• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Bake Offs
  • Recipes
  • Travel
  • About
  • Work With Me
  • Nav Widget Area

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
The Pancake Princess

The Pancake Princess

A baking blog curating internet recipes.

You're here: Home > Bake Offs

Pumpkin Bread Bake Off

by erika 32 Comments

Pumpkin Bread Bake Off // The Pancake Princess

In this post, we attempt to sort through the thousands of pumpkin bread recipes on the internet to figure out the best, once and for all.

IMG_0889

Methodology

To start, I scraped 40 pumpkin bread recipes off the internet and analyzed them by percentage of ingredients. I then tried to select the 12 most unique recipes and then on one very long Saturday, my all-star baking friend, Jacqueline, and I baked all 12 loaves and held a tasting with 24 friends to see which one fared the best.

We omitted all mix-ins and toppings like nuts, chocolate chips and crumbles, unless it was a really simple topping like sugar for the purest pumpkin bread tasting experience.

Below, you can see the ingredient composition of each recipe, in order from lowest percentage of pumpkin to highest.

pumpkin bread recipes

Best Pumpkin Bread Results

The far left of this data visualization shows the results to our question “how would you rank this pumpkin bread on a scale from 1-10?” Recipes are listed by score from highest to lowest (i.e. Tartine was #1 with an average score of nearly 8). The shaded bar represents the 25-75 percentile of ratings.

In the middle section, you can see how people ranked the moistness of each bread on a scale of 1-10 (1 being extremely dry, 5 being ideal, and 10 being overly moist). As you can see, the top-rated breads tended towards the moist side of the scale whereas some of the lower (but not all!) of the lower-rated breads were rated as dry. We had some problems baking Cook’s Illustrated, and Epicurious was tasted right out of the oven, which likely accounts for their high moisture rating–more notes below the chart.

Lastly, tasters were asked: “would you eat this again?” The far right column is pretty self-explanatory: the most desirable breads were generally the top-rated breads, and that percentage shrinks the father down the list you go.

pumpkin bread ratings

A few notes on some of the wonkier results since, disclaimer, we are not professional bakers:

  • Due to the time constraints of baking 12 loaves in one day, we baked the loaves two at a time. Smitten Kitchen and Cook’s Illustrated went in at the same time (just after we raised the temperature from 325 for the first few loaves to 350 degrees for the remainder of the loaves). Unfortunately, both of these loaves exited the oven with dense, spongy bottoms (although the top half of Smitten Kitchen looked normal, and we tried to serve just the normal section to our judges). We’re still not too sure what happened (any enlightenment on this front is welcome!) but in any case, you should especially take Cook’s Illustrated’s rating with a grain of salt–I assume the rankings could have been very different had both loaves been baked properly, and this is probably a factor in why CI’s was rated so moist.
  • Also due to time constraints, Epicurious came out of the oven last and in the midst of the tasting. Can room temperature pumpkin bread hold a candle to warm, fresh-out-of-the-oven pumpkin bread? Unlikely no, so assume Epicurious’ ratings are a little inflated (though I still think it’s a very good bread), and that it’s probably a little less moist than indicated above.
  • I included Cookie and Kate’s “healthy” recipe and Joy the Baker’s vegan recipe out of curiosity if tasters would be able to detect the difference between more traditional pumpkin breads. Obviously, they definitely, definitely can. However, I think if you made these breads on their own, they are perfectly respectable breads!

And now, my extended thoughts on all the breads in order from #1 to #12.

Analysis of the best pumpkin bread recipe: a discussion on the rankings

Pumpkin Bread Bake Off // The Pancake Princess

Tartine: a decadent, tender pumpkin bread recipe with a lid of sugar that will impress your fanciest foodie friends

With a 96% would-eat-again score and the overall highest rating at 7.7, Tartine (of the San Francisco bakery fame) was the clear winner of the tasting. With one cup of oil per loaf, it’s also hands-down the most decadent. It has a VERY moist, tight-crumbed, melt-in-your-mouth texture akin to cake with a spice mix that is heavy on the cinnamon (5 teaspoons!) and nutmeg. Most importantly, it has a crazy-delicious lid of sugar that shatters when you slice into it. It makes a giant mess and is virtually irresistible.

