Quick Sweet Breads

Recipe Index

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2 1/4 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
I cup sweetened flaked coconut, toasted lightly and
cooled

Into a bowl sift together the flour, the baking powder, the baking soda, and the salt.  In a large bowl, with an electric mixer, cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, I at a time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter
among 5 well-buttered and floured 5 3/4- by 3 1/4 inch loaf pans and bake the breads in the middle of a
preheated 350F oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the
pans and let them cool, right sides up, on a rack.

2 2/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/4 cup poppy seeds
2 sticks (l cup) unsalted butter, softened
1 1/4 cups sugar
1 tablespoon plus 1 teaspoon freshly grated lemon zest
1 1/2 teaspoons vanilla
3 large eggs
1/3 cup milk
For the syrup:
1/2 cup fresh lemon juice
1/2 cup sugar

Into a bowl sift together the flour, the baking powder, and the salt and stir in the poppy seeds. In a large bowl with an electric mixer cream the butter with the sugar and beat in tire zest and the vanilla. Beat in in the eggs, 1 at a time, and the milk and beat the mixture until it is combined well.  Add 1/2 of the flour mixture and beat the batter until it 1 is just combined.  Divide the batter among 4 buttered and
floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F
oven for 40 to 45 minutes, or until a tester comes out clean. Make the syrup while the breads are baking:
In a small saucepan combine the lemon juice and the sugar, bring the mixture to a boil, stirring until the
sugar is dissolved, and keep the syrup warm.
Finish the Breads:
Poke the tops of the breads immediately all over with a skewer, brush them with some of the syrup, and let
the breads cool in the pans on the rack for 5 minutes.  Invert the breads onto the rack and poke all sides of them all over with the skewer.  Brush the breads with the remaining syrup and let them cool, right sides up. Wrap the breads in plastic wrap and foil and let them stand overnight. The breads keep, wrapped well in
plastic wrap and foil, chilled for 1 week or frozen for 1 month. 

2 1/2cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 cups finely chopped, peeled and cored firm-ripe pears
(about 3)
2 tablespoons fresh lemon juice
1 stick (1/2 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla
2 large eggs
1/3 cup finely chopped crystallized ginger
3/4 cup dried currants

Into a bowl sift together the flour, the baking powder, the salt, and the cinnamon.  In a small bowl toss
together the pears and the lemon juice.  In a large bowl with an electric mixer cream the butter with the
brown sugar and beat in the vanilla and the eggs, 1 at a time. Add the ginger and the pear mixture and
beat the mixture until it is combined well. Beat in the flour mixture and beat the mixture until it is
just combined.  Stir in the currants, divide the batter among 4 buttered and floured loaf pans, each 5
3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 40 to 45 minutes,
or until they are pale golden and a tester comes out clean.  Remove the breads from the pans and let them
cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for I
week or frozen for 1 month.

1 cup dried currants
1/2 cup dark rum
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon double-acting baking powder
2 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
1/2 cup plus 2 tablespoons sweetened flaked coconut
1/2 cup butter, softened
1 cup firmly packed dark brown sugar
2 large eggs, beaten lightly
1/3 cup buttermilk
1 cup mashed ripe banana
softened butter and apricot jam as accompaniments

In a small bowl let the currants steep in the rum, heated, for 1 hour.  In a bowl combine well with a
fork the flour, the salt, the baking soda, the baking powder, the cinnamon, the nutmeg, and 1/2 of the
coconut.  In a large bowl stir together the shortening and the brown sugar, add the eggs, and combine the
mixture well. Stir in the buttermilk, the banana, and the currant mixture, combining the mixture well, add
the flour mixture, and stir the batter until it is just combined. Spoon the batter into a greased loaf
pan, 9 1/4 by 5 1/4by 2 3/4 inches, sprinkle it with the remaining 2 tablespoons coconut, and bake it in
the middle of a preheated 350F oven for 1 hour to 1 hour and 10 minutes, or until a skewer comes out
clean.  Let the loaf cool in the pan on a rack for 10 minutes. Loosen the edge with a knife, turn the loaf right side up onto the rack, and let it cool for 2 hours. The bread keeps, wrapped tightly in foil and chilled, for up to 1 week or it may be frozen. Serve the bread warm with the butter and the jam.

