26 Irresistible Fall Yeast Bread Recipes to Try

Fall is the perfect season to embrace the art of bread baking. As the air turns crisp and cozy, the warm aroma of freshly baked bread infused with autumn flavors fills the kitchen with comfort.

Yeast breads, with their tender crumb, golden crust, and versatility, are a wonderful way to showcase seasonal ingredients like pumpkin, apples, maple, cranberries, nuts, and warming spices.

Whether you’re planning a festive family gathering, looking for a hearty bread to pair with soup, or craving something sweet to enjoy with tea, fall yeast breads offer endless delicious possibilities.

In this collection of 26 fall yeast bread recipes, you’ll find everything from savory loaves that complement holiday dinners to sweet, spiced breads that taste like autumn in every bite.

Each recipe highlights the flavors of the season while keeping the process approachable for home bakers.

If you’ve ever wanted to fill your home with the scent of cinnamon, maple, and warm rising dough, this list is your go-to guide.

26 Irresistible Fall Yeast Bread Recipes to Try

There’s nothing quite as satisfying as baking yeast bread from scratch, especially during the fall season when the flavors are warm, comforting, and nostalgic.

These 26 fall yeast bread recipes capture the very best of autumn, from pumpkin and apple-inspired loaves to hearty nutty breads and savory options perfect for family dinners.

Whether you’re a seasoned bread baker or just beginning your journey with yeast, these recipes will inspire you to create something truly special.

So grab your apron, preheat the oven, and let the smell of fresh-baked bread make this fall unforgettable.

Pumpkin Spice Yeast Bread

Pumpkin spice yeast bread is the perfect loaf for cozy autumn mornings.

With pumpkin puree blended into the dough and a warming mix of cinnamon, nutmeg, ginger, and cloves, this bread carries the essence of fall in every bite.

The yeast ensures a fluffy, tender crumb, while the spices make it aromatic and comforting.

It’s delicious on its own, toasted with butter, or even used for fall-themed French toast.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup pumpkin puree
• 3 tablespoons unsalted butter, melted
• ¼ cup brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 4 cups all-purpose flour (plus more as needed)
• 1 egg (for egg wash)

Instructions:

1. In a large mixing bowl, dissolve the yeast in warm milk and let it sit for 5–7 minutes until foamy.
2. Add the pumpkin puree, melted butter, brown sugar, salt, and spices. Stir well to combine.
3. Gradually add flour, one cup at a time, mixing until a soft dough forms.
4. Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
5. Place the dough into a greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
6. Punch down the dough and shape it into a loaf. Place it into a greased loaf pan.
7. Cover again and let it rise for 30–40 minutes until puffy.
8. Brush the top with a lightly beaten egg for shine.
9. Bake at 375°F (190°C) for 30–35 minutes until golden brown and hollow-sounding when tapped.
10. Let the bread cool before slicing.

This pumpkin spice yeast bread brings the comfort of autumn spices to your table.

It pairs beautifully with cream cheese, apple butter, or just a simple pat of butter for a cozy fall treat.

Apple Cinnamon Swirl Yeast Bread

Apple cinnamon swirl yeast bread is a festive fall loaf that combines tender bread with a ribbon of cinnamon sugar and diced apples running through the center.

The swirl creates a delightful pattern when sliced, making it not only tasty but also visually appealing.

