Baking quick breads with seasonal add-ins is a tasty way to enjoy the flavors of the time of year. Whether you crave cinnamon warmth, fruity sweetness, or cozy fall spices, these easy recipes work for breakfast, snacks, or dessert and fill your kitchen with inviting aromas.
Pumpkin Spice Bread
This moist loaf blends pumpkin puree with cinnamon, nutmeg, and other warm spices for a classic fall treat. It’s great for breakfast, a snack, or a homemade gift.
Ingredients and preparation: In a bowl, whisk 1 ½ cups flour, 1 cup sugar, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt. In another bowl, beat 2 eggs with 1 cup pumpkin puree, ½ cup vegetable oil, and 1 tsp vanilla. Fold the wet into the dry until just combined. Grease a loaf pan and preheat the oven to 350°F. Pour in the batter, smooth the top, and bake about 60 minutes, until a toothpick comes out clean. Cool before slicing.
Apple Cinnamon Bread
Soft and fragrant, this bread is studded with diced apple and brightened by cinnamon for comforting fall flavor.
Ingredients and preparation: Mix 2 cups flour, 1 cup sugar, 1 tbsp baking powder, 1 tsp cinnamon, and ½ tsp salt. In another bowl, whisk 2 eggs, ¾ cup milk, and ½ cup melted butter. Dice 1 apple, toss with a little cinnamon, then stir into the wet ingredients. Combine wet and dry until just mixed. Grease a loaf pan and preheat oven to 350°F. Pour in batter and bake 50–60 minutes, until a toothpick comes out clean. Cool before slicing.
Banana Nut Bread
A classic that uses ripe bananas for natural sweetness and a tender crumb, with nuts for crunch.
Ingredients and preparation: In a large bowl, combine 2 cups flour, 1 cup sugar, 1 tsp baking soda, and ½ tsp salt. In another bowl, mash 3 ripe bananas and mix in 2 beaten eggs, ½ cup melted butter, and 1 tsp vanilla. Stir the wet into the dry until just combined, then fold in 1 cup chopped walnuts. Grease a loaf pan and preheat oven to 350°F. Pour in the batter and bake about 60 minutes, until a toothpick is clean. Let cool 10 minutes in the pan, then transfer to a rack.
Zucchini Bread
Grated zucchini keeps this loaf moist and tender, while cinnamon and nutmeg add warm spice—great for using garden zucchini.
Ingredients and preparation: In a bowl, mix 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt. In another bowl, whisk 2 eggs, 1 cup sugar, ½ cup vegetable oil, and 1 tsp vanilla. Grate 1 medium zucchini and press out excess moisture, then fold into the wet mixture. Combine wet and dry until just mixed. Grease a loaf pan and preheat oven to 350°F. Bake 55–60 minutes, until a toothpick comes out clean. Cool before slicing.
Carrot Cake Bread
This loaf captures carrot cake flavors with grated carrots and spices; top with a cream cheese drizzle if you like.
Ingredients and preparation: Whisk 2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ½ tsp salt. In another bowl, beat 2 eggs with 1 cup sugar, ½ cup vegetable oil, and 1 tsp vanilla. Stir in 1 ½ cups grated carrots. Fold wet into dry until just combined. Grease a loaf pan and preheat oven to 350°F. Bake about 60 minutes, until a toothpick comes out clean. Cool, then add a cream cheese frosting drizzle if desired.
Cranberry Orange Bread
Tart cranberries and bright orange zest make a fresh, festive loaf that’s ideal for holidays.
Ingredients and preparation: Combine 2 cups flour, 1 cup sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. In another bowl, whisk 2 eggs, ¾ cup milk, ½ cup vegetable oil, and the zest of 1 orange. Fold in 1 cup fresh or frozen cranberries. Stir wet into dry until just mixed. Grease a loaf pan and preheat oven to 350°F. Bake about 60 minutes, until a toothpick is clean. Cool briefly before transferring to a wire rack.
Sweet Potato Bread
This slightly dense, moist loaf highlights the natural sweetness of cooked sweet potato with warm spices.
Ingredients and preparation: Cook and mash 1 cup sweet potato until smooth. In a bowl, mix 1 ½ cups flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt. In another bowl, whisk 2 eggs, 1 cup sugar, ½ cup vegetable oil, and the mashed sweet potato. Fold wet into dry until just combined. Grease a loaf pan and preheat oven to 350°F. Bake about 60 minutes, until a toothpick comes out clean. Cool before slicing.
Maple Pecan Bread
Sweet maple syrup and toasted pecans make a rich, nutty loaf perfect for fall mornings.
Ingredients and preparation: Mix 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, and ½ tsp salt. In a separate bowl, whisk 2 eggs, ½ cup maple syrup, ¾ cup milk, and ½ cup melted butter. Stir in 1 cup chopped pecans. Fold wet into dry until just combined. Grease a loaf pan and preheat oven to 350°F. Bake 50–60 minutes, until a toothpick is clean. Cool a few minutes, then transfer to a rack.
Cherry Almond Bread
Sweet-tart cherries and sliced almonds give this loaf a lovely balance of flavor and texture.
Ingredients and preparation: Combine 2 cups flour, 1 cup sugar, 1 tsp baking powder, and ½ tsp salt. In another bowl, whisk 2 eggs, ½ cup milk, ½ cup melted butter, and 1 tsp vanilla. Gently fold in 1 cup pitted, chopped cherries and ½ cup sliced almonds. Stir wet into dry until just mixed. Grease a loaf pan and preheat oven to 350°F. Bake 50–60 minutes, until a toothpick comes out clean. Cool before slicing.
Peach Bread
Ripe peaches bring juicy sweetness and a touch of cinnamon for a tender summer loaf.
Ingredients and preparation: Mix 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. In another bowl, whisk 2 eggs, 1 cup sugar, ½ cup vegetable oil, and 1 tsp vanilla. Fold in 1 ½ cups diced peaches. Combine wet and dry until just mixed. Grease a loaf pan and preheat oven to 350°F. Bake 55–60 minutes, until a toothpick comes out clean. Let cool a few minutes, then transfer to a wire rack.
Pineapple Coconut Bread
This tropical loaf features crushed pineapple and shredded coconut for sweet, sunny flavor and a chewy bite.
Ingredients and preparation: In a bowl, mix 2 cups flour, 1 cup sugar, 1 tsp baking soda, and ½ tsp salt. In another bowl, whisk 2 eggs, 1 cup drained crushed pineapple, ½ cup vegetable oil, and 1 tsp vanilla. Stir in 1 cup shredded coconut. Fold wet into dry until just combined. Grease a loaf pan and preheat oven to 350°F. Bake 55–60 minutes, until a toothpick comes out clean. Cool before slicing.
Lemon Blueberry Bread
Bright lemon zest and juicy blueberries make a light, refreshing loaf that’s perfect for spring and summer.
Ingredients and preparation: Combine 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. In another bowl, whisk 2 eggs, 1 cup sugar, ½ cup vegetable oil, 1 tbsp lemon zest, and 1 tbsp lemon juice. Gently fold in 1 cup blueberries. Stir wet into dry until just combined. Grease a loaf pan and preheat oven to 350°F. Bake 50–55 minutes, until a toothpick comes out clean. Cool before serving.
