27 Easy and Flavorful Fall Quick Bread Recipes You’ll Love

When the crisp air of autumn sets in, nothing feels cozier than the smell of freshly baked bread wafting through the kitchen.

Fall is a season of warmth, spices, and harvest flavors, making it the perfect time to enjoy quick breads.

Unlike yeast breads, quick breads are fast, simple, and require no rising time—just mix, bake, and enjoy.

From pumpkin spice loaves to apple pecan creations, these treats capture the very essence of the season.

This collection of 27 fall quick bread recipes brings together a variety of flavors, textures, and seasonal ingredients.

You’ll find everything from sweet pumpkin and maple-inspired loaves to savory herb and cheese breads.

Whether you’re looking for a wholesome breakfast bread, a festive holiday loaf, or a comforting afternoon snack, there’s a recipe here to make your autumn baking unforgettable.

27 Easy and Flavorful Fall Quick Bread Recipes You’ll Love

Quick breads are one of the easiest and most rewarding ways to celebrate the flavors of fall.

Each recipe in this collection highlights seasonal ingredients like pumpkin, apple, sweet potato, and warm spices, making every slice taste like autumn comfort.

With 27 fall quick bread recipes to choose from, you’ll have plenty of inspiration for cozy weekends, holiday gatherings, and everyday treats.

So preheat your oven, grab your mixing bowl, and let these loaves fill your home with the irresistible aroma of fall.

Pumpkin Spice Quick Bread

Pumpkin spice quick bread is a fall favorite that fills your home with warm, cozy aromas.

Moist, tender, and perfectly spiced, this bread makes the ultimate seasonal treat.

It comes together quickly without yeast, making it ideal for busy days when you want homemade comfort without the wait.

Enjoy it with your morning coffee or as a sweet snack on chilly afternoons.

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)
• ½ cup vegetable oil or melted butter
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and all the spices until well combined.
3. In a large mixing bowl, whisk pumpkin puree, oil (or butter), granulated sugar, brown sugar, eggs, and vanilla until smooth and creamy.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This pumpkin spice quick bread is soft, flavorful, and perfect for celebrating the fall season.

Slice and enjoy warm with a pat of butter, or wrap it for gifting during autumn gatherings.

Apple Cinnamon Swirl Bread

Apple cinnamon swirl bread captures the essence of fall in every bite.

Sweet apple chunks and a cinnamon sugar ribbon swirl through tender, moist bread, making it both beautiful and delicious.

This recipe is a wonderful way to use fresh fall apples and makes your kitchen smell like an apple orchard in autumn.

Ingredients:

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

Cinnamon Swirl:

• ½ cup brown sugar
• 2 teaspoons ground cinnamon

Instructions:

1. Preheat the 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, and cinnamon.
3. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
4. Mix in sour cream (or yogurt) until smooth. Gradually fold in dry ingredients until just combined. Stir in diced apples.
5. In a small bowl, mix brown sugar and cinnamon for the swirl.
6. Pour half of the batter into the loaf pan. Sprinkle half of the cinnamon sugar mixture on top. Add remaining batter, then top with the rest of the cinnamon sugar.
7. Use a knife to gently swirl the mixture through the batter for a marbled effect.
8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool for 15 minutes before slicing.

With tender apples and a ribbon of cinnamon sugar, this apple cinnamon swirl bread is a true fall delight.

Perfect for breakfast, dessert, or an afternoon treat, it’s sure to become a seasonal favorite.

Maple Pecan Quick Bread

Maple pecan quick bread is a rich, nutty loaf infused with the warm sweetness of pure maple syrup.

The crunchy pecans add texture to the soft, tender crumb, making it a cozy bread for crisp fall mornings.

It’s quick, easy, and perfect for enjoying with a hot cup of tea or coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, melted
• ½ cup pure maple syrup
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or milk with 1 teaspoon vinegar)
• 1 cup chopped pecans, toasted

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, salt, and cinnamon.
3. In a large mixing bowl, whisk melted butter, maple syrup, brown sugar, eggs, and vanilla until smooth.
4. Stir in buttermilk until incorporated.
5. Add dry ingredients to wet ingredients and mix until just combined. Fold in chopped pecans.
6. Pour batter into the loaf pan and smooth the top. Optionally, sprinkle extra pecans on top for garnish.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool fully.

