Loaf Cakes: One Simple Recipe With Five Variations

Simplicity. That is the beauty of this recipe and the four alternate versions that follow. There is no creaming of butter and sugar, no pre-sifting of dry ingredients. Everything is done quickly and easily in one bowl, with just a spoon or spatula. That's right--you don't even need to get out your Kitchen Aid mixer for this one.

Oh sigh, I really wanted to get to the recipe, but those of you have been faithfully following me know that I present a history lesson, or a story from my life (...and I'm old enough that the stories probably qualify as a history lesson as well).

Quick breads, breads made with a leavening agent (the stuff that makes baked goods raise and become light and airy) other than yeast or whipped eggs have been around for several centuries.

• We know that the indigenous people of North America use pearl ash as a leavening agent in their breads
• Homemakers in Great Britain relied on ash water to leaven their soda bread.
• In 1846 baking soda was commercially produced by Church and Dwight (famous for the Arm & Hammer line of baking soda products)
• And in 1869 Eben Horsford (a chemist at Harvard) invented baking powder--a combination of mono-calcium phosphate, sodium bicarbonate, and cornstarch

Therefore, the muffins, scones, biscuits, cakes, and loaf cakes that we have come to know and love have been with us for about 150 years. And now, on to the...

ingredents for the basic loaf

• 2 1/2 cups flour
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 2 1/2 teaspoons cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ginger
• 3/4 cup vegetable oil

add this to make the streusel topping

• 1 1/2 teaspoons cinnamon
• 2 tablespoons brown sugar

add this to the basic batter to complete the loaf

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 pound Granny Smith, honeycrisp, or pink lady apples, peeled, cored, and diced
• 1 cup buttermilk
• 1 large egg
• 1/2 cup powdered sugar
• 1 1/2 to 2 tablespoons apple cider

directions

1. Preheat oven to 325 degrees F.
2. Butter and flour a 9-inch by 5-inch loaf pan and set aside.
3. Mix flour, 1 cup brown sugar, granulated sugar, 2 1/2 teaspoons cinnamon, salt, and ginger in a large mixing bowl. Add the oil and stir until mixture resembles coarse meal. Transfer 3/4 cup of the mixture to a small bowl.
4. Stir the remaining 1 1/2 teaspoons of cinnamon and 2 tablespoons brown sugar into this reserved mixture and set aside. This will be the topping on the loaf.
5. Mix baking soda and baking powder into the remaining flour mixture. Add the apples. Whisk together the buttermilk and egg in another bowl. Add the buttermilk/egg mixture to the apple mixture and stir just until combined.
6. Pour batter into prepared pan. Sprinkle reserved topping evenly over the batter.
7. Bake until tester inserted into center comes out clean, about 1 hour and 30 minutes. Remove from oven and place on wire rack to cool slightly.
8. To make the icing whisk together the powdered sugar and apple cider and drizzle over the loaf.

My next door neighbor has a pear tree which each year rewards her with a generous supply of firm, sweet, juicy pears. She was kind enough to leave a few on my front porch, and I returned the favor by giving her one of these fragrant sweet loaves.

A few simple adjustments are needed to the above recipe:

ingredients for the basic loaf

• reduce cinnamon from 2 1/2 teaspoons to 2 teaspoons
• add 1/4 cup minced candied ginger
• delete the 1/2 cup powdered sugar and apple cider at the end--instead of making a glaze I simply dusted the baked loaf with powdered sugar.

add this to the basic batter to make the loaf

• change 1 pound of apples to 1 pound of Anjou pears (don't use Bartletts in this recipe--they are too juicy)

Some things just naturally go together -- salt and pepper, bacon and eggs, pancakes and syrup, and the flavors of lemon and cranberry. Cranberries are so pretty and are familiar element in winter baking. You know this loaf would be welcome on any holiday table.

