Looking for some different quick breads

[2HUNGRY!]

I love to make quick breads to freeze and have on hand. I have a slice almost every morning for breakfast. However, I feel like if I have to eat one more slice of plain old banana bread, I will gag. I was hoping that you all could post some of your favorites.

Note: Bananas with other stuff is okay, but I'm sick of plain old banana bread. Light is appreciated, but not necessary.

Yes, I have done a search.

Here's one I've enjoyed recently to get us started.


Banana Blueberry Bread

"This bread is supereasy to make. I like to take it to my daughter's play group and watch the other mothers and toddlers enjoy it. The freshness of the fruit gives a sensational flavor to the bread." CLReader.


1 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup uncooked quick-cooking grits
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons canola oil
1 cup mashed ripe banana
3/4 cup blueberries
2 large eggs, lightly beaten
Cooking spray

Preheat oven to 350°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, grits, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. Combine oil, banana, blueberries, and eggs; add to flour mixture. Stir just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° 1 hour or until a wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes on a wire rack. Remove bread from pan, and cool completely on wire rack.

Yield: 16 servings (serving size: 1 slice)

CALORIES 145(25% from fat); FAT 3.6g (sat 0.4g,mono 1.8g,poly 1g); PROTEIN 3g; CHOLESTEROL 27mg; CALCIUM 15mg; SODIUM 116mg; FIBER 1.4g; IRON 0.9mg; CARBOHYDRATE 25.9g
Cooking Light, JUNE 2003

[Terrytx]

here is something different and very good


* Exported from MasterCook *

Graham Cracker Brown Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
4 teaspoons graham cracker crumbs
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup butter, softened
1 cup graham cracker crumbs
1 large egg
1/3 cup dark molasses
1 cup fat-free buttermilk
1 cup raisins

Preheat oven to 350 degrees.

Coat an 8 x 4-inch loaf pan with cooking spray; dust with 4 teaspoons
crumbs.

Lightly spoon flour into dry measuring cup; level with a knife. Combine
flour, baking soda, nutmeg, and salt in a large bowl, stirring with a
whisk.

Place butter in a large bowl; beat with a mixer at medium speed until
smooth (about 1 minute). Gradually add 1 cup crumbs; beat until well
combined (about 2 minutes). Add egg, and beat 1 minute. Add molasses,
and beat until well combined.

Beating at low speed, add flour mixture and buttermilk alternately to
butter mixture, beginning and ending with flour mixture; beat just until
blended. Stir in raisins. Pour into prepared pan.

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center
comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan.
Cool completely on wire rack.

Yield: 12 servings (serving size: 1 slice). 180 cal, 5.4g fat, 3.3g pro,
30.8g carb, 1g fiber, 29mg chol, 1.5mg iron, 319mg sod, 54mg calc.

Source:
"Cooking Light-3/03"



Serving Ideas : Serve as is, toasted or with a drizzle of honey.

[Bawstinn]

Here are a couple I have tried in the past:

Gingerbread Loaf

This aromatic, spice-filled loaf cake is even more moist the next day, so it's well suited to make ahead for a bake sale. Check your local supermarket for small disposable loaf pans; half-size loaves may be ideal for a bake sale. This recipe also makes 3 (3 1/2 x 5 1/2-inch) loaves; bake them for 50 minutes.

1 3/4 cups all-purpose flour (about 7 3/4 ounces)
3/4 cup whole wheat flour (about 3 1/3 ounces)
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Dash of nutmeg
1 cup warm 1% low-fat milk (100° to 110°)
1/2 cup molasses
1/4 cup canola oil
3 tablespoons prune baby food
2 large eggs, lightly beaten
3/4 cup packed dark brown sugar
1/2 cup golden raisins
Cooking spray
2 tablespoons finely chopped walnuts

Preheat oven to 350°.

Lightly spoon all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, ginger, baking soda, salt, cardamom, cinnamon, and nutmeg in a large bowl.

Combine milk and next 4 ingredients (through eggs) in a medium bowl, stirring with a whisk until blended. Add sugar, stirring until well blended. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until combined. Stir in raisins. Scrape batter into a 9 x 5-inch loaf pan coated with cooking spray, using a rubber spatula. Sprinkle walnuts in a 2 1/2-inch-wide strip down center of loaf.

