Innehållsförteckning för Quick Bread 2018 från Bake from Scratch

BREAD BAKING IS ONE OF THE GREATEST PLEASURES IN LIFE, and it can be made in a cinch with these fast, simple quick breads. Nothing should hold you back from baking bread from scratch, not even busy weeknights. Enter the quick bread, a mix-and-bake treasure for every baker. It’s a “no yeast, no problem” solution for days when you’re looking for a baking session on demand. In this collection of our all-time favorite quick bread recipes, we’re hitting on all of the classics and pumping up the volume on a few, too, putting birthday cake and snickerdoodle twists on loaves and remixing the biscuit formula with goat cheese and browned butter. From indulgent muffins to sweet and savory scones (the Gruyère Prosciutto Scones on page 41 have “must-bake” written all…

Makes 8 Your favorite salad gets a sweet makeover in muffin form. Beet Purée adds moisture and tenderness. Goat cheese serves as a salty juxtaposition and lets the natural sweetness of the beets shine through. 4 ounces (115 grams) crumbled goat cheese1⅔ cups (209 grams) all-purpose flour1 cup (200 grams) granulated sugar2 tablespoons (6 grams) orange zest2 teaspoons (10 grams) baking powder1 teaspoon (3 grams) kosher salt1 cup (240 grams) sour cream3 large eggs (150 grams)Beet Puree (recipe follows)½ cup (112 grams) vegetable oil1 cup (113 grams) chopped pecansOrange Streusel (recipe follows) 1. Preheat oven to 350˚F (180°C). Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray. 2. In a large bowl, whisk together goat cheese, flour, sugar, zest, baking powder, and salt. In…

Makes 8 Green tea fans, rejoice! Now you can have your tea and eat it, too. These tender green tea muffins are not only visually striking but positively delicious, too. The savory Black Sesame Streusel perfectly offsets the sweet matcha. 2 cups (250 grams) all-purpose flour1 cup (96 grams) almond flour2 teaspoons (10 grams) baking powder1 teaspoon (3 grams) kosher salt½ teaspoon (2.5 grams) baking soda1 cup (220 grams) firmly packed light brown sugar1 cup (240 grams) whole milk2 large eggs (100 grams)¼ cup (57 grams) unsalted butter, melted and cooled1 tablespoon plus 1 teaspoon (8 grams) matcha powder1 cup (113 grams) slivered almondsBlack Sesame Streusel (recipe follows) 1. Preheat oven to 350°F (180°C). Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray. 2.…

Makes 8 If a cinnamon roll and a coffee cake had a seismic collision, the result would be this muffin. Perfect in the morning or as an afternoon pick-me-up, these flavor-packed muffins will not disappoint. ½ cup (113 grams) unsalted butter, softened1⅓ cups (293 grams) firmly packed light brown sugar2 large eggs (100 grams)1 teaspoon (4 grams) vanilla extract2¾ cups (344 grams) all-purpose flour1 teaspoon (5 grams) baking powder1 teaspoon (5 grams) baking soda½ teaspoon (1.5 grams) kosher salt1 cup (240 grams) whole buttermilk½ cup (57 grams) finely chopped pecans⅓ cup (67 grams) granulated sugar2 teaspoons (4 grams) ground cinnamon 1. Preheat oven to 425°F (220°C). Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray. 2. In the bowl of a stand mixer fitted…

Makes 8 Doubling down on bright citrus flavors with a Lemon Glaze and zesty dough, we top off our sunny scones with a warm cardamom streusel to cut through the tang. 3 cups (375 grams) all-purpose flour½ cup (100 grams) granulated sugar1 tablespoon (15 grams) baking powder1 tablespoon (3 grams) lemon zest¾ teaspoon (2.25 grams) kosher salt¾ cup (170 grams) cold unsalted butter, grated½ cup (57 grams) sliced almonds1 cup (240 grams) whole milk1 large egg (50 grams)Cardamom Streusel Topping (recipe follows)Lemon Glaze (recipe follows) 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, baking powder, zest, and salt. Add cold butter, tossing to coat. Cover and freeze for 15 minutes. Stir in almonds. 3. In a…

Makes 12 Brimming with fresh strawberries and basil, these tender scones are perfect for when you’re craving something bright for breakfast. Sprinkle with sanding sugar for a treat that sparkles. 4 cups (500 grams) all-purpose flour½ cup (100 grams) granulated sugar1 tablespoon (15 grams) baking powder¾ teaspoon (2.25 grams) kosher salt¾ cup (170 grams) cold unsalted butter, grated1 cup (147 grams) diced fresh strawberries2 tablespoons (4 grams) chopped fresh basil¾ cup (180 grams) whole milk2 large eggs (100 grams), divided1 tablespoon (15 grams) heavy whipping creamGarnish: sanding sugar 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add cold butter, tossing to coat. Cover and freeze for 15 minutes. Stir in strawberries…

Makes 8 We spiced up the classic, soothing vanilla bean scone with a touch of cardamom. 2 cups (250 grams) all-purpose flour½ cup (100 grams) granulated sugar, divided1 tablespoon (15 grams) baking powder2 teaspoons (6 grams) kosher salt½ teaspoon (1 gram) ground cardamom2 vanilla beans, split lengthwise, seeds scraped and reserved, divided5 tablespoons (70 grams) cold unsalted butter, cubed1 cup (240 grams) plus 1 teaspoon (5 grams) heavy whipping cream, divided1 large egg (50 grams)¼ cup (60 grams) water½ cup (60 grams) confectioners’ sugar 1. Preheat oven to 425°F (220°C). Butter and flour an 8-inch round cake pan. Line a baking sheet with parchment paper. 2. In the work bowl of a food processor, place flour, ¼ cup (50 grams) granulated sugar, baking powder, salt, cardamom, and half of vanilla…

