Oh, sweet bread, where would we be without you? There’s just something incredibly comforting, undeniably delicious, and utterly heartwarming about a freshly baked loaf. Whether it’s the wafting aroma filling your kitchen or that first tender bite, sweet breads hold a special place in our hearts and on our tables, especially as the seasons shift and we gather for cozy moments.
If you’ve ever dreamt of filling your home with the scent of something wonderful baking, or if you’re simply looking for that perfect treat to share (or keep all to yourself, we won’t tell!), then you’ve absolutely come to the right place. I love going through my sweet bread recipes because so many of them remind me of cooking with my great-grandma on lazy Saturday afternoons.
Whether you’re a seasoned baker who kneads dough in your sleep or a curious beginner eager to try your hand at something truly rewarding, this collection is designed for you. We’ve scoured the most delightful recipes to bring you a treasure trove of sweet, tasty, and utterly lovely breads that are simply begging to be made. Get ready to dive into a world of flavor, texture, and pure baking joy!
1. **Hawaiian Sweet Bread**If you don’t love King Hawaiian sweet rolls, you may need to get your tastebuds checked. Seriously, those rolls are phenomenal – incredibly soft, perfectly sweet, and as pillowy as a cloud. Now, imagine bringing that magic into your own kitchen, but in a gorgeous loaf format. That’s exactly what this Hawaiian Sweet Bread recipe promises, and it absolutely delivers on every front.
With this recipe, you can create Hawaiian loaf bread that not only feels and tastes the same as your beloved rolls, but even smells just as wonderfully inviting. It’s a culinary journey to the islands right from your oven. The aroma alone is enough to transport you!
This bread boasts a beautiful, thin, brown layer of crust that gives way to a light, white, incredibly tender interior. It’s always a huge hit, whether you’re serving it up for a special occasion or enjoying it on a lazy Sunday morning. This Hawaiian Sweet Bread is a true delight, so prepare to be amazed!
Hawaiian Bread I
Equipment
- 1 Bread Machine Essential for automated mixing, kneading, proofing, and baking.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Spatula To help scrape ingredients into the pan or remove bread.
Ingredients
Main
- ½ cup mashed banana
- ½ cup crushed pineapple with juice
- 1 egg
- ¼ cup milk
- ¼ cup margarine softened
- 1 teaspoon coconut extract
- ½ teaspoon salt
- ⅓ cup white sugar
- ½ cup instant potato flakes
- 3 cups bread flour
- 1 ½ teaspoons active dry yeast
Instructions
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.
Notes
2. **Homemade Amish Sweet Bread**The Amish community is renowned for many things done right, and their baked goods are certainly at the top of that list. Among their many culinary treasures, their sweet bread stands out as truly exceptional. People often pay obscene sums of money for an authentic loaf of Amish sweet bread, and for good reason—it’s a taste of pure tradition and wholesome goodness.
But guess what? You don’t have to be one of them, because now you have this incredible recipe right at your fingertips. You can bring the rich, comforting flavors of authentic Amish sweet bread straight to your home kitchen. It’s a wonderful way to connect with old-school baking traditions, making a bread that’s only slightly sweet, yet wonderfully thick, soft, and delicious.
I personally love to add a generous dollop of melted butter to the top before I eat it, letting it soak into the warm, tender crumb. It elevates the experience, making each bite even more luxurious and satisfying. This sweet bread recipe hails from the heartland of America, a true favorite of home bakers everywhere.
Amish White Bread
Equipment
- 1 Large Mixing Bowl Essential for dissolving ingredients, mixing, and the first dough rise.
- 1 Measuring Cups and Spoons For accurate measurement of all wet and dry ingredients.
- 2 9×5 inch Loaf Pans Standard size for shaping and baking two loaves of bread.
- 1 Damp kitchen towel Used to cover the dough during rising stages to prevent it from drying out.
- 1 Oven For baking the bread loaves at a consistent temperature.
Ingredients
Main
- 2 cups warm water 110 degrees F/45 degrees C
- ⅔ cup white sugar
- 1 ½ tablespoons active dry yeast
- ¼ cup vegetable oil
- 1 ½ teaspoons salt
- 6 cups bread flour
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Dissolve sugar in warm water in a large bowl, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, 5 to 10 minutes. Dotdash Meredith Food Studios
- Mix oil and salt into the yeast. Mix in flour one cup at a time. Dotdash Meredith Food Studios
- Knead dough on a lightly floured surface until smooth. Dotdash Meredith Food Studios
- Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Dotdash Meredith Food Studios
- Punch dough down. Dotdash Meredith Food Studios
- Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9×5-inch loaf pans. Dotdash Meredith Food Studios
- Allow to rise until dough has topped the pans by one inch, about 30 minutes. Dotdash Meredith Food Studios
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake the risen loaves in the preheated oven until golden brown for 30 minutes.
