Something magical happens when the aroma of freshly baked bread fills your home—it’s comfort, love, and warmth all rolled into one. Whether you’re craving a quick weeknight loaf, a festive seasonal treat, or just a slice of homemade goodness, our roundup of 16 Delicious Welbilt Bread Machine Recipes has got you covered. Dive in and discover your next baking adventure!
Classic White Bread
Whip up this Classic White Bread that’s fluffy, soft, and smells like heaven. Perfect for sandwiches or just slathered with butter.
Ingredients
- 4 cups (480g) high-gluten bread flour, sifted
- 1 1/2 tsp (9g) fine sea salt
- 1 tbsp (12g) granulated sugar
- 2 1/4 tsp (7g) instant yeast
- 1 1/2 cups (360ml) whole milk, warmed to 110°F
- 2 tbsp (28g) unsalted butter, melted and cooled
Instructions
- In a large mixing bowl, whisk together the bread flour, sea salt, sugar, and instant yeast until fully combined.
- Pour in the warmed whole milk and melted butter. Stir with a wooden spoon 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 thinly without tearing.
- Place the dough in a greased bowl, cover with a damp towel, 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. Place in a greased 9×5-inch loaf pan. Tip: For even rising, tuck the ends under the loaf.
- Cover and let rise for another 45 minutes, or until the dough crowns about 1 inch above the pan.
- Preheat the oven to 375°F (190°C). Bake the bread for 30 minutes, or until golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the loaf with melted butter right after baking.
- Cool on a wire rack for at least 30 minutes before slicing.
Just out of the oven, this bread boasts a golden crust and tender crumb. Toast it for breakfast or use it to elevate your next grilled cheese.
Whole Wheat Honey Bread
Oozing with warmth and wholesomeness, this Whole Wheat Honey Bread is your ticket to a cozy kitchen moment. Mix, knead, and bake your way to a loaf that’s as nourishing as it is delicious.
Ingredients
- 3 cups whole wheat flour, sifted
- 1 cup warm water (110°F)
- 1/4 cup raw honey
- 2 tbsp extra-virgin olive oil
- 1 tsp fine sea salt
- 2 1/4 tsp active dry yeast
- 1 pasture-raised egg, lightly beaten (for egg wash)
Instructions
- In a large mixing bowl, dissolve the honey in warm water. Sprinkle the yeast over the top and let sit for 5 minutes until frothy.
- Add the olive oil and sea salt to the yeast mixture. Gradually incorporate the sifted whole wheat flour, stirring until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. 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 spot for 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 for another 30 minutes.
- Preheat the oven to 375°F. Brush the loaf with the beaten egg for a glossy finish.
- Bake for 25-30 minutes until the bread sounds hollow when tapped on the bottom. Tip: For an even bake, rotate the pan halfway through.
- Cool on a wire rack for at least 10 minutes before slicing. Tip: Resist cutting too soon to prevent a gummy texture.
Expect a loaf with a crisp, golden crust and a tender, slightly sweet crumb. Toast a slice for breakfast, or pair with artisanal cheeses for an elevated snack.
Cinnamon Raisin Swirl Bread
Snag this Cinnamon Raisin Swirl Bread recipe for a breakfast game-changer. Soft, sweet, and swirled with cinnamon-sugar goodness, it’s a bake worth waking up for.
Ingredients
- 1 cup whole milk, warmed to 110°F
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 3 cups all-purpose flour, plus extra for dusting
- 1 tsp fine sea salt
- 1 large pasture-raised egg, lightly beaten
- 1/4 cup unsalted butter, melted and cooled
- 1 cup raisins, plumped in warm water and drained
- 1/2 cup packed dark brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp clarified butter, for brushing
Instructions
- In a stand mixer bowl, combine warmed milk, yeast, and granulated sugar. Let sit for 5 minutes until frothy.
- Add flour, salt, beaten egg, and melted butter to the yeast mixture. Mix on low speed with a dough hook until a shaggy dough forms.
- Increase speed to medium and knead for 8 minutes until the dough is smooth and elastic. Tip: The dough should pass the windowpane test.
- Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and roll out on a floured surface into a 12×18-inch rectangle.
- Brush the surface with clarified butter, then evenly sprinkle with brown sugar, cinnamon, and plumped raisins.
- 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 even swirls, roll as tightly as possible.
- Cover and let rise for 45 minutes until the dough crests the pan’s rim.
- Preheat oven to 350°F. Bake the loaf for 35-40 minutes until golden brown and sounds hollow when tapped. Tip: Tent with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Crave-worthy with its tender crumb and buttery cinnamon swirls, this bread is next-level toasted with a smear of cream cheese or dunked in your morning coffee.
Garlic Parmesan Bread
Get ready to elevate your bread game with this irresistible Garlic Parmesan Bread. Golden, crispy, and packed with flavor, it’s the ultimate sidekick to any meal.
Ingredients
- 1 loaf artisan sourdough bread, unsliced
- 1/2 cup unsalted butter, clarified
- 4 cloves garlic, finely minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Using a serrated knife, make diagonal cuts into the sourdough bread, 1 inch apart, without cutting through the bottom crust.
- In a small saucepan over low heat, melt the clarified butter. Add the minced garlic and sauté for 1 minute until fragrant. Remove from heat.
- Brush the garlic butter mixture generously between each slice of the bread, ensuring even coverage.
- Combine the chopped parsley, grated Parmesan, sea salt, and black pepper in a small bowl. Sprinkle this mixture evenly over and into the cuts of the bread.
- Wrap the bread loosely in aluminum foil, leaving the top slightly open to allow the crust to crisp. Bake for 15 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the top is golden and crispy.
- Let the bread rest for 2 minutes before serving. This allows the flavors to meld and makes slicing easier.
Velvety garlic butter seeps into every crevice, while the Parmesan forms a crispy, golden crust. Serve it alongside a hearty pasta dish or as a standout appetizer with a side of marinara for dipping.
Rosemary Olive Oil Bread
Rustle up this aromatic Rosemary Olive Oil Bread that’s crusty outside, fluffy inside, and packed with herby goodness. Perfect for dipping, toasting, or just tearing apart with your hands.
Ingredients
- 3 cups all-purpose flour, sifted
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp sea salt
- 1 tsp granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
Instructions
- In a large bowl, whisk together sifted all-purpose flour, finely chopped fresh rosemary, and sea salt.
- In a separate bowl, dissolve granulated sugar and active dry yeast in warm water (110°F). Let sit for 5 minutes until frothy.
- Pour the yeast mixture and extra-virgin olive oil into the dry ingredients. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test.
- 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, shape into a round loaf, and place on a parchment-lined baking sheet. Let rise for another 30 minutes.
- Preheat the oven to 375°F. Drizzle the loaf with extra-virgin olive oil and bake for 25-30 minutes until golden brown and sounds hollow when tapped. Tip: For a crispier crust, place a pan of water in the oven during baking.
- Cool on a wire rack for at least 10 minutes before slicing. Tip: For best flavor, let the bread cool completely.
Makeshift this bread into a showstopper by serving it with a side of balsamic glaze and herbed olive oil for dipping. The rosemary infuses every bite with a fragrant, earthy flavor, while the olive oil ensures a moist, tender crumb.
Banana Nut Bread
Perfect for those overripe bananas sitting on your counter—this Banana Nut Bread is your next baking project. Packed with crunch and comfort, it’s a no-fuss, all-flavor situation.
Ingredients
- 1 3/4 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 large pasture-raised eggs, lightly beaten
- 1/2 cup clarified butter, melted
- 1 cup granulated sugar
- 2 cups overripe bananas, mashed
- 1 teaspoon pure vanilla extract
- 1 cup walnuts, toasted and roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with clarified butter and line with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until fully combined.
- In a large bowl, combine the lightly beaten pasture-raised eggs, melted clarified butter, and granulated sugar. Whisk vigorously for 2 minutes until the mixture is pale and slightly thickened.
