Winter is the perfect time to warm the house with the heat and smells of fresh bread baking in the oven. Homemade bread is the perfect gift and comfort food to keep us warm and satisfied in the winter months. Here are ten delicious bread recipes you can’t miss this winter:

Lemon-Ginger Bread

Recipe via the Naptime Chef

 What you’ll need:

• 2 ½ cups all-purpose flour
• 1 cup cake flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• ½ cup candied ginger, finely chopped
• 2 tablespoons unsalted butter, melted and cooled
• 1 ¾ cups sugar
• 3 eggs
• ¾ cup whole milk
• ¾ cup vegetable oil
• 1 tablespoon vanilla extract
• 3 lemons, juiced and zested

Glaze:

• 2 cups confectioners sugar
• 1 lemon, juiced and zested

Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9- by 5-inch loaf pans.

Whisk together flours, sugar, baking powder, salt, and ginger. Set aside.

In a separate bowl, whisk together lemon juice and zest, oil, butter, eggs, milk, and vanilla extract. Slowly combine into the dry ingredients and mix well until completely smooth. Pour batter into prepared loaf pans, filling them no more than halfway full, and bake for 45 minutes.

For the glaze, whisk together lemon juice, zest, and sugar until completely smooth. Add water in small amounts to get desired consistency. Drizzle over cooled loaf.

Winter Squash Bread

Recipes via Just a Pinch Recipes

What you’ll need: 

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 2/3 cup water
• 2 cups cooked squash (acorn, butternut, Hubbard, calabaza, etc.), mashed

Preheat oven to 350 degrees Fahrenheit. Grease two loaf pans.

In a large bowl, beat together sugar and oil. Add eggs one at a time and beat well.

In a separate bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternatively to the sugar mixture, beating after each addition until just combined. Beat in mashed squash. Pour batter into prepared pans and bake for 55-65 minutes or until a toothpick inserted near the center of each loaf comes out clean.

Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.

Whipped Eggnog Loaf Cake

Recipe via The Kitchn

 What you’ll need:

• 1/2 cup whole-fat eggnog
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup white granulated sugar
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract

Glaze:

• 1/2 cup powdered sugar
• 1 1/2 tablespoons rum, brandy, or bourbon

Preheat oven to 350 degrees Fahrenheit. Line an 8- by 5-inch loaf pan with parchment paper so that the extra hangs over the sides. Coat parchment and exposed sides of pan with nonstick cooking spray.

Whisk eggnog with electric mixer at high speed until it doubles in volume (about 6 to 8 minutes) and becomes frothy and airy. Place in refrigerator until ready to use.

In a small mixing bowl, mix flour, baking powder, salt, and nutmeg. Set aside.

In a separate bowl, beat butter until creamy. Beat in the sugar until the mixture is fluffy and light. Add eggs and egg yolk one at a time, fully mixing in each egg between additions. Add vanilla. Mix in flour mixture just until the ingredients begin to form a dough (it’s okay if dry flour is still visible).

Use a spatula to gently mix 1/3 of the whipped eggnog into the batter. Pour the rest of the whipped eggnog into the bowl and gently fold it into the batter until if forms a smooth, pourable batter.

Pour batter into prepared loaf pan and smooth the top. Bake for 50 to 60 minutes or until the top is domed and golden-brown and a toothpick inserted into the center of the loaf comes out clean.

Cool loaf in pan for 10 minutes, then remove loaf and transfer to cooling rack to cool until just slightly warm to the touch. Whisk together glaze ingredients and drizzle over loaf. Cool completely.

Homemade Cinnamon Bread

Recipe via The Pioneer Woman

 What you’ll need:

• 1 cup milk
• 6 tablespoons butter
• 2-1/2 teaspoons active dry yeast
• 2 eggs
• 1/3 cup sugar
• 3-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/3 cup sugar
• 2 tablespoons cinnamon

Melt butter with milk, heating until very warm, but not boiling. Allow to cool until still warm to the touch, but not hot. Gently stir in yeast and allow to sit for 10 minutes.

Combine flour and salt. Set aside.

In a separate bowl, mix sugar and egg. Add milk/butter/yeast mixture and stir to combine. Add half the flour mixture and beat until combined. Add the other half and beat until combined. Kneed dough for about 10 minutes, adding flour if it feels too sticky.

Heat a metal or glass mixing bowl and lightly coat the inside with oil. Place the dough in the bowl, cover in plastic wrap, and set aside in a warm place for at least 2 hours.

Roll dough into a neat rectangle no wider than a loaf pan and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough.

Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch the seam to seal.

Coat loaf pan with softened butter. Place dough roll, seam down, in the pan. Cover with plastic wrap and set aside to rise for another 2 hours.

Preheat oven to 350 degrees Fahrenheit. Mix a little egg and milk and lightly smear across the top of the dough. Bake for 40 minutes on middle rack in the oven. Remove from pan to cool completely.

Dark Chocolate Beet Loaf

Recipe via Rise and Shine

What you’ll need: 

• 3 cups flour
• 5 tablespoons unsweetened cocoa powder
• 1 ½ cups sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 8 ounces very dark chocolate, chopped
• 1 cup butter at room temp cut into chunks
• 1/2 cup hot espresso or very strong coffee
• 1 cup mashed or pureed beets (from can or boiled whole, then peeled)
• 4 eggs, beaten
• Powdered sugar, for dusting

Preheat oven to 350 degrees Fahrenheit. Whisk together flour, cocoa powder, sugar, baking soda, and baking powder.

Melt chocolate in a double broiler. When chocolate is almost completely melted, turn off heat and add butter. Whisk the better and add the coffee. Remove from broiler and set aside for several minute to cool. Beat in eggs, then beat in beets.