Maple pecan quick bread is a nutty, sweet, and perfectly spiced loaf that embodies the essence of fall.

It’s equally at home on a holiday table or as a comforting everyday snack.

Cranberry Orange Quick Bread

Cranberry orange quick bread is a festive and refreshing fall treat that balances tart cranberries with bright citrusy orange flavor.

The combination of zesty orange and sweet-tart berries creates a vibrant bread that’s as beautiful as it is delicious.

Perfect for holiday gatherings or simply to enjoy with tea, this loaf brings a burst of color and flavor to the autumn table.

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
• 1 teaspoon vanilla extract
• 2 tablespoons orange zest
• ½ cup fresh orange juice
• ½ cup buttermilk
• 1 ½ cups fresh or frozen cranberries (halved if large)

Instructions:

1. Preheat the 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, and salt.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and orange zest.
4. Mix in orange juice and buttermilk. The mixture may look slightly curdled, but that’s okay.
5. Gradually fold in the dry ingredients until just combined. Stir in cranberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling.

This cranberry orange quick bread is tangy, sweet, and perfectly moist.

It makes a delightful addition to your fall baking and works beautifully for breakfast, dessert, or even gifting.

Chai Spice Quick Bread

Chai spice quick bread takes inspiration from the cozy flavors of chai tea—warm spices like cinnamon, cardamom, ginger, and cloves come together to create a deeply fragrant loaf.

It’s soft, tender, and pairs beautifully with a warm cup of tea or coffee on chilly fall evenings.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ cup vegetable oil or melted butter
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk (or almond milk)

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, and all the spices.
3. In a large mixing bowl, whisk oil (or butter), brown sugar, eggs, and vanilla until smooth.
4. Stir in milk until combined.
5. Add dry ingredients to wet ingredients, mixing gently until just combined.
6. Pour the batter into the prepared pan and smooth the surface.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack.

This chai spice quick bread is fragrant, moist, and perfectly spiced.

Each slice delivers the comforting flavors of fall, making it an irresistible treat for any time of day

Sweet Potato Pecan Quick Bread

Sweet potato pecan quick bread is a hearty and comforting loaf that combines earthy sweet potatoes with crunchy pecans.

Naturally moist and lightly spiced, this bread is a wholesome, cozy choice for autumn mornings.

It’s a wonderful way to use leftover baked sweet potatoes and makes a great addition to fall brunch tables.

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 teaspoon ground ginger
• 1 cup mashed cooked sweet potato (about 1 medium potato)
• ½ cup vegetable oil or melted butter
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk or buttermilk
• 1 cup chopped pecans (toasted if desired)

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 soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large mixing bowl, whisk mashed sweet potato, oil (or butter), sugars, eggs, and vanilla until smooth.
4. Stir in milk until incorporated.
5. Add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in chopped pecans.
6. Pour batter into the loaf pan and sprinkle a few pecans on top for garnish.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes before removing to cool fully.

Sweet potato pecan quick bread is moist, nutty, and wonderfully spiced.

It’s a hearty and flavorful loaf that tastes like fall in every bite, perfect for breakfast or an afternoon snack.

Pear Ginger Quick Bread

Pear ginger quick bread is a soft and flavorful loaf that highlights the gentle sweetness of ripe pears combined with the warm zing of fresh ginger.

It’s a moist and aromatic bread that feels both comforting and elegant, making it an excellent choice for fall breakfasts or as a teatime treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or Greek yogurt
• 1 ½ cups finely chopped ripe pears (peeled)
• 1 tablespoon grated fresh ginger

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 ground ginger.
3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla and sour cream.
5. Fold in chopped pears and grated fresh ginger.
6. Add the dry ingredients gradually, stirring gently until just combined.
7. Pour batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

With tender pear chunks and the warmth of ginger, this pear ginger quick bread delivers a cozy yet refreshing flavor combination that’s perfect for fall gatherings.

Caramel Apple Quick Bread

Caramel apple quick bread takes the classic flavors of caramel-dipped apples and transforms them into a moist and indulgent loaf.

