Best 13 Autumn Bread Recipes

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Autumn is a beautiful season, and what better way to celebrate it than with a delicious, home-baked bread? This collection of autumn bread recipes has something for everyone, from classic pumpkin bread to unique and flavorful apple cider bread. Whether you're looking for a sweet treat or a savory snack, there's sure to be a recipe here that you'll love.

1. **Pumpkin Bread**: A classic fall favorite, this moist and flavorful bread is packed with pumpkin puree, warm spices, and a hint of maple syrup. It's perfect for breakfast, brunch, or a sweet snack.

2. **Apple Cider Bread**: This unique and flavorful bread is made with fresh apple cider, applesauce, and a variety of spices. It's a moist and tender bread that's perfect for enjoying on a chilly autumn day.

3. **Zucchini Bread with Maple Glaze**: This moist and flavorful bread is made with grated zucchini, warm spices, and a sweet maple glaze. It's a healthy and delicious way to use up your garden-fresh zucchini.

4. **Cranberry Orange Bread**: This festive bread is made with fresh cranberries, orange zest, and a hint of cinnamon. It's a beautiful and delicious bread that's perfect for serving at holiday gatherings.

5. **Sweet Potato Bread with Pecan Streusel**: This unique and flavorful bread is made with mashed sweet potatoes, warm spices, and a crunchy pecan streusel topping. It's a moist and tender bread that's perfect for fall entertaining.

Let's cook with our recipes!

AUTUMN SPICED BUTTERNUT SQUASH BREAD



Autumn Spiced Butternut Squash Bread image

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.

Provided by BOLTONLANE

Categories     Bread     Quick Bread Recipes

Time 2h15m

Yield 20

Number Of Ingredients 13

2 ⅔ cups white sugar
⅔ cup shortening
2 cups pureed cooked butternut squash
4 eggs
⅔ cup water
3 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
⅔ cup chopped walnuts
⅔ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
  • Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 50.2 g, Cholesterol 37.2 mg, Fat 10.6 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 365.1 mg, Sugar 30.1 g

AUTUMN PEAR BREAD



Autumn Pear Bread image

Pears give these little loaves delicious flavor and help keep them nice and moist. They make lovely gifts to share, too. -Mary Lynn Wilson, Linden, Texas

Provided by Taste of Home

Time 50m

Yield 2 mini loaves (8 slices each).

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup cold butter
2 large eggs, room temperature
1/4 cup buttermilk
1 teaspoon vanilla extract
1 cup finely chopped peeled ripe pears

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears., Spoon into 2 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 173 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 208mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

PANERA BREAD'S AUTUMN SQUASH SOUP RECIPE - (4.2/5)



Panera Bread's Autumn Squash Soup Recipe - (4.2/5) image

Provided by MaryA.

Number Of Ingredients 13

1 extra large butternut squash
2 to 3 tablespoons extra virgin coconut oil
Salt and pepper, to taste
1 (15-ounce) can Libby's Pumpkin
1 1/2 cups apple juice
1 1/2 cups vegetable broth
1 1/2 cups half-and-half
1 1/2 tablespoon honey
1/4 teaspoon curry powder
1/2 teaspoon cinnamon
1 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Roasted pumpkin seeds for garnish

Steps:

  • Preheat oven to 450°F. Peel squash. Remove seeds and cut in chunks. Place in baking dish or on cookie sheet and drizzle with oil. Sprinkle generously with salt and pepper. Bake at 450°F for 25 to 30 minutes or until fork tender. Mash squash with a potato masher and place in a large stock pot. Add pumpkin, apple juice, half-and-half and vegetable broth. Puree ingredients with an immersion blender until well mixed. Add honey, curry, cinnamon, salt and pepper and heat through about 10 to 15 minutes at a low simmer. To serve, garnish bowls of soup with roasted pumpkin seeds.

