big loafin'

The first hint of chill in the air brings us back into the kitchen-after months of avoiding the oven-ready to bake. Let's ease into it with homestyle loaves: humble stir-together quick breads, a savory stunner, some fall-flavor essentials, and a recipe to use up all that late-summer zucchini.

- MARY ANDIND

Downeast Maine Pumpkin Bread

HANDS-ON 15 MIN TOTAL 1 HR, 40 MIN
MAKES 2 (5x9-INCH) LOAVES
SUBMITTED BY LAURIE FONTAINE BENNETT

✰✰✰✰✰ 7,791 REVIEWS

1. Preheat oven to 350°F. Grease and flour 2 (5x9-inch) loaf pans. (Or use 3 [4x8-inch] loaf pans.)

2. Stir together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl.

3. In another bowl, whisk together pumpkin, sugar, oil, eggs, and water. Add to flour mixture; stir until just combined. Pour batter into prepared pans.

4. Bake until a toothpick inserted into centers comes out clean, about 1 hour 15 minutes. [Bake 4x8-inch loaf pans 50 minutes.] Cool in pans 10 minutes. Carefully invert loaves onto a wire rack; cool completely. Cut each loaf into 12 slices.

armagazine.com/pumpkin-bread
PER SLICE: 262 CAL; 10G FAT (2G SAT); 3G PRO; 41G CARB (1G FIBER, 26G SUGARS); 264MG SODIUM

Amazing Apple Bread

HANDS-ON 15 MIN TOTAL 1 HR, 40 MIN
MAKES 1 (5x9-INCH) LOAF
SUBMITTED BY MELISSA JENNINGS LAKE

✰✰✰✰ 295 REVIEWS