Prep time: 20 mins | Bake time: 50 mins + standing | Yield: 1 loaf (12 slices)

Ingredients:

1/2 cup cornmeal

1/2 cup whole wheat flour

1/2 cup rye flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk

1/3 cup molasses

2 tbsp brown sugar

1 tbsp vegetable oil

3 tbsp chopped walnuts, toasted

3 tbsp raisins

Cream cheese, softened, optional

Instructions:

1. In a small bowl, combine the first six ingredients. In another bowl, combine the buttermilk, molasses, brown sugar and oil; stir into dry ingredients just until moistened. Fold in walnuts and raisins. Transfer to a greased 8×4″ loaf pan; cover with foil.
2. Place pan on a rack in a deep kettle; add 1″ of hot water to kettle. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted near the center comes out clean, adding more water to the kettle as needed.
3. Remove pan from the kettle; let stand for 10 minutes before removing bread from pan to a wire rack. Serve with cream cheese if desired.

Prep time: 25 mins | Bake time: 40 mins + cooling | Yield: 1 loaf (12 slices) and 1/2 cup maple butter

Ingredients:

1/4 cup butter, softened

3/4 cup sugar

2 eggs

1/2 tsp vanilla extract

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/4 tsp salt

1/3 cup milk

1/2 cup chopped walnuts

Butter:

1/2 cup butter, softened

2 tbsp maple syrup

1/2 tsp ground cinnamon

Instructions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flours, baking powder, spices and salt; add to creamed mixture alternately with milk. Fold in walnuts.
2. Transfer to a greased 8×4″ loaf pan. Bake at 350°F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. Beat butter ingredients until blended; serve with bread.

Prep time: 25 mins | Bake time: 45 mins + cooling | Yield: 3 loaves (12 slices each)

Ingredients:

4 cups all-purpose flour

3 cups sugar

2 tsp baking powder

1 1/2 tsp salt

1 tsp baking soda

4 eggs

1 1/2 cups vegetable oil

1 tsp each coconut, rum and vanilla extracts

3 cups shredded zucchini

1 cu canned pineapple, drained

1/2 cup chopped walnuts or chopped pecans

Instructions:

1. Line the bottoms of three greased and floured 8×4″ loaf pans with waxed paper and grease the paper; set aside.
2. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the eggs, oil and extracts. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple and walnuts.
3. Transfer to prepared pans. Bake at 350°F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Prep time: 20 mins | Bake time: 50 mins + cooling | Yield: 1 loaf (12 slices)

Ingredients:

1/2 cup chopped shallots

3 tbsp butter

2 cups all-purpose flour

1 tbsp sugar

2 1/2 tsp baking powder

1 tsp salt

1 tsp ground mustard

1/4 cup cold butter

1 egg

1 cup milk

3/4 cup crumbled blue cheese

2 tbsp grated Parmesan cheese

Instructions:

1. In a small skillet, sauté shallots in butter until tender; set aside.
2. In a large bowl, combine the flour, sugar, baking powder, salt and mustard. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and milk. Stir in crumb mixture just until moistened. Fold in cheeses and reserved shallot mixture.
3. Transfer to a greased 8×4″ loaf pan. Bake at 325°F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

Prep time: 40 mins | Bake time: 35 mins + cooling | Yield: 3 mini loaves (6 slices each) and 1 cup spread

Ingredients:

1/3 cup butter, softened

2/3 cup sugar

2 eggs

1/2 tsp orange extract

1/2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 cup orange juice

1 cup chopped walnuts

Spread:

1 pkg. (8 oz.) cream cheese, softened

2 tbsp orange juice

1 tbsp confectioners’ sugar

1 tsp grated orange peel

Instructions:

1. Preheat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combnie the flour, baking powder, salt and baking soda; add to cream mixture alternately with orange juice. Fold in walnuts.
2. Transfer to three greased 5 3/4x3x2″ loaf pans. Bake for 35-40 minutes or until a toohpick inserted into the center comes out clean.