Bread – Family Feast

You can fill your home with holiday smells using a bread machine and simple ingredients. Follow clear mixes and set the machine to dough or quick-bake, then add fillings like cinnamon, orange zest, cranberries, or nuts at the right cycle. These 14 recipes cover sweet, spiced, gluten-free, and vegan options, so you’ll have loaves for breakfasts, gifts, and parties—pick one and start the timer to see which becomes your new go-to. Cinnamon Swirl Holiday Loaf A warm, fragrant Cinnamon Swirl Holiday Loaf — perfect for cozy mornings and festive gatherings. Ingredients: 1 cup (240 ml) warm milk (about 110°F / 43°C) 2 tablespoons unsalted butter, melted and cooled 2 tablespoons granulated sugar 1 teaspoon salt 3 cups (360 g) bread flour 2 teaspoons instant dry yeast 1 large egg 1/4 cup (50 g) brown sugar (for the cinnamon filling) 2 tablespoons ground cinnamon (for the filling) 2 tablespoons unsalted butter, softened (for the filling) 1 tablespoon milk (for brushing, optional) Optional: 1/2 cup raisins or chopped nuts for the swirl Optional glaze: 1/2 cup powdered sugar + 1–2 teaspoons milk or lemon juice How to Make: Add ingredients to your bread machine pan in the order recommended by the manufacturer: warm milk, melted butter, egg, sugar, salt, and bread flour. Make a small well in the flour and add the instant yeast (keep yeast away from wet ingredients until machine starts). Close the lid and select the Basic/White bread cycle, medium crust, and start. While the dough mixes and its first rise happens in the machine, mix the brown sugar, cinnamon, and softened butter (plus raisins or nuts if using) in a small bowl to form the filling. When the machine beeps for the dough cycle or just before shaping (check your machine’s timing), remove the dough onto a lightly floured surface. Roll the dough into a rectangle about 12×8 inches; spread the cinnamon filling evenly over the dough, leaving a small border. Tightly roll the dough from the long side into a log, pinch the seam to seal, and tuck ends under. Place the loaf back into the greased bread pan seam side down. If your machine has a dough-only cycle, use that so the loaf gets a final rise before baking; otherwise, let it rise in the warm machine until doubled (follow your machine’s guidance). Brush the top with a tablespoon of milk if you like a shinier crust. Start the bake cycle (or resume the machine’s program) and bake until the loaf is golden and cooked through, about 25–35 minutes depending on your machine. Remove the loaf from the pan and cool on a rack for at least 20 minutes before slicing. If using a glaze, whisk powdered sugar with milk or lemon juice to desired consistency and drizzle over the cooled loaf. Slice and serve warm or at room temperature. Enjoy the gooey cinnamon swirls — perfect with a cup of coffee or as a holiday centerpiece! Orange-Cranberry Festive Bread Bright, zesty and studded with tart cranberries — perfect for holiday breakfasts or gift baskets. Ingredients: 1 cup warm water (about 110°F / 43°C) 3 tablespoons sugar 2 tablespoons unsalted butter, softened 1 large egg 1 teaspoon grated orange zest (from about 1 medium orange) 3 cups bread flour 1 teaspoon salt 2 1/4 teaspoons (1 packet) active dry yeast or bread machine yeast 1 cup fresh or frozen cranberries (if frozen, don’t thaw) 1/3 cup orange marmalade (optional, for brushing) 1 tablespoon coarse sugar or turbinado sugar (optional, for sprinkling) How to Make: Add ingredients to the bread machine pan in the order recommended by your machine: liquids first (warm water, butter, egg), then sugar, salt, orange zest, and flour, making a small well on top for the yeast and adding the yeast last. Add the cranberries in the fruit/nut dispenser if your machine has one; otherwise add them about 5–10 minutes before the final knead during the machine’s second kneading cycle. Select the Basic or White Bread cycle, choose medium crust, and start the machine. If your machine allows, set a delayed start so the