20 Delicious 1.5 lb Bread Machine Recipes Perfect for Beginners

Ever dreamed of fresh, warm bread without the fuss? Whether you’re craving a fluffy sandwich loaf, a sweet cinnamon swirl, or a hearty whole-grain bake, your trusty bread machine can do it all—easily! We’ve rounded up 20 delicious 1.5 lb bread machine recipes perfect for beginners, so you can enjoy homemade goodness with just the push of a button. Let’s get baking!

Classic White Bread

There’s nothing like the smell of freshly baked bread filling your kitchen—this simple, fluffy loaf is a timeless staple every home cook should master.

Ingredients

• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tbsp granulated sugar
• 3 cups all-purpose flour, divided
• 1 tsp salt
• 2 tbsp unsalted butter, melted

Instructions

1. In a large bowl, whisk together warm water, yeast, and 2 tbsp sugar. Let sit for 5 minutes until foamy.
2. Stir in 2 cups flour, 1 tsp salt, and 2 tbsp melted butter until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8–10 minutes, adding remaining 1 cup flour as needed, until smooth and elastic.
4. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Cover and let rise 30 minutes.
6. Preheat oven to 375°F. Bake bread for 25–30 minutes until golden and hollow-sounding when tapped.

The secret to this loaf’s perfect crumb? A slow, steady rise—no rushing that fluffy texture!

Tip: For a softer crust, brush the baked loaf with melted butter right out of the oven.

Whole Wheat Honey Bread

This wholesome loaf is lightly sweetened with honey and has a tender crumb—perfect for sandwiches or slathering with butter.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1/4 cup honey
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 egg, beaten (for egg wash, optional)

Instructions:

1. In a large bowl, whisk together the whole wheat flour, all-purpose flour, yeast, and 1 tsp salt.
2. Stir in 1/4 cup honey, 1 cup warm water, and 2 tbsp olive oil until a shaggy dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Punch down the dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and let rise 30 minutes.
5. Preheat oven to 350°F. Brush the loaf with beaten egg (if using) and bake for 30–35 minutes until golden and hollow-sounding when tapped.

The honey gives this bread a subtle sweetness and keeps it moist for days—ideal for meal prep or gifting!

Tip: For extra flavor, swap 1 tbsp honey for maple syrup in the dough.

Cinnamon Raisin Swirl Bread

This cozy, aromatic loaf is like a hug in bread form—soft, sweet, and swirled with cinnamon-sugar goodness.

Ingredients

• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm whole milk (110°F)
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1/2 cup raisins
• 1/3 cup packed brown sugar
• 2 tsp ground cinnamon
• 1 tbsp melted butter (for brushing)

Instructions

1. In a large bowl, whisk together 3 1/2 cups flour, 1/4 cup granulated sugar, 1 tsp salt, and yeast. Pour in warm milk, egg, and 3 tbsp melted butter. Stir until a shaggy dough forms.
2. Knead on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Roll dough into a 12×8-inch rectangle. Sprinkle evenly with brown sugar, cinnamon, and raisins. Roll tightly from the long edge, pinch the seam, and place in a greased 9×5-inch loaf pan. Cover and rise for 30 minutes.
4. Preheat oven to 350°F. Bake for 35–40 minutes until golden. Brush top with 1 tbsp melted butter while warm.

The secret? Rolling the dough just tight enough creates those irresistible swirls without squeezing out the filling.

Tip: For extra-plump raisins, soak them in warm water for 10 minutes before adding to the dough.

Garlic Parmesan Bread

This buttery, cheesy garlic bread is the ultimate sidekick to pasta night—crispy on the outside, tender inside, and packed with savory flavor.

Ingredients

• 1 loaf French bread (about 12 oz), halved lengthwise
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cloves garlic, minced
• 1/4 cup finely grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. In a bowl, mix the softened butter, minced garlic, Parmesan, parsley, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spread the butter mixture evenly over the cut sides of the French bread.
4. Bake for 12–15 minutes until the edges are golden and the butter is bubbly. Broil for 1–2 minutes for extra crispiness (watch closely!).

