So why do we even knead dough? Kneading isn't something we do just because a recipe says so. The process of kneading changes the structure of the dough. Gliadin and glutenin are protein groups naturally found in wheat flour. When flour is hydrated with a liquid such as water, these proteins begin interacting to form a composite, often referred to as a gluten network. Kneading helps strengthen and organize the gluten. Think of these proteins as strings being woven into a rug. Before you begin weaving, the strings are floppy and do not have much shape. After spending time weaving, you have a nice sturdy rug.

Why does knowing this even matter? Because your dough needs structure. As you knead the dough, these proteins form a network that gives the dough strength and stretchiness. This network helps trap the carbon dioxide yeast produces during fermentation, allowing the dough to rise. Well-kneaded dough can hold onto that trapped gas during rising and baking to give the bread a lovely texture and shape.

You do not need to remember the names gliadin and glutenin to knead excellent dough. But by understanding the basics behind kneading dough, you will know more than just the folding techniques to create a loaf of bread. The main thing to remember is that gluten begins forming when flour is mixed with water. Time and kneading both help develop that gluten network. In some recipes, you only need a few stirs, and time does all the work for you. Others are about learning gentle, steady movements to build that network.

The particular kneading method shown below will work for a large majority of the recipes you’ll encounter. For stickier doughs, there is another kneading technique that is worth looking into. To be perfectly honest, you may never want to venture into the world of sticky doughs, and that is okay!  You’ll be able to make hundreds of delicious bread recipes using the basic method we are about to show you.

Step-By-Step Instructions

Step 1: Gather Ingredients

Gather your ingredients, measure them out and have your supplies ready before starting. Also, having a helper like Raymond doesn't hurt!

Step 2: Choose Your Yeast

There are two common types of dry yeast used in bread baking: active dry yeast and instant yeast. Both work well for most bread recipes, but their preparation instructions may differ.

Modern active dry yeast generally doesn't need to be dissolved in water before mixing with flour, although some manufacturers still recommend it. Instant yeast can typically be mixed directly into the dry ingredients. Rapid-rise yeast is another option, but it may affect rising times.

We prefer instant yeast because it's easy to use. Whichever type you choose, check the manufacturer's instructions for the best results.

Step 3: Mix Dry Ingredients

In a large bowl, mix together the flour, salt and yeast. If your yeast needs to be dissolved in water first, leave it out for now.

Step 4: Add Water

Add the water to the flour mixture. If your yeast needs to be dissolved in water, do that before adding it to the flour mixture.

Step 5: Combine Your Ingredients

Stir until a shaggy dough forms. The dough may feel rough, dry in some places and sticky in others. This is normal! Take a moment to feel the dough. Notice how easily it tears apart and how some areas are wetter than others. Turn the dough out onto a clean work surface.

Step 6: Knead Dough

Place the palm of your hand near the center of the dough and press it away from you. You may find it helpful to hold the end closest to you with your other hand.

Fold the dough in half by bringing the far end toward you.

Turn the dough a quarter turn in either direction. Repeat this process for 8–10 minutes, or until the dough becomes smooth, elastic and stretches easily without tearing.

How Do I Know if I've Kneaded Enough?

The suggested 8–10 minutes of kneading is only an estimate. Your strength, kneading speed, type of flour and amount of liquid can all affect how long it takes. Instead of watching the clock, pay attention to your dough.

As you knead, you'll notice the dough becoming smoother, more elastic and easier to work with. The rough, shaggy dough will begin to come together as the flour absorbs the water.

Every so often, gently stretch the dough. If it tears easily, continue kneading. Dough that hasn't developed enough structure may struggle to trap the gas produced by yeast during fermentation.

Sometimes, you can stretch the dough thin enough to see light through it. This is called the windowpane test. However, not every dough will pass a picture-perfect windowpane test. If your dough stretches nicely without tearing, it's usually ready to rise. Different flours, hydration levels and ingredients can all affect how dough behaves.

Don't obsess over the windowpane! You're looking for improvement in strength, stretchiness and structure. If the dough still feels rough or tears easily, keep kneading. You can also cover it and take a short break before trying again. It's okay to let the dough rest.

Some stickiness is normal, especially during the first 3–5 minutes. Resist adding extra flour or water until you've kneaded for at least 5 minutes. This gives the flour time to absorb the liquid.

If the dough is still too sticky to handle, you have a few options. You can add a little flour, try a different kneading technique, or cover the dough and let it rest for 20–25 minutes before continuing. Each approach can affect the dough differently, so experiment and see what works best for your recipe.

Step 7: Let the Dough Rise

Place the kneaded dough into a clean bowl and cover with a towel or lightly oiled plastic wrap to prevent sticking. Let the dough rise for approximately 60–90 minutes, or until doubled in size.

Gently press down the risen dough to release some of the gas.

Your dough should now feel soft, stretchy and ready for the next step!

We haven't shown you a finished loaf because this is your baking adventure, not ours! Whatever you decide to make, it doesn't have to be perfect. The important thing is that you've practiced kneading and learned something along the way. And who knows? You might surprise yourself with what you've made!

Substitutions and Tips

Don't be afraid to experiment! One of the best ways to learn is by trying new things, even when they don't turn out as planned. Pay attention to how your dough feels and changes as you work with it. Try different techniques, adjust ingredients and see what happens. Not every attempt will be successful, but you'll learn something from each one.

Here are a few tips to get you started:

• Kneading techniques: There are many ways to knead dough. Try moving it between both hands, skipping the quarter turn or even rolling it. Find the method that works best for you.
• Resting versus proofing: You'll often hear these terms when making bread. Resting generally allows the dough to relax, while proofing refers to letting it rise.
• Whole wheat flour: Try replacing up to 50% of the white flour with whole wheat flour in a basic bread recipe. You may need a little extra water because whole wheat flour absorbs more liquid. Expect some differences in texture and rising.
• Salt: Don't leave it out without a good reason! Salt adds flavor, strengthens gluten and helps regulate yeast activity. If you want to reduce it, try using half the amount rather than eliminating it entirely.

Troubleshooting and FAQs

Sometimes, our dough is trying to tell us something. We just have to learn how to listen! Let's look at a few common problems and how to solve them. If you don't find an answer to your question, feel free to reach out. I'm happy to help!

Why Is My Dough Sticking to Everything?

Don't immediately reach for more flour! Dough often becomes less sticky as the flour absorbs water and gluten develops. Continue kneading for a few minutes and see if it begins releasing more easily from your hands and work surface.

If the dough remains sticky, try a different kneading technique. Some doughs, especially those with higher hydration levels (a fancy term for dough containing more liquid), are naturally sticky. Dough with a hydration level above 65% may be noticeably sticky, depending on the flour and other ingredients.

If the dough is still too sticky to handle, add flour a little at a time until it becomes manageable. Be careful, though! Too much flour can create a tighter, denser crumb with smaller air pockets. That might be fine for a bagel, but not if you're trying to make a rustic, open-crumb loaf of bread!

Why does my dough keep tearing when I stretch it?

There are several reasons your dough might tear when stretched, including insufficient kneading, tight gluten, low protein flour and not enough water. Let's look at each possibility.

Not enough kneading: If you've only been kneading for a few minutes, your dough may need more time to develop gluten. Continue kneading and check again in a few minutes.

Dough needs to rest: If you've been kneading for a while and the dough feels tight but won't stretch, cover it and let it rest for 10–20 minutes. This gives the gluten time to relax. Come back and try stretching it again. Sometimes, your dough just needs a little break!

Low protein flour: Flour with less protein generally develops a weaker gluten network, which can cause dough to tear more easily. You can still use it, but it may not be ideal for chewy breads such as bagels.

Not enough water: Dough with a low hydration level can be stiff and difficult to stretch. Kneading may help, but if the dough is too dry, it might need a little more liquid. Sometimes, kneading alone won't fix the problem.

Why Isn't My Dough Rising?

There are several reasons dough might not rise. Before giving up, let's check a few common problems.

Forgot the yeast: Did you remember to add it? I can't tell you how many times I've realized halfway through kneading that I completely forgot the yeast! If you're using instant yeast, you can knead it directly into the dough. For active dry yeast, dissolve it in a little warm water first, then knead it in. You may need a little extra flour to compensate for the added liquid.

Old yeast: Yeast can lose its effectiveness over time. To test it, mix ½ teaspoon of yeast and 1 teaspoon of sugar into ½ cup of warm water. Wait about 10 minutes. If the mixture doesn't foam or bubble, your yeast may no longer be active. It's time for a fresh package!

Not enough time: In a moderately warm kitchen, dough may take 60–90 minutes to rise, sometimes longer. If it hasn't risen much yet, give it more time.

Temperature: Yeast works more slowly in a cold kitchen, so your dough may simply need more time. On the other hand, water that's too hot can damage or kill yeast. Use the water temperature recommended by your recipe or yeast manufacturer.

Why Is My Dough Springing Back When I Stretch It?

Congratulations! You've developed an elastic dough! Some springing back is normal and desirable. However, if your dough keeps shrinking when you try to roll it out for cinnamon rolls or pretzels, the gluten may need time to relax.