Pumpkin Bread Bake Off // The Pancake Princess

The Domestic Rebel: an easy, classic, well-balanced butter-based pumpkin bread recipe

I chose Haley’s recipe since it was one of the only recipes I found that used all dark brown sugar. Ultimately, this resulted in a super caramelized looking loaf with an excellent crumb and a crowd-pleasing, well-balanced spice profile (one of my personal favorites). This loaf took a well-deserved 2nd place–did I mention it’s a one-bowl affair? It would be a knockout for best-flavor-for-least-effort except that you do have to cream butter, which is not my personal favorite kitchen task.

PS. If you like the Land O Lakes’ pumpkin bread recipe, it is virtually identical to Haley’s recipe except that it uses regular brown sugar and a different spice mix. Haley’s has more spices overall, which is also why I chose her recipe over Land O Lakes.

Pumpkin Bread Bake Off // The Pancake Princess

Epicurious.: a plush and moist, lightly spiced butter- and oil-based pumpkin loaf 

Although tasters were likely biased by tasting this loaf fresh out of the oven, I can attest to the fact that it was still shockingly moist days after the event. Whereas other loaves dried out and became slightly grainy, Epicurious remained moist and plush. I think this can be attributed to the fact that it is the only loaf that used both butter and oil–so it’s kind of a pain to make, but if you’re after a really soft and moist loaf that uses a light hand with the spices, make this bread as written ASAP. It did slide into a cool 3rd place after all, with a whopping 94% that was ready to eat this again.

Pumpkin Bread Bake Off // The Pancake Princess

All Recipes’ Downeast Maine Pumpkin Bread: a nearly effortless, classic pumpkin bread recipe with a soft crumb, great crust and subtle spice mix

This tasty oil-based loaf is a breeze to whip up: just a regular two-bowl, dry-into-wet event. It rose very well and had one of the most photogenic cracks across the top of the loaf (which were surprisingly rare among our group) with a beautifully bronzed, crusty exterior, soft crumb, and subtle, balanced spice mix. It’s a pleasing loaf that scored well with a solid 4th place and a 92% would-eat-again rating. I think of this as the “classic recipe:” it epitomizes what I think of when I think about pumpkin bread and shows that great taste doesn’t have to be super complex. It also, composition-wise, is nearly identical to many others online save for the spice mix and assorted mix-ins.

For a point of reference, if you’ve ever made any of the following recipes, you’ll be familiar with this bread: Skip to my Lou, Food Network, Garlic and Zest, Lil Luna, Serious Eats, Frugal Girls, BHG. It’s also very similar to the following recipes: King Arthur, Genius Kitchen (uses brown sugar), My Baking Addiction (slightly less sugar), Taste of Home, Tasty Kitchen, Libby’s Pumpkin Bread via Epicurious (1/2 sugar, ½ brown sugar–side note, not sure why this recipe was different from the Libby’s recipe on the Nestle site), Sweet Tea & Thyme (1/3 sugar, 2/3 dark brown sugar). These are just the similar recipes of the ones I happened to scrape–it’s a very popular recipe for a reason!

Pumpkin Bread Bake Off // The Pancake Princess

Serious Eats’ Spice Pumpkin Chocolate Chip Loaf: a brown butter-based pumpkin bread recipe with a slightly drier texture and a gingerbread-y spice vibe

You know how when you say a word over and over again it starts to lose all meaning? After eating and thinking about pumpkin bread over and over, we had to ask the question: what IS pumpkin bread? The dark look of this loaf + generous amount of ginger contributed to a very seasonal, gingerbread-y vibe, which made us ask: if you can’t taste the pumpkin, is pumpkin bread really just…spice bread? Like gingerbread in cake form? In the case of Serious Eats, this may be so (gingerbread lovers unite!).

This is the only recipe that used browned butter, and this likely contributed to a slightly drier texture since browning butter reduces the overall moisture compared to using regular creamed butter. Still, it snagged a respectable 5th place considering how divisive it was (only 64% would eat again): some thought the texture was too dry while others thought it was nicely spiced–I imagine adding chocolate chips would help boost its rating at any future gathering.

Pumpkin Bread Bake Off // The Pancake Princess

Smitten Kitchen: a giant, plush and slightly bland pumpkin bread recipe with a cinnamon sugar topping

First of all, I love Deb for making a loaf that uses up an entire can of pumpkin puree (how annoying is it to have 1/4 cup of puree left in the can?). This does lead to an absolutely enormous, domed loaf. The cinnamon-sugar lid on top is insanity. It’s very moist and pumpkin-forward with a beautiful bright orange color. The only thing I would change about this would be to increase the spices as I thought it was a bit lacking in spice flavor, and perhaps swap out some white sugar for brown sugar. With a 6th place finish, my hunch is that this loaf was not as affected by our baking snafu that left the bottom dense and spongy: although many people praised the moistness of the loaf, many also expressed a desire for more flavor.