The magic here? Letting the garlic infuse into the butter before baking—it deepens the flavor without burning. Serve warm for maximum pull-apart goodness.

Tip: For a twist, add a pinch of red pepper flakes to the butter mixture for a subtle kick.

Rosemary Olive Oil Bread

This rosemary olive oil bread is a fragrant, crusty loaf with a tender crumb—perfect for tearing and sharing at the table.

• 3 cups (360g) all-purpose flour
• 1 1/4 cups (300ml) warm water (about 110°F)
• 1 tbsp (12g) granulated sugar
• 2 tsp (6g) active dry yeast
• 1/4 cup (60ml) extra-virgin olive oil, plus extra for drizzling
• 1 1/2 tsp (9g) kosher salt
• 2 tbsp (5g) finely chopped fresh rosemary

1. In a large bowl, whisk together warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Stir in 1/4 cup olive oil, salt, and rosemary. Gradually mix in flour until a shaggy dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Punch down dough, shape into a round loaf, and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
5. Preheat oven to 375°F. Drizzle loaf lightly with olive oil and bake for 25–30 minutes until golden and hollow-sounding when tapped.

The rosemary infuses every bite with earthy warmth, while the olive oil keeps the crumb luxuriously moist—no butter required!

Tip: For extra crunch, sprinkle coarse sea salt on top before baking.

Banana Nut Bread

This classic banana nut bread is moist, warmly spiced, and packed with crunchy walnuts—perfect for using up those overripe bananas on your counter.

Ingredients:

• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until smooth.
3. In another bowl, whisk together flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Gently fold into wet ingredients until just combined. Stir in walnuts.
4. Pour batter into prepared pan and bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
5. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret? Letting the bananas get really spotty—their natural sweetness keeps this bread tender for days.

Tip: For extra richness, swap half the butter with Greek yogurt.

Pumpkin Spice Bread

This warmly spiced pumpkin bread is the ultimate cozy treat—moist, fragrant, and just sweet enough to feel like a hug in loaf form.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• ¼ cup water

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp ginger in a bowl.
3. In a separate bowl, beat 1 ½ cups sugar, ½ cup vegetable oil, and 2 eggs until smooth. Mix in 1 cup pumpkin puree and ¼ cup water.
4. Gradually fold dry ingredients into wet until just combined (don’t overmix). Pour batter into prepared pan.
5. Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The secret? A splash of water keeps the crumb tender while letting the pumpkin and spices shine. It’s even better the next day—if it lasts that long!

Tip: For extra decadence, swirl a spoonful of cream cheese into the batter before baking.

Cheesy Herb Bread

This golden, pull-apart bread is loaded with melty cheese and fragrant herbs—perfect for tearing and sharing at your next gathering.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 1/2 tsp garlic powder
• 2 tbsp melted butter (for brushing)

Instructions:

1. In a large bowl, whisk together 3 cups flour, 1 tbsp sugar, 1 packet yeast, and 1 tsp salt. Pour in 1 cup warm water and 2 tbsp olive oil, stirring until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Punch down dough, then knead in 1 cup cheddar, 1/4 cup Parmesan, 2 tbsp parsley, 1 tbsp rosemary, and 1/2 tsp garlic powder until evenly distributed.
4. Shape into a round loaf, place on a parchment-lined baking sheet, and let rise 30 minutes. Preheat oven to 375°F.
5. Bake for 25–30 minutes until golden. Brush with 2 tbsp melted butter right after baking.

The secret? Letting the cheese caramelize slightly at the edges for crispy, savory bits in every bite.

Tip: For extra fluffiness, replace 1/2 cup flour with bread flour.

Cranberry Orange Bread

This moist, citrusy loaf is studded with tart cranberries and topped with a sweet orange glaze—perfect for holiday brunches or a cozy afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup fresh or frozen cranberries, roughly chopped
• 1 tbsp orange zest
• ¾ cup freshly squeezed orange juice
• 1 large egg
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• ½ cup powdered sugar (for glaze)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 2 cups flour, 1 cup sugar, 1 ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Fold in cranberries and 1 tbsp orange zest.
3. In another bowl, whisk ¾ cup orange juice, egg, melted butter, and 1 tsp vanilla. Pour wet ingredients into dry ingredients, stirring just until combined.
4. Transfer batter to the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
5. Cool in pan for 10 minutes, then transfer to a wire rack. Whisk ½ cup powdered sugar with 1 tbsp orange juice until smooth; drizzle over warm bread.

