18 Delicious Yeast Bread Recipes Sweet and Savory

Baking bread at home fills your kitchen with an irresistible aroma and your heart with warmth. Whether you’re craving something sweet to pair with your morning coffee or a savory loaf to accompany dinner, our roundup of 18 Delicious Yeast Bread Recipes has you covered. From classic favorites to innovative twists, these recipes promise to inspire bakers of all levels. Let’s get ready to knead, proof, and bake your way to bread bliss!

Cinnamon Swirl Yeast Bread

Rise and shine with this Cinnamon Swirl Yeast Bread that’s about to make your kitchen smell like a cozy bakery. Perfect for lazy weekends or when you need a sweet treat that’s worth the wait.

Ingredients

• 4 cups all-purpose flour (plus extra for dusting)
• 1/4 cup granulated sugar
• 1 tsp salt
• 2 1/4 tsp active dry yeast (1 packet)
• 1 cup warm milk (110°F, no hotter)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg
• 1/2 cup brown sugar (packed)
• 2 tbsp ground cinnamon (adjust to taste)
• 2 tbsp unsalted butter, softened (for filling)

Instructions

1. In a large bowl, whisk together flour, granulated sugar, salt, and yeast.
2. Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and roll it out on a floured surface into a 16×20 inch rectangle.
6. Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
7. 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 extra swirls, twist the roll slightly as you place it in the pan.
8. Cover and let rise for 30 minutes or until the dough rises above the pan’s rim.
9. Preheat oven to 350°F and bake for 30-35 minutes until golden brown. Tip: Tap the loaf; it should sound hollow when done.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kickstart your mornings with slices of this fluffy, cinnamon-packed bread—toast it lightly and slather with cream cheese or dunk into your coffee for the ultimate comfort bite.

Honey Whole Wheat Sweet Bread

Never settle for bland bread when you can bake this Honey Whole Wheat Sweet Bread that’s effortlessly soft, subtly sweet, and totally TikTok-worthy. Grab your apron—let’s get mixing!

Ingredients

• 2 cups whole wheat flour (spooned & leveled)
• 1 cup all-purpose flour (for lighter texture)
• 1/2 cup honey (warmed for easy mixing)
• 1/4 cup unsalted butter, melted (or coconut oil for vegan)
• 1 large egg, room temperature (or flax egg)
• 1 cup warm milk (110°F, any kind)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 tsp salt (fine sea salt preferred)

Instructions

1. Activate yeast: In a small bowl, whisk warm milk, honey, and yeast. Let sit 5-10 minutes until frothy.
2. Mix dry ingredients: In a large bowl, combine whole wheat flour, all-purpose flour, and salt.
3. Combine wet ingredients: Pour yeast mixture, melted butter, and egg into dry ingredients. Stir until a shaggy dough forms.
4. Knead dough: Turn onto a floured surface; knead 8-10 minutes until smooth and elastic. Tip: If sticky, add 1 tbsp flour at a time.
5. First rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
6. Shape loaf: Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Tip: For even baking, tuck ends under.
7. Second rise: Cover and let rise 30-45 minutes until cresting the pan.
8. Bake: Preheat oven to 350°F. Bake 30-35 minutes until golden and sounds hollow when tapped. Tip: Tent with foil if browning too fast.

Golden and fragrant, this bread boasts a tender crumb with a hint of honey. Slather with almond butter or toast with cinnamon sugar for a next-level treat.

Maple Pecan Sticky Bread

Get ready to dive into a gooey, nutty delight that’s perfect for your morning coffee or as a sweet afternoon pick-me-up. This Maple Pecan Sticky Bread is a no-fuss, all-flavor treat that’ll have you coming back for seconds.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup packed brown sugar (light or dark)
• 1/2 cup pure maple syrup (the darker, the better for flavor)
• 1/2 cup chopped pecans (toast them for extra crunch)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 tsp vanilla extract (pure for best results)
• 1/2 tsp salt (adjust to taste)
• 1 tbsp baking powder (ensure it’s fresh)
• 1 cup milk (whole milk recommended for richness)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan with butter or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt until well combined.
3. Add the melted butter, maple syrup, vanilla extract, and milk to the dry ingredients. Stir until just combined; avoid overmixing to keep the bread tender.
4. Fold in the chopped pecans gently, saving a handful for topping.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved pecans on top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly springy to the touch.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly before serving.