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
3. **Cinnamon Sugar Quick Bread**Who doesn’t love the classic combination of cinnamon and sugar? It’s a match made in heaven, and this quick bread takes that beloved pairing to a whole new level of deliciousness. With a lovely swirl of cinnamon and sugar baked straight through the middle, this bread is not just tasty, it’s also incredibly pretty to look at. It truly is as pretty as it is tasty, and it’s a whole lot of both!
The texture is wonderfully thick and delightfully crumbly, making it incredibly satisfying to eat. It possesses a sweet flavor that is truly hard not to love – that perfect balance of spice and sugar that just hits all the right notes. This isn’t just a snack; it’s an experience, promising warmth and sweetness in every bite.
You’ll absolutely enjoy toasting a slice or two of this Cinnamon Sugar Quick Bread and having it for breakfast. The warmth enhances the flavors, and it pairs perfectly with a cup of coffee or tea. This sweet bread recipe is the perfect solution when craving something sweet and comforting but doesn’t want to spend hours in the kitchen.
Cinnamon Bread
Equipment
- 1 Loaf Pan 9×5-inch
- 1 Large Mixing Bowl
- 1 Electric Mixer or a sturdy whisk for beating batter
- 1 Small Mixing Bowl
- 1 Paring Knife for swirling topping
Ingredients
Main
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 cup buttermilk
- 2 large eggs
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons white sugar
- 2 teaspoons butter or margarine
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×5-inch loaf pan.
- To make the bread: Beat flour, sugar, buttermilk, eggs, oil, vanilla, baking powder, cinnamon, salt, and baking soda in a large mixing bowl until well combined, about 3 minutes. Pour batter into the prepared loaf pan; smooth the top.
- To make the topping: Stir sugar, butter, and cinnamon together in a small bowl until crumbly; sprinkle over batter. Use a paring knife to swirl batter for a marbled effect.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove bread from the pan to a wire rack to cool completely.
Notes
4. **Italian Easter Sweet Bread**Imagine creating an incredible, orange-flavored braided Easter bread with just eight simple ingredients. It sounds almost too good to be true, doesn’t it? But this Italian Easter Sweet Bread recipe makes it a delicious reality. It’s a beautiful bread that’s rich in tradition and flavor, perfect for sharing with loved ones.
Surprisingly enough, one of those key ingredients is a russet potato! Don’t worry, you’ll never taste it in the final product; it simply contributes to the bread’s incredible texture and moistness. What you will taste is a vibrant burst of orange, a comforting sweetness from sugar, and just a hint of sweet milk tying all the flavors together.
If you’re someone who genuinely enjoys bright, zesty citrus flavors in your baked goods, then you are absolutely going to adore this bread. It’s a delightful treat for the senses, steeped in tradition and packed with flavor. Give Italian Easter Sweet Bread a try for your next special occasion!
Italian Easter Bread (Anise-Flavored)
Equipment
- 1 Large Mixing Bowl For combining dry and wet ingredients and initial dough mixing.
- 1 Small Saucepan For warming milk and anise extract to the correct temperature.
- 1 Damp kitchen towel For covering dough during resting and rising to prevent drying.
- 1 Baking Sheet Greased, for proofing and baking the bread.
- 1 Wire Cooling Rack Essential for proper cooling to prevent a soggy bottom crust.
Ingredients
Main
- 3 cups all-purpose flour divided
- ¼ cup white sugar
- 1 teaspoon salt
- 1 .25 ounce package rapid rise yeast
- ⅔ cup milk
- 1 teaspoon anise extract
- 2 tablespoons butter at room temperature
- 2 large eggs
- 1 egg beaten
- ½ tablespoon colored candy decorating dragees or as desired
Instructions
- Mix 1 cup of flour with sugar, salt, and yeast in a bowl; stir well. Place milk and anise extract into a small saucepan over low heat; warm to about 110 degrees F (43 degrees C). Make a well in the center of flour mixture with your hand, and pour in milk mixture; swirl with your hand in a circular motion to combine flour mixture with milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.
- Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.
- On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 ½ inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)
- Grease a baking sheet; lay the loaf onto the prepared sheet and cover with a damp towel. Let dough rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
- Preheat the oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.
