18 Delicious Thanksgiving Bread Recipes Amazing

Hello, bread lovers! As Thanksgiving approaches, there’s no better way to warm hearts and homes than with the irresistible aroma of freshly baked bread. Whether you’re a seasoned baker or trying your hand at homemade loaves for the first time, our roundup of 18 Delicious Thanksgiving Bread Recipes is sure to inspire. From classic dinner rolls to inventive seasonal twists, get ready to elevate your holiday table. Let’s dive in!

Pumpkin Spice Bread

On a quiet morning like this, when the air carries a hint of autumn’s promise, there’s nothing quite like the warm embrace of pumpkin spice bread. Its aroma fills the kitchen, a comforting reminder of seasons past and the simple joys of baking.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup clarified butter, at room temperature
• 1 1/2 cups granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup pure pumpkin puree
• 1/3 cup water

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with clarified butter and lightly dust with flour.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, sea salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined.
3. In a large bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for optimal creaming.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, beating well after each addition.
5. Stir in the pure pumpkin puree until fully incorporated.
6. Alternately add the dry ingredients and water to the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense loaf, so fold gently.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at the 60-minute mark to prevent overbaking.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

With its moist crumb and warmly spiced flavor, this pumpkin spice bread is a delight on its own or toasted with a smear of cultured butter. For an extra touch, drizzle with a simple glaze made from powdered sugar and a splash of vanilla extract.

Cranberry Orange Bread

Yesterday, as the first light of dawn crept through the kitchen window, I found myself drawn to the comforting ritual of baking. There’s something profoundly soothing about the alchemy of flour, sugar, and fruit coming together, especially when it’s a loaf as vibrant and tangy as cranberry orange bread.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 cup fresh cranberries, halved
• 1 tbsp orange zest, finely grated
• 3/4 cup freshly squeezed orange juice
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with clarified butter and lightly dust with flour.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and sea salt until well combined.
3. Gently fold in the halved cranberries and orange zest, ensuring they are evenly distributed throughout the dry ingredients.
4. In a separate bowl, combine the orange juice, melted clarified butter, lightly beaten eggs, and vanilla extract. Whisk until the mixture is homogenous.
5. Pour the wet ingredients into the dry ingredients. Using a spatula, fold the mixture until just combined; avoid overmixing to ensure a tender crumb.
6. Transfer the batter to the prepared loaf pan, smoothing the top with the spatula for an even bake.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Sunlight streaming through the window catches the glistening cranberries nestled within the golden loaf, their tartness perfectly balanced by the sweet, citrusy crumb. Serve a slice still warm from the oven, perhaps with a dollop of clotted cream or a drizzle of honey, to elevate this humble bread into a moment of pure indulgence.

Sweet Potato Bread

On a quiet morning like this, when the light filters through the kitchen window just so, there’s something deeply comforting about the thought of sweet potato bread. Its warm, spiced aroma filling the air, a humble yet rich treat that feels like a gentle embrace.

Ingredients

• 1 1/2 cups mashed roasted sweet potato
• 1/2 cup clarified butter, melted and slightly cooled
• 3 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup buttermilk
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with clarified butter and line with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the mashed sweet potato, clarified butter, and eggs until smooth.
3. Add both sugars to the sweet potato mixture, whisking until fully incorporated and the mixture is slightly fluffy.
4. Sift together the flour, baking soda, sea salt, cinnamon, nutmeg, and cloves in a separate bowl to ensure even distribution of the leavening agents and spices.
5. Alternately add the dry ingredients and buttermilk to the sweet potato mixture, beginning and ending with the dry ingredients. Stir until just combined after each addition to avoid overmixing.
6. Fold in the vanilla extract gently, ensuring it’s evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

You’ll find this sweet potato bread has a moist, tender crumb with a delicate balance of sweetness and spice. For an extra touch, serve a slice lightly toasted with a dollop of whipped honey butter.

Apple Cinnamon Bread

There’s something deeply comforting about the aroma of apples and cinnamon weaving through the air, a reminder of moments both simple and sweet. This Apple Cinnamon Bread, with its tender crumb and spiced warmth, is a testament to the joy of baking with the seasons.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 cup clarified butter, at room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/4 cup whole milk
• 2 medium Granny Smith apples, peeled, cored, and finely diced
• 1/2 cup chopped walnuts, toasted

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, and ground cinnamon until well combined.
3. In a large bowl, cream the clarified butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Alternately add the dry ingredients and whole milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Gently fold in the finely diced Granny Smith apples and toasted walnuts until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Not only does this bread boast a moist, dense texture, but the interplay of tart apples and earthy cinnamon also creates a symphony of flavors. Serve it warm with a dollop of clotted cream for an indulgent breakfast or afternoon treat.

