Substitutions

• Brown Sugar - You can substitute white granulated sugar if you'd prefer.
• Milk – Use whatever you have on hand from skim to Vitamin D. Make it dairy free using Almond Milk.
• Vegetable Oil – Substitute with canola oil or melted butter in a pinch.

Variations

• Nuts - fold in walnuts, pecans or almonds or use them to garnish the bread just before placing it in the oven.
• Fruits - you can add in banana slices, apples or dried fruits, even raisins to your mixture as well.
• Spices - Blend in a tablespoon of cinnamon or combine cinnamon with 2/3 cups sugar and swirl it in.
• Chocolate - white or milk chocolate chips are also a delicious addition.
• Oats - fold them in and sprinkle on top for added texture.
• Glaze - add a cream cheese glaze, apple glaze or classic glaze.

Baking Alternatives

• Large Loaves - You can also make this in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50-60 minutes.
• Make Muffins – If you prefer to make brown sugar muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
• Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!

Tips

• Don’t overfill your loaf pan. Allow room to compensate for rise.
• Use the toothpick test to ensure it’s ready. Bake time varies based on your loaf pan size and material, altitude and even oven temperatures can vary. Insert a toothpick into the center. When it comes out clean it is done.

To Store

• Room Temperature – Store no yeast bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
• Refrigerate – Up to 1 week in an airtight container.
• Freeze – Wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.