Baking breads

Quick breads are easy to throw together, freeze well and are the perfect thing to pull out of the freezer when unexpected company drops by.

July 24, 2011 03:39
1 minute read.

Breads. (photo credit:


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Date Nut Bread

This quick bread is elevated to a more elegant presentation by baking it in a Bundt pan.

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1 cup chopped dates
¾ cup boiling water
1 teaspoon baking soda
1/3 cup brown sugar
¼ cup margarine, softened
1 egg
1 teaspoon vanilla
2-3/4 cup flour
¾ cup soy milk or nondairy creamer
1 teaspoon baking powder
1 cup chopped toasted pecans or walnuts

Preheat oven to 325 degrees.  Stir together dates, boiling water and baking soda; set aside.  Cream together brown sugar and margarine until fluffy.  Beat in egg, vanilla and date mixture.  On low speed add remaining ingredients and beat until just combined.  Pour into greased 10-cup Bundt pan.  Bake for 65 to 75 minutes.  Cool 10 minutes in pan before removing to wire rack to cool completely.

Macadamia Nut Hawaiian-Style Bread

3 cups macadamia nuts
1 (15-ounce) can pineapple chunks, drained
½ cup shredded coconut
¾ cup flour
¾ cup sugar
½ teaspoon baking powder
3 eggs
1 teaspoon vanilla

Preheat oven to 300 degrees.  Stir together nuts, pineapple and coconut in a large bowl.  Gradually add flour, sugar and baking powder and mix well.  Beat eggs until foamy; add vanilla. Stir egg-vanilla mixture into batter.  Pour into greased 8 x 4-inch loaf pan.  Bake for 50 minutes.  Cool in pan for 10 minutes before removing to wire rack to cool completely.


Easy Apple Bread

1 cup oil
2 cups sugar
3 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon cinnamon
½ teaspoon allspice
1 teaspoon baking soda
1 (21-ounce) can apple pie filling

Preheat oven to 350 degrees.  Beat together oil, sugar, eggs and vanilla.  Stir in dry ingredients.  Chop apples in pie filling into smaller pieces and stir into batter.  Pour into 2 greased 9 x 5-inch loaf pans.  Bake for 55 to 60 minutes.  Cool in pans for 10 minutes before removing to wire rack to cool completely.  

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