Baking fresh, delicious bread at home has never been easier, thanks to your trusty Zojirushi bread maker! Whether you’re craving quick weeknight dinners, seasonal favorites, or cozy comfort food, this roundup has a recipe for every occasion. Get ready to fill your kitchen with amazing aromas and discover 20 mouthwatering creations that will make you fall in love with homemade bread all over again.
Classic White Bread
Very few things compare to the satisfaction of pulling a perfectly baked loaf of white bread from your own oven. This classic recipe breaks down the process into simple, manageable steps that even novice bakers can master. You’ll be amazed at how straightforward it is to create that soft, pillowy texture we all love.
Ingredients
Flour – 4 cups
Water – 1 ½ cups
Yeast – 2 ¼ tsp
Sugar – 2 tbsp
Salt – 1 tsp
Butter – 2 tbsp
Instructions
1. Combine 1 cup of warm water (110°F), yeast, and sugar in a large mixing bowl.
2. Let the mixture sit for 5 minutes until it becomes foamy and bubbly.
3. Add 2 cups of flour and the salt to the yeast mixture, stirring until combined.
4. Mix in the remaining 2 cups of flour, ½ cup at a time, until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
6. Place the kneaded dough in a greased bowl, turning once to coat all sides.
7. Cover the bowl with a damp kitchen towel and let rise in a warm place for 1 hour until doubled in size.
8. Punch down the dough to release air bubbles and shape into a loaf.
9. Place the shaped dough in a greased 9×5 inch loaf pan.
10. Cover again and let rise for 30-45 minutes until the dough crests just above the pan rim.
11. Preheat your oven to 375°F while the dough completes its final rise.
12. Bake for 30-35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
13. Remove the bread from the pan immediately and cool completely on a wire rack.
This bread develops a wonderfully soft crumb with just the right amount of chewiness. The subtle sweetness from the sugar balances beautifully with the salt, creating that classic white bread flavor profile. Try slicing it thick for French toast or using it for exceptional grilled cheese sandwiches that will become family favorites.
Whole Wheat Honey Bread
Let’s bake a wholesome loaf that fills your kitchen with the comforting aroma of freshly baked bread. This whole wheat honey bread requires just a few simple ingredients but rewards you with tender, slightly sweet slices perfect for sandwiches or toast. Learning this basic recipe will give you the confidence to explore more bread baking adventures.
Ingredients
Whole wheat flour – 3 cups
Active dry yeast – 2¼ tsp
Honey – ¼ cup
Warm water – 1 cup
Salt – 1 tsp
Olive oil – 2 tbsp
Instructions
1. Combine 1 cup warm water (110°F) with 2¼ tsp active dry yeast in a large mixing bowl and let stand for 5 minutes until foamy.
2. Stir ¼ cup honey and 2 tbsp olive oil into the yeast mixture until fully incorporated.
3. Tip: Test water temperature with a kitchen thermometer—too hot will kill the yeast, too cool won’t activate it properly.
4. Gradually add 3 cups whole wheat flour to the liquid mixture, stirring with a wooden spoon until a shaggy dough forms.
5. Sprinkle 1 tsp salt over the dough and knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
6. Tip: The dough is ready when it springs back slowly when poked with your finger.
7. Place the kneaded dough in a lightly oiled bowl, turning once to coat, and cover with a damp kitchen towel.
8. Let the dough rise in a warm, draft-free place for 1 hour or until doubled in size.
9. Punch down the risen dough to release air bubbles and shape into a loaf.
10. Place the shaped loaf in a greased 9×5 inch loaf pan and cover again with the damp towel.
11. Let rise for 45 minutes until the dough crests about 1 inch above the pan rim.
12. Tip: For a golden crust, brush the top lightly with water or milk before baking.
13. Preheat your oven to 375°F and bake the bread for 30-35 minutes until golden brown.
14. The bread is done when it sounds hollow when tapped on the bottom.
15. Transfer the loaf to a wire rack and let cool completely before slicing.
Nothing beats the satisfaction of slicing into your own homemade bread. Notice how the honey creates a subtle sweetness that balances the nutty whole wheat flavor, while the crumb remains remarkably soft and moist. This versatile loaf makes exceptional avocado toast or pairs beautifully with sharp cheddar cheese for a simple, satisfying lunch.
Cinnamon Raisin Swirl Bread
Diligently crafted cinnamon raisin swirl bread brings warmth and comfort to any kitchen. This step-by-step guide will walk you through creating this aromatic loaf with its signature spiral pattern, perfect for breakfast toast or afternoon snacks.
