Cooking with the seasons
Fall Baking Recipes
Fall baking fills the house with the smell of cinnamon, apples, and pumpkin. Find pies, breads, muffins, and cakes for cool days.
About Fall Baking
Fall baking is all about the oven and the sweet, spiced flavors of the season. Apples, pumpkin, pears, cranberries, pecans, and walnuts show up again and again. Cinnamon, nutmeg, and ginger bring the warm smell. Common bakes include pies, quick breads, muffins, crisps, and spice cakes.
Within Fall, this section is for things that come out of the oven, mostly sweet. Other Fall recipes cover savory meals like soups, roasts, and skillet dinners. Compared to other seasons, fall baking uses more warm spices and cooked fruit, and it is a little heartier than light spring and summer desserts.
Questions folks ask
What apples are best for baking?
Firm apples that hold their shape work best, such as Granny Smith, Honeycrisp, or Braeburn. Mixing a tart and a sweet kind gives nice flavor.
Can I use canned pumpkin instead of fresh?
Yes. Plain canned pumpkin works well in most recipes and is easy to use. Check that the label says pumpkin, not pie filling.
How do I keep quick bread moist?
Do not overbake it, and check with a toothpick a little early. Once cool, wrap it well and store at room temperature.
Kitchen tips
- Let butter and eggs come to room temperature before mixing. Batters blend more smoothly.
- Do not overmix muffin and quick bread batter. Stir until just combined for a tender crumb.
- Blot canned pumpkin with a paper towel if it looks wet, so your bake is not soggy.
- Toast nuts for a few minutes before adding them. It brings out their flavor.
- Cover pie crust edges with foil if they brown too fast.