20 Irresistible Oster Bread Machine Recipes for Beginners

There’s nothing quite like the smell of freshly baked bread filling your home—and with your Oster bread machine, it’s easier than ever! Whether you’re craving cozy cinnamon swirl, hearty whole wheat, or a savory herb loaf, we’ve rounded up 20 foolproof recipes perfect for beginners. Get ready to impress your family (and yourself) with minimal effort and maximum flavor. Let’s bake something delicious!

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 baker should master.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ 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 sugar. Let sit for 5 minutes until foamy.
2. Stir in 2 cups flour and salt until combined. Add melted butter, then gradually mix in the remaining 1 cup flour until a soft dough forms.
3. Knead on a floured surface 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, 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 for 25–30 minutes until golden brown and hollow-sounding when tapped. Cool before slicing.

The secret to this bread’s cloud-like crumb? A double rise ensures maximum lightness—no dense loaves here!

Tip: For a softer crust, brush the baked loaf with melted butter while still warm.

Whole Wheat Honey Bread

This wholesome honey-kissed bread is perfect for toasting or slathering with butter—simple, hearty, and just sweet enough to make your kitchen smell like a bakery.

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

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 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 350°F. Bake for 30–35 minutes until golden and hollow-sounding when tapped. Cool before slicing.

The honey adds a subtle sweetness and keeps the crumb tender—no dry, dense whole wheat bread here!

Tip: For extra shine, brush the baked loaf with a little melted butter while still warm.

Garlic Parmesan Bread

This buttery, garlicky pull-apart bread is the ultimate sidekick to pasta night—or just a dangerously snackable appetizer on its own.

Ingredients

• 1 loaf French bread (about 12 oz), halved lengthwise
• ½ cup (1 stick) unsalted butter, softened
• 4 garlic cloves, minced
• 2 tbsp finely chopped fresh parsley
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix the softened butter, minced garlic, parsley, ½ tsp salt, and ¼ tsp black pepper until combined.
3. Spread the garlic butter evenly over both cut sides of the bread. Sprinkle the Parmesan cheese on top.
4. Bake for 12–15 minutes until the edges are golden and the cheese is bubbly. Broil for 1–2 extra minutes for extra crispiness if desired.

The magic here? The Parmesan forms a crackly crust while the garlic butter soaks into the bread for maximum flavor in every bite.

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

Cinnamon Raisin Swirl Bread

This Cinnamon Raisin Swirl Bread is a cozy, homemade treat—soft, fragrant, and swirled with just the right amount of sweetness.

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

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, 1/4 cup melted butter, and the egg. 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 in a warm spot for 1 hour or until doubled.
3. Punch down dough, then roll into a 12×18-inch rectangle. Sprinkle evenly with 1/3 cup brown sugar, 2 tsp cinnamon, and 1 cup raisins. Roll tightly from the long edge, pinch the seam closed, and place in a greased 9×5-inch loaf pan. Cover and let rise 30 minutes.
4. Preheat oven to 350°F. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Brush with 1 tbsp melted butter. Cool 10 minutes before slicing.

The magic here? The layers stay distinct but tender—no soggy swirls! The raisins plump perfectly while baking, adding little bursts of sweetness.

Tip: For extra shine, mix 1/2 cup powdered sugar with 1–2 tbsp milk and drizzle over the cooled loaf.

Herb and Cheese Bread

This cozy loaf is packed with fresh herbs and melty cheese—perfect for tearing apart 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 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 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 tsp salt, and yeast. Pour in 1 cup warm water and 2 tbsp olive oil; 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 in a warm spot for 1 hour or until doubled.
3. Punch down dough, then knead in cheddar, Parmesan, rosemary, and thyme until evenly distributed. Shape into a round loaf and place on a parchment-lined baking sheet.
4. Cover and let rise 30 minutes. Meanwhile, preheat oven to 375°F.
5. Bake for 25–30 minutes until golden brown and hollow-sounding when tapped. Cool 10 minutes before slicing.

The pockets of melted cheese and fragrant herbs make every bite irresistible—especially when served warm with a swipe of butter.

