25+ Delightful Wildflower Bread Company Recipes To Bake

If you’re a fan of fresh, flavorful bread, chances are you’ve heard of Wildflower Bread Company. Known for their artisan-style loaves, creative flavors, and quality ingredients, this beloved bakery has won over the hearts of many. Whether you’re a bread enthusiast, a home baker, or someone who just loves to try new things in the kitchen, Wildflower Bread Company’s recipes offer something for everyone. From savory to sweet, their collection of bread recipes includes everything from hearty whole grains to light and fluffy loaves, perfect for any occasion.

In this article, we’ve compiled a list of 25+ Wildflower Bread Company-inspired recipes that you can easily recreate in your own kitchen. These recipes will guide you through making everything from rich, rustic breads to mouth-watering baked goods that will elevate your meals. Whether you’re craving a classic sourdough or looking to experiment with something unique like a sweet potato sage bread, you’ll find a recipe here to suit your taste. Let’s dive into these delightful recipes and bring a little piece of Wildflower Bread Company to your home!

25+ Delightful Wildflower Bread Company Recipes To Bake

Creating your own Wildflower Bread Company-inspired breads at home is an exciting and rewarding experience.

With these 25+ recipes, you’ll not only be able to enjoy the delicious flavors of Wildflower Bread Company’s signature loaves but also gain the skills to craft your own variations.

Each recipe allows you to experiment with different ingredients, techniques, and flavors, so you can customize your creations to suit your tastes.

Whether you’re baking for a family dinner, a special occasion, or just for the joy of it, these recipes will help you achieve bakery-quality results in your own kitchen.

Honey Lavender Sourdough Bread

This Honey Lavender Sourdough Bread combines the earthy tang of a well-fermented sourdough starter with the delicate floral sweetness of honey and lavender. It’s perfect for those looking to enjoy a refined, yet rustic loaf that balances subtle floral notes with the rich depth of sourdough. Great for pairing with soft cheeses or enjoying on its own with a drizzle of honey.

Ingredients:

• 1 cup sourdough starter (active and bubbly)
• 1 ½ cups warm water
• 3 ½ cups all-purpose flour
• 1 tablespoon honey
• 1 tablespoon dried lavender buds
• 1 ½ teaspoons salt
• 1 tablespoon olive oil

Instructions:

1. In a large bowl, mix the sourdough starter, warm water, and honey together.
2. Gradually add the flour, salt, and dried lavender buds to the mixture. Stir until it begins to come together.
3. Knead the dough for about 10 minutes until it’s smooth and elastic. Cover with a damp cloth and let it rise for 4-6 hours or until doubled in size.
4. After the dough has risen, gently punch it down and shape it into a round loaf or place it into a greased loaf pan.
5. Preheat your oven to 450°F (230°C). Allow the dough to rest for another 30 minutes while you prepare the oven.
6. Score the top of the dough with a sharp knife and bake for 30-35 minutes, or until golden brown and hollow when tapped on the bottom.
7. Let it cool on a wire rack before slicing.

The Honey Lavender Sourdough Bread is a true celebration of nature’s simple beauty. Its soft, airy crumb contrasts with the lightly crisp crust, while the lavender and honey offer a sweet yet sophisticated flavor. This bread is versatile enough to serve as an elegant appetizer at a dinner party or as a comforting breakfast with butter. Whether you enjoy it fresh or toasted, its unique floral fragrance will transport you to a peaceful garden every time you take a bite.

Sunflower Seed & Whole Wheat Rustic Bread

This Sunflower Seed & Whole Wheat Rustic Bread is packed with hearty whole wheat flour and crunchy sunflower seeds, providing a wonderful texture and a nutty, satisfying flavor. Perfect for anyone seeking a bread that’s both wholesome and filling, this rustic loaf is excellent for sandwiches, toast, or simply enjoying with a smear of butter.

