21 Super Easy Fall Bread Recipes Anyone Can Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pumpkin Sourdough Bread

Sourdough Pumpkin Shaped Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT1500M · Yield: [’12’]

This fun, pumpkin-shaped, sourdough bread is sweet and spiced. It’s great for fall holidays and get-togethers. Not only is it whimsical, but it’s also delicious.

Ingredients

• 475 grams all-purpose flour
• 100 grams active sourdough starter
• 250 grams water
• 100 grams pumpkin puree
• 10 grams salt
• 10 grams sugar
• 1 teaspoon pumpkin spice

Instructions

1. Place bowl on kitchen scale and tare. Add ingredients and combine until it comes together. Don’t knead the bread, you just want it to come together.
2. Cover and allow to autolyse for 30 minutes.
3. Perform 4-6 stretch and folds in the first two hours about 20-30 minutes apart. This is when you take the dough in the bowl and grab the edge firmly. Pull up, stretch the dough upwards and then push the dough into the center. Turn the bowl about a quarter turn and do this process again. Repeat two more times.
4. Cover with a tight lid or plastic wrap and bulk ferment for 3-8 hours.
5. Shape into a ball and add to a banneton. Place in a plastic bag (I normally use a grocery bag) and refrigerate overnight.
6. The next day, preheat a cast iron dutch oven to 500 degrees.
7. Cut 4 strings about 20” in length.
8. Arrange them in a criss cross pattern on top of a piece of parchment paper.
9. Place the cold bread dough top side down on the strings.
10. Tie each string around the bread dough, so that you have 8 even sections.
11. Reduce the oven heat to 450 and bake for 20 minutes with the lid on and 20 minutes with the lid off.
12. Allow to cool completely before serving.

2. Pumpkin Seed Nut Bread

Pumpkin Seed Nut Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [’10’, ’10 servings’]

This pumpkin seed nut bread is a hearty, chewy and dense bread great for a high protein snack.

Ingredients

• 1/2 cup pecans
• 1/2 cup walnuts
• 1/4 cup sliced almonds
• 1 cup pepitas (pumpkin seeds)
• 1 1/2 cup almond meal
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup unsweetened coconut flakes
• 3 eggs
• 1/3 cup egg whites
• 1/3 cup melted coconut oil
• 2 tablespoons honey
• 1/4 cup pumpkin puree (or 1/2 mashed banana)

Instructions

1. Preheat oven to 340 degrees. Line a loaf pan with parchment paper and grease with baking spray.
2. In a food processor, pulse half of the pumpkin seeds until finely chopped and almost a “meal-like” consistency.
3. Combine all dry ingredients including pulsed pumpkin seeds in a large bowl.
4. In a small bowl, whisk together remaining wet ingredients.
5. Add wet to dry and mix until incorporated.
6. Pour batter into loaf pan and spread evenly into the corners.
7. Bake for 45-50 minutes or until fully cooked through.
8. Remove from oven, pull the bread out by the ends of the parchment paper and transfer to a cooling rack.
9. Slice and serve once cooled.

3. Flourless Oatmeal Bread

Flourless Oatmeal Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 slices’]

This flourless bread is savory, filling, yummy and moist. This is by far the easiest gluten-free bread you’ll ever make. It’s also high in protein.

Ingredients

• 2 cup rolled oats
• ¼ tsp of salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 1 1/2 cup kefir
• 2 medium eggs
• 2 tsp apple cider vinegar
• Seeds

Instructions

1. Spray a loaf pan with olive oil. Preheat the oven to 350F
2. Pulse rolled oats in the food processor. Combine it with salt, baking soda, baking powder, pumpkin seeds, and sunflower seeds in a bowl.
3. Add in kefir, eggs, and apple cider vinegar and mix well.
4. Pour the batter into the loaf pan, level it out, sprinkle with seeds, and bake for 30-35 min in the oven.
5. Let it cool down before slicing it up.

