25 Alternatives to Banana Bread That Taste Amazing

—

by

Charlotte
in

1. Zucchini Bread

A moist and slightly spiced zucchini bread with a tender crumb, perfect for a cozy afternoon treat.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 1 medium zucchini)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the eggs, granulated sugar, and brown sugar until combined. Add the oil and vanilla extract, mixing well.
  4. Stir in the grated zucchini, ensuring it is evenly distributed.
  5. Gradually fold in the dry ingredients until just combined. Do not overmix.
  6. If using, fold in the chopped walnuts or pecans.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Slice and enjoy!

2. Pumpkin Bread

A rich and warmly spiced pumpkin bread, perfect for fall or any cozy morning.

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  3. In a large bowl, beat the eggs with granulated and brown sugar until smooth. Stir in the pumpkin puree, oil, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and spread evenly.
  6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Slice and serve with butter or cream cheese for extra indulgence!

3. Carrot Cake Bread

A deliciously spiced and moist carrot bread, reminiscent of carrot cake but without the frosting.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (about 2 medium carrots)
  • 1/2 cup crushed pineapple, drained (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the eggs, granulated sugar, and brown sugar until combined. Add the oil and vanilla extract, stirring well.
  4. Fold in the grated carrots and drained pineapple (if using).
  5. Gradually add the dry ingredients, mixing until just combined. If using nuts, gently fold them in.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Slice and serve, optionally with a spread of cream cheese!

4. Sweet Potato Bread

A soft and comforting sweet potato bread, packed with warm spices and subtle sweetness.

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
  3. In a large bowl, beat the eggs with granulated and brown sugar. Stir in the mashed sweet potato, oil, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chopped pecans.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool for 10 minutes before transferring to a wire rack.
  8. Slice and enjoy with butter or a drizzle of maple syrup!

5. Apple Cinnamon Bread

A tender apple cinnamon bread with warm spice flavors and a hint of sweetness.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups diced apples (peeled)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Add the eggs one at a time, beating well. Stir in the vanilla.
  4. Alternately add the dry ingredients and milk, mixing gently. Fold in the apples and nuts.
  5. Pour into the pan and bake for 50-60 minutes.
  6. Cool, then slice and enjoy!

6. Blueberry Lemon Bread

A bright and zesty blueberry lemon bread, bursting with juicy blueberries and fresh citrus flavor.

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 1/3 cup fresh lemon juice
  • 1/2 cup buttermilk
  • 1 cup fresh or frozen blueberries (tossed with 1 tablespoon flour)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each.
  4. Stir in the vanilla, lemon zest, and lemon juice.
  5. Alternately add the dry ingredients and buttermilk, mixing just until combined.
  6. Gently fold in the blueberries.
  7. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack.
  9. Slice and enjoy with a cup of tea!

7. Cranberry Orange Bread

A festive cranberry orange bread with tart cranberries and citrusy sweetness.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/2 cup buttermilk
  • 1 cup fresh or dried cranberries (chopped if large)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, beating well.
  4. Stir in the vanilla, orange juice, and orange zest.
  5. Gradually add the dry ingredients, alternating with the buttermilk.
  6. Fold in the cranberries.
  7. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  8. Let cool before slicing. Optionally, drizzle with an orange glaze!

8. Pineapple Pecan Bread

Ingredients:

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained (reserve 2 tablespoons juice)
  • 3/4 cup chopped pecans, plus extra for topping
  • 1/4 cup buttermilk

For the glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons reserved pineapple juice
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Cream butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined (do not overmix).
  6. Add pineapple and pecans: Fold in the drained crushed pineapple and chopped pecans.
  7. Bake: Pour the batter into the prepared loaf pan. Sprinkle additional chopped pecans on top if desired. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the bread to cool in the pan for about 15 minutes, then remove from the pan and cool completely on a wire rack.
  9. Make the glaze (optional): In a small bowl, mix the powdered sugar, reserved pineapple juice, and vanilla extract until smooth. Add more juice or sugar to achieve desired consistency.
  10. Finish: Once the bread has cooled completely, drizzle with the glaze and allow it to set before slicing.

Baking tips:

  • Make sure to drain the pineapple well to prevent the bread from becoming too wet.
  • For extra flavor, toast the pecans lightly before adding them to the batter.
  • The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.

