One day I was browsing through my home gourmet mom’s extensive files and came across a treasure – a hand-scrawled recipe for “Cinnamon Loaf” written on a bank deposit slip. Intrigued by its unique origins and the fact that I had all the ingredients on hand, I decided to whip up a loaf for our weekend guests. Well, it was a showstopper! This quick bread didn’t require any fancy ingredients or techniques, yet the combination of flavors and textures had everyone reaching for seconds. It’s been a regular on my baking rotation ever since, and here’s why you should add it to yours:

• Effortless elegance. Forget the intimidation factor of traditional yeast breads. This quick bread comes together super easily – no kneading, no rising, just mixing and layering. It’s perfect for both accomplished bakers and those new to bread-making.
• A taste of home. The warm flavors of cinnamon and brown sugar are sure to evoke nostalgic memories. For me, it’s like stepping back into my grandma Nama’s kitchen, enjoying a comforting slice of cinnamon toast.
• Pantry staples. All the ingredients you need are likely already on hand. And if not, they’ll be at your local grocery store.
• Secret ingredient duo. A touch of orange zest in the cinnamon filling adds delightful depth and brightness, while sour cream creates a remarkably moist and tender crumb.
• Adaptable size. This versatile recipe can be baked in one large loaf pan, perfect for sharing with a crowd, or divided into two medium loaves, or even four mini loaves that are ideal for gifting.

Here’s all you’ll need to create this delicious Cinnamon Bread:

• All-purpose flour
• Baking powder
• Baking soda
• Table salt
• Butter (salted)
• Granulated sugar
• Large eggs
• Vanilla extract
• Sour cream
• Whole milk
• Ground cinnamon
• Orange zest

And here’s all you have to do to create this delicious homemade bread:

1. Prep ingredients.
   Bring all ingredients to room temperature.
2. Prep oven and baking pan(s).
   Preheat oven to 350 degrees. Lightly butter your baking pan or pans (see sizes in Notes below). Line with two pieces of buttered parchment paper, cut to fit and placed crosswise, with around 2 inches overlapping outside the pan.
3. Combine dry ingredients.
   In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
4. Cream butter and sugar.
   In a large bowl, using the paddle attachment of a hand-held or stand mixer, cream the butter and 1 cup of the sugar on high speed until light and fluffy, around 3 minutes. Stop and scrape down the sides of the bowl with a rubber spatula as needed.
5. Add remaining wet ingredients.
   Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Beat in the vanilla, sour cream, and milk until well blended.
6. Add dry ingredients.
   At low speed, slowly add the flour mixture, beating just until blended (do not overmix). Dough will be very thick.
7. Place half of batter in pan.
   Spoon half of the batter into the prepared loaf pan(s) and smooth so the top is level.
8. Add cinnamon-sugar layer.
   In a small bowl, stir together the cinnamon and remaining 1/4 cup sugar. Using your hands, blend in the orange zest; set aside 1 tablespoon. Sprinkle the remaining cinnamon-sugar mixture over top of the batter in the pan(s).
9. Add remaining batter.
   Carefully spoon the remaining batter over the top and smooth so the top is level.
10. Finish top.
    Using a sharp knife, make a cut along the top of the batter lengthwise to within 1 inch of each end. Sprinkle the remaining 1 tablespoon cinnamon-sugar mixture over the top of the cut.
11. Bake.
    Bake for 40 to 45 minutes for a large pan, 35 to 40 minutes for medium pans, or until a toothpick inserted in the center (but not through the cinnamon sugar) comes out clean.
12. Cool.
    Remove the bread from the oven and place on a wire rack to cool in the pan for 10 minutes. Remove the bread from the pan(s) using the parchment paper. Remove parchment paper and place bread on a wire rack to cool completely.

While this Easy Homemade Cinnamon Swirl Bread is delicious as is, feel free to add more ingredients to your taste. Chopped pecans or walnuts, raisins, or dried cranberries would all be delicious in this bread!
 
Alternatively, add an orange-flavored glaze to the top: In a small bowl, stir together 1 cup powdered sugar and 4 teaspoons fresh orange juice until well blended. Mixture should be fairly thick, yet thin enough to drizzle. If too thick, add more juice. Drizzle over the top of the cooked and cooled bread (I like to put it in a squeeze bottle).

