20 Delicious Healthy Bread Machine Recipes Nutritious

Who says healthy can’t be delicious? If you love the aroma of freshly baked bread but want to keep things nutritious, you’re in luck! We’ve rounded up 20 wholesome bread machine recipes that are as good for you as they are tasty—think hearty whole grains, seeds, and natural sweeteners. Whether you’re craving a classic loaf or something adventurous, these recipes will make your kitchen smell amazing while keeping your goals on track. Let’s bake!

Whole Wheat Honey Oat Bread

This wholesome loaf is lightly sweetened with honey and packed with hearty oats—perfect for toasting or slathering with butter.

Ingredients:

• 1 1/4 cups warm water (110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup honey
• 2 tbsp unsalted butter, melted
• 1 1/2 tsp salt
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1/2 cup old-fashioned oats, plus extra for topping

Instructions:

1. In a large bowl, whisk together warm water, yeast, and 1 tbsp honey. Let sit for 5 minutes until foamy.
2. Stir in remaining honey, melted butter, and salt. Add whole wheat flour, all-purpose flour, and oats, mixing 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 in a warm spot for 1 hour or until doubled.
4. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Sprinkle with extra oats, cover, and let rise 30 minutes.
5. Preheat oven to 350°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool on a wire rack before slicing.

The honey gives this bread a subtle sweetness, while the oats add a satisfying chew—ideal for breakfast or sandwiches.

Tip: For extra flavor, toast the oats in a dry skillet for 2–3 minutes before adding to the dough.

Gluten-Free Multigrain Bread

This hearty gluten-free multigrain bread is packed with wholesome flavor and has the perfect tender-crumb texture—no one will guess it’s gluten-free!

• 1 ½ cups gluten-free all-purpose flour blend (like Bob’s Red Mill 1:1)
• ½ cup almond flour
• ¼ cup ground flaxseed
• ¼ cup gluten-free rolled oats
• 2 tbsp sunflower seeds
• 2 tbsp chia seeds
• 1 ½ tsp xanthan gum
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tbsp honey
• 1 ¼ cups warm water (110°F)
• 2 tbsp olive oil
• 1 large egg, room temperature

1. In a small bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until foamy.
2. In a large bowl, mix gluten-free flour blend, almond flour, ground flaxseed, rolled oats, sunflower seeds, chia seeds, xanthan gum, and salt.
3. Add yeast mixture, olive oil, and egg to the dry ingredients. Stir until a sticky dough forms, then beat with a hand mixer for 1 minute to improve texture.
4. Transfer dough to a greased 9×5-inch loaf pan. Smooth the top with wet fingers, then sprinkle extra oats and seeds on top if desired.
5. Cover with a towel and let rise in a warm place for 45 minutes until slightly puffed.
6. Preheat oven to 375°F. Bake bread for 40–45 minutes until golden and the internal temperature reaches 205°F.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The blend of seeds and oats gives this bread a nutty crunch, while the flaxseed keeps it moist for days—perfect for avocado toast or hearty sandwiches.

Tip: For extra rise, place a shallow pan of boiling water on the oven rack below the bread while baking.

Low-Carb Almond Flour Bread

This nutty, tender almond flour bread is a game-changer for low-carb diets—no one will guess it’s gluten-free!

Ingredients:

• 2 ½ cups finely ground almond flour
• ¼ cup melted butter (or coconut oil for dairy-free)
• 4 large eggs, room temperature
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp apple cider vinegar
• 1 tbsp honey (optional, for slight sweetness)

Instructions:

1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, and ½ tsp salt.
3. In another bowl, beat the eggs, then mix in ¼ cup melted butter, 1 tbsp apple cider vinegar, and 1 tbsp honey (if using).
4. Pour wet ingredients into dry ingredients, stirring until just combined (don’t overmix).
5. Transfer batter to the loaf pan, smoothing the top. Bake for 40–45 minutes until golden and a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The vinegar gives this bread an airy rise, while almond flour keeps it moist for days—perfect for avocado toast or hearty sandwiches.

Tip: For extra crunch, sprinkle sesame seeds on top before baking!

