27+ Delicious Summer Bread Recipes to Enjoy All Season Long

Summer is the perfect time to embrace fresh, flavorful ingredients and create bread that embodies the essence of the season.

Whether you’re hosting a backyard BBQ, enjoying a picnic, or just looking for a new breakfast treat, summer bread recipes can offer something for everyone.

From fruity and tropical flavors to herb-infused savory loaves, these 27+ summer bread recipes are not only easy to make but also capture the vibrant spirit of the warmer months.

The best part? These breads are perfect for every occasion, whether you’re serving them for brunch, snacking by the pool, or bringing them to a potluck.

Get ready to explore a collection of mouthwatering, seasonal breads that will take your summer baking to the next level.

27+ Delicious Summer Bread Recipes to Enjoy All Season Long

With over 27+ mouthwatering summer bread recipes to choose from, you’ll never run out of options for baking this season.

From light and fruity loaves to savory options that pair perfectly with grilled meals, these recipes bring together the best ingredients summer has to offer.

Whether you’re experimenting with tropical fruits, adding herbs from your garden, or just looking for something fun and easy, there’s a summer bread recipe here to suit every taste and occasion.

So, preheat your oven, grab your favorite ingredients, and start baking the perfect loaf for your next summer gathering or quiet afternoon at home.

Lemon Zucchini Bread

Bright, citrusy, and ultra-moist, this Lemon Zucchini Bread is the perfect summer twist on classic quick bread.

Zucchini adds moisture and body without overpowering the delicate lemon flavor. It’s ideal for a sunny brunch, a picnic snack, or a sweet end to a backyard BBQ.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeezed dry)

Optional Lemon Glaze:

• ½ cup powdered sugar
• 1–2 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, beat sugar, eggs, oil, lemon juice, lemon zest, and vanilla until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in the grated zucchini.
6. Pour batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes, then transfer to a wire rack.
8. Optional: whisk glaze ingredients together and drizzle over cooled bread.

Whether served slightly warm with a pat of butter or chilled with a cup of iced tea, this lemon zucchini bread is a sunshine-filled treat that balances freshness and indulgence.

It also freezes well—if you can manage not to eat it all first!

Strawberry Basil Focaccia

This savory-sweet focaccia is summer on a slice.

Juicy strawberries and fragrant basil are baked into fluffy, olive-oil-rich dough, creating a vibrant bread that’s perfect as an appetizer, picnic side, or light lunch when paired with cheese and prosciutto.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• 1 cup warm water (110°F)
• ¼ cup olive oil, plus more for drizzling
• 1 cup sliced fresh strawberries
• ¼ cup fresh basil leaves, roughly torn
• Sea salt for sprinkling

Instructions:

1. In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
2. Stir in flour, salt, and olive oil. Mix until a sticky dough forms.
3. Knead dough on a floured surface for about 5–7 minutes, until smooth and elastic.
4. Place in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled.
5. Preheat oven to 425°F (220°C). Press dough into a greased 9×13-inch baking dish or baking sheet.
6. Dimple the surface with your fingers, then top with strawberries and basil.
7. Drizzle with olive oil and sprinkle with sea salt.
8. Bake for 20–25 minutes until golden brown.
9. Let cool slightly before slicing.

This Strawberry Basil Focaccia is a show-stopper at summer gatherings.

The sweet-savory combo makes it versatile and surprising—just right for those long, golden-hour dinners outdoors.

Peach Cornbread Skillet

This rustic peach cornbread brings together the hearty texture of traditional cornbread with the sweetness of ripe summer peaches.

Baked in a skillet for crispy edges and a soft center, it’s the perfect side for grilled meats or a dreamy base for vanilla ice cream.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 tsp vanilla extract
• 2 medium peaches, sliced

Instructions:

1. Preheat oven to 400°F (200°C). Grease a cast-iron skillet with butter or oil.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla.
4. Combine wet and dry ingredients until just mixed. Do not overmix.
5. Fold in half of the peach slices.
6. Pour batter into the skillet and top with remaining peach slices.
7. Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
8. Let cool slightly before serving.

This peach cornbread is a celebration of summer flavor and texture.

