30+ Delicious Lodge Cast Iron Loaf Pan Recipes You Need to Try

Welcome to the wonderful world of baking with Lodge cast iron loaf pans! If you’re a fan of delicious, homemade bread and baked goods, you’re in for a treat.

Lodge cast iron cookware is renowned for its heat retention and even cooking, making it the perfect choice for creating mouthwatering loafs that have a crisp crust and soft, tender interior. Whether you’re a seasoned baker or just starting, the versatility of a Lodge cast iron loaf pan opens the door to a plethora of culinary possibilities.

In this article, we will explore 25+ Lodge cast iron loaf pan recipes that range from sweet to savory, showcasing how this kitchen staple can elevate your baking game. From classic breads and hearty meatloaf to delightful desserts, there’s something here for everyone.

Let’s dive in and discover the deliciousness that awaits you in your Lodge cast iron loaf pan!

30+ Delicious Lodge Cast Iron Loaf Pan Recipes You Need to Try

Baking with a Lodge cast iron loaf pan is not just about creating delicious recipes; it’s also about enjoying the process and sharing wonderful meals with family and friends.

The recipes we’ve explored offer a fantastic array of flavors and textures, making it easy to find the perfect loaf for any occasion. Whether you’re looking for something sweet to accompany your morning coffee or a savory dish for dinner, your Lodge cast iron loaf pan can do it all.

We hope this collection of 25+ Lodge cast iron loaf pan recipes inspires you to get creative in the kitchen. Each recipe not only takes advantage of the incredible heat retention and durability of cast iron but also adds a unique twist to your everyday baking.

So, gather your ingredients, preheat your oven, and enjoy the satisfaction of baking fresh, homemade goodies in your trusty Lodge cast iron loaf pan!

Classic Cast Iron Banana Bread

This classic banana bread is moist and flavorful, with the perfect balance of sweetness and spice. Made in a Lodge cast iron loaf pan, it develops a beautiful crust while remaining tender inside. Perfect for breakfast, dessert, or a snack, this banana bread is a family favorite that you can easily whip up with ripe bananas.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the melted butter and mashed bananas until well mixed.
3. Stir in the baking soda and salt.
4. Add the sugar, beaten egg, and vanilla extract, mixing until combined.
5. Gradually fold in the flour until just incorporated. If using, fold in the walnuts.
6. Pour the batter into a greased Lodge cast iron loaf pan.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This classic banana bread, baked in a Lodge cast iron loaf pan, delivers the perfect blend of flavor and texture. The even heat distribution ensures a beautifully browned crust, while the interior remains incredibly moist. Serve warm with butter for a delightful treat, or enjoy it plain for a quick snack. Once you try this recipe, you’ll want to make it a staple in your kitchen, especially as a delicious way to use up overripe bananas.

Savory Herb and Cheese Quick Bread

This savory quick bread is packed with fresh herbs and cheese, making it a delightful addition to any meal. Baked in a Lodge cast iron loaf pan, it develops a crispy crust and a soft, cheesy interior. Ideal for pairing with soups, stews, or as a standalone snack, this quick bread is both easy to make and impressively flavorful.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 cup chopped fresh herbs (such as rosemary, thyme, or parsley)
• 1 cup milk
• 1/3 cup vegetable oil
• 2 large eggs

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Stir in the shredded cheese and chopped herbs until well combined.
4. In another bowl, mix the milk, vegetable oil, and eggs.
5. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
6. Pour the batter into a greased Lodge cast iron loaf pan.
7. Bake for 40-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack.

This savory herb and cheese quick bread is a fantastic way to elevate your meals with minimal effort. The Lodge cast iron loaf pan enhances the bread’s texture, providing a crusty exterior that contrasts beautifully with the soft, cheesy center. Whether served alongside your favorite soup or enjoyed on its own, this quick bread is sure to become a beloved recipe. Its versatility allows you to experiment with different cheeses and herbs, making it a perfect addition to your baking repertoire.

