Quick Bread Variations

I’ve had this since my freshman year in high school- my home ec teacher passed it out. That was, um, so long ago it won’t be polite for you to ask how long ago for another three decades. I’ve used it often.

Baseline Recipe
2 1/2 cups flour
1 cup sugar
1 Tablespoon plus 1 teaspoon baking powder
1 t. salt
3 Tablespoons oil
1 egg

For Banana bread:
to above add 3/4 cup milk; a cup mashed banana, and 1 cup finely chopped nuts (optional)

For apricot nut bread:
to above add 1/2 cup milk; 4 teaspoons grated orange peel; 3/4 cup orange juice, 1 cup finely chopped apricots (can be dried or canned); 1 cup nuts (optional)

For Date Nut Bread:
to above add, 1 1/4 cup milk; 1 cup finely chopped nuts, 1 cup cut-up dates

For Orange Nut bread:
to above add 1/2 cup milk; 4 teaspoons orange peel, 3/4 cup orange juice, 1 cup finely chopped nuts (optional)

For plain nut bread:
to above add 1 1/4 cup milk and 1 cup finely chopped nuts

For all:
Heat oven to 350. Grease and flour loaf pan (9x5x3) or 2 8x4x2 pans

Measure all ingredients into a bowl. Beat on medium speed for 30 seconds, scraping bottom and sides. You don’t want to overmix- lumps in muffin dough are great. Dry lumps of flour, not.

Pour into greased pan. Bake 55-60 minutes or until wooden toothpick comes out clean. Remove from pan, cool before slicing.

This entry was posted in bread. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*