4. Chocolate Chip Sweet Potato Bread

Healthy Sweetpotato Quick Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

Chocolate Chip Sweetpotato Bread is a healthy quick bread recipe for your sweet tooth! Made with sweet potatoes, whole wheat flour and oat flour, this sweetpotato oat flour bread is soft and fluffy, easy to freeze, and a great family-friendly snack!

Ingredients

• 1 cup cooked mashed sweet potatoes
• 1 egg
• ¼ cup coconut oil, melted
• ¼ cup + 1 tbsp plain greek yogurt (I used 2%)
• 1 tbsp maple syrup
• 1 cup whole wheat flour
• ½ cup oat flour (oats grinded into flour)
• 1/3 cup coconut sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• 3/4 cup chocolate chips

Instructions

1. Preheat oven to 350 and grease 9×5 inch loaf pan.
2. To a small bowl, add the mashed sweet potatoes, egg, coconut oil, greek yogurt and maple syrup to a bowl. Whisk until combined.
3. To another bowl, add flour, oat flour, sugar, cinnamon, salt, baking powder and baking soda. Mix the dry into the wet ingredients, folding the chocolate chips in last. The batter should be thick.
4. Bake for 40-45 minutes, or until toothpick comes out clean.
5. Let cool for 5-10 minutes before slicing.

5. Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘8’, ‘8 1 loaf’]

Pumpkin Cream Cheese Bread. Super soft, moist and perfectly spiced! The perfect breakfast or dessert for Fall!

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 3/4 cup light brown sugar
• 1/4 cup oil
• 1/4 cup cup sour cream
• 1 teaspoon vanilla extract
• 1/2 tablespoon pumpkin pie spice
• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 4 ounces cream cheese (softened)
• 1/4 cup granulated sugar
• 3 tablespoons all purpose flour

Instructions

1. Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with cooking spray, set aside. In a large bowl combine pumpkin, egg, brown sugar, oil, sour cream and vanilla extract.
2. Fold in the pumpkin spice, flour, baking powder, baking soda, salt just until just combined.
3. Pour 2/3 of the batter into the prepared pan.
4. Meanwhile prepare the cream cheese filling by whisking all of the ingredients in a medium bowl.
5. Pour the cream cheese filling on top of the batter spreading it out gently with a spatula.
6. Pour the remaining batter on top carefully spreading it as well.
7. Bake for 45-50 minutes or until a toothpick comes out mostly clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

6. Flourless Cinnamon Swirl Banana Bread

Flourless Cinnamon Swirl Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT90M · Yield: [‘8’, ‘8 slices’]

Sweet bananas, cinnamon, and a creamy cottage cheese swirl come together in this flourless banana bread. Gluten-free, soy-free, and high in protein.

Ingredients

• 3 ripe bananas (mashed)
• 1 cup almond butter
• 1 tsp baking powder
• 2 eggs
• 1/2 cup cottage cheese (low-fat, smooth)
• 1 egg
• 1 tbsp maple syrup
• 2 tbsp cornstarch
• 1 tbsp cinnamon
• 1/2 cup powdered sugar
• 1/2 tbsp butter (melted)
• 1/2 tsp vanilla extract
• 1 tbsp milk

Instructions

1. Preheat the oven to 350F and spray a loaf pan with oil.
2. In a medium bowl, combine mashed bananas, almond butter, eggs, and baking powder. Mix well to form batter.
3. In another bowl, combine cottage cheese, egg, maple syrup, cornstarch, and cinnamon. Mix well.
4. Pour half of the banana batter into the loaf pan and level it out. Then, add a cinnamon swirl layer on top and level it out. Finally, cover with the remaining batter.
5. Take a knife and pass it through the middle of the batter a couple times, we want the middle layer of cinnamon swirl to shift between the layers a little bit.
6. Now, level the top layer and bake the bread in the oven for 45-50 minutes. Cover with foil after 20-25 minutes so the top of the banana bread doesn’t burn.
7. While the banana bread is baking, combine all of the vanilla icing ingredients.
8. When the banana bread has baked, let it cool down before drizzling it with vanilla icing and then slicing.

