10 Fall Bread Recipes You Need To Try

Fall is my favorite time to cozy up in the kitchen, with the scent of freshly baked bread filling the house. There’s something magical about pulling a warm loaf from the oven, especially when the air outside is crisp and the leaves are turning. 

These ten fall bread recipes are some of the most popular ones I’ve come across, perfect for beginners and seasoned bakers alike. 

From the spiced sweetness of pumpkin bread to the nutty warmth of maple pecan bread, each recipe is packed with autumn flavors. 

I’ve included detailed instructions, tips, and all the tools you’ll need to make your baking a breeze. Let’s dive into these delicious recipes!

Read Also: Fall Margarita Recipe

1. Pumpkin Bread Recipe

Pumpkin bread is the ultimate fall treat. It’s moist, spiced, and screams cozy season. I love making this on a chilly afternoon—it pairs perfectly with a cup of coffee or tea.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan with butter or non-stick spray to prevent sticking.
  2. In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Use a whisk to mix thoroughly.
  3. In another mixing bowl, whisk the granulated sugar and vegetable oil until smooth.
  4. Add the eggs one at a time, whisking well after each. Mix in the canned pumpkin puree, water, and vanilla extract.
  5. Slowly add the dry ingredients to the wet, stirring with a spatula until just combined. Avoid overmixing; a few lumps are fine.
  6. If using walnuts, fold them in gently.
  7. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
  8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Check at 60 minutes to avoid overbaking.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Tips

  • Use pure canned pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
  • Toast the walnuts for extra flavor before adding them.
  • Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for a week.

Read Also: Healthy Pumpkin Pie Recipe

2. Apple Cinnamon Bread Recipe

This apple cinnamon bread is like a hug in loaf form. The chunks of apple and warm cinnamon make it perfect for fall mornings or as a dessert with a scoop of vanilla ice cream.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In another mixing bowl, combine the granulated sugar, brown sugar, and melted unsalted butter. Stir until smooth.
  4. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and milk.
  5. Gradually add the dry ingredients to the wet, stirring with a spatula until just combined.
  6. Fold in the diced apples until evenly distributed.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Check at 55 minutes.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.

Tips

  • Use firm apples like Granny Smith for a tart contrast.
  • Sprinkle a mix of brown sugar and cinnamon on top before baking for a crunchy topping.
  • Store in an airtight container in the fridge for up to 5 days.

Read Also: Amish Apple Cake Recipe

3. Cranberry Orange Bread Recipe

This cranberry orange bread is a festive favorite in my house. The tart cranberries and zesty orange make it a bright addition to any fall table.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk the all-purpose flour, baking powder, baking soda, and salt.
  3. In another mixing bowl, combine the granulated sugar, egg, melted unsalted butter, orange juice, orange zest, and vanilla extract. Mix until smooth.
  4. Gradually add the dry ingredients to the wet, stirring with a spatula until just combined.
  5. Fold in the cranberries gently to avoid crushing them.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.

Tips

  • Don’t thaw frozen cranberries to prevent the batter from turning pink.
  • Add a glaze of powdered sugar and orange juice for extra sweetness.
  • Store in an airtight container for up to 4 days.

Read Also: Cranberry Jello Salad Recipe

4. Sweet Potato Bread Recipe

Sweet potato bread is a hearty, slightly sweet option that’s perfect for fall. It’s like a cousin to pumpkin bread but with its own unique flavor, thanks to the sweet potatoes.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. If not using pre-mashed sweet potatoes, bake or boil a medium sweet potato until soft, then mash with a fork or potato masher. Let it cool slightly.
  3. In a large mixing bowl, whisk the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
  4. In another mixing bowl, combine the brown sugar, granulated sugar, and vegetable oil. Mix well.
  5. Add the eggs, mashed sweet potatoes, milk, and vanilla extract. Stir until smooth.
  6. Gradually add the dry ingredients to the wet, stirring with a spatula until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60–70 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a cooling rack.

Tips

  • Roast the sweet potatoes for a richer flavor instead of boiling.
  • Add a handful of pecans for extra crunch.
  • Store in the fridge for up to a week.

Read Also: Kale and Sweet Potato Soup Recipe

5. Maple Pecan Bread Recipe

This maple pecan bread is a sweet, nutty delight that feels like fall in every bite. The maple syrup adds a warm, caramel-like flavor that pairs perfectly with pecans.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In another mixing bowl, combine the brown sugar, melted unsalted butter, eggs, maple syrup, milk, and vanilla extract.
  4. Gradually add the dry ingredients to the wet, stirring with a spatula until just combined.
  5. Fold in the chopped pecans.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 55–65 minutes, or until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a cooling rack.

Tips

  • Use pure maple syrup for the best flavor.
  • Toast the pecans lightly for a deeper nutty taste.
  • Store in an airtight container for up to 5 days.

Read Also: 10 Fall Punch Recipes

6. Zucchini Bread Recipe

Zucchini bread is a fall classic that sneaks in some veggies while tasting like a treat. The zucchini keeps it moist, and the spices make it feel like autumn in every bite.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. Grate the zucchini using a grater. Squeeze out excess moisture with a clean kitchen towel.
  3. In a large mixing bowl, whisk the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
  4. In another mixing bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  5. Stir in the grated zucchini and, if using, the walnuts.
  6. Gradually add the dry ingredients to the wet, stirring with a spatula until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a cooling rack.

