Substitutions:

Brown Sugar – You can substitute white granulated sugar if preferred.

Milk – Use any milk available, from skim to whole milk. For a dairy-free option, use almond milk.

Vegetable Oil – Substitute with canola oil or melted butter if needed.

Variations:

Nuts – Fold in walnuts, pecans, or almonds, or use them as a topping before baking.

Fruits – Add banana slices, apples, dried fruits, or raisins to the mixture.

Spices – Blend in a tablespoon of cinnamon or swirl in a mix of cinnamon and sugar.

Chocolate – White or milk chocolate chips make 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 – Make this in two 1-pound loaf pans or halve the recipe for one loaf pan, baking for 50-60 minutes.

Muffins – Grease miniature muffin tins, fill them ⅔ full, and bake for 12 minutes.

Ornate Loaf  Bake in an ornate loaf pan for a decorative touch.

Tips:

Do not overfill the loaf pan to allow room for rise.

Use the toothpick test to ensure doneness. Insert a toothpick into the center; if it comes out clean, the bread is ready.

Storage:

Room Temperature: Store in a sealed plastic bag or wrapped in plastic wrap for up to 5 days.

Refrigerate: Keep in an airtight container for up to 1 week.

Freeze: Wrap tightly in foil, plastic wrap, or freezer bags (use two layers to prevent odors) and freeze for up to 3 months. Bring to room temperature before serving.