Simply cover the dough and let it rest for 10–20 minutes before trying again. Sometimes, even dough needs a break after a good workout!

Why Does My Dough Feel Stiff and Dry?

Not all dough is supposed to feel soft and sticky! Some breads, such as bagels, have a lower hydration level and naturally produce a firmer dough.

Give it more time: Before adding water, make sure the flour has had enough time to absorb the liquid already in the recipe. Flour hydrates as you mix and knead, much like a sponge absorbing water. Sometimes, a little more kneading is all your dough needs.

Check your recipe: Are you making bagels or another low-hydration bread? Dough with a hydration level around 50–60%, or lower, will naturally feel stiffer. This is often intentional and helps create that chewy texture.

Add water gradually: If your dough is still unusually dry or crumbly, try adding a teaspoon of water at a time, kneading between additions. Flour absorbs moisture differently depending on the type, brand and humidity in your kitchen.

Don't overdo it: Adding too much water can change the texture of your finished bread. You might end up with a more open crumb and larger holes than you intended. That's not always ideal for sandwich bread!

With practice, you'll learn to recognize when your dough needs more water and when it just needs a little patience.

My Dough Still Isn't Stretchy. What Went Wrong?

Most likely, you did nothing wrong! Kneading times are guidelines, not strict requirements. Your speed, technique, flour and experience all affect how long it takes to develop gluten. Take your time and enjoy learning!

If you've kneaded for about 20 minutes and tried the suggestions above without success, feel free to reach out. Together, we'll figure out what's happening.

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Practice Dough for Beginners

A simple, four-ingredient dough that's perfect for beginners learning to knead by hand. Practice your technique, shape your dough and see what you can make!

Course Bread

Cuisine American

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rising Time 2 hours hours 15 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 9

Calories 116.7kcal

Ingredients

• 2 cups flour (300g)
• ¾ cup water (180mL)
• 1 ½ tsp instant yeast (4.5g)
• ½ tsp salt (2.5g)

Instructions

• In a large bowl, mix together the flour, yeast and salt. Add the water and stir until a shaggy dough forms.
  
• Turn the dough onto a clean work surface. Knead for approximately 8–10 minutes, or until smooth, elastic and able to stretch without tearing.
  
• Place the dough in a bowl and cover with a towel or plastic wrap. Let rise for 60–90 minutes, or until doubled in size.
  
• Gently press the dough to release some of the gas. Shape into a round loaf and place on a parchment-lined baking sheet. Cover and let rise for another 30–45 minutes, or until noticeably puffy.
  
• Preheat the oven to 425°F (220°C). Bake for approximately 20–25 minutes, or until golden brown and the center reaches 200–210°F (93–99°C). Cool completely on a wire rack before slicing.
  

Notes

A note about yeast: This recipe uses instant yeast, which can be mixed directly into the dry ingredients. Most modern active dry yeast can also be mixed directly into flour, although some manufacturers recommend dissolving it in water first. Always follow the instructions on your yeast package.

Nutrition

Calories: 116.7kcal | Carbohydrates: 25.7g | Protein: 4.7g

Originally published April 9, 2019. Completely rewritten and updated October 2026.

If you are allergic to dairy, lactose intolerant or fresh out of butter, can you still grease and flour your pan?  Absolutely.  Let us discuss options and then I’ll show you how easy it is to do.  Hello and welcome to Jackson’s Job!

First, there are several options and some are better than others.  And a few, I suggest you avoid altogether to avoid problems.

What are your options?

What types of fat or grease can we use to prep your baking dish?  You could use cooking or baking sprays but not on non-stick surfaces as it will ruin the cookware over time.  Also, they are rather expensive.  

Then there is oil but it often leaves weird greasy texture to the crust of your baked goods.  Plus it is really hard to get it to adhere to some surfaces like many non-stick speciality pans and stainless steel. Oftentimes oil leaves a residue on your pan and if you don’t clean it well, it will harden overtime and discolor your bakeware.  

Margarine is very comparable to butter in terms of how it behaves when greasing and flouring.  This is because to be called margarine in the US, you are supposed to have at least 80% fat which is the minimal standards for butter here.  Margarine clings well to the pan and releases well when you need it to.  You do have to look at the ingredients carefully with margarines for hidden milk these days.  I used to be able to find many different margarines that were dairy free, but now it’s difficult to even find margarine in stores. 

In fact, we had to go to three different grocers before we found this brand and it has buttermilk in it.  If you are lactose intolerant, many folk, not all, can handle buttermilk.  Unfortunately, there is only one way to find out if you can tolerate it.  Obviously, if you are allergic to milk, margarine may not be an option for you.  Check those ingredients carefully, especially for “whey.”

Vegetable oil spreads are hit or miss.  They are different from margarines because they will have less than 80% fat.  This “plant butter” is 79% fat and will work great.  I use this type often.  However, these two vegetable oil spreads, one being 48% and the other even lower at 38% fat is great for controlling your calorie intake, but is not great for greasing.   They will often create steam and as they heat up, this causes the baked goods to sometimes get stuck more firmly to the pan and can cause some issues with the crust, making it a bit soggy or to sweat as it bakes.  I avoid anything lower than 75% fat when it comes to vegetable oil spreads.

My two personal favorites are lard or what we call “grease” and vegetable shortening which used to be called vegetable lard.  You only need a little bit and they release very cleanly.  I will let you chose which one of the two you prefer.  They both react the same way.

Finally, you could just use parchment paper.  And this is my personal preference for most cakes.  I like to put a piece of paper on the bottom and allow the sides to be ungreased for the cake to climb up and hold on as it bakes.  I have found you often need to attach it on the sides with some sort of grease.  When you use the parchment paper, you can use the lower fat vegetable spreads without much problem as you have created a barrier.

Pick the fat that suits you best!

Okay, so we have discussed our options, lets pick one.  Let me show you how to grease and flour this cake pan.  If you have a sifter, it can make quick work of the flouring stage, but it’s not necessary.  I’ll show you both ways.  If you are going to be greasing and flouring multiple pans, I like to use a flexible cutting board, parchment, wax paper to catch the excess flour so I can use it for the subsequent pan.

You will need a pastry brush, paper towel, clean lint free towel, wadded up parchment, wax paper or even your fingers to coat the pan.  I personally like to use a paper towel over anything else as you don’t have to use a lot this way to get a nice even layer of grease.  

One tip is to hold onto your margarine, plant butter wrappers and you can store them in the freezer in an airtight container.  When you want to grease your pan, you can use the inside of these wrappers and make quick work of this process.  

Grease a pan without butter

Pay close attention to the corners and walls of the pan when you are coating them.  When you are done, there isn’t really a lot there, look.  It’s not thick at all.  Maybe about ½ teaspoon or so worth of grease.  Next you want to put in about around a tablespoon of flour.  If you have a fine sifter, you could sprinkle it around like this.  Other wise, just toss it into the bottom of the pan and we are going to start shaking and tapping it into place by turning it all directions and tapping to take off the excess.  Now turn the pan upside down and give it a few taps to get that extra flour out.  If you are only doing the one pan, I often take this to the sink for easy clean up.

For added insurance, a sheet of parchment paper on the bottom of your pan is always wise if you can afford it or have some on hand.  Don’t use wax paper unless you know your recipe can handle it as it can adhere to certain types of baked goods, especially things that use sugar to hold things together like granola bars.  I learned this the hard way.

And there you have it.  This is how you grease and flour a pan without butter.  What are your plans for your freshly prepared pan?  Let me know in the comments below!  I hope this tutorial was helpful.  Thank you for watching and as always, happy baking!

Watch a video for more detail!

Watch this brief video on how to grease and flour a pan without butter! I promise, it is very easy to do. Now that you have learned how to grease and flour a pan without butter, what are you going to make? I'm baking one of my favorites, pumpkin bread! See what I did there?

This two-ingredient dog treats recipe is really simple to make. They were created for our dogs that have food allergies and cannot eat common dog treats. We use rice flour for our dogs, but you can use any type of flour your veterinarian approves for your furry companion. Other flour options could be wheat, corn meal, oat flour as long as they can be easily digested by your pal.

Step-By-Step Instructions

Below, we will teach you how to make this two ingredient dog treat recipe by breaking the process into simple steps.  Be sure to read each step before beginning the recipe to avoid common mistakes.

Step 1: Gather your Ingredients

For every successful recipe, it is recommended you measure out your ingredients ahead of time.  The French culinary term for this is mise en place. This simply means to get everything ready or in place.  If you get into the habit of gathering, weighing or measuring and preparing the ingredients ahead of time, you will not only be better prepared, but the recipe is already set up for success.  Prepping also allows you an opportunity to ensure you have all the ingredients on hand. It would be a bad start to begin making this recipe only to find out you are out of an essential ingredient. This preparation will be easy. You only need rice flour and water so this will be easy!

Step 2: Prepare your Pan and Oven

Preheat your oven 350°F (180°C) while you make the dog treats. You will need to line a cookie sheet with parchment paper or use a silicone mat. These treats will often stick to even non-stick surfaces.

Step 3: Combine your Ingredients

Add the water to the rice flour and stir using the handle of a sturdy spoon until it forms clumps and you can squeeze the dough together.