Tips

  • Squeeze the zucchini well to avoid a soggy loaf.
  • Add a pinch of ground cloves for extra warmth.
  • Store in an airtight container for up to 5 days.

Read Also: Zucchini Noodles with Pesto and Shrimp Bowls Recipe

7. Chai Spiced Bread Recipe

Chai spiced bread brings the cozy flavors of a chai latte into a loaf. The blend of cardamom, cinnamon, and ginger makes it a fall favorite.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground cardamom, ground ginger, ground cloves, and ground black pepper.
  3. In another mixing bowl, combine the brown sugar, melted unsalted butter, eggs, milk, and vanilla extract.
  4. Gradually add the dry ingredients to the wet, stirring with a spatula until just combined.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50–60 minutes, or until a toothpick comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a cooling rack.

Tips

  • Use fresh spices for the best chai flavor.
  • Drizzle with a glaze of powdered sugar and milk for extra sweetness.
  • Store in an airtight container for up to 4 days.

Read Also: Fruit Chaat Recipe

8. Pear Ginger Bread Recipe

Pear ginger bread is a lovely twist on fall baking. The sweet pears and spicy ginger create a perfect balance for cozy evenings.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk the all-purpose flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon.
  3. In another mixing bowl, combine the brown sugar, melted unsalted butter, eggs, vanilla extract, and milk.
  4. Fold in the diced pears.
  5. Gradually add the dry ingredients to the wet, stirring with a spatula until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 55–65 minutes, or until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a cooling rack.

Tips

  • Use ripe but firm pears to avoid mushiness.
  • Add a tablespoon of grated fresh ginger for extra zing.
  • Store in an airtight container for up to 5 days.

Read Also: Costa Rican Tea Recipe

9. Cinnamon Swirl Bread Recipe

Cinnamon swirl bread is a nostalgic treat that fills the kitchen with the smell of cinnamon. It’s perfect for toasting with a pat of butter.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk the all-purpose flour, baking powder, baking soda, and salt.
  3. In another mixing bowl, combine the granulated sugar, melted unsalted butter, eggs, milk, and vanilla extract.
  4. Gradually add the dry ingredients to the wet, stirring with a spatula until just combined.
  5. In a small bowl, mix the brown sugar and ground cinnamon.
  6. Pour half the batter into the loaf pan, sprinkle with half the cinnamon-sugar mixture. Add the remaining batter and top with the rest of the cinnamon-sugar.
  7. Use a knife to swirl the cinnamon-sugar through the batter.
  8. Bake for 50–60 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a cooling rack.

Tips

  • Swirl gently to create a marbled effect without mixing the layers completely.
  • Toast slices for a warm, cozy breakfast.
  • Store in an airtight container for up to 5 days.

Read Also: Easy Pancake Recipe

10. Pumpkin Chocolate Chip Bread Recipe

Pumpkin chocolate chip bread combines the classic fall pumpkin flavor with gooey chocolate chips. It’s a crowd-pleaser for all ages.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.
  3. In another mixing bowl, whisk the granulated sugar, vegetable oil, eggs, canned pumpkin puree, water, and vanilla extract.
  4. Gradually add the dry ingredients to the wet, stirring with a spatula until just combined.
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 60–70 minutes, or until a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a cooling rack.

Tips

  • Use semi-sweet or dark chocolate chips for a balanced sweetness.
  • Dust with powdered sugar for a pretty finish.
  • Store in an airtight container for up to 4 days.

Read Also: Healthy Chocolate Chip Cookies Recipe

FAQs

1. Can I make these breads gluten-free?

You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend includes xanthan gum for structure. I’ve tried this with pumpkin and apple cinnamon breads, and they turn out great, though the texture might be slightly denser.

2. How do I store these breads to keep them fresh?

Wrap the breads tightly in plastic wrap or store them in an airtight container. At room temperature, they last 3–5 days, depending on the recipe. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. I like to slice them before freezing for easy grabbing.

3. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Roast or steam it until soft, then mash or blend it until smooth. Make sure it’s well-drained to avoid extra moisture in the batter. It’s a bit more work, but the flavor is amazing.

4. What’s the best way to prevent my bread from sticking to the pan?

Grease your loaf pan thoroughly with butter or non-stick spray. You can also line it with parchment paper for extra insurance. Let the bread cool slightly before removing it from the pan to avoid tearing.

5. Can I add other mix-ins like chocolate chips or dried fruit?

Absolutely! Chocolate chips or dried fruit like raisins or dried cranberries work well in these recipes. Add about ½ cup to the batter and fold gently. Just don’t overdo it, or the bread might not hold together as well.

Read Also: 10 Vegan Fall Recipes

Final Thoughts

Baking these ten fall breads fills my kitchen with the warm, inviting scents of autumn. Each recipe is simple enough for beginners but delicious enough to impress anyone who takes a bite. 

From the spiced warmth of chai bread to the sweet-tart pop of cranberry orange, there’s something here for every fall craving. 

Try them out, experiment with your favorite mix-ins, and let your kitchen become the coziest spot in the house this fall. Happy baking!

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