Yield a slice of this bread warm, and watch the maple glaze ooze slightly at the edges. The pecans add a satisfying crunch, making each bite a perfect balance of textures. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Chip Yeast Bread

Make your mornings unforgettable with this Chocolate Chip Yeast Bread—soft, fluffy, and packed with melty chocolate chips. Perfect for breakfast or a sweet snack, it’s a game-changer.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 cup warm milk (110°F, no hotter)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg
• 1 cup chocolate chips (semi-sweet or dark)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, and egg. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and fold in chocolate chips evenly.
6. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
7. Cover and let rise for another 30 minutes until puffy.
8. Preheat oven to 350°F and bake for 30-35 minutes until golden brown.
9. Cool in the pan for 10 minutes, then transfer to a wire rack.

Absolutely divine when warm, the bread boasts a tender crumb and gooey chocolate pockets. Try it toasted with a smear of butter or as the base for a next-level French toast.

Orange Cranberry Sweet Bread

Unleash a burst of citrusy sweetness with this Orange Cranberry Sweet Bread—perfect for breakfast or a midday pick-me-up.

Ingredients

• 2 cups all-purpose flour (spooned & leveled)
• 1 cup granulated sugar (adjust to sweetness preference)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh cranberries (chopped, or use dried for a chewier texture)
• 1 tbsp orange zest (from about 1 large orange)
• 3/4 cup fresh orange juice (strained to remove pulp)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1 large egg (room temperature for even mixing)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper for easy removal.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Tip: Sifting the flour can prevent lumps for a smoother batter.
3. Stir in the chopped cranberries and orange zest until evenly distributed throughout the dry ingredients.
4. In a separate bowl, mix orange juice, melted butter, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients. Fold gently until just combined—overmixing can lead to a dense loaf.
6. Transfer the batter to the prepared loaf pan. Smooth the top with a spatula for an even bake.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing is easier when fully cooled.

Moist and tender with pockets of tart cranberries, this bread is a delightful contrast of flavors. Serve toasted with a smear of cream cheese or as is with your morning coffee.

Vanilla Bean Sweet Yeast Bread

Elevate your baking game with this **Vanilla Bean Sweet Yeast Bread**—soft, fragrant, and just sweet enough to make your morning toast feel like a treat.

Ingredients

• 1 cup warm milk (110°F, perfect for yeast activation)
• 2 1/4 tsp active dry yeast (or one packet)
• 1/2 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 eggs, room temperature (for a smoother dough)
• 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
• 4 cups all-purpose flour (spooned and leveled)
• 1 tsp salt (balances the sweetness)

Instructions

1. **Activate the yeast**: In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until frothy.
2. **Mix wet ingredients**: Stir in remaining sugar, melted butter, eggs, and vanilla bean seeds until well combined.
3. **Incorporate dry ingredients**: Gradually add flour and salt, mixing until a shaggy dough forms.
4. **Knead the dough**: Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. **First rise**: Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1-2 hours until doubled.
6. **Shape and second rise**: Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan. Cover and let rise for 30-45 minutes.
7. **Bake**: Preheat oven to 350°F. Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
8. **Cool**: Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

**Serve** this bread toasted with a smear of butter, or get creative with French toast. The vanilla bean flecks and tender crumb make every bite irresistible.

Apple Cinnamon Yeast Bread

Perfect for cozy mornings, this Apple Cinnamon Yeast Bread blends sweet, spiced apples with fluffy, golden dough. **Bake** it fresh and fill your kitchen with irresistible aromas.

