“For all the tins, trays and moulds that can be used to great effect in baking, there’s nothing quite like a simple loaf cake to reassure one that all is okay with the world. This is timeless, easy and also keeps well, for 3 days, stored in an airtight container at room temperature” – Yotam Ottolenghi. This is an edited extract from Ottolenghi SIMPLE (Penguin Random House, RRP $49.99). You'll need an 11 x 21cm loaf pan for this recipe.

"The secret to this heavenly loaf is the mascarpone, giving every slice an irresistibly moist finish. Use a mix of your favourite berries for a summery spin." – Lucy Nunes. Recipe note: A must-have for any cook’s kitchen is a small offset spatula. This versatile little utensil is a go-to for icing cakes, filling pastries and spreading batters evenly. Use it to spread your loaf batter. You’ll need a 24cm x 13cm x 6.5cm-deep loaf pan for this recipe.

This easy recipe brings the zing with a citrusy lemon loaf topped with sweet lemon drizzle.

"This nutty loaf cake really doesn’t need too much jazzing up; the pistachios speak for themselves! I like to amp up the flavour with a little bit of pistachio extract. If you can’t find it, you can also use almond extract. A note on baking with pistachios: the vibrant green colour you see comes from blanched slivered pistachios, as all of the brown-pink-purple skin has been removed. Even brighter again are Iranian pistachios, if you can source them." – Emelia Jackson

“Raspberries are such a treat in late summer and autumn. They hold their flavour and texture well in a cake and add a dash of bright colour. If raspberries are out of season, try using frozen berries instead.” – Giovanna Torrico.

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

Make the most of mango season with this wholesome loaf. We’ve used coconut sugar, Greek yoghurt, extra virgin olive oil, nuts and loads of fruit to make a slice of sweetness just a little bit better for you. Pop a slice in your lunchbox for a snack or enjoy with a dollop of extra yoghurt and a drizzle of honey for morning or afternoon tea.

This beautiful loaf is reminiscent of an almond croissant with its distinctive almond frangipani flavour and toasted crispy flaked almonds on top dusted with icing sugar. But instead of challenging pastry technique, this loaf only requires 20 minutes prep and a little whisking and stirring.

“Take all the things you love about the biscuit and make it a cake! Just so there’s more coconut-scented carbohydrate real estate to sink your teeth into. The frosting is a fluffy version of a royal icing, with freeze-dried raspberries to pink it up. Use rosewater to make it even more exotic, and not the Iced VoVo of your fore-bakers." – Natalie Paull

A modern revamp of a favourite classic, jam doughnuts get a contemporary twist in this irresistible loaf version, perfect for sharing. Recipe note: You’ll need a 20cm x 11cm, 11cm-deep loaf pan. 

“The rhubarb can be cooked a day ahead; the flavour deepens overnight," says Matt Moran.

“Orange and poppyseed cake was my favourite growing up, so I started making this gluten-free rendition when I worked in the Yarra Valley and lemons were everywhere!” – Jo Barrett

“A great source of fibre and full of vitamins and minerals, baked figs can take your cakes up a level. Known for being a healthy and versatile ingredient, they add a burst of sweetness.” – Giovanna Torrico

The pound cake has been around for ages and loved for its simplicity, beautiful golden hue and buttery flavour. This recipe recreates the classic version but feel free to add some lemon or orange zest or stir through some chocolate bits to mix things up.

Nothing says good morning like this banana and yoghurt loaf.