The bright orange glaze soaks slightly into the crumb, creating pockets of tangy sweetness in every slice.

Tip: For extra flavor, toast the loaf slices and spread with cream cheese.

Multigrain Seed Bread

This hearty multigrain seed bread is packed with wholesome goodness and a satisfying crunch—perfect for toasting or slathering with butter.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 tbsp honey
• 2 ¼ tsp active dry yeast (1 packet)
• 2 cups whole wheat flour
• 1 cup bread flour
• ½ cup rolled oats
• ¼ cup sunflower seeds
• 2 tbsp flaxseeds
• 2 tbsp sesame seeds
• 1 ½ tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until foamy.
2. Add whole wheat flour, bread flour, rolled oats, sunflower seeds, flaxseeds, sesame seeds, salt, and olive oil. Stir until a shaggy dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Cover and let rise for 30 minutes.
5. Preheat oven to 375°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool before slicing.

The blend of seeds and oats gives this bread a nutty depth and irresistible texture—no store-bought loaf can compare!

Tip: For extra crunch, brush the loaf with water and sprinkle extra seeds on top before baking.

Sourdough Starter Bread

Nothing beats the tangy aroma and chewy crust of homemade sourdough—this no-fuss recipe lets your starter shine.

Ingredients:

• 1 cup active sourdough starter (fed and bubbly)
• 1 1/2 cups warm water (about 90°F)
• 4 cups bread flour
• 1 1/2 tsp fine sea salt
• 1 tbsp olive oil (for greasing)

Instructions:

1. In a large bowl, mix 1 cup active sourdough starter and 1 1/2 cups warm water until combined. Gradually add 4 cups bread flour and 1 1/2 tsp sea salt, stirring until a shaggy dough forms.
2. Cover with a damp towel and let rest at room temperature for 30 minutes. Then, stretch and fold the dough every 30 minutes for 2 hours (4 times total).
3. Transfer dough to a lightly floured surface, shape into a round loaf, and place seam-side up in a olive oil-greased bowl. Cover and refrigerate overnight (12–16 hours).
4. Preheat oven to 450°F with a Dutch oven inside for 1 hour. Carefully transfer dough to the hot Dutch oven, slash the top with a knife, and bake covered for 25 minutes. Uncover and bake 15–20 more minutes until deeply golden.

The slow fermentation gives this loaf its signature sour tang and an airy, open crumb—perfect for tearing and sharing.

Tip: For extra crisp crust, spritz the dough with water before baking.

Gluten-Free Bread

This fluffy, sliceable gluten-free bread bakes up perfectly tender—no dense bricks here! A touch of honey balances the nutty flavor, and it stays fresh for days.

Ingredients

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tbsp active dry yeast
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 tbsp honey
• 2 large eggs, room temperature

Instructions

1. Proof the yeast: In a small bowl, whisk together warm water, sugar, and yeast. Let sit 5 minutes until frothy.
2. Mix dry ingredients: In a large bowl, whisk flour blend and salt.
3. Combine: Add yeast mixture, olive oil, honey, and eggs to the dry ingredients. Beat with a hand mixer on medium for 1 minute (batter will be sticky).
4. Rise: Cover bowl with a damp towel and let rise in a warm spot for 1 hour (doubles in size).
5. Bake: Pour batter into a greased 9×5″ loaf pan. Smooth the top. Bake at 375°F for 40–45 minutes until golden and an internal thermometer reads 190°F.
6. Cool: Let rest in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

The secret? Letting the batter rise before baking gives it an airy crumb—just like traditional bread. No one will guess it’s gluten-free!

Tip: For extra height, place a shallow pan of water on the oven’s bottom rack while baking to create steam.