Bake the loaf at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaf in pan on a wire rack.

Yield: 16 servings (serving size: 1 slice)

NUTRITION PER SERVING
CALORIES 207(22% from fat); FAT 5.2g (sat 0.7g,mono 2.5g,poly 1.7g); PROTEIN 3.8g; CHOLESTEROL 27mg; CALCIUM 94mg; SODIUM 165mg; FIBER 1.4g; IRON 1.9mg; CARBOHYDRATE 37.7g


Spiced Pumpkin Bread

This recipe makes two generous loaves. Freeze one, or give it as a gift. The bread is also delicious toasted and topped with Baked Apples.

3 cups all-purpose flour (about 13 1/2 ounces)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/2 cup dried currants or raisins
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.

Yield: 2 loaves, 16 servings per loaf (serving size: 1 slice)

CALORIES 150(31% from fat); FAT 5.2g (sat 0.5g,mono 3g,poly 1.5g); PROTEIN 2g; CHOLESTEROL 20mg; CALCIUM 18mg; SODIUM 170mg; FIBER 0.9g; IRON 0.9mg; CARBOHYDRATE 24.4g
Cooking Light, NOVEMBER 2005

Brown Sugar Zucchini Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Quick Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup flour, all-purpose
1 1/2 cups whole wheat pastry flour
1/2 cup brown sugar, packed
6 tablespoons granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
1/2 cup lowfat yogurt
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups zucchini -- grated

Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.

Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix.

Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too.

Variation: Brown-Sugar Carrot Bread: Replace the zucchini with 2 cups grated carrot. Because the carrots are a little starchier, reduce the oats to 3/4 cup.

Per Serving (excluding unknown items): 286 Calories; 3g Fat (10.5% calories from fat); 9g Protein; 56g Carbohydrate; 5g Dietary Fiber; 81mg Cholesterol; 503mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.


Blueberry Orange Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1/4 cup boiling water
1 tablespoon orange rind
1/2 cup orange juice
1 whole egg
1 cup sugar
1 cup flour, all-purpose
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 tablespoons honey

Combine butter and boiling water in a small bowl; add 1 tablespoon grated orange rind and 1/2 cup orange juice. Set mixture aside

Beat egg and sugar with an electric mixture until light and fluffy. Combine the flour, baking powder, soda, and salt. Add to egg mixture alternately with the orange juice mixture, beginning and ending with the flour mixture.

Fold in blueberries.

Spoon batter into greased 9x5x3inch loaf pan. Bake at 350 degrees for 55 mins. Cool bread in the pan 10 mins and then move to a wire rack.

Combine the orange rind, orange juice and honey, mixing well. Spoon over hot bread. Let cool.

Per Serving (excluding unknown items): 190 Calories; 3g Fat (12.6% calories from fat); 3g Protein; 39g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 183mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates

[ADM]

Date Nut? Cranberry Nut? Cinnamon Chip? Apricot Nut?

[jimjimmerjim]

This is a CL recipe from several summers ago. If you have lavender in your garden, this is a really good cake/bread to try. It is very different, but very good.



Glazed Lavender Tea Cake

A perfect vehicle for the beginner lavender cook, this subtly sweet, delicate tea cake is great for breakfast, dessert, or a snack.


Cake:
1 cup granulated sugar
5 tablespoons butter or stick margarine, softened
1/2 teaspoon vanilla extract
1 large egg
1 large egg white
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
2 tablespoons finely chopped fresh lavender leaves
Cooking spray

Glaze:
1/3 cup sifted powdered sugar
1 teaspoon water
1/4 teaspoon vanilla extract

Preheat oven to 350°.
To prepare cake, beat granulated sugar, butter, and 1/2 teaspoon vanilla at medium speed of a mixer until well-blended (about 5 minutes). Add egg and egg white, 1 at a time; beat well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender.

Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

To prepare glaze, combine powdered sugar and remaining ingredients. Spread over hot cake. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 10 servings (serving size: 1 slice).

[Canice]

I love this one:

Orange Tea Cake

This not-too-sweet cake is also great for breakfast or brunch.


