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
- 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 Pumpkin Bread
Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil,
and pumpkin, mixing well. Combine flour, pumpkin pie spice,
baking soda, and salt in a large bowl. Make a well in the center
of the batter and add the pumpkin. Stir in cranberries. Spoon
batter into 2 greased and floured loaf pans. Bake for 1 hour.
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.
Preheat oven to 350 degrees. In a large bowl, mix together
vegetable oil, sugar, and eggs. In another bowl, mix together
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.
About The Author:
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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