7. Flourless Pumpkin Bread

Flourless Pumpkin Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [’10’, ’10 slices’]

This healthy pumpkin bread is made without flour, moist and packed with pumpkin spice flavor. Gluten-free and high in fiber.

Ingredients

• 1 15 oz can pumpkin puree
• ½ cup semi-skimmed milk (or use oat milk)
• 2 cups old-fashioned oats
• 2 tbsp chia seeds
• 1/2 cup maple syrup
• 2 large eggs
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/4 cup dark chocolate chips

Instructions

1. Preheat the oven to 350F and spray a 5”x9” loaf pan with oil.
2. Add all of the ingredients except for chocolate chips into a large blender and blend until the batter is well combined. Make sure not to over-blend, so the bread comes out a little fluffy. The blender might be slow as the batter is quite thick, don’t worry, just keep on pulsing and mix it with a spoon once in a while if needed.
3. Pour the batter into the loaf pan. Level it out and then cover with chocolate chips, press them in with the spoon
4. Bake in the middle of the oven for 30 minutes, and use a toothpick in the middle to check whether it’s cooked. It should come out clean.
5. Let the bread cool down inside the loaf pan before removing and slicing it.

8. Apple Cinnamon Bread

Apple Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [’24’]

This apple cinnamon bread recipe yields 6 mini loaves, making it great for both indulging and gifting! It’s a foolproof, no-yeast quick bread that takes just a few minutes from mixer to oven and requires only staple ingredients. How is that for easy fall flavor?

Ingredients

• 2 cups white granulated sugar
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 large eggs
• 2 cups milk
• ⅔ cup vegetable oil
• 1 cup apples (diced and peeled)
• 1 tablespoon ground cinnamon
• ⅔ cup white granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350°F. Grease loaf pans.
2. In a medium mixing bowl, whisk to combine sugar, flour, baking powder and salt. Set aside.
3. In the fitted bowl of a stand mixer or large mixing bowl and beater, beat eggs, milk and oil until just combined.
4. Gradually add dry mixture to wet until just moist. Fold in diced apples and cinnamon.
5. Pour mixture into loaf pans, filling to the ⅔ mark to compensate for rise.
6. In a small bowl or measuring cup, stir to combine cinnamon and sugar. Spoon onto each loaf and gently swirl in with a knife.
7. Bake 40 minutes or until a toothpick inserted into the center comes out clean.

9. Flourless Matcha Banana Bread

Flourless Matcha Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT75M · Yield: [’10’, ’10 slices’]

Savor the rich flavor of matcha and sweet bananas in this flourless matcha banana bread. Paleo-friendly, healthy and delicious!

Ingredients

• 3 ripe bananas (mashed)
• 1 cup drippy peanut butter
• 1 tsp baking powder
• 2 eggs
• 1 tbsp matcha powder
• 2 tbsp cold water
• Pecans (chopped)

Instructions

1. Preheat the oven to 350F. Spray a loaf pan with oil.
2. Add mashed bananas, peanut butter, baking powder, and eggs to a large bowl. Combine all of the ingredients to form a batter.
3. In a small bowl, combine matcha powder with cold water.
4. Transfer 1/3 of the batter into another smaller bowl and set it aside.
5. Now, add the matcha mixture into the original bowl and combine until the batter turns green.
6. Pour the green batter into the loaf pan, then cover with 1/3 of the batter that we’ve set aside.
7. Level out with a spoon and top up with chopped pecans.
8. Bake in the oven for 50 minutes. If you notice that the top of the bread is turning darker than it should, cover it with foil midway to prevent burning.
9. Let it cool down before slicing up and serving.

10. Flourless Banana Bread

Flourless Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT75M · Yield: [‘8’, ‘8 slices’]

This flourless banana bread is gluten-free, grain-free, and made with no added sugar. Yet, it’s sweet and moist!

