Gluten-Free Corn Muffins

Serve these golden muffins with a hot bowl of chili or with pork or chicken. For those with a sweet tooth, increase the sugar to 2⁄3 cup and serve as a healthful snack.

• 
  
  Unsalted butter or nonstick cooking spray, for the pan
  
  


• 
  
  1 cup Gluten-Free All-Purpose Flour
  
  


• 
  
  1 cup yellow cornmeal
  
  


• 
  
  1⁄4 cup granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  3⁄4 tsp. xanthan gum
  
  


• 
  
  1⁄2 tsp. baking soda
  
  


• 
  
  1⁄2 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1⁄2 cup (1 stick) unsalted butter, melted, or vegetable oil
  
  


• 
  
  1 cup buttermilk
  
  

Heat the oven to 375°F. Grease a 12-cup muffin pan with unsalted butter or nonstick cooking spray.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, xanthan gum, baking soda, and salt until well combined. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the butter until well blended, then whisk in the buttermilk.

Pour the liquid mixture into the well in the flour mixture and stir until combined. Spoon the batter into the prepared muffin pan, filling each cup until nearly full and mounding the batter in the center to the top of the cups, or slightly above.

Bake until golden brown and a wooden pick inserted in the center comes out clean, 16 to 18 minutes. Immediately remove the muffins from the pan, transfer to a wire rack, and cool the muffins on their sides. Serve the muffins warm or at room temperature.

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.
Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

• 
  
  9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1 cup buttermilk
  
  


• 
  
  1/4 cup sour cream
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces
  
  

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.


In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.


In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.


Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.


When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.


Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.


Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Pancake Soufflé Muffins with Strawberry-Maple Syrup

These slightly sweet treats are a delicious cross between a muffin, a pancake, and a soufflé. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang.

For the muffins

• 
  
  Nonstick cooking spray
  
  


• 
  
  10-1/2 oz. (2-1/3 cups) all-purpose flour
  
  


• 
  
  4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 large eggs, separated and at room temperature
  
  


• 
  
  3/4 tsp. cream of tartar
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  6 T bs. granulated sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  3-1/3 cups buttermilk, at room temperature
  
  


• 
  
  Confectioners’ sugar, for sprinkling
  
  

For the strawberry syrup

• 
  
  1 cup pure maple syrup
  
  


• 
  
  1 cup quartered, hulled ripe strawberries
  
  

Make the Muffins

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.


In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.


In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.


In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.


With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Make the syrup

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.

Serve

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Carrot-Spice Bread

If you like carrot cake you'll love this sweet, tender quickbread, which is loaded with grated carrots, dried currants, and warm spices like cinnamon and cardamom.

For the bread

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  3/4 tsp. ground ginger
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  3/4 cup dried currants
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1-1/2 Tbs. fresh orange zest
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 cups coarsely grated carrots, squeezed dry
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  

For the glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  
  


• 
  
  4 tsp. cream; more as needed
  
  

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, and cardamom. Whisk until well blended. Stir in the dried currants.

In a medium bowl, combine the milk, eggs, orange zest, and vanilla. Add the carrots and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the cream until smooth, adding more cream, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

• 
  
  2-2/3 cups all-purpose flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3/4 cup plus 2 Tbs. vegetable oil, such as canola
  
  


• 
  
  1-1/3 cups plain soy milk
  
  


• 
  
  2 Tbs. distilled white or cider vinegar
  
  


• 
  
  1 Tbs. vanilla extract
  
  


• 
  
  1 cup fresh or frozen raspberries
  
  


• 
  
  1 cup fresh or frozen blueberries
  
  

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Good-For-You Blueberry Muffins

Applesauce keeps these muffins tender and moist, allowing me to reduce the overall fat and sugar in the recipe. And using half whole-wheat flour and half white flour adds antioxidants, fiber, and essential minerals, while maintaining the tender lightness produced by white flour. These muffins are at their tastiest while still warm from the oven.
Read the post Dream Muffins for more of Ellie's tips on making your favorite bakery-style treats both healthful and delicious.

