2,118 bread crumb recipes

Black rye bread, a traditional four-ingredient yeast loaf with dense, dark crumb and the unmistakable earthy tang of pure rye flour baked low and slow.

Traditional hand-kneaded white bread made with scalded milk and molasses for three golden loaves with a tender, slightly sweet crumb. This old-fashioned method takes time but rewards you with bakery-quality bread that fills your kitchen with irresistible aroma.

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.

Moist whole wheat banana bread with toasted walnuts, a tender crumb and deep banana flavor. A half-and-half flour blend keeps it hearty without going dense.

Easy apple strudel with golden raisins, lemon zest, and cinnamon layered into flaky phyllo. Toasted bread crumbs lock in the juice so the bottom stays crisp. Lighter strudel.

Pumpkin bread loaded with chopped dates, warming pumpkin pie spice, and a tender oil-based crumb. A two-loaf recipe perfect for fall baking, gift-giving, and freezer stash.

Moist banana bread with a tender crumb, made extra rich with sour cream. This straightforward recipe uses overripe bananas and pantry staples for a quick homemade treat.

Banana bread with bran cereal and chewy dried apricots, baked into a hearty fiber-rich loaf with brown sugar warmth and a tender crumb. A wholesome breakfast quickbread.

Tender sandwich bread with a tight crumb, perfect for toast or sandwiches. Vital wheat gluten creates structure for sky-high rise and soft texture that rivals bakery loaves.

Whole wheat sunflower bread machine loaf with toasty rolled oats, sunflower seeds and a hint of orange zest. High-fiber, hearty crumb, perfect for morning toast or sandwiches.

Crusty rye bread round with apple cider vinegar for tang and a chewy crumb. A simple Old World loaf that bakes up dense, crackly-crusted, and perfect for thick deli sandwiches.

Beaver Club banana bread bakes low and slow for 2½ hours, with yogurt and four eggs giving the moistest crumb you'll ever pull from a loaf pan. Montreal restaurant classic.

Ultra-rich banana nut bread with a full cup of butter and folded egg whites for the lightest crumb. Golden, tender, and impossibly moist from the double banana-butter combo.

100% whole wheat sandwich bread sweetened with honey for tender crumb and subtle sweetness. Makes 2 tall loaves with nutty flavor and soft texture that stays fresh for days.

Potato bread with pureed russets and the starchy potato cooking water for a soft, pillowy crumb that stays fresh for days. The classic American sandwich loaf with old-fashioned tender texture.

Moist homemade banana bread made with three ripe bananas and a full cup of sour milk. The buttermilk-style batter bakes up tender with a tight, even crumb and rich banana flavor.