About 78% of people say the smell of baking makes a house feel cozier, and you can use that to your advantage this season. You’ll learn twelve simple bread recipes that fill the kitchen with warm, familiar scents and serve guests with little fuss. Follow straightforward steps for mixing, rising, and baking, and you’ll get reliable loaves from Cinnamon Pull-Apart to Almond Slab Danish — plus tips to finish and serve them right, so you can…
Cinnamon Sugar Pull-Apart Loaf
Soft, sticky, and sinfully cinnamon — perfect for passing around the table.
Ingredients:
- 3 cups all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup warm milk (about 110°F / 43°C)
- 1/4 cup warm water (about 110°F / 43°C)
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled slightly (plus 2 tbsp melted for brushing)
Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 tbsp granulated sugar
- 2 tbsp ground cinnamon
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
How to Make:
- Sprinkle the yeast over the warm water and warm milk in a small bowl; stir and let sit 5–10 minutes until foamy.
- In a large bowl, combine flour, granulated sugar, and salt.
- Whisk the egg into the melted butter, then add the foamy yeast mixture.
- Pour wet ingredients into dry and mix until a soft dough forms; knead 6–8 minutes by hand or 4–5 minutes in a stand mixer until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
- Meanwhile, mix the softened filling butter with brown sugar, granulated sugar, and cinnamon until spreadable.
- Punch down the risen dough and roll it on a lightly floured surface into a 12×16-inch rectangle.
- Spread the cinnamon-sugar filling evenly over the dough, leaving a small border.
- Cut the dough into 6 long strips, then cut each strip into 6 squares (about 36 pieces total).
- Stack 4–6 squares together and place each stack upright into a greased 9×5-inch loaf pan; repeat until pan is filled.
- Cover the pan and let the loaf rise until puffy, about 30–45 minutes; preheat oven to 350°F (175°C) during the last 15 minutes of rising.
- Brush the top with the 2 tbsp melted butter and bake 30–35 minutes until golden and cooked through; if top browns too quickly, tent lightly with foil.
- While the loaf cools 10 minutes, whisk glaze ingredients until smooth (if using).
- Remove loaf from pan, drizzle with glaze, slice, and serve warm.
Enjoy tearing into this gooey, cinnamon-swirled pull-apart loaf — perfect with coffee or as a festive centerpiece.
Orange Cranberry Brioche
Bright, buttery brioche studded with tart cranberries and bright orange — perfect for holiday breakfasts and gift-giving.
Ingredients:
- 3 1/2 cups (420 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (1 packet, 7 g) active dry yeast
- 1 tsp fine salt
- 3 large eggs, room temperature
- 1/3 cup (80 ml) whole milk, warmed to about 100–110°F (38–43°C)
- 1 tsp pure vanilla extract
- Zest of 2 medium oranges
- 12 tbsp (170 g) unsalted butter, softened and cut into tablespoons
- 1 cup (120 g) dried cranberries (or fresh cranberries lightly crushed if preferred)
- 1 tbsp orange juice (for glazing) plus 1 tbsp powdered sugar (optional)
- 1 egg beaten with 1 tbsp water for egg wash
- Extra flour or butter for pan preparation
How to Make:
- In a small bowl, sprinkle the yeast over the warm milk with 1 teaspoon sugar; let sit 5–10 minutes until foamy.
- In the bowl of a stand mixer, combine flour, remaining sugar, salt, and orange zest.
- Whisk together the eggs and vanilla, then add to the dry ingredients along with the foamy yeast mixture.
- Using the dough hook, mix on low until the dough comes together, about 2–3 minutes.
- Increase speed to medium and add the softened butter, one tablespoon at a time, mixing until each piece is incorporated before adding the next.
- Continue kneading in the mixer for 6–8 minutes until the dough is smooth, elastic, and slightly sticky.
- Fold in the cranberries by hand until evenly distributed.
- Transfer dough to a lightly buttered bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.
- Gently punch down the dough and turn it onto a lightly floured surface.
- Shape the dough into a loaf or divide into rolls/braid as desired; place in a prepared loaf pan or baking sheet.
- Cover and let rise again until puffy, about 45–60 minutes.
- Preheat oven to 350°F (175°C). Brush the risen loaf with the egg wash.
- Bake 30–35 minutes for a loaf (or 18–22 minutes for rolls) until deep golden brown and an internal temperature reaches about 190°F (88°C).
- Remove from oven and let cool in the pan 10 minutes, then transfer to a wire rack.
