Pour into a greased 9×5 loaf pan and bake at 350 for about 1 hour and 15 minutes, or until the center tests clean. Remove from oven and let cool for 10 minutes before removing from the pan.

After trying several different ratios of butter and oil, I found that by replacing just 2 tablespoons of the butter with oil, the cake had a more even crumb, was exceptionally moist, and stayed ...

Line a 9-by-5-inch loaf pan with parchment paper. Spread coconut on a baking sheet and toast in oven 5 minutes. Set aside to cool. Prepare the pineapple: Melt butter in a skillet over medium heat.

My mom made cornbread with chili and, in the summer, turned it into muffins for breakfast. It was one of the first baked ...

Chef Jane Dunn’s cooking blog has around 2.2 million followers and she has sold around half a million cookbooks. And her ...

Muffin variation: Grease a muffin tin, and fill each cup about 3/4 full, making sure to get a few berries into each cup. Bake about 25-30 minutes, until golden brown.

Loaf pans are one of the most practical kitchen tools. They don’t have the fancy ridges of a Bundt. They lack the drama of a tube pan. And, yet, there’s so much you can do with them. Grocery ...

Sprinkle this into the bottom of the loaf tin Pour the mixture into the prepared loaf tin and level out using a spatula Place in the oven and bake for 65-70 minutes or until a skewer comes out clean ...

Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean. After 30 minutes, cover with kitchen foil so the pecans do not colour too much.

It's essential to accurately weigh and measure cake ingredients and to follow the instructions carefully. The ingredients need to be at the correct temperature before you start. For example, many ...