Notes
5. **Twisted Sweet Bread**Sometimes, a bread is so visually stunning that you’d love it even if it didn’t taste amazing. Luckily, with this Twisted Sweet Bread, there’s nothing terrible about it at all! In fact, it’s quite the opposite – it’s a showstopper both in appearance and flavor. This beautiful twisted design will impress your friends and family, and it’s not as hard to make as it looks.
It’s light and airy, offering a delicate texture that’s incredibly pleasant with every bite. But the real magic lies in its unbelievably yummy filling of cream cheese and jam. I personally prefer strawberry jam, as its bright sweetness perfectly complements the creamy tang of the cream cheese, creating a harmonious blend of flavors.
The experience of eating it tastes a little like enjoying a cream cheese danish, but without the dense and heavy feeling a traditional danish can sometimes leave. It’s lighter, more ethereal, yet wonderfully indulgent and satisfying. This bread is perfect for breakfast or a sweet snack, making you feel like a baking wizard!
Chocolate Zucchini Bread
Equipment
- 2 Loaf Pans 9×5-inch
- 1 Large Mixing Bowl
- 1 Electric Mixer Handheld or stand mixer
- 1 Microwave-Safe Bowl For melting chocolate
- 1 Box Grater For finely grating zucchini
Ingredients
Main
- 2 1 ounce squares unsweetened chocolate
- 2 cups white sugar
- 2 cups finely grated zucchini drained
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup semisweet chocolate chips
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously grease two 9×5-inch loaf pans. Dotdash Meredith Food Studios
- Melt chocolate squares in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Dotdash Meredith Food Studios
- Beat sugar, zucchini, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Beat in melted chocolate. Stir in flour, baking soda, salt, and cinnamon until just blended. Fold in chocolate chips. Pour batter into the prepared loaf pans. Dotdash Meredith Food Studios
- Bake loaves in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 60 to 70 minutes. Allrecipes
- Cool to room temperature before slicing. Enjoy! Allrecipes
Notes
6. **Mama’s Southern Sweet Bread**Now, let’s talk about Mama’s Southern Sweet Bread. You can call this one whatever you like, but at the end of the day, this pretty, golden-brown sweet bread is, by all delicious definitions, an un-iced cake. If calling it bread makes you feel a little healthier about indulging, by all means, do so! We’re all for delicious justifications, but let’s be honest, this is cake through and through, and a magnificent one at that!
It’s delightfully soft, perfectly sweet, and wonderfully spongy, possessing all the beloved characteristics of a truly indulgent dessert. It’s the kind of treat that brings comfort and a smile with every single bite. Mama’s recipe has been perfected over the years, ensuring the product is nothing short of perfect.
I love to pile it high with a generous dollop of cool whip and beautifully sliced, sugared strawberries. This combination adds a burst of freshness and a creamy counterpoint that elevates the entire experience, making it an even more decadent and unforgettable dessert. It’s pure southern comfort in every forkful, like a little piece of the South in your kitchen.
Mama’s Southern Sweet Bread
Equipment
- 1 Flour Sifter Essential for achieving a tender crumb as specified by the ‘sifted several times’ instruction.
- 1 Stand Mixer Or a hand mixer with a large mixing bowl for creaming butter and sugar effectively.
- 1 Loaf Pan A standard 9×5 inch loaf pan is ideal for this type of sweet bread.
- 1 Rubber Spatula For scraping bowls and gently folding ingredients without overmixing.
- 1 Dry and Liquid Measuring Cups/Spoons Accurate measurements are crucial for baking success.
Ingredients
Main
- 3 c flour sifted several times
- 2 1/3 c sugar
- 2 stick butter
- 5 large eggs room temperature
- 1 1/4 c milk
- 1/2 tsp salt
- 1 Tbsp baking powder
- 2 tsp vanilla extract
- 1 1/2 tsp almond extract
- · few drops yellow food coloring optional
Instructions
- Preheat your oven to 325°F (160°C) and grease and flour a 9×5 inch loaf pan.
- Sift the flour, baking powder, and salt together several times to aerate and combine thoroughly; set aside.
- In a large mixing bowl, cream the softened butter and sugar with an electric mixer until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract, almond extract, and optional food coloring.
- Gradually add the sifted dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
- Pour the prepared batter evenly into the greased and floured loaf pan.
- Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean.
- Remove the bread from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
- Carefully invert the sweet bread onto the wire rack to cool completely before slicing.
