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.

Breads (photo credit:
(photo credit:
Date Nut Bread
This quick bread is elevated to a more elegant presentation by baking it in a Bundt pan.
1 cup chopped dates¾ cup boiling water1 teaspoon baking soda1/3 cup brown sugar¼ cup margarine, softened1 egg1 teaspoon vanilla2-3/4 cup flour¾ cup soy milk or nondairy creamer1 teaspoon baking powder1 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 nuts1 (15-ounce) can pineapple chunks, drained½ cup shredded coconut¾ cup flour¾ cup sugar½ teaspoon baking powder3 eggs1 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 oil2 cups sugar3 eggs1 teaspoon vanilla3 cups flour1 teaspoon cinnamon½ teaspoon allspice1 teaspoon baking soda1 (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.