Love to Loaf - WFSB 3 Connecticut

It's the sweetest of sentiments—an oven-baked show of affection that will be warmly welcomed by every friend and neighbor on your holiday gift list.

Pear and White Cheddar Bread

Prep 30 min  Bake 55 min. Cool 10 min. Store overnight  Oven 350ºF

1¹⁄₃ cups all-purpose flour
½ cup whole wheat pastry flour or whole wheat flour
¼ cup flaxseed meal or toasted wheat germ
2 teaspoons baking powder
¼ teaspoon salt
2 eggs, lightly beaten
2 cups shredded unpeeled pears
½ cup sugar
¹⁄₃ cup vegetable oil
¼ cup buttermilk or sour milk*
¼ cup honey
1 teaspoon vanilla
½ cup shredded white cheddar cheese (2 ounces)

1. Preheat oven to 350ºf. Grease the bottom and ½ inch up the sides of a 9×5×3-inch loaf pan or two 7×3½×2-inch loaf pans; set aside.
2. In a large bowl, stir together all-purpose flour, whole wheat pastry flour, flaxseed meal, baking powder, and salt. Make a well in center of flour mixture. In a medium bowl, combine eggs, pears, sugar, oil, buttermilk, honey, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Stir in cheese. Pour batter into the prepared pan, spreading evenly.
3. Bake in the preheated oven for 55 to 60 minutes for 9-inch pan (45 to 50 minutes for 7-inch pans) or until a toothpick inserted near center comes out clean.
4. Cool in pan on a wire rack for 10 minutes. Remove from pan;cool completely on rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).

*Test Kitchen Tip: To make ¼ cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make ¼ cup total liquid; stir. Let stand for 5 minutes before using.

Fig, Ginger, Pear Bread: prepare as directed, except stir 1½ teaspoons finely shredded lemon peel and ½ teaspoon ground ginger into flour mixture. Omit cheese; gently press ½ cup coarsely snipped dried figs and 2 to 3 tablespoons snipped crystallized ginger into batter before baking.

Cinnamon, Chocolate, Pear Bread: Prepare as directed, except stir 1 teaspoon ground cinnamon into flour mixture and substitute ½ cup miniature semisweet chocolate pieces for the cheese.

Blue Cheese, Pecan, Pear Bread: Prepare as directed, except substitute ¼ cup finely crumbled blue cheese and ¼ cup chopped toasted pecans for the cheese.

Quick Gift Tip: Attach a fully loaded sugar-and-spice loaf to a cutting board with vibrant red string and a jaunty label.

Coffee-Banana Bread

Prep  20 min.   Bake 1 hr.   Cool 10 min. Store overnight  oven 350ºF

2 cups all-purpose flour
1 to 2 teaspoons ground coffee beans
½ teaspoon baking soda
½ teaspoon salt
1 egg, lightly beaten
1 cup granulated sugar
1 cup mashed ripe bananas (3 medium)
¹⁄₃ cup butter, melted
3 tablespoons milk
1 teaspoons vanilla
2 tablespoons turbinado sugar

1. Preheat oven to 350ºf. Grease and flour the bottom and ½ inch up the sides of an 8×4×2-inch loaf pan; set aside.
2. In a large bowl, stir together flour, ground coffee beans, baking soda, and salt. Make a well in center of flour mixture. In a medium bowl, combine egg, granulated sugar, mashed bananas, melted butter, milk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Pour batter into the prepared pan, spreading evenly. Sprinkle with turbinado sugar.
3. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted near center comes out clean. If necessary, cover loosely with foil during the last 15 minutes of baking to prevent overbrowning.
4. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).

Quick Gift Tip: Pick up a needle and thread to create a starry sensation out of a cotton dish towel. It's a warm and wonderful wrap for a little loaf.

Chocolate-hazelnut bread

Prep 20 min.   Bake 50 min.   Cool 10 min.   Store overnight  oven 350ºF

2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 egg, lightly beaten
¾  cup milk
½ cup vegetable oil
1 cup semisweet chocolate pieces
1 cup chopped hazelnuts (filberts)
¹⁄₃ cup semisweet chocolate pieces (optional)
1½ teaspoons shortening (optional)
coarsely chopped hazelnuts (filberts) (optional)

1. Preheat oven to 350ºf. Grease the bottom and ½ inch up the sides of an 8×4×2-inch loaf pan; set aside.
2. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture. In a medium bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1 cup chocolate pieces and 1 cup hazelnuts. Pour batter into the prepared pan, spreading evenly.
3. Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. Wrap and store overnight before slicing.
4. If desired, in a small saucepan, combine ¹⁄₃ cup chocolate pieces and shortening. Cook and stir over low heat until melted. Drizzle melted chocolate over loaf. If desired, sprinkle with additional hazelnuts. Let stand until chocolate sets. Makes 1 loaf (14 servings).

Quick Gift Tip: Bundle your favorite quick bread recipe in brown parchment paper and band with a bit of burlap and colorful string.