Our Favorite List of Fall Breakfast Breads

Our Favorite List of Fall Breakfast Breads

Fall breakfast breads to savor the Autumn Season with yummy fall baking. ‘Tis the season. Fall is well underway.  Breakfast breads filled with the season’s bounty such as pumpkin, cranberries, apples, nuts, spices, the ingredients we look forward to as autumn unfolds. All a perfect match with your morning coffee or even an afternoon delight with a pumpkin spiced beverage.

Caramel Apple Coffee Cake, by Taste of Home

Imagine this coffee cake beautifully presented on a fall-colored plate and served as a first course to enjoy with a piping hot cup of caramel coffee or a cinnamon spice tea.


1-1/2 cups canola oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3-1/2 cups diced peeled apples
1 cup chopped walnuts
2 teaspoons vanilla extract



1/2 cup packed brown sugar
1/3 cup half-and-half cream
1/4 cup butter, cubed
Dash salt
1 cup confectioners’ sugar
Chopped walnuts, optional


1. In a large bowl, combine the oil, sugars, and eggs until well blended. Combine the flour, cinnamon, baking soda, salt, and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts, and vanilla. 2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. 3. In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter, and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat in confectioners’ sugar until smooth, drizzle over cake. Sprinkle with walnuts if desired. Link for the recipe and more info here Taste of Home Caramel Apple Cake

Cinnamon Swirl Apple Bread, by Broma Bakery

A lovely apple bread with all the tastes of fall.  An easy bread to make and it will delight your guests every time.  Serve with a cup of cinnamon coffee or apple and cinnamon tea. Broma Bakery offers the best recipes for all things yummy! A personal favorite for the last 10 years in our house is the Best Coconut Cake in the World…but we’ll save that for another day! Back to our fall favorites…



2 1/2 teaspoons instant active yeast
3 tablespoons brown sugar
1 teaspoon salt
3/4 cup plus 2 tablespoons warm water
3 cups all-purpose flour
6 tablespoons unsalted butter, room temperature
1/2 cup mashed potato


1/4 cup brown sugar
3 tablespoons all-purpose flour
2 teaspoons cinnamon
1 apple, peeled and sliced into tiny cubes


  1. In a standing mixer fitted with a dough hook attachment, combine yeast, brown sugar, salt, and water. Stir to combine.
  2. Add in flour, butter, and mashed potato. Turn mixer on low speed and mix for 5 minutes, or until the dough slightly pulls away from the bowl and is nice and stretchy.
  3. Lightly grease a second bowl. Place dough into the bowl, cover with a towel or plastic wrap and allow to rise for 1 hour and 30 minutes in a warm place, until doubled in size.
  4. Meanwhile, combine brown sugar, flour, and cinnamon in a small bowl. Cut apple into tiny cubes.
  5. Grease an 8-inch bread pan with butter. Set everything aside.
  6. Dust a large work surface with flour. Roll dough out into an 8″x18″ rectangle. Sprinkle cinnamon-sugar mixture over dough, then place apple cubes evenly on top.
  7. Working from the shorter side, roll dough into a tight log, then place into prepared bread pan with seam side down. Cover again with a towel or plastic wrap and allow to rise for 1 hour more, until the dough rises above the top of the bread pan.
  8. Preheat oven to 350°F. Bake bread for 50-55 minutes, tenting it with aluminum foil after the first 15 minutes. If you have a temperature thermometer, take the bread out once it reaches an internal temperature of 190°F. If you don’t have this, remove the bread once the top is light golden brown and when you knock on it with your fist, it sounds hollow.
  9. Immediately brush with a little butter to give the top of the bread a nice sheen. Allow to cool for at least 30 minutes before removing from the bread pan and cutting into slices!

 Link for the recipe and more info here Broma Bakery’s Cinnamon Swirl Apple Bread

Once Upon a Pumpkin

One of my fondest memories is baking pumpkin bread with my mom each fall. It’s a cherished childhood memory. We always used Libby’s Pumpkin Purée for the bread.  Since I often use Broma Bakery’s recipes at home, I’ll share their Pumpkin Bread recipe, and if you need a Gluten Free Pumpkin Bread, they have that too! Comment and let us know what you think! There are hundreds of pumpkin bread recipes out there.

Pumpkin Bread, by Broma Bakery


1 1/2 cups all-purpose flour
3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
2 eggs
1 cup pumpkin puree
1/3 cup milk
1/2 cup canola (or vegetable) oil


  1. Preheat oven to 350°F. In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves until combined.
  2. Make a well in the center of your dry ingredients. Pour in eggs, oil, milk, vanilla, and pumpkin puree. Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
  3. Line a bread pan with parchment paper, then pour the batter into the pan. Bake for 30 minutes, then cover the pan loosely with tin foil. This prevents excess browning of the top of your loaf. Bake for an additional 15 minutes, or until a knife inserted in the center of the loaf comes out clean.


Link for the recipe and more info here Broma Bakery’s Super Moist Pumpkin Bread and their Gluten Free Recipe.


Orange Glazed Cranberry Bread, by Sprinkle Some Sugar

Fall is cranberry harvest time and there’s no better time to use these delectable autumn berries for a fabulous fall orange cranberry breakfast bread like this one from Sprinkle Some Sugar. Orange glaze, tart cranberries and cinnamon streusel is definitely a crowd pleaser. Imagine serving up a slice of this with a piping hot cup of cinnamon coffee or orange spice tea.


2 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour

1 cup + 2 tbs granulated sugar, DIVIDED

1 tsp baking soda

1/4 tsp salt

zest of one orange, about one tablespoon

2 cups cranberries, chopped in half

3/4 cup buttermilk

1/4 cup freshly squeezed orange juice

1/3 cup vegetable oil

1 egg

1 tsp vanilla extract


1 cup confectioner’s sugar

2-4 tbs freshly squeezed orange juice

1 tbs unsalted butter, melted

1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees F. Grease and flour a 9×5 loaf pan very well. Set aside.
  2. Chop cranberries in half and toss with 2 tablespoons of sugar. Set aside.
  3. In a large bowl, whisk flour, remaining one cup of sugar, baking soda and salt together. Fold in cranberries. Make a well in the center and add buttermilk, orange juice, oil, egg and vanilla. Gently stir until fully combined. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. When bread is taken out of oven, release the edges with a butter knife immediately to prevent any sticking. Allow bread to cool for 10 minutes in pan before inverting on a wire rack to finish cooling.
  4. While bread is cooling, prepare glaze. In a medium bowl, whisk confectioner’s sugar, orange juice, melted butter and vanilla until smooth. Add more or less orange juice for a thinner or thicker glaze. Pour over cooled bread.

This Glazed Cranberry Orange Bread will stay fresh for up to 6 days stored in an airtight container at room temperature.

Link for the recipe and more info here Sprinkle Some Sugar’s Glazed Cranberry Orange Bread

Enjoy these fabulous fall breakfast breads with your guests, neighbors and families. They make great gifts too…even a nicely written recipe card with a basket of the ingredients.

Happy Baking!

Lori Blass

B&B Consulting