Biscoff and Gingerbread Pancakes

These pancakes are PERFECT for Christmas breakfast (or on a Saturday, or for dinner!). They are easy to throw together and taste AMAZING. They are just the. best. pancakes. ever. Ever! OK, or at least they are right at the top of my list of SUPER yummy pancakes!

Biscoff and Gingerbread Pancakes
2 cups pancake mix (I used Bisquick)
1 heaping tablespoon molasses
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Couple dashes cloves
1 1/2 cups milk
Creamy Biscoff Spread

Stir together all ingredients in a bowl until combined. Cook pancakes like normal and then spread with a layer of Biscoff and top with maple syrup—and whipped cream if you want it to be extra delicious!

TIP: The pancakes are also delicious without the Biscoff, so don't feel like you have to run out and buy it. Just enjoy the gingerbread!

Butterscotch Banana Bread

Have this yummy bread as part of your THANKSGIVING brunch! This is now my new favorite BANANA bread recipe. I'm always making the stuff, but I love trying different VARIATIONS. Of the hundreds of banana BREAD recipes I've tried (OK, maybe dozens?), this seriously tops my list!

Butterscotch Banana Bread
(from sixsistersstuff.com)

3 ripe bananas, mashed
1 egg
1/2 cup vegetable oil
3/4 cup sugar
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 cups flour
3/4 cup butterscotch chips

Preheat oven to 350 degrees.

In a large bowl, combine the wet ingredients. Stir in all the remaining ingredients (except butterscotch chips) until mostly smooth. Stir in the chips. Pour into a greased 9 x 5-inch bread pan and bake for 55 minutes or until golden brown and toothpick comes out clean.

TIP: My husband loves chocolate chips in his banana bread and asked me to do a mixture of the butterscotch and chocolate chip next time. I think it sounds like a good idea, but I'll probably do 1/2 cup of each.

Peach Muffins

Don't forget to make my FAVORITE muffins! We are just getting to the last of our peaches and some of them are more bruised than I prefer. LUCKILY this is the perfect recipe to use those PEACHES. In fact, make a double batch of this DELISH recipe and freeze some so you can have them again later!

Peach Muffins

3 cups flour

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil 

3 eggs, lightly beaten

1 cup sugar

1 cup packed brown sugar

3 cups fresh peaches, peeled and chopped

Preheat oven to 400 degrees and prepare a muffin pan with nonstick spray.

In a large bowl, mix together the flour, spices, soda, and salt; set aside. In another bowl, mix together the oil, eggs, and sugars. Combine mixtures and stir in the peaches. Fill muffin cups about 2/3 full and then bake for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let cool about 5 minutes in the pan and then let cool completely on a wire rack. Makes about 2 dozen.

TIP: I'm sure this would be great with canned peaches as well—just make sure if they are in syrup that you give them a rinse before putting in the batter. Another great addition would some yummy chopped pecans or walnuts.

Easy Low-Fat Banana Muffins

MUFFINS always make an appearance at our house, especially when there are browning BANANAS around. This time I decided to experiment a little and see how they TASTED without any oil. I have to say they were pretty GOOD!

Easy Low-Fat Banana Muffins
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup mashed bananas
3/4 cup light sour cream
1/4 cup applesauce

Preheat oven to 350 degrees.

In a bowl, stir all ingredients together until smooth. Scoop into a muffin pan that has been sprayed with nonstick spray. Bake for 20 to 24 minutes or until a toothpick inserted into the center comes out clean. Cool in pan a few minutes.

TIP: I topped some of mine with a big blob of Light Cool Whip for an extra sweet treat. And if you don't want to go light, replace the applesauce with vegetable oil!

Peanut Butter Banana Oatmeal Squares

I found this recipe through Pinterest, and my FAMILY loves it! It is the perfect breakfast bar, and it comes together really FAST, so that is a winner in my book. We sometimes are known to SPREAD a little extra PEANUT BUTTER on top, or even some Nutella. Mmmmm!

Peanut Butter Banana Oatmeal Squares (from tastebook.com)
1 1/2 cups quick cooking oats
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup milk
1 large egg, beaten
1 large ripe banana, mashed
1/4 cup creamy peanut butter

Combine all the ingredients together in a bowl and mix well. Pour into a greased 8 x 8-inch baking pan and then bake at 350 degrees for 20 minutes. Eat warm and enjoy!

TIP: Some chocolate chips would be a FAB addition!

Simple S'mores Rolls

Looking for a fun Father's Day TREAT? These S'mores with a twist are sure to put a smile on that SPECIAL guy's face! My kiddos loved putting these together, but I think they LOVED eating them even more. DAD got a couple too though, so it all worked out!

