Description
A versatile recipe for four distinct loaves using a unified dry and wet mix, allowing for unique flavor profiles.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter (melted)
- ¾ cup granulated sugar
- ¼ cup brown sugar (packed)
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas ((for peanut butter and chocolate chip varieties))
- ½ cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1 cup canned pumpkin puree
- ½ cup chopped walnuts
- ⅓ cup brown sugar ((for topping))
- 1 tablespoon cinnamon ((for topping))
- 2 tablespoons cold butter ((cubed, for topping))
Instructions
- Preheat oven to 350°F and grease four 8×4-inch loaf pans.
- Whisk flour, baking soda, salt, and cinnamon in a large bowl.
- Mix melted butter, sugars, eggs, and vanilla in a separate bowl.
- Combine wet and dry ingredients gently until just mixed.
- Divide batter into four portions and add specific ingredients for each variety.
- Pour into pans, add cinnamon topping to one loaf, and bake for 50-60 minutes.
- Test with a toothpick, cool in pans for 15 minutes, then transfer to a rack.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Store wrapped at room temperature for 3 days or freeze for 3 months. Ensure bread is completely cool before slicing to prevent gumminess.