With chunks of apple baked into the batter and a drizzle of caramel glaze on top, this bread is a sweet and decadent fall treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup vegetable oil or melted butter
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 ½ cups peeled, diced apples (such as Granny Smith or Fuji)

Caramel Glaze:

• ½ cup caramel sauce (store-bought or homemade)
• ¼ cup powdered sugar

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, and cinnamon.
3. In a large bowl, whisk oil (or butter), brown sugar, eggs, and vanilla until well combined.
4. Stir in buttermilk.
5. Add the dry ingredients gradually, mixing until just combined. Fold in diced apples.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool bread completely before drizzling with caramel glaze (whisk caramel sauce with powdered sugar until smooth).

Caramel apple quick bread is rich, moist, and full of fall flavors.

Each slice tastes like a bite of caramel apple at the autumn fair, making it perfect for dessert or gifting.

Pumpkin Chocolate Chip Quick Bread

Pumpkin chocolate chip quick bread is a classic fall favorite that combines the cozy warmth of pumpkin spice with the sweetness of chocolate chips.

Soft, moist, and lightly spiced, it’s an irresistible loaf that doubles as both a breakfast treat and a dessert.

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
• ½ teaspoon ground ginger
• 1 cup pumpkin puree
• ½ cup vegetable oil or melted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

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 soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk pumpkin puree, oil (or butter), sugar, eggs, and vanilla until smooth.
4. Gently stir in the dry ingredients until just combined.
5. Fold in chocolate chips.
6. Pour the batter into the loaf pan and smooth the top. Sprinkle a few extra chocolate chips on top if desired.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack.

Pumpkin chocolate chip quick bread is the perfect balance of spice and sweetness.

It’s a crowd-pleasing fall classic that will disappear quickly whenever you bake it.

Cinnamon Streusel Quick Bread

Cinnamon streusel quick bread is a buttery, tender loaf topped with a sweet and crunchy cinnamon crumb topping.

The swirl of cinnamon sugar inside adds both flavor and beauty, making it a cozy fall classic perfect for breakfast or dessert.

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 Greek yogurt

For the Streusel Topping and Swirl:

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

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 powder, baking soda, and salt.
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. Add sour cream and mix until smooth. Gradually fold in dry ingredients until just combined.
5. In a separate bowl, combine brown sugar, cinnamon, flour, and butter, using a fork to create a crumbly streusel mixture.
6. Spread half of the batter into the loaf pan. Sprinkle with half of the streusel mixture. Spread remaining batter on top, then finish with the rest of the streusel.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool for 15 minutes before removing from pan.

This cinnamon streusel quick bread is buttery, moist, and full of sweet cinnamon flavor.

The crumbly topping makes each slice extra indulgent—perfect with a cup of coffee on a crisp fall morning.

Gingerbread Quick Bread

Gingerbread quick bread is rich, spiced, and deeply flavorful with notes of molasses, ginger, and cinnamon.

It’s the perfect loaf to transition from fall into the holiday season, filling your kitchen with irresistible aromas as it bakes.

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, melted
• ½ cup brown sugar
• ½ cup molasses
• 2 large eggs
• 1 cup buttermilk

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, ginger, cinnamon, and cloves.
3. In a large bowl, whisk melted butter, brown sugar, molasses, and eggs until smooth.
4. Stir in buttermilk until combined.
5. Add dry ingredients to wet ingredients and stir gently until just combined.
6. Pour into prepared pan and smooth the top.
7. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool completely before slicing for best flavor.

This gingerbread quick bread is moist, spiced, and perfect for fall and early winter.

Serve it with whipped cream cheese or a drizzle of glaze for a festive touch.

Maple Glazed Walnut Quick Bread

Maple glazed walnut quick bread is a hearty, nutty loaf infused with maple sweetness and topped with a shiny maple glaze.

Crunchy walnuts give texture, while the glaze makes it look bakery-worthy.

It’s a simple yet elegant fall bread that tastes just as good as it looks.

Ingredients:
For the Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup vegetable oil or melted butter
• ½ cup brown sugar
• 2 large eggs
• ½ cup pure maple syrup
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup chopped walnuts

For the Glaze:

• ½ cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 teaspoons milk (as needed for consistency)

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 powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk oil (or butter), brown sugar, eggs, maple syrup, and vanilla until smooth.
4. Stir in buttermilk. Gradually add dry ingredients and stir until just combined. Fold in walnuts.
5. Pour batter into the prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted comes out clean.
6. Cool completely before glazing.
7. To make glaze, whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled bread.

