Recipes

Loaf Bread Recipes

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Loaf Bread Recipes 😊

(1) Pumpkin Chocolate Chip Loaf

Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp pumpkin pie spice
  • 1 cup pure pumpkin puree (not pie filling)
  • ½ cup vegetable or coconut oil
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set this dry mixture aside. In a large bowl, whisk the pumpkin puree, oil, granulated sugar, brown sugar, eggs, milk, and vanilla until the mixture is smooth and well combined.
  2. Gradually add the dry flour mixture to the wet pumpkin mixture. Use a spatula to fold gently until just combined and no dry streaks remain. Be careful not to overmix. Fold in the chocolate chips until they are evenly distributed throughout the batter. Pour the thick batter into your prepared loaf pan, smoothing the top with the spatula. Bake for 60-70 minutes. The loaf is done when a toothpick inserted into the center comes out with just a few moist crumbs (melted chocolate doesn’t count!). Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This waiting period is crucial for the structure to set.

(2) Classic Zucchini Bread

Ingredients:

  • 2 cups grated zucchini (about 1 medium, unpeeled)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or one 9×5-inch pan. Place the grated zucchini in a clean kitchen towel and wring out as much excess moisture as possible. This step is key for the perfect texture. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  2. In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and slightly thickened. Stir in the dried, grated zucchini. Add the dry flour mixture to the wet ingredients in two additions, folding gently with a spatula until just combined. Stir in the nuts, if using. Divide the batter evenly between the prepared pans. Bake for 45-55 minutes for smaller loaves, or 55-65 minutes for one large loaf, until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

(3) Cinnamon Swirl Banana Bread

Ingredients:
For the bread:

  • 3 very ripe bananas
  • ½ cup melted butter
  • ¾ cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp salt
    For the swirl:
  • ⅓ cup granulated sugar
  • 1 tbsp cinnamon
  • 2 tbsp melted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper. In a large bowl, mash the bananas until smooth. Whisk in the melted butter, brown sugar, eggs, and vanilla. In a separate bowl, whisk the flour, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
  2. In a small bowl, mix the granulated sugar and cinnamon for the swirl. Pour half of the banana batter into the prepared loaf pan. Sprinkle about two-thirds of the cinnamon-sugar mixture evenly over the batter. Drizzle with 1 tablespoon of melted butter. Carefully spoon the remaining batter on top. Use a knife to gently swirl the layers together. Top with the remaining cinnamon sugar and drizzle with the last tablespoon of butter. Bake for 55-65 minutes, until deeply golden and a toothpick comes out clean. The sugary top will be crisp. Let cool in the pan for 20 minutes before removing to cool completely.

(4) Lemon Poppy Seed Loaf

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • 2 tbsp poppy seeds
  • 3 large eggs
  • 1 cup plain Greek yogurt or sour cream
  • ½ cup vegetable oil
  • Zest of 2 lemons
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • For the glaze: 1 cup powdered sugar, 2-3 tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan. In a large bowl, whisk together the flour, baking powder, salt, sugar, and poppy seeds. Create a well in the center. Add the eggs, yogurt, oil, lemon zest, lemon juice, and vanilla to the well. Whisk the wet ingredients together first in the center, then gradually incorporate the dry ingredients until you have a smooth, lump-free batter.
  2. Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, until the loaf is golden and a toothpick comes out clean. While the loaf bakes, make the glaze by whisking the powdered sugar and lemon juice until smooth. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack set over a baking sheet. While still warm, poke the top all over with a skewer and slowly pour the lemon glaze over the loaf, allowing it to soak in. Let the glaze set before slicing.

(5) Spinach & Feta Pull-Apart Bread Loaf

Ingredients:

  • 2 (8 oz) cans refrigerated crescent roll dough
  • 4 oz cream cheese, softened
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed VERY dry
  • 1 cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 1 tsp dried dill or oregano
  • ¼ cup grated Parmesan cheese
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan. Unroll one can of crescent dough and press the seams together to form one solid rectangle. Place it in the bottom of the loaf pan, pressing it up the sides. In a medium bowl, mix the softened cream cheese, dry spinach, feta, garlic, and dill until combined.
  2. Spread the spinach and feta mixture evenly over the dough in the pan. Unroll the second can of dough, press seams, and place it over the filling, sealing the edges as best you can. Brush the top with the beaten egg and sprinkle with Parmesan cheese. Bake for 35-45 minutes, until the top is puffed and a deep golden brown. Let cool in the pan for 10-15 minutes. Carefully run a knife around the edges, then invert onto a serving plate or board. Pull apart warm pieces to serve.

(6) Chocolate Chip Cookie Loaf

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper. In a large bowl using a hand mixer or stand mixer, cream the softened butter, brown sugar, and granulated sugar together for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, then the vanilla, scraping down the bowl as needed.
  2. In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture on low speed, mixing just until combined. Use a spatula to fold in the chocolate chips. The dough will be very thick. Press the dough evenly into the prepared loaf pan. Bake for 55-65 minutes, until the top is golden brown and a toothpick inserted near the center comes out with moist crumbs (not wet batter). The center may sink slightly as it cools—this is normal. Let cool completely in the pan before slicing into thick pieces.

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