Sweet peaches and buttery cornbread come together beautifully, making this a perfect dish for breakfast, barbecues, or a not-too-sweet dessert.

Mango Coconut Bread

This tropical-inspired bread combines the sweetness of ripe mangoes with the rich flavor of coconut.

The soft, fluffy texture of the bread, paired with the fragrant, fruity flavors, makes it a wonderful treat for warm summer mornings or an afternoon snack with iced coffee.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• 2 large eggs
• 1 cup ripe mango, peeled and mashed
• 1/3 cup coconut milk
• 1 tsp vanilla extract
• ½ cup shredded coconut (unsweetened)
• ½ cup vegetable oil

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat sugar and eggs until light and fluffy.
4. Add in mashed mango, coconut milk, vanilla extract, and vegetable oil. Mix well.
5. Gradually fold in the dry ingredients and shredded coconut until just combined.
6. Pour the batter into the prepared loaf pan and bake for 55–60 minutes, or until a toothpick inserted comes out clean.
7. Let cool for 10 minutes in the pan before transferring to a wire rack.

This Mango Coconut Bread will transport your taste buds to a tropical paradise.

It’s incredibly moist with a perfect balance of sweetness and flavor, and it makes a great addition to any summer brunch spread.

Rosemary Garlic Focaccia

This savory focaccia is filled with fragrant rosemary and roasted garlic, creating an irresistible aroma as it bakes.

The crisp edges and soft, airy interior make it perfect for dipping in olive oil, serving with soups, or enjoying on its own as a snack.

Ingredients:

• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 tsp salt
• 1 cup warm water
• 2 tbsp olive oil, plus more for drizzling
• 3 cloves garlic, roasted and mashed
• 2 tbsp fresh rosemary, chopped
• Coarse sea salt for sprinkling

Instructions:

1. In a large bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.
2. Stir in flour, salt, and 2 tbsp olive oil to form a dough. Knead the dough on a floured surface for 7–10 minutes until smooth.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for about 1 hour, or until doubled in size.
4. Preheat oven to 425°F (220°C). Punch down the dough and transfer it to a greased 9×13-inch baking sheet.
5. Stretch the dough to fit the pan, dimpling it with your fingers. Drizzle with olive oil, and spread the mashed garlic and rosemary evenly over the top.
6. Let the dough rest for 10 minutes, then sprinkle with coarse sea salt.
7. Bake for 20–25 minutes, or until golden brown.

This Rosemary Garlic Focaccia is a crowd-pleaser, perfect for any occasion.

Its rich flavor and aroma make it a standout, and it pairs wonderfully with a glass of wine or as a starter before a main meal.

Blueberry Almond Bread

This sweet and nutty bread is filled with fresh blueberries and crunchy almonds, making it a perfect summer breakfast or dessert.

The burst of blueberry juice in each bite, combined with the richness of almonds, adds both texture and flavor to this tender loaf.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup milk
• 1 tsp vanilla extract
• ½ cup unsalted butter, melted
• 1 cup fresh blueberries
• ¼ cup sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together sugar, egg, milk, and vanilla extract. Stir in melted butter until combined.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Be careful not to overmix.
5. Gently fold in blueberries and sliced almonds, reserving a few almonds for topping.
6. Pour the batter into the prepared loaf pan and sprinkle the remaining almonds on top.
7. Bake for 55–60 minutes, or until a toothpick inserted comes out clean.

This Blueberry Almond Bread is perfect for any summer occasion—whether you’re hosting a brunch, need a quick snack, or looking for a comforting dessert.

The sweetness of the blueberries, combined with the crunchy almonds, creates a lovely contrast that’s both satisfying and refreshing.

Apricot Almond Scones

These soft, crumbly scones are packed with the sweetness of fresh apricots and the rich flavor of almonds.

With a golden-brown exterior and a tender, flaky interior, they’re perfect for breakfast, brunch, or a tea-time treat on a lazy summer afternoon.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup chopped fresh apricots
• 1/4 cup sliced almonds
• 1 large egg
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp coarse sugar for topping

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
4. Fold in chopped apricots and sliced almonds.
5. In a small bowl, whisk together the egg, heavy cream, and vanilla extract. Pour into the dry mixture and stir until just combined.
6. Turn the dough onto a lightly floured surface and gently knead a few times to bring it together.
7. Pat the dough into a 1-inch thick circle and cut into wedges. Place them on the prepared baking sheet.
8. Sprinkle coarse sugar on top of each scone and bake for 18-22 minutes, or until golden brown.
9. Let cool for 5 minutes before serving.

