27 Easy and Delicious Fall Breakfast Bread Recipes to Try

Fall is the perfect season for cozy mornings, warm drinks, and homemade baked goods that fill your home with comforting aromas.

One of the best ways to embrace autumn flavors is with breakfast bread.

Packed with seasonal ingredients like pumpkin, apples, pears, sweet potatoes, cranberries, and warm spices, breakfast breads are both delicious and satisfying.

Whether you prefer fruity, nutty, spiced, or chocolatey flavors, this collection of 27 fall breakfast bread recipes has something for everyone.

From tender loaves swirled with cream cheese or chocolate to nut-studded, lightly spiced breads, these recipes will make your mornings feel extra special during the crisp fall season.

These recipes are perfect for family breakfasts, brunch gatherings, or even for gifting to friends and neighbors.

Each loaf is easy to make, bursting with seasonal flavors, and provides that comforting homemade touch we all crave during autumn.

27 Easy and Delicious Fall Breakfast Bread Recipes to Try

Fall breakfasts are all about warmth, flavor, and the joy of sharing good food.

With these 27 fall breakfast bread recipes, you can enjoy a variety of moist, spiced, and indulgent loaves all season long.

From classic pumpkin and banana breads to decadent swirls, streusels, and nut-filled treats, there’s a recipe here for every palate.

Bake one, or bake them all, and make your mornings cozier, sweeter, and more delicious this fall.

Whether you’re sipping coffee, enjoying tea, or sharing a slice with loved ones, these breads are sure to become a seasonal favorite.

Grab your loaf pan, gather your ingredients, and let the fall baking begin!

Pumpkin Spice Breakfast Bread

Pumpkin spice breakfast bread is the ultimate fall treat to start your day.

Moist, flavorful, and infused with warming spices like cinnamon, nutmeg, and cloves, this bread brings cozy autumn flavors to your breakfast table.

Enjoy it with a smear of butter, a drizzle of honey, or simply on its own with a hot cup of coffee.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• ½ cup packed brown sugar
• ½ cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and lightly flour a standard 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. In a large mixing bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Do not overmix.
5. Stir in milk to create a silky batter.
6. Pour the batter into the prepared loaf pan, spreading evenly.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This pumpkin spice breakfast bread is the perfect way to bring fall flavors into your mornings.

Its soft crumb, aromatic spices, and natural sweetness make it a comforting treat that pairs beautifully with your favorite hot beverage.

Apple Cinnamon Swirl Breakfast Bread

Apple cinnamon swirl breakfast bread combines the sweetness of fresh apples with the warmth of cinnamon in a tender loaf.

The swirl of cinnamon sugar layered inside makes each slice flavorful and satisfying, making it ideal for a cozy fall breakfast or brunch.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain Greek yogurt (or sour cream)
• 1 ½ cups diced apples (such as Honeycrisp or Granny Smith)

Cinnamon Swirl:

• ¼ cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Mix in yogurt until smooth. Slowly fold in dry ingredients until just combined.
5. Gently fold in the diced apples.
6. In a small bowl, combine the sugar and cinnamon for the swirl.
7. Pour half the batter into the loaf pan, sprinkle half the cinnamon sugar mixture, then top with remaining batter. Finish with the rest of the cinnamon sugar. Use a knife to gently swirl.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow to cool for at least 15 minutes before slicing.

Apple cinnamon swirl breakfast bread is soft, moist, and bursting with apple flavor.

The cinnamon sugar swirl creates a beautiful presentation and adds an irresistible sweetness, making it a fall favorite for family breakfasts.

Maple Pecan Breakfast Bread

This maple pecan breakfast bread brings the nutty crunch of toasted pecans together with the rich sweetness of maple syrup.

Moist and hearty, this loaf is not only delicious but also a wholesome option for a filling autumn breakfast.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• ½ cup pure maple syrup
• 1 teaspoon vanilla extract
• ½ cup plain yogurt (or sour cream)
• ¾ cup chopped pecans (toasted)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in eggs one at a time, followed by maple syrup and vanilla extract.
5. Stir in yogurt until smooth. Gradually fold in dry ingredients until just combined.
6. Gently fold in the toasted pecans, reserving a few to sprinkle on top.
7. Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle reserved pecans over the surface.
8. Bake for 55–60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Maple pecan breakfast bread is rich, flavorful, and has the perfect balance of sweet and nutty.

