How to make basic quick bread: 

1. Preheat the oven to 350 degrees F and line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray.
2. Add the batter and bake until a toothpick inserted into the center of the loaf comes out clean (see recipes for times).
3. Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely.

1. Pumpkin Whisk 1 cup pumpkin puree, 1/2 cup each vegetable oil and light brown sugar, 1/4 cup water, 2 eggs and 1 teaspoon vanilla. Separately, whisk 2 1/4 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon salt. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes.

2. Baked Apple Soak 3/4 cup raisins in 1/4 cup rum, 30 minutes. Make Pumpkin Bread (No. 1), replacing the pumpkin with 3/4 cup applesauce and 1/4 cup apple butter. Add the raisins to the batter.

3. Sweet Potato-Pecan Make Pumpkin Bread (No. 1), replacing the pumpkin with sweet potato puree. Add 1/2 cup chopped pecans and 1 teaspoon orange zest to the dry ingredients.

4. Banana-Nut Whisk 1 cup mashed bananas (about 3), 1/2 cup each vegetable oil and plain yogurt, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 1 cup chopped walnuts, 1 teaspoon each baking powder and cinnamon, 1/2 teaspoon salt and 1/4 teaspoon each baking soda and nutmeg. Fold the wet ingredients into the dry ingredients. Bake 55 to 65 minutes.

5. Banana-Cranberry Make Banana-Nut Bread (No. 4), replacing the walnuts with dried cranberries.

6. Pear-Hazelnut Make Banana-Nut Bread (No. 4), replacing the bananas with shredded peeled pears (about 2 medium; squeeze dry). Replace the walnuts with chopped toasted hazelnuts and the cinnamon and nutmeg with 1/4 teaspoon ground cloves. Add 1 teaspoon lemon zest to the dry ingredients.

7. Applesauce-Granola Make Banana-Nut Bread (No. 4), replacing the bananas with applesauce and omitting the yogurt. Add 1/2 cup granola to the dry ingredients. Sprinkle 1/4 cup more granola down the center of the loaf; bake 60 to 70 minutes.

8. Spiced Apple-Walnut Make Banana-Nut Bread (No. 4), replacing the bananas with shredded peeled apple (about 1 large; squeeze dry). Use 1/2 cup walnuts and add 1/2 cup dried cranberries and 1/2 teaspoon ground ginger to the dry ingredients.

9. Strawberry-Pecan Make Banana-Nut Bread (No. 4), omitting the bananas. Replace the yogurt with 1/4 cup milk and the walnuts with 1/2 cup chopped toasted pecans; omit the baking soda. Add 1 cup chopped strawberries tossed with 1 tablespoon flour to the batter. Bake 60 to 70 minutes.

10. Blueberry-Almond Make Banana-Nut Bread (No. 4), omitting the bananas and replacing the walnuts with 1/2 cup each sliced almonds and old-fashioned oats. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter.

11. Berry Streusel Make Banana-Nut Bread (No. 4), omitting the bananas. Add 1 1/4 cups mixed berries tossed with 1 tablespoon flour to the batter. For the streusel, mix 1/3 cup each chopped walnuts and light brown sugar, and 2 1/2 tablespoons cold cubed butter; sprinkle over the loaf before baking.

12. Zucchini-Chocolate Chip Make Banana-Nut Bread (No. 4), replacing the bananas with shredded zucchini (squeeze dry). Replace the walnuts with chocolate chips.

13. Carrot-Coconut Make Banana-Nut Bread (No. 4), replacing the bananas with shredded carrots (about 2). Replace the walnuts with 1/2 cup each shredded coconut and golden raisins. For the glaze, whisk 2 ounces softened cream cheese, 3 tablespoons milk, 2 tablespoons confectioners' sugar and a pinch of salt; drizzle over the warm bread.

14. Chocolate Whisk 1 1/2 cups sour cream, 1/2 cup vegetable oil, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup each unsweetened cocoa powder and semisweet chocolate chips, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes.

15. Double Chocolate Chip Make Chocolate Bread (No. 14), using 1/2 cup each semisweet and milk chocolate chips.

16. Mexican Chocolate Make Chocolate Bread (No. 14), using 1 1/2 teaspoons vanilla. Replace the cocoa with 1/2 cup Dutch-process cocoa and add 1 1/2 teaspoons each ancho chile powder and cinnamon to the dry ingredients.

