Craving the irresistible aroma of freshly baked bread wafting through your kitchen? You’re in the right place! Our roundup of 20 Delicious Hamilton Beach Bread Maker Recipes for Every Baker is your ticket to baking bliss. From hearty whole wheat to sweet cinnamon swirl, these recipes promise to delight your taste buds and simplify your baking routine. Let’s dive into a world where every loaf is a masterpiece waiting to be discovered!
Classic White Bread
Revered for its simplicity and versatility, classic white bread is a staple that transcends time, offering a soft, pillowy interior encased in a golden, slightly crisp crust. This beloved loaf is perfect for sandwiches, toasts, or simply enjoyed with a smear of butter.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (110°F)
- 2 tbsp unsalted butter, melted
Instructions
- In a large mixing bowl, whisk together the flour, sugar, salt, and yeast until well combined.
- Add the warm water and melted butter to the dry ingredients, stirring until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back slowly after being poked.
- Place the dough 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 to release air bubbles, then shape it into a loaf and place it in a greased 9×5 inch loaf pan. Tip: For an even rise, make sure the dough is evenly shaped.
- Cover the loaf with the damp cloth again and let it rise for another 30 minutes, until it crests about 1 inch above the pan.
- Preheat the oven to 375°F and bake the bread for 30-35 minutes, until the top is golden brown and the loaf sounds hollow when tapped. Tip: For a softer crust, brush the top with melted butter immediately after baking.
This classic white bread boasts a tender crumb and a subtly sweet flavor, making it irresistible straight from the oven. Slice it thick for a hearty sandwich or toast it lightly to accompany your morning coffee.
Whole Wheat Honey Bread
Delightfully wholesome and subtly sweet, this Whole Wheat Honey Bread is a testament to the beauty of simplicity in baking. Its golden crust and tender crumb make it a versatile staple, perfect for morning toast or an afternoon sandwich.
Ingredients
- For the dough:
- 3 cups whole wheat flour
- 1 cup warm water (110°F)
- 1/4 cup honey
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
Instructions
- In a large bowl, dissolve the honey in warm water, then sprinkle the yeast over the top. Let sit for 5 minutes until frothy, indicating the yeast is active.
- Add the melted butter and salt to the yeast mixture, stirring gently to combine.
- Gradually mix in the whole wheat flour, one cup at a time, until a soft dough forms. Tip: The dough should be slightly sticky but manageable. If too sticky, add a tablespoon of flour at a time until the desired consistency is reached.
- Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: Proper kneading develops the gluten, essential for the bread’s structure.
- Place the dough 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 to release air bubbles, then shape into a loaf and place in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
- Preheat the oven to 350°F. Bake the bread for 30-35 minutes, until the top is golden brown and sounds hollow when tapped. Tip: For an extra glossy finish, brush the top with melted butter after baking.
Unveiling a loaf with a crisp exterior and a moist, honey-kissed interior, this bread is a delightful balance of textures and flavors. Serve it warm with a drizzle of honey or as the foundation for your favorite avocado toast.
Cinnamon Raisin Swirl Bread
Whisking together the warmth of cinnamon and the sweet chewiness of raisins, this Cinnamon Raisin Swirl Bread is a delightful twist on classic homemade bread, perfect for toasting on a lazy weekend morning or serving as a comforting afternoon snack.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1/2 cup packed brown sugar
- 2 tbsp ground cinnamon
- 1/2 cup raisins
- 2 tbsp unsalted butter, softened
Instructions
- In a large bowl, whisk together flour, granulated sugar, salt, and yeast.
- Add warm milk, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back when poked.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, mix brown sugar, cinnamon, and raisins in a small bowl for the filling.
- Punch down the risen dough and roll it out on a floured surface into a 16×8-inch rectangle.
- Spread softened butter over the dough, then sprinkle evenly with the filling mixture.
- Roll the dough tightly from the long side, pinch the seam to seal, and place in a greased 9×5-inch loaf pan. Tip: For a tighter swirl, roll the dough as tightly as possible without tearing.
