Zucchini Walnut Bread by Chez la mere

Moist Apple Butter Bread by Martha Little

Be sure to use a good rich apple butter as it spices and moistens this delectable loaf. After baking, allow the loaf to sit overnight so that the flavors intermingle and so that the loaf crumbles less when sliced.

Gluten Free Cornbread by Gluten Free Chefery

French Bread by Tina Smith

SAVOURY BREAD by Saru

This is a staple in bakeries of South India.As a kid I used to pack this with butter and ketchup brushed on the insides or just plain butter toasted.Here in New Zealand I make this whenever we all feel like having this spicy bread with hot coffee or Indian masala Tea.You can adjust the spice and heat as per your preference and taste.

Quick Oats Sandwiches by Saru

Wondering how to fix a quick breakfast?.Here is a crisp fresh mix of cumin-flavored capsicum and carrot added to a healthy mix of oats and yogurt - the perfect filling for a quick toasted sandwich.

Mexican Cornbread by Nancy Jo 'Schmidt' Austin

This is not regular cornbread! I love grits and cornmeal mush unsweetened. My husband likes putting syrup on any cornbread. I tried a Mexican corn cake, but it was too sweet for me so I started experimenting. This comes out of the oven really soft, but quickly firms up to a flavorful, dense, cornbread.

BRAN FLAX MUFFINS by Lillie Ann Passwaiter

ALL ORGANIC INGREDIENTS PREPARE MUFFIN PANS WITH PAPER INSERTS TO KEEP MUFFINS FROM STICKING. BAKE AT 350 DEGREES F. FOR 25 MINUTES

Easy Pie Crust by David St. John

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Cinnamon Swirl Quick Bread by David St. John

Zucchini Bread by Barb Crosby