Ingredients
Flour – 3 cups
Warm water – 1 cup
Yeast – 2¼ tsp
Sugar – ¼ cup
Salt – 1 tsp
Butter – 4 tbsp
Cinnamon – 2 tbsp
Raisins – 1 cup
Instructions
1. Combine warm water (110°F), yeast, and 1 tablespoon of sugar in a large bowl and let sit for 5 minutes until foamy.
2. Mix in remaining sugar, salt, and 2 tablespoons of melted butter until fully incorporated.
3. Gradually add flour while stirring with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down dough and roll into a 9×12-inch rectangle on a floured surface.
7. Brush surface with remaining melted butter, leaving a 1-inch border uncovered.
8. Evenly sprinkle cinnamon and raisins over the buttered area.
9. Tightly roll dough from the short end, pinching the seam to seal.
10. Place loaf seam-side down in a greased 9×5-inch loaf pan.
11. Cover with damp cloth and let rise for 45 minutes until dough reaches pan rim.
12. Preheat oven to 350°F during the final 15 minutes of rising.
13. Bake for 35-40 minutes until golden brown and internal temperature reaches 190°F.
14. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Creating this cinnamon raisin swirl bread yields a soft, tender crumb with distinct layers of spiced sweetness. The swirl pattern becomes more pronounced when sliced, revealing alternating bands of golden dough and cinnamon-speckled filling. Consider toasting thick slices and spreading with cream cheese or using day-old bread for exceptional French toast that soaks up the egg mixture beautifully.
Garlic Parmesan Bread
Now, let’s create the ultimate garlic parmesan bread that fills your kitchen with that irresistible aroma everyone loves. This straightforward recipe yields golden, buttery perfection with minimal effort and maximum flavor payoff.
Ingredients
Bread – 1 loaf
Butter – ½ cup
Garlic – 4 cloves
Parmesan cheese – ½ cup
Parsley – 2 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Slice the bread loaf into 1-inch thick slices without cutting completely through the bottom crust.
3. Mince the garlic cloves finely.
4. Melt the butter in a small saucepan over medium heat.
5. Add the minced garlic to the melted butter and cook for exactly 1 minute until fragrant but not browned.
6. Finely chop the parsley.
7. Grate the parmesan cheese using the fine side of your grater.
8. Combine the garlic butter mixture with the chopped parsley and grated parmesan cheese in a small bowl.
9. Brush the garlic parmesan mixture generously between each bread slice and over the top crust.
10. Wrap the entire loaf tightly in aluminum foil.
11. Bake the wrapped bread at 375°F for 15 minutes.
12. Unwrap the foil and continue baking for another 10 minutes until the top is golden brown and crispy.
13. Remove from oven and let rest for 5 minutes before serving.
Here, you’ll find the bread develops a wonderfully crisp exterior while staying soft and pull-apart tender inside. The garlic infuses every bite with aromatic warmth, balanced by the salty, nutty parmesan. Try tearing pieces to dip into marinara sauce or serve alongside pasta for the ultimate comfort meal.
Banana Nut Bread
Getting banana nut bread just right requires following a few simple but crucial steps. Gather your ingredients and let’s walk through this comforting classic together, ensuring you achieve that perfect moist crumb every time.
Ingredients
Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Butter – ½ cup
Sugar – 1 cup
Eggs – 2
Bananas – 3
Walnuts – 1 cup
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Mash 3 ripe bananas with a fork until smooth, leaving only small lumps.
3. Cream ½ cup softened butter with 1 cup sugar using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 eggs one at a time, mixing for 30 seconds after each addition.
5. Stir the mashed bananas into the butter mixture until fully incorporated.
6. Whisk together 2 cups flour, 1 tsp baking soda, and ½ tsp salt in a separate bowl.
7. Tip: For tender bread, mix the dry ingredients thoroughly to evenly distribute the leavening agent.
8. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain.
9. Chop 1 cup walnuts into small pieces using a sharp knife.
10. Tip: Toasting walnuts at 350°F for 8 minutes before chopping enhances their nutty flavor.
11. Fold the chopped walnuts into the batter using a spatula.
12. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
13. Bake at 350°F for 55-65 minutes until a toothpick inserted in the center comes out clean.
14. Tip: Check for doneness at 55 minutes—if the top browns too quickly, tent with foil for the remaining baking time.
15. Cool the bread in the pan on a wire rack for 15 minutes.
16. Remove the bread from the pan and let it cool completely on the wire rack for 2 hours.
Buttery, moist slices reveal a tender crumb studded with toasted walnuts, making this bread perfect for breakfast or an afternoon snack. For a special treat, try toasting slices and spreading with cream cheese or honey butter.