- Serve plain or enhance with a simple powdered sugar glaze.
Notes
7. **Moist Banana Bread**Banana bread is an undisputed favorite in countless households, and for good reason! The classic combination of flavors and textures is simply irresistible. From the bread’s inherent softness to the natural sweetness of ripe bananas, it creates a beloved profile. However, traditional banana bread can sometimes be a bit too dry, which is always a little disappointing.
But this particular recipe completely takes care of that common issue, ensuring a consistently delightful result. Say goodbye to dry banana bread forever! This Moist Banana Bread is as incredibly flavorful as a slice of fresh-from-the-oven cake, truly redefining what banana bread can be. It elevates it from a simple quick bread to a luxurious treat.
The secret truly lies in the clever inclusion of lemon juice and sour cream. That’s what makes this recipe different, and why it isn’t as dry as many others. Adding yogurt and oil also ensures the bread has the right consistency, making it a masterpiece of moisture and taste. It’s the perfect way to use up those overripe bananas sitting on your counter.
Joy Of Cooking Banana Bread Recipe
Equipment
- 1 Loaf Pan 8.5×4.5 inch or similar
- 2 Mixing Bowls One large for dry ingredients, one medium for wet
- 1 Whisk or Spatula For mixing ingredients
- 1 Measuring Cups and Spoons For accurate ingredient measurement
- 1 Fork or Potato Masher For mashing bananas
Ingredients
Main
- 1 cup walnuts or pecans toasted and coarsely chopped
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon i used 1/2 tsp. and it was perfect as i find a full tsp. a little too much for my taste
- 2 large eggs lightly beaten
- 1/2 cup unsalted butter melted and cooled
- 3 ripe large bananas mashed well (about 1-1/2 cups)
- 1 tsp. vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
- Toast walnuts or pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then coarsely chop and set aside.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
- In a separate medium bowl, mash the ripe bananas well with a fork or potato masher.
- To the mashed bananas, add the lightly beaten eggs, melted and cooled unsalted butter, and vanilla extract; mix until thoroughly combined.
- Pour the wet banana mixture into the dry ingredients.
- Mix gently with a spatula until just combined. Be careful not to overmix the batter.
- Fold in the toasted and chopped walnuts or pecans.
- Pour the batter evenly into the prepared loaf pan.
- Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
8. **Orange Glazed Cranberry Bread**Prepare yourself for a bread that is dense, rich, and absolutely packed with flavor! This Orange Glazed Cranberry Bread features generous chunks of real, juicy cranberries and finely chopped nuts, adding bursts of tartness and a wonderful textural contrast. It’s a symphony of tastes in every slice, crowned with a decadent streusel topping that will have you salivating.
The crumbly, buttery, sweet streusel adds another layer of complexity and texture, making this bread a true showstopper. Once you top it off with a sweet orange glaze, you might as well make a second loaf because you won’t want to share! This glaze perfectly complements the tart cranberries and rich bread, creating a magnificent balance of flavors.
I love that this bread is both sweet and tart, making it the perfect treat to pair with your morning coffee. It’s incredibly versatile too! Whip this up for a festive holiday brunch, or bake it as a thoughtful, delicious gift. It’s always a winner, no matter the occasion.
Cranberry Orange Cookies
Equipment
- 1 Stand Mixer Or hand mixer for creaming
- 2 Mixing Bowls One large for wet ingredients, one medium for dry
- 2 Baking Sheets Ungreased, for baking cookies
- 1 Wire Racks For cooling cookies
- 1 Microplane Zester For fine orange zest
Ingredients
Main
- 1 cup unsalted butter softened
- 1 cup white sugar
- ½ cup packed brown sugar
- 1 large egg
- 2 tablespoons orange juice
- 1 teaspoon grated orange zest
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped cranberries
- ½ cup chopped walnuts Optional
- 1 ½ cups confectioners’ sugar
- 3 tablespoons orange juice
- ½ teaspoon grated orange zest
Instructions
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Dotdash Meredith Food Studios
- Make the cookies: Cream butter, white sugar, and brown sugar in a mixing bowl until smooth. Beat in egg until well blended. Mix in orange juice and zest. Dotdash Meredith Food Studios
- Whisk together flour, baking soda, and salt in a separate bowl. Stir flour mixture into the butter mixture until combined. Mix in cranberries and walnuts until evenly distributed. Dotdash Meredith Food Studios
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Dotdash Meredith Food Studios
- Bake in the preheated oven, switching racks halfway through, until edges are golden, 12 to 14 minutes. Transfer cookies to wire racks to cool completely. Dotdash Meredith Food Studios
- Meanwhile, make the glaze: Mix together confectioners’ sugar, orange juice, and zest in a small bowl until smooth. Dotdash Meredith Food Studios
- Spread glaze over the tops of the cooled cookies; let stand until set. Dotdash Meredith Food Studios
Notes
9. **Starbucks Lemon Loaf**Let’s kick things off with a taste of something bright and zesty that feels both familiar and wonderfully special. If you’ve ever dreamt of recreating that iconic coffee shop favorite right in your own kitchen, get ready to be absolutely thrilled. This fluffy, airy lemon loaf recipe is a copycat of the famous Starbucks version, and trust me, the result is spot-on. It’s an easy win that delivers big on flavor and comfort, making your home smell like a lemon grove in no time!