AUTUMN PUMPKIN BREAD WITH PECANS



Autumn Pumpkin Bread with Pecans image

Provided by Food Network

Categories     side-dish

Yield 2 1 1/4-pound loaves

Number Of Ingredients 16

1 tablespoon plus 1 teaspoon active dry yeast
1/4 cup (2 ounces) very warm water (105 degrees to 115 degrees F)
1/2 cup (6 ounces) honey
1 cup (8 1/4 ounces) pumpkin puree (unsweetened)
1/2 cup (4 ounces) milk, at room temperature
2 large egg yolks, at room temperature
1/3 cup less 2 teaspoons (1 1/2 ounces) coarse cornmeal
4 cups (19 3/4 ounces) high-gluten (bread) flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 1/2 teaspoons kosher salt
8 tablespoons (4 ounces) unsalted butter, melted
1 cup (4 ounces) pecan pieces, toasted
1/2 cup (4 ounces) cold water
1 1/4 teaspoons cornstarch

Steps:

  • Place the yeast and warm water in a large bowl and stir with a fork to dissolve the yeast. Allow to stand for about 3 minutes.
  • Add the honey, pumpkin puree, milk, egg yolks, cornmeal, and 1 2/3 cups (8 ounces) of the high-gluten flour to the yeast mixture. Stir briskly with a whisk until the ingredients are well combined. Let this sponge stand for at least 15 minutes but not longer than 30 minutes.
  • In a medium bowl, whisk the remaining 2 1/3 cups (11 3/4 ounces) high-gluten flour, cinnamon, ginger, cloves, and salt together to mix well. Add to the sponge and stir with your fingers to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Knead the dough in the bowl until it becomes smooth and somewhat elastic, about 5 minutes. Gradually add the melted butter, kneading it in gently until well incorporated.
  • Move the dough to a lightly floured work surface and knead until it is very smooth, silky, and elastic, about 5 minutes. The dough will be sticky, so keep the work surface and your hands lightly floured, but don't overdo it. The dough should be soft, supple, and springy. Shape the dough into a loose ball, cover it with plastic wrap, and let it rest for 20 minutes. (This rest period is the autolyse.)
  • Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick. Spread the toasted pecans evenly over the rectangle. Fold the whole mass into an envelope and knead it gently until the nuts are well distributed, about 2 to 3 minutes. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the pecans may pop out of the dough, but they can easily be incorporated again after the first rise, when the dough has softened.
  • Shape the dough into a loose ball and place it in a lightly oiled bowl, along with any loose pecans. Turn to coat the dough with oil, then cover the bowl tightly with oiled plastic wrap. Let the dough rise at room temperature (75 degrees to 77 degrees F) until it has doubled in volume, about 2 hours.
  • While the bread is rising, make a cornstarch wash: Put the cold water in a small saucepan and whisk in the cornstarch. Bring to a boil, stirring frequently until it thickens. Remove from the heat and cover to keep a skin from forming. Set aside to cool.
  • When the dough has doubled, gently pour it out of the bowl onto the floured work surface, pressing in any loose nuts. Flour your hands lightly and gently divide the dough into 2 equal pieces (each weighing about 24 ounces). Shape each piece into a knot.
  • Generously dust a peel or the bottom of a baking sheet with flour or coarse cornmeal. Carefully place the shaped loaves on the peel or sheet, leaving several inches between them so they won't grow into each other as they rise. Cover the dough with oiled plastic wrap and allow it to rise at room temperature until it has just doubled in volume, about 1 1/2 to 2 hours.
  • Thirty minutes before baking, preheat the oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone.
  • When the loaves have doubled, use a pastry brush to paint each loaf with the cornstarch wash. Brush gently so you won't deflate the loaves. (Reserve the remaining cornstarch wash.) Shake the peel or pan gently to be sure the loaves aren't sticking and slide the dough onto the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the door. After 1 minute, using a plant sprayer, mist the top and sides of the oven 6 to 8 times, then immediately shut the oven door. Repeat the misting procedure 1 minute later.
  • Bake for 15 minutes, then reduce the oven temperature 350 degrees F and bake for 20 to 25 minutes longer, until the loaves are golden brown and the surface feels firm but not hard when you press it lightly. These should have a thin soft crust, not a hard crunchy one. Transfer the loaves to a rack and paint them again with the cornstarch wash. Allow to cool completely before serving. This bread is best eaten the day it is baked, but it also freezes exceptionally well if you wrap it in aluminum foil and then a heavy duty plastic freezer bag. Thaw at room temperature before serving.