9. Mocha Chocolate Chunk Bread

A decadent mocha bread infused with coffee and rich chocolate.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cocoa powder
  • 1/2 teaspoon cinnamon
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup strong brewed coffee, cooled
  • 1/2 cup buttermilk
  • 3/4 cup dark chocolate chunks

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cocoa powder, and cinnamon.
  3. In a large bowl, cream the butter and sugars until fluffy. Beat in the eggs, then add the vanilla.
  4. Mix in the brewed coffee and buttermilk.
  5. Gradually fold in the dry ingredients. Stir in the chocolate chunks.
  6. Pour into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
  7. Let cool before slicing. Serve with a cup of coffee for a perfect pairing!

10. Strawberry Almond Bread

Ingredients:

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup sour cream or Greek yogurt
  • 1 1/2 cups fresh strawberries, diced
  • 1/2 cup sliced almonds, plus extra for topping
  • 2 tablespoons all-purpose flour (for coating strawberries)

For the almond glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk or cream
  • 1/4 teaspoon almond extract
  • Pinch of salt

Instructions

  1. Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. Toss strawberries: In a small bowl, toss the diced strawberries with 2 tablespoons of flour to coat. This helps prevent them from sinking to the bottom of the bread.
  3. Mix dry ingredients: In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda, salt, and cinnamon.
  4. Cream butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  5. Add wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract and almond extract. Add the sour cream or Greek yogurt and mix until combined.
  6. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  7. Fold in additions: Gently fold in the flour-coated strawberries and 1/2 cup sliced almonds with a spatula.
  8. Transfer to pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle with additional sliced almonds.
  9. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent with aluminum foil after about 40 minutes.
  10. Cool: Allow the bread to cool in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack.
  11. Make the glaze: In a small bowl, whisk together the powdered sugar, milk or cream, almond extract, and a pinch of salt until smooth. Adjust consistency by adding more liquid or powdered sugar as needed.
  12. Finish: Once the bread has cooled completely, drizzle with the almond glaze and allow it to set before slicing.

Storage and Serving Tips:

  • Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • For the best texture, bring refrigerated bread to room temperature before serving.
  • This bread can be frozen (unglazed) for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil.
  • Serve plain or toasted with a spread of cream cheese or butter for breakfast or afternoon tea.

11. Almond Joy Inspired Bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 teaspoon almond extract
  • 3/4 cup buttermilk or coconut milk
  • 1 cup sweetened shredded coconut
  • 3/4 cup semisweet or dark chocolate chips
  • 1/2 cup sliced almonds, plus 2 tablespoons for topping

For the chocolate glaze:

  • 1/2 cup semisweet or dark chocolate chips
  • 3 tablespoons heavy cream
  • 1 tablespoon unsalted butter

For the coconut topping:

  • 1/2 cup sweetened shredded coconut
  • 1/4 cup sliced almonds
  • 2 tablespoons coconut oil or butter, melted

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper, leaving some overhang for easy removal.
  2. Toast coconut and almonds (optional): For enhanced flavor, spread 1/2 cup of the shredded coconut and 1/4 cup of the sliced almonds on a baking sheet and toast in the oven for 5-7 minutes until lightly golden. Watch carefully to prevent burning. Set aside to cool.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  5. Add eggs and extracts: Beat in the eggs one at a time, then stir in the vanilla, coconut, and almond extracts.
  6. Combine mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk or coconut milk (begin and end with the dry ingredients). Mix just until combined.
  7. Fold in additions: Gently fold in the shredded coconut (toasted or untoasted), chocolate chips, and 1/2 cup of sliced almonds until evenly distributed.
  8. Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top.
  9. Prepare coconut topping: In a small bowl, mix together the remaining 1/2 cup shredded coconut, 1/4 cup sliced almonds, and melted coconut oil or butter. Sprinkle this mixture evenly over the top of the bread batter.
  10. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the coconut topping starts to brown too much, cover loosely with aluminum foil after about 30-35 minutes.
  11. Cool: Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely.
  12. Make chocolate glaze: Once the bread is completely cool, prepare the chocolate glaze. In a microwave-safe bowl, combine the chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring between each, until melted and smooth.
  13. Finish: Drizzle the chocolate glaze over the cooled bread. For an authentic Almond Joy look, you can concentrate the glaze in the center and place additional sliced almonds on top while the glaze is still warm.
  14. Set: Allow the glaze to set for about 30 minutes before slicing.
  15. Serve: Slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Notes

  • For a more intense chocolate flavor, add 2 tablespoons of unsweetened cocoa powder to the dry ingredients.
  • You can substitute some of the all-purpose flour with almond flour (up to 1/2 cup) for additional almond flavor.
  • For a less sweet version, use unsweetened shredded coconut instead of sweetened.
  • This bread freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing.
  • For extra decadence, serve warm with a scoop of coconut ice cream.

