38 Bread Recipes: Delicious Loaves to Bake This Year

Baking bread at home is equal parts comfort and chemistry, and each loaf on this list offers its own small lesson in both. Some are weeknight staples you’ll bake on repeat while others feel special enough for holidays. Mix, knead (or don’t), rise, and bake—your kitchen will smell incredible and your freezer will stay stocked with slices for every craving.

1. Classic White Sandwich Bread

This straightforward loaf relies on milk for tenderness and a touch of butter for flavor. It rises twice for a close, even crumb that’s ideal for grilled cheese or peanut-butter sandwiches. Bake two at once so you can freeze one for later in the week.

2. Honey Whole Wheat Bread

Whole-wheat flour brings fiber and a mild nuttiness while honey balances any bitterness. Adding a splash of orange juice softens the tannins in the wheat for a gentler flavor. This loaf stays moist for days, making it perfect for toast at breakfast.

3. No-Knead Dutch Oven Boule

With an overnight rest, gluten forms on its own, so you barely touch the dough. Baking inside a preheated Dutch oven traps steam and yields an artisanal crackle without fancy equipment. It’s the gateway recipe for anyone new to bread making.

4. Sourdough Starter Loaf

Wild yeast lends tang and complexity you can’t get from commercial packets. Stretch-and-folds replace traditional kneading and encourage those gorgeous holes. Feed your starter the night before and you’ll be ready to bake by lunchtime.

5. Cinnamon Swirl Raisin Bread

Rolling the dough with a cinnamon-sugar mix gives each slice a picture-perfect spiral. Plumping raisins in warm water keeps them juicy, so they won’t dry out in the oven. Toast a slice and watch butter melt into the swirls for a cozy snack.

6. Rustic Italian Ciabatta

A wet, sticky dough and plenty of olive oil give ciabatta its hallmark chew. Stretching rather than shaping preserves the open crumb. These loaves elevate a simple panini or soak up soups like a pro.

7. French Baguette

The short ingredient list—flour, water, salt, yeast—means technique does the talking. A series of folds and a steamy oven create that thin, shattering crust. Serve with soft cheese or simply tear off pieces while still warm.

8. Brioche Loaf

Rich with eggs and butter, brioche borders on cake yet toasts beautifully. Slow overnight proofing intensifies flavor and makes the dough easier to handle. Leftovers transform into French toast or bread pudding.

9. Challah

The braiding process looks impressive but is surprisingly simple after one or two tries. Sweetened gently with honey, the bread pulls apart in feathery strands. It’s a Friday night tradition that also makes stellar sandwiches the next day.

10. Multigrain Seeded Bread

Soaking the grains overnight softens them, preventing a dense crumb. A drizzle of molasses deepens color and flavor without making the loaf sweet. Each bite packs crunch, fiber, and lasting energy.

11. Rye Caraway Bread

Rye flour adds earthiness while caraway seeds give the loaf its signature aroma. A touch of cocoa powder boosts color, not flavor. Pile on corned beef or spread with cream cheese for deli vibes at home.

12. Beer Bread

Self-raising flour or added baking powder replaces yeast, so the batter goes straight to the oven. The beer’s carbonation helps the loaf lift, and its malt notes add complexity. Choose a lager for mild flavor or a stout for a richer bite.

13. Banana Nut Bread

Overripe bananas provide natural sweetness and moisture, meaning you can cut back on added sugar. Toasted walnuts introduce buttery crunch. The loaf freezes well—wrap individual slices for grab-and-go breakfasts.

14. Zucchini Bread

Grated zucchini melts into the batter, guaranteeing a tender crumb without any vegetable taste. Cinnamon and nutmeg give rise to cozy flavors. Dust the top with coarse sugar for a gentle crunch.

15. Pumpkin Spice Bread

Pumpkin purée keeps this quick bread velvety even days after baking. Classic autumn spices make the kitchen smell like a coffee shop. Serve thick slices with cream cheese for an afternoon treat.

16. Lemon Poppy Seed Quick Bread

Fresh lemon juice and zest provide a double punch of citrus. Poppy seeds add subtle crunch and a charming speckled look. A simple lemon-sugar glaze locks in moisture and shines on top.

17. Garlic Herb Focaccia Sheet

Generous olive oil in both dough and pan creates crisp edges and a pillowy center. Dimpling the surface traps pools of herb-infused oil. Tear it apart for snacking or slice it horizontally for sandwiches.

18. Jalapeño Cheddar Bread

Sharp cheddar melts into savory pockets while jalapeños add gentle heat. Mixing pickled and fresh peppers creates balanced spice. Toasting a slice elevates chili night to new heights.