INGREDENTS FOR THE BASIC LOAF

• 2 1/2 cups flour
• 1 cup brown sugar
• 3/4 cup granulated sugar
• Zest of 1 large lemon
• 3/4 teaspoon salt
• 3/4 cup vegetable oil

ADD THIS TO MAKE THE STREUSEL TOPPING

• 2 tablespoons finely chopped walnuts
• 2 tablespoons brown sugar

ADD THIS TO THE BASIC BATTER TO COMPLETE THE LOAF

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup fresh cranberries, coarsely chopped
• 3/4 cup buttermilk
• ¼ cup fresh lemon juice
• ½ teaspoon vanilla extract
• 1 large egg
• 1/2 cup powdered sugar
• 1 1/2 to 2 tablespoons orange juice

DIRECTIONS

1. Preheat oven to 325 degrees F.
2. Butter and flour a 9-inch by 5-inch loaf pan and set aside.
3. Mix flour, 1 cup brown sugar, granulated sugar, and salt, and in a large mixing bowl. Add the oil and stir until mixture resembles coarse meal. Transfer 3/4 cup of the mixture to a small bowl.
4. Stir the chopped walnuts and 2 tablespoons brown sugar into this reserved mixture and set aside. This will be the topping on the loaf.
5. Mix baking soda and baking powder into the remaining flour mixture. Add the fresh cranberries. Whisk together the buttermilk, lemon juice, vanilla, and egg in another bowl. Add the buttermilk mixture to the cranberry mixture and stir just until combined.
6. Pour batter into prepared pan. Sprinkle reserved topping evenly over the batter.
7. Bake until tester inserted into center comes out clean, about 1 hour and 30 minutes. Remove from oven and place on wire rack to cool slightly.
8. To make the icing whisk together the powdered sugar and orange juice and drizzle over the loaf.

INGREDENTS FOR THE BASIC LOAF

• 2 1/2 cups flour
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon salt
• 3/4 cup vegetable oil

ADD THIS TO MAKE THE STREUSEL TOPPING

• 1/4 cup slivered almonds

ADD THIS TO THE BASIC BATTER TO COMPLETE THE LOAF

• 1 teaspoon baking soda
• 1 teaspoon baking powder
• One 14.5-ounce can red tart water packed cherries, drained
• 1 cup buttermilk
• 1 large egg

DIRECTIONS

1. Preheat oven to 325 degrees F.
2. Butter and flour a 9-inch by 5-inch loaf pan and set aside.
3. Mix flour, 1 cup brown sugar, granulated sugar, cocoa powder and salt in a large mixing bowl. Add the oil and stir until mixture resembles coarse meal. Transfer 3/4 cup of the mixture to a small bowl.
4. Stir the almonds into this reserved mixture and set aside. This will be the topping on the loaf.
5. Mix baking soda and baking powder into the remaining flour mixture. Add the drained cherries. Whisk together the buttermilk and egg in another bowl. Add the buttermilk/egg mixture to the chocolate/cherry mixture and stir just until combined.
6. Pour batter into prepared pan. Sprinkle reserved topping evenly over the batter.
7. Bake until tester inserted into center comes out clean, about 1 hour and 30 minutes. Remove from oven and place on wire rack to cool slightly.

INGREDENTS FOR THE BASIC LOAF

• 2 1/2 cups flour
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 2 1/2 teaspoons cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ginger
• 3/4 cup vegetable oil

ADD THIS TO MAKE THE STREUSEL TOPPING

• 1 1/2 teaspoons cinnamon
• 2 tablespoons brown sugar

ADD THIS TO THE BASIC BATTER TO COMPLETE THE LOAF

• 1 cup chopped dried apricots
• 1/2 cup orange juice
• 1/4 cup rum (or increase orange juice to 3/4 cup)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup buttermilk
• 1 large egg
• 3/4 cup white chocolate chips

DIRECTIONS

1. Preheat oven to 325 degrees F.
2. Butter and flour a 9-inch by 5-inch loaf pan and set aside.
3. Mix flour, 1 cup brown sugar, granulated sugar, 2 1/2 teaspoons cinnamon, salt, and ginger in a large mixing bowl. Add the oil and stir until mixture resembles coarse meal. Transfer 3/4 cup of the mixture to a small bowl.
4. Stir the remaining 1 1/2 teaspoons of cinnamon and 2 tablespoons brown sugar into this reserved mixture and set aside. This will be the topping on the loaf.
5. Combine dried apricots, orange juice, and rum (if using) in a small microwave-safe mixing bowl; microwave at full power for 30 seconds. Set aside for 30 minutes.
6. Mix baking soda and baking powder into the remaining flour mixture.
7. Drain the apricots and stir into the sugar/flour batter.
8. Whisk together the buttermilk and egg in another bowl. Add the buttermilk/egg mixture to the apricot mixture and stir just until combined. Gently fold in the white chocolate chips.
9. Pour batter into prepared pan. Sprinkle reserved topping evenly over the batter.
10. Bake until tester inserted into center comes out clean, about 1 hour and 30 minutes. Remove from oven and place on wire rack to cool slightly.