Its warm autumn flavors make it ideal for enjoying alongside a steaming mug of coffee or tea on crisp fall mornings.

Cranberry Orange Breakfast Bread

Cranberry orange breakfast bread is a festive fall favorite that balances tart cranberries with the bright zest of orange.

Soft, moist, and slightly tangy, it’s a refreshing way to enjoy autumn flavors in the morning.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons orange zest
• ½ cup fresh orange juice
• ½ cup plain Greek yogurt (or sour cream)
• 1 ½ cups fresh or frozen cranberries (halved if large)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well.
4. Stir in orange zest, orange juice, and yogurt until smooth.
5. Gradually fold in dry ingredients, mixing just until combined.
6. Gently fold in cranberries.
7. Pour batter into the prepared loaf pan and spread evenly.
8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool 15 minutes before removing from the pan.

This cranberry orange breakfast bread is light, citrusy, and slightly tart from the cranberries.

It’s a bright and refreshing fall treat that pairs beautifully with tea or coffee.

Chai-Spiced Breakfast Bread

Chai-spiced breakfast bread captures the cozy, aromatic flavors of chai tea in a moist, tender loaf.

With hints of cinnamon, cardamom, ginger, and cloves, this bread is perfect for chilly autumn mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or milk + 1 teaspoon vinegar)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk flour, baking soda, baking powder, salt, and spices. Set aside.
3. In a large bowl, cream butter and sugars until fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Mix in buttermilk until smooth.
5. Gradually fold dry ingredients into wet ingredients until combined.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick comes out clean.
8. Cool for 10 minutes in the pan before transferring to a wire rack.

Chai-spiced breakfast bread is warm, fragrant, and full of fall spice.

Each slice is like enjoying a cup of chai latte in bread form—comforting and perfect for the season.

Sweet Potato Pecan Breakfast Bread

Sweet potato pecan breakfast bread is a hearty, moist loaf that combines earthy roasted sweet potatoes with crunchy pecans.

Sweetened with brown sugar and spiced with cinnamon, it’s a wholesome and satisfying fall breakfast.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup vegetable oil (or melted butter)
• 1 cup mashed roasted sweet potato (about 1 large potato)
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ¾ cup chopped pecans (toasted)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk oil, sweet potato, brown sugar, granulated sugar, eggs, and vanilla until smooth.
4. Stir in milk to create a rich batter.
5. Gradually fold in the dry ingredients until just combined.
6. Gently stir in pecans, reserving a few for topping.
7. Pour the batter into the prepared loaf pan and sprinkle reserved pecans on top.
8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow bread to cool before slicing.

Sweet potato pecan breakfast bread is moist, slightly sweet, and nutty, making it a comforting and filling option for autumn mornings.

It’s a delicious way to use seasonal sweet potatoes in a cozy homemade loaf.

Pear Ginger Breakfast Bread

Pear ginger breakfast bread is a moist and tender loaf that combines the natural sweetness of ripe pears with the warming spice of ginger.

It’s light yet flavorful, making it a unique and seasonal option for fall mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 ½ cups finely diced ripe pears (peeled)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices. Set aside.
3. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
4. Mix in buttermilk until smooth.
5. Gradually fold in the dry ingredients until just combined.
6. Gently fold in the diced pears.
7. Pour batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Pear ginger breakfast bread is moist, fragrant, and full of autumn charm.

The juicy pear pieces and gentle spice make each slice irresistible with a hot cup of tea.

Banana Walnut Breakfast Bread

Banana walnut breakfast bread is a fall classic that combines ripe bananas with crunchy walnuts in a soft, golden loaf.