This loaf is incredibly sweet and soft, a delightful treat that simply melts in your mouth. But what truly makes it sing is the zesty lemon glaze, which adds a perfect touch of tartness that will make your taste buds tingle with delight. That balance of sweet and tangy is pure magic, elevating this simple loaf into something truly extraordinary. It’s loaded with fresh lemon zest and juice, giving it a bold and zesty flavor that’s perfect for a summer day.
The best part? It’s surprisingly easy to make. Simply mix all your ingredients in a bowl, then pour the luscious mixture into a loaf pan. Bake it until your kitchen starts to smell wonderfully lemon-fresh – usually a little less than an hour. Once it’s out of the oven, pour that glorious glaze over it and let it set for about half an hour before diving into a slice of pure bliss. It’s the perfect pick-me-up any time of day!
Copycat of Starbucks Lemon Bread
Equipment
- 1 Stand Mixer With paddle attachment for efficient batter mixing
- 2 Loaf Pans Standard size, approximately 9×5 inches
- 1 Large Mixing Bowl For whisking the glaze
- 1 Whisk For preparing the smooth lemon glaze
- 1 Wire Cooling Rack Essential for even cooling and preventing sogginess
Ingredients
Main
- 1 18.25 ounce package yellow cake mix
- 2 2.9 ounce packages non-instant lemon pudding mix
- ½ cup vegetable oil
- 4 large eggs
- 8 ounces sour cream
- ½ cup milk
- 6 tablespoons freshly squeezed lemon juice
- 2 ½ cups confectioners’ sugar
- 3 tablespoons freshly squeezed lemon juice or more to taste
Instructions
- Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans. Dotdash Meredith Food Studios
- Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans. Dotdash Meredith Food Studios
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack. Dotdash Meredith Food Studios
- Whisk confectioners’ sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes. Dotdash Meredith Food Studios
Notes
10. **Starbucks Pumpkin Bread**As the seasons change and the air gets a little crisper, there’s one flavor that always calls to us: pumpkin! And if you’re a fan of all things cozy and autumnal, you are going to absolutely adore this next recipe. Prepare yourself for a copycat Starbucks pumpkin bread that is so incredibly good, it just might become your new fall obsession. Forget the latte for a moment, because this bread is even better than their famous Pumpkin Spice Latte!
This bread is a masterpiece of autumn flavors – moist and wonderfully dense, with that perfect blend of spicy and sweet that pumpkin lovers crave. It’s loaded with pumpkin puree, cinnamon, and nutmeg, creating a symphony of tastes that truly capture the essence of the season. Every bite transports you to a cozy, sweater-weather haven, filled with the warmth of the season. It’s got just the right amount of sweetness and pairs perfectly with a cup of hot coffee or tea, making you want to curl up on the couch with a good book.
And what’s a fantastic pumpkin bread without a little something extra on top? This version is crowned with a crunchy cinnamon-sugar streusel, adding another layer of texture and sweetness that is simply irresistible. While it does take a little time to make, I promise you, once you take that first bite, you won’t regret a single second of effort. It’s the ultimate seasonal indulgence that you’ll want to bake again and again!
Copycat Starbucks Pumpkin Bread
Equipment
- 1 Loaf Pan 8½ x 4½-inch
- 2 Large Mixing Bowls
- 1 Electric Mixer
- 1 Whisk
- 1 Wire Cooling Rack
Ingredients
Main
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 1 cup white sugar
- ¼ cup light brown sugar
- ½ teaspoon vanilla extract
- ¾ cup canned pumpkin
- ¾ cup vegetable oil
Instructions
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8½ x 4½-inch loaf pan. DOTDASH MEREDITH FOOD STUDIOS
- Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt in a large bowl; mix well and set aside. Beat eggs, sugars, and vanilla together in another large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth. DOTDASH MEREDITH FOOD STUDIOS
- Pour batter into the prepared loaf pan. DOTDASH MEREDITH FOOD STUDIOS
- Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of loaf comes out clean, about 70 minutes. DOTDASH MEREDITH FOOD STUDIOS.