Makes 11 This recipe is a breezy wonder, with craggy peaked tops that offer a bit of crunch with the signature soft interior. The final brush with butter? Consider that its brush with greatness. ½ cup (113 grams) cold unsalted butter1¾ cups (219 grams) all-purpose flour1½ cups (187 grams) cake flour2 tablespoons (24 grams) granulated sugar1 tablespoon (15 grams) baking powder1 teaspoon (3 grams) kosher salt1¾ cups (420 grams) whole buttermilk, chilled2 tablespoons (28 grams) salted butter, melted 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Using a bench scraper, cut cold butter into cubes, and freeze until ready to use. 3. In a large bowl, stir together flours, sugar, baking powder, and salt. Place three-fourths of flour mixture in the work bowl of…

Makes 8 Baked with an aromatic Indian spice and topped with a sweet pear drizzle, these scones burst with flavor. 2 cups (250 grams) all-purpose flour½ cup (100 grams) granulated sugar, divided1 tablespoon (15 grams) baking powder2 teaspoons (6 grams) kosher salt1 teaspoon (2 grams) ground cinnamon1 teaspoon (2 grams) ground ginger½ teaspoon grated fresh nutmeg¼ teaspoon ground cardamom¼ teaspoon ground black pepper5 tablespoons (70 grams) cold unsalted butter, cubed2 small pears (200 grams), cored and chopped1 cup (240 grams) plus 1 teaspoon (5 grams) heavy whipping cream, divided1 large egg (50 grams)¼ cup (60 grams) water1 pear (100 grams), sliced1 cinnamon stick1 star anise (2 grams)½ cup (60 grams) confectioners’ sugar 1. Preheat oven to 425°F (220°C). Butter and flour an 8-inch round cake pan. Line a baking sheet…

Makes 8 Parmesan and a little black pepper bring a savory element to these scones. Italian plums are most commonly associated with their dried counterpart prunes, but they are great for baking thanks to a concentrated sweetness and easy-to-remove pit. Prepare for some magic as these scones bake—the yellow-fleshed plums turn a hot fuchsia. 2½ cups (313 grams) all-purpose flour¾ cup (75 grams) freshly grated Parmigiano-Reggiano cheese3 tablespoons (36 grams) granulated sugar1 tablespoon (15 grams) baking powder1 teaspoon (3 grams) kosher salt½ teaspoon (1 gram) ground black pepper½ cup (113 grams) cold unsalted butter, cubed1¼ cups (219 grams) finely chopped Italian plums½ cup (120 grams) heavy whipping cream½ cup (120 grams) whole buttermilk1 large egg (50 grams), well beaten½ cup (113 grams) unsalted butter, softened3 tablespoons (63 grams) honey 1.…

Makes 8 Floral notes of orange and bitter black tea pair well with the rich aroma of coconut in these scones with the tea blended right inside. Even though pieces of coconut, its milk, and oil are used here, the subtle flavor of coconut needs the boost of extract for its full flavor to come through. The coconut sugar is too savory to use as the sweetener in the scones, but it offers the perfect amount of crunch and toasted coconut aroma when sprinkled on top. If you can’t find coconut sugar, you can use granulated or light brown sugar instead. 2 cups (480 grams) unsweetened canned coconut milk2 tablespoons (12 grams) finely ground Earl Grey tea1 teaspoon (4 grams) coconut extract1 cup (84 grams) unsweetened flaked coconut5 cups (625…

Makes 1 (9x5-inch) loaf Hazelnut and almond flours give this Gluten-Free Banana Bread a complex, earthy flavor. We love the addition of chopped hazelnuts, in lieu of pecans or walnuts, for a twist on the original. 1½ cups plus 2 tablespoons (222 grams) gluten-free flour blend*, divided¼ cup (28 grams) chopped skinned hazelnuts1 cup (200 grams) plus 2 tablespoons (24 grams) granulated sugar, divided½ cup (110 grams) plus 2 tablespoons (28 grams) firmly packed light brown sugar, divided1¼ teaspoons (3 grams) kosher salt, divided½ cup (113 grams) unsalted butter, melted and divided1¼ cups (120 grams) almond flour1¼ cups (120 grams) hazelnut flour1 tablespoon (15 grams) baking powder1 teaspoon (2 grams) ground cinnamon1 teaspoon grated fresh nutmeg4 medium very ripe bananas (493 grams), mashed¾ cup (180 grams) sour cream3 tablespoons (63…

Makes 1 (8-inch) boule A traditional take on quick bread, this recipe is brought to life by buttermilk and baking soda. These two ingredients combine to create a crunchy crust and a subtle tartness that’s definitely mouthwatering. 6 cups (750 grams) plus 1 teaspoon (3 grams) all-purpose flour, divided¼ cup (50 grams) granulated sugar2 teaspoons (10 grams) baking soda1½ teaspoons (4.5 grams) kosher salt2 cups (256 grams) raisins2⅓ cups (560 grams) whole buttermilk¼ cup (57 grams) unsalted butter, melted 1. Preheat oven to 425°F (220°C). Butter and flour an 8-inch round tall-sided cake pan. 2. In a large bowl, whisk together 6 cups (750 grams) flour, sugar, baking soda, and salt. Stir in raisins. Gradually add buttermilk and melted butter, stirring just until dry ingredients are moistened. Knead dough just…