17. Mocha Make Chocolate Bread (No. 14), adding 3 tablespoons instant espresso powder to the dry ingredients. For the glaze, whisk 1/2 cup confectioners' sugar, 1 tablespoon milk and 1 1/2 teaspoons espresso powder; drizzle over the warm bread.

18. Chocolate-Hazelnut Make Chocolate Bread (No. 14), using 1/2 cup each semisweet and milk chocolate chips, and 1 1/2 teaspoons baking powder. Add 3/4 cup chopped toasted hazelnuts to the dry ingredients. For the glaze, warm 1/4 cup chocolate-hazelnut spread thinned with 1 tablespoon water; pour over the warm bread.

19. Chocolate-Peanut Butter Make Chocolate Bread (No. 14). Add 3/4 cup peanut butter chips to the dry ingredients. Sprinkle 1/2 cup chopped salted peanuts down the center of the loaf before baking.

20. Chocolate Stout Make Chocolate Bread (No. 14), replacing the sour cream with 1 1/4 cups stout beer and the oil with 1 stick melted butter.

21. Mint-Chocolate Make Chocolate Bread (No. 14), replacing the chocolate chips with chopped mint-flavored chocolate.

22. Chocolate-Date Make Chocolate Bread (No. 14), adding 3/4 cup chopped dates and 1/4 teaspoon ground cloves to the dry ingredients.

23. Sticky Date-Nut Soak 1 1/2 cups chopped dates in 1 1/4 cups hot apple cider, 20 minutes. Whisk 1 1/2 cups flour, 1/2 cup chopped toasted walnuts, 2 teaspoons baking powder and 1/2 teaspoon each nutmeg and salt. Brown 1 stick butter in a saucepan over medium heat, 5 minutes; let cool, then whisk with 3/4 cup light brown sugar, 2 eggs, 2 tablespoons molasses and 1 teaspoon vanilla. Add the dates to the wet ingredients. Fold the wet ingredients into the dry ingredients. Bake 65 to 75 minutes.

24. Graham Combine 1 cup cinnamon graham cracker crumbs, 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened butter and 3/4 cup granulated sugar with a mixer until light and fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup milk. Beat in the dry ingredients. Mix 1/3 cup each cinnamon graham cracker crumbs and light brown sugar, 2 1/2 tablespoons cold cubed butter and a pinch of salt; sprinkle over the loaf; bake 55 to 65 minutes.

25. S'more Make Graham Bread (No. 24), adding 1/2 cup semisweet chocolate chips to the batter. Bake 50 minutes, sprinkle with 3/4 cup mini marshmallows and bake until the bread is cooked through, 5 to 15 more minutes.

26. Fig-Graham Make Graham Bread (No. 24), adding 1 cup chopped dried figs to the batter.

27. Vanilla Whisk 1 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened butter and 3/4 cup sugar with a mixer until fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup milk. Beat in the dry ingredients. Bake 55 to 65 minutes.

28. Cinnamon Roll Mix 1/2 cup each light brown sugar and chopped pecans, 1/2 stick softened butter, 1 tablespoon each flour and cinnamon, and a pinch of salt. Make Vanilla Bread (No. 27), pour half of the batter into the pan, top with the pecan mixture, then top with the remaining batter. For the glaze, whisk 1 cup confectioners' sugar and 2 tablespoons milk; drizzle over the warm bread.

29. Sweet Sage Fry 1/2 cup sage in butter; drain on paper towels. Make Vanilla Bread (No. 27), adding the sage to the batter.

30. Honey Make Vanilla Bread (No. 27), using only 1/2 cup each sugar and milk. Beat 1/4 cup honey (preferably lavender) into the butter. Drizzle honey over the warm bread.

31. Earl Grey Make Vanilla Bread (No. 27), replacing the milk with cooled strong Earl Grey tea. Add 1/2 teaspoon orange zest to the wet ingredients. For the glaze, whisk 1/4 cup strong Earl Grey tea and 2 tablespoons honey; drizzle over the warm bread.

32. Cranberry Upside-Down Make Vanilla Bread (No. 27), adding 1 teaspoon orange zest to the wet ingredients. Toss 1 1/4 cups fresh cranberries, 1/4 cup brown sugar and 2 tablespoons cubed butter; spread in the pan before adding the batter. Invert to serve.

33. Lemon-Soaked Make Vanilla Bread (No. 27), adding the zest of 1 lemon to the wet ingredients. Whisk 1/4 cup sugar, the juice of 1 lemon and 2 tablespoons water; pour over the warm bread.