Simple S'mores Rolls
1 tube refrigerated crescent rolls (I used the reduced-fat)
Large marshmallows
Semisweet and milk chocolate chips
Cinnamon sugar

Roll out the refrigerator dough and separate all the triangles. (I just buy the cheapo brand that has 8 in a container.) Slightly spread out and flatten each triangle. Place a marshmallow and 6 or so chocolate chips—we did a mixture of both chocolates. Roll up and try to completely seal in the marshmallow and chocolate (we weren't completely successful as you can tell from the pics!). Roll in cinnamon sugar to coat. Bake according to package directions or until golden brown and firm. Eat warm!

TIP: These really don't reheat well, so be sure to eat them all!

Easy Frittata

Sometimes for dinner you just need something QUICK. We always have lots of eggs, so often they end up DINNER in some form or another. Frittatas are a great way to use up some of the LITTLE bits of produce in your fridge too. Not to mention, they happen to be super TASTY as well.

Easy Frittata
2 large eggs
1 to 2 tablespoons milk
Salt and pepper
Toppings (chopped): ham, cooked bacon, bell peppers, onions, mushrooms, cilantro, tomatoes, etc.
Shredded cheese of your choice

Beat the eggs together with the milk and some salt and pepper. Pour into a heated 8-inch frying pan with a touch of oil or nonstick spray. Let cook over medium-low about 30 seconds to 1 minute and then sprinkle as many of your favorite toppings that you want over top. Swirl the pan occasionally to let the uncooked egg move to the outer edges for quicker cooking. Let cook over low to medium-low heat until done. Sprinkle cheese over top and let melt. Then it is ready to eat!

TIP: Just make sure to watch the heat and check the bottom of the frittata frequently so you don't burn it!

Cinnamon Roll Waffles

Thank you PINTEREST! Found this fabulous recipe when I was looking for a SPECIAL occasion-type breakfast.  I wanted CINNAMON rolls, but these waffles were much less WORK!

Cinnamon Roll Waffles
(Recipe from Chef In Training)

1 3/4 cups flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

2 cups buttermilk

1/4 cup canola oil

1/2 teaspoon vanilla

Cinnamon Roll Topping

1/2 cup butter melted

3/4 cup brown sugar packed

1 Tbsp. ground cinnamon

Cream Cheese Glaze

4 tablespoons butter, softened

2 ounces cream cheese

3/4 cup powdered sugar

1/2 teaspoon vanilla

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done.

CINNAMON TOPPING: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside

CREAM CHEESE TOPPING: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.

When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve immediately.

Pumpkin Coconut Cheesecake Bread

Lovin' all the PUMPKIN that comes with this fabulous time of year! I've got a slight obsession with COCONUT and cream cheese, so I figured those would be DELICIOUS combined with a bit of pumpkin. What could be better then sweet, super moist, YUM-FOR-MY-TUM bread? Nothing!

Pumpkin Coconut Cheesecake Bread
2/3 cup oil
2 eggs
1 cup pumpkin
1 cup flour
1 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1 small box cheesecake instant pudding mix
1 cup toasted coconut

Cream Cheese Glaze

4 tablespoons butter

2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla

Whisk together the oil, eggs, and pumpkin. Stir in the flour, sugar, salt, spices, soda, and dry pudding mix. Fold in the coconut and pour into a loaf pan prepared with nonstick spray. Bake at 350 degrees for  about 1 hour, or until a toothpick inserted in the center comes out clean. When done and slightly cooled, drizzle the cream cheese glaze over top.

To make the glaze, heat together the butter and cream cheese for 30 seconds in the microwave and stir until smooth. Stir in the sugar and vanilla until smooth.

TIP: You can leave the coconut out if you prefer and use coconut pudding mix instead of cheesecake to get the coconut flavor. You can also add chocolate chips or chopped nuts! And, instead of 1/2 teaspoon vanilla in the glaze, I did 1/4 teaspoon vanilla and 1/4 teaspoon coconut extract just for that little extra shot of coconut flavor.

Peach Muffins

I've posted this recipe before, but since it is my FAVORITE muffin recipe, I figured I better do it again while all the PEACHES are coming on. Every year I make up a few batches of these DELISH muffins. I make so many that I FREEZE a bunch and then pull some out whenever I get the craving!

Peach Muffins

3 cups flour

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon baking soda

1 teaspoon salt

1 1/4 cups vegetable oil 

3 eggs, lightly beaten

1 cup sugar

1 cup packed brown sugar

3 cups fresh peaches, peeled and chopped

Preheat oven to 400 degrees and prepare a muffin pan with nonstick spray.

