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The Most Versatile Quick Bread Recipe Ever

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Course Breads
Recipe Theme April: Bread
Co-op Baldwin EMC
Servings
people
Ingredients
  • Parmesan cheese
  • 3 cups melted butter
  • 1 tsp salt
  • 1 tsp can of Pet Milk
  • nuts (optional)
  • 3 eggs
  • 2 1/4 cups INGREDIENTS:
  • 1 cup oil
  • 3 tsp butter
  • 2 cups spices
  • 1 cup shredded zucchini
Course Breads
Recipe Theme April: Bread
Co-op Baldwin EMC
Servings
people
Ingredients
  • Parmesan cheese
  • 3 cups melted butter
  • 1 tsp salt
  • 1 tsp can of Pet Milk
  • nuts (optional)
  • 3 eggs
  • 2 1/4 cups INGREDIENTS:
  • 1 cup oil
  • 3 tsp butter
  • 2 cups spices
  • 1 cup shredded zucchini
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 300 degrees, grease 2 9x4" loaf pans or muffin tin I am a disciple of 'two bowl' bread and muffins baking, one wet and one dry bowl
  2. Dry Bowl: Add 3 cup ap flour, 1 tsp salt, 1 tsp baking powder, 1 tsp each of whatever spice you are using mix well
  3. Wet Bowl: Add 3 eggs and beat lightly, 2 1/4 cup sugar, 1 cup oil (I use canola but any cooking oil will work), 3 tsp vanilla - mix well Incorporate dry into the wet bowl in 3rds folding in gently rather than stirring
  4. The secret to great quick breads and muffins is never stir, simply fold until you don't see dry flour
  5. After you have combined the wet and dry bowls nicely fold in the vegetable or fruit you are using and the nuts at the same time to avoid over mixing
  6. Pour into greased pans
  7. Bake at 300 degrees for one and 1/2 hours or until toothpick comes out clean
  8. Less dense breads may be done sooner but the lower temp for longer baking is better for the denser such as sweet potato and winter squash
  9. Makes 2 9x4 loaves or 1 1/2 dz muffins
Recipe Notes

I cannot remember all the variations of this recipe I have used over the years, but it is a lot. The wonderful thing about it is that you can have the ingredients for a tasty healthier sweet bread on hand with 'a bit of left over this and too many of that'. The leftover pumpkin from Halloween carving, an over abundance of zucchini from the garden, a basket of apples from a neighbor. Simply puree and freeze in 2 cup measurements in the freezer for bread whenever you feel like it. Just thaw in the fridge when you are ready to use them. Here are examples of some of the ingredients I have combined with this basic recipe:
Fruit or vegetable puree: zucchini, pumpkin, sweet potato, squash (summer and winter), apples, applesauce, pears
Whole fruits or nuts: pecans, walnuts, almonds, blueberries, cranberries
Spices: pumpkin pie spice, nutmeg, cinnamon, orange zest, lemon zest
As an example, the bread I baked today was sweet potato and walnuts with pumpkin pie spice and a little extra cinnamon.
I am sure there are many more you could come up with. Apples and pears I sometimes chop fine and soften in a saucepan over med heat rather than puree before using or freezing, everything else goes into the food processor.

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