Quick Breads

Quick breads are just about any sort of bread that does not contain yeast and is not sweet enough to be called "cake".

Banana Blueberry Bread

Strawberry Bread

Poppy Seed Lemon Bread

Rhubarb-Zucchini Bread

Easy Apple Coffee Cake

Apple-Sour Cream Crumble Cake with Walnut-Crumb Topping

Cranberry Orange Nut Bread

Pumpkin Date Loaves

 

 

Sprinkle blueberries with 2 T flour. Sift together remaining flour, sugar, baking powder, and salt. Stir in oats. Blend eggs, shortening, and banana. Mix wet and dry ingredients quickly. Add blueberries.

Bake in greased and floured 8"x4" loaf pan at 350 degrees for 1 hour.

1/2 C margarine	1 C sugar
1/2 t vanilla extract	2 eggs, separated
2 C flour	1 t bp
1 t bs	1 t salt
1 C crushed or chopped fresh strawberries	(or 10 oz. frozen strawberries)

Cream margarine, sugar, and almond extract. Beat in egg yolks, one at a time. Add mixed dry ingredients alternately with strawberries. Beat egg whites until stiff, then fold into strawberry mixture.

Bake at 350°, 50-60 minutes in one 9x5 pan, about 30 minutes in 3 mini-loaf pans (5 3/4x3x2 1/8).

2 1/4 C flour	1 1/2 t bp
1 1/4 C sugar	1 t salt
3/4 C milk	1 T grated lemon peel
1 C marg.	3 eggs
2 T poppy seed

Glaze: 1/3 C sugar, 3 T marg. (melted), 1 1/2 T lemon juice.

Cream margarine with sugar, beat in eggs and lemon peel. Combine flour, baking powder, and salt; add dry mixture to creamed mixture alternately with milk.

Bake in 3 mini-loaf pans (5 3/4x3x2 1/8) 30-40 min. at 350°.

Pour the glaze over the warm bread, then cool 10 min., then remove from pans.

2 C thinly sliced rhubarb (about 3/4 lb.)	2 T orange juice
2 C coarsely shredded zucchini (about 1/2 lb.)	2 C sugar
3 eggs	1 C salad oil
2 t vanilla	2 t bs
3 C flour	1 1/2 t cinnamon
3/4 t nutmeg	1/2 t salt
1/2 t bp	1 C chopped nuts

Combine rhubarb, orange juice, and 2 T of the sugar in a pan. Bring to a boil over high heat; reduce heat and simmer, uncovered, until rhubarb is tender to bite, about 5 minutes. Remove from heat and let cool.

Beat eggs until blended, add oil, remaining sugar, and vanilla; beat until thick and foamy. Drain rhubarb and add to batter along with zucchini; stir to mix well.

Combine dry ingredients and nuts, add to batter just until evely moistened. Bake in 2 5x9" pans about 45 minutes at 375 degrees, or in 6 mini-loaf pans (5 3/4x3x2 1/8) for a shorter time.

This is a good one for those times when you have a bushel of apples that must be used. Quick and very apple-y. You don't even have to get the mixer out.

2 C flour	1 C sugar
2 t bp	1/4 t salt
1 egg	1 C milk
2 T oil
2 large apples, peeled, cored, and thinly sliced
1 C brn sugar	1 t cinnamon
1/3 C marg., melted	1/2 C chopped walnuts

Combine dry ingredients in a bowl. Beat egg in another bowl, then stir in milk and oil. Add wet to dry ingredients and stir until well moistened. Place in (buttered and floured) 9x13 inch pan and place the apple slices on top. Combine brown sugar, cinnamon, and margarine; distribute evenly over apples. Sprinkle topping with nuts.

Bake at 350° for 45 minutes or until cake begins to pull from pan sides, about 45 minutes.

Apple-Sour Cream Crumble Cake with Walnut-Crumb Topping

Another good one for lots of apples, especially when you have lots of sour cream too. And, if you use lite sour cream, it's almost low-fat, because there is less margarine than in similar recipes.

2 C flour	1 C sugar
1 T bp	1/2 t bs
1/2 t salt	1 1/2 t cinnamon
1/2 t allspice	1/4 C margarine
1 C sour cream	2 eggs
1 1/2 C diced, peeled tart cooking apples

Mix flour, sugar, bp, bs, salt, cinnamon, and allspice in a large bowl. Melt the margarine, then beat in sour cream and eggs. Combine wet and dry ingredients and mix just until batter is smooth. Stir in diced apples.

Bake in a 9-inch tube pan, 45-55 minutes at 350°.

I used 2 small loaf pans, and it didn't rise a lot, but was good for breakfast and for dessert, even, when topped with cool whip.

If you want, sprinkle with Walnut-Crumb Topping (below) before baking. Then, cool cake in pan for 20 minutes after baking, then invert onto a plate to serve.

Walnut-Crumb Topping: Mix 1/4 C flour, 2 T sugar, 1/4 t cinnamon; cut in 2 T chilled butter until mixture forms coarse crumbs. With a fork stir in 1/3 C finely chopped walnuts.

1 orange (grate the rind, squeeze for juice)	3/4 C orange juice + water combo*
2 T butter	1 egg
1 C sugar
2 C flour	1 1/2 t bp
1/2 t bs	1/2 t salt
1/2 C chopped walnuts	1 C cranberries, chopped

Beat butter with sugar, then add egg. Add the grated orange rind and the orange juice/water mixture. Mix the dry ingredients and add to the wet mixture, then stir in the nuts and cranberries.

Bake in mini-loaf pans at 350° for 40-50 minutes. I tripled the above recipe and baked in 8 mini-loaf pans and it was perfect. Original recipe just said "bake in a loaf pan for 1 hour at 325°."

*I squeezed the orange for the juice and then added orange juice from the refrigerator for some or the rest of the 3/4 C liquid. Note that, except for the nuts, this is a lite recipe!

2 C sugar	1 3/4 C pumpkin puree
2 eggs	1/2 C oil
2 1/2 C flour	1 1/2 t bs
1 t cinnamon	3/4 t allspice
1/2 t salt
1 C chopped dates	1 C chopped dates

Combine sugar, pumpkin, and eggs in a bowl. Beat until well blended. Beat in oil. Blend in flour, bs, cinnamon, allspice, and salt. Stir in the dates and nuts.

Bake in 4 mini-loaf pans about 50 minutes at 350°.

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