Naturally sweet and hearty, this bread makes an excellent breakfast or mid-morning snack.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, melted
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 very ripe bananas, mashed
• ½ cup milk
• ¾ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
3. In a large mixing bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
4. Add eggs, vanilla, and mashed bananas. Mix until well combined.
5. Stir in milk, then fold in dry ingredients until just incorporated.
6. Gently fold in walnuts, reserving some for the top.
7. Pour batter into the loaf pan and sprinkle with remaining walnuts.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool before slicing.

Banana walnut breakfast bread is soft, nutty, and comforting, making it an all-time favorite.

Its natural sweetness from bananas and crunch from walnuts create the perfect breakfast bite.

Carrot Apple Breakfast Bread

Carrot apple breakfast bread is a wholesome, moist loaf filled with grated carrots, sweet apples, and warm spices.

Packed with flavor and nutrients, this bread is a nutritious yet indulgent way to start a crisp fall day.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup vegetable oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrots
• 1 cup grated apple (peeled)
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
3. In a large bowl, whisk oil, brown sugar, granulated sugar, eggs, and vanilla until smooth.
4. Stir in grated carrots and apples.
5. Gradually fold in the dry ingredients until just combined.
6. Add nuts if using, and gently stir.
7. Pour batter into the prepared loaf pan and spread evenly.
8. Bake for 55–65 minutes, or until golden and a toothpick comes out clean.
9. Let the bread cool before slicing.

Carrot apple breakfast bread is sweet, spiced, and hearty.

With its mix of fruit and vegetables, it feels wholesome and comforting, making it a go-to fall breakfast loaf.

Cinnamon Streusel Breakfast Bread

Cinnamon streusel breakfast bread is soft, moist, and layered with a buttery cinnamon-sugar swirl topped with a crumbly streusel.

It’s like enjoying a slice of coffee cake in bread form, perfect for cozy autumn mornings.

Ingredients:
For the bread:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream (or plain Greek yogurt)

For the streusel:

• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• ¼ cup all-purpose flour
• ¼ cup cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix in sour cream until smooth.
4. Gradually fold in dry ingredients until just combined.
5. In another bowl, mix brown sugar, cinnamon, flour, and cold butter with a fork until crumbly.
6. Pour half of the batter into the loaf pan, sprinkle with half the streusel, then top with remaining batter. Sprinkle the rest of the streusel on top.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool before slicing.

Cinnamon streusel breakfast bread is sweet, tender, and comforting.

The crumbly topping and cinnamon layers make it a bakery-style treat that pairs perfectly with coffee.

Maple Glazed Pumpkin Oat Breakfast Bread

This pumpkin oat breakfast bread is hearty, moist, and spiced, topped with a luscious maple glaze.

Rolled oats give it a rustic texture, while pumpkin and warm spices bring out the essence of fall.

Ingredients:
For the bread:

• 1 ¾ cups all-purpose flour
• ½ cup rolled oats
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 cup pumpkin puree
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup milk

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, oats, baking soda, baking powder, salt, and spices.
3. In a large bowl, whisk pumpkin puree, sugars, oil, eggs, and vanilla until smooth. Stir in milk.
4. Gradually fold in dry ingredients until just combined.
5. Pour batter into loaf pan and smooth the top.
6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. For the glaze, whisk powdered sugar, maple syrup, and milk until smooth.
8. Once the bread cools, drizzle glaze over the top.

This maple glazed pumpkin oat breakfast bread is moist, sweet, and lightly spiced.

The maple glaze adds a decadent touch, making it a perfect seasonal breakfast loaf.

Brown Butter Pecan Breakfast Bread

Brown butter pecan breakfast bread is rich, nutty, and indulgent, thanks to the deep flavor of browned butter and toasted pecans.

It’s a comforting fall bread that feels both rustic and luxurious.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, browned and cooled
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup chopped pecans, toasted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a small saucepan, cook butter over medium heat until golden brown and nutty, about 5 minutes. Let cool.
3. In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
4. In a large mixing bowl, whisk browned butter, sugars, eggs, and vanilla. Stir in buttermilk.
5. Fold in dry ingredients until just combined.
6. Stir in toasted pecans, reserving a handful for the top.
7. Pour batter into the loaf pan and sprinkle with reserved pecans.
8. Bake for 55–65 minutes, or until a toothpick comes out clean.
9. Let cool before slicing.