bread finishes fresh for breakfast. When the cycle finishes, remove the pan using oven mitts and let the loaf rest in the pan for 5–10 minutes. Turn the loaf out onto a wire rack. If using, brush the warm loaf with orange marmalade and sprinkle coarse sugar on top for shine and crunch. Let cool at least 15–20 minutes before slicing so the crumb sets. Enjoy slices warm with butter or cream cheese — and the house will smell like the holidays in no time! Honey Butter Soft Loaf Sweet, tender loaf with a golden crust and a melt-in-your-mouth honey butter crumb. Ingredients: 1 cup warm milk (about 110°F / 43°C) 2 tablespoons honey 2 tablespoons unsalted butter, softened (plus extra for brushing) 2 tablespoons sugar 1 teaspoon salt 1 large egg 3 cups bread flour (or all-purpose flour) 2 teaspoons active dry yeast (or bread machine yeast) How to Make: Pour the warm milk into the bread machine pan. Add the honey, softened butter, sugar, salt, and egg. Spoon the flour over the liquid to cover it evenly. Make a small well in the flour (not down to the liquid) and add the yeast. Select the Basic or White Bread setting, choose light or medium crust, and start. After the first knead (about 10–15 minutes), check dough: it should form a smooth, slightly tacky ball; if too dry add 1 tsp water, if too wet add 1 tsp flour. Let the machine complete the rise and bake cycle. When the loaf is finished, remove it from the pan onto a wire rack. Immediately brush the top with a little extra softened butter for a glossy, soft crust. Let cool 10–20 minutes before slicing to keep the crumb tender. Enjoy warm slices with extra honey or a pat of butter for pure comfort in every bite. Spiced Apple and Walnut Bread A warm, cozy setting featuring a loaf of spiced apple and walnut bread on a rustic wooden table. The bread should be sliced, showcasing its texture with visible chunks of apple and walnuts. A small dish of butter or cream cheese should be placed nearby, along with a steaming cup of tea. The background should have a soft, inviting atmosphere with autumn leaves and warm lighting to evoke a sense of comfort. Ginger Molasses Quick Loaf Warm, spiced loaf with a soft crumb and a shiny molasses top—perfect for cozy afternoons. Ingredients: 1 1/2 cups (180 g) all-purpose flour 1/2 cup (100 g) granulated sugar 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves (or 1/4 teaspoon if you prefer milder) 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg 1/2 cup (120 ml) molasses 1/2 cup (120 ml) warm water 1/4 cup (60 ml) vegetable oil (or melted butter) 1 teaspoon vanilla extract Optional: 1/2 cup chopped crystallized ginger or chopped nuts/raisins How to Make: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, or line it with parchment. In a large bowl, whisk together the flour, sugar, ground ginger, cinnamon, cloves, baking soda, and salt. In another bowl, beat the egg lightly and mix in the molasses, warm water, oil, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir just until combined; fold in crystallized ginger or add-ins if using. Pour the batter into the prepared loaf pan and smooth the top. Bake 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let the loaf cool in the pan 10 minutes, then transfer to a wire rack to cool further before slicing. Slice and serve warm or at room temperature—spread a little butter for extra indulgence. Enjoy a slice with tea or coffee—this ginger molasses loaf is pure comfort in every bite! Maple Pecan Pull-Apart Bread Sweet, gooey layers of maple and toasted pecans make this pull-apart bread impossible to resist. Ingredients: 1 cup warm milk (about 110°F / 43°C) 2 tablespoons unsalted butter, softened 2 tablespoons maple syrup (plus 2 tablespoons for topping) 1 large egg 3 cups bread flour 2 tablespoons granulated sugar 1 1/2 teaspoons salt 2 1/4 teaspoons (1 packet) active dry yeast 1 cup pecans, chopped and toasted 3 tablespoons unsalted butter, melted (for brushing) 1/4 cup brown sugar (for filling) 1 teaspoon ground