Preheat oven to 350°. Spray a 9″x 5″ loaf pan with cooking spray.

In a large bowl, mix flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt. Stir in pecans and chocolate chips.

In a separate bowl, beat buttermilk, eggs, and butter. Stir into dry ingredients just until combined. Batter will be lumpy.

Pour batter into prepared pan. Bake for 50-55 minutes, or until a wooden pick inserted in the center comes out clean.

Preheat oven to 350°. Grease and flour two 8″x 4″ loaf pans.

Combine flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat together butter and cream cheese until creamy. Gradually add sugar, mixing until light and fluffy. Add eggs, 1 at a time, mixing just until blended.

Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in bananas, pecans, and vanilla extract.

Divide batter evenly and spoon into prepared loaf pans.

Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.

Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.

In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.

Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.

Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely.

Beat butter and sugar until light and fluffy. Add eggs, a little at a time, until blended. If the mixture seems to be curdling, add a little of the flour. Stir in flour, ground almonds, and lemon zest and juice.

Spoon mixture into prepared pan. Scatter raspberries and white chocolate over the batter. Bake for 1 hour to 1 hour & 10 minutes. A toothpick inserted in the center should come out clean.

Cool in pan for 30 minutes. Then, cool completely on a wire rack. Dust with confectioner’s sugar.

Combine dates and Kahlua. Set aside and let stand.

Beat sugar, butter, and egg together until creamy.

In a separate bowl, combine flour, baking soda, and salt. Alternate adding flour mixture and date mixture to the sugar mixture. Stir in pecans. Put batter in sprayed/greased loaf pan(s). Let batter stand in pan(s) for about 5 minutes.

Bake until done. For a regular loaf pan, bake 60 to 70 minutes. For medium loaf pans, bake 50 to 60 minutes. For small loaf pans, bake 45 to 50 minutes.

In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and chili powder. In a separate bowl, combine cheese, sour cream, onions, corn, and egg. Add to flour mixture, stirring just until moistened.

Spoon batter into muffin pans. Bake for about 10 minutes or until browned. Cool in pan for about 2 minutes. Then, remove from pans and cool muffins on wire rack.

Combine sugar, butter, extract, and lemon juice. Add eggs, one at a time, beating until smooth.

In a separate bowl, mix flour, baking powder, and salt. Stir in the wet ingredients and milk, alternating between the two. Add the grated rind and pecans.

Bake for about an hour, or until done.

Melt the remaining 1/3 cup of chocolate chips and drizzle the top of the bread. (The original recipe adds 1/2 teaspoon of shortening to the chocolate chips.)

Combine 1 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg. Then, stir in milk and oil. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not overmix.

Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.

Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.