Simple Breakfast Bread – Easy, Cozy, and Perfect for Busy Mornings

This simple breakfast bread is the kind of recipe you keep on repeat. It’s soft, lightly sweet, and perfect with butter or jam. You can mix it by hand, and it bakes up golden with a tender crumb. No special tools, no complicated steps—just honest, comforting bread that makes mornings feel calm. If you’re new to baking, this is a great place to start, and if you’re experienced, you’ll appreciate how quick and reliable it is.

Why This Recipe Works

Simple breakfast bread – Simple Breakfast Bread – Easy, Cozy, and Perfect for Busy Mornings This simple breakfast bread is th

This bread uses a straightforward mix of pantry staples and a balanced amount of sugar and fat for tenderness. Using milk instead of water adds flavor and a soft, fine crumb. The batter-style method means less kneading while still delivering great structure. A short rest before baking helps the flour hydrate, which keeps the bread moist. The result is a versatile loaf that works with sweet or savory toppings.

Ingredients

Simple breakfast bread – It’s soft, lightly sweet, and perfect with butter or jam

• 2 cups (240 g) all-purpose flour
• 1 cup (120 g) whole wheat flour (or use all all-purpose)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup (100 g) granulated sugar (reduce to 1/3 cup for a less sweet loaf)
• 1 teaspoon ground cinnamon (optional)
• 2 large eggs, room temperature
• 1 1/4 cups (300 ml) milk (dairy or unsweetened non-dairy), room temperature
• 1/3 cup (75 g) neutral oil or melted butter
• 2 teaspoons vanilla extract
• 1 cup (120 g) add-ins, optional: blueberries, chopped nuts, chocolate chips, or grated apple
• 1 tablespoon coarse sugar for topping (optional)

Instructions

Simple breakfast bread – You can mix it by hand, and it bakes up golden with a tender crumb

1. Prep the pan: Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
2. Mix dry ingredients: In a large bowl, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, sugar, and cinnamon until evenly combined.
3. Mix wet ingredients: In a separate bowl or large measuring cup, whisk the eggs, milk, oil (or melted butter), and vanilla until smooth.
4. Combine: Pour the wet mixture into the dry ingredients. Stir with a spatula just until you no longer see dry flour. The batter will be thick. If using add-ins, fold them in gently.
5. Rest the batter: Let the batter sit for 5 minutes. This helps the flour hydrate and improves the texture.
6. Pan and top: Scrape the batter into the prepared pan. Smooth the top. Sprinkle with coarse sugar if you like a slight crunch.
7. Bake: Bake for 45–55 minutes, until the top is golden and a toothpick comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
8. Cool: Let the bread cool in the pan for 10–15 minutes, then lift it out and finish cooling on a rack. Slice when just warm or fully cooled for neat slices.

How to Store

• Room temperature: Wrap tightly or store in an airtight container for up to 3 days. A paper towel inside the container helps prevent condensation.
• Refrigerator: Not ideal; it can dry out. If you must, wrap well and warm slices before serving.
• Freezer: Slice, then freeze in a zip-top bag with parchment between slices for up to 3 months. Toast straight from frozen or thaw overnight.

Why This is Good for You

This bread is a gentle, satisfying start to the day. The mix of flours offers a blend of complex carbs and fiber for steady energy. Using oil or butter provides satiety so you’re not hungry an hour later. If you add nuts, seeds, or fruit, you’ll boost healthy fats, vitamins, and minerals. It’s not “diet food”—it’s real food that fits into a balanced routine.

Pitfalls to Watch Out For

• Overmixing: Stir just until combined. Overworking the batter can make the bread tough.
• Cold ingredients: Cold eggs and milk can seize melted butter and lead to uneven mixing. Room temperature is best.
• Underbaking: A pale center means gummy slices. Check in multiple spots; look for a golden top and set edges.
• Pan size swap: A smaller pan will overflow. If using an 8.5×4.5-inch pan, leave a little batter out or extend bake time and watch carefully.
• Too many add-ins: Keep add-ins to about 1 cup. More can weigh down the loaf and create wet pockets.

Variations You Can Try

• Lemon Poppy: Add 1 tablespoon poppy seeds, zest of 1 lemon, and swap vanilla for 1 teaspoon lemon extract. Glaze with a simple lemon icing if you like.
• Cinnamon Swirl: Mix 2 tablespoons brown sugar with 1 teaspoon cinnamon. Layer half the batter, sprinkle the mixture, then add the rest and swirl with a knife.
• Berry Almond: Fold in 1 cup blueberries and 1/3 cup sliced almonds. Add 1/2 teaspoon almond extract.
• Banana Boost: Replace 1/2 cup milk with 1/2 cup mashed ripe banana. Reduce sugar by 2 tablespoons.
• Chocolate Chip: Add 3/4 cup mini chocolate chips and a pinch of espresso powder to enhance the cocoa flavor.
• Seeded Breakfast: Stir in 2 tablespoons each chia and sunflower seeds. Great with cream cheese and honey.
• Dairy-Free: Use oat or almond milk and oil instead of butter. The texture stays tender.

FAQ

Can I make this bread without eggs?

Yes. Replace each egg with 1/4 cup unsweetened applesauce or 3 tablespoons aquafaba (the liquid from a can of chickpeas). The texture will be slightly denser but still soft.

What if I only have all-purpose flour?

No problem. Use 3 cups all-purpose flour total and keep the rest of the recipe the same. The loaf will be a bit lighter and just as tasty.

How do I avoid a dry loaf?

Measure flour accurately by fluffing, spooning, and leveling. Don’t overbake; pull it once the tester shows a few moist crumbs. Oil tends to keep it moister than butter, so choose oil if dryness is a concern.

Can I reduce the sugar?

Yes. You can drop it to 1/3 cup without affecting structure. For a barely sweet loaf, use 1/4 cup and add chocolate chips or fruit for pops of sweetness.

Can I bake this as muffins?

Absolutely. Portion into a lined 12-cup muffin pan and bake at 350°F (175°C) for 18–22 minutes. Start checking at 18 minutes.

How do I know when it’s done?

Look for a well-browned top, slightly pulling from the sides, and a tester that comes out clean or with a few moist crumbs. An instant-read thermometer should read around 200–205°F (93–96°C) in the center.

What’s the best way to slice it cleanly?

Let the loaf cool at least 30 minutes. Use a serrated knife and a gentle sawing motion. Wipe the blade between cuts if the loaf is still warm.

Can I add oats?

Yes. Fold in 1/2 cup quick oats and add 2–3 tablespoons extra milk to keep the batter from getting too thick.

Wrapping Up

This simple breakfast bread is a low-stress, high-reward bake you can whip up anytime. It’s flexible, forgiving, and easy to customize with whatever you have on hand. Slice it warm with butter, toast it later in the week, or freeze a few slices for busy mornings. Keep this recipe nearby—you’ll use it often.