PUMPKIN AUTUMN BREAD



Pumpkin Autumn Bread image

I have been baking this bread for over 20 years. I'm not sure where I got the recipe from but its a KEEPER! It is very moist and makes the house smell like AUTUMN. This recipe makes 2 loaves.

Provided by SoCalCookerGal

Categories     Quick Breads

Time 1h20m

Yield 2 loaves, 8-10 serving(s)

Number Of Ingredients 13

4 cups sifted flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon clove
1/4 teaspoon ginger
1 (16 ounce) can pumpkin
1 cup oil
4 eggs
2/3 cup water

Steps:

  • Preheat oven to 350 degrees. Grease 2 loaf pans.
  • In a large bowl mix together the dry ingredients thoroughly.
  • In a seperate bowl beat together the pumpkin, oil, eggs and water.Add to the dry ingredients and stir just until dry ingredients are moistened. DO NOT OVER MIX.
  • Pour one half of the batter into each loaf pan.
  • Bake for 1 to 1 1/4 hours or until toothpick inserted in the center comes out clean.
  • Place on a rack and after 10 minutes remove from pan and let cool.

AUTUMN PUMPKIN BREAD



AUTUMN PUMPKIN BREAD image

Every Fall when it begins to get cool I look for a bread recipe that is good for serving with a hot drink. Beautifully colored Pumpkin simply scream Autumn. Add nuts and Pumpkin to make bread and it simply has an Autumn bite to it. You can serve it warm, cold or freeze it to serve later.

Provided by Jewel Hall

Categories     Sweet Breads

Time 1h40m

Number Of Ingredients 13

1 15 oz can pumpkin / not pumpkin pie mix
1 2/3 c white sugar
2/3 c vegetable oil
2 tsp vanilla extract
4 eggs
3 c all purpose flour
1/2 c coarsely chopped nuts (walnut or pecan)
1/2 c raisins, (optional)
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp ground cloves

Steps:

  • 1. Move oven rack to low position so tops of pans will be in center of oven. Pre-heat oven to 350 degrees, Grease bottoms only of two loaf pans, (8 1/2 by 4 inches or 1 loaf pan 9x5x3) with shortening.
  • 2. Stir together pumpkin, sugar, oil,vanilla and eggs in a large bowel. Stir in remaining ingredients. Pour into pans.
  • 3. Bake 8 inch loaf pans 50 - 60 minutes, 9 inch loaf pan 1 hr and 10 minutes to 1 hr and 20 minutes until a tooth pick inserted in center comes out clean. Cool and place tops sides up 10 minutes, Loosen sides of loaves from pans, remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

AUTUMN PUMPKIN BREAD RECIPE - (5/5)



Autumn Pumpkin Bread Recipe - (5/5) image

Provided by pavaldez

Number Of Ingredients 16

Crisco® no-stick vegetable cooking spray
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups pumpkin
1 cup Crisco® vegetable oil
3 cups sugar
3 eggs
1 cup chopped walnuts
1 cup raisins
1 orange
1/2 cup confectioners' sugar

Steps:

  • 1.Heat the oven to 350ºF. Spray 2 loaf pans with the cooking spray. 2.Stir the flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt in a medium bowl. 3.Beat the pumpkin, oil, sugar and eggs in a medium bowl with an electric mixer on medium speed until the mixture is smooth. Add the flour mixture and beat just until combined. Stir in the walnuts and raisins. Pour the batter into the pans. 4.Bake for 50 minutes or until toothpick inserted in the center of a loaf comes out clean. Let the bread cool in the pans on a wire rack for 15 minutes. Remove the bread from the pans and let cool completely. 5.Grate 1 teaspoon zest and squeeze 3 tablespoons juice from the orange. Stir the confectioners' sugar, orange zest and orange juice in a small bowl until the mixture is smooth. Drizzle the bread with the glaze and sprinkle with additional chopped walnuts, if desired.