Rich, decadent, and heavenly, this recipe is one of my favorite breakfast recipes. If you’ve been following me for a while, you know I love caramel and have created several ways to include its sweet, buttery flavor in my recipes. After experimenting with different combinations of caramel, bananas, and various types of bread, I crafted a few different recipes that were thoroughly tested by the recipe reviewers for my second cookbook Fresh Tastes. And, this recipe was the clear favorite!

Here’s why you’re going to love this delicious French toast:

• Quick and easy to prepare. No need to dip bread slices into the egg mixture; simply place slices in a baking dish and pour the egg mixture over the top. Total prep time is 10 minutes, including making the caramel sauce!
• Make ahead. Assembling this baked French toast the night before minimizes morning stress and ensures a hassle-free breakfast.
• No special equipment or techniques needed. All you need to make this easy banana french toast is a saucepan, spoon, knife, whisk, mixing bowl, and baking dish. 
• Inspired by New Orleans dessert Bananas Foster. The delightful flavors of buttery brown sugar caramel sauce, caramelized banana, and dark rum are the perfect complement to French toast.
• Flexible. Don’t like bananas? Leave them out. Or, substitute another fruit like sliced peaches or strawberries.
• Elegant enough for entertaining, easy enough for every day. While this recipe is a snap to put together, the finished product is rustically elegant and perfect for everything from a lazy Saturday morning to special occasions including Mardi Gras, Valentine’s Day, Easter or Christmas morning.

To create this delightful breakfast treat, you’ll need the following ingredients (details are provided in the recipe card below):

• Butter – a key ingredient in the caramel base. Can use salted or unsalted. 
• Light brown sugar  – the second key ingredient in the caramel sauce.
• Light corn syrup – keeps the caramel sauce from crystallizing and becoming grainy. Chef and cookbook author David Lebovitz recommends substituting lemon juice or cream of tartar if you don’t want to use corn syrup. 
• Dark rum, Kahlua or Crème de Cacao (can substitute espresso, coffee, or orange juice for a non-alcoholic version) – rum is the traditional ingredient in Bananas Foster. The other liqueur flavors also work well with banana.
• Large bananas – my basic recipe calls for 2 bananas, resulting in a milder banana flavor. For a stronger banana taste, add 1 more banana. Additionally, I recommend using ripe bananas for their sweeter flavor profile.
• Challah, brioche, or other egg bread – this type of bread adds depth of flavor, maintains its structure, and yields a soft interior in the finished dish.
• Large eggs – a key ingredient in the custard mixture.
• Half and half – also in the custard, it adds creaminess without the richness of heavy cream.
• Vanilla extract – adds sweetness and depth to the custard.
• Salt – amps up the custard flavor.
• Sliced almonds – decorate the top plus add a bit of earthy nuttiness and crunch.
• Powdered (confectioners) sugar, for serving – gives the baked French toast a nice finished look.

Here’s an overview of how to make this Easy Baked Banana French Toast:

1. Butter a 13 by 9-inch baking dish. 
2. Make the caramel sauce; spread in baking dish.
   In a medium saucepan, stir together the butter, brown sugar, and corn syrup over medium heat. Cook, stirring constantly, until the butter melts and blends with the sugar. Remove the pan from the heat and stir in liqueur. Pour sauce into the prepared baking dish and using your spoon spread it evenly over the bottom of the dish.
3. Add bananas.
   Arrange banana slices over the top of the sauce. 
4. Add bread.
   Arrange the bread slices in a single layer on top of the bananas. Depending on the size of your bread, you may need to overlap the slices slightly and cut up 1 to 2 pieces to fill in any gaps. 
5. Prepare and add custard mixture; refrigerate.
   In a medium mixing bowl, whisk together the remaining liqueur, eggs, half and half, vanilla, and salt. Pour evenly over the bread slices, soaking the bread thoroughly with the milk mixture.
6. Cover, and refrigerate for at least 8 hours, up to 24 hours. 
7. Bring to room temperature, add almonds, and bake.
   Around 1 hour before serving, remove the dish from the refrigerator and bring to room temperature. Preheat oven to 350 degrees. Sprinkle the top of the dish with the sliced almonds. Bake, uncovered, for 35 to 40 minutes or until golden brown, pulling away from the sides of the pan, and set. To test, gently push down on the top of the toast in the middle of the pan; if it feels fairly firm and springs back slightly, it’s done.
8. Let sit, then garnish and serve.
   Remove from oven and let stand for 5 minutes. Dust lightly with powdered sugar, cut into pieces and serve, spooning any caramel sauce or bananas remaining in the pan onto the side of each slice.