It’s ideal for breakfast, snacks, or even as a base for bread pudding.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 3 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 3 ½ cups bread flour (plus extra for kneading)
• 1 medium apple, peeled and finely diced
• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons butter, softened (for filling)

Instructions:

1. In a large mixing bowl, dissolve the yeast and sugar in warm water. Allow it to bloom for 5–7 minutes until foamy.
2. Stir in melted butter, salt, and 2 cups of flour. Mix until combined.
3. Add the remaining flour gradually, forming a soft dough.
4. Knead on a floured surface for 8–10 minutes until elastic and smooth.
5. Place the dough in a greased bowl, cover, and let rise for 1 hour until doubled.
6. While the dough rises, mix the brown sugar and cinnamon together. Set aside.
7. Once risen, punch down the dough and roll it out into a large rectangle.
8. Spread the softened butter over the dough, then sprinkle the cinnamon sugar and diced apple evenly across the surface.
9. Roll up the dough tightly into a log and pinch the seams. Place in a greased loaf pan.
10. Cover and let rise again for 40 minutes until puffy.
11. Bake at 375°F (190°C) for 35–40 minutes until golden brown.
12. Allow to cool slightly before slicing.

This apple cinnamon swirl yeast bread is a sweet, fragrant fall indulgence.

It’s especially tasty when lightly toasted and topped with honey or drizzled with glaze for a dessert-like finish.

Maple Pecan Yeast Bread

Maple pecan yeast bread is a nutty, slightly sweet loaf that captures the warm essence of fall.

The maple syrup adds a natural sweetness while chopped pecans give the bread a delightful crunch.

It’s hearty, flavorful, and perfect for enjoying with a hot cup of tea or coffee on a crisp autumn day.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup maple syrup (real maple syrup recommended)
• 3 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 3 ¾ cups all-purpose flour (plus extra for kneading)
• ¾ cup chopped pecans (toasted for best flavor)
• 1 egg (for egg wash)

Instructions:

1. In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
2. Add maple syrup, melted butter, and salt. Mix well.
3. Stir in flour gradually until dough forms.
4. Transfer to a floured surface and knead for 8–10 minutes until soft and elastic.
5. Knead in the chopped pecans until evenly distributed.
6. Place dough in a greased bowl, cover, and let rise for 1–1 ½ hours until doubled in size.
7. Punch down dough and shape into a round loaf or place into a greased loaf pan.
8. Cover and let rise again for 40 minutes.
9. Brush with beaten egg for a shiny crust.
10. Bake at 375°F (190°C) for 30–35 minutes until golden brown.
11. Let cool completely before slicing to avoid crumbling.

This maple pecan yeast bread is a rustic fall favorite with a balance of sweetness and nuttiness.

It’s perfect for serving alongside a hearty fall stew or simply enjoyed with butter and a drizzle of extra maple syrup

Cranberry Orange Yeast Bread

Cranberry orange yeast bread is a bright and tangy autumn loaf that brings together the tartness of cranberries and the citrusy sweetness of orange zest.

It’s lightly sweet and makes for a festive bread that feels special enough for holiday mornings but simple enough for everyday fall breakfasts.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup granulated sugar
• 3 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon salt
• 3 ½–4 cups all-purpose flour
• 1 tablespoon orange zest
• ½ cup dried cranberries (soaked in warm water and drained)

Instructions:

1. Dissolve yeast in warm water with 1 teaspoon of sugar. Let sit until foamy, about 5–7 minutes.
2. Stir in remaining sugar, melted butter, egg, salt, and orange zest. Mix well.
3. Gradually add flour, mixing until a soft dough forms.
4. Knead on a floured surface for 8–10 minutes until smooth and elastic.
5. Knead in the cranberries until evenly distributed.
6. Place dough in a greased bowl, cover, and let rise 1 hour until doubled.
7. Punch down and shape into a loaf. Place into a greased loaf pan.
8. Let rise again for 30–40 minutes until puffy.
9. Bake at 375°F (190°C) for 30–35 minutes until golden brown.
10. Cool completely before slicing.

This cranberry orange yeast bread is a cheerful loaf that’s perfect for fall mornings.

Toasted with butter or drizzled with honey, it adds a burst of seasonal flavor to any breakfast.

Sweet Potato Yeast Bread

Sweet potato yeast bread is a soft, slightly sweet loaf enriched with mashed sweet potatoes.

The potatoes make the crumb tender and moist while adding a natural sweetness and a golden-orange hue.

