Alabama: Drizzled Butternut Bread
My two young children love this buttercup yellow bread. Squash makes it moist and goes so well with the cinnamon. This will be a welcome addition to a brunch or dinner table.—Misty Thompson, Gaylesville, Alabama
Alaska: Upper Peninsula Pasties
I grew up in Michigan’s Upper Peninsula, where many people are of English ancestry. Pasties—traditional meat pies often eaten by hand—are popular there. —Carole Lynn Derifield, Valdez, Alaska
Arizona: Delicious Pumpkin Bread
An enticing aroma wafts through my house when this tender cake-like pumpkin bread is in the oven. I bake extra loaves to give as holiday gifts. My friends wait eagerly for it every year. —Linda Burnett, Prescott, Arizona
Arkansas: Apple Zucchini Bread
Since apples and zucchini are so abundant in this area, it’s only natural that the two be used together in one recipe. I really don’t know the origin of this bread, but I do know it’s been one of my favorites for many years. —Patti Dillingham, Scranton, Arkansas
California: Buttery Corn Bread
A friend gave me this recipe several years ago, and I think it’s the best cornbread recipe I’ve tried. I love to serve the melt-in-your mouth homemade cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
Colorado: Almond Tea Bread
My aunt brought her tea bread recipe with her from Scotland, and enjoying a fresh-baked loaf has become a family tradition during the holidays. Each slice is loaded with red cherries. —Kathleen Showers, Briggsdale, Colorado
Connecticut: Pumpkin Egg Braid
I developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. Try it with flavored butters, and use leftovers for French toast or sandwiches. —Sara Mellas, Hartford, Connecticut
Delaware: Italian Flatbreads
Pair wedges of this chewy flatbread with a tomato-based soup and start dunking! —Cynthia M. Bent, Newark, Delaware
Florida: Surprise Monkey Bread
When my neighbor hosts brunch, she always asks that I make this monkey bread recipe. I also make a savory version with garlic and cheese for dinner. —Lois Rutherford, Elkton, Florida
Georgia: Chive-Cheese Cornbread
This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. —Sybil Eades, Gainesville, Georgia
Hawaii: Ginger & Lemon Muffins
A microplane grater (also used for citrus zest and hard cheese) works well for grating ginger. Fresh ginger can be frozen up to 6 months; just break off what you need for a recipe.—Linda Green, Kilauea, Kauai, Hawaii
Idaho: Garlic Herb Bubble Loaf
I adapted an old sour cream bread recipe for this deliciously different pull-apart loaf that smells heavenly while baking. It has a light crust, tender interior and lots of herb and butter flavor. We think it’s wonderful with a hot bowl of potato soup. —Katie Crill, Priest River, Idaho
Illinois: Cranberry Pumpkin Bread
Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my “secondhand turkey” casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois
Indiana: Icebox Butterhorns
These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana
Iowa: Dutch Apple Loaf
Being of Dutch descent, I knew I had to try this recipe for a moist, fruity quick bread. It freezes well, so I often have a loaf on hand for church bazaars. —Gladys Meyer, Ottumwa, Iowa
Kansas: Contest-Winning Chocolate Chip Pumpkin Bread
A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. —Lora Stanley, Bennington, Kansas
Kentucky: Morning Maple Muffins
Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don’t have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband—who doesn’t normally like muffins—likes these. —Elizabeth Talbot, Lexington, Kentucky
Louisiana: Creole Cornbread
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana
Maine: Strawberries ‘n’ Cream Bread
Once strawberry-picking time arrives here each summer, my husband and I look forward to this bread. Since only fresh strawberries will do, I have been thinking of trying a different kind of berry…so we can enjoy it more often. Baking is great fun for me. I have to admit, though, sweets are my weakness. On occasion, a bag of chocolate chips never makes it to the batter! —Suzanne Randall, Dexter, Maine
Maryland: Special Banana Nut Bread
This extra-special banana bread makes a wonderful gift for friends and neighbors. The recipe makes two loaves, so I can serve one and keep the other one in the freezer to use as a last-minute gift. —Beverly Sprague, Catonsville, Maryland
Massachusetts: Favorite Irish Bread
My friend Mary Manning was born in Ireland-and so was her easy-to-make Irish bread recipe. Folks stand in line to get a slice. Serve it with butter, jam and a hot cup of tea. —Sadie M. Rotondo, Rockland, Massachusetts
Michigan: Cinnamon Swirl Quick Bread
While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, Michigan
Minnesota: Lemon Blueberry Bread
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
Mississippi: Glazed Cranberry Sweet Potato Bread
Slices of the moist bread topped with an orange glaze make a sweet snack to enjoy anytime. —The Sweet Potato Festival Committee, Vardaman, Mississippi
Missouri: Homemade Egg Bread
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. —June Mullins, Livonia, Missouri
Montana: Chocolate Zucchini Bread