• 
  
  Nonstick cooking spray
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  4 oz. (1 cup) whole-wheat flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  2 large eggs
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 cup canola oil
  
  


• 
  
  1 cup natural unsweetened applesauce
  
  


• 
  
  1-1/2 tsp. finely grated lemon zest
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  3/4 cup low-fat buttermilk
  
  


• 
  
  1-1/2 cups fresh blueberries
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Coat a 12-cup standard muffin pan with cooking spray.


In a medium bowl, whisk both flours, the baking powder, salt, and baking soda.


In a large bowl, whisk the eggs, sugar, and oil until the mixture is pale and slightly frothy. Whisk in the applesauce, lemon zest, and vanilla. With the whisk, stir in about half the flour mixture, then half the buttermilk. Repeat with the remaining flour and then the remaining buttermilk, stirring until well incorporated. Gently fold in the blueberries.


Divide the batter among the muffin cups, filling them to the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 30 minutes.


Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Carrot-Spice Bread

If you like carrot cake you'll love this sweet, tender quickbread, which is loaded with grated carrots, dried currants, and warm spices like cinnamon and cardamom.

For the bread

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  3/4 tsp. ground ginger
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  3/4 cup dried currants
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1-1/2 Tbs. fresh orange zest
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 cups coarsely grated carrots, squeezed dry
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  

For the glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  
  


• 
  
  4 tsp. cream; more as needed
  
  

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, and cardamom. Whisk until well blended. Stir in the dried currants.

In a medium bowl, combine the milk, eggs, orange zest, and vanilla. Add the carrots and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the cream until smooth, adding more cream, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

Chocolate-Nut Zucchini Bread

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  4 oz. (8 Tbs.) unsalted butter; more for the pan
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour; more for the pan
  
  


• 
  
  3/4 lb. zucchini (about 3 small), stem ends trimmed
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/3 cup strongly brewed coffee, cold or at room temperature
  
  


• 
  
  1/3 cup low-fat plain yogurt or buttermilk
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  2 oz. finely chopped bittersweet chocolate (1/3 cup)
  
  


• 
  
  1/2 cup chopped walnuts (2 oz.)
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess.


Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide to fit, slice in half lengthwise.) Discard any remaining ungrated portions wedged on top of the disk. Transfer the grated zucchini to a colander or sieve set over a bowl. Sprinkle 1 Tbs. of the sugar over the grated zucchini and toss to distribute. Sprinkle another 1 Tbs. sugar over the zucchini and toss again. Set aside for 20 minutes.


In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter.


In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon.


Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended.


Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

• 
  
  2-2/3 cups all-purpose flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3/4 cup plus 2 Tbs. vegetable oil, such as canola
  
  


• 
  
  1-1/3 cups plain soy milk
  
  


• 
  
  2 Tbs. distilled white or cider vinegar
  
  


• 
  
  1 Tbs. vanilla extract
  
  


• 
  
  1 cup fresh or frozen raspberries
  
  


• 
  
  1 cup fresh or frozen blueberries
  
  

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Corn Muffins with Roasted Red Peppers, Scallions & Cheddar

Like corn bread? Then you’ll love these savory, two-bite muffins, which get subtle sweetness and a hearty texture from polenta, or corn grits, a medium-grind cornmeal. Packed with aged Cheddar, rich roasted red peppers, and nutty brown butter, they’re perfect as a nibble on their own or with a bowl of spicy chili.

• 
  
  Cooking spray
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter 
  
  


• 
  
  3 oz. (3/4 cup) unbleached all-purpose flour
  
  


• 
  
  3-1/2 oz. (1/2 cup plus 2 Tbs.) stone-ground polenta, such as Bob’s Red Mill corn grits  
  
  


• 
  
  2 oz. aged Cheddar, grated (about 1/2 cup) 
  
  


• 
  
  1 tsp. baking powder 
  
  


• 
  
  Kosher salt
  
  


• 
  
  freshly ground black pepper
  
  


• 
  
  2 large eggs 
  
  


• 
  
  1/4 cup granulated sugar 
  
  


• 
  
  1/2 cup finely diced roasted red peppers
  
  


• 
  
  1 medium scallion, finely chopped   
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Generously coat a 24-cup mini muffin pan with cooking spray. 

