The appeal of quick breads isn't merely the ease. Though you have to love any baked good that is no more complicated than mixing a bunch of things together, then baking.

But it also is the adaptability and flexibility of these recipes that have earned them such a coveted place in the home kitchen.

They can be flavored with nearly any combination of ingredients, from sweet all the way to savory and spicy.

They also can be baked in numerous styles: loaves large or small, muffins, or even simply as muffin tops if you have the right pan.

To help get you baking this fall, we created two basic quick bread base recipes, one savory and one sweet.

Each recipe includes suggested flavorings, easy ways to take a basic bread and make it so much more. And of course, these recipes are so versatile, feel free to play.

Makes 1 loaf or 12 muffins.½ cup vegetable oil1¼ cups sugar2 eggs1 cup applesauce (or see cinnamon-pumpkin note in mix-ins below)½ cup water1 teaspoon vanilla extract2 cups all-purpose flour¼ teaspoon baking powder1 teaspoon baking soda½ teaspoon saltMix-ins (see below)Heat the oven to 350 degrees. Coat a loaf or muffin pan with cooking spray.In a large bowl, whisk together the oil, sugar, eggs, applesauce, water and vanilla.In another bowl, whisk together the flour, baking powder, baking soda, salt and the mix-ins of your choice.Gently stir the flour mixture into the applesauce mixture just until combined.For a loaf, spread the batter into the prepared pan.Cook until a wooden skewer inserted at the center comes out clean, about 50 to 60 minutes.For muffins, spoon the batter into the prepared tins and bake for 18 to 20 minutes.Allow to cool for 10 minutes in the pan, then turn out onto a cooling rack.Allow the loaf to cool fully before cutting.Mix ins Cinnamon-pumpkinSubstitute pumpkin purée for the applesauce1 teaspoon cinnamon½ teaspoon ground ginger¼ teaspoon nutmeg½ cup crushed toffee chips½ cup chopped toasted pecansLemon-blueberryzest and juice of 2 lemons1 cup frozen wild blueberriesChocolate cherry orangezest of 2 oranges½ cup mini chocolate chips¾ cup dried cherries

Makes 1 loaf or 12 muffins.2 cups all-purpose flour¼ cup cornmeal2½ teaspoons baking powder1 teaspoon salt2 tablespoons sugar1 cup sour cream3 tablespoons melted butter2 eggs1 cup cooked, mashed potato unseasonedMix-ins (see below)Heat the oven to 350 degrees. Coat a loaf or muffin pan with cooking spray.In a large bowl, whisk together the flour, cornmeal, baking powder, salt and sugar.In another bowl, mix together the sour cream, butter, eggs, mashed potato and the mix-ins of your choice.Add the potato-sour cream mixture to the flour mixture and mix just until combined.For a loaf, spread the batter (it will be thick) into the prepared pan.Cook until a wooden skewer inserted at the center comes out clean, about 50 to 60 minutes.For muffins, spoon the batter into the prepared tins and bake for 18 to 20 minutes.Allow to cool for 10 minutes in the pan, then turn out onto a cooling rack. Allow the loaf to cool fully before cutting.Mix-ins Southwestern½ cup diced cooked bacon¼ cup cooked diced green pepper½ cup cooked diced onion1 tablespoon diced jalapenoOlive-herb¾ cup chopped olives½ cup grated Parmesan2 tablespoons chopped capers1 tablespoon chopped fresh thyme1 tablespoon chopped fresh rosemaryBlue cheese walnut¼ cup diced roasted red pepper½ cup toasted chopped walnuts½ cup crumbled blue cheese½ teaspoon ground black pepper