These Apricot Almond Scones are a wonderful way to enjoy the fruit of summer while indulging in a classic British pastry.

They pair beautifully with a cup of tea or coffee, making them a great choice for a morning or afternoon pick-me-up.

Grilled Pita Bread with Herb Butter

This simple yet flavorful grilled pita bread is a fantastic addition to any summer meal.

Brushed with a fragrant herb butter before being grilled, it’s perfect as a side for grilled meats, dips, or even a fresh summer salad.

Ingredients:

• 4 pita bread rounds
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh thyme, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan to medium heat.
2. In a small bowl, mix together the softened butter, parsley, basil, thyme, garlic, salt, and pepper.
3. Brush both sides of the pita bread with the herb butter mixture.
4. Place the pita on the grill and cook for about 2–3 minutes per side, or until golden and slightly crispy.
5. Remove from the grill and slice into wedges for dipping.

Grilled Pita Bread with Herb Butter is an easy and delicious way to add extra flavor to your summer meals.

The herbs bring a fresh and fragrant note that pairs wonderfully with grilled vegetables, hummus, or a tangy yogurt dip.

Watermelon Yeast Rolls

These soft, slightly sweet rolls are a fun and unique way to celebrate the juicy, refreshing flavor of watermelon during summer.

The watermelon puree in the dough adds both flavor and moisture, creating the perfect light, fluffy rolls to serve at your next cookout or family dinner.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup watermelon puree (from fresh watermelon)
• 1/4 cup warm water (110°F)
• 1/4 cup unsalted butter, melted
• 1 egg
• 1/2 tsp vanilla extract

Instructions:

1. In a small bowl, combine warm water and yeast, letting it sit for 5 minutes until it becomes frothy.
2. In a large bowl, whisk together flour, sugar, and salt.
3. Add the watermelon puree, melted butter, egg, and vanilla extract to the flour mixture. Stir until just combined.
4. Gradually add the yeast mixture, stirring until a dough forms.
5. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover, and let it rise for 1–1.5 hours, or until doubled in size.
7. Preheat oven to 350°F (175°C). Punch down the dough and divide it into 12 equal pieces. Shape them into balls and place them in a greased 9×13-inch baking dish.
8. Let the rolls rise for another 20–30 minutes before baking for 20–25 minutes, or until golden brown.
9. Brush with melted butter and serve warm.

These Watermelon Yeast Rolls are an unexpected, playful twist on traditional dinner rolls.

They have a subtle, refreshing watermelon flavor that pairs beautifully with grilled dishes or a fresh salad. The soft, light texture of these rolls will melt in your mouth and make them a hit at any summer gathering.

Raspberry Lemonade Bread

A zesty and fruity quick bread that combines the sweet-tartness of raspberries with the refreshing citrus flavor of lemonade.

This bright bread is perfect for warm weather and makes a delicious addition to any picnic or summer brunch.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• 2 large eggs
• ½ cup lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 2 tbsp lemon zest sugar (for sprinkling on top)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix sugar, eggs, lemon juice, lemon zest, vegetable oil, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the raspberries, being careful not to break them up too much.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Sprinkle with lemon zest sugar and bake for 50–60 minutes or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack.

This Raspberry Lemonade Bread is the perfect balance of sweet and tangy, offering a refreshing burst of flavor.

It’s ideal for summer parties, gift-giving, or simply enjoying with a cup of tea on a sunny afternoon.

Cilantro Lime Cornbread

A savory, slightly spicy cornbread with the bright flavor of fresh cilantro and the tang of lime.

This cornbread is perfect as a side to tacos, grilled meats, or as an accompaniment to summer chili or BBQ dishes.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ cup sugar
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• ¼ cup fresh cilantro, chopped
• 1 small jalapeño pepper, finely chopped (optional for heat)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch round or square baking pan.
2. In a medium bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together buttermilk, eggs, melted butter, lime juice, and lime zest.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in cilantro and jalapeño (if using).
5. Pour the batter into the prepared pan and bake for 20–25 minutes, or until golden brown and a toothpick inserted comes out clean.
6. Let cool slightly before slicing and serving.