Ingredients

• 2 cups all-purpose flour (spooned & leveled)
• 1/2 cup warm milk (110°F, or sub water)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 large egg (room temp for better mixing)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 tsp active dry yeast (proof in warm liquid first)
• 1/2 tsp salt (enhances flavor)
• 1 cup diced apples (peeled, any tart variety)
• 1 tbsp ground cinnamon (adjust to taste)

Instructions

1. **Proof yeast**: In a bowl, mix warm milk, sugar, and yeast. Let sit for 5-10 mins until frothy.
2. **Mix dough**: Add egg, melted butter, flour, and salt to yeast mixture. Stir until a shaggy dough forms.
3. **Knead**: On a floured surface, knead dough for 8-10 mins until smooth and elastic. Tip: Dough should pass the windowpane test.
4. **First rise**: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
5. **Prepare apples**: Toss diced apples with cinnamon. Tip: Coat apples lightly to prevent sinking.
6. **Shape**: Punch down dough, roll into a rectangle, sprinkle apples evenly, then roll tightly into a log.
7. **Second rise**: Place in a loaf pan, cover, and rise for 30-45 mins until puffy. Tip: Preheat oven now to 350°F.
8. **Bake**: 30-35 mins at 350°F until golden and sounds hollow when tapped. Cool before slicing.

Fluffy with pockets of tender apples, this bread shines toasted with butter or as French toast. **Drizzle** with caramel for extra decadence.

Pumpkin Spice Sweet Bread

Fall into the cozy vibes with this Pumpkin Spice Sweet Bread—moist, flavorful, and packed with all the warm spices you crave. Perfect for breakfast or a snack, it’s a must-try this season.

Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice (or make your own blend)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 1 cup granulated sugar (adjust to taste)
• 2 large eggs (room temperature for best results)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup water (or milk for richer flavor)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.
3. In a large bowl, mix the melted butter and sugar until well combined. Tip: Use a hand mixer for a smoother texture.
4. Add the eggs one at a time to the butter mixture, beating well after each addition.
5. Stir in the pumpkin puree until fully incorporated. The mixture will be thick.
6. Alternately add the dry ingredients and water to the pumpkin mixture, beginning and ending with the dry ingredients. Mix just until combined. Tip: Overmixing can lead to a dense bread.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Pumpkin Spice Sweet Bread is incredibly moist with a tender crumb and just the right amount of spice. Try it toasted with a smear of cream cheese or as a base for French toast for a decadent twist.

Banana Nut Yeast Bread

Overripe bananas? Transform them into this Banana Nut Yeast Bread—soft, fragrant, and packed with crunch.

Ingredients

• 3 cups all-purpose flour (spooned & leveled)
• 1/2 cup granulated sugar (adjust to sweetness preference)
• 1 packet (2 1/4 tsp) active dry yeast (check expiry date for best rise)
• 1/2 tsp salt
• 1/2 cup whole milk, warmed to 110°F (use a thermometer for accuracy)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 2 large overripe bananas, mashed (about 1 cup)
• 1 large egg, room temperature
• 1/2 cup chopped walnuts (toast for extra flavor)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, mashed bananas, and egg. Mix until a shaggy dough forms.
3. Knead on a floured surface for 8-10 minutes until smooth and elastic. Tip: Dough should pass the windowpane test.
4. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
5. Punch down dough, knead in walnuts, then shape into a loaf. Tip: Evenly distribute nuts for consistent crunch.
6. Place in a greased 9×5 loaf pan, cover, and let rise until cresting the pan, about 45 minutes.
7. Preheat oven to 350°F. Bake bread for 30-35 minutes until golden and sounds hollow when tapped. Tip: Tent with foil if browning too fast.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Kickstart your mornings with slices toasted and slathered with peanut butter. The bread’s moist crumb and nutty pockets make it a standout for brunch or as an afternoon pick-me-up.

