18 Delicious Bread Recipes for Every Occasion

There’s nothing quite like the aroma of freshly baked bread filling your kitchen. Whether you’re a seasoned baker or just starting out, these 18 mouthwatering bread recipes are perfect for any occasion. From the timeless Classic French Baguette to the indulgent Chocolate Chip Banana Bread, there’s something here for everyone.

Looking for a hearty loaf? Try the Whole Wheat Sandwich Bread or Multigrain Seeded Bread. Craving something sweet? The Cinnamon Swirl Bread or Pumpkin Spice Bread will satisfy your dessert cravings. For a savory twist, the Garlic and Herb Focaccia or Cheesy Pull-Apart Bread are sure to impress.

No matter your preference, these recipes guarantee delicious results every time. Let’s get baking!

Classic French Baguette

There’s nothing quite like the crisp crust and airy interior of a homemade baguette—this recipe keeps it simple but delivers bakery-worthy results.

Ingredients:

• 3 1/2 cups (420g) bread flour
• 1 1/2 tsp (7g) salt
• 1 tsp (4g) sugar
• 1 1/4 tsp (4g) active dry yeast
• 1 1/2 cups (360ml) warm water (about 110°F)

Instructions:

1. In a large bowl, whisk together the bread flour, salt, and sugar. Sprinkle the yeast over the warm water, let sit for 5 minutes until foamy, then stir into the dry ingredients until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
3. Punch down the dough and divide into 2 equal pieces. Roll each into a 16-inch rope, tapering the ends. Place on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
4. Preheat oven to 450°F. Score each loaf diagonally 3–4 times with a sharp knife. Bake for 20–25 minutes until deeply golden and hollow-sounding when tapped. Cool on a wire rack.

The secret to that iconic crackly crust? A hot oven and just four simple ingredients—no fancy equipment required!

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

Whole Wheat Sandwich Bread

Nothing beats the wholesome aroma of freshly baked whole wheat bread—this easy recipe yields a tender, slightly nutty loaf perfect for sandwiches or toast.

Ingredients

• 2 1/4 tsp (1 packet) active dry yeast
• 1 1/4 cups warm water (110°F)
• 2 tbsp honey
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour, plus extra for dusting

Instructions

1. In a large bowl, whisk together the yeast, warm water, and honey. Let sit for 5 minutes until foamy.
2. Stir in the olive oil and salt. Add the whole wheat flour and 1 cup of all-purpose flour, mixing until a shaggy dough forms.
3. Turn onto a floured surface and knead for 8–10 minutes, gradually adding the remaining 1/2 cup all-purpose flour, until smooth and elastic.
4. Place in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
5. Punch down the dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and rise for 30 minutes.
6. Preheat oven to 375°F. Bake for 30–35 minutes until golden and hollow-sounding when tapped. Cool before slicing.

The honey adds just a hint of sweetness, balancing the hearty whole wheat for a loaf that’s sturdy yet soft—no crumbly slices here!

Tip: For extra tenderness, replace 1/4 cup water with milk.

Sourdough Bread with a Crispy Crust

There’s nothing quite like the satisfaction of pulling a golden, crackly sourdough loaf from your own oven—here’s how to nail it every time.

Ingredients:

• 1 cup (240g) active sourdough starter (100% hydration)
• 1 1/2 cups (360ml) lukewarm water (about 85°F)
• 4 cups (500g) bread flour
• 1 1/2 tsp (9g) fine sea salt
• 1 tbsp (15ml) olive oil (for greasing)

Instructions:

1. In a large bowl, mix the sourdough starter and water until bubbly. Add the bread flour and salt, stirring until a shaggy dough forms.
2. Cover with a damp towel and let rest for 30 minutes. Then, stretch and fold the dough every 30 minutes for 2 hours (4 sessions total).
3. Transfer the dough to a lightly olive oil-greased bowl, cover, and let rise at room temperature for 8–12 hours, or until doubled.
4. Preheat the oven to 450°F (230°C) with a Dutch oven inside for 1 hour. Shape the dough into a round, place it on parchment paper, and score the top with a sharp knife.
5. Bake covered in the Dutch oven for 20 minutes, then uncover and bake for another 25 minutes until deeply golden and hollow-sounding when tapped.

The secret to that earthy tang and glass-like crust? A slow fermentation and a steamy Dutch oven—worth every minute.

Tip: For extra crunch, spritz the dough with water right before baking.

Soft and Fluffy Dinner Rolls

These soft and fluffy dinner rolls are the ultimate comfort food—tender, buttery, and perfect for soaking up gravy or enjoying warm from the oven.