Ingredients:

• 2 cups whole wheat flour
• 1 ½ cups all-purpose flour
• 1 cup warm water
• 2 teaspoons salt
• 1 tablespoon honey
• 1 tablespoon olive oil
• 2 teaspoons instant yeast
• ½ cup sunflower seeds

Instructions:

1. In a large bowl, combine the whole wheat flour, all-purpose flour, salt, and yeast.
2. Stir in the honey, olive oil, and warm water to form a dough. Add sunflower seeds and mix them into the dough.
3. Knead for 8-10 minutes until the dough is smooth and elastic. If needed, add more flour, a tablespoon at a time.
4. Place the dough in a lightly oiled bowl, cover, and let rise for about 1-2 hours, or until doubled in size.
5. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a round or oval loaf.
6. Place the dough on a baking sheet or in a loaf pan and let it rest for an additional 30 minutes.
7. Bake for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.
8. Let cool before slicing.

The Sunflower Seed & Whole Wheat Rustic Bread brings a hearty, wholesome element to any meal. The nutty sunflower seeds add a satisfying crunch, while the whole wheat flour provides a rich, earthy flavor. This bread is not only delicious but also packed with nutrients, making it an excellent choice for a healthy lunch or a savory snack. Whether used for a sandwich or served alongside soup, this rustic loaf will become a staple in your bread-baking repertoire.

Wildflower Honey & Oat Bread

Wildflower Honey & Oat Bread is a soft, slightly sweet bread that incorporates the natural sweetness of wildflower honey and the wholesome goodness of oats. Its soft, chewy texture makes it perfect for sandwiches or simply paired with a little butter. With a subtle sweetness and a touch of earthiness from the oats, this bread is a comforting, nutritious treat.

Ingredients:

• 1 cup rolled oats
• 1 ½ cups warm water
• 2 tablespoons wildflower honey
• 3 cups bread flour
• 1 tablespoon instant yeast
• 1 ½ teaspoons salt
• 2 tablespoons unsalted butter, melted

Instructions:

1. In a small bowl, combine the oats and warm water, allowing them to soak for about 10 minutes.
2. In a large mixing bowl, combine the bread flour, yeast, and salt.
3. Add the soaked oats (with the water), wildflower honey, and melted butter to the flour mixture. Stir to form a dough.
4. Knead the dough for 8-10 minutes, adding flour as needed, until it’s smooth and elastic.
5. Cover the dough and let it rise in a warm spot for about 1-2 hours, or until doubled in size.
6. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf.
7. Place the dough in a greased loaf pan and let it rise for another 30 minutes.
8. Bake for 30-35 minutes, until the bread is golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

The Wildflower Honey & Oat Bread is the epitome of comfort, offering a soft, airy crumb that’s balanced with the natural sweetness of wildflower honey. The oats contribute a subtle chewiness and a depth of flavor that makes each slice satisfying on its own. Ideal for breakfast or as a snack, this bread pairs wonderfully with jam, peanut butter, or even a drizzle of more honey. It’s a great choice for anyone looking for a wholesome, naturally sweet bread to enjoy at any time of day.

Rosemary & Garlic Focaccia Bread

This Rosemary & Garlic Focaccia Bread is a fragrant, savory loaf perfect for any meal. The combination of fresh rosemary and roasted garlic creates a tantalizing aroma, while the olive oil gives the bread a golden, crispy exterior. Soft and airy on the inside, this focaccia is ideal for dipping in olive oil, serving as an appetizer, or pairing with a hearty salad.

Ingredients:

• 2 cups all-purpose flour
• 1 cup bread flour
• 1 ½ teaspoons salt
• 2 teaspoons instant yeast
• 1 ¼ cups warm water
• 3 tablespoons olive oil, plus extra for drizzling
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon honey

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, bread flour, salt, and instant yeast.
2. In a separate bowl, mix the warm water, honey, and olive oil. Pour into the dry ingredients and stir until the dough forms.
3. Knead the dough for about 10 minutes until it’s smooth and elastic. Place the dough in a lightly oiled bowl, cover with a cloth, and let rise for 1-2 hours, or until doubled in size.
4. Preheat your oven to 425°F (220°C). Punch down the dough and transfer it to a greased baking sheet. Stretch and shape the dough into a rectangular form.
5. Drizzle olive oil over the dough and use your fingers to create deep dimples in the surface. Scatter the minced garlic and chopped rosemary over the top.
6. Allow the dough to rest for 30 minutes, then bake for 20-25 minutes, or until golden brown and crispy on top.
7. Let the focaccia cool slightly before slicing and serving.

