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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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Sour cream and 4 bananas make this loaf of banana bread moist and flavorful. It freezes well, too.
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There are plenty of apples and nuts in this yummy fruit bread. It's great almost any time of the day.
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Pound cake mix makes a dense and moist crust for this creamy and smooth pumpkin cheesecake bar.
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Bars with a shortbread-like base and topped with frosting and coconut.
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A vintage banana bread recipe has been handed down through the family, and now the secret is out. It's made with butter, not oil, and there's a bit of vinegar in it.
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Farro, an ancient grain from the wheat family, holds it shape nicely, making it an ideal make-ahead dish.
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Banana muffins with almond butter are topped with chocolate chips and walnuts and are vegan, gluten-free, dairy-free, and paleo-friendly!
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Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery and savory shallots and tucked into a flaky croissant, topped with a slice of Swiss cheese.
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Orange juice and zest lend a delightfully citrus accent to this mildly spiced pumpkin-nut-date bread.
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This is an old family favorite recipe for oatmeal cookies featuring walnuts and apple you'll be glad to share with your family.
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A graham cracker and nut streusel swirls through this quick, cake mix fix-up. Our family has been making and enjoying this delicious cake for many years. This is wonderful with a cup of hot tea!