Maple Pecan Bread

Calm mornings call for the comforting embrace of homemade bread, especially when it’s infused with the rich, autumnal flavors of maple and pecan. This Maple Pecan Bread is a tender, subtly sweet loaf that pairs perfectly with your morning coffee or as an afternoon treat.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup pure maple syrup
• 1/2 cup pecans, toasted and roughly chopped
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted and cooled
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp active dry yeast
• 1 tsp fine sea salt

Instructions

1. In a small bowl, dissolve the active dry yeast in the warmed whole milk, letting it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the sifted all-purpose flour and fine sea salt, creating a well in the center.
3. Pour the yeast mixture, pure maple syrup, melted unsalted butter, and lightly beaten pasture-raised egg into the well, stirring until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8 minutes, until smooth and elastic.
5. Fold in the toasted and roughly chopped pecans, ensuring they’re evenly distributed throughout the dough.
6. Place the dough in a greased bowl, covering it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
7. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
8. Punch down the risen dough and shape it into a loaf, placing it in the prepared pan. Cover and let rise for another 30 minutes.
9. Bake for 35-40 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Transfer to a wire rack to cool completely before slicing.

Delightfully moist with a crunchy pecan texture, this bread carries the deep, caramel notes of maple syrup. Serve it toasted with a smear of cultured butter or as the base for a decadent French toast.

Cornbread with Honey Butter

Yesterday, as the golden light of evening spilled across the kitchen counter, I found myself drawn to the simple, comforting ritual of baking. There’s something profoundly soothing about the process, especially when it leads to a warm, fragrant loaf of cornbread, its edges crisped to perfection, ready to be slathered with honey butter.

Ingredients

• 1 cup fine-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 cup whole milk
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup honey
• 1/2 cup unsalted butter, softened (for honey butter)

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the center. Lightly grease an 8-inch square baking pan with clarified butter, ensuring an even coat.
2. In a large mixing bowl, whisk together the cornmeal, sifted flour, granulated sugar, baking powder, and kosher salt until fully incorporated.
3. In a separate bowl, combine the whole milk, melted butter, and lightly beaten eggs, whisking until the mixture is homogenous.
4. Pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon until just combined. Avoid overmixing to ensure a tender crumb.
5. Transfer the batter to the prepared baking pan, smoothing the top with a spatula. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
6. While the cornbread bakes, prepare the honey butter by blending the softened butter and honey in a small bowl until smooth and creamy.
7. Allow the cornbread to cool in the pan for 10 minutes before slicing. Serve warm with a generous dollop of honey butter.

Kneading the dough by hand, I was reminded of the joy found in the tactile aspects of baking. The cornbread emerges with a delicate crumb, its sweetness perfectly balanced by the rich, floral notes of the honey butter. For an unexpected twist, try serving it alongside a sharp cheddar cheese or a drizzle of spicy honey.

Zucchini Bread

Moments like these, when the morning light filters through the kitchen window, call for the comforting embrace of homemade zucchini bread. Its moist crumb and subtle sweetness carry the whispers of summer gardens and the warmth of shared meals.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted and cooled
• 1 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 2 cups grated zucchini, excess moisture squeezed out
• 1/2 cup chopped walnuts, toasted

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg until well combined.
3. In a large bowl, combine the lightly beaten eggs, melted clarified butter, granulated sugar, and vanilla extract. Whisk until the mixture is smooth and homogenous.
4. Fold the grated zucchini into the wet ingredients until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Overmixing can lead to a dense loaf.
6. Gently fold in the toasted walnuts, ensuring they’re evenly dispersed throughout the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly pressed.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Golden and fragrant, this zucchini bread boasts a tender texture punctuated by the crunch of walnuts. Serve it thinly sliced with a dollop of crème fraîche for a delightful contrast, or enjoy it as is, with a cup of steeped tea.