12. Pear Walnut Bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom (optional)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup sour cream or Greek yogurt
  • 1 1/2 cups ripe pears, peeled and diced (about 2 medium pears)
  • 3/4 cup chopped walnuts, plus extra for topping
  • 2 tablespoons all-purpose flour (for coating pears and walnuts)

For the spiced glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons milk or cream
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • Pinch of nutmeg

Instructions

  1. Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper, leaving overhang on the sides for easy removal.
  2. Prep the pears and walnuts: Toss the diced pears and chopped walnuts with 2 tablespoons of flour to coat. This helps prevent the pears from sinking to the bottom and absorbs some of the moisture they release.
  3. Mix dry ingredients: In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom (if using).
  4. Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  5. Add wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract. Add the sour cream or Greek yogurt and mix until well combined.
  6. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  7. Fold in pears and walnuts: Gently fold in the flour-coated pears and walnuts with a spatula.
  8. Transfer to pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle with additional chopped walnuts.
  9. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). If the top is browning too quickly, tent with aluminum foil after about 40 minutes.
  10. Cool: Allow the bread to cool in the pan for 15-20 minutes, then remove from the pan and cool completely on a wire rack.
  11. Make the glaze (if using): In a small bowl, whisk together the powdered sugar, milk or cream, vanilla extract, cinnamon, and nutmeg until smooth. Adjust consistency by adding more liquid or powdered sugar as needed.
  12. Finish: Once the bread has cooled completely, drizzle with the spiced glaze and allow it to set before slicing.

Storage and Serving Tips:

  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • For the best flavor and texture, bring refrigerated bread to room temperature before serving.
  • This bread can be frozen (unglazed) for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil.
  • Serve plain or lightly toasted with a spread of cream cheese or butter.
  • For a special breakfast or dessert, warm a slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream.

13. Mango Coconut Bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom (optional)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract (optional)
  • 1/2 cup coconut milk
  • 1/4 cup sour cream or Greek yogurt
  • 1 1/2 cups ripe mango, peeled and diced (about 2 medium mangoes)
  • 1/2 cup shredded coconut, plus extra for topping
  • 1/4 cup chopped macadamia nuts or sliced almonds (optional)
  • 2 tablespoons all-purpose flour (for coating mango)

For the coconut glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons coconut milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract (optional)
  • 2 tablespoons toasted coconut flakes for garnish

Instructions

  1. Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper, leaving overhang on the sides for easy removal.
  2. Prep the mango: Toss the diced mango with 2 tablespoons of flour to coat. This helps prevent the mango from sinking to the bottom and absorbs some of the moisture they release.
  3. Mix dry ingredients: In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda, salt, cinnamon, and cardamom (if using).
  4. Toast coconut (optional): If desired, toast the shredded coconut in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until lightly golden. Set aside to cool.
  5. Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  6. Add wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract and coconut extract (if using). Add the coconut milk and sour cream or Greek yogurt and mix until well combined.
  7. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  8. Fold in additions: Gently fold in the flour-coated mango, shredded coconut, and nuts (if using) with a spatula.
  9. Transfer to pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle with additional shredded coconut.
  10. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). If the top is browning too quickly, tent with aluminum foil after about 40 minutes.
  11. Cool: Allow the bread to cool in the pan for 15-20 minutes, then remove from the pan and cool completely on a wire rack.
  12. Make the glaze (if using): In a small bowl, whisk together the powdered sugar, coconut milk, vanilla extract, and coconut extract (if using) until smooth. Adjust consistency by adding more liquid or powdered sugar as needed.
  13. Finish: Once the bread has cooled completely, drizzle with the coconut glaze and sprinkle with toasted coconut flakes. Allow the glaze to set before slicing.

Storage and Serving Tips:

  • Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • For the best flavor and texture, bring refrigerated bread to room temperature before serving.
  • This bread can be frozen (unglazed) for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil.
  • Serve plain or lightly toasted with a spread of cream cheese or butter.
  • For a tropical dessert, serve warm with a scoop of coconut or vanilla ice cream.
  • Pairs wonderfully with coffee or tea for an afternoon treat.