Vegan Flaxseed Bread

This hearty, nutty flaxseed bread is a breeze to make—no eggs or dairy needed, just wholesome ingredients for a slice that’s perfect for toast or sandwiches.

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup ground flaxseed
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp maple syrup
• 1 1/4 cups unsweetened almond milk
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together whole wheat flour, ground flaxseed, baking powder, and 1 tsp salt.
3. Stir in 1 tbsp maple syrup, almond milk, and 2 tbsp olive oil until just combined (don’t overmix).
4. Pour batter into the prepared pan and smooth the top. Bake for 45–50 minutes, until a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The flaxseed adds a subtle crunch and earthy flavor, while the maple syrup gives just a hint of sweetness—ideal for avocado toast or nut butter slathering.

Tip: For extra texture, sprinkle a tablespoon of whole flaxseeds on top before baking.

High-Protein Quinoa Bread

This nutty, wholesome quinoa bread packs a protein punch and stays moist for days—perfect for sandwiches or toast!

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 ½ cups whole wheat flour
• ½ cup almond flour
• 2 tbsp ground flaxseed
• 1 tsp baking soda
• ½ tsp salt
• 3 large eggs, lightly beaten
• ¼ cup olive oil
• ¼ cup honey
• ½ cup plain Greek yogurt

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together whole wheat flour, almond flour, ground flaxseed, baking soda, and salt.
3. In another bowl, mix eggs, olive oil, honey, and Greek yogurt until smooth. Fold in cooked quinoa.
4. Gently stir wet ingredients into dry ingredients until just combined (don’t overmix).
5. Pour batter into the prepared pan and bake for 45–50 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The quinoa adds a subtle crunch and keeps this bread irresistibly tender—no one will guess it’s packed with protein!

Tip: For extra flavor, toast the cooked quinoa in a dry skillet for 2–3 minutes before mixing it in.

Spelt Bread with Chia Seeds

This wholesome spelt bread with chia seeds is nutty, hearty, and just the right amount of chewy—perfect for avocado toast or a thick smear of almond butter.

• 2 cups spelt flour
• 1/4 cup chia seeds
• 1 tsp salt
• 1 tbsp honey
• 1 cup warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 2 tbsp olive oil

1. In a small bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until foamy.
2. In a large bowl, whisk together spelt flour, chia seeds, and salt. Pour in the yeast mixture and olive oil, stirring until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes until smooth. Place in a greased bowl, cover with a towel, 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 again for 30 minutes.
5. Preheat oven to 375°F. Bake bread for 35 minutes until golden and hollow-sounding when tapped. Cool on a wire rack before slicing.

The chia seeds add a subtle crunch and extra nutrition, while spelt flour gives this loaf a rustic, slightly sweet depth. It’s the kind of bread that makes simple ingredients shine.

Tip: For extra flavor, toast the chia seeds lightly before adding them to the dough.

Sugar-Free Banana Bread

Ingredients:

• 3 medium ripe bananas, mashed (about 1 1/2 cups)
• 2 large eggs
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1 3/4 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the mashed bananas, eggs, 1/3 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
3. In another bowl, combine 1 3/4 cups whole wheat flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon. Gently fold into the wet ingredients until just combined. Stir in 1/2 cup chopped walnuts (if using).
4. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret here? Super-ripe bananas give this bread all the sweetness it needs, while cinnamon adds a cozy depth. It’s sturdy enough for breakfast but feels like dessert!

Tip: For extra flavor, toast the walnuts before adding them to the batter.

Pumpkin Spice Whole Grain Bread

This cozy, warmly spiced bread is packed with whole grains and just the right amount of pumpkin sweetness—perfect for slicing thick and slathering with butter.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 cup rolled oats
• 1 tsp baking soda
• ½ tsp baking powder
• 1 ½ tsp pumpkin pie spice
• ½ tsp salt
• 2 large eggs
• ¾ cup pumpkin puree
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ½ cups whole wheat flour, 1 cup rolled oats, 1 tsp baking soda, ½ tsp baking powder, 1 ½ tsp pumpkin pie spice, and ½ tsp salt.
3. In another bowl, beat 2 large eggs, then stir in ¾ cup pumpkin puree, ½ cup maple syrup, ¼ cup melted coconut oil, and 1 tsp vanilla extract.
4. Fold the wet ingredients into the dry until just combined. Gently mix in ½ cup chopped walnuts (if using).
5. Pour batter into the prepared pan and bake for 45–50 minutes, until a toothpick inserted comes out clean.