Chocolate Chip Banana Bread

This ultra-moist banana bread is studded with melty chocolate chips—a sweet, comforting treat that’s perfect for using up those spotty bananas on your counter.

Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until smooth.
3. Fold in flour, 1 tsp baking soda, and 1/2 tsp salt until just combined. Avoid overmixing. Gently stir in chocolate chips.
4. Pour batter into the prepared pan and bake for 55–60 minutes, or until a toothpick inserted comes out clean (a few crumbs are okay).
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The chocolate chips stay gooey for days, making this loaf even better the next morning with coffee. For extra indulgence, warm slices and drizzle with caramel!

Tip: Freeze overripe bananas (peeled) in a bag for future baking—they’ll mash easily once thawed.

Zucchini Bread

This moist, spiced zucchini bread is the perfect way to use up summer’s bounty—it’s subtly sweet, warmly spiced, and stays tender for days.

Ingredients

• 2 cups grated zucchini (about 1 medium, unpeeled)
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg.
3. In another bowl, beat 2 eggs, ¾ cup sugar, ½ cup oil, and 1 tsp vanilla until smooth. Fold in grated zucchini.
4. Gently stir dry ingredients into the wet mixture until just combined. Fold in ½ cup nuts (if using).
5. Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The zucchini keeps this bread incredibly moist, while the cinnamon and nutmeg add just the right cozy kick. It’s even better the next day!

Tip: For extra richness, swap half the oil with melted butter—just let it cool slightly before mixing.

Apple Cinnamon Bread

This cozy loaf is studded with tender apples and swirled with warm cinnamon sugar—perfect for slicing thick and enjoying with your morning coffee.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup buttermilk
• 2 cups peeled, diced apples (like Honeycrisp or Granny Smith)
• 1/4 cup brown sugar
• 1 tbsp ground cinnamon

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
3. In a separate bowl, cream 1/2 cup unsalted butter and 3/4 cup granulated sugar until fluffy. Beat in 2 large eggs, 1 tsp vanilla extract, and 1/4 cup buttermilk.
4. Fold dry ingredients into the wet mixture until just combined, then stir in 2 cups diced apples.
5. In a small bowl, mix 1/4 cup brown sugar and 1 tbsp ground cinnamon. Pour half the batter into the pan, sprinkle with half the cinnamon sugar, then repeat layers.
6. Bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes before transferring to a rack.

The ribbon of cinnamon sugar melts into the bread as it bakes, creating pockets of caramel-like sweetness in every bite.

Tip: For extra moisture, wrap the cooled loaf in foil overnight—the flavors deepen beautifully!

Sun-Dried Tomato Basil Bread

This savory loaf is bursting with Mediterranean flavors—sun-dried tomatoes and fresh basil weave into every tender bite, making it irresistible straight from the oven.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/4 cup fresh basil, finely chopped

Instructions:

1. In a large bowl, whisk together the flour, sugar, salt, and yeast. Pour in the warm water and olive oil, stirring until a shaggy dough forms.
2. Turn the dough onto a floured surface and knead for 5 minutes until smooth. Fold in the sun-dried tomatoes and basil, kneading until evenly distributed.
3. Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size.
4. Punch down the dough, shape it into a loaf, and transfer to a greased 9×5-inch pan. Cover and let rise again for 30 minutes.
5. Preheat the oven to 375°F. Bake the bread for 30–35 minutes until golden and hollow-sounding when tapped. Cool for 10 minutes before slicing.

The sun-dried tomatoes add a chewy sweetness, while the basil keeps each slice bright and herbaceous—perfect for tearing apart and sharing at a summer gathering.

Tip: For extra richness, brush the top with olive oil right after baking.

Maple Oat Bread

This subtly sweet, hearty loaf is perfect for toast or sandwiches, with a tender crumb and a hint of maple warmth.