The Rosemary & Garlic Focaccia Bread is a beautifully aromatic loaf that’s as visually stunning as it is delicious. The savory combination of rosemary and garlic, paired with the rich olive oil, creates a perfectly balanced flavor that enhances any dish. Whether served alongside pasta, as a sandwich base, or dipped in balsamic vinegar, this focaccia bread will elevate any meal with its fragrant and flavorful presence.

Cranberry & Walnut Artisan Bread

Cranberry & Walnut Artisan Bread is a rustic loaf that combines the tang of dried cranberries with the crunch of toasted walnuts, creating a bread that’s both sweet and nutty. The slight sourdough tang pairs beautifully with these ingredients, resulting in a hearty and flavorful loaf that’s perfect for a holiday feast or a special breakfast.

Ingredients:

• 3 cups bread flour
• 1 cup whole wheat flour
• 1 ½ teaspoons salt
• 2 teaspoons instant yeast
• 1 ½ cups warm water
• 1 tablespoon honey
• 1 cup dried cranberries
• ½ cup walnuts, toasted and chopped

Instructions:

1. In a large bowl, combine the bread flour, whole wheat flour, salt, and instant yeast.
2. In a separate bowl, mix the warm water and honey until dissolved. Add this to the dry ingredients and stir to form a dough.
3. Knead the dough for 8-10 minutes until it’s smooth and elastic. Add the cranberries and walnuts during the last few minutes of kneading, incorporating them evenly.
4. Place the dough in an oiled bowl, cover with a cloth, and let rise for 1-2 hours or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a round or oval loaf.
6. Let the dough rest for 30 minutes, then bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
7. Cool on a wire rack before slicing.

Cranberry & Walnut Artisan Bread offers a rich, earthy flavor profile with the sweetness of cranberries and the satisfying crunch of walnuts. This loaf is perfect for pairing with cheese, roasted meats, or simply enjoying with butter and jam. The artisan texture and wholesome ingredients make this bread an ideal choice for special occasions or as a comforting treat any time of year.

Fig & Almond Breakfast Bread

Fig & Almond Breakfast Bread is a naturally sweet loaf that features dried figs and toasted almonds, offering a warm, nutty flavor perfect for breakfast or an afternoon snack. The figs provide a subtle sweetness, while the almonds lend a delightful crunch. This wholesome bread is a great option for those seeking a nutritious, energy-boosting start to their day.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons olive oil
• ½ cup honey
• 1 cup dried figs, chopped
• ½ cup almonds, toasted and chopped
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In a separate bowl, combine the buttermilk, olive oil, honey, eggs, and vanilla extract. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chopped figs and toasted almonds.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

The Fig & Almond Breakfast Bread is a deliciously sweet and hearty loaf that’s perfect for starting your day. The combination of figs and almonds creates a satisfying texture and flavor that’s not overly sweet, making it ideal for pairing with a cup of coffee or tea. Its soft, tender crumb and nutty crunch offer a wholesome, nourishing option for breakfast or a mid-day snack, and it’s sure to become a go-to recipe for your morning routine.

Apple Cinnamon Swirl Bread

Apple Cinnamon Swirl Bread is a delightful combination of sweet cinnamon and tender apple pieces, swirled throughout a soft, fluffy loaf. The warmth of cinnamon pairs perfectly with the sweetness of fresh apples, creating a comforting, aromatic bread that’s perfect for breakfast, dessert, or a midday snack. The light, fluffy texture and aromatic flavor make this bread a crowd-pleaser in any season.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1 cup warm milk
• 2 tablespoons butter, melted
• 2 tablespoons honey
• 1 large egg
• 2 medium apples, peeled and finely chopped
• 1 tablespoon cinnamon-sugar mixture (for the swirl)

Instructions:

1. In a large bowl, combine the flour, cinnamon, salt, and yeast. Set aside.
2. In a separate bowl, mix the warm milk, melted butter, honey, and egg. Stir until well combined.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 8-10 minutes, until it’s smooth and elastic.
5. Place the dough in an oiled bowl, cover with a cloth, and let it rise for about 1 hour, or until doubled in size.
6. Preheat the oven to 350°F (175°C). Punch down the dough and roll it into a rectangle.
7. Sprinkle the cinnamon-sugar mixture over the dough, then add the chopped apples on top. Roll the dough tightly and place it in a greased loaf pan.
8. Allow the dough to rest for another 30 minutes, then bake for 30-35 minutes, or until golden brown and cooked through.
9. Let the bread cool on a wire rack before slicing.

