3 Brunch-Worthy Breads to Try (Besides Banana Bread)

One of my first recipe posts on this blog also happens to be one of my all-time favorites: Nana's Chocolate Chip Banana Bread. It's one of those classic, tried-and-trues you practically know by heart, you make it so often. 

Yes, that is a bundt cake pan, aka the secret to perfectly baked banana bread. At first this was by default since there were no loaf pans to be found in my studio kitchen cupboards, well-equipped as they are. After seeing how evenly the bread bakes through, I'll never make it any other way!

Here are three more banana bread-inspired recipes to try (baked in a bundt cake pan of course):

1. Chocolate Chip Pumpkin Bread

I made this for brunch just before the holidays and still have dreams about it.

Preheat oven to 350°F // Combine: 1 and 3/4 c. flour, 1 tsp baking soda, 1 tsp. cinnamon, and a pinch of salt. Set aside. In a separate bowl mix 1/2 c. oil and 1 c. brown sugar, adding 2 eggs, 1.5 c. pumpkin purée (from a can or homemade), 1/2 C. oil and 1/4 c. milk. Stir in dry ingredients. Mix in 1-2 c. chocolate chips. Bake 60-65 minutes. 

2. Streusel Rhubarb Bread

We're not quite in rhubarb season yet, but this one is too good not to share! (Thanks for the recipe, Jackie!)

For bread: Preheat oven to 350°F. In a large bowl, combine 1 and 1/2 c. brown sugar and 1/2 c. oil. Beat in 1 egg, then 1 c. buttermilk (I used demi-écremé or 2%) and 1 tsp. vanilla. In a separate bowl, mix 2 and 1/2 c. flour, 1 tsp. baking soda and 1 tsp. salt. Stir dry ingredients into brown sugar mixture until just combined. Fold in 1 and 1/2 c. diced rhubarb. Sprinkle streusel topping over batter and bake for 60-65 mins.  For streusel topping: Combine 1/2 c. sugar, 1/4 tsp. cinnamon and 1 tbsp. cold butter. 

3. Pain d'épices

A few weeks ago I had a craving for banana bread but, hélas, no bananas. Suddenly it occurred to me that I could try making pain d'épices with a few pantry ingredients.

Surprised it took me so long to try making this classic French treat, I asked Madame Blot if she had a recipe. Bien sûr, but she wanted it back. (Click through the photos above to see her recipe.) I found it strange that the recipe she gave me for Spice Bread called for no spices of any kind, just a lot of honey. So I followed this recipe instead, adding in chocolate chips. The end result was very dense and a tad bit dry (too much honey and I overbaked it). Next time I'll follow Madame Blot's recipe, adding in the spices. 

Happy brunching!

x Stephanie