10 Easy Loaf Bread Recipes

Just like the legendary bakers of old who perfected their craft through countless loaves, you're about to discover your own bread-making journey with these 10 approachable recipes. Whether you're craving a classic white sandwich bread or feeling adventurous enough to tackle sourdough, you'll find options that fit your skill level and time constraints. From quick beer bread to aromatic cinnamon swirls, there's a recipe waiting to fill your kitchen with that irresistible fresh-baked aroma.

Classic White Sandwich Bread

Classic white sandwich bread is a staple in many households, offering that perfect combination of soft interior and golden-brown crust that makes it ideal for sandwiches, toast, or simply enjoying with butter. This timeless recipe produces a loaf that's both sturdy enough to hold sandwich fillings and tender enough to pull apart with satisfying ease.

Making your own white sandwich bread allows you to control the ingredients and avoid the preservatives found in store-bought versions. The process requires patience as the dough needs time to rise properly, but the end result – a warm, fragrant loaf fresh from your oven – is worth every minute of waiting.

• 3 cups all-purpose flour
• 1 cup warm water
• 2¼ teaspoons active dry yeast
• 2 tablespoons sugar
• 2 tablespoons unsalted butter, softened
• 1½ teaspoons salt
• 1 large egg
• 1 tablespoon milk (for brushing)

Combine warm water, yeast, and sugar in a large bowl, letting it stand for 5-10 minutes until foamy. Add flour, softened butter, salt, and egg to the mixture, stirring until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the dough and shape it into a loaf, placing it in a greased 9×5 inch loaf pan. Cover and let rise again for 45 minutes. Preheat the oven to 375°F (190°C). Brush the top with milk and bake for 30-35 minutes until golden brown and hollow-sounding when tapped. Remove from pan immediately and cool on a wire rack.

For the best results, measure flour by weight rather than volume if possible, and ensure all ingredients are at room temperature before starting. The bread stays fresh for 3-4 days when stored in an airtight container, and can be frozen for up to 3 months if wrapped tightly in plastic wrap and aluminum foil.

Honey Whole Wheat Bread

Honey whole wheat bread is a nutritious and hearty alternative to traditional white bread, offering a perfect balance of sweetness and wholesome flavor. This recipe creates a soft, tender loaf that's perfect for sandwiches, toast, or simply enjoying with a pat of butter.

This homemade bread combines the natural goodness of whole wheat flour with the sweetness of honey, resulting in a loaf that's both healthy and delicious. The addition of honey not only adds flavor but also helps keep the bread moist and tender while contributing to a beautiful golden-brown crust.

• 3 cups whole wheat flour
• 1 cup all-purpose flour
• 2¼ teaspoons active dry yeast
• 1½ cups warm water
• ⅓ cup honey
• 3 tablespoons butter, softened
• 1½ teaspoons salt
• 1 large egg

In a large mixing bowl, combine warm water and yeast, letting it stand for 5 minutes until foamy. Add honey, butter, and egg, mixing well. Gradually add both flours and salt, mixing until a soft dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and shape it into a loaf. Place in a greased 9×5-inch loaf pan, cover, and let rise again for 45 minutes or until nearly doubled. Preheat oven to 375°F (190°C). Bake for 35-40 minutes or until golden brown and hollow-sounding when tapped. Remove from pan immediately and cool on a wire rack.

For best results, ensure all ingredients are at room temperature before starting, except for the warm water needed to activate the yeast. The dough should be slightly sticky but manageable – if it's too wet, add flour gradually; if too dry, add water one tablespoon at a time. Store the cooled bread in an airtight container or bread bag for up to 5 days at room temperature.

Cinnamon Raisin Swirl Bread

Cinnamon raisin swirl bread combines the comforting warmth of homemade bread with the sweet, aromatic flavors of cinnamon and plump raisins. This classic recipe produces a tender loaf with a beautiful spiral pattern when sliced, making it perfect for breakfast toast or afternoon snacking.

The key to achieving the perfect swirl in this bread lies in rolling the dough properly and ensuring the filling is evenly distributed. While it may seem challenging at first, this recipe is actually quite straightforward and rewards bakers with a professional-looking result that's sure to impress family and friends.

Ingredients:

• 3 cups all-purpose flour
• 1 cup warm milk
• 2¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• 1 teaspoon salt
• 4 tablespoons softened butter
• 1 large egg
• 1 cup raisins
• 2 tablespoons ground cinnamon
• ⅓ cup brown sugar
• 2 tablespoons melted butter (for filling)
• 1 tablespoon milk (for brushing)

Begin by activating the yeast in warm milk with a pinch of sugar until foamy, about 5-10 minutes. In a large bowl, combine flour, sugar, and salt. Add the activated yeast mixture, softened butter, and egg. Knead for 8-10 minutes until smooth and elastic, then fold in the raisins. Let the dough rise in a warm place for about 1 hour or until doubled in size.

