While in a doctor's waiting room I was excited to find the May 2011 issue of the Food Network magazine to look through. I LOVED this page of mix and match ingredients that you can use to make any type of bread you want. We used zucchini, chocolate chips and walnuts (and skipped a glaze) but I plan to try many more combinations!
Preheat oven to 350 degrees. Lightly butter one 9x5 inch loaf pan or three 6x3 inch mini pans.
For the batter:
Mix 1 1/4 c flour, 3/4 c sugar, 1 t each baking powder and salt, and 1/2 t each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2).
In a medium bowl, whisk 2 eggs, 1/2 c cooled melted butter or vegetable oil, 1/2 c plain yogurt or sour cream, 1 t vanilla extract and 1 citrus zest (optional).
Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined.
Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35-40 min for mini loaves. Cool 30 minutes in the pan on the rack, then turn out onto the rack to cool completely.