It’s hearty enough for sandwiches yet flavorful enough to stand on its own.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup mashed cooked sweet potato
• 2 tablespoons honey
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 3 ½–4 cups bread flour

Instructions:

1. In a bowl, dissolve yeast in warm milk and let it sit for 5 minutes until foamy.
2. Stir in sweet potato, honey, melted butter, and salt. Mix until combined.
3. Gradually add flour until a soft dough forms.
4. Knead on a floured surface for 8–10 minutes until smooth and elastic.
5. Place in a greased bowl, cover, and let rise 1 hour until doubled.
6. Punch down and shape into a loaf. Transfer to a greased loaf pan.
7. Cover and let rise 30–40 minutes until puffy.
8. Bake at 375°F (190°C) for 35–40 minutes until golden.
9. Let cool before slicing.

This sweet potato yeast bread is earthy and nourishing, making it a comforting addition to your fall dinner table.

Serve it alongside soups, stews, or roasted meats for a complete seasonal meal.

Caramelized Onion & Herb Yeast Bread

This savory yeast bread features the rich sweetness of caramelized onions paired with aromatic herbs like thyme and rosemary.

It’s rustic and flavorful, making it perfect for fall gatherings and as an accompaniment to hearty autumn meals.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3 ½ cups all-purpose flour
• 1 large onion, thinly sliced
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Instructions:

1. Caramelize the onions: In a skillet, melt butter over medium heat. Add onions and cook slowly, stirring occasionally, until deep golden and caramelized (about 20–25 minutes). Set aside.
2. Dissolve yeast and sugar in warm water. Let sit until foamy.
3. Stir in olive oil, salt, and flour until dough forms.
4. Knead for 8–10 minutes until elastic.
5. Knead in caramelized onions, thyme, and rosemary until evenly incorporated.
6. Place dough in a greased bowl, cover, and let rise 1 hour.
7. Punch down and shape into a rustic round loaf. Place on a parchment-lined baking sheet.
8. Cover and rise again 40 minutes.
9. Bake at 375°F (190°C) for 35–40 minutes until crusty and golden.
10. Cool slightly before serving.

This caramelized onion and herb yeast bread is deeply savory and aromatic.

It pairs wonderfully with roasted meats, fall stews, or simply dipped in olive oil for a rustic snack.

Cinnamon Pecan Pull-Apart Yeast Bread

This fun, tear-apart bread is layered with cinnamon sugar and chopped pecans, making it a festive and indulgent treat for autumn mornings.

Each pull reveals gooey sweetness and nutty crunch, making it perfect for sharing.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup sugar
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 3 ½ cups all-purpose flour
• ½ cup brown sugar
• 1 tablespoon cinnamon
• ½ cup chopped pecans
• 3 tablespoons butter, softened

Instructions:

1. Dissolve yeast and sugar in warm milk. Let bloom for 5 minutes.
2. Mix in melted butter, salt, and flour until dough forms. Knead until smooth and elastic.
3. Place in a greased bowl, cover, and let rise 1 hour.
4. Roll dough into a rectangle and spread softened butter across it.
5. Sprinkle with brown sugar, cinnamon, and pecans.
6. Cut into strips, stack, and cut again into squares. Layer squares in a greased loaf pan.
7. Cover and rise 40 minutes.
8. Bake at 375°F (190°C) for 35–40 minutes until golden.
9. Let cool slightly before pulling apart.

Cinnamon pecan pull-apart yeast bread is a sweet, fun-to-eat loaf perfect for cozy fall weekends.

Serve it warm, and everyone will be reaching for a piece.

Harvest Wheat Yeast Bread

This hearty whole wheat yeast bread is infused with fall flavors by adding sunflower seeds, flaxseeds, and oats.