Cake:
1 cup granulated sugar
7 tablespoons butter, softened
1 large egg
1 2/3 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% reduced-fat milk
1 tablespoon grated orange rind
1/2 teaspoon almond extract
2 large egg whites
Cooking spray

Glaze:
1 cup powdered sugar
1 tablespoon Cointreau (orange-flavored liqueur) or orange juice
2 teaspoons orange juice

Preheat oven to 350°.

To prepare the cake, place the granulated sugar and butter in a large bowl, and beat with a mixer at high speed until well-blended. Add the egg, beating well. Combine cake flour, baking powder, and salt in a bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture alternately with the milk, beginning and ending with flour mixture. Stir in rind and extract.

Beat the egg whites with a mixer at high speed until stiff peaks form using clean, dry beaters (do not overbeat). Fold egg whites into batter; pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

To prepare the glaze, combine the powdered sugar, liqueur, and juice in a small bowl. Poke holes in top of cake using a skewer; drizzle glaze over cake.


Yield: 10 servings (serving size: 1 (3/4-inch) slice)

CALORIES 287(29% from fat); FAT 9.2g (sat 5.4g,mono 2.7g,poly 0.6g); PROTEIN 3.3g; CHOLESTEROL 45mg; CALCIUM 51mg; SODIUM 272mg; FIBER 0.0g; IRON 1.5mg; CARBOHYDRATE 47.9g
Cooking Light, MAY 2001

[Schmee]

Canice, that one looks really good. I love orange cakes.

Actually, they all do! I am copying all of these to try later. Thanks for starting this thread 2HUNGRY!

[sneezles]

We're big fans of quick breads too!


* Exported from MasterCook *

Honey Zucchini Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg
3/4 cup honey
3 tablespoons vegetable oil
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon grated orange peel
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 cups grated zucchini
1/2 cup sunflower seeds

Beat egg slightly in large bowl. Add honey, oil and vanilla; mix well. Combine flour, baking powder, orange peel, baking soda, ginger and salt in medium bowl. Add flour mixture, zucchini and sunflower seeds to honey mixture; mix until well blended. Spoon batter into well greased 9 × 5 × 3-inch loaf pan. Bake at 325ºF about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely.

Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 7g Fat (26.5% calories from fat); 5g Protein; 39g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 166mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 26099 1452



* Exported from MasterCook *

Hazelnut Pumpkin Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sweet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
1 cup cooking oil
4 eggs
2 cups pumpkin
1 cup water
4 cups flour
2 teaspoons salt
1/2 teaspoon baking powder
2 cups chopped Oregon hazelnuts (though I have used pecans since hazelnuts are hard for me to find)
2 teaspoons soda
1 cup raisins
OR
1 cup chopped dates
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg

Blend sugar and oil; add eggs and pumpkin. Sift flour, baking powder, soda, salt and spices together. Add to first mixture, alternating with the water. Add raisins or dates, then the hazelnuts. Divide batter into three large greased loaf pans. Bake at 350ºF for 1 hour.

Source:
"Dundee Hazelnuts"
S(Internet address):
"http://www.teleport.com/~nuts/index.html"
Yield:
"1 loaf"
T(Baking Time):
"1:00"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 722 Calories; 35g Fat (42.5% calories from fat); 10g Protein; 97g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 614mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 6 1/2 Fat; 3 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 3218 0 0 0 0 0 3677 81 4680 0 2130706543 2719 0 0 0


This recipe makes large muffins and I've never tried baking it loaf style but I'm sure it would work.


* Exported from MasterCook *

Morning Glory Muffins
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Muffin

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound All-purpose flour
18 ounces Granulated sugar
4 teaspoons Baking soda
4 teaspoons Cinnamon -- ground
14 ounces Carrots -- grated
6 ounces Raisins
4 ounces Pecan pieces
4 ounces Coconut -- shredded
6 ounces Apple -- unpeeled, grated
6 Eggs
10 1/2 ounces Corn oil
4 teaspoons Vanilla extract

Sift the dry ingredients together and set aside.

Combine the carrots, raisins, pecans, coconut and apple.

Whisk together the eggs, oil and vanilla.

Toss the carrot mixture into the dry ingredients. Then add the liquid ingredients, stirring just until combined.

Bake in well-greased muffin tins at 350°F (170°C) until done, approximately 25 minutes.