Fold wet ingredients into the dry. Pour batter into greased loaf pans. Bake for 50-60 minutes. This bread dries out easily, so remove from oven just before it is finished backing (it will finish baking completely in the pan out of the oven). While still warm, dust the top of the loaf with powdered sugar. Cool for 10 minutes in the pan, then transfer to wire rack to cool completely.

Apricot, Ginger, and Walnut Tea Bread

Recipe via Delish

 What you’ll need:

• 3 ½ cups all-purpose flour
• 4 teaspoon baking powder
• 1 teaspoon kosher or sea salt
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 11 tablespoon (1 stick plus 3 tablespoons) unsalted butter
• 1 1/3 cups sugar
• 4 large eggs, at room temperature
• 2 cups mashed ripe bananas (about 4 to 5 bananas)
• ¾ cup chopped toasted walnuts
• 1 cupfinely chopped dried apricots, tossed with 1 tablespoon flour to separate
• 1/3 cup diced crystallized ginger

Preheat oven to 350 degrees Fahrenheit. Grease two 9- by 5-inch loaf pans.

In a large mixing bowl, combine flour, baking powder, salt, baking soda, cinnamon, and nutmeg.

In a separate bowl, cream butter and sugar until fluffy (about 3 minutes). Add eggs, one at a time, beating well between each addition. Beat in mashed bananas.

Pour batter into 2 prepared pans. Bake until nicely browned and puffed at center of the loaves (about 45 minutes). Test with a toothpick at the center of each loaf to see if it comes out clean.

Let loaves cool in pan for 10 minutes, then remove from pans and cool completely on wire rack.

Savory Beer Bread

Recipe via Baking Outside the Box

What you’ll need: 

• 1 ½ teaspoons instant yeast
• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons dried herbs (Italian blend or your favorite combination of sage, rosemary, thyme, oregano, basil, dill, etc)
• 1 12-ounce bottle of beer (medium-bodied)

Mix flour with yeast. Add salt and herbs and stir well. Add the beer gradually and combine until mixture is well moistened (dough should be moist, but not too sticky, add more flour until dough can be worked).

Kneed the dough on a floured surface for a few minutes until smooth, soft, and no longer sticky to the touch. Put ball of dough in warm, greased bowl and cover with plastic wrap or a clean kitchen towel. Allow dough to rise in a warm area for 60 to 90 minutes or until dough has doubled in size.

Punch down the dough into a loaf. Cover again and allow to rise for another 30 to 40 minutes.

Preheat oven to 350 degrees Fahrenheit. Divide dough into two small, greased loaf pans and brush the tops with melted butter and Parmesan cheese (optional). Bake for 35 minutes or until it no longer feels soft when pressed gently on the center.

New England Corn Bread

Recipe via Edible Boston

What you’ll need:

• 1 cup stone-ground cornmeal
• 1 cup flour
• 2 to 3 tablespoons sugar
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1¼ cups buttermilk
• 2 eggs, lightly beaten
• 4 tablespoons butter, melted and cooled to room temperature

Preheat oven to 425 degrees Fahrenheit. Grease an 8- by 9-inch square pan.

In a large bowl, mix together cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a smaller bowl, lightly beat the eggs. Stir in the buttermilk and melted butter. Add the wet ingredients into the dry mixture just enough to combine them. Do not over-mix. Pour batter into prepared pan and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Wild Rice Onion Bread

Recipe via Supper in Stereo

What you’ll need: 

• 8 cups unbleached all-purpose flour
• 1 cup fresh onions, diced
• 1/3  cup brown sugar
• 2 tablespoons instant yeast
• 1 ½ tablespoons salt
• 1 cup cooked wild rice blend
• 1/3 cup buttermilk
• about 1 ½ cups of water

In a large bowl. mix all dry ingredients (including yeast, onions, and rice blend). Next add the liquid ingredients, but add water gradually as you combine and knead the ingredients, noting the consistency of the dough. Keep in mind that you may not use all the water.

Turn out dough onto a floured counter and knead for about 10 to 15 minutes until it is smooth and silky. Place dough into a clean bowl and cover with plastic wrap or a clean kitchen towel. Set in a warm place and allow to rise until it has doubled in size (about 45 to 90 minutes).

Punch down dough and form into rolls or loaves. Place formed dough in greased pans. Cover and allow to rise for another 45 to 60 minutes until it doubles in size.

Preheat oven to 350 degrees Fahrenheit and bake bread for 45 minutes (rolls will be done in 12 to 15 minutes). Cool completely.

“Bake-In” Oozy Bread

Recipe via She Taxi

 What you’ll need:

• 1 package bacon, chopped
• 1 jar maple syrup (8 ounces)
• 1 stick butter
• 1 package home-style buttermilk biscuits (8 biscuits), such as Pillsbury brand

Preheat oven to 375 degrees Fahrenheit. Cook bacon in a skillet over medium-high heat until crisp (about 8 to 10 minutes).

In a small saucepan over medium heat, combine maple syrup and butter (do not boil). Cook until butter is melted. Remove from heat.

Grease a 9- by 3-inch loaf pan. Pour a couple tablespoons of maple syrup mixture into the bottom of the pan. Layer three biscuits in the bottom of the pan. Tear up one of the biscuits and fill in any open spaces. Sprinkle half of the bacon over the biscuits and top with about ½ cup of the maple syrup mixture. Place the remaining biscuits on top. Sprinkle the remaining bacon over the top of the biscuits and drizzle remaining maple syrup mixture over the top as well.

Bake for 25 to 30 minutes. Remove and serve warm.

What is your favorite bread recipe in the winter? Share your recipes in the comments section below.