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon double-acting baking powder
1/4 cup butter, softened
1 1/4 cups sugar
2 large eggs, beaten lightly
1/2 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon freshly grated lemon rind
1 1/4 cup fresh or unthawed frozen , cranberries,
picked over
softened butter as an accompaniment

In a bowl combine well with a fork the flour, the salt, the baking soda, and the baking powder. In a large bowl stir together the shortening and the sugar, add the eggs, and combine the mixture well.  Stir in the buttermilk, the vanilla, and the rind, combining the mixture well, add the flour mixture, and stir the batter until it is just combined.  Stir in the cranberries gently but thoroughly, divide the batter among 6 greased loaf pans, 4 1/2 by 2 3/8 by 1 1/2 inches, and bake it in the middle of a preheated 350" F. oven for 30 to 40 minutes, or until a skewer comes out clean. Let the leaves cool in the pans on a rack for 10 minutes. Loosen the edges with a knife, turn the leaves right side up onto the rack, and let them cool for2 hours. The bread keeps wrapped in foil and chilled for 1 week or frozen for 1 month.  Serve with butter. 

3 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking soda
2 teaspoons double-acting baking powder
I cup chopped almonds
1/4 cup butter, softened
1 cup plus 1 teaspoon sugar
2 large eggs, beaten lightly
1 cup buttermilk
1 teaspoon almond extract
1 cup drained canned pitted sour cherries, chopped
coarse
2 tablespoons sliced almonds
softened butter and cherry jam as
accompaniments

In a bowl combine well with a fork the flour, the salt, the baking soda, the baking powder, and the chopped
almonds. In a large bowl stir together the shortening and 1 cup of the sugar, add the eggs, and combine the
mixture well Stir in the buttermilk and the almond extract, combining the mixture well, add the flour
mixture, and stir the batter until it is just combined. Stir in the cherries gently but thoroughly and spoon the batter into a greased loaf pan, 9 1/4 by 5 1/4 by 2 3/4 inches. Sprinkle the batter with the sliced almonds and the remaining 1 teaspoon sugar and bake the batter in the middle of a preheated 350F oven for 1 hour to 1 hour and 10 minutes, or until a skewer comes out clean. Let the loaf cool in the pan on a rack for 10 minutes. Loosen the edge with a knife, turn the loaf right side up onto the rack, and let it cool for 2 hours. The bread keeps, wrapped tightly in foil and chilled, for up to 5 days or it may be frozen.  Serve the bread warm with the butter and the jam.

3 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 tablespoon plus 1 teaspoon freshly grated orange zest
2 large eggs
2/3 cup fresh orange juice
2/3 cup milk
2/3 cup finely chopped dried apricots
2/3 cup chopped walnuts or pecans
3 cups cranberries, picked over and chopped

Into a bowl sift together the flour, the baking powder, the baking soda, and the salt.  In a large bowl with an electric mixer cream the butter with the sugar and beat in the zest and the eggs, 1 at a time.  Beat in the orange juice and the milk and beat the mixture until it is combined well (it will appear curdled). Add the flour mixture and beat the batter until it is just combined.  Stir in the apricots, the walnuts, and the cranberries, divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. 

3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 beaten egg
1 1/2 cups milk
2 Tablespoons cooking oil
1 cup cranberries, coarsely chopped
1/2 cup mixed candied fruits and peels, chopped
1/4 cup chopped walnuts
1/4 cup chopped pecans

Preheat the oven to 350F.  Sift together the first four ingredients.  Combine the next three
and add to the dry mixture. Fold in cranberries, candied fruit and nuts. Pour into a greased and
floured loaf pan (9x5x3). Bake 60 to 70 minutes at 350.

1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon vanilla
1 cup chopped walnuts
1 cup raisins
2 cups finely shredded carrots
2 cups finely grated coconut
1/2 cup salad oil
2 cups unsifted flour
3 eggs
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sugar
1 teaspoon vanilla

Beat eggs until light. Stir in salad oil, vanilla and carrots, coconut, raisons and nuts. Mix until
well blended. Combine the flour, salt, soda, baking powder, cinnamon and sugar. Sift into the first
mixture. Stir until well blended. Spoon into 9x5-inch loaf pan that has been well buttered and
dusted with flour. Bake at 350F for one hour or until it tests well done.