Yield: 18 Large Muffins

Source:
"Quick Breads"
Copyright:
"© 2005 by Prentice-Hall, Inc."
Yield:
"18 Large"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 8689 Calories; 449g Fat (45.5% calories from fat); 107g Protein; 1103g Carbohydrate; 58g Dietary Fiber; 1272mg Cholesterol; 5639mg Sodium. Exchanges: 24 1/2 Grain(Starch); 5 1/2 Lean Meat; 7 Vegetable; 11 1/2 Fruit; 84 1/2 Fat; 34 Other Carbohydrates.

NOTES : Method: Muffin

Nutr. Assoc. : 0 0 0 0 0 0 20148 0 0 0 0 0

[Canice]

I got this one from Funnybone, and it's always a winner:

Blueberry Quick-bread

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 C All-purpose Flour
2/3 C Sugar
2 Tsps Baking Powder
2 Tsps Lemon Peel -- freshly grated
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 1/2 C Blueberries -- fresh or unthawed frozen
1 8 Oz Carton Lemon Yogurt, Lowfat
1 Lg Egg
2 Tbsps Canola Oil -- or melted butter or margarine
1 Tbsp Sugar

Heat oven to 375F. Coat an 8 1/2 x 4 1/2 or 9 x 5 loaf pan with nonstick spray.

In a large bowl, combine first 6 ingredients (to salt). Stir in blueberries.

In a medium bowl, whisk yogurt, egg and oil. Add to flour mixture and stir until moistened (batter will be thick). Spoon into prepared pan: sprinkle with remaining 1 Tbsp. sugar.

Bake 50 minutes or until browned and a wooden pick inserted in center comes out clean. Cool 5 minutes, invert on wire rack, turn top side up and cool completely.

Per serving: 201 cal, 4 g protein, 39 g carb, 1 g fiber, 3 g fat (2 g st. fat), 28 mg cholesterol, 321 mg sodium

Source:
"Woman's Day - April 2, 2002"
Yield:
"1 Loaf"


NOTES : Slice with a serrated knife using a gentle sawing motion.

[MISSINDI]

I made a delicious Blueberry Banana Bread last week (different one from the ones posted) that I really liked. Also Mom's Cranberry Bread is a good one, along with Lillith's Strawberry Bread (a favorite of my son's). Happy to post recipes if anyone needs them.

When you guys freeze the bread, how long does it usually take to defrost? It usually never lasts long enough to freeze, but it would be nice to double the recipes and have some on hand when the tastebuds crave it. :)

[2HUNGRY!]

Thank you all so much! These are just what I was looking for. I just cleaned out my freezer yesterday too, so I have room for a lot more.

Missindi, I think we were posting at the same time. I defrost overnight, so I'm not sure exactly how long it takes, but its not a real long time. Maybe a few hours.

[Molli526]

This bread is awesome. I just use one bowl.

Chocolate Wave Zucchini Bread
Submitted by: Lisa Perry
"This bread is moist and chocolatey, with a neat layered look."
Original recipe yield: 1 loaf.
Servings:12 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
1/3 cup shortening
1 1/3 cups white sugar
2 eggs
1 1/2 cups grated zucchini
1/3 cup water
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/3 cup chopped walnuts
3 tablespoons unsweetened cocoa powder
1/3 cup mini semi-sweet chocolate chips

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

[dgeevanson]

I love this one. It is very moist and is "caramely "tasting with the brown sugar. I usually omit the nuts and for guests I top with a more decadent streusel. Yum. Darla



* Exported from MasterCook *

Rhubarb Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Quick Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups light brown sugar
2/3 cup oil
1 large egg
1 cup buttermilk
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 cups diced rhubarb
1/2 cup chopped pecans
Topping
1 Tablespoon soft butter
1/4 cup sugar

Oven 350. Combine brown sugar and oil. Stir well until smooth. Stir in the egg, buttermilk, flour, bs, salt and vanilla. Blend until moist.

Fold in rhubarb and nuts. Turn into 2 greased 8x4 loaf pans. Combine sugar and butter until crumbly. Sprinkle over batter. 50-55 mins.

