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Braided Basil Parmesan Loaf

A loaf of basil parmesan bread on a cutting board ready to slice

Hello friends! It’s been too long since the last post, but I’ve been busy prepping the house to move. I’m happy to report that we are as ready as we can be. This summer has been a whirlwind of activity and it was a lovely change to be in the kitchen baking again for this Braided Basil Parmesan Loaf.

A loaf of basil parmesan bread on a cutting board ready to slice

What better way to celebrate the final days of summer than with a beautiful loaf of bread? It is crunchy on the outside and tender on the inside and laced with grated parmesan and fresh basil for a lovely fresh flavor.

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Homemade Cinnamon Bread

A cut loaf of homemade cinnamon bread

Is there anything better than fresh Homemade Cinnamon Bread with butter and a hot cup of tea? I think not! This time of year it is especially comforting first thing in the morning. The days are getting warmer but the damp cold seeps into the bones and makes it feel much colder.

A piece of homemade cinnamon bread on a plate

Books call to me at this time of year. It seem like the perfect time to curl up and devour as many novels as I can while waiting for the weather to turn and spring to finally arrive. As an adult I can’t give up all responsibility but I have read a lot lately.

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Bread/ Breakfast

Fresh Orange & Oatmeal Muffins

Fresh muffins in a vintage pan. One cut in half on a china plate

We’re back to January. I don’t know about where you live, but it’s freakishly cold here. I’m not a fan of sub-zero weather. However, I shouldn’t complain to loudly because it’s the perfect time of year to BAKE! For whatever reason our kitchen is the coldest room in the house this time of year. Gotta get that oven running to take off the chill. Connor recently informed me breakfast is boring, so clearly it’s time for a new muffin recipe. After thinking about it for a while I decided to make Fresh Orange & Oatmeal Muffins.

I love that these muffins are a little off the beaten path from what I normally make. They are soft and light with a lovely citrus tang. I think I’ll add some orange zest as well the next time to bring out more of the orange flavor specifically. I wanted these muffins to feel indulgently healthy (is that a thing?) so they are packed with oatmeal, yogurt, pureed oranges and wheat flour. These came out so nice and flavorful that we didn’t even bother putting butter on them!

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Bread/ Breakfast

Sticky Pecan Cinnamon Rolls

Christmas is hurtling toward us and the children are starting to hyperventilate in their excitement. Dinners and breakfasts are being planned and last minute gifts bought and wrapped. To that end I’m sharing my take on a delicious and crowd-pleasing Christmas breakfast. Ok, I’ll be honest, we’re all going to want to eat Sticky Pecan Cinnamon Rolls in the middle of winter when the doldrums set in as well.

A plate of Sticky Pecan Cinnamon Rolls dipping with caramel sauce

You can shorten this method a little if you feel the need. I tried two different ways to make these rolls and both ended up pretty similar. The first batch I made I rolled out the rolls right after I finished kneading the dough. No first rise, just straight to the pan. I did let them rise for 20-30 minutes in the pan before baking but they didn’t change much until they hit the oven.

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Easy Pumpkin Dinner Rolls

Beautifully soft and golden these Easy Pumpkin Dinner Rolls are the perfect side dish for Thanksgiving dinner. Try to save a few for breakfast too! | Bread Recipe | The Teatime Baker | Holiday Baking | Thanksgiving side dish | #easypumpkinrolls

Can you believe Thanksgiving is almost here?! Are you ready? How many dinners are you going to this year? We have just two family gatherings and one friendsgiving. I’m thankful that we won’t have to travel anywhere and we can come home to our warm house to nap after we eat and visit. I’ll be bringing Healthy Pumpkin Pie and Fresh Cranberry Salad to all the dinners this year. Next week I’ll be posting my Fresh Cranberry Salad recipe on Tuesday so you have time to make some too! I promise it’s worth it. A few years ago I made those cute little pumpkin rolls that are shaped like pumpkins for Thanksgiving. They were amazing, so this year I decided it was time to develop my own recipe for Easy Pumpkin Dinner Rolls.

Beautifully soft and golden these Easy Pumpkin Dinner Rolls are the perfect side dish for Thanksgiving dinner. Try to save a few for breakfast too! | Bread Recipe | The Teatime Baker | Holiday Baking | Thanksgiving side dish | #easypumpkinrolls

Disclosure: this post includes affiliate links, if you click through one of my links and buy something I make a small commission. Thanks for helping me keep this blog running!

I put this recipe off for a week because I was having a little trouble wrapping my head around it. I don’t make enriched bread very often and I’m not as familiar with the process. In the end, after a little research and experimentation I have a recipe I’m really excited to publish! The first thing I noticed was that many enriched bread recipes call for scalded milk. I did a search and learned that there are two reasons it’s actually worth while to do this for a bread recipe. The first reason is because scalding milk makes yeast bread lighter. The second is that when you scald milk you deactivate the whey proteins. This is a good thing in yeast bread because those proteins can weaken the gluten in your bread and prevent a good rise. I’m willing to do an extra step if it serves a good purpose!

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Rustic Chorizo and Cheddar Loaf

Breakfast gets an upgrade with this delicious rustic chorizo and cheddar loaf. With swirls of cheese and spicy chorizo throughout it's sure to be a fast favorite | The Teatime Baker | rustic bread recipe | breakfast recipe | #rusticbreadrecipe

A few months ago I was reading Paul Hollywood’s book How to Bake and trying some of his recipes. One of the recipes I tried was his Bacon and Cheddar Loaves. Unfortunately I didn’t have any bacon so I used chorizo instead. The reception was great, both at home and at work so I filed it away for future reference. This week I decided it was time for some savory baking and I planned to adapt the recipe to share with you. I pulled out Paul’s recipe and started looking at it again but I soon realized it was going to be more challenging than anticipated to adapt.

Breakfast gets an upgrade with this delicious rustic chorizo and cheddar loaf. With swirls of cheese and spicy chorizo throughout it's sure to be a fast favorite | The Teatime Baker | rustic bread recipe | breakfast recipe | #rusticbreadrecipe

Disclosure: This post includes affiliate links. If you click through one of my links and buy something I may make a small commission. See full disclosure here. Thanks for helping me keep this blog going!

Paul’s recipe is in metric measurements by weight, which is very efficient but since I post my recipes in both measurements that presents a problem. Converting from weight to volume is way too difficult for this girl. I changed plans on the fly and instead invented my own Rustic Chorizo and Cheddar Loaf. Naturally I was nervous since I’ve only developed my own bread recipe once before, but I used that one as a reference and I’m so excited with the results!

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Bread/ Breakfast

Caramel Iced Cinnamon Rolls

Caramel Iced Cinnamon Rolls are a wonderful Monday morning breakfast | Bread Recipe

Is there anything better than a fresh batch of cinnamon rolls? I really can’t think of anything. In the past I only made them occasionally but I’m thinking that might change now. I developed these Caramel Iced Cinnamon Rolls to be a lighter, healthier, everyday kind of cinnamon roll. Made from a base of my Simple Multi-Grain Bread recipe, the rolls themselves have no butter, sugar, milk or eggs. Now, I realize this doesn’t sound like a great start for cinnamon rolls but trust me, these are amazing! Super soft, flavorful and guilt-free!!

Multi-grain cinnamon rolls | Healthy cinnamon rolls | Caramel Iced Cinnamon Rolls | Easy cinnamon roll recipe | Breakfast Recipe | Homemade cinnamon rolls

Since the rolls are nice and healthy you can splurge a little on the icing. Remember how I said you’d need caramel this week? Here it is! We’re using last week’s Homemade Caramel Dipping Sauce to bring some extra awesomeness to the icing. I could probably go on and on about how much I love Caramel Iced Cinnamon Rolls but I’m just gonna throw some pictures at you to make you hungry instead! You’re welcome. . .

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Simple Multi-Grain Bread

Enjoy a slice of home baked Multi-Grain Bread with breakfast | Bread Recipes

Disclosure: This post includes affiliate links. If you click through one of my links and buy something I will make a small commission. See full disclosure here.

If you’ve read any of my story over on my About page you’ll know I started baking bread at the tender age of 11. For those of you who like math that’s 22 years ago, yikes! Here’s what I have learned: there are so many things I don’t yet know about bread making! Did you know that a Master Baker can be knighted? It’s called Chevalier dans l’Ordre du Merite Agricole or Knight in the Order of Agricultural Merit. The French Republic bestows it on individuals such as Dominique Geulin for outstanding contributions to agriculture. Luckily for the rest of us, it’s still quite possible to make a nice loaf or two of bread to devour at breakfast without studying every aspect of bread making first. That’s my goal with this simple Multi-Grain Bread recipe.

Whip up a couple loaves of Multi-Grain Bread in no time with this recipe!

Now, this is not an “artisan” bread recipe. I don’t leave it in the fridge or bake it on a stone or use freshly picked wild yeast from the moors of Scotland. This is just a lovely simple bread that’s perfect for home bakers to dip their toes into the deep pool that is bread making. I would try that other stuff though if it meant I got to go to Scotland… Instead we’re going to make and enjoy this pretty loaf that’s a combination of soft and just dense enough to sink your teeth into. Over time we’ll investigate many more ways to make, love, and probably improve our bread. For now this is just what I need in my life, an easy but still healthy Multi-Grain Bread.

