6,461 breadring recipes

Try this simple and scrumptious bread that tastes amazing toasted or used as a sandwich!

Cake flour muffins with nutmeg, rolled in melted butter and cinnamon sugar while warm. They taste like old-fashioned cake doughnuts in muffin form.

Poppy seed loaf with a full cup of poppy seeds soaked in milk, folded into a buttery batter with beaten egg whites for a light, tender crumb. A sweet quick bread with nutty crunch in every bite.

Old-time maple gingerbread sweetened with a full cup of maple syrup and made moist with sour cream. Only seven ingredients for a dense, spiced quick bread. Serve warm with whipped cream.

Maple syrup muffins sweetened entirely with real maple syrup instead of sugar. Seven simple ingredients and a specific mixing method that keeps them light and tender.

There's a million zucchini bread recipes....but I love chocolate so my recipe had to have it in it...and NO NUTS PLEASE!

This basic recipe requires a carefully scalded container.

Quick bran muffins made with bran cereal and cake mix for a semi-homemade shortcut that still tastes scratch-baked. Golden, tender, and butter-brushed on top. Ready in 30 minutes, makes a dozen.

Buttery broiled celery seed bread made with seasoned compound butter on split rolls. Golden, crispy, and ready in just 10 minutes flat.

Old-fashioned date and nut quick bread with just 8 ingredients. Dates soaked in boiling water create a naturally sweet, dense loaf that slices like a dream. No mixer needed.

Traditional poppy seed kolachky filling made with scalded milk, sugar, and a full pound of poppy seeds. A simple three-ingredient Czech and Polish pastry filling.

Old-fashioned prune muffins with brown sugar, nutmeg, and soft cooked prunes that melt into the batter. A simple mix-and-bake recipe with domed tops and tender crumb.

Old-fashioned feather muffins made with just six pantry staples for a light, tender crumb. A simple vintage recipe that bakes up in minutes.

Apricot muffins made with a whole jar of apricot preserves blended right into the batter with brown sugar, butter, and chopped nuts. The preserves keep every muffin incredibly moist with intense fruit flavor.

Two-ingredient sourdough starter made with just flour and water, left to ferment for 4-5 days. The simplest way to capture wild yeast for homemade sourdough bread.

Lemon-poppy seed muffins bursting with fresh lemon zest and a generous third-cup of poppy seeds. One-bowl batter, ready from scratch in about 40 minutes. Bakery-quality without the bakery.