Blueberry Lemon Sweet Bread

Wake up your taste buds with this zesty, juicy twist on classic sweet bread. Perfect for brunch or a sunny afternoon snack, it’s a burst of flavor in every bite.

Ingredients

• 2 cups all-purpose flour (spooned & leveled)
• 1 cup granulated sugar (or sub with coconut sugar for a healthier twist)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs (room temperature for best results)
• 1/2 cup buttermilk (or milk + 1/2 tbsp vinegar, let sit for 5 mins)
• 1 tbsp lemon zest (about 2 lemons, adjust to taste)
• 1/4 cup fresh lemon juice (strained, no pulp)
• 1 cup fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
• 1 tsp baking powder (aluminum-free for no bitter aftertaste)
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, mix the melted butter and sugar until combined. Add eggs one at a time, then stir in buttermilk, lemon zest, and lemon juice.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the bread tender.
5. Toss blueberries with 1 tbsp flour, then fold into the batter. This step prevents them from sinking to the bottom.
6. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The bread is moist with a tender crumb, bursting with juicy blueberries and a tangy lemon kick. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for an extra indulgent treat.

Raspberry Almond Yeast Bread

Whip up this Raspberry Almond Yeast Bread for a sweet, nutty twist on your morning toast. Perfectly tangy raspberries meet crunchy almonds in every bite—yes, it’s as good as it sounds.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp salt
• 1 packet active dry yeast (about 2 1/4 tsp)
• 3/4 cup warm water (110°F, no hotter)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg
• 1 cup fresh raspberries (frozen works, don’t thaw)
• 1/2 cup sliced almonds (toast for extra crunch)

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and yeast.
2. Add warm water, melted butter, and egg. Mix until a shaggy dough forms.
3. Knead on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
5. Punch down dough, gently fold in raspberries and almonds to avoid crushing.
6. Shape into a loaf, place in a greased 9×5-inch pan, cover, and rise for 30 minutes.
7. Preheat oven to 375°F. Bake for 25-30 minutes until golden and sounds hollow when tapped.
8. Cool on a wire rack for at least 10 minutes before slicing.

Light, fluffy, and bursting with berry goodness, this bread is a showstopper. Try it toasted with a smear of cream cheese or as is—you won’t regret it.

Caramel Apple Yeast Bread

Oozing with gooey caramel and chunks of fresh apple, this yeast bread is your next weekend project. Bake it, slice it, and watch it disappear.

Ingredients

• 3 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar (adjust to taste)
• 1 packet active dry yeast (2 1/4 tsp)
• 1 tsp salt
• 1 cup warm milk (110°F, no hotter)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg
• 2 medium apples, peeled and diced (use firm varieties like Granny Smith)
• 1/2 cup caramel sauce (homemade or store-bought)

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and fold in diced apples until evenly distributed.
6. Divide dough into two equal parts and shape into loaves. Place in greased loaf pans.
7. Cover and let rise again for 30 minutes until puffy.
8. Preheat oven to 350°F. Bake loaves for 25-30 minutes until golden brown.
9. Immediately drizzle with caramel sauce while still warm for maximum absorption.

This bread boasts a soft, pillowy texture with sweet bursts of apple and ribbons of caramel. Try serving it toasted with a scoop of vanilla ice cream for an indulgent twist.

Peach Cobbler Sweet Bread

Whip up this Peach Cobbler Sweet Bread for a dessert that’s as easy as it is irresistible. Perfectly sweet, tender, and packed with juicy peaches, it’s a no-fuss treat that’ll steal the show.

Ingredients

• 2 cups all-purpose flour (spooned & leveled)
• 1 cup granulated sugar (or sub with coconut sugar for a healthier twist)
• 1/2 cup unsalted butter, melted (cooled slightly)
• 2 large eggs (room temperature for best results)
• 1/2 cup buttermilk (or make your own with milk + 1/2 tbsp vinegar)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 1/2 cups diced peaches (fresh or frozen, no need to thaw)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1/2 tsp cinnamon (add a pinch more for extra warmth)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, mix the melted butter, eggs, buttermilk, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough bread.
5. Gently fold in the diced peaches until evenly distributed.
6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tip: Tent with foil if the top browns too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing is easier when cooled.

