Pumpkin Bread From One Can: Two Loaves, Muffin Option and Freezing for the Holidays
A full can of pumpkin purée makes two loaves of moist, spiced pumpkin bread. Bake one now and freeze the other for the holidays.
Category: Quick Breads
Banana bread, zucchini bread, cornbread, scones and soda bread: quick breads leavened with baking powder or soda, with timings and troubleshooting.
Classic Banana Bread: A Reliable Recipe With Weights, Pan Sizes and Doneness Temperature
Very ripe bananas, a light hand with mixing and a thermometer reading of 200–205°F are what separate a tender loaf from a gummy one.
Why Is My Banana Bread Gummy or Raw in the Middle? Causes and Fixes
A golden crust can hide a wet, dense center. An instant-read thermometer, the right loaf pan and a foil tent solve most gummy banana bread.
Cornbread Two Ways: Northern vs Southern, Skillet vs Pan, and Why Buttermilk Matters
Sweet and cakey or savory and crisp-edged? The difference comes down to sugar, flour, cornmeal and a very hot skillet.
Basic Scones, US and UK Style: Cold Butter, Clean Cuts and Freezing Them Unbaked
American scones are rich and sweet; British scones are lighter rounds for jam and cream. Both rise tall on the same principles: cold fat, minimal handling and a hot oven.
Basic Irish Soda Bread: Four Ingredients, Buttermilk, Scoring and Why It Needs No Yeast
Soda bread rises from a chemical reaction rather than yeast, so it goes from bowl to oven in about ten minutes. The trick is a soft dough and a light touch.
Zucchini Bread: To Squeeze or Not, How Much Spice, and a Standard One-Loaf Recipe
Zucchini is mostly water, so how you handle it decides whether the loaf is tender or soggy. Here is a standard recipe and the reasoning behind each step.
Lemon Loaf Cake With Syrup and Glaze: A Standard Recipe and How to Know It Is Done
Zest in the batter, a warm syrup on the hot cake and a thin glaze once it cools: three layers of lemon, and one thermometer reading to know it is done.