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Home » Recipes » Desserts » Pumpkin Banana Bread with Cinnamon Glaze

Pumpkin Banana Bread with Cinnamon Glaze

November 11, 2019 //  by The Kitchen Snob 48 Comments

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Pumpkin Banana Bread with cinnamon glaze dripping down the sides on a clear glass platter and another picture with a slice taken off showing the cinnamon swirl inside

This moist pumpkin banana bread is spiced perfectly with ginger, nutmeg, allspice, and cloves and covered in a decadent cinnamon glaze. This recipe has that wow factor that’s perfect for holiday gatherings. My favorite part is the surprise cinnamon and sugar layer in the middle!

pumpkin banana bread drizzled with cinnamon glaze on a clear platter with pine needles in the backgroundBecause I’m not a fan of bananas, I’ll eat a banana only under the following circumstances:

  • I’m about to pass out from a sugar crash
  • A nuclear war develops and the looters take everything but the bananas
  • I feel like I’m going to die of starvation, and my mom happens to have one in her purse
  • If I’m eating this incredible pumpkin banana bread

It’s filled with a surprise cinnamon and sugar layer and then doused in a spicy cinnamon glaze. (You can see in the first pic, I went a little crazy with the glaze. You would too if you had a bowl of cinnamon glaze and were left unsupervised.)

pumpkin banana bread loaf with a slice cut off showing the cinnamon swirl insideOkay so the cinnamon glaze is calling your name, right? It’s amazing. I’m bragging. Deal with it.

The added cinnamon & sugar layer inside is just going overboard but a snob has standards.

But ya wanna know the best thing about this pumpkin bread? The spices! Should I call this spicypalooza bread?

Please don’t delete me.

EXTRA SPICES + GLAZE  + HOLIDAY GATHERINGS = PHRASES BELOW

“Is there more?”
“Who made this?”
“Can I have the recipe?”
“This is the best pumpkin bread I’ve ever had!”

You’re gonna be happy. Bland pumpkin banana bread is yesterday’s news.

What to add to pumpkin banana bread?

They always say, if it ain’t broke, don’t fix it. And this recipe ain’t broke. But if you’re feeling adventurous, some ideas are:

  • Toasted pecans, chopped
  • Toasted walnuts, chopped
  • Dried cranberries, or other fruits
  • Chocolate chips or chunks

Can I use this recipe for muffins or a bundt cake?

Yes!

  • For muffins, cook for maybe 15-18 minutes, or until a toothpick comes out clean
  • For a bundt pan, you’d want to double the recipe, but just don’t overfill your pan. You may need to leave some batter behind (or use the extra batter for a few extra muffins!)

How to Make Pumpkin Banana Bread

First, you’ll need some stuff. Don’t worry if you don’t have cardamom – it’s optional. This recipe has no butter. So it’s mostly calorie free. Sort of. Okay, -5 calories.

Ingredients to make pumpkin banana bread on a white table

First, you’re going to measure out your dry ingredients and you’ll soon be an expert on the spoon & level method.

flour being spooned into a white measuring cup next to a bag of Gold Medal Flour

If you scoop the flour out of the bag with your measuring cup, it packs down the flour, resulting in a lot more flour than you need. You don’t want the baked bread to be dense.

Use a spoon to scoop the flour out of the bag and drop it into your measuring cup like a baking boss.

Overfill the cup a little. Then take the back side of a butter knife and level it off.

Then, let’s sift the dry ingredients. I love sifting. Don’t you love the cchh ccch chhh noise the sifter makes? It’s so disco. I don’t know what that means but it sounds super fetch, right?

Why do you need to sift the flour?

Sifting flour with your dry ingredients makes it easier to mix into other ingredients. It aerates the flour and gets rid of the lumps.

Dry ingredients before they are sifted into a large clear bowl
Sifting flour into a clear bowl using a fine meshed strainer

If you don’t have a sifter, you can use a very fine strainer like the one above. Just bang it against your hand into the bowl.

If you have neither, don’t stress. Just be a rebel and go unsifted. I won’t tell.

Then you’re going to add your spices to the flour. The cinnamon, the nutmeg, blah blah blah spices blah blah and whisk them all together like you totally know what you’re doing.

Silver whisk mixing flour with pumpkin spices

In a separate bowl, you’re going to mash up your banana, which I didn’t get a picture of because of the violence. #bananalivesmatter

Mix the banana, canned pumpkin and the eggs.