Decadent Chocolate Chip Pound Cake

This rich and indulgent chocolate chip pound cake is a perfect treat for any occasion. Baked in a Lodge cast iron loaf pan, it features a moist crumb and an irresistible chocolate chip surprise in every slice. This pound cake is a great way to satisfy your sweet tooth and is sure to impress friends and family alike.

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a large bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the chocolate chips gently.
7. Pour the batter into a greased Lodge cast iron loaf pan.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack.

This decadent chocolate chip pound cake is the epitome of indulgence, providing a rich, buttery flavor combined with gooey chocolate chips. Using a Lodge cast iron loaf pan not only helps achieve a beautifully baked cake but also enhances its flavor through even heat distribution. Perfect for celebrations, potlucks, or just a special treat, this pound cake is a dessert that will have everyone coming back for seconds. Enjoy it on its own, or serve with a scoop of ice cream for an extra special dessert experience.

Sweet and Spicy Jalapeño Cornbread

This sweet and spicy jalapeño cornbread combines the classic flavors of cornbread with the zing of jalapeños and the sweetness of honey. Baked in a Lodge cast iron loaf pan, this cornbread boasts a crispy crust and a fluffy, moist interior. It’s a perfect side dish for chili, barbecues, or any Southern-inspired meal.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 2 large eggs
• 1/4 cup honey
• 1 cup fresh or pickled jalapeños, diced (adjust based on spice preference)
• 1 cup corn kernels (fresh or frozen)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, combine the buttermilk, vegetable oil, eggs, and honey, whisking until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the diced jalapeños and corn kernels.
6. Pour the batter into a greased Lodge cast iron loaf pan.
7. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

This sweet and spicy jalapeño cornbread is a delightful twist on a classic recipe, bringing a harmonious blend of flavors that will elevate any meal. The Lodge cast iron loaf pan ensures even cooking, creating a crispy crust that contrasts perfectly with the soft, sweet interior. Serve it warm with butter or alongside your favorite chili for a comforting, satisfying dish. This cornbread is not only a crowd-pleaser but also versatile enough to be enjoyed at breakfast, lunch, or dinner.

Lemon Poppy Seed Loaf Cake

This light and refreshing lemon poppy seed loaf cake is a delightful treat that is perfect for spring and summer gatherings. The zesty lemon flavor paired with crunchy poppy seeds creates a harmonious blend that is both refreshing and satisfying. Baked in a Lodge cast iron loaf pan, this cake gets a beautifully even bake, ensuring a moist texture with a slightly crisp crust.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tablespoons lemon zest (about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 tablespoon poppy seeds
• 1 teaspoon vanilla extract
• Optional: powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the poppy seeds.
6. Pour the batter into a greased Lodge cast iron loaf pan.
7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

This lemon poppy seed loaf cake is a bright and uplifting dessert that will leave your taste buds dancing with delight. The Lodge cast iron loaf pan ensures an even bake, resulting in a beautifully golden crust and a tender crumb. Perfect for afternoon tea, brunch gatherings, or a sweet finish to any meal, this cake is sure to impress. The combination of citrusy lemon and the nutty flavor of poppy seeds creates a refreshing treat that you’ll want to share with family and friends.

Maple Walnut Oatmeal Bread

This wholesome maple walnut oatmeal bread is a perfect breakfast option or a delightful snack. With the nutty flavors of oats and walnuts combined with the natural sweetness of maple syrup, this bread is as nutritious as it is delicious. Baked in a Lodge cast iron loaf pan, it achieves a perfect crust while maintaining a soft and hearty interior.

Ingredients:

• 1 cup rolled oats
• 1 cup warm water
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups whole wheat flour
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the rolled oats and warm water. Let sit for about 10 minutes until the oats soften.
3. Stir in the maple syrup, vegetable oil, and vanilla extract.
4. In another bowl, whisk together the baking soda, salt, and whole wheat flour.
5. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the chopped walnuts.
6. Pour the batter into a greased Lodge cast iron loaf pan.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

This maple walnut oatmeal bread is a nutritious and satisfying option that brings warmth and comfort to your table. The Lodge cast iron loaf pan creates an ideal environment for baking, resulting in a crusty exterior while keeping the inside moist and tender. Perfect for breakfast with a smear of butter or as a snack throughout the day, this bread is both delicious and wholesome. Enjoy it toasted with a drizzle of maple syrup for an extra special treat!

