Everyone loves quick bread for the holidays right? Well here are some quick and easy quick breads that can be given as gifts this year. These breads are different from the usual pumpkin, zucchini and banana bread. Hope you enjoy making them. Remember, quick breads are great to make and freeze. It can solve your last minute gift problems. Just wrap in tin foil and put a bow and tag on it.
To store quick breads, place in a plastic bag, seal, and store at room temperature for up to 3 days. To freeze quick bread loaves, wrap them tightly in heavy aluminum foil and then place them in plastic freezer bags, and freeze for up to 3 months. To thaw, remove loaf from plastic bag (leave in foil) and let thaw at room temperature. To re-heat, leave loaf wrapped in foil. Re-heat in a preheated 350 degrees F (180 degrees C) oven for 15 to 20 minutes or until hot.
Important: When working with baking powder or baking soda, do not beat the batter; stir only enough to just moisten the dry ingredients. There may still be lumps remaining in the dough, but this is okay. the more you mix a quick-bread batter, the more you develop the flour's gluten, and the tougher the resulting bread.
Bake all quick breads as soon as the ingredients are assembled. since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense. If you oven tends to overheat, reduce the oven temperature by 25 degrees and increase the cooking time by 5 minutes.
Because glass bake ware retains heat better than metal bake ware, reduce the temperature of your oven by 25 degrees when using glass pans.
If you find that your bread is beginning to brown too fast, cover it with a tent of aluminum foil.
Cool quick breads in the loaf pan for 10 minutes; then remove from pan and allow to cool completely before slicing.
Now, on to the recipes!
Cream the butter with brown sugar, add molasses. Sift the spices with the flour. Add flour mixture to the creamed mixture mix well. Add soda in boiling water then add the eggs last. Place in a buttered 9 by 13 pan bake for 35 to 40 minutes in a 350 degree F oven.
Combine fist 6 ingredients and mix well. Add remaining ingredients in order stir well after each addition. Pour into greased loaf pan. Bake for 40 to 60 minutes in 400 degree F oven.
Pour boiling water over the dried fruit of your choice, let stand 5 minutes. Sift flour with salt, soda and sugar. Combine the dried fruit mixture, egg, and cheese and nuts and then combine with the flour mixture. Mix well. Bake in greased 5x9 inch pan. Bake at 350 degrees F for 45-50 minutes.
Mix flour baking powder, salt, sugar and nuts. Add eggs and milk and shortening, mixing well. Stir in blueberries. Pour into a 9x5 inch loaf pan and let stand 30 minutes. Bake in 350 degree F oven for 1 hour.
Combine all ingredients except the carrots and pecans in mixer, mix thoroughly, Fold in carrots and pecans. Place in greased and floured 8x4 loaf pan. Bake for 45 mins at 325 degrees F.
Sift first four ingredients together in a bowl. Add egg and milk, mixing only until moistened. Stir in walnuts and cherries. Place batter in a greased and floured bread pan. Bake at 350 degrees F for 1 hour and 30 minutes.
Preheat oven to 350 degrees. Grease a 9-inch loaf pan. Combine first set of ingredients in large bowl with wire whisk. Set aside. In a medium bowl cream the butter until smooth. Add sugar gradually and beat until light and fluffy. Add egg and combine. Add milk and sweet potatoes. Combine completely. Gradually add dry mixture. Stir until just combined. Pour into prepared pan. Bake for 45-50 minutes. Cool for 10 minutes in pan on rack. Remove and finish cooling.
Preheat oven to 350 degrees F/180 degrees C. Grease two 9x5 inch loaf pans. Combine flour, sugar, baking powder, baking soda and salt in large bowl. Combine eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups chocolate chips and chopped nuts. Spoon into prepared loaf pans. Bake for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.
Soak grape nuts in the sour milk for 30 minutes. Add soda water. Add egg and sugar. Sift the dry ingredients together. Add the flour mixture and the butter to the wet ingredients Pour into loaf pan and bake 50 t0 60 minutes.
Combine orange rind, water and sugar boil down until 1/3 of bulk. Sift flour, baking powder and remaining sugar together, add to the rind mixture. Add egg to milk, combine with dry ingredients. Add nuts and salt. Place in loaf pan and make 45 minutes at 350 degrees F.
Sift flour, sugar, baking soda and baking powder together. Stir in the cereal and walnuts. Add pineapple, egg and shortening. Beat until well mixed. Place in greased and floured loaf pan and bake for 1 hour and 15 minutes at 350 degrees F.
About The Author: Debra Frick is a mother of 5 and a grandmother to 8 grandsons and one granddaughter. She is a published author and poetress. Recycling and saving money are her passions. She also loves crocheting and cooking. She is also a pet rescue volunteer and has many pets of her own.
November 24, 20091 found this helpful
When you add berries to your bread (as in the blueberry quick bread), save a bit of the flour called for in your recipe and coat the berries with it. This keeps them from sinking to the bottom.
November 24, 20091 found this helpful
I was looking at the GingerBread and realized that no flour is listed. Seems to have been forgotten. Can you please post the amount of flour needed for this recipe? Thanks!
<b>Editor's Note: </b>We're looking into it. Thanks
December 2, 20091 found this helpful
Sorry about the error Folks, On the soft gingerbread recipe it is 2 1/2 cups flour. Again I apologize for the error hope you all have fun making the quick breads.
December 5, 2014
Thank you SO MUCH for these most delightful recipes! They are simple, quick and just what I have been looking for. If I want, I can elaborate and make them even more elegant, or I can just use the basic and treat myself and my guests to the most elegant basic bread of my choice! Thank you! What a great offering and holiday gift to those of us here! Best of the Holidays to you and yours!
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
flour and baking soda. Add flour and pumpkin alternately to the
egg mixture. Add nuts. Pour into 2 greased loaf pans. Bake for 1
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.