Then, mix the brown sugar and the regular ol sugar with the pumpkin mix. Yum. Things are starting to look like this will turn out.Electric beater and red spatula mixing together canned pumpkin with brown and white sugar

Add the vanilla, oil, and water. You’re getting the hang of it.

Then, this is the good part! Slowly add the flour to the wet pumpkin mix. By slowly, I mean maybe a 1/2 cup at a time. It doesn’t have to be exact. Wing it, baby. Pour a little. Beat a little. Repeat until it’s all incorporated. And this gets confusing: don’t over mix. Don’t you hate that? Like which is it?

All I’m saying is, don’t get crazy. Once it’s mixed, stop.

Electric beater and red spatula mixing together pumpkin mix with flour in a blue bowl

Do you smell that? It’s the crazy amount of spices in there. Thank your local kitchen snob for making sure this pumpkin banana bread is anything but bland.

Next, get ready. You want to move sort of quickly on these next steps. I’ve found that when you put any quick bread mix into the pan, you want to get it into the oven as soon as possible because if it sits too long, the final crumb texture isn’t as good as it could be. It settles or something. <– technical baking lingo

So, pour half of your batter into a 6 x 9 loaf pan that you’ve already sprayed with nonstick baking spray.

pumpkin banana bread batter being slowly poured into a silver bread pan

Then you’re going to sprinkle (who are we kidding, pour) your cinnamon and sugar mixture over the top. Damn, girl. Boy. You know who you are.

Thick cinnamon and sugar layer over half of pumpkin banana bread mixture in silver bread pan

Then pour the rest of your batter on top and you’re ready to put it in the oven. You did set your oven temp, right? Yeah, you got this.

pumpkin banana bread mixture poured and ready to bake with a green striped napkin on a table

Bake for 60-70 minutes and then pace around aimlessly while you wait for it to cool.
Pumpkin Banana Bread with Cinnamon Swirl

That’s heaven.

After about 15 minutes, take it out of the loaf pan and put it onto whatever you’re serving it on and let it cool all the way. Do some laundry. Surf Netflix and add random documentaries to your watch list that you’ll never feel like watching.

Once cooled completely, mix up your cinnamon glaze and drizzle on top.

This is a great recipe to make for the holidays or when you want to bring a special homemade treat to your coworkers. Warning: if you’re not a people person, you might want to avoid making this for large gatherings. You might be stalked for the recipe. It’ll be anarchy! You don’t need that kind of stress right now.

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Pumpkin Banana Bread With Cinnamon Glaze


★★★★★

5 from 2 reviews

  • Author: The Kitchen Snob
  • Total Time: 1 hour 15 min
  • Yield: 1 loaf 1x
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Description

This easy pumpkin banana bread is super flavorful and topped with a spicy cinnamon glaze. It’s a hit with everyone who tries it!


Ingredients

Scale
  • 1 3/4 cup flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon ground cinnamon, I used Penzey’s Vietnamese cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 3/8 teaspoon allspice
  • 3/8 teaspoon ground cloves
  • pinch of cardamom (optional)
  • 2 eggs, room temperature
  • 8 oz of canned pumpkin (1 cup or about 1/2 of 15 oz can). I used Libby’s brand.
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup canola oil
  • 1/3 cup water
  • 1 very ripe banana, peeled and mashed

Cinnamon Layer

  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon

Cinnamon Glaze

  • 1 cup powdered sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350° and spray a 9×5 loaf pan with baking spray. Set aside.
  2. In medium bowl, sift together flour, baking soda, salt.
  3. Add cinnamon, ginger, nutmeg, allspice, cloves, and cardamom to flour mixture and whisk together until blended. Set aside.
  4. In small bowl, mix cinnamon layer mixture and set aside.
  5. In large bowl, beat together eggs, pumpkin, and banana.
  6. Add both sugars and beat until blended.
  7. Add vanilla, oil, and water and mix together.
  8. Slowly add flour mixture and beat with electric beater until smooth.
  9. Pour half of bread batter into the pan. Sprinkle cinnamon swirl mix over bread mixture. Try to get an even coating over the batter.
  10. Pour remaining batter into the loaf pan, completely covering cinnamon layer mixture.
  11. Bake for 1 hour, or until toothpick comes out clean. (Mine took an extra 10 minutes)
  12. Cool in pan for 15 minutes. Remove from pan and cool completely.
  13. Whisk together ingredients for glaze and drizzle over top of bread.
  14. Try to only eat one piece at a time!

