I make caloric-dense banana breads and pumpkin breads. They are easy to mix up, cheap, and freeze well in chunks or in fat slices. I don't cut corners on fat or sugar, since my teenage son needs as many calories as he can easily consume before he "gets tired of eating". I use an old, small, low-powered kitchen aid mixer but I think an inexpensive hand mixer would work, too.

Banana Bread:

First:

Cream together:

• 1 Cup white sugar
  
• 1/2 Cup butter
  
  Second:
  
  Add 3 medium very ripe bananas in chunks, one or two chunks at a time while beating on medium
  
  Third:
  
  In another bowl, whisk together:
  
  
• 2 Cups flour
  
• 1 teaspoon soda
  
• 1 teaspoon salt
  
  Fourth:
  
  Add this flour mix alternately to the batter with 1/2 whole milk, starting and ending with the flour.
  
  Fifth:
  
  (Optional) Add chopped nuts and/or chocolate chips
  
  Sixth:
  
  (Optional) Sprinkle top with cinnamon-sugar (we keep this mixed up in a shaker)
  
  -------------------------------
  
  Scrape into greased and floured loaf pan and bake at 350 until the middle is done - until a knife comes out completely clean. If the top is getting brown too fast while the center is still not cooked, then cover the loaf with a sheet of aluminum foil.
  
  When done, turn out of the pan to cool (preferably on a wire baking rack). When completely cool, you can slice and freeze in individual baggies. You then pop a few into the fridge to thaw overnight and they'll be ready to whenever. Just make sure you don't open the baggie until the slices is completely thawed or it will get soggy.
  
  They don't need to be refrigerated once they are baked. If you don't freeze them, they'll last several days on the counter.
  
  If you really want to go to town on compact calories, add a lot of nuts and chocolate chips, then a lot of cinnamon sugar on top before baking. Even people that say "ew" to banana bread scarf this down.
  
  To avoid having to grease and flour pans, we use this loaf pan. It releases very cleanly, just make sure to use a silicon spatula on the edges because it has a very thin silicon coating that can be scraped off with metal utensils.
  
  ​
  
  If you want the pumpkin bread recipe, LMK.

I accidentally learned how to make some really good soft white sandwich bread last summer. It started out as a batch of whole wheat bread, but I absentmindedly used AP flour instead of whole wheat flour. I didn't want to waste it and I was curious how it would turn out so I baked it. The result was a soft and chewy white bread that isn't quite as soft as white bread from the grocery store. I now make a loaf every week.

Here is the recipe that I was trying to make: https://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe

Here is the pan I use: https://www.amazon.com/gp/product/B002UNMZP8

Here is the recipe as I currently make it:

Honey White Bread

1 cup warm water
1/4 cup honey
1/4 cup canola oil
3 - 1/2 cups all purpose flour
1/4 cup dry milk
2 tsp instant yeast
1 tsp kosher salt
1 tsp diastatic malted barley flour (optional)

In a stand mixer, combine all ingredients with paddle attachment on low until it forms a ball (about one minute). Switch to the dough hook attachment and knead for about eight minutes on medium low speed. After kneading, use your hands to shape the dough into a ball. Place the dough ball in a clean bowl and cover loosely with plastic wrap. Proof at room temperature until double in size (1 - 2 hours).

Turn proofed dough out onto a lightly floured surface and knead until most of the large air bubbles have been released. Form the ball into a loaf shape and place into a bread pan lightly greased with lard or vegetable shortening. Gently press dough into the pan until flat and nearly touching the corners. Cover loosely with plastic wrap and allow to rise.

When the top of the loaf is standing about one inch above the top of the pan, preheat the oven to 350° F. When the oven is hot, carefully remove the plastic wrap and place bread in the oven on the center rack. Bake for 20 minutes, then cover loosely with foil and bake for an additional 15 - 20 minutes or until the internal temperature is 195° F.

Remove from oven and allow to cool for one minute. Remove bread from pan and place on a cooling rack until cooled completely.

Enjoy!

Store in a clean plastic bag at room temperature.

I just bought my first bread loaf pan today and am very happy with the results. I bought the 10 inch large loaf pan.

I *think this is corrugated, but you wouldn't know it by looking at the baked loaf itself.

https://smile.amazon.com/USA-Pan-1140LF-Bakeware-Aluminized/dp/B002UNMZP8