22 Delicious Fall Savory Bread Recipes for Every Meal

As the leaves turn golden and the air gets crisp, there’s nothing more comforting than the aroma of freshly baked bread filling your home.

Fall is the perfect season for savory breads, packed with seasonal vegetables, aromatic herbs, and warming flavors.

From soft pull-apart loaves layered with cheese and caramelized onions to rustic artisan breads infused with roasted squash, pumpkin, or nuts, these breads are ideal for cozy breakfasts, hearty dinners, or sharing with friends and family.

In this post, we’ve gathered 22 fall savory bread recipes that celebrate autumn’s bounty.

Each loaf is flavorful, comforting, and perfect for any occasion this season.

Whether you prefer soft and cheesy breads, herby rustic loaves, or sweet-savory combinations, there’s something here for every fall foodie.

22 Delicious Fall Savory Bread Recipes for Every Meal

Fall is the ultimate season for baking savory breads that bring warmth and flavor to your table.

With these 22 fall savory bread recipes, you can enjoy everything from rustic artisan loaves to cheesy, pull-apart delights.

Each recipe celebrates autumn’s bounty, combining hearty vegetables, aromatic herbs, and rich cheeses to create breads that are both comforting and delicious.

Whether you’re baking for a family gathering, a cozy dinner, or a weekend brunch, these breads are sure to become seasonal favorites.

Pumpkin Sage Focaccia

This fall-inspired focaccia is rich with the warm flavors of roasted pumpkin and fragrant sage.

Soft, airy, and lightly golden, it’s perfect as a side for soups, stews, or a seasonal appetizer with olive oil for dipping.

The pumpkin adds moisture and natural sweetness while the sage gives an earthy aroma that screams autumn.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¾ cup warm water (110°F / 43°C)
• 2 tablespoons olive oil, plus more for drizzling
• ½ cup pumpkin puree (cooked or canned, unsweetened)
• 1 tablespoon chopped fresh sage (plus extra for topping)
• ½ teaspoon garlic powder
• Coarse sea salt, for sprinkling

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together flour, salt, and garlic powder. Make a well in the center and add the yeast mixture, olive oil, pumpkin puree, and chopped sage. Mix until a soft dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a towel, and let rise for 1–1.5 hours, or until doubled in size.
4. Preheat oven to 400°F (200°C). Grease a baking pan with olive oil. Press the dough into the pan and use your fingers to create dimples across the surface.
5. Drizzle generously with olive oil, sprinkle with coarse sea salt and extra sage leaves. Bake for 20–25 minutes or until golden brown.
6. Remove from oven and let cool slightly before slicing. Serve warm with soup or as a savory snack.

This pumpkin sage focaccia is a perfect autumn bread with a soft, pillowy texture and aromatic flavor.

Its balance of earthy sage and subtle pumpkin sweetness makes it a standout addition to any fall meal.

Caramelized Onion and Gruyère Pull-Apart Bread

A decadent, cheesy bread infused with the sweet flavor of caramelized onions and nutty Gruyère cheese.

Each pull-apart piece is layered with butter, onions, and cheese, making it irresistible for holiday dinners or cozy autumn gatherings.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup warm milk (110°F / 43°C)
• 3 tablespoons unsalted butter, melted
• 2 large onions, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1 ½ cups grated Gruyère cheese
• 1 teaspoon black pepper

Instructions:

1. In a skillet over medium heat, sauté onions in olive oil with a pinch of salt until golden brown and caramelized (about 20–25 minutes). Stir in thyme and set aside to cool.
2. In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
3. In a large mixing bowl, combine flour and salt. Add the yeast mixture and melted butter. Knead until a smooth, elastic dough forms (8–10 minutes). Cover and let rise for 1–1.5 hours.
4. Preheat oven to 375°F (190°C). Grease a loaf pan. Roll dough into a rectangle (about 12×16 inches). Spread caramelized onions evenly over the dough, sprinkle Gruyère and black pepper. Cut dough into squares, stack them, and place in the loaf pan.
5. Bake for 35–40 minutes until golden and cheese is bubbly. Let cool slightly before serving.

The caramelized onion and Gruyère pull-apart bread is a showstopper, offering layers of cheesy, savory goodness.

