Taste of Home - Breads Recipes

Almond-Studded Chocolate Loaf

Thu, 19 Jan 2012 05:10:20 GMT

With rich chocolate flavor and a nutty topping, slices of this luscious loaf could be served as a dessert or sweet snack. I've also been known to give it as a gift.—Lisa Varner, Charleston, South Carolina

Bing Cherry & Orange Coffee Cake

Tue, 17 Jan 2012 09:00:07 GMT

Dotted with flecks of sweet cherries, every slice of this coffee cake is infused with refreshing citrus flavor. I've been relying on the recipe for more than 20 years.—Leah MacDonald, Calgary, Alberta

Butterscotch-Pecan Cinnamon Rolls

Tue, 17 Jan 2012 09:00:07 GMT

Our children and grandchildren gobble up my cinnamon rolls as fast as the bread machine can make the dough! Butterscotch pudding mix gives them a distinct taste.—Jane Quinnell, Wisconsin Rapids, Wisconsin

Christmas Morning Coffee Cake

Mon, 16 Jan 2012 05:14:23 GMT

Bananas and cranberry sauce make every slice of this pretty coffee cake moist and marvelous. You could also serve slices as dessert along with vanilla ice cream.—Rosemary Snyder, Kenosha, Wisconsin

Coconut-Apricot Sweet Rolls

Mon, 16 Jan 2012 05:14:23 GMT

You’ll appreciate the fact that this recipe makes a big batch of yummy yeast rolls. I bake as directed, then put half in the freezer. When thawed and reheated, they taste just as good as the day they were made!—Candice Scholl, West Sunbury, Pennsylvania

Poppy Seed-Filled Scones with Lemon Curd

Sun, 15 Jan 2012 05:06:34 GMT

These scones are lovely when cut into wedges and draped with lemon curd. I often mix up the batter the night before and pop them into the oven the next morning to bake up fresh and golden brown.—Shannon Koene, Blacksburg, Virginia

Almond-Cheese Coffee Cake

Sun, 15 Jan 2012 05:06:34 GMT

Holiday guests will love the texture of this coffee cake featuring a Mascarpone cheese layer. With a sweet glaze and crunchy almonds on top, it’s hard to eat only one piece..—Kristi Overton, Meridian, Idaho

Cherry-Cheese Tea Ring

Sat, 14 Jan 2012 05:02:58 GMT

Cherries and almonds make the perfect pair in this delightful tea ring. It’s great for breakfast or brunch, and the cream cheese layer makes it extra-indulgent.—Marie Rizzio, Interlochen, Michigan

Butterscotch Pecan Bread

Sat, 14 Jan 2012 05:02:58 GMT

Enjoy a slice of this moist, nutty bread with your morning cup of coffee...or bake several loaves to give as gifts. Everyone loves the crunchy pecans and old-fashioned butterscotch flavor.—Angela Ochoa, Lake Elsinore, California

Ribbon Nut Bread

Thu, 12 Jan 2012 13:07:46 GMT

With lemon, walnuts and a center of sweetened cream cheese, this lovely loaf is a tempting holiday treat. I like making an extra one to wrap up and give as a gift to a friend or neighbor.—Linda Evancoe-Coble, Leola, Pennsylvania

Pineapple Coffee Cake

Thu, 12 Jan 2012 13:07:46 GMT

Moist and fruity, this coffee cake combines pineapple bits with coconut and a hint of honey. It's a wonderful choice for brunch, as an afternoon treat with tea or even after dinner with coffee.—Janice Whalen, Baldwinville, Massachusetts

Apple-Pecan Cinnamon Rolls

Mon, 09 Jan 2012 11:56:09 GMT

With cream cheese frosting on top, these treats are sure to become a holiday “must” at your house. Using the bread machine keeps preparation easy.—Sherri L. Emerson, Penn Yan, New York

Upside-Down Onion Bread

Mon, 09 Jan 2012 11:56:09 GMT

This rich, savory bread is loaded with cheddar cheese, chopped sweet onion and crumbled bacon. The thick wedges are delicious served alongside your entree...or even used for sandwiches.—Mary Leverette, Columbia, South Carolina

Apple Cinnamon Rolls

Sun, 08 Jan 2012 06:28:08 GMT

Besides the great flavor, the appeal of these sweet rolls is that they don't need any yeast. They are ready to bake with less than 30 minutes of prep. Serve them as a special treat for breakfast or brunch. I've even used them for a delicious dessert.—Pam Hunt, Moore, Oklahoma

Lime Pecan Bread

Sun, 08 Jan 2012 06:28:08 GMT

Lime juice is a terrific addition to ordinary quick bread. The chopped pecans add pleasant crunch while the glaze gives a bit of sweetness.—Nancy Lore, Rockland, Massachusetts