Tip: For extra crispiness, brush the loaf with melted garlic butter right after 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 light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 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, brown sugar, eggs, and vanilla extract until smooth.
3. In another bowl, whisk flour, baking soda, salt, and cinnamon. Gently fold into the wet ingredients until just combined. Stir in walnuts.
4. Pour batter into the prepared pan. Bake for 50–60 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 brown sugar and cinnamon give this loaf a caramel-like depth, while the walnuts add just the right crunch. It’s even better the next day—if it lasts that long!

Tip: For extra-moist bread, wrap the cooled loaf in plastic wrap and let it sit overnight before slicing.

Rosemary Olive Oil Bread

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

• 3 cups all-purpose flour
• 1 1/4 cups warm water (110°F)
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 tbsp chopped fresh rosemary
• 2 tsp active dry yeast
• 1 tsp salt
• 1 tsp sugar

1. In a large bowl, whisk together the warm water, 2 tbsp olive oil, yeast, and 1 tsp sugar. Let sit for 5 minutes until foamy.
2. Stir in the flour, 1 tbsp rosemary, and 1 tsp salt until a shaggy dough forms. 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. Preheat the oven to 375°F. Shape the dough into a round loaf, place on a parchment-lined baking sheet, and drizzle lightly with olive oil.
5. Bake for 30–35 minutes until golden and hollow-sounding when tapped. Cool for 10 minutes before slicing.

The olive oil keeps this bread luxuriously moist, while the rosemary adds a woodsy aroma that pairs beautifully with soups or cheeses.

Tip: For extra flavor, brush the baked loaf with a little more olive oil and sprinkle with flaky salt.

Pumpkin Spice Bread

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

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 ½ tsp ground cinnamon
• ¾ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 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. In a bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp salt, 1 ½ tsp cinnamon, ¾ tsp ginger, ¼ tsp cloves, and ¼ tsp nutmeg.
3. In another bowl, beat 1 ½ cups sugar, ½ cup vegetable oil, and 2 eggs until smooth. Mix in 1 cup pumpkin puree and ⅓ cup water.
4. Gradually fold dry ingredients into wet until just combined (don’t overmix). Pour into the prepared pan.
5. Bake for 60–65 minutes, until a toothpick inserted 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. Perfect with a smear of cream cheese or a drizzle of honey.

Tip: For extra decadence, sprinkle the batter with a handful of chopped pecans or chocolate chips before baking.

Multigrain Seed Bread

This hearty, nutty loaf is packed with wholesome grains and seeds, making it perfect for toast, sandwiches, or just slathering with butter.

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 sunflower seeds
• 2 tbsp flaxseeds
• 2 tbsp sesame seeds
• 1 1/2 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, and salt. Mix until a shaggy dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic. Drizzle in olive oil during the last 2 minutes of kneading.
4. Place dough in a greased bowl, cover, 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 golden and hollow-sounding when tapped.

The blend of seeds and whole grains gives this bread a satisfying crunch and deep, toasty flavor—no store-bought loaf compares!

Tip: For extra texture, sprinkle a mix of seeds on top before baking.

French Baguette

Nothing beats the crisp crust and airy interior of a homemade French baguette—it’s easier than you think, and your kitchen will smell like a Parisian bakery!

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 (105–110°F)

Instructions:

1. In a large bowl, whisk together bread flour, salt, and sugar. Sprinkle yeast over warm water, let sit for 5 minutes until foamy.
2. Pour yeast mixture into the dry ingredients and stir until a shaggy dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1–1.5 hours until doubled.
4. Punch down dough, divide into two equal pieces, and roll each into a 16-inch log. Place on a parchment-lined baking sheet, cover, and rise for 30 minutes.
5. Preheat oven to 475°F. Score each loaf diagonally with a sharp knife, then bake for 20–25 minutes until deeply golden and hollow-sounding when tapped.

The secret to that iconic crackly crust? The high heat and steam from the dough’s moisture create a bakery-worthy texture at home.

Tip: For extra crunch, place a pan of boiling water on the oven’s bottom rack during baking.

Gluten-Free Sandwich Bread

This soft, fluffy gluten-free bread is a game-changer for sandwiches—no one will guess it’s wheat-free!

