Not all quick breads start with fruit
Few things liven up a meal like bread. But breads made with yeast often are too time consuming for a weekday meal. Since quick breads use baking soda or baking powder to make them rise, they are done a lot sooner than yeast breads. And while quick breads that include bananas and apples are staples in many homes, those made without fruit also have a place at the breakfast or dinner table.
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Cheesey Corn Loaf
2 teaspoons plus 1 cup cornmeal, divided
1-1/2 cups all-purpose flour
1/2 teaspoon rubbed sage
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon coarsely ground pepper
1/2 teaspoon baking soda
1/8 teaspoon cayenne pepper, optional
2 eggs
1-1/4 cups buttermilk
1/4 cup vegetable oil
1 cup (4 ounces) shredded mozzarella cheese.
Preheat oven to 350 degrees. Sprinkle 2 teaspoons cornmeal on the bottom and sides of a greased 8x4-inch loaf pan; set aside. In a large bowl, combine remaining cornmeal, flour, sage, baking powder, salt, pepper, baking soda and cayenne if desired. In another bowl, beat the eggs, buttermilk and oil. Stir into dry ingredients until just moistened. Fold in cheese.
Pour into prepared pan. Bake until a toothpick inserted near the center comes clean, about 40 to 50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Store leftover bread in the refrigerator. Makes 1 loaf.
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Cinnamon Bread
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
Topping:
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons butte or margarine
Preheat oven to 350 degrees. Lightly grease one 9x5 inch loaf pan; set aside.
Measure flour, 1 cup sugar, baking powder, baking soda, cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan; smooth top.
In a small bowl, mix topping ingredients until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
Bake until a toothpick inserted near the center comes clean, about 40 to 50 minutes. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf.
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Pantry Pointers
The batter of most quick breads will be lumpy after you stir the wet ingredients into the dry ingredients.
Store cooked quick breads in the freezer for up to two months.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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