20 Delicious Zojirushi Bread Maker Recipes for Beginners

Ready to turn your Zojirushi bread maker into a kitchen MVP? Whether you’re craving warm cinnamon swirl bread, hearty whole wheat loaves, or even unexpected treats like pizza dough, these 20 beginner-friendly recipes make baking foolproof—and delicious. No fancy skills required, just dump, press, and enjoy the magic. Let’s get that ‘fresh bread’ aroma filling your home!

Classic White Bread

There’s nothing like the comforting aroma of freshly baked Classic White Bread filling your kitchen—soft, pillowy, and perfect for sandwiches or slathering with butter.

• 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

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 shaggy dough forms.
3. Turn dough onto a floured surface and knead 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. Cover and let rise again for 30 minutes.
5. Preheat oven to 375°F. Bake for 25–30 minutes until golden and hollow-sounding when tapped. Cool before slicing.

The secret to this loaf’s cloud-like texture? A double rise for extra lightness—no fancy ingredients required!

Tip: For a glossy crust, brush the loaf with melted butter right after baking.

Whole Wheat Honey Bread

This wholesome, slightly sweet loaf is perfect for sandwiches or slathered with butter—its tender crumb and golden crust make it a staple you’ll bake again and again.

Ingredients:

• 2 cups whole wheat flour
• 1 1/2 cups 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)
• 1/4 cup milk (room temperature)
• 2 tbsp unsalted butter, melted

Instructions:

1. In a large bowl, whisk together the whole wheat flour, all-purpose flour, yeast, and 1 tsp salt.
2. In a separate bowl, combine 1/4 cup honey, warm water, milk, and melted butter. Pour into the dry ingredients and stir until a shaggy dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 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 for 30 minutes.
5. Preheat oven to 350°F. Bake for 30–35 minutes until golden and hollow-sounding when tapped. Cool on a wire rack.

The honey gives this bread a subtle sweetness and keeps it moist for days—ideal for toast or hearty turkey sandwiches.

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

Cinnamon Raisin Swirl Bread

This cozy, buttery loaf is like a hug in bread form—swirled with sweet cinnamon sugar and plump raisins for the ultimate breakfast treat.

Ingredients

• 3 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
• 1/2 cup raisins
• 1/3 cup packed brown sugar
• 1 1/2 tbsp ground cinnamon
• 1 tbsp butter, softened (for greasing)

Instructions

1. In a large bowl, whisk together 3 cups flour, 1/4 cup granulated sugar, 1 tsp salt, and yeast. Pour in warm milk, melted butter, and egg. Stir until a shaggy dough forms.
2. Knead on a floured surface for 5–7 minutes until smooth. Fold in raisins. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Mix brown sugar and cinnamon in a small bowl. Roll dough into a 12×18-inch rectangle. Sprinkle sugar mixture evenly over the surface, then roll tightly into a log. Pinch seams to seal.
4. Place in a butter-greased 9×5-inch loaf pan. Cover and let rise 30 minutes. Preheat oven to 350°F.
5. Bake for 35–40 minutes until golden and hollow-sounding when tapped. Cool 10 minutes before slicing.

The magic here? That cinnamon sugar caramelizes into sticky ribbons as it bakes, making every slice irresistibly pull-apart tender.

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

Garlic Herb Focaccia

This fluffy, golden focaccia is infused with garlic and fresh herbs, making it the perfect side for soups or a standout appetizer with a drizzle of olive oil.

Ingredients:

• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 2 1/2 cups all-purpose flour
• 1 tsp kosher salt
• 1/4 cup extra-virgin olive oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp flaky sea salt

Instructions:

1. In a large bowl, whisk together warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
2. Add flour, kosher salt, and 2 tbsp olive oil. 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 pan. Dimple the surface with your fingers, then drizzle with remaining 2 tbsp olive oil. Sprinkle minced garlic, rosemary, thyme, and flaky sea salt evenly over the top.
5. Bake at 400°F for 20–25 minutes until golden and crisp at the edges. Cool slightly before slicing.

The dimpled surface traps pockets of garlicky olive oil, giving every bite an irresistible crunch and herb-infused flavor.

Tip: For extra flavor, let the minced garlic sit in the olive oil for 10 minutes before drizzling over the dough.

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 slightly cooled
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 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.
2. In a large bowl, whisk together the mashed bananas, 1/2 cup melted butter, 3/4 cup sugar, egg, and 1 tsp vanilla until smooth.
3. In another bowl, sift together the flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Gently fold into the wet ingredients until just combined, then stir in 1/2 cup 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 transfer to a wire rack to cool completely.

