We like to treat quick breads as muffins, meaning we throw in whatever mix-ins we want, from chopped dates to mini bittersweet chocolate chips. Here's a great starter recipe, with whole wheat flour and wheat bran, that you can make your own. When the bread is cool, remove it from the pan, slice it with a serrated knife (to preserve the delicate crumb) and wrap each piece separately in plastic. Freeze or, if you know you'll finish them within a few days, store at room temperature.
Get the recipe: Farm Spa Bread
Next: Chocolate...for breakfast?
