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Easy Holiday Quick Breads
by Rachel Paxton
Quick breads are a quick, easy accompaniment to any holiday
meal.
For the best-tasting holiday quick breads, here are some
helpful hints:
- Only grease the bottoms of the loaf pans or the sides of the
bread will pull away from the sides of the baking pan.
- Bake in the center of the center rack of the oven.
- When adding liquids to the dry ingredients, stir only until
dry ingredients are moistened. Batter will be lumpy.
- Quick breads can be made ahead and frozen from 1 to 2 months.
Cranberry Bread
2 cups flour
1 egg
2 1/2 teaspoons baking powder
1 cup cranberries, sliced
1 cup sugar
1 cup nuts, chopped (optional)
2 tablespoons butter
1 teaspoon baking soda
Juice and rind of 1 orange
1/2 teaspoon salt
Preheat oven to 350 degrees. Add water to orange juice to make
3/4 cup liquid. Mix all ingredients together and pour into a greased loaf pan.
Bake for 30 minutes.
Pumpkin Bread
5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs 1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)
Preheat oven to 350 degrees. In a large bowl, mix together
vegetable oil, sugar, and eggs. In another bowl, mix together flour and baking
soda. Add flour and pumpkin alternately to the egg mixture. Add nuts. Pour into
2 greased loaf pans. Bake for 1 hour.
Apple Bread
3 cups flour
2 cups sugar
1 teaspoon cinnamon
2 eggs
2 teaspoons vanilla
1 1/4 cups oil
2 apples,
chopped
1 teaspoon salt
1 cup chopped nuts (optional)
1 teaspoon baking soda
Preheat oven to 300 degrees. In a large bowl, mix together all
ingredients until well blended. Pour batter into 2 greased loaf pans. Bake for
about 1 hour.
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Rachel Paxton is a freelance writer and mom who is the author of What's
for Dinner?, an e-cookbook containing more than 250 quick easy dinner
ideas. For more holiday recipes, organizing tips, home decorating,
crafts, holiday hints, and more, visit Creative Homemaking at
http://www.creativehomemaking.com.
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