Description:
"Best of 2001-2002"
- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[drewberry4]

This is one of my favorites. It's from Everyday Food magazine. It freezes extremely well and stays delicious and moist for a long time. I usually make two or three loaves to freeze for later.

Cranberry-Walnut Bread
2 Tbsp unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 large egg
1 tsp grated orange zest
1 cup fresh orange juice
1 cup fresh cranberries
1 cup toasted walnuts, coarsely chopped

1. Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2 inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

2. With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.

3. Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.

[HealthyinMN]

This is a fun one to try!

Hazelnut-Fig Quick Bread

1/3 cup hazelnuts
3/4 cup fresh orange juice
1 cup chopped dried figs
1/2 cup sugar
2 tablespoons vegetable oil
1 tablespoon grated orange rind
1 large egg
1 large egg white
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
Cooking spray

Preheat oven to 350°.

Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts.

Bring orange juice to a boil; pour over figs in a bowl. Let stand 15 minutes. Combine sugar, oil, rind, egg, and egg white; stir well with a whisk. Stir into fig mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Add fig mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle with nuts. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

[sab1976]

This recipe is from someone on this board...can't remember who! I plan to make it to bring to family over Memorial Day weekend.

STRAWBERRY BREAD (Makes 2 loaves)
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 & 1/2 tspt. cinnamon
2 cups sugar
4 eggs, beaten
1 & 1/4 cup veg. oil
2 cups fresh chopped strawberries
1 cup chopped walnuts

In large bowl, combine first 5 ingredients. Add egg and oil; mix well. Stir in berries and nuts until evenly distributed - batter will be thick. Grease & flour two 9" loaf pans and divide batter evenly into each. Bake at 350 approx. 1 hour. Cool in pans 10 min. Invert onto wire rack to cool completely. SOOO Good!!

[hAndyman]

We can't possibly ever have too many quick bread recipes, can we? Looks like I have more to add to my collection. I guess I'll return the favour with a couple of mine.

A must for coffee and chocoholics; trouble is, it's too easy and too good.

Cafe Creme Chocolate Nut Bread with Coffee Cream Glaze

If the flavors of chocolate and coffee are your special delight, you will love this bread. The flavor of coffee is intense and the chocolate chips add the perfect touch.

1 egg
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
3 teaspoons instant coffee
2/3 cup sour cream
1 teaspoon vanilla

2 cups flour
1 tablespoon baking powder
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

Beat together first 7 ingredients until blended. Combine and add the next 4 ingredients and stir until dry ingredients are just moistened. Do not overmix.
Divide batter between 4 greased and lightly floured mini-loaf pans (6x3x2-inches), place pans on a cookie sheet, and bake in a 325 degrees oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.
Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack.
When cool, brush tops with Coffee Cream Glaze. Yields 4 mini-loaves.

COFFEE CREAM GLAZE:
2 tablespoons cream
1 teaspoon instant coffee
1 cup sifted powdered sugar
Stir together all the ingredients until blended. (Please note that the instant coffee will not dissolve. This intensifies flavor.)

Andy’s note: Can be made as 12 muffins, but I add about a 1/4 cup milk along with the dry ingredients as the muffins are just a bit dry otherwise. Bake @ 375° about 21 to 23 minutes or until a toothpick comes out clean.
***********

This one's been posted by numerous people on numerous boards and there is a reason for it - it's that good.

"Packed with apple flavor and topped with gooey caramel and crunchy pecans this quick bread is an easy make-ahead accompaniment for holiday meals."

Praline Apple Bread
Serving Size : 18

1 cup granulated sugar
1 cup chopped pecans
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 carton dairy sour cream -- (8 ounce)
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups chopped -- peeled tart apples