- Cover and let rise for 30 minutes, or until the dough reaches the top of the pan.
- Preheat oven to 350°F. Bake the bread for 30-35 minutes, until golden brown and sounds hollow when tapped. Tip: If the top browns too quickly, tent with foil.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The Cinnamon Raisin Swirl Bread boasts a tender crumb with a buttery, sweet cinnamon swirl that pairs beautifully with a cup of coffee or tea. For an extra indulgent treat, toast a slice and spread with cream cheese or butter.
Garlic Parmesan Bread
Savory aromas waft through the kitchen as this Garlic Parmesan Bread emerges golden and bubbling from the oven, a testament to the simple yet transformative power of quality ingredients and precise technique. Each slice offers a crisp exterior giving way to a tender, flavor-packed interior, making it an irresistible addition to any meal or a standout appetizer on its own.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the topping:
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
- In a large bowl, combine the flour, sugar, salt, and yeast. Gradually add the warm water and olive oil, stirring until a dough forms.
- Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 375°F. Punch down the dough and roll it out into a rectangle on a floured surface.
- Transfer the dough to a baking sheet. In a small bowl, mix the melted butter and minced garlic. Brush the mixture evenly over the dough.
- Sprinkle the grated Parmesan cheese and chopped parsley over the top. Tip: For extra flavor, let the butter and garlic mixture sit for 10 minutes before brushing to infuse the flavors.
- Bake for 20-25 minutes, until the edges are golden brown and the cheese is bubbly. Tip: Check the bread at the 20-minute mark to prevent over-browning.
- Remove from the oven and let cool for 5 minutes before slicing.
Flaky, buttery layers with a punch of garlic and the nutty richness of Parmesan make this bread a crowd-pleaser. Serve it warm alongside a bowl of marinara for dipping, or slice it into strips for a playful twist on breadsticks.
Banana Nut Bread
Elevate your baking repertoire with this timeless Banana Nut Bread, a harmonious blend of ripe bananas and crunchy walnuts enveloped in a moist, tender crumb. Perfect for breakfast or as a comforting snack, this recipe promises a delightful balance of sweetness and nuttiness.
Ingredients
- For the bread:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- For the nut mixture:
- 1/2 cup walnuts, chopped
- 1 tbsp all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, combine the mashed bananas, melted butter, sugar, egg, and vanilla extract until well blended.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the banana mixture, stirring just until incorporated.
- Toss the chopped walnuts with 1 tbsp of flour to prevent them from sinking to the bottom of the bread, then fold them into the batter.
- 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. Tip: If the top browns too quickly, cover loosely with aluminum foil.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For easier removal, run a knife around the edges of the pan before turning out the bread.
Rich with the deep flavors of banana and the satisfying crunch of walnuts, this bread is a testament to simple ingredients creating extraordinary results. Serve it warm with a dollop of cream cheese or toasted with a drizzle of honey for an indulgent twist.
Zucchini Bread
Unveiling the charm of home baking, zucchini bread stands as a testament to the versatility of summer’s bounty, transforming the humble vegetable into a moist, subtly sweet loaf that delights with every slice. Its tender crumb and delicate spice profile make it a beloved treat across the nation, perfect for breakfast or a cozy afternoon snack.
Ingredients
- For the batter:
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 325°F (165°C) and grease two 8×4 inch loaf pans.
- In a large bowl, combine the flour, salt, baking soda, baking powder, and cinnamon.
- In a separate bowl, beat the eggs, oil, sugar, and vanilla extract until well blended.
- Stir the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to a dense loaf, so fold gently.
- Fold in the grated zucchini and walnuts, if using, until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at the 50-minute mark to prevent overbaking.
- Allow the loaves to cool in the pans for 20 minutes before transferring to a wire rack to cool completely. Tip: This rest period helps the bread set and makes slicing easier.