PUMPKIN CIDER BREAD

1 cup apple cider
1 cup canned pumpkin puree
2 large eggs
1/4 cup vegetable oil
3/4 cup firmly packed light brown sugar
2 tablespoons freshly grated orange zest
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8teaspoon ground cloves
1/2 cup chopped walnuts

In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl whisk
together well the pumpkin puree, the eggs, the oil, the brown sugar, the zest, and the reduced
cider. Into the bowl sift together the flour, the baking powder, the salt, the baking soda, the mace,
the cinnamon, and the cloves, add the walnuts, and stir the batter until it is just combined. Transfer
the batter to a well-buttered 8 1/2x4 1/2-inch loaf pan and bake the bread in the middle of a
preheated 350F oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.

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APPLE BANANA BREAD
Makes 1 9-inch loaf

1 stick plus 2 tablespoons unsalted butter, at room
temperature
2 tablespoons dark brown sugar
2 Granny Smith apples-peeled, cored and cut into
1/2-inch dice
1 teaspoon cinnamon
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 cup granulated sugar
2 large eggs
2 very ripe bananas, mashed (1 cup)
1/4 cup fresh orange juice

In a large skillet, melt 2 tablespoons of the butter with the brown sugar. Add the apples and cook over
moderately high heat, stirring, until tender and golden, 4 to 5 minutes. Add 1/2 teaspoon of the cinnamon and 1/2 teaspoon of the vanilla and transfer the apples to a plate. Preheat the oven to 350F. Grease and flour a 9-by-5-by-4 1/2 inch loaf pan. In a medium bowl, stir together the flour, baking soda, salt, cloves, nutmeg and the remaining 1/2 teaspoon cinnamon. In a large bowl, using a hand held electric mixer, beat the remaining stick of butter with the granulated sugar on medium speed until light and fluffy. Add the eggs, 1 at a time, and mix until smooth. Add the mashed bananas, orange juice and the remaining 1 teaspoon of vanilla and beat until smooth. Add the dry ingredients and beat on low speed until smooth. Using a rubber spatula, fold in the apples. Scrape the batter into the prepared pan and smooth the surface. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if the loaf becomes too dark. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely. MAKE AHEAD: The banana bread can be wrapped in plastic and refrigerated for up to 3 days or freeze for 2 months.

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SPICED BROWN SUGAR CARROT BREAD
Makes 2 8- by 4-inch loaves

3 cups unbleached all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon crushed cardamom seeds (or can used ground)
1/2 teaspoon salt
4 large eggs
I 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 cup canola oil
1 teaspoon pure vanilla extract
Grated zest of 1 lemon
2 1/2 cups shredded carrots (about 14 ounces)

Preheat the oven to 350F. Coat two 8-by-4-inch loaf pans with cooking spray or grease and lightly flour
the pans. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom and salt. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a
thin stream, beating at high speed until the batter has doubled in volume, about 2 minutes. Beat in the
vanilla and lemon zest. Fold in the shredded carrots. Beat in the dry ingredients at low speed in 3 batches, mixing well between additions. Pour the batter into the prepared pans, filling them two-thirds full. Bake in the middle of the oven for 50 minutes to 1 hour, or until a cake tester inserted into the center of the loaves comes out clean. Let the loaves cool in the pans for 10 minutes before turning them out onto a rack to cool completely. MAKE AHEAD: Wrap the bread tightly in plastic and store at room temperature for up to 3 days or freeze for up to 2 months.

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DRIED APRICOT-PECAN BREAD
Makes 2- 7 1/4 by 3 1/2-inch loaves

When chopping dried apricots, lightly oil the knife blade to prevent sticking.

1 cup sugar
1 cup boiling water
3 tablespoons unsalted butter
1 1/2 cups dried apricots (10 ounces), coarsely chopped
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped pecans (4 ounces)
1/2 cup whole-wheat pastry flour**
2 large eggs

1/2 cup fresh orange juice

**See King Arthur Flour Baker's Catalog

In a large bowl, combine the sugar, boiling water and butter. Stir to dissolve the sugar, then add the apricots. Set aside for 1 hour. Preheat the oven to 350F. Coat two 7 1/4-by-3 1/2-inch loaf pans with cooking spray or grease and flour In a large bowl, combine the flour, baking soda and salt. Stir in the warm apricot mixture. Sprinkle the pecans and whole-wheat pastry flour over the batter. Add the eggs and orange juice and beat just until the ingredients are blended and the fruit and nuts are evenly distributed. Pour the batter into the prepared pans and let stand for 15 minutes. Bake the leaves in the middle of the oven for 55 to 60 minutes, or until the tops
are firm, the loaves pull away from the sides of the pan and a cake tester inserted into the centers comes out clean. Turn the loaves out onto a rack and let cool completely. MAKE AHEAD: Wrap the bread tightly in plastic and refrigerate for up to 5 days or freeze for up to 2 months.

