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Ingredients
- Preheat the oven to 350 degrees F and line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray.
- Add the batter and bake until a toothpick inserted into the center of the loaf comes out clean (see recipes for times).
- Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely.
Preparation
Step 1
Pumpkin Bread: Whisk 1 cup pumpkin puree, 1/2 cup each vegetable oil and light brown sugar, 1/4 cup water, 2 eggs and 1 teaspoon vanilla. Separately, whisk 2 1/4 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon salt. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes.
Sweet Potato Pecan Bread: Make Pumpkin Bread, replacing the pumpkin with sweet potato puree. Add 1/2 cup chopped pecans and 1 teaspoon orange zest to the dry ingredients.
Banana Nut Bread: Whisk 1 cup mashed bananas (about 3), 1/2 cup each vegetable oil and plain yogurt, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 1 cup chopped walnuts, 1 teaspoon each baking powder and cinnamon, 1/2 teaspoon salt and 1/4 teaspoon each baking soda and nutmeg. Fold the wet ingredients into the dry ingredients. Bake 55 to 65 minutes.
Chocolate Bread: Chocolate Whisk 1 1/2 cups sour cream, 1/2 cup vegetable oil, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup each unsweetened cocoa powder and semisweet chocolate chips, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes.
Double Chocolate Chip: Make Chocolate Bread, using 1/2 cup each semisweet and milk chocolate chips.
Mexican Chocolate: Make Chocolate Bread, using 1 1/2 teaspoons vanilla. Replace the cocoa with 1/2 cup Dutch-process cocoa and add 1 1/2 teaspoons each ancho chile powder and cinnamon to the dry ingredients.
Mocha: Make Chocolate Bread, adding 3 tablespoons instant espresso powder to the dry ingredients. For the glaze, whisk 1/2 cup confectioners' sugar, 1 tablespoon milk and 1 1/2 teaspoons espresso powder; drizzle over the warm bread.
Chocolate Stout: Make Chocolate Bread, replacing the sour cream with 1 1/4 cups stout beer and the oil with 1 stick melted butter.
Graham: Combine 1 cup cinnamon graham cracker crumbs, 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened butter and 3/4 cup granulated sugar with a mixer until light and fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup milk. Beat in the dry ingredients. Mix 1/3 cup each cinnamon graham cracker crumbs and light brown sugar, 2 1/2 tablespoons cold cubed butter and a pinch of salt; sprinkle over the loaf; bake 55 to 65 minutes.
S'more: Make Graham Bread, adding 1/2 cup semisweet chocolate chips to the batter. Bake 50 minutes, sprinkle with 3/4 cup mini marshmallows and bake until the bread is cooked through, 5 to 15 more minutes.
Vanilla: Whisk 1 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened butter and 3/4 cup sugar with a mixer until fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup milk. Beat in the dry ingredients. Bake 55 to 65 minutes.
Cinnamon Roll: Mix 1/2 cup each light brown sugar and chopped pecans, 1/2 stick softened butter, 1 tablespoon each flour and cinnamon, and a pinch of salt. Make Vanilla Bread, pour half of the batter into the pan, top with the pecan mixture, then top with the remaining batter. For the glaze, whisk 1 cup confectioners' sugar and 2 tablespoons milk; drizzle over the warm bread.
Lemon-Soaked: Make Vanilla Bread, adding the zest of 1 lemon to the wet ingredients. Whisk 1/4 cup sugar, the juice of 1 lemon and 2 tablespoons water; pour over the warm bread.
Blueberry-Corn: Make Vanilla Bread, replacing 1/2 cup flour with fine yellow cornmeal. Add the zest of 1 lemon to the wet ingredients. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter.
Parmesan-Herb: Caramelize 2 sliced onions in olive oil over medium-low heat, 30 minutes. Whisk 3/4 cup sour cream, 1/2 cup vegetable oil and 2 eggs. Separately, whisk 1 3/4 cups flour, 1/2 cup grated Parmesan, 1 tablespoon sugar, 2 teaspoons each chopped rosemary and thyme, 1 1/2 teaspoons baking powder, 1 teaspoon lemon zest, 1/2 teaspoon each salt and pepper, and 1/4 teaspoon baking soda; add the onions. Fold the wet ingredients into the dry ingredients. Bake 40 to 50 minutes.
Spinach-Goat Cheese: Saute 5 ounces chopped spinach in olive oil with garlic. Make Parmesan-Herb Bread, omitting the Parmesan and onions. Add the spinach and 4 ounces crumbled goat cheese to the batter.
Jalapeno-Corn: Make one 12-to-16-ounce box cornbread mix as directed, adding 1 cup grated cheddar and 1/4 cup chopped pickled jalapenos. Bake 55 to 65 minutes.