Its soft, rich texture makes it perfect for sharing during chilly fall evenings.

Sweet Potato and Rosemary Rustic Loaf

This hearty, rustic bread combines the natural sweetness of roasted sweet potatoes with the aromatic notes of rosemary.

Its golden crust and tender crumb make it a perfect companion to soups, roasted meats, or as an afternoon snack with butter.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup mashed roasted sweet potato (about 1 medium sweet potato)
• ½ cup warm water (110°F / 43°C)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• ½ teaspoon cinnamon (optional)

Instructions:

1. Roast the sweet potato until tender, mash, and let cool.
2. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
3. In a large bowl, mix flours, salt, rosemary, and cinnamon (if using). Add the yeast mixture, olive oil, and mashed sweet potato. Mix until a sticky dough forms.
4. Knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours.
5. Preheat oven to 375°F (190°C). Shape dough into a loaf and place on a baking sheet lined with parchment paper. Let rise for 20–30 minutes.
6. Bake for 35–40 minutes until golden brown. Cool completely before slicing.

This sweet potato and rosemary loaf is a warm, flavorful bread that captures the essence of fall.

Its soft, moist interior and rustic crust make it an irresistible addition to any autumn meal.

Butternut Squash and Thyme Artisan Bread

A soft, flavorful artisan loaf that celebrates the season with roasted butternut squash and fragrant thyme.

Its slightly sweet, tender crumb pairs beautifully with savory dishes, cheeses, or a simple drizzle of olive oil.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¾ cup warm water (110°F / 43°C)
• 1 cup roasted and mashed butternut squash
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Coarse sea salt, for topping

Instructions:

1. Roast the butternut squash until tender, mash, and allow to cool.
2. In a small bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
3. In a large mixing bowl, combine flours, salt, and thyme. Add yeast mixture, olive oil, and mashed squash. Mix until a sticky dough forms.
4. Knead on a floured surface for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–1.5 hours.
5. Preheat oven to 375°F (190°C). Shape dough into a rustic round loaf, place on parchment-lined baking sheet, and let rise another 20 minutes.
6. Sprinkle coarse sea salt on top and bake for 35–40 minutes until golden brown. Cool slightly before slicing.

This butternut squash and thyme bread is tender, subtly sweet, and aromatic.

Its comforting fall flavors make it an excellent companion for soups, salads, or even just butter.

Cheddar, Apple, and Rosemary Quick Bread

A moist, savory quick bread bursting with the autumnal flavors of sharp cheddar, crisp apples, and fragrant rosemary.

Quick to make, this bread is perfect for breakfast, brunch, or as a snack alongside hearty soups.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon fresh rosemary, chopped
• 1 cup shredded sharp cheddar cheese
• 1 medium apple, peeled and finely diced
• ½ cup unsweetened applesauce
• 2 large eggs
• ¼ cup olive oil
• ½ cup milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and rosemary. Stir in cheddar cheese and diced apple.
3. In another bowl, mix eggs, applesauce, olive oil, and milk until smooth.
4. Combine wet and dry ingredients, stirring just until incorporated. Pour batter into the prepared loaf pan.
5. Bake for 45–50 minutes until golden brown and a toothpick comes out clean. Cool before slicing.

The combination of cheddar, apple, and rosemary makes this quick bread irresistibly flavorful and aromatic.

It’s a perfect autumn snack or breakfast treat that pairs beautifully with butter or soft cheeses.

Cornmeal and Pumpkin Seed Rustic Loaf

A hearty rustic bread with a nutty flavor from pumpkin seeds and a golden crust thanks to cornmeal.

This loaf is slightly dense yet soft inside, making it perfect for toasting or serving with stews and roasted vegetables during fall evenings.

Ingredients:

• 2 cups all-purpose flour
• ½ cup cornmeal, plus extra for dusting
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¾ cup warm water (110°F / 43°C)
• 2 tablespoons olive oil
• ½ cup roasted pumpkin seeds (plus extra for topping)

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix flour, cornmeal, and salt. Add yeast mixture, olive oil, and pumpkin seeds. Stir to form a soft dough.
3. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1–1.5 hours.
4. Preheat oven to 375°F (190°C). Shape dough into a round loaf, sprinkle cornmeal and extra pumpkin seeds on top, and place on a parchment-lined baking sheet.
5. Bake for 35–40 minutes until golden brown. Let cool before slicing.

