Flash in the pan There's no waiting for quick breads

May 29, 1991|By Sherrie Clinton

QUICK BREADS are long on satisfaction and short on work, my kind of recipe. These breds don't require any rising time and can be ready for the oven in about 10 minutes. For best results always pre-heat the oven. When baked, let the breads cool completely on wire rack.

Banana Bread

3/4 cup sugar

1/2 cup margarine or butter, softened

2 eggs

1 cup (2 medium) mashed ripe bananas

1/3 cup milk

1 teaspoon vanilla

2 cups all-purpose flour

1/2 cup chopped nuts, if desired

1 teaspoon baking soda

1/2 teaspoon salt

Heat oven to 350 degrees. Grease bottom only of 9x5-inch or 8x4-inch loaf pan. Cream sugar and margarine until light and fluffy. Beat in eggs; blend in bananas, milk and vanilla. Set aside.

Combine remaining ingredients; mix well. Add to creamed mixture;stir just until ingredients are moistened. Pour into pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.

-- The Pillsbury Cookbook," published by Doubleday - 1989, $12.95.

Honey Raisin Loaf Bread

1/2 cup plus 1 tablespoon milk

1 1/2 ounces ( 1/2 cup) rolled oats

2 ounces (5 tablespoons) brown sugar

2 teaspoons honey

1 large egg

3 tablespoons vegetable oil

2 ounces (6 tablespoons) all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of salt

1/3 cup raisins

Preheat oven to 325 degrees. Lightly grease 7x3-inch loaf pan, line bottom with wax paper, grease and flour paper. Combine ingredients and mix well. Pour batter into pan and bake until golden and center is firm to the touch, 50 to 60 minutes.

--Ruth and Skitch Henderson's "Seasons in the Country" by Ruth and Skitch Henderson, Penguin Group -- 1990, $24.95.

Raspberry Bread

3 cups all-purpose flour

1/2 teaspoon salt

3/4 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 cup softened butter

1/2 cup sugar

1 teaspoon rum or rum flavoring

1 tablespoon lemon juice

4 eggs

1 cup raspberry preserves

1/2 cup sour cream

Combine flour, salt, cream of tartar and baking soda. Cream together butter, sugar, rum and lemon juice. Beat in eggs. Set aside. Stir together preserves and sour cream. Add sour cream mixture alternately with flour mixture to sugar-egg mixture. Mix lightly. Spoon into greased 9x5-inch loaf pan. Bake at 350 degrees for 50 to 60 minutes.

-- "Fast Breads" by Howard Earl and Glenda Morris; The Crossing Press -- 1986.

Blueberry Orange Bread

3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh or frozen drained blueberries

1/4 cup honey

Grated rind and juice of 1 orange

1/2 cup milk

1/2 cup oil

Combine flour, baking powder, baking soda, salt and berries. Stir to mix thoroughly. Set aside. Beat together remaining ingredients and pour into flour mixture and stir until dry ingredients are moist. Spoon into 9x5-inch well-greased loaf pan and let stand for about 15 minutes. Bake in 350 degree oven for one hour.

- "Fast Breads"

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