Mimi’s Cyber-Cookbook Chapter Seven: Quick Breads
September 11th, 2012 | 
Author: Thank you Roy!
posted byROY06-24-110 11:53 AM
Roy’s Strawberry Cheese Bread
1 1/2 c flour
1 c sugar
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
2/3 c veggie oil
1/2 c chopped, pecans
1- 10oz pkg. frozen strawberries, Thawed
Cream Cheese Filling
6 oz cream cheese
1/2 c sugar
1 egg
1/2 tsp. vanilla
Preheat oven to 350 degrees. In a large mixing bowl, sift together flour, sugar, cinnamon, salt and baking soda. In a small bowl beat eggs and veggie oil. Add pecans & strawberries. Add this mixture to the dry ingredients. Mix until just well blended. In a separate bowl mix remaining ingredients until smooth. Grease and flour a 9x5x3 inch loaf pan. Pour 2/3 of bread mixture batter into pan. Pour cream cheese mixture over top. Spoon remaining bread batter on top of cream cheese mixture. Bake 1 hour & 10 min. Cool & remove from pan. When cool, Wrap in foil & refrigerate.
Posted in Mimi's Cyber-Cookbook
This bread is very moist and makes 2 big loaves–one to share! You can add nuts if you want. As an added bonus, it makes your house smell really good.
PUMPKIN BREAD
3 c. flour
1 tsp. ground cloves
2 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. salt
1 tsp. baking soda
½ tsp. baking powder
3 c. granulated sugar
1 c. butter, really soft, or half-melted
3 large eggs
1 16 oz. can pumpkin (not pumpkin pie mix)
Preheat oven to 350F. Spray two 9×5 loaf pans with nonstick cooking spray. In a medium bowl, mix the flour, spices, salt, baking soda and baking powder and set aside. In a separate bowl, add the sugar, butter and eggs. Cream together and beat on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
In three batches add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides of the mixing bowl between each batch. Pour half the batter in each of the prepared pans. Bake for about 60 minutes or until a toothpick inserted comes out clean.
Oh! my favourite category! I have quite a few but these two are my favourites
I found this recipe in a friends issue of Taste of Home. After modifying it slightly…PERFECTION!
LEMON BLUEBERRY TEA BREAD – makes 2 loaves
4 cups all-purpose flour
2 cups sugar
2 Tbsp. baking powder (yes, 2 Tablespoons)
1/2 tsp. salt
4 eggs
2 cups milk
1 Tbsp. finely grated lemon rind
6 Tbsp. vegetable oil (not olive)
2 cups frozen wild blueberries
Preheat oven to 350 degrees.
Butter and flour two 8-1/2 x 4-1/2″ loaf pans
In a large bowl, combine flour, sugar, baking powder and salt
In a small bowl, beat eggs, add lemon rind, milk and vegetable oil until well combined.
Add egg mixture to flour mixture, stirring just until moistened.
Gently fold in blueberries. Pour evenly into prepared pans.
Bake for 60 – 70 minutes or until breads test done.
Cool in pans for 5 minutes. Remove from pans to wire rack to cool completely. Wrap well and refrigerate overnight.
NOTE: this bread is great for making ahead as the blueberry flavour really blooms the long it sits.
I searched the internet endlessly for a Cranberry loaf that didn’t have orange in it until my sister suggested “Why not just take one of your favourites and adjust it” so I did…no more boring fruit cake on our holiday dessert table!
CRANBERRY NUT TEA BREAD
2 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 cup milk
1 tsp. finely grated lemon rind (yellow part only)
3 Tbsp. vegetable oil (not olive)
2 cups fresh or frozen*** cranberries (cut largest berries in half)
3/4 cup pecan pieces
Preheat oven to 350 degrees.
butter and flour a 9 x 5″ loaf pan.
In a large bowl, combine flour, sugar, baking powder and salt.
In a medium bowl, beat egg, add lemon rind, milk and vegetable oil until well combined.
Add egg mixture to flour mixture, stirring just until moistened.
Gently fold in cranberries and nuts. Pour evenly into prepared pan.
Bake for 60 – 70 minutes or until bread tests done.
Cool in pan for 5 minutes. Remove from pan to cool completely on wire rack. Wrap well and refrigerate overnight.
***NOTE: this recipe may be doubled, but you need to use FRESH cranberries as the frozen ones effect the baking process. They freeze the surrounding batter and it will not bake fully in the prescibed time. I learned this lesson the hard way.
Either of these may sit on the counter overnight if your place isn’t too warm.
I can’t remember where i got this one but it is really easy and yummy.
Irish soda Bread 4 cups all-purpose flour 4 tablespoons white sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup margarine, softened 1 cup buttermilk 1 egg 1/4 cup butter, melted 1/4 cup buttermilk
Method Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes
Oh love these quick breads. Thanks for posting! Sounding good! Here’s one that’s good too in memory of my dear Aunt Kit:
Aunt Kit’s Nutty Fruit Cake
1 Pillsbury Date and Nut Bread Mix (Makes 1 loaf)
1 jar maraschino cherries, cut in half and drained
1 c. pecan or walnut pieces
½ bag miniature white chocolate chips
¾ c. water
1 tbsp. vegetable oil
1 egg
Pour dry bread mix into bowl. Add remaining ingredients stirring by hand. Pour into a greased and floured loaf pan. Bake at 350 degrees for 1 hour. Glaze if desired.