Rosemary Garlic Focaccia Bread

This aromatic rosemary garlic focaccia bread is a delightful addition to any meal or as a stand-alone snack. The combination of fresh rosemary and roasted garlic provides a fragrant, savory experience that complements the bread’s fluffy interior and crispy crust. Using a Lodge cast iron loaf pan enhances the bread’s texture, ensuring even baking and a beautiful golden crust.

Ingredients:

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 tablespoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (about 110°F or 43°C)
• 1/4 cup olive oil, plus more for drizzling
• 3-4 cloves of garlic, roasted and mashed
• 2 tablespoons fresh rosemary, chopped
• Coarse sea salt for topping

Instructions:

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit for about 5-10 minutes until frothy.
2. Add the flour, salt, olive oil, and roasted garlic to the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1-1.5 hours.
5. Preheat your oven to 400°F (200°C).
6. Punch down the dough and transfer it to a greased Lodge cast iron loaf pan. Press the dough to fit the pan, creating dimples with your fingers.
7. Drizzle olive oil over the top, sprinkle with chopped rosemary, and add coarse sea salt.
8. Let the dough rise again for about 30 minutes, then bake for 25-30 minutes until golden brown.
9. Allow the focaccia to cool in the pan for 10 minutes before transferring to a wire rack.

This rosemary garlic focaccia bread is not only a feast for the senses but also incredibly versatile. The Lodge cast iron loaf pan ensures a beautiful crust, while the inside remains soft and airy. This focaccia is perfect for serving with soups, salads, or as an appetizer with olive oil for dipping. Whether enjoyed warm or at room temperature, this bread will impress your family and friends with its incredible flavor and delightful aroma.

Peanut Butter Banana Protein Bread

This peanut butter banana protein bread is a nutritious and satisfying option for breakfast or a post-workout snack. Packed with protein from peanut butter and banana, this bread is both filling and delicious. The Lodge cast iron loaf pan enhances the texture, producing a moist loaf with a rich peanut butter flavor and subtle sweetness from the bananas.

Ingredients:

• 1 cup natural peanut butter
• 3 ripe bananas, mashed
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups rolled oats
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a Lodge cast iron loaf pan.
2. In a large mixing bowl, combine the peanut butter, mashed bananas, eggs, honey, and vanilla extract. Mix until smooth.
3. Add the baking soda, salt, and rolled oats, stirring until just combined. If desired, fold in nuts or chocolate chips.
4. Pour the batter into the prepared Lodge cast iron loaf pan, spreading it evenly.
5. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This peanut butter banana protein bread is a wholesome and delicious way to fuel your day. The Lodge cast iron loaf pan helps create a beautifully baked loaf, while the combination of peanut butter and bananas provides a rich flavor profile that is both satisfying and nutritious. Perfect for breakfast on the go or as a snack, this bread can be enjoyed on its own or with a dollop of yogurt or additional peanut butter for an extra protein boost. Once you try this recipe, it’s sure to become a favorite in your household!

Spiced Pumpkin Bread

This spiced pumpkin bread is a comforting, flavorful treat that captures the essence of autumn in every slice. The warm spices and rich pumpkin flavor combine to create a moist and tender loaf, perfect for breakfast or dessert. Baked in a Lodge cast iron loaf pan, it develops a beautiful crust while maintaining a soft, spongy interior.

