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Apple-Raisin Bread Pudding

(Bon Appétit, April, 2001)

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Banana Bread Pudding with Caramel Sauce

(Cooking Light, September, 2000)

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Bread Pudding with Spiced Rum Sauce

(Bon Appétit, October, 2001)

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Chocolate Bread

(Washington Post, July, 2010)

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Chocolate Chip Pumpkin Bread

(Cooking Light, December, 2004)

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Chocolate-Nut Zucchini Bread

(Fine Cooking, August/September, 2010)

Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you’re working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini—tossing it with sugar and letting it sit—helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread.
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Cider Pumpkin Bread With Raisins And Walnuts

(Sara’s Secrets, Episode: Sara’s Thanksgiving Secrets, Season: 1)

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Fried Bittersweet Chocolate Bread

(Gourmet, December, 2006)

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Mini Banana-Cranberry-Nut Bread Loaves

(Southern Living, December, 2011)

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Olive Oil Pumpkin Bread

(Fine Cooking, October/November, 2011)

Olive oil not only adds an incredible depth of flavor, but used in place of butter or shortening, it makes quick breads better for you by supplying healthy fat and antioxidants. Pumpkin seeds are an optional topping here, but they add a nice crunch.Read Baking with Olive Oil to learn how you can swap in olive oil for melted butter or vegetable oil in many muffin and quick bread recipes.
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