Pumpkin Spice Bread
Mixing up a batch of pumpkin spice bread is one of the simplest ways to fill your kitchen with the cozy aromas of fall. This straightforward recipe walks you through each stage methodically, ensuring even novice bakers achieve perfect results. Follow these steps precisely for a moist, warmly spiced loaf that’s ideal for breakfast or an afternoon treat.
Ingredients
Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Pumpkin puree – 1 cup
Sugar – 1 cup
Vegetable oil – ½ cup
Eggs – 2
Water – ¼ cup
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray.
3. In a medium bowl, whisk together 2 cups flour, 1 tsp baking soda, and ½ tsp salt until no streaks remain.
4. In a large bowl, combine 1 cup pumpkin puree, 1 cup sugar, and ½ cup vegetable oil using a spatula.
5. Crack 2 eggs into the pumpkin mixture and stir until fully incorporated.
6. Pour the dry flour mixture into the wet pumpkin mixture.
7. Fold the batter gently with a spatula until just combined, being careful not to overmix.
8. Add ¼ cup water to the batter and stir until the texture is smooth and uniform.
9. Transfer the batter to the prepared loaf pan, spreading it evenly into the corners.
10. Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
11. Remove the pan from the oven and place it on a wire rack.
12. Let the bread cool in the pan for 15 minutes before turning it out onto the rack.
13. Allow the bread to cool completely on the rack for 1–2 hours before slicing.
Soft and tender with a tight crumb, this pumpkin spice bread carries deep, caramelized notes from the baked sugar and pumpkin. Serve thick slices toasted with a smear of cream cheese, or cube it for a seasonal bread pudding that makes the most of its moist texture.
French Baguette
Zesty and crisp with a soft, airy interior, the French baguette is a baking project worth mastering. Let’s walk through each stage methodically to create that perfect golden crust and chewy crumb that makes this bread so irresistible.
Ingredients
Flour – 3½ cups
Water – 1½ cups
Yeast – 2¼ tsp
Salt – 1½ tsp
Instructions
- Combine 3½ cups of flour, 1½ cups of water, 2¼ tsp of yeast, and 1½ tsp of salt in a large mixing bowl.
- Mix the ingredients with a wooden spoon until a shaggy dough forms, about 2 minutes.
- Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1½ hours until doubled in size.
- Punch down the dough to release air bubbles and divide it into two equal portions.
- Shape each portion into a 16-inch long loaf by rolling and tapering the ends.
- Place the shaped loaves on a parchment-lined baking sheet and make 4-5 diagonal slashes ¼-inch deep across the top of each loaf.
- Cover the loaves with a clean kitchen towel and let rise for 45 minutes until puffy.
- Preheat your oven to 475°F and place an empty metal baking pan on the bottom rack.
- Pour 1 cup of hot water into the empty pan to create steam, then immediately place the baguettes in the oven.
- Bake for 20-25 minutes until the crust is deep golden brown and sounds hollow when tapped.
- Transfer the baked baguettes to a wire rack and let cool completely before slicing.
Vibrantly crisp crust gives way to a tender, hole-riddled crumb with that distinctive yeasty aroma. This baguette shines when torn into chunks for dipping in olive oil or sliced thin for crostini topped with herbed goat cheese. The satisfying crackle as you break into the fresh loaf is a reward in itself.
Sourdough Bread
Baking your own sourdough bread might seem intimidating, but with careful attention to timing and technique, you’ll achieve that perfect crust and airy crumb. Begin by gathering your simple ingredients and following these precise steps to create your first beautiful loaf.
Ingredients
Flour – 4 cups
Water – 1½ cups
Sourdough starter – ½ cup
Salt – 2 tsp
Instructions
1. Combine 4 cups of flour, 1½ cups of water, and ½ cup of sourdough starter in a large bowl.
2. Mix the ingredients with your hands until no dry flour remains, about 3 minutes.
3. Cover the bowl with a damp kitchen towel and let it rest at room temperature for 30 minutes.
4. Sprinkle 2 tsp of salt evenly over the dough surface.
5. Wet your hands and perform a series of stretch-and-fold motions: grab one edge of the dough, pull it upward, and fold it toward the center.