It’s rustic, nutty, and wholesome—ideal for sandwiches or simply toasted with butter.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 ½ cups bread flour
• 2 tablespoons rolled oats
• 2 tablespoons sunflower seeds
• 1 tablespoon flaxseeds

Instructions:

1. Dissolve yeast in warm water with honey. Let foam for 5 minutes.
2. Add olive oil, salt, and flour. Mix until dough forms.
3. Knead for 8–10 minutes until smooth and elastic.
4. Knead in oats, sunflower seeds, and flaxseeds.
5. Place in a greased bowl, cover, and rise 1 hour.
6. Punch down and shape into a loaf. Place in greased pan.
7. Cover and rise again 40 minutes.
8. Bake at 375°F (190°C) for 35–40 minutes.
9. Let cool before slicing.

Harvest wheat yeast bread is hearty and nutritious with a nutty crunch. It’s perfect for everyday fall meals and makes an excellent base for hearty sandwiches.

Pear & Ginger Yeast Bread

Pear and ginger yeast bread is a unique autumn-inspired loaf with a subtle sweetness from fresh pears and a warming kick from ground ginger.

It’s moist, fragrant, and pairs beautifully with both sweet and savory toppings.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup sugar
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 3 ½ cups bread flour
• 1 medium ripe pear, peeled and diced
• 1 teaspoon ground ginger

Instructions:

1. Dissolve yeast in warm milk with 1 teaspoon of sugar. Let foam.
2. Stir in remaining sugar, butter, salt, and ground ginger.
3. Gradually add flour to form dough.
4. Knead for 8–10 minutes until elastic.
5. Gently fold in diced pear.
6. Place in greased bowl, cover, and rise 1 hour.
7. Punch down and shape into a loaf. Place in greased pan.
8. Cover and rise again 40 minutes.
9. Bake at 375°F (190°C) for 35 minutes.
10. Cool before slicing.

Pear and ginger yeast bread is a tender, flavorful loaf with a balance of sweet fruitiness and warming spice.

It’s perfect for breakfast with a drizzle of honey or alongside an autumn cheese board.

Butternut Squash Yeast Bread

Butternut squash yeast bread is a soft, golden loaf that captures the essence of fall.

The roasted squash adds natural sweetness and a velvety texture, making the bread moist and tender.

It’s a beautiful bread for family dinners or as a seasonal sandwich base.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup roasted butternut squash puree
• 3 tablespoons honey
• 3 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 3 ½–4 cups bread flour

Instructions:

1. In a bowl, dissolve yeast in warm milk and let it sit for 5 minutes until foamy.
2. Add butternut squash puree, honey, melted butter, and salt. Stir well.
3. Gradually add flour until a dough forms.
4. Knead on a floured surface for 8–10 minutes until smooth and elastic.
5. Place in a greased bowl, cover, and rise for 1 hour.
6. Punch down and shape into a loaf. Transfer to a greased loaf pan.
7. Cover and rise 30–40 minutes until puffy.
8. Bake at 375°F (190°C) for 35–40 minutes until golden.
9. Let cool before slicing.

This butternut squash yeast bread is subtly sweet and hearty. It pairs well with autumn soups and stews, or simply toasted with butter and cinnamon sugar.

Chai-Spiced Yeast Bread

Inspired by the warming spices of chai tea, this yeast bread combines cinnamon, cardamom, cloves, and black pepper for a unique fall loaf.

It’s fragrant and comforting, perfect for breakfast or afternoon tea.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup sugar
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon ground black pepper
• 3 ½ cups all-purpose flour

Instructions:

1. Dissolve yeast and sugar in warm milk, letting it sit until foamy.
2. Stir in melted butter, salt, and spices.
3. Add flour gradually until dough forms.
4. Knead 8–10 minutes until elastic.
5. Place in a greased bowl, cover, and rise 1 hour.
6. Punch down, shape into a loaf, and place in a greased loaf pan.
7. Cover and rise again for 30–40 minutes.
8. Bake at 375°F (190°C) for 30–35 minutes.
9. Cool before slicing.

