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Great Quick Breads

Great Quick Breads

What’s quick, easy, yummy and a definite holiday pleaser?   The answer: all of the recipes here for amazing and deeeeelicious little loaves. You will see why these scrumptious breads will be devoured. They are definitely a great holiday hostess treat to bring to your next gathering. One bite, and you’ll know why!

An FYI about why these are so effortless to make:

* These quick breads are quick to rise!~ unlike most bread, quick breads do not use yeast to rise. They use either baking powder or a mixture of baking powder and baking soda. Both release carbon dioxide, which makes breads rise. Baking powder is double acting. It releases gases in two stages: first, when liquid is added to the dry ingredients, and second, when it bakes. Baking soda releases gas instantly when mixed with acidic ingredients, such as buttermilk, sour cream, or lemon juice. 

Frosted Pumpkin Bread*

Prep: 25 minutes
Bake: 55 minutes
Cool: 10 minutes
Stand: overnight
 

Ingredients

3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1-teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1-cup vegetable oil
4 eggs
2/3-cup water
1 15-ounce can of pumpkin
3 tablespoons unsalted butter, softened
2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
1-tablespoon milk
1/2-teaspoon ground cinnamon
1/2-teaspoon instant espresso coffee powder
1/2-teaspoon vanilla
Milk

 

Directions

  1. Preheat oven to 350. Grease the bottom and 1/2 inch up the sides of two 9x5x3-inch, three 8x4x2-inch, or four 7-1/2x 31/2×2-inch loaf pans; set aside. In large bowl stir together flour, baking soda, and the 2 teaspoons cinnamon, the salt, and nutmeg; set aside.
  2. In an extra large mixing bowl beat granulated sugar, brown sugar, and oil with an electric mixer on medium speed until combined. Add eggs; beat well. Alternately add flour mixture and the water to egg mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into the prepared loaf pans, spreading evenly.
  3. Bake for 55 to 60 minutes for 9×5-inch loaves, 45 to 50 minutes for 8×4-inch loaves, 40 to 45 minutes for 71/2×3 loaves, or until a wooden toothpick inserted near the centers comes out clean.
  4. Cool in pans or wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight.
  5. For cocoa-spice frosting, in a small mixing bowl beat butter on medium speed for 30 seconds. Beat in 1 cup of the powdered sugar, the cocoa powder, the 1-tablespoon milk, the 1/2-teaspoon cinnamon, the coffee powder, and the vanilla until combined. Beat in the remaining 1-cup powdered sugar. Beat in additional milk, 1 teaspoon at a time, to reach spreading consistency. Spread the tops of loaves with cocoa-spice frosting before slicing.

Makes 32 servings.

 

Honey-Zucchini Bread*

Prep: 25 minutes
Bake 1 hour
Cool: 10 minutes
Stand: overnight

 

Ingredients
3 cups all-purpose flour
1-tablespoon baking powder
1 1/2 teaspoon ground cinnamon
1-teaspoon salt
2 eggs, lightly beaten
2 1/2 cups coarsely shredded, unpeeled zucchini
1 1/2 cups sugar
1-cup vegetable oil
1/2-cup honey
2 teaspoons vanilla
1 cup chopped walnuts or pecans
2/3-cup raisins
1/2-cup granola
Honey optional

 

Directions

  1. Preheat oven to 325. Grease bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans; set aside. In a large bowl stir together flour, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture; set aside.
  2. In a medium bowl combine eggs, shredded zucchini, sugar, oil, the 1/2 cup honey, and the vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). If desired, stir in nuts and raisins. Spoon batter into the prepared loaf pans, spreading evenly. Sprinkle with granola.
  3. Bake for 60 to 70 minutes or until a wooden toothpick inserted near the centers comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking.
  4. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. If desired, serve with additional honey.

Makes 28 servings

 

Tangerine-Poppy Seed Quick Bread*
Prep: 20 minutes
Bake: 50 minutes
Cool: 10 minutes
Stand: overnight

 

Ingredients

2 cups all-purpose flour
1-cup sugar
2 teaspoons baking powder
1/2-teaspoon salt
1 egg, lightly beaten
1-cup milk
1/4-cup vegetable oil
1 tablespoon finely shredded tangerine peel
2 tablespoons tangerine juice
1 tablespoon poppy seeds
2 tablespoons sugar
2 tablespoons tangerine juice
1-tablespoon butter

 

Directions

  1. Preheat oven to 350. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, the 1-cup sugar, the baking powder, and salt. Make a well in the center of flour mixture; set aside.
  2. In a medium bowl combine egg, milk, oil, tangerine peel, 2 tablespoons tangerine juice, and the poppy seeds. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into the loaf pan, spreading evenly.
  3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes.
  4. Meanwhile, for tangerine glaze, in a small saucepan combine the 2 tablespoons sugar, 2 tablespoons tangerine juice, and the butter. Cook and stir over medium-low heat until butter is melted and sugar is dissolved.
  5. Remove bread from pan. Poke holes in the top of warm loaf with a fork; slowly brush with tangerine glaze. Cool completely on wire rack. Wrap and store overnight before slicing.

Makes 16 servings

 
Triple-Chocolate Bread*

Prep: 25 minutes
Bake: 45 Minutes
Cool: 10 Minutes
Stand: overnight
 

Ingredients

2 cups all purpose flour
1-cup sugar
3 tablespoons unsweetened cocoa powder
1-tablespoon baking powder
1/2-teaspoon salt
1 egg, lightly beaten
1 1/4 cups milk
1/2-cup vegetable oil
1/3-cup white chocolate baking pieces
1/3 cup dark chocolate pieces
1/3 cup milk chocolate pieces
Sweetened whipped cream (optional)
Dark Chocolate pieces or milk chocolate pieces melted (optional)

 

Directions

 

  1. Preheat oven to 350. Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a large bowl stir together flour, sugar, cocoa powder, baking powder, and salt. Make a well in the center of flour mixture; set aside.
  2. In a bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in white baking pieces, 1/3-cup dark chocolate pieces, and 1/3 cup milk chocolate pieces. Spoon batter into the loaf pan, spreading evenly.
  3. Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan or a wire rack for 10 minutes. Remove from pan; peel off paper. Cool completely on wire rack. Wrap and store overnight before slicing.
  4. If desired, top each serving with sweetened whipped cream and drizzle with melted chocolate.

Makes 14 servings

 

Blueberry-Lemon Loaf*

Prep: 30 minutes
Bake: 1 hour
Cool: 10 minutes
Stand: overnight
 

Ingredients

2 cups all purpose flour
1-cup sugar
2 teaspoons baking powder
1/2-teaspoon salt
1 teaspoon finely shredded lemon peel
2 eggs, lightly beaten
1/2-cup milk
1/2-cup butter, melted
3/4-cup blueberries

 

Directions

  1. Preheat oven to 350. Grease the bottom and1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Stir in lemon peel. Make a well in the center of flour mixture; set aside.
  2. In a medium bowl combine eggs, milk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in blueberries. Spoon batter into the prepared loaf pan, spreading evenly.
  3. Bake for 60 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking.
  4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing

Makes 14 servings.

 

 

Recipes Reprinted from:

*Better Homes and Gardens Special Interest Publications, Frosted Pumpkin Bread, Fall 2013 p.28-36.

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