Monday, November 26, 2007
Holiday quick breads
Quick breads use baking soda or baking powder to make them rise, making them not only quicker than yeast breads but easier as well. While you won’t get a sandwich out of quick breads, you will get a nice accompaniment to your morning coffee or afternoon tea. Quick breads also make nice gifts. Give one alone, with a collection of teas, or with a mixing bowl.
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Cranberry Orange Loaf
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1-1/2 cups fresh cranberries
1/2 cup pecans, coarsely chopped
1/4 cup butter or margarine, softened
1 cup granulated sugar
1 egg
3/4 cup orange juice
Preheat the oven to 350 degree. Grease and flour a 9x5-inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan. Bake until the bread springs back when lightly touched, about 1 hour. Let stand 10 minutes; turn out onto a wire rack to cool. Wrap in plastic when completely cool. Makes 12 servings.
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Eggnog Quick Bread
2 eggs, lightly beaten
1 cup eggnog
2 teaspoons rum-flavored extract
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup butter, softened
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Grease bottom only of one 9x5-inch loaf pan or three 3x5-inch loaf pans.
Blend together the eggs, eggnog, rum extract, sugar, vanilla, and butter. Sift together the flour, baking powder, salt, and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into prepared pan.
Bake bread in large pan until a tester inserted in the center comes out clean, about 40 to 60 minutes. Breads baked in the smaller pans require only about 35 to 40 minutes. Cool for 10 minutes, and remove from pan. Cool completely, wrap tightly and store in refrigerator. Makes 12 servings.
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Pantry Pointers
If you’re not sure whether or not your baking powder is good, mix 1 teaspoon with 1/3 cup hot water. It still is good if it bubbles vigorously.
Glass loaf pans retain more heat than metal loaf pans, so when using glass you may need to reduce the oven temperature by 25 degrees.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com