This BBQ Chicken Wrap is loaded with saucy shredded chicken, cheddar, avocado, lettuce, and ranch dressing rolled up in a tortilla. Ready in just 10 minutes!

You guys know I love a good wrap. There are just so many things you can do with it! Take your favorite salad and turn it into a Chicken Caesar Wrap. Seriously, just take your favorite meal idea, wrap it in a tortilla and you have lunch or dinner in no time.

This BBQ Chicken Wrap is one of our go-to lunches because it’s so easy to make. You can have it ready in literally 10 minutes for a super easy dinner, or pack it up to take to work or school for lunch. Saucy shredded chicken, melty cheddar, crisp veggies, and a drizzle of ranch all rolled up in a tortilla — it’s a filling, flavor-packed meal with almost no cleanup.

Ingredient Notes

• Chicken Breasts – Cooked in the Instant Pot with barbecue sauce until tender and shreddable. Rotisserie chicken or any leftover cooked chicken works great too, just toss it with barbecue sauce.
• Barbecue Sauce – My Homemade Barbecue Sauce is super easy and versatile, but any store-bought sauce you love will work.
• Large Flour Tortillas – Use low-carb tortillas if you prefer, or whatever wrap you like best.
• Cheddar Cheese – Shredded cheddar is classic here, but this wrap is friendly to whatever cheese you have on hand.
• Lettuce, Tomato, Red Onion, Avocado – Fresh veggies add crunch and balance out the rich, saucy chicken.
• Ranch Dressing – Nothing beats Homemade Ranch Dressing, but store-bought works too.

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BBQ Chicken Wrap

BBQ Chicken Wrap – make meal time easy with these barbecue chicken wraps that are loaded with flavor! Barbecue chicken, cheese, red onion, lettuce, avocado and ranch make these a tasty lunch or dinner idea.

Course Dinner Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Additional Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 575kcal

Author Erin Sellin

Ingredients

Chicken

• 1 pound boneless chicken breasts
• 1/2 cup water
• 1/2 cup barbecue sauce

Wraps

• 4 large flour tortillas
• 1 avocado sliced
• 1 tomato sliced
• red onion sliced
• lettuce or mixed greens
• 1/2 cup shredded cheddar cheese
• 1/3 cup ranch dressing

Instructions

• If you are cooking the chicken, put water in the bottom of your Instant Pot, then place in the chicken and pour over the barbecue sauce. Cook for 14 minutes, quick release to unlock. Then remove the chicken and shred. Toss with a little more barbecue sauce, if necessary, until everything is well coated.
  1 pound boneless chicken breasts, 1/2 cup water, 1/2 cup barbecue sauce
• Place a large tortilla or wrap in front of you and then just layer in your ingredients. I like to start with the cheese, then lettuce, ranch dressing, tomato, onions, avocado and then top with the chicken.
  4 large flour tortillas, 1 avocado, 1 tomato, red onion, lettuce or mixed greens, 1/2 cup shredded cheddar cheese, 1/3 cup ranch dressing
• Fold in the sides and then tightly roll, just like a burrito.
• Cut them in half and serve.

Notes

You can start with already cooked chicken (rotisserie or leftover chicken) and just toss with barbecue sauce.

Nutrition

Calories: 575kcal | Carbohydrates: 39g | Protein: 43g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Cholesterol: 116mg | Sodium: 851mg | Fiber: 6g | Sugar: 16g

How To Make BBQ Chicken Wraps

1. Cook Chicken. If you are starting from scratch and need to cook your chicken, here is the Instant Pot instructions. Or if you have already cooked chicken, just toss with barbecue sauce. Pour water in the bottom of your Instant Pot, then place in the chicken and pour over the barbecue sauce. Cook for 14 minutes, quick release to unlock. Then remove the chicken and shred. Toss with a little more barbecue sauce until everything is well coated.
2. Assemble. Place a large tortilla or wrap in front of you and then just layer in your ingredients. I like to start with the cheese, then lettuce, ranch dressing, tomato, onions, avocado and then top with the chicken.
3. Fold. Fold in the sides and then tightly roll, just like a burrito.
4. Serve. These are best served immediately because of the veggies in them. Cut them in half and serve.

Recipe Tips & Tricks

• Make it crispy: Press the assembled wrap in a hot skillet (or panini press) for a couple of minutes per side, seam-side down first. It gets the tortilla golden and crispy and melts the cheese even more — a great option if you want a warm wrap instead of a cold one.
• Make ahead? These are best served within a couple of hours, but they definitely last longer. The veggies inside start to get a little soggy the longer they sit, but it still tastes great. If you want to make ahead, wrap tightly in parchment paper or plastic wrap and store in the fridge until ready to serve.
• What tortillas? Some flavored tortillas, like Sun-Dried Tomato or Jalapeño Cheddar, are great with this BBQ chicken wrap. Use whatever your family likes, and fill it accordingly for the size of your tortilla. Plain or low-carb wraps work well too.
• Shortcut: Use rotisserie chicken to get a little help from the store. Just shred the already-cooked chicken and toss with a little barbecue sauce for a super quick and easy dinner.

Recipe Variations

• Rotisserie chicken: Skip cooking the chicken altogether and shred rotisserie chicken instead, tossing it with barbecue sauce.
• BBQ ranch flavor: Stir a little ranch dressing right into the barbecue sauce before tossing with the chicken for a tangy BBQ ranch twist.
• Cheese swap: Any cheese you like works here — try Monterey Jack, pepper jack, or a Colby blend in place of cheddar.
• Add bacon: A few strips of cooked, crumbled bacon are a great addition layered in with the chicken.

Storage

These wraps are best enjoyed fresh since the veggies inside soften over time. If you have leftovers, wrap tightly in plastic wrap or foil and store in the fridge for up to a day. For longer storage, keep the components separate — store the shredded BBQ chicken in an airtight container in the fridge for 3-4 days, and assemble wraps fresh with the chilled chicken when you’re ready to eat.

More Tasty Wraps To Try

• Crunchy Southwest Chicken Wrap
• Chicken Bacon Ranch Wrap
• Asian Chicken Wrap
• Honey Sesame Chicken Salad Wrap
• Chicken Club Wrap

Peanut Butter Cream Pie is a no-bake dessert with a graham cracker crust, hot fudge layer, creamy peanut butter filling, and fresh whipped cream on top.

Peanut Butter Cream Pie has long been a favorite of my husband.  If we go out to a restaurant that has this kind of pie, it is the one he orders.  It is about the only time in his life that having chocolate is acceptable.   

This is one of the very first recipes I ever shared when I started this blog, and it’s been a staple in our house since we first got married. Similar to my Pokey Sticks recipe, it is just one of those recipes that is on repeat and won’t stop!

This no-bake peanut butter pie starts with a graham cracker crust. There’s just something about a homemade graham cracker crust that gets me, so I always make my own. If you’d rather keep things truly no-bake, a store-bought crust works great too. I’ve also made this with an Oreo crust for the chocolate lovers out there, and it’s just as good.