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

1. In a large bowl, whisk together warm milk, yeast, and 1/4 cup sugar. Let sit for 5 minutes until foamy.
2. Stir in 4 tbsp melted butter, egg, and 1 tsp salt. Gradually add 3 1/2 cups flour, mixing until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Punch down dough and divide into 12 equal pieces. Shape into balls and arrange in a greased 9×13″ baking dish. Cover and let rise 30 minutes.
5. Preheat oven to 375°F. Bake rolls for 18–20 minutes until golden. Brush tops with 2 tbsp melted butter. Serve warm.

The secret to these rolls’ cloud-like texture? A touch of sugar in the yeast mixture ensures an extra-light crumb. They’re irresistible straight from the pan!

Tip: For a glossy finish, brush rolls with butter again right after baking.

Cinnamon Swirl Bread

This cozy, buttery loaf is like a hug in bread form—soft, sweet, and swirled with just the right amount of cinnamon spice.

Ingredients

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

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet yeast, and 1 tsp salt. Pour in 1 cup warm milk, 1/4 cup melted butter, and the egg. Stir 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 and roll into a 12×8-inch rectangle. Spread 2 tbsp softened butter over the surface, then sprinkle evenly with 1/3 cup brown sugar and 2 tbsp cinnamon. Roll tightly from the long edge, pinch the seam to seal, 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 and hollow-sounding when tapped. Cool in the pan for 10 minutes, then transfer to a wire rack.

The magic here? The sugar and cinnamon caramelize into ribbons as it bakes, creating pockets of gooey goodness in every slice.

Tip: For extra shine, brush the warm loaf with a mix of 1 tbsp melted butter and 1 tbsp honey.

Garlic and Herb Focaccia

This fluffy, golden focaccia is infused with garlic and fresh herbs—perfect for tearing apart and sharing (or not!).

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 1 1/2 tsp kosher salt
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• Flaky sea salt, for sprinkling

Instructions

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Add flour, 1/4 cup olive oil, and kosher salt. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Press dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then drizzle with 2 tbsp olive oil, garlic, rosemary, and thyme. Sprinkle with flaky sea salt.
5. Bake at 400°F for 20–25 minutes until golden and crisp at the edges.

The dimpled crust soaks up all that garlicky herb oil, making every bite irresistible. Tip: For extra flavor, let the dough rest overnight in the fridge—just bring to room temperature before baking.

Banana Bread with Walnuts

This classic banana bread is studded with crunchy walnuts and has the perfect balance of sweetness and spice—ideal 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 slightly cooled
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3/4 cup chopped walnuts, plus extra for topping

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides.
2. In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, whisk together 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Gently fold into the wet ingredients until just combined. Stir in 3/4 cup chopped walnuts.
4. Pour batter into the prepared pan and sprinkle extra walnuts on top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.

The walnuts add a satisfying crunch to every slice, while the cinnamon gives this loaf a subtle warmth that makes it feel extra special.

Tip: For even more flavor, toast the walnuts in a dry skillet for 3–4 minutes before chopping and adding to the batter.

Cheesy Pull-Apart Bread

This gooey, garlicky pull-apart bread is the ultimate crowd-pleaser—perfect for game day or cozy nights in.

Ingredients:

• 1 (16 oz) loaf sourdough bread (unsliced)
• 1/2 cup (1 stick) unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1/2 tsp kosher salt
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the bread into 1-inch cubes without slicing all the way through (keep the base intact).
3. In a bowl, whisk together the melted butter, minced garlic, parsley, and kosher salt. Brush generously between every crevice of the bread.
4. Stuff mozzarella and Parmesan into the cracks, pressing gently to adhere.
5. Wrap the loaf in foil and bake for 15 minutes. Uncover and bake 10 more minutes until cheese is bubbly and edges are crispy.

The magic? Each tear reveals a stretchy cheese pull and buttery garlic pockets. Tip: For extra kick, add a pinch of red pepper flakes to the butter mix!

Gluten-Free Artisan Bread

Craving crusty, bakery-style bread without the gluten? This easy loaf has a crisp exterior and a tender, airy crumb—perfect for sandwiches or slathering with butter.

Ingredients:

• 2 cups (280g) gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp (4g) salt
• 1 tbsp (12g) sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups (300ml) warm water (110°F)
• 2 tbsp (30ml) olive oil
• 1 tsp (5ml) apple cider vinegar

Instructions:

1. In a large bowl, whisk together the gluten-free flour blend, salt, and sugar. Sprinkle the yeast over the warm water and let sit for 5 minutes until foamy.
2. Stir the olive oil and apple cider vinegar into the yeast mixture, then pour into the dry ingredients. Mix until a sticky dough forms (it will be looser than traditional bread dough).
3. Cover the bowl with a damp towel and let rise in a warm spot for 1 hour, or until nearly doubled.
4. Preheat oven to 450°F (230°C) with a Dutch oven inside. Carefully transfer the dough to a parchment-lined bowl, then slash the top with a sharp knife.
5. Bake covered for 30 minutes, then uncover and bake 15 more minutes until deeply golden. Cool completely before slicing.

