This Healthy Banana Bread recipe checks all the right boxes! It’s moist, sweet, and whipped up in a matter of minutes with healthier ingredients. You might just have everything you need in your kitchen right now!

Satisfy your sweet tooth with more recipes like Peanut Butter Streusel Banana Bread, Blueberry Banana Bread and Chocolate Chip Banana Bread.

This Healthy Banana Bread took me a few tries to perfect, but once I did there was no going back!

I believe that a good banana bread is like a good brownie. It needs no frosting, no glaze, no chocolate chips, no nuts, nothing. If it’s perfect banana bread, then that should be enough.

This is the only healthy Banana Bread recipe you need — it’s perfectly moist and needs no adornments (though you won’t see us judging if you add in chocolate chips!).

Why we love it:

• Super Easy: It’s made in one bowl with a whisk and no mixer. Plus, all of the ingredients are basic baking staples.
• Freezer Friendly: Scroll below for more info on how to freeze banana bread. This is one of my favorite treats to keep in my freezer for later!
• Scrumptious: There’s really no better word to describe it. This banana bread always turns out so moist, perfectly sweet and loaded with fresh banana flavor.

Ingredients Needed for Classic Banana Bread

• Bananas – You’ll need 3 bananas for this quick bread recipe. If you have any extras hanging around, use them to make some adorable Banana Split Trifles or see How to Freeze Bananas.
• Salt – Just a pinch of salt enhances the other flavors in the banana bread.
• Baking Soda and Baking Powder – Did you know that both of these ingredients have expiration dates? Use both within 6 months of opening so they’re potent and get the job done.
• Flours – You may notice that I use both whole wheat flour AND regular all-purpose flour. I love the texture that both flours create, and whole wheat flour adds a good amount of fibre. I make this recipe often with 100% whole wheat flour so that’s an option, too!
• Cinnamon – You can add an extra sprinkle to really warm up the flavor.
• Greek Yogurt – Be sure to use plain Greek yogurt with no additional flavors or sweeteners.
• Unsweetened Applesauce – This creates the most incredible moisture and adds natural sweetness in banana bread. And no, it won’t make it taste like apples!
• Eggs – These act as a binder for all of the other ingredients.
• Sugar – Be sure to measure with care! You don’t want to add too much or too little – either error will affect the flavor of the bread.
• Vanilla Extract – This is used to enhance the sweet flavor.

How to make Classic Banana Bread

Here’s a sneak peek at the step-by-step instructions! Scroll to the bottom of this page for more information and ingredient measurements.

• Mash the bananas (I love using a potato masher to do this!)
• Mix in the sugar, Greek yogurt and applesauce.

• Whisk in the eggs and vanilla extract.
• Add in the cinnamon, baking powder, baking soda, and salt. Whisk until just combined.

• Add the flour into the batter and mix until combined.
• Bake at 350°F for 50-60 minutes.

Banana Bread Variations and Substitutions

• Make it 100% whole wheat: this healthy banana Bread already has a good amount of fibre, but I often make it with 100% whole wheat flour for extra fibre for my family! It turns out perfectly either way — simple swap the all purpose flour for whole wheat.
• Add chocolate chips: While I like banana bread all by itself, you may be craving some chocolate! Feel free to sprinkle in some dark, milk, or semi-sweet chocolate chips.
• Add a crunch: Stir in some walnuts to give the banana bread a delightful, soft crunch. Check out more info here – Banana Nut Bread.

How to Store Banana Bread:

Let the banana bread cool for 10 minutes before removing from the pan.

Allow to cool to room temperature prior to storing in an airtight container at room temperature. You can store individual slices or the whole loaf. Properly stored, this bread will stay fresh on your kitchen counter for up to 4 days.

Can I freeze healthy banana bread?

YES! This recipe is wonderfully freezer friendly.

Let the banana bread fully adjust to room temperature prior to storing in a freezer-safe container (or zip-top bag). You can freeze individual slices or the whole loaf – keep in mind that slices will defrost much faster.

If you’re freezing slices, use sheets of parchment paper to separate them so they don’t stick together.

You Might Also Like…

Calling all banana lovers! Check out more of my favorite banana recipes:

• Banana Pancakes — we love these for a weekend breakfast!
• Banana Cream Pie — pie is always a good idea.
• Banana Chocolate Chip Baked Oatmeal Cups — another make ahead and freezer friendly breakfast!
• Banana Chocolate Chip Muffins — these never last long here!

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Healthy Banana Bread recipe

This Healthy Banana Bread recipe checks all the right boxes! It's moist, sweet, and whipped up in a matter of minutes with healthier ingredients. You might just have everything you need in your kitchen right now! #banana #baking #recipe | easy recipes | baking recipes | healthy baking | breakfast ideas | banana recipes

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 15 minutes minutes

Servings 12 slices

Calories 155cal

Author Ashley Fehr

Ingredients

• 3 ripe bananas
• ⅔ cup sugar (130g)
• ½ cup 0% plain Greek yogurt (114g)
• ⅓ cup unsweetened applesauce (100g)
• 1 teaspoon vanilla
• 2 large eggs
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup whole wheat flour* (130g)
• 1 cup all purpose flour* (130g)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease an 8×4" or 9×5" loaf pan (a smaller loaf pan will need a little more time, and a larger pan will bake a little more quickly).
• In a large bowl, mash bananas with a whisk. Add sugar, yogurt and applesauce and whisk until combined and somewhat smooth.
• Add vanilla and eggs and stir until combined.
• Add baking powder, cinnamon, baking soda and salt and whisk until combined. Add flour and stir just until no white remains (don’t overmix)
• Spread in loaf pan and bake for 50-60 minutes, (covering with foil when top is light golden brown), or until toothpick inserted in the middle comes out clean (up to about 1 hour).

Video

Notes

Ingredients and Substitutions:

Yogurt and applesauce: if you are out of either yogurt or applesauce, I have successfully made this banana bread recipe using all yogurt and all applesauce. Simply swap one for the other. 

*Flour: be sure to measure your flour fluffed and levelled, or use a scale to weight it. You will need 260 grams total flour, and you can use half and half as the recipe calls for, or 2 cups all-purpose, or 2 cups whole wheat. 

 

Nutrition

Calories: 155cal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 191mg | Fiber: 2g | Sugar: 15g

The post Healthy Banana Bread recipe appeared first on The Recipe Rebel.

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

This Italian Meatball Soup recipe combines the savory goodness of homemade Italian-style meatballs with a flavorful broth and a variety of vegetables.

Soup can be a hard sell to my kids, but a soup that’s loaded with meatballs and pasta is always a win around here!

It’s a nutritious and balanced meal in one pot, perfect for busy weeknights for the whole family.

Whether it’s a cold winter evening or a breezy summer night, this soup is a versatile dish that fits all seasons and occasions.

The combination of beef and pork in these homemade meatballs gives them a depth of flavor and the addition of Parmesan cheese adds a hit of saltiness.

This easy soup recipe is easy to adapt, whether you prefer using leaner meat or want to add a spicy kick to it!

With ingredients like Italian seasoning, marinara sauce, and Parmesan cheese, this soup will bring the flavors of an Italian kitchen to your dining table.

It’s like a little Italian holiday, but without leaving the comfort of your home!

For more hearty soup inspiration, check out my Italian Sausage Gnocchi Soup, Italian Wedding Soup, this Chicken Rice Soup, and my Tomato Tortellini Soup.

Below you’ll find all the tips and tricks you need to make the best meatball soup!

Ingredients Needed:

Homemade Meatballs

• Bread: use a slice of soft bread to make fluffy bread crumbs to give the ground meat mixture more substance when making it into meatballs.
• Meat: I’ve used a combination of lean, ground beef and lean, ground pork for these meatballs.
• Cheese: freshly shredded parmesan cheese is best to add a great salty, umami flavor.
• Egg: helps to bind the meatball ingredients. 
• Seasoning: use Italian seasoning with salt and black pepper to bring classic Italian flavors to this dish.

Meatball Soup

• Vegetables: use a classic trio of onion, carrot, and celery to make a great savory base for the soup that’s also packed with essential nutrients.
• Tomatoes: use diced (or crushed) tomatoes as well as tomato paste for a tomato base in this soup that works well with the meatballs.
• Seasoning: fresh garlic cloves, Italian seasoning, salt, red pepper flakes, and a bay leaf will pack a ton of classic Italian flavor into this soup, with a bit of a kick too!
• Broth: I use low-sodium chicken broth to add a great depth of savory flavor, and also to better control the saltiness of the dish.
• Cheese: use a parmesan rind if you can, as it melts wonderfully into the soup, giving it a deep, rich, umami, cheesy flavor. Simply pull it out before serving.
• Pasta: I’ve used uncooked ditalini pasta here as I think it works well with the meatballs. You can use any small pasta that you have!
• Spinach: fresh spinach leaves add color, a fresh flavor, and nutrients to this soup. You can also swap with fresh kale if you have it on hand.
• Marinara Sauce: use your favorite brand of marinara sauce to add even more tomato flavor to the soup.