Ingredient Notes

• Graham Crackers: Crush your own for a homemade crust, or use a store-bought graham cracker crust to save time.
• Hot Fudge Sauce: Use your favorite jarred hot fudge, or my Homemade Hot Fudge Sauce if you have some on hand.
• Creamy Peanut Butter: Regular creamy peanut butter (like Jif or Skippy) gives the smoothest filling. Crunchy peanut butter works too, and adds a little extra texture if that’s your thing.
• Instant Vanilla Pudding Mix: Look for the small 3.4 oz boxes — you’ll need two. This is what helps the filling set up thick and creamy.
• Cool Whip: Make sure it’s fully thawed before folding it into the filling. Homemade Stabilized Whipped Cream can be used in its place — see the swap notes below.
• Mini Peanut Butter Cups: Chopped mini Reese’s cups fold right into the filling. You can also use regular-size peanut butter cups, chopped, if that’s what you have on hand.

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Peanut Butter Cream Pie

Peanut Butter Cream Pie – A graham cracker crust topped with a layer of chocolate, and then a creamy peanut butter layer, and topped with fresh whipped cream!

Course Dessert Recipes

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10

Calories 570kcal

Author Erin Sellin

Equipment

• Pie Plate
• Kitchen Aid Stand Mixer

Ingredients

Filling

• 1/2 cup hot fudge sauce
• 1/2 cup creamy peanut butter
• 1 1/4 cup cold milk
• 2 3.4 oz packages vanilla flavor instant pudding
• 1/2 tub Cool Whip thawed
• 1/2 cup mini Reese’s peanut butter cups chopped

Topping

• 1 cup heavy cream
• 3 Tablespoons powdered sugar
• 1/2 tsp vanilla
• Mini Reese’s peanut butter cups for decoration

Graham Cracker Crust

• 1 1/2 cup crushed graham crackers
• 1/4 cup sugar
• 1/3 cup butter melted

Instructions

• Preheat oven to 375º F.

Prepare Pie Crust

• Mix sugar with crushed crackers. Stir in melted butter. Pour into pie plate. Press firmly against sides and bottom.
  1 1/2 cup crushed graham crackers, 1/4 cup sugar, 1/3 cup butter
• Bake for 8 minutes. Cool completely.

Make Pie Filling

• Spoon the hot fudge into the bottom of the crust, spread in an even layer. Freeze for 10 minutes.
  1/2 cup hot fudge sauce
• Beat peanut butter and milk with whisk until well blended.
  1/2 cup creamy peanut butter, 1 1/4 cup cold milk
• Add the pudding mixes, and beat for about 2 minutes. The mixture will be thick.
  2 3.4 oz packages vanilla flavor instant pudding
• Gently stir in the cool whip, and the chopped peanut butter cups.
  1/2 tub Cool Whip, 1/2 cup mini Reese’s peanut butter cups
• Spoon over the chocolate layer. Put in the fridge to set.

Make Topping

• Using an electric stand mixer, fitted with the whisk attachment, beat heavy cream until soft peaks form. Add powdered sugar and vanilla, and continue whisking until stiff peaks.
  1 cup heavy cream, 3 Tablespoons powdered sugar, 1/2 tsp vanilla
• Gently spread over the peanut butter layer.
• Garnish with additional peanut butter cups.
  Mini Reese’s peanut butter cups for decoration
• Let set in the fridge for 3 hours before serving.

Notes

Substitutions – Use Oreo's instead of Graham Crackers for your crust.

**Can use a store bought crust in place of homemade

Can Use 1 1/2 cup fresh homemade whipped cream in place of Cool Whip in the filling.

Nutrition

Calories: 570kcal | Carbohydrates: 75g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 324mg | Fiber: 2g | Sugar: 56g

How to Make No Bake Peanut Butter Pie

1. Make the crust. Mix the crushed graham crackers with the sugar, then stir in the melted butter. Press the mixture firmly into a pie plate, going up the sides. Bake at 375°F for 8 minutes, then cool completely. You can skip baking and freeze the crust instead if you want to keep things fully no-bake.
2. Build the filling. Spoon the hot fudge sauce into the bottom of the cooled crust in an even layer, then freeze for 10 minutes to firm up. Whisk the peanut butter and milk together until mostly smooth — it won’t get perfectly smooth, and that’s fine. Add the instant pudding mix and beat for about 2 minutes; the mixture will be very thick.

3. Fold and Chill. Gently fold in the Cool Whip and chopped peanut butter cups until combined. Spoon the filling over the hot fudge layer and put the pie in the fridge to start setting while you make the topping.
4. Make the topping. Whisk the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the peanut butter layer, then let the whole pie set in the fridge for 3–4 hours until it’s completely firm.
5. Decorate. Add extra peanut butter cups on top to decorate if you’d like. It is totally optional, but it makes for a pretty finish. If you have leftover whipped cream, you can pipe it around the edges too.    

Recipe Tips

• Make sure the crust is completely cool before adding the hot fudge layer, or it will melt into the crust instead of staying in a distinct layer.
• Give the pie the full 3–4 hours to set in the fridge — cutting into it early will make for a messy slice.
• Chop the peanut butter cups small so they distribute evenly through the filling instead of sinking to the bottom.
• A pie plate is about 9 inches across — stick with an 8 or 9 inch pan. A 9×13 pan will spread the filling too thin.

Variations

• Oreo Crust: Swap the graham cracker crust for an Oreo crust for an even more chocolate-forward pie.
• Crunchy Peanut Butter: Use crunchy peanut butter in the filling instead of creamy for a little extra texture in every bite.
• Regular Peanut Butter Cups: Instead of mini peanut butter cups, chop a few regular-size Reese’s cups and fold those into the filling instead.
• Homemade Whipped Cream Instead of Cool Whip: If you’d rather skip the Cool Whip, you can use homemade whipped cream in the filling.

Storage

This pie is great to make ahead, since it needs at least 3–4 hours in the fridge to fully set. Once sliced, cover leftovers with plastic wrap and store in the fridge for up to 4 days.

More No Bake Desserts To Try

• No Bake Oreo Cheesecake
• No Bake Peanut Butter Cheesecake
• No Bake Jello Pie
• Kool Aid-Pie
• Oreo Cream Squares
• Mint Chocolate Chip Pie

Chicken Fajita Quesadilla combines two Tex-Mex favorites into one easy dinner — seasoned chicken, peppers, onions, and melty cheese in a crispy tortilla, ready in minutes.

Chicken fajitas and quesadillas are two of our family’s favorite Tex-Mex dinners, so it only made sense to combine them into one. This Chicken Fajita Quesadilla takes juicy, well-seasoned chicken and sautéed peppers and onions and tucks them into a crispy, cheesy tortilla. All the flavor of a sizzling fajita platter with none of the fuss.

