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This banana bread features cocoa, chocolate chips, sour cream and a bit of vanilla extract.
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A cinnamon raisin batter bread with a sugar glaze just like the school cafeteria used to make. It is a yeast bread baked in a sheet, and cut into servings after cooling. This recipe has been passed down for generations.
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Light, mildly spiced and crowned with butter and cinnamon sugar, this quick bread is bound to be a big hit.
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Moist banana bread has a little extra kick, thanks to ginger added to the batter, makes for a tasty way to start the day.
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These two loaves of moist, dense pumpkin nut bread get their pizzazz from lots of cinnamon, allspice, and nutmeg.
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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Orange juice and zest lend a delightfully citrus accent to this mildly spiced pumpkin-nut-date bread.
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This better-for-you version of pumpkin bread substitutes applesauce for the vegetable oil.
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This version of the classic is easy to make while remaining authentic and true to the original. This may be the fastest yeast bread you make; it takes only one hour from conception to completion.
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A ribbon of pecan streusel runs through this rich cream cheese-banana bread.
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This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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