Makes 1 (9x5-inch) loaf Your favorite spiced cookie, now in a quick bread. The crunchy, buttery pistachio streusel topping pushes this loaf straight into the hall of fame. 2 cups (250 grams) self-rising flour1½ cups (300 grams) granulated sugar, divided1 teaspoon (3 grams) kosher salt, divided1 cup (240 grams) whole milk, room temperature¼ cup (56 grams) vegetable oil1 large egg (50 grams), room temperature1 tablespoon (6 grams) ground cinnamon½ cup (57 grams) chopped roasted salted pistachios, divided 1. Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper, letting excess extend over sides of pan. 2. In a medium bowl, whisk together flour, 1 cup (200 grams) sugar, and ½ teaspoon (1.5 grams) salt. Add milk, oil, and egg, whisking to combine. 3. In a small bowl,…

Makes 1 (9x5-inch) loaf Zucchini brings extra moisture to this classic quick bread, making for a more tender crumb than you’d find in standard banana bread. A medley of warm spices complements both the banana and summer squash beautifully. ½ cup (113 grams) unsalted butter, softened¾ cup (150 grams) granulated sugar2 large eggs (100 grams)2 cups (250 grams) all-purpose flour1 teaspoon (5 grams) baking powder1 teaspoon (5 grams) baking soda1 teaspoon (3 grams) kosher salt½ teaspoon (1 gram) ground cinnamon¼ teaspoon ground nutmeg1½ cups (341 grams) mashed ripe banana (about 3 medium bananas)1 cup (110 grams) grated zucchini1 teaspoon (4 grams) vanilla extract1 banana (124 grams), halved lengthwise1 teaspoon (4 grams) produce protector*1 teaspoon (5 grams) water 1. Preheat oven to 350°F (180°C). Butter and flour bottom of a 9x5-inch…

Makes 1 (9x5-inch) loaf Ripe strawberries and fresh cucumbers are stirred into the batter to create a bread that’s light enough for a morning snack but sweet enough to be an afternoon treat. ½ cup (160 grams) strawberry preserves1 tablespoon (8 grams) cornstarch1 tablespoon (15 grams) fresh lemon juice½ cup (113 grams) clarified butter, softened1 cup (200 grams) granulated sugar2 large eggs (100 grams)1 teaspoon (4 grams) vanilla extract¼ teaspoon (1 gram) almond extract2 cups (250 grams) all-purpose flour1 teaspoon (5 grams) baking powder½ teaspoon (2.5 grams) baking soda½ teaspoon (1.5 grams) kosher salt2 cups (250 grams) grated and well-drained cucumber½ cup (57 grams) chopped walnuts½ cup (85 grams) sliced fresh strawberries, divided 1. In a small saucepan, cook strawberry preserves, cornstarch, and lemon juice over medium heat until slightly…

Makes 1 (10x5-inch) loaf It’s a given: You can’t have Irish soda bread without Guinness. Along with incorporating the signature dry stout, this recipe pairs the earthy tang of sharp Cheddar cheese with the tart crunch of Granny Smith apples. ½ cup (110 grams) plus 2 tablespoons (28 grams) firmly packed light brown sugar, divided1½ tablespoons (22.5 grams) apple cider vinegar1½ cups (324 grams) finely chopped Granny Smith apple4 cups (500 grams) plus 1 teaspoon (3 grams) all-purpose flour, divided2¼ teaspoons (11.25 grams) baking soda1½ teaspoons (4.5 grams) kosher salt1½ cups (150 grams) finely shredded sharp Cheddar cheese1 cup (240 grams) Guinness beer⅓ cup (76 grams) unsalted butter, melted¼ cup (60 grams) whole buttermilk2 teaspoons (4 grams) old-fashioned oats 1. Preheat oven to 425°F (220°C). Butter and flour a 10x5-inch…

Makes 24 Simultaneously airy and decadent, these muffins are the perfect treat for cool mornings. The vanilla bean in the streusel softens the punch of the ginger to give a rich sweetness with a mellow bite. 2 cups (250 grams) all-purpose flour1½ cups (337.5 grams) diced pear1 cup (200 grams) granulated sugar1 cup (113 grams) chopped walnuts1 teaspoon (5 grams) baking powder1 teaspoon (2 grams) ground ginger1 teaspoon (2 grams) ground cinnamon1 teaspoon grated fresh nutmeg½ teaspoon (2.5 grams) baking soda½ teaspoon (1.5 grams) kosher salt3 large eggs (150 grams)1 cup (240 grams) sour cream½ cup (120 grams) whole buttermilk¼ cup (57 grams) unsalted butter, melted and slightly cooled1 teaspoon (6 grams) vanilla bean pasteVanilla Bean-Ginger Streusel (recipe follows) 1. Preheat oven to 375°F (190°C). Butter and flour 2 (12-cup)…

Makes 12 Doubling down on crunchy texture with cornmeal and almond-flecked streusel, these fruity quick breads are the best way to enjoy peaches for breakfast. 1 cup (227 grams) unsalted butter, softened2½ cups (550 grams) firmly packed light brown sugar4 large eggs (200 grams), room temperature2 teaspoons (8 grams) vanilla extract3 cups (375 grams) all-purpose flour1 cup (150 grams) cornmeal2 teaspoons (10 grams) baking powder2 teaspoons (10 grams) baking soda1 teaspoon (3 grams) kosher salt1 cup (240 grams) whole buttermilk, room temperature1 cup (240 grams) peach purée*3 cups (675 grams) diced fresh peaches (about 4 medium peaches)1 cup (170 grams) fresh blueberriesAlmond Streusel (recipe follows) 1. Preheat oven to 425°F (225°C). Line a 12-cup muffin pan with parchment or paper liners, or spray wells with cooking spray. 2. In the…