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ORANGE POPPY SEED BREAD
Makes 1 normal size loaf

2 cups all-purpose flour
1 teaspoon salt
2 teaspoons double-acting baking powder
2 tablespoons poppy seeds
2 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons sweet orange marmalade
plus additional as an accompaniment
1 large egg, beaten lightly
1/2 cup milk
1 tablespoon freshly grated orange zest
softened butter as an accompaniment

In a bowl combine well with a fork the flour, the salt, the baking powder, and the poppy seeds. In a large
bowl stir together the melted butter and 1/2 cup of the marmalade, add the egg, and combine the mixture
well. Stir in the milk and the zest, combining the mixture well, add the flour mixture, and stir the batter
until it is just combined. Spoon the batter into a buttered loaf pan, 8 1/2 by 4 1/2 by 2 5/8 inches,
and bake it in the middle of a preheated 350F. oven for 45 to 50 minutes, or until a skewer comes out clean. Brush the top of the loaf with 2 tablespoons of the remaining marmalade and let the loaf cool in the pan on a rack for 10 minutes. Loosen the edge with a knife, turn the loaf right side up onto the rack, and let it cool for 2 hours. The bread keeps, wrapped tightly in foil and chilled, for up to 5 days or it may be frozen. Serve the bread warm with the softened butter and the additional marmalade.

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APRICOT NUT BREAD
Makes 1 loaf

1 cup dried apricots, chopped
1 cup sugar
1 cup quick-cooking oats
3/4 cup whole wheat flour
1/4 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup orange juice concentrate
1 egg
2 tablespoons vegetable oil
1 cup chopped walnuts or pecans
Powdered sugar

Preheat oven to 350F. Grease 9x5x3-inch loaf pan. Place apricots in heavy small saucepan. Add enough water to pan to just cover apricots. Simmer until apricots are plump and water is absorbed, about 15 minutes. Cool. Combine sugar and next 6 ingredients in large bowl. Stir in orange juice concentrate, egg and oil. Mix in walnuts and apricots. Transfer mixture to prepared pan. Bake until edges begin to brown and toothpick inserted into center comes out clean, about 1 hour. Cool in pan 15 minutes. Turn loaf out onto rack and cool completely. Sift powdered sugar over loaf. (Can be prepared 1 day ahead. Wrap lightly with plastic wrap and store at room temperature.)

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CRANBERRY-PECAN CORN BREAD WITH CARDAMOM
12 Servings

1 cup (packed) dried cranberries (about 3 3/4 ounces)
1/2 cup fresh orange juice
1 cup all purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon ground cardamom
1/2 teaspoon baking soda
2 large eggs
1 1/2 cups sour cream
1/3 cup pure maple syrup
6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
2 teaspoons (packed) grated orange peel
2 cup chopped toasted pecans (about 3 ounces)

Combine dried cranberries and fresh orange juice in small bowl. Let stand until cranberries soften slightly, stirring occasionally, about 30 minutes. Drain, discarding any juice. Position rack in center of oven and preheat to 400F. Generously coat l0-inch-diameter springform pan with butter. Wrap outside of pan with foil. Mix flour, cornmeal, baking powder, salt, cardamom and baking soda in large bowl. Whisk eggs in medium owl to blend. Add sour cream, maple syrup, melted butter and orange peel to eggs and whisk to blend well. Add sour cream mixture to dry ingredients and stir just until blended. Mix in pecans and cranberries. Transfer batter to prepared pan. Bake corn bread until golden and tester inserted into center comes out clean, about35 minutes. Transfer to rack and cool completely in pan. (Can be made 8 hours ahead. Cover and store at room temperature.) Using small sharp knife, cut around bread to loosen; release pan sides. Cut bread into 12 wedges and serve.

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PEAR WHEAT BREAD
Makes 1 loaf

2 pears
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup whole wheat flour, unsifted
1 teaspoon tarragon, finely crumbled
1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/4 cup sunflower seeds, toasted

Pare and core pears; puree in blender to measure 1 cup puree. Resift all purpose flour with baking soda, baking powder. Stir in whole wheat flour and tarragon. Cream butter with brown sugar. Beat in egg. Stir in flour mixture alternately with pear puree. Fold in sunflower seeds. Turn into well-greased 8 1/2x4 1/2x2 1/2-inch loaf pan and spread level, Let stand 20 minutes. Bake at 350F about 1 hour until pick inserted in the center comes out clean. Remove from oven and let stand in pan 10 minutes, then turn out onto wire rack to cool.