14. Date and Walnut Bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk or plain yogurt
  • 1 cup dates, pitted and chopped
  • 3/4 cup walnuts, roughly chopped, plus extra for topping
  • 2 tablespoons orange zest (optional)
  • 2 tablespoons hot water

For the honey butter glaze (optional):

  • 1/4 cup honey
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Prepare the dates: Place the chopped dates in a small bowl and add the hot water. Let them soak for 10-15 minutes to soften. This helps the dates become more moist and distribute better in the batter.
  2. Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper, leaving some overhang for easy removal.
  3. Toast the walnuts (optional): Spread the walnuts on a baking sheet and toast in the preheated oven for 8-10 minutes, until fragrant. Let cool, then roughly chop.
  4. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  6. Add wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract. Add the buttermilk or yogurt and mix until well combined. The mixture may look slightly curdled, but that’s normal.
  7. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  8. Fold in dates and walnuts: Drain any excess water from the soaked dates. Gently fold in the dates, chopped walnuts, and orange zest (if using) with a spatula.
  9. Transfer to pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle with additional chopped walnuts if desired.
  10. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). If the top is browning too quickly, tent with aluminum foil after about 40 minutes.
  11. Cool: Allow the bread to cool in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack.
  12. Make the honey butter glaze (if using): In a small saucepan over low heat, melt the butter with the honey, cinnamon, and salt. Stir until combined and slightly thickened, about 2-3 minutes.
  13. Finish: Once the bread has cooled slightly but is still warm, brush the top with the honey butter glaze, allowing it to soak in. For a more pronounced flavor, poke small holes in the top of the bread with a toothpick before adding the glaze.

Storage and Serving Tips:

  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • This bread actually improves in flavor after a day, as it allows the date flavor to develop.
  • For the best flavor and texture, bring refrigerated bread to room temperature before serving.
  • This bread can be frozen (unglazed) for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil.
  • Serve plain or lightly toasted with a spread of cream cheese, mascarpone, or butter.
  • For a special breakfast or tea-time treat, serve with a drizzle of honey or maple syrup.

15. Spiced Chai Bread

A cozy and fragrant chai spice bread infused with warm spices.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup strong brewed chai tea, cooled

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
  3. In a large bowl, mix the melted butter and sugar. Beat in the eggs and vanilla extract.
  4. Stir in the brewed chai tea.
  5. Gradually fold in the dry ingredients until just combined.
  6. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
  7. Let cool before slicing. Serve with a honey glaze or warm butter!

16. Chocolate Avocado Bread

Ingredients

For the bread:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon espresso powder (optional, enhances chocolate flavor)
  • 2 medium ripe avocados (about 1 cup mashed)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/3 cup milk (any kind)
  • 1 cup semi-sweet chocolate chips, divided
  • 1/2 cup chopped walnuts or pecans (optional)

For the chocolate glaze (optional):

  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 tablespoon corn syrup or honey
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper, leaving some overhang for easy removal.
  2. Mix dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder (if using). Sifting is important to prevent cocoa powder lumps.
  3. Prepare avocado mixture: In a large bowl, mash the avocados until very smooth. A food processor can be used for this step to ensure no lumps remain.
  4. Mix wet ingredients: Add the granulated sugar and brown sugar to the mashed avocados and beat until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, Greek yogurt, and milk until the mixture is smooth.
  5. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  6. Fold in chocolate chips: Gently fold in 3/4 cup of the chocolate chips and nuts (if using) with a spatula, reserving the remaining 1/4 cup of chocolate chips for the top.
  7. Transfer to pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle with the remaining 1/4 cup chocolate chips.
  8. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter). If the top is browning too quickly, tent with aluminum foil after about 35 minutes.
  9. Cool: Allow the bread to cool in the pan for 15-20 minutes, then remove from the pan and cool completely on a wire rack.
  10. Make the chocolate glaze (if using): In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 20-second intervals, stirring between each, until melted and smooth. Stir in the corn syrup or honey, vanilla extract, and salt until well combined.
  11. Finish: Once the bread has cooled completely, drizzle or spread the chocolate glaze over the top. Allow the glaze to set before slicing.

Storage and Serving Tips:

  • Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The avocado may cause this bread to spoil more quickly than other quick breads.
  • For the best flavor and texture, bring refrigerated bread to room temperature before serving.
  • This bread can be frozen (unglazed) for up to 2 months. Wrap tightly in plastic wrap and then aluminum foil.
  • The avocado makes this bread incredibly moist but doesn’t impart a noticeable avocado flavor – the chocolate is the dominant taste.
  • Serve as is or lightly toasted with a spread of cream cheese or butter.
  • For a decadent dessert, warm a slice and serve with a scoop of vanilla ice cream.

Recipe Notes:

  • Make sure your avocados are very ripe for the best texture and sweetness.
  • If you don’t have a food processor, mash the avocados with a fork and then press through a sieve to remove any lumps.
  • The espresso powder doesn’t make the bread taste like coffee – it simply enhances the chocolate flavor.
  • For a dairy-free version, use plant-based milk, dairy-free chocolate chips, and replace the Greek yogurt with coconut yogurt.

17. Fig and Honey Bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom (optional)
  • Pinch of ground cloves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup honey, plus 2 tablespoons for brushing
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt or sour cream
  • 1 1/2 cups fresh figs, chopped (about 10-12 figs) or 1 cup dried figs, chopped and soaked
  • 1/2 cup chopped walnuts or pistachios (optional)
  • 1 tablespoon orange or lemon zest (optional)
  • 2 tablespoons all-purpose flour (for coating figs)

For the honey glaze:

  • 1/4 cup honey
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

For garnish (optional):

  • 2-3 fresh figs, sliced
  • 2 tablespoons chopped pistachios or walnuts
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Prepare dried figs (if using): If using dried figs, place them in a bowl and cover with hot water. Let soak for 20-30 minutes to rehydrate, then drain well and pat dry before chopping.
  2. Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper, leaving some overhang for easy removal.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom (if using), and cloves.
  4. Cream butter and sweeteners: In a large bowl, beat the butter, sugar, and 1/4 cup honey with an electric mixer until light and fluffy, about 2-3 minutes.
  5. Add wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract. Add the Greek yogurt or sour cream and mix until well combined.
  6. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  7. Prepare figs and nuts: Toss the chopped figs with 2 tablespoons of flour to coat. This helps prevent them from sinking to the bottom of the bread.
  8. Fold in additions: Gently fold in the flour-coated figs, nuts (if using), and citrus zest (if using) with a spatula.
  9. Transfer to pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
  10. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). If the top is browning too quickly, tent with aluminum foil after about 40 minutes.
  11. Make honey brush: While the bread is baking, heat 2 tablespoons of honey in a small microwave-safe bowl for 10-15 seconds until warm and fluid.
  12. First honey coating: When the bread is fresh out of the oven, brush the top with the warm honey. Allow the bread to cool in the pan for 15 minutes.
  13. Cool: Remove the bread from the pan and cool completely on a wire rack.
  14. Make the honey glaze: In a small saucepan over low heat, melt the butter with the honey, vanilla extract, and salt. Stir until combined and slightly thickened, about 2-3 minutes.
  15. Finish: Once the bread has cooled completely, drizzle with the honey glaze. If desired, garnish with fresh fig slices, chopped nuts, and thyme leaves.

Storage and Serving Tips:

  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • For the best flavor and texture, bring refrigerated bread to room temperature before serving.
  • This bread can be frozen (unglazed) for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil.
  • Serve plain or lightly toasted with a spread of butter, cream cheese, or ricotta.
  • For a special breakfast or dessert, serve with extra honey drizzled on top or a dollop of Greek yogurt.

Recipe Notes:

  • Fresh figs work best when they’re ripe but still firm. If they’re too soft, they may make the bread too moist.
  • If fresh figs aren’t available, dried figs work well after being soaked. You can also substitute with dried apricots or dates.
  • For a more pronounced honey flavor, use a bold, flavorful honey like buckwheat or orange blossom.
  • Adding fresh herbs like thyme or rosemary to the batter or as a garnish pairs beautifully with the honey and fig flavors.

18. Persimmon Bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup very ripe Hachiya persimmon pulp (from about 2-3 persimmons)
  • 1/4 cup milk or buttermilk
  • 3/4 cup chopped walnuts or pecans (optional)
  • 1/2 cup golden raisins or dried cranberries (optional)
  • 2 tablespoons finely chopped crystallized ginger (optional)
  • 1 tablespoon orange zest (optional)

For the glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons orange juice or milk
  • 1/2 teaspoon vanilla extract
  • Pinch of cinnamon

Instructions

  1. Prepare the persimmons: For Hachiya persimmons (the acorn-shaped variety), they must be completely soft and jelly-like before using. Cut the tops off, scoop out the pulp, and puree in a blender or food processor until smooth, removing any seeds. If using Fuyu persimmons (the flat, tomato-shaped variety), they should be very ripe but still firm. Peel, chop, and puree them.
  2. Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper, leaving some overhang for easy removal.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  5. Add wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract. Add the persimmon pulp and mix until well combined. The mixture might look slightly curdled, but that’s normal.
  6. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk or buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition. Do not overmix.
  7. Fold in additions: If using, gently fold in the nuts, dried fruit, crystallized ginger, and orange zest with a spatula.
  8. Transfer to pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
  9. Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). If the top is browning too quickly, tent with aluminum foil after about 45 minutes.
  10. Cool: Allow the bread to cool in the pan for 15-20 minutes, then remove from the pan and cool completely on a wire rack.
  11. Make the glaze (if using): In a small bowl, whisk together the powdered sugar, orange juice or milk, vanilla extract, and cinnamon until smooth. Adjust consistency by adding more liquid or powdered sugar as needed.
  12. Finish: Once the bread has cooled completely, drizzle with the glaze and allow it to set before slicing.

Storage and Serving Tips:

  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • For the best flavor and texture, bring refrigerated bread to room temperature before serving.
  • This bread can be frozen (unglazed) for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil.
  • The flavor of persimmon bread often improves after a day, as it allows the spices to meld.
  • Serve plain or lightly toasted with a spread of cream cheese or butter.
  • For a special dessert, warm a slice and serve with a dollop of whipped cream or vanilla ice cream.

Recipe Notes:

  • It’s crucial to use fully ripened Hachiya persimmons, as unripe ones contain tannins that make them extremely astringent. They should feel like water balloons and be almost translucent.
  • If persimmon pulp is watery, let it drain in a fine-mesh sieve for 30 minutes before using.
  • For a darker, more complex flavor, you can replace half the granulated sugar with additional brown sugar.
  • Persimmon bread tends to be moist due to the high water content of the fruit. If it seems too wet, you can add an extra tablespoon or two of flour.
  • This recipe can easily be doubled to make two loaves.

19. Coconut and Lime Bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 3 tablespoons lime zest (from about 3-4 limes)
  • 1/4 cup fresh lime juice
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1/4 cup sour cream or Greek yogurt
  • 1 cup sweetened shredded coconut, plus extra for topping
  • 1/4 cup unsweetened coconut flakes (optional, for topping)

For the lime glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon coconut milk

For garnish (optional):

  • Thin slices of lime
  • Toasted coconut flakes
  • Additional lime zest

Instructions

  1. Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper, leaving some overhang for easy removal.
  2. Toast coconut (optional): If desired, toast 1/4 cup of coconut flakes in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden brown. Set aside to cool.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar: In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  5. Add wet ingredients: Beat in the eggs one at a time. Add the lime zest, lime juice, and vanilla extract, mixing well after each addition. The mixture might look slightly curdled due to the lime juice, but that’s normal.
  6. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and sour cream, beginning and ending with the dry ingredients (dry → wet → dry → wet → dry). Mix just until combined after each addition. Do not overmix.
  7. Fold in coconut: Gently fold in the 1 cup of shredded coconut with a spatula.
  8. Transfer to pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle with additional shredded coconut and the toasted coconut flakes (if using).
  9. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). If the top is browning too quickly, tent with aluminum foil after about 40 minutes.
  10. Cool: Allow the bread to cool in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack.
  11. Make the glaze: In a small bowl, whisk together the powdered sugar, lime juice, lime zest, and coconut milk until smooth. Adjust consistency by adding more lime juice or powdered sugar as needed. The glaze should be thick but pourable.
  12. Finish: Once the bread has cooled completely, drizzle with the lime glaze. If desired, garnish with lime slices, additional toasted coconut flakes, and lime zest. Allow the glaze to set before slicing.

Storage and Serving Tips:

  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • For the best flavor and texture, bring refrigerated bread to room temperature before serving.
  • This bread can be frozen (unglazed) for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil.
  • Serve plain or lightly toasted with a spread of sweet butter or cream cheese.
  • For a tropical dessert, serve with a scoop of coconut or vanilla ice cream.
  • Pairs wonderfully with hot or iced tea for an afternoon treat.

Recipe Notes:

  • For the most flavor, zest your limes before juicing them.
  • If you prefer a stronger lime flavor, add an additional tablespoon of lime zest to the batter.
  • For a richer coconut flavor, use full-fat coconut milk from a can rather than carton coconut milk beverage.
  • You can substitute lime with lemon or a combination of both for a different citrus profile.
  • For a coconut-lime variation with a tropical twist, add 1/2 cup of finely chopped dried pineapple or mango to the batter.
  • This bread is quite moist due to the coconut and lime. If your batter seems too wet, add an additional tablespoon or two of flour.

20. Cherry Almond Bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 3/4 cup buttermilk or sour cream
  • 1 cup fresh or frozen cherries, pitted and chopped
  • 1/2 cup sliced almonds, plus 2 tablespoons for topping

For the glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons milk or cream
  • 1/4 teaspoon almond extract

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add eggs and extracts: Beat in the eggs one at a time, then stir in the almond and vanilla extracts.
  5. Combine mixtures: Gradually fold the dry ingredients into the butter mixture, alternating with the buttermilk or sour cream, beginning and ending with the dry ingredients. Mix just until combined.
  6. Add cherries and almonds: Gently fold in the chopped cherries and 1/2 cup of sliced almonds, being careful not to overmix.
  7. Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with the remaining 2 tablespoons of sliced almonds.
  8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with aluminum foil.
  9. Cool: Allow the bread to cool in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack.
  10. Make glaze (optional): Whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled bread.
  11. Serve: Slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Notes

  • If using frozen cherries, don’t thaw them before adding to the batter.
  • For a more intense cherry flavor, add 1/4 teaspoon of cherry extract.
  • This bread also freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing.

21. Apricot Pistachio Bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 3/4 cup sour cream or Greek yogurt
  • 1 cup dried apricots, chopped
  • 3/4 cup shelled pistachios, roughly chopped (plus 2 tablespoons for topping)
  • Zest of 1 orange

For the glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh orange juice
  • 1/2 teaspoon orange zest

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper, leaving some overhang for easy removal.
  2. Prepare dried apricots: If your dried apricots are very firm, place them in a small bowl and cover with hot water for 5 minutes to soften slightly. Drain well and pat dry before chopping.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  5. Add eggs and extracts: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, almond extract (if using), and orange zest.
  6. Combine mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream or yogurt (begin and end with the dry ingredients). Mix just until combined to avoid overmixing.
  7. Fold in fruit and nuts: Gently fold in the chopped apricots and 3/4 cup of chopped pistachios until evenly distributed throughout the batter.
  8. Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 2 tablespoons of chopped pistachios over the top.
  9. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, cover loosely with aluminum foil after about 35-40 minutes.
  10. Cool: Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely.
  11. Make glaze (optional): Once the bread is completely cool, whisk together the powdered sugar, orange juice, and orange zest until smooth. Adjust consistency by adding more juice or sugar as needed. Drizzle over the cooled bread and sprinkle with additional chopped pistachios if desired.
  12. Serve: Slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Notes

  • You can substitute dried Turkish apricots with California apricots for a different flavor profile.
  • For added texture and flavor, you can toast the pistachios before adding them to the batter.
  • This bread freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing.
  • For a sweeter variation, add 1/3 cup white chocolate chips to the batter.

22. Maple Pecan Bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/3 cup pure maple syrup (preferably Grade A Dark Amber)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract (optional)
  • 2/3 cup sour cream or Greek yogurt
  • 1 cup chopped pecans, plus 1/4 cup for topping
  • 2 tablespoons maple sugar (optional)

For the maple glaze:

  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1-2 tablespoons heavy cream or milk
  • Pinch of salt

For the candied pecans (optional):

  • 1/2 cup pecan halves
  • 2 tablespoons maple syrup
  • 1 tablespoon granulated sugar
  • Pinch of salt

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper, leaving some overhang for easy removal.
  2. Toast pecans: Spread 1 cup of chopped pecans on a baking sheet and toast in the oven for 7-8 minutes until fragrant and lightly golden. Watch carefully to prevent burning. Set aside to cool.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  5. Add eggs and flavorings: Beat in the eggs one at a time, then stir in the maple syrup, vanilla extract, and maple extract (if using).
  6. Combine mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream or yogurt (begin and end with the dry ingredients). Mix just until combined.
  7. Fold in nuts: Gently fold in the toasted chopped pecans until evenly distributed throughout the batter.
  8. Transfer to pan: Pour the batter into the prepared loaf pan and smooth the top. If using maple sugar, sprinkle it over the top of the batter.
  9. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, cover loosely with aluminum foil after about 40 minutes.
  10. Make candied pecans (if using): While the bread is baking, line a small baking sheet with parchment paper. In a small skillet over medium heat, combine the maple syrup, sugar, and salt. When it starts to bubble, add the pecan halves and cook, stirring constantly, for about 3 minutes until the pecans are coated and the mixture starts to thicken. Spread the pecans on the prepared baking sheet, separating them with a fork. Let cool completely.
  11. Cool bread: Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely.
  12. Make maple glaze: Once the bread is completely cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, maple syrup, 1 tablespoon of cream or milk, and a pinch of salt until smooth. Add more cream if needed to reach desired consistency.
  13. Finish: Drizzle the maple glaze over the cooled bread and immediately top with the remaining chopped pecans or the candied pecan halves. Allow the glaze to set for about 20-30 minutes before slicing.
  14. Serve: Slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Notes

  • For a richer maple flavor, use dark amber or Grade B maple syrup.
  • If you can find it, using maple sugar in place of some of the granulated sugar will enhance the maple flavor.
  • For extra indulgence, serve warm with a pat of maple butter.
  • This bread freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing.
  • For an interesting variation, add 1/2 cup of dried cranberries to the batter for a sweet-tart contrast.

23. Raspberry White Chocolate Bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 1/2 cups fresh or frozen raspberries (if frozen, do not thaw)
  • 3/4 cup white chocolate chips
  • Zest of one lemon (optional)

For the streusel topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tablespoons cold butter, cubed
  • 1/4 cup white chocolate chips

For the glaze:

  • 1/2 cup white chocolate chips
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper, leaving some overhang for easy removal.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Cream butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest (if using).
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream (begin and end with the dry ingredients). Mix just until combined.
  6. Prepare raspberries: If using fresh raspberries, lightly toss them with 1 tablespoon of flour to prevent them from sinking. If using frozen, add them directly from the freezer.
  7. Fold in berries and chocolate: Gently fold in the white chocolate chips and about 1 1/4 cups of the raspberries, reserving a few for the top. Be careful not to overmix or crush the berries too much.
  8. Prepare streusel topping: In a small bowl, mix the flour and sugar for the topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the white chocolate chips.
  9. Assemble the loaf: Pour the batter into the prepared loaf pan. Scatter the remaining raspberries on top, then sprinkle with the streusel topping.
  10. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (but no raw batter). If the top is browning too quickly, cover loosely with aluminum foil after about 40 minutes.
  11. Cool: Allow the bread to cool in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack.
  12. Make the glaze: Once the bread is completely cool, prepare the glaze. In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 20-second intervals, stirring between each, until melted and smooth. Stir in the vanilla extract.
  13. Finish: Drizzle the white chocolate glaze over the cooled bread. Allow the glaze to set for about 15 minutes before slicing.
  14. Serve: Slice and serve. The bread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Notes

  • For a more intense raspberry flavor, add 1/4 teaspoon of raspberry extract to the batter.
  • Be gentle when folding in the raspberries to keep them as intact as possible.
  • If using frozen raspberries, the baking time might be slightly longer.
  • This bread also freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing.
  • For a variation, try adding 1/3 cup of chopped macadamia nuts to the batter.

24. Peanut Butter Chocolate Bread

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup smooth peanut butter
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice)
  • 1 cup semi-sweet chocolate chips, plus extra for topping
  • 1/4 cup chopped peanuts (optional)

For the chocolate peanut butter swirl (optional):

  • 1/4 cup smooth peanut butter
  • 1/4 cup chocolate hazelnut spread or melted chocolate

For the glaze (optional):

  • 1/2 cup powdered sugar
  • 2 tablespoons peanut butter
  • 2-3 tablespoons milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper, leaving some overhang for easy removal.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream butter and sugars: In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition.
  6. Fold in chocolate chips: Gently fold in the chocolate chips and chopped peanuts (if using) with a spatula.
  7. Prepare swirl (if using): In a small microwave-safe bowl, heat the 1/4 cup peanut butter for about 20 seconds until slightly melted. In another bowl, heat the chocolate hazelnut spread or melted chocolate until smooth.
  8. Assemble in pan: Pour half of the batter into the prepared loaf pan. Dollop half of the melted peanut butter and chocolate mixture on top. Use a knife to create a swirl pattern. Add the remaining batter and repeat with the remaining peanut butter and chocolate. Sprinkle additional chocolate chips on top.
  9. Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter). If the top is browning too quickly, tent with aluminum foil after about 40 minutes.
  10. Cool: Allow the bread to cool in the pan for 15-20 minutes, then remove from the pan and cool completely on a wire rack.
  11. Make the glaze (if using): In a small bowl, whisk together the powdered sugar, peanut butter, milk, and vanilla extract until smooth. Adjust consistency by adding more milk or powdered sugar as needed.
  12. Finish: Once the bread has cooled completely, drizzle with the peanut butter glaze and allow it to set before slicing.

Storage and Serving Tips:

  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • For the best flavor, warm slices slightly before serving.
  • This bread can be frozen (unglazed) for up to 3 months. Wrap tightly in plastic wrap and then aluminum foil.
  • Serve with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert.
  • For a more decadent version, serve warm with a drizzle of melted chocolate or peanut butter on top.

25. Gingerbread Loaf

A warmly spiced and rich gingerbread loaf, perfect for the holidays.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup molasses
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.
  3. In a large bowl, mix the melted butter, molasses, and brown sugar until smooth. Beat in the eggs and vanilla extract.
  4. Stir in the buttermilk.
  5. Gradually fold in the dry ingredients until just combined.
  6. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
  7. Let cool before slicing. Serve with a dusting of powdered sugar or a vanilla glaze!

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