The 13 best recipes to bake in September
Everyday breads, early fall treats, and more ways to bake the month away.
It’s finally shoulder season, when summer begins to give way to fall. At the farmers markets there are the last tomatoes and the first apples, cool mornings turn into warm afternoons, and there’s an anticipatory energy in the air. And, as always, there are things to bake and reasons to bake them, from a simple bread that will keep lunchboxes full to an apple cake that can sweeten any gathering — and of course, the first pumpkin bakes of the season.
1) Apple Fritter Cake
In this recipe, the beloved apple fritter is reimagined as a sliceable, snackable bake. The moist, sturdy cake, made using the reverse creaming method, supports a huge heap of diced cinnamon-scented apples. The vanilla glaze on top gives this homemade cake doughnut shop appeal.
Get the recipe: Apple Fritter Cake
Shop the recipe: Vietnamese Cinnamon and Pure Vanilla Extract
If you like this recipe, you may also like: Apple Buñuelos (Apple Fritters), Apple Crumb Cake
2) The Most Pumpkin Pumpkin Chocolate Chip Bread
Is it too early for pumpkin? Maybe. Do we already crave pumpkin anyway? Yes! This tender loaf, which uses a full can of pumpkin purée for maximum fall flavor, is spiced with cinnamon and ginger and has an ample amount of chocolate chips throughout.
Get the recipe: The Most Pumpkin Pumpkin Chocolate Chip Bread
Shop the recipe: Semisweet Chocolate Chips and Sparkling Sugar
If you like this recipe, you may also like: Easy Pumpkin Bread, Fudgy-Chewy Pumpkin Cookies
3) Taiwanese Breakfast Bao
We’re not suggesting that anyone hop out of bed on a weekday morning and make these steamed buns for breakfast. But we are suggesting that you make a batch, keep them in the freezer, and thaw them in the microwave for an extraordinary breakfast at a moment’s notice. Recipe developer Joy Huang fills her bao with scallion omelets, soy paste, and pork floss, but you could substitute scrambled eggs and bacon if you prefer.
Get the recipe: Taiwanese Breakfast Bao
Shop the recipe: Parchment Squares and Instant Yeast
If you like this recipe, you may also like: Mushroom and Cabbage Pan-Fried Buns (Sheng Jian Bao), Steamed Pork Buns (Xian Rou Bao)
4) Sourdough Bagels
If you’re looking to bake with sourdough beyond the boule, these 100% naturally leavened bagels are packed with starter's pleasant tang. Baked in a high-heat oven, the bagels get a beautifully blistered crust and a deep golden brown color once baked. From there, the choice is yours: a schmear of cream cheese or a heaping serving of lox.
Get the recipe: Sourdough Bagels
Shop the recipe: Everything Bagel Topping
If you like this recipe, you may also like: Chewy Sourdough Rolls, No-Knead Everything Bread
5) Whipped Caramel Apple Cake
This fall-forward cake is an apple triple threat: applesauce keeps the cake moist, boiled cider adds concentrated tang, and apple pie spice provides the old-fashioned flavors of cinnamon, nutmeg, and allspice. A generous swoosh of whipped caramel frosting (yes, you can whip caramel!) adds candy-like sweetness without being overly cloying, making this the perfect treat to celebrate the season.
Get the recipe: Whipped Caramel Apple Cake
Shop the recipe: Apple Pie Spice and Boiled Cider
If you like this recipe, you may also like: Apple Cider Caramels, Salted Caramel Apple Doughnuts
6) Super Protein Pancakes
These nutritious pancakes pack a serious punch of protein from cottage cheese, milk, eggs, and most importantly, oats. For the most protein, use our rolled oats, which contain 40% more protein than conventional oats — as a result, each pancake has 8 grams of protein, so there’s never been a better excuse to treat yourself to a short stack.