Makes 8 These cheesy, bacon-filled muffins will satisfy all of your savory breakfast cravings. 2¼ cups (281 grams) all-purpose flour1 tablespoon (15 grams) baking powder1 teaspoon (3 grams) kosher salt1 cup (240 grams) whole buttermilk1 large egg (50 grams)4 slices bacon, cooked and chopped (32 grams)1 cup (100 grams) shredded Cheddar cheese½ cup (57 grams) chopped pecans1 tablespoon (9 grams) poppy seeds 1. Preheat oven to 350°F (180°C). Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray. 2. In a large bowl, whisk together flour, baking powder, and salt. In a medium bowl, whisk together buttermilk and egg. Make a well in center of flour mixture; add buttermilk mixture, stirring just until moistened. Fold in bacon and all remaining ingredients. Spoon batter into prepared…

Makes 12 We took the formula for a roll-out buttermilk biscuit one step further and threw in a flaky twist. A quick brush with buttermilk and a triple fold of the dough creates light layers in this golden biscuit, making it perfect to split open and butter. 1½ cups (340 grams) cold unsalted butter2½ cups (313 grams) all-purpose flour2½ cups (312 grams) cake flour¼ cup (50 grams) granulated sugar3½ tablespoons (52.5 grams) baking powder4 teaspoons (12 grams) kosher salt2 cups (480 grams) plus 2 tablespoons (30 grams) whole buttermilk, chilled and divided2 tablespoons (28 grams) salted butter, melted 1. Line a baking sheet with parchment paper. 2. Using a bench scraper, cut cold butter into cubes, and freeze until ready to use. 3. In a large bowl, stir together flours,…

Makes 8 A classic cake, now in a tender scone. Though we trade the traditional cream cheese frosting for a honeyed Crème Fraîche Icing, we keep the base faithful to the original with a veggie-rich, well-spiced batter and plenty of chopped walnuts to add crunch. 3 cups (375 grams) all-purpose flour½ cup (100 grams) granulated sugar1 tablespoon (15 grams) baking powder1 teaspoon (2 grams) ground cinnamon¾ teaspoon (2.25 grams) kosher salt½ teaspoon (1 gram) ground ginger¼ teaspoon ground cloves¾ cup (170 grams) cold unsalted butter, grated1 cup (99 grams) grated carrot⅓ cup (43 grams) golden raisins⅓ cup (38 grams) chopped walnuts¾ cup (180 grams) whole milk2 large eggs (100 grams), divided1 tablespoon (15 grams) heavy whipping creamCreme Fraîche Icing (recipe follows)Garnish: chopped walnuts 1. Preheat oven to 400°F (200°C.) Line…

Makes 12 to 14 I love a biscuit or a scone in just about any form. So, imagine my delight when I discovered how perfectly fresh corn both sweetens and moisturizes the scone dough, spiked with jalapeño, tangy Cheddar, and spices. 2½ cups (313 grams) all-purpose flour1 tablespoon (12 grams) granulated sugar1 tablespoon (15 grams) baking powder2 teaspoons (6 grams) fine sea salt1 teaspoon (2 grams) ground cumin1 teaspoon (2 grams) chili powder½ cup (113 grams) very cold unsalted butter, cubed2½ cups (250 grams) shredded extra sharp white Cheddar cheese1 bunch green onions (81 grams), thinly sliced1 jalapeño (34 grams), minced (including seeds)2 large eggs (100 grams)2½ cups (380 grams) fresh corn kernels, coarsely chopped in a food processor½ cup (120 grams) plus 2 tablespoons (30 grams) half-and-half, dividedFlaked sea…

Makes 8 Comforting and warm, these scones are our breakfast go-to on cool mornings. 2 cups (250 grams) all-purpose flour½ cup (100 grams) granulated sugar, divided1 tablespoon (15 grams) baking powder1 tablespoon (4 grams) Earl Grey loose-leaf tea2 teaspoons (6 grams) kosher salt5 tablespoons (70 grams) cold unsalted butter, cubed1 cup (240 grams) plus 1 teaspoon (5 grams) heavy whipping cream, divided¾ cup (96 grams) dried currants1 large egg (50 grams)¼ cup (60 grams) water1 vanilla bean, split lengthwise, seeds scraped and reserved½ cup (60 grams) confectioners’ sugar 1. Preheat oven to 425°F (220°C). Butter and flour an 8-inch round cake pan. Line a baking sheet with parchment paper. 2. In the work bowl of a food processor, place flour, ¼ cup (50 grams) granulated sugar, baking powder, tea, and…

Makes 16 These moist, tender scones are a great make-ahead breakfast. Simply prepare all the way up until prebake, freeze for 1 hour, wrap tightly in plastic wrap, and store in a resealable plastic bag in the freezer. When ready to brunch, take directly from the freezer to the oven, and bake as instructed, adding a few extra minutes of bake time. 1 cup (170 grams) fresh or frozen cranberries*, chopped3 tablespoons (33 grams) minced candied ginger½ cup (100 grams) plus 2 tablespoons(24 grams) granulated sugar, divided1 teaspoon (2 grams) Chinese five-spice powder½ teaspoon (1 gram) ground cinnamon2½ cups (313 grams) all-purpose flour2 tablespoons (30 grams) baking powder½ teaspoon (1.5 grams) kosher salt½ cup (113 grams) cold unsalted butter, cubed¾ cup (180 grams) heavy whipping cream, chilled1 large egg (50…