Here are my tips that will ensure your Baked Banana French Toast turns out flawlessly every time:

• Fully mix together the butter and brown sugar. Cook the caramel sauce long enough for the butter to be fully incorporated into the sugar. And, don’t skip the corn syrup. These two steps ensure your sauce will be smooth and not grainy.
• Choose the right bread. Egg bread like Challah or brioche works best for this recipe, as it has a soft, buttery texture that soaks up the custard mixture beautifully without becoming soggy.
• Ensure all the bread is soaked with sauce. Slowly pour the custard mixture over the top of the bread, moving across the pieces so that each one is well soaked. Any areas without sauce can become dry and crusty when baked.
• Don’t rush the soaking process. Allow the bread to soak in the custard mixture for at least 8 hours to ensure it absorbs the flavors fully.
• Don’t undercook. If not fully set, the French toast will be soggy. Make sure it’s set before removing from the oven. The top should feel firm and spring back slightly when gently poked in the middle. In addition, the edges should pull away from the sides of the pan.
• Let it rest before serving. After baking, let the French toast sit at room temperature for around 5 minutes to allow it to fully set and become easier to serve.

Baked French Toast can be assembled but not baked up to 24 hours ahead. Cover and refrigerate.

It can also be baked, cooled, well-wrapped, and refrigerated for up to 2 days. Any longer and the bottom can become soggy. The baked casserole can also be well-wrapped and frozen for up to 2 months. Thaw in the refrigerator overnight.

To rewarm, cover baking dish with foil and place in a preheated 325-degree oven for around 20 minutes.

While our recipe is already a delicious treat, feel free to get creative and make it your own. Here are a few variations and substitutions you can try:

• Add 1 teaspoon ground cinnamon.
• Substitute chopped toasted pecans or walnuts for the almonds.
• Substitute espresso, coffee, or orange juice for a non-alcoholic version. Note that rum extract still contains a small amount of alcohol.
• Use dark brown sugar, for a stronger caramel flavor. 
• Omit the bananas, or substitute other fresh fruit like sliced peaches or strawberries.
• Spread the underside of the bread slices with peanut butter.

When it comes to serving this baked French toast dish, here are a few recommended garnishes and side dishes:

Garnishes

• As called for in the recipe, dust the top of the cooked French toast with powdered sugar, for a finished look
• Before the powdered sugar, add a mix of fresh berries, such as blueberries, blackberries, or raspberries, for a burst of color and added freshness.
• Add a dollop of whipped cream.
• Drizzle with melted chocolate or chocolate sauce.

Side dishes

• Cooked bacon slices or sausage links – Spicy Bacon Twists pair well.
• A bowl of mixed fresh berries or other fruit.

Biscuits are a classic comfort food that can be enjoyed in a variety of ways. Whether you prefer them slathered with butter and jam, used as a base for biscuits and gravy, or eaten alongside a hearty soup, there’s something incredibly satisfying about biting into a warm, tender biscuit.
 
Drop biscuits, in particular, have a special charm, and here’s why I think our recipe is the best:

• Southern roots. Hailing from a Southern family, we know biscuits, and we know them well! Southerners have a knack for creating the most delectable biscuits, especially my grandmother Nama. In fact, she made sure we all knew the “ins and outs” of biscuit-making.
• Family tested. Our foolproof biscuit recipe comes from my cousin, Jim Kidwell, a home gourmet expert. During a visit to Grand Lake, he whipped up these delightful bites for breakfast in under 25 minutes—no stand mixer, food processor, kneading, rolling, or cutting required. Needless to say, I was sold!
• Quick and easy. Unlike their rolled counterparts, drop biscuits require less hands-on work or equipment and are quick and easy to make. The name “drop” biscuits comes from the method of dropping scoopfuls of dough onto a baking sheet, eliminating the need for rolling and cutting. This method results in a less perfect-looking biscuit, but with a rustically elegant appeal.

