The best bread cake recipes, according to the editors of Eater


Banana bread has become a pandemic staple for one obvious reason – baking in a loaf pan is perhaps the easiest type of baking there is. And with fall practically demands a simple, heartwarming treat, and best served with a hot drink and some kind of knitted throw, now here’s the bread cake (and yes, sometimes bread) recipes the editors of Eater come back to for fall vibes, time and time again.


Miso and Maple Bread Cake

Dorie Greenspan, NYT Kitchen

As someone who believes that the combination of miso and maple is akin to godliness, I am the target demographic of Dorie Greenspan’s miso-maple bread. Of the 150 recipes in his new cookbook, Cooking with Dorie, this is the one I baked first, eager to devour what came out of the oven. Needless to say, I was not disappointed. This is a simple yet powerful bread, slightly reminiscent of pound cake but with a savory hint of miso. That said, it’s not a loaf of bread that screams MISO and MAPLE but rather mentions them in a more normal conversational tone. The two work with the other remarkable bread ingredients, buttermilk and orange zest, to create a warm, layered, sweet-and-salty bread that is incredibly difficult to stop eating, whether you are a true believer in miso-maple or not. – Rebecca Marx, editor-in-chief

Ultimate Zucchini Bread

cooking lover

Everyone deserves easy cooking favorites, recipes that are more meditation than dismay. One of my must-haves is this insanely simple zucchini bread, which is half its name with buckets of zucchini, but comes across more like a ‘cake’ than a ‘loaf’ with its thick dusting of turbinado on it. above. Place the zucchini sprigs in a bowl (no wringing required) with the wet ingredients, stir, add the dry ingredients, stir and scrape everything in the pan. In an hour, boom, zucchini cake loaded with green speckles. If you can avoid digging right away, it’s a worthy exercise to do in the evening, let it sit as suggested and reward yourself with a buttered slice in the morning; but in the spirit of the bread cake, I say eat when you are hungry. – Nick Mancall-Bitel

Expatriate yogurt cake

Rebecca Peppler, À Table: Recipes for French Cooking and Eating

A lot of things the French do well, they just do it. A crispy baguette; plain puff pastry croissants with golden crusts; soft and delicate yogurt cake. There is beauty in simplicity: How can you enhance the tangy and moist flavor of an ever-so-simple yogurt cake, without any bells or whistles for an afternoon tea or breakfast? What if adaptation made him better? Rebekah Peppler’s Expat Yogurt Cake Recipe A table – a French cookbook by an American writer – is a rare exception to the rule that anything French is best enjoyed in its purest form. With the addition of poppy seeds and a crumble topping, the expatriate yogurt cake variant gives the traditional French snack cake a bit of American flavor, while still staying true to its original purpose. Now how about that for diplomacy. – Dayna Evans, editor-in-chief of Eater Philly

Banana bread topped with butter

Geneviève Gerghis, Bestia: Italian recipes created in the heart of LA

Banana bread – so amirite 2020? You are not. At least not when it comes to this Banana bread. Genevieve Gerghis of Bestia restaurant in Los Angeles put this recipe for her homemade buttery banana bread in the restaurant’s 2018 cookbook (a recipe that, okay, I co-wrote, but the fact that I still doing this recipe on the registry should tell you something). The difference comes from the bananas which are first roasted, a gesture of genius which both amplifies their flavor and somehow deceives the requirement of the “brown banana”. Then, after baking, a full half cup of butter is applied to the split top of the buns, making the cake supernaturally chewy, and a pinch of still hot sugar creates a sweet crunchy top. Don’t omit the nuts in this one if you can help it; they balance out all that sweet banana flavor and also, you’re an adult – a little texture won’t hurt. – Lesley Suter, travel editor

Pumpkin tea cake (but with sweet potato)

Robin Bellinger, Serious Eats

My favorite bread cake – and one of the only desserts I make that is still non-disaster – sort of follows the original recipe. I highly recommend making the original, very delicious recipe first, just to have sea legs. But when you’ve got some sweet potatoes growing in a cupboard and you’re willing to take a risk, here’s (roughly) how I adjusted this recipe: I substitute with an equal amount of mashed sweet potato, from a roasted sweet potato or two; the flavor of Japanese and Korean yellow flesh is particularly pleasant. The vegetable oil makes way for a cup of almost vegetable olive oil which adds a really nice earthy flavor to an otherwise sweet bread. Sometimes I add a little turmeric for that lovely golden glow, and an extra quarter teaspoon of salt for the desserts! are never ! quite soft ! I promise if I can make this bread, with consistently great results, this recipe is truly foolproof. – Elazar Sontag, editor-in-chief

Soft Banana Bread

Food.com

This is less of a “recipe” than a simple set of guidelines – follow this extreme set of basics, and the world is your oyster. I like a less sweet version (which might take that away from the “bread cake” settings here), so just half a cup of sugar (instead of the 3??4 cup suggested) more than enough. From there, however, I added everything from extra bananas and chocolate chips to nuts and cinnamon sugar swirls (plan to pour the batter into the pan in three separate layers on top of each other). others, and sprinkle a layer of cinnamon sugar on top of each). All of them give equally satisfactory results. – Erin DeJesus, Editor-in-Chief of Eater.com


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