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The Best Pumpkin Loaf Ever (Gluten Free and better than Starbucks)

Oct 3, 2022 · 368 Comments

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Looking for the best pumpkin loaf ever? Look no further because this recipe helps you make the best pumpkin loaf ever (gluten free and better than Starbucks)!  It is absolutely delicious and a perfect fall and winter staple.  Plus, we love to give it as a gift.

Loaf cut into slices on a wooden serving board this image

The number of times people have called this the best pumpkin loaf ever is too many to count.  Plus, since it’s not made to last on a shelf forever, we’ve even heard that it is better than it’s Starbucks copycat!

A glass bowl filled with batter

We just love loaves  and breads (see my recipe for a pumpkin butter pumpkin loaf or zucchini banana nutella swirl loaf or this one for a double chocolate loaf) and this pumpkin loaf is definitely always top of the list because it is so delicious!  Perfect to make, season after season.

Mixing spices into a loaf batter in a glass bowl

This loaf is one of those recipes you’ll find yourself making over and over again – it seems like we’ve made it like a million times!  You can choose your favorite way to enjoy it; add chocolate chips or make it without. It’s flat out amazing either way. This loaf has a great dense texture and spice profile; it’s pumpkiny, but not too pumpkiny – it’s just delish!!

Adding chocolate chips to a batter

We promise, even people who swear they don’t like pumpkin will love this loaf.  And hey, if you’re feeling super creative, you could try adding a cream cheese frosting for an extra layer of decadence.

Pumpkin loaf in a baking pan with parchment paper

Notes on making this gluten-free pumpkin loaf:

  • Flour – It can be made with either gluten free flour (we recommend this gluten free flour) or regular flour or even whole wheat flour – because there’s pumpkin puree in the recipe, it keeps the loaf nice and moist.
  • Pumpkin puree – This recipe uses pumpkin puree. You can also use sweet potato puree or butternut squash puree and have had equally amazing results.
  • Recipe size – This recipe makes one big loaf and can easily be doubled or tripled.
  • Loaf pan size – we prefer to use a 9 x 5 loaf pan – like this one.
  • Alternative sizes – you can also made this loaf recipe as muffins. The bake time is reduced to 18-20 minutes.

Sliced loaf bread on a wooden cutting board

How to store and freeze this pumpkin loaf:

  • This pumpkin bread never lasts long (because it’s so tasty), but you can keep it in an airtight container on the counter, for up to a week.
  • Or to freeze, let the loaf cool completely, then wrap it with plastic wrap and put it in a freezer safe storage bag.
  • Alternatively, you can slice the cooled loaf, and then wrap the individual slices with plastic wrap and put them in a freezer bag or put them in a freezer safe container divided by pieces of parchment paper.
  • This pumpkin bread is good in the freezer for up to 3 months (but Phi has had some in the freezer for 6 months and it was a-ok.)
  • To enjoy from frozen, remove a slice (or the loaf) and allow it to come to room temperature on the counter.

Slices of a loaf stacked on a white plate

Give this delicious pumpkin loaf a try this fall and let us know what you think!

Other recipes you might enjoy:

  • Double Chocolate Loaf Recipe 
  • Gluten free lemon loaf with frosting
  • Pumpkin Spice Latte Chocolate Chip Cookies
Loaf cut into slices on a wooden serving board

The Best Pumpkin Loaf Ever (Gluten Free and better than Starbucks)

Looking for the best pumpkin loaf ever? You’ve come to the right place! This pumpkin loaf is absolutely delicious and is a fall and winter staple and is perfect for gifting as well and can be made gluten free. So today I present to you the best pumpkin loaf ever (gluten free and better than Starbucks).
4.30 from 387 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 1 loaf- serves 12

Equipment

  • Loaf pan
  • KitchenAid® Artisan Stand Mixer
  • Measuring spoons
  • Loaf pan

Ingredients

  • 3 eggs
  • 1 cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ⅓ cup vegetable oil
  • 1 1/2 cups flour can use gluten free flour, all-purpose flour or whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon each of ground nutmeg, all spice, pumpkin pie spice
  • ½ cup semi sweet chocolate chips optional

Instructions

  • Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper and set aside.
  • In the bowl of a stand mixer (or you can do this with a hand mixer) beat together the eggs, sugars and vanilla extract (1 minute on medium speed or until well combined).
  • Add in the pumpkin puree and oil and beat until combined.
    A glass bowl filled with batter
  • Next add all the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, all spice and pumpkin pie spice) and stir until combined, you could also use your mixer to combine. If using chocolate chips, add them and mix them in.
    Mixing spices into a loaf batter in a glass bowl
  • Spoon batter into the lined loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Remove from oven, allow to cool for at least 10 minutes, then serve warm or allow to cool completely, then slice and serve and enjoy.

