This gluten-free pumpkin bread has a wonderfully crunchy top and deliciously spiced and moist crumb. It's perfect with coffee during the autumn months.

Ashley Christensen got this sweet bread recipe from her mom, who made it during squash season when the zucchini grew too big to be sautéed.

Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden.

Quick breads like this one by star blogger David Lebovitz are very popular in France, where they’re known as savory cakes. This one is packed with olives, cheese and bacon, and infused with cayennne.

From the irresistibly crunchy turbinado sugar crust to the perfectly moist and tender crumb, this super-simple zucchini bread delivers maximum breakfast delight. Studded with pecans and oats and perfumed with orange zest, cinnamon, and allspice, it makes a perfect grab-and-go breakfast. If you want to treat yourself, do like we do: Slather it with butter and give it a quick toast in a skillet. If you're lucky enough to have leftovers, cut it into cubes, toss with butter, and toast them for topping yogurt or ice cream.

F&W's Justin Chapple adds fragrant chai to these muffins, which require just 15 minutes of prep.

Kansas City, Missouri, chefs Colby and Megan Garrelts say that if you can measure and stir, then you can make a mean cornbread. These deliciously moist muffins get fantastic flavor from corn kernels and scallions.

Ruby Red grapefruit, a jalapeño-onion spread and fried beluga lentils make this cornbread an impressive centerpiece for your next brunch.

These biscuits are baked on a bed of grated Parmesan cheese, resulting in a crispy, cheesy crust around the bottom of each biscuit. Perfect on their own, try them drizzled with a bit of honey, or improvise by tossing a few handfuls of fresh thyme or chives into the dough to take them over the top. The dough can be prepped and frozen, making these an easy addition to a festive bread basket or for sandwiching a holiday ham. Keeping biscuit ingredients and dough extra cold ensures the loftiest rise.