- Let cool in the pan for about 30 minutes, then invert loaf onto a wire rack to cool completely. Cut into 1-inch-thick slices. DOTDASH MEREDITH FOOD STUDIOS
Notes
11. **Butter Pecan Bread With Butter Pecan Glaze**Get ready, butter pecan fanatics, because this next sweet bread is truly butter pecan heaven! If you have a soft spot for that rich, nutty, and oh-so-buttery flavor, then you’re in for an absolute dream. This isn’t just a bread; it’s an experience, a delightful journey into the heart of butter pecan bliss. Every element of this bread cake screams butter pecan, and we are here for it! It’s the kind of bread guests will beg for the recipe.
The magic begins with a butter pecan batter, infused with that distinct, irresistible taste, ensuring the flavor is woven throughout every single crumb. But wait, there’s more! The glaze? Oh yes, it’s also butter pecan. This ensures a consistent, deeply satisfying butter pecan experience from start to finish, truly elevating it. The context even hints that the butter *you use in it* is butter pecan – that’s commitment!
Trust me on this one: if you’re a fan of butter pecan, there is absolutely nothing about this tasty treat that you won’t like. It’s designed to please even the most ardent devotees of the flavor, making it a perfect dessert, a luxurious breakfast, or an impressive offering for guests. So if you want to take your sweet bread game to the next level, this Butter Pecan Bread with Butter Pecan Glaze is definitely the way to go.
Cantaloupe Bread with Praline Glaze
Equipment
- 2 Loaf Pans 9×5-inch
- 1 Electric Mixer Or stand mixer with paddle attachment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Microwave-Safe Bowl
Ingredients
Main
- 2 cups white sugar
- 2 cups cantaloupe peeled, seeded and pureed
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon ground ginger
- 1 ⅔ cups brown sugar
- ½ cup butter
- ½ cup chopped pecans
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9×5-inch loaf pans.
- Beat sugar, puréed cantaloupe, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Whisk flour, cinnamon, baking soda, salt, baking powder, and ginger together in a separate bowl. Stir flour mixture into cantaloupe mixture until combined. Divide batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour.
- Meanwhile, make praline glaze: Combine brown sugar and butter in a microwave-safe bowl. Cook on High in the microwave for about 3 minutes, stirring every minute, until smooth.
- Pour sauce over warm loaves. Cool for 1 hour before serving.
Notes
12. **Granny’s Monkey Bread**Next up is a recipe that brings a huge wave of nostalgia and pure, unadulterated fun: Granny’s Monkey Bread! If you’ve never experienced the joy of pull-apart monkey bread, you are in for a serious treat. It’s one of the sweetest, gooiest, and messiest breads you’ll ever eat, and let’s be honest, those are often the best kind, aren’t they? And when it’s homemade instead of frozen, the difference is simply undeniable.
What’s even better? This delightful creation requires only five ingredients and a mere 45 minutes to make, making it surprisingly simple and incredibly rewarding. You’ll be amazed at how quickly you can whip up this warm, sticky, cinnamon-sugar-coated masterpiece. The aroma of cinnamon and sugar wafts through the house as the dough bakes to golden perfection, building anticipation with every minute.
And the best part? You can pull apart the pieces with your hands and savor each bite. It’s a social dessert to be shared and enjoyed with friends and family, fostering those wonderful moments of togetherness and sweet indulgence. Whether you’re baking for yourself or a big group of kids, everyone will absolutely love this bread. Get ready for smiles, sticky fingers, and a whole lot of deliciousness with Granny’s Monkey Bread!
Granny’s Monkey Bread Recipes
Equipment
- 1 Bundt Pan 9-10 inch fluted pan
- 1 Large Mixing Bowl For coating biscuit pieces
- 1 Small Saucepan For melting butter and brown sugar
- 1 Whisk or Spatula For stirring sauce and tossing biscuits
- 1 Kitchen Scissors or Knife For cutting biscuits
Ingredients
Main
- 3 packages of buttermilk biscuit tubes
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 cup butter 2 sticks
- ½ cup packed brown sugar
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a Bundt pan to prevent sticking.