How to Make Italian Meatball Soup

This recipe takes a bit of time but is worth it all! Full instructions are included in the recipe card below.

Meatballs

1. Make meatball mixture: Combine the bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, and pepper, then let the mixture sit.
2. Make meatballs and sear: Make meatballs, then brown them on both sides. Remove them from the pot and set them aside.

Meatball Soup

1. Sauté veggies: Sauté the onion, carrots, and celery.
2. Add other ingredients: Add the tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf, and cook.

3. Deglaze and add broth, tomatoes, and cheese: Stir the chicken broth, diced tomatoes, and Parmesan rind, then deglaze the pot and cook.
4. Add pasta and meatballs: Stir in the pasta and meatballs, then cover and cook. Stir in spinach and marinara sauce before serving.

Italian Meatball Soup FAQs

Tips and Notes

• Don’t overmix the meatballs. Achieving tender and juicy meatballs is the first step to a successful meatball soup. When combining the meat mixture, avoid overmixing as it can result in dense meatballs. A gentle stir is all you need to bring the ingredients together. 
• Let the flavors meld. Letting the meatball mixture sit for 10-20 minutes before rolling it out into balls allows the flavors to meld, resulting in more flavorful meatballs.
• Adjusting the consistency. You might want your soup to be thicker or thinner. If the soup is too thick, adding a bit more broth can easily make it thinner. If you want it thicker, remove some of the soup, blend it with an immersion blender, and add it back in. Alternatively, use a cornstarch slurry to thicken it.
• Freshen the soup when reheating it. Add a splash of lemon juice, broth or a handful of fresh parsley to rejuvenate the flavors and bring back the vibrancy of this delicious meatball soup when reheating it.

Italian Meatball Soup Variations

• Add some garnishes. Add an extra sprinkle of freshly shredded Parmesan cheese on top of the soup before serving can elevate the dish with a creamy texture and a salty kick. You can also sprinkle some fresh herbs like parsley or basil on top to add a burst of freshness and color to the dish.
• Use a different broth. Chicken, beef, or vegetable broth can be used interchangeably, depending on your preference or dietary restrictions.
• Add more veggies. This recipe is so versatile; you can add almost any of your favorite vegetables to enhance the nutritional value and flavor. Try mushrooms, zucchini, chopped bell peppers, sweetcorn, peas, or whatever seasonal vegetables you have a surplus of!
• Use other kinds of pasta. Small pastas like orzo or mini shells are excellent substitutes for ditalini, while brown rice or quinoa are great gluten-free options.
• Add extra flavor. Add a splash of lemon juice, a dollop of sour cream, some Worcestershire sauce, or additional herbs to add an extra layer of flavor to this already delicious soup.

Serving Suggestions

We always have bread on our dinner table, but it’s a perfect side to any soup. Try my Homemade Breadsticks, a slice of my No Knead Artisan Bread, some classic Garlic Bread, or these Cheddar Bay Biscuits for dipping!

More Easy Meatball Recipes To Try

Dinner

Sweet and Sour Crockpot Meatballs + VIDEO

Dinner

Instant Pot Swedish Meatballs and Noodles

Dinner

Instant Pot Meatballs and Mashed Potatoes + VIDEO

Dinner

Slow Cooker Cranberry Meatballs Recipe + VIDEO

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Meatball Soup

This hearty Italian Meatball Soup is the ultimate comfort food! With tender homemade, meatballs, vegetables and pasta in a delicious tomato-based broth with Parmesan cheese, it’s a delight for your taste buds!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 428cal

Author Ashley Fehr

Ingredients

Meatballs

• 1 slice soft bread (about ¾ cup fluffed bread crumbs)
• ½ lb ground beef
• ½ lb ground pork
• ½ cup shredded parmesan cheese (fresh if possible)
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Meatball Soup

• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• 1 small onion (finely chopped)
• 2 tablespoons tomato paste
• 3 cloves garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• 4 cups low sodium chicken broth
• 1 can diced or crushed tomatoes (28oz/798 ml)
• 1 parmesan rind
• 1 cup ditalini pasta (uncooked)
• 2 cups spinach (roughly chopped)
• ½ cup marinara sauce

US Customary – Metric

Instructions

Meatballs

• Tear bread into small pieces and place in a food processor or blender. Process until the bread is in fine crumbs.
• In a large bowl, combine bread crumbs, beef, pork, cheese, egg, Italian seasoning, salt, pepper — don’t overmix. Let sit for 10-20 minutes.
• Shape into 1″ balls (I get about 30-35) and place on a plate.
• Heat 2 tablespoons of oil in a large soup pot or large Dutch oven over medium-high heat. Brown meatballs on both sides, about 2 minutes per side. They do not have to be cooked through. Remove from the pot and set aside. (*OPTIONAL: you can also bake the meatballs if you do not want the juices in the soup — see instructions below)

Meatball Soup

• Add the carrots, celery, and onion (no need to clean out the pot!) and cook in the leftover fat from the meatballs for about 5 minutes or until crisp-tender.
• Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and bay leaf. Cook for 1 minute.
• Stir in chicken broth, diced tomatoes, and Parmesan rind and use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
• Cook for 5 minutes, until the vegetables are almost tender.
• Stir in the uncooked pasta and meatballs. Cover and reduce the heat to medium, then cook for 10 minutes or until pasta is al dente.
• Stir in spinach and marinara sauce. Taste and adjust seasonings as desired. Serve.

Video

Notes

• To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees for about 8-10 minutes or until browned on the outside.

Ingredients and Substitutions:

• Meatballs: you can use store-bought meatballs to save yourself some time if necessary. Simply throw them in with the pasta near the end of the recipe — no need to brown them first. 
• Ground beef and pork: you can use almost any ground meat for these meatballs — ground chicken or ground turkey would be good, leaner options as well. You can also substitute some or all of the meat for ground Italian sausage for more flavor. 
• Bread crumbs: fresh bread crumbs make meatballs so moist, but you can use dried bread crumbs in a pinch. Use about ⅓ cup dried bread crumbs in place of fresh.
• Egg: a flax egg will work just fine if you would like to make this recipe egg-free.
• Pasta: you can use any kind of short pasta here, or even broken spaghetti noodles. Keep in mind that they may require a different cooking time or absorb more moisture. 

Prep ahead: 

• You can make and bake the meatballs in advance and store them in the fridge for up to 4 days or the freezer for up to 3 months. 
• You can chop all of the vegetables and store them in the fridge for several days before preparing this soup. 
• You can prepare the soup up until the pasta is added, then store it (without the pasta and spinach) for up to 4 days in the fridge. Simply cook the pasta and stir into the soup with the spinach to serve. If you refrigerate with the pasta, it may become bloated and will not have an al dente texture.

Storage

• Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. As it sits, the flavors will meld together, so the leftovers are delicious too! Make sure to allow it to cool to room temperature before putting it in the fridge.
• Freeze: This soup freezes well. Pour the soup once it has cooled to room temperature into airtight containers or freezer bags, and freeze for up to 3 months. Thaw the soup overnight in the refrigerator, then reheat it gently on the stove over medium heat, stirring occasionally. If the soup is too thick, add a little bit of broth or water to reach your desired consistency.

 

Nutrition

Serving: 426grams | Calories: 428cal | Carbohydrates: 36g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 933mg | Potassium: 883mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4797IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 4mg

The post Italian Meatball Soup appeared first on The Recipe Rebel.

This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!

This Crockpot Stuffing recipe is perfect for Thanksgiving dinner, saving your oven space for the turkey and saving you time with only 15 minutes of prep!

This slow cooker stuffing is filled with all the classic flavors of traditional stuffing but with the added convenience of being able to set it and forget it.

With just a few simple ingredients and a bit of cooking time in the crockpot, you’ll have a delicious and comforting side dish that your whole family will love. 

For more amazing Thanksgiving side dish recipes, check out my Homemade Creamed Corn, Maple Bacon Baked Beans, Homemade Crescent Rolls, and Green Bean Casserole.

Ingredients Needed:

• Bread: any variety of bread will do, and day-old bread works best. You can use store-bought bread cubes if you prefer because it absorbs the moisture and the flavor.
• Butter: melted salted butter helps to keep the stuffing moist, and we’ll use it to sauté the apple and veggies.
• Mix-Ins: use a classic blend of diced onion and celery for a great savory base, and add a baking apple for even more flavor and texture.
• Seasonings: some freshly minced garlic, dried sage, dried thyme, salt, and black pepper will add so much flavor to this dish, you don’t need anything else.
• Broth: low-sodium chicken broth works best to add a depth of flavor and also allows you to control the salt content.

