72 Easy Winter Bread Recipes

From the Recipe Creator: I'm asked to bring this savory loaf to nearly every function I attend. It's a welcome side dish, but if you're in the mood for an extraordinary sandwich, start with two slices of this beer bread. —Betsy King, Duluth, Minnesota

From the Recipe Creator: Since receiving the recipe for the Sourdough Starter, I've made this French bread countless times. In fact, one year I donated 2 dozen loaves for a benefit dinner! These loaves rival any found in stores and can be made with relative ease. — Delila George, Junction City, Oregon

From the Recipe Creator: I love how these scrumptious treats make use of my slow cooker and are so easy. I can just walk away and come back to perfectly cooked cinnamon rolls ready for the taking! —Nina Ward, New Port Richey, Florida

From the Recipe Creator: This skillet bread looks like a puffy pancake but has the easy-to-cut texture of conventional cornbread. It complements chicken, chili and so much more. —Kathy Teela, Tucson, Arizona

From the Recipe Creator: This bread is packed with cherries, chocolate and nuts. I give away many loaves at Christmas. —Yvonne Wheeler, Minneapolis, Minnesota

From the Recipe Creator: The ingredients for this recipe are so simple and the results so spectacular, I’m always willing to share the secret.
It’s actually a variation of a doughnut recipe I made years ago, using refrigerated biscuits. The best part of having this bread is tearing it apart and eating it warm.
-Evelyn Kenney, Hamilton, New Jersey

From the Recipe Creator: My family enjoys these tender, flaky biscuits warm from the oven. We have a lot of apple trees, so we're always looking for apple recipes. This is a tasty way to use some of our cider. —Harriet Stichter, Milford, Indiana

From the Recipe Creator: Crispy, doughy and totally delicious, this fry bread is fantastic with nearly any sweet or savory topping you can think of. We love it with a little butter, a drizzle of honey and a squeeze of lemon. —Thelma Tyler, Dragoon, Arizona

From the Recipe Creator: I love this cast-iron banana bread because it cooks evenly every time. The end result is so moist and delicious! —Ashley Hudd, Holton, Michigan

From the Recipe Creator: As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. —Dusti Christensen, Goodridge, Minnesota

From the Recipe Creator: After we had cinnamon-topped biscuits at a restaurant, I came up with my own version at home. I keep crystallized ginger on hand so I can whip up a batch at a moment’s notice!—Rebecca Littlejohn, Vista, Califiornia

From the Recipe Creator: Monkey bread is no stranger at our house, but I wanted a holiday version. This one with cranberries and eggnog is a breakfast treat or knockout dessert. —Katherine Wollgast, Florissant, MO

From the Recipe Creator: This recipe is a favorite of my family because it isn't greasy like most of the other cheese breads I have tried. It will not last long! —Debi Wallace, Chestertown, New York

From the Recipe Creator: Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. —Flo Burtnett, Gage, Oklahoma

From the Recipe Creator: My husband and I worked together to create this recipe by adding green chiles to our favorite garlic-cheese biscuits. They're even better this way! —LaDonna Reed, Ponca City, Oklahoma

From the Recipe Creator: Here's a deliciously easy way to dress up a tube of crescent roll dough. These golden bites are one of our favorite recipes—and they're a nice addition to any buffet. We like them so much, I usually triple the recipe. —Barbara Nowakowski, North Tonawanda, New York

From the Recipe Creator: This could be the perfect bread for any dish. The sharp cheddar cheese makes it irresistible.—Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: The beauty of this bread is that all the prep work is done a day ahead. The savory herbs make it irresistible. —Mary Shivers, Ada, Oklahoma

From the Recipe Creator: You can customize this bread to your family's specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. —Taste Recipes Test Kitchen

From the Recipe Creator: The seasonal flavors of eggnog, rum extract and nutmeg shine through in these moist, golden loaves. Tender slices are just right with a cup of coffee. —Beverly Elmore, Spokane, Michigan

From the Recipe Creator: A blend of herbs and a special shape dress up ordinary frozen bread dough in this unbelievably easy recipe. —Deb Stapert, Comstock Park, Michigan

From the Recipe Creator: Both of my boys really enjoyed helping me make this butterscotch monkey bread when they were young. It seemed to taste twice as good when they helped fix it. It's one of our favorites for breakfast or as a snack. —Carol Allen, McLeansboro, Illinois

From the Recipe Creator: You can't go wrong with this recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It's better than the usual garlic bread too. —Karen Grant, Tulare, California

From the Recipe Creator: The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina

From the Recipe Creator: A friend gave me this homemade cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your-mouth side hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California

From the Recipe Creator: Puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida

From the Recipe Creator: Turn a box of red velvet cake mix into this easy dessert—or breakfast! The icing tastes good and makes a pretty contrast with the rolls. —Erin Wright, Wallace, Kansas

From the Recipe Creator: I came across these loaves in a local newspaper about 10 years ago, and I still make this pumpkin banana bread recipe on a regular basis. It conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia

From the Recipe Creator: With only 4 ingredients, these delicious rolls are ready in no time. They're fantastic with herb butter or jam. —Glenda Trail, Manchester, Tennessee

From the Recipe Creator: These thin, crisp breadsticks created in our Test Kitchen add a bit of elegance to a holiday dinner. Each bite is perfectly seasoned with thyme and coarse salt.

From the Recipe Creator: I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, Minnesota

From the Recipe Creator: Melt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Betty Saint Turner, Attalla, Alabama

From the Recipe Creator: There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. —Ronni Dufour, Lebanon, Connecticut

From the Recipe Creator: Biscuit mix hurries along these nutmeg-spiced buttons and bowknots. They're a fun breakfast treat to enjoy on a snowy morning. Serve with hot chocolate or coffee for dunking.