- In a large mixing bowl, combine the 1 cup of sugar and 2 teaspoons of cinnamon.
- Open the biscuit tubes, separate each biscuit, and cut each biscuit into quarters using kitchen scissors or a knife.
- Add the cut biscuit pieces to the cinnamon-sugar mixture and toss until each piece is thoroughly coated.
- Evenly arrange the coated biscuit pieces in the prepared Bundt pan.
- In a small saucepan, melt the 1 cup of butter and ½ cup of packed brown sugar over medium heat, stirring until the mixture is smooth and bubbly.
- Carefully pour the warm butter-brown sugar sauce evenly over the biscuit pieces in the Bundt pan.
- Bake for 30-35 minutes, or until the monkey bread is golden brown and bubbly.
- Let the monkey bread cool in the pan for 5-10 minutes on a wire rack to allow the caramel to set slightly.
- Invert the monkey bread onto a serving plate and serve warm for a delightful pull-apart treat.
Notes
13. **Chocolate Zucchini Bread**Who knew vegetables could be so deliciously sneaky? If you’re already a fan of classic zucchini bread, prepare to have your mind (and your taste buds!) blown with this incredible chocolate version. This recipe takes everything you love most about zucchini bread – its wonderful moistness, its comforting sweetness, and its delightful chunkiness – and elevates it to a whole new level by adding not one, but two types of chocolate!
Imagine the rich indulgence of Dutch chocolate combined with the delightful melt of semi-sweet chocolate chips, all nestled within that perfectly moist zucchini bread base. Each bite is a journey into chocolatey heaven, more robust and decadent than the last. You won’t even taste the zucchini; it’s just there doing its job, ensuring a super moist crumb while you enjoy all that glorious chocolate. And the best part is, you’re sneaking some veggies in there too!
Let’s be real, there’s no sweet-talking or getting around this one. This is pure, decadent cake, and no one will ever confuse it for bread in the traditional sense, even with the zucchini! It’s an ultimate treat for chocolate lovers and a fantastic way to enjoy a “vegetable” in the most delicious way possible. This bread is so decadent, and the chocolate chips throughout take it to the next level.
14. **Cinnamon and Spice Sweet Potato Bread**Get ready to embrace the flavors of fall and winter with this absolutely delightful Cinnamon and Spice Sweet Potato Bread. While it’s wonderfully sweet and incredibly tasty, this bread truly is bread, though its fluffy, moist, and spongy texture might make most people swear it’s cake! It walks that perfect line, offering the richness of a dessert with the comforting heartiness of a loaf that makes you want to curl up with a good book.
This dense, dark bread is a celebration of seasonal spices, thanks to the star ingredient: sweet potatoes. We enjoy sweet potatoes just as much as pumpkins in our fall baking recipes, and for good reason! Their caramel-y flavor pairs perfectly with fall spices, which is exactly why we love this recipe for warm and cozy sweet potato bread. Each slice is tender and moist, filled with an aromatic blend of cinnamon, ginger, and cloves. We also dot raisins and walnuts in the batter for sweet and nutty flavors, giving each slice a little more texture and flair.
To achieve that perfect crumb structure and flavor, this recipe calls for all-purpose flour, along with zippy ginger for a bright note and spicy cloves that make this bread feel warm and cozy. You can even branch out with different types of cinnamon for an upgraded flavor profile! The secret to its incredibly moist texture lies partly in the use of canola oil, which keeps the bread soft, and making sure your eggs are at room temperature helps them blend better.
Remember, the editor’s tip here is crucial: be sure not to overmix once the dry and wet ingredients are combined. Doing so will overdevelop the gluten and result in tough, dense bread. Instead, stir just until everything comes together. You won’t be able to resist taking a second or third slice, especially with its tender and moist texture. This recipe is a testament to how simple ingredients create something truly extraordinary and deeply comforting.
Roasted Sweet Potato Quick Bread
Equipment
- 1 Electric Mixer with whisk attachment
- 1 8×4-inch Baking Dish
- 1 Rubber Spatula
- 1 Small Saucepan for glaze
- 1 Toothpick or Paring Knife for testing doneness
Ingredients
Main
- Nonstick cooking spray for the baking dish
- 8 tablespoons 1 stick unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1 cup roasted sweet potato skinned and mashed
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- Zest and juice from 1 large navel orange
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons honey
Instructions
- Preheat the oven to 325 degrees F. Grease an 8-by-4-inch baking dish with cooking spray.