Makes 8 We love the tiny flecks of red and the slight tart flavor that cranberries add to these bright scones. 2 cups (250 grams) all-purpose flour¼ cup (50 grams) granulated sugar1 tablespoon (15 grams) baking powder2 teaspoons (6 grams) kosher salt1 orange (131 grams), zested and juiced5 tablespoons (70 grams) cold unsalted butter, cubed1 cup (113 grams) roughly chopped roasted pistachios1 cup (170 grams) fresh cranberries, chopped1 cup (240 grams) plus 1 teaspoon (5 grams) heavy whipping cream, divided1 large egg (50 grams)½ cup (60 grams) confectioners’ sugar 1. Preheat oven to 425°F (220°C). Butter and flour an 8-inch round cake pan. Line a baking sheet with parchment paper. 2. In the work bowl of a food processor, place flour, granulated sugar, baking powder, salt, and zest; pulse until…

Makes 10 Our recipe for pillowy Buttermilk Biscuits creates a fine-crumbed and crisp-crusted biscuit that would be a treasured addition to any dinner table, Southern or otherwise. 3½ cups (438 grams) all-purpose flour1½ cups (187 grams) cake flour¼ cup (50 grams) granulated sugar3½ tablespoons (52.5 grams) baking powder4 teaspoons (12 grams) kosher salt1½ cups (340 grams) cold unsalted butter, cubed2 cups (480 grams) whole buttermilk, chilled2 tablespoons (28 grams) salted butter, melted 1. Line 2 baking sheets with parchment paper. 2. In a large bowl, whisk together flours, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Gradually add cold buttermilk, stirring just until combined. 3. Turn out dough onto a heavily floured surface, and roll to 1-inch thickness. Using a 3½-inch…

Makes 8 I don’t think there are many things better than a scone topped with clotted cream and jam. Scones are known the world over for a good reason! My recipe is fairly traditional but incorporates a slightly unusual kneading and resting technique I was taught at Le Manoir, a two-star Michelin restaurant I spent a little time in after The Great British Bake Off. If you don’t have time for the resting, don’t worry—bake them as soon as they have been formed. They will still taste excellent; they just won’t look quite the same. 2¾ cups (344 grams) cake flour1 tablespoon (15 grams) baking powder½ teaspoon (1.5 grams) kosher salt¼ cup (57 grams) unsalted butter, cubed½ cup (100 grams) caster sugar½ cup (64 grams) raisins or sultanas, soaked in…

Makes 1 (8x4-inch) loaf This pull-apart loaf doubles down on sweet apple flavor, packing both apple butter and tart Granny Smith apple chunks into its sugary bread folds. 3½ cups (438 grams) all-purpose flour1½ cups (187 grams) cake flour¼ cup (50 grams) granulated sugar2½ tablespoons (37.5 grams) baking powder4 teaspoons (12 grams) kosher salt1½ cups (340 grams) cold unsalted butter, cubed2 cups (480 grams) whole buttermilk, room temperature1 cup (240 grams) apple butter1 large Granny Smith apple (185 grams), finely dicedSugar Glaze (recipe follows) 1. Preheat oven to 375°F (190°C). Spray an 8x4-inch loaf pan with cooking spray. 2. In a large bowl, whisk together flours, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, stirring just until dry ingredients…

Makes 1 (9x5-inch) loaf Dates, spices, nuts, and pears merge beautifully in this flavorful cake-like loaf. We used highly prized Warren pears, but you can try firm and ripe Seckel or Comice pears as well. 16 dates, pitted and sliced (89 grams)1¼ cups (300 gram) room temperature Saison or Hefeweizen beer, divided2 medium pears (340 grams)½ cup (113 grams) unsalted butter, melted2 large eggs (100 grams)2 teaspoons (8 grams) vanilla extract2 cups (250 grams) all-purpose flour½ cup (110 grams) firmly packed light brown sugar½ cup (57 grams) finely chopped walnuts, toasted1½ teaspoons (3 grams) ground cinnamon1 teaspoon (3 grams) kosher salt1 teaspoon (5 grams) baking powder1 teaspoon (2 grams) ground ginger½ teaspoon (2.5 grams) baking soda½ teaspoon (1 grams) ground nutmeg2 tablespoons (14 grams) walnut halves (optional)Honey-Beer Syrup (recipe follows)…

Makes 1 (9x5-inch) loaf This savory edition of our olive oil cake uses polenta to create a distinctly chewy texture similar to cornbread. Sweet caramelized onions and a bouquet of fresh herbs—rosemary, sage, and thyme—make this aromatic loaf a perfect accompaniment to dinner. 1 tablespoon (14 grams) unsalted butter1 pound (455 grams) sweet yellow onions, sliced ¼ inch thick1 tablespoon (15 grams) white balsamic vinegar4 large eggs (200 grams)¾ cup (168 grams) extra-virgin olive oil¾ cup (180 grams) whole milk2¼ cups (281 grams) all-purpose flour⅓ cup (50 grams) fine-ground polenta1 tablespoon (2 grams) chopped fresh thyme1 tablespoon (2 grams) chopped fresh rosemary1 tablespoon (2 grams) chopped fresh sage2¼ teaspoons (11.25 grams) baking powder1 teaspoon (3 grams) kosher salt½ teaspoon (1 gram) ground black pepperCreme fraiche, to serveGarnish: extra-virgin olive oil,…