It comes together in about 30 minutes with ingredients you probably already have on hand, which makes it one of our most reliable weeknight dinners. Serve it as is with salsa and sour cream, or turn it into a full Tex-Mex spread with rice, guacamole, and a pitcher of margaritas.

Ingredient Notes

• Chicken Breast — Thinly sliced chicken breast cooks quickly and evenly; chicken thighs also work if you prefer a juicier bite.
• Bell Peppers & Onion — Red and green bell pepper and yellow onion give the classic fajita color and flavor; use whatever pepper colors you have.
• Tortillas — Flour tortillas are soft and pliable and fold without cracking. Corn tortillas work too, just warm them first so they’re less likely to tear.
• Cheese — Cheddar melts beautifully, but any good melting cheese works — pepper jack for a spicy kick, a Mexican or taco blend, or a mix of what’s in your fridge.
• Fajita Seasoning — A simple blend of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Store-bought fajita seasoning is a fine swap if you’re short on time.

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Chicken Fajita Quesadilla

Chicken Fajita Quesadilla combines two Tex-Mex favorites into one easy dinner — seasoned chicken, peppers, onions, and melty cheese in a crispy tortilla, ready in minutes.

Course Dinner Recipes

Cuisine American

Keyword chicken quesadilla

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 552kcal

Author Erin Sellin

Ingredients

Quesadilla

• 2 Tablespoons vegetable oil divided
• 1/2 pound chicken breast cut into thin strips
• 1/4 yellow onion thinly sliced
• 1/2 red pepper thinly sliced
• 1/2 green pepper thinly sliced
• 8 flour tortillas
• 2 cups cheddar cheese shredded

Fajita Seasoning Mix

• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• dash of black pepper

Instructions

• In a small bowl mix together the fajita seasoning mix until well blended.
  1 teaspoon chili powder, 3/4 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon salt, dash of black pepper
• Toss chicken with the seasoning mixture until well coated.
  1/2 pound chicken breast
• Heat a large skillet over high heat. Add 1Tablespoon oil to the pan swirling to coat. Add the chicken and vegetables to the pan.
  2 Tablespoons vegetable oil, 1/4 yellow onion, 1/2 red pepper, 1/2 green pepper
• Cook for 5-6 minutes, stirring frequently. Once the chicken is fully cooked remove from pan coarsely chop.
• Lay 4 flour tortillas in front of you.  Spread about 1/4 cup of cheese over the top of each tortilla. Divide chicken filling among the tortillas.  Top with the remaining cheese. Cover with a tortilla.
  8 flour tortillas, 2 cups cheddar cheese
• Heat a large skillet or griddle over medium high heat.  Brush tortillas with oil, place oil side down in the pan.  Brush the other side with oil.  Cook for 3-4 minutes until cheese is starting to melt and tortilla is golden.  Flip and cook for another 3-4 minutes.  
• Remove from heat and slice to serve.  Serve with salsa, sour cream, or guacamole. 

Notes

Need a shortcut? Follow my Air Fryer Quesadillas method to cook them even faster!

Nutrition

Calories: 552kcal | Carbohydrates: 34g | Protein: 31g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 914mg | Fiber: 2g | Sugar: 4g

How to Make Fajitas Quesadillas

• Prepare Fajita Seasoning Mix. In a small bowl, blend the fajita seasoning mix until thoroughly combined.
• Coat Chicken with Seasoning. Toss the chicken with the seasoning mix until evenly coated.
• Cook Chicken and Vegetables. Heat oil in a large skillet over high heat, then add chicken and vegetables. Cook, stirring frequently, for 5-6 minutes until chicken is fully cooked.

• Assemble Quesadillas. Place four tortillas on a work surface, spreading 1/4 cup of cheese on each. Divide the cooked chicken filling among the tortillas, then sprinkle with the remaining cheese. Top with another tortilla.
• Cook Quesadillas. Heat a large skillet or griddle over medium-high heat. Brush one side of each quesadilla with oil and place oil-side down in the pan. Brush the other side with oil. Cook for 3-4 minutes until the cheese melts and the tortilla turns golden. Flip and cook for an additional 3-4 minutes.
• Serve. Remove from heat, slice, and serve with salsa, sour cream, or guacamole for dipping. Enjoy your delicious fajita quesadillas!

Recipe Tips & Suggestions

• Corn Tortilla Considerations: If you want to use corn tortillas instead, warm them up first! Add them to a hot, dry pan and let them heat up on each side before adding the filling. This way, they won’t crack or break when you fold them. 
• Don’t Overfill Quesadillas. Avoid overfilling the quesadillas to prevent them from becoming too difficult to handle or spilling out while cooking.
• Experiment With Fillings. I love adding tomato and black olive to mine, and my husband adds banana peppers to spice things up. Take a look at what you have on hand, and load up these quesadillas!
• Don’t Overcrowd the Pan. Cook the quesadillas in batches if necessary to avoid overcrowding the pan, ensuring even cooking and crispy edges.
• Use the Air Fryer. Follow my Air Fryer Quesadillas method of cooking to make them fast and easy and get super crispy!

Recipe Variations

• Switch the Protein — Steak, shrimp, or pork all work well in place of chicken, just adjust the cook time as needed for the protein you choose.
• Change Up the Cheese — Cheddar is the classic choice, but pepper jack adds a spicy kick, and a pre-shredded taco or Mexican blend works in a pinch. Use whatever melting cheese you have on hand.

Topping Suggestions

You an take your quesadilla over the top by what you serve with it! Dips make all the difference.

• Fresh Cilantro
• Sour Cream
• Homemade Guacamole
• Restaurant Style Salsa
• Diced Tomatoes
• Sliced Jalapenos
• Pineapple Salsa

More Tasty Easy Dinner Recipes

• Chicken Spaghetti
• Crock Pot Cube Steak
• Avocado Egg Salad
• Beefaroni
• Mexican Skillet Potatoes
• Creamy Salsa Chicken

Pumpkin Cream Cheese Bread is a soft, spiced pumpkin loaf with a sweet cream cheese swirl running through the center. Easy to make with pantry staples!

Pumpkin Cream Cheese Bread is everything I love about fall baking in one loaf. It is a soft, tender pumpkin bread swirled with a layer of sweetened cream cheese that bakes up like a ribbon of cheesecake right through the center. It’s cozy, it’s a little bit fancy without any extra effort, and it makes your kitchen smell like autumn the second it goes in the oven.

This is one of those recipes I make on repeat once pumpkin season hits. I love a classic pumpkin bread, but this cream cheese swirl version is the one I reach for when I want something a little more special. It is great to share with neighbors, send along with my son to a friend’s house, or just keep in my own kitchen for breakfast all week long. It’s simple enough for a weeknight bake, but feels like a treat every time.