Ingredients:

• 1 cup rolled oats (plus 2 tbsp for topping)
• 1 1/4 cups warm water (110°F)
• 2 tbsp pure maple syrup
• 2 tbsp unsalted butter, melted
• 1 tsp active dry yeast
• 1 tsp salt
• 2 1/2 cups all-purpose flour

Instructions:

1. In a large bowl, combine warm water, maple syrup, and yeast. Let sit 5 minutes until foamy.
2. Stir in melted butter, salt, and rolled oats. Gradually mix in flour until a shaggy dough forms.
3. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise 1 hour or until doubled.
4. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Sprinkle with remaining 2 tbsp oats. Cover and rise 30 minutes.
5. Bake at 375°F for 35 minutes until golden and hollow-sounding when tapped. Cool before slicing.

The oats give this bread a delightful chew, while the maple syrup adds just enough sweetness without overpowering. It’s fantastic with a smear of cinnamon butter!

Tip: For extra maple flavor, brush the warm loaf with an extra 1 tbsp maple syrup right after baking.

Lemon Poppy Seed Bread

This bright, citrusy loaf is a morning game-changer—moist, tender, and speckled with nutty poppy seeds for the perfect crunch.

Ingredients

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• 2 tbsp poppy seeds
• 2 large eggs
• ½ cup whole milk
• ½ cup vegetable oil
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 2 tsp baking powder, ½ tsp salt, 1 cup sugar, and 2 tbsp poppy seeds in a large bowl.
3. In another bowl, beat eggs, then whisk in ½ cup milk, ½ cup oil, 1 tbsp lemon zest, ¼ cup lemon juice, and 1 tsp vanilla.
4. Pour wet ingredients into dry ingredients, stirring just until combined (don’t overmix).
5. Bake for 45–50 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a rack.

The magic here? That double hit of lemon—zest and juice—gives every bite a sunny punch without being overly tart.

Tip: For extra shine, brush warm bread with a simple glaze of ½ cup powdered sugar + 1 tbsp lemon juice.

Honey Whole Grain Bread

This hearty, slightly sweet loaf is perfect for sandwiches or slathered with butter—its wholesome flavor and tender crumb make it a pantry staple.

Ingredients:

• 2 cups whole wheat flour
• 1 cup bread flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1/4 cup honey
• 1 1/4 cups warm water (110°F)
• 2 tbsp olive oil
• 1 tbsp rolled oats (for topping)

Instructions:

1. In a large bowl, whisk together whole wheat flour, bread flour, yeast, and salt.
2. Add honey and warm water, stirring until a shaggy dough forms. Drizzle in olive oil and knead by hand (or with a dough hook) for 8–10 minutes until smooth and elastic.
3. Cover the bowl with a damp towel and let rise in a warm spot for 1 hour, or until doubled.
4. Punch down the dough, shape into a loaf, and place in a greased 9×5-inch pan. Sprinkle rolled oats on top. Cover and let rise again for 30 minutes.
5. Preheat oven to 375°F. Bake for 30–35 minutes until the loaf sounds hollow when tapped. Cool for 15 minutes before slicing.

The honey caramelizes slightly during baking, giving the crust a subtle sweetness that pairs beautifully with nutty whole grains.

Tip: For extra depth, swap 1/2 cup of whole wheat flour with rye flour.

Carrot Cake Bread

This moist, warmly spiced carrot cake bread is like dessert for breakfast—packed with shredded carrots, cozy cinnamon, and a hint of vanilla for the perfect bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups finely shredded carrots (about 3 medium)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg.
3. In another bowl, beat 2 eggs with 3/4 cup sugar, 1/2 cup oil, and 1 tsp vanilla until smooth. Stir in shredded carrots.
4. Fold dry ingredients into the wet mixture until just combined. If using, stir in 1/2 cup nuts.
5. Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret? Shredding the carrots extra-fine keeps the bread tender while letting their natural sweetness shine. No frosting needed!

Tip: For extra richness, swap half the oil with unsweetened applesauce.

Conclusion

With these 20 easy and delicious 1.5 lb bread machine recipes, baking fresh, homemade bread has never been simpler! Whether you’re a beginner or just looking for new ideas, there’s something here for everyone. Give them a try, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest so others can enjoy these tasty loaves too. Happy baking!