Here are the 7 basic ingredients you’ll need to make this easy biscuit recipe; chances are you already have them on hand:

• Unsalted butter
• All-purpose flour, preferably organic unbleached
• Baking powder
• Granulated sugar
• Table salt
• Baking soda
• Buttermilk – can also use buttermilk powder (see Note on buttermilk substitute at the bottom of the recipe card)

Here’s how you can create tender, perfect drop biscuits in less than 25 minutes:

1. Prep oven and baking sheet.
   Preheat oven to 450 degrees. Line a half-sheet pan with parchment paper.
2. Melt butter.
   Melt 8 tablespoons butter; set aside to cool a bit while you mix the dry ingredients.
3. Mix dry ingredients.
   In a large bowl, whisk together the flour, baking powder, sugar, salt and baking soda. 
4. Combine butter and milk; add to dry ingredients.
   In a small bowl or 2-cup measuring cup, stir together the butter and buttermilk. Add to the flour mixture and stir just until incorporated; don’t overmix. It should look like this:
5. Drop biscuit dough onto prepared pan.
   Using a spoon or spring-loaded scoop (heaping 1/8 cup) drop batter in mounds onto the prepared pan. 
6. Bake; melt remaining butter.
   Bake biscuits for 10 to 12 minutes or until done and light brown on top. While the biscuits are baking, melt the remaining 2 tablespoons butter. 
7. Remove biscuits from oven; brush with butter; cool.
   Remove biscuits from the oven and immediately brush the tops with the melted butter, then place on a wire rack to cool – or serve immediately.

 While drop biscuits are delicious as is, you can easily customize them by adding various ingredients. Here are a few ideas:

1. Cheese and herbs. Add grated cheese, such as cheddar or Parmesan, and a sprinkle of fresh or dried herbs, like chives or rosemary, to the dough.
2. Sweet additions. Stir in a handful of dried fruits, such as cranberries or raisins, or add a drizzle of honey or maple syrup to the dough. These variations are perfect for breakfast or a sweet treat.
3. Spices. Experiment with different spices to add depth of flavor to your biscuits. Try mixing in garlic powder, onion powder, or even a pinch of cayenne pepper for a hint of heat.

Feel free to get creative and customize your drop biscuits to suit your taste preferences or complement the meal you’re serving them with.

Drop biscuits are incredibly versatile and can be enjoyed in various ways. Here are some serving suggestions:

1. Butter and jam. Serve warm biscuits with room-temperature butter and your favorite jam or preserves. The combination of the tender biscuit, creamy butter, and sweet flavors is simply irresistible – and was a favorite of my mom.
2. Biscuits and gravy. Turn your drop biscuits into a special breakfast by serving them with a savory sausage gravy. Add some scrambled eggs on the side for a complete hearty breakfast.
3. Sandwiches. Split your biscuits in half and fill them with your favorite sandwich ingredients. 
4. Side dish. Serve drop biscuits alongside almost any main dish. They are a great complement to a comforting bowl of soup or chili. Here are a few ideas:
   – Creamy Chicken Artichoke Soup
   – Chicken White Bean Chili
   – Italian Sausage Soup Spinach with Orzo
   – Indian Mulligatawny Soup
   
   They also are an excellent side dish to serve on Thanksgiving, alongside your Roast Turkey.

If you have leftover drop biscuits or want to make them in advance, here’s how to store and reheat them:

• Storage. Allow the biscuits to cool completely, then place an airtight container or resealable bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.
• Reheating. Loosely wrap the biscuits in foil and warm them in a preheated 350-degree oven for about 7 to 10 minutes, or until heated through. Alternatively, you can split the biscuits in half and toast them.