It should look like this when well combined.

Step 4: Roll out and Cut the Dough

Divide the dough in half, place on a sheet of parchment or a silicone mat and roll out thinly. You can also use your hands to pat the dough out. I found that a piece of wax or parchment paper works really well for this step as the dough likes to stick to the rolling pin a lot.

About 1/8 inch thick or a little over 3mm is a good sized piece.

Once you roll out the dough, cut it into small squares using a pizza cutter or a sharp knife. I like to make them very small about a quarter of an inch to half an inch or 6 – 13 mm.  This way you can give your pet a lot more treats for fewer calories. Your dogs like quantity and don’t really care about the size. I have found over all the years when making training treats, our dogs feel like they are something special when getting several small treats as opposed to one larger one. Don’t worry if your squares aren’t perfect and they look a bit of a mess like mine do. The dogs will just appreciate that you are making them a snack.  

Step 5: Bake

Remove the pan from the oven carefully with dry oven mitts to a wire rack to cool for at least 10 minutes. Break apart along the cut lines.

Pretty soon, you'll have your pal's full attention! Raymond, Maggie and Roxanne are all lined up to try out their new favorite treats.

Substitutions and Tips

Here are some common substitutions and tips for making these two ingredient dog treats.

• Roll the dough out onto a floured surface and cut out shapes with cookie cutters. Bake 15 – 25 minutes or until the edges are lightly golden.
• Instead of white rice flour, you can use brown rice flour, wheat flour, oat flour or even corn flour as long as your veterinarian approves of course. Corn flour will be the most difficult to work with and will be crumbly. 
• Always ask your dog's vet before making any recipe to ensure it is safe for your dog since every dog is different just like humans. It is impossible to know if any recipe is appropriate for all dogs. 
• In general never feed more than 10% of your dogs daily allowance in treats.

Storage

These two ingredient dog treats last for about a week in the refrigerator and months in the freezer. We store these in an air tight container and check for any signs of mold before use because these have no preservatives. They will be more susceptible to temperature changes and humidity changes in the environment. I prefer to keep them in the freezer or fridge that way they are guaranteed to be ready for the next training session.

The Recipe

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2 Ingredient Dog Treats

These are a limited ingredient dog treat recipe that is a favorite with our pets.

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 500 bite-sized treats

Calories 5.6kcal

Ingredients

• 3 cups (480g) rice flour
• 1 ¼ cups (300mL) water

Instructions

• Preheat oven to 350°F (180°C.)
• In a large bowl, add flour and water, stirring together until it clumps together.
• Line a large baking sheet with parchment paper or silicone mat. Press 1/2 of the dough down onto the parchment paper until the entire paper is covered in a thin layer of dough about a 1/8 inch (3mm) thick. If desired, chill the dough while making the next batch.
• Cut the pieces into small squares using a pizza cutter or a sharp knife. For training treats, make them very small about 1/4 - 1/2 inch or 6 - 13 mm.  This way you can give them a lot more treats for fewer calories during training sessions and classes.
• Bake 20 - 25 minutes or until the internal temperature reaches 200°F (93°C.) Remove from oven with oven mitts and allow to cool in the pan for several minutes. Once cool, break into small pieces along the score lines. Transfer to an airtight container. Store in fridge up to a week or in the freezer up to 4 months.

Notes

The calories of this dog treats will vary based on size you make them. 

You can make various shaped dog biscuits!  Simply roll the dough out onto a floured surface and cut out shapes with cookie cutters.

Check with your veterinarian when making any treat for your pet, especially if they have known allergies, health concerns or dietary restrictions.

Nutrition

Serving: 1treat | Calories: 5.6kcal | Carbohydrates: 1.2g | Protein: 0.1g | Fiber: 0.1g

This cinnamon bread recipe is not only delicious, it is easy to make. If you like cinnamon rolls, we think you will love this bread. Quick breads are a wonderful way to bake without a lot of time or effort put into the mix. We use a lot of oil over butter in our recipes for both health and financial reasons. By also using oil over butter, you not only save money, but the bread stays fresher for longer. However, if you really love your butter, you can melt equal amounts and replace the oil for butter. This is such a customizable quick bread recipe that it is hard to mess up.

Step-By-Step Instructions

Below, we will teach you how to make this cinnamon bread recipe by breaking the process into simple steps.

Step 1: Gather your Ingredients

For every successful recipe, it is recommended you measure out your ingredients ahead of time.  The French culinary term for this is mise en place. This simply means to get everything ready or in place.  If you get into the habit of gathering, weighing or measuring and preparing the ingredients ahead of time, you will not only be better prepared, but the recipe is already set up for success.  Prepping also allows you an opportunity to ensure you have all the ingredients on hand. It would be a bad start to begin making this recipe only to find out you are out of an essential ingredient. Now if you don’t have any vanilla, don’t rush off to the store. It is not necessary for this recipe. Just omit it.

Step 2: Prepare your Pan and Oven

In a loaf pan, grease and flour the bottoms and sides generously or line with parchment. You can also choose to do both. Set aside. Then preheat your oven 350°F (180°C) while you mix the ingredients.

Step 3: Mix your Dry Ingredients

If you are not using self-rising flour, you will need equal amounts of all-purpose flour. You'll have to add 1 1/2 tsp (6g) of baking powder and 1/2 tsp (2.5g) of salt to the flour in order for the bread to rise.

Next, mix in the cinnamon. Set aside.

Step 4: Mix your Wet Ingredients

In no particular order, whisk together the eggs, sugar, oil, and vanilla. Beat until smooth, about 30 seconds.

Step 5: Combine your Ingredients

Add the flour mixture and mix until just combined and you don't see any lumps.

Step 6: Bake

Pour your batter into your prepared loaf pan and bake until a toothpick inserted in the center comes out clean. A few crumbs is okay, you don't want it to be wet. For best results, you should use a thermometer. A tooth pick only tells you if quick breads are baked, but they don't tell you if they are over baked! Be sure to use oven mitts when checking for doneness.

Step 7: Cool and Eat!

Remove the pan from the oven carefully with oven mitts to a wire rack to cool for 10 minutes. Then transfer the bread from the pan to the wire rack to finish cooling. Leaving the bread in the pan will cause the bread to sweat and become sticky on the sides and can get it stuck in the pan. Let cool before slicing. (And yes, I know the countertop and background changes in this recipe.)

Substitutions and Tips

Here are some common substitutions and tips for this cinnamon bread recipe.

• If you do not have self-rising flour, you will need equal amounts of all-purpose flour. To the flour, mix in 1 and 1/2 teaspoons (6g) of baking powder and 1/2 teaspoon (2.5g) of salt to the flour in order for the bread to rise.
• You can reduce the sugar to 1/2 cup (100g) or increase the sugar up to a full cup (200g) depending on how sweet you want the bread to be.
• If you like, glaze the top. Use 1 cup (125g) of powdered sugar and mix in water or milk, 1 tbs (15mL) at a time until you get the desired consistency. Drizzle on top of bread before slicing.

Storage

Freshly baked bread is always best eaten the day you make it. Bread without added preservatives does not have a long shelf life. However, it can keep 2-3 days before it typically goes off. Let the cinnamon bread cool completely and store in an airtight container or plastic bag to stay soft. This bread can freeze up to 3 months if not sliced. Store in a freezer safe bag or container after it has completely cooled from baking. Thaw the bread in container at room temperature to avoid weeping.

The Recipe

Below you will find the cinnamon bread recipe with a video tutorial on how it is made. If you didn’t read the above step-by-step directions, now is the time. Here at Jackson’s Job, we strive to stick to the details about the recipe with very little fluff. You may actually learn some valuable skills along the way. So scroll back and at least skim over our efforts to make this a rewarding and successful bake!

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Cinnamon Bread Recipe

This is a simple sweet quick bread that tastes a lot like cinnamon rolls without all the effort

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 people

Calories 281.9kcal

Ingredients

• 1 ½ cups (225g) self-rising flour
• 4 large (200g) eggs
• ¾ cup (180mL) oil
• ¾ cup (150g) sugar
• 1 tsp (2g) cinnamon
• 1 tsp (5mL) vanilla extract

Instructions

• Preheat oven to 350F (180C.)
• Grease and flour a 9x5 loaf tin (23x13cm) or line with parchment paper.
• Combine flour and cinnamon in a small bowl. Set aside.
• In a large bowl, beat eggs, oil, and vanilla until smooth.  Mix in sugar.  Add flour mixture and beat until you no longer see lumps, about 1 minute.  Pour into prepared pan.
• Bake 45-55 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Cool in pan for 10 minutes; remove to wire rack to finish cooling.

Notes

If using all-purpose flour, add 1 1/2 tsp (6g)  baking powder and 1/2 tsp (2.5g) salt.

Nutrition

Serving: 1slice | Calories: 281.9kcal | Carbohydrates: 33.1g | Protein: 3.6g | Fat: 15.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 9.7g

Appalachian pone bread is a simple quick bread that is said to has origins from the Powhatan tribe. However, it has developed into a hybrid of both the indigenous bread taught years ago heavily influenced by bannock, a Scottish fry bread that lead to the modern day American biscuit. What was once made traditionally with fat, cornmeal and water has evolved into either a biscuit type bread or a corn pone, similar to pancakes made with cornmeal.

