Baking Quick Breads
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Holidays and Entertaining
Baking Quick Breads
Share your holiday tips
Here is one I like: Pumpkin Bread 2 1/2 cups Flour 2 tsp Baking Soda 1/2 tsp Salt 1 tsp Cinnamon 1 tsp Ginger 1 tsp Nutmeg 1 small box instant lemon pudding mix 1 small box instant butterscotch puddi
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Baking Quick Breads

posted at 10/26/2010 11:35 AM EDT
Posts: 658
First: 8/8/2008
Last: 6/5/2012

Here is one I like:

Pumpkin Bread
  • 2 1/2 cups Flour
  • 2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • 1 tsp Nutmeg
  • 1 small box instant lemon pudding mix
  • 1 small box instant butterscotch pudding mix
  • Chopped nuts (optional)
  • 1 15oz can solid pack Pumpkin
  • 2 cups Sugar
  • 1 1/2 cup Vegetable oil
  • 5 eggs
Pre-heat oven to 350 degrees.  Grease small loaf pans (this recipe is for 16 small pans, approx 3"x5")

In a separate bowl, mix together all dry ingredients.

Mix Pumpkin, Sugar, Oil and eggs, beat until smooth.  Stir in dry ingredients.

Bake 20-25 minutes.

Cool, then wrap each loaf in pretty colored Saran wrap, tie with ribbon and decorate with a small ornament stitched on felt and cut out.  Give away as gifts.


Re: Baking Quick Breads

posted at 10/26/2010 1:37 PM EDT
Posts: 416
First: 8/7/2008
Last: 1/17/2012

Wow Elsa this sounds good. Tomorrow will get the ingredients to make the bread, thanks

Re: Baking Quick Breads

posted at 11/2/2010 4:11 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
The "problem" with many quick breads is you want to make more so they can be given away but I was always told that they come out better if you don't double the recipe. (Please, someone tell me if that is wrong)  Anyway I found a great Pumpkin Bread recipe that makes 3 full sized loaves.  Best thing is it tastes great as well.
Pumpkin Nut Bread
4 eggs
3 Cups sugar
1 Cup oil, or use part oil and part applesauce, (I have not used all applesauce)
1/3 Cup water
3 1/2 Cup flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 1/2 Cups chopped dates, raisins or I have used cranberries (fresh or dried both work)
1 Cup chopped walnuts
1 Can (30 ounces) pumpkin pie mix. ( I usually use 2 15 ounce cans pumpkin puree and add extra spices to the pumpkin and allow it to mellow in the refrigerator overnight. always comes out great)

Pre heat oven to 350 degrees F. Grease and flour 3 loaf pans 9X5.
In a large bowl, lightly beat the eggs.  Gradually beat in the sugar, oil, water, and pumpkin.  Add the flour, baking soda, salt and cinnamon; mix well.  Stir in the dates (or what ever you chose to use) and nuts.  divide the batter between the pans. Bake for 55 minutes to 1 hour until bread begins to pull away from the sides of the pan.  cool in pans for 30 minutes, then remove from pans and cool completely on racks.

This goes great with :
Pumpkin Butter
1 Can pumpkin
2 apples grated
1/3 Cup brown sugar
1/4 Cup water
1 tsp pumpkin pie spice
Place all ingredients in a medium heavy sauce pan.  Cook stirring until mixture is very thick. 
Cool.  Keep refrigerated, should keep 1-2 weeks, but it never lasts that long. 
This is great on oatmeal!

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