This Cilantro Lime Cornbread is a refreshing take on a classic, with its herbal and citrusy flavors giving a bold twist to traditional cornbread.

It pairs wonderfully with summer Mexican dishes or as a side for grilled seafood.

Cherry Almond Brioche

This light, buttery brioche is filled with juicy cherries and crunchy almonds, making it a decadent yet fresh choice for any summer meal.

Its sweet richness makes it an ideal dessert, breakfast, or snack to enjoy while relaxing on warm evenings.

Ingredients:

• 3 cups all-purpose flour
• ¼ cup sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ tsp salt
• 1 cup warm milk (110°F)
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup fresh cherries, pitted and halved
• ½ cup sliced almonds
• 1 egg (for egg wash)

Instructions:

1. In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until frothy.
2. Add flour, sugar, and salt to the yeast mixture, then mix in the eggs and softened butter.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
4. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
5. Punch down the dough and roll it out into a rectangle. Spread the halved cherries evenly over the dough, then fold it into a log or braid it if you prefer.
6. Place the shaped dough into the prepared pan and cover to rise for another 30 minutes.
7. Brush with an egg wash (beaten egg with a tablespoon of water) and sprinkle with sliced almonds.
8. Bake for 25–30 minutes, or until golden brown.
9. Let cool for 10 minutes before slicing and serving.

This Cherry Almond Brioche is a show-stopper, offering a rich, indulgent flavor with a bright burst of cherries.

It’s perfect as a summer dessert or an elegant brunch treat, adding a touch of luxury to any occasion.

Coconut Lime Banana Bread

This tropical twist on classic banana bread combines the creamy sweetness of ripe bananas with the bright flavors of coconut and lime.

It’s wonderfully moist and has just the right amount of tangy zest, making it a perfect addition to summer breakfasts or as a snack to enjoy by the pool.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• 1 ½ cups mashed ripe bananas (about 3 bananas)
• 1 cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• ½ cup shredded coconut
• ¼ cup coconut milk (or regular milk)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat mashed bananas, sugar, eggs, butter, vanilla extract, lime juice, and lime zest until well combined.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in the shredded coconut and coconut milk.
6. Pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Lime Banana Bread is a deliciously tropical version of a classic favorite.

The combination of banana, coconut, and lime is both refreshing and satisfying, making it the perfect summer treat.

Summer Tomato Basil Bread

This savory bread brings together the fresh, vibrant flavors of summer tomatoes and fragrant basil.

The dough is rich and soft, with chunks of juicy tomato and chopped basil scattered throughout, making it a perfect side to pair with grilled meats, soups, or a fresh salad.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp active dry yeast
• 1 tsp salt
• 1 tbsp sugar
• 1 ¼ cups warm water
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• ¼ cup fresh basil, chopped
• 1 tsp garlic powder
• ½ tsp black pepper

Instructions:

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
2. In a large bowl, whisk together flour, salt, and garlic powder.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 8 minutes until smooth.
5. Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour, or until doubled in size.
6. Punch down the dough and fold in the halved cherry tomatoes, chopped basil, and black pepper.
7. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan. Let rise for another 30 minutes.
8. Preheat oven to 375°F (190°C). Bake for 30–35 minutes, or until golden brown.
9. Allow the bread to cool for 10 minutes before slicing.

This Summer Tomato Basil Bread is perfect for warm-weather meals, with the juicy tomatoes adding moisture and the basil providing a burst of fresh flavor.

It’s an excellent choice for pairing with your summer dishes.

Peach Cinnamon Swirl Bread

A fragrant, warm loaf that’s perfect for summer mornings, this Peach Cinnamon Swirl Bread combines fresh peaches and a cinnamon-sugar swirl.