Notes

Makes one 9×5 loaf of bread.

If you’ve printed this recipe, be sure to check the recipe on https://www.thekitchensnob.com/pumpkin-banana-bread for step-by-step pictures!

More great recipes at www.thekitchensnob.com

  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Category: dessert
  • Cuisine: American

Nutrition

  • Calories: 318

Keywords: Thanksgiving recipes, pumpkin, quick bread

Did you make this recipe?

Tag @thekitchensnob on Instagram

Looking for additional holiday dessert recipes? Try these:

  • Pumpkin Pie Popsicles with Gingersnap Swirl
  • Fall Spiced Cranberry Muffins with Tangerine Glaze
  • Chocolate Lasagna
  • Kicked Up Cranberry Upside Down Cake
  • Pumpkin Pie Cream Cheese Spread
  • The Greatest Pumpkin Pie Recipe

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Reader Interactions

Comments

  1. megan

    September 29, 2022 at 6:46 AM

    This has been my go to for years. Wins every time (and I even omit glaze!).

    ★★★★★

    Reply
    • The Kitchen Snob

      October 5, 2022 at 6:07 PM

      I’m so glad you like it, Megan!

      Reply
  2. Kayla Cavanaugh

    February 8, 2022 at 10:32 AM

    Hi I am so excited to try this recipe! My husband loves bananas and is excited to try this recipe but I wanted to ask….with all the spices in it (which I know is going to be delicious) I am just curious will you be able to taste the banana? Like I said my husband loves banana, so if you don’t get that huge kick to your face of banana, would adding an extra banana ruin the recipe? Or could you please give me a suggestion?!
    Thank you!

    Reply
    • The Kitchen Snob

      June 25, 2022 at 1:53 PM

      Hi Kayla. Sorry for the late reply! Because I don’t like the flavor of banana that much, I use less and want a spicier pumpkin bread. You could double the banana if you prefer and I don’t think it would ruin the recipe.

      Reply
  3. Chelsea

    December 13, 2021 at 5:32 PM

    I doubled the recipe except for the spices to make a bundt cake. I had leftover batter so I used it to make 6 muffins. I just ate one still warm and it was delicious. I added another banana because mine were smaller and I added some extra pumpkin. I’m glad I reduced the spices because it was just enough to enhance the pumpkin and banana flavor without being spice forward. The bundt cake is taking longer than I expected to cook through so hopefully it wont get dry or hard around the edges 😬

    Reply
  4. Robin

    November 12, 2019 at 7:04 AM

    This looks absolutely amazing!!!

    ★★★★★

    Reply
  5. Pumpkin Snob

    November 11, 2019 at 8:27 PM

    Canned pumpkin? ?

    Reply
    • The Kitchen Snob

      November 12, 2019 at 9:28 AM

      Hi Pumpkin Snob, yes I always make my pumpkin pies and pumpkin bread with canned pumpkin. It tastes delicious! 🙂

      Reply
  6. Christine

    December 8, 2016 at 4:33 PM

    This is the best pumpkin banana bread i’ve ever had. I made this and another pumpkin banana bread w/chocolate chips. My family voted this their favorite! Thanks so much for sharing this recipe- I love it. It will always be my go to from now on.

    Reply
    • The Kitchen Snob

      December 8, 2016 at 4:46 PM

      Thanks, Christine! I love to hear things like that 🙂 So glad the recipe worked out for you.

      Reply
  7. DebbIe

    October 24, 2016 at 5:45 PM

    This pumpkin banana bread recipe is my new favorite! I doubled the recipe and made one loaf of bread and several muffins. Everyone absolutely loved them.

    Reply
  8. june

    November 29, 2015 at 2:17 PM

    Just made this oh my goodness will be making this again and again.