How to Make Slow Cooker Thanksgiving Stuffing

This recipe is easy to make, and you can even prep it ahead of time! Full instructions are included in the recipe card below.

1. Sauté veg and apple: Sauté onion, celery, and apples in melted butter.
2. Add seasoning: Add the garlic, sage, thyme, salt, and pepper, and cook.

3. Assemble the stuffing: Place the bread cubes into the slow cooker and add the onion mixture, the remaining butter, and the broth. Stir well.
4. Cook: Put the lid on the crockpot and cook — adding a layer of paper towel keeps it from getting soggy!

Crock-Pot Stuffing Recipe FAQs

Tips and Notes

• Dry your bread. If you don’t have time to leave your bread on the counter before making it, you can briefly toast it to get dry bread cubes.
• Save those crusts: can’t get your family to eat the end of the bread loaf? Cube and toss it in the freezer to add to stuffing or french toast casseroles.
• Make it in the oven. If you’d prefer making stuffing in a casserole dish in the oven, try my other Homemade Stuffing Recipe. 

Crockpot Stuffing Variations

• Other add-ins. Try adding in some other flavors with dried cranberries or cooked Italian sausage.
• Try fresh herbs. Put some fresh thyme or fresh parsley on top for serving to add more flavor.
• Make it vegetarian. Swap the chicken broth for vegetable broth to make this a vegetarian-friendly side dish for your holiday meal.

Serving Suggestions

Serve this delicious stuffing with some other family favorite Thanksgiving dishes. Try my Garlic Brown Sugar Dry Brine Turkey or Roast Turkey Breast with Cranberry Marinade for your mains, and one of my yummy Thanksgiving Side Dishes!

More Easy Side Dish Recipes for Thanksgiving

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Twice Baked Potatoes

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Crockpot Stuffing

This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 8 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 10 cups cubed day old bread* (about 10 slices)
• ½ cup melted salted butter (divided)
• 1 medium onion (diced)
• 2 ribs celery (diced)
• 1 baking apple (peeled and diced)
• 2 teaspoons minced garlic
• 1 teaspoon dried sage (crushed)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ cup low sodium chicken or vegetable broth

US Customary – Metric

Instructions

• Remove bread from package and allow to sit on the counter while you prep the rest of your ingredients. (*If it's fresh, I highly recommend toasting lightly or allowing to sit at least one hour on the counter uncovered).
• In a large skillet, stir together 2 tablespoons melted butter, onion, celery and apple. Cook over medium-high heat until softened and onion is beginning to brown, about 5-6 minutes.
• Add the garlic, sage, thyme, salt and pepper and cook 1 minute.
• If you haven’t already, cut bread into ¾”-1″ cubes.
• Place the bread cubes into a 4 quart slow cooker and add the onion mixture, the rest of the butter and the broth. Stir well.
• Put the lid on the crockpot, pinching a clean lint-free towel or a couple pieces of paper towel in between the top and the lid to collect the condensation — this helps to prevent the stuffing from getting soggy.
• Cook for 3-4 hours on low or 2 hours on high until set.

Notes

Ingredients and Substitutions:

• Bread: day-old bread is best because it will absorb the moisture and the flavor. If you only have fresh bread, let it sit out on the counter for an hour before using it.
• Apple: the apple does not make the stuffing sweet, but adds flavor and a very slight fruitiness.
• Broth: we prefer our stuffing not too wet. If you like your stuffing softer in texture, you can add up to 2 cups of broth, or continue adding gradually until the broth is absorbed by the bread.

Storage

• Store: Homemade stuffing will last for 3–4 days in the fridge when stored in an airtight container. Reheat in the oven or microwave, or enjoy it cold in a turkey sandwich with cranberry sauce!
• Freeze: Store the stuffing in Ziploc bags, or in a freezer-safe container in the freezer for up to 1 month. Thaw overnight in the fridge, then warm in the oven or microwave until heated through.

Nutrition

Calories: 222cal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 413mg | Potassium: 132mg | Fiber: 2g | Sugar: 5g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

The post Crockpot Stuffing appeared first on The Recipe Rebel.

Here are some of the best Thanksgiving Side Dish recipes that will go with almost any main dish to make your holiday meal delicious and magical! From potatoes and vegetables, to salads and the all-important dinner rolls, there’s something for everyone.

As we gear up for the holiday season, it’s time to start planning our Thanksgiving feasts.

Whether you’re having roast turkey, ham, or beef as your main dish, we all know that the side dishes are what really make the meal complete.

Try my Garlic Brown Sugar Dry Brine Turkey, Crockpot Turkey Breast, Honey Baked Ham, or my Honey Garlic Pork Tenderloin Recipe for something different this year!

Whether you prefer classic comfort foods or more adventurous options, there are endless possibilities for delicious Thanksgiving side dishes.

Here are some of the best Thanksgiving side dish recipes that are sure to impress your guests and make your Thanksgiving dinner unforgettable.

What are the most popular side dishes at Thanksgiving?

On a traditional American Thanksgiving menu, you’ll find some tried-and-true classics like green bean casserole, Thanksgiving stuffing, cranberry sauce, creamed corn, and sweet potato casserole.

Here in Canada, we also like to have some Brussels sprouts and butternut squash on our holiday table.

Mashed potatoes or some sort of a potato dish is a must have wherever you are!

How many dishes should a Thanksgiving meal have?

Sometimes it’s difficult to know how much to cook for the number of people you will have for your Thanksgiving dinner. Here’s a quick guide for deciding how many side dishes to prepare for your Thanksgiving table!

If you’ll be having 4 people, choose 1-2 appetizers and 3 sides with your main. You might want smaller sides rather than very large, shared dishes.

For 8 people, choose 1-3 appetizers and 3 large, sharing sides.

For 16 people, choose 2-3 appetizers and 5 or more sides, depending on their size.

Homemade Stuffing Recipe

Easy to prep ahead, this delicious savory stuffing is made with onion, celery, and apple for a flavor-packed side that will go well with any main dish!

Check out this recipe

Garlic Mashed Potatoes recipe

These Garlic Mashed Potatoes are a classic side dish taken up a notch! This recipe makes smooth, creamy, buttery, garlicky mashed potatoes that are ready in just 30 minutes!

Check out this recipe

Homemade Creamed Corn

This easy homemade Creamed Corn is made with just a few ingredients in less than 30 minutes! You can easily make it ahead and reheat or warm it in the slow cooker to take some of the stress out of the big day.

Check out this recipe

Slow Cooker Honey Orange Glazed Carrots

Full of bright and sweet flavor, these honey-orange-glazed carrots are perfection in a dish. They go well with any main dish and are always a huge hit when I make them.

Check out this recipe

Hashbrown Casserole

This Hashbrown Casserole is a classic side dish that takes 10 minute to prep! Tender potatoes are baked in a rich and creamy sauce, topped with melty cheddar cheese, and finished off with a buttery, crunchy Corn Flake topping.

Check out this recipe

Roasted Red Potatoes

Perfectly crisp, seasoned with garlic, paprika, and parmesan cheese, these potatoes are a great alternative to mashed potatoes, or serve them alongside other potato sides for a large gathering for a bit of variety!

Check out this recipe

Broccoli Casserole

This dish is the ultimate comfort food. With a rich and creamy texture that's bursting with flavor, this easy recipe is perfect for Thanksgiving!

Check out this recipe

No Knead Artisan Bread

We love bread with any meal, and Thanksgiving is no different! Make this delicious, crusty bread for a scrumptious side dish.

Check out this recipe

Garlic Parmesan Scalloped Potatoes and Carrots Recipe

With a good dose of fresh garlic and a good chunk of Parmesan cheese, this recipe is a great way to get two veggies in one dish!

Check out this recipe

Maple Bacon Baked Beans

With a perfect balance of sweet and smoky, this dish is the perfect side dish for a crowd! With only 10 minutes of prep time, it's perfect served with creamy potatoes and some veggies too!

Check out this recipe

Homemade Crescent Rolls

Making homemade Crescent Rolls is easy and quick, and they taste even better than store-bought ones. These rolls are light, fluffy, and buttery, making them the perfect choice for your Thanksgiving spread.

Check out this recipe

Green Bean Casserole

This dish is a must-have for your Thanksgiving table this year, and it's such a crowd pleaser, but my version has a twist! It's made with a creamy homemade mushroom sauce with parmesan cheese, topped with bread crumbs and deliciously crunchy fried onions!

Check out this recipe

Instant Pot Mashed Potatoes

These creamy potatoes are perfect for the holidays because you'll save precious oven and stovetop space by using your Instant Pot! Also, they're ready in just 15 minutes!

Check out this recipe

Roasted Carrots

These carrots are a delicious but easy side dish, perfectly seasoned with a blend of spices, then roasted with olive oil and butter until they’re perfectly soft and slightly caramelized!