This particular recipe shows you the Appalachian skillet bread that is made more like a giant biscuit in a cast iron skillet. It will use flour instead of cornmeal and will be a hearty bread for soups, stews or just some good old butter and jam. Let's get to baking!

Step-By-Step Instructions

Now that we have learned a little bit about this Appalachian pone bread recipe, let’s move on to making it by going over a few simple steps. We recommend you read over the recipe and then make it as there are tips, tricks and substitutions mentioned to make it your very own.

Step 1: Prepare your Pan and Preheat your Oven

Generously grease the inside of a 9 or 10" (23 - 25 cm) cast iron skillet. You can use butter, lard, cooking spray, oil or shortening. Cooking spray and oils can leave a sticky residue that is hard to remove behind after it bakes so we like to stick with lard, butter or vegetable shortening. If you do not have a cast iron pan, you can use a cake pan or any baking dish rated for high temperatures. Be sure to grease it generously.

Next, you will need to heat up your oven to 425F (220C.) You can go as high as 475F (250C) but we’ve found for beginners, a more moderately high heat is less likely to give you issues. If your pan is dark from years of use or has a dark coating on it, you may even want to drop the temperature to 400F (200C.) This will keep your pone from getting too brown on the bottom. Let the oven really heat up before you place your pone in the oven for best results.

Step 2: Gather and Mix Your Ingredients

When making pone, you traditionally work with cold ingredients. This is an advantage as you don’t have to wait for everything to come up to room temperature. Some say that working with warm ingredients will make a tough bread, but we haven't had this issue. Over-mixing causes tough bread more than the temperature for this recipe. We’ve tried both ways and decided we like the cold method as you get a better tasting bread because the butter has more rise to it and less time waiting. We recommend cubing the cold butter for faster incorporation. The cubes should be about 1/2″ or 1.27cm in size if you need a guide.

In a large bowl, combine the flour, baking powder, baking soda, sugar and salt until well blended. If you are using self-rising flour, skip the baking powder and baking soda. Self-rising already added the leavening for you. Some people like to sugar, honey, molasses, splenda or other sweetner for both a hint of sweetness and aid in browning, while others do not. We will let you decide if you want to do this. Personally, I like to use honey. Some like to chill the flour mixture in the freezer while the oven preheats. We find it’s not necessary, try both ways and see what happens.

Step 3: Rub-In Method

When making pone, we will use the rub-in method to combine the flour mixture with the butter. This creates a short, crisp dough that will give you a tender and flaky bread. You want to work quickly so that the butter doesn’t melt too much and you have a fluffy interior. You can also pulse this in a blender, food processor, use knives, a fork or pastry blender. We find it easier to use our hands as it's less cleanup and only takes a couple of minutes.

Pick up a small amount of the flour mixture and butter. Rub the butter into the flour mixture. By pressing the butter into the flour with your thumbs and into your fingertips, you will then run your thumbs across your fingertips and allow the mixture to cascade off your hands. Pick up more of the butter and flour mixture and repeat until all the butter is coated. You can also use the palms of your hands and rub them together, but many bakers avoid using them as your fingers are typically cooler than your palms.

We do a combination of both because we find it is faster to incorporate all the butter. Regardless of your chosen method, the mixture should be like bread crumbs or wet sand and all the butter will be coated when you are done. The pieces will vary in size. From a little larger than a grain of sand to the size of a small pea or pebble. Stop here.

Step 4: Mix your Wet Ingredients

Add in the buttermilk. If you do not have buttermilk, you could either use a buttermilk substitute, regular milk or water. This is a simple recipe and meant to be made with simple ingredients. Buttermilk is ideal, but not required.

Using your hands or a spoon, stir in the buttermilk until a shaggy and sticky dough forms. If the dough is dry after throughly mixing, you can add more buttermilk until it looks like the picture below.

Step 5: Shape the Dough

Using clean hands, pat the dough into a relatively even layer. It doesn't have to be perfect by any means.

It should look similar to this. You are now ready to bake your pone bread!

Step 7: Bake

Bake 20 - 25 minutes or the top is a until golden brown and the internal temperature reaches a minimum of 190F (88C.)

Substitutions and Tips

Here are some common substitutions and tips for this Appalachian pone bread recipe.

• Instead of butter, lard, vegetable shortening or margarine can be substituted in equal amounts. Vegetable oil spread is not recommended as it doesn’t have enough fat.
• Any type of milk can be used for this recipe. Even milk substitutes like soy or almond work well.
• You can replace up to one-half of the white flour with whole wheat flour or cornmeal. You may need to add another 1 – 2 tablespoons (15 – 30mL) of milk to get a sticky dough as whole wheat and cornmeal absorbs liquid more readily.
• This will be a sticky dough. Do not add more flour or it will become tough and dense.
• Add up to 1 cup (4oz) of shredded cheese for a cheesy pone! Want to spice things up? Add in some powdered pepper of your choice, toss in some garlic or cut up some jalapeños. You can make all kinds of fun combinations with some creative thinking.

Storage

Freshly baked bread is always best eaten the day you make it. Pone does not have a long shelf life. However, they can keep 2-3 days before they typically go off. Let the pone cool completely and store in an airtight container or plastic bag to stay soft. The crust will also soften stored this manner. If you want the crust to be more like the day you baked them, store in a paper sack or bread bin.

Pone can freeze up to 3 months. Store in a freezer safe bag or container after it has completely cooled from baking. Thaw the pone in container at room temperature. Frozen pone can be reheated in the oven at 350F (180C) for approximately 10 – 15 minutes or until warm.

The Recipe

Below you will find the recipe for appalachian pone bread with a video tutorial on how it is made. If you didn’t read the above step-by-step directions, now is the time. Here at Jackson’s Job, we strive to stick to the details about the recipe with very little fluff. You may actually learn some valuable skills along the way. So scroll back and at least skim over our efforts to make this a rewarding and successful bake!

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Appalachian Pone Bread Recipe

Appalachian pone bread is a biscuit type bread traditionally baked in a cast iron skillet. Often called skillet bread, biscuit bread or even dog bread, this recipe has roots back to colonization time of North America. The Powhatan tribe is contributed with both the name and the core foundation of this Appalachian bread recipe.

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 16 slices

Calories 169.7kcal

Ingredients

• 3 cups (450g) self-rising flour*
• 1 ¼ cups (300mL) buttermilk
• ½ cup (113g) butter
• ¼ cup (56g) lard or vegetable shortening
• 1 tbs (12.5g) sugar
• ½ tsp (2.5g) salt

Instructions

• Repeat the last two steps until all pancakes are cooked. Serve while still warm.

Notes

*Substitute for self-rising flour:  Add 1 tsp of baking soda (6g) and 2 tsp of baking powder (8g) to the flour.  If you are not using buttermilk, use 1 tbs (12g) of baking powder and omit the baking soda.  

You may omit the salt to reduce the salt intake of this bread, especially if using self-rising flour as some brands have a lot of sodium content.

If you do not have buttermilk, you can use any type of milk or even water.  The recipe tastes best with buttermilk.

Sugar is optional for this bread and can be omitted or substituted for other sweeteners such as honey, molasses or even sugar substitutes.

Nutrition

Serving: 1slice | Calories: 169.7kcal | Carbohydrates: 17.5g | Protein: 3.3g | Fat: 9.4g | Saturated Fat: 4.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.1g

Just like our ketchup recipe, this barbecue sauce recipe without corn syrup came about due to allergies. Whether you spell the sauce barbeque, bbq or barbecue, it is all tasty. Barbecue sauce recipes are not that hard to find. They widely vary based often on cultural and regional backgrounds. We are no exception. Our barbecue sauce recipe is based on Appalachian cooking within the Tri-State area of Kentucky, West Virginia and Ohio.

This area is very unique in its diversity. You can get some of the best cuisine in some hole in the wall in the middle of no where, surrounded by the beautiful Appalachian mountains. For this reason, we are blessed to have a lot of cultural influences in what would have been otherwise a relatively bland diet. So let's learn how to make a bbq sauce without high fructose corn syrup (or any type of corn) with an Applachian twist. Once you learn the basics, you'll be modifying this recipe to make it your own tradition.

Step-By-Step Instructions

Below, we will teach you how to make this barbecue sauce recipe without corn syrup in just a few simple steps.

Step 1: Gather the Ingredients

The first step is to being successful is to gather up the ingredients. We will only need a few simple ingredients for the base. As you get good at making it, you will be finding yourself making your own secret BBQ sauce!

There are some decisions to make. You can make your own ketchup or buy it from the store. If you purchase it, you need to make sure it is free of corn. If you choose to make your own, you don't have to go through all the steps, you just need the ingredients found here. You will simply add the ingredients to the ones provided below and cook it all in one step.

