Most people only know quick breads as sweet loaves of banana or pumpkin bread. But the basic concept—a loaf leavened with baking powder instead of yeast—is a great base for all sorts of playful riffing. So we’ve created five savory versions for those yeast-phobic bakers who still want to do a little fall bread-baking. Try the jalapeño-corn-beer bread with a bowl of chili, or the buttery onion–poppy seed loaf with a saucy pot roast. A toasted slice of the apple-cheddar goes great with fall soups, and a piece of the pepperoni pizza bread is an unbeatable snack.