Chai-spiced yeast bread fills the kitchen with cozy aromas. It’s wonderful toasted with butter or served with a warm cup of chai latte.

Walnut & Cranberry Whole Wheat Yeast Bread

This wholesome bread blends earthy whole wheat flour with the crunch of walnuts and the tart sweetness of cranberries.

It’s hearty, flavorful, and perfect for autumn sandwiches or cheese platters.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 ½ cups bread flour
• ½ cup dried cranberries
• ½ cup chopped walnuts

Instructions:

1. Dissolve yeast in warm water with honey. Let foam.
2. Add olive oil, salt, and flour. Mix until dough forms.
3. Knead 8–10 minutes until smooth and elastic.
4. Fold in cranberries and walnuts.
5. Place in a greased bowl, cover, and rise 1 hour.
6. Punch down and shape into a loaf. Place in greased pan.
7. Cover and rise again for 40 minutes.
8. Bake at 375°F (190°C) for 35–40 minutes.
9. Cool completely before slicing.

This walnut and cranberry whole wheat yeast bread is nutty, chewy, and slightly sweet—an ideal autumn bread for holiday gatherings or simple family dinners.

Spiced Molasses Yeast Bread

A dark, rich bread with deep autumn flavors, spiced molasses yeast bread combines earthy molasses with cinnamon, nutmeg, and cloves.

The result is a hearty, slightly sweet loaf that pairs beautifully with butter or cream cheese.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup molasses
• 2 tablespoons brown sugar
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 3 ½–4 cups bread flour

Instructions:

1. Dissolve yeast in warm water and let sit until foamy.
2. Stir in molasses, brown sugar, butter, salt, and spices.
3. Gradually add flour until dough forms.
4. Knead 8–10 minutes until smooth.
5. Place in greased bowl, cover, and rise 1 hour.
6. Punch down and shape into loaf. Place in greased pan.
7. Cover and rise again 40 minutes.
8. Bake at 375°F (190°C) for 35 minutes.
9. Cool before slicing.

This spiced molasses yeast bread has a rich, warming flavor that embodies the cozy spirit of fall.

Spread with butter or pair with a warm stew for a hearty meal.

Maple Oat Yeast Bread

This rustic loaf is slightly sweetened with maple syrup and enriched with hearty oats.

It’s chewy, soft, and full of autumn flavor—perfect for toast in the morning or a sandwich at lunch.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup maple syrup
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 1 cup rolled oats
• 3 ½ cups bread flour

Instructions:

1. Dissolve yeast in warm milk with maple syrup. Let sit until foamy.
2. Stir in butter, salt, oats, and flour until dough forms.
3. Knead 8–10 minutes until elastic.
4. Place in greased bowl, cover, and rise 1 hour.
5. Punch down and shape into loaf. Transfer to greased pan.
6. Cover and rise again for 40 minutes.
7. Bake at 375°F (190°C) for 35 minutes.
8. Cool before slicing.

Maple oat yeast bread is wholesome yet slightly sweet. It’s wonderful for breakfast with jam, or as a side with hearty autumn dinners.

Pumpkin Pecan Yeast Rolls

These soft and fluffy yeast rolls combine pumpkin puree and chopped pecans, creating bite-sized fall treats that are perfect for holiday dinners or cozy family meals.

Ingredients:

• ¾ cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup pumpkin puree
• 3 tablespoons brown sugar
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 3 ½ cups all-purpose flour
• ½ cup chopped pecans

Instructions:

1. Dissolve yeast in warm milk with 1 teaspoon of sugar. Let bloom.
2. Stir in pumpkin puree, brown sugar, melted butter, and salt.
3. Add flour gradually to form dough.
4. Knead for 8 minutes until elastic.
5. Knead in pecans until evenly distributed.
6. Place in greased bowl, cover, and rise 1 hour.
7. Punch down and divide into rolls. Place on a greased baking sheet.
8. Cover and rise 30 minutes until puffy.
9. Bake at 375°F (190°C) for 20–25 minutes until golden.
10. Cool slightly before serving.