- Fold in the mashed overripe bananas and pure vanilla extract into the wet ingredients until just incorporated.
- Gently add the dry ingredients to the wet mixture in two batches, folding until no flour streaks remain. Avoid overmixing to ensure a tender crumb.
- Stir in the toasted and roughly chopped walnuts, distributing evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack using the parchment overhang. Cool completely before slicing.
Yield a loaf with a moist, dense crumb and a caramelized crust. Serve warm with a smear of cultured butter or toasted with a drizzle of honey for an extra indulgent bite.
Pumpkin Spice Bread
Oozing with autumnal vibes, this Pumpkin Spice Bread is your go-to comfort bake. Whip it up for cozy mornings or as a sweet afternoon pick-me-up.
Ingredients
- 1 3/4 cups all-purpose flour, sifted
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup clarified butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 pasture-raised eggs, lightly beaten
- 1 cup pumpkin puree
- 1/3 cup whole milk
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- In a large bowl, combine the melted clarified butter, granulated sugar, and light brown sugar. Mix until smooth.
- Add the lightly beaten eggs to the butter mixture one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the pumpkin puree, whole milk, and pure vanilla extract until the mixture is homogenous.
- Fold the dry ingredients into the wet ingredients in three additions, mixing just until no flour pockets remain. Tip: Overmixing can lead to a dense loaf.
- 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: Rotate the pan halfway through baking for even browning.
- Cool in the pan for 10 minutes, then use the parchment overhang to lift the bread onto a wire rack to cool completely. Tip: For best texture, let it cool completely before slicing.
Moist and tender with a spiced aroma, this Pumpkin Spice Bread is perfect toasted with a smear of cream cheese or as a base for French toast. Drizzle with caramel for an extra decadent treat.
French Baguette
Rustle up the crunchiest, most golden French Baguette with just four ingredients and a bit of patience. This no-fuss recipe delivers that iconic crust and airy interior you crave.
Ingredients
- 4 cups high-protein bread flour
- 1 1/2 tsp fine sea salt
- 1 1/4 tsp active dry yeast
- 1 1/2 cups lukewarm water (110°F)
Instructions
- In a large mixing bowl, whisk together bread flour and sea salt.
- Dissolve active dry yeast in lukewarm water and let sit for 5 minutes until frothy.
- Pour yeast mixture into flour mixture and stir until a shaggy dough forms.
- Knead dough on a floured surface for 10 minutes until smooth and elastic.
- Place 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 dough and divide into two equal pieces. Roll each into a 16-inch log.
- Place logs on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
- Preheat oven to 475°F with a baking stone or inverted baking sheet inside.
- Score each baguette with a sharp knife at a 30-degree angle, making 3-4 diagonal cuts.
- Bake for 20-25 minutes until deep golden brown, spraying water inside the oven every 5 minutes for a crisp crust.
Perfectly crusty on the outside with a soft, chewy interior, this baguette pairs beautifully with creamy cheeses or as the foundation for a gourmet sandwich. Slice it warm and slather with salted butter for an instant crowd-pleaser.
Sourdough Bread
Zesty and alive, sourdough bread is the ultimate kitchen flex. Master this artisanal loaf with just flour, water, and patience—no fancy tools needed.
Ingredients
- 500g high-protein bread flour
- 350g filtered water, at 78°F
- 100g active sourdough starter
- 10g fine sea salt
Instructions
- Mix flour and water in a large bowl until just combined. Cover with a damp towel and let rest for 30 minutes (autolyse).
- Add sourdough starter and salt. Use wet hands to fold and pinch until fully incorporated.
- Perform a series of stretch-and-folds every 30 minutes for 2 hours to develop gluten.
- Bulk ferment at room temperature (75°F) for 4-6 hours, until dough is puffy and bubbles form.
- Pre-shape dough into a round on a clean surface. Rest uncovered for 30 minutes.
- Shape dough into a tight boule or batard. Place seam-side up in a floured banneton.
- Cold proof in the refrigerator for 12-16 hours to enhance flavor and texture.
- Preheat a Dutch oven at 500°F for 45 minutes before baking.