Makes 1 (8x4-inch) loaf Studded with cranberries, currants, and walnuts, this hearty loaf will become your go-to breakfast. Served warm with a pat of butter, it’ll taste twice as sinful as it actually is. ¾ cup (180 grams) sour cream, room temperature½ cup (120 grams) applesauce⅓ cup (73 grams) firmly packed light brown sugar¼ cup (85 grams) maple syrup2 large eggs (100 grams), room temperature1 teaspoon (4 grams) vanilla extract1 cup (125 grams) all-purpose flour1 cup (130 grams) white whole wheat flour1½ teaspoons (7.5 grams) baking powder1 teaspoon (2 grams) ground cinnamon¾ teaspoon (2.25 grams) kosher salt½ teaspoon (2.5 grams) baking soda8 tablespoons (64 grams) dried cranberries, divided8 tablespoons (64 grams) dried currants, divided8 tablespoons (56 grams) chopped walnuts, divided 1. Preheat oven to 350°F (180°C). Butter an 8x4-inch loaf…

Makes 1 (10-inch) boule Earthy walnuts and sweet golden raisins add texture and a hint of sweetness to this classic, which gets extra depth from whole wheat flour as well as sunflower and pumpkin seeds. 4½ cups (563 grams) plus 1 teaspoon (3 grams) all-purpose flour, divided1½ cups (195 grams) whole wheat flour½ cup (100 grams) granulated sugar1 tablespoon (15 grams) baking soda2 teaspoons (6 grams) kosher salt1½ cups (192 grams) golden raisins1 cup (113 grams) chopped walnuts2 cups plus 2 tablespoons (510 grams) whole buttermilk6 tablespoons (84 grams) unsalted butter, melted1 tablespoon (9 grams) sunflower seeds1 teaspoon (3 grams) pumpkin seeds 1. Preheat oven to 425°F (220°C). Butter and flour a 10-inch cast-iron skillet. 2. In a large bowl, whisk together 4½ cups (563 grams) all-purpose flour, whole wheat…

Makes 8 We’re not sure if these muffins are breakfast or dessert, but we promise not to judge if you eat one (OK, three) hot out of the oven. (They’re THAT good.) 1 cup (170 grams) semisweet chocolate morsels1½ tablespoons (9 grams) espresso powder2¼ cups (281 grams) all-purpose flour¾ cup (150 grams) granulated sugar1 teaspoon (5 grams) baking soda½ teaspoon (1.5 grams) kosher salt1 teaspoon (2 grams) ground cinnamon½ teaspoon grated fresh nutmeg1½ cups (341 grams) mashed banana (about3 medium bananas)2 large eggs (100 grams)½ cup (112 grams) vegetable oil¼ cup (60 grams) whole buttermilk1 tablespoon (21 grams) unsulphered molasses1 teaspoon (4 grams) vanilla extract 1. Preheat oven to 350°F (180°C). Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray. 2. In the top…

Makes 18 We love the tiny bursts of red that diced rhubarb brings to this tender treat’s batter. Ginger lends just the right amount of kick, and a vanilla bean streusel topping packs the perfect crunch. 2 cups (250 grams) all-purpose flour1 cup (200 grams) granulated sugar1 teaspoon (5 grams) baking powder1 teaspoon (2 grams) ground ginger1 teaspoon grated fresh nutmeg½ teaspoon (2.5 grams) baking soda½ teaspoon (1.5 grams) kosher salt1½ cups (150 grams) diced rhubarb3 large eggs (150 grams)1 cup (240 grams) sour cream½ cup (120 grams) whole buttermilk¼ cup (57 grams) unsalted butter, melted and slightly cooled1 teaspoon (6 grams) vanilla bean paste1 tablespoon (3 grams) lemon zestRhubarb-Vanilla Bean Streusel (recipe follows) 1. Preheat oven to 375°F (190°C). Butter and flour 18 muffin cups, or line with paper…

Makes 8 Sometimes it’s the unexpected flavor profiles that become our favorites. Corn and thyme might not be the first things you think of when you think “blueberry muffin,” but trust us, this combination is killer. ½ cup (113 grams) unsalted butter, softened1⅓ cups (293 grams) firmly packed light brown sugar2 large eggs (100 grams)1 teaspoon (4 grams) vanilla extract1⅔ cups (209 grams) all-purpose flour1 cup (150 grams) yellow cornmeal1 teaspoon (5 grams) baking powder1 teaspoon (5 grams) baking soda½ teaspoon (1.5 grams) kosher salt1 cup (240 grams) whole buttermilk1½ cups (255 grams) fresh blueberriesThyme Glaze (recipe follows) 1. Preheat oven to 425°F (220°C). Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray. 2. In the bowl of a stand mixer fitted with the…

Makes 8 Inspired by the busy bees of spring, we paired chopped honeycomb and orange blossom water to create a delicate floral and honey scone. Crowned with golden honeycomb chunks and a generous drizzle of white chocolate, these baked goods offer a surprising flavor combination you didn’t know you needed until now. 3 cups (375 grams) all-purpose flour½ cup (100 grams) granulated sugar1 tablespoon (15 grams) baking powder¾ teaspoon (2.25 grams) kosher salt1 vanilla bean, split lengthwise, seeds scraped and reserved¾ cup (170 grams) cold unsalted butter, grated½ cup (84 grams) chopped honeycomb*¾ cup (180 grams) whole milk2 large eggs (100 grams), divided1 teaspoon (4 grams) vanilla extract¾ teaspoon (3 grams) orange blossom water1 tablespoon (15 grams) heavy whipping cream8 ounces (225 grams) white chocolate, choppedGarnish: chopped honeycomb 1. Preheat…

