A beautiful, fresh-baked loaf of bread is perfect for every occasion. I’ve spent a lot of time working on bread recipes over the years, and I love creating simple, delicious and gorgeous recipes that range in flavors. From biscuits as part of a large feast to sweet breads with brunch to simple loaves for a sandwich or snack, there are so many ways to enjoy a loaf or slice.
If you’re looking to really get into my favorite simple recipes, check out my Bread in Five books series in the ZoëBakes Shop. Otherwise, read on to find some of my favorite recipes from over the years.
The flavor of this banana bread depends on the sweetness of the fruit. The riper the banana the sweeter the bread. Pecans add nice texture.
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As my beautiful pears ripened, the texture was as soft as an overly ripe banana, so I got the idea of making my banana bread recipe with chunks of the ripe pears. I added a bit of homemade granola, instead of the toasted coconut I usually put in banana bread.
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This biscuits recipe uses the perfect combination of all-purpose and cake flour, buttermilk and cold butter to produce tender, flaky biscuits every time.
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This simple dish makes a brilliant breakfast while camping or a side dish to a grilled pork loin.
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I've spread Nutella on just about everything, but one of my favorites is freshly baked banana bread. In an "aha! moment" I decided to swirl the nutella right into the batter and bake them together. I'm not claiming to have discovered this combo, but I believe this may be the tastiest pairing ever there was.
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This sweet bread features tamarind, a sticky and sour fruit used in all kinds cuisines around the world. It makes for a wonderful and unique addition to this loaf that feels comfortable and familiar.
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Bread pudding is one of the those desserts that also doubles as breakfast, like pie and cake! No, really, it is full of eggs and toasty bread and this one just happens to have bits of chocolate and chunks of chestnuts.
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Cinnamon rolls are a classic breakfast treat for any special occasion. You'll be surprised how easy this recipe is to make, and the resulting cinnamon rolls are pillowy and delicious, with the perfect amount of cinnamon and sweetness.
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Adapted from Holiday and Celebration Bread in Five Minutes a Day using Instant Sourdough Yeast this is a delicious way to make the most of your sourdough starter.
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I added some raisins and pecan to my Master Dough from Breadin5 and the result is this wonderful loaf. The slight sweetness and nuttiness make for a perfect snack or addition to brunch.
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This recipe is for raspberry swirl bread that starts with Bake From Scratch magazine's Do-It-All dough. The dough is so versatile—you can use it for everything from deep dish pizza to cinnamon rolls.
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There are as many Irish Scone recipes as there are households, so this is one of them that I witnessed while traveling. Simple and delicious! Pro Tip: USE GREAT BUTTER!
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A shatteringly thin crust and a super light and stretchy interior is the bread most beloved by my family. This loaf delivers on all of it. The simple ingredients mixed with a short autolyze (just a fancy word for making a slurry of flour and water, then a quick rest), gives the bread the beautiful interior texture.
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This cinnamon star bread looks complicated and fancy, so you'll be surprised at just how simple it is to make!
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This is a no-knead challah bread adapted from my book Artisan Bread in Five Minutes a Day. You can bake one for yourself and gift the other to a friend or loved one. The recipe is easily halved or doubled.
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These squash scones are a lovely twist on the classic, featuring butternut squash and white chocolate. You can see me make these on my show, Zoë Bakes on Magnolia Network.
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