For the vinegar: you can use either white vinegar or apple cider vinegar. Apple cider is best for that distinctive flavor, but white will do a very nice job if that is all you have on hand. Yes, you can try other types of vinegar. Now when it comes to umami, you will need to chose between Worcestershire or soy sauce. Do be mindful of soy sauces as the American generics will often sneak corn into the ingredients list. For the types of sugar: we recommend a combination of sorghum or molasses and brown sugar, but you can use honey, white sugar or a combination of sugars. And you can add a little bit at a time to get the right amount of sweetness. You can also add more if you like.Once you have made these decisions, it's time to combine the ingredients.

Step 2:  Combine your Ingredients

You are going to start out with the ketchup we made prior. However, you don't have to make the ketchup ahead of time. You can simply add the ingredients in all at once! Otherwise, you can use store bought ketchup provided you get one without corn added.

We need to do a little prep work. In a small bowl, pour in your mustard. Stir in the water, a little at a time so that it thins out. Failure to skip this step will result in bits of mustard throughout your barbecue sauce.

In another bowl, combine your brown sugar and spices. The spices are entirely optional and you can add them in the end to taste, but they work best being slow cooked in. In a medium sauce pan, whisk together your ketchup, brown sugar mixture, watered down mustard, molasses, apple cider vinegar and worsterchire sauce or soy sauce. If you have non-stick sauce pans, do not use a metal whisk. Instead, whisk the ingredients together in a medium bowl then transfer to the saucepan and stir with a heat proof spoon suited for your cookware. You can add these all in at once or a bit at a time. I like to add a bit at a time to prevent making too much of a mess. First I add in the sugars.

Then I add in the soy or worsterchire sauce.

Finally, I add in the liquid. If you are not refraining from alcohol, this is the time to honor those Kentucky roots. Get out your favorite Kentucky bourbon whisky and pour in a tablespoon or two. This is to taste. By the way, alcohol does not cook out, so keep that in mind. Next, I'll stir in the water and vinegar. This doesn't have to be in any particular order and it can be added in all at once. The only real crucial step is to thin out the mustard to prevent lumps.

After everything is whisked together, you are ready to cook your barbecue sauce. This can be done in a crock pot for several hours or on the stove top within 30 minutes.

Step 3: Cook your Sauce

When cooking barbecue sauce, just like ketchup, you cannot walk away from the stove. Tomato based sauces will “plop” as they heat up and this heated sauce can make a mess very quickly.

You will want to stir the sauce constantly until it begins to “plop” and then continue to stir for another 2 minutes. Once the two minutes has passed, turn the heat to a low simmer and cover for 10 – 30 minutes, carefully removing the lid away from you and stirring every 5 minutes. Cook as long as you like to get the desired thickness. For best results, get the BBQ sauce up to at least 180°F (82°C) but below 210°F (99°C) for 10 minutes.

Step 4: Cool

Turn off the heat and allow your barbeque sauce to cool before serving. You can transfer it over to a heat proof container at this time or just leave it in the saucepan. This will take 30 – 60 minutes.

We like to store our sauce in a wide mouth canning jar.

Step 5: Serve

You are now ready to enjoy your barbecue sauce without corn syrup! I hope it was worth the wait. We think so.

Substitutions and Tips

Here are some common substitutions and tips for this barbecue sauce recipe without corn syrup.

• If you have non-stick sauce pans, do not use a metal whisk as stated above. Whisk the ingredients together in a medium bowl, then transfer to the saucepan and stir with a heat proof spoon suited for your cookware.
• Make it in a crock pot! Use a medium bowl instead of a sauce pan to combine ingredients. Transfer to your crockpot and cook on low for 3-4 hours or until the temperature reaches at least 180°F (82°C) for 10 minutes.
• You can replace the onion and garlic powders with fresh onion and garlic to taste.
• Use any type of pepper. From black to the hottest you can think of, it is about you and your taste.
• Try changing up the spices. Add in some hot sauce, cinnamon, or chilis.
• Alcohol can be omitted.
• Do not allow the sauce to come to a full boil as it will scorch the flavors and can make a mess while cooking.

Storage

To store, let cool. Then transfer to an airtight container and store in the refrigerator up to 5 days. The BBQ sauce may last longer than that, but that is as long as we feel comfortable using it, due to the lack of preservatives. BBQ sauce does freeze pretty well. It will need to be thawed overnight or reheated. It will separate as it thaws, so you just need to stir it back together.

The Recipe

Below you will find the barbecue sauce recipe without corn syrup along with a video tutorial on how it is made. If you didn’t read the above step-by-step directions, now is the time. Here at Jackson’s Job, we strive to stick to the details about the recipe with very little fluff. You may actually learn some valuable skills along the way. So scroll back and at least skim over our efforts to make this a rewarding and successful bake!

Print

Barbecue Sauce Recipe without Corn Syrup

Love barbecue sauce but not corn syrup? Then this simple recipe with limited ingredients is for you! Once you learn how to make the basics, this ketchup recipe is easy to customize!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cool 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 16

Calories 36.2kcal

Ingredients

• 1 cup (240mL) ketchup
• ⅓ cup (60mL) apple cider or white vinegar
• 2 tbs (28g) brown sugar
• 2 tbs (40g) sorghum or molasses
• 2 tbs (30mL) worcestershire sauce or soy sauce
• 1 - 2 tbs (15 - 30mL) bourbon
• 1 tbs (15g) yellow mustard
• 1 tsp (2g) ground black, cayenne, chipotle or paprika pepper
• ½ tsp (1g) onion powder
• ½ tsp (1g) garlic powder
• 1 - 2 tbs (15 - 30mL) water

Instructions

• In a small bowl, stir mustard, gradually adding water until it thins. Set aside.
• In a separate bowl, combine the brown sugar and spices. Set this aside.
• In a medium sized sauce pan, whisk* together the ketchup, brown sugar mixture, watered down mustard, vinegar, Worcestershire (or soy sauce), molasses (or sorghum), and bourbon.
• On medium to medium low heat, stir constantly until the sauce begins to boil, "plop" or form large air bubbles if you briefly stop stirring. Once this begins, stir continuously for 2 minutes.
• Lower heat to a simmer or the lowest setting, cover and allow to cook 25 - 45 minutes, stirring every 5 minutes, until thickened. For best results, get the bbq sauce up to at least 180°F (82°C) but below 210°F (99°C) for 10 minutes.
• Cool in sauce pan, then move to air tight container. Store in the refrigerator up to 5 days.

Notes

*If you have non-stick sauce pans, do not use a metal whisk as stated above. Whisk the ingredients together in a medium bowl then transfer to the saucepan and stir with a heat proof spoon suited for your cookware.

You can reduce the amount of sugar to 1 tbs (12.5g) but below that, you risk scorching the tomato paste.

Add any spice you like to make it your own!  Try 1/4 tsp of cinnamon or cayenne powder for some kick.

 

Nutrition

Serving: 1tbs | Calories: 36.2kcal | Carbohydrates: 8.4g | Protein: 0.4g | Fiber: 0.6g

This ketchup recipe without corn syrup came about for simple reasons. I love ketchup and I'm allergic to corn. Before famous ketchup companies started making a version without corn syrup, there were no real options out there. Even now, you are paying a premium to enjoy ketchup with no corn ingredients. So why not learn how to make your own? It's pretty simple and cheap to do! Plus, you can use this ketchup to make barbecue sauce without corn syrup next!

Step-By-Step Instructions

Below, we will teach you how to make this ketchup recipe without corn syrup in just a few simple steps.

Step 1: Gather the Ingredients

The first step is to gather up the required ingredients. We will only need a few simple ingredients for the base of this ketchup recipe. As you get good at making it, you can add in a variety of spices, try different types of vinegar and adjust the amount of sugar for your liking.

You may be tempted to use tomato sauce as it seems similar, and you could in a pinch, but it would take an incredibly long time to cook (hours) along with it having added ingredients like sugar and salt that will impact the recipe. It is best to stick with tomato paste for this recipe.

Step 2:  Combine your Ingredients

In a small to medium sized sauce pan, add the tomato paste. Whisk in the sugar, onion powder, garlic powder and salt. If you are using a non-stick sauce pan, use a whisk that is deemed safe for your pan or whisk together the ingredients in a medium mixing bowl and then transfer over to your pan for cooking.

Slowly stir in the water and vinegar so that it doesn't splash and forms a thick sauce.

Step 3: Cook your Ketchup

When cooking ketchup, you cannot walk away from the stove. Tomato based sauces will "plop" as they heat up and this heated sauce can make a mess very quickly. You will want to stir the sauce constantly until it begins to "plop" and then continue to stir for another 2 minutes. Once the two minutes has passed, turn the heat to a low simmer and cover for 10 - 30 minutes, carefully removing the lid away from you and stirring every 5 minutes. Cook as long as you like to get the desired thickness. For best results, get the ketchup up to at least 180°F (82°C) but below 210°F (99°C) for 10 minutes.

Step 4: Cool

Turn off the heat and allow your ketchup to cool before serving. You can transfer it over to a heat proof container at this time or just leave it in the saucepan. This will take 30 - 60 minutes.

We like to store our ketchup in a wide mouth canning jar.

Step 5: Serve

You are now ready to enjoy your ketchup! I hope it was worth the wait. We think so.

