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
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