Apple Cinnamon Swirl Bread is a perfect balance of spice and sweetness, offering a delightful texture and flavor in every bite. The tender apple pieces add moisture and a burst of freshness, while the cinnamon-sugar swirl provides a rich, comforting taste. This bread is perfect for breakfast with a cup of coffee, as a dessert alongside ice cream, or as a special treat to enjoy with loved ones. Its fragrant aroma and comforting flavors make it an instant favorite for any occasion.

Olive & Sun-Dried Tomato Bread

Olive & Sun-Dried Tomato Bread is a savory, Mediterranean-inspired loaf that combines the briny, rich flavor of olives with the sweet, intense flavor of sun-dried tomatoes. The result is a hearty, flavorful bread that pairs wonderfully with cheeses, charcuterie, or is perfect on its own with a drizzle of olive oil. Its robust flavor profile makes it an excellent addition to any meal, from casual sandwiches to elegant dinner spreads.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• 2 teaspoons instant yeast
• 1 ¼ cups warm water
• 2 tablespoons olive oil, plus extra for brushing
• 1 cup Kalamata olives, pitted and chopped
• ½ cup sun-dried tomatoes, chopped
• 1 tablespoon fresh oregano, chopped

Instructions:

1. In a large mixing bowl, combine the flour, salt, and yeast.
2. In a separate bowl, mix the warm water and olive oil. Gradually add to the dry ingredients and stir until the dough comes together.
3. Knead the dough on a floured surface for about 8 minutes, until smooth and elastic.
4. Gently fold in the olives, sun-dried tomatoes, and oregano.
5. Place the dough in an oiled bowl, cover with a cloth, and allow it to rise for 1-2 hours, or until doubled in size.
6. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a round or oval loaf.
7. Place the dough on a greased baking sheet or in a loaf pan and let it rest for another 30 minutes.
8. Brush the top of the dough with olive oil and bake for 30-35 minutes, or until golden brown and sounds hollow when tapped.
9. Let the bread cool on a wire rack before slicing.

The Olive & Sun-Dried Tomato Bread is a robust, Mediterranean-inspired loaf that brings bold, savory flavors to your table. The combination of olives, sun-dried tomatoes, and fresh oregano creates a bread that’s packed with character and depth, making it perfect for savory pairings. Whether served alongside a bowl of soup, as part of a charcuterie board, or simply enjoyed with butter, this bread is sure to impress with its distinctive taste and texture.

Pumpkin Sage Bread

Pumpkin Sage Bread is a seasonal, savory bread that pairs the earthy flavor of pumpkin with the aromatic, slightly peppery taste of fresh sage. This loaf has a soft, tender crumb and a delightful savory profile, making it perfect for fall meals or as a side to roast meats. The pumpkin not only adds flavor but also contributes moisture, creating a beautifully textured bread that will complement any dish.

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons instant yeast
• 1 ½ cups warm water
• 1 cup pure pumpkin puree
• 1 tablespoon olive oil
• 1 tablespoon honey
• 3 tablespoons fresh sage, finely chopped

Instructions:

1. In a large bowl, combine the flour, salt, and yeast.
2. In a separate bowl, mix the warm water, pumpkin puree, olive oil, and honey until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring to form a dough.
4. Knead the dough for about 8-10 minutes on a floured surface, until it becomes smooth and elastic.
5. Gently fold in the chopped sage and continue kneading for another 2 minutes to evenly distribute the sage.
6. Place the dough in an oiled bowl, cover with a cloth, and let it rise for 1-2 hours, or until doubled in size.
7. Preheat the oven to 375°F (190°C). Punch down the dough and shape it into a loaf.
8. Let the dough rest for 30 minutes, then bake for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
9. Cool on a wire rack before slicing.

Pumpkin Sage Bread is a perfect combination of autumn flavors, offering a rich, moist crumb and the earthy combination of pumpkin and sage. This savory loaf is perfect for fall meals, such as Thanksgiving dinner, or as an accompaniment to soups and stews. The sage adds a fresh, aromatic touch that elevates the pumpkin’s natural sweetness, making this bread a comforting and seasonal addition to any meal.