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DRIED CHERRY BANANA BREAD 
Makes 6 individual loaves

1/2 cup dried cherries
1/2 cup unbleached all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 cup plus 2 tbs. whole wheat flour
2 Tbs. cornmeal, preferably coarsely ground
1/4 tsp. salt
1 ripe banana, cut into chunks (about 3.5 oz.)
1/2 cup light brown sugar packed
1 large egg
1 tbs. canola oil
3/4 cup buttermilk
1 tbs. grated orange zest

Soak the cherries in warm water for 30 min. Preheat oven to 350F. Lightly coat a jewel pan or 6 wells of a large muffin pan with vegetable oil. Sift together the all purpose flour, baking powder, baking soda, cinnamon and allspice into a large bowl. Add the whole wheat flour, cornmeal and salt, and stir to blend. In a blender or food processor, combine the banana, brown sugar, egg, oil, buttermilk and orange zest, and process until smooth. Make a well in the dry ingredients, add wet ingredients to well, and gently stir just until no specks of flour remain. Drain the cherries and fold into the batter. Spoon into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 40-45 min.

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HONEY DATE NUT BREAD
Makes five small loaves

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup honey
1 1/2 teaspoons vanilla
2 large eggs
1 1/4 cups buttermilk
2 1/2 cups chopped dried dates tossed with 1 tablespoon all-purpose flour
2 cups chopped pecans or walnuts

Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the honey and beat in the vanilla, the eggs,1 at a time, and the buttermilk. Add the flour mixture, beat the batter until it is just combined, and stir in the dates and the pecans. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 5 small leaves.

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RAISIN GINGER BREAD
Makes five small loaves

3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons cinnamon
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup firmly packed dark brown sugar
3 large eggs
1 cup sour cream
3/4 cup dark molasses
2 cups raisins

Into a bowl sift together the flour, the baking soda, the salt, the ginger, and the cinnamon. In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the eggs, 1 at a time. In a small bowl whisk together the sour cream and the molasses. Add the flour mixture to the butter mixture alternately with the molasses mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the raisins. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

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CRANBERRY WALNUT PUMPKIN BREAD
Makes one loaf

2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts

Preheat oven to 350F. Butter a 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to the pan. Sprinkle with 1 tablespoon sugar. Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack and peel off waxed paper. Cool bread completely. Can be made 2 days ahead.  Wrap and stove at room temperature.

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SPICED APPLE CIDER BREAD
Makes 1 16 Slice Loaf

For Streusel:
1 tablespoon packed light brown sugar
2 teaspoons whole wheat flour
1/4 teaspoon ground cinnamon
1/2 tablespoon butter, cut up
1 tablespoon finely chopped walnuts
For Bread:
1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
2/3 cup packed light brown sugar
1/2 cup apple butter
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 tablespoons canola oil

Heat oven to 350F. Spray 9x5-inch loaf pan with nonstick cooking spray.
Make Streusel:
In small bowl, stir together 1 tablespoon brown sugar, 2 teaspoons whole wheat flour and 1/4 teaspoon cinnamon. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.
Make Bread:
In large bowl, Whisk together 1 cup whole wheat flour, all purpose flour, baking powder, baking soda, salt, 1 tablespoon cinnamon and nutmeg. In medium bowl, whisk together egg and 2/3 cup brown sugar until smooth. Whisk in apple butter, maple syrup, apple cider, yogurt and oil. Stir into flour mixture just until dry ingredients are moistened. Spoon into loaf pan; spread evenly. Sprinkle with streusel mixture. Bake 45 to 50 minutes or until top is golden and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Turn out onto wire rack; cool completely.

