Bread for Breakfast

If your idea of a perfect morning involves a warm slice of something sweet next to your coffee or tea, this easy breakfast bread is going to be your new go-to recipe. What I love most about this loaf is how simple it is. It’s a straightforward base that turns into whatever you want it to be—banana bread, blueberry loaf, cinnamon swirl—you name it.

This is one of those back-pocket recipes I come back to again and again. It started out as a simple banana bread experiment one lazy Saturday morning. I had some overripe bananas, the usual pantry staples, and not much motivation to clean a sink full of dishes. So I pulled out a mixing bowl, stirred everything together, and before I knew it, a golden, tender loaf was filling the house with that classic fresh-baked smell. That was the beginning of what I now call my “anything goes breakfast bread.”

It’s soft, slightly sweet, and it has just the right amount of richness without being heavy. Plus, it’s all made in one bowl—so cleanup is minimal. You can dress it up with fruit, nuts, chocolate chips, or keep it plain for something a little more subtle. Either way, it’s hard to go wrong.

Let’s get right into it—this bread comes together fast and is practically foolproof.

Ingredients You’ll Need

Makes 1 loaf

For the Bread Base:

• 1 ¾ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, melted

• ¾ cup granulated sugar (or brown sugar for more moisture)

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• ½ cup buttermilk (or ½ cup milk + 1 tsp lemon juice or vinegar)

Optional Mix-Ins (choose your favorite or combine a few):

• 1 cup mashed bananas

• 1 cup blueberries, chocolate chips, or chopped nuts

• 1 tsp cinnamon for extra warmth

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This gives your oven time to fully heat while you’re putting the batter together. Grease a 9×5-inch loaf pan, or if you prefer easy cleanup like I do, line it with parchment paper so you can lift the bread out easily once it’s done.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, and salt. This step helps distribute the leavening evenly so you don’t end up with any odd pockets of baking soda in the final bread. Set that aside for now.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk together the melted butter and sugar. It should look a bit like a thick, glossy syrup. Add the eggs one at a time, whisking after each addition so everything blends smoothly. Stir in the vanilla extract. Then, slowly add in the buttermilk and mix until you get a smooth, slightly thick liquid batter.

Quick tip: If you don’t have buttermilk on hand (I almost never do), just mix ½ cup of milk with a teaspoon of lemon juice or white vinegar and let it sit for about 5 minutes. It’s a perfect swap and gives you that same soft texture and tangy finish.

Easy Moist Breakfast Bread – A Perfect Morning Treat You Can Make in One Bowl

Alright, now that we’ve got the wet and dry ingredients ready to go, it’s time to bring everything together and bake up a loaf of this delicious, moist breakfast bread. Whether you’re going for a classic version or throwing in your favorite mix-ins, the next few steps are where the magic really starts to happen.

This is the part of the process where you can truly make this recipe your own. Some mornings I’ll toss in a handful of chocolate chips for the kids, and other days I’ll go with blueberries and cinnamon for something a little more grown-up. That’s the beauty of this recipe—it adapts to whatever you’re in the mood for.

Let’s pick up where we left off and finish up this bread.

Step 4: Combine Wet and Dry Ingredients

Now take the bowl of dry ingredients you set aside earlier and gently stir it into the wet mixture. You don’t need to overthink this part—just stir until everything is just combined. A few lumps are totally fine. Overmixing is one of the biggest culprits when it comes to dense or dry bread, so go easy.

Once the batter is combined, it’s time to fold in any extras. Here are some mix-in ideas, depending on what you’re craving:

• Mashed Bananas: About 1 cup gives you a softer, sweeter loaf with that unmistakable banana bread flavor.

• Blueberries: Fresh or frozen both work great. Toss them with a bit of flour before adding so they don’t sink to the bottom.

• Chocolate Chips: Semi-sweet or dark chocolate chips are always a hit—especially warm right out of the oven.

• Chopped Nuts: Walnuts or pecans add a nice crunch.

• Cinnamon: A teaspoon adds cozy, spiced flavor—especially good with banana or apples.

Gently fold your mix-ins into the batter, making sure they’re evenly distributed but not overworked.

Step 5: Bake

Pour the batter into your prepared loaf pan and smooth the top out with a spatula. It doesn’t need to be perfect—just even enough so it bakes uniformly.

Pop it into your preheated oven and bake for 50 to 60 minutes. Start checking around the 50-minute mark by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is ready. If it’s still gooey in the middle, give it another 5-10 minutes and check again.

Every oven is a little different, so don’t stress if yours takes a few minutes longer or shorter than expected.

Once the bread is done, let it cool in the pan for about 10 minutes. This helps it firm up and makes it easier to remove from the pan without breaking. After that, transfer it to a wire rack to cool completely.