Notes

The chocolate chips are optional in this recipe.
This recipe can be made with gluten free flour, all purpose flour or even whole wheat flour.
My favorite, preferred gluten free baking flour is this Bob's Red Mill gluten free 1 to 1 baking flour.
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.  

Nutrition

Serving: 1slice | Calories: 202kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 225mg | Potassium: 106mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3237IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

If you’re looking for a similar loaf recipe that is out of this world, I came up with a pumpkin loaf made with pumpkin butter…it’s truly delish too!

 

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Reader Interactions

Comments

  1. Joann Branthoover says

    November 22, 2016 at 7:17 pm

    I have made this gluten free ( for me) and wheat flour for my family. We all loved this recipe. Thank you! I added walnuts in stead of chocolate Chips. Making it for thanksgiving!

    Reply
    • Sweetphi says

      November 28, 2016 at 9:09 am

      I’m so happy to hear you liked the recipe! And I love the substitution you made 🙂

      Reply
  2. Jann says

    November 21, 2016 at 11:26 am

    I like the consistency, but I couldnt taste the pumpkin at all….more spice please!

    Reply
    • Sweetphi says

      November 21, 2016 at 1:56 pm

      Hi Jann, thank you for your comment. That’s so odd that you didn’t taste the pumpkin at all. I’ve literally made this loaf 10s of times, and many other people have made it with a very positive result, no one ever saying it didn’t taste like pumpkin. Was the pumpkin you used perhaps expired or close to its expiration date? I know sometimes that could have something to do with it … and the spices too, if they’re on the older side they’re not as potent. Next time you could try doubling the spices, but regardless, sorry it wasn’t pumpkiny enough for you.

      Reply
  3. Renee says

    November 13, 2016 at 9:38 am

    Is it possible to substitute for the 1 cup of sugar? Thanks

    Reply
    • Sweetphi says

      November 18, 2016 at 4:11 pm

      Yes, you could substitute with your favorite sugar substitute

      Reply
    • Jenny says

      December 8, 2016 at 7:34 pm

      I used bob’s 1 to 1 flour as well! Tasted so amazing! I already made three loaves and can’t seem to get enough of it!

      Reply
  4. Cortney says

    November 5, 2016 at 11:07 pm

    I tried this recipe using Bob Red Mill’s 1-to-1 baking flour mix and it was delicious! My baby boy loved it too! Thanks for the post!

    Reply
    • Sweetphi says

      November 7, 2016 at 11:14 am

      I’m so happy to hear that you used Bob’s Red Mill gluten free flour (I love their flours!) and that you loved it! Thank you so much for your comment.

      Reply
  5. Irene says

    November 3, 2016 at 4:19 pm

    Just made this pumpkin loaf. It is delicious. Easy and very tasteful.

    Reply
    • Sweetphi says

      November 7, 2016 at 11:05 am

      I’m SO HAPPY to hear you liked the pumpkin loaf – thanks for coming and letting me know how you enjoyed it 🙂

      Reply
    • Nicole says

      July 23, 2020 at 7:00 am

      5 stars
      I add extra spices because I like an intensely flavoured loaf but everything else I keep the same. Usually slice and freeze individual pieces and them defrost in the morning for breakfast. Absolutely delicious!

      Reply
      • Sweetphi says

        July 24, 2020 at 8:20 am

        So glad you like this! Love the idea of putting it in the freezer!

        Reply
  6. Rachel says

    October 26, 2016 at 11:27 pm

    Hi, I’m reading this from Australia, please can you tell me more about ‘pumpkin pie spice’ are youbable to list the ingredients so I can make my own as it’s not likely I’ll find it here.
    Thanks
    This looks so good.

