Things like pumpkin and winter squash – remember you can almost always substitute any winter squash puree for pumpkin purée. Use whatever you have on hand.
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Apples and pears are often at their most freshest in this season. Look for local varieties for something special and wonderfully delicious.
Cranberries are also often found in abundance and easily during Autumn.
Sweet potatoes and yams can be highlighted and used for a change from winter squash though the flavor is often similar in baked goods.
As the temperatures cool, it seems we all like to add some warming spice to our meal rotations.
Homemade breads are an ideal way to add spice in sweet and savory ways that not only taste good but make the house smell good as well.
Slow & Cozy
Baking tasty bread from scratch is an exercise in slow, intentional living. And it is a wonderful way to embrace the fall season.
Baking in summer often makes the house too hot and is an activity most folks don’t enjoy but once the air starts to chill, most of us enjoy warming up the house and our souls with good things straight from the oven.
It doesn’t matter if you choose a quick bread recipe or something that requires time for rising, simply pick a delicious bread recipe and connect to home and the season in a wonderfully easy way.
This is good food to share with neighbors and loved ones near and far. Consider making mini loaves to spread your baking farther.
Simple wrap baked and cooled bread in plastic wrap or bags and sticking in boxes alongside other goodies from your homestead for folks far way.
It’s also a great way to get your bake on, have some treat, but not eat too much.
Freeze for Later
Breads, either quick, yeasted, or sourdough freeze incredibly well. If you have the room, bake extra when you’re in the mood and save it for later.
Simply let baked loaves cool completely and store in airtight containers, like bags or wrapped in plastic wrap.
This is a great way to bake ahead for bigger meals or gatherings. You can always reheat bread after it’s thawed in an oven for a warm and fresh texture.
Alternatively, slice the cooled loaves and store the slices in the same kind of airtight manner. This way you can just pull a few slices out as you need them.
A slice or two pulled out in the morning and tucked into a lunch box would likely be thaw and ready to eat by lunch.
We often pull out just a slice or two and put it directly into a toaster for a quick and filling morning breakfast on the go.
Use up frozen bread within 6 months for best flavor and to prevent any kind of freezer burn.
This apple bread recipe is full of sweet apple chunks and skips the spice for folks that don't love spice in everything. Easy to make and incredibly flavorful it's a great way to take advantage of fresh fall apples.
Whole wheat pumpkin bread gives you all your favorite pumpkin flavor alongside some whole grain crunch that makes for a great afternoon snack. Serve with hot cocoa after you've been outside enjoying the fall colors for a warming treat.
Spiced Apple Cider Oatmeal Bread, is a tasty fall treat to enjoy while watching colorful leaves fall from the trees. This quick bread recipe is flavored with apple cider plus cinnamon, and cloves for spiciness.
Sage and winter squash combine delightfully well in most savory dishes and this Pumpkin Pull Apart is no exception. Loaded with sage and garlic this is a pumpkin bread to serve with soup, salad, and more.
This delicious Pumpkin No Knead Bread looks like you’ve been slaving in the kitchen for hours but really is so easy to make and it's loaded with crunchy pumpkin seeds. Enjoy it with your favorite fall comfort soup or stew.
It’s like apple pie meets challah! Classic cinnamon, brown sugar and apples roast together together before being stuffed into challah. Then the stuffed apple challah is generously sprinkled with a brown sugar cinnamon streusel topping. If this doesn’t scream Rosh Hashanah and fall, I don’t know what does!
If you're looking for ways to make your fall breads with sourdough starter, try one of these Autumn favorites:
This easy to make pumpkin bread is the best way to use up sourdough discard in Fall! No mixer required, just a whisk. It's extra moist thanks to almost a whole can of pumpkin puree, and drizzled with a delicious maple glaze.