Ingredients:

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

Instructions:

1. In a large bowl, whisk together the gluten-free flour blend, 1 tbsp sugar, 1 tsp salt, and 1 tbsp instant yeast.
2. Add the warm water, eggs, 3 tbsp olive oil, and 1 tsp apple cider vinegar. Beat with a hand mixer on medium for 2 minutes until smooth (the batter will be thick but sticky).
3. Grease a 9×5-inch loaf pan and scoop the dough into it. Smooth the top with wet fingers. Cover loosely with oiled plastic wrap and let rise in a warm spot for 45–60 minutes until puffy (it won’t double).
4. Preheat oven to 375°F. Bake the loaf for 40–45 minutes until golden brown and the internal temperature reaches 205°F.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The secret here? Apple cider vinegar adds lift for a light crumb, while olive oil keeps it moist for days. Perfect for toast or hearty sandwiches!

Tip: For extra height, let the dough rise near a bowl of hot water to create a steamy environment.

Sweet Potato Bread

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

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 light 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 the mashed sweet potato, vegetable oil, eggs, 1/2 cup granulated sugar, and 1/2 cup brown sugar until smooth.
3. In another bowl, whisk together the flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt.
4. Gently fold the dry ingredients into the wet mixture until just combined (don’t overmix).
5. Pour batter into 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 sweet potato keeps this bread incredibly tender, while the cinnamon and nutmeg add a cozy depth that pairs perfectly with coffee or tea.

Tip: For extra moisture, wrap the cooled loaf in plastic and let it sit overnight before slicing.

Chocolate Chip Bread

This tender, buttery loaf is studded with melty chocolate chips—perfect for slicing thick and enjoying with your morning coffee or as an afternoon treat.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 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
• 1/2 cup buttermilk
• 1 cup semi-sweet chocolate chips

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. Whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a bowl.
3. In a separate bowl, beat 1/2 cup softened butter and 3/4 cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, mixing just until combined. Fold in 1 cup chocolate chips.
5. Pour batter into the prepared pan. Bake for 50–55 minutes, until a toothpick inserted comes out clean (avoid chocolate chips). Cool in the pan for 10 minutes, then lift out using the parchment.

The secret? Buttermilk keeps this bread ultra-moist while letting the chocolate chips shine—no dry crumbs here!

Tip: For bakery-style height, let the batter rest in the pan for 15 minutes before baking.

Jalapeño Cheddar Bread

This spicy, cheesy loaf is a crowd-pleaser—perfect for slicing warm with butter or turning into next-level grilled cheese.

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 cup shredded sharp cheddar cheese
• 2 jalapeños, seeded and finely diced
• 1 tbsp melted butter (for brushing)

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp sugar, 1 tsp salt, and yeast. Pour in 1 cup warm water and 2 tbsp olive oil; stir until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth. Fold in cheddar cheese and jalapeños until evenly distributed.
3. Place dough 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. Cover and rise again for 30 minutes.
5. Preheat oven to 375°F. Bake for 30–35 minutes until golden and hollow-sounding when tapped. Brush top with 1 tbsp melted butter.

The melty cheddar pockets and subtle heat from fresh jalapeños make every slice irresistible. Tip: For extra kick, leave a few jalapeño seeds in the mix!

Oatmeal Molasses Bread

This hearty, slightly sweet loaf is a cozy hug in bread form—perfect for slathering with butter or turning into the ultimate toast.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 1/4 cups boiling water
• 1/4 cup unsulphured molasses
• 2 tbsp unsalted butter, melted
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup warm water (110°F)
• 1 tsp salt
• 3 cups all-purpose flour, divided

Instructions

1. In a large bowl, combine rolled oats and boiling water. Let sit for 10 minutes to soften. Stir in molasses and melted butter.
2. Dissolve yeast in warm water (110°F) and let stand until foamy, about 5 minutes. Add to the oat mixture along with salt.
3. Gradually mix in 2 1/2 cups flour until a shaggy dough forms. Turn onto a floured surface and knead, adding remaining 1/2 cup flour as needed, until smooth and elastic (8–10 minutes).
4. Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
5. Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and let rise until just above the rim, 45–60 minutes.
6. Preheat oven to 375°F. Bake for 35–40 minutes until deep golden and hollow-sounding when tapped. Cool in pan for 10 minutes, then transfer to a rack.

The molasses gives this bread a rich, caramel-like depth, while the oats keep it tender with just the right chew. It’s a nostalgic flavor that’ll have you slicing off “just one more” piece.