Pumpkin Bread Bake Off // The Pancake Princess

Cook’s Illustrated: a deeply-flavored pumpkin loaf with a relatively complex technique

As always, Cook’s Illustrated had a very elaborate baking technique that resulted in a balanced, caramelized sweetness that was chock-full of depth–one of the best pumpkin bread flavors in my opinion. However, their method was a pain in the butt. We stirred that damn pumpkin puree mix over the stove for nearly 20 minutes trying to get the lumps of cream cheese to melt and in the end, were foiled by some mysterious baking factors, resulting in a dense, underbaked loaf…that some people still enjoyed (comments included “custardy” and “I like how dense this is.”) I apologize to the great folks of CI for the loaf’s likely undeserved 7th place finish.

As for the pumpkin breads that lingered on the lower end of the scale…

Pumpkin Bread Bake Off // The Pancake Princess

Joy the Baker (regular): a slightly drier pumpkin loaf with a crusty exterior

My notes for this bread say: ” Caramelized flavor, love the flavor profile, kind of crusty.” However, others noted that this bread was on the drier side and lacking in flavor (it reminded one taster of cornbread), so clearly not everyone was on the same page. Similarly to our cookie bake off, a lower proportion of egg did not do this loaf any favors in the tasting, leading to a drier texture. Still, 45% would eat again! I would make other loaves again before this one, but I honestly didn’t think it was a bad loaf by any means.

PS. I know it’s weird to have two JTB loaves in a tasting when there’s literally thousands of recipes on the internet, but I wanted to include her vegan recipe and her conventional recipe also stood out since it had a very low percentage of egg and also included heavy cream (which was a very small amount and I don’t think actually made a difference).

Pumpkin Bread Bake Off // The Pancake Princess

Libby’s: a low-fat pumpkin bread recipe with a grainy, spongy texture and very little flavor 

Libby’s was one of the recipes that used an alternative liquid (apple juice) to the water that was so typical of more widespread pumpkin bread recipes. However, it was also weirdly low in fat (just 2 tablespoons for a loaf), but it was Libby’s, so I figured there had to be a redeeming factor right? NOT RIGHT. Tasters denounced this bread for its dry, grainy, spongy, and overall weird texture. I would not make this again. (Weirdly, Libby’s also has a pumpkin-cranberry bread with more oil that looks much more promising and a recipe published on Epicurious that proclaims it is also Libby’s, but with very different ingredients ratios. Both would probably be better than this loaf.)

Pumpkin Bread Bake Off // The Pancake Princess

Once Upon a Chef: a bland and slightly dry butter-based pumpkin bread recipe

This loaf kept popping up as the #1 search result when I typed in “best pumpkin bread recipe” and the photos looked SO appealing…alas, although it was a beautiful color, it was strangely bland and a little dry (it was one of the all butter loaves, which tended to be more dry than the oil-based loaves). Unfortunately, I would not make this again.

Pumpkin Bread Bake Off // The Pancake Princess

Joy the Baker (vegan): a slightly crumbly pumpkin bread loaf with a nutmeg-heavy spice mix

Without egg as a binder, this loaf was super significantly more crumbly than the others out of the oven with a slightly sunken top. Most tasters noted the crumbly texture and didn’t enjoy the spice profile. I’ve made this before and think it performs far better as a standalone loaf than relative to other conventional recipes. I’d still make this again for vegan friends, and at least 38% of my friends would eat it!

Pumpkin Bread Bake Off // The Pancake Princess

Cookie and Kate: a healthy pumpkin bread recipe with a grainy texture and unusual flavor

Poor Cookie and Kate. When I ate this bread solo, the taste definitely grew on me, although I still think coconut oil and pumpkin is not the best combination. I’d definitely suggest making this recipe with olive or vegetable oil instead. I think it has the potential to be a good “healthy” bread, but it didn’t stand a chance next to the rest of the conventional pumpkin breads. Only 9% of tasters would eat it again, but there are tons of glowing reviews on Kate’s blog, so if you’re looking for a healthier pumpkin bread, I encourage you to try it!