Ingredient Notes

Pumpkin Bread

• Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
• Granulated Sugar: Sweetens the batter and helps keep the crumb tender.
• Eggs: Bind the batter together and help the loaf rise.
• Vegetable Oil: Keeps the bread moist without adding butter flavor.
• Milk: Any type of milk will work
• Vanilla Extract: Rounds out the warm spices.
• All-Purpose Flour: The base of the batter.
• Cinnamon, Nutmeg, and Allspice: The classic fall spice blend for this bread.
• Baking Powder and Baking Soda: Help the loaf rise properly.
• Salt: Balances the sweetness.

Cream Cheese Swirl

• Cream Cheese: Softened cream cheese is key for a smooth, lump-free swirl.
• Egg: Helps the cream cheese layer set up like a thin layer of cheesecake as it bakes.
• Granulated Sugar: Sweetens the cream cheese layer.
• Vanilla Extract: Adds classic cheesecake flavor.

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Pumpkin Cream Cheese Bread

Breakfast, dessert or snack, this easy and tasty Pumpkin Cream Cheese Bread can be served up any time of day. With just the right amount of spice and a sweetened cream cheese swirl, you simply can’t go wrong with sweet and tender pumpkin bread.

Course Dessert Recipes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 10

Calories 287kcal

Author Erin Sellin

Ingredients

Pumpkin Bread

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 2 whole eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon allspice
• 1/4 teaspoon ground nutmeg

Cream Cheese Swirl

• 8 oz cream cheese softened
• 1 whole egg
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F. Line a 10X5-inch loaf pan with parchment paper or grease well. Set aside.
• In a large bowl whisk together pumpkin, sugar, eggs, vegetable oil, milk, and vanilla extract. Once smooth set aside.
  1 (15 oz) can pumpkin puree, 1 cup granulated sugar, 2 whole eggs, 1/2 cup vegetable oil, 1/4 cup milk, 1 teaspoon vanilla extract
• In a separate bowl mix together flour, cinnamon, baking powder, salt, baking soda, nutmeg and allspice.
  1 3/4 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon allspice, 1/4 teaspoon ground nutmeg
• Slowly add dry ingredients into pumpkin mixture, being careful not to overmix.
• In another bowl, prepare the cream cheese swirl. Beat cream cheese, egg, sugar, and vanilla together until smooth and creamy.
  8 oz cream cheese, 1 whole egg, 1/3 cup granulated sugar, 1 teaspoon vanilla extract
• Pour about half of pumpkin batter into prepared loaf pan. Add cream cheese mixture and spread evenly. Top with remaining pumpkin batter.
• Bake for 60-75 minutes until a tester comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing from pan to cool completely.

Nutrition

Calories: 287kcal | Carbohydrates: 46g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 381mg | Potassium: 127mg | Fiber: 1g | Sugar: 28g | Vitamin A: 406IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg

How to Make Pumpkin Bread

1. Mix Wet Ingredients. In a large bowl whisk together pumpkin, sugar, eggs, vegetable oil, milk, and vanilla extract.  Once smooth set aside.
2. Mix Dry Ingredients. In a separate bowl mix together flour, cinnamon, baking powder, salt, baking soda, nutmeg, and allspice. 
3. Combine. Slowly add dry ingredients into pumpkin mixture, being careful not to overmix. 
4. Make Cream Cheese Swirl. In another bowl, prepare the cream cheese swirl. Beat cream cheese, egg, sugar, and vanilla together until smooth and creamy. 
5. Assemble. Pour about half of pumpkin batter into prepared loaf pan. Add cream cheese mixture and spread evenly. Top with remaining pumpkin batter. 
6. Bake. Bake the bread for 60-75 minutes until a tester comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing from pan to cool completely.

Recipe Tips

• Don’t overmix. Just like with muffins, mix the batter only until the ingredients are combined, or the bread will turn out dense instead of light and tender.
• Grease your pan well. A well-greased pan (or a parchment sling) makes it easy to lift the loaf out cleanly without losing any of that cream cheese swirl.
• Use pumpkin puree. Make sure it’s pure pumpkin, not pumpkin pie filling, which already has added sugar and spices.
• Soften the cream cheese fully. Let the cream cheese come fully to room temperature before mixing so the swirl is smooth, not lumpy.
• No individual spices? If you don’t have the individual spices on hand, swap in pumpkin pie spice for the cinnamon, nutmeg, and allspice.

Recipe Variations

• Add nuts: Fold in ½ to ¾ cup of chopped pecans or walnuts for some crunch.
• Pumpkin pie spice swap: Swap the cinnamon, nutmeg, and allspice for 1 ½ to 2 teaspoons of store-bought or homemade pumpkin pie spice.
• Streusel topping: Sprinkle a simple brown sugar and cinnamon streusel over the top batter layer before baking for extra texture.
• Gluten-free: Substitute a 1:1 gluten-free all-purpose flour blend for the all-purpose flour.

Storage

Store the bread in an airtight container at room temperature for 4-5 days before it starts to dry out, or keep it in the fridge for about a week.

To freeze, wrap the cooled loaf (whole or in individual slices) tightly in plastic wrap, then place in a freezer-safe bag or wrap in foil. It should keep well in the freezer for up to 2-3 months. Thaw at room temperature or overnight in the fridge before serving. I haven’t tested this exact freezing method with this recipe personally, so treat it as general guidance rather than a tested timeline.

More Great Pumpkin Recipes

• Pumpkin Banana Muffins
• Mini Pumpkin Pies
• Pumpkin Delight
• Pumpkin Crisp
• Chocolate Chip Pumpkin Bread

Asian Chicken Wraps are ready in 20 minutes with crunchy broccoli slaw, your favorite chicken, and an easy homemade Thai peanut sauce.

Asian Chicken Wraps are the lunch I make on repeat all week long. A batch of homemade Thai peanut sauce, a big bag of crunchy broccoli slaw, and whatever chicken I have on hand come together into a wrap that tastes like way more effort than it actually takes. They’re perfect for busy weeknights, easy lunches, or anytime you’re craving those sweet, salty, peanutty Thai flavors.

The peanut sauce is really the star of the show here. It’s sweet, savory, and just a little spicy, and it keeps well in the fridge so you can mix up a batch and enjoy wraps all week. Whether you’re using rotisserie chicken, leftover grilled chicken, or frozen chicken tenders warmed up in the air fryer or toaster oven, these wraps come together in just a few minutes.

Ingredients You’ll Need

• Creamy Peanut Butter — the base of the Thai peanut sauce.
• Soy Sauce — for savory depth. Swap in tamari for a gluten-free version.
• Honey — balances the salty and spicy flavors.
• Rice Vinegar — adds a little tang.
• Ginger and Garlic — fresh, grated, for the best flavor.
• Sesame Oil — adds that toasty, nutty flavor Thai peanut sauce is known for.
• Crushed Red Pepper — for a little heat; adjust up or down to taste.
• Water — to thin the sauce to the right consistency.
• Broccoli Slaw — crunchy and holds up well to the sauce. Regular coleslaw mix works too.
• Chicken — chicken tenders, rotisserie chicken, grilled chicken, or leftover chicken all work.
• Wraps/Tortillas — whatever kind you like, including low-carb or flavored tortillas.
• Chopped Peanuts — for a little crunch on top.

