Excellent recipe and I will try your variations. This recipe is very forgiving of substitutes: I used cranberries; added almonds when my walnuts ran out (didn't toast them). I had no brown sugar so used white. The salt ratio is slightly too high. Also, I used half butter (room temp) and half oil. Next time I'll cream the butter and sugar first before adding the eggs, then oil. My loaf pan may be slightly smaller than shown. I had extra batter that I poured into a mini loaf pan. Bonus loaf! This is an excellent recipe. I think brown sugar will definitely work better. I want to try additional spices (nutmeg, allspice, even clove). And I think lemon zest would complement it. I can easily see making an almost completely savory loaf, a baked version of sauteed zucchini.

• Reply