- Score dough with a razor blade and bake covered at 475°F for 20 minutes.
- Uncover and bake for another 20-25 minutes until deep golden brown.
Unbelievably crisp crust gives way to a chewy, tangy interior. Slice thick for avocado toast or tear into chunks for a rustic bread bowl.
Cheesy Jalapeno Bread
Let’s dive into a recipe that’s all about bold flavors and gooey goodness. This Cheesy Jalapeno Bread is your next obsession, combining spicy jalapenos with melted cheese in every bite.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup whole milk, warmed to 110°F
- 1 large pasture-raised egg, lightly beaten
- 2 tbsp unsalted butter, melted
- 1 cup sharp cheddar cheese, grated
- 1/2 cup Monterey Jack cheese, grated
- 2 fresh jalapenos, finely diced (seeds removed for less heat)
- 1 tbsp clarified butter, for brushing
Instructions
- In a large bowl, whisk together sifted flour, sugar, salt, and yeast.
- Add warmed milk, beaten egg, and melted butter to the dry ingredients. Stir until a dough forms.
- Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic.
- Place 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 dough and knead in grated cheeses and diced jalapenos until evenly distributed.
- Shape dough into a loaf and place in a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
- Preheat oven to 375°F. Brush loaf top with clarified butter.
- Bake for 25-30 minutes until golden brown and sounds hollow when tapped.
- Cool on a wire rack for 10 minutes before slicing.
This bread boasts a crispy crust with a soft, cheesy interior and a spicy kick. Serve warm with a dollop of sour cream or alongside a hearty soup for the ultimate comfort meal.
Apple Cinnamon Bread
Viral for a reason, this Apple Cinnamon Bread combines the warmth of cinnamon with the sweet tang of apples for a loaf that’s irresistibly moist and fragrant.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 cup clarified butter, melted
- 1 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 2 cups Granny Smith apples, peeled and finely diced
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with clarified butter and line with parchment paper.
- In a medium bowl, whisk together the sifted all-purpose flour, baking soda, sea salt, and ground cinnamon.
- In a large bowl, combine the melted clarified butter and granulated sugar. Whisk until the mixture is pale and fluffy.
- Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture. Whisk until fully incorporated.
- Fold in the finely diced Granny Smith apples into the wet mixture using a spatula.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- 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, then transfer to a wire rack to cool completely.
Yield a loaf with a tender crumb and a crust that’s perfectly golden. The interplay of sweet and tart apples with the warmth of cinnamon makes this bread a standout. Serve it warm with a dollop of clotted cream for an indulgent treat.
Chocolate Chip Banana Bread
Viral for a reason, this Chocolate Chip Banana Bread is your next kitchen obsession. Mash those overripe bananas, fold in melty chocolate chips, and bake into a loaf that’s irresistibly moist.
Ingredients
- 1 3/4 cups all-purpose flour, sifted
- 1 tsp baking soda
- 1/2 tsp sea salt, finely ground
- 3 overripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup light brown sugar, packed
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and line with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together the sifted flour, baking soda, and sea salt until well combined.
- In a large bowl, combine the mashed bananas, melted butter, brown sugar, beaten eggs, and vanilla extract. Mix until smooth.
- Gradually fold the dry ingredients into the wet ingredients with a spatula, being careful not to overmix. Tip: A few lumps are okay; overmixing leads to tough bread.
- Gently stir in the chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with the spatula. Tip: For a bakery-style finish, sprinkle a handful of extra chocolate chips on top before baking.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely tent with aluminum foil.
- Allow the bread to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.
Moist with a tender crumb, this banana bread is studded with pockets of gooey chocolate. Serve warm with a dollop of crème fraîche or toast slices for a crispy edge.
Sun-Dried Tomato and Basil Bread
Absolutely nothing beats the aroma of freshly baked bread, especially when it’s packed with the vibrant flavors of sun-dried tomatoes and fresh basil.