Brown butter pecan breakfast bread is rich, nutty, and aromatic.

Each slice is a little indulgence, perfect for enjoying on crisp fall mornings with a hot drink.

Spiced Fig and Walnut Breakfast Bread

Spiced fig and walnut breakfast bread brings together the natural sweetness of figs with the earthy crunch of walnuts.

Enhanced with warm autumn spices, this bread is rustic, hearty, and full of flavor—perfect for a cozy morning treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup plain yogurt
• 1 cup chopped dried figs
• ¾ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
3. In a large bowl, cream butter and sugars until fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Mix in yogurt until smooth.
5. Gradually fold in the dry ingredients until just combined.
6. Stir in figs and walnuts, reserving a few for topping.
7. Pour batter into the loaf pan, sprinkle with reserved walnuts, and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool before slicing.

This spiced fig and walnut breakfast bread is hearty, rich, and packed with autumn character.

Each slice is a perfect balance of chewy fruit, crunchy nuts, and warm spice.

Gingerbread Breakfast Bread

Gingerbread breakfast bread is the ultimate holiday-inspired fall treat.

With bold spices like ginger, cinnamon, and cloves, plus the deep sweetness of molasses, this bread is fragrant, moist, and festive.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 large eggs
• ½ cup molasses
• ½ cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
3. In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs.
4. Stir in molasses, milk, and vanilla.
5. Gradually fold in dry ingredients until combined.
6. Pour batter into loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool before slicing.

Gingerbread breakfast bread is spicy, rich, and comforting.

It tastes like the holiday season in every bite, making it a must-have for fall and winter breakfasts.

Pumpkin Chocolate Chip Breakfast Bread

Pumpkin chocolate chip breakfast bread is moist, sweet, and full of cozy fall flavors.

The pumpkin puree gives the bread richness while the chocolate chips add indulgent sweetness, making it a family favorite.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
3. In a large bowl, whisk oil, pumpkin puree, sugars, eggs, and vanilla until smooth.
4. Stir in milk, then fold in dry ingredients until just combined.
5. Gently stir in chocolate chips, reserving a handful for the top.
6. Pour batter into the loaf pan and sprinkle with reserved chips.
7. Bake for 55–65 minutes, or until a toothpick comes out mostly clean (with some melted chocolate).
8. Let cool before slicing.

Pumpkin chocolate chip breakfast bread is moist, spiced, and perfectly sweet.

The melty chocolate chips take this fall classic to the next level, making it a true crowd-pleaser.

Apple Walnut Streusel Breakfast Bread

Apple walnut streusel breakfast bread combines tender apple-studded bread with a crunchy cinnamon walnut streusel topping.

Moist, flavorful, and lightly spiced, it’s a perfect fall morning indulgence.

Ingredients:
For the bread:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 ½ cups peeled, diced apples

For the streusel:

• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons cold butter, cubed
• ¼ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, cream butter and sugars until fluffy. Beat in eggs and vanilla.
4. Stir in milk, then gradually fold in dry ingredients until just combined. Gently fold in diced apples.
5. For the streusel, combine brown sugar, flour, cinnamon, butter, and walnuts. Mix until crumbly.
6. Pour batter into the pan and sprinkle the streusel evenly on top.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool before slicing.

Apple walnut streusel breakfast bread is moist, nutty, and perfectly spiced

The streusel topping adds a delightful crunch that makes it a standout fall treat.

Pumpkin Cream Cheese Swirl Breakfast Bread

Pumpkin cream cheese swirl breakfast bread is a decadent fall loaf featuring a moist pumpkin base with a sweet, creamy cream cheese swirl.

Perfect for breakfast or brunch, it’s a show-stopper on any autumn table.