Substitutions and Tips

Here are some common substitutions and tips for this recipe.

• If you have non-stick sauce pans, do not use a metal whisk as stated above. Whisk the ingredients together in a medium bowl, then transfer to the saucepan and stir with a heat proof spoon suited for your cookware.
• Try honey or brown sugar instead of white granulated sugar.
• Make it in a crock pot in large quantities! Use a bowl instead of a sauce pan to combine ingredients. Transfer to your crockpot and cook on low for 3-4 hours or until the temperature reaches at least 180°F (82°C) for 10 minutes.
• You can replace the onion and garlic powders with fresh onion and garlic to taste.
• If using tomato sauce in place of tomato paste, reduce the sugar to 2 tbs (25g) and omit the water. Cook until the sauce thickens. This can take up to 3 hours, so be patient.
• Try changing up the spices. Add in some hot sauce, cinnamon, or chilis.
• Do not allow the sauce to come to a full boil as it will scorch the flavors and can make a mess while cooking.
• You can use this recipe to make barbecue sauce!

Storage

To store, let cool. Then transfer to an airtight container and store in the refrigerator up to 5 days. The ketchup may last longer than that, but that is as long as we feel comfortable using it for due to the lack of preservatives. Ketchup does freeze pretty well. It will need to be thawed overnight or reheated. It will separate as it thaws; you just need to stir it back together.

The Recipe

Below you will find the recipe for this ketchup along with a video tutorial on how it is made. If you didn’t read the above step-by-step directions, now is the time. Here at Jackson’s Job, we strive to stick to the details about the recipe with very little fluff. You may actually learn some valuable skills along the way. So scroll back and at least skim over our efforts to make this a rewarding and successful bake!

Print

Ketchup Recipe without Corn Syrup

Love ketchup but not corn syrup? Then this simple recipe with limited ingredients is for you! Once you learn how to make the basics, this ketchup recipe is easy to customize!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cool 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 16

Calories 22.3kcal

Ingredients

• 1 can (6oz) tomato paste
• ⅓ cup (80mL) white distilled vinegar
• ¼ cup (60mL) water
• ¼ cup (50g) granulated sugar
• ¾ tsp (3.75g) salt
• ¼ tsp (.5g) onion powder
• ¼ tsp (.5g) garlic powder

Instructions

• In a small to medium sized sauce pan, whisk* together the sugar, tomato paste, onion powder, garlic powder and salt.
• Slowly add in the water and vinegar, a little at a time so that it doesn't splash and forms a thick paste.
• On medium to medium low heat, stir constantly until the sauce begins to "plop" or form large air bubbles if you briefly stop stirring. Once this begins, stir continuously for 2 minutes.
• Lower heat to a simmer or the lowest setting, cover and allow to cook 10 - 30 minutes, stirring every 5 minutes, until thickened. For best results, get the ketchup up to at least 180°F (82°C) but below 210°F (99°C) for 10 minutes.
• Cool in sauce pan, then move to air tight container. Store in the refrigerator up to 5 days.

Notes

*If you have non-stick sauce pans, do not use a metal whisk as stated above. Whisk the ingredients together in a medium bowl, then transfer to the saucepan and stir with a heat proof spoon suited for your cookware.

You can reduce the amount of sugar to 1 tbs (12.5g) but below that, you risk scorching the tomato paste.

Add any spice you like to make it your own!  Try 1/4 tsp of cinnamon or cayenne powder for some kick.

 

Nutrition

Serving: 1tbs | Calories: 22.3kcal | Carbohydrates: 5.2g | Protein: 0.3g | Fiber: 0.6g

This applesauce bread recipe is quick, cheap and tasty. It is just sweet enough some call this applesauce cake! We will let you decide what to call it. A classic, applesauce bread has been a staple in Appalachian homes for centuries. It is not only a delicious bread, it is very affordable as the ingredients are typically cheap. Due to the unique properties of apples it can replace some or all of the sugar, fat and eggs in many recipes. As a result, this bread will be lower in calories than other quick bread recipes without sacrificing taste. This was often made for celebrations such as birthdays or gatherings at reunions or church functions. There are several versions of this classic. This is our favorite.

Step-By-Step Instructions

Below, we will teach you how to make this applesauce bread recipe by breaking the process into simple steps.

Step 1: Zest and Juice an Orange

We will need the zest and juice from half of an orange. You can read more details including watching a video on how to zest an orange here. For this recipe, we are assuming you know the basics of zesting.

Step 2: Gather the Ingredients, Preheat that Oven & Prepare your Pan

Gathering all the ingredients needed for a recipe prior to starting ensures you have enough of everything and ensures you will not leave out an important part of the recipe.

Next, you are going to preheat your oven to 350°F (180°C) while you prepare a 9x5 (23x13cm) bread pan. You will want to grease and flour the bottom and sides. Adding a piece of parchment to the bottom will ensure this bread will release. Due to the low fat content and the moisture from the applesauce, this bread tends to want to stick to pans, even those coated with non-stick surfaces.

Step 3: Combine your Dry Ingredients

In a small bowl, mix together your flour, cinnamon, allspice, baking soda, baking powder and salt. Even though the sugar is dry, it is considered a wet ingredient in baking. The sugar will be added separately with other ingredients. Whisk these together until well combined.

If you like, you can use a sifter to really get that leavening well distributed. This will prevent issues like excessive air pockets in your bread. But it isn't necessary as this is a quick bread and minor imperfections are typical of quick breads like cornbread, banana and this applesauce bread.

Step 4: Combine your Wet Ingredients

In a large bowl, we are going to combine our wet ingredients. It doesn't matter what order you put the ingredients in, but I like to start with the sugar, zest and orange juice to give the sugar an opportunity to bring out the oils in the orange zest and flavor the bread with that hint of citrus. Do you have to use orange juice? No, but it helps with the rising and tenderness of the bread. Without it, the bread can be dense or claggy from the weight of the applesauce. After adding the sugars, zest and juice we are going to put in the rest of the ingredients. Whisk in the eggs, oil, vanilla and applesauce.

It will be a thin batter. It may be a little thicker or thinner than you see pictured based on the brand of applesauce.

Step 5: Combine your Wet & Dry Ingredients

Now you want to fold the wet ingredients into the dry. Do not over mix at this stage and work quickly. You want to mix until it is just combined and you don't see any bits of flour. Some lumps are okay. You want to get this in the oven quickly as the acidic ingredients start working with the baking soda immediately. This will ensure a lighter more pleasant texture to a typically dense quick bread.

Step 6: Bake your Applesauce Bread

Pour the batter into the already prepared bread pan and get this into the oven for 55 - 75 minutes or until the internal temperature reaches between 200 - 210°F (93 - 99°C) in the center.

You can insert a toothpick to see if comes out clean, but this only tells you the bread is baked; it doesn't tell you that it is over-baked. When it comes to low fat desserts and breads like this applesauce bread recipe, there is a fine line between properly baked and overdone. This can be especially tricky for darker colored breads as you can't just go by the browning around the edges. If you want to get serious about baking, a thermometer will be a great investment.

Step 7: Let Cool Before Serving

Let the bread cool in the pan for 10 - 15 minutes and then remove to a wire rack. If you fail to let the bread cool for that few minutes prior to removal, expect the bread to crack or break open. Ask me how I know. It needs time to finish setting. The applesauce makes this bread a bit fragile. Great for flavor and a delicate crumb, but is not yet structurally sound when hot out of the oven. Once it has cooled at least 10 minutes, carefully move to a cooling rack to finish cooling. Wait at least an hour before slicing into it for best results. Quick breads need that time to settle. Cutting too soon can lead to a gummy texture or bread that dries out too fast.

Step 8: Time to Eat!

After all that waiting around, you are now ready to serve this fall inspired applesauce bread.

Substitutions and Tips

Here are some common substitutions and tips for this applesauce bread recipe.

• Nutmeg and cloves can be used instead of allspice.  Substitute 1/4 tsp each.
• Pumpkin pie spice can be used as a substitution.  Use 1 1/2 tsp (3g) and omit all other spices.
• Baking soda can be replaced with equal amounts (1 tsp or 4g) of baking powder.
• Orange juice can be replaced with 1 tbs (15mL) of vinegar or lemon juice.
• Make them into muffins! Simply divide the batter equally into a muffin tin that holds 12 standard sized muffins and bake for 16 - 24 minutes or until fully baked.
• You can swap out the baking soda for baking powder. Use 2 1/2 tsp (10g) of baking powder. Please note, the bread will be lighter in appearance like you see below with the muffins.
• You can omit the baking powder but you must keep the orange juice (or replace orange juice with vinegar or lemon juice) for it to rise properly. You need to get the batter in the oven quickly as the baking soda will stop rising the batter in time. The bread will be more dense without the addition of the baking powder.

Storage

To store, let the bread cool completely. Wrap in aluminum foil and keep refrigerated up to 5 days. Due to how perishable applesauce is, it is essential to store leftovers chilled. For longer storage, wrap in plastic wrap and then aluminum foil and freeze. Thaw overnight in refrigerator.