- Beat the butter and the sugar in an electric mixer fitted with the whisk attachment on medium speed until it becomes light and fluffy, 3 to 5 minutes. Add the egg and mix until blended. Remove the bowl from the mixer and use a rubber spatula to gently fold in the roasted sweet potato.
- Add the flour, salt, ginger, baking soda, baking powder, cloves, orange zest and 1 teaspoon cinnamon and fold gently until just combined. Do not overmix or the bread will become tough.
- Transfer the batter to the baking dish in an even layer and place in the center of the oven. Bake until a toothpick or small paring knife inserted in the center comes out clean, about 55 minutes. Shut off the oven and let the bread sit in the oven 5 minutes more. Remove from the oven and cool at least 30 minutes before unmolding.
- Unmold the bread onto a serving platter. Bring the honey to a simmer in a small saucepan over medium heat until it froths and turns amber-brown, 2 to 3 minutes. Remove the pan from the heat, then add the orange juice and remaining 1/2 teaspoon cinnamon. Return to the heat and simmer 30 seconds to combine. Pour carefully over the top of the cooled bread.
Notes
15. **Paula Deen’s Cinnamon Rolls**And now, for a grand finale that will send your sweet cravings into overdrive: Paula Deen’s Cinnamon Rolls! Whether you’re already a fan of her cooking or just looking for the ultimate cinnamon roll experience, there’s no denying the magic she brings to the kitchen. If there were any doubt about her culinary prowess, these cinnamon rolls would quickly dispel it with their sheer deliciousness and comforting appeal.
These aren’t just cinnamon rolls; they’re a sweet, gooey, sticky mess of pure indulgence, and they taste so incredibly good, you’ll be tempted to lick your fingers and the plate clean! That perfect combination of warm cinnamon, sweet glaze, and tender dough creates an irresistible treat that’s hard to beat. They embody everything you dream of when you think of a perfect homemade cinnamon roll – rich, fragrant, and utterly satisfying.
What sets these apart is that signature gooey, sticky texture that makes them so addictive. The warmth of the cinnamon, combined with a generous, luscious glaze, creates a harmonious symphony of flavors and textures that is simply divine. This is the kind of treat that transforms an ordinary morning into something truly special. If you’re craving cinnamon rolls, there’s truly no better recipe to follow.
Country Blueberry Coffee Cake (Paula Deen) Recipe
Equipment
- 1 Baking Dish 9-inch square or similar
- 2 Mixing Bowls One medium, one small
- 1 Small Saucepan For melting butter, or microwave-safe bowl
- 1 Measuring Cups and Spoons
- 1 Spatula or Spoon For mixing
Ingredients
Main
- 1/2 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1 12 oz can pillsbury grands refrigerated buttermilk biscuits
- 1/2 cup butter melted
- 1 cup rolled quick-cooking oats
- 1 1/2 cups blueberries fresh or frozen
- 1/4 cup sugar
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
- In a small bowl, combine the 1/2 cup packed light brown sugar and 1/2 teaspoon ground cinnamon; mix well and set aside.
- Melt the 1/2 cup butter in a small saucepan over low heat or in a microwave-safe bowl. Once melted, pour it into a medium mixing bowl.
- Add the 1 cup rolled quick-cooking oats to the melted butter and stir to combine, ensuring the oats are coated.
- In another small bowl, gently toss the 1 1/2 cups blueberries (fresh or frozen) with the 1/4 cup sugar.
- Separate the refrigerated buttermilk biscuits and cut each biscuit into quarters. Arrange the biscuit pieces evenly in the prepared baking dish.
- Drizzle the butter-oat mixture over the biscuit pieces in the baking dish.
- Scatter the sugared blueberries evenly over the oat-covered biscuits.
- Finally, sprinkle the brown sugar-cinnamon mixture evenly over the entire surface of the cake.
- Bake for 20-25 minutes, or until the topping is golden brown and the biscuits are cooked through and puffed. Serve warm.
Notes
What an incredible, mouthwatering journey through the world of homemade sweet breads! From the bright, zesty delight of Starbucks Lemon Loaf to the cozy, autumnal embrace of Cinnamon and Spice Sweet Potato Bread, and the utterly decadent, gooey joy of Paula Deen’s Cinnamon Rolls, this collection proves that there’s a perfect sweet bread for every season, every mood, and every gathering imaginable. Each recipe brings its own unique charm and irresistible flavors, promising to fill your kitchen with the most heavenly aromas and your heart with pure baking joy. So, roll up your sleeves, grab your apron, and get ready to create some sweet magic that will delight everyone fortunate enough to get a taste.
