Quick Finish

So as our month of Food Gifting comes to a close, we thought we’d finish with one of our favorites – quick breads! Quick breads are just that, easy and quick to make. When they’re done, wrap them up in some holiday bags or clear wrap with pretty ribbon and they make an excellent homemade gift.
During the holidays, what we like to do is make mini loaves too. The best part about this idea is that with one recipe you can get six gifts! Most recipes that make two regular size loaves will produce half a dozen minis.

There are lots of great quick bread recipes out there, but here are some of our favorites.

Harvest Pumpkin Apple Bread

3 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1-1/2 tsp salt
3 cups sugar
1 can (15 oz.) pure pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup apple juice or water
1 lg baking apple, peeled, cored and diced

Preheat oven to 350° F. Grease and flour loaf pans.
Combine flour, cinnamon, baking soda and salt in large bowl then set aside.
Combine sugar, pumpkin, eggs, vegetable oil and apple juice (or water) in a large mixing bowl and beat until just blended.
Add pumpkin mixture to flour mixture; stir just until moistened, then fold in apples.
Spoon batter into loaf pans, bake for 45-65 minutes (depending on the size) or until wooden pick inserted in center comes out clean or the top of the loaf springs back to the touch.
Cool in pans on wire racks for 10 minutes; then take loaves out of pans and allow to completely cool on racks.
For three 8x4” loaf pans, bake for 60-65 minutes, for mini loaves (5x2.5”), bake for 45-50 minutes (start checking after 35 minutes).

Banana Bread

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2-1/3 cups mashed overripe bananas

Preheat oven to 350° degrees F. Lightly grease loaf pan.
Combine flour, baking soda and salt in a large bowl.
In a separate bowl, cream together butter and brown sugar, then stir in eggs and mashed bananas until well blended.
Stir banana mixture into flour mixture and stir just to moisten.
Spoon batter into loaf pans, bake for up to 45-65 minutes (depending on the size) or until wooden pick inserted in center comes out clean or the top of the loaf springs back to the touch.
Cool in pans on wire racks for 10 minutes; then take loaves out of pans and allow to completely cool on racks.
For 9x5 loaf pan, bake for 60-65 minutes, for mini loaves (5x2.5”), bake for 45-50 minutes (start checking after 35 minutes).

Gingery Gingerbread

1/2 cup sugar
1/4 cup butter or margarine
1/4 cup vegetable shortening
1 egg
1 cup molasses
2-1/2 cups all-purpose flour
1-1/2 tsp soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1 cup hot water

Preheat oven to 350° degrees F. Lightly grease mini loaf pans.
Cream butter, shortening and sugar, then add beaten egg and molasses.
Sift together the dry ingredients and then add to the molasses mixture.
Add the hot water and beat until smooth.
Spoon batter into prepared loaf pans and bake for up to 45 minutes (start checking on them after 35 minutes) or until wooden pick inserted in center comes out clean or the top of the loaf springs back to the touch.
Cool in pans on wire racks for 10 minutes; then take loaves out of pans and allow to completely cool on racks.

Zucchini Bread

3 cups all purpose flour
1 cup sugar
4 tsp baking powder
1 tbsp cinnamon (yes, tbsp, this is not a typo)
1/2 tsp salt
2 cups course grated zucchini
1/2 cup dark seedless raisins (optional)
2/3 cup vegetable oil
4 large eggs

Preheat oven to 350° degrees F. Lightly grease mini loaf pans.
Combine flour, sugar, baking powder, cinnamon and salt in a large bowl.
Stir in zucchini (and raisins, if any) until coated in flour mix.
In a small bowl, beat oil and eggs together, then stir into flour-zucchini mix until moist.
Spoon batter into loaf pans, bake for up to 35-50 minutes (depending on the size) or until wooden pick inserted in center comes out clean or the top of the loaf springs back to the touch.
Cool in pans on wire racks for 10 minutes; then take loaves out of pans and allow to completely cool on racks.
For two 8x4” loaf pans, bake for 50 minutes, for mini loaves (5x2.5”), bake for 35-40 minutes (start checking after 35 minutes).

We hope this month's posts got the brain juices flowing with ideas for fun, tasty and new. With the holiday party season starting, in December we'll be bringing you recipes for appetizers and finger foods to enjoy, so stay tuned!