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BellaOnline's Holiday/Seasonal Cooking Editor


Quick Bread Recipes

Guest Author - Deborah Adams

I don't know about you but I adore quick breads! They are so easy to put together and taste so good. Saturated with flavor and texture these breads can be served as is or heated with a little butter or even frosted and served as a dessert. Anyone can make a great quick bread and here are a few recipes for you to try including a family favorite banana-nut bread.

Apple bread with Caramel topping

2 cups flour
2 tsp. baking powder
tsp. baking soda
tsp. salt
cup sugar
1 cups chopped peeled tart apples
2 tsp. vanilla extract
2 large eggs
1 cup plain yogurt
cup chopped pecans

Preheat oven to 350 F. Grease a 9x5x3" loaf pan.
In a large mixing bowl, beat the yogurt, sugar, eggs and vanilla.
Combine the flour, baking powder, baking soda and salt. Add to yogurt mixture and beat until just combined. Fold in apples and pecans.
Pour into prepared baking pan and bake until a toothpick inserted in center comes out clean. (Approx 1 hour) Set on rack to

cool. Prepare caramel topping.

Caramel topping:

1 stick butter
1 cup brown sugar
1/4 cup whole milk
1 tsp vanilla

Melt butter in heavy small skillet over medium heat. Whisk in brown sugar, then milk. Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes. Remove from heat and whisk in remaining 1 teaspoon vanilla. When bread is completely cooled spoon caramel topping over cake.

Banana Nut Bread

This is a family favorite my grandmother and aunts have fixed for years. I love to make this bread! It's easy and is a good substitute for cake if you decide to add the frosting!

2 c. sugar
1 c. butter
4 eggs, beaten
6 ripe bananas
4 c. flour
1 tsp. salt
2 tsp. baking powder
2 tsp. soda
1 c. black walnuts or pecans
1 c. raisins, cooked & drained

Combine sugar, butter and stir until well blended. Add eggs, mashed bananas and blend well. Add dry ingredients, raisins and nuts. Pour into 2 greased and floured loaf pans. Bake 1 hour at 325 F.

2 Tbsp. butter
c. brown sugar
c. powdered sugar
c. milk

Bring butter, brown sugar and milk to a good boil, stirring constantly. Remove from heat and cool slightly, then add sifted powdered sugar. Beat with mixer until thick enough to spread. Add powdered sugar as needed.

Peach Bread

3 cups diced fresh peaches
1/4 cup peach nectar
1 tsp vanilla extract
1/2 cup butter, softened
1 cup granulated sugar
3 eggs
2 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp cinnamon

Simmer diced peaches with peach nectar until peaches are tender, about 5 to 8 minutes. Remove from heat, add vanilla, and set aside.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, blending well. Combine with peach mixture.
In another bowl, combine flour, baking powder, salt, baking soda, and cinnamon. Add dry ingredients to the peach mixture. Mix just until blended. Spread batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350 for about 55 to 65 minutes, until a toothpick inserted in center comes out clean.

Cool on a rack in pan for 10 minutes; remove from pan to cool completely.

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Content copyright © 2015 by Deborah Adams. All rights reserved.
This content was written by Deborah Adams. If you wish to use this content in any manner, you need written permission. Contact Launa Stout for details.


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