Making this recipe for Pecan Rolls at home has its own set of advantages:

• Super fresh. There’s nothing like a warm, gooey pecan sweet roll right out of the oven in terms of alluring aroma and fresh taste.
• Control over the quality of ingredients used. You can choose the freshest pecans, the finest butter, and the best cinnamon to create the ultimate flavor profile.
• Customizable. You can experiment with different fillings and toppings to create unique variations (see suggestions below) that fit your tastes.
• Fun and rewarding. Unleash your creativity and enjoy the process of baking from scratch!

Here’s a detailed overview of how to prepare these tantalizing little rolls:

1. Prep baking dish.
   Using 2 tablespoons softened butter, generously butter 36 mini-muffin cups.
2. Prepare dough: combine dry ingredients.
   In a large mixing bowl (or bowl of a stand mixer), whisk together 1 cup of flour, sugar, baking soda, salt, and instant yeast. Set aside.
3. Heat buttermilk and oil, add to dry ingredients.
   In a small saucepan, heat the buttermilk and oil over medium heat just until it reaches 120 to 130 degrees. Add to flour mixture and, using the dough hook of an electric mixer, beat at medium speed for 2 minutes.
4. Add remaining flour, knead, set aside.
   Add remaining 1 1/2 cups flour and continue mixing until dough clings to hook and cleans sides of bowl. Continue kneading on low (or speed 2) until dough is smooth and elastic (1 to 3 minutes). Place dough on a floured surface and knead a few times, adding additional flour if dough is too sticky. When ready, it should feel like your earlobe or a baby’s bottom. Place in a greased bowl, turning to coat. Set aside in a non-drafty area while preparing topping.
5. Prep caramel topping.
   In a small mixing bowl, stir together water, 1/4 cup melted butter, and 1/2 cup brown sugar. Spoon around 3/4 teaspoon into each prepared mini muffin cup, using all of the butter mixture.
6. Add pecans.
   Sprinkle around 3/4 teaspoon chopped pecans on top of butter mixture.
7. Roll out dough, add filling.
   On a lightly floured surface, roll half of the dough into an 8 by 14-inch rectangle. Brush with 1 tablespoon butter. Sprinkle 2 tablespoons of brown sugar and 1/2 teaspoon cinnamon evenly over dough.
8. Roll up dough, slice into rolls, place in pan.
   Tightly roll filled dough into a cylinder starting with the long side away from you (so you will have a 14-inch long cylinder when it’s rolled up). Cut off rough or uneven ends, then cut cylinder into 1/2 to 3/4-inch slices (depending on the depth of your muffin cups) and place in muffin cups. Repeat with second half of dough.
9. Let rolls rise.
   Let rise in a warm, non-drafty place until they fill out the muffin cups and are close to doubled in size (around 45 minutes to 1 1/4 hour).
10. Preheat oven to 350 degrees.
11. Bake, remove from pan.
    Bake rolls for 10 to 12 minutes. Remove from oven and let cool 1 to 2 minutes, then place a large piece of parchment paper or foil over the top. Place a large cookie sheet on top, and holding the muffin pan and cookie sheet together, flip them over, so the rolls end up on the parchment paper or foil. Quickly scoop any remaining pecans or sauce onto the rolls using a small spoon.

While these Mini Pecan Rolls are delicious as is, you can also get creative and add some different ingredients to make them your own. Here are a few ideas:

• Add a layer of melted chocolate or sprinkle some chocolate chips over the dough just before adding the cinnamon and sugar.
• Add dried cranberries or raisins with the cinnamon filling.
• You can also experiment with different spices such as nutmeg or cardamom to add a unique flavor profile.
   
  Feel free to use your imagination and create your own signature Mini Pecan Rolls!