Pumpkin pecan yeast rolls are soft, flavorful, and festive. They make a delicious addition to fall dinners, especially Thanksgiving.

Roasted Garlic & Rosemary Yeast Bread

This savory yeast bread is infused with the rich sweetness of roasted garlic and the earthy aroma of fresh rosemary.

Perfect for dipping in olive oil or serving alongside hearty fall soups, it’s a rustic loaf that makes the kitchen smell incredible.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon sugar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3 ½ cups all-purpose flour
• 1 head of garlic, roasted and mashed
• 1 tablespoon fresh rosemary, finely chopped

Instructions:

1. Roast the garlic: Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and bake at 375°F (190°C) for 40 minutes. Cool, then mash.
2. Dissolve yeast and sugar in warm water, allowing it to foam.
3. Add olive oil, salt, flour, roasted garlic, and rosemary. Mix until dough forms.
4. Knead for 8–10 minutes until smooth.
5. Place in a greased bowl, cover, and rise 1 hour.
6. Punch down and shape into a rustic round loaf. Place on a parchment-lined baking sheet.
7. Cover and rise again 40 minutes.
8. Bake at 375°F (190°C) for 35–40 minutes until golden.
9. Cool slightly before serving.

Roasted garlic and rosemary yeast bread is fragrant, soft inside, and crusty outside—an irresistible autumn loaf that complements any savory meal.

Gingerbread Yeast Bread

A festive fall favorite, gingerbread yeast bread combines molasses, ginger, cinnamon, and cloves into a soft loaf that tastes like gingerbread cookies but in bread form.

It’s ideal for breakfast with cream cheese or as a holiday-season snack.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup molasses
• 2 tablespoons brown sugar
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 3 ½–4 cups bread flour

Instructions:

1. Dissolve yeast in warm milk with brown sugar. Let bloom.
2. Stir in molasses, butter, salt, and spices.
3. Add flour gradually until dough forms.
4. Knead 8–10 minutes until smooth.
5. Place in greased bowl, cover, and rise 1 hour.
6. Punch down, shape into loaf, and place in greased pan.
7. Cover and rise 40 minutes.
8. Bake at 375°F (190°C) for 35 minutes.
9. Cool before slicing.

This gingerbread yeast bread is sweetly spiced, soft, and festive—perfect for cozy fall mornings with a hot cup of tea or coffee.

Pumpkin Cranberry Yeast Bread

This bread brings together the earthy sweetness of pumpkin with the tart brightness of cranberries.

It’s colorful, moist, and bursting with autumn flavors, making it a festive holiday loaf.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup pumpkin puree
• 3 tablespoons honey
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 3 ½ cups bread flour
• ½ cup dried cranberries (soaked in warm water, drained)

Instructions:

1. Dissolve yeast in warm water and let foam.
2. Stir in pumpkin puree, honey, butter, and salt.
3. Gradually add flour until dough forms.
4. Knead 8 minutes until smooth and elastic.
5. Fold in cranberries.
6. Place in greased bowl, cover, and rise 1 hour.
7. Punch down and shape into loaf. Place in greased pan.
8. Cover and rise again 40 minutes.
9. Bake at 375°F (190°C) for 35 minutes.
10. Cool completely before slicing.

Pumpkin cranberry yeast bread is moist, slightly sweet, and tangy—perfect for Thanksgiving spreads or autumn brunches.

Cheddar Apple Yeast Bread

This savory-sweet yeast bread combines sharp cheddar cheese with the tart sweetness of apples for a surprising and delicious autumn loaf.