The vinegar gives this bread an extra lift, while the Dutch oven traps steam for that signature crackly crust. Tip: For extra flavor, try adding 1 tsp of dried rosemary or garlic powder to the dry ingredients!

Rosemary Olive Oil Bread

This rustic loaf is infused with fragrant rosemary and rich olive oil, yielding a golden crust and tender crumb that’s perfect for tearing and sharing.

Ingredients:

• 3 cups (360g) all-purpose flour
• 1 tbsp (12g) granulated sugar
• 1 tsp (6g) salt
• 1 tbsp (3g) finely chopped fresh rosemary
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup (240ml) warm water (110°F)
• 1/4 cup (60ml) extra-virgin olive oil, plus extra for brushing

Instructions:

1. In a large bowl, whisk together the flour, sugar, salt, and rosemary. Dissolve the yeast in warm water and let sit for 5 minutes until foamy.
2. Pour the yeast mixture and 1/4 cup olive oil into the dry ingredients. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
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.
4. Punch down the 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. Brush the loaf with olive oil and bake for 25–30 minutes until golden and hollow-sounding when tapped.

The olive oil keeps this bread luxuriously moist, while the rosemary adds an earthy aroma that’s irresistible fresh from the oven.

Tip: For extra flavor, sprinkle coarse sea salt over the loaf before baking.

Sweet Potato Bread with Maple Glaze

This moist, spiced sweet potato bread is drizzled with a dreamy maple glaze—perfect for breakfast or an afternoon treat.

Ingredients:

• 1 cup mashed cooked sweet potato (about 1 medium)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp milk

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together mashed sweet potato, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
3. In another bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gently fold into the wet ingredients until just combined.
4. Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
5. Whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled bread.

The glaze seeps into the bread slightly, creating pockets of maple sweetness in every bite.

Tip: For extra flavor, roast your sweet potato instead of boiling it—it deepens the natural sweetness!

Rustic No-Knead Bread

This fuss-free loaf bakes up with a crackly crust and an airy, chewy interior—perfect for tearing and sharing straight from the oven.

Ingredients:

• 3 cups (360g) all-purpose flour
• 1 1/4 tsp (8g) fine sea salt
• 1/4 tsp (1g) active dry yeast
• 1 1/2 cups (360ml) lukewarm water (about 100°F)
• 1 tbsp (15ml) olive oil (for greasing)

Instructions:

1. In a large bowl, whisk together the flour, salt, and yeast. Pour in the lukewarm water and stir with a wooden spoon until a shaggy dough forms (about 30 seconds). Cover with plastic wrap and let rise at room temperature for 12–18 hours.
2. Turn the dough onto a floured surface. Fold the edges toward the center 4–5 times to shape into a loose ball. Transfer seam-side down to a greased bowl, cover with a towel, and rest for 1 hour.
3. Preheat oven to 450°F with a Dutch oven inside for 30 minutes. Carefully transfer the dough to the hot Dutch oven, cover, and bake for 30 minutes. Uncover and bake 10–15 minutes more until deeply golden.

The magic here? That long, slow rise develops incredible flavor without any kneading—just patience!

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

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 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 (not pie filling)
• ⅓ 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 salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp ginger in a bowl.
3. In another bowl, beat 1 ½ cups sugar, ½ cup vegetable oil, and 2 eggs until creamy. Mix in 1 cup pumpkin puree and ⅓ cup water.
4. Gradually stir dry ingredients into wet until just combined (don’t overmix). Pour into prepared pan.
5. Bake for 60–65 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes before transferring to a rack.

The secret? A double hit of pumpkin—both in the batter and a subtle drizzle of reduced puree on top after baking for extra moisture.

Tip: For bakery-style domed tops, let the batter rest for 15 minutes before baking to activate the leavening.

Multigrain Seeded Bread

This hearty, nutty loaf is packed with wholesome grains and seeds, making it perfect for toast or sandwiches—plus, it fills your kitchen with the coziest aroma while baking!

Ingredients:

• 1 1/4 cups warm water (110°F)
• 2 tbsp honey
• 2 1/4 tsp active dry yeast (1 packet)
• 1 1/2 cups whole wheat flour
• 1 cup bread flour
• 1/4 cup rolled oats
• 1/4 cup mixed seeds (sunflower, pumpkin, flax)
• 2 tbsp olive oil
• 1 1/2 tsp salt

Instructions:

1. In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until foamy.
2. Stir in whole wheat flour, bread flour, rolled oats, mixed seeds, olive oil, and salt 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 pan. Cover and rise again for 30 minutes.
5. Preheat oven to 375°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool completely before slicing.