cinnamon Optional: pinch of coarse salt for finishing How to Make: Add warm milk, softened butter, maple syrup, and egg to the bread machine pan first. Add the bread flour, sugar, and salt, keeping salt away from the yeast location. Make a small well in the flour and add the yeast into the well. Select the dough cycle on your bread machine and start it. While the dough cycle runs, mix brown sugar and cinnamon in a bowl and have the chopped toasted pecans ready. When the dough cycle finishes, turn the dough out onto a lightly floured surface and roll it into a rectangle about 12×16 inches. Brush the rectangle with melted butter, then sprinkle the brown sugar–cinnamon mix evenly over the surface and scatter the toasted pecans on top. Cut the rectangle into 6–8 vertical strips, stack the strips, then cut the stack into 1–1.5 inch wide pieces. Place the pieces cut-side up into a greased 9×5-inch loaf pan, arranging them snugly to create the pull-apart effect. Cover the pan with a clean towel and let the loaf rise in a warm place until doubled, about 45–60 minutes. Preheat the oven to 350°F (175°C). Bake the loaf for 30–35 minutes until golden brown and an inserted skewer comes out clean; tent with foil if the top browns too quickly. Remove from oven, brush with 2 tablespoons maple syrup (and a pinch of coarse salt if using) and let cool in the pan for 10 minutes, then transfer to a wire rack. Let cool slightly before pulling apart and serving warm. Pull a piece, let the maple-pecan aroma hug you, and enjoy every sticky, buttery bite! Eggnog and Nutmeg Brioche Rich, custardy brioche kissed with eggnog and warm nutmeg — perfect for holiday mornings. Ingredients: 3/4 cup warm eggnog (about 110°F / 43°C) 1 large egg, room temperature 3 cups bread flour 1/4 cup granulated sugar 1 teaspoon salt 1 teaspoon ground nutmeg, plus extra for sprinkling 2 1/4 teaspoons (1 packet) active dry yeast 6 tablespoons unsalted butter, softened and cut into pieces 1 egg beaten with 1 tablespoon milk (egg wash) How to Make: Pour the warm eggnog into the bread machine pan. Add the whole egg to the eggnog in the pan and give it a quick stir. Layer the bread flour evenly over the liquid so it covers it. Sprinkle the sugar, salt, and ground nutmeg over the flour. Make a small well in the flour (not down to the liquid) and add the yeast into the well. Place the butter pieces around the edge of the flour, leaving the center clear. Set the machine to the Dough or Basic/White Dough cycle (light or medium crust if your machine has crust settings). Start the machine and let it run through the first knead and rise until the cycle completes. When the dough cycle finishes, turn the dough out onto a lightly floured surface and gently deflate it. Shape the dough into a loaf or braid and place it into a greased 9×5-inch loaf pan or onto a baking sheet for a free-form loaf. Cover the shaped dough with a clean towel and let it rise in a warm place until doubled, about 45–60 minutes. Preheat your oven to 350°F (175°C) while the dough finishes rising. Brush the top with the egg wash and sprinkle a little extra nutmeg on top. Bake 25–30 minutes for a loaf (or until golden brown and an instant-read thermometer reads ~190°F/88°C in the center); adjust time slightly for other shapes. Remove from oven and let cool in the pan 10 minutes, then transfer to a wire rack to cool more before slicing. Serve warm with butter or a dusting of powdered sugar — cozy, festive, and utterly irresistible. Lemon Poppy Seed Morning Loaf Bright, zesty lemon poppy seed loaf—perfect for breakfast with coffee or an afternoon pick-me-up. Ingredients: 1 cup warm milk (about 110°F / 43°C) 2 large eggs, room temperature 1/3 cup (75 g) unsalted butter, melted and cooled 1/3 cup granulated sugar 1/4 cup honey or maple syrup 1 teaspoon vanilla extract 1 1/2 teaspoons lemon zest (from 1–2 lemons) 2 tablespoons fresh lemon juice 2 tablespoons poppy seeds 3 cups (about 360 g) all-purpose flour 1 1/2 teaspoons instant yeast (bread machine