6. Rotate the bowl 90 degrees and repeat the stretch-and-fold motion three more times until you’ve worked all four sides.
7. Cover the bowl again and let the dough rise at 75°F for 4 hours, performing the stretch-and-fold sequence every 30 minutes during the first 2 hours.
8. Tip: When stretching the dough, stop if it begins to tear—this indicates it needs more rest time.
9. Lightly flour your work surface and turn the dough out onto it.
10. Shape the dough into a tight round by pulling edges toward the center and flipping it seam-side down.
11. Place the shaped dough seam-side up in a floured proofing basket.
12. Cover the basket with plastic wrap and refrigerate for 12-16 hours.
13. Tip: The dough is properly proofed when it holds a slight indentation after being gently poked with a floured finger.
14. Preheat your oven to 475°F with a Dutch oven inside for 45 minutes.
15. Carefully remove the hot Dutch oven and transfer the dough from the proofing basket into it.
16. Score the top of the dough with a sharp blade in one swift motion about ½ inch deep.
17. Tip: Scoring at a 45-degree angle helps the bread expand upward rather than outward during baking.
18. Cover the Dutch oven and bake at 475°F for 25 minutes.
19. Remove the lid and continue baking for another 20 minutes until the crust is deep golden brown.
20. Transfer the bread to a wire rack and let it cool completely for 2 hours before slicing.
That satisfying crackle as your sourdough cools signals a perfectly baked crust giving way to an open, irregular crumb structure. The complex tang develops beautifully when sliced thick and toasted, or try tearing chunks to dip in quality olive oil with flaky sea salt for a simple yet impressive presentation.
Cheesy Herb Bread
Fragrant and comforting, this cheesy herb bread delivers warm, savory slices perfect for any meal. Following these straightforward steps will guide you through creating a golden, aromatic loaf from scratch. Let’s begin with gathering our simple ingredients and preparing the dough.
Ingredients
Flour – 3 cups
Yeast – 2¼ tsp
Sugar – 1 tbsp
Salt – 1 tsp
Warm water – 1 cup
Shredded cheddar cheese – 1 cup
Dried rosemary – 1 tbsp
Butter – 2 tbsp
Instructions
1. Combine 1 cup warm water (110°F), 2¼ tsp yeast, and 1 tbsp sugar in a large bowl, stirring until dissolved.
2. Let the mixture sit for 5 minutes until foamy, indicating the yeast is active.
3. Add 3 cups flour and 1 tsp salt to the bowl, mixing with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough and knead in 1 cup shredded cheddar cheese and 1 tbsp dried rosemary until evenly distributed.
7. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
8. Cover the pan and let the dough rise for 30 minutes until it reaches the pan’s rim.
9. Preheat your oven to 375°F during the last 10 minutes of rising.
10. Bake the loaf for 25–30 minutes until the top is golden brown and the internal temperature reaches 190°F.
11. Brush the hot loaf with 2 tbsp melted butter for a soft crust.
12. Cool the bread in the pan for 10 minutes, then transfer to a wire rack.
Buttery and rich, this bread boasts a tender crumb studded with melted cheddar and aromatic rosemary. Serve warm slices alongside soups or toast them for a crispy, cheesy breakfast treat that fills your kitchen with an irresistible herbaceous scent.
Olive and Rosemary Bread
Warm, fragrant olive and rosemary bread brings the rustic charm of a countryside bakery right to your kitchen. Let’s walk through this simple method together, perfect for first-time bakers who want to create something special with minimal ingredients. You’ll be amazed at how these few components transform into a beautiful, aromatic loaf.
Ingredients
Flour – 3 cups
Water – 1¼ cups
Olive oil – 2 tbsp
Salt – 1 tsp
Active dry yeast – 2¼ tsp
Chopped fresh rosemary – 1 tbsp
Chopped kalamata olives – ½ cup
Instructions
1. Combine 3 cups flour, 1 tsp salt, and 2¼ tsp active dry yeast in a large mixing bowl.
2. Add 1¼ cups warm water (110°F) and 2 tbsp olive oil to the dry ingredients.
3. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: The dough is ready when it springs back slowly after poking.
