Make this hearty bread to have on hand to toast for breakfast or to slice for sandwiches.
This quick-rising recipe makes a delicious loaf and is easy to make. Currants are the traditional add-in, but raisins or dried cranberries may be substituted for variation. Pair with your favorite meat dish or stew.
It’s nice and convenient to have freshly baked quick bread on hand for the weekend breakfast or brunch.
Pumpkin with a rich creamy swirl makes this pumpkin bread a decadent breakfast treat.
The scent of warm spices and brown sugar in this sweet, but not too sweet, quick bread is the perfect way to kick off baking season.
This is an easy bread to make and is great for sandwiches. Use within two to three days. If there are any leftovers use for grilled sandwiches or cut into cubes and toast for croutons.
I often bake this Lemon Bread on the weekends and leftovers are perfect for “on-the-run” weekday mornings.
This Apricot Bread is not too sweet and is a nice morning bite. The flavor of the orange juice comes through and complements the apricots.
Cranberry Banana Bread is moist, dense and easy to make.
Holiday Pumpkin Bread is easy to make and a great light breakfast during the holidays.