- Whisk the tablespoon of orange juice with powdered sugar (if using) for a simple glaze and brush over the warm bread, or just brush with straight orange juice for shine.
- Slice and enjoy warm or cooled; it keeps well wrapped at room temperature for 2 days or frozen for longer.
Serve warm with butter, cream cheese, or a cup of coffee — this brioche makes any holiday morning a little brighter!
Honey Butter Dinner Rolls
Soft, pillowy rolls brushed with sweet honey butter—perfect for any holiday table.
Ingredients:
- 1 cup warm milk (about 110°F / 43°C)
- 1/4 cup honey, plus 2 tablespoons for brushing
- 1/3 cup unsalted butter, melted and cooled
- 1 large egg
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted (for brushing after baking)
- Optional: flaky sea salt for sprinkling
How to Make:
- Warm the milk until it’s about 110°F, then stir in 1/4 cup honey and let cool slightly.
- Sprinkle the yeast over the warm honeyed milk and let sit 5–10 minutes until foamy.
- In a large bowl, whisk together the egg, melted and cooled butter, sugar, and salt.
- Add the yeast mixture to the bowl and stir to combine.
- Gradually add the flour, one cup at a time, stirring until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1½ hours.
- Punch down the dough and divide it into 12 equal pieces; shape each into a smooth ball.
- Arrange the dough balls in a greased 9×13-inch pan or two round cake pans, leaving a little space between them.
- Cover and let rise again until puffy and nearly doubled, about 30–45 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the rolls 15–18 minutes until golden brown on top.
- While warm, brush the rolls with the melted butter mixed with 2 tablespoons honey; sprinkle flaky sea salt if using.
- Let cool slightly, then serve warm and enjoy the irresistible honeyed aroma.
These rolls are best served fresh and warm—pull one apart and spread a little extra butter for pure comfort.
Cardamom Sticky Buns
Warm, gooey cardamom sticky buns—perfect for holiday mornings and cozy gatherings.
Ingredients:
- 3 1/4 cups (410 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1/2 tsp salt
- 1 tsp ground cardamom
- 3/4 cup (180 ml) warm milk (about 110°F / 43°C)
- 1 large egg
- 4 tbsp (56 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) brown sugar, packed (for filling)
- 2 tbsp ground cardamom (for filling) — or 1 1/2 tbsp if you prefer milder
- 4 tbsp (56 g) unsalted butter, softened (for filling)
- 1/2 cup (120 ml) heavy cream or 1/2 cup (120 g) light corn syrup + 2 tbsp butter (for sticky topping)
- 1/2 cup (100 g) brown sugar (for topping)
- 1/4 tsp salt (for topping)
- Optional: 1/2 cup chopped nuts (pecans or walnuts) or raisins
How to Make:
- In a large bowl, combine 1 cup flour, granulated sugar, yeast, salt, and 1 tsp ground cardamom.
- Stir in warm milk, egg, and melted butter until smooth.
- Gradually add remaining flour until a soft dough forms; it should be slightly tacky but not sticky.
- Knead dough on a lightly floured surface 6–8 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours.
- Meanwhile, make the sticky topping: mix cream (or corn syrup + butter), 1/2 cup brown sugar, and 1/4 tsp salt; warm gently until sugar dissolves.
- Stir optional nuts or raisins into the topping if using.
- Punch down risen dough and roll into a 12×16-inch rectangle on a floured surface.
- Spread softened butter evenly over the dough.
- Mix 3/4 cup brown sugar with 2 tbsp ground cardamom and sprinkle evenly over the buttered dough.
- Starting from a long edge, tightly roll the dough into a log and pinch seam to seal.
- Cut the log into 12 equal rolls and arrange them cut-side up in a greased 9×13-inch pan.
- Pour the sticky topping evenly over the rolls.
- Cover and let rise again until puffy, about 30–45 minutes.
- Preheat oven to 350°F (175°C).
- Bake rolls 25–30 minutes until golden and set; if topping begins to darken too fast, loosely tent with foil.
- Let the pan rest 5–10 minutes, then run a knife around edges and invert onto a serving tray so sticky topping coats the buns.
- Serve warm so they’re extra gooey.
Enjoy every fragrant, sweet bite—these cardamom sticky buns make holiday mornings unforgettable.
Maple Pecan Swirl Bread
Maple Pecan Swirl Bread — warm, nutty, and perfect for cozy mornings.