Banana Nut Bread

Fondly remembering the warmth of my grandmother’s kitchen, I find myself drawn to the simple, comforting allure of banana nut bread. It’s a recipe that feels like a hug, with its moist crumb and the rich, toasty notes of walnuts.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, melted and cooled
• 3 overripe bananas, mashed
• 1/2 cup walnuts, toasted and roughly chopped
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter.
2. In a large mixing bowl, whisk together the sifted flour, baking soda, and sea salt until well combined.
3. In a separate bowl, mix the granulated sugar, lightly beaten eggs, and melted butter until smooth.
4. Fold the mashed bananas and pure vanilla extract into the wet ingredients until fully incorporated.
5. Gently combine the wet and dry ingredients, being careful not to overmix, to ensure a tender crumb.
6. Stir in the toasted walnuts, distributing them evenly throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Golden and fragrant, this banana nut bread boasts a moist interior speckled with crunchy walnuts. Serve it warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Carrot Cake Bread

Today feels like the perfect moment to share something warm and comforting, a recipe that feels like a hug in the form of baked goodness. This carrot cake bread is a tender, spiced loaf that marries the earthy sweetness of carrots with the rich warmth of cinnamon and nutmeg, creating a treat that’s as nourishing as it is delightful.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup clarified butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
3. In a large bowl, combine the lightly beaten eggs, granulated sugar, brown sugar, melted clarified butter, and vanilla extract. Whisk until the mixture is smooth and homogenous.
4. Gently fold the dry ingredients into the wet ingredients using a rubber spatula, being careful not to overmix. The batter should be just combined with no visible flour streaks.
5. Fold in the finely grated carrots, drained crushed pineapple, and chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Tap the pan gently on the counter to remove any air bubbles.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it loosely with aluminum foil.
8. Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.

Golden and fragrant, this carrot cake bread boasts a moist, dense crumb speckled with sweet carrots and pineapple, while the walnuts add a satisfying crunch. Serve it sliced thickly with a smear of cream cheese or enjoy it as is, perhaps with a cup of tea on a quiet afternoon.

Blueberry Lemon Bread

Vividly recalling the summers of my childhood, this Blueberry Lemon Bread brings a tender nostalgia, with its moist crumb and bursts of berry sweetness, perfectly balanced by the bright zest of lemon.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tablespoon lemon zest, finely grated
• 1 cup fresh blueberries, washed and dried
• 1 tablespoon lemon juice, freshly squeezed

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter, then lightly dust with flour to prevent sticking.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
3. In a large bowl, cream the room temperature unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, beating well after each addition to incorporate fully.
5. Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour, mixing just until combined after each addition.
6. Gently fold in the finely grated lemon zest and fresh blueberries, being careful not to overmix to keep the berries intact.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
8. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. While the bread is still warm, brush the top with freshly squeezed lemon juice for an extra zesty flavor.
10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

With its tender crumb and vibrant flavors, this Blueberry Lemon Bread is a delightful treat. Serve it with a dollop of clotted cream for an indulgent breakfast or enjoy a slice with your afternoon tea for a moment of sweet respite.

Chocolate Chip Pumpkin Bread

Delving into the heart of autumn’s embrace, this chocolate chip pumpkin bread emerges as a tender, spiced loaf, its aroma weaving through the kitchen like a warm whisper. It’s a recipe that holds the quiet joy of seasonal baking, where each ingredient tells a story of comfort and nostalgia.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt, finely ground
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1 cup pure pumpkin puree
• 1/3 cup whole milk
• 1 teaspoon pure vanilla extract
• 3/4 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and lightly dust with flour, tapping out the excess.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a large bowl, cream the granulated sugar and unsalted butter together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, beating well after each addition to ensure a smooth, emulsified batter.
5. Fold in the pumpkin puree, whole milk, and vanilla extract with a rubber spatula, mixing just until incorporated to avoid overworking the batter.
6. Gently stir the dry ingredients into the wet ingredients in three additions, folding carefully after each to maintain the batter’s airy texture.
7. Fold in the dark chocolate chips until evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan, smoothing the top with the spatula for an even bake.
9. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
10. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Best enjoyed the day it’s made, this chocolate chip pumpkin bread boasts a moist crumb and a rich, spiced flavor that’s perfectly balanced by the melty pockets of dark chocolate. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an indulgent twist.

Rosemary Garlic Bread

Lingering in the quiet of the morning, the thought of warm, aromatic bread fills the space with comfort. This rosemary garlic bread, with its golden crust and tender interior, is a simple pleasure that beckons with every slice.

Ingredients

• 3 cups all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp fine sea salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 3 cloves garlic, minced
• 1 tbsp unsalted butter, melted

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
2. Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy.
3. Add the yeast mixture and extra-virgin olive oil to the dry ingredients, stirring until a dough forms.
4. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and knead in the finely chopped rosemary and minced garlic until evenly distributed.
7. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
8. Preheat the oven to 375°F. Brush the top of the loaf with melted unsalted butter.
9. Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped.
10. Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing.

Marvel at the bread’s crisp exterior giving way to a soft, fragrant center, each bite infused with the earthy rosemary and pungent garlic. Serve it alongside a bowl of olive oil and balsamic vinegar for dipping, or toast slices to accompany a hearty soup.