    Reply
    • Sweetphi says

      October 28, 2016 at 8:56 am

      Hi Rachel,
      Great question, pumpkin pie spice can be made by combining: 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves
      Hope you enjoy,
      Phi

      Reply
  7. Brianna Hudelson says

    October 22, 2016 at 1:59 pm

    I’m not gluten free, and most of the time I really dislike gluten free food. But this!!! Oh my. I haven’t even tried to make this with regular flour, I’m afraid it won’t taste as good! My family begs me to make this! Awesome recipe, thank you. ?

    Reply
    • Sweetphi says

      October 26, 2016 at 9:47 am

      I think you’d absolutely love this recipe, can’t wait to hear how you like it 🙂

      Reply
  8. Rony Jahid says

    October 16, 2016 at 12:20 pm

    This looks yummy… I have tasted this type of cake before, but that one was crispy. Is this cake also crispy or soft? Whatever I just want to make it soon in my home. Lovely post.

    Reply
  9. Karen @ Seasonal Cravings says

    October 12, 2016 at 11:45 am

    Love making gluten free pumpkin bread and yours looks delicious!

    Reply
    • Sweetphi says

      October 13, 2016 at 8:00 am

      Thank you so much 🙂

      Reply
      • Kelli says

        October 29, 2016 at 8:02 pm

        Hi there! I just had a question about the gluten free flour. If my flour mixture doesn’t have xantham gum do I need to add it? Thanks!!

        Reply
        • Sweetphi says

          October 30, 2016 at 4:58 pm

          I have never added xantham gum to gluten free flour that doesn’t contain it, and I’ve made this loaf with 3 different brands of gluten free flour, so you should be fine 🙂

          Reply
      • Donna says

        January 22, 2017 at 6:50 pm

        I used all coconut sugar, no refined, and it was absolutely fantastic. Thank-you for this recipe!

        Reply
        • Sweetphi says

          January 23, 2017 at 10:48 am

          I’m so glad you loved it, thank you so much for sharing the substitution you made!

          Reply
      • Elizabeth says

        July 6, 2017 at 10:55 pm

        Sweetphi – Your pumpkin bread recipe is amazing!!! It’s the best I’ve ever tried. I’m gluten free and try to minimize my sugar intake so I modified your recipe as follows: I used 1 Cup King Arthur Gluten Free Flour and 1/2 Cup Almond Flour; and I replaced the white sugar with a Stevia blend made for baking, which has 1/3 the calories of regular sugar; and I replaced the brown sugar with Coconut Sugar, which is brown and has a similar texture to regular brown sugar. The result: AMAZING!!

        Since I made some substitutions, mine was not quite as good as the Starbucks version, but I’d take it over the Starbucks version all day long as it’s a much healthier option. I can’t wait to try some of your other recipes.

        Reply
        • Sweetphi says

          July 9, 2017 at 2:24 pm

          Oh my goodness, thank you so much for your lovely comment, I’m so happy you enjoyed the recipe, this is definitely one of my favorites too 🙂

          Reply
  10. Lyn says

    October 12, 2016 at 11:25 am

    I’d like to use coconut oil, in place of vegetable oil. Do you foresee any problem?

    Reply
    • Sweetphi says

      October 13, 2016 at 8:00 am

      I think you could definitely try that. I’d love to know how it turns out for you.

      Reply
  11. Rebecca@figsandpigs says

    October 11, 2016 at 9:18 am

    This really does look like the best pumpkin loaf love the colour and even better that it’s gluten free so more people can have it x

    Reply
  12. Lynne says

    October 10, 2016 at 8:33 pm

    Thank you! Most of my gluten free attempts lately have been total fails, but this was fabulous! I halved it and added coconut and walnuts. Yum!

    Reply
    • Sweetphi says

      October 11, 2016 at 6:48 am

      Thank you so much for commenting and letting me know how much you liked it – and I love you making the recipe your own and hearing what you put in it 🙂

      Reply
  13. E says

    October 5, 2016 at 10:08 pm

    Thanks so much for this recipe!! There is a lack of really delicious (Starbucks-reminiscent) GF recipes out there! Made it tonight and it was amazing!!!