Roll the dough into a rectangle approximately 9×18 inches. Brush with melted butter and sprinkle with a mixture of cinnamon and brown sugar, leaving a 1-inch border. Roll tightly from the short end, pinch the seam to seal, and place in a greased 9×5 inch loaf pan. Allow to rise again for 45 minutes, then brush with milk and bake at 350°F (175°C) for 35-40 minutes until golden brown.

For best results, allow the filled dough to rest for 5 minutes before rolling to prevent the raisins from tearing through the dough. The bread should cool completely before slicing to prevent the swirl from separating. Store in an airtight container for up to 3 days, or freeze for up to 3 months. If the bread browns too quickly during baking, tent with aluminum foil to prevent over-browning while ensuring the center bakes completely.

Banana Walnut Bread

Banana walnut bread is a beloved classic that transforms overripe bananas into a moist, fragrant loaf perfect for breakfast, snacks, or dessert. The natural sweetness of ripe bananas combines beautifully with crunchy walnuts, creating a satisfying texture contrast in every bite.

This recipe yields a rich, golden-brown loaf with a tender crumb and a nutty aroma that fills your kitchen while baking. The addition of walnuts not only provides a delightful crunch but also contributes healthy fats and protein to make this treat more nutritious than standard quick breads.

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 cup chopped walnuts
• 1/2 teaspoon ground cinnamon

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large bowl, mix mashed bananas with melted butter until well combined. Stir in the sugar, egg, and vanilla extract. Sprinkle baking soda and salt over the mixture, then fold in the flour until just combined. Gently stir in the chopped walnuts and cinnamon, being careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

For best results, use bananas that are very ripe with black spots on the peel – they'll provide the most flavor and natural sweetness. Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The bread can also be frozen for up to 3 months when properly wrapped.

Simple Sourdough Loaf

This recipe creates a basic sourdough loaf perfect for beginners, using a mature sourdough starter that's been fed and is active. The long fermentation process develops complex flavors and creates that characteristic open, chewy crumb structure that sourdough is famous for.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 150g active sourdough starter
• 10g salt
• Rice flour for dusting

Mix the starter and water in a large bowl until well combined. Add flour and salt, mixing until no dry flour remains. Cover and let rest for 30 minutes. Perform 4 sets of stretch and folds over 2 hours, with 30 minutes between each set. After the final fold, let the dough bulk ferment at room temperature for 4-6 hours until doubled in size.

Shape the dough into a boule or batard, place in a flour-dusted banneton or bowl lined with a well-floured kitchen towel, and refrigerate overnight (8-12 hours). The next day, preheat your oven with a Dutch oven inside to 450°F (230°C). Score the dough and bake covered for 20 minutes, then uncovered for 20-25 minutes until deeply golden brown.

For the best results, ensure your starter is at peak activity before mixing the dough, usually 4-8 hours after feeding. The ambient temperature will affect fermentation times – warmer temperatures speed up the process while cooler temperatures slow it down. Always handle the dough gently to preserve the air bubbles that create that desired open crumb structure.

No-Knead Herb Bread

No-knead herb bread is a rustic and fragrant loaf that brings together the simplicity of basic bread-making with the aromatic flavors of fresh herbs. This recipe eliminates the traditional kneading process, instead relying on time to develop the gluten structure naturally.

The long fermentation period not only creates an excellent texture but also allows the herbs to fully infuse their flavors throughout the dough. This recipe yields a crusty exterior while maintaining a soft, airy interior that's perfect for sandwiches or as an accompaniment to soups and stews.

• 3 cups all-purpose flour
• 1½ teaspoons salt
• ¼ teaspoon active dry yeast
• 1½ cups warm water
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon dried oregano

In a large mixing bowl, combine flour, salt, and yeast. Add warm water and stir until a shaggy dough forms. Add olive oil and herbs, mixing until evenly distributed. Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours.

After the resting period, place a Dutch oven with its lid in the oven and preheat to 450°F (230°C). Turn the dough onto a well-floured surface and shape it into a ball. When the oven is hot, carefully remove the Dutch oven, place the dough inside, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.

For best results, measure flour by weight rather than volume if possible, and ensure your yeast is fresh. The dough will be quite wet and sticky – this is normal and contributes to the bread's final texture. Allow the bread to cool completely before slicing, and store in a paper bag or cloth wrap to maintain the crispy crust.

Oatmeal Brown Sugar Bread

This hearty oatmeal brown sugar bread combines the wholesome goodness of rolled oats with the rich sweetness of brown sugar, creating a tender and flavorful loaf that's perfect for both breakfast and snacking. The oats provide a satisfying texture while adding beneficial fiber and nutrients to every slice.

The dough comes together quickly and requires only basic bread-making skills, making it an excellent choice for both novice and experienced bakers. As it bakes, your kitchen will fill with an irresistible aroma of warm oats and caramelized sugar, promising a comforting treat that pairs wonderfully with butter, jam, or honey.