Whole Wheat Dinner Rolls

Today, as the golden hues of dawn stretch across the sky, there’s a quiet comfort in the thought of baking something simple yet nourishing. Whole wheat dinner rolls, with their humble ingredients and warm, inviting aroma, seem like the perfect companion to a reflective morning.

Ingredients

• 2 cups whole wheat flour, finely milled
• 1 cup all-purpose flour
• 1 tbsp active dry yeast
• 1 tbsp granulated sugar
• 1 tsp sea salt, finely ground
• 1 cup warm water (110°F)
• 2 tbsp clarified butter, melted
• 1 pasture-raised egg, lightly beaten

Instructions

1. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, active dry yeast, granulated sugar, and sea salt until well combined.
2. Gradually add the warm water and melted clarified butter to the dry ingredients, stirring continuously until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Tip: The dough is ready when it springs back slowly after being poked.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a smooth ball and place on a parchment-lined baking sheet.
6. Brush the tops of the rolls with the lightly beaten egg for a golden finish. Let them rise for another 30 minutes.
7. Preheat the oven to 375°F and bake the rolls for 15-18 minutes, or until they sound hollow when tapped on the bottom. Tip: For an even bake, rotate the baking sheet halfway through.
8. Transfer the baked rolls to a wire rack and let cool slightly before serving. Tip: For extra flavor, brush the warm rolls with a bit more melted clarified butter.

Crumbly yet soft, these whole wheat dinner rolls carry a nutty depth that pairs beautifully with a smear of honey or a dollop of homemade jam. Serve them alongside a hearty stew or simply enjoy their wholesome goodness on their own.

Brioche Bread

Perhaps there’s no greater comfort than the tender crumb of freshly baked brioche, its golden crust giving way to a buttery, slightly sweet interior that feels like a warm embrace on a quiet morning.

Ingredients

• 4 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tsp fine sea salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup whole milk, warmed to 110°F
• 4 pasture-raised eggs, lightly beaten
• 1 cup unsalted butter, softened and cut into tablespoons
• 1 egg yolk, beaten with 1 tbsp water (for egg wash)

Instructions

1. In the bowl of a stand mixer fitted with a dough hook, combine the sifted flour, sugar, salt, and yeast.
2. With the mixer on low, gradually add the warmed milk and beaten eggs, mixing until a shaggy dough forms.
3. Increase the mixer to medium speed and add the softened butter, one tablespoon at a time, ensuring each is fully incorporated before adding the next.
4. Continue kneading on medium speed for 10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.
5. Transfer the dough to a lightly greased bowl, cover with a damp towel, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
6. Punch down the dough and divide it into two equal parts. Shape each into a loaf and place in greased 9×5-inch loaf pans.
7. Cover the loaves with a damp towel and let rise again for 45 minutes to 1 hour, or until nearly doubled.
8. Preheat the oven to 350°F. Gently brush the tops of the loaves with the egg wash.
9. Bake for 25 to 30 minutes, or until the loaves are deep golden brown and sound hollow when tapped on the bottom.
10. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Each slice of this brioche reveals a delicate, airy texture, with layers that practically melt in your mouth. Enjoy it toasted with a smear of jam for breakfast, or as the base for an indulgent French toast on lazy weekends.

Cheddar Jalapeno Cornbread

Just like the quiet moments of a Sunday morning, this Cheddar Jalapeno Cornbread brings warmth and comfort to any table. It’s a simple yet profound dish that marries the sharpness of cheddar with the gentle heat of jalapenos, all nestled in a tender, golden crumb.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 cup sharp cheddar cheese, freshly grated
• 2 jalapenos, seeds removed and finely diced
• 1 cup whole milk
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup granulated sugar

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast-iron skillet with clarified butter.
2. In a large mixing bowl, whisk together the cornmeal, sifted flour, baking powder, and sea salt until well combined.
3. Fold in the grated cheddar cheese and diced jalapenos, ensuring they are evenly distributed throughout the dry ingredients.
4. In a separate bowl, combine the whole milk, melted clarified butter, lightly beaten eggs, and granulated sugar, whisking until the mixture is homogenous.
5. Pour the wet ingredients into the dry ingredients, stirring gently until just combined; avoid overmixing to ensure a tender crumb.
6. Transfer the batter into the prepared skillet, smoothing the top with a spatula for an even bake.
7. Bake for 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool in the skillet for 10 minutes before slicing to serve.

Velvety in texture with pockets of melted cheddar and bursts of jalapeno, this cornbread is a delightful contrast of flavors. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal.