Makes 8 A sophisticated reboot of the classic ham and cheese coupling, this savory scone pairs nutty Gruyère and fresh dill with the salty punch of prosciutto. 3 cups (375 grams) all-purpose flour¼ cup (50 grams) granulated sugar1 tablespoon (15 grams) baking powder¾ teaspoon (2.25 grams) kosher salt½ teaspoon (1 gram) ground black pepper½ cup (113 grams) cold unsalted butter, grated½ cup (50 grams) freshly grated Gruyère cheese¼ pound (115 grams) prosciutto, chopped2 tablespoons (4 grams) chopped fresh dill1 cup (240 grams) whole milk2 large eggs (100 grams), divided1 tablespoon (15 grams) heavy whipping creamGarnish: sea salt, ground black pepper 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, baking powder, salt, and pepper. Add cold butter…

Makes 8 Sweet citrus mingles beautifully with creamy Italian cheese for an easy breakfast dish. Streusel:½ cup (63 grams) all-purpose flour¼ cup (55 grams) firmly packed light brown sugar2 tablespoons (24 grams) granulated sugar1 lemon (99 grams), zested1 teaspoon (3 grams) poppy seeds¼ cup (57 grams) unsalted butter, melted Scones:2⅔ cups (334 grams) all-purpose flour⅓ cup (67 grams) granulated sugar2 tablespoons (18 grams) poppy seeds1 tablespoon (15 grams) baking powder½ teaspoon (1.5 grams) kosher salt2 lemons (198 grams), zested and juiced½ cup (113 grams) cold unsalted butter, cubed1 cup (240 grams) heavy whipping cream½ cup (112 grams) ricotta cheese 1. For streusel: In a medium bowl, combine flour, sugars, zest, and poppy seeds. Drizzle with melted butter, and stir with a wooden spoon until combined. Crumble with your fingertips until…

Makes 8 Sharp Cheddar cheese pairs perfectly with the nuttiness of pecans in these savory scones. So delicious, they don’t even need a glaze. 2 cups (250 grams) all-purpose flour2 tablespoons (24 grams) granulated sugar1 tablespoon (15 grams) baking powder2 teaspoons (6 grams) kosher salt2 to 3 teaspoons (4 to 6 grams) ground black pepper5 tablespoons (70 grams) cold unsalted butter, cubed1½ cups (150 grams) shredded Cheddar cheese1 cup (240 grams) plus 1 teaspoon (5 grams) heavy whipping cream, divided½ cup (57 grams) toasted chopped pecans1 large egg (50 grams)Ground black pepper and Maldon sea salt, for finishing (optional) 1. Preheat oven to 425°F (220°C). Butter and flour an 8-inch round cake pan. Line a baking sheet with parchment paper. 2. In the work bowl of a food processor, place…

Makes 8 Walnuts bring the perfect amount of crunch to these light and herbaceous scones—the ideal teatime treat. 2 cups (250 grams) all-purpose flour3 tablespoons (36 grams) granulated sugar2 tablespoons (4 grams) fresh thyme leaves1 tablespoon (15 grams) baking powder2 teaspoons (6 grams) kosher salt5 tablespoons (70 grams) cold unsalted butter, cubed1 cup (240 grams) plus 1 teaspoon (5 grams)heavy whipping cream, divided6 ounces (175 grams) goat cheese, crumbled¾ cup (96 grams) chopped dried figs½ cup (57 grams) chopped toasted walnuts1 large egg (50 grams)Thyme Glaze (recipe follows) 1. Preheat oven to 425°F (220°C). Butter and flour an 8-inch round cake pan. Line a baking sheet with parchment paper. 2. In the work bowl of a food processor, place flour, sugar, thyme, baking powder, and salt; pulse until combined. Add…

Makes 8 Tender and lovely in a warm shade of orange, these root vegetable-packed scones are not only beautiful but nutritious. 1 large sweet potato (500 grams)2 cups (250 grams) all-purpose flour¼ cup (50 grams) granulated sugar¼ cup (8 grams) chopped fresh sage1 tablespoon (15 grams) baking powder1 teaspoon (2 grams) ground cinnamon½ teaspoon (1.5 grams) kosher salt½ teaspoon grated fresh nutmeg½ cup (113 grams) cold unsalted butter, cubed¾ cup (180 grams) plus 1 teaspoon (5 grams) heavy whipping cream, divided1 large egg (50 grams)½ cup (170 grams) maple syrup½ vanilla bean, split lengthwise, seeds scraped and reserved1 cup (120 grams) confectioners’ sugar 1. Preheat oven to 400°F (200°C). Butter and flour an 8-inch round cake pan. Line a baking sheet with foil. 2. Scrub sweet potato, pat dry, and…

Makes 8 This scone recipe combines all the flavors of a traditional vanilla birthday cake into a form that is completely socially acceptable to eat in the morning. These scones come together rather quickly. Cutting the butter into the dry ingredients provides a flakier structure than your typical scone. Prefer a less sweet scone? Omit the glaze, and serve warm. 3 cups (375 grams) all-purpose flour¼ cup (50 grams) plus 1 teaspoon (4 grams) granulated sugar, divided2½ teaspoons (12.5 grams) baking powder1 teaspoon (3 grams) kosher salt1 cup (227 grams) cold unsalted butter, cubed1 cup (240 grams) plus 1 tablespoon (15 grams) whole milk, divided1 tablespoon (13 grams) clear vanilla extract1 teaspoon (4 grams) almond extract½ cup (90 grams) rainbow sprinklesVanilla Glaze (recipe follows)Garnish: rainbow sprinkles 1. Preheat oven to…