Ingredients:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup water
- 1/4 cup unsalted butter, plus 1 tablespoon melted for brushing
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the maple pecan filling:
- 1/2 cup packed brown sugar
- 1/4 cup pure maple syrup
- 3 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
For the optional glaze:
- 1/2 cup powdered sugar
- 1–2 teaspoons milk or cream
- 1/2 teaspoon maple extract (optional)
How to Make:
- Warm milk and water until lukewarm (about 100–110°F). Stir in yeast and 1 teaspoon sugar; let sit 5–10 minutes until foamy.
- In a large bowl, whisk flour, remaining sugar, and salt.
- Melt 1/4 cup butter; let cool slightly. In a small bowl beat eggs with vanilla, then stir in melted butter and the yeast mixture.
- Add wet ingredients to dry and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–6 minutes).
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours.
- While dough rises, make the filling: mix brown sugar, maple syrup, softened butter, and cinnamon until smooth; fold in chopped pecans.
- Punch dough down and roll into a rectangle about 12×8 inches on a lightly floured surface.
- Spread the maple pecan filling evenly over the dough, leaving a small border.
- Tightly roll the dough from the long side into a log; pinch seam to seal. Place seam-side down and, if desired, cut the log in half lengthwise and twist the two strands together to show a swirl.
- Transfer to a greased loaf pan or a baking sheet, cover, and let rise until puffy, about 30–45 minutes.
- Preheat oven to 350°F (175°C). Brush the top with melted butter.
- Bake 30–35 minutes until golden and internal temperature reaches about 190°F; tent with foil if browning too quickly.
- Cool in pan 10 minutes, then transfer to a rack to cool further.
- For the glaze, whisk powdered sugar with milk (and maple extract if using) until smooth; drizzle over cooled bread.
Enjoy slices warm with extra butter or a drizzle of maple glaze — perfect for holiday mornings!
Lemon Rosemary Focaccia
Bright, herby lemon rosemary focaccia — airy, fragrant, and perfect for dipping.
Ingredients:
- 3 1/2 cups (440 g) all-purpose flour
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 1/4 cups (300 ml) warm water (about 105–115°F / 40–46°C)
- 2 tbsp olive oil, plus 2–3 tbsp for topping and pan
- 1 tsp sugar
- 1 1/2 tsp salt
- Zest of 1 large lemon
- 1–2 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1–2 tsp coarse sea salt or flaky salt (for sprinkling)
- Optional: 1–2 cloves garlic, thinly sliced or minced
- Optional: 1–2 tbsp lemon juice (for a brighter finish)
How to Make:
- In a bowl, stir the warm water, sugar, and yeast; let sit 5–10 minutes until foamy.
- In a large mixing bowl, combine flour, salt, and lemon zest.
- Pour the yeast mixture and 2 tbsp olive oil into the flour and mix until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes).
- Lightly oil a bowl, place the dough inside, cover with plastic or a towel, and let rise until doubled, about 1–1 1/2 hours.
- Generously oil a 9×13-inch (or similar) baking pan. Press the dough into the pan to fit, stretching gently with your fingers.
- Cover the pan and let the dough rest 20–30 minutes for a second rise.
- Preheat oven to 425°F (220°C).
- Use your fingertips to dimple the dough all over, making deep indentations.
- Drizzle 1–2 tbsp olive oil over the top, sprinkle chopped rosemary, lemon zest, optional garlic, and coarse sea salt; if using, drizzle a little lemon juice.
- Bake 18–22 minutes until golden brown and crisp on the edges.
- Remove from oven, brush with a little more olive oil if desired, and let cool slightly before slicing.
Serve warm with extra olive oil or as a bright accompaniment to soups and salads — this focaccia will fill your kitchen with heavenly citrus-herb aroma!
Chocolate Cherry Babka
A chocolatey, cherry-studded babka that’s rich, tender, and perfect for holiday mornings.
Ingredients:
- 3 1/4 cups (390 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 tsp salt
- 1/2 cup (120 ml) whole milk, warmed to about 110°F (43°C)
- 2 large eggs, room temperature
- 1/3 cup (75 g) unsalted butter, softened
- 1 tsp vanilla extract
- Zest of 1 orange (optional)
For the chocolate filling:
- 6 oz (170 g) dark chocolate, finely chopped or chocolate chips
- 1/3 cup (70 g) unsalted butter
- 1/4 cup (25 g) cocoa powder, unsweetened
- 1/3 cup (65 g) granulated sugar
- Pinch of salt
For the cherry swirl:
- 3/4 cup (120 g) jarred or fresh cherries, pitted and chopped (if fresh, lightly macerate with 1 tbsp sugar)
- 1 tbsp cornstarch (if using fresh or juicier cherries)
- 1 tbsp water (for cornstarch slurry, if needed)
For the syrup/glaze:
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 tsp vanilla extract or 1 tbsp cherry liqueur (optional)
How to Make:
- Warm the milk until slightly warm (not hot) and dissolve the yeast in it; let sit 5–10 minutes until foamy.