Ingredients
- 3 1/2 cups bread flour, sifted
- 1 1/2 tsp sea salt
- 1 tbsp granulated sugar
- 2 1/4 tsp active dry yeast
- 1 1/4 cups warm water (110°F)
- 1/4 cup extra-virgin olive oil
- 1/2 cup sun-dried tomatoes, finely chopped
- 1/4 cup fresh basil leaves, chiffonade
Instructions
- In a large mixing bowl, combine the sifted bread flour, sea salt, and granulated sugar.
- Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy.
- Add the yeast mixture and extra-virgin olive oil to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and fold in the finely chopped sun-dried tomatoes and chiffonade basil leaves.
- Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F and bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped.
- Remove from the oven and let it cool on a wire rack before slicing.
Rich in flavor with a chewy texture, this bread is perfect toasted with a smear of garlic-infused butter or as the base for an epic sandwich.
Multigrain Bread
Let’s bake multigrain bread that’s hearty, wholesome, and packed with texture. This loaf is your morning toast, lunch sandwich, and midnight snack hero.
Ingredients
- 1 1/2 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp raw honey
- 2 cups whole wheat flour
- 1 cup bread flour
- 1/2 cup rolled oats
- 1/4 cup flaxseeds
- 1/4 cup sunflower seeds
- 1 1/2 tsp fine sea salt
- 2 tbsp extra-virgin olive oil
Instructions
- In a large bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until frothy.
- Add whole wheat flour, bread flour, oats, flaxseeds, sunflower seeds, and salt to the yeast mixture. Mix until a shaggy dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: Windowpane test ensures proper gluten development.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 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. Cover and let rise for 30 minutes.
- Preheat oven to 375°F. Brush loaf with olive oil and bake for 35 minutes until golden brown and sounds hollow when tapped. Tip: Internal temperature should reach 190°F.
- Cool on a wire rack for at least 30 minutes before slicing. Tip: Patience ensures perfect slices.
Yield a loaf with a crackly crust, chewy interior, and nutty flavor. Serve thick slices with avocado smash or almond butter for a nutrient-packed bite.
Gluten-Free Almond Bread
Yield to your gluten-free cravings with this almond bread that’s as nutritious as it is delicious. Perfect for breakfast or a snack, it’s packed with flavor and easy to make.
Ingredients
- 2 cups almond flour, finely ground
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 4 pasture-raised eggs, lightly beaten
- 1/4 cup clarified butter, melted
- 1 tbsp apple cider vinegar
- 1/4 cup pure maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, and sea salt until well combined.
- In a separate bowl, mix the lightly beaten eggs, melted clarified butter, apple cider vinegar, and pure maple syrup until smooth.
- Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. Tip: Don’t overmix to keep the bread tender.
- Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling ensures the bread sets properly for easy slicing.
Velvety and moist, this almond bread boasts a subtle sweetness and a satisfyingly dense texture. Serve toasted with a smear of almond butter or as the base for an avant-garde avocado toast.
Sweet Potato Bread
Perfect for fall mornings or cozy evenings, this Sweet Potato Bread blends warm spices and moist texture into every bite. Packed with flavor, it’s a must-try for anyone craving a homemade treat.
Ingredients
- 1 cup mashed sweet potato, cooled
- 1/2 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup buttermilk
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with clarified butter and dust with flour.
- In a large mixing bowl, whisk together the mashed sweet potato, clarified butter, and eggs until smooth.
- Add both sugars to the sweet potato mixture, whisking until fully incorporated.
- Sift together the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a separate bowl.
- Alternately add the dry ingredients and buttermilk to the sweet potato mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract last.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through to prevent over-browning.
- 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 before inverting.
Delightfully moist with a tender crumb, this Sweet Potato Bread is spiced to perfection. Serve it toasted with a smear of cream cheese or as is for a simple, satisfying snack.
Conclusion
Just like that, you’ve got 16 scrumptious Welbilt bread machine recipes to spice up your baking game! Whether you’re craving something sweet, savory, or somewhere in between, there’s a loaf here for every occasion. We’d love to hear which recipes become your kitchen staples—drop a comment below with your favorites. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!