Check out this recipe

Mixed Roasted Vegetables

This isn't a traditional Thanksgiving recipe, but roast vegetables are always a delicious side dish for any dinner table. Choose your favorite veggies and seasonings to complement your main dish!

Check out this recipe

Homemade Dinner Rolls Recipe

Made from scratch, these dinner rolls are the most delicious, soft, and fluffy rolls you’ve ever tasted, perfect for your Thanksgiving spread!

Check out this recipe

Cranberry Orange Sauce Recipe – NatashasKitchen.com

Homemade Cranberry Orange Sauce is bursting with fresh juicy cranberries and flavored with cinnamon and orange. So easy with 4 ingredients.

Check out this recipe

Slow Cooker Mashed Potatoes

These rich and creamy mashed potatoes are perfect for your holiday dinner table! They are so versatile, they will compliment any main dish or other side dish you choose.

Check out this recipe

Green Beans with Bacon

This classic side dish brings a vibrant color to your dinner table, as well as nutrients and a delicious smoky flavor that works so well with just about any main!

Check out this recipe

Cheesy Baked Asparagus

While this may not be on your list of classic Thanksgiving side dish recipes, it can be a comforting and welcome addition to your dinner table!

Check out this recipe

The post Thanksgiving Side Dishes appeared first on The Recipe Rebel.

Cinnamon, sugar, and butter just make everything better, am I right?

We love a traditional cinnamon roll, especially as the days get cooler and all you want is some fresh, hot, sugary bread straight from the oven to warm you up!

I’ve already shared the BEST Cinnamon Buns recipe with you, but I just love these little bites.

This is one of the easiest recipes I’ve made for cinnamon roll treats, so it’s a win-win!

This easy treat is perfect for the holidays, to have them as part of your sweet breakfast spread, or just to snack on!

These bites are very similar to what I use in my Monkey Bread recipe, except the balls are cooked in one layer and there’s no yeast required (less waiting!).

Not using yeast in this recipe means this biscuit dough comes together in 5-10 minutes max, but the flavor and texture are still amazing. 

You can even make the dough balls the day before, quickly finish them up, and bake them fresh in the morning. 

All of this gives you more time for sleeping and spending time with family on busy holiday mornings, with a warm, cinnamon treat for all your not-so-hard work.

That sounds like a pretty good deal to me

If you love the delicious cinnamon flavors here, you’ll love my Maple Glazed Apple Crisp Cinnamon Buns and this Healthier Cinnamon Roll Baked Pancake with Maple Cream Cheese Syrup. 

Ingredients Needed:

• Flour: all-purpose flour, whole wheat flour, or a mix of both will all work well too. 
• Baking Powder: a quick-rising agent that will work fast so these bites are on your plate promptly!
• Salt: to enhance the warm, sweet flavors in these sweet treats. 
• Butter: unsalted butter is best in this recipe. Make sure it’s cold from the fridge before using it for the biscuits. You’ll need to melt some for the cinnamon sugar coating. 
• Milk: whole milk, lower-fat milk, or even dairy-free milk is fine here to help bind the biscuit dough and the glaze. 
• Sugar: use a mix of brown and granulated sugar to get a slightly caramelized flavor for the coating. 
• Cinnamon: ground cinnamon is the star of the show here.
• Icing Sugar: icing sugar, or powdered sugar, is the base of the sweet glaze. 

How to Make Cinnamon Roll Bites

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Make the dough: stir together the dry ingredients, then add the butter until crumbly. Add just enough liquid so the dough comes together.
2. Make cinnamon sugar: In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. 
3. Coat dough balls in the melted butter, then coat them in the cinnamon sugar mixture, and place them in the pie plate.
4. Bake. Bake until the biscuits are cooked and the butter/sugar mixture is bubbling in the bottom of the pan. Drizzle with glaze before serving.

Cinnamon Roll Bites FAQs

Tips and Notes

• Aluminum Foil: If you’re using a pie plate smaller than 10″, place a piece of tin foil in the oven under the plate to catch any possible drips.
• Yield: A single batch will make around 25 bites. You can double it to make enough for a larger crowd, but make sure the dough is the right consistency before making the dough balls. 

Cinnamon Roll Bites Variations

• Biscuit dough. You can use store-bought biscuit dough for this recipe if you prefer. It’s an even quicker, easy way to make them, you don’t need to make any changes to the recipe!
• Flour. I’ve made this recipe with 100% whole wheat flour before, and it turns out great! It’s a great way to add more fiber. 
• Dairy-Free. You can easily make these Cinnamon Roll Bites dairy-free. Simply swap the butter for non-dairy margarine and the milk for almond or oat milk.
• Flavor the glaze. Add some vanilla extract, lemon juice, or orange juice to the glaze to give it more flavor. 

Serving Suggestions

Serve these yummy cinnamon bites with a Cold Brew Coffee or a Peppermint Mocha Recipe for a sweet breakfast or afternoon pick-me-up. 

You can even have these cinnamon roll bites for a delicious dessert. Serve them warm and gooey with a scoop of ice cream. Try my Butter Pecan Ice Cream or this Homemade Vanilla Ice Cream. 

More Easy Dessert or Sweet Breakfast Recipes to Try

Desserts

Baked Lemon Blueberry Donuts

Desserts

Lemon Blueberry Cream Cheese Coffee Cake Recipe

Breakfast

Cinnamon Roll Bites

Breads

Cream Cheese-Filled Blueberry Lemon Bread + RECIPE VIDEO

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Cinnamon Roll Bites

These Cinnamon Roll Bites are the easiest way to get that amazing cinnamon roll flavor, and they're ready from scratch in just 40 minutes! They're a delicious treat, perfect for an indulgent breakfast on Christmas morning, or a yummy pick-me up in the afternoon!

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 302cal

Author Ashley Fehr

Ingredients

Biscuit Dough

• 2 cups flour (whole wheat, all purpose, or a mix)
• 1 tbsp baking powder
• ¼ tsp salt
• ½ cup cold butter
• ¾-1 cup cold milk

Cinnamon Sugar Coating

• 3 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• ½ cup butter, melted

Glaze

• ⅓ cup icing sugar
• 1-2 tbsp milk just enough to bring the glaze together

US Customary – Metric

Instructions

• In a large bowl, combine flour, baking powder, and salt.
• Cut the butter into cubes and add them to the bowl. Cut in the butter with a pastry cutter or fork until butter is in pea-sized pieces.
• Stir in the milk gradually, adding just enough so that the dough comes together. Bring the dough together in a ball with your hands (if you accidentally add too much milk and it becomes sticky, just add a little more flour).
• Preheat oven to 350 degrees F. Lightly grease a 10-inch pie plate or baking dish, or line it with a piece of parchment paper.
• In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. Roll the dough into 1″ balls. Dip the balls in the remaining melted butter, coat them in the cinnamon sugar mixture, and place them in the pie plate.
• Drizzle the melted butter over the dough balls in the pan. Bake for 20-25 minutes until the biscuits are cooked and the butter/sugar mixture is bubbling in the bottom of the pan.
• Make the glaze by combining the icing sugar and milk in a small mixing bowl.
• Remove the balls from the oven and allow them to cool slightly before drizzling the glaze over the balls. Serve hot or cold.

Video

Notes

*Note that you will likely have some excess cinnamon sugar, but I’d rather have a little too much than too little. Therefore, the nutrition information will be reduced slightly per portion in reality.

Storage & Make Ahead

Make Ahead: Wrap the little balls of unbaked dough tightly in plastic wrap and store them in the refrigerator for up to one week. You can also freeze the dough balls in the pan. Once frozen, they can be stored in a Ziploc bag for easier storage. Keep frozen for up to 3 months, then let thaw on the counter in a single layer for at least 30 minutes to 1 hour before baking as directed. You may need to increase the cooking time by up to 5 minutes.

Store: Keep cinnamon roll bites in an airtight container on the counter for 2 days or in the refrigerator for up to 7 days. Make sure they’re fully cooled to room temperature before storing them.

Freeze: Put cooled cinnamon roll biscuit bites on a tray and flash-freeze them. Then put the bites into a Ziploc bag or freezer-safe container and freeze them for up to 3 months.

Nutrition

Calories: 302cal | Carbohydrates: 31g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 214mg | Potassium: 190mg | Fiber: 1g | Sugar: 11g | Vitamin A: 605IU | Vitamin C: 0.01mg | Calcium: 90mg | Iron: 1mg

The post Cinnamon Roll Bites appeared first on The Recipe Rebel.

An easy Overnight French Toast Casserole topped with peach cobbler — it’s the BEST French toast I’ve ever had! So perfect for Spring, it’s full of juicy peaches and a sweet, moist crumb topping!

I’m not sure you can fully understand my love of brunch.

The other day we were having another couple over for dinner, and I was trying to decide what to make.

I was telling my husband how much I would love to host people and serve up a huge brunch spread, but because we usually host people in the evenings, it hasn’t really ever happened!

