Simple, Delicious Brunch Recipes

Easy dishes for days when a bowl of cereal just won't do.

Banana Nut Bread
Serves 16 | Hands-On Time: 05m | Total Time: 50m

Formula Z/SIngredients
-1 box yellow cake mix
-1 package Jell-O Instant Banana Cream Pudding & Pie Filling
-1/2 cup water
-1/2 cup vegetable oil
-2 ripe bananas, mashed
-4 eggs
-1 cup chopped pecans

Directions
-Heat oven to 350° F.
-Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans.
-Bake for 40 to 45 minutes. (For those allergic to nuts, this recipe can be made without the pecans.)

Related: Make Breakfast in Bed


Buttermilk-Cheese Scones
Serves 12| Hands-On Time: 10m | Total Time: 30m

William MeppemIngredients
-3 cups all-purpose flour
-1 teaspoon baking powder
-3 tablespoons cold unsalted butter, cut into small pieces
-1 cup shredded Gruyere or Swiss cheese
-1/2 cup grated Parmesan
-1 tablespoon chopped fresh thyme
-1 teaspoon hot pepper flakes
-1 1/4 cups buttermilk

Directions
-Heat oven to 400° F. Lightly coat a baking sheet with vegetable cooking spray.
-In a food processor, combine the flour, baking powder, and butter and pulse until the mixture resembles coarse breadcrumbs. Transfer to a large bowl and add the 2 cheeses, thyme, hot pepper flakes, and buttermilk. Stir until the mixture sticks together. (It will be slightly crumbly.)
-Transfer the dough to a work surface and knead gently until it comes together, about 30 seconds. Shape the dough to form an even, flat round about 1 inch thick. Cut the dough into 12 wedges. Place them about 2 inches apart on the baking sheet.
-Bake until the scones are light golden brown, 18 to 20 minutes. Remove with a metal spatula. These are best served fresh but can be made up to 2 days ahead. Wrap in foil and reheat in a 250° F oven for 10 minutes. Store in an airtight container.


Related: Delicious Twists on Frozen Waffles


Pumpkin Bread
Serves 6-8| Hands-On Time: 15m | Total Time: 1hr 20m

Sang AnIngredients
-1 cup pumpkin pie filling (not pure pumpkin)
-1/2 cup canola oil, plus more for the pan
-3/4 cup granulated sugar
-1/2 cup molasses
-1 teaspoon vanilla extract
-2 cups all-purpose flour
-1 1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-3/4 teaspoon kosher salt
-1 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground cloves
-1/2 teaspoon ground ginger

Directions
-Heat oven to 350° F. Oil a 9-by-5-inch loaf pan.
-In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly stir the flour mixture into the pumpkin mixture.
-Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Serve warm.


Related: Make-Ahead Breakfast Recipes


Pumpkin Cornmeal Muffins
Makes 12 muffins| Hands-On Time: 10m | Total Time: 45m

Wendell WebberIngredients
-1/2 cup unsalted butter, softened
-3/4 cup light brown sugar
-1/2 cup milk
-4 eggs
-1 15-ounce can solid pumpkin
-1 1/2 cups whole-wheat flour
-1 cup yellow cornmeal
-2 teaspoons baking powder
-1 teaspoon baking soda
-1 teaspoon ground cinnamon
-1/2 teaspoon salt
-1/4 teaspoon ground cloves

Directions
-Heat oven to 350ºF. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray.
-In a large bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients, and beat for 3 minutes or just until smooth.
-Spoon the batter into the muffin pans. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean. Remove from oven and cool on a wire rack.


Related: Great Easter Menu Ideas


Sugar-Crusted Raspberry Muffins
Serves 12 | Hands-On Time: 15m | Total Time: 45m

James BaigrieIngredients
-2 cups all-purpose flour
-3/4 cup sugar
-2 teaspoons baking powder
-1/4 teaspoon salt
-1/2 cup (1 stick) unsalted butter, melted
-3/4 cup whole milk
-1 large egg
-1/4 teaspoon vanilla extract
-1 1/2 cups fresh raspberries

Directions
-Heat oven to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.
-In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.
-Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.


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