Ingredients:

• 3 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 2¼ teaspoons active dry yeast
• 1 cup warm water
• 1 cup warm milk
• ¼ cup brown sugar
• 2 tablespoons butter, melted
• 1½ teaspoons salt
• 1 egg (for egg wash)
• Extra oats for topping

In a large mixing bowl, combine warm water and milk with yeast and brown sugar, letting it stand for 5 minutes until foamy. Add melted butter, flour, oats, and salt, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic, either by hand or using a stand mixer with a dough hook. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size. Punch down the dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Brush with egg wash, sprinkle with additional oats, and let rise again for 45 minutes.

Preheat oven to 375°F (190°C) and bake for 35-40 minutes until golden brown and hollow-sounding when tapped. Remove from pan immediately and cool on a wire rack.

For best results, avoid using instant oats as they'll produce a different texture than old-fashioned rolled oats. The bread can be stored at room temperature for up to 3 days when properly wrapped, or frozen for up to 3 months. To achieve the perfect brown crust, tent the bread with foil during the last 10 minutes of baking if it's browning too quickly.

Quick Beer Bread

Beer bread is a rustic, hearty loaf that requires no yeast or proofing time, making it one of the quickest bread recipes you can prepare. The carbonation from the beer acts as a leavening agent, while the malt and hops add a subtle, complex flavor that enhances the bread's taste profile.

This no-fuss recipe produces a dense, moist interior with a satisfyingly crunchy crust. The bread pairs perfectly with soups, stews, or simply enjoyed on its own with a generous spread of butter. The entire process takes less than an hour from start to finish, making it an ideal choice for last-minute bread cravings.

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 12 ounces beer (room temperature)
• 4 tablespoons melted butter, divided
• 1/2 teaspoon garlic powder (optional)

Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. Pour in the room temperature beer and 2 tablespoons of melted butter, stirring just until the mixture forms a shaggy dough. Be careful not to overmix, as this can lead to a tough texture.

Transfer the dough to the prepared loaf pan and smooth the top with a spatula. Pour the remaining 2 tablespoons of melted butter over the surface. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

For best results, use a beer at room temperature, as cold beer can affect the rising process. While any beer works, darker varieties like stouts or ales will produce a more robust flavor. The bread can be stored in an airtight container for up to 3 days, though it's best enjoyed fresh and still slightly warm from the oven.

Pumpkin Spice Bread

Pumpkin spice bread is a beloved fall favorite that fills your home with warm, comforting aromas of cinnamon, nutmeg, and cloves. This moist, flavorful quick bread combines the natural sweetness of pumpkin with traditional autumn spices to create a delightful treat perfect for breakfast, snacking, or dessert.

This recipe yields a tender loaf with a slightly cracked top and a rich golden-orange interior. The bread stays fresh for several days when properly stored, and its flavors actually deepen over time, making it an excellent make-ahead option for busy households or holiday gatherings.

Ingredients:

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 can (15 oz) pumpkin puree
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• ½ cup vegetable oil
• ¼ cup water
• 1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. In a separate bowl, combine the pumpkin puree, both sugars, eggs, oil, water, and vanilla extract until smooth. Gradually fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For best results, store the pumpkin bread in an airtight container at room temperature for up to 4 days, or wrap tightly in plastic wrap and freeze for up to 3 months. Avoid opening the oven door during baking, as this can cause the bread to sink in the middle. If the top begins to brown too quickly, tent with aluminum foil during the last 15-20 minutes of baking.

Basic Gluten-Free Bread

Making gluten-free bread at home can be a rewarding experience, especially for those with celiac disease or gluten sensitivity. This recipe produces a soft, versatile loaf that's perfect for sandwiches, toast, or alongside your favorite meals.

This basic gluten-free bread recipe uses a blend of alternative flours and xanthan gum to achieve a texture similar to traditional wheat bread. While it may take some practice to perfect, the result is a reliable homemade bread that costs less than store-bought alternatives.

• 2 cups rice flour
• 1 cup tapioca flour
• 1/2 cup potato starch
• 2 1/4 tsp active dry yeast
• 2 tsp xanthan gum
• 1 tsp salt
• 2 large eggs, room temperature
• 1/4 cup vegetable oil
• 1 tsp apple cider vinegar
• 1 1/4 cups warm water
• 2 tbsp honey

Combine all dry ingredients in a large bowl, including the yeast. In a separate bowl, whisk together the eggs, oil, vinegar, warm water, and honey. Add the wet ingredients to the dry mixture and beat with an electric mixer for 3-4 minutes until well combined. The dough will be more like a thick batter than traditional bread dough. Transfer the mixture to a greased 9×5-inch loaf pan and smooth the top with a wet spatula. Cover with a damp cloth and let rise in a warm place for about 60 minutes or until the dough has reached the top of the pan.

Preheat the oven to 350°F (175°C). Bake the bread for 45-50 minutes until golden brown and hollow-sounding when tapped. Remove from the pan immediately and cool completely on a wire rack before slicing.

For best results, store the bread in an airtight container at room temperature for up to 3 days, or slice and freeze for up to 3 months. Always measure ingredients precisely, as gluten-free baking is more sensitive to variations than traditional baking. Using room temperature ingredients will help achieve better rise and texture in the final loaf.