yeast) 1/2 teaspoon salt For the optional glaze: 1/2 cup powdered sugar 1–2 teaspoons lemon juice (to desired consistency) How to Make: Add ingredients to the bread machine pan in the order recommended by your machine: liquids first (warm milk, eggs, melted butter, honey, vanilla, lemon juice), then sugar, lemon zest, poppy seeds, flour, salt, and finally sprinkle the instant yeast on top. Select the “Quick Bread” or “Cake” cycle if your machine has it; if not, use the basic/white bread setting with a light crust and a short bake (check your machine manual). Use a 1.5–2 lb loaf setting if selectable. Start the machine and let it mix, knead (if on basic cycle), rise, and bake according to the selected program. If the top browns too fast, tent with foil during the last 10–15 minutes of baking. When the cycle finishes, remove the pan and let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk powdered sugar with lemon juice to make the glaze; drizzle over the cooled loaf. Slice and serve slightly warm or at room temperature. Enjoy a bright, tender slice that makes mornings feel sunny! Chocolate Cherry Stollen-Inspired Bread A festive chocolate-and-cherry twist on classic stollen — rich, fruity, and perfectly loaf-shaped from your bread machine. Ingredients: 1 cup (240 ml) whole milk, lukewarm 2 tablespoons unsalted butter, softened 1 large egg 3 cups (360 g) bread flour 1/3 cup (67 g) granulated sugar 1/2 teaspoon salt 2 teaspoons instant yeast (bread machine or active dry) 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom (optional) 1/2 cup (80 g) dried cherries, roughly chopped 1/2 cup (80 g) dark chocolate chips or chopped dark chocolate 1/4 cup (40 g) sliced almonds (optional) Zest of 1 orange 2 tablespoons rum or orange juice (to plump cherries, optional) Powdered sugar for dusting How to Make: If using rum/orange juice, soak the dried cherries in it for 10–15 minutes, then drain. Add the lukewarm milk to the bread machine pan. Add the softened butter and the egg to the pan. Spoon the flour over the liquids to cover them. Sprinkle the sugar, salt, cinnamon, cardamom, and orange zest over the flour. Make a small well in the center of the flour (not down to the liquid) and add the yeast into the well. Select the Dough or Basic/White bread setting on your machine and start the cycle. When the machine signals for add-ins (usually during the first or second knead), add the drained cherries, chocolate chips, and sliced almonds. Allow the machine to complete the cycle and bake the loaf if your machine has a Bake function; otherwise, transfer the dough to a greased loaf pan, let rise 30–45 minutes, then bake at 350°F (175°C) for 25–30 minutes until golden and a skewer comes out clean. Remove the loaf to a rack and let cool slightly, then dust generously with powdered sugar. Slice and enjoy warm or at room temperature. Serve with a hot cup of coffee or tea — this chocolate cherry stollen is a cozy, celebratory treat! Rosemary Sea Salt Olive Loaf A fragrant, rustic olive loaf studded with rosemary and finished with crunchy sea salt — perfect for sandwiches or to serve with olive oil. Ingredients: 1 cup (240 ml) warm water (about 110°F / 43°C) 2 tablespoons olive oil 1 1/2 teaspoons salt 2 tablespoons sugar or honey 3 cups (360 g) bread flour 2 teaspoons instant yeast (or bread machine yeast) 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried) 3/4 cup pitted olives, chopped (Kalamata or green, drained) 1 teaspoon flaky sea salt for topping How to Make: Pour the warm water into the bread machine pan, then add the olive oil, salt, and sugar (or honey). Add the bread flour, covering the liquid, and make a small well in the center of the flour. Sprinkle the instant yeast into the well, keeping it separate from the salt. Add the chopped rosemary and chopped olives to the pan — if your machine has an add-in signal, wait for it; otherwise add now. Select the basic/white bread program, medium crust, and start the machine. Check the dough during the