34. Blueberry-Corn Make Vanilla Bread (No. 27), replacing 1/2 cup flour with fine yellow cornmeal. Add the zest of 1 lemon to the wet ingredients. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter.

35. Lemon-Raspberry Make Vanilla Bread (No. 27), adding the zest of 1 lemon to the wet ingredients. Swirl 1/3 cup warmed raspberry jam into the batter.

36. Cherry-Poppy Seed Make Vanilla Bread (No. 27), using only 1/4 cup milk. Mix 1 1/2 cups chopped pitted cherries and 2 tablespoons poppy seeds into the batter.

37. Pina Colada Make Vanilla Bread (No. 27), adding one 8-ounce can crushed pineapple (drained) and 1/4 cup unsweetened coconut milk to the batter. For the glaze, whisk 1/4 cup each coconut milk and confectioners' sugar; drizzle over the warm bread.

38. Chocolate-Vanilla Swirl Make Chocolate Bread (No. 14) and Vanilla Bread (No. 27), dividing the batters between two pans; swirl. Bake 55 to 65 minutes.

39. Banana-Chocolate Make Banana-Nut Bread (No. 4) and Chocolate Bread (No. 14), dividing the batters between two pans; swirl. Bake 55 to 65 minutes.

40. Pumpkin-Chocolate Make Pumpkin Bread (No. 1) and Chocolate Bread (No. 14), dividing the batters between two pans; swirl. Bake 55 to 65 minutes.

41. Black Forest Make Vanilla Bread (No. 27), using only 1/4 cup milk and mixing 1 1/2 cups chopped pitted cherries into the batter, and make Chocolate Bread (No. 14). Divide the batters between two pans; swirl. Bake 55 to 65 minutes.

42. Parmesan-Herb Caramelize 2 sliced onions in olive oil over medium-low heat, 30 minutes. Whisk 3/4 cup sour cream, 1/2 cup vegetable oil and 2 eggs. Separately, whisk 1 3/4 cups flour, 1/2 cup grated Parmesan, 1 tablespoon sugar, 2 teaspoons each chopped rosemary and thyme, 1 1/2 teaspoons baking powder, 1 teaspoon lemon zest, 1/2 teaspoon each salt and pepper, and 1/4 teaspoon baking soda; add the onions. Fold the wet ingredients into the dry ingredients. Bake 40 to 50 minutes.

43. Spinach-Goat Cheese Saute 5 ounces chopped spinach in olive oil with garlic. Make Parmesan-Herb Bread (No. 42), omitting the Parmesan and onions. Add the spinach and 4 ounces crumbled goat cheese to the batter.

44. Bacon-Kale Saute 5 ounces chopped kale in olive oil. Make Parmesan-Herb Bread (No. 42), omitting the Parmesan and adding 1/4 teaspoon cayenne. Add the kale and 1/4 cup crumbled cooked bacon to the batter.

45. Buffalo Make Parmesan-Herb Bread (No. 42), omitting the Parmesan and herbs. Add 3/4 cup shredded Jack cheese, 1 teaspoon smoked paprika and 1/2 teaspoon celery seeds to the dry ingredients. Add 2 tablespoons Buffalo hot sauce to the wet ingredients. Sprinkle 1/4 cup shredded Jack cheese over the warm bread.

46. Dill Pickle Make Parmesan-Herb Bread (No. 42), omitting the Parmesan and replacing the herbs with 1/4 cup chopped dill and 2 teaspoons dill seeds. Add 1/4 cup chopped dill pickles and 1 tablespoon pickle juice to the wet ingredients.

47. Fig-Prosciutto Make Parmesan-Herb Bread (No. 42), omitting the onions. Add 1/2 cup each chopped prosciutto and dried figs to the batter. For the glaze, warm 1/3 cup fig preserves thinned with 2 tablespoons water; drizzle over the warm bread.

48. Olive Make Parmesan-Herb Bread (No. 42), omitting the onions and thyme. Replace the vegetable oil with olive oil. Add 1 cup chopped olives to the dry ingredients.

49. Sun-Dried Tomato-Pesto Make Parmesan-Herb Bread (No. 42), omitting the onions and herbs. Add 1 cup chopped oil-packed sun-dried tomatoes to the batter and swirl in 1/3 cup pesto before baking.

50. Jalapeno-Corn Make one 12-to-16-ounce box cornbread mix as directed, adding 1 cup grated cheddar and 1/4 cup chopped pickled jalapenos. Bake 55 to 65 minutes.