1,426 cake bread recipes

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.

Cinnamon-spiced zucchini bread loaded with walnuts and raisins. Bake it as a gorgeous bundt cake or two classic loaves. The best way to use up that summer garden zucchini glut.

German plum cake (Zwetschgenkuchen) layers fresh plum wedges over a yeast-and-baking-powder dough, finished with cardamom sugar. A late-summer Bavarian classic for coffee hour.

Absolutely delicious, moist and full of chocolate flavor, it's a great joy to have it!

Old-fashioned yeast-risen buckwheat buttermilk pancakes with a tangy, earthy flavor. Mix the batter the night before and wake up to pancakes with zero morning effort.

Looking for something quick to make in the mornings? This simple and tasty recipe will have people awake and ready to dig in!

Make this delicious applesauce cake for breakfast, everyone will enjoy and love it.

Buckwheat pancakes made with a blend of buckwheat and all-purpose flour, water instead of milk, and sugar substitute. Diabetic-friendly with a nutty, earthy flavor.

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

Buckwheat pancakes blend buckwheat and whole wheat flours with skim milk and egg whites, sprinkled with wheat germ on the griddle. High-fiber, low-fat breakfast pancakes ready in 30 minutes.

Twisted bread dough shaped like candy canes, lightly sweet with brown sugar and chopped nuts, then drizzled with powdered sugar icing. A charming Christmas baking project the whole family can help shape.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

Herman starter coffee cake with chocolate chips, nuts, brown sugar, and cinnamon. A friendship bread tradition that turns sourdough starter into a rich, one-bowl cake.

Old-fashioned crumb cake made with sour milk, cinnamon, and nutmeg. The same flour-butter mixture forms both the spiced cake batter and the crumbly streusel topping. One bowl, one pan.

Traditional Scottish Highland oatcakes made with just 4 ingredients: oatmeal, salt, lard, and hot water. Griddle-cooked and oven-dried for a crisp, nutty flatbread.

German prune coffeecake with a soft yeasted dough rolled around cooked prunes, dotted with butter, sugar, and cinnamon. Makes two cakes for breakfast or brunch.