Of course, I wouldn’t mind a breakfast/brunch, or brinner, but not everyone is like me.

I’ve never really had an occasion to whip up a full bunch spread with all of our family favorite brunch dishes for one sitting. With our family of five, normally we’ll have just French toast. Or just pancakes. Or just bacon and eggs.

But someday I’d really love to have an excuse to have French toast casserole (either this Peach Cobbler one, or my other favorite — my Overnight Apple Crisp French Toast), maybe this Quiche Lorraine, a fruit salad, coffee, tea, juices, and maybe some sweet rolls (White Chocolate Cranberry perhaps?) or muffins (my favorite Double Chocolate Banana Bran!) to round things out.

I can almost taste it.

That right there is my perfect dinner table.

I don’t need you to tell me you’re there with me, I know you’re secretly craving all the sweet, wonderful, comforting things for breakfast too!

Ingredients Needed:

French Toast

• Bread: I tend to use thick-cut French bread for my French toast recipes, but challah or brioche would make good options too. Whichever bread type you use, it’s best to use it slightly stale.
• Eggs: used to make the base of the custard to go over the bread.
• Milk: any milk will work, or even cream! Non-dairy works great here, too.
• Vanilla: pure vanilla extract is best to give that delicious subtle warm flavor.
• Sugar: we’ll use white granulated sugar for the French toast as well as the cobbler topping. You can use brown sugar, honey, maple syrup, or any other sweetener you prefer, but the amounts may vary.
• Peaches: fresh peaches or canned peach slices both work well for this recipe.
• Butter: salted butter works best to bring out the flavors of this dish.
• Flour: use all-purpose flour for the cobbler topping.

How to Make Peach Cobbler French Toast

This recipe is quick and easy to prep. Full instructions are included in the recipe card below.

1. Make bread bottom layer. Place bread cubes in the bottom of a baking dish.
2. Make egg mixture. Whisk together eggs, milk, vanilla, and sugar.
3. Add egg mixture dish. Pour egg mixture over bread cubes, then press the bread down into the liquid.
4. Add peach slices. Top with an even single layer of sliced peaches, then refrigerate the casserole.
5. Make cobbler topping. Combine melted butter, sugar, and flour.
6. Add topping and bake. Sprinkle cobbler topping on top of the peaches, and bake. Serve warm.

Peach Cobbler French Toast FAQs

Tips and Notes

• Make Ahead. Make the crumble topping ahead of time and store it in an air-tight container for up to 3 days. The casserole itself can be refrigerated the day before baking it.
• Melted butter. Using melted butter for the topping will ensure it mixes fully with the sugar and flour to give you a deliciously crumbly cobbler-like topping.

Peach Cobbler French Toast Variations

• Mix up the fruit. Feel free to swap the peaches for any fruit you like — just try not to add too much extra moisture to the dish. 
• Bread. Any bread will work here since we are chopping it anyways. You want a nice solid layer in the bottom of your pan, so feel free to eyeball it a bit. Stale or day-old bread will work better than fresh for soaking up that egg mixture.

Serving Suggestions

Serve this delicious French toast with a scoop of my Hawaiian Fruit Salad, or with some savory sides like Bacon in the Oven, my Breakfast Skillet, or just eggs!

Enjoy a hot cup of coffee on the side, or try a Cold Brew Coffee or a Smoothie!

While French toast casseroles are one of my favorite things to have for brunch, you can also serve it for dessert with a dollop of Homemade Vanilla Ice Cream, Coffee Ice Cream, or with some heavy cream poured on top!

More Sweet Breakfast Recipes to Try

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Desserts

Double Chocolate Monkey Bread

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Overnight Peach Cobbler French Toast Casserole

An easy Overnight French Toast Casserole topped with peach cobbler — it's the BEST French toast I’ve ever had! So perfect for Spring, it's full of juicy peaches and a sweet, moist crumb topping!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Chilling time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 8 servings

Calories 386cal

Author Ashley Fehr

Ingredients

French Toast

• 8 thick slices of French bread cubed, about 230 grams or ½ lb
• 4 large eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• ¼ cup granulated sugar 50 grams
• 2 cups sliced peaches fresh or canned, drained

Cobbler topping

• ¼ cup butter melted
• ¼ cup granulated sugar
• ½ cup all-purpose flour

US Customary – Metric

Instructions

• Spray a 9×9″ casserole dish (or 2-quart baking dish) with nonstick spray. Place bread cubes in the pan.
• In a medium bowl, whisk together eggs, milk, vanilla, and sugar, and pour over the top of the bread cubes. Press the bread down into the liquid. Top with an even row of sliced peaches.
• Cover with plastic wrap and set in the fridge for at least 2-3 hours or overnight.
• For the cobbler topping, combine melted butter, sugar, and flour with a spoon until crumbly.
• To bake: uncover and sprinkle the top of the casserole with the crumb topping. Bake at 350 degrees for 30-35 minutes until completely set and the cobbler is a crisp golden brown on top.
• Serve warm with syrup if desired.

Video

Notes

• Store: Once this French toast is baked, it’s best enjoyed straight away. Any leftovers can be stored in an airtight container in the fridge for 3-4 days.
• Reheat: Warm individual servings in the microwave or heat up a larger amount in the oven, covered in foil.

 

Nutrition

Calories: 386cal | Carbohydrates: 54g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 369mg | Potassium: 287mg | Fiber: 3g | Sugar: 26g | Vitamin A: 630IU | Vitamin C: 3.4mg | Calcium: 132mg | Iron: 2.8mg

The post Overnight Peach Cobbler French Toast Casserole appeared first on The Recipe Rebel.

This Baked Lemon French Toast is so much easier than flipping French toast on the stove! It’s perfect for holiday gatherings, brunch potlucks, and special occasions! Top with fresh berries and whipped cream or yogurt for a special morning treat.

Make-ahead breakfast recipes are possibly my favorite type of recipe. Who’s with me?

Because (a) although I’m a morning person, that doesn’t mean I want to spend an hour making breakfast, and (b) breakfast is the best meal of the day, so why not make it good?

I have a few variations of baked French toast (not French toast casseroles — although I have those too), like this Light Overnight Caramel French Toast and this Overnight Baked Pumpkin French Toast, and it’s for good reason.

They are just so easy!

I’m going to be honest here, I think I like an overnight baked French toast even more than a French toast casserole.

I just feel like the edges get crispier and it doesn’t just look like a big pile of slop on your guests’ plates. Though I’ve never been known to turn down French toast in any form — I’m not crazy! 😉

I had to make a lemon version of this baked French toast because I know how much we all love lemon here. I feel like it goes perfectly with some fresh fruit and whipped cream or yogurt, which makes it a lighter version than most French toast breakfast casseroles.

Friends, this might be my new favorite breakfast, or at least my favorite French toast yet! The lemon is just so light and refreshing, and with a dollop of whipped cream and some fresh berries (or berry sauce), it is just SO good. I can’t even handle it.

I love lemon as much in the summer as I do in the winter. If you do too, then you’ll love my Lemon Blueberry Cream Cheese Coffee Cake recipe, these Baked Lemon Blueberry Donuts, and this Cream Cheese-Filled Blueberry Lemon Bread.

Ingredients Needed:

This easy recipe uses fresh but simple ingredients you may already have in your pantry!

• Bread: French bread is generally my bread of choice, but you can use any bread so long as it will hold its shape well.
• Eggs: to make the mixture that the bread will soak in. In some countries, French toast is even called “eggy bread”!
• Milk: I use low-fat milk, but any kind will work just fine, even non-dairy options.
• Sugar: white granulated sugar will work well for this dish, you can use brown sugar or maple syrup if you prefer but the amounts may vary.
• Lemon: use a fresh lemon for the lemon juice and fresh lemon zest for the best flavor.

How to Make Baked Lemon French Toast

This dleicious breakfast is quick and easy to make. Full instructions are included in the recipe card below.

1. Prepare the bread: Slice the French bread nice and thick and lay on a baking sheet or in a baking dish.
2. Make egg mixture: In a large bowl, whisk together eggs, milk, sugar, lemon zest, and lemon juice.
3. Coat bread: Pour the mixture evenly over the bread slices in the pan. Flip the bread slices so that both sides are covered in egg mixture.
4. Refrigerate and bake: Cover with plastic wrap and refrigerate overnight or for at least 2 hours. Bake until edges are light golden brown.

Baked Lemon French Toast FAQs

Tips and Notes

• Bread. Use bread that will hold its shape, as it will be soaked in a liquid mixture which will break it down. Thick sliced bread, crusty bread, and challah bread are good options.
• No Burning Trick. Don’t be afraid to squish the bread to fit into the pan. If there’s a lot of extra room the egg mixture can begin to burn on the pan after the 25-minute mark. Using parchment paper can also help with this. 
• Dish Type. Because of the long baking time, I recommend using a glass 9×13″ pan, a light colored baking sheet or ceramic casserole dish. A dark pan will cause the French toast to brown too quickly.
• Large Batch. You can easily double up the recipe and squish more slices onto a rimmed baking sheet like the one I used here to feed a crowd.