Ingredients

• 3 ripe bananas (mashed)
• 1 cup drippy peanut butter
• 2 eggs
• 1 tsp baking powder
• 1/4 cup walnuts or pecans (chopped)
• 2 oz dark chocolate (chopped)

Instructions

1. Preheat the oven to 350F (or 320F fan). Spray a loaf tin with cooking oil.
2. In a large bowl, combine mashed bananas, peanut butter, eggs and baking powder.
3. Fold in the walnuts/pecans.
4. Pour the batter into the loaf tin.
5. Top up with chopped chocolate chips.
6. Bake in the oven for 50-55 minutes. Let it cool down before slicing and serving. If you’re noticing that the top of the bread is browning up very quickly, cover the loaf pan with foil once that happens to prevent burning.

11. Apple Pumpkin Bread

Apple Pumpkin Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [’12’, ’12 slices’]

This moist and delicious, fall inspired Apple Pumpkin Bread is beyond easy to throw together and pairs perfectly with a hot cup of tea or coffee.

Ingredients

• 2 cups all purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp ground ginger
• pinch of salt
• 2 eggs (ideally at room temperature)
• 1 15 oz can of pumpkin (NOT pumpkin pie filling)
• 1/2 cup vegetable oil (You can also use lite tasting olive oil or canola oil. )
• 1.25 cups sugar
• 1/2 cup buttermilk (see above for substitutions )
• 1 tsp vanilla extract
• 1.5 cups peeled and diced apples (about 1 extra large OR 2 small-medium apples)
• 1/3 cup sugar
• 1.5 tsp cinnamon

Instructions

1. Preheat the oven to 350 degrees F. Prepare a loaf pan with butter and flour or baking spray. In a small bowl combine 1/3rd cup sugar with 1 1/2 tsp cinnamon. Mix to combine and set aside. Peel apples and dice. Set aside.
2. In a medium sized mixing bowl combine flour, baking soda, baking powder, 2 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp ground ginger and a pinch of salt. Stir until well combined.
3. In a separate mixing bowl crack two eggs and whisk together. Then add canned pumpkin, vegetable oil, sugar, buttermilk and vanilla extract. Whisk together until well combined.
4. Add about half of the dry mixture to the wet mixture and stir together until just combined. Then add the remaining dry mixture to the bowl and stir until there are no more white streaks and just combined. Be careful not to over mix.
5. Transfer about half of the batter into the prepared loaf pan. Then take about half of the diced apples and sprinkle evenly over the top of the batter. Sprinkle about half of the cinnamon and sugar mixture evenly over the apples. Then, with the back of a large spoon or spatula gently press the apple cinnamon sugar mixture into the batter. Pour the remaining batter over the top of the apples and repeat with the process with the remaining apple pieces and cinnamon sugar mixture.
6. Place in the oven and bake uncovered for around 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Note As all ovens cook a bit differently be sure to start checking the bread for doneness around the 1 hour mark and know it could take closer to 1 hour and 20 minutes in some instances. For me 1 hour and 10 minutes is perfect!
7. Remove the bread from the oven and allow to cool in the pan for at least 10-15 minutes before transferring it to a wire rack to cool completely. Make sure to cool the bread completely before slicing (it really makes a difference). Serve and enjoy!

12. Sweet Potato Bread

Sweet Potato Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT90M · Yield: [’12’, ’12 servings’]

This sweet potato bread bakes up moist and tender without crumbling, with warm cinnamon and nutmeg and toasted pecans running through it. Everything goes together in one bowl with a whisk, no mixer needed, and the batter makes 12 generous slices.

Ingredients

• ½ cup granulated sugar
• ½ cup packed brown sugar (light or dark)
• 2 large eggs
• ½ cup vegetable oil (or sunflower or corn oil)
• 1 teaspoon pure vanilla extract
• ⅓ cup water
• 1 cup cooked and mashed sweet potato
• 1¾ cups all-purpose flour (sifted)
• 1 teaspoon baking soda
• ¼ teaspoon table salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup pecans (roughly chopped)

Instructions

1. Preheat the oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with parchment paper, leaving an overhang on the long sides to lift the loaf out later.
2. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, vanilla extract, water, and mashed sweet potato until smooth.
3. In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and mix until no dry patches of flour remain. Do not overmix.
5. Fold in the chopped pecans, then transfer the batter to the prepared loaf pan.
6. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool the loaf in the pan on a wire rack until the pan is cool enough to handle, then lift the loaf out using the parchment overhang and cool completely on the rack before slicing.