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• 1/2 cup chopped nuts or raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a Lodge cast iron loaf pan.
2. In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
3. In another bowl, combine the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves).
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in nuts or raisins.
5. Pour the batter into the prepared Lodge cast iron loaf pan.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

This spiced pumpkin bread is a delightful way to celebrate the flavors of fall and is perfect for any occasion. The Lodge cast iron loaf pan ensures a beautifully baked loaf with a delightful crust and moist interior. Enjoy it as a breakfast treat, a dessert, or a snack throughout the day. This recipe is easily adaptable, allowing you to incorporate your favorite nuts or dried fruits for added texture. Once you take a bite, you’ll be transported to a cozy autumn day, making it a staple in your baking lineup!

Maple Pecan Banana Bread

This maple pecan banana bread combines the rich sweetness of ripe bananas with the nutty crunch of pecans and the warm notes of maple syrup. It’s a perfect treat for breakfast or an afternoon snack, and the Lodge cast iron loaf pan ensures an even bake with a perfectly caramelized crust. The result is a moist, flavorful bread that will have everyone reaching for seconds.

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped pecans
• 1 teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a Lodge cast iron loaf pan.
2. In a large bowl, combine the mashed bananas and melted butter. Mix well.
3. Stir in the maple syrup, eggs, and vanilla extract until fully combined.
4. Add the baking soda, salt, and cinnamon, mixing until just combined.
5. Gradually fold in the flour until the batter is smooth, then gently incorporate the chopped pecans.
6. Pour the batter into the prepared Lodge cast iron loaf pan and spread evenly.
7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.

This maple pecan banana bread is a delightful twist on a classic favorite. The combination of bananas and maple syrup adds depth of flavor, while the pecans provide a satisfying crunch. Baked in a Lodge cast iron loaf pan, the bread develops a beautifully golden crust and stays moist on the inside. Perfect for breakfast or a snack, it’s also a wonderful gift for friends and family. Serve it warm or toasted with a bit of butter for an extra indulgent treat!

Savory Cheddar and Chive Bread

This savory cheddar and chive bread is a delicious option for any meal, offering a delightful blend of sharp cheddar cheese and fresh chives. It’s perfect for pairing with soups, salads, or as a standalone snack. The Lodge cast iron loaf pan ensures a perfect bake, resulting in a crusty exterior and soft, cheesy interior.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 large egg

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a Lodge cast iron loaf pan.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Stir in the shredded cheddar cheese and chopped chives until evenly distributed.
4. In another bowl, combine the buttermilk, melted butter, and egg, whisking until well blended.
5. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
6. Pour the batter into the prepared Lodge cast iron loaf pan and spread it evenly.
7. Bake for 40-45 minutes or until the top is golden brown and a toothpick comes out clean.
8. Let the bread cool in the pan for about 10 minutes before transferring to a wire rack.

This savory cheddar and chive bread is a wonderful way to add a burst of flavor to your meals. The sharp cheddar and fresh chives make it a delightful accompaniment to soups and stews, or it can be enjoyed on its own as a flavorful snack. Using a Lodge cast iron loaf pan ensures even baking and a crust that is perfectly crisp. This bread is sure to become a favorite in your home, ideal for sharing at gatherings or serving as a comforting side dish during family dinners.

Chocolate Chip Zucchini Bread

This chocolate chip zucchini bread is a fantastic way to incorporate more veggies into your diet while satisfying your sweet tooth. The moistness of grated zucchini pairs perfectly with rich chocolate chips, creating a loaf that is both indulgent and nutritious. The Lodge cast iron loaf pan contributes to a lovely bake, giving the bread a great structure and texture.

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a Lodge cast iron loaf pan.
2. In a large bowl, combine the grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips gently until evenly distributed.
6. Pour the batter into the prepared Lodge cast iron loaf pan and spread it evenly.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.

This chocolate chip zucchini bread is a delicious and sneaky way to enjoy vegetables while indulging in sweet chocolate. The Lodge cast iron loaf pan provides the ideal environment for even baking, resulting in a perfectly moist and flavorful loaf. Whether served for breakfast, as a snack, or even as a dessert, this bread is sure to impress. The combination of zucchini and chocolate makes it a delightful treat that is both satisfying and guilt-free, perfect for any time of day.

Spicy Italian Sausage and Pepper Loaf

This spicy Italian sausage and pepper loaf brings bold flavors to the table, combining the savory taste of Italian sausage with the sweetness of bell peppers and onions. Baked in a Lodge cast iron loaf pan, this hearty loaf is ideal for sandwiches, served alongside pasta, or as a satisfying main dish. The cast iron pan ensures an even bake and a beautiful crust, enhancing the overall flavor.

Ingredients:

• 1 pound spicy Italian sausage, casings removed
• 1 small onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a Lodge cast iron loaf pan.
2. In a skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon until browned. Add the chopped onion, bell peppers, and garlic, and sauté until the vegetables are soft, about 5-7 minutes. Remove from heat and let cool slightly.
3. In a large bowl, combine the cooked sausage mixture with the oregano, basil, salt, pepper, eggs, breadcrumbs, Parmesan cheese, and parsley. Mix until well combined.
4. Transfer the mixture to the greased Lodge cast iron loaf pan and press it down evenly.
5. Bake for 50-60 minutes or until the loaf is cooked through and the internal temperature reaches 160°F (70°C).
6. Allow the loaf to cool for 10 minutes in the pan before transferring it to a cutting board.

This spicy Italian sausage and pepper loaf is a flavor-packed dish that’s perfect for sharing. Whether you slice it for sandwiches or serve it as a main course with your favorite sides, the combination of sausage, peppers, and spices will delight your taste buds. The Lodge cast iron loaf pan not only gives this dish a beautifully browned exterior but also ensures the loaf remains juicy and tender inside. This recipe is sure to become a family favorite, perfect for any gathering or weeknight dinner.

Lemon Blueberry Pound Cake

This lemon blueberry pound cake is a delightful treat that balances zesty lemon flavor with sweet, juicy blueberries. The dense, moist texture makes it perfect for dessert or a sweet breakfast alongside a cup of tea or coffee. Baking it in a Lodge cast iron loaf pan enhances the cake’s crust while keeping it tender on the inside, resulting in a lovely dessert that looks as good as it tastes.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1 cup fresh blueberries (can use frozen, thawed and drained)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a Lodge cast iron loaf pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
6. Gently fold in the blueberries, being careful not to break them.
7. Pour the batter into the prepared Lodge cast iron loaf pan and smooth the top.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for about 10 minutes before transferring to a wire rack.

This lemon blueberry pound cake is a delightful blend of flavors and textures, making it a perfect addition to any brunch or dessert table. The bright lemon flavor complements the sweet blueberries beautifully, while the Lodge cast iron loaf pan ensures an even bake and a stunning golden crust. Enjoy it plain or dusted with powdered sugar for an elegant touch. This cake is not only delicious but also versatile, making it a fantastic choice for any occasion.

Whole Wheat Honey Oat Bread

This whole wheat honey oat bread is a healthy, wholesome option that’s perfect for sandwiches or toast. Sweetened with honey and packed with oats, this bread is both nutritious and delicious. Baking it in a Lodge cast iron loaf pan allows for a perfect rise and a lovely crust, making this bread a delightful addition to any meal.

Ingredients:

• 2 cups whole wheat flour
• 1 cup rolled oats
• 1/4 cup honey
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 1/2 cups warm water (about 110°F)
• 1/4 cup olive oil
• 1 tablespoon apple cider vinegar

Instructions:

1. In a large bowl, combine the whole wheat flour, rolled oats, instant yeast, and salt.
2. In another bowl, mix together the warm water, honey, olive oil, and apple cider vinegar.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
4. Knead the dough on.
5. This lemon blueberry pound cake is a delightful blend of flavors and textures, making it a perfect addition to any brunch or dessert table. The bright lemon flavor complements the sweet blueberries beautifully, while the Lodge cast iron loaf pan ensures an even bake and a stunning golden crust. Enjoy it plain or dusted with powdered sugar for an elegant touch. This cake is not only delicious but also versatile, making it a fantastic choice for any occasion.

Note: More recipes are coming soon!