The oats add a hearty chew, while the pumpkin keeps every slice irresistibly moist—no dry crumbs here!

Tip: For extra warmth, sprinkle the top with a mix of oats and pumpkin pie spice before baking.

Seeded Rye Bread

This hearty seeded rye bread is packed with nutty flavor and a satisfying crunch—perfect for sandwiches or slathered with butter.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 tbsp molasses
• 2 tsp active dry yeast
• 1 ½ cups rye flour
• 1 ½ cups bread flour
• 1 tbsp caraway seeds
• 1 tbsp sunflower seeds
• 1 tbsp flaxseeds
• 1 ½ tsp salt
• 1 tbsp olive oil

Instructions:

1. In a large bowl, whisk together 1 ½ cups warm water, 2 tbsp molasses, and 2 tsp yeast. Let sit for 5 minutes until foamy.
2. Stir in rye flour, bread flour, 1 tbsp caraway seeds, 1 tbsp sunflower seeds, 1 tbsp flaxseeds, and 1 ½ tsp salt 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 dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and rise for 30 minutes.
5. Preheat oven to 375°F. Brush loaf with 1 tbsp olive oil and bake for 35–40 minutes until deep golden and hollow-sounding when tapped.

The blend of seeds and molasses gives this rye bread a rich, earthy sweetness—ideal for hearty deli sandwiches or toasted with jam.

Tip: For extra crunch, sprinkle additional seeds on top before baking.

Herbed Olive Oil Bread

This rustic loaf is infused with fragrant herbs and rich olive oil, making it the perfect tear-and-share bread for cozy dinners or weekend baking projects.

Ingredients:

• 3 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1/2 cup warm water (110°F)
• 1/2 cup whole milk, warmed
• 1/4 cup extra-virgin olive oil, plus extra for brushing
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme

Instructions:

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp sugar, 1 packet yeast, and 1 tsp salt.
2. Make a well in the center and add 1/2 cup warm water, 1/2 cup warm milk, 1/4 cup olive oil, 2 tbsp rosemary, and 1 tbsp thyme. Stir until a shaggy dough forms.
3. Knead on a floured surface for 5 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm spot 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 30 minutes.
5. Preheat oven to 375°F. Brush loaf with olive oil and bake for 25-30 minutes until golden and hollow-sounding when tapped.

The olive oil creates an irresistibly tender crumb, while the fresh herbs perfume every bite – no dipping sauce required!

Tip: For extra flavor, rub the baked loaf with a cut garlic clove while still warm.

Low-Fat Zucchini Bread

This moist, lightly spiced zucchini bread skips the oil but keeps all the cozy flavor—perfect for a guilt-free breakfast or snack.

Ingredients:

• 1 ½ cups grated zucchini (about 1 medium)
• 1 cup unsweetened applesauce
• ½ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups whole wheat flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together grated zucchini, applesauce, honey or maple syrup, eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, combine whole wheat flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt.
4. Fold dry ingredients into the wet mixture until just combined (don’t overmix).
5. Pour batter into the prepared pan and bake for 45–50 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 applesauce keeps this bread incredibly tender, while the zucchini adds just the right amount of natural sweetness. It’s even better the next day!

Tip: For extra texture, fold in ¼ cup chopped walnuts or raisins before baking.

Buckwheat Bread with Sunflower Seeds

This hearty buckwheat bread is packed with nutty sunflower seeds for a rustic loaf that’s perfect for sandwiches or toasted with a smear of butter.