Cheddar Jalapeño Cornbread

Cheddar Jalapeño Cornbread is a spicy, savory twist on a traditional favorite. The creamy sharpness of cheddar cheese combined with the zesty kick of fresh jalapeños gives this cornbread a bold flavor that pairs perfectly with chili, barbecue, or a hearty soup. The cornbread is soft and moist with just the right amount of heat, making it a crowd-pleaser for those who enjoy a bit of spice in their baked goods.

Ingredients:

• 1 ½ cups cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 1/2 cup butter, melted
• 2 large eggs
• 1 cup sharp cheddar cheese, shredded
• 2 fresh jalapeños, seeded and finely chopped
• 1 tablespoon honey (optional, for added sweetness)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or a round cake pan.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, whisk together the milk, melted butter, eggs, and honey (if using).
4. Add the wet ingredients to the dry ingredients, stirring until just combined.
5. Fold in the shredded cheddar cheese and chopped jalapeños.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool slightly before slicing and serving.

Cheddar Jalapeño Cornbread is a savory, cheesy bread with a kick of heat that elevates any meal. The cheddar provides a creamy, sharp flavor that balances the spicy jalapeños, creating a satisfying texture and taste. This cornbread is an ideal side for chili, barbecue, or even as a stand-alone snack. Whether you’re serving it at a family dinner or enjoying it with a cozy bowl of soup, it’s guaranteed to be a hit!

Rustic Rosemary Olive Bread

Rustic Rosemary Olive Bread is a hearty, flavorful loaf that brings the savory essence of fresh rosemary and briny olives to life. With a thick, golden crust and a soft, flavorful interior, this bread is perfect for pairing with soups, roasted meats, or even enjoyed on its own with olive oil for dipping. The earthy rosemary and olives infuse every bite, making this a perfect artisan-style bread to impress your guests.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• 1 tablespoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ¼ cups warm water
• 3 tablespoons olive oil, plus extra for brushing
• 1 cup Kalamata olives, pitted and chopped
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon cornmeal (optional, for dusting)

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
2. In a large mixing bowl, combine the flour and salt.
3. Pour in the yeast mixture and olive oil, stirring until a dough forms.
4. Turn the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic.
5. Gently fold in the chopped olives and rosemary, kneading until evenly distributed.
6. Place the dough in a greased bowl, cover with a cloth, and let it rise for 1-1.5 hours, or until doubled in size.
7. Preheat your oven to 375°F (190°C). Punch down the dough and shape it into a round or oval loaf.
8. Place the dough on a greased baking sheet or pizza stone, dusting the bottom with cornmeal for added texture.
9. Let the dough rest for another 30 minutes, then brush the top with olive oil.
10. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
11. Cool on a wire rack before slicing.

Rustic Rosemary Olive Bread is a flavorful and aromatic loaf with Mediterranean influences that adds a delicious touch to any meal. The combination of briny olives and fragrant rosemary creates a savory, comforting taste that pairs well with a variety of dishes, from hearty stews to cheese platters. Its rustic, golden crust and soft, chewy interior make it a standout on the dinner table, and it’s sure to be a favorite among those who appreciate artisanal, flavorful bread.

Cranberry Pecan Whole Wheat Bread

Cranberry Pecan Whole Wheat Bread is a nutritious and delicious bread that combines the sweet-tart flavor of cranberries with the rich, nutty taste of pecans. The whole wheat flour gives the bread a hearty texture, while the cranberries and pecans add delightful bursts of flavor in every bite. This bread is perfect for a healthy breakfast, as a side with salads, or simply enjoyed with a pat of butter.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup milk
• 2 large eggs
• ¼ cup honey or maple syrup
• ¼ cup vegetable oil
• 1 cup dried cranberries
• ½ cup pecans, chopped
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk the milk, eggs, honey, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the cranberries and pecans.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cranberry Pecan Whole Wheat Bread is a wholesome and delicious option for those looking for a healthy yet flavorful bread. The combination of whole wheat flour, cranberries, and pecans makes this bread not only nutritious but also full of texture and taste. It’s a versatile loaf that can be enjoyed at breakfast, as a snack, or as a side dish to a salad or soup. The balance of sweet, tart, and nutty flavors makes this bread a delightful addition to any meal.

