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Pumpkin Bread
We love this classic, no-frills pumpkin bread (especially warmed up and slathered with cream cheese—seriously, TRY IT). Other times, we’re craving chocolate pumpkin bread… or pecans! And we’re sure you are too. Feel free to fold in 1 cup of extra stuff, like chocolate chips, nuts, dried cranberries, or pepitas, once the batter is made.
Get the Pumpkin Bread recipe.
Parker Feierbach
2
Best-Ever Banana Bread
There are thousands of banana bread recipes out there—this is the only one you’ll ever need. What sets it apart? For starters, we swap in full-fat sour cream (don’t even think about reaching for low-fat) instead of milk, and use one whole egg plus one egg yolk, both of which help make the banana bread extra moist.
Get the Best-Ever Banana Bread recipe.
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Kat Wirsing
3
Homemade Biscuits
Biscuits can take on very different meanings in different parts of the world. In North America, they’re meant to be a flaky and soft leavened quick bread. Ideally they should have tender flaky layers and an extra-buttery taste. An easier alternative to dinner rolls and equally good at breakfast, lunch, and dinner.
Get the Homemade Biscuits recipe.
PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON
4
Sweet Potato Bread
This quick bread is drizzled with a thick icing and spiced to perfection with cinnamon, ginger, nutmeg, allspice, and cloves (though you can substitute 1 tablespoon pumpkin pie spice as a shortcut). There’s just 1 cup of sugar to keep the taste sweet enough without getting into super-decadent dessert territory. We’ll be eating it for breakfast all fall long.
Get the Sweet Potato Bread recipe.