Use your LOAF!

Looking to impress? The humble sweet treat has had a delicious makeover and will be the talk of your friends

Spiced blueberry bread

PREP + COOK TIME 1 HOUR (+ COOLING) MAKES 1 LOAF (SERVES 8)

1 Preheat oven to 180°C/160°C fan. Preheat oven to 18cm Straight-sided loaf pan. Line base with baking paper, extending paper 2cm over long sides.

2 Sift flour, baking powder, spices and salt into a medium bowl.

3 Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Beat in molasses until just combined. Beat in eggs, one at a time - mixture may appear curdled. Transfer mixture to a large bowl.

4 Stir in half the sifted flour mixture, the milk, then remaining flour mixture. Pour mixture into pan and smooth the surface. Scatter with frozen blueberries.

5 Bake for 45 minutes or until comes out clean. Cover loosely with foil if it starts to overbrown during cooking. Leave in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

Notes

Replace blueberries with any winter fruit or frozen berries, if you like. Bread will keep for up to 2 days or freeze for up to 2 months.

Lovely little lemon-lime loaf

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) SERVES 8

1 Combine yeast, 1 teaspoon Lof the caster sugar and milk in a small bowl. Cover and stand in a warm place for 10 minutes or until mixture is frothy. Stir in egg and egg yolk.