Yield a slice that’s moist, fluffy, and bursting with peach cobbler vibes. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.

Strawberry Cream Cheese Yeast Bread

Perfect for your morning scroll, this Strawberry Cream Cheese Yeast Bread is the fluffy, sweet, and tangy dream you didn’t know you needed. Layer it, share it, or devour it solo—no judgment here.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1/2 tsp salt
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1/2 cup whole milk, warmed to 110°F (use a thermometer)
• 1 large egg, room temperature
• 2 tbsp unsalted butter, melted (or any neutral oil)
• 1/2 cup strawberry jam (seedless for smoother texture)
• 4 oz cream cheese, softened (full fat for best flavor)
• 1 tbsp powdered sugar (for dusting, optional)

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and yeast.
2. Add warmed milk, egg, and melted butter to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and roll it out on a floured surface into a 12×8 inch rectangle.
6. Spread softened cream cheese evenly over the dough, leaving a 1-inch border. Dollop strawberry jam over the cream cheese.
7. Roll the dough tightly from the long side, pinch the seam to seal, and place in a greased loaf pan.
8. Cover and let rise for another 30 minutes until puffy.
9. Preheat oven to 350°F. Bake the bread for 25-30 minutes until golden brown.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Light, airy, and bursting with strawberry cream cheese swirls, this bread is a showstopper. Toast slices for a crispy edge or serve it as is for a soft, pillowy bite.

Lemon Poppy Seed Sweet Bread

Every bite of this zesty, moist delight packs a sunny punch, perfect for brightening up your morning or as a sweet afternoon pick-me-up.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar (or adjust to taste)
• 2 tbsp poppy seeds
• 1 tbsp lemon zest (freshly grated for best flavor)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs (room temperature)
• 1/2 cup whole milk (or any milk alternative)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, lemon zest, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter, eggs, milk, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix to keep the bread tender.
5. Transfer the batter to the prepared loaf pan. Smooth the top with a spatula. Tip: Tap the pan lightly on the counter to remove any air bubbles.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly balanced between sweet and tangy, this bread boasts a soft crumb and a crisp crust. Serve it toasted with a smear of cream cheese or as is with a cup of tea for a truly comforting treat.

Coconut Pineapple Yeast Bread

Hold onto your aprons—this Coconut Pineapple Yeast Bread is a tropical twist your taste buds won’t forget. **Mix, rise, bake** your way to fluffy, fruity perfection.

Ingredients

• 3 cups all-purpose flour (spooned & leveled)
• 1/4 cup granulated sugar (or sub coconut sugar for deeper flavor)
• 1 packet active dry yeast (2 1/4 tsp)
• 1/2 tsp salt
• 1 cup canned pineapple chunks, drained (reserve juice)
• 1/2 cup coconut milk (shake can well before measuring)
• 1/4 cup reserved pineapple juice (warmed to 110°F)
• 2 tbsp unsalted butter, melted (or coconut oil for vegan option)
• 1/2 cup shredded coconut (toasted, for extra crunch)

