We love to bake — so today, we talk about some favorite
recipes for these easy go-to bakes. Sara won a prize for quickbread at the Oregon State Fair, Emily brings us tips on making these treats gluten free, and Renee, as always, loves Melissa Clark.

Recipes mentioned in this episode:

• ⁠Carrot loaf cake with tangy lemon glaze (NYT)


• Banana bread (Weeknight Baking)


• Spiced banana brown bread (Now & Again)


• Gluten free zucchini muffins (Sprouted Kitchen)


• Pumpkin bread (Smitten Kitchen)


• Most adaptable one-bowl cornmeal pound cake (NYT)


• Pumpkin maple muffins (NYT)


• Caramelized brown butter rice krispies treats (NYT)


• Perfect blueberry muffins (Smitten Kitchen Every Day)


• Blueberry muffins (Grand Central Baking Book)


• Cranberry crumb muffins (NYT)


• Morning glory muffins (NYT)


• Toasted oat & apple muffins (Small Victories)


• Sled dog muffins (Simply Julia)


• Lunchbox harvest muffins (NYT)


• Figgy buckwheat scone (Good to the Grain)

Cookbooks mentioned in this episode:

• Weeknight baking, by Michelle Lopez


• Good to the Grain, by Kim Boyce

Join our Cookbook Club!

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• E-mail us: cookbookclubshow@gmail.com


• Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray


• Our sponsors: Dropcloth Samplers


• Our guest: Emily Pagliarulo, @ejmaletz on Instagram


• Cook along with us! Next cookbook episode (releasing 5/15/2024): Vegetable Kingdom, by Bryant Terry