Thanksgiving Bread Recipes

This no-knead bread is simple to make, and the addition of pumpkin puree makes it perfect for fall.

This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.

This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.

These were inspired by a cook named Ana, a Brazilian food blogger living in Italy. I really hope you give these gorgeous looking, and very delicious apple roses a try soon. Enjoy!

They're crusty on the outside and tender on the inside. Popovers are a fun and flavorful dinner roll to add to the holiday table.

A bona fide Southern tradition! Authentic Southern corn pone is never sweet, and is baked in a cast iron skillet. Just like Grandma used to make!

This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.

This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.

This is a recipe given to me by my aunt. The rolls are excellent!

Wonderfully flavorful and fragrant bread for the holidays.

A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.

Pumpkin, chocolate chips, and walnuts team up in a moist, easy quick bread.

These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.

This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!

This bread is a welcomed treat anytime. I especially love it with a good book and a cup of my favorite tea. Recipe can also be made in two 5x9-inch loaf pans.

This is probably one of the best scone recipes I've made. The texture is nice and the taste is excellent. They have just a hint of eggnog, so even those who aren't big fans of the drink will like them.

I made up my own challah recipe which is amazing! I have tried countless combinations to finally get it right and this is the best challah bread recipe I have made. It uses quick-rise yeast to save you a bunch of time. Enjoy!

Corn bread made with blue cornmeal and more of almost every ingredient you would put in regular corn bread. It is almost cakelike. This is a pot luck winner.

This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!

The dough is so soft, so supple, so sensual that it's a joy to make this bread. Pumpkin gives it a soft color and super-subtle flavor. It's a great country bread.

As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm.

These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.

Not a pudding, but a puffed pastry baked with meat drippings. We in the U.S. tend to think Yorkshire pudding and popovers are the same thing. Popovers are hard and very airy. Yorkshire pudding is softer and doesn't rise as high as a popover. Traditionally served with roast beef.

This is an old New England favorite with cornmeal and molasses. It's best when hot out of the oven or toasted.