Homespun

October 11, 2000

Have a Taste for Quickbread?

The British have their scones; the French, their baguettes; and Americans--the inventors of baking powder--are just as proud of their quick breads. These warm and homey loaves come in all sizes, shapes and flavors, and provide a creative way to add more fruits, vegetables and whole grains to your diet.

True to their name, quick breads are a snap to prepare. They're most commonly made in loaf pans, but any pan that holds batter will do. Try mini-bundt pans, round pans, square pans or mini-loaf pans. Unlike breads leavened with yeast, quick breads can be ready for the oven in minutes. The combination of baking powder with an acidic ingredient--such as buttermilk, yogurt, lemon juice, honey, molasses or fresh fruit--creates gases that form air pockets (bubbles) in the batter. As quick breads bake, these air pockets give them volume and texture.

Banana, pumpkin, and zucchini breads are among the most popular, but there are lots of variations you can try. Experiment by using unexpected flavor combinations, like sweet potato bread with dried currants, toasted pecan and rhubarb bread, pineapple-zucchini bread or orange-carrot bread. Although most quick breads are sweet, you can also try baking savory loaves made with herbs.

Quick breads are wonderful eaten warm form the oven, but many benefit from sitting several hours or overnight. They become more flavorful and easier to slice. Quick breads also hold up well in the freezer. You can wrap and freeze them for an extended period of time without hurting flavor or texture.

As the holidays approach, consider quick bread as a thoughtful gift for family and friends. Choose from your favorite healthful recipes, or try today's savory herb bread recipe.

WHOLE WHEAT QUICK BREAD WITH HERBS

1 cup whole wheat flour

½ cup white bread flour

½ cup rolled oats (not quick-cooking or instant)

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup chopped scallion, green part only

¼ cup chopped fresh, or 1 tablespoon dried parsley

2 tablespoons chopped fresh, or 2 teaspoons dried basil

2 eggs, lightly beaten

1 cup lowfat buttermilk

1 tablespoon extra-virgin olive oil

Preheat the oven to 375°. Lightly coat a 9 x 5 x 2½-inch loaf pan with cooking spray. In a large bowl, combine the two flours, oats, baking soda, salt and pepper. Mix in the scallions, parsley and basil. In a small bowl, lightly beat the eggs. Mix in the buttermilk and oil until well-combined. Add the wet ingredients to the dry ones, mixing just until they are combined. Pour the batter into the prepared pan. Bake until a knife inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Turn the loaf out of the pan and set on a baking rack to cool completely. This bread keeps, wrapped in foil, for 3 to 4 days.

ZUCCHINI-CARROT BREAD

2½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

¾ cup vegetable oil

3 eggs

1½ cups firmly packed brown sugar

2 teaspoons vanilla extract

1 cup unpeeled shredded zucchini

1 cup shredded carrots

1 cup chopped pecans or walnuts

½ cup crushed bran flakes cereal

Combine first 5 ingredients in a mixing bowl, and set aside.

Combine oil, eggs, sugar and vanilla in a large bowl; beat well. Stir in zucchini and carrots. Add flour mixture, stirring just until moistened. Stir in the pecans and cereal.

Pour batter into 2 greased and floured 8½ x 4½ x 3-inch loafpans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves 10 minutes in pans; remove to wire racks and cool completely. Yield: 2 loaves.

CRANBERRY-ORANGE BREAD

2 cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup sugar

2 tablespoons shortening

¾ cup orange juice

1 egg, beaten

1 tablespoon grated orange rind

½ teaspoon almond extract

1½ cups cranberries, coarsely chopped

Combine first 5 ingredients in a medium bowl. Combine shortening, orange juice, egg, orange rind and almond extract in a small bowl, stirring well. Add orange juice mixture to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries.

Spoon batter into a greased and floured 8½ x 4½ x 3-inch loafpan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan, and cool on a wire rack. Yield: 1 loaf.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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