Tips on making the best pumpkin bread

  • Oil makes for a more tender, moist loaf, butter leads to a drier loaf (especially if you brown the butter)
  • Oil + butter can lead to a spectacularly plush consistency
  • As a general rule, the loaves with a higher proportion egg performed better than those with less (though this was less true for the proportion of fat!)
  • Funnily enough, the recipes with more cinnamon performed better (and were my personal favorites–I’m personally not as big a fan of cloves or nutmeg)
  • My dream pumpkin loaf would have the flavor from Cook’s Illustrated with the volume from Smitten Kitchen with the crumb/topping from Tartine and the texture from Epicurious, made with the ease of All Recipes. Oh, and the nutrition facts of Cookie and Kate 😉

By the by, this post is part of Sara’s awesome Virtual Pumpkin Party! You can find all the other contributors here. Due to a weekend trip spent literally eating everything I possibly could in Mexico City this past weekend, I didn’t quite finish all the data images I had planned, but will update the post as I have them.

We baked 12 different pumpkin breads to find the best on the web!

In the meantime, happy pumpkin bread baking! I’d love to hear your thoughts on any VIP pumpkin bread recipes that I might have missed, feedback on the process/analysis/future tastings, or thoughts in general.

PS. For more tasting madness, I also did a chocolate chip cookie bake off last month!

FacebookTweetPin127

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Maria

    October 8, 2022 at 8:56 am

    Hi -I made the Tartine pumpkin bread this morning and it’s outstanding. I was a little worried about the amount of nutmeg but it was perfect as was the cinnamon. I put raw sugar and pumpkin seeds on the top and it gives it a little texture (which I love). I so appreciate all the work you to in these bake offs.Thank you.

    Reply
  2. Ingeborg

    October 24, 2021 at 12:46 pm

    I love your bake-offs, they are so helpful!! I made Tartine and All Recipes and chose to go with Tartine as I found All Recipes got a bit too moist after a day. But fresh out of the oven, it was delicious!

    Reply
    • erika

      November 1, 2021 at 9:02 am

      Ahhh YAY Tartine can’t be beat!!

      Reply
  3. Emma

    July 30, 2021 at 2:34 pm

    I love pumpkin bread. Thanks for the recipe.

    Reply
  4. Mansi

    June 20, 2021 at 12:09 pm

    Hi! I love how informative and great your articles are. Can you recommend a List of Citrus Fruits or blogs that go over the same topics? Thanks a lot!

    Reply
  5. Andy

    December 7, 2020 at 3:30 pm

    Hi.
    Recently stumbled onto your site. I like what you do.
    I’ve been making the Cook’s Illustrated pumpkin bread for a couple of years. One reason I like this recipe is with one 28-oz can of pumpkin I can make four loaves, and that is how many loaf pans I have.
    I’ve learned you can significantly cut down the time it takes to incorporate the cream cheese by ignoring the directions and doing it while still over heat. I use half AP/half WW flour. I add the optional walnuts. I grind them up really fine after toasting them. I also add some chopped up fresh cranberries. I never get the under-baked bottom. The strudel topping melts into the bread after a day or so.

    Reply
  6. Wendy

    October 10, 2020 at 4:32 am

    I love your blog!!!!
    What about a blondie bake off?
    Have you tried Tate’s Bakeshop blondie recipe? Southampton, NY.

    I love tate’s blondies (no nuts), pie crust, her devils food cake recipe, cheesecake brownies, chocolate mousse cake. Out of south Hampton like ina garten aka barefoot contessa.

    Courtney’s Cakes made a good levaine style cookie but chocolate andes mint versus chocolate peanut butter chip.

    If you like tarts… rolo style claudia fleming chocolate caramel ganache tart.

    Chicago’s Mindy Segal cookie book is great! Her chocolate chunk cookie, rugelach (barefoot contessa good too) her sandwich cookies are great! Steps. A good cookie plate mix…

    Milkbar… I love her strawberry lemon cake too! That and birthday cake when I lived in nyc.

    I love your bake offs!!! Please keep doing them!

    Molasses cookie off, blondie no nuts cookie off, chocolate mousse pie off, chocolate babka, black and white cookie, sprinkle cookie, pecan pie bars dipped in chocolate, linzer tart cookies…etc etc.

    The best pancakes I ever ate are in nyc…key was whipping the egg whites. So fluffy! The syrup was a butter rum syrup…blueberry or banana walnut.

