Sift flour and baking powder into a large mixing bowl. Add sugar, salt, and quick oats. Stir until combined.

Place blueberries in a small bowl. Spoon a tablespoon of dry ingredients over the blueberries to coat. Set aside.

Whisk eggs, oil, and mashed bananas in a large mixing bowl. Slowly add dry ingredients. Stir until just combined. Fold in blueberries.

Pour batter into the greased pans. Sprinkle almonds over the top of each.

Bake for 60 minutes or until a toothpick inserted in the loaves comes out clean. Remove the loaves from the oven and allow to cool in the pan for 10 minutes. Gently remove the loaves from the pans and allow to cool completely before storing in an airtight container or wrap.

In the bowl of an electric mixer, beat molasses with sour cream, butter, eggs, brown sugar, orange juice, and vanilla extract until well combined.

Sift the dry ingredients into the wet ingredients and mix again until homogeneous.

Distribute batter among the 12 cups. Bake until set, 15 to 18 minutes.

Place bananas in a large bowl and mash thoroughly with a fork. Add honey, milk, egg and oil, stir to combine. Add flour, baking powder, baking soda and salt. Stir until just combined.

Pour into a greased loaf pan and bake for 55–60 minutes, until a wooden skewer comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool.

Slice and enjoy!

In large bowl, whisk flour, sugar, baking powder, baking soda and salt. Shred chilled butter into the flour mixture and stir to coat.

Whisk buttermilk and egg. Stir buttermilk mixture and raisins into flour mixture. Turn mixture onto lightly floured surface and knead for about 30 seconds. Place on prepared cookie sheet. Use a sharp knife to score an “X” on the top of the loaf.

For the mixture to brush on the loaf, melt butter and combine with buttermilk. Brush over loaf and sprinkle lightly with sugar.

Bake for about 40–45 minutes or until a toothpick inserted in the center comes out clean. Start checking the loaf after 30 minutes to check for doneness and to see if it is browning too fast. When browned to your liking, cover with a loose piece of aluminum foil. This bread is best served warm with soft butter.

Sprinkle chopped strawberries lightly with a little bit of the measured sugar. Set aside.

In a medium bowl, whisk flour, white sugar, brown sugar, cinnamon, salt and baking soda.

In a large bowl, beat eggs, then add oil and vanilla. Stir in strawberries that you set aside. Add flour mixture to strawberry mixture in three parts, stirring just until combined after each part.

Pour batter into prepared loaf pan. Bake for 50–60 minutes or until a toothpick inserted in the top comes out clean. Serve with whipped strawberry butter.

For the whipped strawberry butter:
Using mixer, whip butter until creamy and light. Beat in powdered sugar until light and fluffy. Fold in 1/4 cup chopped strawberries.

In a large bowl, combine almond flour, salt, pumpkin spice, sweetener and baking soda. Add eggs, melted butter and pumpkin puree and mix well.

Pour batter into greased loaf pan and bake at 350ºF oven for 45 minutes or until an inserted toothpick comes out clean.

Let cool before serving. Slice into 8 slices.

Store in an airtight container in the refrigerator. See notes for freezing.

Notes:
• You have 2 options when it comes to freezing this keto pumpkin bread. You can remove the loaf from the pan and wrap it in freezer paper, followed by plastic wrap and freeze the entire loaf. Or you can cut it into individual slices and wrap each slice and freeze. This can stay frozen for up to 3 months.
• If you have an almond allergy, you can use sunflower seed flour, which is just ground sunflower seeds. Coconut flour would not work for this recipe.
• To make this dairy-free, replace the melted butter with coconut oil.

Nutrition: Calories: 249kcal, Carbohydrates: 8g, Protein: 8g, Fat: 22g, Saturated Fat: 5g, Fiber: 4g, Sugar: 2g

In large bowl, cream butter and sugar. Add egg, vanilla, and flavoring and mix until well blended. Stir in bananas and sourdough.

In small bowl, combine flour, salt, baking powder, and baking soda. Stir into batter until just blended. Fold in pecans.