Baked Lemon French Toast Variations

• Mix up the fruit. Swapping out the lemon for orange or top this French toast with raspberry or cranberry sauce.
• Lemons: Try this recipe with limes, oranges, or grapefruit if you prefer!
• Dairy-Free: Make this french toast dairy-free (lactose-free). Use non-dairy milk like coconut milk or almond milk instead of cow’s milk.

Serving Suggestions

Make this easy french toast recipe for a lazy weekend brunch. Serve it with other delicious breakfast recipes like my Easy Yogurt Parfaits, these delicious Baked Apples, and, of course, a generous serving of my crispy Air Fryer Bacon.

To drink, have a fruity Smoothie, Caramel Frappuccino, or even a Cold Brew Coffee to get your day going!

More French Toast Recipes You’ll Love

Breakfast

Overnight Peach Cobbler French Toast Casserole

Breakfast

Overnight Caramel French Toast

Breakfast

Overnight Apple Crisp French Toast

Breakfast

Overnight Slow Cooker Lemon Poppy Seed French Toast (oven instructions)

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Baked Overnight Lemon French Toast

This Baked Lemon French Toast is so much easier than flipping French toast on the stove! It’s perfect for holiday gatherings, brunch potlucks, and special occasions! Top with fresh berries and whipped cream or yogurt for a special morning treat.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Chilling time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 8

Calories 232cal

Author Ashley Fehr

Ingredients

• 8 slices French bread about 1″ thick
• 4 eggs
• ¾ cup milk any kind will do
• 3 tablespoons sugar
• zest and juice from 2 lemons

US Customary – Metric

Instructions

• Lightly grease a 9×13″ pan or small-rimmed sheet pan, you can also use parchment paper if desired. Place bread slices in a single layer in the greased baking dish. You can squish them a little if need be — ideally you don’t want too much extra space around them to prevent the egg mixture from burning.
• In a large bowl, whisk together eggs, milk, sugar, lemon zest, and lemon juice. Pour the mixture evenly over the bread slices in the pan. Flip the bread slices so that both sides are covered in egg mixture. Cover with plastic wrap and refrigerate overnight or for at least 2 hours.
• Remove plastic wrap and bake at 350 degrees F for 25-30 minutes, until golden brown and centers are set. Serve with whipped cream and fresh berries if desired.

Notes

Storage:

• Fridge: Refrigerate leftover French toast for up to 4 days. I recommend reheating in the toaster, air fryer, or oven for a crisp exterior, but you can microwave if preferred.
• Freezer: You can freeze leftover French toast for up to 3 months. I recommend freezing individual slices on a parchment-lined sheet pan, then moving them to a freezer bag. To reheat, thaw or reheat from frozen in the microwave or toaster.

 

Nutrition

Calories: 232cal | Carbohydrates: 39g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 425mg | Potassium: 141mg | Fiber: 1g | Sugar: 9g | Vitamin A: 162IU | Calcium: 74mg | Iron: 3mg

The post Baked Overnight Lemon French Toast appeared first on The Recipe Rebel.

Love hearty soups? Try this Italian Meatball Soup, this Leftover Turkey Soup or this Chicken Dumpling Soup next!

This Italian wedding soup recipe is perfect for cold winter days when you’re longing for a comforting and filling meal for the whole family.

It’s a bit of a labor of love, but it’s so worth it for the amazing rich flavors in every bite!

Of course, you can use meatballs from the grocery store, but in my opinion, nothing beats homemade meatballs from scratch.

If you go store-bought, no judgment here! We all need a shortcut sometimes (just don’t forget the Cheddar Bay Biscuits for dunking!).

Once you have the meatballs, you’re going to put them into a wonderfully savory soup base with loads of veggies, flavorful broth, and even a bit of parmesan rind that will melt right into the soup to make it even richer!

For more hearty soup inspiration, check out my Italian Sausage Gnocchi Soup, this Chicken Rice Soup, and my Tomato Tortellini Soup.

Ingredients Needed:

The ingredient list is longer than some of my soup recipes, but it’s worth it I promise! Even my soup-resistant children love this meatball soup

Meatballs

• Bread: use 1 slice of soft bread to give the ground meat more substance when rolling it into meatballs.
• Meat: use a mixture of ground beef and ground pork. Use lean when available so there is not excess fat in the soup.
• Cheese: freshly grated Parmesan is packed with flavor!
• Egg: for binding the ground meat and other ingredients together to form balls.
• Seasoning: Italian seasoning with kosher salt and freshly ground black pepper works great in this recipe for getting those classic Italian flavors in this soup.

Italian Wedding Soup

• Vegetables: a classic trio of carrots, celery, and onion will give you a great savory flavor for the base of this delicious soup.
• Seaoning: freshly minced garlic, Italian seasoning, kosher salt, a bay leaf, and red pepper flakes, make this soup packed with flavor
• Broth: low-sodium chicken broth works great in this soup to add a depth of flavor, and enables you to control the salt content here.
• Cheese: use a Parmesan rind as it will soften in the soup while it cooks, giving an amazing umami depth of flavor that you won’t regret!
• Pasta: I used ditalini pasta, but orzo pasta or anything else very small will work. Acini De Pepe pasta is the traditional choice for Italian Wedding Soup.
• Spinach: fresh spinach leaves add great color and extra nutrients to this soup.

How to Make Italian Wedding Soup

This classic Italian soup is great for lazy days or special occasions. Full instructions are included in the recipe card below.

Homemade Meatballs

1. Make meatballs. In a large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, pepper, and soaked bread. Shape into balls.
2. Cook meatballs. Brown meatballs on both sides in a large pot, then set aside.

Italian Wedding Soup

1. Sauté: Sauté carrots, celery, and onion.
2. Add seasoning, broth, and Parmesan. Next, add garlic, Italian seasoning, salt, bay leaf, and pepper flakes to the pot and cook. Then add the broth and parmesan rind.
3. Add pasta and meatballs. Stir in the uncooked pasta and meatballs. Cover and cook.
4. Add spinach. Stir in the spinach and serve immediately.

Italian Wedding Soup FAQs

Tips and Notes

• To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees F for about 8-10 minutes or until browned on the outside.
• Double your meatballs: These meatballs are a half batch of my Homemade Meatball recipe — so they are easily doubled, tripled, or even quadrupled! I love making a big batch of meatballs at once and having a stash in the freezer. See my original meatball post for storage tips.
• Prep ahead. This recipe is a labor of love but lots of it can be prepped in advance! You can make the meatballs in advance and refrigerate or freeze them, you could cut the veggies in advance and refrigerate them, or you can use leftover cooked pasta to cut down cooking time.

Italian Wedding Soup Variations

• Mix up the veggies. You can add more veg to this soup easily, whether it’s seasonal veg you have a surplus of, or just some of your favorites, pretty much anything tastes great in here.
• Add some heat. Add some red pepper flakes, chili powder, or a dash of hot sauce when serving this soup to spice it up.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh herbs instead of dried ones.
• Cheese. Substitute the parmesan cheese for Pecorino Romano cheese or another similar hard cheese.
• Meatballs. You can substitute the meatballs for store-bought meatballs in a pinch, but homemade really is the way to go if you have the time!
• Broth. Swap the chicken broth for vegetable broth or beef broth if you prefer, or use a combination of types. I simply prefer the flavor of chicken broth.
• Pasta. Any short kind of pasta will work in this recipe.
• Cheese. A parmesan rind isn’t necessary but adds incredible flavor. If you don’t have one, simply serve it with Parmesan on the side. 
• Leafy Greens. Use any kind of bitter leafy greens to add color and nutrients to this soup. Kale is another great addition!
• Garnish. Add some fresh parsley, or fresh dill as a garnish when serving.

Serving Suggestions

While this vegetable soup is hearty and filling, it will also go well with some sides to make it go a bit further.

We always have bread on our dinner table, but it’s especially good with soup to soak up all of the delicious juices. Mom’s Homemade Buns, my Garlic Bread, or these Homemade Breadsticks are great options for dipping.

More Soup Recipes to Try

Dinner

Slow Cooker Garlic Parmesan Chicken Stew + Video

Dinner

The BEST White Chicken Chili recipe

Dinner

Instant Pot Potato Soup Recipe

Soup

White Lasagna Soup

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Italian Wedding Soup

Italian Wedding Soup is loaded with homemade Italian meatballs, savory veg, umami parmesan, and classic Italian seasoning. It’s one of our favorite soups for lazy winter days, but it’s great for hearty dinners any time of year.