Get the recipe: Super Protein Pancakes
Shop the recipe: Rolled Oats
If you like this recipe, you may also like: Protein Pancake Bites, Homemade Whole Grain Pancake Mix
7) Chocolate Baked Oatmeal
Looking for another way to add protein to your breakfast? This baked oatmeal doesn't feel virtuous, but rather decadent and indulgent. There are plenty of mix-ins that make this easy breakfast delicious — from mashed banana to chopped nuts to an additional sprinkling of chocolate chips. This keeps well for several days, so it can power you for breakfast throughout the week.
Get the recipe: Chocolate Baked Oatmeal
Shop the recipe: Triple Cocoa Blend
If you like this recipe, you may also like: No-Bake Oatmeal Cookies, Sourdough Granola
8) Shou Zhua Bing (Crispy Pull-Apart Pancakes)
These savory flatbreads are supremely flaky and best eaten by ripping them apart with your hands, as their Chinese name — which translates to "hand grab pancake" — suggests. Use them in place of tortillas for a superior breakfast “taco” or add them to your dinner table’s breadbasket.
Get the recipe: Shou Zhua Bing (Crispy Pull-Apart Pancakes)
Shop the recipe: Maple Rolling Pin and Mat Set
If you like this recipe, you may also like: Roti Canai, Lachha Paratha (Flaky Paratha)
9) Everyday Bread
This simple pan loaf from our forthcoming Big Book of Bread (pre-order your copy now!) is worth keeping in your daily rotation. Sweetened with a touch of honey and enriched with milk and a smidge of butter, this whole wheat sandwich bread can be used for whatever you need: PB&Js, lunchbox sandwiches, grilled cheese, and more.
Get the recipe: Everyday Bread
Shop the recipe: Whole Wheat Flour
If you like this recipe, you may also like: Classic 100% Whole Wheat Bread, Whole Wheat Sourdough Bread
10) Supreme Garlic Bread
To make the ultimate garlic bread, you need these three things: good bread, plenty of butter, and lots of garlic. Start with our Everyday French Loaf, then load it with butter and garlic (and Parmesan cheese) for an extremely crunchy, flavorful bread that will easily steal the spotlight.
Get the recipe: Supreme Garlic Bread
Shop the recipe: Country Bread Knife
If you like this recipe, you may also like: Soft Garlic Knots, No-Knead Garlic Cheese Flatbread
11) Harvest Pumpkin Scones
If you’re already baking with pumpkin this season, this recipe is an excellent way to use up leftover purée. (It only calls for half a cup!) Cinnamon, ginger, allspice, and nutmeg give these scones the scent of autumn, while cinnamon sweet bits add extra pockets of spice in every bite.
Get the recipe: Harvest Pumpkin Scones
Shop the recipe: Cinnamon Sweet Bits and Pumpkin Pie Spice
If you like this recipe, you may also like: Easy Whole Grain Pumpkin-Banana Bread, Pumpkin Cake Bars with Cream Cheese Frosting
12) Sourdough Cornbread
This cornbread recipe is a genius way to use up an entire cup of sourdough discard — but that’s not the only trick up its sleeve. It includes brown butter for nutty, toasted flavor, and even better: That brown butter can be made directly in the cast iron skillet in which you bake the cornbread.
Get the recipe: Sourdough Cornbread
Shop the recipe: Field No.8 Skillet
If you like this recipe, you may also like: Tamale Pie, Savory Spicy Corn Cake
13) Cream Cheese-Stuffed Red Velvet Cookies
No time for a red velvet layer cake? Bake those flavors into a batch of cookies instead. In this recipe, a vibrant, fudgy cookie gives way to a sweet surprise of decadent cream cheese filling, all beneath a snowy, craggy exterior.
Get the recipe: Cream Cheese-Stuffed Red Velvet Cookies
Shop the recipe: Triple Cocoa Blend
If you like this recipe, you may also like: Lemon Crinkle Cookies, Mochi-Stuffed Ube Crinkle Cookies
Cover photo (Apple Fritter Cake) by Kristin Teig; food styling by Liz Neily.
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