Captivating with its moist texture and rich flavor, zucchini bread is a delightful way to savor the season. Serve it warm with a dollop of cream cheese or toasted with a drizzle of honey for an extra touch of sweetness.
Pumpkin Spice Bread
Yearning for a taste of autumn any time of year? Our Pumpkin Spice Bread is a moist, flavorful loaf that combines the warmth of cinnamon, nutmeg, and cloves with the rich, earthy sweetness of pumpkin, creating a perfect balance of flavors that’s sure to delight.
Ingredients
- For the dry mix:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- For the wet mix:
- 1/2 cup vegetable oil
- 2 large eggs
- 1/3 cup water
- 1 cup canned pumpkin puree
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- In a separate bowl, beat the vegetable oil, eggs, water, and pumpkin puree together until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Overmixing can lead to a dense loaf.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Golden and aromatic, this Pumpkin Spice Bread boasts a tender crumb and a spiced sweetness that pairs wonderfully with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.
Rosemary Olive Oil Bread
Zesty and aromatic, this Rosemary Olive Oil Bread marries the earthy fragrance of fresh rosemary with the rich, fruity notes of high-quality olive oil, creating a loaf that’s as delightful to the nose as it is to the palate. Perfect for tearing apart at the dinner table or toasting for a rustic breakfast, this bread promises a golden crust and a tender, airy interior.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh rosemary, finely chopped
Instructions
- In a large mixing bowl, combine the warm water and sugar, stirring until the sugar dissolves. Sprinkle the yeast over the water and let it sit for 5 minutes, or until frothy.
- Add the olive oil, flour, salt, and rosemary to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Tip: If the dough sticks to your hands, lightly oil them instead of adding more flour to keep the dough tender.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 375°F. Punch down the dough and shape it into a round loaf. Place on a baking sheet lined with parchment paper.
- Let the dough rise for another 30 minutes. Before baking, make a few shallow slashes on top with a sharp knife to allow for expansion.
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Tip: For a crispier crust, spray the oven walls with water during the first 10 minutes of baking.
- Transfer the bread to a wire rack to cool completely before slicing. Tip: For the best flavor, let the bread rest for at least 20 minutes after baking.
Delightfully fragrant and with a texture that strikes the perfect balance between chewy and soft, this Rosemary Olive Oil Bread is a testament to the beauty of simple ingredients. Serve it alongside a bowl of olive oil and balsamic vinegar for dipping, or use it as the foundation for a gourmet sandwich.
Cheesy Jalapeno Bread
Whisking together the warmth of melted cheese and the vibrant kick of jalapenos, this Cheesy Jalapeno Bread is a masterpiece of flavors and textures, perfect for elevating any meal or enjoying as a standalone treat.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the filling:
- 2 cups shredded cheddar cheese
- 1/2 cup diced jalapenos (seeds removed for less heat)
- 2 tbsp melted butter
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast. Gradually add warm water and olive oil, mixing until a dough forms.
- Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven to 375°F. Punch down the dough and roll it out on a floured surface into a 12×18 inch rectangle.
- Brush the dough with melted butter, then evenly sprinkle shredded cheddar cheese and diced jalapenos over the surface.
- Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal and place seam-side down on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped. Let cool for 10 minutes before slicing.
Best enjoyed warm, this bread boasts a soft, fluffy interior with a crispy crust, offering a delightful contrast. The melty cheese and spicy jalapenos create a harmonious blend that’s irresistible. Serve it alongside a bowl of tomato soup for a comforting meal or as a bold addition to your next brunch spread.
Sourdough Bread
Few artisan breads capture the heart and soul of baking quite like sourdough, with its crisp crust, airy interior, and a tang that whispers of tradition and patience. This timeless loaf, born from a simple starter, water, and flour, transforms into a masterpiece of flavor and texture, perfect for any table.