• 1 ½ cups buckwheat flour
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp active dry yeast
• 1 ¼ cups warm water (110°F)
• 2 tbsp olive oil
• ½ cup raw sunflower seeds

1. In a large bowl, whisk together 1 ½ cups buckwheat flour, 1 cup all-purpose flour, 1 tsp salt, and 1 tbsp sugar. Stir in 1 tsp active dry yeast.
2. Make a well in the center and pour in 1 ¼ cups warm water and 2 tbsp olive oil. Mix until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes until smooth. Fold in ½ cup sunflower seeds until evenly distributed.
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. Preheat oven to 375°F. Shape dough into a round loaf, place on a parchment-lined baking sheet, and let rest for 20 minutes.
6. Bake for 30–35 minutes until the crust is deep golden and the loaf sounds hollow when tapped.

The sunflower seeds add a satisfying crunch to every slice, while buckwheat gives this bread an earthy depth that pairs beautifully with savory toppings.

Tip: For extra flavor, toast the sunflower seeds lightly before adding them to the dough.

Sweet Potato Bread with Cinnamon

This cozy, spiced sweet potato bread is like a hug in loaf form—moist, warmly spiced, and perfect with a smear of butter.

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 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together mashed sweet potato, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup vegetable oil, and 2 eggs until smooth.
3. In another bowl, combine 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg. Fold dry ingredients into the wet mix until just combined. Stir in 1/4 cup pecans (if using).
4. Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The sweet potato keeps this bread incredibly tender, while the cinnamon and nutmeg add just the right warmth. It’s even better the next day!

Tip: For extra moisture, wrap the cooled loaf in foil overnight before slicing.

Fluffy Coconut Flour Bread

This light, slightly sweet coconut flour bread is a gluten-free dream—perfect for toasting or slathering with your favorite jam.

Ingredients:

• 1/2 cup coconut flour
• 6 large eggs, room temperature
• 1/4 cup melted coconut oil
• 1/4 cup honey or maple syrup
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
2. In a bowl, whisk together 6 large eggs, 1/4 cup melted coconut oil, and 1/4 cup honey until smooth.
3. Sift in 1/2 cup coconut flour, 1 tsp baking powder, and 1/4 tsp salt. Stir until just combined (batter will thicken as it sits).
4. Pour into the prepared pan and bake for 35–40 minutes, until golden and a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret? Coconut flour soaks up moisture, so letting the batter rest for 5 minutes before baking ensures the perfect fluffy texture.

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

Carrot and Walnut Bread

This moist, nutty loaf is packed with cozy spice and just the right amount of sweetness—perfect for breakfast or an afternoon snack.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ¾ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups grated carrots (about 2 medium)
• ½ cup chopped walnuts

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, 1 tsp cinnamon, and ½ tsp salt.
3. In another bowl, beat ¾ cup brown sugar, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla extract until smooth.
4. Fold the dry ingredients into the wet mixture, then stir in the grated carrots and ½ cup walnuts until just combined.
5. Pour batter into the prepared pan and 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 walnuts add a delightful crunch, while the carrots keep every slice tender—no cream cheese frosting needed!

Tip: For extra depth, toast the walnuts in a dry skillet for 3–4 minutes before chopping.

Rosemary Garlic Bread

Nothing beats the aroma of freshly baked rosemary garlic bread filling your kitchen—this rustic loaf is fragrant, buttery, and perfect for tearing apart with friends.

• 1 loaf French bread or sourdough (about 12 oz)
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix the softened butter, minced garlic, chopped rosemary, salt, and black pepper until fully combined.
3. Slice the bread horizontally (like a sub sandwich) and spread the butter mixture evenly on both cut sides.
4. Place the bread butter-side up on the baking sheet and bake for 12–15 minutes, until the edges are crisp and golden.
5. For extra browning, broil for 1–2 minutes (watch closely!). Let cool slightly before slicing.

The garlic-infused butter seeps into every crevice, while the rosemary adds a woodsy freshness—ideal for sopping up soups or serving as a standout appetizer.

Tip: For deeper flavor, let the butter mixture sit for 30 minutes before spreading to allow the garlic and rosemary to meld.