In a large bowl, mix together the flour, spices, soda, and salt; set aside. In another bowl, mix together the oil, eggs, and sugars. Combine mixtures and stir in the peaches. Fill muffin cups about 2/3 full and then bake for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let cool about 5 minutes in the pan and then let cool completely on a wire rack. Makes about 2 dozen.

TIP: I'm sure this would be great with canned peaches as well—just make sure if they are in syrup that you give them a rinse before putting in the batter. Another great addition would some yummy chopped pecans or walnuts.

Coconut Zucchini Pancakes

These SWEET pancakes are the perfect way to start your day. Not only are they delicious, but they have VEGGIES in them too! PinchofYum.com had a YUMMY sounding recipe for Sweet Zucchini Pancakes that I used as the base of the recipe, but I made a few little changes. I think they turned out FAB for sure!

Coconut Zucchini Pancakes

1/2 cup all purpose flour

3 tablespoon sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg, beaten

1/2 cup greek yogurt

2 tablespoons melted butter

1/4 cup milk

1/2 cup grated unpeeled zucchini

2 to 3 tablespoons coconut

2 to 3 tablespoons mini semisweet chocolate chips (optional)

Preheat a nonstick skillet to medium or medium-high heat.

Combine the dry ingredients in a bowl first, then stir in the wet ingredients. Fold in the zucchini, coconut, and mini chips.

Scoop some batter onto the heated pan and gently spread if necessary.  When you see bubbles rising around the edges, flip the pancakes. These pancakes may cook a little longer than other pancakes, so just watch them and don’t let them burn! Top with butter and maple syrup.

TIP: The consistency of these pancakes is just a little different than other pancakes. Again, just make sure to watch them while they are cooking. I'm sure these would be fantastic with coconut syrup or even a little chocolate syrup drizzled over top with some whipped cream!

Lemon Zucchini Bread with Sweet Lemon Glaze

Have I said before how much I LOVE Pinterest? With the zucchini coming on, I've found TONS of new recipes to try! This moist bread turned out DELICIOUS and I'm so glad I found the recipe at NancyCreative.com. Hope you LIKE it too!

Lemon Zucchini Bread with Sweet Lemon Glaze

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup canola oil

2/3 cup sugar

1/2 cup buttermilk

Juice of 1 lemon (or 2 tablespoons)

Zest of 1 lemon

1 cup grated unpeeled zucchini (I don't think I used a full cup)

Lemon Glaze

1 cup powdered sugar

Juice of 1 lemon (or 2 tablespoons)

Preheat oven to 350 degrees. Grease and flour a 9 × 5-inch loaf pan; set aside.

In large bowl, blend the flour, baking powder, and salt; set aside.

In medium bowl, beat the eggs, then add the oil and sugar; blend well. Stir in the buttermilk, lemon juice, and lemon zest. Fold in the zucchini until evenly distributed in mixture. Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared loaf pan and bake for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, make the glaze. 

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled bread. Let glaze set, then serve.

TIP: Try putting some parchment paper in the bottom of your bread pan so nothing sticks to the bottom!

Cranberry Almond Granola

My husband is trying to gain weight. LUCKY duck!!! However, he wants to do it the RIGHT way, so that means he's not eating cheeseburgers and donuts all the time—instead he needs something NUTRITIOUS and filling. Our regular homemade granola is delicious and he LOVES it, but this is a more HEALTHY version. It is absolutely delicious!

Cranberry Almond Granola (from eatingwell.com)
2/3 cup frozen apple juice concentrate, thawed
1/2 cup maple syrup
1/3 cup canola or almond oil
1/4 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon salt
5 cups rolled oats
1 cup wheat germ
1 cup whole almonds, coarsely chopped
1/2 cup sunflower seeds
1 cup dried cranberries (we used the cherry-flavored)

Preheat oven to 325 degrees. Coat two cookie sheets with sides with nonstick spray; set aside.

In a saucepan, whisk together the juice concentrate, syrup, oil, and brown sugar. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat and then stir in the cinnamon and salt.

In a large bowl, combine the oats, wheat germ, almonds, and sunflower seeds. Stir in the liquid mixture and toss to coat. Spread the granola evenly on the two prepared pans. Bake for 15 minutes, stirring once or twice. Reverse pans in oven and continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir 1/2 cup cranberries into each pan and let cool completely.

TIP: We didn't have wheat germ so we just substituted another cup of oats. I'm sure that any other dried fruit would be fabulous in this mix as well!