    Reply
    • Sweetphi says

      October 11, 2016 at 6:43 am

      Thank you so much – so glad to hear you liked it. I just made it (again for the 100th time lol) last week and it’s already being requested again!

      Reply
  14. April says

    October 5, 2016 at 2:16 pm

    Can it be made egg free? I’m allergic!

    Reply
    • Sweetphi says

      October 5, 2016 at 5:56 pm

      That’s a great question, I’ve never made it egg free, but I’ve cooked with flax-eggs before, so I would say to try those in place of eggs. Because this loaf has pumpkin in it, it is moist, so I would think it would work. I’d love to know how it turns out for you if you try it!

      Reply
      • Aoril says

        November 3, 2016 at 7:03 pm

        Woohoo!!! I made this with Ener-G egg substitute and it was amazing! Light and fluffy;)

        Reply
        • Sweetphi says

          November 7, 2016 at 11:08 am

          I’m so glad that it came out great with the substitute – thank you for sharing the helpful alternative 🙂

          Reply
  15. heather says

    September 23, 2016 at 5:17 pm

    How long do you bake the muffins for?

    Reply
    • Sweetphi says

      September 26, 2016 at 9:35 am

      I would bake them for 20-30 minutes and do a toothpick check at 20 minutes to see how much longer they need – the toothpick should come out clean.

      Reply
  16. Sharon says

    July 9, 2016 at 6:50 pm

    This pumpkin loaf looks delicious! Did you use 8″ or 9″ loaf pans? Can’t wait to make it.

    Reply
    • Sweetphi says

      July 10, 2016 at 6:20 pm

      Hi there, I use a 9 inch loaf pan, thank you!

      Reply
  17. Barb says

    November 19, 2015 at 8:48 pm

    Baked this today and it turned out great. Everyone loves it!

    Reply
    • Sweetphi says

      November 22, 2015 at 2:53 pm

      YAY! That’s so great to hear, thanks for coming back and leaving the feedback Barb 🙂

      Reply
  18. Jessabelle Valle says

    November 19, 2015 at 5:07 pm

    How long does the bread hold for? I’d like to bake this today (Thursday) but also want to take on our road trip ( Sunday). Thoughts on refrigerating half the batter, and only making muffins today. ??
    Thanks

    Reply
    • Sweetphi says

      November 19, 2015 at 6:34 pm

      Thank you for your comment! I would say this bread, baked, would easily hold out for half a week to a week. But if you want the freshest version, I like your idea of refrigerating the batter! Another option is making the bread/muffins and freezing them, I’ve done this a bunch of times and have always had success. Let me know how it all turns out for you 🙂

      Reply
  19. Barb says

    November 19, 2015 at 1:58 pm

    I am going to be making this today but I wanted to double check on the amount of eggs called for first. I’ve never seen that many eggs in a quick bread recipe, 4 is the most I’ve seen.
    I hope you don’t mind, I don’t mean to question your recipe, I am simply double checking.
    Thanks!

    Reply
    • Sweetphi says

      November 19, 2015 at 2:21 pm

      Hi Barb, not a problem. It is the correct amount of eggs because this recipe makes 3 loaves or 2 loaves and one dozen muffins 🙂 Hope you enjoy this recipe as much as everyone else that has made it 🙂

      Reply
      • Anna says

        January 17, 2016 at 2:57 pm

        It’s 3 loaves or 2 loaves and one dozen muffins? The above directions state 3 loaves or 1 loaf and one dozen muffins. Thanks! I plan on making this tonight!

        Reply
        • Sweetphi says

          January 17, 2016 at 6:39 pm

          Hi there Anna, you’re exactly right, the recipe makes about 3 loaves or 2 loaves and 12 muffins. Hope you enjoy it!

          Reply
          • Anna says

            January 17, 2016 at 9:08 pm

            Thank you! My batch made 2 loaves and 6 muffins. It is delicious!!! My boyfriend couldn’t stop, he said it is so addicting.

          • Sweetphi says

            January 18, 2016 at 3:35 pm

            I’m so happy to hear that, thanks for coming back and letting me know how you liked it, that makes my day!

