20 Delicious Healthy Bread Recipes Nutritious

Who says healthy bread has to be boring? Whether you’re craving a hearty whole-grain loaf, a fluffy gluten-free option, or a protein-packed twist on classic favorites, we’ve got you covered. These 20 delicious and nutritious bread recipes prove that wholesome ingredients can still mean big flavor—perfect for sandwiches, toast, or just enjoying warm from the oven. Ready to bake your way to better bread? Let’s dive in!

Whole Wheat Banana Bread

This wholesome banana bread is moist, nutty, and just sweet enough—perfect for breakfast or an afternoon snack with a swipe of butter.

Ingredients:

• 3 medium overripe bananas, mashed (about 1 1/4 cups)
• 1/3 cup melted coconut oil (or unsalted butter)
• 1/2 cup pure maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 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, 1/3 cup melted coconut oil, 1/2 cup maple syrup, egg, and 1 tsp vanilla until smooth.
3. Add 1 3/4 cups whole wheat flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt. Stir until just combined—don’t overmix. Fold in 1/2 cup walnuts (if using).
4. Pour batter into the prepared pan. 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 whole wheat flour adds a hearty depth, while the maple syrup keeps it lightly sweet without overpowering the banana flavor.

Tip: For extra moisture, wrap cooled bread in beeswax wrap or foil and let it sit overnight before slicing.

Gluten-Free Quinoa Bread

This hearty, nutty quinoa bread is a game-changer for gluten-free baking—no dense, crumbly loaves here, just tender slices perfect for toast or sandwiches.

Ingredients

• 1 cup cooked quinoa, cooled
• 1 ½ cups gluten-free all-purpose flour blend
• ¼ cup ground flaxseed
• 1 tsp baking soda
• 1 tsp salt
• 3 large eggs, room temperature
• ¼ cup olive oil
• 1 tbsp honey
• ½ cup unsweetened almond milk
• 1 tbsp apple cider vinegar

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 gluten-free flour blend, ground flaxseed, baking soda, and salt.
3. In another bowl, beat eggs, olive oil, honey, almond milk, and apple cider vinegar until smooth. Fold in cooked quinoa.
4. Pour wet ingredients into dry ingredients and stir until just combined (don’t overmix).
5. Transfer batter to the prepared pan and bake for 45–50 minutes, until golden and a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The quinoa adds a subtle crunch and keeps the bread moist for days—no one will guess it’s gluten-free!

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

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 blanched almond flour
• ¼ cup melted butter (or coconut oil)
• 4 large eggs, room temperature
• 1 tbsp honey (or sugar-free syrup)
• 1 tsp baking soda
• ½ tsp sea salt
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
2. In a large bowl, whisk together the almond flour, baking soda, and ½ tsp sea salt.
3. In another bowl, beat the eggs, then stir in ¼ cup melted butter, 1 tbsp honey, and 1 tbsp apple cider vinegar until smooth.
4. Fold the wet ingredients into the dry mixture until just combined (don’t overmix—a few lumps are fine).
5. Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until golden and a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.

The secret? Apple cider 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 flavor, stir in 1 tsp garlic powder or rosemary before baking.

Oatmeal Honey Bread

This hearty oatmeal honey bread is soft, slightly sweet, and perfect for toast or sandwiches—plus, it fills your kitchen with the coziest aroma while baking.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 1/2 cups boiling water
• 1/4 cup honey
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 3 1/2 cups all-purpose flour, divided
• 1 large egg, beaten (for egg wash)
• 1 tbsp rolled oats (for topping)

Instructions:

1. In a large bowl, combine 1 cup rolled oats and 1 1/2 cups boiling water. Let sit for 10 minutes to soften. Stir in 1/4 cup honey, 2 tbsp melted butter, and 1 tsp salt. Cool to lukewarm (about 110°F).
2. Sprinkle 1 packet yeast over the mixture; let sit until foamy, 5 minutes. Gradually mix in 3 cups flour until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes, adding remaining 1/2 cup flour as needed, until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, 1 hour.
4. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and let rise 30 minutes. Preheat oven to 350°F.
5. Brush loaf with beaten egg and sprinkle with 1 tbsp oats. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool before slicing.

