I love Fall.

I love Fall for a variety of reasons. First, it finally cools down into the 90’s, which may sound hot, but here in Phoenix when it’s been 108 for three months it’s a welcome relief. Second, my birthday is in the Fall, October to be exact. which brings me to reason three. Halloween. And the final reason, leaving the best for last……. drum roll please……. it’s baking season!

Can you just smell the apple pie baking in the oven? Mmmmm

Or how about pumpkin pie and all things pumpkin? And the variety of breads such as zucchini and banana bread. Cakes such as apple and carrot.

I better stop because I’m getting hungry as I write this.

One of my favorite fall recipes is zucchini bread. This one doesn’t last in my house.

Ingredients

• 3 cups flour

• 1 tsp salt

• 1 tsp baking soda

• 1 tsp baking powder

• 3 tsp ground cinnamon

• 3 eggs

• 1 cup vegetable oil

• 2 1/4 cups white sugar

• 1 tsp vanilla extract

• 2 cups grated zucchini

Directions

Preheat oven to 325 degrees. Grease and flour 2 8x4 loaf pans.

Sift first five ingredients in a bowl.

Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini until combined.

Pour batter in loaf pans.

Bake for 40-60 minutes or until tester inserted comes out clean.

Cool completely and remove from pans.

Pumpkin Bundt cake

Ingredients

• 3 cups flour

• 1 1/2 tbs pumpkin pie spice

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 2 cups sugar

• 3/4 cup butter, softened

• 1/3 cup applesauce

• 3 eggs, beaten

• 1 can pumpkin

• 1/2 cup heavy cream

Directions

Preheat oven to 350 degrees F. Lightly grease 10 in Bundt pan. Whisk together flour, pumpkin pie spice, baking powder, soda and salt in a bowl.

Beat together sugar, butter, applesauce and eggs in a large bowl. Stir in pumpkin and cream. Stir flour mixture into pumpkin mixture and blend. Pour into pan and spread evenly.

Bake 45-55 minutes or until toothpick inserted into center comes out clean.

Cool in pan 10 minutes. Invert and remove from pan. Cool completely.

This biscotti recipe is very basic but delicious nonetheless. Variations for flavor is subbing the vanilla with anise or adding dried cranberries or chocolate chips.

Ingredients

• 1/2 cup vegetable oil

• 1 cup sugar

• 3 1/4 cups flour

• 3 eggs

• 1 tbs baking powder

• 1 tsp vanilla

Directions

Preheat oven to 375 degrees. Grease two cookie sheets.

Beat oil, eggs, sugar and vanilla in a medium bowl.

Combine flour and baking powder. Stir in the egg mixture to form a heavy dough.

Divide dough into 2 pieces. Form each piece into a roll as long as the cookie sheet.

Place roll onto cookie sheet and press down to 1/2 inch thickness.

Bake for 25-30 minutes until golden brown.

Remove and cool. Slice crosswise into 1/2 slices. Place slices cut side up on sheet and bake until slightly toasted.

Try each one of these yummy recipes and “Fall for Baking”.

If you know someone who would love these recipes, share this post.

And as always, if you’re looking for a healthy recipe just send me an email. I always love getting emails from readers!

Want a printable of the Zucchini Bread or the Bundt cake? Click here! Also included is a recipe for Apple Cake and Pumpkin Spice cake.