Spoon flour into measuring cup and level it to avoid dense bread., Do not overmix batter to keep bread tender., Use parchment paper and grease pan sides for easy removal., Tent loaf with foil halfway baking to prevent over-browning., Test doneness with toothpick; should come out with a few moist crumbs but no wet batter., Cool bread in pan before removing to prevent it from falling apart., If oven runs hot, reduce temperature 10–15°F and bake longer., Mix-ins: ½ cup chopped nuts, chocolate chips, or add streusel topping before baking., Swirl in sweetened cream cheese dollops for cream cheese center., Oil can be replaced with melted butter 1:1 (richer but less tender), or unsweetened applesauce 1:1 (lower fat)., Can make muffins (18–20) baked 18–22 minutes or mini loaves baked 35–45 minutes., For gluten-free use 1:1 gluten-free flour blend; baking time may vary and texture may be denser., Store airtight at room temperature 1–2 days, refrigerated up to 5 days, freeze up to 3 months., Reheat slices in microwave 15–25 seconds or oven at 300°F for 8–12 minutes (refrigerated) or 12–18 minutes (frozen)., Batter can be mixed up to 24 hours ahead and refrigerated; may bake denser.