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Asian Chicken Wraps

Asian Chicken Wraps are ready in 20 minutes with crunchy broccoli slaw, your favorite chicken, and an easy homemade Thai peanut sauce.

Course Dinner Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 400kcal

Author Erin Sellin

Equipment

• Liquid Measuring Cup

Ingredients

Thai Peanut Sauce

• 1/4 cup creamy peanut butter
• 2 Tablespoons soy sauce
• 1 Tablespoon honey
• 1 1/2 teaspoon rice vinegar
• 1 1/2 teaspoon fresh ginger grated
• 1 1/2 teaspoon sesame oil
• 1 clove garlic grated
• 1/4 teaspoon crushed red pepper
• 3 Tablespoons water

Wraps

• 4 wraps
• 2 cups broccoli slaw
• 2 Tablespoons chopped peanuts
• Chicken tenders, rotisserie chicken, chicken strips etc

Instructions

• In a liquid measuring cup mix together all of the ingredients for the peanut sauce until well blended and smooth.
  1/4 cup creamy peanut butter, 2 Tablespoons soy sauce, 1 Tablespoon honey, 1 1/2 teaspoon rice vinegar, 1 1/2 teaspoon fresh ginger, 1 1/2 teaspoon sesame oil, 1 clove garlic, 1/4 teaspoon crushed red pepper, 3 Tablespoons water
• Put about 1/2 cup of broccoli slaw into the center of a wrap. Drizzle with about 1 Tablespoon of peanut sauce.
  4 wraps, 2 cups broccoli slaw
• Top with chicken of your choice and a sprinkle of chopped peanuts.
  2 Tablespoons chopped peanuts, Chicken
• Fold the edges over and roll. Slice in half to serve.

Notes

You can use whatever form of cooked chicken you have. Great use of rotisserie chicken, leftover chicken, frozen chicken tenders or strips.

Nutrition

Calories: 400kcal | Carbohydrates: 55g | Protein: 39g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Cholesterol: 96mg | Sodium: 1240mg | Fiber: 5g | Sugar: 7g

How to Make Asian Chicken Wraps

1. Make Peanut Sauce. Mix the peanut butter, soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, crushed red pepper, and water together until smooth. A liquid measuring cup makes this easy to mix, measure, and store.
2. Warm Chicken. Heat whatever chicken you’re using. Leftover cold chicken works too if you’d rather skip this step.

3. Assemble. Place a tortilla on a plate and top with broccoli slaw, a drizzle of peanut sauce, chicken, and a sprinkle of chopped peanuts.
4. Fold and roll. Fold the edges over, roll it up, and slice in half to serve.

Recipe Tips & Tricks

• Broccoli slaw is super crunchy and holds up well to the sauce, but any coleslaw mix or shredded greens will work.
• Mix the peanut sauce in a liquid measuring cup — it makes measuring, mixing, and storing leftovers easy.
• Add more veggies if you like — bell peppers or snap peas are great additions to the slaw.
• The peanut sauce will thicken as it chills, so let it sit out for a few minutes and give it a stir before using leftovers.

Recipe Variations

• Low-Carb: Swap the tortillas for large lettuce leaves, like butter lettuce or romaine, for a low-carb wrap.
• Gluten-Free: Use tamari in place of soy sauce.
• Change up the protein: rotisserie chicken, grilled chicken, chicken tenders, or leftover chicken all work well.
• Swap the broccoli slaw for a regular coleslaw mix if that’s what you have on hand.

Storage

Peanut Sauce: Store leftover sauce in an airtight container in the fridge for 3-4 days. It will thicken as it chills, so let it warm up a bit and stir before using.

Wraps: These wraps are best assembled fresh, but you can prep the peanut sauce, chicken, and slaw ahead of time and store them separately in the fridge so you can build a wrap in minutes.

More Easy Chicken Dinner Recipes

• Baked Ranch Cheddar Chicken
• Instant Pot BBQ Chicken
• Buffalo Chicken Wrap
• Garlic Tomato Baked Chicken
• Avocado Chicken Salad

This Pesto Chicken Salad recipe combines shredded chicken, basil pesto, and a creamy mayo dressing for an easy no-cook lunch ready in 10 minutes.

This Pesto Chicken Salad is what happens when classic chicken salad meets a jar of good basil pesto, and it is every bit as good as it sounds. Shredded chicken gets tossed in a creamy dressing built from mayo (or Greek yogurt, if you want to lighten things up), pesto, a little red onion for crunch, and a splash of lemon juice to keep it bright. It comes together in one bowl with basically zero cooking involved, as long as you have leftover or rotisserie chicken on hand.

It’s the kind of recipe I make on repeat during the week, because it is so easy and never boring. You can pile it onto a sandwich, put it into a wrap, spoon it over a bed of greens, or just eat it straight from the bowl with crackers. It holds up in the fridge for days, so it’s an easy make-ahead lunch for busy weeknights or a quick, no-fuss dinner when you don’t feel like turning on the stove.

Ingredient Notes

• Chicken: This is a great way to use up leftover chicken from a previous meal, but it’s also a good excuse to pick up a rotisserie chicken at the store.
• Pesto: Store-bought pesto keeps this recipe quick and easy, and there are plenty of good jarred or refrigerated options at the grocery store. If you have a little extra time (or a big batch of basil to use up), homemade pesto takes this salad up a notch and lets you control the salt and garlic to your taste.
• Mayo or Greek yogurt: Mayo gives the classic rich, creamy texture, while plain Greek yogurt lightens things up and adds a boost of protein with a slightly tangier flavor. Both work well, so pick based on what you’re in the mood for.
• Red onion: Adds a bit of sharp crunch and color. Yellow onion or shallot can stand in if that’s what you have, and green onion works too for a milder flavor.
• Lemon juice: Freshly squeezed is best here, it brightens up the pesto and balances the richness of the mayo.

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Pesto Chicken Salad

This Pesto Chicken Salad recipe combines shredded chicken, basil pesto, and a creamy mayo dressing for an easy no-cook lunch ready in 10 minutes.

Course Dinner Recipes

Cuisine American

Prep Time 15 minutes minutes

Servings 6

Calories 286kcal

Author Erin Sellin

Ingredients

• 3 cups cooked chicken shredded or chopped
• 1/2 cup mayo or plain Greek yogurt
• 1/4 cup pesto
• 2 Tablespoons red onion finely chopped
• 1 Tablespoon lemon juice
• salt & pepper to taste

Instructions

• In a bowl mix together the ingredients for the dressing. Stir the mayo, pesto, red onion, and lemon juice together until well combined.
  1/2 cup mayo, 1/4 cup pesto, 2 Tablespoons red onion, 1 Tablespoon lemon juice
• Pour over the chicken and stir until everything is evenly coated.
  3 cups cooked chicken
• Taste and season with salt and pepper if necessary.
  salt & pepper to taste

Nutrition

Calories: 286kcal | Carbohydrates: 1g | Protein: 18g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 268mg | Potassium: 171mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

How To Make Pesto Chicken Salad

• Make the dressing. In a mixing bowl, stir together the mayo, pesto, red onion, and lemon juice until well combined and evenly colored.
• Add the chicken. Pour the dressing over the 3 cups of cooked chicken and stir until every piece is evenly coated.
• Season and serve. Taste the chicken salad and season with salt and pepper as needed. Serve right away, or chill until ready to eat.