Course Main Course, Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 421cal

Author Ashley Fehr

Equipment

• 1 large skillet
• 1 soup pot or dutch oven
• measuring cups
• measuring spoons

Ingredients

Homemade Meatballs

• 1 slice soft bread about ¾ cup fluffed bread crumbs
• 2 tablespoons water
• ½ lb ground beef
• ½ lb ground pork
• ½ cup shredded Parmesan cheese fresh if possible
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper

Italian Wedding Soup

• 2 large carrots peeled and chopped
• 2 ribs celery sliced
• 1 medium onion finely diced
• 1 tablespoon freshly minced garlic
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 1 bay leaf
• ¼ teaspoon red pepper flakes optional, but add nice flavor
• 6 cups low-sodium chicken broth
• 1 Parmesan rind optional but delicious!
• 1 cup small pasta I used ditalini, but orzo or anything very small will work about 90 grams
• 2 cups fresh chopped spinach

US Customary – Metric

Instructions

Homemade Meatballs

• Tear bread into small pieces and place in a food processor (a blender may work). Process until the bread is in fine crumbs, and combine it with water. Stir and let sit for a few minutes. (*If you do not have a food processor, you may also mash the bread with the water until it is in fine crumbs).
• In a large bowl, combine beef, pork, cheese, eggs, Italian seasoning, salt, pepper, and soaked bread until just combined — don’t overmix!
• Shape into 1″ balls (I get about 30-35) and place on a plate.
• Heat 2 tablespoons of oil in a large stock pot or large Dutch oven over medium-high heat. Brown meatballs on both sides, about 2 minutes per side. They do not have to be cooked through. Set aside. (*OPTIONAL: you can also bake the meatballs if you do not want the juices in the soup — see instructions below)

Italian Wedding Soup

• When you’ve done browning the meatballs, remove all from the pot.
• Add the carrots, celery, and onion (no need to clean out the pot!) and cook in the leftover fat from the meatballs for about 5 minutes or until softened.
• Add garlic, Italian seasoning, salt, bay leaf, and pepper flakes if using. Cook for 1 minute.
• Stir in chicken broth and Parmesan rind and use a wooden spoon to scrape the bottom of the pot to remove any browned bits. Bring to a simmer over medium-high heat.
• Cook for 5 minutes, until the vegetables are almost tender.
• Stir in the uncooked pasta and meatballs. Cover and reduce the heat to medium, then cook for 10 minutes or until pasta is al dente.
• Stir in spinach and serve.

Video

Notes

To bake your meatballs: If you prefer not to have the extra fat and juices from the meatballs in your soup, you can bake them at 400 degrees for about 8-10 minutes or until browned on the outside.

Double your meatballs: These meatballs are a half batch of my Homemade Meatball recipe — so it is easily doubled, tripled, or even quadrupled! I love making a big batch of meatballs at once and having a stash in the freezer. See my original meatball post for storage tips.

Storing & Make Ahead:

• Store: This soup will keep for up to 4 days in the fridge, although the pasta will become softer as it sits. If you prefer, you can cook the pasta separately and add it just before serving.
• Freeze: This soup can also be frozen. Again, if you are planning to freeze it I would leave the pasta out and add cooked pasta just before serving.
• Prep Ahead: This recipe is a labor of love but lots can be prepped in advance! Make the meatballs in advance and refrigerate or freeze them. Cut the veggies in advance and refrigerate. Use leftover cooked pasta to cut down cooking time.

 

 

Nutrition

Calories: 421cal | Carbohydrates: 33g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 720mg | Potassium: 712mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4547IU | Vitamin C: 7mg | Calcium: 154mg | Iron: 3mg

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Peanut Butter Chocolate Chip Streusel Banana Bread is a decadent twist on my Healthier Classic Banana Bread recipe, and it’s perfect for a sweet breakfast treat or an easy dessert!

Firstly, I want you to know I tried to talk myself out of it. I really did.

I told myself that you’ve seen enough banana bread recipes, and I just don’t need another.

And besides, no one is making banana bread this time of year. They’re making salad and low-calorie everything to make up for all of the holiday naughtiness. And I probably should be, too.

But the day I made this banana bread—rather than making supper, naturally—I took it out of the oven, and the streusel was just calling to me, and I couldn’t ignore it.

I mean, I LOVE banana bread, but I just don’t know if there’s anything much better than crumbly streusel.

Except for maybe this peanut butter streusel. It’s SO good, I think this might actually be my favorite banana bread!

The chocolate chips? They’re basically just for looks.

You can totally stir some into your batter if you want to go all out. And you know I won’t judge you for doing something like that.

This time though, I just wanted a nice, moist, plain banana bread with a little treat on top.

I am also totally one of those people who eats the top bit last. It’s like a dessert for your dessert—or your breakfast or afternoon snack! Bananas and peanut butter are perfectly acceptable breakfast foods.

If you’re wanting more banana bread recipes, check out my Chocolate Chip Banana Bread Recipe, or Blueberry Banana Bread. My Pumpkin Chocolate Chip Bread is also a great quick bread recipe for using up leftover fruit!

Ingredients Needed:

• Bananas: you’ll need ripe or overripe bananas for this bread to have the best flavor.
• Butter: use unsalted butter, as we’ll be adding salt. If you only have salted butter to hand, don’t add as much salt.
• Sugar: use white granulated sugar for the bread, and then soft brown sugar for the streusel topping.
• Eggs, Milk, and Baking Soda: they will help the bread to rise and be nice and fluffy. Use any kind of milk you have from whole milk, lower-fat milk, dairy-free milk, or even plain yogurt if you prefer.
• Flavorings: vanilla extract and ground cinnamon give the bread an irresistibly warm, spiced flavor.
• Peanut Butter: I normally use smooth peanut butter for this banana bread, but you can use crunchy too for a bit of extra texture. Creamy peanut butter will give the streusel that creamy flavor, but natural peanut butter will work as well.
• Flour: whole wheat flour or all-purpose flour is fine for the streusel, all-purpose flour will work best for the banana bread.
• Oil: you can use canola oil or another neutral-flavored oil. Coconut oil will work too!
• Chocolate Chips: these are optional for the topping, or you can mix them into the bread as well. Any kind will do!

How to Make Peanut Butter Chocolate Streusel Banana Bread

You’ll find a detailed recipe down in the recipe card.

1. Mash bananas. Mash your peeled bananas in a bowl. I like to use a potato masher to do this!
2. Add butter and sugar. Whisk the butter and sugar with the bananas.
3. Add wet ingredients. Stir in eggs, milk and vanilla extract until combined.
4. Add dry ingredients. Add in the flour, baking soda, salt, and cinnamon, and stir until just combined. Spread into prepared loaf pan and set aside.
5. Make streusel. Combine peanut butter, brown sugar, and flour. Add oil and mix with your hands, a fork, or a pastry cutter if you prefer. Stir in chocolate chips.
6. Add streusel and bake. Sprinkle on top of batter in loaf pan and press down gently. Bake for 45 minutes to 1 hour, until a toothpick comes out clean.

Peanut Butter Chocolate Streusel Banana Bread FAQs

Tips and Notes

• Ripe bananas. Make banana bread when you have ripe or overripe bananas. Use bananas that have brown spots on them, or even if they’re completely brown. If you’ve got extra bananas, let them get really brown and then put them in the freezer. This way you’ll have some the next time you need them!
• Muffins. You can make homemade muffins with this recipe as well, simply add the batter to muffin cases in a muffin tin and reduce the baking time accordingly.
• Milk. I actually used almond milk because I had some in the fridge to be used up. Whole milk, lower-fat milk, or plain yogurt would work fine too.

Peanut Butter Chocolate Streusel Banana Bread Variations

• Chocolate Chips. Try swapping the chocolate chips for butterscotch, peanut butter, or salted caramel chips. They all taste amazing with the banana flavor.
• Spices. Add a pinch of nutmeg, ginger, or cloves to the cinnamon. You can leave out the cinnamon entirely if you prefer, the banana bread will still taste amazing!
• Yogurt. You can swap the plain yogurt for sour cream here, whichever you have to hand is great and both will add a bit of tang to the bread instead of using milk.
• Drizzle. Top with a drizzle of melted chocolate or icing for an extra special finish!

Serving Suggestions

This banana bread is so delicious, it’s perfect to have for breakfast with a Cold Brew Coffee or glass of milk in the morning.

Warm a slice up in the microwave for a few seconds and spread some butter on it for an afternoon snack, or drizzle it with icing, or serve it warm with a scoop of Homemade Vanilla Ice Cream for a delicious dessert.

More Quick Bread Recipes to Try

Breakfast

Healthy Banana Bread recipe

Soup

Drop Dumplings for Soup

Breakfast

Cinnamon Roll Bites

Quick Breads

Cheddar Bay Biscuits

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Peanut Butter Chocolate Chip Streusel Banana Bread

Peanut Butter Chocolate Chip Streusel Banana Bread is a decadent twist on my Healthier Classic Banana Bread recipe, and it's perfect for a sweet breakfast treat or an easy dessert!