The secret to this bread’s tender crumb? Letting the bananas get almost too ripe—their natural sweetness and moisture make all the difference.

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

Gluten-Free Multigrain Bread

This hearty, nutty loaf proves gluten-free bread doesn’t have to be dense—thanks to a clever blend of wholesome flours and seeds for lift and crunch.

Ingredients

• 1 ½ cups warm water (110°F)
• 2 tbsp honey
• 2 ¼ tsp active dry yeast
• 1 cup brown rice flour
• ½ cup almond flour
• ½ cup tapioca flour
• ¼ cup ground flaxseed
• 2 tbsp psyllium husk powder
• 1 ½ tsp salt
• 2 tbsp olive oil
• 3 tbsp mixed seeds (sunflower, pumpkin, sesame)

Instructions

1. In a bowl, whisk together warm water, honey, and yeast. Let sit 5 minutes until foamy.
2. In a large bowl, combine brown rice flour, almond flour, tapioca flour, ground flaxseed, psyllium husk powder, and salt. Pour in yeast mixture and olive oil, stirring until a sticky dough forms.
3. Fold in mixed seeds, then transfer dough to a greased 9×5-inch loaf pan. Smooth the top with wet hands and let rise 1 hour (dough won’t double but will puff slightly).
4. Preheat oven to 375°F. Bake bread 45–50 minutes until deep golden and hollow-sounding when tapped. Cool completely before slicing.

The psyllium husk works magic here, giving this bread a springy crumb that’s sturdy enough for sandwiches yet stays moist for days.

Tip: Toast slices and slather with almond butter for a protein-packed breakfast.

Chocolate Chip Banana Bread

This chocolate chip banana bread is the ultimate comfort bake—moist, sweet, and loaded with melty chocolate in every bite. Perfect for using up those spotty bananas!

Ingredients

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

Instructions

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

The chocolate chips stay gooey for days, making this bread even better the next morning with coffee. Tip: For extra decadence, sprinkle a handful of chocolate chips on top before baking—they’ll form a crackly crust!

French Baguette

There’s nothing quite like the crisp crust and airy interior of a homemade French baguette—and with this simple recipe, you’ll feel like a Parisian baker in no time.

Ingredients:

• 3 ½ cups (420g) bread flour
• 1 ½ tsp (7g) salt
• 1 tsp (4g) sugar
• 1 ¼ cups (300ml) warm water (about 110°F)
• 2 ¼ tsp (7g) active dry yeast

Instructions:

1. In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let sit for 5–10 minutes until foamy.
2. In a large bowl, whisk together the bread flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise for 1 hour or until doubled.
4. Punch down the dough and divide into two equal pieces. Roll each into a 14-inch log, tapering the ends. Place on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
5. Preheat oven to 475°F. Score each loaf diagonally 3–4 times with a sharp knife. Bake for 20–25 minutes until deep golden and hollow-sounding when tapped.

The secret to that iconic crackly crust? The high heat and steam in the oven create a crisp exterior while keeping the inside tender and chewy.

Tip: For extra crunch, place a pan of boiling water on the oven rack below the baguettes while baking.

Pumpkin Spice Bread

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

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 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. In a bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp ginger.
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 the wet mixture until just combined (don’t overmix).
5. Pour batter into the prepared pan. Bake for 60–65 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

The secret? A splash of water keeps the crumb tender while letting the pumpkin and spices shine. Serve slightly warm with a smear of cream cheese for next-level vibes.

Tip: For extra flair, sprinkle coarse sugar on top before baking for a sparkly, crunchy crust.

Sourdough Starter Bread

There’s nothing quite like the tangy, chewy goodness of homemade sourdough—let’s bake a loaf with your bubbly starter for that perfect crust and airy crumb.

Ingredients

• 1 cup active sourdough starter (fed and bubbly)
• 1 ½ cups warm water (about 90°F)
• 4 cups bread flour
• 1 ½ tsp fine sea salt
• 1 tbsp olive oil (for greasing)

Instructions

1. In a large bowl, mix 1 cup active sourdough starter and 1 ½ cups warm water until combined. Gradually add 4 cups bread flour and 1 ½ tsp fine sea 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 rounds total).
3. Transfer to a lightly floured surface and shape into a round loaf. Place seam-side up in a olive oil-greased bowl, cover, and proof at room temperature for 3–4 hours until puffy.
4. Preheat 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 20 minutes. Uncover and bake 25 more minutes until deeply golden.