The slightly spiced bread is filled with juicy, sweet peaches, making it a delightful option for breakfast or a light dessert.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup fresh peaches, diced
• ½ cup buttermilk
• ¼ cup brown sugar
• 1 tbsp cinnamon (for swirl)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat sugar, eggs, butter, and vanilla extract until light and fluffy.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until combined.
5. Gently fold in the diced peaches.
6. In a small bowl, mix together brown sugar and cinnamon for the swirl.
7. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture over the batter, then add the remaining batter and sprinkle with the remaining cinnamon-sugar mixture.
8. Use a knife or skewer to swirl the cinnamon-sugar mixture into the batter.
9. Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Peach Cinnamon Swirl Bread is a perfect summer treat, offering the sweetness of peaches combined with the comforting warmth of cinnamon.

It’s a lovely option for breakfast or as an afternoon snack with a cup of coffee or tea.

Zucchini Lemon Bread

This moist, flavorful bread combines the mildness of zucchini with the refreshing zing of lemon.

The zucchini keeps the bread soft and tender, while the lemon zest and juice add a burst of citrusy brightness, making this loaf an excellent way to enjoy summer’s bountiful zucchini.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 ½ cups granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 ½ cups grated zucchini (about 1 medium zucchini)
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk sugar, eggs, oil, lemon zest, lemon juice, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in grated zucchini and nuts, if using.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Zucchini Lemon Bread is a refreshing twist on classic zucchini bread.

The lemon brings an unexpected brightness, and the zucchini ensures the bread stays moist and delicious. It’s perfect for a summer breakfast or a light dessert.

Sweet Corn and Jalapeño Bread

This slightly spicy, savory bread combines the sweetness of corn with the heat of jalapeños.

It’s perfect for summer BBQs, and the combination of flavors makes it an excellent side dish for grilled meats or a tasty snack on its own.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp sugar
• 2 large eggs
• 1 cup milk
• ½ cup unsalted butter, melted
• 2 tbsp honey
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 cup fresh or frozen corn kernels
• ½ cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Grease an 8×8-inch square pan or a similar-sized baking dish.
2. In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together eggs, milk, melted butter, and honey until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in chopped jalapeño, corn kernels, and cheese, if using.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25–30 minutes, or until a toothpick inserted comes out clean and the top is golden brown.
8. Let cool for 5 minutes before slicing and serving.

Sweet Corn and Jalapeño Bread is a fantastic summer side, combining the sweetness of corn with a subtle spicy kick from the jalapeño.

It’s perfect with chili, grilled meats, or just slathered with butter.

Plum Almond Loaf

This elegant yet simple loaf combines the sweetness of plums with the richness of almonds, creating a delicate bread that’s perfect for summer tea parties, brunch, or a light dessert.

The plums add juiciness and color, while the almonds contribute a subtle nuttiness that enhances the overall flavor.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup fresh plums, pitted and chopped
• ½ cup sliced almonds
• 1/4 cup milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat sugar, eggs, butter, and vanilla extract until light and fluffy.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.
5. Gently fold in the chopped plums and sliced almonds.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Plum Almond Loaf is a light yet flavorful option that captures the essence of summer.

The sweet, juicy plums and crunchy almonds create a satisfying combination, perfect for any occasion.

Blackberry Buttermilk Bread

This sweet, tangy bread features juicy blackberries combined with the richness of buttermilk, making it the perfect treat for a summer breakfast or afternoon snack.

The blackberries provide a burst of flavor, while the buttermilk ensures the bread is moist and tender.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 cup granulated sugar
• 2 large eggs
• ½ cup buttermilk
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 ½ cups fresh blackberries
• 1 tbsp all-purpose flour (for coating the blackberries)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat sugar, eggs, buttermilk, butter, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. In a small bowl, toss the blackberries with 1 tbsp flour to coat them lightly.
6. Gently fold the blackberries into the batter.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Blackberry Buttermilk Bread is bursting with the sweet, tart flavor of fresh berries and the tangy richness of buttermilk.

It’s a perfect choice for breakfast or a light dessert, and it captures the essence of summer in every bite.

Apricot Cinnamon Swirl Bread

This warm, sweet bread combines the tartness of apricots with the comforting, aromatic flavor of cinnamon.