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CRANBERRY ORANGE PEAR BREAD
Makes 1 16 Slice Loaf

1 1/4 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
1 1/2 tablespoons grated orange peel
1 teaspoon vanilla
2 eggs
3/4 cup packed light brown sugar
1 ripe but firm medium Anjou pear
3/4 cup dried cranberries
1/2 cup toasted chopped hazelnuts*
1 tablespoon sugar

Heat oven to 350F. Spray 9x5-inch loaf pan with nonstick cooking spray. In medium bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda and salt. In liquid measuring cup, stir together buttermilk, oil, orange peel and vanilla. In large bowl, beat eggs and brown sugar at high speed 3 to 5 minutes or until pale and thickened. Alternately fold flour mixture and buttermilk mixture into egg mixture, beginning and ending with flour mixture. Cut pear in half; shred coarsely on cheese shredder, discarding core. (You should have 1 cup shredded pear.) Place pear in piece of cheese-cloth or clean towel; squeeze out excess moisture (to avoid bread from becoming gummy during baking). Fluff and separate pear; gently fold pear, cranberries and hazelnuts into batter. Spoon into loaf pan; spread evenly. Sprinkle with sugar. Bake 55 to 60 minutes or until top is golden and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Turn out onto wire rack; cool completely.

*TIP: To toast hazelnuts, spread on baking sheet; bake at 375F. for 10 minute or until lightly browned. Cool.

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DIANE'S FAMOUS PUMPKIN WALNUT BREAD (Everyone's Favorite)
Makes 1 Loaf

3 ½ cups flour
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
3 large eggs
3 cups pumpkin puree
1 cup chopped walnuts

Preheat oven to 350F. Sift together the dry ingredients. Beat the sugar and oil with an electric mixer until fluffy. Then beat in the eggs. Add the pumpkin, then the nuts and finally the dry ingredients. Mix until blended—but do not over mix. Put into a greased loaf pan (fill ½ full) or 3 1 pound coffee cans (3/4 full). Do not over fill as this bread rises a lot and it will take too long to bake, resulting in a dry bread. Bake at 350 for approximately 1 hour or until a toothpick or cake tester comes out clean.

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CRANBERRY EATON BREAD
Makes 1 16 Slice Loaf

2 cups flour
1 cup sugar
½ teaspoon baking soda
1 teaspoon salt
1 orange (juice and grated zest)
Orange juice to combine with squeezed juice to equal ¾ cup
1 egg, beaten
½ cup dates, chopped fine
3 tablespoons butter, melted
½ cup chopped walnuts
½ cup chopped citron peel
2 cups halved fresh cranberries

Heat oven to 350F. Grease 9x5x3-inch loaf pan. Halve cranberries and add ¼ cup sugar. Let stand while putting together other ingredients. Sift dry ingredients in a bowl, using ¾ cup sugar. Combined orange juices to equal ¾ cup liquid. Add grated zest, melted butter and beaten egg. Pour all at once into dry ingredients mixing enough to dampen. Fold in chopped nuts, peel, cranberries and dates. Spread evenly in prepared loaf pan. Bake for 1 hour or until top is golden and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Turn out onto wire rack; cool completely. Can be wrapped in foil to freeze.

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COLONIAL BROWN BREAD

Makes 2 loaves
 

1 cup whole wheat flour
3/4 cup raisins
3/4 cup coarsely chopped walnut
2/3 cup all purpose flour
1/2 cup rye flour*
1/2 cup yellow corn meal
1/2 cup golden brown sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups buttermilk
1/2 cup dark molasses
 

Preheat oven to 350F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool. (Make Ahead: Can be made one day ahead. Wrap tightly in plastic; store at room temperature.)

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KUMQUAT CARDAMOM TEA BREAD
Makes 2 loaves.

2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly
Nonstick vegetable oil spray
3 cups all purpose flour
2 teaspoons instant iced tea powder (optional)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cardamom
2 teaspoons kosher salt, divided
1 1/4 cups sugar
3/4 cup plus 1 tablespoon corn oil
3 large eggs
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple in its own juice
1 cup walnuts, toasted, chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon fresh lemon juice

 

Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside. Position rack in center of oven; preheat to 350°F. Spray two 8 1/2x4 1/2x2 1/2-inch metal loaf pans with nonstick spray. Combine flour, tea powder (if desired), baking powder, baking soda, cardamom, and 1 1/2 teaspoons salt in medium bowl; whisk to blend. Using electric mixer, blend 1 1/4 cups sugar and oil in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat puree, and pineapple with juice. Gradually add dry ingredients, beating just until blended. Fold in walnuts. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool. Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar, lemon juice, and 1/2 teaspoon salt. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets. (Make Ahead: Can be made 1 day ahead. Wrap in foil; store at room temperature.)