19. Oatmeal Sandwich Bread

Soaked rolled oats lend softness and extend shelf life. A bit of brown sugar and butter round out flavor without turning it into dessert. Kids love the faintly sweet taste, especially in PB&J.

20. Pumpernickel Bread

Rye flour, cocoa, and molasses join forces for a deep color and lightly sweet finish. Caraway or fennel seeds add aromatic depth. It’s the perfect foundation for smoked salmon or strong cheese.

21. Olive Rosemary Loaf

Briny olives burst with flavor in every bite while fresh rosemary perfumes the crumb. A high-hydration dough keeps the interior chewy. Serve it alongside a bowl of soup or as part of a cheese board.

22. Finnish Pulla Cardamom Bread

Ground cardamom infuses the dough with warm spice that feels both festive and everyday friendly. Pearled sugar atop the braids adds sparkle and crunch. Pair slices with strong coffee for a Nordic breakfast.

23. Potato Sandwich Bread

Mashed potatoes in the dough create remarkable softness and extend freshness. The loaf rises tall thanks to the extra starch. It grills beautifully for panini and doesn’t crumble when stacked high.

24. Anadama Cornmeal Molasses Bread

New England lore says a fisherman cursed his wife “Anna, damn her!” for leaving him only cornmeal and molasses—thus the name. A cornmeal porridge adds texture while molasses sweetens and colors the loaf. Toast a slice with salted butter for a regional classic.

25. Bagel Bread Loaf

This hybrid skips boiling individual rounds and bakes the entire dough as a single loaf. High-gluten flour and a touch of barley malt syrup mimic bagel chew. Slice thick, toast, and schmear generously.

26. Gluten-Free Sandwich Bread

A blend of rice, tapioca, and sorghum flours gives structure without wheat. Psyllium husk replaces gluten’s elasticity, keeping the loaf from crumbling. It bakes taller than most store-bought versions and tastes fresher too.

27. Irish Soda Bread

Baking soda and buttermilk work together for instant lift, so the dough goes from bowl to oven in minutes. A light hand while mixing keeps the crumb tender. Slather slices with butter while still warm from the oven.

28. Chocolate Marble Babka

Rich dough coils around layers of dark chocolate filling for show-stopping spirals. A sugar syrup brushed on after baking adds shine and preserves moisture. It tastes even better the day after, if it lasts that long.

29. Spelt Country Bread

Spelt flour brings a sweet, slightly grassy flavor and more digestible gluten structure. A long, cool ferment heightens flavor without sourness. The crust crackles, but the interior stays pleasantly tender.

30. Sun-Dried Tomato Basil Bread

Oil-packed tomatoes moisten the dough and burst with concentrated flavor. Fresh basil added during shaping keeps its color vibrant. Pair the loaf with sharp provolone or a bowl of minestrone soup.

31. Moroccan Khobz Round Loaf

Semolina flour gives khobz its pale yellow hue and tender crumb. The loaf bakes quickly and sports a thin crust, perfect for tearing. It’s wonderful for scooping up tagines and salads alike.

32. Pretzel Bread Loaf

Dipping the shaped loaf in a baking soda bath mimics the lye treatment of classic pretzels. A hot bake locks in that malty flavor and shiny crust. Use it for gourmet ham sandwiches or cheesy fondue dipping.

33. Einkorn Ancient Grain Bread

Einkorn’s delicate gluten yields a tender, mildly sweet loaf with notable nutrition. Hydration needs are lower than modern wheat, so dough feels familiar to beginners. The bread pairs beautifully with honey and soft cheeses.

34. Cranberry Orange Holiday Bread

Fresh cranberries pop against a bright citrus backdrop, making every slice festive. A simple orange glaze seals in moisture and adds sparkle. Bake ahead and gift wrapped halves to friends.

35. Cheese & Onion Ploughman’s Loaf

Sharp cheddar cubes melt into savory puddles while sautéed onions lend sweetness. The loaf is sturdy enough to slice thick for hearty sandwiches. Enjoy with pickles and apple wedges for a classic ploughman’s lunch feel.

36. Turmeric Golden Bread

Turmeric powder colors the crumb a cheerful gold and offers subtle earthy notes. Black pepper boosts bioavailability and adds gentle spice. The loaf looks stunning in any bread basket.

37. Maple Oat Quick Bread

Pure maple syrup sweetens the batter and leaves a caramel aroma. Rolled oats give structure and chew without yeast. It’s a quick stir-and-bake recipe perfect for brunch.

38. Scottish Barmbrack Fruit Tea Bread

Dried fruit soaks in strong tea overnight, plumping with spiced flavor. The batter is yeast-raised, giving a light texture compared to denser tea loaves. Serve toasted with butter for an afternoon pick-me-up.