How to Make It
Preheat the oven to 350° F and grease a 9x5-inch loaf pan. Set aside.
Combine the eggs, milk, oil, vanilla extract, sweetener, baking powder, and salt, stirring until completely incorporated. If you’d like to add any zests or spices, do so now, stirring well. Gently stir in the flour and any larger additions (like oats or nuts), stirring until just combined—too much stirring will lead to a dense loaf!
Scrape the batter into the prepared pan, and sprinkle something—coconut flakes, pumpkin or sesame or sunflower seeds, oats, demerara sugar—over the top, if you like. Bake, turning once halfway through, for 35 to 50 minutes. (The time will vary based on the kind of flour you use, among other things.) Remove from the oven when the top is golden and firm to the touch, and a knife or toothpick inserted into the center of the loaf comes out clean.
Let cool in the pan until cool enough to handle, then remove by running your knife around the sides, lifting up gently, and carefully flip the pan over and tip the loaf out. Try your hardest to let it cool completely before slicing.
The bread will keep for 3 to 4 days at room temperature—but my favorite way to store quick bread is sliced in a zip-top bag in the freezer (for up to 3 or 4 months), so that all I have to do when I want a piece (or am scrambling for breakfast in the morning) is to pull out a slice and toast it.