While making pecan rolls doesn’t require any specialized equipment, having the right tools can make the process easier. Here are a few recommendations:

1. Mixing bowl, measuring cups and spoons
2. Stand mixer or hand mixer
3. Rolling pin
4. Rolling mat (optional)
5. Mini muffin tins (enough to make 36 rolls)
6. Sharp knife or unscented dental floss for cutting the rolls
7. Saucepan for heating the buttermilk and oil

These sweet rolls can be served as part of a breakfast, brunch or even as a dessert. Here are some ideas for brunch dishes to serve with them:

• Spicy Bacon Twists
• Green Chile Breakfast Casserole
• Christmas Morning Baked Eggs in Ramekins
• Hash Brown Sausage Casserole
• Roasted Zucchini Custard

These rolls are best enjoyed fresh out of the oven, but they can also be stored and reheated later:

1. Allow baked rolls to cool completely before placing in an airtight container. They will keep at room temperature for up to 2 days.
2. To reheat, place them in a rimmed baking dish and drizzle with melted butter. Cover with foil and place in a preheated 350-degree oven for 15 to 20 minutes.
3. You can also freeze the baked rolls. Wrap each roll individually in plastic wrap and place in a freezer-safe bag or container. They can be stored for up to 3 months. To thaw, leave them in the refrigerator overnight and reheat as described above.

To make these cinnamon pecan rolls ahead, you have a few options:

1. Make and freeze dough.
   Prepare the dough in advance (stopping before rolling it out), cover it tightly with plastic wrap, and place in the refrigerator. When you’re ready to bake, let the dough come to room temperature and continue with the recipe.
2. Refrigerate or freeze rolls before baking.
   After cutting the rolls and placing them in the baking dish with the topping, cover the dish tightly with plastic wrap and refrigerate or freeze. When you’re ready to bake, remove the rolls from the frig/freezer, let them thaw (if frozen), and then rise at room temperature for around 2 to 3 hours before baking.
3. Prepare, bake ahead and reheat.
   Follow storing and reheating instructions in the section above.

Here’s why this recipe works to deliver a flavorful, light, and moist lemon bread:

• Three layers of lemon (juice, extract and zest). Lemon extract adds concentrated lemon flavor, lemon zest a bright, citrusy punch, and lemon-and-sugar syrup (added post-baking) yet another hit of lemon deliciousness while also adding moisture.
• Chopped pecans. Toasted chopped pecans add a pleasant, contrasting crunch and nutty flavor.
• Creaming butter and sugar. Creaming these two ingredients with an electric mixer allows the sugar to dissolve and also adds air pockets to the butter, ensuring the right amount of rise and a lighter texture.
• Sifting the flour twice. Sifting the flour once, then a second time with the baking powder and salt, helps to aerate the dry ingredients, removing any lumps and ensuring a smooth batter. Plus, this step also contributes to a lighter texture.
• Alternating dry and wet ingredients. Adding the sifted flour mixture and milk to the butter mixture alternately in thirds helps to ensure an even distribution of ingredients, which in turn limits overmixing and contributes to the bread’s tender crumb.
• Cooling and resting the bread. Cooling the bread in the pan for a bit gives the lemon syrup time to fully penetrate the entire loaf. And, once completely cool, wrapping and letting the bread rest overnight at room temperature allows the flavors to meld and intensify.

While this lemon bread recipe is amazingly delicious as is, here are a few ideas for variations, if you want to make it your own:

• Add blueberries. Lemon and blueberry are a classic combination. Gently stir in 1 cup fresh blueberries when you add the zest and nuts. Since blueberries release moisture as they bake, I would add 1 tablespoon flour to maintain the right consistency of the batter. Also, the bread may take a bit longer to cook.
• Add raspberries. Another delicious combination is lemon and raspberry! Follow directions for adding blueberries, except gently fold in raspberries after adding nuts, to avoid crushing them too much.
• Add poppy seeds. Poppy seeds provide another delightful textural element and enhance the overall flavor profile. Add 1 tablespoon when you add the zest and nuts.
• Omit pecans. If you’re not a pecan fan, then leave them out. Try substituting toasted chopped walnuts. Alternatively, poppy seeds (mentioned above) would be another great substitute and would maintain a contrasting crunch to the texture.