- In a large bowl, whisk flour, sugar, and salt together.
- Mix the eggs and vanilla into the foamy milk, then pour into the dry ingredients.
- Stir until a rough dough forms, then add the softened butter and knead (by hand or mixer with dough hook) until smooth and elastic, about 8–10 minutes.
- Transfer dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
- While dough rises, make the chocolate filling: melt butter and chocolate together over low heat or in a microwave, stir until smooth, then whisk in cocoa powder, sugar, and a pinch of salt; let cool until spreadable.
- Prepare cherries: if fresh and juicy, toss chopped cherries with cornstarch and 1 tbsp water and briefly cook until slightly thickened; cool. If using jarred, drain and chop.
- After the dough has doubled, punch it down and roll it out on a lightly floured surface into a rectangle about 12×18 inches (30×45 cm).
- Spread the cooled chocolate filling evenly over the dough, leaving a 1/2-inch border around edges.
- Sprinkle the cherries evenly over the chocolate layer.
- Starting from a long edge, tightly roll the dough into a log, sealing the seam as you go.
- Using a sharp knife, cut the log lengthwise down the center to expose layers, giving two long halves.
- Twist the two halves together, keeping the cut sides facing up to show the marbling, and shape into a loaf.
- Place the twisted loaf into a greased 9×5-inch loaf pan or onto a parchment-lined baking sheet for a free-form loaf.
- Cover and let rise for 30–45 minutes until puffy.
- Preheat the oven to 350°F (175°C).
- Bake the babka for 30–40 minutes (pan loaf) or 30–35 minutes (free-form), until deep golden and a skewer inserted comes out mostly clean; tent with foil if browning too quickly.
- While baking, make the syrup: simmer sugar and water until the sugar dissolves, remove from heat, stir in vanilla or liqueur.
- When babka comes out of the oven, brush generously with the warm syrup for shine and added sweetness.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool further before slicing.
Enjoy warm slices with coffee or tea — rich, gooey, and irresistible!
Savory Herb and Garlic Knot Bread
Savory Herb and Garlic Knot Bread — warm, pull-apart knots bursting with garlic and fresh herbs.
Ingredients:
- 1 batch of basic pizza or bread dough (about 1.5–2 lb / makes 10–12 knots)
- 4 tbsp unsalted butter, melted
- 2–3 cloves garlic, finely minced (or 1–1.5 tsp garlic paste)
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1 egg beaten with 1 tbsp water for egg wash (optional)
- Coarse sea salt or flaky salt for sprinkling (optional)
How to Make:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll the dough into a long log about 1–1.5 inches thick and cut into 10–12 equal pieces.
- Roll each piece into a 10–12 inch rope and tie each rope into a loose knot, tucking ends underneath.
- Place knots on the prepared baking sheet, leaving a little space between them.
- In a small bowl, mix melted butter, minced garlic, chopped herbs, salt, pepper, and Parmesan if using.
- Brush half the garlic-herb butter over the knots; reserve the rest for after baking.
- If using, brush knots with egg wash for a glossy finish.
- Bake 12–16 minutes until golden brown and cooked through.
- Remove from oven and immediately brush with the remaining garlic-herb butter; sprinkle with flaky salt if desired.
- Let cool 5 minutes, then pull apart and enjoy warm.
Pull one off and savor that garlicky, herby goodness!
Pumpkin Streusel Loaf
Pumpkin Streusel Loaf — cozy, spiced pumpkin bread topped with a crunchy cinnamon streusel.
Ingredients:
- 1 3/4 cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 2 large eggs
- 1 cup (240 ml) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120 ml) vegetable oil (or melted coconut oil)
- 1/4 cup (60 ml) milk (dairy or non-dairy)
- 1 tsp pure vanilla extract
Streusel:
- 1/2 cup (100 g) brown sugar, packed
- 1/3 cup (45 g) all-purpose flour
- 1 tsp ground cinnamon
- 3 tbsp (42 g) cold unsalted butter, cut into small cubes
- Pinch of salt
- Optional: 1/4 cup chopped pecans or walnuts
How to Make:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if you like easy removal.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, beat the eggs then stir in the pumpkin puree, oil, milk, and vanilla until smooth.