Tip: For extra texture, sprinkle oats on top before baking—just spritz the loaf with water so they stick.

Apple Cinnamon Bread

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 1 tsp vanilla extract
• 2 cups peeled, diced apples (about 2 medium)
• 2 tbsp brown sugar (for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together the flour, baking soda, salt, and 1 tbsp cinnamon in a bowl.
3. In another bowl, beat the butter and granulated sugar until fluffy. Add eggs one at a time, then mix in milk and vanilla.
4. Fold the dry ingredients into the wet mixture until just combined, then gently stir in the apples.
5. Pour batter into the pan and sprinkle with brown sugar. 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 brown sugar topping caramelizes into a crackly crust, while the apples keep every bite moist and tender. Tip: For extra warmth, add a pinch of nutmeg to the dry ingredients!

Sourdough Starter Bread

Nothing beats the tangy, chewy goodness of homemade sourdough—this no-fuss recipe lets your starter shine.

Ingredients:

• 1 cup active sourdough starter (100% hydration)
• 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 the sourdough starter and warm water until bubbly. Stir in the bread flour and sea salt 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 the dough to a lightly olive oil-greased bowl, cover, and refrigerate overnight (12–16 hours).
4. The next day, shape the dough into a round loaf, place it seam-side up in a floured proofing basket, and let rise at room temperature for 3–4 hours until puffy.
5. Preheat a Dutch oven to 450°F for 30 minutes. Carefully flip the loaf into the pot, slash the top with a knife, and bake covered for 20 minutes. Uncover and bake 25 more minutes until deeply golden.

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

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

Carrot and Walnut Bread

This moist, warmly spiced loaf is packed with grated carrots and crunchy walnuts—perfect for breakfast or an afternoon snack with a swipe of cream cheese.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• ¾ cup granulated 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, 1 tsp cinnamon, and ½ tsp salt.
3. In another bowl, beat ¾ cup sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla until smooth. Stir in grated carrots.
4. Fold the dry ingredients into the wet mixture until just combined, then stir in ½ cup walnuts.
5. Pour batter into the prepared pan and bake for 50–55 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The walnuts add a toasty crunch against the tender crumb, while the carrots keep every slice irresistibly moist. Tip: For extra depth, toast the walnuts in a dry skillet for 3–4 minutes before chopping.

Maple Pecan Bread

This cozy Maple Pecan Bread is like a hug in loaf form—sweet, nutty, and perfect with a smear of butter for breakfast or an afternoon pick-me-up.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup pure maple syrup
• ⅓ cup whole milk
• 1 large egg
• ¼ cup melted unsalted butter
• 1 tsp vanilla extract
• ¾ cup chopped pecans

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a large bowl.
3. In another bowl, whisk ½ cup maple syrup, ⅓ cup whole milk, 1 large egg, ¼ cup melted butter, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined. Fold in ¾ cup chopped pecans.
5. Transfer batter to 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 maple caramelizes slightly as it bakes, giving the crust a delicate crunch that contrasts beautifully with the tender crumb.

Tip: Toast the pecans lightly before chopping for an extra layer of nutty flavor.

Zucchini Bread

This zucchini bread is the perfect way to use up summer’s bounty—tender, warmly spiced, and just sweet enough to feel like a treat.

Ingredients:

• 2 cups grated zucchini (about 1 medium, unpeeled)
• 1 ¾ 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
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together 1 ¾ cups 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, ½ cup oil, ¾ cup granulated sugar, ¼ cup brown sugar, and 1 tsp vanilla until smooth. Fold in grated zucchini.
4. Gradually mix dry ingredients into the wet batter until just combined (don’t overmix).
5. Pour into the prepared pan and bake for 50–60 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a rack.

The secret? Squeezing excess moisture from the zucchini ensures a tight crumb without sogginess—no one will guess it’s packed with veggies!

Tip: For extra decadence, swirl in a handful of chocolate chips or toasted walnuts before baking.

Conclusion

With these 20 foolproof Oster bread machine recipes, baking delicious homemade bread has never been easier—or more rewarding! Whether you’re craving classic white loaf, hearty whole wheat, or something sweet like cinnamon swirl, there’s a recipe here for every taste. Give one (or a few!) a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy baking!