Here’s an overview of how to create this impressive lemon bread:

1. Bring ingredients to room temperature.
   The amount of time needed will vary based on the temperature of your kitchen; I would allow 1 hour. for the butter, 30 minutes for the eggs, milk and lemons.
2. Prep oven and pan.
   Preheat oven to 350 degrees. Grease and flour a 9-by-5 inch loaf pan. 
3. Combine dry ingredients.
   Sift together flour, baking powder and salt into a medium mixing bowl (you will have sifted the flour twice). Set aside.
4. Cream butter and sugar.
   With an electric mixer, beat butter on medium speed until smooth. Gradually add 1 cup sugar, then lemon extract and continue beating on medium speed for 1 minute. Stop and scrape down sides of bowl. Continue beating on medium speed for another minute or until the mixture is smooth (no lumps), light and airy.
5. Add eggs.
   With the motor running, add eggs one at a time and continue beating until blended and the mixture looks like whipped cream.
6. Add dry ingredients and milk.
   Add 1/3 of sifted flour mixture alternating with 1/3 of milk, just until all the flour and milk have been incorporated. Don’t overmix.
7. Add zest and nuts.
   With a spatula or spoon, stir in lemon zest and chopped pecans; again, don’t overmix.
8. Place in pan and bake.
   Spoon batter into prepared pan and bake for 50 minutes to 1 hour, or until a tester inserted in the middle comes out clean.
9. Prep lemon syrup.
   As soon as you place the bread in the oven, whisk together lemon juice and remaining 1/4 cup sugar. Let stand at room temperature while bread is baking, stirring occasionally.
10. Cool bread; add lemon syrup.
    Cool bread in pan for 15 minutes. Before removing, using a skewer or ice pick, poke holes from the top and through the bread in several places (around 1/2 to 3/4 inches apart). Immediately spoon lemon mixture over the top. Let sit (in the pan) until lemon mixture is absorbed, around 5 to 7 minutes.
11. Finish cooling.
    Remove bread from pan and place on a wire rack set inside a rimmed cookie sheet or on waxed paper to finish cooling. (The pan or waxed paper are to catch any lemon syrup that may drip out.)
12. Wrap and let rest.
    Once completely cool, wrap bread in foil or plastic wrap. This bread tastes best if you store it overnight, wrapped and at room temperature (or in the refrigerator), before serving.

Here are a few suggestions for serving this homemade lemon bread:

• As part of a breakfast or brunch gathering, alongside Hashbrown Sausage Casserole and Spicy Bacon Twists.
• In the afternoon with a cup of tea.
• As a dessert, topped with Strawberry Topping.

Can Lemon Bread be frozen?

Yes, this bread can be well wrapped, placed in a freezer safe zip top baggie and frozen for up to 2 months. After freezing, the flavor will diminish somewhat and the texture will change slightly. Thaw overnight in the refrigerator.

Herb Quick bread has been a favorite in my family for years, and here’s why you’ll love it as much as we do:

• Quick and easy recipe that requires minimal effort, and doesn’t require an electric mixer.
• Combination of whole wheat and all-purpose flour provides both nutritional value and great texture.
• Use of cornmeal adds natural sweetness to the bread without the need for refined sugar.
• Inclusion of dried herbs and fennel creates a unique and satisfying flavor that will leave you wanting more.
• A touch of honey provides just the right amount of sweetness to round out the taste profile.

All of these factors combined make this savory herb bread recipe a must-try for anyone who loves delicious and wholesome bread.

Here’s all you have to do to make this unusual and delectable bread:

1. Prep oven and loaf pan.
   Preheat oven to 350 degrees. Grease a 9- by 5-inch loaf pan.
2. Combine dry ingredients.
   In a large mixing bowl, whisk together the flours, cornmeal, baking powder, baking soda, salt, dill, oregano, basil, thyme and fennel. Set aside.
3. Combine wet ingredients; add to dry ingredients.
   In a medium mixing bowl, whisk together the buttermilk, egg, honey and oil. Stir into the flour mixture just until blended.
4. Add batter to pan and bake.
   Spoon batter into the prepared loaf pan. Sprinkle top with sesame seeds. Bake for 30 to 35 minutes or until tester inserted in the middle comes out clean.
5. Cool.
   Let cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.

This quick bread doesn’t rise as much as you might expect, and that’s okay! It’s still lighter in texture, and sometimes can even be a bit crumbly.