Bake for 45-55 minutes. The loaf should be golden brown on the edges and set in the center. Test with a skewer or toothpick, ...

Add egg and orange ... into prepared loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into center comes out clean. Let cool completely on wire rack. Store bread covered ...

This holiday quick bread recipe was kindly shared by Amy York, the passionate home cook and visionary behind the newly-opened Anchorage kitchenware store and cooking school, The Dirty Apron.

Stir gently until just combined. NOTE: Over-stirring will toughen the bread. Divide batter evenly into 2 prepared loaf pans. Bake 1 hour to 75 minutes or until a toothpick inserted into the center ...

Preheat oven to 200 and arrange bread in a single layer between 2 rimmed baking sheets. Bake bread, turning sheets halfway through, until dry, about 20 minutes. Let cool. In a large bowl, whisk ...

Preheat oven to 350 degrees. Cut off the top half of the bread loaf. Place the wheel of brie on the bottom half and use it as a template to cut a space into the bottom loaf large enough to fit the ...

I’m a cranberry fan. Their bold sourness adds color ... Teamed them with pecans, they are delicious in this loaf-style cake made using a recipe from cookbook author Dorie Greenspan.

Add orange juice mixture to flour mixture. Stir just until combined. (Note: Batter will be very thick.) Gently fold in cranberries and almonds. To bake bread: Divide batter between loaf pans.