    Reply
  7. Sara @ Cake Over Steak

    November 17, 2017 at 2:31 pm

    I AM SO OBSESSED WITH THESE POSTS. We seriously need to get together IRL at some point and pull one of these off together. I especially love all of your mathematical data. My mom has a pumpkin bread she’s been making my whole life that is super easy … I’m pretty sure it’s a one bowl recipe. She used to make like 20 loaves every Christmas season to hand out as gifts to teachers and neighbors, etc. I’ll have to pull out her recipe and see how it compares to these ones. I’m also excited to one day tweak her recipe a little bit and I know this post will be SUPER helpful when it comes to that. Thanks for this epic contribution to the pumpkin party!!! xoxo

    Reply
  8. Selina

    October 31, 2017 at 11:45 am

    Once I made the Tartine recipe a few years back, I never tried another one again! Thanks for assuring me I wasn’t missing out!

    Reply
    • erika

      November 3, 2017 at 8:50 am

      Ahh yes!!! So glad to hear Tartine’s recipe validated once again 🙂 Thanks Selina!

      Reply
  9. Leah Sprague

    October 31, 2017 at 10:58 am

    I love you so much for this!!! This is amazing – especially your charts that show the different ratios of ingredients.
    Please please please do more bake-offs!!

    Reply
    • erika

      November 3, 2017 at 8:50 am

      Thanks so much Leah! Will do–just searching for some good holiday inspiration right now!

      Reply
  10. Hannah

    October 30, 2017 at 4:27 pm

    I love these bake offs!! Can I be annoying and ask if you’d ever do a black bean brownie bake-off? There are SO dang many of them from all ze bloggers. I want to know THE one to use 😛

    Reply
    • erika

      November 3, 2017 at 8:51 am

      Not annoying at all–that’s SUCH a good idea!! You’re right, there are TONS of black bean brownie recipes floating around. I am going to put that on the list because I’m curious too!

      Reply
  11. Cynthia @ Chic Eats

    October 29, 2017 at 12:31 am

    Thanks so much for the recipe reference, Erika! Appreciate it. And wow, these types of posts are a lot of work. Really well done.

    Tartine’s Pumpkin Tea Cake is definitely fantastic – probably one of my favorite quick breads. Elisabeth Prueitt is such a talent.

    Reply
    • erika

      November 3, 2017 at 8:51 am

      Thank YOU so much Cynthia for posting the recipe! I couldn’t agree more–it was so unbelievably delicious!

      Reply
  12. Karen

    October 25, 2017 at 8:19 pm

    Oh my gosh what a FUN post!!! I can’t believe all those graphs, that’s intense and by intense I mean AWESOME. off to make tartines bread! Sugar crackle here I come!! Heading over to check out the cookie post!

    Reply
    • erika

      October 27, 2017 at 2:37 pm

      Hahaha thanks Karen!! Yasssss sugar crackle = the best!! <3333

      Reply
  13. Abby

    October 25, 2017 at 4:57 pm

    Thank you so much for these posts! I couldn’t get enough of the cookie bake-off research and now I get to pour over these results. It’s so incredibly helpful!! I am particularly fascinated by your notes on how spices, eggs, and fats play a role in baking. It’s helpful not only for pumpkin bread but for so many similar breads. Now I can pick out my favorites based on what I look for (personally) in the perfect pumpkin bread. Thank you! 🙂 Also, I love Averie Cook’s pumpkin bread and will have to make a few of your top ratings to compare.
    Thank you for doing all that work for us.

    Reply
  14. Nathalie

    October 25, 2017 at 2:01 am

    So you know I’ve been waiting for this post, ready with my can of pumpkin. I’ve made the Cookie and Kate and the Downeast Maine recipes before. After carefully reading this post, I attempted Smitten Kitchen’s recipe, mostly because of the entire can thing 😀 I cut the white sugar to 1 1/3 cup and added molasses, maple syrup, loads of cinnamon and nutmeg and an extra tbsp of flour. I’ve devoured 3 big slices fresh out of the oven slathered with salted butter and a pot of hot coffee. It’s to die for. THANK YOU for this Erika.

