32 Breakfast Breads That'll Get You Out Of Bed Before Your Alarm

A classic loaf of banana bread is the epitome of simple home baking, but that doesn't mean it can't also deliver maximum deliciousness. If you’re looking to make the ultimate loaf of banana bread—moist, dense, and absolutely jam-packed with banana—look no further than this recipe. Our tried-and-true banana bread does everything you want it to—it’s quick to whip up with only a handful of pantry ingredients, is full of intense banana flavor, and has that perfect, moist-crumb texture.

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Conchas (aka concha bread) are probably the most recognizable of all Mexican pan dulce. Pan dulce means sweet bread in Spanish—think of these little breads as the brioche of Mexico. The name concha comes from the Spanish word for seashell, which makes sense when you see the gorgeous striated pattern atop the rolls. The easiest way to get that signature seashell pattern is by using a conchas mold (pretty easy to find on the Internet), but if you prefer, you can use a generously floured paring knife to create your own unique designs too.

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If you love butter, you'll live for this brioche bread. This recipe produces two loaves, each containing a whole stick of butter—so you can imagine how rich each fluffy bite will be.

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Homemade bagels are SO worth it, but only if you've got patience and a few hours to spare. When you don't, make this focaccia, inspired by Suzanne Dunaway's genius focaccia technique. It requires no special tools, no kneading, and only 1 short rise. After proofing it's coated on all sides everything bagel seasoning, and topped with a shower of flaky sea salt. The roasted garlic cream cheese, though optional, is a guaranteed crowd-pleaser.

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Many recipes for monkey bread use canned biscuits, but trust us—it’s worth making your own dough from scratch. You can’t beat the smell and taste of freshly baked bread, and that yeasty flavor brings additional richness to balance all the sweetness from the brown sugar coating and the glaze. Is it bread? Is it a pastry? Whatever it is, it’s darn delicious.

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Here at Delish, we think that maple and bacon are a superior flavor combination. The signature sweetness from the maple pairs perfectly with the salty flavor of the bacon, turning any dish into a sweet-salty, flavor-packed dream. There might be no better example of the power of this flavor combo than this pull-apart bread. A maple glaze and crumbled bacon transform refrigerated biscuits into the ultimate fall breakfast recipe. Ready in around an hour, this is the perfect easy brunch recipe to impress any guests this year.

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Biscuits can take on very different meanings in different parts of the world. In North America, they're meant to be a flaky and soft leavened quick bread. Ideally they should have tender flaky layers and an extra-buttery taste. An easier alternative to dinner rolls and equally good at breakfast, lunch, and dinner.

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Though zucchini bread sometimes feels like the forgotten cousin of banana bread, we’re here to say—come summertime, this squash-filled quick bread deserves its time in the spotlight. Not only does zucchini keep a loaf extra moist, it also adds a slightly savory note that prevents it from being too sweet. Freshly baked, this snacking bread has a crunchy top and is soft as can be inside, perfect for enjoying for breakfast or as an afternoon pick-me-up.

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English muffins start with an overnight rise so that they're nearly ready to be baked off in the morning. Once baked, they get split open with a fork(!!!) to reveal all of those classic nooks and crannies. Perfect for the butter to melt into or to serve your eggs Benedict on. These light muffins will give your day a bright start with a slightly sourdough-y taste and perfect crunch from the cornmeal crust.

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Popovers are likely the cutest thing you can bake to accompany any meal. Watching them rise in the oven is a thrill for any cook. When they emerge, they stand tall and smell amazing. They're the sweet version of savory Yorkshire puddings, perfect for impressing your guests at brunch. Pair with oven-cooked bacon, a big batch of scrambled eggs, and a pitcher of mimosas for the ideal spread.

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We know there’s no shortage of amazing pumpkin recipes out there, but these pillowy soft buns are filled with chopped pecans and baked in a caramel sauce for the most decadent fall treat any time of day. Pumpkin sticky buns are worth trying your hand at a yeasted dough. The pumpkin makes them as light as can be, and there’s no bad bite thanks to all of that sticky caramel goodness. When you flip these out of the pan, you’ll be tempted to dive right in, but give them another 10 minutes to cool, and that caramel will cool into a chewy soft glaze. It will give you time to get that pumpkin spice latte ready.

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While our brioche buns are a little sweeter than, say, potato rolls, they aren’t as sweet as traditional brioche, making them the perfect complement to savory burgers or meaty sandwiches. We love piling them high with pulled pork or fried chicken, or topping them with soft scrambled eggs and cheese for the most EPIC breakfast sandwich.

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If you’re a fan of sticky buns, cinnamon rolls, and other sweet breakfast pastries, let us introduce you to your new favorite—monkey bread. This cinnamon-sugar pull-apart bread is as fun to make as it is to eat, and makes for a spectacular centerpiece whether you’re serving it for a morning brunch or are bringing it to a breakfast potluck (we’d serve it for dessert without hesitation too). It isn’t fussy to make, is easy to get creative with, and serves a crowd with ease… quit monkeying around and make this already!

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Scones sound fancy, but really, they're so easy to make. These scones are studded with fresh berries and sprinkled with coarse sugar for the perfect bite. Fruit scones are meant to be seasonal, so use your favorite fruit that's in season, or whatever you need to use up in your fridge. If you aren't sure what to make in the fall, you can always go with pumpkin spice scones.

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Zucchini bread is always the first thing on our list to make with summer’s squash bounty, but we wanted to switch it up this time. This lemon poppyseed bread is still super-soft, like a zucchini bread should be, with a little bit of tartness thanks to the lemon. Yum!

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A crowd-pleasing staple we turn to again and again, cinnamon rolls are the pinnacle of a cozy Sunday morning. If you're looking for a go-to recipe to make every weekend, this is it. Our easy recipe perfects the beloved, soft, and fluffy sweet pastry—follow it to a T if you’re looking to go classic, or use it as a jumping-off point to add your favorite seasonal flavors (the flaky and buttery dough is unbeatable and can take everything from chocolate to fruit).

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If you’re looking for a new bread baking project to get you through winter this year, may we suggest a hearty loaf of Irish brown bread? It’s technically a quick bread (meaning no yeast or rise) and has a dense yet tender interior that’s as good for eating with butter and jam as it is for dipping into a creamy winter soup.

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Pumpkin bread is full of warm spices and can be enjoyed for breakfast, dessert, or as an afternoon snack. But we decided to up the ante by adding a decadent swirl of everyone’s favorite chocolate-hazelnut spread. Many of us already spread Nutella on slices of pumpkin bread, so why not incorporate it into the batter itself? This quick bread borrows a similar technique from marble cake to add those signature swirls. But trust us: This cake is way less complicated than it looks. All you need to do is make one simple batter and stir the Nutella into half of it.

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Looking for a holiday baking project that will look stunning and taste even better? Meet this cranberry-orange star bread. Filled with homemade cranberry sauce and effortlessly twisted into a visually intricate shape, this soft, fragrant, sweet bread will delight friends and family everywhere.

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A Jewish sweet braided bread loved by all, babka is stuffed, rolled, then baked with a variety of fillings. Chocolate babka tends to dominate the flavor popularity contest, but there's a certain appeal to a cinnamon babka that just can't be denied—which is why this recipe snuck both into the mix.

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