AUTUMN BREAD



Autumn Bread image

Make and share this Autumn Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups sugar
1 (15 ounce) can pumpkin
1/2 cup oil
1 cup cranberries (whole or coarsely chopped)

Steps:

  • In a bowl, combine the first 4 ingredients; set aside.
  • In another bowl, blend the eggs, sugar, pumpkin, and oil together; add to flour mixture.
  • Stir until just moistened; fold in cranberries.
  • Spoon/pour batter into two greased/floured 9x5 inch loaf pans.
  • Bake in a 350° oven for 55-60 minutes or until pick comes out clean.
  • Cool in pans for 5-10 minutes; remove loaves to wire rack and cool completely.

Nutrition Facts : Calories 241.3, Fat 7.7, SaturatedFat 1.1, Cholesterol 26.4, Sodium 127.7, Carbohydrate 41.3, Fiber 0.9, Sugar 25.7, Protein 2.9

AUTUMN PUMPKIN BREAD WITH PECAN STREUSEL TOPPING RECIPE - (4/5)



Autumn Pumpkin Bread with Pecan Streusel Topping Recipe - (4/5) image

Provided by june

Number Of Ingredients 19

Bread:
1 1/2 cups pecan pieces
1 cup vegetable oil
3 cups sugar
4 large eggs
1 (15 oz) can pure pumpkin
1 cup water
3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp ground nutmeg
1 1/2 tsp ground allspice
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp salt
Topping:
1/2 cup firmly packed golden brown sugar
1/4 cup unsalted butter, melted and slightly cooled
2 tsp ground cinnamon
1/2 cup toasted pecans

Steps:

  • To make the bread: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic. Reserve 1/2 cup of the toasted pecans for the topping. Grease two 9x5-inch loaf pans or 36 standard-size muffin cups with butter or cooking spray. Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin, and water and whisk until combined. Stir in the flour, baking soda, spices and salt. Gently stir in 1 cup of pecan pieces. Pour half of the batter into each loaf pan. For muffins, fill the muffin pans almost to the top with batter. To make the topping: Stir the sugar, butter, cinnamon and the reserved 1/2 cup of pecan pieces in a medium bowl. Sprinkle the topping liberally over the loaves or the muffins BEFORE baking. Bake the loaves for 1 hour or until a toothpick inserted into the center comes out clean. Bake the muffins for 30-35 minutes.

BREAD MACHINE AUTUMN WHEAT BREAD



Bread Machine Autumn Wheat Bread image

Bread machine recipes haven't always turned out good loaves for me, but I found a yummy recipe and then modified it for a wheat loaf recipe that turns out a delightfully light and fluffy loaf.

Provided by Christina Morrison

Categories     Other Breads

Time 3h10m

Number Of Ingredients 10

1 c warm water- 110 degrees
3 Tbsp milk, also warmed
1 Tbsp honey
1 Tbsp butter
1/4 c oil
2 Tbsp sugar
2 tsp yeast
1 1/2 c whole wheat flour
1 1/2 c all purpose flour
1 1/2 tsp salt

Steps:

  • 1. In a medium saucepan, pour water, milk, sugar, honey and oil to 110 degrees.
  • 2. Remove from heat and pour into bread machine container. Immediately add yeast.
  • 3. Allow to set for at least ten minutes. Mixture should be foamy and bubbly.
  • 4. Next add both flours and salt to bread machine.
  • 5. Set to dough cycle.
  • 6. Prepare two loaf pans (grease lightly).
  • 7. Upon completion of dough cycle, pull dough apart into two even portions--roll into loaves and put these into the prepared pans.
  • 8. Allow to raise for another 45 minutes to an hour.
  • 9. Bake at 325 for approximately 25 minutes.