The honey gives this bread a subtle sweetness, while the oats keep it tender with just the right chew—ideal for slathering with jam or turning into French toast.

Tip: For extra nuttiness, toast the oats in a dry skillet for 2 minutes before adding the water.

Spelt Bread with Seeds

This hearty spelt bread is packed with nutty flavor and a satisfying crunch from a trio of seeds—perfect for toasting or slathering with butter.

Ingredients:

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

Instructions:

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, whole wheat flour, and salt. Stir in the yeast mixture and 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, then shape into a loaf. Sprinkle sunflower seeds, flaxseeds, and sesame seeds on top, pressing gently to adhere.
5. Transfer to a parchment-lined loaf pan. Cover and let rise for 30 minutes. Meanwhile, preheat oven to 375°F.
6. Bake for 35–40 minutes until the crust is deep golden and the loaf sounds hollow when tapped. Cool completely before slicing.

The blend of seeds adds a rustic texture, while spelt flour keeps the crumb tender—no dense, dry loaves here!

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

Vegan Zucchini Bread

This moist, spiced zucchini bread is packed with cozy flavors—no eggs or dairy needed, just simple pantry staples and fresh zucchini.

Ingredients

• 1 ½ cups grated zucchini (about 1 medium)
• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• ¼ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 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 ¾ cups flour, ¾ cup granulated sugar, ½ cup brown sugar, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, and ½ tsp salt.
3. Add ½ cup oil, ¼ cup applesauce, and 1 tsp vanilla. Stir until just combined, then fold in grated zucchini and ½ cup walnuts (if using).
4. Pour batter into the pan and bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before transferring to a wire rack.

The applesauce keeps this bread irresistibly tender, while the zucchini adds subtle sweetness without weighing it down. Perfect with a smear of vegan butter!

Tip: For extra moisture, wrap cooled bread in foil and let it sit overnight before slicing.

Flaxseed and Chia Bread

This wholesome Flaxseed and Chia Bread is nutty, hearty, and packed with fiber—perfect for toasting or slathering with avocado for a nourishing breakfast.

• 1 ½ cups warm water (110°F)
• 2 tbsp honey
• 2 ¼ tsp active dry yeast (1 packet)
• 3 cups bread flour
• ½ cup ground flaxseed
• ¼ cup chia seeds
• 1 ½ tsp salt
• 2 tbsp olive oil

1. In a small bowl, whisk together 1 ½ cups warm water and 2 tbsp honey. Sprinkle 2 ¼ tsp yeast over the top and let sit for 5 minutes until foamy.
2. In a large bowl, combine bread flour, ½ cup ground flaxseed, ¼ cup chia seeds, and 1 ½ tsp salt. Pour in the yeast mixture and 2 tbsp olive oil, stirring 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 the dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and let rise again for 30 minutes.
5. Preheat oven to 375°F. Bake the loaf for 35–40 minutes until deep golden and hollow-sounding when tapped. Cool completely before slicing.

The chia and flaxseed create a delightfully chewy texture with just a hint of sweetness from the honey—ideal for sandwiches or hearty toast.

Tip: For extra crunch, sprinkle whole flaxseeds on top before baking.

Sweet Potato Bread

This moist, warmly spiced sweet potato bread is like a hug in loaf form—perfect for breakfast or an afternoon snack with a smear of butter.

Ingredients

• 1 cup mashed cooked sweet potato (about 1 medium)
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed sweet potato, vegetable oil, eggs, granulated sugar, and brown sugar until smooth.
3. In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gently fold dry ingredients into the wet mixture until just combined (don’t overmix).
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 to cool completely.

The natural sweetness of the potato means you can skip the frosting—this bread is rich and tender all on its own.

Tip: For extra depth, roast the sweet potato instead of boiling it before mashing.

Multigrain Sourdough Bread

This hearty multigrain sourdough is packed with nutty flavor and a chewy crumb—perfect for toast, sandwiches, or just slathering with butter.