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally, until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let cool. 

In a medium bowl, combine the flour, polenta, Cheddar, baking powder, 1 tsp. salt, and a few grinds of pepper. 

In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium speed until pale yellow and thickened, 3 to 4 minutes. Reduce the speed to low. Add a third of the dry ingredients, then half of the melted butter, mixing after each addition until just incorporated. Alternately add the remaining flour and butter, mixing after each addition, and ending with the dry ingredients. Stir in the roasted red peppers and scallions by hand. 

Spoon the batter into the prepared muffin pan (about 1 Tbs. per muffin). Bake until a toothpick inserted into the center of a muffin comes out clean, 10 to 15 minutes. 

Let cool on a wire rack for 15 minutes and then unmold. Serve warm. 

Cherry-Almond-Fig Fruitcake

Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong to be used in large quantities, but cut with the fragrant sweetness of Amaretto di Saronno, it works nicely here.

For the fruit

• 
  
  2/3 cup Amaretto di Saronno
  
  


• 
  
  1/3 cup Cognac
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  5-1/2 oz. dried tart cherries (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden (Calimyrna) figs, stemmed and cut into eighths (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden raisins (1 cup lightly packed)
  
  

For the batter

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pan
  
  


• 
  
  3 oz. almond paste, preferably canned (1/3 cup packed)
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
  
  


• 
  
  Amaretto di Saronno and cognac, as needed
  
  

Soak the fruit

Pour the Amaretto, Cognac, and honey into a small to medium saucepan. Add the dried fruit, cover, and warm over medium heat until hot, 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 2 days and up to 1 week.

Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter a 8-1/2 x 4-1/2-inch loaf pan. Line the pan with parchment, leaving an overhang for easy removal of the cake (use two strips of parchment, in opposing directions).

In a stand mixer fitted with the paddle attachment; beat the butter, almond paste, and sugar on medium-high speed until fluffy and no lumps of almond paste remain, 3 to 4 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. flour to the bowl and beat briefly. Reserve 2 Tbs. of the flour and add the rest of the flour to the batter; beat on low for 10 seconds to incorporate the flour, and then beat on medium-high speed for 1 minute.

Scrape the batter into the center of the bowl.  Add the drained fruit to the top of the batter, then sprinkle the remaining flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until evenly distributed. Scrape the batter into the prepared pan, pressing it to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a skewer inserted in the middle comes out clean or with a few moist crumbs, 1 hour and 40 to 45 minutes.

Remove the cake and let cool in the pan for 20 to 30 minutes, then invert it onto a wire rack and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit soaking liquid or 1-1/2 Tbs. each of fresh Amaretto and Cognac. Wrap tightly in plastic and store the cake in a cool, dry place for a minimum of 48 hours. Unwrap, slice, and serve.

If serving within a week of baking, you do not need to baste the cake again. If you plan to keep the cake longer, baste once a week with 1 to 2 tablespoons of Amaretto or Cognac.

Chocolate, Coconut, and Almond Bread

Inspired by a favorite coconut candy bar, the Almond Joy, this desserty quick bread is a joy to bake and eat.

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1 cup chocolate chips
  
  


• 
  
  1-1/4 cups shredded sweetened dried coconut
  
  


• 
  
  1 cup coconut milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 tsp. pure almond extract
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  


• 
  
  1/2 cup sliced or chopped almonds
  
  

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and coconut.

In a medium bowl, combine the coconut milk, eggs, vanilla, and almond extract. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Sprinkle the almonds evenly over the batter, gently patting them in so they adhere.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.

Cherry, Almond, and Chocolate Quick Bread

This bread is more dessert than breakfast, full of sweet chocolate chips and dried cherries, and topped with a sugared-almond topping. It makes a fantastic gift for holiday giving.

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1 cup chocolate chips
  
  


• 
  
  3/4 cup dried cherries
  
  


• 
  
  1 cup buttermilk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 tsp. pure almond extract
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  


• 
  
  1/2 cup sliced almonds
  
  


• 
  
  Confectioners’ sugar for dusting
  
  

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and dried cherries.

