Sweet Skillet Bread Recipe – Easy, Cozy, and Perfect for Sharing

Warm, buttery, and just sweet enough, this sweet skillet bread is the kind of recipe you’ll want to keep on repeat. It bakes up golden and tender in a cast-iron skillet, with a soft crumb and lightly crisp edges. It’s simple enough for a weekday treat, yet special enough to serve at brunch or alongside coffee. Best of all, it comes together with pantry staples you likely already have. If you’re craving a quick, comforting bake without fuss, this is it.

What Makes This Special

Sweet skillet bread recipe – Sweet Skillet Bread Recipe – Easy, Cozy, and Perfect for Sharing Warm, buttery, and just sweet enoug

This bread delivers the cozy texture of a cake-style cornbread but without cornmeal—think soft, buttery, and lightly sweet. It bakes evenly in a skillet, which helps create caramelized edges and a tender center. The batter is forgiving and mixes in minutes, so there’s no need for a mixer. You can also dress it up with spices, citrus zest, or fruit for a fun twist.

It’s versatile: serve it warm with honey and butter, slice it for breakfast with jam, or top it with berries and whipped cream for a simple dessert. The skillet makes it feel rustic and homey, but the taste is polished and balanced.

Ingredients

Sweet skillet bread recipe – It bakes up golden and tender in a cast-iron skillet, with a soft crumb and lightly crisp edges

• 2 cups (240 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, rested 5 minutes)
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled, plus more for greasing
• 2 teaspoons vanilla extract
• Optional topping: 2 tablespoons coarse sugar for a sparkly crust

Instructions

Sweet skillet bread recipe – It’s simple enough for a weekday treat, yet special enough to serve at brunch or alongside coffee

1. Preheat and prepare the skillet. Heat the oven to 350°F (175°C). Place a 10-inch cast-iron skillet in the oven for 5 minutes to warm. Carefully remove and grease the skillet with butter.
2. Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. Mix wet ingredients. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. The mixture should be creamy and well blended.
4. Combine gently. Pour the wet ingredients into the dry. Use a spatula to fold just until no dry streaks remain. The batter should be thick but pourable. Avoid overmixing.
5. Fill the skillet. Pour the batter into the greased, warm skillet and smooth the top. If using, sprinkle coarse sugar evenly over the surface.
6. Bake. Bake for 20–25 minutes, or until the top is golden and a toothpick comes out with a few moist crumbs. The center should spring back lightly when touched.
7. Cool slightly and serve. Let the bread rest in the skillet for 10 minutes. Slice into wedges and serve warm with butter, honey, or jam.

How to Store

• Room temperature: Store cooled bread in an airtight container for up to 2 days. Keep a paper towel in the container to absorb moisture.
• Refrigerator: Wrap tightly and refrigerate for up to 5 days. Warm slices in a low oven or toaster oven to refresh texture.
• Freezer: Wrap individual wedges in plastic, then place in a freezer bag for up to 2 months. Thaw at room temperature and reheat for best results.

Health Benefits

This is a treat, but you can still make it a bit kinder to your day. Buttermilk adds protein and tang while helping create a tender crumb. Using real butter means rich flavor, so you can be satisfied with a smaller slice. The recipe is not overly sweet, which keeps the sugar in check compared to many baked goods.

You can also tweak it. Swap part of the all-purpose flour with white whole wheat flour for extra fiber. Add blueberries or diced apples for a little natural sweetness and antioxidants. These small changes make the bread heartier without losing its soft texture.

Common Mistakes to Avoid

• Overmixing the batter: This leads to a tough, dense crumb. Stop as soon as the dry spots disappear.
• Skipping the warm skillet: A preheated, greased skillet helps set the edges and prevent sticking. It also improves browning.
• Overbaking: This bread goes from perfect to dry quickly. Start checking at 20 minutes and remove when a toothpick has moist crumbs.
• Using cold ingredients: Cold eggs and milk can cause uneven mixing and a heavier texture. Room temperature is best.
• Not letting it rest: Slicing immediately can cause crumbling. A short rest allows the crumb to set.

Recipe Variations

• Cinnamon Sugar Swirl: Mix 1/4 cup sugar with 1 teaspoon cinnamon. Pour half the batter into the skillet, sprinkle cinnamon sugar, then top with remaining batter. Gently swirl with a knife.
• Lemon Blueberry: Add 1 tablespoon lemon zest and fold in 1 cup fresh blueberries tossed with 1 teaspoon flour. Finish with a light lemon glaze if you like.
• Maple Pecan: Replace 1/4 cup of the sugar with pure maple syrup and fold in 1/2 cup chopped toasted pecans. A pinch of nutmeg is great here.
• Brown Butter Vanilla: Brown the butter until nutty, cool slightly, then use as directed. The flavor becomes rich and toasty.
• Chocolate Chip: Fold in 3/4 cup mini chocolate chips and a pinch of flaky salt on top before baking for a sweet-salty finish.
• Half Whole Wheat: Use 1 cup all-purpose flour and 1 cup white whole wheat flour. Add an extra tablespoon of buttermilk if the batter seems thick.

FAQ

Can I make this without a cast-iron skillet?

Yes. Use a 9-inch round cake pan or square baking pan. Grease it well and check for doneness a couple of minutes earlier, as thinner pans can bake faster.

What if I don’t have buttermilk?

Make a quick substitute: add 1 tablespoon lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes. It won’t be identical, but it works nicely for tenderness and lift.

Can I cut the sugar?

Absolutely. Reduce to 3/4 cup for a lightly sweet bread. Keep in mind that sugar affects moisture and browning, but the bread will still bake up well.

How do I know it’s done?

Look for a golden top and edges pulling slightly from the skillet. A toothpick should come out with a few moist crumbs, not wet batter. The center should feel springy.

Can I make this dairy-free?

Use your favorite dairy-free milk mixed with 1 tablespoon lemon juice or vinegar, and swap the butter for melted coconut oil or a neutral oil. Flavor and texture will change slightly but still taste great.

Why did my bread sink in the middle?

Common reasons include underbaking, expired leaveners, or opening the oven door too early. Make sure your baking powder and baking soda are fresh, and avoid peeking for the first 15 minutes.

How should I reheat leftovers?

Warm slices in a 300°F (150°C) oven for 5–8 minutes or in a skillet over low heat with a tiny pat of butter. Microwaving works in a pinch but can soften the edges.

Can I add fruit without making it soggy?

Yes. Toss fruit like berries or diced apples with a teaspoon of flour before folding in. This helps suspend the fruit and reduces excess moisture.

Wrapping Up

This sweet skillet bread recipe is simple, flexible, and deeply satisfying. With a warm skillet, a handful of pantry staples, and about half an hour, you can have a golden, soft loaf ready to share. Keep it classic or spin it with your favorite flavors. Either way, it delivers that cozy, homemade feel every time.