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When making banana bread or other quick breads, I use this handy trick to help me cut even slices. When I transfer the warm loaf from the pan onto a wire rack to cool, I press down slightly on the top of the loaf. After the bread has completely cooled, I turn over the loaf and the pressure has perfectly marked my cutting lines on the bottom. —Sherry B., Four States, West Virginia
A crack in the top of any quick bread loaf is common. It’s caused most often by the steam…
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Spread cranberry filling over dough to within 1/2 in. of edge. Starting with a long side, roll…
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