I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.—Shari Mckinney, Birney, Montana
Nebraska: Bacon Walnut Bread with Honey Butter
My savory walnut bread filled with bacon bits and blue cheese dressing is complemented by the sweetness of honey-flavored butter. Cut yourself a thick slice, slather on the butter and enjoy!—Pam Ivbuls, Omaha, Nebraska
Nevada: Rustic Pumpkin Bread
I received this pumpkin bread recipe from a co-worker who made it for an office party. It is so yummy and moist that I now make it every year at the holidays for friends and family. —Sandy Sandaval, Sandy Valley, Nevada
New Hampshire: Mom’s Italian Bread
I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. —Linda Harrington, Windham, New Hampshire
New Jersey: Honey Cornbread
It’s a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it’s difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey
New Mexico: Potluck Pan Rolls
The appealing homemade yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they’re great alongside any entree. Folks are disappointed if I don’t bring them to potluck dinners. —Carol Mead, Los Alamos, New Mexico
New York: Basic Homemade Bread
If you’d like to learn how to bake bread, here’s a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There’s nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York
North Carolina: Seeded Butternut Squash Braid
Crunchy, green hulled pumpkin seeds (better known as pepitas) add a slightly nutty taste to this rich and moist bread. Because of their high oil content, pepitas can spoil quickly. Make sure you store them in the freezer to keep them fresh. —Cheryl Perry, Hertford, North Carolina
North Dakota: Perfect Dinner Rolls
These rolls melt in your mouth. I loved them as a child, and I’m happy to make them for my kids because I know I am creating those same wonderful memories my mom made for me! —Gayleen Grote, Battle View, North Dakota
Ohio: Sesame Wheat Braids
When I started making this bread, my husband and our six children liked it so much I was baking every day. I was thrilled when the judges at our county fair gave these braids a blue ribbon and best of show award! —Nancy Montgomery, Hartville, Ohio
Oklahoma: Cinnamon Raisin Quick Bread
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It’s ideal for an on-the-go breakfast or a quick snack before dinner. —Flo Burtnett, Gage, Oklahoma
Oregon: Sunflower Seed & Honey Wheat Bread
I’ve tried other bread recipes, but this one is a staple in our home. I won $50 in a bake-off with a loaf that I had stored in the freezer. —Mickey Turner, Grants Pass, Oregon
Pennsylvania: Pina Colada Zucchini Bread
At my husband’s urging, I entered this recipe at the Pennsylvania Farm Show and won first place! I think you’ll love the cake-like texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania
Rhode Island: Rosemary Walnut Bread
I received this recipe from a friend who was moving into a new apartment. To celebrate, she made this bread to share and now it is served at many of my family functions.—Robin Haas, Cranston, Rhode Island
South Carolina: Home-Style Yeast Bread
Everyone likes the tender texture and slightly sweet taste of this homemade bread. When I’m in the mood to bake, I usually double the recipe and share loaves with friends. The dough also makes lovely rolls. -Launa Shoemaker, Landrum, South Carolina
South Dakota: Apple-Rhubarb Bread
Rhubarb is such a jewel that I freeze it to have all year. Here’s how my mother used rhubarb – in an apple bread spiced with cinnamon. —Linda Tom, Sioux Falls, South Dakota
Tennessee: Apple Pull-Apart Bread
For a fun sweet treat that’s certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It’s well worth the bit of extra effort. —Carolyn Gregory, Hendersonville, Tennessee
Texas: Buttery Bubble Bread
Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I’m serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
Utah: Honey-Oat Pan Rolls
These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.—Arlene Butler, Ogden, Utah
Vermont: French Loaves
My kids love to help me make this delicious bread recipe. It’s quite easy, and they enjoy the fact that they can be eating fresh bread in less than two hours! —Denise Boutin, Grand Isle, Vermont
Virginia: Pumpkin Banana Bread
I came across this recipe in a local newspaper about 10 years ago, and I still make the bread on a regular basis. The recipe conveniently yields a number of mini loaves, making gift-giving easy. —Linda Wood, Roanoke, Virginia
Washington: Sweet Italian Holiday Bread
This is authentic ciambellotto, a sweet loaf my great-grandmother used to bake in Italy. I still use her traditional recipe—the only update I made was for using modern appliances. —Denise Perrin, Vancouver, Washington
West Virginia: Easter Egg Bread
I’ve made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. —Heather Durante, Wellsburg, West Virginia
Wisconsin: Best-Ever Banana Bread
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is that good! —Gert Kaiser, Kenosha, Wisconsin
Wyoming: Pull-Apart Bacon Bread
I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It’s the perfect treat to bake for an informal get-together. —Traci Collins, Cheyenne, Wyoming