  20. Andrea says

    October 29, 2015 at 10:04 am

    This looks delicious! Could I make it without the chocolate? (I know I’m crazy for that but am trying to cut back the sugar.)

    Reply
    • Sweetphi says

      October 29, 2015 at 2:47 pm

      Hi there, yes, it is still super delicious without the chocolate chips 🙂

      Reply
  21. Andrea says

    October 23, 2015 at 5:13 pm

    Amazing! Thank you for the man hours you spent making this recipe the best I’ve ever had! It’s hard to find a super delicious gluten free bread that isn’t crumbly ?

    Reply
    • Sweetphi says

      November 2, 2015 at 1:37 pm

      You’re so welcome, and thank YOU for coming back and letting me know how you liked it!!

      Reply
  22. Lisa says

    October 18, 2015 at 9:50 pm

    Do We know the calorie count on a slice?

    Reply
    • Sweetphi says

      November 2, 2015 at 1:36 pm

      Hi Lisa, sorry I don’t know the calorie count, but you could certainly find out using an online recipe calorie calculator 🙂

      Reply
  23. E.V. Porter says

    October 7, 2015 at 9:18 pm

    Took this bread to a my church small group and got so many compliments. It was inhaled. I made mine with the sugar sub Erythritol worked great.

    Reply
    • Sweetphi says

      October 13, 2015 at 7:19 am

      Thank you so much for coming back and leaving feedback! I’m so glad that your church group loved it, and I always love hearing substitutions, so thank you for sharing! Next time you make it I’d love to see a picture 🙂

      Reply
  24. Chantelle says

    September 26, 2015 at 8:37 pm

    What is sugar plus? Can I use regular sugar?

    Reply
    • Sweetphi says

      September 27, 2015 at 8:29 pm

      Ahhh, so sorry, it’s just regular sugar, I edited it 🙂

      Reply
      • Chantelle says

        September 27, 2015 at 8:32 pm

        I made it with regular sugar and it’s the best pumpkin loaf I’ve ever tasted! Now to try not to eat the whole damn thing!

        Reply
        • Sweetphi says

          September 27, 2015 at 8:57 pm

          Thank you so much for coming back and telling me how you liked it! This is definitely one of my all time favorite recipes, it’s so perfect for fall!!

          Reply
  25. Andrea says

    September 24, 2015 at 1:10 pm

    Do you think the structure would still be the same if I cut the sugar in half? Have you ever experimented with another sweetener like maple syrup?

    Reply
    • Sweetphi says

      September 24, 2015 at 1:28 pm

      I think the structure would be the same with half the sugar – I think it will still be delicious 🙂 I have tried playing around with different sweeteners, I have a zucchini loaf that will be posting soon that uses natural sweeteners. Unfortunately with this loaf I didn’t try it. Let me know what you think!

      Reply
  26. The Suburbian Siren says

    November 12, 2014 at 3:03 pm

    This is the bomb dot com. I have tried to bake for years (first with gluten and then gluten free)…I suck at both. This is amazeballs! Thanks for sharing this recipe!!

    Reply
    • Sweetphi says

      November 12, 2014 at 3:28 pm

      Thank you SOOO much for this seriously sweet comment! Totally made my day! If you ever have any questions, please do let me know, we’ll make you into baker extraordinaire in no time 🙂

      Reply
      • Betsy says

        November 21, 2014 at 1:43 pm

        Is there a way to add pumpkin butter to this recipe as well?

        Reply
        • Sweetphi says

          November 21, 2014 at 2:01 pm

          Oh yum, that would delicious too! I would half the amount of pumpkin purée and then add that amount of pumpkin butter 🙂

          Reply
  27. rugersmyne says

    November 10, 2014 at 10:55 am

    Can you use regular flour

    Reply
    • Sweetphi says

      November 10, 2014 at 11:03 am

      You sure can 🙂 I’ve used regular flour in the same amount and it has turned out great!

      Reply
      • rugersmyne says

        November 10, 2014 at 11:15 am

        Thank you so much.. Just a note.. My daughter is gluten free and we made your recipe and this is one of the best breads I have ever tasted… So excited I can make with regular flour.. Happy Holidays..

