72: Quickbreads & Muffins

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

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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