5. Incorporate 1 tbsp chopped fresh rosemary and ½ cup chopped kalamata olives evenly throughout the dough.
6. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
7. Punch down the risen dough to release air bubbles.
8. Shape the dough into a round loaf on a parchment-lined baking sheet.
9. Cover the shaped loaf and let it rise for 30 minutes until puffy. Tip: For a crisp crust, slash the top with a sharp knife before baking.
10. Preheat your oven to 375°F during the final 15 minutes of rising.
11. Bake the bread for 25-30 minutes until golden brown and hollow-sounding when tapped. Tip: An internal temperature of 190°F ensures it’s fully baked.
12. Transfer the baked bread to a wire rack and let it cool completely before slicing. Just baked, this bread develops a crisp, golden crust that gives way to a tender, olive-studded crumb with aromatic rosemary notes. Serve thick slices alongside soup or toast them for bruschetta topped with fresh tomatoes and basil.
Chocolate Chip Banana Bread
Haven’t we all faced those overripe bananas sitting on the counter? Here’s how to transform them into the most comforting chocolate chip banana bread you’ll ever make, with clear guidance every step of the way.
Ingredients
– All-purpose flour – 1 ½ cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Unsalted butter – ½ cup
– Granulated sugar – ¾ cup
– Eggs – 2 large
– Ripe bananas – 3 medium
– Vanilla extract – 1 tsp
– Semi-sweet chocolate chips – 1 cup
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl.
3. In a separate large bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mash 3 ripe bananas with a fork until smooth, then stir them into the butter mixture along with 1 teaspoon vanilla extract.
6. Gradually fold the dry flour mixture into the wet ingredients using a spatula until just combined—do not overmix to avoid a tough texture.
7. Gently fold in 1 cup semi-sweet chocolate chips, reserving 2 tablespoons for topping.
8. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
9. Sprinkle the reserved chocolate chips evenly over the batter for a decorative finish.
10. Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
11. Cool the bread in the pan on a wire rack for 15 minutes to allow it to set properly.
12. Carefully remove the bread from the pan and let it cool completely on the rack for 1–2 hours before slicing.
Golden and fragrant straight from the oven, this banana bread boasts a moist, tender crumb studded with melted chocolate pockets. For a decadent twist, serve warm slices topped with a scoop of vanilla ice cream or spread with creamy peanut butter for an extra layer of richness.
Multigrain Seed Bread
Every baker needs a reliable multigrain seed bread recipe in their repertoire—this version delivers a hearty loaf with minimal fuss. Expect a satisfying crunch from the seeds and a tender crumb that’s perfect for sandwiches or toast. Let’s walk through the process step by step so you can bake with confidence.
Ingredients
Multigrain flour – 3 cups
Warm water – 1¼ cups
Active dry yeast – 2¼ tsp
Honey – 2 tbsp
Salt – 1 tsp
Mixed seeds – ½ cup
Instructions
1. Combine warm water (110°F), honey, and yeast in a large bowl, then let it sit for 10 minutes until foamy.
2. Stir in multigrain flour and salt until a shaggy dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
4. Press the dough into a rectangle, sprinkle mixed seeds evenly over the surface, and knead for 2 more minutes to incorporate them fully.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
7. Cover the pan and let the dough rise again for 45 minutes until it crowns about 1 inch above the pan rim.
8. Preheat your oven to 375°F and bake the loaf for 35–40 minutes until the crust is deep golden brown and sounds hollow when tapped.
9. Transfer the bread to a wire rack and let it cool completely before slicing—about 2 hours.
Zesty with nutty undertones, this bread boasts a crisp crust and a soft, chewy interior flecked with seeds. Try toasting thick slices and topping them with avocado or using them for a robust turkey sandwich to highlight its texture.
Apple Cinnamon Bread
Unquestionably, the aroma of warm apples and cinnamon baking together creates one of the most comforting scents in any kitchen. This straightforward apple cinnamon bread recipe delivers that cozy experience with minimal effort, making it perfect for novice bakers to master. You’ll be guided through each simple step to create a moist, flavorful loaf from scratch.
Ingredients
Flour – 2 cups
Sugar – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Milk – 1 cup
Egg – 1
Vegetable oil – ⅓ cup
Apple – 1 large, peeled and diced
Cinnamon – 1 tbsp
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. Combine 2 cups flour, ¾ cup sugar, 2 tsp baking powder, and ½ tsp salt in a large mixing bowl.
3. Whisk these dry ingredients together for 30 seconds to ensure even distribution.
4. In a separate bowl, beat 1 egg until the yolk and white are fully incorporated.
5. Add 1 cup milk and ⅓ cup vegetable oil to the beaten egg, then whisk until smooth.
6. Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.