Pour into small loaf pans. Bake for 40–45 minutes until bread is set in center. Cool on wire racks.

Makes 4 small loaves. Freezes well.

Heat a nonstick skillet over medium heat and add about 1 tablespoon of whichever oil you are using in the recipe. Chop apple into cubes, about 1/4 or 1/4-inch thick all the way around. Add apples to pan and sauté until they soften just a bit and edges turn a dark brown caramel color. Remove from heat and allow them to cool slightly.

For the cake, in a large mixing bowl, combine olive oil, 1 cup sugar, 1/4 cup maple syrup, eggs, cider, kefir, and apple cider vinegar. Use a stand mixer or handmixer to beat wet ingredients on high until consistency is smooth and homogenous. Set aside while you combine the dry ingredients.

In a separate bowl, stir flour, baking powder, sea salt, and spices until well-combined. No lumps should remain! Slowly add dry ingredients into wet, mixing after each small addition. Stop mixing when all the flour is incorporated. Set aside while you prepare the crumble.

For the crumble, in a small bowl, melt grass-fed butter and stir in sugar and flour until just combined. Do not over-mix! Refrigerate until firm, about 10–12 minutes.

If you’re using two loaf pans, pour 1/4 of the batter into each pan and top with a small handful of the crumble and caramelized apples. Divide the remaining half of the batter between the two pans and again, top with a handful of the crumble and the rest of the caramelized apples.

If you’re using one 8×8 baking pan, pour half the batter into the pan, followed by half the crumble and half the caramelized apples. Pour the rest of the batter on top, and then repeat with the crumble and caramelized apples. (It’s important to note that in this larger pan, the bake time will likely be longer. I’d recommend baking this at 350ºF for 20 minutes, and then reducing the temperature to 325ºF and baking for 26–28 minutes. Check the consistency with a toothpick at 26 minutes—if it comes out very moist, continue baking and check again at 28 minutes.)

Bake at 350ºF for 15 minutes, and then reduce temperature to 325ºF and bake for 22–24 minutes. Remove from oven when a toothpick poked through the center of the cake comes out with just a few crumbs/a bit of moisture on it.

Let cool completely before slicing. Store leftovers in an airtight container in the fridge for up two weeks, or in the freezer for up to two months. Enjoy!

In a large mixing bowl, whisk eggs, coconut sugar, honey, and oil until smooth and homogenous. You’ll want to whisk on high speed for at least 3–5 minutes using a stand mixer or hand mixer, as this will incorporate air into the mixture and help provide structure for the loaf. When mixture turns a deep amber color, you’re probably done mixing. Add kefir and pumpkin purée to wet ingredients and whisk until well incorporated.

In a separate bowl, combine flours, oats, baking powder, baking soda, and spices. Slowly scoop dry mixture into the wet and mix after each addition, careful not to over-mix, as doing so will toughen the bread. You’ll know you’re done mixing when the batter contains no visible lumps of flour.

Transfer batter to greased loaf pan and sprinkle with pumpkin seeds, rolled oats, and sprinkling sugar (if you have it). Bake for 65–70 minutes, or until a toothpick poked through the center comes out clean. Be patient, this loaf will take at least 65 minutes to bake because of all the moisture but it’s so worth the wait!

Remove loaf from pan when it’s finished baking and allow it to cool completely in the loaf pan. This will finish the baking process and ensure that the loaf is easier to remove from the pan.

When ready to slice it, run a sharp knife along the edges of the loaf pan to help release the bread. Cut a slice off the end, pull it out, and use this space to pull the rest of the loaf out of the pan and onto a cutting board. Slice and enjoy!

Store leftovers in an airtight container in the fridge for up to 2 weeks.

Into a medium bowl, combine flour, baking soda, salt, and baking powder. Add flour mixture into butter and banana mix a little at a time, alternating with heavy cream.

Pour batter evenly into a greased 9x5x3 inch loaf pan. Bake at 350°F for about 1 hour 15 minutes or until browned and a toothpick inserted into the center comes out clean.

Cool bread in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.