    Reply
    • erika

      October 25, 2017 at 9:51 am

      Omg Nathalie you are THE BEST!!! That’s such great feedback on SK’s loaf! Even though I still have lbs of pumpkin bread left in my freezer, I want to try making your version of hers now…

      Thank YOU Nathalie!! <3333

      Reply
  15. Saurs

    October 24, 2017 at 2:44 am

    Thirding or fourthing or wherever we’re at: Bake-Off is an obsession I didn’t know I wanted and I don’t want to lose. I really like this concept but I can only vaguely imagine the headache of organizing and baking up a storm for it, much less paying for the ingredients. You’re doing the lard’s and the butter’s and the oil’s own work. Thank you, and thank you to your taste-testers. And a double thanks for your honesty here in evaluating the recipes, particularly those of your peers. That’s kind of tough. It’s really helpful for home cooks, though, not only to have a compendium of Pumpkin and Cookie recipes, but as they start to develop their own recipes to see how slight variations in ingredients or preparation techniques result in vastly different taste and texture experiences.

    Reply
    • erika

      October 24, 2017 at 11:19 am

      LOL doing the lard’s work…love it. Thanks so much for the awesome comment Saurs!! You’re so right–it is a TON of work, but it’s all worth it when I get comments like these, or people use the info to make their dream pumpkin bread/cookie etc. 🙂

      Reply
  16. Courtney

    October 23, 2017 at 12:27 pm

    I. LOVE. THIS. Can you keep doing more of these “bake-off” posts pls because I’m really really really digging them and going to come back to this when I’m figuring out what pumpkin bread recipe to follow for the holidays this year! <3

    Reply
    • erika

      October 24, 2017 at 11:17 am

      Yes of course!! I’m so glad you like them–I’m still trying to figure out the best/most helpful way to display all the info for readers. Let me know what you end up making!!!

      Reply
  17. Madeline Hall

    October 23, 2017 at 8:46 am

    wow thank you so much for doing this. seriously. I pretty much make a different recipe for pumpkin bread every time (oh and banana bread…want to do one of these again for that? lol) so this chart is a great reference! I’m not surprised tartine was #1, I think I need to try their recipe next!

    Reply
    • erika

      October 24, 2017 at 11:16 am

      Awww you’re so welcome and thanks for the lovely comment Madeline!! HA you are reading my mind–I do want to do a banana bread bake off soon too!! Will keep you posted 🙂

      Reply
      • Helen

        November 19, 2017 at 6:26 pm

        Please do a banana bread bake off! I use Tyler Florence’s and Flour Bakery’s recipes but want to try Violet Bakery’s because it calls for so many bananas, which I think is essential.

      • erika

        November 25, 2017 at 8:56 pm

        You’re reading my mind–a banana bread bake off is totally on my list!! Love all of your suggestions; consider them noted 🙂 Thanks Helen!!

      • Helen

        November 29, 2017 at 10:57 am

        YES! So glad to hear this.

        Also, I made the Tartine pumpkin bread after reading your post and goodness gracious! It is now going to be my go to.

  18. Kelsey @ Appeasing a Food Geek

    October 23, 2017 at 5:40 am

    I’m so obsessed with this bake-off, it’s insane. I love your figures! Right up my data-brain alley. Also, now I know which pumpkin breads to try! Happy #virtualpumpkinparty! xoxo

    Reply
    • erika

      October 24, 2017 at 11:17 am

      Thanks so much Kelsey!! Happy #VPP <333

      Reply

Primary Sidebar

Baking recipe curator and tester.

I’m here to give you confidence that you are finding the recipe that’s right for you.

I test recipes side-by-side and use a data-driven approach to analyze and rank the “best” recipes and put it all together for you.

Get to know me.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Subscribe to get the latest

Popular Now:

9 pieces of frosted coconut cake laid out in a grid on a light gray background Best Coconut Cake Bake Off
a plate of pancakes drizzled with nutella and strawberries Fluffy Cinnamon Pancakes
9 squares of butter mochi on a gray background Best Butter Mochi Bake Off
9 vegan brownies on a white background Best Vegan Brownie Bake Off
12 different vegan chocolate chip cookie recipes lined up on parchment paper Best Vegan Chocolate Chip Cookie Bake Off
The 2022 Holiday Cookie Guide
9 ginger molasses cookies on a white background Best Ginger Molasses Cookie Bake Off
Best Cheesecake Bake Off

Footer

Back to Top
Bake Offs
Recipes
Travel
About
Work With Me

Subscribe to get the latest:

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

  • Best Coconut Cake Bake Off
  • Fluffy Cinnamon Pancakes
  • Best Butter Mochi Bake Off
  • Best Vegan Brownie Bake Off
  • Best Vegan Chocolate Chip Cookie Bake Off

Privacy Policy and Terms of Service · © Pancake Princess · Site by Meyne