It’s hearty, flavorful, and perfect for pairing with chili or fall stews.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon sugar
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 3 ½ cups bread flour
• 1 cup sharp cheddar cheese, shredded
• 1 medium apple, diced

Instructions:

1. Dissolve yeast and sugar in warm milk. Let sit until foamy.
2. Add melted butter, salt, and flour. Mix until dough forms.
3. Knead for 8 minutes until elastic.
4. Fold in cheddar cheese and diced apple.
5. Place in greased bowl, cover, and rise 1 hour.
6. Punch down, shape into loaf, and place in greased pan.
7. Cover and rise 40 minutes.
8. Bake at 375°F (190°C) for 35–40 minutes.
9. Cool slightly before serving.

Cheddar apple yeast bread is savory, slightly sweet, and cheesy—an excellent companion to hearty autumn meals.

Honey Walnut Yeast Bread

This rustic loaf features the sweetness of honey and the crunch of walnuts. It’s wholesome, nutty, and slightly sweet, making it versatile for both savory and sweet toppings.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup honey
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 3 ½–4 cups all-purpose flour
• ½ cup chopped walnuts

Instructions:

1. Dissolve yeast in warm water with honey. Let bloom.
2. Add butter, salt, and flour. Mix into dough.
3. Knead 8–10 minutes until smooth.
4. Fold in walnuts.
5. Place in greased bowl, cover, and rise 1 hour.
6. Punch down and shape into loaf. Place in greased pan.
7. Cover and rise again for 40 minutes.
8. Bake at 375°F (190°C) for 35 minutes.
9. Cool before slicing.

Honey walnut yeast bread is nutty and slightly sweet, making it perfect with butter, cream cheese, or even as a base for fall sandwiches.

Cinnamon Raisin Yeast Bread

A timeless classic, cinnamon raisin yeast bread is especially cozy in fall.

The swirl of cinnamon sugar and sweet raisins makes it perfect for breakfast, toast, or French toast.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup sugar
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 3 ½ cups all-purpose flour
• ½ cup raisins (soaked and drained)
• ½ cup brown sugar
• 1 tablespoon cinnamon

Instructions:

1. Dissolve yeast and sugar in warm milk. Let foam.
2. Stir in butter, salt, and flour to form dough. Knead 8–10 minutes until elastic.
3. Place in greased bowl, cover, and rise 1 hour.
4. Roll dough into rectangle. Spread with softened butter, then sprinkle cinnamon sugar and raisins.
5. Roll tightly into loaf and place in greased pan.
6. Cover and rise 40 minutes.
7. Bake at 375°F (190°C) for 35–40 minutes.
8. Cool before slicing.

Cinnamon raisin yeast bread is sweet, comforting, and nostalgic.

It’s especially good toasted with butter or turned into French toast for a cozy fall breakfast

Maple Pecan Swirl Yeast Bread

This autumn bread features layers of cinnamon, maple syrup, and crunchy pecans swirled inside a soft, golden loaf.

Each slice reveals a beautiful marbled interior and irresistible fall flavor.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup sugar
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 3 ½ cups bread flour
• ½ cup chopped pecans
• ¼ cup maple syrup
• ½ cup brown sugar
• 1 tablespoon ground cinnamon

Instructions:

1. Dissolve yeast in warm milk with sugar. Let sit until foamy.
2. Stir in melted butter, salt, and flour to form dough. Knead 8–10 minutes until smooth.
3. Place in greased bowl, cover, and rise 1 hour.
4. Roll dough into rectangle. Spread with maple syrup, sprinkle brown sugar, cinnamon, and pecans.
5. Roll into a tight log and place in greased loaf pan.
6. Cover and rise again 40 minutes.
7. Bake at 375°F (190°C) for 35–40 minutes.
8. Cool before slicing.

Maple pecan swirl yeast bread is rich, nutty, and sweet—perfect for fall breakfasts or as a festive holiday bread.

Apple Cider Yeast Bread

Apple cider yeast bread is a seasonal twist on classic homemade bread, using warm apple cider instead of water or milk.