Gluten-Free Almond Bread

Zenith moments in the kitchen often come from the simplest of recipes, like this Gluten-Free Almond Bread, which whispers of comfort and nourishment with every slice. It’s a testament to how a few carefully chosen ingredients can transform into something deeply satisfying.

Ingredients

• 2 cups almond flour, finely ground
• 1/4 cup clarified butter, melted
• 3 pasture-raised eggs, lightly beaten
• 1 tsp baking soda
• 1/2 tsp sea salt, finely ground
• 1 tbsp raw honey
• 1/4 cup unsweetened almond milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper, allowing excess to hang over the sides for easy removal.
2. In a large mixing bowl, whisk together the almond flour, baking soda, and sea salt until thoroughly combined.
3. Add the lightly beaten eggs, melted clarified butter, raw honey, and unsweetened almond milk to the dry ingredients. Stir until the batter is smooth and homogenous.
4. Pour the batter into the prepared loaf pan, using a spatula to smooth the top evenly.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Fresh from the oven, this almond bread boasts a tender crumb and a subtly sweet, nutty flavor that pairs beautifully with a dollop of almond butter or a drizzle of honey. For an extra touch of indulgence, toast a slice and top it with ripe avocado and a sprinkle of sea salt.

Herb and Cheese Focaccia

As the golden light of early summer mornings spills into the kitchen, there’s a quiet joy in kneading dough that feels both meditative and magical. This herb and cheese focaccia, with its tender crumb and golden crust, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 4 cups high-protein bread flour
• 1 1/2 cups lukewarm water (110°F)
• 2 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 cup grated aged Parmesan cheese
• 2 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp fresh thyme leaves

Instructions

1. In a large mixing bowl, whisk together the bread flour, sea salt, and sugar.
2. In a separate bowl, dissolve the yeast in lukewarm water and let stand until frothy, about 5 minutes.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 10 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 until doubled in size, about 1 hour.
6. Preheat the oven to 425°F and drizzle a 9×13 inch baking pan with olive oil.
7. Punch down the dough and transfer it to the prepared pan, stretching it to fit. Dimple the surface with your fingers.
8. Sprinkle the Parmesan cheese, rosemary, and thyme evenly over the dough. Drizzle with additional olive oil.
9. Bake for 20-25 minutes, until the focaccia is golden brown and sounds hollow when tapped.
10. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Golden and aromatic, this focaccia boasts a crispy exterior that gives way to a soft, airy interior. Serve it warm, torn into pieces, alongside a bowl of olive oil and balsamic vinegar for dipping, or as the foundation for a robust sandwich.

Sourdough Bread with Cranberries

Flourishing in the quiet of the morning, the thought of sourdough bread with cranberries brings a warm, comforting presence to mind. This recipe, with its tangy undertones and sweet bursts of fruit, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 1/2 tsp fine sea salt
• 1 cup dried cranberries
• 1 1/4 cups lukewarm water (90°F)
• 1 tbsp honey

Instructions

1. In a large mixing bowl, combine the active sourdough starter, bread flour, and fine sea salt. Tip: Ensure your starter is bubbly and active for the best rise.
2. Gradually add the lukewarm water and honey, mixing until a shaggy dough forms. Tip: The water temperature is crucial for activating the yeast without killing it.
3. Fold in the dried cranberries until evenly distributed throughout the dough.
4. Cover the bowl with a damp cloth and let the dough rest at room temperature (75°F) for 30 minutes.
5. Perform a series of stretch and folds every 30 minutes for 2 hours to develop gluten. Tip: This technique enhances the bread’s texture without overworking the dough.
6. Transfer the dough to a lightly floured surface and shape into a round loaf. Place in a proofing basket.
7. Cover and let rise at room temperature for 3-4 hours, or until nearly doubled in size.
8. Preheat the oven to 450°F with a Dutch oven inside for 30 minutes.
9. Carefully transfer the dough into the preheated Dutch oven, score the top with a sharp knife, and cover with the lid.
10. Bake for 20 minutes, then remove the lid and bake for an additional 25 minutes, or until deeply golden.
11. Let the bread cool on a wire rack for at least 1 hour before slicing.

Golden and crusty on the outside with a tender, airy interior, this sourdough bread is punctuated with the sweet tartness of cranberries. Serve it toasted with a smear of creamy goat cheese for a delightful contrast of flavors and textures.

Conclusion

Zesty flavors and warm aromas await in our roundup of 18 Delicious Thanksgiving Bread Recipes! Whether you’re a seasoned baker or trying your hand at homemade bread for the first time, there’s something here for everyone. We’d love to hear which recipes become your holiday favorites—drop us a comment below. Loved this collection? Share the joy by pinning this article on Pinterest for others to discover!

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