first 5–10 minutes; if it’s too dry add a teaspoon of water, if too sticky add a little flour — you want a smooth, slightly tacky dough. When the program is near the end of the final rise (or when the machine beeps for add-ins), brush the top of the loaf lightly with a little olive oil and sprinkle the flaky sea salt over it. Let the machine finish the bake cycle, then remove the pan using oven mitts and turn the loaf out onto a rack. Cool at least 20–30 minutes before slicing so the crumb sets. Enjoy warm slices with butter or a drizzle of good olive oil — the rosemary and sea salt make every bite irresistible. Pumpkin Spice Raisin Bread Warm, cozy slices of pumpkin spice raisin bread — perfect with butter and a hot mug. Ingredients: 1 cup warm water (about 110°F / 43°C) 1/2 cup pumpkin puree (canned or homemade) 1/4 cup vegetable oil or melted butter 1/4 cup packed brown sugar 1 large egg 3 cups bread flour (or all-purpose) 1 1/2 teaspoons salt 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + pinch cloves) 2 tablespoons dry milk powder (optional, for richer loaf) 2 1/4 teaspoons active dry yeast (1 packet) or instant yeast 1/2 to 3/4 cup raisins (adjust to taste) How to Make: Add ingredients to your bread machine pan in the order recommended by the manufacturer — typically liquids first (water, pumpkin puree, oil, egg), then dry ingredients (flour, sugar, salt, spice, dry milk), and yeast last in a small well. Sprinkle the raisins on top or add them when the machine signals the add-in time. Select the Basic/White or Sweet bread program, choose your preferred crust color (medium is nice), and set loaf size to 1.5–2 lb if that’s an option. Start the machine and let it run the full cycle (mixing, rising, baking). When the cycle finishes, carefully remove the pan using oven mitts and turn the bread out onto a cooling rack. Let the loaf cool at least 20–30 minutes before slicing so it sets properly. Slice, slather with butter, and enjoy the warm pumpkin-spiced goodness! Cranberry-Almond Orange Zest Bread Bright, citrusy loaf studded with tart cranberries and crunchy almonds — perfect for breakfast or tea. Ingredients: 1 cup warm water (about 110°F / 43°C) 1 large egg, lightly beaten 2 tablespoons unsalted butter, melted (or vegetable oil) 3 tablespoons granulated sugar 1 1/2 teaspoons salt 3 cups bread flour (or all-purpose flour) 2 teaspoons active dry yeast (or rapid-rise yeast) Zest of 1 large orange (about 1–2 teaspoons) 3/4 cup dried cranberries 1/2 cup sliced or slivered almonds (plus extra for sprinkling) How to Make: Pour the warm water into the bread machine pan, then add the beaten egg and melted butter. Add the sugar and salt to the pan, spreading them around the liquids. Sprinkle the flour evenly over the liquid so it forms a dry layer. Make a small well in the flour (not down to the liquid) and add the yeast into the well. Sprinkle the orange zest over the flour, then add the dried cranberries and almonds on top. Insert the pan into the bread machine and select the Basic/White bread setting with a medium crust (or your preferred crust shade). Start the machine. If your machine has an add-in beep and you didn’t place mix-ins on top earlier, add the cranberries and almonds when prompted. When the bake cycle finishes, remove the pan from the machine and tip the loaf out onto a wire rack. Let the bread cool at least 20–30 minutes before slicing so it sets nicely. Slice and enjoy the lovely orange-scented, cranberry-almond goodness with butter or cream cheese — perfect for sharing (or keeping all to yourself)! Gluten-Free Cardamom Pear Bread A cozy, fragrant loaf that pairs warm cardamom spice with tender pear — perfect from your bread machine. Ingredients: 1 1/2 cups warm milk (110°F / 43°C) 2 large eggs, beaten 1/4 cup unsalted butter, melted and cooled 1/4 cup honey or maple syrup 3 cups gluten-free all-purpose flour blend (with xanthan gum included) 1/4 cup almond flour (for tenderness) 2 tablespoons ground cardamom 1 teaspoon salt 