Ingredients
- For the starter:
- 1 cup active sourdough starter
- 1 cup warm water (110°F)
- 1 cup all-purpose flour
- For the dough:
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1 cup warm water (110°F)
Instructions
- In a large bowl, combine the active sourdough starter, 1 cup warm water, and 1 cup all-purpose flour. Cover with a damp cloth and let sit at room temperature for 8-12 hours, or until bubbly and active.
- Add 3 cups all-purpose flour, 1 1/2 tsp salt, and 1 cup warm water to the starter mixture. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 4-6 hours, or until doubled in size.
- Preheat your oven to 450°F with a Dutch oven inside for 30 minutes before baking.
- Shape the risen dough into a round loaf, place it on parchment paper, and score the top with a sharp knife. Tip: Scoring helps control the bread’s expansion in the oven.
- Carefully transfer the loaf into the preheated Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for an additional 25 minutes, or until the crust is deep golden brown. Tip: For an extra crispy crust, spritz the dough with water before baking.
- Let the bread cool on a wire rack for at least 1 hour before slicing.
Just out of the oven, this sourdough boasts a crackling crust that gives way to a soft, chewy interior, with a complex flavor profile that deepens over time. Serve thick slices toasted with avocado and sea salt, or alongside a hearty soup for a meal that feels both rustic and refined.
French Baguette
Venturing into the art of baking, the French baguette stands as a testament to simplicity and elegance, with its crisp golden crust and airy, tender interior. This iconic bread, beloved for its versatility and timeless appeal, invites both novice and seasoned bakers to master its creation.
Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp salt
- 1 1/4 cups warm water (110°F)
- 1/4 tsp active dry yeast
Instructions
- In a large mixing bowl, combine the flour and salt, whisking to ensure even distribution.
- Dissolve the yeast in the warm water, allowing it to sit for 5 minutes until frothy, indicating activation.
- Gradually add the yeast mixture to the flour, stirring with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test, stretching without tearing.
- Place the dough 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 divide into two equal portions. Shape each into a long, slender loaf, about 16 inches in length. Tip: For a traditional look, make diagonal slashes on top with a sharp knife before baking.
- Preheat the oven to 450°F and place a pan of water on the bottom rack to create steam.
- Bake the baguettes on the middle rack for 20-25 minutes, until deeply golden and hollow-sounding when tapped. Tip: Rotate the loaves halfway through baking for even color.
Baking your own French baguette rewards you with a crust that crackles under pressure, giving way to a soft, chewy interior. Serve it warm, slathered with butter, or as the foundation for a gourmet sandwich, elevating any meal with its rustic charm.
Chocolate Chip Banana Bread
Zestfully combining the comforting warmth of banana bread with the indulgent richness of chocolate chips, this recipe transforms overripe bananas into a moist, flavorful loaf that’s perfect for any occasion. Its golden crust and tender crumb make it a delightful treat that’s as easy to make as it is to love.
Ingredients
- For the batter:
- 3 overripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
- In a large bowl, combine the mashed bananas, melted butter, sugar, egg, and vanilla extract until well blended.
- Tip: For an extra moist bread, ensure your bananas are very ripe—the darker, the better.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring just until combined to avoid overmixing.
- Tip: Overmixing can lead to a tough loaf, so fold the ingredients gently.
- Fold in the chocolate chips until evenly distributed throughout the batter.
- 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.
- Tip: If the top is browning too quickly, loosely cover it with aluminum foil halfway through baking.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Lusciously moist with a perfect balance of sweet banana and rich chocolate, this bread is a crowd-pleaser. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for an extra indulgent breakfast.
Sun-Dried Tomato and Basil Bread
Zesty and aromatic, this Sun-Dried Tomato and Basil Bread combines the rich flavors of the Mediterranean with the comforting warmth of homemade bread. Perfect for any occasion, its vibrant hues and enticing aroma promise a delightful culinary experience.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the filling:
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- 1/2 tsp garlic powder
Instructions
- In a large bowl, combine the flour, sugar, salt, and yeast. Mix well to ensure even distribution.