This cornmeal and pumpkin seed loaf is full of texture, flavor, and autumnal charm.

Its nutty, slightly sweet notes make it a perfect accompaniment to soups, cheeses, or even a simple smear of butter.

Carrot and Herb Savory Loaf

This autumn-inspired loaf is packed with grated carrots, fresh herbs, and a hint of spice, creating a moist, flavorful bread with a tender crumb.

Perfect for brunch, a side to hearty soups, or a savory snack, it captures the essence of fall in every bite.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon fresh thyme leaves
• 1 cup grated carrots (about 2 medium carrots)
• 2 large eggs
• ½ cup olive oil
• ½ cup plain yogurt
• ¼ cup milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine flour, baking powder, baking soda, salt, cumin, and thyme. Stir in grated carrots.
3. In another bowl, whisk together eggs, olive oil, yogurt, and milk.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Pour batter into the prepared loaf pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool for 10 minutes in the pan, then transfer to a wire rack.

This carrot and herb loaf is moist, aromatic, and subtly spiced—perfect for a cozy fall morning or an accompaniment to seasonal soups and salads.

Roasted Garlic and Parmesan Pull-Apart Bread

A decadent, savory pull-apart bread loaded with roasted garlic and Parmesan cheese.

Soft, fluffy layers of dough are brushed with garlicky butter and baked to golden perfection, making it irresistible for entertaining or family dinners.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup warm milk (110°F / 43°C)
• 3 tablespoons unsalted butter, melted
• 1 whole head garlic, roasted and mashed
• 1 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions:

1. In a small bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture and melted butter. Knead until smooth, about 8–10 minutes. Let rise 1–1.5 hours.
3. Preheat oven to 375°F (190°C) and grease a loaf pan.
4. Roll dough into a rectangle and spread roasted garlic evenly over it. Sprinkle with Parmesan and chopped parsley. Cut dough into squares, stack, and place in the pan.
5. Bake for 35–40 minutes until golden and cheese is melted. Cool slightly before serving.

This roasted garlic and Parmesan pull-apart bread is rich, flavorful, and utterly irresistible.

Its soft layers and cheesy garlic aroma make it a showstopper at any table.

Sweet Potato, Cheddar, and Chive Loaf

A moist, savory loaf combining roasted sweet potato, sharp cheddar cheese, and fresh chives.

Its slightly sweet and cheesy flavor makes it ideal for fall breakfasts, brunches, or as a side for hearty dinners.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup mashed roasted sweet potato (about 1 medium sweet potato)
• 1 cup shredded sharp cheddar cheese
• 2 large eggs
• ½ cup olive oil
• ¼ cup milk
• 2 tablespoons chopped fresh chives

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine flour, baking powder, baking soda, and salt. Stir in cheddar cheese and chives.
3. In another bowl, mix mashed sweet potato, eggs, olive oil, and milk until smooth.
4. Pour wet ingredients into dry ingredients and mix until just combined. Pour batter into the prepared loaf pan.
5. Bake for 45–50 minutes, until a toothpick comes out clean. Allow to cool before slicing.

This sweet potato, cheddar, and chive loaf is moist, flavorful, and packed with fall-inspired taste.

Its cheesy, slightly sweet notes make it perfect as a side, snack, or breakfast treat.

Roasted Pumpkin and Walnut Bread

This hearty fall loaf combines the natural sweetness of roasted pumpkin with crunchy walnuts for a bread that is both flavorful and textured.

Perfect for breakfast, snacking, or alongside a warm bowl of soup, it’s a cozy autumn treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup roasted and mashed pumpkin
• ½ cup chopped walnuts
• 2 large eggs
• ½ cup olive oil
• ½ cup milk
• 2 tablespoons honey (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix flours, baking powder, baking soda, salt, and cinnamon. Stir in walnuts.
3. In another bowl, combine mashed pumpkin, eggs, olive oil, milk, and honey.
4. Pour wet ingredients into dry ingredients and stir until just combined. Pour batter into prepared loaf pan.
5. Bake for 45–50 minutes until a toothpick inserted in the center comes out clean. Cool before slicing.