7. Gently fold in 1 large peeled and diced apple and 1 tbsp cinnamon until evenly distributed.
8. Transfer the batter to your prepared loaf pan and spread it evenly with a spatula.
9. Bake at 350°F for 55-65 minutes, until a toothpick inserted in the center comes out clean.
10. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
When this bread cools, you’ll notice its tender crumb and the way the apple pieces stay moist throughout. The cinnamon creates a warm spice note that perfectly complements the sweet apple flavor. For a special treat, try toasting slices and serving them with a dollop of whipped cream or alongside your morning coffee.
Gluten-Free Sandwich Bread
Making gluten-free sandwich bread at home is simpler than you might think, even if you’re new to gluten-free baking. This straightforward recipe yields a soft, sliceable loaf perfect for everyday sandwiches and toast. Follow these methodical steps for bakery-quality results in your own kitchen.
Ingredients
– Gluten-free flour blend – 3 cups
– Xanthan gum – 1 tsp
– Active dry yeast – 2¼ tsp
– Sugar – 1 tbsp
– Warm water – 1¼ cups
– Olive oil – 3 tbsp
– Eggs – 2 large
– Salt – 1 tsp
Instructions
1. Combine gluten-free flour blend, xanthan gum, and salt in a large mixing bowl, whisking for 30 seconds to ensure even distribution.
2. Proof the yeast by dissolving it with sugar in warm water (110°F) in a separate bowl, waiting 5–10 minutes until foamy.
3. Whisk olive oil and eggs into the yeast mixture until fully incorporated and smooth.
4. Pour the wet ingredients into the dry ingredients, mixing on low speed with a stand mixer for 1 minute, then medium speed for 3 minutes until a sticky, uniform dough forms. Tip: Scrape the bowl’s sides halfway through to avoid dry pockets.
5. Transfer the dough to a greased 9×5-inch loaf pan, smoothing the top with wet fingers to prevent sticking.
6. Cover the pan loosely with oiled plastic wrap and let rise in a warm place for 60–75 minutes until the dough nearly reaches the pan’s rim. Tip: Place the pan in a turned-off oven with a bowl of hot water underneath to create a humid, draft-free environment.
7. Preheat oven to 375°F while the dough rises, ensuring it’s fully heated before baking.
8. Bake the loaf for 35–40 minutes until golden brown and an internal thermometer reads 200°F. Tip: Tent the loaf with foil after 20 minutes if the top browns too quickly.
9. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to avoid crumbling.
Resulting in a tender, slightly springy crumb with a mild, wholesome flavor, this bread holds up beautifully to spreads and fillings without becoming soggy. Try toasting thick slices for avocado toast or using it for grilled cheese with sharp cheddar to highlight its sturdy texture.
Maple Oat Bread
Very few homemade breads capture the cozy essence of autumn quite like this simple maple oat loaf. Versatile enough for breakfast toast or afternoon sandwiches, this recipe requires minimal ingredients but delivers maximum comfort. Let’s walk through the process together step by step.
Ingredients
Flour – 2 cups
Rolled oats – 1 cup
Maple syrup – ¼ cup
Active dry yeast – 2¼ tsp
Warm water – 1 cup
Salt – 1 tsp
Instructions
1. Combine 1 cup warm water (110°F) and 2¼ tsp active dry yeast in a large mixing bowl.
2. Let the yeast mixture sit undisturbed for 5 minutes until foamy on the surface.
3. Add ¼ cup maple syrup to the yeast mixture and stir with a wooden spoon until fully incorporated.
4. Mix in 1 cup rolled oats and let the mixture rest for 2 minutes to hydrate the oats.
5. Gradually add 2 cups flour while stirring continuously to form a shaggy dough.
6. Sprinkle 1 tsp salt over the dough and knead on a floured surface for 8 minutes until smooth and elastic.
7. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
8. Punch down the risen dough to release air bubbles and shape into a loaf.
9. Place the shaped dough in a greased 9×5 inch loaf pan and cover again with the damp towel.
10. Let the dough rise for 45 minutes until it crowns about 1 inch above the pan rim.
11. Preheat your oven to 375°F during the final 15 minutes of the second rise.
12. Bake the loaf at 375°F for 30-35 minutes until the crust is deep golden brown and sounds hollow when tapped.
13. Immediately remove the bread from the pan and transfer to a wire rack.
14. Let the bread cool completely for 2 hours before slicing to prevent gummy texture.
Lovely golden crust gives way to a tender, slightly chewy crumb with subtle maple sweetness throughout. Toasted slices develop a wonderful nutty flavor from the oats, making this bread perfect for morning toast with butter or as the foundation for a turkey sandwich. The subtle sweetness pairs beautifully with sharp cheddar or cream cheese for an unexpected twist.