Maple glazed walnut quick bread is nutty, moist, and topped with a sweet maple glaze that elevates the loaf.

It’s a delicious fall bread that works perfectly for brunches, snacks, or gifting.

Spiced Zucchini Quick Bread

Spiced zucchini quick bread is moist, tender, and lightly sweet with the added benefit of shredded zucchini that keeps it extra soft.

Infused with cinnamon, nutmeg, and cloves, this bread is a sneaky way to enjoy vegetables in a delicious fall-inspired 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
• ¼ teaspoon ground cloves
• ½ cup vegetable oil
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (pressed to remove excess liquid)
• 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 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. Fold in grated zucchini.
5. Gradually add dry ingredients, stirring gently until just combined. Fold in nuts if using.
6. Pour batter into the loaf pan and smooth the top.
7. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool before slicing.

This spiced zucchini quick bread is moist, lightly spiced, and perfect for fall.

It’s a great way to use up fresh zucchini while enjoying a comforting seasonal loaf.

Brown Sugar Banana Quick Bread

Brown sugar banana quick bread puts a fall twist on classic banana bread by using rich brown sugar for a caramel-like flavor.

It’s soft, moist, and enhanced with a touch of cinnamon for warmth. This bread makes an excellent snack, breakfast, or dessert all season long.

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
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups mashed ripe bananas (about 3 medium bananas)
• ½ cup sour cream or Greek yogurt

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 cinnamon.
3. In a large bowl, whisk melted butter, brown sugar, eggs, and vanilla until smooth.
4. Stir in mashed bananas and sour cream.
5. Gradually fold in dry ingredients until just combined.
6. Pour batter into prepared pan and smooth the top.
7. Bake 55–65 minutes, or until a toothpick comes out clean.
8. Cool for 10 minutes before removing to a wire rack.

Brown sugar banana quick bread is rich, moist, and full of caramel-like banana flavor.

It’s a classic comfort food that tastes even better in the fall.

Pumpkin Cranberry Quick Bread

Pumpkin cranberry quick bread combines earthy pumpkin puree with the tart pop of cranberries for a festive fall loaf.

Moist and warmly spiced, this bread is perfect for autumn mornings or even as a holiday-season gift.

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
• 1 cup pumpkin puree
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or dried cranberries

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 pumpkin puree, oil, sugar, eggs, and vanilla until smooth.
4. Stir in the dry ingredients until just combined. Fold in cranberries.
5. Pour batter into prepared pan and smooth the top.
6. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely before slicing.

Pumpkin cranberry quick bread is moist, festive, and bursting with seasonal flavor.

The tart cranberries pair beautifully with sweet pumpkin spice, making it a must-bake fall recipe.

Apple Cider Quick Bread

Apple cider quick bread is a moist, fragrant loaf infused with the rich, spiced sweetness of fresh apple cider.

It’s perfect for fall mornings when paired with a hot cup of tea or coffee and makes your kitchen smell like an orchard.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, melted
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• ½ cup reduced apple cider (boil 1 cup cider down to ½ cup)
• ½ cup sour cream or Greek yogurt
• 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 medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk melted butter, brown sugar, granulated sugar, eggs, cider, sour cream, and vanilla until smooth.
4. Gradually stir in dry ingredients until just combined.
5. Pour batter into the prepared pan and smooth the top.
6. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely before slicing.

Apple cider quick bread is rich, spiced, and brimming with orchard flavor.

It’s a cozy loaf to enjoy all autumn long.

Pecan Praline Quick Bread

Pecan praline quick bread is a decadent fall loaf loaded with toasted pecans and topped with a caramel-like praline glaze.

Sweet, nutty, and indulgent, it’s ideal for holidays, brunches, or whenever you want to impress guests with a bakery-style loaf.

