4 Fall Bread Recipes Inspired by Rhode Island

Fall in Rhode Island brings crisp air, colorful foliage, and the perfect excuse to bake. If you’re craving something warm, cozy, and full of local flavor, we’ve got you covered with these fall bread recipes. 

Maple Pumpkin Cornbread

Pumpkin spice gets a Rhode Island twist! Featuring stone-ground cornmeal from West Kingston-based Kenyon’s Grist Mill – the oldest manufacturer in the state – and your favorite local maple syrup, this cornbread pairs perfectly with chili or a drizzle of honey.

Ingredients:

1 cup Kenyon’s Grist Mill stone-ground cornmeal

1 cup flour 

1 cup pumpkin puree 

¼ cup pure maple syrup

1 tsp cinnamon

½ tsp nutmeg

1 tsp baking powder

Instructions: Whisk together the dry ingredients. In a separate bowl, mix the wet ones. Combine everything, pour into a greased baking pan, and bake at 375°F for 20-25 minutes until golden. Serve warm and bask in autumn glory!

Apple Cinnamon Swirl Bread

Apples aren’t just for cider! This cinnamon-swirl loaf fills your kitchen with the scent of fall, thanks to fresh-picked apples.

Ingredients:

3 cups flour 

1½ cups chopped apples 

½ cup sugar

1 Tbsp cinnamon

2 ¼ tsp yeast

1 egg

Instructions: Prepare the dough and let it rise for an hour. Roll it out, spread the cinnamon and sugar mix on the dough, and layer the freshly chopped apples on top. Roll it up, place in a loaf pan, and bake at 350°F for 40-45 minutes. Cool before slicing – if you can wait that long!

Cranberry Walnut Bread

Sweet and tart, this cranberry walnut bread captures fall in a loaf. Cranberries add zing, while walnuts provide crunch.

Ingredients:

2 cups flour

1 cup fresh cranberries 

½ cup chopped walnuts

½ cup brown sugar

1 tsp vanilla extract

1 tsp baking soda

Instructions: Mix your dry ingredients and gently fold in cranberries and walnuts. Stir in the wet ingredients, pour into a loaf pan, and bake at 350°F for 40 minutes until golden brown. Best enjoyed with a schmear of butter or cream cheese!

Rosemary Olive Oil Bread

Rustic and savory, this rosemary olive oil bread brings Mediterranean flavors to your fall table –  it’s perfect for dipping or nibbling!

Ingredients:

3 cups flour

2 Tbsp fresh rosemary 

2 Tbsp olive oil 

1 packet of yeast

1 tsp salt

Instructions: Mix all the ingredients, knead the dough for 10 minutes, and let it rise until doubled in size. Shape into a round loaf, pop it into the oven, and bake at 375°F for 30-35 minutes. Serve with extra olive oil for dipping like the true bread connoisseur you are!

Rhody Resources

Apples 

Appleland Orchard, Smithfield

Narrow Lane Orchard, North Kingstown

Old Stone Orchard, Little Compton

Sunset Orchard, North Scituate

Maple Syrup

Spring Hill Sugar House, Richmond

The Sugar Farm, Chepachet

Flour/Cornmeal

Kenyon’s Grist Mill, South Kingstown

Olive Oil 

The Impressed Olive, North Kingstown

Little Rhody Foods, Foster 

Nectar de la Vida, Warren 

Olive del Mondo, Providence

Virgin and Aged, Newport

Gluten-Free Alternatives

May’s Gluten Free Market & Cafe, Riverside