        Reply
        • Sweetphi says

          November 10, 2014 at 1:08 pm

          Thank you so much for leaving that sweet comment, it totally made my day!!

          Reply
Newer Comments »

Trackbacks

  1. The Whole Bowl - Tali Sauce Recipe {naturally Gluten Free} - Sweetphi says:
    December 9, 2016 at 1:17 pm

    […] like with the best pumpkin loaf – the whole bowl with tali sauce was needing a little revamping in the picture department. […]

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  2. {Eat the Whole Loaf} Pumpkin Bread- Allergen Free says:
    October 21, 2015 at 3:30 am

    […] I adapted my recipe from this one and only changed it a little bit. I used essential oils in my recipe but have the option for the usual spices as well. I only use Young Living essential oils and they are THE ONLY ONES I suggest for ingesting. Find out about how I chose Young Living here. […]

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You’re going to love how delicious the marinated pork chops are, and love how everything is cooked in one pan and how easy clean up is!
Get this recipe by tapping the link in my profile! ❤️
https://sweetphi.com/sheet-pan-pork-chops-sweet-potato-and-fennel-dinner/
#sheetpandinner #sheetpanmeals #sheetpan #porkchops #porkchop #dinner #easydinner #easydinnerideas #familydinner #recipe #dinnerrecipes #food #cooking
There’s a new Love List today! The SweetPhi team There’s a new Love List today! The SweetPhi team found the secrets to hotel room cleaning, a Lego set perfect for an Easter basket and much more in this week’s love list!
A few of our favorites are:
Easter decor from @ target 🐰
The cutest swimsuits from @limericki 👙
A new series on @netflix 
Read the full Love List on the blog ❤️
https://sweetphi.com/love-list-grapefruit-cutting-and-hotel-secrets/
#lovelist #easter #easterdecor #targetfinds #amazon #amazonfinds #lifestyle #lifestyleblog #blog #midwestblogger #swimsuits #clothingfinds
This meatball Caesar pizza is a fun pizza topping This meatball Caesar pizza is a fun pizza topping combo that combines best of both worlds: meatballs and tangy Caesar dressing 🤩
TIP: I used Costco frozen meatballs which have a little heat to them. If your meatballs are on the plainer side, I’d recommend adding a pinch of crushed red pepper flakes!
Find this recipe on the blog: https://sweetphi.com/meatball-pizza-with-ricotta-and-caesar/ 
#recipe #pizza #familydinner #pizzarecipe #caesardressing #easydinner #meatballs #meatballpizza #recipeideas #easydinners #easydinnerideas
I love an easy meal that is a fun take on a classi I love an easy meal that is a fun take on a classic and is made even better by the fact that it is a 4-ingredient recipe! 👏🏼
All you need is crescent rolls, corned beef, Swiss cheese and thousand island dressing. This recipe also makes a fun St. Patrick’s day appetizer! ☘️ 
SAVE this recipe to make for St. Patrick’s Day! 
https://sweetphi.com/corned-beef-pocket-recipe/
#cornedbeef #cornedbeefsandwich #stpatricksday #stpatricksdayrecipes #recipe #5ingredients #easyrecipe #appetizers #snacks #springrecipes #easydinner #easydinners #kidfriendlyfood #kidfriendlymeals #kidfriendlyrecipes
Unbox my first @hungryroot order with me! 📦 Th Unbox my first @hungryroot order with me! 📦
This is my newest FAVORITE – BEST healthy meal delivery service👏🏼
As a mom, finding healthy and convenient meal options (that the kids will actually eat) can feel like an impossible task. Between juggling work, school, pickups/drop-offs and after school activities, sometimes planning meals or having time to go to the grocery store seems impossible.
Hungryroot provides both easy-to-prepare meals, snacks, and groceries!! 😍
You can read more about Hungryroot on my newest blog post! https://sweetphi.com/hungryroot-meal-delivery-review/
#hungryroot #hungryrootrecipes #mealdelivery #mealdeliveryservice #review #food #groceries #groceryhaul #groceryhacks #midwestmom #midwestblogger #momlife #midwestfoodie #mealdeliveryreview #grocerydelivery #momof4 #busymomlife #busymom
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