From the Recipe Creator: During the holidays, I make several pans of this sweet cakelike cornbread for family and friends. Whole blueberries—coated in flour—can be used in place of the cranberries. —Sylvia Gidwani, Milford, New Jersey

From the Recipe Creator: With the island flavors, this simple pull-apart bread is perfect for a spring brunch. —Debra Goforth, Newport, Tennessee

From the Recipe Creator: Mom taught me this easy recipe, which is perfect for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that’s popular, too. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: Ever wonder how to make garlic bread? This homemade garlic bread is the answer! Minced fresh garlic is key to these flavor-packed crusty slices, which our big family would snap up before they even had a chance to cool. —Grace Yaskovic, Branchville, New Jersey

From the Recipe Creator: When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.—Linda Patrick, Houston, Texas

From the Recipe Creator: I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It's the perfect treat to bake for an informal get-together. —Traci Collins, Cheyenne, Wyoming

From the Recipe Creator: At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania

From the Recipe Creator: When my neighbor hosts brunch, she always asks that I make this monkey bread recipe. I also make a savory version with garlic and cheese for dinner. —Lois Rutherford, Elkton, Florida

From the Recipe Creator: Warm buttered wedges of this gorgeous round bread are tasty with a pasta dinner or tossed salad. —Deborah Bitz, Medicine Hat, Alberta

From the Recipe Creator: With Kansas being one of the top wheat-producing states, it seems only fitting to share a recipe containing whole wheat flour. These are great muffins to have for breakfast or a late night snack with a cup of hot cocoa. —Regina Stock, Topeka, Kansas

From the Recipe Creator: Nothing says southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. —Geordyth Sullivan, Cutler Bay, Florida

From the Recipe Creator: While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan

From the Recipe Creator: This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It's so good that I end up making it year-round. —Karen Scales, Waukesha, Wisconsin

From the Recipe Creator: This simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. —Donna Roberts, Manhattan, Kansas

From the Recipe Creator: This is an irresistible way to dress up an ordinary loaf of bread. Serve slices as an appetizer or with a meal. —Kevalyn Henderson, Hayward, Wisconsin

From the Recipe Creator: My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio

From the Recipe Creator: Looking for a fantastic brunch item? Then try these ooey-gooey good sticky buns. They use frozen roll dough and couldn't be simpler to make. The buns rise overnight in the refrigerator, so you just need to bake them the next morning.—Athena Russell, Florence, South Carolina

From the Recipe Creator: I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. —Sandy Gaulitz, Spring, Texas

From the Recipe Creator: This recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn’t enough. —Linda Becker, Olympia, Washington

From the Recipe Creator: Better double the batch! These savory, elegant rolls will disappear fast. —Jane Kroeger, Key Largo, Florida

From the Recipe Creator: This bread is absolutely delicious. A friend of my mother’s took it to a party at work, and after one bite, Mom knew she had to have the recipe. With constant nagging, she eventually got it! Simple and fast, this mouthwatering loaf is a hit with everybody and at every kind of function. —Amy McIlvain, Wilmington, Delaware

From the Recipe Creator: Leftovers haunt me. Often nobody wants to eat them, and I hate to see them go to waste. A cornbread casserole is an excellent way to leverage many combinations of leftover meat and veggies into exciting new meals that everyone will love. —Fay Moreland, Wichita Falls, Texas

From the Recipe Creator: I've been making my Parmesan bread for so many years, I can no longer recall where I got the recipe! Thanks to a convenient baking mix, a freshly made loaf gets in the oven fast. —Lesley Archer, Chapala, Mexico

From the Recipe Creator: Thanks to convenient frozen dough, these delectable breadsticks are oven-ready in 20 minutes. The cheesy bites are so good dipped in warm marinara sauce. —Rebekah Beyer, Sabetha, Kansas

From the Recipe Creator: My mom made this divine chocolaty bread for holidays or at special request. I always think of my family when I smell it baking. —Rachel Rhodes, Princeton, North Carolina

From the Recipe Creator: I came up with an easy, savory—instead of sweet—dinner version of monkey bread featuring garlic and Italian seasoning. —Dana Johnson, Scottsdale, Arizona

From the Recipe Creator: We needed snack inspiration beyond peanut butter and jelly. These muffin tamales have all of the flavor of tamales without the fuss. Pair with skewered fruit. —Suzanne Clark, Phoenix, Arizona

From the Recipe Creator: This savory grilled bread is delightful with barbecued steak, baked potatoes and corn on the cob. For variation, we sometimes use half cheddar cheese and half mozzarella. —Dolly McDonald, Edmonton, Alberta

From the Recipe Creator: My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska

From the Recipe Creator: I combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. —Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),

From the Recipe Creator: Green olives complement my speedy version of the beloved Italian bread. Try the focaccia with minestrone or Italian wedding soup, or serve it with an antipasto tray for a hearty appetizer everyone will love. —Ivy Laffoon, Ceres, California

From the Recipe Creator: The s'more flavors in these fun muffins with marshmallow creme in the middle are sure to bring back fond childhood memories. —Sally Sibthorpe, Shelby Township, Michigan

From the Recipe Creator: I love to experiment in the kitchen with simple ingredients like refrigerated biscuits. The results are usually a big hit—these super fast breadsticks are an example. —Billy Hensley, Mount Carmel, Tennessee

From the Recipe Creator: This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania

From the Recipe Creator: I wanted to riff on hot dogs, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and won my husband over, too. —Becky Tarala, Palm Coast, Florida

From the Recipe Creator: I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. —Mary Tallman, Arbor Vitae, Wisconsin