Recipe Tips

• Soak the chopped red onion in cold water for a few minutes before adding it if you’d like to mellow its bite.
• Let the salad chill for at least 30 minutes before serving if you have time — the flavors get even better as it sits.
• Rotisserie chicken gets this on the table in just minutes, and the chicken is already seasoned and cooked perfectly, so it works really well here.
• If you aren’t a fan of mayo, Greek yogurt is a perfect swap.

Recipe Variations

• Add cherry tomatoes: Halved cherry tomatoes stirred in right before serving add a juicy, fresh bite and a pop of color.
• Serve it as a sandwich: Pile the chicken salad onto bread with fresh tomato slices and a few leaves of lettuce for an easy sandwich.
• Add crunch with nuts: Stir in a handful of chopped cashews or pine nuts for extra texture and a little richness. Toast them first if you want to bring out even more flavor.

How To Serve It

Pesto Chicken Salad is endlessly versatile. Pile it onto crusty bread or a soft roll for a sandwich, wrap it in a tortilla with some greens, scoop it over a bed of lettuce for a low-carb lunch, or serve it with crackers as a quick snack or appetizer. It’s also a great filling for croissants if you want to dress it up for a brunch spread.

Storage

Refrigerator: Store leftover chicken salad in an airtight container in the fridge for up to 4 days.

Freezer: This recipe isn’t a great candidate for freezing — the mayo or yogurt-based dressing tends to separate and turn watery once thawed, so it’s best enjoyed fresh from the fridge.

Make-ahead: You can mix the full salad up to a day in advance and keep it chilled until you’re ready to serve — it’s a great option for meal prep or packed lunches.

More Tasty Chicken Salad Recipes

• Buffalo Chicken Salad
• Southwest Chicken Salad
• Healthy Chicken Salad
• Curry Chicken Salad
• BLT Chicken Salad

This Cilantro Lime Crema is a copycat of the sauce from Costco’s Chicken Street Tacos kit . It is creamy, tangy, and ready in 5 minutes with a food processor.

If you have ever tried the Chicken Street Taco Kit from Costco, you know the Cilantro Lime Crema sauce that comes with it. It is one of my favorite sauces! It seems that seasonally Costco will sell bottles of it on its own, but this year though, my Costco never stocked it, despite my son being able to get it where he lives.

This copycat version is a very close match, and honestly, I like being able to make it at home even more, no more waiting to see if my store gets it in stock. It comes together in a small food processor in just a few minutes, and it uses ingredients you probably already keep on hand anyway.

Ingredient Notes

• Sour cream: I use light sour cream to keep this a little lighter, but regular sour cream works too.
• Cilantro: Use fresh cilantro, leaves and tender stems, for the best flavor and color.
• Mayo: Light mayo keeps things lower calorie; regular mayo works the same way.
• Lime juice: Fresh-squeezed gives the brightest flavor.
• Cider vinegar: Adds a little extra tang to round out the flavor.
• Garlic: Freshly minced garlic, not the jarred kind, for the best flavor.
• Diced green chiles: Costco’s ingredient label lists roasted chiles, so canned diced green chiles get you close to that flavor. You can use 1 teaspoon of diced jalapeño instead if that’s what you have on hand.
• Milk: Used to thin the crema to your desired consistency. Start with a small amount and add more as needed, up to 1/4 cup total.

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Cilantro Lime Crema

This Cilantro Lime Crema is a copycat of the sauce from Costco's Chicken Street Tacos kit . It is creamy, tangy, and ready in 5 minutes with a food processor.

Course Side Dish Recipes

Cuisine American

Prep Time 10 minutes minutes

Servings 10

Calories 55kcal

Author Erin Sellin

Ingredients

• 1/2 cup sour cream light
• 1/2 cup cilantro
• 3 Tablespoons mayo light
• 1 Tablespoon lime juice
• 1/2 Tablespoon cider vinegar
• 1 teaspoon garlic minced
• 1 teaspoon diced green chiles
• 1/4 teaspoon salt
• 2 T-1/4 cup milk

Instructions

• Add the sour cream, cilantro, mayo, lime juice, vinegar, garlic and green chiles to a small food processor.
  1/2 cup sour cream, 1/2 cup cilantro, 3 Tablespoons mayo, 1 Tablespoon lime juice, 1/2 Tablespoon cider vinegar, 1 teaspoon garlic, 1 teaspoon diced green chiles
• Process until everything is smooth.
• Add salt and start with 1 Tablespoon of milk and process until your desired consistency.
  1/4 teaspoon salt, 2 T-1/4 cup milk
• Store covered in the fridge until ready to serve.

Nutrition

Calories: 55kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 93mg | Potassium: 34mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 0.05mg

How To Make Cilantro Lime Crema

• Combine the base ingredients. Add the sour cream, cilantro, mayo, lime juice, cider vinegar, garlic, and diced green chiles to a small food processor.
• Process until smooth. Blend everything together until the mixture is completely smooth and evenly green.
• Add salt and thin with milk. Add the salt, then start with 1 tablespoon of milk and process, adding more milk a little at a time (up to 1/4 cup total) until you reach your desired consistency.
• Store and serve. Store covered in the fridge until you’re ready to serve.

Recipe Tips

• A small food processor works best for this size batch — it blends everything smoothly without the mixture getting lost on the sides of a large one.
• Add the milk gradually. A little goes a long way, and it’s easier to thin the crema out than to thicken it back up.
• For a thinner, more pourable crema (great for drizzling), add closer to the full 1/4 cup of milk. For a thicker, dip-like consistency, stick closer to 2 tablespoons.
• Taste before serving and adjust the salt if needed.
• Variations – Diced jalapeño: Swap the canned diced green chiles for 1 teaspoon of diced jalapeño for a similar mild kick.

Storage

Store the crema in an airtight container in the refrigerator. It keeps well for about a week or more, so it’s a great make-ahead condiment for taco nights throughout the week.

More Great Sauces

• Spicy Cajun Dipping Sauce
• Canes Sauce
• Green Enchilada Sauce
• Big Mac Sauce
• Green Chili Sauce

Pumpkin Coffee Cake with shredded apple for extra moisture and a thick cinnamon streusel topping. Easy, cozy, and ready in about 30 minutes!

Pumpkin Coffee Cake is my go-to fall breakfast. It is a soft, spiced cake made moist with shredded apple and pumpkin puree, then covered in a thick, buttery cinnamon streusel. It comes together in one bowl with pantry staples, and there’s no mixer required.