Jalapeño Cheddar Bread
Very few breads deliver such satisfying heat and richness as this jalapeño cheddar loaf. You’ll appreciate how straightforward the process is, even if you’re new to baking. Let’s walk through each step methodically to ensure your bread turns out perfectly.
Ingredients
– All-purpose flour – 3 cups
– Active dry yeast – 2¼ tsp
– Warm water – 1 cup
– Sugar – 1 tbsp
– Salt – 1 tsp
– Shredded cheddar cheese – 1 cup
– Diced jalapeños – ½ cup
– Olive oil – 2 tbsp
Instructions
1. Combine warm water (110°F), sugar, and yeast in a large bowl and let sit for 5 minutes until foamy.
2. Stir in flour and salt until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
5. Punch down the dough and knead in shredded cheddar and diced jalapeños until evenly distributed.
6. Shape the dough into a loaf and place in a greased 9×5 inch loaf pan.
7. Cover and let rise for 30 minutes until the dough crests the pan rim.
8. Preheat your oven to 375°F during the final 15 minutes of rising.
9. Bake for 30-35 minutes until the crust is golden brown and the internal temperature reaches 190°F.
10. Remove from oven and let cool in the pan for 10 minutes.
11. Transfer to a wire rack to cool completely before slicing.
Nothing beats the contrast of the crisp, golden crust against the soft, cheesy interior studded with spicy jalapeño bits. The cheese creates delightful pockets of richness throughout each slice. Try toasting thick slices and serving alongside chili or using for an exceptional grilled cheese sandwich.
Lemon Poppy Seed Bread
Baking this classic lemon poppy seed bread requires just a few simple ingredients and straightforward steps that even novice bakers can master. By following this methodical approach, you’ll create a moist, flavorful loaf with perfect texture every time. Let’s walk through the process together from start to finish.
Ingredients
Flour – 2 cups
Baking powder – 2 tsp
Salt – ½ tsp
Sugar – 1 cup
Eggs – 2
Milk – ¾ cup
Vegetable oil – ½ cup
Lemon juice – ¼ cup
Lemon zest – 2 tbsp
Poppy seeds – 2 tbsp
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. Whisk together 2 cups flour, 2 tsp baking powder, and ½ tsp salt in a medium bowl.
3. In a separate large bowl, beat 1 cup sugar with 2 eggs until pale and fluffy, about 2 minutes.
4. Pour ¾ cup milk, ½ cup vegetable oil, and ¼ cup lemon juice into the egg mixture and stir until combined.
5. Tip: When measuring flour, spoon it into the measuring cup and level it off with a knife for accurate results.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
7. Fold in 2 tbsp lemon zest and 2 tbsp poppy seeds until evenly distributed throughout the batter.
8. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
9. Tip: Tap the pan firmly on the counter 2-3 times to remove any air bubbles before baking.
10. Bake at 350°F for 50-55 minutes, until a toothpick inserted in the center comes out clean.
11. Tip: Check for doneness at 50 minutes—if the top is browning too quickly, tent it with foil for the remaining baking time.
12. Cool the bread in the pan for 15 minutes before transferring to a wire rack to cool completely.
Zestful lemon flavor shines through in every bite of this tender, moist bread, with the poppy seeds adding delightful crunch and visual appeal. The fine crumb texture makes it perfect for slicing thin and toasting lightly, or you could serve thick slices topped with lemon curd for an extra citrus punch. This versatile bread transitions beautifully from breakfast treat to afternoon snack to elegant dessert.
Sweet Potato Bread
You might think sweet potatoes are just for savory dishes, but this versatile root vegetable creates the most wonderfully moist and subtly sweet bread that’s perfect for breakfast or an afternoon snack. Let’s walk through this simple recipe together, step by step, so you can enjoy this delicious treat fresh from your own oven.