13. Sourdough Discard Cinnamon Bread

Sourdough Cinnamon Swirl Quick Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Yield: [‘1’, ‘1 loaf’]

Sourdough discard cinnamon bread completes a delicious breakfast and is also wonderful served to guests with a cup of coffee.

Ingredients

• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 8 tablespoons butter melted
• 1 cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• 3/4 cup sourdough discard
• 1 tablespoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup powdered sugar
• 1 tablespoon water
• 1/8 tsp vanilla

Instructions

1. Preheat your oven to 350 degrees.
2. Melt the butter, then let it cool until warm, but not hot.
3. Prepare your loaf pan by brushing with butter or coconut oil, or line with parchment paper.
4. In a large mixing bowl, whisk the melted butter, sugar, vanilla, eggs, and starter.
5. In a separate bowl, combine the dry ingredients: flour, salt, cinnamon, baking powder, and baking soda.
6. Gradually add the bowl of dry ingredients into the wet ingredients, then mix until it’s just combined.
7. In a small bowl create the cinnamon swirl by mixing the cinnamon and brown sugar, then set to the side.
8. Add half of the dough into the loaf pan, then sprinkle 3/4 of the cinnamon sugar mixture over the top.
9. Add the remaining batter, followed by the rest of the cinnamon sugar.
10. Using a knife, make swirls through the batter to spread the cinnamon sugar throughout, then smooth over the top.
11. Bake at 350 for 60-70 minutes until golden brown. Check if it’s baked through by pricking it with a sharp knife or toothpick. If it comes out clean, the loaf is done.
12. Cool for 20 minutes or so.
13. For the optional glaze, whisk together the powdered sugar, water, and vanilla until smooth.
14. Drizzle over the loaf and enjoy!

14. Pecan Bread

Pecan Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [’12’]

Pecan Bread is a quick and easy recipe that brings together the warm flavors of cinnamon, brown sugar, and crunchy pecans in every bite. It’s the perfect comforting treat for fall, ideal for breakfast, snacks, or even dessert when you want something homemade and satisfying.

Ingredients

• 1 ½ cups brown sugar (divided)
• ⅔ cup pecans (finely chopped)
• 2 teaspoons ground cinnamon (divided 1 teaspoon for the batter, 1 teaspoon for the topping)
• 2 ¼ cup all purpose flour (divided)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• ⅓ cup vegetable oil
• 1 large egg
• 2 tablespoons butter (unsalted, melted)

Instructions

1. Preheat your oven to 350º Fahrenheit. Spray a 9×5” bread pan with cooking spray. Line the bread pan with a parchment paper sling for easier removal.

Pecan Cinnamon Sugar Mixture

1. Stir ½ cup brown sugar, ⅔ cup pecans, and 2 teaspoons cinnamon in a small mixing bowl. Set aside.

Batter

1. Mix 1 cup brown sugar, 2 cups flour, 1 teaspoon baking powder, and ½ teaspoon salt in a large mixing bowl. Whisk 1 cup milk, ⅓ cup vegetable oil, and 1 large egg in a separate bowl. Add the egg mixture to the flour mixture and stir together. The batter will be a little lumpy and thick.
2. Spoon ⅔ of the batter into the prepared pan. Top the batter with half of the pecan cinnamon sugar mixture. Pour the remaining batter over the top.

Pecan Cinnamon Sugar Crumb Topping

1. Mix ¼ cup flour and 2 tablespoons melted butter into the remaining pecan cinnamon sugar mixture and stir until the mixture is crumbly. Sprinkle the pecan cinnamon sugar crumb topping over the batter.

Bake

1. Bake for 1 hour. Insert a toothpick. It should come out clean. Cool the Pecan Bread in the pan for 15 minutes before removing to a cooling rack to finish cooling for at least 30 minutes.