1. Grease a 9x5x3-inch loaf pan. In a large mixing bowl beat together granulated sugar, sour cream, eggs, and vanilla on low speed of an electric mixer until combined, then beat on medium speed for 2 minutes.
2. Stir together flour, baking powder, soda, and salt; add to sour cream mixture, beating on low speed until combined. Stir in apple and 1/2 cup of the pecans. Turn into prepared loaf pan. Sprinkle with remaining chopped pecans; press lightly into batter.
3. Bake in a 350 degree F. oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent over-browning.) Cool in pan on a wire rack for 10 minutes.
4. Meanwhile, in a small saucepan combine butter or margarine and brown sugar; cook and stir until mixture comes to a boil. Reduce heat and boil gently for 1 minute. Remove bread from pan. Drizzle top with brown sugar mixture; cool.
Makes 1 loaf (18 servings).
Make-Ahead Tip: Up to 1 day ahead, make, bake, and cool loaf as directed. Cover and store at room temperature.
Nutritional facts per serving iron: 6 % , calcium: 5 % , vitamin C: 0 % , vitamin A: 6 % , protein: 3 g , fiber: 1 g , carbohydrate: 27 g , sodium: 175 mg , cholesterol: 36 mg , saturated fat: 4 g , total fat: 10 g , calories: 203
Source: "Better Homes and Gardens"
*********
Here's one I'm planning on trying tomorrow. Hot cross bun season is over and I've lots of fruit to use up.

- from http://www.dbeinla.org/toenjoy13.htm

BARA BRITH

4 oz (wt). currants (a generous 3/4 cup)
4 oz. sultanas (i.e. golden raisins - a generous 3/4 cup)
4 oz. raisins (a generous 3/4 cup)
8 oz. Light Muscovado sugar (a scant 1 1/2 cups - see NOTE below)
10 fluid oz. strong hot tea (1 1/4 cups)
10 oz. self raising flour (1 3/4 cups)
1 beaten egg

Measure the fruit and sugar into a bowl. Pour the hot tea over the fruit and sugar. Stir well to dissolve the sugar, and leave overnight. Preheat the oven to 300* F (150* C). Lightly grease and line a 2 lb. loaf tin with greaseproof paper. (See NOTE below.) Stir the flour and egg into the fruit mixture. Mix thoroughly and pour into the prepared tin. Bake in the preheated oven for about 1 1/2 to 1 3/4 hours, or until well risen and firm to the touch. Allow to cool in the tin for about 10 minutes before turning out and leaving to cool completely on a wire rack. Serve sliced and buttered.
NOTES: *** I found Muscovado sugar very easily in my nearby Albertson's, but if you cannot - use a light brown sugar. *** I used a standard (large) loaf pan - the top measures 9 1/2" x 5 1/2", and 2 1/2" deep. I simply sprayed the inside with Pam.
Traditionalists tell you to store bara brith for at least two days in a tin so that it matures moist and rich. I couldn't wait that long when I made it. It was delicious fresh. Traditionalists also say you should never butter bara brith, but most people agree that it tastes better buttered. The best part about this recipe is that it's so easy.

[Chef Michele]

Strawberry Banana Bread

3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. tablespoon cinnamon
2 cups granulated sugar
4 eggs
1 cup vegetable oil
1 tsp. vanilla extract
2 cups frozen strawberries, thawed and diced
1 over-ripe banana, mashed well
1 1/2 cups chopped nuts (optional)

Preheat oven to 350 degrees F. Grease two loaf pans. Combine flour, baking soda, salt, cinnamon and sugar. Stir in 4 beaten eggs, oil, strawberries, banana, and nuts. Combine all ingredients until well moistened. Pour into prepared loaf pans. Bake for 65 minutes. Cool before removing from pans.

Carrot Cake Bread

3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
3 carrots
1 (15 ounce) can crushed pineapple
1 1/2 cups canola oil
2 cups sugar
6 eggs
1 cups raisins
1 cup chopped walnuts (optional)

Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together baking soda, salt, spices, and flour. In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans. Bake at 375 degrees for 45 minutes, or until a toothpick inserted into bread comes out clean.

[SusanL]

That was going to be my post but Jimjimmerjim got there first. My neighbor still talks about that recipe, when she has the lavendar, I make the cake :) . It is one of my all time favorites!

[2HUNGRY!]

You guys are so awesome! These are exactly what I was looking for. I'm going to be busy baking this weekend!

[2HUNGRY!]

I just wanted to give another update. this weekend I made the hazelnut pumpkin bread, the cafe cream bread and the chocolate wave zucchini bread. We loved them all! My grocery store has started selling chopped hazelnuts so I used those in place of the walnuts when they were called for since I'm allergic to walnuts. My freezer is full now, but I plan on trying the rest in a few weeks. Thanks so much everyone, everything we've tried so far has been great!