Ingredients
– Mashed sweet potato – 1 cup
– All-purpose flour – 1¾ cups
– Granulated sugar – ¾ cup
– Vegetable oil – ½ cup
– Eggs – 2 large
– Baking powder – 2 tsp
– Ground cinnamon – 1 tsp
– Salt – ½ tsp
– Baking soda – ½ tsp
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, combine 1¾ cups all-purpose flour, ¾ cup granulated sugar, 2 tsp baking powder, 1 tsp ground cinnamon, ½ tsp salt, and ½ tsp baking soda.
3. Whisk the dry ingredients together for 30 seconds to ensure even distribution.
4. In a separate bowl, beat 2 large eggs until frothy, about 1 minute.
5. Add ½ cup vegetable oil and 1 cup mashed sweet potato to the beaten eggs.
6. Mix the wet ingredients until fully combined and smooth.
7. Pour the wet mixture into the dry ingredients.
8. Fold gently with a spatula until just combined, being careful not to overmix.
9. Transfer the batter to your prepared loaf pan and smooth the top.
10. Bake at 350°F for 55-65 minutes, until a toothpick inserted in the center comes out clean.
11. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
12. Allow the bread to cool completely before slicing, about 2 hours.
Zesty with warm cinnamon notes and incredibly moist from the sweet potato, this bread develops an even richer flavor the next day. Try toasting slices and spreading with cream cheese or butter for an extra special treat, or enjoy it as is with your morning coffee for a comforting start to the day.
Carrot Cake Bread
Zesty carrot cake bread brings all the warm spices and moist texture of classic carrot cake into an easy loaf form perfect for breakfast or snacking. Let’s walk through each step methodically to ensure your bread turns out perfectly every time.
Ingredients
Flour – 1¾ cups
Baking soda – 1 tsp
Salt – ½ tsp
Cinnamon – 1 tsp
Eggs – 2 large
Sugar – 1 cup
Vegetable oil – ¾ cup
Vanilla extract – 1 tsp
Carrots – 2 cups grated
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Whisk together 1¾ cups flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon in a medium bowl.
3. In a separate large bowl, beat 2 large eggs with 1 cup sugar until pale and slightly thickened.
4. Slowly stream in ¾ cup vegetable oil while continuing to mix.
5. Stir in 1 tsp vanilla extract until fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
7. Fold in 2 cups grated carrots until evenly distributed throughout the batter.
8. Pour the batter into your prepared loaf pan and spread it evenly.
9. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
This carrot cake bread develops a wonderfully moist, tender crumb with sweet carrot flavor in every bite. The subtle spice from cinnamon makes it perfect plain, or try toasting slices and spreading with cream cheese for an extra treat.
Dark Chocolate Bread
Unbelievably rich and surprisingly simple, this dark chocolate bread transforms basic pantry staples into an elegant treat that fills your kitchen with the most heavenly aroma. Using just five ingredients, we’ll walk through each step methodically to ensure even first-time bakers achieve perfect results every single time.
Ingredients
Flour – 2 cups
Dark chocolate chips – 1 cup
Sugar – ¾ cup
Baking powder – 1 tbsp
Milk – 1 cup
Instructions
1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. Combine 2 cups flour, 1 cup dark chocolate chips, ¾ cup sugar, and 1 tbsp baking powder in a large mixing bowl.
3. Tip: Whisk dry ingredients for exactly 30 seconds to ensure even distribution of baking powder.
4. Pour 1 cup milk into the dry ingredients and stir with a spatula until no dry flour remains visible.
5. Tip: Stop mixing immediately once combined to prevent tough bread—a few small lumps are perfectly fine.
6. Transfer the batter to your prepared loaf pan and spread evenly with the spatula.
7. Bake at 350°F for 45-50 minutes until the top springs back when lightly pressed.
8. Tip: Insert a toothpick into the center—it should come out with moist crumbs but no wet batter.
9. Cool the bread in the pan for 15 minutes before transferring to a wire rack.
10. Let cool completely for 1 hour before slicing with a serrated knife. Seriously decadent yet not overly sweet, this bread boasts a tender, cake-like crumb studded with molten chocolate pockets. Serve thick slices slightly warmed with a dusting of powdered sugar, or toast slices and spread with salted butter for a sublime breakfast treat that feels both rustic and sophisticated.
Summary
Ready to transform your baking? These 20 Zojirushi recipes offer endless inspiration for every craving and occasion. Whether you’re a beginner or a seasoned baker, there’s something here to delight your taste buds. We’d love to hear which recipe becomes your new favorite—leave a comment below and don’t forget to share this roundup on Pinterest so fellow home cooks can discover these delicious creations too!