Makes 16 If you believe browned butter makes everything better —and we do—then browned butter is about to become your secret weapon for biscuits. A combination of sage and goat cheese add a savory tang to this simple breakfast staple. 2 cups (454 grams) cold unsalted butter, divided4 cups (500 grams) all-purpose flour½ cup (16 grams) chopped fresh sage1½ tablespoons (13.5 grams) kosher salt1½ teaspoons (7.5 grams) baking powder1 teaspoon (5 grams) baking soda8 ounces (225 grams) goat cheese, crumbled1½ to 2 cups (360 to 480 grams) whole buttermilk 1. In a medium saucepan, melt 1½ cups (340 grams) butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature. 2. Pour browned…

Makes 8 to 10 servings In the Philadelphia, Pennsylvania, region, figs and grapes are the strawberry-rhubarb bedfellows of the early fall. Kate revisits the flavor combination every year in this vegan treat of warm, moist pumpkin bread made with vegan butter and vegetable shortening. Cooking the figs down with Madeira creates a syrupy compote that contrasts perfectly with the Concords’ zingy acidity. 1 cup (175 grams) whole pitted dried dates1 cup (240 grams) warm water (105°F/40°C to 110°F/43°C)3 cups (375 grams) all-purpose flour2 teaspoons (10 grams) baking powder½ teaspoon (1.5 grams) kosher salt½ teaspoon (1 gram) ground cinnamon¼ teaspoon ground allspice¼ teaspoon ground cloves1 cup (200 grams) granulated sugar¼ cup (110 grams) firmly packed light brown sugar¼ cup plus 2 tablespoons (85 grams) vegan butter, softened¼ cup (57 grams) all-vegetable…

Makes 1 (9x5-inch) loaf To say that I love cake is an understatement—I could eat it every day. Baked in a loaf pan like banana bread, this Rainbow Sprinkle Bread will bring to life all the flavors you remember from childhood birthday parties. You may not need to use all the crumb topping, but I’ll let you in on a little secret: It keeps well in the refrigerator for a few days and makes a tremendous topping for vanilla ice cream. 1 cup (227 grams) unsalted butter, softened1½ cups (300 grams) granulated sugar4 large eggs (200 grams)1 large egg yolk (19 grams)1 tablespoon (13 grams) clear vanilla extract*2 cups (250 grams) all-purpose flour½ teaspoon (1.5 grams) kosher salt⅓ cup (60 grams) rainbow sprinkles**Birthday Cake Crumb Topping (recipe follows) 1. Preheat…

Makes 4 (5½x3-inch) loaves Aromatic, warm, and cutely proportioned, these chai-scented mini loaves are like a comforting cup of tea—only, this cuppa is taken with a vanilla bean-flecked frosting on top. 1⅛ cups (270 grams) whole milk, room temperature6 chai tea bags1. cups (330 grams) firmly packed light brown sugar¾ cup (180 grams) applesauce3 large eggs (150 grams), room temperature1 tablespoon (13 grams) vanilla extract1 vanilla bean, split lengthwise, seeds scraped and reserved3 cups (375 grams) all-purpose flour1½ tablespoons (22.5 grams) baking powder1½ tablespoons (9 grams) ground cinnamon1½ teaspoons (3 grams) ground ginger1½ teaspoons (3 grams) ground cardamom1½ teaspoons (3 grams) ground allspice1⅛ teaspoons (3 grams) kosher salt¾ teaspoon (1.5 grams) ground black pepperVanilla Bean-Cream Cheese Glaze (recipe follows) 1. Preheat oven to 350°F (180°C). Spray 4 (5½x3-inch) loaf pans…

Makes 1 (8-inch) boule The divine pairing of fresh Parmesan and rosemary strikes a perfect balance between the simple ingredients and deliciously complex flavors in this savory take on tradition. 4½ cups (563 grams) all-purpose flour2 tablespoons (24 grams) granulated sugar4 teaspoons (2.5 grams) chopped fresh rosemary2 teaspoons (6 grams) kosher salt1½ teaspoons (7.5 grams) baking soda¼ teaspoon ground black pepper1¼ cups (125 grams) grated Parmesan cheese1¾ cups (420 grams) whole buttermilk¼ cup (57 grams) unsalted butter, melted1 large egg (50 grams)1½ teaspoons (4.5 grams) flaked sea salt 1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together flour, sugar, rosemary, salt, baking soda, and pepper. Stir in cheese. 3. In a medium bowl, whisk together buttermilk, melted butter,…

Makes 1 (8x4-inch) loaf Herbaceous and cheesy, this cheddar-packed, crisp-topped quick bread will steal the spotlight of any weeknight—or weekend—dinner. 1 cup (240 grams) whole milk, room temperature½ cup (120 grams) sour cream, room temperature¼ cup (57 grams) unsalted butter, melted and slightly cooled1 large egg (50 grams), room temperature3 cups (375 grams) all-purpose flour1½ cups (150 grams) shredded Cheddar cheese1½ tablespoons (22.5 grams) baking powder 1½ tablespoons (3 grams) chopped fresh rosemary2 teaspoons (6 grams) kosher salt⅛ teaspoon ground red pepper 1. Preheat oven to 350°F (180°C). Butter an 8x4-inch loaf pan. 2. In a large bowl, whisk together milk, sour cream, melted butter, and egg. Add flour and all remaining ingredients, stirring just until dry ingredients are combined. Spoon batter into prepared pan. 3. Bake until a wooden…