This roasted pumpkin and walnut bread is moist, slightly sweet, and perfectly textured. It brings a warm, autumnal flavor to any meal or snack time.

Caramelized Onion and Sage Loaf

A savory bread infused with the sweet depth of caramelized onions and earthy sage.

Soft on the inside with a golden crust, it’s ideal as a side for roasted meats, soups, or cheese boards during cozy fall dinners.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 large onions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh sage
• ¾ cup warm water (110°F / 43°C)
• 2 tablespoons butter, melted

Instructions:

1. In a skillet, sauté onions in olive oil over medium heat until caramelized, about 20–25 minutes. Stir in sage and let cool.
2. In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
3. In a large bowl, mix flour and salt. Add yeast mixture and melted butter. Knead until smooth and elastic. Let rise 1–1.5 hours.
4. Preheat oven to 375°F (190°C). Roll dough into a rectangle, spread caramelized onions evenly, fold, and shape into a loaf. Place in a greased loaf pan.
5. Bake for 35–40 minutes until golden brown. Cool slightly before slicing.

The sweet and savory combination of caramelized onions and sage makes this loaf a standout fall bread.

Its soft, flavorful interior and aromatic crust are perfect for seasonal meals.

Cheesy Zucchini and Herb Savory Bread

A moist, savory bread packed with shredded zucchini, sharp cheese, and fresh herbs.

Lightly golden and full of flavor, it’s perfect for fall lunches, snack time, or served alongside soups and stews.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup grated zucchini (squeeze out excess moisture)
• 1 cup shredded cheddar or gouda cheese
• 2 tablespoons chopped fresh parsley or dill
• 2 large eggs
• ¼ cup olive oil
• ½ cup milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix flour, baking powder, baking soda, and salt. Stir in zucchini, cheese, and herbs.
3. In another bowl, whisk together eggs, olive oil, and milk. Pour into dry ingredients and mix until just combined.
4. Pour batter into prepared loaf pan and smooth the top. Bake for 45–50 minutes until golden and a toothpick comes out clean. Cool before slicing.

This cheesy zucchini and herb bread is moist, flavorful, and packed with autumn-inspired freshness.

Its cheesy, herby taste makes it a versatile addition to any fall meal.

Roasted Red Pepper and Feta Bread

This savory loaf features roasted red peppers and tangy feta cheese, creating a vibrant, flavorful bread perfect for fall.

Its soft crumb and slightly crisp crust make it an excellent accompaniment to soups, salads, or a cheese platter.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• ¾ cup warm water (110°F / 43°C)
• 2 tablespoons olive oil
• 1 cup roasted red peppers, chopped
• ½ cup crumbled feta cheese
• 1 teaspoon dried oregano
• ½ teaspoon black pepper

Instructions:

1. In a small bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl, combine flour, salt, and black pepper. Add yeast mixture and olive oil, mixing to form a soft dough.
3. Knead for 8–10 minutes until smooth and elastic. Let dough rise in a greased bowl, covered, for 1–1.5 hours.
4. Preheat oven to 375°F (190°C). Fold in roasted red peppers, feta, and oregano. Shape dough into a loaf and place in a greased loaf pan.
5. Bake for 35–40 minutes until golden brown. Cool slightly before slicing.

This roasted red pepper and feta bread is colorful, flavorful, and perfect for fall entertaining.

The combination of sweet peppers and tangy feta adds depth and richness to every slice.

Spinach, Parmesan, and Sun-Dried Tomato Bread

A hearty, savory bread packed with fresh spinach, nutty Parmesan, and sun-dried tomatoes.

Soft yet structured, it’s ideal for sandwiches, alongside soups, or as a flavorful snack.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• ¾ cup warm water (110°F / 43°C)
• 2 tablespoons olive oil
• 1 cup fresh spinach, chopped
• ½ cup sun-dried tomatoes, chopped
• ½ cup grated Parmesan cheese

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and olive oil, knead into a smooth dough for 8–10 minutes.
3. Fold in spinach, sun-dried tomatoes, and Parmesan cheese evenly. Let the dough rise for 1–1.5 hours.
4. Preheat oven to 375°F (190°C). Shape dough into a loaf, place on a parchment-lined baking sheet, and let rise another 15–20 minutes.
5. Bake for 35–40 minutes until golden and firm to the touch. Cool before slicing.