The result is subtly sweet, tangy, and fragrant with apple essence.

Ingredients:

• 1 cup warm apple cider (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 3 tablespoons honey
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 3 ½–4 cups bread flour

Instructions:

1. Warm apple cider and dissolve yeast in it with honey. Let sit until foamy.
2. Stir in melted butter and salt.
3. Gradually add flour until dough forms.
4. Knead 8 minutes until smooth and elastic.
5. Place in greased bowl, cover, and rise 1 hour.
6. Punch down, shape into loaf, and place in greased pan.
7. Cover and rise again 40 minutes.
8. Bake at 375°F (190°C) for 35 minutes.
9. Cool before slicing.

This apple cider yeast bread is subtly fruity and aromatic. It’s delicious on its own or served with a smear of butter and cinnamon sugar.

Savory Pumpkin Parmesan Yeast Bread

Unlike sweet pumpkin breads, this version is savory, enriched with pumpkin puree and parmesan cheese for a unique fall loaf.

It’s perfect for pairing with soups, pasta, or roasted meats.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ½ cup pumpkin puree
• 3 tablespoons olive oil
• 1 teaspoon salt
• 3 ½ cups bread flour
• ½ cup grated parmesan cheese

Instructions:

1. Dissolve yeast in warm milk and let sit for 5 minutes.
2. Stir in pumpkin puree, olive oil, and salt.
3. Gradually add flour until dough forms. Knead 8 minutes until smooth.
4. Mix in parmesan cheese.
5. Place in greased bowl, cover, and rise 1 hour.
6. Punch down, shape into loaf, and place in greased pan.
7. Cover and rise again for 40 minutes.
8. Bake at 375°F (190°C) for 35–40 minutes.
9. Cool slightly before slicing.

Savory pumpkin parmesan yeast bread is hearty, cheesy, and flavorful—a great choice for fall dinner tables.

Spiced Fig Yeast Bread

This yeast bread combines sweet dried figs with warm autumn spices like cinnamon and nutmeg.

It’s a tender, moist loaf that pairs well with cheeses and honey.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup honey
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 3 ½–4 cups bread flour
• ¾ cup chopped dried figs

Instructions:

1. Dissolve yeast in warm milk with honey. Let foam.
2. Stir in butter, salt, and spices.
3. Gradually add flour until dough forms.
4. Knead for 8 minutes until elastic.
5. Fold in chopped figs.
6. Place in greased bowl, cover, and rise 1 hour.
7. Punch down, shape into loaf, and place in greased pan.
8. Cover and rise 40 minutes.
9. Bake at 375°F (190°C) for 35 minutes.
10. Cool before slicing.

Spiced fig yeast bread is rich, fruity, and warmly spiced, making it a great loaf for holiday gatherings or cheese boards.

Carrot Spice Yeast Bread

This bread is inspired by carrot cake, but in a wholesome yeast bread form. It’s lightly sweet, spiced with cinnamon and nutmeg, and filled with grated carrots for a moist, tender texture.

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ teaspoons active dry yeast (1 packet)
• ¼ cup brown sugar
• 3 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 3 ½ cups bread flour
• 1 cup finely grated carrots
• ½ cup raisins (optional)

Instructions:

1. Dissolve yeast in warm milk with sugar. Let foam.
2. Stir in butter, salt, and spices.
3. Gradually add flour to form dough.
4. Knead for 8 minutes until smooth and elastic.
5. Mix in grated carrots and raisins if using.
6. Place in greased bowl, cover, and rise 1 hour.
7. Punch down and shape into loaf. Place in greased pan.
8. Cover and rise again for 40 minutes.
9. Bake at 375°F (190°C) for 35–40 minutes.
10. Cool before slicing.

Carrot spice yeast bread is tender, wholesome, and aromatic—perfect for breakfast or an afternoon snack with cream cheese spread.