- Add the warm water and olive oil to the dry ingredients. Stir until a dough begins to form.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling by mixing the sun-dried tomatoes, basil, olive oil, and garlic powder in a small bowl.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread the filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from one long side, pinching the seam to seal. Tip: For a more even roll, start from the middle and work your way out.
- Place the loaf seam-side down on a greased baking sheet, cover, and let rise for another 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped. Tip: For a crispier crust, brush the loaf with olive oil before baking.
Unbelievably soft with a chewy texture, this bread is studded with bursts of tangy sun-dried tomatoes and fresh basil. Serve it warm with a drizzle of olive oil or as the centerpiece of a gourmet sandwich for an elevated meal.
Apple Cinnamon Bread
Yielded by the harmonious blend of crisp apples and warm cinnamon, this Apple Cinnamon Bread is a testament to the comfort of homemade baking. Its tender crumb and aromatic spices invite a moment of indulgence, perfect for a leisurely breakfast or a cozy afternoon treat.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 cups peeled and diced apples
- For the cinnamon swirl:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for optimal creaming.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Fold in the diced apples. Tip: Do not overmix to keep the bread tender.
- In a small bowl, mix together the sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon sugar mixture. Repeat with the remaining batter and cinnamon sugar.
- Use a knife to gently swirl the cinnamon sugar through the batter for a marbled effect. Tip: A few figure-eight motions will create a beautiful pattern without overmixing.
- 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 transferring to a wire rack to cool completely.
Just out of the oven, this Apple Cinnamon Bread boasts a moist, dense texture with pockets of soft apple and a ribbon of cinnamon sweetness. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an extra decadent touch.
Gluten-Free Multigrain Bread
Harvesting the wholesome goodness of ancient grains, this gluten-free multigrain bread is a testament to the art of baking without compromise. Its hearty texture and nutty flavor profile make it a delightful addition to any meal, promising satisfaction with every slice.
Ingredients
- For the dry mix:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup flaxseed meal
- 1/4 cup chia seeds
- 1 tsp xanthan gum
- 1 tsp sea salt
- For the wet mix:
- 4 large eggs, room temperature
- 1/4 cup olive oil
- 1/4 cup honey
- 1 cup warm water (110°F)
- For the yeast activation:
- 2 tsp active dry yeast
- 1 tbsp sugar
- 1/4 cup warm water (110°F)
Instructions
- In a small bowl, combine the yeast, sugar, and 1/4 cup warm water. Let sit for 5-10 minutes until frothy.
- In a large mixing bowl, whisk together all dry ingredients until well combined.
- Add the eggs, olive oil, honey, and yeast mixture to the dry ingredients. Mix until a sticky dough forms.
- Gradually add 1 cup warm water, mixing continuously until the dough is smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 350°F and grease a 9×5 inch loaf pan.
- Transfer the dough to the prepared pan, smoothing the top with a wet spatula.
- Bake for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Fragrant and robust, this gluten-free multigrain bread boasts a crusty exterior with a tender, moist crumb. Enjoy it toasted with avocado for a nutritious breakfast or as the foundation for a gourmet sandwich.
Cornbread
Perfectly golden and irresistibly crumbly, cornbread stands as a testament to the simplicity and warmth of American comfort food. This classic dish, with its rich history and versatile nature, can elevate any meal from ordinary to memorable.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup unsalted butter, melted
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so stop as soon as the flour disappears.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: For an extra crispy top, broil for the last 2 minutes of baking, watching closely to prevent burning.
Rich in flavor with a delightful contrast between the crispy crust and tender interior, this cornbread pairs beautifully with chili or can be enjoyed on its own with a drizzle of honey for a touch of sweetness.
Carrot Cake Bread
Nothing heralds the arrival of spring quite like the warm, spiced aroma of Carrot Cake Bread wafting through the kitchen. This delightful twist on a classic dessert combines the moist, tender crumb of a quick bread with the rich, comforting flavors of carrot cake, making it perfect for breakfast or afternoon tea.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup buttermilk
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- For the cream cheese glaze:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, mix the melted butter and sugar until well combined. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
- Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract.
- Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to a dense bread.
- Gently fold in the grated carrots and chopped walnuts.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread cools, prepare the glaze by beating together the cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth. Tip: For a thinner glaze, add more milk one teaspoon at a time.
- Drizzle the glaze over the cooled bread before serving.
Carrot Cake Bread offers a perfectly moist texture with a delicate balance of sweetness and spice. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat that’s sure to impress.
Beer Bread
Captivating in its simplicity yet profound in flavor, beer bread is a rustic delight that marries the malty notes of your favorite brew with the comforting warmth of freshly baked bread. This no-yeast wonder is a testament to the magic that happens when pantry staples come together with minimal fuss.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 12 oz beer (room temperature)
- 1/4 cup melted unsalted butter
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Pour in the beer and stir gently with a wooden spoon until just combined; avoid overmixing to ensure a tender crumb.
- Transfer the dough to the prepared loaf pan, smoothing the top with a spatula.
- Drizzle the melted butter evenly over the top of the dough, which will create a golden, crispy crust as it bakes.
- Bake for 45-50 minutes, or until the top is deeply golden and 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.
Delightfully crusty on the outside with a soft, slightly chewy interior, this beer bread is a versatile companion to soups, stews, or simply slathered with butter. For an extra layer of flavor, consider using a stout or ale to imbue the bread with deeper, more complex notes.
Maple Oat Bread
Rustic yet refined, this Maple Oat Bread combines the wholesome goodness of oats with the rich, autumnal sweetness of maple syrup, creating a loaf that’s as nourishing as it is delightful. Perfect for a cozy morning or an afternoon tea, its tender crumb and golden crust are a testament to the beauty of simple, quality ingredients.
Ingredients
- For the dough:
- 1 cup rolled oats
- 1 1/2 cups warm water (110°F)
- 2 tbsp maple syrup
- 1 tbsp active dry yeast
- 1 tsp salt
- 3 cups all-purpose flour
- For the topping:
- 2 tbsp rolled oats
- 1 tbsp maple syrup
Instructions
- In a large mixing bowl, combine the warm water, maple syrup, and yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
- Add the rolled oats, salt, and flour to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 375°F. Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan.
- Brush the top of the loaf with maple syrup and sprinkle with rolled oats. Let rise for another 30 minutes.
- Bake for 30-35 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom. Tip: For an extra glossy finish, brush the loaf with a little more maple syrup halfway through baking.
- Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing. Tip: Allowing the bread to cool ensures the crumb sets properly, making it easier to slice.
Notably, this Maple Oat Bread boasts a moist, dense texture with a subtle sweetness that pairs wonderfully with sharp cheddar or a dollop of apple butter. For a festive twist, toast slices and serve with a drizzle of maple syrup and a sprinkle of cinnamon.
Sweet Potato Bread
Captivating the essence of autumn in every slice, this Sweet Potato Bread is a harmonious blend of moist texture and rich, spiced flavors, perfect for cozy mornings or as a delightful dessert.
Ingredients
- For the bread:
- 1 cup mashed sweet potatoes
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- For the glaze (optional):
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the mashed sweet potatoes, melted butter, and granulated sugar until well combined.
- Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg to avoid lumps and ensure even distribution of the dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix to keep the bread tender.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, preventing it from becoming soggy.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled bread for an extra touch of sweetness.
Yielded with a moist crumb and a subtly spiced aroma, this Sweet Potato Bread is a testament to simplicity and flavor. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for an indulgent treat.
Conclusion
Just like that, you’ve got 20 scrumptious reasons to dust off your Hamilton Beach bread maker and start baking! Whether you’re craving something sweet, savory, or somewhere in between, this roundup has a recipe to match. We’d love to hear which ones become your kitchen staples—drop a comment below with your favorites. And don’t forget to share the love (and this article) on Pinterest for fellow bakers to enjoy!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.