In a medium bowl, combine the buttermilk, eggs, and vanilla. Add the almond extract and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Sprinkle the almonds evenly over the batter, gently patting them in so they adhere.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar. Store, covered, at room temperature for up to 2 days.

Double Banana-Walnut Bread

Nutmeg adds warmth and depth to this perfect-for-breakfast bread which features fresh diced bananas and overripe (read: sweet) mashed bananas. A dusting of confectioners’ sugar finishes the bread beautifully.

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  2/3 cup chopped toasted walnuts
  
  


• 
  
  1/2 cup diced bananas
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1 cup mashed overripe bananas
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  


• 
  
  Confectioners’ sugar for dusting
  
  

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Whisk until well blended. Stir in the walnuts and diced banana.

In a medium bowl, combine the milk, eggs, and vanilla. Add the mashed banana and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Dust with confectioners’ sugar. Store, covered, at room temperature for up to 2 days.

Cranberry-Orange Bread

A classic flavor pairing makes this quick bread a sweet-tart treat with a little extra brightness thanks to the orange glaze.

For the bread

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1-1/4 cups fresh or thawed frozen cranberries, halved if large
  
  


• 
  
  1 cup buttermilk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 Tbs. finely grated fresh orange zest
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  

For the glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  
  


• 
  
  4 tsp. orange juice; more as needed
  
  

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the cranberries.

In a medium bowl, combine the buttermilk, eggs, vanilla, and orange zest. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the orange juice until smooth, adding more juice, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

Cranberry, Orange & Walnut Streusel Bread

• 
  
  6 oz. (3/4 cup) unsalted butter, softened; more for the pans
  
  


• 
  
  10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pans
  
  


• 
  
  1/2 cup walnut pieces
  
  


• 
  
  1/4 cup packed light or dark brown sugar
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1-1/4 tsp. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  3/4 cup sweetened dried cranberries, roughly chopped
  
  


• 
  
  1-1/2 tsp. finely grated orange zest
  
  


• 
  
  1-1/3 cups granulated sugar
  
  


• 
  
  3 large eggs
  
  


• 
  
  1 cup buttermilk
  
  

Position a rack in the middle of the oven, and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.

In a food processor grind the walnuts, brown sugar, and cinnamon, pulsing in short bursts until the walnut pieces are small, 20 to 30 seconds. Set the streusel aside.

In a medium bowl, whisk the flour, baking powder, and salt. Add the cranberry pieces and orange zest and whisk again.

In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater. Add the eggs one at a time, mixing until smooth after each addition.

Stop the mixer, scrape the bowl and beater, and add half the flour mixture. On low speed (for either mixer), mix until the flour drifts disappear and then add half the buttermilk; mix until just blended. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.

If using mini loaf pans, fill each pan about a third full with batter and spread smooth. Sprinkle a heaping tablespoon of the streusel over the batter in each of the pans. Divide the remaining batter among the pans, spread smooth, and sprinkle the top of each loaf with the remaining streusel. If using a Bundt pan or full-size loaf pan, pour in half the batter and spread smooth. Sprinkle half of the streusel over the batter, top with the remaining batter, spread smooth, and then sprinkle the remaining streusel over the top.

Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, 45 to 55 minutes for mini loaves (55 to 60 minutes for a Bundt pan and 60 to 65 minutes for a full-size loaf pan).

Let the loaves cool for 10 to 15 minutes in the pans on a rack to give them time to set and then turn them out onto a rack and flip right side up to cool completely.

Lemon, Lavender, and Poppy Seed Loaf

Dried lavender adds a floral note to this sweet, fragrant bread that begs to be enjoyed with a cup of warm tea.

For the bread

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  4 tsp. poppy seeds
  
  


• 
  
  1 Tbs. dried lavender
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 Tbs. finely grated fresh lemon zest
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  

For the glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  
  
  
  


• 
  
  4 tsp. fresh lemon juice; more as needed
  
  

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, poppy seeds, lavender, baking powder, and salt. Whisk until well blended.

In a medium bowl, combine the milk, eggs, lemon zest, and vanilla. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the lemon juice until smooth, adding more juice, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

Chocolate Chip-Banana Bread

Banana bread, delicious on its own, is made better (and even more kid-friendly) with the addition of chocolate chips.

