Today I am posting a basic recipe for making quick bread. Quick bread is wonderful served with the sweet-flavored butters from last week. This recipe could also be called Kitchen Sink Bread because almost anything except the kitchen sink can be put in it.
I usually puree fruits like apricots, peaches, and pears in my mini food processor or blender to make a sauce and then use the sauce. I have also used them just chopped.
Any nut can be used in the bread. Toasting them will add flavor. If there are allergies or food tastes that eliminate nuts, they can also be omitted.
Other spices can be added in addition to or instead of the cinnamon.
For holiday baking, I put the batter in small loaf pans. I usually put two or three different little loaves together with some sweet-flavored butters to give as a gift.
A to Z bread
3 c flour
1 t salt
1 t soda
3 t cinnamon
1/2 t baking powder
1 c oil
2 c sugar
2 c A-Z
3 t vanilla
1 c chopped nuts
Sift dry ingredients, set aside. Beat eggs in large bowl: add oil and beat well. Add A-Z and vanilla. Add dry ingredients, mixing well; add nuts. Pour into two greased and floured 8x2-inch loaf pans. Bake at 325 for 1 hour. Cool in pan on rack. Makes 2 loaves.
A-Z includes any of these:
carrots, raw: grated; cooked: mashed
cranberries, fresh, frozen or dried
pumpkin, cooked and mashed
summer squash, coarsely grated
sweet potatoes, raw: coarsely grated or cooked: mashed
winter squash, cooked and mashed
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Tuesdays at the Table
Creative Creations Tuesday