The Recipe

Below you will find the recipe for applesauce bread along with a video tutorial on how it is made. If you didn't read the above step-by-step directions, now is the time. Here at Jackson's Job, we strive to stick to the details about the recipe with very little fluff. You may actually learn some valuable skills along the way. So scroll back and at least skim over our efforts to make this a rewarding and successful bake!

Print

Applesauce Bread

Start off your fall baking with the spicy applesauce bread that is almost cake like it is so tender and just sweet enough to go great with ice cream or apple butter! By adding just a bit of citrus, you really let those apples and spices shine.

Prep Time 45 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cooling 1 hour hour

Total Time 3 hours hours 5 minutes minutes

Servings 12

Calories 235.7kcal

Ingredients

• 2 ⅓ cups (350g) flour
• 1 ½ cups (339g) unsweetened applesauce
• ½ cup (120mL) oil
• 2 large (100g) eggs
• ¾ cup (150g) granulated sugar
• ¼ cup (56g) brown sugar
• 2 tbs (30mL) orange juice
• 1 ½ tsp (6g) baking powder
• 1 tsp (3g) baking soda
• 1 tsp (2g) freshly grated orange zest
• 1 tsp (5mL) vanilla
• 1 tsp (2g) cinnamon
• ½ tsp (2.5g) salt
• ½ tsp (1g) allspice

Instructions

• Preheat oven to 350°F (180°C.)
• Grease and flour a 9 x 5" (23x13cm) bread pan. If desired, add a piece of parchment to the bottom of the pan. Set aside.
• Rinse and dry an orange with cool water. Zest and juice the orange. You will need 1 tsp (2g) of orange zest and 2 tbs (30mL) of the orange juice.
• In large bowl, add the flour, spices, baking powder, baking soda and salt. Mix or sift together until well combined and there are no lumps. Set aside.
• In a medium bowl, mix together the sugars, applesauce, orange juice, zest, oil, vanilla and eggs until smooth. Pour ingredients into the flour mixture. Gently stir together until just combined and you no longer see and flour. Avoid over mixing.
• Pour batter into prepared bread pan. Bake 55 - 75 minutes or until a toothpick inserted in the center comes out clean. Center temperature should read between 200 - 210°F (93 - 99°C) when fully baked.
• Cool in pan 10 minutes. Remove to wire rack to finish cooling before serving. Wrap any left overs in aluminum foil and keep refrigerated up to 5 days. Due to how perishable applesauce is, it is essential to store leftovers chilled.

Notes

Substitutions:

• Nutmeg and cloves can be used instead of allspice.  Substitute 1/4 tsp each.
• Pumpkin pie spice can be used as a substitution.  Use 1 1/2 tsp (3g) and omit all other spices.
• Baking soda can be replaced with equal amounts (1 tsp or 4g) of baking powder.
• Orange juice can be replaced with 1 tbs (15mL) of vinegar or lemon juice.

Nutrition

Serving: 1slice | Calories: 235.7kcal | Carbohydrates: 36.9g | Protein: 3.3g | Fat: 10.2g | Saturated Fat: 0.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6.3g | Fiber: 0.5g

Step-By-Step Instructions

Before Starting: Bring refrigerated ingredients to room temperature, ideally between 65–72°F (18–22°C). Do not leave perishable ingredients unrefrigerated for more than 2 hours, or 1 hour if the room temperature exceeds 90°F (32°C).

Step 1: Prepare your Pan and Oven

Preheat your oven to 325°F (160°C). Prepare a 12-cup muffin pan with paper liners for easier cleanup and sharing. Alternatively, grease and flour the pan or use baking spray on an uncoated pan. Avoid baking or cooking spray on nonstick pans, as it can damage the coating and could void the manufacturer's warranty.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ground ginger and allspice.

Step 3: Combine Your Wet Ingredients

In a large bowl, mix the pumpkin, eggs, vanilla, brown sugar, granulated sugar, oil and milk. You can add the ingredients one at a time, but it isn't necessary.

Say hello to our old boy, Raymond!

Step 4: Combine All the Ingredients

Gently fold the flour mixture into the wet ingredients. Avoid over-mixing so the cupcakes don't become tough.

Step 5: Fill Your Muffin Pan

Evenly distribute the batter among the muffin cups, each no more than ⅔ full (about 3 generous tablespoons). Don't worry if they're slightly uneven. That's part of the charm of homemade baking!

Say hello to Roxanne! She's ready for her nap.

Step 6: Bake

Bake for 16–22 minutes or until a toothpick inserted into the center comes out clean. The internal temperature should be 200–210°F (93–99°C). Cracks and domed tops are normal for these cupcakes.

Allow the cupcakes to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.

Step 7: Make the Frosting

While the cupcakes cool, beat the softened butter in a large bowl until smooth. Add the softened cream cheese and beat until combined. Mixing them together from the start can leave lumps of cream cheese in the frosting.

Gradually beat in the powdered sugar, one spoonful at a time, on low speed until smooth. Taste as you go if you prefer a tangier frosting. Finally, beat in the vanilla, if desired.

Step 8: Frost the Cupcakes

Once the cupcakes have cooled completely, generously spread cream cheese frosting over each one.

Tips and Troubleshooting

• Butter: Substitute margarine or vegetable spread containing at least 50% fat.
• Allspice: Replace with ⅛ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.
• Pumpkin pie spice: Replace the cinnamon, ginger and allspice with 1½ teaspoons (3g) pumpkin pie spice.
• Ginger and allspice: You can omit both spices if necessary. The cupcakes will still taste delicious with just cinnamon!
• Cream cheese: Replace with ¼ cup (56g) softened butter for a buttercream-style frosting.

Storage

These cupcakes are best enjoyed the day they're made but can be stored in an airtight container in the refrigerator for 3–5 days. Refrigerate promptly after frosting. Do not leave the cream cheese frosting or frosted cupcakes unrefrigerated for more than 2 hours total, or 1 hour if temperatures exceed 90°F (32°C).

For longer storage, freeze the unfrosted cupcakes in an airtight, freezer-safe container for up to 3 months. Cream cheese frosting can become grainy or separate after freezing, so prepare it fresh after thawing the cupcakes overnight in the refrigerator.

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Pumpkin Cupcakes Recipe

These old-fashioned pumpkin cupcakes are just sweet enough and smartly spiced so you can enjoy the pumpkin in every bite. They're hearty with a tender crumb and topped with tangy cream cheese frosting to balance those earthy flavors.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 22 minutes minutes

Cooling 45 minutes minutes

Total Time 1 hour hour 32 minutes minutes

Servings 12

Calories 218.4kcal

Ingredients

For the Cupcakes

• 1 ¼ cups all-purpose flour (187.5g)
• ¾ cup 100% pure pumpkin purée (183g)
• 2 large eggs (100g)
• ½ cup granulated sugar (100g)
• ⅓ cup oil (80mL)
• ¼ cup milk (60mL) any percentage
• ¼ cup brown sugar (56g)
• 1 ½ tsp baking powder (6g)
• 1 tsp vanilla (5mL) optional
• ½ tsp salt (2.5g)
• 1 tsp cinnamon (2g)
• ½ tsp ground ginger (1g)
• ¼ tsp allspice (0.5g)

For the Frosting

• 1 pkg softened block cream cheese (226g)
• 1 cup powdered sugar (125g)
• ¼ cup softened butter or margarine (56g)
• ½ tsp vanilla (2.5mL) optional

Instructions

For the Cupcakes

• Preheat the oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners or grease and flour the pan.
  
• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and allspice. Set aside.
  
• In a large bowl, mix together the pumpkin, eggs, vanilla, brown sugar, granulated sugar, oil and milk.
  
• Gently fold the flour mixture into the wet ingredients until just combined. Avoid overmixing.
  
• Evenly distribute the batter among the muffin cups, filling each no more than ⅔ full.
  
• Bake for 16–22 minutes or until a toothpick inserted into the center comes out clean. The internal temperature should be 200–210°F (93–99°C).
  
• Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before frosting.
  

For the Frosting

• Beat the softened butter until smooth. Add the softened cream cheese and beat until combined.
  
• Gradually beat in the powdered sugar, one spoonful at a time, on low speed until smooth. Add the vanilla, if desired.
  
• Generously spread the frosting over the cooled cupcakes.
  

Video

Notes

Substitutions

• Butter: Substitute margarine or vegetable spread containing at least 50% fat.
• Allspice: Replace with ⅛ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.
• Pumpkin pie spice: Replace the cinnamon, ginger, and allspice with 1½ teaspoons (3 g) pumpkin pie spice.
• Ginger and allspice: Both spices can be omitted. The cupcakes will still taste delicious with just cinnamon!
• Cream cheese: Replace with ¼ cup (56 g) softened butter for a buttercream-style frosting.

Storage

Refrigerate frosted cupcakes promptly. Do not leave the cream cheese frosting or frosted cupcakes unrefrigerated for more than 2 hours total, or 1 hour if temperatures exceed 90°F (32°C).

Store in an airtight container in the refrigerator for 3–5 days. For longer storage, freeze unfrosted cupcakes in an airtight, freezer-safe container for up to 3 months.