The magic here? That long fermentation gives the bread its signature sour flavor and an irresistibly crisp crust.

Tip: For extra tang, let the shaped dough cold-proof in the fridge overnight before baking.

Cheesy Jalapeño Cornbread

This golden, slightly spicy cornbread is packed with melty cheese and just the right kick of jalapeño—perfect for pairing with chili or enjoying on its own.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup granulated sugar
• 1 cup shredded sharp cheddar cheese
• 2 large eggs
• 1 cup whole milk
• 1/4 cup unsalted butter, melted
• 2 jalapeños, seeded and finely diced (plus extra slices for topping)

Instructions:

1. Preheat oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Stir in the shredded cheddar and diced jalapeños.
3. In another bowl, beat the eggs, then whisk in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix).
5. Spread the batter into the prepared pan and top with a few jalapeño slices. Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.

The pockets of gooey cheese and spicy jalapeño make every bite exciting, while the cornbread stays wonderfully moist. Tip: For extra heat, leave some jalapeño seeds in the mix!

Apple Cinnamon Bread

This cozy, spiced loaf is like a hug in bread form—packed with tender apples and a ribbon of cinnamon sugar that bakes into a sweet, crackly swirl.

Ingredients:

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

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 2 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup granulated sugar until fluffy. Add eggs one at a time, then mix in 1/4 cup milk and 2 tsp vanilla.
4. Fold dry ingredients into wet until just combined, then stir in apples.
5. In a small bowl, mix 1/4 cup brown sugar and 1 tbsp cinnamon.
6. Pour half the batter into the pan, sprinkle with half the cinnamon sugar, then repeat layers. Swirl gently with a knife.
7. Bake 50–55 minutes until a toothpick comes out clean. Cool 10 minutes before slicing.

The magic here? That cinnamon sugar layer caramelizes as it bakes, creating pockets of gooey sweetness in every slice.

Tip: For extra moisture, swap half the milk for applesauce—just reduce sugar slightly to balance it.

Olive Oil Rosemary Bread

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

Ingredients

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

Instructions

1. In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until foamy.
2. Stir in olive oil, salt, and rosemary. Gradually add flour, 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 round loaf, and place on a parchment-lined baking sheet. Cover and let rise for 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 rosemary infuses every bite with earthy aroma, while the olive oil keeps the crumb luxuriously moist—no dry loaves here!

Tip: For extra flavor, sprinkle coarse sea salt and more rosemary on top before baking.

Zucchini Bread

This zucchini bread is the ultimate way to sneak veggies into something sweet—its tender crumb and cozy cinnamon hug make it impossible to resist.

Ingredients

• 1 ½ cups grated zucchini (about 1 medium, squeezed dry)
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 large eggs
• ½ cup vegetable oil
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 tsp vanilla extract

Instructions

1. Prep: Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Mix dry ingredients: Whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg in a bowl.
3. Combine wet ingredients: In another bowl, beat 2 eggs, ½ cup oil, ¾ cup granulated sugar, ¼ cup brown sugar, and 1 tsp vanilla until smooth.
4. Fold together: Stir dry ingredients into the wet mix until just combined, then fold in grated zucchini.
5. Bake: Pour batter into the pan and bake for 50–55 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes before slicing.

The magic here? Squeezing the zucchini ensures a dense-but-moist texture—no soggy slices! It’s the kind of loaf that tastes even better the next day.

Tip: For extra crunch, sprinkle turbinado sugar 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 granulated sugar
• 1/2 cup packed light brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 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

Instructions

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

The sweet potato keeps this bread incredibly tender, while the trio of spices adds just the right amount of cozy depth.

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

Oatmeal Honey Bread

This wholesome loaf is soft, slightly sweet, and packed with cozy oat flavor—perfect for slathering with butter or turning into the ultimate toast.

Ingredients:

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

Instructions:

1. In a large bowl, combine 1 cup rolled oats, 1 1/4 cups warm water, 1/4 cup honey, 2 tbsp melted butter, and 2 1/4 tsp yeast. Let sit 5 minutes until bubbly.
2. Stir in 1 tsp salt, then gradually mix in flour until a shaggy dough forms. 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. Punch down dough, shape into a loaf, and place in a greased 9×5″ pan. Sprinkle with 2 tbsp oats, cover, and rise 30 minutes.
5. Bake at 350°F for 35–40 minutes until golden and hollow-sounding when tapped. Cool before slicing.