Ingredients:

• 1 cup active sourdough starter (fed and bubbly)
• 1 ½ cups warm water (105–110°F)
• 3 cups bread flour
• 1 cup whole wheat flour
• ½ cup mixed grains (like rolled oats, flaxseeds, and sunflower seeds)
• 2 tbsp honey
• 1 ½ tsp fine sea salt
• 1 tbsp olive oil (for greasing)

Instructions:

1. In a large bowl, whisk together the sourdough starter, warm water, and honey (2 tbsp) until combined.
2. Add the bread flour, whole wheat flour, mixed grains (½ cup), and sea salt (1 ½ tsp). Stir with a wooden spoon until a shaggy dough forms.
3. Cover with a damp towel and let rest for 30 minutes. Then, stretch and fold the dough every 30 minutes for 2 hours (4 times total).
4. Transfer the dough to a lightly floured surface and shape into a round loaf. Place seam-side up in a olive oil-greased bowl, cover, and refrigerate overnight (8–12 hours).
5. The next day, preheat the oven to 450°F with a Dutch oven inside for 30 minutes. Carefully transfer the dough to the hot Dutch oven, slash the top, and bake covered for 25 minutes. Uncover and bake 15–20 more minutes until deeply golden.

The blend of seeds and honey gives this loaf a subtle sweetness and crunch, while the overnight ferment builds that signature sourdough tang.

Tip: For extra texture, sprinkle rolled oats on top before baking.

Protein-Packed Pumpkin Bread

This hearty pumpkin bread is studded with nutty pepitas and boosted with Greek yogurt for a moist, protein-rich twist on a classic.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup vanilla protein powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp pumpkin pie spice
• 1 cup canned pumpkin puree
• ½ cup plain Greek yogurt
• 2 large eggs
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• ¼ cup pepitas (pumpkin seeds)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ¾ cups flour, ½ cup protein powder, 1 tsp baking soda, ½ tsp salt, and 1 tbsp pumpkin pie spice in a large bowl.
3. In another bowl, mix pumpkin puree, Greek yogurt, eggs, ⅓ cup maple syrup, and ¼ cup melted coconut oil until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Stir in ¼ cup pepitas.
5. Pour batter into prepared pan. Bake for 50–55 minutes until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack.

The yogurt keeps this bread incredibly tender, while the pepitas add a satisfying crunch in every bite.

Tip: Swap pepitas for chopped walnuts if you prefer—just toast them first for extra flavor!

Rye Bread with Caraway Seeds

This hearty rye bread is packed with earthy flavor and a subtle crunch from caraway seeds—perfect for sandwiches or slathered with butter.

Ingredients:

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

Instructions:

1. In a large bowl, whisk together 1 ½ cups warm water, 2 tbsp molasses, and 2 tsp yeast. Let sit until foamy, about 5 minutes.
2. Stir in 2 cups rye flour, 2 cups bread flour, 1 tbsp caraway seeds, and 1 ½ tsp salt until a shaggy dough forms. Knead on a floured surface for 8–10 minutes until smooth.
3. Coat the dough with 1 tbsp vegetable oil, cover with a towel, and let rise in a warm spot until doubled, about 1 hour.
4. Punch down the dough, shape into a round loaf, and place on a parchment-lined baking sheet. Cover and let rise again for 30 minutes.
5. Preheat oven to 375°F. Bake the loaf for 35–40 minutes until deep brown and hollow-sounding when tapped.

The caraway seeds add a warm, aromatic note to this dense, chewy bread—ideal for balancing rich toppings like smoked salmon or sharp cheddar.

Tip: For extra crustiness, spritz the loaf with water before baking.

Lentil and Oat Bread

This hearty, protein-packed bread is a game-changer—soft, nutty, and perfect for sandwiches or toasting. Plus, it’s naturally gluten-free!

Ingredients:

• 1 cup cooked lentils (cooled)
• 1 cup rolled oats (plus 2 tbsp for topping)
• 3 large eggs
• 1/4 cup olive oil
• 1 tbsp honey
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp garlic powder (optional)

Instructions:

1. Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper.
2. In a blender, pulse 1 cup rolled oats into a coarse flour. Add cooked lentils, eggs, 1/4 cup olive oil, 1 tbsp honey, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp garlic powder (if using). Blend until smooth.
3. Pour batter into the pan. Sprinkle remaining 2 tbsp rolled oats on top.
4. Bake for 35–40 minutes until the top is firm and a toothpick comes out clean. Cool in the pan for 10 minutes before slicing.

