspoon ground cloves or allspice, and ¼ teaspoon ground nutmeg. I like to sneak a little ground ginger in there if possible.
  
• Chocolate Chips – I like the balance of semi-sweet, but you can use milk or dark chocolate chips if you prefer.
  
  Mini chocolate chips work too and will distribute more evenly throughout the batter.

Tips and Tricks to Make Perfect Zucchini Bread with Chocolate Chips

• Whisk the wet and dry ingredients separately.

You’ll also be relying on the moisture from the squash to bring the batter together. Whisk the shredded zucchini with the wet ingredients until well combined.

Then, stir the dry ingredients into the bowl of wet ingredients. It won’t take much to mix it all together, and less mixing is key to a tender, fluffy texture.

Mix until there are only a few streaks of flour, then fold in the chocolate chips. The dry ingredients will finish mixing in by the time the chips are evenly distributed.

• Bake at a lower temperature.

Most quick breads are baked at 350°F, but I found that this zucchini chocolate chip bread came out better at 325°F.

It allowed the batter to rise properly for a fluffy texture, while also allowing for a longer baking time to ensure the center is cooked through.

Tent the loaf with foil after the first 30 minutes so it doesn’t brown too much on the outside. 

• Cool completely in the pan.

The heat from the metal will help the center finish baking as it sits, and the bread will be much easier to slide out of the pan once it’s cooled.

I like to turn my quick breads out onto a wire rack instead of the counter just to be safe. 

Sometimes, the bottom is still a bit warm, and it can soften or become soggy when the steam is trapped against a flat surface.

Prep Ahead

• Grate the zucchini
• Bring eggs to room temp

Kitchen Tools You Will Need

• 9×5 Bread Pan – Keep in mind that glass and dark bread pans bake hotter. So, you may want to lower your oven temperature by 25 degrees if using one of these.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Box Grater – Use the medium or large holes to grate fresh zucchini for bread.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 

Mix-In Ideas and Flavor Variations

This chocolate chip zucchini bread recipe is the perfect base for experimenting with flavors and textures!

• Extra Crunch: Stir in ½ cup of chopped walnuts or pecans with the chocolate chips.
  
• Add A Swirl: Drizzle ¼ cup of caramel sauce over the batter and swirl it with a knife before baking. Or, swirl in 2 tablespoons of cinnamon sugar!
  
• Double Chocolate: Mix 2 tablespoons of cocoa powder into the dry ingredients for a super chocolatey loaf.
  
• More Texture: ½ cup of toasted coconut flakes adds a hint of tropical, nutty flavor that pairs perfectly with the chocolate chips.

Storing and Freezing Zucchini Chocolate Chip Bread

Allow the loaf to cool completely, then store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

Keep zucchini chocolate chip bread in an airtight container so it doesn’t dry out.

You can also freeze the loaf for up to 3 months. Wrap the entire thing tightly in plastic wrap and then foil, or wrap individual slices in plastic wrap before stacking them in a freezer-safe storage bag.

Zucchini bread with chocolate chips is even better over time as the flavors have a chance to meld and develop. Enjoy it at room temperature or warm a slice in the microwave for 10-15 seconds.

Chocolate Chip Zucchini Bread Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bread Recipes

Strawberry Bread (Ice Cream Bread Recipe) + Video

Ice Cream Bread (2-Ingredient Recipe) + Video

Starbucks Banana Bread Loaf Copycat Recipe

Pumpkin Chocolate Chip Loaf Recipe

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Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread is an easy quick bread recipe that’s packed with sweetness and warmth. The yummiest way to eat your veggies!

Course Breakfast, Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 9 makes 1 9-inch loaf

Calories 481cal

Author Donna Elick

Ingredients

• 2 large eggs
• 1 1/3 cups grated zucchini undrained (about 1 medium zucchini)
• 1 cup granulated sugar
• 2/3 cup vegetable oil
• 1/3 cup packed dark brown sugar
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour spooned and leveled
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 4 ounces semi-sweet chocolate chips divided (about 1 ⅓ cups)
• Butter for serving (optional)

Instructions

• Preheat the Oven: Preheat the oven to 325°F. Lightly grease a 9-inch loaf pan or line it with parchment paper.
• Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, zucchini, granulated sugar, vegetable oil, brown sugar, and vanilla extract until fully combined. Set aside.
• Mix Dry Ingredients: In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and baking powder.
• Combine Wet & Dry: Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing.
• Fold in Chocolate Chips: Gently fold in 1 cup of chocolate chips. Pour the batter into the prepared loaf pan.
• Add Toppings: Sprinkle the remaining chocolate chips over the top of the batter.
• Bake: Bake for 30 minutes, then tent the loaf with aluminum foil to prevent over-browning.
• Continue Baking: Bake for another 55–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, the top bounces back when tapped, or the internal temperature reaches 200°F.
• Cool: Allow the bread to cool completely before gently turning it out of the pan.
• Serve: Slice and enjoy, optionally with butter.

Notes

Make-Ahead Tips: The batter can be prepared up to 12 hours in advance and stored in the refrigerator before baking. This bread tastes even better the next day as the flavors continue to develop!

Storage: Store at room temperature for 2–3 days in an airtight container. Refrigerate for up to 1 week. Freeze for up to 3 months by wrapping tightly in plastic wrap and storing in a freezer-safe container.

Reheating Instructions: Warm individual slices in the microwave for 10–15 seconds to restore moisture and flavor.

Freezing Instructions: To freeze a whole loaf, wrap tightly in plastic wrap and aluminum foil before storing in the freezer. To freeze slices, wrap individually and store in a freezer bag for easy thawing.

Nutrition

Serving: 1 | Calories: 481cal | Carbohydrates: 64g | Protein: 6g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 95mg | Sugar: 35g | Fiber: 2g | Calcium: 38mg | Iron: 3mg

Originally published July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Chip Zucchini Bread appeared first on The Slow Roasted Italian.