This is the coffee cake I grew up eating on weekend mornings, just dressed up for autumn. The apple keeps every bite tender, the pumpkin brings that cozy fall flavor, and the streusel on top means you get a little crunch with every forkful. It’s simple enough for a weekday breakfast but pretty enough for a fall brunch table.

Ingredient Notes

• Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which will throw off the flavor and texture of the cake.
• Apple: Grate the apple on a box grater, skin on or off. Any baking apple works — Gala, Honeycrisp, or Granny Smith are all good choices.
• Oil: Any neutral oil works here. You can also swap in the same amount of melted butter if you prefer.
• Pumpkin Pie Spice & Cinnamon: These give the cake its warm, cozy fall flavor. If you’re out of pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves make a good substitute blend.

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Pumpkin Coffee Cake

Pumpkin Coffee Cake with shredded apple for extra moisture and a thick cinnamon streusel topping. Easy, cozy, and ready in about 30 minutes!

Course Breakfast Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 307kcal

Author Erin Sellin

Ingredients

Coffee Cake

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 teaspoon salt
• 2 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 3/4 cup granulated sugar
• 1/3 cup oil any neutral flavored oil
• 1/2 cup milk
• 1 whole large egg
• 1 cup pumpkin puree
• 1 cup apple grated (about 1 large apple)

Streusel Topping

• 3/4 cup all-purpose flour
• 1/4 cup oil any neutral flavored oil
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon

Instructions

• Preheat oven to 350º F. Prepare an 8×8 inch baking dish with parchment paper, or spray with non-stick spray.
• In a bowl combine flour, baking powder, salt, pumpkin pie spice and cinnamon. Set aside.
  2 cups all-purpose flour, 2 tsp baking powder, 1/4 teaspoon salt, 2 teaspoon pumpkin pie spice, 1 teaspoon cinnamon
• In a large bowl whisk together sugar, oil, milk, egg, and pumpkin puree. Add in the flour, and stir until just barely combined.
  3/4 cup granulated sugar, 1/3 cup oil, 1/2 cup milk, 1 whole large egg, 1 cup pumpkin puree
• Fold in the grated apple.
  1 cup apple
• Pour into prepared baking dish.
• In a small bowl combine all of the ingredients for the streusel. Mix until the consistency of wet sand. Sprinkle over the batter.
  3/4 cup all-purpose flour, 1/4 cup oil, 1/2 cup light brown sugar, 1 teaspoon cinnamon
• Bake for 40-45 minutes, until a tester comes out clean.
• Let cool for at least 5 minutes before slicing.

Video

Notes

Can bake in 9-inch square baking pan for a thinner coffee cake. Start checking after 30 minutes until a tester comes out clean.

Nutrition

Calories: 307kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 63mg | Potassium: 189mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3226IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

How To Make Pumpkin Coffee Cake

• Prep the pan: Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper, or spray with non-stick spray.
• Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
• Mix the wet ingredients: In a large bowl, whisk together the sugar, oil, milk, egg, and pumpkin puree until smooth.

• Combine: Add the flour mixture to the wet ingredients and stir until just barely combined — don’t overmix. Fold in the grated apple.
• Fill Pan: Pour the batter into the prepared baking dish.
• Make the streusel: In a small bowl, combine the flour, oil, brown sugar, and cinnamon. Mix until it reaches the consistency of wet sand, then sprinkle it evenly over the batter.
• Bake: Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool for at least 5 minutes before slicing and serving.

Recipe Tips

• Don’t overmix the batter once the flour is added, you only need to stir just until the streaks of flour disappear. Overmixing leads to a denser, tougher cake.
• Grate the apple right before folding it in so it doesn’t brown or release too much liquid.
• Every oven runs a little differently, so start checking the cake at the 25-minute mark and add a few extra minutes if the center isn’t set yet.
• Let the streusel mixture sit a minute after mixing — it should clump together when you squeeze it, which means it will stay crumbly on top instead of melting in.

Recipe Variations

• Add a Glaze: Whisk together powdered sugar with a little milk or maple syrup and drizzle it over the cooled cake for a sweeter, dessert-like finish.
• Nutty Streusel: Stir 1/2 cup chopped pecans or walnuts into the streusel topping for extra crunch.

Storage & Freezing

Store leftover pumpkin coffee cake in an airtight container in the fridge for up to 4-5 days. Let it come to room temperature, or warm individual pieces in the microwave, before serving.

To freeze, wrap the cooled, unglazed cake tightly (whole or in individual slices) and freeze for up to 2-3 months. Thaw at room temperature or overnight in the fridge before serving.

Bacon Corn Muffins are packed with crispy bacon and sharp cheddar in a tender, slightly dense cornbread. Ready in 25 minutes with simple pantry ingredients.

These Bacon Corn Muffins are one of those recipes I keep coming back to. They come together in one bowl, bake in under 15 minutes, and turn a simple bowl of soup or chili into an actual meal. Crispy bacon and sharp cheddar are folded right into the batter, so every muffin is loaded with flavor instead of just a light sprinkle on top.

Compared to a classic cornbread, these muffins lean a little denser and heartier thanks to the ratio of flour to cornmeal, and a touch of cayenne pepper keeps things interesting without making them spicy. They’re quick enough for a weeknight side dish, but they also freeze beautifully, so I usually make a double batch to keep stashed away for busy mornings.

Ingredient Notes

• Milk — buttermilk also works well here and adds a slight tang.
• Bacon — cook until crisp, then crumble; you’ll use 6 slices total, with a little reserved to press onto the tops if you’d like.
• Cheddar cheese — use a sharp cheddar, freshly shredded, for the best flavor and melt.
• Cornmeal — regular yellow cornmeal works fine; there’s no need for anything specialty.
• Cayenne pepper — just an 1/8 teaspoon, enough to add warmth in the background without making these spicy.

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Bacon Corn Muffins

Bacon Corn Muffins are packed with crispy bacon and sharp cheddar in a tender, slightly dense cornbread. Ready in 25 minutes with simple pantry ingredients.

Course Side Dish Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 9

Calories 286kcal

Author Erin Sellin

Ingredients

• 1 1/4 cups milk or buttermilk
• 1/4 cup vegetable oil
• 1 egg lightly beaten
• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 2 teaspoons baking powder
• 1/8 teaspoon cayenne pepper
• 6 slices bacon cooked and crumbled
• 1 cup sharp cheddar cheese shredded

Instructions

• Preheat oven to 400 degrees. Prepare a muffin tin with non-stick spray or use liners.
• In a bowl whisk together milk, oil and egg until well combined.
  1 1/4 cups milk, 1/4 cup vegetable oil, 1 egg
• In a separate bowl mix together flour, cornmeal, baking powder and cayenne. Make a well in the center, and add the milk mixture. Stir until just combined.
  1 cup all-purpose flour, 3/4 cup cornmeal, 2 teaspoons baking powder, 1/8 teaspoon cayenne pepper
• Fold in bacon (reserving a few pieces for the top if desired) and cheese.
  6 slices bacon, 1 cup sharp cheddar cheese
• Divide the batter between 9 muffin cups. Bake for 12-14 minutes until a tester comes out clean or they bounce back when you gently touch them.
• Remove muffins and let cool on a wire rack.