Course Bread and Baked Goods

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 slices

Calories 303cal

Author Ashley Fehr

Ingredients

Banana Bread

• 3 bananas mashed
• ¼ cup unsalted butter melted
• 1 cup sugar
• 2 eggs
• ⅓ cup milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Streusel

• ¼ cup smooth peanut butter or crunchy
• ¼ cup brown sugar
• ½ cup whole wheat flour or all-purpose flour
• 1 tablespoon oil
• ¼ cup chocolate chips optional

US Customary – Metric

Instructions

• Pre-heat oven to 350 degrees F. Grease an 8 × 5-inch loaf pan.
• Place peeled bananas in a large bowl and mash.
• Add the melted butter and sugar to the banana mixture and stir together with a whisk. Stir in eggs, milk, and vanilla until combined.
• Add in the flour, baking soda, salt, and cinnamon, and stir until just combined (don’t overmix). Spread into prepared loaf pan and set aside.
• In a medium bowl, combine peanut butter, brown sugar, and flour. Add just enough oil to make it crumbly, like a streusel. I like to use my hands to do this, but you could use a fork or pastry cutter if you prefer. Stir in chocolate chips.
• Sprinkle the streusel on top of the bread batter in the loaf pan and press down gently.
• Bake for 45 minutes to 1 hour in your preheated oven, until a toothpick comes out clean.
• Let the loaf cool in the pan for a couple of minutes before taking it out of the pan, then let it cool on a wire rack for a bit longer before slicing it to avoid the slices being too crumbly.

Notes

Storage:

• Store: Store banana bread once it has completely cooled in an airtight container in the refrigerator for 2 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Freeze banana bread in individual slices, or as a whole loaf. Just wait until it has cooled completely, then wrap it tightly in plastic wrap, then put it in a freezer bag and store it in the freezer for up to 3 months. Thaw on the counter for a few hours or overnight in the refrigerator.

 

Nutrition

Calories: 303cal | Carbohydrates: 51g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 208mg | Potassium: 232mg | Fiber: 3g | Sugar: 28g | Vitamin A: 195IU | Vitamin C: 2.6mg | Calcium: 32mg | Iron: 1.4mg

Recipe adapted from My Recipes.

The post Peanut Butter Streusel Banana Bread appeared first on The Recipe Rebel.

This hearty, chewy, No Knead Bread comes together in just minutes! It sits on the counter to rise and bakes up with a perfectly golden crust that is great for dipping. It’s so easy and perfect for beginner bakers!

Serve a slice with this hearty Pasta Fagioli recipe, this easy Cheeseburger Soup, or alongside these Baked Tuscan Chicken Breasts!

I’m obsessed with this no knead bread.

There is no better smell in the world than freshly baked bread. Warm aromas circulate the house so beautifully! Sometimes I wish I lived in a bakery.

This artisan bread recipe makes it so easy to enjoy fresh, homemade bread anytime you want.

The dough has a long, overnight rise time (and a short second rise), but it is a great way of making bread with little effort, since the hands-on time is very little.

No knead bread is great for a beginner breadmaker, as it isn’t complicated. The trick to making this bread well is to let it rise for long enough and let the yeast do its thing!

I usually make mine at 10:00 p.m. before I go to bed if I’m going to eat it for supper the next day. No need to rush around before dinnertime!

I love serving it with something to dip it into: whether it’s this Slow Cooker Chicken Gnocchi Soup, this Cheeseburger Soup or this White Chicken Chili!

Ingredients Needed:

• Flour: all-purpose flour is fine for this bread. You can use whole wheat flour or bread flour if you have it to hand instead.
• Salt: kosher salt or sea salt will enhance those warm bread flavors!
• Yeast: using active dry yeast is best to make the dough rise.
• Water: you want lukewarm-warm water, not cold but not hot.

How to Make No Knead Bread

This no knead artisan bread is easy to make! Full instructions are included in the recipe card below.

1. Mix ingredients. Combine ingredients in a large bowl.
2. Cover. Cover tightly with plastic wrap and let it rise.
3. Prepare equipment. When the dough has risen, preheat the oven and a dutch oven.
4. Turn out the dough. Turn out dough onto a floured surface.
5. Make a dough ball. Use a bit of flour to shape a ball. Lift and pull the dough into the middle as shown in the step-by-step pictures.
6. Rest then bake. Place your dough ball on parchment paper. Cover and let rest. Lift the parchment paper with the dough ball into the dutch oven and bake until golden, removing the lid halfway through to brown the crust further.

No Knead Bread FAQs

Tips and Notes

• I use a glass bowl to mix the bread dough so that the plastic wrap will cling easily.
• You can use all-purpose flour, whole wheat flour, or a combination of the two (or bread flour). Using 100% whole wheat flour will result in a heavier loaf. 
• Making the bread in a hot oven in a hot pot will make the crust sturdier. For a softer crust, reduce the oven temperature to 400 degrees F (although you may need to bake it a little longer), and do not preheat the dutch oven. If you have already baked it and you would like the crust to soften, place it in a plastic bag, sealed, overnight.

No Knead Bread Variations

• Seeds. Add poppy seeds, sesame seeds, or pumpkin seeds to the top of the dough, or stir them into the dough before baking for added texture.
• Herbs. Add herbs into the dough, and/or top the dough with herbs before baking it for a different flavor.

• Pattern. Make a pattern on top of the bread by scoring the top of the dough with a sharp knife before baking it.

Serving Suggestions

This crusty artisan bread is perfect for dunking. Enjoy it as a side with this Sausage & Potato Soup, this Easy Minestrone Soup, or even this delicious Lasagna Soup.

You can also cut it into big slices for making Grilled Cheese Sandwiches. Cut it into smaller pieces to dip it in olive oil and vinaigrette, or serve it with this Chicken Alfredo Dip or my Buffalo Dip for an amazing appetizer.

More Bread Recipes to Try

Breads

Homemade Dinner Rolls Recipe

Breads

No Knead Artisan Bread

Breads

Homemade Crescent Rolls

Desserts

White Chocolate Cranberry Sweet Rolls

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No Knead (Whole Wheat) Artisan Bread

This hearty, chewy, No Knead Bread comes together in just minutes! It sits on the counter to rise and bakes up with a perfectly golden crust that is great for dipping. It's so easy and perfect for beginner bakers!

Course Bread and Baked Goods

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 172cal

Author Ashley Fehr

Ingredients

• 3-4 cups all purpose flour* (plus more for shaping)
• 1½ cups warm water
• 2 tsp salt
• 1 tsp yeast

US Customary – Metric

Instructions

• Combine 2 ½ cups flour, water, salt and yeast in a large mixing bowl using a wooden spoon. Continue adding flour (up to 4 cups total) until a shaggy dough forms. It should still be very sticky and soft.
• Cover tightly with plastic wrap and let sit on the counter to slow rise for 12-24 hours. The dough will rise nicely but still be sticky.
• When the dough has risen, preheat the oven and a dutch oven (or any casserole dish with a tight-fitting lid) to 450 degrees F. Make sure that your dutch oven preheats for 30 minutes for a crusty loaf (for a less crusty loaf, you can leave the dutch oven out until baking).
• On a well-floured surface, turn out the dough and shape it into a ball. Use a bit of flour to shape a ball. Lift and pull the dough into the middle as shown in the step-by-step pictures. Place your dough ball onto a lightly floured piece of parchment paper. Cover it lightly with plastic wrap or a towel and let the dough rest while your dutch oven preheats.
• Once your dough has rested and your dutch oven is preheated, add your ball of dough to the dutch oven (right on the parchment paper) and cover it with the lid.
• Bake at 450 degrees F for 20 minutes. After 20 minutes, remove the lid and bake for 10-15 minutes until golden brown.

Notes

• *Flour: You can use all-purpose, whole wheat, or a combination. 100% whole wheat will result in a heavier loaf.
• Crust: This artisan bread has quite a crusty exterior, and we love it. If you prefer a softer crust, you can reduce the oven temperature to 400 degrees (although you may need to bake it a little longer) and not preheat the Dutch oven. If you have baked it and you would like the crust to soften, place it in a plastic bag, sealed, overnight.
• Storage: Store this no-knead bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Allow it to cool to room temperature completely before putting it in the fridge.

Nutrition

Calories: 172cal | Carbohydrates: 35g | Protein: 5g | Sodium: 439mg | Potassium: 54mg | Fiber: 1g | Calcium: 8mg | Iron: 2.2mg

We especially love this bread for dipping in soups and sauce! Enjoy!

You might also like these Buttery (Bread Machine or Mixer) Buns!

Or this Homemade Whole Wheat Pizza Dough!

The post No Knead Artisan Bread appeared first on The Recipe Rebel.