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POPPY SEED CITRUS BREAD
Makes 1(12-slice) loaf

For the bread:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
8 tablespoons butter, room temperature
1 cup granulated sugar
2 eggs
Grated peel of 2 large lemons
Grated peel of 1 large orange
1 cup sour cream
1/4 cup poppy seeds
For the glaze:
1 tablespoon lemon juice
1 tablespoon orange juice
1/4 cup powdered sugar

Preheat the oven to 350F. To prepare the bread, sift together the flour, baking powder, soda, salt and nutmeg. With an electric mixer, cream together the butter and the granulated sugar until light. Add the eggs one at a time, beating well after each addition. Beat in the lemon and orange peels. Slowly add the flour mixture, alternating with the sour cream. Beat to blend. Beat in the poppy seeds. Transfer the batter to a greased and floured 9X5-inch loaf pan. Bake the bread for about 1 hour, or until a tester inserted in the center of the loaf comes out clean. The bread may need an additional 5-10 minutes of baking. Let the bread cool in the pan 10 minutes before turning out onto a rack. To prepare glaze, whisk together lemon and orange juices and powdered sugar. Brush over warm bread. Cool completely before slicing, or wrap and freeze after bread has cooled.

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MINI CRANBERRY APPLE BREAD
Makes 3 Mini Loaves Or 1 Large

1/2 stick sweet butter, softened
1 cup sugar
2 eggs
1 cup sour cream
2 teaspoons freshly grated lemon peel
3 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled, cored and chopped Gala or Jonagold (or other semi-tart) apples
1 1/2 cups finely chopped cranberries drained slightly)
3/4 cups coarsely chopped walnuts

Preheat oven to 350F. Cream together the butter and the sugar until light and fluffy. Beat in the eggs, sour cream and lemon peel. Sift together the dry ingredients. Add to the egg and butter mixture. Fold in the apples, cranberries and nuts. Pour the mixture into 3 mini loaf pans that have been greased and floured or 1 large loaf pan. Bake for 1 hour or until tester comes out clean. Cool in the pan for 15 minutes. Wrap in waxed paper and chill overnight. The bread slices best when chilled. Serve at room temperature.

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SPICED WHOLE WHEAT APPLE BREAD
Makes 2 Loaves

1 1/2 cups flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
3 tablespoons butter, softened
2/3 cup firmly packed brown sugar
2 large eggs, beaten lightly cup buttermilk
1/2 cup chop an accompaniment

In a bowl combine well with a fork the dry ingredients and spices. In a large bowl beat together  the butter and the brown sugar, add the eggs, and combine the mixture well. Stir in the buttermilk, combining the mixture well, add the flour mixture, the pecans, and the apple, and stir the batter until it is just combined. Divide the batter between 2 greased loaf pans, 7 1/4 by 3 1/2 by 2 1/4 inches, and bake it in the middle of a preheated 350F oven for 45 to 50 minutes, or until a tester comes out clean. Let the bread cool in the pans on a rack for 10 minutes. Loosen the edges with a knife, turn the loaves right side up onto the rack, and let them cool for 2 hours. The bread keeps, wrapped tightly in foil and chilled, for up to 5 days or it may be frozen. Serve the bread warm with the apple butter or toasted with the butter and the cinnamon sugar.

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SWEET POTATO AND ZUCCHINI BREAD
Makes 1 loaf

2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted
 

Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

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APPLE PECAN BREAD
Makes 1 loaf

1 3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup (5 1/3 tablespoons) unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 1/2 cups coarsely chopped golden Delicious apples
1/2 cup coarsely chopped pecans
 

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan. In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients until just combined, being careful not to over mix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not over bake.
 

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CUMIN PECAN CORN BREAD
Serves 8

1 cup all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons cumin seed
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
1/4 cup vegetable oil
1 large egg
1/2 large red bell pepper, chopped
2/3 cup chopped pecans
 

Preheat oven to 400°F. Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides. Mix first 7 ingredients in large bowl. Whisk milk, oil and egg in small bowl to blend. Add milk mixture to dry ingredients and stir just until evenly moistened. Mix in red bell pepper and pecans. Pour batter into prepared pan. Bake bread until golden on top and tester inserted into center comes out clean, about 30 minutes. Serve warm or at room temperature.
 

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BANANA RASPBERRY BREAD
Makes 8 Servings

Vegetable-oil cooking spray
2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 large ripe or overripe bananas, mashed
1/4 cup skim milk
1 large egg
1 tsp pure vanilla extract
1 cup fresh or frozen raspberries
 

Heat oven to 350°F. Coat an 8" loaf pan with cooking spray. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside. In a bowl, combine bananas, milk, egg, and vanilla; fold in raspberries. Pour batter into center of dry ingredients; fold together until combined. Do not over mix. Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually.
 

