Name: Pumpkin Bread
Cook time: 45 min
Total time: 90 min
Yield: about 15 bars

Pumpkin Bread Batter

Pumpkin Pie Spice

Celebrated pastry chef and cookbook author Zoë François makes baking accessible and empowering to all skill levels.


Zoë François

This pumpkin bread takes warm spices and combines them with creamy, rich pumpkin into a bread that pretty much blows all others out of the water. I crave this cold weather comfort food all season long. I like to bake it in a 9 x 13-inch pan, perfect to cut into squares to pack for school lunches or share with a neighbor.

Pumpkin Bread

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These are, hands down, my kids’ favorite breakfast. Who am I kidding? They’re my favorite, too, especially when served alongside eggs—I can’t get enough of that combination of sweet and salty. These are definitely a labor of love, but honestly I think we all enjoy preparing them almost as much as we like to eat them. I’m in my happy place anytime I get to work with dough. Mixing the ingredients together into a cohesive whole, draping a towel over the bowl and letting the dough rise, punching it down, and then rolling, filling, and shaping it—the ritual of every step brings me pure joy. Whenever I bust out the ingredients for these squares, the kids know it’s a good day. I make these a lot during school holidays when there’s time in the morning for them to help. Duke and Emmie stand at attention with the measured ingredients waiting for the sign from me that they can dump them into the bowl, and then the older two help me roll out the dough and compose each layer. Drake loves that he’s finally allowed to use a big knife to cut the squares before they’re baked, and then he and Ella apply the egg wash to the tops of them. The kids understand that the bit of extra effort required for these squares makes them something really special.



I think it probably helps that these squares are the best iteration of a cinnamon roll that any of us has ever tasted. It can be hard to get a good balance with cinnamon rolls—they either have too much bread or too much cinnamon. The way I make these, rolling and folding them repeatedly so that the filling is between several thin layers of dough, results in a square that has a perfect amount of both bread and cinnamon, so every bite is balanced.

Cinnamon Squares

"Serve this rich bisque with thick slices of crusty bread, such as warm ciabatta or a baguette. I like to put out a couple of shallow dishes of really good olive oil on the table to dip the bread in. I also like to top the bisque with crème fraîche, which is creamier, thicker, and less tangy than sour cream. The bacon and chives on top add a bit of crunchy texture to the velvety bisque." – Joanna Gaines, Magnolia Table, Volume 1

White Cheddar Bisque

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White Fish with Dill Sauce and Saffron Rice

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Black text on a white backdrop announcing the last season of Fixer Upper. 

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I had a version of this citrus guacamole at a restaurant that is no longer open, and it was so delicious that I created my own version. The pop of citrus in your mouth is unexpected and pairs beautifully with the rich butteriness of avocados. The flavors keep building as you eat it. You can use oranges, grapefruits, or whatever your favorite citrus fruit is! I’m sure you’ll love this recipe so much it will become your go-to guac recipe.

Citrus Guacamole

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"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3