Sweet Potato Sage Bread

Sweet Potato Sage Bread is a wonderfully aromatic and hearty bread that combines the natural sweetness of roasted sweet potatoes with the savory essence of fresh sage. The soft, moist crumb and slightly crisp crust make this bread a delightful accompaniment to fall meals, soups, or even as a standalone snack. The earthy sage adds a layer of depth to the sweetness of the potatoes, making it a unique bread that’s both comforting and flavorful.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon dried sage (or 2 tablespoons fresh, finely chopped)
• 1 cup cooked sweet potato puree (about 1 medium sweet potato)
• ¼ cup olive oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup milk (or more if needed)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, brown sugar, cinnamon, and dried sage.
3. In another bowl, whisk together the sweet potato puree, olive oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. If the batter seems too thick, add a little milk to reach a thick but pourable consistency.
5. Pour the batter into the prepared loaf pan and spread evenly.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Sweet Potato Sage Bread is a comforting, savory-sweet loaf that captures the essence of autumn. The natural sweetness of the sweet potato combined with the fragrant sage creates a perfect balance of flavors. Its dense, moist texture makes it ideal for pairing with rich stews, roasted meats, or even enjoyed with a pat of butter. This bread brings a touch of rustic elegance to any meal, making it perfect for holiday dinners or everyday comfort food.

Olive & Herb Focaccia

Olive & Herb Focaccia is an Italian-inspired, soft, and aromatic flatbread that features the rich, savory flavors of Kalamata olives and fresh herbs. With its golden, slightly crispy crust and tender interior, this focaccia is ideal for serving alongside pasta dishes, salads, or as a sandwich base. The olive oil, rosemary, and thyme lend a Mediterranean touch, making it the perfect bread for entertaining or enjoying with a casual meal.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ¼ cups warm water
• ¼ cup olive oil, plus more for drizzling
• 1 cup Kalamata olives, pitted and sliced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Coarse sea salt, for sprinkling

Instructions:

1. In a small bowl, dissolve the sugar and yeast in the warm water. Let sit for about 5 minutes, or until frothy.
2. In a large mixing bowl, combine the flour and salt.
3. Add the yeast mixture and olive oil to the flour, stirring until a dough forms.
4. Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C). Grease a baking sheet or line with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet. Gently stretch the dough to fit the pan.
8. Using your fingers, press dimples into the surface of the dough. Drizzle with olive oil, then sprinkle with chopped olives, rosemary, thyme, and coarse sea salt.
9. Bake for 20-25 minutes, or until golden brown and crispy on the edges.
10. Allow to cool slightly before slicing and serving.

Olive & Herb Focaccia is a fragrant, flavorful flatbread that brings the essence of the Mediterranean to your kitchen. The combination of olives, rosemary, and thyme makes each bite an aromatic experience, while the soft, pillowy interior contrasts beautifully with the crispy crust. This focaccia makes a perfect appetizer, side dish, or base for sandwiches, and its simple yet sophisticated flavor profile is sure to impress anyone at the table.

Banana Pecan Bread

Banana Pecan Bread is a classic quick bread that features ripe bananas and crunchy pecans, creating a deliciously moist loaf with a nutty flavor. The sweet, slightly earthy taste of bananas pairs beautifully with the richness of toasted pecans, making this bread a perfect treat for breakfast, brunch, or as a snack. The addition of a little cinnamon and vanilla adds warmth and depth to the flavor, making this banana bread a comfort food favorite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 2 large ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• ½ cup pecans, chopped (plus extra for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a separate bowl, mash the bananas until smooth, then mix in the sugar, brown sugar, eggs, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the chopped pecans.
6. Pour the batter into the prepared loaf pan and sprinkle the top with additional chopped pecans.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Banana Pecan Bread is a delightful twist on the traditional banana bread, combining the sweet richness of bananas with the toasty, crunchy pecans. The moist crumb and aromatic flavors of cinnamon and vanilla make this loaf an indulgent treat that’s perfect for breakfast or dessert. It also makes a wonderful gift or a cozy snack alongside a hot cup of coffee or tea.

Note: More recipes are coming soon!