2 teaspoons active dry yeast (or instant yeast; if using active, proof in the warm milk) 1 cup ripe pear, peeled, cored and diced (about 1 large pear) 1/4 cup chopped toasted almonds or walnuts (optional for crunch) How to Make: Pour the warm milk into the bread machine pan. Add the beaten eggs, melted butter, and honey into the pan. Spoon the gluten-free flour blend and almond flour over the liquid to cover it. Sprinkle the ground cardamom and salt evenly over the flour. Make a small well in the flour (not deep enough to reach the liquid) and add the yeast. Close the machine and set it to the gluten-free or quick bread cycle (medium crust). When the machine signals for add-ins (usually during the knead or mix phase), add the diced pear and chopped nuts if using. Let the machine finish the cycle, then remove the pan and let the loaf cool in the pan for 10 minutes. Turn the loaf out onto a wire rack and cool at least 30 minutes before slicing to let it set. Serve slightly warm with butter or a drizzle of honey — enjoy that cardamom-pear aroma! Vegan Cinnamon Raisin Twist (A **beautifully presented** **Vegan Cinnamon Raisin Twist** on a **rustic wooden table**. The twist should be **golden brown**, showcasing its **soft, swirly** texture, with visible swirls of cinnamon and raisins. A warm cup of coffee or tea should be nearby, enhancing the **cozy snack vibe**. The background should be softly lit, creating a warm and inviting atmosphere.) Vegan Cinnamon Raisin Twist — a soft, swirly, plant-based delight with warm cinnamon and juicy raisins. Ingredients: 1 cup warm non-dairy milk (about 110°F / 43°C) 2 tablespoons coconut oil, melted (or other neutral oil) 3 tablespoons maple syrup (or agave) 1 1/2 teaspoons apple cider vinegar or lemon juice 3 cups bread flour 2 tablespoons sugar 1 1/2 teaspoons salt 2 1/4 teaspoons active dry yeast (one packet) 1/2 cup raisins 2 tablespoons ground cinnamon 2 tablespoons brown sugar (for the cinnamon swirl) Optional: 1 tablespoon dairy-free butter or oil to brush on top How to Make: Add warm non-dairy milk, melted coconut oil, maple syrup, and apple cider vinegar to the bread machine pan. Add the bread flour, sugar, and salt, keeping salt away from the yeast when possible. Sprinkle the active dry yeast on top of the dry ingredients. Start the dough or basic cycle on your bread machine and let it knead until a smooth dough forms (about 10–15 minutes of kneading). When the machine signals the add-in beep (or after kneading if your machine has no beep), add the raisins. While dough is resting for the first rise (or after the machine finishes the dough cycle), mix cinnamon and brown sugar in a small bowl for the swirl. If your machine has a dough cycle, remove dough after that cycle and roll it out on a lightly floured surface into a rectangle about 12×8 inches. Brush the dough lightly with a bit of oil, sprinkle the cinnamon-sugar evenly, and roll the dough tightly from the long side into a log. Cut the log lengthwise down the center to expose the layers, then twist the two strands together, keeping the cut sides up to show the swirl. Place the twist on a parchment-lined baking sheet, cover with a towel, and let it rise until puffy, about 30–45 minutes. Preheat the oven to 350°F (175°C). Optionally brush the top with dairy-free butter or oil for shine. Bake the twist for 25–30 minutes, or until golden brown and cooked through; tent with foil if browning too quickly. Let cool slightly on a rack, then slice and serve warm. Enjoy a tender, cinnamon-swirled slice — perfect with coffee or as a cozy snack! Conclusion You’ve got 14 easy bread machine recipes you can make tonight or save for holiday mornings. Pick a loaf, measure ingredients, add them to the pan in the order your machine requires, choose the right cycle, and start. Check dough and add mix-ins when the machine signals. Cool before slicing, wrap extras, and freeze what you won’t eat. Enjoy warm slices, share with neighbors, and repeat for cozy, fragrant mornings.