    Thank you for sharing
    going to try making the pie crust and pumpkin pie next s
    and look around your site some more

    Reply
    • The Kitchen Snob

      November 29, 2015 at 3:15 PM

      Thanks for stopping by, June! I’m so glad you liked the recipe. Oh that pumpkin pie…I made it again at Thanksgiving and it was another huge hit. It even converted a person who didn’t like pumpkin pie. 🙂

      Reply
  9. Gardengirl

    September 18, 2015 at 11:16 AM

    Well! The season is here and I read this recipe again in your most recent post! I have to host one of our quilt groups in November and was wondering what to make and HERE IT IS! I made this some time ago (when first posted) and it was SO GOOD! Can’t wait to try it again!

    Reply
    • The Kitchen Snob

      September 18, 2015 at 11:36 AM

      Oh good! Thanks for the comment and feedback!

      Reply
  10. lindz

    March 25, 2015 at 11:09 PM

    do u think i can make this bread into a bundt cake instead of breakfast bread????

    Reply
    • The Kitchen Snob

      March 26, 2015 at 7:11 AM

      Yes you can make it as a bundt cake. Just keep an eye on your cooking time. It’s been awhile so I don’t remember off the top of my head but I think it will need to be cooked a little longer.

      Reply
      • lindz

        March 30, 2015 at 8:16 PM

        if i make into a bundt cake do i have add little cinnamon, banana and pumpkin in to give it more flavor and make it yummy?

        Reply
        • The Kitchen Snob

          March 30, 2015 at 9:08 PM

          In my opinion, it’s already yummy 🙂 But feel free to add what you like!

          Reply
          • lindz

            March 31, 2015 at 12:25 PM

            like how much pumpkin(whole can) and how much cinnamon? do think i can add two bananas if i make into bundt cake?

          • The Kitchen Snob

            March 31, 2015 at 1:23 PM

            I would just try doubling the whole recipe. And if you want more banana flavor, add an extra banana. Just make sure you don’t overfill your bundt, leave some room for it to rise.

  11. Lindz

    February 17, 2015 at 5:54 PM

    Does this recipe have three ripe banana or one ripe bananas

    Reply
    • The Kitchen Snob

      February 17, 2015 at 10:14 PM

      Just one!

      Reply
  12. Meg

    November 26, 2014 at 2:57 PM

    Thanks for the idea to put pumpkin in my banana bread! 😉
    I needed something sweet but not too sweet to include with breakfast for family in town this week, doubled your recipe (not quite double spices), a little extra banana, and no glaze. Seriously perfect. Happy Thanksgiving!

    Reply
    • The Kitchen Snob

      November 27, 2014 at 9:28 PM

      Happy Thanksgiving, Meg! So glad you liked it.

      Reply
  13. Caroline

    November 16, 2014 at 8:45 AM

    Hi! This is a fantastic recipe! I absolutely love the spicy character, as did my entire family. I sent some in for my kids’ teachers and they loved it too! I added walnuts and loved them. Here’s my question; I would like to modify by using white wheat flour and significantly reducing the sugar? I wonder if anyone has tried this, and can advise?

    Reply
    • The Kitchen Snob

      November 18, 2014 at 10:38 AM

      Thanks, Caroline! I’m so glad to hear that you liked it. I haven’t tried altering the recipe with wheat flour and reducing the sugar. My guess is that altering the flour would be totally fine. As far as significantly reducing the sugar, I’m not sure. You could always find another recipe that didn’t use as much sugar and then use elements you like about my recipe (same amount of spice, glaze or cinnamon swirl).

      Reply
    • Chelsea

      December 13, 2021 at 2:39 PM

      You could try using a stevia sugar blend. I have a bag and it says to use about half as much as you would regular sugar. The recipes I have tried dont come out quite as sweet, but that’s what I was going for I guess to make it a little healthier.

      Reply
  14. becky

    October 24, 2014 at 10:27 AM

    So my mom needed a dessert type thing for a bridal shower she was having at work. Being the baker that I am and still living at home (cough cough poor graduate student cough) she volunteered me to bake something. I love banana bread so I added two bananas and cut out a little bit of the oil. Then I doubled the recipe because It smelled so good, I didn’t want to not have any left over for me, It made two of my large loaf pans and 2 smaller ones from the double recipe. We left off the glaze just to be a bit healthier but it was so amazing. I loved it. I can’t wait to hear what everyone at the bridal shower thought about it. I can only assume that they loved it just like I did.

    Thanks for the wonderful fall recipe.

    Reply
    • The Kitchen Snob

      October 24, 2014 at 12:51 PM

      Thanks for your comment, Becky. I love to hear good news like this. Makes me happy!

