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For holiday loafers, quick breads a quick gift

SCOTT KEELER   |   Times


Still thinking about giving a gift to your neighbor or a favorite co-worker? Don't have time to make cookies?

Think about making a loaf or two of quick bread. Besides being easy to prepare, quick breads — named so because they have no yeast — are most welcome as an addition to the Christmas breakfast table.

Poppy Seed Cranberry Bread is awash in flavors of the season and is made healthful with whole wheat flour. Fat-free milk and egg substitutes reduce fat. You can leave out the poppy seeds if you don't want to spring for them, but look in your spice cabinet thoroughly. There may be some lurking in the back with the cream of tartar.

Marmalade Bread is another good gift candidate. A jar of marmalade in the batter makes it extra moist, plus imparts a citrus tang. As with most baked goods, you can leave out the nuts.

Nutmeg and cinnamon give Zucchini Pineapple Bread a holiday flair. Don't worry. The pineapple comes from a can, so you won't have to work too hard. This recipe makes two loaves, one for neighbors on either side.


Pineapple Zucchini Bread

3 eggs

2 cups sugar

1 cup oil

3 tablespoons vanilla

1 (8-ounce) can crushed


2 cups grated/pureed


3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon,


1 teaspoon nutmeg, optional

1 teaspoon salt

1 cup walnuts, if desired

Line 9- by 5-inch bread pans with wax paper.

Mix eggs, sugar, oil, vanilla, crushed pineapple and zucchini. In separate bowl, mix flour, baking powder, baking soda, cinnamon (optional), nutmeg (optional), salt and walnuts. Combine wet and dry ingredients. Pour batter into greased loaf pans and bake at 350 degrees for 50 to 55 minutes. Remove from pan and let cool completely. Remove wax paper after bread has completely cooled. Bread is very moist and dense.

Makes 2 loaves.



Poppy Seed Cranberry Bread

1 ½ cups all-purpose flour

1 cup white whole wheat


½ cup sugar

2 tablespoons poppy seeds

1 tablespoon baking powder

½ teaspoon salt

¼ cup egg substitute (or one


1 cup fat-free milk

1/3 cup canola oil

1 tablespoon pure vanilla


2 teaspoons finely grated lemon peel

¾ cup dried and sweetened cranberries, such as Craisins

Cooking spray

Preheat oven to 350 degrees.

In a large bowl, combine the flours, sugar, poppy seeds, baking powder and salt. In a small bowl, beat the egg substitute, milk, canola oil, vanilla and lemon peel.

Stir wet ingredients into dry ingredients just until moistened. Gently fold in dried cranberries. Pour into an 8- by 4- by 2-inch loaf pan that has been lightly coated with cooking spray.

Bake for 40 to 50 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing loaf from the pan to a wire rack to cool completely.

Makes 1 loaf.

Source: Adapted from a Taste of Home cookbook recipe by Kathy Manweiler, McClatchy-Tribune Newspapers


Marmalade Bread

3 cups sifted all-purpose


1 tablespoon baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1 jar (16 ounces) orange

marmalade (1 1/2 cups)

1 egg, beaten

3/4 cup orange juice

1/4 cup salad oil

1 cup chopped walnuts

Sift together flour, baking powder, salt and soda. Reserve 1/4 cup of the marmalade. Combine remaining 1 1/4 cups marmalade, the egg, orange juice and oil; add to flour mixture, stirring just until mixture is moistened. Stir in chopped nuts.

Pour batter into a greased 9- by 5-inch loaf pan. Bake at 350 degres for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

Transfer from loaf pan to a baking sheet. Spread reserved marmalade over top of loaf and return to oven for a minute or two, until glazed. Cool on cake rack.

Makes 1 loaf.


For holiday loafers, quick breads a quick gift 12/20/08 [Last modified: Saturday, December 20, 2008 3:30am]
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