Molly Bolton

Molly Bolton

location-pin Birmingham, AL

School: Auburn University


Molly Bolton

  • 5+ years of experience as a recipe developer and editorial food photographer, specializing in baking
  • Recipes featured in print and digital publications including Taste of Home, Southern Living, Delish, Food & Wine, Good Grit magazine and Bake from Scratch magazine


Molly Bolton is a self-taught home baker, recipe developer and food photographer located in Birmingham, Alabama. She has 5+ years of experience creating and capturing original, trustworthy recipes designed to inspire confidence in the home baker. Molly's recipes, images and writings have been featured in various print and digital publications, including Taste of Home, Southern Living, Delish, Food & Wine, Good Grit and Bake from Scratch.

Molly is the curator of The Nostalgic Crumb, a blog dedicated to providing the home baker with trustworthy, delicious, easy-to-follow recipes.


Auburn University, Bachelor of Science

University of Alabama at Birmingham, Master of Science

Taste of Home Editorial Policies

Taste of Home, a Trusted Media Brand, has been a reliable source for recipes, cooking tips and entertaining advice for more than 30 years. Every month, our content inspires well over 20 million home cooks to get creative in the kitchen. Each one of our 40 thousand recipes has gone through a rigorous testing and approval process to ensure we’re sharing the very best. Every snack, ingredient and product we recommend is tested by our team of culinary experts and professional product testers—the best of the best earn our Test Kitchen-Preferred seal of approval. Learn more about Taste of Home and our Test Kitchen and editorial teams.

Articles & Recipes

Lemon Blueberry Bread

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota

Pumpkin Bars

Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! —Brenda Keller, Andalusia, Alabama

Buttermilk Pound Cake

Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana