Brown Sugar and Spice Banana Bread

I have tried so many banana bread recipes over the years. After all, every family cook needs a go-to recipe for what to do with those bananas in the fruit bowl after they’ve sprouted brown spots and no one will touch them. But I always come back to this one, based on a classic in myContinue reading “Brown Sugar and Spice Banana Bread”

Irish Soda Bread

My husband’s father is Irish-American and his mother is Italian-American, which means my husband grew up with an appreciation of both cultures, but a table topped with Italian dishes. So when our family began our own holiday traditions, celebrating St. Patrick’s Day was among them. But there was no cherished Irish Soda Bread recipe to beContinue reading “Irish Soda Bread”

Classic Zucchini Bread

I love to bake with zucchini. Adding it to muffins and cakes and quicks breads makes them all the more moist — and nutritious. The flecks of veggie in my baked good give it a lovely color, a nice chew, a good density. Then there’s the whole using up the (sometimes) copious amounts of zucchini thatContinue reading “Classic Zucchini Bread”

Cast Iron Skillet Cornbread

I have exactly one cookbook that I absolutely, positively could not live without. It’s Mollie Katzen’s Moosewood Cookbook. I love it because it’s plant-based and it uses herbs and spices in a way that make my vegetables sing. I’m sure there are other cookbooks that could make similar claims, but Moosewood landed in my hands when IContinue reading “Cast Iron Skillet Cornbread”

Lemon Zucchini Bread

As the weather’s been turning cooler, I’ve found myself craving something sweet. Sweet, but not ice cream and not chocolate, something light and, say, lemony. So I dug through my recipe files and found this. It calls for zucchini, which is long gone from our garden but plenty present in our deep freeze. When I madeContinue reading “Lemon Zucchini Bread”

Not-Too-Sweet Pumpkin Bread

Every fall, I roast, puree and freeze several farmers market pumpkins (we’ve never had much luck growing our own). So pumpkin bread, pumpkin scones, pumpkin cheesecake, pumpkin soup are all, always, just a trip to the deep freeze away. You can certainly use canned pumpkin in this recipe and save yourself a few steps. Along withContinue reading “Not-Too-Sweet Pumpkin Bread”