15. Vegan Cranberry Bread

Vegan Cranberry Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup whole wheat flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Zest of 1 orange (about 1 teaspoon)
• 1/3 cup neutral oil (vegetable or light olive oil)
• 1/2 cup plus 1 tablespoon unsweetened nondairy milk (almond, oat, or soy)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries
• 1/4 cup chopped walnuts (optional)
• 2 tablespoons maple syrup (optional, for glaze or drizzle)

Instructions

1. 1. Preheat the oven to 350°F (175°C). Lightly grease a small loaf pan (about 8×4 inches) or line it with parchment paper.
2. 2. Make vegan ‘buttermilk’: combine 1/2 cup plus 1 tablespoon nondairy milk with 1 tablespoon apple cider vinegar. Stir and let sit 5 minutes until slightly thickened.
3. 3. In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and orange zest until evenly mixed.
4. 4. In a separate bowl, whisk the oil, the prepared nondairy ‘buttermilk’, and vanilla extract until combined.
5. 5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
6. 6. Fold in the cranberries and chopped walnuts (if using) gently so they are evenly distributed without overworking the batter.
7. 7. Scrape the batter into the prepared loaf pan and smooth the top. If desired, brush the top lightly with a little extra nondairy milk and sprinkle a few whole cranberries or a pinch of sugar for a glossy finish.
8. 8. Bake in the preheated oven for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
9. 9. Remove the loaf from the oven and let it cool in the pan for about 10 minutes, then transfer the bread to a wire rack to cool further. This helps the crumb set and makes slicing easier.
10. 10. (Optional) For a simple finish, warm 2 tablespoons maple syrup and brush it over the warm loaf, or drizzle maple syrup over slices before serving.
11. 11. Taste and, if desired, serve slightly warm or at room temperature. Adjust any final touches (extra drizzle of maple syrup or a sprinkle of orange zest) just before serving.

16. Cardamom Cranberry Bread

Cranberry Cardamom Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [’10’]

This recipe will quickly become one of your favourite bread machine recipes. It’s quick and easy, and totally delicious. The cinnamon and cardamom add a rich depth of flavour and the dried cranberries give a hint of sweetness.

Ingredients

• 1 ½ to 1 ¾ cups warm water
• 2 tablespoon brown sugar
• 1 ½ teaspoon salt
• 2 tablespoon coconut oil (or other oil)
• 4 cups bread flour
• 2 teaspoon cinnamon
• 2 teaspoon cardamom
• 1 cup dried cranberries
• 2 teaspoon bread machine or instant yeast

Instructions Bake in bread machine:

1. Add 1 ½ to 1 ¾ cups warm water, 2 tablespoon brown sugar, 1 ½ teaspoon salt, 2 tablespoon coconut oil, 4 cups bread flour, 2 teaspoon cinnamon, 2 teaspoon cardamom, 1 cup dried cranberries, and 2 teaspoon bread machine or instant yeast bread maker as listed starting with the lesser amount of water – choose sweet bread cycle.
2. Check back to see if you need additional water during the knead cycle.
3. Once baking is complete, remove from the bread machine, and turn out onto a spread tea towel. Allow to cool for 20 or so minutes.
4. Cool until room temperature before placing in storage bags.

Bake in oven:

1. Add 1 ½ to 1 ¾ cups warm water, 2 tablespoon brown sugar, 1 ½ teaspoon salt, 2 tablespoon coconut oil, 4 cups bread flour, 2 teaspoon cinnamon, 2 teaspoon cardamom, 1 cup dried cranberries, and 2 teaspoon bread machine or instant yeast bread maker as listed starting with the lesser amount of water – choose dough cycle.
2. Remove dough from bread machine after dough cycle has completed, and turn out onto a floured surface.
3. Punch down the bread and shape into logs sized for the bread pan. Transfer shaped logs into greased loaf pans, cover with a tea towel and place in a warm place to rise for 45 minutes.
4. At the end of the rise, bake in the oven at 375f for 35-40 minutes, covering the bread loosely with tinfoil if the crust darkens too rapidly.
5. Remove bread from oven and turn out onto a spread tea towel. Allow to cool for 20 or so minutes.
6. Cool until room temperature before placing in storage bags.

