Cookbook Club

72: Quickbreads & Muffins

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We love to bake — so today, we talk about some favorite

recipes for these easy go-to bakes. Sara won a prize for quickbread at the Oregon State Fair, Emily brings us tips on making these treats gluten free, and Renee, as always, loves Melissa Clark.

Recipes mentioned in this episode:

  • ⁠Carrot loaf cake with tangy lemon glaze (NYT)
  • Banana bread (Weeknight Baking)
  • Spiced banana brown bread (Now & Again)
  • Gluten free zucchini muffins (Sprouted Kitchen)
  • Pumpkin bread (Smitten Kitchen)
  • Most adaptable one-bowl cornmeal pound cake (NYT)
  • Pumpkin maple muffins (NYT)
  • Caramelized brown butter rice krispies treats (NYT)
  • Perfect blueberry muffins (Smitten Kitchen Every Day)
  • Blueberry muffins (Grand Central Baking Book)
  • Cranberry crumb muffins (NYT)
  • Morning glory muffins (NYT)
  • Toasted oat & apple muffins (Small Victories)
  • Sled dog muffins (Simply Julia)
  • Lunchbox harvest muffins (NYT)
  • Figgy buckwheat scone (Good to the Grain)

    • Cookbooks mentioned in this episode:

    • Weeknight baking, by Michelle Lopez
    • Good to the Grain, by Kim Boyce

      • Join our Cookbook Club!

      • Our Instagram, @cookbookclubshow
      • E-mail us: [email protected]
      • Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
      • Our sponsors: Dropcloth Samplers
      • Our guest: Emily Pagliarulo, @ejmaletz on Instagram
      • Cook along with us! Next cookbook episode (releasing 5/15/2024): Vegetable Kingdom, by Bryant Terry


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        Cookbook ClubBy Sara Gray & Renee Wilkinson
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