Ingredients:
For the bread:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup milk

For the cream cheese swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk oil, pumpkin puree, sugars, eggs, vanilla, and milk until smooth. Gradually fold in dry ingredients until just combined.
4. For the cream cheese swirl, beat cream cheese, sugar, egg, and vanilla until smooth.
5. Pour half of the pumpkin batter into the pan, spoon half of the cream cheese mixture over it, then layer the remaining pumpkin batter and cream cheese. Use a knife to swirl gently.
6. Bake for 55–65 minutes, or until a toothpick comes out clean.
7. Cool before slicing.

Pumpkin cream cheese swirl breakfast bread is moist, sweet, and decadent.

The creamy swirl adds a luxurious touch, making it a perfect centerpiece for fall breakfasts.

Pear Almond Breakfast Bread

Pear almond breakfast bread is light, tender, and subtly sweet with juicy pear pieces and crunchy toasted almonds.

Aromatic almond extract enhances the flavor, making it a sophisticated autumn loaf.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup milk
• 1 ½ cups peeled, diced ripe pears
• ½ cup sliced almonds, toasted

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, vanilla, and almond extract.
4. Stir in milk until smooth. Gradually fold in dry ingredients until just combined.
5. Gently fold in diced pears and half of the toasted almonds.
6. Pour batter into the loaf pan and sprinkle remaining almonds on top.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool before slicing.

Pear almond breakfast bread is tender, subtly sweet, and nutty.

The pears provide natural sweetness while the almonds add crunch, making it a refined and delightful fall morning treat.

Caramel Apple Breakfast Bread

Caramel apple breakfast bread is a sweet, moist loaf bursting with chunks of tender apples and swirls of rich caramel.

Each slice tastes like a bite of autumn dessert, perfect for a cozy morning treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 ½ cups peeled, diced apples
• ½ cup caramel bits or soft caramel, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
4. Stir in milk, then gradually fold in the dry ingredients until just combined.
5. Gently fold in apples and caramel bits.
6. Pour batter into the prepared pan.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool before slicing.

Caramel apple breakfast bread is tender, sweet, and rich with autumn flavors.

The combination of apple and caramel creates a comforting breakfast treat that feels indulgent yet approachable.

Sweet Potato Cinnamon Breakfast Bread

Sweet potato cinnamon breakfast bread is a moist, lightly spiced loaf packed with mashed sweet potatoes.

It’s hearty, subtly sweet, and perfect for a warming fall morning.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup vegetable oil
• 1 cup mashed cooked sweet potato
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ½ cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, mix oil, mashed sweet potato, brown sugar, granulated sugar, eggs, and vanilla until smooth.
4. Stir in milk. Gradually fold in dry ingredients until combined.
5. Fold in pecans if using.
6. Pour batter into the prepared pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick comes out clean.
8. Cool before slicing.

Sweet potato cinnamon breakfast bread is moist, flavorful, and comforting.

The natural sweetness of sweet potato pairs beautifully with warm spices, creating a perfect autumn morning treat.

Pumpkin Cranberry White Chocolate Breakfast Bread

Pumpkin cranberry white chocolate breakfast bread is a festive and flavorful fall loaf.

The tart cranberries, sweet pumpkin, and creamy white chocolate chips make every slice irresistibly delicious.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ¾ cup dried cranberries
• ¾ cup white chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together oil, pumpkin puree, sugars, eggs, and vanilla until smooth. Stir in milk.
4. Gradually fold in dry ingredients until just combined.
5. Fold in cranberries and white chocolate chips.
6. Pour batter into the loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
8. Cool before slicing.

Pumpkin cranberry white chocolate breakfast bread is moist, festive, and flavorful.

The combination of tart cranberries, sweet pumpkin, and creamy chocolate makes it an irresistible fall morning treat.

Honey Pumpkin Breakfast Bread

Honey pumpkin breakfast bread is a naturally sweet, moist loaf that combines pumpkin puree with golden honey

Lightly spiced with cinnamon and nutmeg, it’s a comforting fall breakfast treat.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup vegetable oil
• ¾ cup pumpkin puree
• ¼ cup honey
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together oil, pumpkin puree, honey, brown sugar, eggs, and vanilla until smooth.
4. Stir in milk, then fold in dry ingredients until just combined.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool before slicing.

Honey pumpkin breakfast bread is soft, subtly sweet, and spiced.