17. Sweet Potato Dinner Rolls

Sweet Potato Dinner Rolls (Gluten Free, Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT120M · Total: PT150M · Yield: [‘4’, ‘4 people’]

Learn how to make some sweet potato bread rolls. These bread rolls are vegan friendly and completely free from gluten using less than 10 ingredients. The texture is pillow soft and so tasty you won’t even miss using wheat flour.

Ingredients

• 3¾ cups gluten free flour ((510g))
• 2 tsp instant yeast ((24g))
• ½ tbsp raw cane sugar ((6g))
• 1 tsp pink salt ((6g))
• 1 tbsp fresh thyme ((7g))
• 1 cup sweet potato puree ((280g))
• 1 cup almond milk ((250ml))
• 3 tbsp vegan butter ((24g))
• olive oil for brushing the rolls

Instructions

1. Add the gluten free flour, instant yeast, raw cane sugar, pink salt and fresh thyme to a stand mixer.
2. Use a spoon to mix and combine the dry ingredients.
3. Fit the mixer with a dough hook and run the mixer on the lowest setting as you add the sweet potato puree, almond milk and vegan butter.
4. Gradually increase the speed to high and let it run for about 2 minutes.
5. Scrape the dough together (the dough should be sticky but pliable, if not add more flour, a tablespoon at a time) and place it in a large oiled bowl.
6. Cover the bowl tightly with saran/cling film.
7. Leave the dough to prove in a warm environment. This should take up to an hour (or possibly longer) and it should double in size (I like to leave the bowl by a pre-heated oven to hasten the process).
8. Line a pan or a baking tray with parchment paper and set aside.
9. Divide the dough into 8 equal parts.
10. Lightly flour your work surface.
11. Flatten the dough then pinch the sides.
12. Start by rolling the dough on the surface and then between your hands to make a ball (you can lightly oil your hands, to make this step easier), making sure that the seams are neatly pinched together and facing the bottom of the tray/dish.
13. Place the roll(s) on the tray/dish.Loosely cover the tray/dish with saran/cling film.
14. Leave to rise (preferably in a warm place) for another 20-30 minutes or until they rise (they won’t rise too much but enough to be noticable).
15. Meanwhile pre-heat the oven to 356F/180C.Remove the saran/cling film.
16. Use a pastry brush to coat the tops of each bread roll with oil.
17. Place the tray in the centre of the oven and bake for 18-25 minutes or until the rolls are golden.

18. Banana Nut Bread with Beets

Beet-Banana Nut Bread — A Unique Banana Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘8’]

If you’re craving a banana bread recipe that is just a bit extra, this beet-banana nut bread is for you. This spin on banana bread is moist, nutty, gluten-free, refined sugar-free, and packed with vibrant color, without any food coloring.

Ingredients

• 2 1/2 cups Rolled oats (Certified Gluten Free)
• 2 teaspoons baking powder
• 1/2 cup Monkfruit sweetener
• 1/2 teaspoon salt
• 3 eggs
• 3 tbsp grated beets ((alternatively, roasted and pureed beets can be used instead))
• 2 overly ripe bananas
• 2 teaspoons pure vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment.
2. Using a microplane grater, grate the beets.
3. Add the oats to a blender and blend until they are a flour-like consistency. Then, add in the other dry ingredients (cinnamon, nutmeg, baking powder, salt, and sweetener) to the blender along with the wet ingredients (eggs, grated beets, bananas, pure vanilla extract). Blend all the ingredients until smooth.
4. After the beet banana bread batter is well blended, use a spatula and stir in the walnuts.
5. Then, using the same spatula, scrape out the batter into a parchment-lined loaf pan and bake for 40–45 minutes, or until a toothpick comes out clean.
6. Cool completely, then slice, serve, and enjoy!

19. Healthy Carrot Loaf

🥕Healthy Carrot Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [’12’, ’12 slices’]

This easy and healthy carrot bread is quick, simple to make and full of real wholesome ingredients, like fresh carrots, whole wheat flour and yogurt! It makes a great lunchbox snack or dessert.