The honey gives this bread a subtle caramelized crust, while the oats keep it irresistibly tender. Tip: For extra richness, brush the warm loaf with a little extra melted butter.

Blueberry Lemon Bread

This moist and tangy Blueberry Lemon Bread is a sunny slice of comfort, bursting with juicy berries and bright citrus flavor.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup fresh blueberries (tossed with 1 tbsp flour)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In another bowl, cream 1 cup sugar and ½ cup butter until fluffy. Beat in eggs one at a time, then stir in ½ cup milk, 1 tbsp lemon zest, and 2 tbsp lemon juice.
4. Fold dry ingredients into wet mixture until just combined. Gently fold in blueberries (tossed with 1 tbsp flour).
5. Pour batter into the pan. Bake for 50–55 minutes, or until a toothpick comes out clean.
6. Cool in pan for 10 minutes, then transfer to a wire rack.

The magic here? The lemon zest and juice amplify the blueberries’ sweetness while keeping the crumb tender—no dry slices here!

Tip: For extra zing, drizzle with a simple lemon glaze (½ cup powdered sugar + 1 tbsp lemon juice) while the bread is still warm.

Carrot Cake Bread

This moist, warmly spiced loaf tastes like dessert for breakfast—but it’s totally acceptable to eat any time of day.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups finely grated carrots (about 3 medium)
• ½ cup crushed pineapple, drained
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt in a bowl.
3. In another bowl, beat ¾ cup sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla until smooth. Fold in carrots, pineapple, and nuts (if using).
4. Gradually mix dry ingredients into the wet until just combined. Pour into the prepared pan.
5. Bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The pineapple keeps this bread extra tender, while the spices give it that classic carrot cake nostalgia. Tip: For a bakery-worthy touch, drizzle with cream cheese glaze (mix 4 oz softened cream cheese, ½ cup powdered sugar, and 1 tbsp milk).

Brioche Bread

This rich, golden brioche is like a hug in bread form—soft, slightly sweet, and perfect for French toast or simply slathered with jam.

Ingredients

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

Instructions

1. In a small bowl, whisk together the warm milk and yeast. Let sit for 5 minutes until frothy.
2. In a stand mixer with a dough hook, combine the flour, eggs, sugar, and salt. Pour in the yeast mixture and mix on low for 2 minutes until combined. Increase speed to medium and knead for 5 minutes until smooth.
3. With the mixer running, add the softened butter one cube at a time, waiting until each is fully incorporated. Knead for 8–10 minutes until the dough is glossy and pulls away from the bowl.
4. Transfer the dough to a lightly greased bowl, cover with a towel, and let rise in a warm place for 1.5–2 hours until doubled.
5. Punch down the dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Cover and let rise again for 1 hour.
6. Preheat oven to 350°F. Whisk the egg yolk with water and brush gently over the loaf. Bake for 25–30 minutes until deep golden and hollow-sounding when tapped.

The secret to brioche’s irresistible texture? All that butter folded in slowly for a tender, almost cake-like crumb.

Tip: For extra flavor, swap 1/4 cup of flour for almond flour in the dough.

Vegan Whole Grain Bread

This hearty, nutty loaf is packed with wholesome goodness—perfect for sandwiches, toast, or just slathering with your favorite jam.

Ingredients:

• 2 cups whole wheat flour
• 1 cup rolled oats
• 1/4 cup flaxseed meal
• 1 tbsp active dry yeast
• 1 1/2 tsp salt
• 1 tbsp maple syrup
• 1 1/4 cups warm water (110°F)
• 2 tbsp olive oil

Instructions:

1. In a large bowl, whisk together the whole wheat flour, rolled oats, flaxseed meal, yeast, and 1 1/2 tsp salt.
2. Add the maple syrup, warm water, and 2 tbsp olive oil. Stir until a shaggy dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Punch down the dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and let rise 30 minutes.
5. Preheat oven to 375°F. Bake for 35–40 minutes until the top is golden and the loaf sounds hollow when tapped.

The flaxseed meal adds a subtle earthy depth, while the oats keep every slice tender and moist—no one will guess it’s vegan!

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

Conclusion

With these 20 delicious and beginner-friendly Zojirushi bread maker recipes, you’re all set to bake with confidence! Whether you’re craving classic white bread, sweet cinnamon rolls, or hearty whole wheat loaves, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments below. Loved this roundup? Pin it to your Pinterest board for easy baking inspiration!