The Clueless Baker. Evelyn Raab

tsp. (2 ml) cinnamon

      ½ tsp. (2 ml) nutmeg

      ½ tsp. (2 ml) baking soda

      ½ tsp. (2 ml) baking powder

      ½ cup (125 ml) chopped walnuts or shelled pumpkin seeds (optional)

      Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

      Combine the sugar, oil and eggs in a large mixing bowl. Beat with an electric mixer until well blended, about 2 or 3 minutes. Add the pumpkin puree and beat for another minute or two.

      In another bowl, stir together the flour, cinnamon, nutmeg, baking soda and baking powder. Add this to the pumpkin mixture, in 2 or 3 additions, beating after each addition. Stir in the walnuts or pumpkin seeds if you’re using them.

      Spoon the batter into the prepared loaf pan and bake for about 60 to 70 minutes, or until a toothpick stuck into the middle of the loaf comes out clean. Let cool in the baking pan for about 10 minutes, then remove from pan and cool completely on a wire rack.

      Makes 1 heartwarming 9 x 5-inch (23 x 13 cm) loaf.

      Whole Wheat Positive

      You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.

      The Famous Toothpick Test

      Relax, you don’t have to study for this. The toothpick test is a simple way of finding out whether the cake you’re baking is ready to come out of the oven. Here’s what you do.

      Open the oven door, and without removing the pan from the rack, take a clean toothpick and stick it into the cake, bread or muffin, as close to the middle as possible. If what you’re baking is done, the toothpick will be come out clean, with no batter clinging to it. If the toothpick is coated with batter, the cake (or whatever it is) needs to bake a bit longer. Slide the pan back into the oven and give it another five minutes, then test again. Repeat until your whatchamacallit passes the test.

      Ridiculously Easy Cheese Bread

      A bowl of homemade soup, a green salad. A loaf of this bread. There. Dinner.

      2 cups (500 ml) all-purpose flour

      4 tsp. (20 ml) baking powder

      1 tbsp. (15 ml) granulated sugar

      ½ tsp. (2 ml) salt

      1¼ cups (300 ml) shredded cheese (sharp cheddar, Monterey Jack, Swiss — actually any natural cheese)

      1 cup (250 ml) milk

      1 egg

      2 tbsp. (30 ml) vegetable oil

      1 tsp. (5 ml) Dijon mustard

      Preheat the oven to 375°F (190°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

      In a large bowl, stir together the flour, baking powder, sugar and salt until combined. Dump in the shredded cheese and toss to mix.

      In another bowl, whisk together the milk, egg, vegetable oil and mustard. All at once, pour the egg mixture into the flour mixture and stir just until all the ingredients are moistened. The batter will be lumpy — but that’s okay.

      Spoon batter into the prepared loaf pan and bake for 35 to 40 minutes, or until the top is lightly browned. Allow bread to cool for about 10 minutes before attempting to remove from the pan.

      Makes 1 ridiculously easy but totally cheesy loaf.

      Whole Wheat Positive

      You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.

      Variation

      Add chopped jalapeño peppers, onions, olives or sundried tomatoes to the batter when you add the cheese. Or stir some coarsely ground black pepper, crushed red pepper flakes, oregano or rosemary into the flour mixture.

      Irish Soda Bread with Cranberries

      This bread is at its best when served warm, straight from the oven, with plenty of butter. And in the (highly unlikely) event that there’s any left over, it makes great breakfast toast the next day.

      3¾ cups (900 ml) all-purpose flour (plus additional for kneading)

      ¼ cup (60 ml) brown sugar

      1½ tbsp. (22 ml) baking powder

      ½ tsp. (2 ml) baking soda

      1 tsp. (5 ml) salt

      ¾ cup (175 ml) dried cranberries, chopped (or raisins or dried currants)

      2 cups (500 ml) buttermilk

      1 egg

      Preheat the oven to 375°F (190°C). Grease a cookie sheet or line it with parchment paper.

      In a large bowl, mix the flour, brown sugar, baking powder, baking soda and salt. Add the dried cranberries and mix well.

      In another bowl, whisk together the buttermilk and the egg. Pour the buttermilk mixture into the flour mixture and stir until everything is well blended. At this point, the dough will be pretty soft — that’s okay. Sprinkle some additional flour onto the counter or table (or wherever you like to work) and dump the dough onto this floured surface. Sprinkle the dough with a bit of flour and lightly knead it about 10 times — just enough to make the dough smooth-ish and pliable. Gently shape it into a round loaf and place it on the prepared cookie sheet. With a very sharp knife, cut a shallow X into the top of the loaf. This will allow the loaf to expand in a tasteful and decorative manner as it bakes rather than splitting weirdly.

      Bake for 50 to 55 minutes, or until the loaf is nicely browned and a toothpick poked into the middle of it comes out clean. Let cool for a few minutes before devouring.

      Makes 1 large round loaf.

      Whole Wheat Positive

      You can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. Start with a small proportion, and if you like the result, you can use more whole wheat flour next time.

      Unpretentious Zucchini Bread

      It’s not easy being green. The gentle zucchini, too often the butt of callous jokes, doesn’t deserve such mockery. How can we help this humble vegetable develop a true sense of self-worth in this cruel world? Turn it into a simple but delicious bread — that’s how.

      2 cups (500 ml) all-purpose flour

      ¾ cup (175 ml) brown sugar

      2 tsp. (10 ml) baking powder

      ½ tsp. (2 ml) baking soda

      ½ cup (125 ml) vegetable oil

      ¼ cup (60 ml) milk

      1 egg

      1½ cups (375 ml) coarsely grated zucchini (about 2 small-ish ones)

      ½ cup (125 ml) chopped walnuts

      1 tsp. (5 ml) grated lime or lemon zest

      Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch (23 x 13 cm) loaf pan.

      In a large bowl, mix the flour, brown sugar, baking powder and baking soda.

      In another bowl, whisk together the vegetable oil, milk and egg.

      Add the egg mixture to the flour mixture and stir just until the ingredients are moistened. Now stir in the zucchini, walnuts and lime or lemon zest, and mix until everything is evenly distributed in the batter. (This is a very thick batter — but that’s okay. The grated zucchini will release moisture as it bakes.)

      Dump into the prepared loaf pan and bake for 55 to 60 minutes, or until the top is golden brown