Ingredients:
For the Bread:

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

For the Praline Glaze:

• ½ cup brown sugar
• ¼ cup butter
• 2 tablespoons heavy cream
• ½ cup powdered sugar

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 powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream butter and brown sugar until fluffy. Add eggs and vanilla.
4. Stir in buttermilk, then fold in dry ingredients until just combined. Add pecans.
5. Pour into prepared pan and bake 55–65 minutes, or until a toothpick comes out clean.
6. For glaze: simmer brown sugar, butter, and cream until thickened. Remove from heat, whisk in powdered sugar.
7. Pour glaze over cooled bread and let set.

This pecan praline quick bread is sweet, nutty, and rich, with a luscious glaze that makes it irresistible for fall celebrations.

Maple Oatmeal Quick Bread

Maple oatmeal quick bread is hearty and wholesome, combining nutty oats with the sweetness of pure maple syrup.

It has a tender crumb and a rustic flavor that makes it perfect for cozy breakfasts or healthy snacks during the cooler months.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup vegetable oil or melted butter
• ½ cup pure maple syrup
• ½ cup brown sugar
• 2 large eggs
• 1 cup buttermilk
• 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 medium bowl, whisk flour, oats, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk oil, maple syrup, brown sugar, eggs, buttermilk, and vanilla until smooth.
4. Stir in the dry ingredients until just combined.
5. Pour batter into prepared loaf pan and sprinkle with extra oats on top if desired.
6. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
7. Cool before slicing.

Maple oatmeal quick bread is hearty, moist, and naturally sweetened with maple syrup.

It’s a wholesome loaf that captures the comforting flavors of fall.

Spiced Pear Walnut Quick Bread

Spiced pear walnut quick bread is a moist and flavorful loaf that highlights the natural sweetness of ripe pears and the nutty crunch of walnuts.

Warm spices like cinnamon and nutmeg make this bread an irresistible fall comfort food.

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
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream or Greek yogurt
• 1 ½ cups diced ripe pears (peeled)
• 1 cup chopped walnuts

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, cream butter and brown sugar until fluffy. Add eggs one at a time, then stir in vanilla.
4. Mix in sour cream until smooth.
5. Gradually fold in dry ingredients until just combined. Stir in pears and walnuts.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
8. Cool for 10 minutes before removing to a wire rack.

Spiced pear walnut quick bread is moist, nutty, and full of cozy fall flavors.

It’s perfect for breakfast, tea time, or gifting during the season.

Chocolate Pumpkin Marble Quick Bread

Chocolate pumpkin marble quick bread combines rich chocolate batter with spiced pumpkin batter in a beautiful swirl.

The result is a moist, visually stunning loaf that balances earthy pumpkin with decadent cocoa.

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
• 1 cup pumpkin puree
• ½ cup vegetable oil
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons cocoa powder
• 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, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk pumpkin puree, oil, sugars, eggs, and vanilla until smooth.
4. Stir in the dry ingredients until just combined.
5. Divide batter in half. Stir cocoa powder and milk into one half to create chocolate batter.
6. Alternate spoonfuls of pumpkin and chocolate batter into the loaf pan. Swirl gently with a knife.
7. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
8. Cool completely before slicing.

Chocolate pumpkin marble quick bread is rich, moist, and visually stunning.

It’s an eye-catching fall treat that combines two favorite flavors in one loaf.

Honey Spice Quick Bread

Honey spice quick bread is a naturally sweetened loaf with the floral richness of honey and the comforting warmth of spices.

Moist and tender, this bread is a wholesome fall option that pairs beautifully with butter or cream cheese.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup vegetable oil or melted butter
• ½ cup honey
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

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 powder, baking soda, salt, and spices.
3. In a large bowl, whisk oil, honey, brown sugar, eggs, and vanilla until smooth.
4. Stir in buttermilk until combined.
5. Add dry ingredients gradually, mixing until just combined.
6. Pour batter into the prepared pan and smooth the top.
7. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool completely before slicing.

Honey spice quick bread is gently sweet and richly spiced.

It’s a comforting loaf that tastes like autumn in every bite.

Pumpkin Cream Cheese Quick Bread

Pumpkin cream cheese quick bread is rich and indulgent, combining moist pumpkin spice batter with a luscious cream cheese swirl.

The result is a bakery-style loaf that’s as beautiful as it is delicious.