Ingredients

• ¾ cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 1 egg
• 3 tbsp canola oil
• ¾ cup plain non- fat Greek yogurt (0%) (( or regular yogurt))
• ½ cup packed brown sugar
• 1 tsp vanilla extract
• 1 cup shredded carrots (about 3 medium carrots )
• 1/2 cup finely chopped pineapple/crushed pineapple

Instructions

1. Preheat oven to 350 degrees F (176 degrees C).Spray a 9X5 loaf pan with non-stick cooking spray.
2. Combine dry ingredients (flours, spices, baking soda, and baking powder) in a medium bowl. Set aside.
3. In another large bowl, beat egg till fluffy.
4. Then beat in other wet ingredients (oil, yogurt, sugar, and vanilla.) Stir in grated carrots.
5. Add dry mixture to wet mixture and stir until combined.
6. If you are adding pineapple, add it here.
7. Pour batter into prepared loaf pan.
8. Bake at 350F for approximately 50 minutes or until a toothpick or cake tester inserted comes out clean.
9. Let cool in pan 5 minutes, then remove from pan and cool completely on a wire rack.
10. Serving: serve plain or with a little butter or margarine.

20. Sweet Potato Flatbread

Sweet Potato Flatbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’, ‘8 pieces’]

Sweet potato flatbread, the easiest homemade bread – less than half an hour from start to finish. This is a great way to get some extra veggies in.

Ingredients

• 130 grams (~1 cup) roasted sweet potato
• 180 ml (¾ cup) room temperature water
• 2 tablespoons olive oil (plus more for frying)
• 350 grams (2 ⅓ cups) spelt flour
• 1 teaspoon baking powder
• 1 teaspoon sea salt

Instructions

1. Place the cooked sweet potato in a large mixing bowl and mash well with a fork. Add the water and olive oil, then mix well to combine.
2. Add the flour, baking powder, and salt to the bowl. Use a wooden spoon or spatula to mix until no streaks of flour remain and you have a soft ball of dough.
3. Turn the dough out onto a lightly floured surface and cut it into eight equal pieces. Use your hands to roll each piece into a rough ball, adding flour as needed to prevent sticking.
4. Use a rolling pin to roll each ball into a round about 1 cm (~¼ in.) thick.
5. Heat a frying pan over medium heat. Once the pan is hot, add a drizzle of olive oil and start to fry the flatbreads.
6. Carefully place a rolled out round into the hot pan. You’ll need about 45 seconds for each side, flipping once the first side is browned. The bread should start to bubble and puff up as soon as it hits the pan (if not, it’s not hot enough).
7. Continue to roll out the flatbreads as you cook, and repeat the frying process until all of the dough has been used. Serve warm.
8. Leftovers will keep well in a sealed container at room temperature for a couple of days, and freeze well.

21. Pumpkin Beetroot Soda Bread

Pumpkin Beetroot Soda Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT75M · Yield: [’24’]

Soda bread with added pumpkin and beetroot brings a taste of fall to this favorite Irish bread.

Ingredients

• 4½ cups all-purpose flour
• 1½ cups buttermilk
• ½ cup pumpkin (grated)
• ½ cup beetroot (grated)
• 2 tablespoons sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 ounces butter (cold and cut into cubes)

Instructions

1. Preheat oven to 400 F or 200 C. In a bowl whisk all-purpose flour, salt, sugar, and baking soda.
2. Add in the butter and rub the butter into the flour until the butter is in pea-sized crumbs.
3. Squeeze any excess liquid from the grated beetroot and pumpkin and add it into the bowl, mix everything properly.
4. Add the buttermilk and stir until a firm doughforms.
5. Knead it for about 30- 40 seconds until the dough is smooth. Shape the dough into a large disc and place it on abaking tray.
6. Use a knife to cut a cross on the top of the dough. Bake it for 45 to 50 minutes or until the crust turns a nice golden brown.
7. Transfer to a wire rack to cool. Wrap in a clean dish cloth as it cools to help soften the crust.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.