Bread recipe collection

Perfect for Autumn, rich pecans, pumpkin and nutmeg, a match made in heaven.

Hearty oat bran bread made in a bread machine with whole wheat flour, oatmeal, molasses, and honey. Dense, nutty, and fiber-packed, this loaf is wholesome comfort in every slice.

Oatmeal cinnamon scones with chewy oats, brown sugar warmth, and a whisper of orange zest. Drop scones with a tender crumb that lands somewhere between oatmeal cookie and buttermilk biscuit.

Old fashioned buttermilk biscuits cut cold butter into flour, fold the dough for layers, then bake hot for tall, flaky Southern biscuits with golden tops and tender insides.

Old-fashioned cream scones in their plainest classic form: heavy cream, butter, and eggs. The blank canvas scone for jam, lemon curd, or proper clotted cream service.

Old fashioned scones bake five-ingredient British biscuits in a hot oven for tender, lightly sweet rounds ready in 30 minutes. Serve warm with butter, cream, and jam.

Old-style wheat biscuits: tender, fluffy whole-wheat biscuits made with canola oil and a quick buttermilk substitute. A homestyle baked good ready in 30 minutes flat.

This whole wheat oat bran bread is fluffy and soft in the inside, golden, brown and crusty on the outside. It has a delicious tang from black olives, oat bran also adds some nuttiness. It's a great sandwich bread or serve it with soup or stew.

Make your own Matzo bread for use in recipes, or as a low-sodium cracker with great crunch. Perfect for scooping up hummus or dips.

This focaccia turns out crusty outside and fluffy inside, onion and sage add the deliciously refreshing flavor, mozzarella gives the mildly cheesy flavor, and olive oil brings the tang to the bread. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Make-ahead overnight French toast casserole soaked in vanilla custard and topped with a maple-pecan brown sugar streusel. Pop it in the oven the morning of brunch and you've got hot French toast for a crowd.

Pan de banano is a Latin-style banana bread with cinnamon, lemon juice, and ripe bananas baked into a tender quick bread loaf. A simpler, less-sweet take on the classic.

Panettone Italian fruitcake with orange zest, dried fruit, and a tender yeast dough. Baked in a coffee can for the classic tall dome shape. Ready in about an hour.

Homemade Parmesan crackers with just 5 ingredients: butter, flour, Parmigiano-Reggiano, egg yolk, and water. Crisp, savory, and golden brown. A from-scratch snack for cheese boards and soups.

Fresh stone fruits, nutty almond and pure maple syrup make this delicious and fruity bread. Unlike peach pie, this peach bread has a fluffy and crumbly texture, with the maple-glazed peaches on top, it is a great joy to have it.

A nice Autumn flavor to these light muffins. The optional sugar topping makes a more crispy crust. To make these more diabetic friendly, I used Splenda for half of the sugar. Feel free to use all brown sugar.