The lentils add a subtle earthiness, while the oats keep it tender—no one will guess it’s flourless! Tip: For extra crunch, toast slices in a skillet with a dab of butter.

Keto Coconut Flour Bread

This fluffy, grain-free bread is a keto dream—lightly sweet, subtly nutty, and perfect for toasting or sandwiches.

Ingredients

• 1/2 cup coconut flour
• 6 large eggs
• 1/4 cup melted butter (or coconut oil)
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp granulated erythritol (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a bowl, whisk together 6 large eggs, 1/4 cup melted butter, and 1/4 cup almond milk until smooth.
3. Sift in 1/2 cup coconut flour, 1 tsp baking powder, 1/2 tsp salt, and 1 tbsp erythritol (if using). Stir until no lumps remain—the batter will thicken as it sits.
4. Pour into the prepared pan and bake for 40–45 minutes, until golden and 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 magic here? Coconut flour soaks up moisture like a sponge, giving this bread a tender crumb without any grittiness.

Tip: For extra flavor, fold in 2 tbsp of chopped herbs or grated cheese before baking!

Buckwheat and Almond Bread

This nutty, gluten-free bread is hearty yet tender, with a subtle sweetness from almonds and a rustic crumb that’s perfect for toast or sandwiches.

Ingredients:

• 1 ½ cups buckwheat flour
• ½ cup almond flour
• 1 tsp baking soda
• ½ tsp salt
• 3 eggs, room temperature
• ¼ cup honey
• ¼ cup melted coconut oil
• ½ cup almond milk
• 1 tbsp apple cider vinegar

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 buckwheat flour, ½ cup almond flour, 1 tsp baking soda, and ½ tsp salt.
3. In another bowl, beat the eggs, then mix in ¼ cup honey, ¼ cup melted coconut oil, and ½ cup almond milk.
4. Stir 1 tbsp apple cider vinegar into the wet ingredients, then fold into the dry mixture 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. Cool in the pan for 10 minutes, then transfer to a wire rack.

The blend of buckwheat and almond flours gives this bread a rich, earthy flavor with a moist crumb—no one will guess it’s gluten-free!

Tip: For extra crunch, sprinkle sliced almonds on top before baking.

Carrot and Walnut Bread

This moist, warmly spiced loaf is packed with cozy flavors and a satisfying crunch—perfect for breakfast or an afternoon treat.

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 3 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 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 oil, 2 eggs, and 1 tsp vanilla until smooth. Fold in carrots.
4. Gradually mix dry ingredients into the wet until just combined. Fold in ½ cup walnuts.
5. Pour batter into the pan. Bake for 50–55 minutes, until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The grated carrots keep this bread incredibly tender, while the walnuts add just the right earthy crunch. It’s even better the next day!

Tip: Toast the walnuts lightly before chopping for deeper flavor.

Avocado and Spinach Bread

This Avocado and Spinach Bread is a vibrant, nutrient-packed twist on classic quick bread—moist, subtly earthy, and perfect for brunch or snacking.

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ripe avocado, mashed (about ½ cup)
• 1 cup fresh spinach, finely chopped
• 2 large eggs
• ⅓ cup olive oil
• ¼ cup honey
• 1 tbsp lemon juice

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In another bowl, mix mashed avocado, 1 cup spinach, 2 eggs, ⅓ cup olive oil, ¼ cup honey, and 1 tbsp lemon juice until smooth.
4. Fold dry ingredients into the wet mixture until just combined (don’t overmix).
5. Pour batter into the pan and bake for 45–50 minutes, or until a toothpick inserted comes out clean.

The avocado keeps this bread luxuriously tender, while the spinach adds a fresh pop of color without overpowering the flavor. Tip: For extra richness, top slices with a smear of cream cheese and a sprinkle of chili flakes.