The blend of seeds and oats gives this bread a satisfying crunch, while the honey adds just a hint of sweetness—ideal for slathering with almond butter or avocado.

Tip: For extra texture, sprinkle the top with oats and seeds before baking.

Brioche with a Golden Crust

This buttery, golden brioche is a showstopper—soft and rich inside with a glossy, crackly crust that’s impossible to resist.

Ingredients

• 1/2 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 4 large eggs, room temperature
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 cup (2 sticks) unsalted butter, softened and cubed
• 1 egg yolk + 1 tbsp water (for egg wash)

Instructions

1. In a stand mixer bowl, whisk together warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
2. Add eggs and mix with the paddle attachment. Switch to the dough hook, then add flour and salt. Mix on low for 2 minutes until combined.
3. With the mixer running, add butter one cube at a time, waiting until each is fully incorporated. Knead for 8–10 minutes until the dough is smooth and pulls away from the bowl.
4. Transfer dough to a greased bowl, cover with a towel, and let rise in a warm place for 1.5–2 hours, or until doubled.
5. Punch down dough, divide into 8 equal pieces, and shape into tight balls. Arrange in a greased 9-inch round pan. Cover and let rise for 1 hour.
6. Preheat oven to 375°F. Whisk egg yolk with water and brush lightly over the brioche. Bake for 25–30 minutes until deeply golden and hollow-sounding when tapped.

The secret? Slow incorporation of butter creates that signature brioche texture—tender yet structured, like a pastry and bread hybrid.

Tip: For extra shine, brush with simple syrup right after baking.

Cornbread with Honey Butter

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1/2 cup honey
• 1/2 cup softened unsalted butter (for honey butter)

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch square baking pan.
2. Whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. In another bowl, whisk 1 cup whole milk, 1/3 cup melted butter, and the egg until smooth. Pour into dry ingredients and stir just until combined (don’t overmix).
4. Spread batter into the pan. Bake for 20–25 minutes until golden and a toothpick comes out clean.
5. While warm, stir 1/2 cup honey into 1/2 cup softened butter until creamy. Serve a generous smear on each slice.

The honey butter melts into every nook of this cornbread, creating pockets of caramelized sweetness against the toasty corn flavor.

Tip: For extra texture, sprinkle a handful of corn kernels into the batter before baking.

Zucchini Bread with Lemon Glaze

This moist, tender zucchini bread gets a bright lift from a tangy lemon glaze—perfect for using up summer’s bounty or sneaking veggies into breakfast.

Ingredients

• 1 ½ cups grated zucchini (about 1 medium)
• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ½ cups flour, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
3. In another bowl, beat ½ cup granulated sugar, ½ cup brown sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla until smooth. Fold in zucchini.
4. Gradually mix dry ingredients into wet until just combined. Pour into prepared pan.
5. Bake for 50–55 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a rack.
6. Whisk 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp zest until smooth. Drizzle over cooled bread.

The glaze soaks slightly into the crumb, adding a citrusy spark to every bite without overpowering the cozy cinnamon-spiced bread.

Tip: For extra texture, press a handful of chopped walnuts into the batter before baking.

Chocolate Chip Banana Bread

This moist, tender banana bread is studded with melty chocolate chips—a sweet twist on the classic that’ll disappear fast!

Ingredients:

• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, melted and 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 bowl, mix mashed bananas, 1/2 cup melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until smooth.
3. Whisk together flour, 1 tsp baking soda, and 1/2 tsp salt in another bowl. Gently fold into banana mixture until just combined.
4. Fold in 3/4 cup chocolate chips, then pour batter into prepared pan. Bake for 55–60 minutes, until a toothpick inserted comes out clean (a few crumbs are okay—avoid wet batter).
5. Cool in pan for 10 minutes, then transfer to a wire rack.

The chocolate chips stay gooey for days, making this loaf even better on day two—if it lasts that long!

Tip: For extra-rich flavor, toast the chocolate chips in a dry skillet for 1 minute before adding to the batter.

Conclusion

Discover 18 mouthwatering bread recipes perfect for any occasion. From the timeless Classic French Baguette to the indulgent Chocolate Chip Banana Bread, this collection offers something for everyone. Enjoy healthy options like Whole Wheat Sandwich Bread or treat yourself to sweet delights like Cinnamon Swirl Bread. Whether you prefer savory Garlic and Herb Focaccia or gluten-free Artisan Bread, these recipes ensure fresh, homemade goodness. Bake rustic No-Knead Bread or fluffy Dinner Rolls—each recipe promises delicious results!