Instructions

1. **Bloom yeast**: In a small bowl, combine warmed pineapple juice, 1 tbsp sugar, and yeast. Let sit 5-10 mins until foamy.
2. **Mix dry ingredients**: In a large bowl, whisk flour, remaining sugar, and salt.
3. **Combine wet & dry**: Pour yeast mixture, coconut milk, and melted butter into dry ingredients. Stir until a shaggy dough forms.
4. **Knead dough**: Turn onto a floured surface and knead 8-10 mins until smooth and elastic. (Tip: Dough should pass the “windowpane test”.)
5. **First rise**: Place dough in a greased bowl, cover with a towel, and let rise in a warm spot until doubled (~1 hour).
6. **Add mix-ins**: Punch down dough, then fold in pineapple chunks and 1/4 cup shredded coconut.
7. **Shape & second rise**: Form into a loaf, place in a greased 9×5” pan, cover, and rise until cresting the rim (~45 mins).
8. **Bake**: Preheat oven to 350°F. Brush loaf with coconut milk, sprinkle remaining coconut, and bake 30-35 mins until golden and sounds hollow when tapped.
9. **Cool**: Let rest in pan 10 mins, then transfer to a wire rack to cool completely.

**Bold flavors** shine here—juicy pineapple pockets, toasty coconut, and a tender crumb. Slice thick for French toast or toast lightly and slather with cream cheese for a next-level breakfast.

Cherry Almond Sweet Bread

This Cherry Almond Sweet Bread is your next weekend baking project. Transform basic pantry staples into a moist, flavorful loaf with minimal effort.

Ingredients

• 1 1/2 cups all-purpose flour (spooned & leveled)
• 1/2 cup granulated sugar (or sub with coconut sugar)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg, room temperature
• 1/2 cup milk (dairy or almond milk for nuttier flavor)
• 1 tsp almond extract (adjust to taste)
• 1 cup fresh cherries, pitted & halved (frozen works, don’t thaw)
• 1/2 cup sliced almonds (toast for extra crunch)
• 1 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix melted butter, egg, milk, and almond extract until smooth.
4. Pour wet ingredients into dry ingredients. Stir until just combined; avoid overmixing.
5. Gently fold in cherries and half of the sliced almonds.
6. Pour batter into prepared pan. Sprinkle remaining almonds on top.
7. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Here’s the deal: this bread is insanely moist with bursts of juicy cherries and a subtle almond crunch. Slather with cream cheese or toast a slice for breakfast—you do you.

Double Chocolate Yeast Bread

Zesty and decadent, this Double Chocolate Yeast Bread is your next baking project. **Mix** rich cocoa and melty chocolate chips into a fluffy yeast dough for a breakfast game-changer.

Ingredients

• 3 cups all-purpose flour (spooned & leveled)
• 1/2 cup unsweetened cocoa powder (sifted)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 tsp salt
• 2 1/4 tsp active dry yeast (1 packet)
• 1 cup warm water (110°F, use a thermometer)
• 1/4 cup unsalted butter, melted (or any neutral oil)
• 1 large egg (room temperature)
• 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. **Whisk** together flour, cocoa powder, sugar, salt, and yeast in a large bowl.
2. **Add** warm water, melted butter, and egg to the dry ingredients. **Mix** until a shaggy dough forms.
3. **Knead** the dough on a floured surface for 8-10 minutes until smooth and elastic. **Tip**: If sticky, add flour 1 tbsp at a time.
4. **Place** dough in a greased bowl, cover with a towel, and **let rise** in a warm place for 1 hour or until doubled.
5. **Punch down** the dough and **knead** in chocolate chips until evenly distributed.
6. **Shape** into a loaf and **place** in a greased 9×5 inch loaf pan. **Let rise** for 30 minutes.
7. **Preheat** oven to 350°F. **Bake** for 30-35 minutes until the top sounds hollow when tapped. **Tip**: Tent with foil if browning too quickly.
8. **Cool** in the pan for 10 minutes, then **transfer** to a wire rack to cool completely. **Tip**: For extra chocolate, drizzle melted chocolate on top.

Amazingly soft with a crackly crust, this bread is a chocolate lover’s dream. **Slice** thick for toast or **serve** warm with a scoop of vanilla ice cream.

Conclusion

Savory or sweet, these 18 yeast bread recipes offer something for every baker to love. Whether you’re kneading dough for the first time or you’re a seasoned pro, there’s no better way to fill your home with the aroma of freshly baked bread. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!

Michael Johnson

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.