Notes

From Cooking Light

Nutrition

Calories: 286kcal | Carbohydrates: 23g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 202mg | Potassium: 250mg | Fiber: 2g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 0.02mg | Calcium: 179mg | Iron: 1mg

How To Make Bacon Corn Muffins

• Whisk the wet ingredients. In a bowl, whisk together the milk, vegetable oil, and egg until well combined.
• Mix the dry ingredients. In a separate bowl, mix together the flour, cornmeal, baking powder, and cayenne pepper. Make a well in the center and pour in the milk mixture. Stir until just combined — a few lumps are fine.
• Mix-Ins. Fold in the crumbled bacon (reserving a few pieces for the top if you’d like) and the shredded cheddar cheese.
• Bake. Divide the batter evenly between 9 muffin cups. Bake for 12-14 minutes, until a tester comes out clean or the tops bounce back when gently touched.
• Cool and Serve. Remove the muffins from the tin and let them cool on a wire rack before serving.

Recipe Tips

• These muffins freeze well — let them cool completely, then freeze in an airtight bag or container for up to 2-3 months.
• They’re a great make-ahead option; bake a batch over the weekend and reheat individual muffins during the week.
• Serve them warm with a pat of butter or a drizzle of honey — both are delicious with the smoky bacon and cheddar.
• Don’t overmix the batter once you add the wet ingredients — stirring just until combined keeps the muffins tender.

Recipe Variations

This recipe was originally posted with 1/2 cup of sautéed onion folded into the batter along with the bacon and cheese. If you’d like to bring that version back, cook the onion in a little bit of the reserved bacon drippings until soft, let it cool slightly, and fold it in with the bacon and cheddar.

Storage & Freezing

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, let the muffins cool completely, then freeze in a single layer before transferring to a freezer bag or container for up to 2-3 months. Thaw at room temperature or reheat straight from frozen in the microwave for a quick breakfast.

This Chocolate Pumpkin Bread is rich, fudgy, and packed with chocolate chips in every bite. One bowl, one loaf pan, and it’s ready in about an hour.

This Chocolate Pumpkin Bread is what happens when classic pumpkin bread and a good box of brownies decide to team up. It’s soft, moist, and loaded with melty chocolate chips in every slice, with just enough warm spice in the background to remind you it’s still pumpkin bread. One bowl, no mixer, and about an hour in the oven is all it takes.

I make this one on repeat every fall, and it’s become one of my go-to recipes for gifting. Wrap a cooled loaf in parchment and twine and it looks like you fussed over it, even though it really only takes about 15 minutes of hands-on time. It’s also just as good sliced up for an afternoon snack with coffee, or, let’s be honest, still warm from the oven with a fork instead of a knife.

Ingredient Notes

• Pumpkin puree — use plain canned pumpkin puree, not pumpkin pie filling, which already has sugar and spices added.
• Pumpkin pie spice — gives the bread its warm, fall flavor. If you only have individual spices, cinnamon, ginger, nutmeg, and cloves are what you need to make your own Homemade Pumpkin Pie Spice.
• Butter — melted butter keeps this a simple one-bowl-per-mixture recipe. Let it cool slightly before whisking it in with the eggs.
• Chocolate chips — semi-sweet is my go-to, but dark chocolate chips work well too if you want it a little less sweet.

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Chocolate Pumpkin Bread

This Chocolate Pumpkin Bread is rich, fudgy, and packed with chocolate chips in every bite. One bowl, one loaf pan, and it's ready in about an hour.

Course Bread Recipes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Calories 280kcal

Author Erin Sellin

Ingredients

• 1 1/4 cups all-purpose flour
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 15 oz pumpkin puree
• 1 cup granulated sugar
• 1/2 cup butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cups chocolate chips divided

Instructions

• Preheat oven to 350º F. Grease or line a 9×5 inch loaf pan with parchment paper.
• In a large bowl whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt.
  1 1/4 cups all-purpose flour, 1 Tablespoon pumpkin pie spice, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt
• In a separate large bowl, whisk together pumpkin, sugar, butter, eggs and vanilla. .
  15 oz pumpkin puree, 1 cup granulated sugar, 1/2 cup butter, 2 large eggs, 1 teaspoon vanilla extract
• Add the wet ingredients to the dry ingredients and stir until the flour starts to incorporated, but it not combined. Add 3/4 cup of chocolate chips and mix until it is just combined, be careful not to over mix.
  1 cups chocolate chips
• Pour into prepared pan and top with the remaining chocolate chips. Bake for 55-65 minutes, or until a tester comes out clean.
• Remove from oven and cool for 10 minutes before removing from the pan to cool completely.

Notes

Recipe from Taste of Home

Nutrition

Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 272mg | Potassium: 120mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5826IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

How to Make Chocolate Pumpkin Bread

• Preheat and prep. Preheat your oven to 350°F and grease a 9×5 inch loaf pan, or line it with parchment paper for easy removal.
• Mix the dry ingredients. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
• Mix the wet ingredients. In a separate large bowl, whisk together the pumpkin puree, sugar, melted butter, eggs, and vanilla extract until smooth.
• Combine. Add the wet ingredients to the dry ingredients and stir just until the flour starts to disappear — it’s okay if it’s not fully combined yet. Add 3/4 cup of the chocolate chips and mix until just combined. Don’t overmix, or the bread will turn out dense.
• Bake. Pour the batter into the prepared pan and sprinkle the remaining chocolate chips over the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate on the toothpick is fine).
• Cool. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Recipe Tips

• Don’t overmix the batter once you add the wet ingredients to the dry — mix just until the flour disappears, or the bread will bake up dense instead of tender.
• Let the butter cool slightly before whisking it into the eggs so you don’t accidentally scramble them.
• Check for doneness at the 55-minute mark, then every few minutes after — a toothpick should come out clean, though a streak of melted chocolate is fine.
• Let the loaf cool for the full 10 minutes in the pan before turning it out; pumpkin breads are delicate and can break apart if unmolded too soon.

Recipe Variations

• Chocolate ganache topping — pour a simple chocolate ganache over the cooled loaf for a more dessert-worthy version.
• Add nuts — fold in a handful of chopped walnuts or pecans along with the chocolate chips for some crunch.

Storage & Freezing

Store the bread tightly wrapped or in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week.

To freeze, wrap the cooled loaf (whole or sliced) tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.

More Tasty Pumpkin Recipes

• Pumpkin Chocolate Chip Muffins
• Pumpkin Bars
• Pumpkin Chocolate Chip Cake
• Pumpkin Chocolate Chip Pancakes
• Pumpkin Crisp