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Bread/ Breakfast

Caramelized Banana Bread Muffins

Whip up some tasty Caramelized Banana Bread Muffins with a special ingredient - caramelized bananas! | Healthy Breakfast | The Teatime Baker | #bananabreadmuffins #healthybreakfastideas

Breakfast is often a little touch and go at our house. No one ever wants to eat the same thing on the same day, and they claim to dislike whatever the other one likes. I try not to get too annoyed because I get tired of breakfast food pretty quickly myself. However, I refuse to spend hours tailoring breakfasts. Check your seat kids, if you’re not sitting in plastic orange diner booths you can’t order a custom meal! Don’t get me wrong, I’m a nice Mom and I try and change up what’s available throughout the week so everybody gets something they enjoy. Like these delicious Caramelized Banana Bread Muffins. With these on the counter I can just whip up some eggs in the morning and boom – healthy, yummy breakfast for everyone! Perfect for breakfast, second breakfast, elevenses, dessert, snack….sorry I distracted myself.

Banana Bread | Muffin Recipe | Healthy Breakfast | Caramelized Banana Bread Muffins Recipe | After School Snacks | Healthy and Delicious

Look how pretty they are! You could mix the coconut and chocolate in but I kind of like having it on the top. The coconut gets toasty in the oven and the chocolate is soft and sweet. Plus, this way you can make sure everyone gets chocolate in theirs. Otherwise you have to use the light colored cupcake papers so that you can check the bottom of each muffin and make sure it has plenty of chocolate chips in it before you commit. You know what I mean. This is also a great job for little hands. I put a couple little bowls of topping on the counter and let them have at it!

Easy, healthy Caramelized Banana Bread Muffins | Muffin Recipes | Banana Recipes×1024.jpg” alt=”” width=”681″ height=”1024″

Since these are Caramelized Banana Bread Muffins it does add an extra step at the beginning – caramelizing the bananas – but it’s soooooooo worth it! Besides, who doesn’t want to smell roasting honey cinnamon bananas first thing in the morning? The rest of the recipe is super simple, you don’t even need to use a mixer. With a healthy mix of flour and a nice dose of fruit you can feel good about eating these yummy muffins. If you don’t have oat flour on hand (I live in the land of bulk food stores) just throw some old fashioned oats into the blender and voila!

Whip up some tasty Caramelized Banana Bread Muffins with a special ingredient - caramelized bananas!

I adapted this from Tieghan’s Toasted Coconut and Chocolate Chunk Roasted Banana Bread recipe on Half Baked Harvest. I want to eat everything on her blog RIGHT NOW and I’m not even hungry! She has a ton of amazing recipes so you should definitely check out her site.

Alternatively, if you want to get fancy for gifting as in the first picture, bake in mini springform pans. Wrap in parchment paper and tie with jute twine for an adorable gift! This is a great alternative to cookies at the holidays.


Caramelized Banana Bread Muffins

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By The Teatime Baker Serves: 12
Cooking Time: 20-25mins

Simplify your breakfast with these easy Caramelized Banana Bread Muffins. Packed full of flavor and deliciously healthy, they are sure to become a favorite!


  • 4 ripe bananas
  • honey
  • cinnamon
  • 1/2 cup (60g) wheat flour
  • 3/4 cup (75g) oat flour
  • 1/2 cup (65g) all purpose flour
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup (85g) lightly packed dark brown sugar
  • 1/2 cup (125ml) coconut milk (canned)
  • 1/2 cup (125ml) oil - vegetable, canola or melted coconut are fine
  • 1 tsp vanilla extract
  • dark chocolate chips
  • unsweetened coconut flakes



Preheat your oven to 400 F (205 C)


Line a baking tray with parchment paper. Peel your bananas and lay them out on the tray. Drizzle each one with a zigzag of honey and then sprinkle with cinnamon. Bake for 20-25 mins until the tops become golden brown. Let them cool for about 5 minutes then scoop them into a bowl (I scrape the golden honey bits off the paper in as well). Once cool, mash them up.


Reduce oven temp to 350 F (175 C)


Put 12 cupcake liners into muffin pans.


Whisk dry ingredients together.


In a separate large bowl combine the eggs and sugar and mix until smooth.


Add coconut milk and oil and mix again.


Stir in the vanilla and bananas.


Gently fold in your dry ingredients until just combined. This batter is moist but very thick.


Put about 1/4 cup of batter into each liner and sprinkle liberally with chocolate chips and coconut flakes.


Bake for 20-25 minutes until tester comes out clean.


Eat warm with a cup of tea!


+++ Adapted from Half Baked Harvest +++ If you don't have oat flour, pulse old-fashioned oats in the blender to make your own! +++ The Teatime Baker |