High-Fiber Psyllium Husk Bread

This hearty, gut-friendly loaf is a game-changer for sandwich lovers—soft on the inside with a satisfyingly chewy crust.

Ingredients

• 1 ½ cups warm water (110°F)
• 2 tbsp honey
• 2 ¼ tsp active dry yeast (1 packet)
• 1 ½ cups whole wheat flour
• 1 cup bread flour
• ¼ cup psyllium husk powder
• 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. Stir in whole wheat flour, bread flour, psyllium husk powder, and salt until a shaggy dough forms. Drizzle in olive oil.
3. Knead by hand (or with a dough hook) for 8 minutes until smooth and elastic. The dough will be slightly sticky.
4. Cover with a damp 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 pan. Cover and rise for 30 minutes.
6. Preheat oven to 375°F. Bake for 35–40 minutes until the crust is deep golden and the loaf sounds hollow when tapped.

The psyllium husk gives this bread an incredible springiness—no one will guess it’s packed with fiber!

Tip: For extra crunch, brush the loaf with water and sprinkle seeds (like sunflower or pumpkin) before baking.

Apple Cinnamon Whole Wheat Bread

This cozy Apple Cinnamon Whole Wheat Bread is like a hug in loaf form—tender, warmly spiced, and packed with juicy apple bits.

• 1 ½ cups whole wheat flour
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• ½ cup maple syrup
• ½ cup unsweetened applesauce
• ⅓ cup melted coconut oil
• 1 tsp vanilla extract
• 1 ½ cups finely diced apple (about 1 medium)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ½ cups whole wheat flour, 1 cup all-purpose flour, 1 tbsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, and ½ tsp salt.
3. In another bowl, beat 2 eggs, then stir in ½ cup maple syrup, ½ cup applesauce, ⅓ cup melted coconut oil, and 1 tsp vanilla until smooth.
4. Fold wet ingredients into dry ingredients until just combined, then gently mix in diced apple.
5. Pour batter into prepared pan and bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.

The maple syrup and applesauce keep this bread irresistibly moist, while the diced apple adds little bursts of freshness in every bite.

Tip: For extra crunch, sprinkle the top with rolled oats before baking!

Turmeric and Black Pepper Bread

This golden-hued loaf is subtly earthy with a warm peppery kick—perfect for toasting or dunking in soups.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp active dry yeast
• 1 tsp salt
• 1 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1 1/4 cups warm water (110°F)
• 2 tbsp olive oil

Instructions

1. In a large bowl, whisk together the flour, sugar, yeast, salt, turmeric, and black pepper.
2. Add the warm water and olive oil, stirring until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover 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 round loaf, and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
5. Preheat oven to 375°F. Bake the bread for 30–35 minutes until golden and hollow-sounding when tapped.

The turmeric gives this bread a gorgeous color, while the black pepper adds just enough warmth to balance its earthy notes.

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

Lemon Poppy Seed Bread

This bright, citrusy loaf is a sunny addition to breakfast or afternoon tea, with a tender crumb and just the right amount of crunch from poppy seeds.

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, room temperature
• ½ cup whole milk
• ⅓ cup vegetable oil
• 2 tbsp lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, 1 cup granulated sugar, and 2 tbsp poppy seeds.
3. In another bowl, beat 2 large eggs, then whisk in ½ cup whole milk, ⅓ cup vegetable oil, 2 tbsp lemon zest, ¼ cup lemon juice, and 1 tsp vanilla extract.
4. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay).
5. Transfer batter to the prepared pan and bake for 50–55 minutes, until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret here? The double hit of lemon—zest and juice—gives this bread a tangy punch that balances the sweetness perfectly.

Tip: For extra moisture, brush the warm loaf with a simple syrup made of 2 tbsp lemon juice and 1 tbsp sugar.

Conclusion

With these 20 delicious and nutritious bread machine recipes, you can enjoy wholesome homemade bread with ease! Whether you’re craving whole grains, gluten-free options, or sweet treats, there’s something for everyone. Give them a try, and don’t forget to share your favorites in the comments below. Loved this roundup? Pin it to your Pinterest board so others can discover these healthy bakes too. Happy baking!