- Pour the wet ingredients into the dry and fold gently until just combined — don’t overmix.
- Make the streusel by combining brown sugar, flour, cinnamon, and salt in a small bowl; cut in the cold butter with a fork or pastry cutter until crumbly. Stir in nuts if using.
- Pour half the batter into the prepared loaf pan, sprinkle half the streusel over it, add the remaining batter, and finish by sprinkling the rest of the streusel on top.
- Bake for 50–65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top browns too fast, tent with foil.
- Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Enjoy a slice with coffee or a cozy mug of tea — pumpkin goodness with a crunchy finish!
Apple Walnut Dutch Oven Bread
Rustic, warmly spiced apple-walnut loaf perfect for cozy gatherings.
Ingredients:
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup (100 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 2 large eggs
- 1 cup (240 ml) plain yogurt or buttermilk
- 1/3 cup (80 ml) neutral oil (canola or vegetable) or melted butter
- 1 tsp vanilla extract
- 1 1/2 cups peeled, diced apples (about 1–2 medium apples)
- 3/4 cup (75 g) chopped walnuts, lightly toasted
- 1 tbsp lemon juice
- Optional: coarse sugar for sprinkling
How to Make:
- Preheat your oven to 350°F (175°C). Grease a Dutch oven or a 9×5-inch loaf pan and line with parchment if you like.
- Toss the diced apples with lemon juice to prevent browning and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs with brown and granulated sugars until combined, then whisk in yogurt (or buttermilk), oil (or melted butter), and vanilla.
- Pour the wet ingredients into the dry and stir gently until just combined—don’t overmix.
- Fold in the apples and chopped walnuts until evenly distributed.
- Spoon the batter into the prepared Dutch oven or loaf pan, smoothing the top; sprinkle coarse sugar if using.
- Bake for 45–60 minutes: check at 45 minutes, insert a toothpick into the center—when it comes out clean or with a few moist crumbs, it’s done.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a rack to cool further before slicing.
Slice, serve warm with butter or cream cheese, and enjoy the cozy apple-walnut goodness!
Ginger Molasses Quick Bread
Ginger Molasses Quick Bread — warm, spicy, and perfect with a pat of butter.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice or vinegar, let sit 5 minutes)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped crystallized ginger, chopped nuts, or raisins
How to Make:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- Whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves in a bowl; set aside.
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy.
- Beat in the egg until combined, then stir in the molasses and vanilla extract.
- Alternate adding the dry ingredients and the buttermilk to the wet mixture: start with about a third of the dry, then some buttermilk, repeating until everything is just combined. Don’t overmix.
- Fold in the crystallized ginger, nuts, or raisins if using.
- Spoon the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely (or slice warm for the coziest bites).
Slice, spread with butter or cream cheese, and enjoy the spicy-sweet aroma of holiday comfort!
Almond Slab Danish
Almond Slab Danish — a gooey, nutty weekend showstopper!
Ingredients:
- 1 sheet puff pastry (thawed if frozen)
- 1/2 cup almond paste (about 4 oz), crumbled
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sliced almonds
- 1 large egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons milk or cream (for glaze)
- Optional: powdered sugar for dusting or a handful of fresh berries for serving
How to Make:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold the puff pastry onto the prepared sheet and gently press to smooth any folds.
- In a small bowl, combine almond paste, granulated sugar, softened butter, egg, and vanilla; mash together until smooth and spreadable.
- Spread the almond filling evenly over the center of the pastry, leaving a 1-inch border around the edges.
- Fold the edges of the pastry up and over the filling to create a rim, pressing lightly to seal.
- Whisk the remaining egg with 1 tablespoon milk to make an egg wash, then brush the pastry edges with the wash.
- Sprinkle sliced almonds over the filling and along the rim.
- Bake 18–22 minutes, until the pastry is golden and puffed and the almonds are lightly toasted.
- While it cools slightly, whisk powdered sugar with 1–2 tablespoons milk to make a drizzleable glaze.
- Drizzle the glaze over the warm Danish and optionally dust with powdered sugar or top with fresh berries.
- Slice into squares or strips and serve warm.
Serve slices with coffee and savor the almond-y, buttery goodness!
Conclusion
You’ll pick a few recipes, gather ingredients, and set aside time for rising or baking. Follow each recipe step by step, measure carefully, and use fresh spices and butter for best flavor. Keep an eye on oven times and test doneness with a skewer or thermometer. Let loaves cool before slicing, and store leftovers wrapped or frozen. These breads warm the house like a soft blanket, and they’re easy to share.