BASIC QUICK BREAD RECIPE

3½ c. unbleached all purpose flour or whole wheat pastry

3 t. baking powder

1 t. baking soda    

1 t. salt

1 ½ c sugar

¾ c. shortening

3 eggs

3/4 c. milk

Sift together flour, baking powder, soda & salt.  Cream together shortening and sugar, then add eggs beating thoroughly til light and fluffy.  Add dry ingredient alternately with milk to creamed mix.

Add flavor variation and beat well.  Pour into greased bread pans.  Bake 350ºF.  1 hour.  Cool in pan 10 min.  Then cool on wire racks. Makes 2 loaves.

 
VARIATIONS FOR QUICK BREAD:  (Nuts are optional).

BANANA NUT BREAD:  Add 2 cups mashed ripe bananas combined with 2 T. lemon juice. And ½ c. chopped nuts (walnuts or pecans.)

ZUCCHINI NUT BREAD: Add 2 cup shredded zucchini and ½ c. chopped nuts.

PEACHY NUT BREAD:  Add 2 cup of canned peaches, drained and pureed combined with 1½ t cinnamon, ¾ t nutmeg, ¼ t. cloves, and ½ c. chopped nuts.

PUMPKIN NUT BREAD:  Add 2 cups pureed pumpkin combined with 1 t. cinnamon, 1 ½ t nutmeg; and ½ c. walnuts.

SWEET POTATO BREAD: Add 2 cups of mashed cold sweet potatoes combined with 1 t. cinnamon, 1 t. nutmeg, 1 t. cloves; and 1 c. walnuts.  Substitute ½ cup granulated sugar with 1/3 c. brown sugar.

APPLESAUCE BREAD:  Add 2 c. applesauce combined with 1 t. cinnamon, ½ t. cloves.

PEARSAUCE BREAD:  Add 2 cups pearsauce combined with 1 t. ginger.

HAWAIIAN NUT BREAD: Add 2 cups crushed pineapple drained, ¼ c fine coconut; ½ c. nuts.

All these nut bread variations can be baked in muffin tins (greased or with paper cups inserted).  Fill cups to 2/3 full and bake at 350ºF. for 15-20 min.