A tender apple streusel coffee cake baked in a cast iron skillet, with cinnamon, ginger, cardamom, and a buttery crumb topping. Perfect for sharing over coffee.

One pan, two favorites! This wonderfully moist banana bread is made with ripe bananas and butter, topped with chocolate chips on one side and chopped pecans on the other, and finished with a sprinkle of sugar for a little crunch.

I’ve made this pumpkin bread every fall for nearly 15 years. It uses a full can of pumpkin and bakes into one big, moist loaf with a crisp cinnamon-sugar top. I use half butter and half oil for flavor and softness, with easy options to make it gluten-free or dairy-free.

This rich, moist double-chocolate zucchini bread is filled with chocolate chips and finished with an irresistible crispy sugar top. Wringing out the zucchini and adding Greek yogurt creates a tender loaf that is never watery or gummy.