1,537 breat recipes

Graham granola bread machine loaf with whole wheat, rolled oats, buttermilk, and walnuts. Hearty breakfast-bread texture packed with crunch and fiber.

Caribbean-inspired banana bread with grated coconut, ginger, and lime, finished with a warm rum-lime-brown sugar glaze poured over the top. Egg-free and packed with tropical flavor.

Tropical banana pineapple bread with crushed pineapple, chopped nuts, and cinnamon. This big-batch recipe makes two full loaves with just 10 minutes of prep.

Moist beet nut bread with shredded beets, warm cinnamon, nutmeg, and crunchy chopped nuts. Think zucchini bread's earthy, ruby-colored cousin baked into a tender loaf.

A chocolate quick bread loaded with chopped nuts. Mixed by hand in one bowl with no yeast or rising time. Wrap it in foil after baking and let it cool completely for clean, even slices.

Made with sour milk and molasses, this moist, delicious bread just might make you become lucky!

Macadamia nut banana bread loaded with mashed bananas and chopped macadamias for a Hawaiian-inspired twist on the classic. Makes two large loaves, five small ones, or a dozen oversize muffins.

Hawaiian fruit bread with dates cooked in pineapple juice, honey, and nuts baked into a dense, moist loaf. A no-refined-sugar quick bread that slices better the next day.

Orange molasses quick bread with chopped nuts, orange zest, and evaporated milk. A dense, aromatic loaf with deep caramel sweetness and bright citrus.

Green peppercorn bread: a rustic German rye and wheat sourdough flavored with green peppercorns soaked in apple juice. Earthy, fragrant, faintly peppery, made the traditional leavened way.

Farmer's bran bread builds a sour-milk quick bread loaf from cut-and-stacked rectangles brushed with butter. Old-fashioned pull-apart fiber-rich loaf, homestead-kitchen classic.

Zucchini bread with applesauce instead of oil, raisins, and cinnamon, baked into 2 moist loaves. A lighter zucchini bread recipe that uses applesauce to replace oil without sacrificing texture.

A classic New England-style steamed brown bread made with rye flour, cornmeal, graham flour, molasses, and raisins. No oven needed. Just mix, fill the cans, and steam for two hours.

Bread machine sourdough pumpernickel with rye flour, whole wheat, molasses, and real sourdough starter. Dense, tangy, and earthy. Load the machine, press start, and walk away.

Hearty herb oatmeal bread with sage, basil, dill, pine nuts, and three kinds of seeds baked in a clay pot for a crackling crust. A rustic yeast bread with real depth.

A hearty whole wheat and white flour bread machine loaf enriched with eggs, milk, and a touch of sugar. Soft crumb, golden crust, and practically zero hands-on effort. Just load, press start, and wait for that fresh-baked aroma.