The honey adds a natural sweetness that perfectly complements the pumpkin, making it a delightful fall morning treat.

Pecan Pie Breakfast Bread

Pecan pie breakfast bread transforms the flavors of classic pecan pie into a moist, tender loaf.

Sweet, nutty, and buttery, it’s a decadent fall breakfast or brunch option.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ¾ cup chopped pecans
• ½ cup caramel or maple syrup

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, cream butter and sugars until fluffy. Beat in eggs and vanilla.
4. Stir in milk, then gradually fold in dry ingredients until combined.
5. Fold in chopped pecans. Pour batter into the loaf pan and drizzle caramel or maple syrup on top.
6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool before slicing.

Pecan pie breakfast bread is sweet, nutty, and rich.

It captures the essence of pecan pie in a portable loaf, making it a perfect fall treat for breakfast or brunch.

Chocolate Pumpkin Swirl Breakfast Bread

Chocolate pumpkin swirl breakfast bread is a festive and indulgent loaf that combines moist pumpkin bread with rich chocolate swirls.

Perfect for autumn mornings, it’s visually stunning and delicious.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup vegetable oil
• 1 cup pumpkin puree
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ½ cup cocoa powder
• ½ cup chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together oil, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in milk.
4. Divide the batter into two portions. Mix cocoa powder into one portion and stir in chocolate chips if using.
5. Alternate spoonfuls of pumpkin and chocolate batter into the pan, swirling with a knife to create a marble effect.
6. Bake for 55–65 minutes, or until a toothpick inserted comes out mostly clean.
7. Cool before slicing.

Chocolate pumpkin swirl breakfast bread is moist, rich, and visually striking.

The combination of pumpkin and chocolate creates a sweet and comforting fall breakfast treat.

Maple Pecan Streusel Breakfast Bread

Maple pecan streusel breakfast bread is a sweet, nutty loaf topped with a buttery streusel that’s flavored with maple syrup.

It’s tender, moist, and perfect for a cozy fall morning.

Ingredients:
For the bread:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ¾ cup chopped pecans

For the streusel:

• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 3 tablespoons cold butter, cubed
• 2 tablespoons chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Stir in milk.
4. Gradually fold in dry ingredients until just combined, then fold in chopped pecans.
5. For the streusel, combine brown sugar, flour, cinnamon, butter, and pecans until crumbly.
6. Pour batter into the pan and sprinkle streusel on top.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool before slicing.

Maple pecan streusel breakfast bread is sweet, nutty, and perfectly spiced. The streusel topping adds a delightful crunch that makes it irresistible.

Brown Sugar Banana Breakfast Bread

Brown sugar banana breakfast bread is a moist, tender loaf packed with ripe bananas and rich brown sugar flavor.

It’s simple, comforting, and a perfect fall breakfast staple.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 large eggs
• 3 very ripe bananas, mashed
• 1 teaspoon vanilla extract
• ¼ cup milk
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, cream butter and brown sugar. Beat in eggs, mashed bananas, and vanilla until smooth.
4. Stir in milk. Gradually fold in dry ingredients until just combined.
5. Fold in walnuts if using. Pour batter into the loaf pan.
6. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
7. Cool before slicing.

Brown sugar banana breakfast bread is naturally sweet, moist, and tender.

The bananas give it rich flavor, and the optional walnuts add a satisfying crunch.

Spiced Pear and Ginger Breakfast Bread

Spiced pear and ginger breakfast bread is a fragrant, moist loaf filled with juicy pears and a warm ginger kick.

It’s a sophisticated fall bread that’s perfect for breakfast or brunch.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 ½ cups peeled, diced ripe pears

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
3. In a large bowl, cream butter and brown sugar. Beat in eggs and vanilla. Stir in milk.
4. Gradually fold in dry ingredients until just combined, then gently fold in diced pears.
5. Pour batter into the loaf pan and smooth the top.
6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool before slicing.

Spiced pear and ginger breakfast bread is tender, fragrant, and slightly sweet.

The pears add natural moisture while the ginger and spices give it a warming, autumnal flavor.