Ingredients:
For the Bread:

• 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
• ½ teaspoon ground ginger
• 1 cup pumpkin puree
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 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 medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
3. In a large bowl, whisk pumpkin puree, oil, sugar, eggs, and vanilla until smooth.
4. Gradually stir in dry ingredients until just combined.
5. For filling: beat cream cheese, sugar, egg, and vanilla until smooth.
6. Pour half of pumpkin batter into pan, spread cream cheese mixture on top, then cover with remaining pumpkin batter.
7. Bake 55–65 minutes, or until a toothpick comes out clean.
8. Cool completely before slicing.

Pumpkin cream cheese quick bread is moist, spiced, and filled with creamy richness.

It’s the perfect showstopper loaf for fall.

Apple Pecan Quick Bread

Apple pecan quick bread is a rustic, hearty loaf packed with chunks of tender apple and crunchy pecans.

Lightly spiced and naturally sweet, it makes a wholesome and flavorful fall snack.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup vegetable oil or melted butter
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or Greek yogurt
• 1 ½ cups peeled, diced apples
• 1 cup chopped pecans

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 powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk oil, sugars, eggs, and vanilla until smooth. Stir in sour cream.
4. Gradually fold in dry ingredients until just combined. Stir in apples and pecans.
5. Pour batter into prepared pan and smooth the top.
6. Bake 55–65 minutes, or until a toothpick inserted comes out clean.
7. Cool completely before slicing.

Apple pecan quick bread is nutty, moist, and bursting with fall flavor.

It’s a cozy, rustic loaf that feels like autumn comfort in every bite.

Sweet Potato Cranberry Quick Bread

Sweet potato cranberry quick bread is soft and hearty, featuring earthy sweet potatoes paired with tart, juicy cranberries.

This vibrant loaf is colorful, festive, and perfect for both fall gatherings and holiday tables.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup mashed cooked sweet potato
• ½ cup vegetable oil
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup cranberries (fresh or dried)

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 powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk sweet potato, oil, sugars, eggs, and vanilla until smooth.
4. Stir in buttermilk, then fold in dry ingredients.
5. Gently stir in cranberries.
6. Pour batter into prepared pan and smooth the top.
7. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool before slicing.

Sweet potato cranberry quick bread is moist, flavorful, and festive with pops of tart cranberry.

It’s a colorful loaf that bridges fall and holiday baking beautifully.

Maple Oat Quick Bread

Maple oat quick bread is a wholesome, slightly nutty loaf sweetened with pure maple syrup and enriched with rolled oats.

It’s hearty, subtly sweet, and perfect for breakfast or snacking on crisp fall mornings.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup pure maple syrup
• ½ cup milk
• ½ cup vegetable oil or melted butter
• 2 large eggs
• 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 medium bowl, whisk flour, oats, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk maple syrup, milk, oil, eggs, and vanilla until smooth.
4. Fold wet ingredients into dry ingredients until just combined.
5. Pour batter into the prepared pan and sprinkle a few oats on top.
6. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool before slicing.

Maple oat quick bread is rustic, lightly sweet, and wholesome.

It’s a cozy fall loaf with the natural warmth of maple and oats.

Gingerbread Quick Bread

Gingerbread quick bread brings the bold, spicy flavors of molasses, ginger, and cloves into a moist loaf.

It’s deeply fragrant, rich in flavor, and ideal for both fall and the holiday season.

Ingredients:

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

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, ginger, cinnamon, and cloves.
3. In another bowl, whisk melted butter, molasses, brown sugar, eggs, and vanilla.
4. Stir in buttermilk until smooth.
5. Fold in dry ingredients until just combined.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
8. Cool before slicing.

Gingerbread quick bread is bold, spiced, and rich. It fills your kitchen with festive aromas and delivers cozy fall comfort in every bite.

Carrot Apple Quick Bread

Carrot apple quick bread is moist, fruity, and slightly spiced, combining shredded carrots with fresh apple.

It’s a hearty, nutritious loaf that bridges summer harvest with fall baking.

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
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated carrot
• 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 loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk oil, sugars, eggs, and vanilla until smooth.
4. Stir in grated carrot and apple.
5. Fold in dry ingredients gently until just combined. Add nuts if using.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
8. Cool completely before slicing.

Carrot apple quick bread is moist, fruity, and full of autumn harvest flavors.

It’s a nourishing loaf that tastes as good as it smells.