(Scott Suchman/For The Washington Post)

Have you made anything in your loaf pan lately? Here’s a selection of recipes for quick breads, meat loaves and a few in between to help you do just that.

Pâté Grandmère. With pork shoulder and chicken or turkey liver; this makes a lovely holiday appetizer.

(Goran Kosanovic/For The Washington Post)

Pistachio Nut Pâté. This meatless pâté is made with dried bread crumbs, walnuts, pistachios and cottage cheese. It freezes well.

(Deb Lindsey/For The Washington Post)

(Greg Powers)

Mushroom-Lentil Pâté, left. The herb-infused lentils are a revelation by themselves; blended into a pate with mushrooms, though, makes for a hearty, meatless appetizer.

Election Night Meatloaf, right. ‘Tis the season, after all! This blend of ground beef, veal and pork is a crowd pleaser.

(Deb Lindsey/For The Washington Post)

Vegetarian Meatloaf. Packed with savory meatiness thanks to mushrooms, sun-dried tomatoes and miso.

Amelia’s Persimmon Date Nut Bread. Excellent for this time of year. Serve it as dessert with vanilla ice cream, or cut small squares to serve with sharp cheddar or aged Gouda.

(Deb Lindsey/For The Washington Post)

Olive Oil Pumpkin Bread. Oil replaces the butter, giving it a depth of flavor and a little boost, nutrition-wise.

Seeded Quick Wheat Bread. With a crusty top and moist crumb from the addition of yogurt.

(Deb Lindsey/For The Washington Post)

Spiced Apple Terrine and Honeyed Yogurt. A nice gluten-free dessert with layers upon layers of apple, almonds and a light caramel sauce.

(Deb Lindsey /For The Washington Post)

Lemon Poppy Seed Bread. Eats like a cake, really.