Nutrition

Serving: 1cupcake | Calories: 218.4kcal | Carbohydrates: 27.9g | Protein: 2.9g | Fat: 11.1g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Fiber: 0.3g

Easiest Peanut Butter Fudge Recipe Ever! No Stovetop, Mixer, Microwave or Baking! This is cheap, simple and fantastic. No need for the stovetop or oven, made by hand with just a sturdy spoon and a large bowl, this is not your grandma‘s peanut butter fudge recipe. We are going to make 2 1/4 pounds of this fabulous candy for well under 10 US dollars.  Now go wash your hands cause we’re gonna need squeaky clean ones.

Step-By-Step Instructions

Below, we will teach you how to make this fudge in a few simple steps

Step 1: Gather Ingredients

First, let’s gather our ingredients. You are going to need 1 pound jar of peanut butter that’s 454 grams.  I recommend creamy peanut butter, but crunchy does work. You can use any brand you like.  Generic brands works great for this recipe. 

You will need 1 pound of powdered sugar that’s also 454 grams or 1/2 bag. You can use up to the full 2 pound bag if you want it more sweet.

Next you need 1/2 cup of butter that’s one stick, 113grams and you want it softened so you’re gonna have to leave it out about an hour or so before you make this recipe depending on how warm it is in your house. 

The two optional ingredients are 1/2 teaspoon of salt (2.5g) and 1 teaspoon of vanilla extract, imitation is fine, 5 mL.  These are not essential to the recipe, but they do help balance out the sweetness and bring a depth of flavor.

Step 2: Prepare the Pan

First you want to prepare your pan I’m using an 8 in.² cake pan which is 20 cm if you want thicker fudge, you can use a smaller pan if you want a thinner fudge, you can use a larger pan, but this is a good size for 64 bite sized pieces.  You can use aluminum foil, parchment or wax paper to line the pan.  If using aluminum foil, you may want to spray it lightly with nonstick spray, but it’s not really necessary if you don’t have it.  

I simply flip over the pan and mold the aluminum foil to the bottom, flip it right side up and nestle it into place.  If using the spray or oil, now is the time to use it.  Set this aside and let’s get to making the fauxdge.   

Step 3: Make the Fudge

In a large bowl, we have really soft butter.  We don’t want it separated and oily, but soft enough that you can easily spread it against the sides of the bowl like this.  If it isn’t this soft, stop and wait.   You do not want lumpy fudge.   If it is separated and greasy, you went too far, but you can fix it by adding more powdered sugar, so don’t panic.  It will just be more sweet in the end.  Spread the butter against the sides of the bowl and then we will add in the peanut butter.  

Now we are going to add in our jar of peanut butter as I mentioned before you can use any type of brand you like crunchy just make sure that you like the taste of it because this is the key ingredient. Scraped the sides as well as you can get as much of this peanut butter into the bowl as possible.  You were going to stir the peanut butter and butter together until it is very smooth. You don’t want to see any streaks of butter once it is combined.  With the smell of this yummy peanut butter, you are going to see all of the dogs hovering in the background.  

Let’s discuss the optional ingredients.  first we’re gonna add in that salt and the salt helps balance out the sweetness and really bring out that peanut butter flavor. If you were watching your salt content obviously you can leave it out.   Then we are going to add some vanilla and vanilla just gives a little depth flavor, which is completely optional. If you do not have vanilla you don’t have to use it. You can use imitation vanilla. Or even another flavor. Maple.  This is not an important ingredient. It just helps. Give it a really nice floral flavor undertone  but if you’re trying to pennies, leave it out completely as it will still taste great.  Once this is all added together, you’re gonna start adding in your powdered sugar.

Do not be tempted to add all the powdered sugar in at once if you do this, you’re gonna have a lumpy gritty mess. You need to add this in gradually so that you will have a nice smooth peanut butter fudge. Add one heaping spoonful at a time we’re going to stir this.  At first it’s gonna be lumpy but as you continue to stir it, it will start to smooth out.  Continue to add powdered sugar, a spoonful at a time, stirring between each spoonful so that you get rid of any lumps in the very beginning getting rid of lumps may be a little difficult but as it thickens up, it’ll become much much easier.

After you start adding quite a bit of the powdered sugar, you may feel like it’s getting too tough to stir. If you want to at this point, you can use your hands and kneed the mixture together.   This is why you need super clean hands for this recipe.   Using either your hands or the spoon, you were going to continue to mix this until you no longer see any powdered sugar whatsoever. It should be very thick. It should look like this.  

You may be tempted to use a handmixer for this recipe.  Do not use one you can burn up your motor because this is going to become quite thick. You can use a good quality stand mixer, but you should never use a handheld mixer.  Plus now you have another dish to wash who wants that?

We have now added in a pound of sugar. Yes, that’s a lot of sugar. Go ahead and give it a taste right now. If it is not sweet enough for you, you can add up to another pound of sugar a spoonful at a time doing the exact same method of stiring or kneading.  Taste it each time you finish stirring so you don’t add too much. 

Please note, the more sugar you use, the grittier and drier this fudge is going to taste.  We are trying to get a smooth and creamy texture.   

Yes, this is not a true peanut butter fudge. This is more of a feeling similar to what you see in buckeyes bonbons or peanut butter eggs.   We call it fauxdge.  However, it is delicious, super easy and fun to make, great to make with friends or family and a fabulous tasting fudge that doesn’t need refrigeration or any special equipment. This is a great gift!  What is not to love about this recipe?

OK, this is completely mixed together, so we are going to transfer it to our pan and begin to press it down firmly into an even layer as possible.  If you like, you could place a piece of wax paper on the top and press on the wax paper to make it a little bit less messy. Take your time here and smooth it out as best as possible.

This is the hard part.  Waiting.  Cover the pan with plastic wrap or aluminum foil and place it in the fridge until it is firm enough to slice.  I recommend overnight, however, two hours would be enough.  I have even cut it after 1/2 hour for a very soft fudge.  

Once the fudge has firmed up, we are going to cut this into roughly 1 inch 2.5cm slices 8 across an 8 down.  This will give you 64 bite-size pieces perfect for sharing with your friends and family as a gift or at a party.

And that is it wasn’t this easy to do ?  Yes it is not a true fudge, but it’s simple, cheap, easy, fun and a very tasty treat.  Most will not know the difference unless you tell them.  It’s so delicious that you’ll have a hard time stopping once you take that first bite. Want to make an extra special try dipping it in melted chocolate.  

Substitutions and Tips

Here are some common substitutions and tips for this recipe.

• You can use margarine in place of butter. It must be margarine and not vegetable oil spread.
• Up to 2 pounds of powdered sugar can be used. The more sugar, the sweeter, firmer and dense the fudge will be.
• Instead of vanilla, add a spoonful of honey!

Storage

This fudge will store in an airtight container for up to 2 weeks, longer in the fridge. At room temperature, the fudge will be much softer and will be more susceptible to go rancid with age. At higher temperatures, the fudge can melt due to the peanut butter and butter in the recipe.

I hope you enjoyed this recipe. Thank you for visiting and as always, happy baking!

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Faux Peanut Butter Fudge Recipe

This is the easiest peanut butter fudge recipe ever! This is a cheap candy recipe that doesn't require you to use anything more than a few bowls and a sturdy spoon to make. This is a peanut butter fudge recipe without marshmallows or any need to turn on a stovetop, oven or microwave. This peanut butter fudge recipe without cornsyrup is going to be the easiest candy you've ever made. This is a fauxdge recipe that mimics the taste of peanut butter fudge without any of the hard work or potential failures. This is an easy recipe for beginners!

Prep Time 30 minutes minutes

Chill 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 64

Calories 81.7kcal

Cost 6.50

Ingredients

• 1 pound (454g) powdered sugar
• 1 pound (454g) peanut butter
• ½ cup (113g) softened butter or margarine
• 1 tsp (5mL) vanilla
• ½ tsp (2.5g) salt

Instructions

• Prepare an 8" square baking pan (20cm) by lining with aluminum foil, parchment or wax paper. Set aside.
• In a large bowl, press the softened butter onto the sides of the bowl until smooth. Stir in the peanut butter until there are no streaks of butter, mix in vanilla and salt.
• Gradually stir in powdered sugar one heaping spoonful at a time until there are no lumps and all the powdered sugar is absorbed. If the mixture becomes too hard to stir, you can also use clean hands to knead the mixture together.
• Pour contents into baking pan and press into an even layer. Chill until firm, approximately 2 hours. Overnight is best. Cut into 1" squares (2.5cm) for 64 bite sized pieces.
• Store in an air tight container up to 2 weeks. Does not require refrigeration but will be softer at room temperature and could melt at higher temperatures due to the butter and peanut butter.

Notes

Do not use a handheld mixer for this recipe.  They often do not have a strong enough motor and could lead to damaging your mixer.

Vanilla and salt are optional ingredients.  They can be left out entirely.

Up to 2 pounds of powdered sugar can be added.  It will make the candy sweeter and firmer in texture.

Nutrition

Serving: 1piece | Calories: 81.7kcal | Carbohydrates: 8.8g | Protein: 1.5g | Fat: 4.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Fiber: 0.4g