Overnight Oatmeal

I always like to try NEW things for breakfast, and when I saw this recipe on PINTEREST, I thought I'd give it a go. Once I mixed it together for the NIGHT, I started to wonder if it would actually be GOOD. Not only was it good, it was fabulous—not to mention pretty darn HEALTHY too! Hope you love it . . .

Overnight Oatmeal
1/2 cup oats
2/3 cup milk
1/2 cup plain Greek yogurt
1 tablespoon chia seeds

Add ins:
1 1/2 to 2 tablespoons raspberry jam
1 small banana, mashed (I saved a bit and sliced it for the top)

OR

2 tablespoons peanut or almond butter
1 1/2 to 2 tablespoons maple syrup

In a mason jar or glass bowl, combine the oats, milk, yogurt, and chia seeds. Cover with a lid or plastic and refrigerate overnight. In the morning, stir in your choice of add ins and enjoy! It makes a pretty large bowl!

TIP: This is a great recipe to experiment with—you can add whatever you want and I'm almost positive it will be delish. Things like brown sugar, coconut (maybe toasted!), and mango, all sorts of berries and nuts, any sort of jam or preserve, or even things like cinnamon and pumpkin, and chocolate or cocoa. Just find your favorite combo!

Coconut Chocolate Chip Muffins

For some reason I have been craving COCONUT desserts. I'm not sure why. Coconut just sounds really REALLY good! Anyway, I thought I'd try cutting a few calories and instead of making a DESSERT that is probably laden with lots of YUMMY frosting, I'd try the breakfast route instead. Sooooo, here is what I came up with! :)

Coconut Chocolate Chip Muffins
3/4 cup milk
1/4 cup butter
1 egg
1 3/4 cup flour

1/3 cup brown sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1 small box coconut creme instant pudding mix

1/2 cup mini semisweet chocolate chips

1/2 cup toasted coconut, divided

Preheat oven to 400 degrees F and prepare a muffin pan with nonstick spray.

In a bowl, beat together the milk, butter, and egg. Stir in the flour, sugar, baking powder, and salt. Next stir in the dry pudding mix. Finally, stir in the chocolate chips and about 1/3 cup of the coconut. Evenly divide the thick batter into 12 muffin cups. Sprinkle the remaining coconut over the tops. Bake for about 18 to 20 minutes or until golden brown. Let cool a few minutes in the pan, then enjoy!

TIP: You can add more coconut to the batter if you want. I was trying not to use too much because I wanted my 2 year old to eat them. (She loved them by the way!) My husband said he would have preferred regular-sized chocolate chips. And I would have LOVED the toasted coconut on top of the muffins to be coconut streusel instead, but I was trying to be good and cut calories! Click here for my coconut streusel topping if you want to try it. :)

Chocolate Pancakes with Vanilla Cream Sauce

These yummy little "cakes" are one of our SPECIAL breakfasts, you know for holidays or other special occasions. Let me tell ya, they are DELISH! If you are craving chocolate or are just CHOCOHOLICS like we are at our house, I would say EATING some of these would be the best way to start your day.

Chocolate Pancakes with Vanilla Cream Sauce
1 cup flour
1 teaspoon baking powder
4 tablespoons cocoa
3 tablespoons sugar
1/4 teaspoon salt
3 tablespoons oil
3 tablespoons applesauce (Or you can more oil and less applesauce)
2 teaspoons vanilla
1 to 1 1/4 cups milk (Depending on how thick you want the pancakes!)
Chocolate chips (I used mini semisweet)

Vanilla Cream Sauce
2 tablespoons cornstarch
1/3 cup sugar
1/8 teaspoon salt
2 cups milk
2 egg yolks, beaten
1 tablespoon butter
2 teaspoons vanilla

In a bowl, combine all the pancake ingredients except chocolate chips. Set aside.

In a saucepan, combine the cornstarch, sugar, and salt. Whisk the milk and yolks together and then gradually stir into the sugar mixture in pan. Cook over medium heat, stirring constantly, until it starts to boil and thicken. (Don't turn up the heat though or you will have scrambled eggs!) Remove from heat and then stir in the butter and vanilla.

Make pancakes with the pancake batter and serve with the warm sauce over top. Sprinkle with chocolate chips.

TIP: Serve with sliced strawberries on top or on the side for an extra special treat! You could also stir some chocolate chips into the batter if you want more chocolate. :)

CInnamon Explosion French Toast

We love BREAKFAST foods at our house, and occasionally have them for DINNER. This yummy version of FRENCH TOAST is one of those quick dinners we threw together at the last minute. Boy did it turn out SCRUMPTIOUS. It is just bursting with cinnamon flavor—hence the "explosion" description in the recipe title!