AUTUMN SQUASH BREAD



Autumn Squash Bread image

There are plenty of quick bread recipes around, but this one is special. A great alternative to pumpkin, squash plays a starring role in this moist, lightly spiced loaf. It's great for gift-giving, snacking, or breakfast on the run. Have also included a Squash butter recipe.

Provided by Carol Junkins

Categories     Other Breads

Time 1h5m

Number Of Ingredients 15

1 c mashed, cooked squash ( such as butternut)
1/4 c milk
2 c all purpose flour
1 tsp baking soda
1 pkg 3 oz. cream cheese, softened
1/4 c butter, softened
1 1/4 c packed brown sugar
2 eggs
1 Tbsp sugar
1/2 tsp ground sage
1/2 tsp salt
1/2 tsp cracked black pepper
SQUASH BUTTER:
IN A SAUCEPAN COMBINE 2/3 C OF MASHED, COOKED SQUASH, 1/3 C PACKED BROWN SUGAR, 2 TABLESPOONS HONEY, 1 TABLESPOON LEMON JUICE, AND 1/2 TEASPOON GROUND SAGE. BRING TO BOILING, STIRRING TO MIX WELL: REDUCE HEAT. SIMMER, UNCOVERED, OVER MEDIUM LOW HEAT
ABOUT 40 MINUTES OR UNTIL VERY THICK, STIRRING OFTEN. REMOVE FROM HEAT; COOL. TO STORE, PLACE IN A CONTAINER AND CHILL IN REFRIGERATOR UP TO 1 MONTH.

Steps:

  • 1. Heat oven 350 df ` Grease the bottom and 1/2 inch up the sides of a 9x5x3" pan, set aside. In a small bowl combine squash and milk, set aside. In medium bowl combine the flour, baking soda, 1/2 teaspoon cracked black pepper, 1/2 teaspoon salt, set aside.
  • 2. In large mixing bowl beat cream cheese and butter with mixer on medium for 30 sec. Add brown sugar, beat until well combined. Beat in the eggs. Alternately add flour mixture and squash mixture to cream cheese mixture, beating on low speed after each addition just until combined. Spoon batter into prepared pan. In a small bowl stir together the granted sugar, sage and 1/2 salt. Sprinkle over batter in pan.
  • 3. Bake for 55-60 min. or until wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely. Wrap, store overnight before slicing. Serve with Squash Butter. Makes 16 servings.

AUTUMN APPLE BREAD



AUTUMN APPLE BREAD image

Autumn is the time of year for wonderful smelling and tasting Apple Bread. I hope you enjoy this wonderful recipe.

Provided by Jewel Hall

Categories     Sweet Breads

Time 2h

Number Of Ingredients 11

MAKES 2 LOAVES 9X5
4 c apples, peeled and chopped fine
2 c sugar + 2 tsp
2 stick unsalted butter
3 1/2 c all purpose flour
2 tsp baking soda
2 tsp cinnamon, ground
1 tsp salt
1/2 tsp baking powder
2 medium eggs
2 tsp vanilla extract

Steps:

  • 1. 1. Grease 2 9x5 loave pans, place wax paper to fit on the bottoms.
  • 2. 2. In a large bowl combine apples with 2 cups sugar; set aside.
  • 3. 3. Melt butter and allow to cool.
  • 4. 4. In a bigger bowl sift flour, baking soda, salt, cinnamon, and baking powder; set aside.
  • 5. 5. With butter cooled, combine with apples,along with eggs and vanilla.
  • 6. 6. Mix flour mixture with apple mixture. DO NOT OVER MIX.
  • 7. 7. Divide batter among the 2 pans; sprinkle each with 1 tsp sugar.
  • 8. 8. Bake in a preheated 325 oven F. 1 hr and 15 minutes to 1 hr and 30 minutes. Use tooth pick to test for doneness. Cool on wire rack 1 hr then remove from pans and cool completely. Wait 2-4 hours before slicing. Will remain at room temperature and wrapped in foil for 4 days, longer in refrigerator.

