A sweet-tart lemon glaze tops this quick bread, which won a blue ribbon at the Elkhart, Indiana, County Fair. Stir ingredients gently just until combined -- overbeating leads to airholes and tunnels in any quick bread.
Make a couple of these easy nut-filled banana bread loaves; like most quick breads, they'll keep up to a month in your freezer. Overwrap in plastic wrap and place in a freezerproof bag. Thaw at room temp.
A touch of lemon, chopped cranberries and walnuts make this quick bread seem like coffee cake. Norma Hendricks of Hopedale, Illinois, likes to serve this for dessert. "I made this by combining a couple of recipes," Norma says. "I think I started with a cranberry bread, but most of my kids don't like cranberries. Then I saw an apple bread recipe, and I thought streusel would be good on top."
Customers at Mooselips Java Joint in Seeley, Wisconsin, snack on this bread, made with zucchini from owner Cindy Ferraro. "Here at the coffee shop, I make individual loaves for customers to take with and eat like a muffin," baker Barb Grossi says.
Lisa Johnson of Gardner, Kansas, added banana to pumpkin bread for a new twist on quick bread treats. "This pumpkin bread is a favorite with our family," she says. "It's easy to make, and my two girls enjoy helping me. They especially enjoy when it's done baking. It makes the house smell wonderful."
Fresh cranberries, orange juice and chopped walnuts flavor Crazy-About-Cranberry Bread, while snipped dates and walnuts add chewiness to moist slices of Spicy Pumpkin Bread. Both recipes come from the Inn at Pinewood, near Eagle River, Wisconsin.