Cinnamon Explosion French Toast

Cinnamon Cream Syrup

(Recipe from allrecipes.com)

1 cup sugar

1/2 cup light corn syrup

1/4 cup water

3/4 teaspoon cinnamon

5 ounces evaporated milk

Cinnamon Whipped Cream

1/2 cup whipping cream

2 tablespoons powdered sugar

1/2 teaspoon cinnamon

French Toast
1 loaf unsliced cinnamon bread (we used Cinnamon Burst from Great Harvest)
2 eggs
Milk
Cinnamon
Chopped pecans

For the syrup, combine the all but the milk in a saucepan and bring to a boil; boil for 2 minutes, stirring frequently. Cool for 5 minutes and then stir in milk; set aside until ready to use.

For the whipped cream, beat cream with powdered sugar and cinnamon until stiff peaks form. Put in the fridge until ready to use.

For the French toast, heat a large frying pan or electric skillet and spray with nonstick spray. Slice the bread into 1-inch-thick slices (or 1 1/2 inches if you prefer); set aside. With a fork, beat together the eggs with a desired amount of milk and cinnamon (just like a regular French toast mixture). Dip bread slices in both sides of milk mixture and then cook until nicely browned on each side. Serve with the syrup drizzled over top and a dollop a the whipped cream. Garnish with the pecans.

TIP: If this is TOO much cinnamon for you, just make regular whipped cream without the cinnamon.

Cinnamon Applesauce Pancakes

Apparently it was National PANCAKE Day on Tuesday this week, so I thought I would add ANOTHER pancake recipe to the mix! These CAKES are so easy and crazy good. That's a recipe combination I always LOVE! (OK, so I see that most of my pancake photos appear to be very similar! Sorry about that—I will try to be more creative in the future.)

Cinnamon Applesauce Pancakes
2 cups Bisquick
2 eggs
3/4 cup applesauce
1/3 to 1/2 cup milk
1 teaspoon cinnamon

Combine all the ingredients in a bowl. Preheat a pan and cook the batter like any other pancake batter. Serve with butter and maple syrup on top. Makes about 8 pancakes or so.

TIP: If you like more "thin" pancakes, add more milk gradually to your batter until the desired texture is reached. (I'm a sucker for THICK pancakes!) Also, a nice caramel syrup like they have at Kneader's would be delish on these pancakes though they don't really need it.

Brown Sugar Banana Bread Pancakes

Thanks Pinterest! Is everyone else as obsessed with Pinterest.com as I am? I LOVE all the new recipes I'm finding there! I found this recipe through the AMAZING site and just made a few changes to it for my FAMILY. Hope you like it as much as we did! (Original recipe found on How Sweet It Is blog.) 

Brown Sugar Banana Bread Pancakes

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup brown sugar

1 heaping teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup milk

1 tablespoon vanilla

3 large ripe bananas, mashed

2 tablespoons butter, melted

Vanilla Glaze (optional)

1/2 cup store-bought maple syrup

3/4 cup powdered sugar

1 teaspoon vanilla

Combine all the ingredients in a large bowl and stir until somewhat smooth. Spoon about 1/4 to 1/3 cup measures of batter on a hot griddle and cook like normal pancakes. Serve hot with syrup or the glaze listed above! Makes about 10 or so pancakes.

To make glaze, combine all ingredients and stir until smooth.

TIP: To make this extra luxurious, try adding some semisweet chocolate chips to the batter. Also, good with cinnamon syrup or other vanilla-flavored syrups.

Blackberry Cheesecake Bread

Sometimes I just want some really YUMMY sweet bread. This recipe totally fills that CRAVING! It's super simple and has just the right amount of TREAT factor to it—especially if you add the white chocolate chips as mentioned in the tip! Maybe you could whip this up for your SPECIAL someone in a couple of weeks . . .

Blackberry Cheesecake Bread
1 yellow or white cake mix
1 small box instant cheesecake pudding mix
3/4 cup water
3 eggs
1/2 cup applesauce
Dash of cinnamon, optional
3/4 to 1 cup slightly smashed blackberries (fresh or frozen)

Preheat the oven to 350 degrees.

Mix together the dry cake mix, dry pudding mix, water, eggs, applesauce, and cinnamon, if using. Gently fold in the blackberries until swirled throughout the batter. Pour into two loaf pans and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then completely on a wire rack.

TIP: If your blackberries are extra juicy, you may want to drain them! Also, another great addition to this  recipe would be some white chocolate chips. Yum!