Chickpea Flour Bread

This gluten-free, protein-packed bread is a game-changer—light, nutty, and perfect for sandwiches or toast. No yeast, no fuss!

Ingredients

• 1 ½ cups chickpea flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp garlic powder (optional)
• 1 cup water
• 2 tbsp olive oil, plus extra for greasing
• 1 tbsp chopped fresh rosemary (or 1 tsp dried)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×5-inch loaf pan with olive oil.
2. In a bowl, whisk together 1 ½ cups chickpea flour, 1 tsp baking powder, ½ tsp salt, and ½ tsp garlic powder (if using).
3. Stir in 1 cup water and 2 tbsp olive oil until smooth. Fold in 1 tbsp rosemary.
4. Pour batter into the pan and bake for 35–40 minutes, until golden and a toothpick comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The bread’s crisp crust and tender interior make it ideal for savory spreads or avocado toast. Tip: For extra flavor, toast slices before serving—it amps up the nuttiness!

Cinnamon Raisin Whole Grain Bread

This cozy, slightly sweet loaf is packed with hearty whole grains, plump raisins, and just the right amount of cinnamon—perfect for toasting or slathering with butter.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 tbsp honey
• 2 ¼ tsp active dry yeast
• 2 cups whole wheat flour
• 1 ½ cups bread flour
• 1 tsp salt
• 2 tsp ground cinnamon
• 2 tbsp melted butter, cooled
• 1 cup raisins

Instructions:

1. In a large bowl, whisk together 1 ½ cups warm water, 2 tbsp honey, and 2 ¼ tsp yeast. Let sit for 5 minutes until foamy.
2. Stir in whole wheat flour, bread flour, 1 tsp salt, 2 tsp cinnamon, and 2 tbsp melted butter until a shaggy dough forms. Knead for 8–10 minutes until smooth.
3. Fold in 1 cup raisins, then shape into a ball. Cover and let rise in a greased bowl 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 45 minutes.
5. Preheat oven to 375°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool before slicing.

The swirl of cinnamon and bursts of juicy raisins make every slice feel like a treat, while the whole grains keep it satisfyingly wholesome.

Tip: For extra-soft bread, brush the top with melted butter right after baking.

Sunflower Seed and Millet Bread

This hearty, nutty loaf is packed with texture and flavor—perfect for toasting or slathering with your favorite jam.

Ingredients:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 3 cups bread flour
• ½ cup millet
• ½ cup raw sunflower seeds
• 1 ½ tsp salt
• 2 tbsp olive oil

Instructions:

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Stir in bread flour, millet, sunflower seeds, salt, and olive oil 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 for 30 minutes.
5. Preheat oven to 375°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool on a wire rack.

The millet adds a delightful crunch, while sunflower seeds bring a toasty richness—no fancy mixer required!

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

Apple and Cinnamon Spelt Bread

This cozy spelt bread is studded with tender apples and warm cinnamon, making it the perfect loaf to slice thick and slather with butter for a comforting breakfast or snack.

Ingredients:

• 1 ½ cups spelt flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tbsp ground cinnamon
• 2 large eggs
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• 1 ½ cups diced apples (about 2 medium)

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 spelt flour, 1 tsp baking soda, ½ tsp salt, and 1 tbsp cinnamon.
3. In another bowl, beat 2 large eggs, then whisk in ½ cup maple syrup, ¼ cup melted coconut oil, and 1 tsp vanilla until smooth.
4. Fold the dry ingredients into the wet mixture until just combined, then gently stir in 1 ½ cups diced apples.
5. Pour batter into the prepared pan and bake for 45–50 minutes, until a toothpick inserted comes out clean.

The spelt flour gives this bread a nutty depth, while the maple syrup keeps it just sweet enough without overpowering the apples. It’s even better the next day—if it lasts that long!

Tip: For extra texture, toss the diced apples with a sprinkle of cinnamon before folding them into the batter.

Conclusion

With 20 wholesome and tasty bread recipes, there’s something here for every home cook looking to bake healthier! Whether you’re craving hearty whole grains, gluten-free options, or sweet treats with a nutritious twist, these recipes make it easy to enjoy bread guilt-free. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later—happy baking!