The air turns crisp and cool, leaves start to change from green to vibrant shades of red and gold—autumn is here. As the summer sun sets earlier and jackets come out of storage, there’s nothing quite like a warm slice of seasonal bread to make the shorter days feel cozy. Golden, spice-infused breads are the perfect complement to autumn’s harvest bounty.
Pumpkin bread is a classic fall favorite. Canned pumpkin puree, warm spices like cinnamon, nutmeg and ginger, and a blend of sugar and eggs are mixed into a batter and baked until the loaf is golden brown. Swirled with a cream cheese icing or topped with toasted nuts, pumpkin bread is ideal for breakfast, dessert or an afternoon snack.
For something sweeter, bake a pan of apple cinnamon rolls. Homemade dough is rolled out and spread with a mixture of chopped apples, brown sugar, cinnamon and butter before being rolled up, sliced and baked until the filling is bubbly. The aroma of apples and cinnamon will fill your kitchen, tempting you with the promise of a special treat to come.
Zucchini bread is another great way to use up the season’s produce in a delicious baked good. Shredded zucchini is mixed into a batter along with spices like cinnamon and nutmeg and studded with mix-ins like chopped walnuts or mini chocolate chips. The zucchini helps keep the bread light and moist, adding natural sweetness without overpowering the other flavors.
Pear bread is a unique twist on the classic fall quick bread. Ripe pears are peeled, cored and mashed before being folded into a batter with warm spices and brown sugar. The pears create a chunky, cobbler-like filling in each slice of the fragrant, golden loaf. Top slices of pear bread with a drizzle of honey or bourbon-spiked butter for extra decadence.
Cornbread is a savory fall favorite, especially when made with fresh corn kernels and jalapeños or chopped chilies for a kick of heat. The bread has a golden, freckled crumb and a crisp, cornbread crust. Serve cornbread wedges with chili, stew or soup on a cool autumn evening.