Cinnamon brioche loaf with cream cheese icing

Salted cinnamon brioche loaf with cream cheese icing

We bet you've never had brioche like this before.

Chia seed and peach fruit loaf

Black tea, dried peach, quince paste and chia seed loaf

Ricotta and honey are the perfect toppings for this chia seed loaf.

Banana, cardamom and yoghurt loaf

Use up any overripe bananas with this breakfast or afternoon tea loaf.

Healthy zucchini loaf

“We’ve added extra greens to everyone’s favourite zucchini slice and sprinkled it with a little seed mix to give it some special crunch and zing.” – Lucy Nunes

Hazelnut banana bread with date butter

Credit: Ben Dearnley

"The perfect cheeky breakfast item, or an afternoon treat. I made this recently to take to afternoon tea with my grandmother." – Carina La Delfa. You’ll need a 11.5cm x 20cm, 9cm-high loaf pan for this recipe.

Herb and ricotta loaf

This herb and ricotta loaf will hit the spot, any time of day. You will need a 20cm x 10cm x 8cm deep loaf pan for this recipe.

Toasted coconut, lemon and blackberry loaf

Toasted coconut, salted lemon and blackberry loaf

This is a simple, sweet loaf recipe packed with fruit.

Golden syrup banana and blueberry bread

Bolster your banana bread with blueberry.

Macadamia banana bread with lemon myrtle drizzle

Helena elevates the classic banana bread with Aussie bush foods.

Matt Moran's spiced pumpkin and honey loaf

Spiced pumpkin and honey bread

The perfect afternoon tea treat.

Take a break from the banana bread with this zucchini, chorizo and goats cheese loaf

Zucchini, goat's cheese, chorizo and dark rye loaf

This savoury loaf is a whole meal in one.

Sweet corn and sour cream loaf

“This makes an excellent snack served with avocado and sour cream. If you like, substitute buttermilk for milk kefir or a 50:50 mix of milk and plain yoghurt.” This is an edited extract from Ombra: Recipes from the Salumi Bar by Carlo Grossi (Lantern, $39.99), on sale now.

Upside-down carrot loaf with candied fennel

Upside-down carrot cake loaf with candied fennel

Far from your average carrot cake.

Banana and walnut loaf cake

“It’s best to use very ripe bananas for this cake. The most brown bananas impart the most flavour. You can often find heavily discounted bananas in just the right state of disrepair at your grocer. We have a container of over-ripe bananas in the freezer, which would be perfect, too – just make sure you peel them before you freeze them." - Michael James Recipe note: You’ll need a 9cm x 22cm x 10cm loaf pan for this recipe.