Tips and Variations

Here are a few extra tips to help make this breakfast bread even better:

• For Extra Moisture: Use brown sugar instead of granulated sugar. It adds both moisture and a richer flavor.

• To Freeze: Slice the cooled bread and wrap each slice individually in plastic wrap. Store in a freezer-safe bag or container. You can pop slices into the toaster or microwave whenever you need a quick breakfast.

• Make It a Muffin: Pour the batter into a muffin tin and reduce the baking time to 18–22 minutes. Great for meal prep or lunchboxes!

• Add a Crumb Topping: Mix together ¼ cup brown sugar, 2 tbsp flour, 2 tbsp cold butter, and a dash of cinnamon. Sprinkle over the top before baking for a little sweet crunch.

What’s great about this recipe is that it’s totally flexible. You can make it a little different every time, depending on what you have on hand or what flavor you’re in the mood for. Some days it’s a banana-nut kind of morning, and other days I’m all about the chocolate chips.

Easy Moist Breakfast Bread – A Perfect Morning Treat You Can Make in One Bowl

Now that we’ve mixed, baked, and hopefully already snuck a warm slice off the cooling rack, let’s wrap things up with some helpful FAQs and a quick recap. Whether you’re baking this for the first time or adding it to your weekend routine, a few quick answers can make all the difference when you’re trying to troubleshoot or add your own spin.

Frequently Asked Questions

1. Can I use oil instead of butter in this recipe?

Yes, you can swap out the melted butter for an equal amount of vegetable oil or canola oil. This will make the bread even more moist, though you might miss a bit of that rich buttery flavor. Coconut oil is another good alternative if you want a hint of natural sweetness.

2. What’s the best way to store the bread?

Once the bread is completely cooled, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It’ll stay fresh for up to 3 days. For longer storage, freeze individual slices and reheat them in the toaster or microwave.

3. Can I make this recipe dairy-free?

Absolutely. Just swap the butter for a dairy-free alternative like vegan butter or oil, and use a plant-based milk mixed with vinegar or lemon juice in place of buttermilk. Almond milk or oat milk work well for this.

4. My bread sank in the middle—what happened?

A sunken center is usually a sign that the bread wasn’t fully baked in the middle. Try baking it for a few extra minutes next time, and make sure your oven is fully preheated before you start baking. Also, avoid opening the oven door too often, especially in the first 30 minutes.

5. Can I double the recipe?

You sure can. Just use two loaf pans and rotate them halfway through baking for even results. Keep an eye on the bake time—larger batches might need an extra 5 minutes or so depending on your oven.

6. What’s the best mix-in combination?

That really depends on your taste, but one favorite combo around here is mashed bananas with a handful of chopped walnuts and a dash of cinnamon. It’s cozy, comforting, and just the right amount of sweet.

7. Can I make it gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure it includes a binder like xanthan gum for the best texture. The result might be a little more crumbly, but still delicious.

Final Thoughts

This easy breakfast bread is one of those recipes that’s simple enough for a weekday morning but cozy enough to feel special. I love that you can mix it up in one bowl, pop it in the oven, and end up with a warm, sweet loaf that tastes like you spent way more time on it than you actually did.

It’s the kind of recipe I always come back to—especially on slow weekends when I want something warm with my coffee, or for busy school mornings when I need to grab something quick but homemade.

If you try this recipe, I’d love to hear how you make it your own. Did you go with banana and cinnamon? Or maybe blueberries and lemon zest? Let me know in the comments, and feel free to share your favorite mix-in combos too. And if you’ve got little ones at home, let them help you stir—this one’s forgiving and fun to make together.

Bread for Breakfast

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Pin Recipe

This easy breakfast bread is a versatile base recipe that comes out moist, tender, and perfect for pairing with your morning coffee or tea. Whether you add bananas, berries, or spices, it can easily transform into a comforting loaf full of flavor and texture. Ideal for busy mornings, weekend brunches, or a quick snack anytime.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

For the Bread

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, melted

3/4 cup granulated sugar (or brown sugar for extra moisture)

2 large eggs, room temperature

1 tsp vanilla extract

1/2 cup buttermilk (or milk + 1 tsp lemon juice or vinegar as a substitute)

Optional Mix-Ins

1 cup mashed bananas (for banana bread style)

1 cup blueberries, chocolate chips, or chopped nuts

1 tsp cinnamon (for added warmth and spice)

Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Combine the Wet Ingredients
In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract, then gradually add the buttermilk, mixing until smooth.

Step 4: Combine Wet and Dry Ingredients
Slowly add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing. If you’re using any mix-ins like mashed bananas, blueberries, nuts, or cinnamon, fold them in gently now.

Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

This breakfast bread can be customized to suit your taste. Try it plain, or use it as a base for banana bread, blueberry loaf, or a chocolate chip treat. It stores well at room temperature for up to 3 days, or you can freeze slices individually for an easy grab-and-go breakfast.