This spinach, Parmesan, and sun-dried tomato bread is full of savory, fresh flavors.

Its soft interior and flavorful ingredients make it a perfect addition to any fall meal.

Carrot, Cheddar, and Poppy Seed Loaf

A moist, flavorful loaf combining sweet carrots, sharp cheddar, and a sprinkle of poppy seeds.

It’s versatile for breakfast, brunch, or as a side for roasted fall vegetables and soups.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup grated carrots (about 2 medium carrots)
• 1 cup shredded cheddar cheese
• 2 tablespoons poppy seeds
• 2 large eggs
• ½ cup olive oil
• ½ cup milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine flour, baking powder, baking soda, and salt. Stir in carrots, cheddar, and poppy seeds.
3. In another bowl, whisk eggs, olive oil, and milk. Mix into dry ingredients until just combined.
4. Pour batter into prepared loaf pan and smooth the top. Bake for 45–50 minutes until a toothpick comes out clean. Cool before slicing.

This carrot, cheddar, and poppy seed loaf is moist, flavorful, and lightly nutty from the poppy seeds.

It’s an easy way to bring seasonal flavors into a versatile, savory bread.

Beetroot and Goat Cheese Savory Loaf

This vibrant loaf combines earthy roasted beets with tangy goat cheese for a striking fall bread.

Its tender crumb and subtle sweetness from the beets make it perfect for serving with soups, salads, or as a snack with a smear of butter.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• ¾ cup warm water (110°F / 43°C)
• 1 cup roasted and pureed beets
• ½ cup crumbled goat cheese
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat oven to 375°F (190°C) and grease a loaf pan.
2. In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
3. In a large bowl, mix flours and salt. Add yeast mixture, olive oil, and beet puree, stirring until a soft dough forms.
4. Knead on a floured surface for 8–10 minutes until smooth. Fold in goat cheese and thyme. Place dough in a greased bowl, cover, and let rise 1–1.5 hours.
5. Shape dough into a loaf, place in pan, and bake for 35–40 minutes until golden. Cool slightly before slicing.

The beetroot and goat cheese loaf is visually stunning, flavorful, and full of autumn charm. Its earthy sweetness and creamy cheese create a perfect seasonal bread.

Caramelized Shallot and Thyme Pull-Apart Bread

Soft, fluffy layers of dough are infused with sweet caramelized shallots and earthy thyme, creating a savory pull-apart bread perfect for fall dinners or gatherings.

Each bite is aromatic and comforting.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• ¾ cup warm water (110°F / 43°C)
• 2 tablespoons olive oil
• 3 large shallots, thinly sliced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons butter, melted

Instructions:

1. In a skillet, sauté shallots in olive oil until golden and caramelized, about 15–20 minutes. Stir in thyme and set aside to cool.
2. In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
3. In a large bowl, mix flour and salt. Add yeast mixture and melted butter. Knead for 8–10 minutes until smooth. Let rise for 1–1.5 hours.
4. Roll dough into a rectangle, spread caramelized shallots evenly, fold, and cut into squares. Stack and place in a greased pan.
5. Bake at 375°F (190°C) for 35–40 minutes until golden. Cool slightly before serving.

This caramelized shallot and thyme bread is aromatic, soft, and packed with savory flavor.

Its pull-apart nature makes it perfect for sharing during fall dinners.

Walnut, Rosemary, and Parmesan Loaf

A rustic, nutty bread featuring crunchy walnuts, aromatic rosemary, and nutty Parmesan cheese.

This loaf is perfect alongside soups, roasted vegetables, or simply with a touch of butter on a crisp autumn morning.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• ¾ cup warm water (110°F / 43°C)
• 2 tablespoons olive oil
• ½ cup chopped walnuts
• ½ cup grated Parmesan cheese
• 1 tablespoon chopped fresh rosemary

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and olive oil, stirring until a soft dough forms.
3. Knead for 8–10 minutes until smooth. Fold in walnuts, Parmesan, and rosemary. Place dough in a greased bowl, cover, and let rise 1–1.5 hours.
4. Shape dough into a loaf and place on a parchment-lined baking sheet. Let rise 15–20 minutes.
5. Bake at 375°F (190°C) for 35–40 minutes until golden brown. Cool before slicing.