MY SAVORY AUTUMN BREAD PUDDING



My Savory Autumn Bread Pudding image

I came up with this recipe after a chilly windy day got me thinking of autumn, my favorite season! It took me several days to figure everything out just the way I wanted, and luckily, it came out phenominal! A rich, savory blend of sausage, pears, bacon, shallots, and blue cheese with just a hint of spicy brown mustard. Needless...

Provided by Kelly Williams

Categories     Breads

Time 1h50m

Number Of Ingredients 13

1 (16 oz.) pkg. mild, sweet or hot ground italian sausage (i like johnsonville's)
1 large shallot chopped fine, (1/4 cup chopped)
1 large bosc pear, peeled and cut bite-sized
3 large (or extra-large) eggs
4 strips bacon, cooked crisp and broken bite-sized
2 tbl. real butter
1 tsp. dark brown sugar
2 cups heavy whipping cream, (1 pint)
1 tsp. salt
1/2 tsp. coarse ground black pepper
1 long skinny french baguette, 8 oz. loaf
2 tbl. spicy brown mutard (or whole grain)
1 (5 oz.) container crumbled blue cheese (1 cup crumbled)

Steps:

  • 1. Place bacon on foil-lined, sided (not flat), cookie sheet. Sprinkle with a little pepper if desired and bake for 15 minutes in preheated 375 degree oven turning once. Remove to paper towels to drain and cool. Break into bite-sized pieces. In small frying pan, saute sausage until done, breaking into dime-sized pieces as it cooks. Remove to paper towels with bacon. Pour out grease, rinse and wipe clean. Saute pears and shallots in butter and dark brown sugar, (can sub light brown), for 5-7 minutes til onions are tender and pears are still a little crisp. Remove from heat and set aside. In large (4-cup) glass measuring pitcher (or small bowl), whisk eggs well. Whisk in heavy whipping cream, salt and pepper. Slice open baguette and spread insides evenly with mustard to cover. Use a tad more if needed. Slice first half lengthwise again, hold the 2 pieces together, and slice into 1" pieces. Spray inside of a deep, 2 1/2 qt. (or larger) baking dish with butter-flavored spray (I like Crisco's), and place cut up baguette pieces on the bottom to cover. Cut up second half of baguette the same way and place into medium-sized bowl. To bowl add the sausage, bacon, shallots and pears (butter and all), and blue cheese. Toss with spoon to mix. Dump over baguette pieces in baking dish. Arrange top nicely adjusting a few pieces to make it even. Slowly pour egg and cream mixture over evenly. Place baking dish into shallow roaster. Fill roaster 1" deep with hot tap water. Bake in 350 degree oven for 50-55 minutes til knife inserted near center comes out clean and top is nicely browned and lightly crispy. Cool 5-10 minutes. Serve anytime of day for breakfast, brunch, lunch or supper! Prepare to be WOWed!
  • 2. *Tip: I always cook my whole pound of bacon in the oven, use what I need, wrap the rest in a clean papertowel and freeze in a ziploc baggie for ease of future use and a one-time mess/cleanup! When you need to use some, take out how ever many strips you need, place on a sheet of papertowel and cover with another and microwave on high for 8-10 seconds until re-sizzling. Wah-lah!

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
  • Don't overmix the batter: Overmixing can result in a tough, dense bread. Mix just until the ingredients are combined.
  • Bake the bread at the right temperature: The ideal temperature for baking autumn bread is 350°F (175°C). If the oven is too hot, the bread will brown too quickly and may be undercooked in the center. If the oven is too cool, the bread will not rise properly and may be gummy.
  • Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.

Conclusion:

Autumn bread is a delicious and easy-to-make bread that is perfect for fall gatherings. With its warm spices and moist crumb, this bread is sure to be a hit with everyone who tries it. So next time you're in the mood for a sweet and satisfying treat, give autumn bread a try. You won't be disappointed!

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