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pans
  
  


• 
  
  10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pans
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs
  
  


• 
  
  1 cup mashed very ripe banana (2 large or 3 medium bananas)
  
  


• 
  
  1/2 cup buttermilk
  
  


• 
  
  1/2 cup semi-sweet chocolate chips
  
  

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.

Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk the ingredients well to combine.

In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low speed until slightly fluffy. Add the eggs one at a time, mixing until smooth between each addition. Add the bananas, scrape down the sides of the bowl, and mix until blended.

Stop the mixer and add half the flour mixture. Mix on low speed (for either mixer) until the flour drifts are almost gone. Add half the buttermilk. Mix until blended, and then repeat with the remaining flour and buttermilk. Continue mixing until smooth, scraping the bowl to make sure the batter is even. Stir in the chocolate chips by hand.

If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). If using a Bundt or full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaves (60 minutes for a Bundt pan and 60 to 70 minutes for a full-size loaf pan).

Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely.

Cherry-Almond-Fig Fruitcake

Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong to be used in large quantities, but cut with the fragrant sweetness of Amaretto di Saronno, it works nicely here.

For the fruit

• 
  
  2/3 cup Amaretto di Saronno
  
  


• 
  
  1/3 cup Cognac
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  5-1/2 oz. dried tart cherries (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden (Calimyrna) figs, stemmed and cut into eighths (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden raisins (1 cup lightly packed)
  
  

For the batter

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pan
  
  


• 
  
  3 oz. almond paste, preferably canned (1/3 cup packed)
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
  
  


• 
  
  Amaretto di Saronno and cognac, as needed
  
  

Soak the fruit

Pour the Amaretto, Cognac, and honey into a small to medium saucepan. Add the dried fruit, cover, and warm over medium heat until hot, 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 2 days and up to 1 week.

Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter a 8-1/2 x 4-1/2-inch loaf pan. Line the pan with parchment, leaving an overhang for easy removal of the cake (use two strips of parchment, in opposing directions).

In a stand mixer fitted with the paddle attachment; beat the butter, almond paste, and sugar on medium-high speed until fluffy and no lumps of almond paste remain, 3 to 4 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. flour to the bowl and beat briefly. Reserve 2 Tbs. of the flour and add the rest of the flour to the batter; beat on low for 10 seconds to incorporate the flour, and then beat on medium-high speed for 1 minute.

Scrape the batter into the center of the bowl.  Add the drained fruit to the top of the batter, then sprinkle the remaining flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until evenly distributed. Scrape the batter into the prepared pan, pressing it to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a skewer inserted in the middle comes out clean or with a few moist crumbs, 1 hour and 40 to 45 minutes.

Remove the cake and let cool in the pan for 20 to 30 minutes, then invert it onto a wire rack and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit soaking liquid or 1-1/2 Tbs. each of fresh Amaretto and Cognac. Wrap tightly in plastic and store the cake in a cool, dry place for a minimum of 48 hours. Unwrap, slice, and serve.

If serving within a week of baking, you do not need to baste the cake again. If you plan to keep the cake longer, baste once a week with 1 to 2 tablespoons of Amaretto or Cognac.

Chocolate-Nut Zucchini Bread

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  4 oz. (8 Tbs.) unsalted butter; more for the pan
  
  


• 
  
  9-1/2 oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour; more for the pan
  
  


• 
  
  3/4 lb. zucchini (about 3 small), stem ends trimmed
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/3 cup strongly brewed coffee, cold or at room temperature
  
  


• 
  
  1/3 cup low-fat plain yogurt or buttermilk
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  2 oz. finely chopped bittersweet chocolate (1/3 cup)
  
  


• 
  
  1/2 cup chopped walnuts (2 oz.)
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess.


Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide to fit, slice in half lengthwise.) Discard any remaining ungrated portions wedged on top of the disk. Transfer the grated zucchini to a colander or sieve set over a bowl. Sprinkle 1 Tbs. of the sugar over the grated zucchini and toss to distribute. Sprinkle another 1 Tbs. sugar over the zucchini and toss again. Set aside for 20 minutes.


In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter.


In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon.


Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended.


Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.