This walnut, rosemary, and Parmesan loaf is earthy, nutty, and savory. Its rich flavors and rustic texture make it a perfect addition to fall meals.

Roasted Garlic, Spinach, and Feta Loaf

A soft, savory bread loaded with roasted garlic, fresh spinach, and tangy feta cheese.

Its rich flavors and tender crumb make it ideal for fall lunches, soups, or as a snack with olive oil.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• ¾ cup warm water (110°F / 43°C)
• 2 tablespoons olive oil
• 1 cup roasted garlic cloves, mashed
• 1 cup fresh spinach, chopped
• ½ cup crumbled feta cheese

Instructions:

1. Preheat oven to 375°F (190°C) and grease a loaf pan.
2. In a small bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
3. In a large bowl, combine flour and salt. Add yeast mixture and olive oil, kneading into a soft dough for 8–10 minutes.
4. Fold in roasted garlic, spinach, and feta cheese. Place dough in a greased bowl, cover, and let rise 1–1.5 hours.
5. Shape dough into a loaf, place in pan, and bake 35–40 minutes until golden. Cool slightly before slicing.

This roasted garlic, spinach, and feta loaf is aromatic, flavorful, and full of fall charm. Its soft interior and rich taste make it perfect for seasonal meals.

Sweet Potato, Sage, and Cheddar Pull-Apart Bread

A soft, flavorful pull-apart bread combining roasted sweet potatoes, sharp cheddar, and aromatic sage.

Perfect for fall gatherings, brunch, or alongside roasted meats.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• ¾ cup warm water (110°F / 43°C)
• 2 tablespoons olive oil
• 1 cup roasted sweet potato, mashed
• 1 cup shredded cheddar cheese
• 1 tablespoon chopped fresh sage
• 2 tablespoons melted butter

Instructions:

1. Preheat oven to 375°F (190°C) and grease a loaf pan.
2. Combine warm water, sugar, and yeast; let sit 5–10 minutes until foamy.
3. Mix flour and salt in a large bowl, add yeast mixture and olive oil, knead for 8–10 minutes until smooth. Let rise 1–1.5 hours.
4. Roll dough into a rectangle, spread mashed sweet potato, sprinkle cheddar and sage, cut into squares, stack, and place in pan.
5. Brush with melted butter and bake for 35–40 minutes until golden. Cool slightly before serving.

This sweet potato, sage, and cheddar pull-apart bread is tender, cheesy, and perfect for autumn meals or gatherings.

Carrot, Walnut, and Rosemary Loaf

A moist, nutty loaf with shredded carrots, crunchy walnuts, and aromatic rosemary. Great as a breakfast bread, snack, or side to roasted vegetables.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup grated carrots
• ½ cup chopped walnuts
• 1 tablespoon fresh rosemary, chopped
• 2 large eggs
• ½ cup olive oil
• ½ cup milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix flour, baking powder, baking soda, salt, carrots, walnuts, and rosemary.
3. In another bowl, whisk eggs, olive oil, and milk. Mix into dry ingredients until just combined.
4. Pour batter into prepared loaf pan and smooth top. Bake 45–50 minutes until a toothpick comes out clean. Cool before slicing.

This carrot, walnut, and rosemary loaf is moist, fragrant, and flavorful—a perfect fall bread with a nutty, slightly sweet profile.

Cheddar, Corn, and Chive Loaf

A savory autumn loaf featuring sweet corn, sharp cheddar, and fresh chives.

Its moist crumb and cheesy flavor make it perfect as a side for soups, stews, or a fall breakfast.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped chives
• 2 large eggs
• ½ cup milk
• ¼ cup olive oil

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix flour, baking powder, and salt. Stir in corn, cheddar, and chives.
3. In another bowl, whisk eggs, milk, and olive oil. Combine with dry ingredients until just mixed.
4. Pour batter into prepared pan and bake 45–50 minutes until golden and a toothpick comes out clean. Cool before slicing.

This cheddar, corn, and chive loaf is moist, cheesy, and slightly sweet. Its fresh, savory flavors make it an ideal bread for fall meals or brunch.