      Reply
  15. ife

    October 18, 2014 at 7:36 PM

    It’s in the oven now. I added a second banana, added whole wheat flour along with the white and used only half the oil. Fingers crossed. I’ll let you know how it turns out. Thanks for the recipe.

    Reply
    • The Kitchen Snob

      October 18, 2014 at 10:24 PM

      Yes, please do. Hope it’s delicious!

      Reply
  16. Cassidy

    September 30, 2014 at 6:00 PM

    I tried this today. It was alright, but in my opinion it had way to many spices, and I didn’t even use the cardamom or allspice. I got a teeny tiny hint of banana, no pumpkin, and a ton of spices when I tasted it. It was still good, but if I didn’t know what was in it I would have thought it was just a spice bread. I think next time I will have the spices.

    Reply
    • Cassidy

      September 30, 2014 at 6:02 PM

      Halve* It was very moist and tasty though, and I think by halving them it will be much more to my personal taste.

      Reply
    • The Kitchen Snob

      September 30, 2014 at 9:44 PM

      Thanks for your comment, Cassidy. I tend to alter recipes to my tastes, too. I like my pumpkin bread pretty spicy. If you prefer a milder pumpkin bread, this one may not work for you, or halve the spices like you said. Also, because I’m not big on banana bread I personally liked that there was only a hint of banana, which I mention in the story above the recipe. You could always add more banana if you prefer.

      Reply
    • Chelsea

      December 13, 2021 at 5:22 PM

      I made it with half of all the spices except the 3/8 ones I just used 1/2 teaspoon because I was doubling the recipe. And I put in the cardamom. It was just spiced enough to enhance the pumpkin and banana. It was very tasty.

      Reply
  17. Amanda A Blanchard

    September 30, 2014 at 4:15 PM

    Can you make this as muffins?

    Reply
    • The Kitchen Snob

      September 30, 2014 at 4:24 PM

      Although I haven’t made them as muffins myself, I don’t see why you can’t. I would keep the same temperature but cut the cooking time down significantly. I’d check them at about 15-18 minutes in. Use your best judgment and use the toothpick test for doneness.

      Reply
  18. [email protected] in Pyjamas

    May 25, 2014 at 2:16 PM

    Visiting from Saturday Night Fever. Pinning to make in Autumn, this looks amazing. I love everything about it. I co-host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!

    Reply
    • The Kitchen Snob

      May 25, 2014 at 6:17 PM

      Thanks so much for your comment. I will definitely stop by and check out Sweet and Savoury Sunday!

      Reply
  19. Pamela @ Brooklyn Farm Girl

    December 5, 2013 at 10:08 AM

    I love bananas, by itself or bread, so this bread I’m all over. I mean pumpkin banana bread? It’s perfection! Great job girl!

    Reply
    • The Kitchen Snob

      December 5, 2013 at 7:07 PM

      Thanks, Brooklyn Farm Girl! Love your blog!

      Reply
  20. Donna Bakley

    November 22, 2013 at 10:21 AM

    This blog is just getting BETTER AND BETTER!
    The pictures are awesome and then I am
    SURE the Pumpkin Banana Bread is too!
    This is a “must try” for the holidays!!!!!!!

    Reply
    • The Kitchen Snob

      November 22, 2013 at 10:49 AM

      Thanks! I’d love to hear your feedback on the recipe.

      Reply
  21. Carla

    November 22, 2013 at 9:19 AM

    This is by far the BEST Pumpkin Bread EVER!! As for the banana, I love banana bread, but there was only a hint of the banana flavor which made it all the more better! The density, color, ooey gooey glaze, the cinnamon swirl…..geesh…I could go on and on! You can bet this will be served at this years and the following holiday gatherings. I may even, no, I WILL, make rhis through out the year! Thank you, Kitchen Snob, for a fantastic recipe!!!

    Reply
    • The Kitchen Snob

      November 22, 2013 at 10:48 AM

      Geez you’re making me blush! 🙂 So glad you liked it.

      Reply
  22. Sue Danielsen

    November 22, 2013 at 8:50 AM

    I am so proud of you. This sounds absolutely wonderful and I’m going to try it.

    Reply
    • The Kitchen Snob

      November 22, 2013 at 10:47 AM

      Thanks! Would love to hear you and your mom’s thoughts.

      Reply

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