The cinnamon swirl running through the loaf adds a delightful flavor contrast, while the apricots provide juicy bites throughout the bread.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• 1 cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup fresh apricots, pitted and chopped
• 1/4 cup brown sugar
• 1 tsp ground cinnamon (for swirl)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat sugar, eggs, butter, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Gently fold in the chopped apricots.
6. In a small bowl, combine the brown sugar and cinnamon for the swirl.
7. Pour half of the batter into the prepared pan, then sprinkle half of the cinnamon-sugar mixture over the batter. Add the remaining batter and sprinkle with the remaining cinnamon-sugar mixture.
8. Use a knife or skewer to swirl the cinnamon-sugar through the batter.
9. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Apricot Cinnamon Swirl Bread is an irresistible combination of fresh, fruity apricots and warm, aromatic cinnamon.

This loaf is perfect for any time of the day, offering a comforting and satisfying treat with every slice.

Honey Lavender Bread

This delicate, fragrant bread is infused with the subtle floral notes of lavender and the natural sweetness of honey.

It’s a refined loaf that’s perfect for a summer tea party or as a light, aromatic treat to enjoy on a relaxing afternoon.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp dried lavender buds (culinary grade)
• 1 cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, softened
• ¼ cup honey
• 1 tsp vanilla extract
• 1 cup buttermilk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and dried lavender buds.
3. In a large bowl, beat sugar, eggs, butter, honey, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Honey Lavender Bread is the perfect balance of floral and sweet flavors, making it an elegant and aromatic addition to your summer baking repertoire.

Its light, delicate taste is perfect for pairing with a cup of tea or enjoying as an afternoon snack.

Pineapple Coconut Bread

This tropical-inspired bread combines the sweetness of pineapple with the rich flavor of coconut, creating a deliciously moist loaf that tastes like a slice of summer.

Perfect for breakfast or as a sweet snack, this bread is a crowd-pleaser that captures the essence of sunny days.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained
• ½ cup shredded coconut
• ½ cup buttermilk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat sugar, eggs, butter, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until just combined.
5. Gently fold in the drained pineapple and shredded coconut.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Pineapple Coconut Bread is a delightful tropical treat that brings together two classic summer flavors.

The bread is soft and moist, making it perfect for enjoying with your favorite cold beverage or as a mid-afternoon snack.

Lemon Blueberry Streusel Bread

This delicious loaf features the bright flavor of lemon paired with sweet blueberries, topped with a buttery streusel for a perfect crunch.

It’s the ideal summer breakfast bread or afternoon treat, bursting with fresh flavors and textures.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 1 cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup fresh blueberries
• ½ cup buttermilk

For the Streusel Topping:

• ¼ cup all-purpose flour
• ¼ cup packed brown sugar
• 2 tbsp unsalted butter, softened
• ½ tsp cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat sugar, eggs, butter, vanilla extract, lemon zest, and lemon juice until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until just combined.
5. Gently fold in the blueberries.
6. For the streusel topping, combine flour, brown sugar, butter, and cinnamon in a small bowl and rub together until crumbly.
7. Pour the batter into the prepared pan and sprinkle the streusel topping over the batter.
8. Bake for 55–60 minutes, or until a toothpick inserted comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lemon Blueberry Streusel Bread is the perfect combination of tart, sweet, and crunchy.

The blueberries provide bursts of flavor while the streusel topping adds a satisfying crunch that contrasts beautifully with the soft bread.

Watermelon Yogurt Bread

This refreshing, moist bread is perfect for summer.

The combination of fresh watermelon and creamy yogurt creates a light, slightly tangy loaf that’s great for breakfast, brunch, or a cool snack during hot weather. The subtle watermelon flavor is delicate yet vibrant, making this bread a unique treat.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp lemon zest
• 1 cup granulated sugar
• 2 large eggs
• 1 cup plain yogurt
• ½ cup watermelon puree (from fresh watermelon)
• 1 tsp vanilla extract
• ½ cup unsalted butter, melted
• ¼ cup fresh mint leaves, chopped (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
3. In a large bowl, beat sugar, eggs, yogurt, watermelon puree, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in melted butter and chopped mint leaves (if using).
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Watermelon Yogurt Bread is a cool, light loaf that captures the essence of summer with its refreshing watermelon flavor.

It’s perfect for enjoying with a cold drink or as a snack on a warm afternoon.