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ORANGE NUT BREAD
Makes 1 loaf

1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup frozen orange juice concentrate, thawed
1/4 cup water
1 1/4 cups sugar
5 tablespoons unsalted butter, room temperature
2 large eggs
1/2 cup chopped toasted almonds
1 1/2 teaspoons grated orange peel

Preheat oven to 350°F. Lightly butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; dust with flour. Sift flour, baking powder and salt into small bowl. Combine orange concentrate and 1/4 cup water in another small bowl. Using electric mixer, beat sugar and butter in large bowl 1 minute. Beat in eggs 1 at a time. Beat in flour mixture alternately with orange concentrate mixture in 3 additions each. Mix in almonds and orange peel. Transfer batter to prepared pan. Bake bread until tester inserted into center comes out clean, about 55 minutes. Cool bread in pan on rack 5 minutes. Turn out onto rack and cool completely. (Can be made 2 days ahead. Wrap in plastic and store at room temperature.)

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BANANA APPLE BREAD
Makes One 9 Inch Loaf
 

1 stick plus 2 tablespoons unsalted butter, at room temperature
2 tablespoons dark brown sugar
2 Granny Smith apples--peeled, cored and cut into 1/2-inch dice
1 teaspoon cinnamon
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 cup granulated sugar
2 large eggs
2 very ripe bananas, mashed (1 cup)
1/4 cup fresh orange juice

In a large skillet, melt 2 tablespoons of the butter with the brown sugar. Add the apples and cook over moderately high heat, stirring, until tender and golden, 4 to 5 minutes. Add 1/2 teaspoon of the cinnamon and 1/2 teaspoon of the vanilla and transfer the apples to a plate. Preheat the oven to 350F. Grease and flour a 9-by-5-by-4 1/2 inch loaf pan. In a medium bowl, stir together the flour, baking soda, salt, cloves, nutmeg and the remaining 1/2 teaspoon cinnamon. In a large bowl, using a handheld electric mixer, beat the remaining stick of butter with the granulated sugar on medium speed until light and fluffy. Add the eggs, 1 at a time, and mix until smooth. Add the mashed bananas, orange juice and the remaining 1 teaspoon of vanilla and beat until smooth. Add the dry ingredients and beat on low speed until smooth. Using a rubber spatula, fold in the apples. Scrape the batter into the prepared pan and smooth the surface. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if the loaf becomes too dark. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

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DATE APPLE BREAD
Makes 1 Loaf

2 apples
2 1/2 cups all-purpose flour, stirred or sifted before measuring
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter
3/4 cup sugar
2 eggs
1/3 cup milk
1 cup chopped dates

Peel, core, and chop apples; measure 1 1/2 cups. Sift flour with the baking powder, salt, cinnamon, and nutmeg. Cream butter with sugar; beat in eggs. Beat flour mixture into the creamed mixture alternately with the milk. Fold in dates and chopped apple. Turn into a greased and floured 9x5x3-inch loaf pan. Bake at 350° oven for 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes. Turn out onto a rack to cool completely.

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MANGO TEA BREAD
Makes 1 Loaf

1 cup golden raisins
1/4 cup brandy
2 large mangoes, peeled, pitted, diced
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/4 cups sugar
1/2 cup (1 stick) butter, room temperature
3 large eggs
1 teaspoon vanilla extract

Position rack in center of oven and preheat to 350F. Butter and flour 9x5-inch metal loaf pan. Mix raisins and brandy in small bowl. Let stand 15 minutes. Puree mangoes in processor until smooth. Measure 1 cup puree for bread (reserve remainder for another use). Combine flour, baking soda, cinnamon, salt, ginger, and nutmeg in medium bowl; whisk to blend. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs, 1 at a time, then vanilla and 1 cup mango puree. Gradually add dry ingredients, beating just until blended. Fold in raisins and brandy. Pour batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool 20 minutes in pan on rack. Turn bread out; cool completely. Make Ahead: Can be made 3 days ahead. Wrap bread in foil and store at room temperature.  Bread also freezes well.

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CANDIED ORANGE BREAD
Makes 1 Loaf

For candied orange zest:
2 navel oranges
3/4 cup sugar
For bread:
2/3 cup sugar
3 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk 3/4 stick (6 tablespoons) butter, melted and cooled

Make the candied orange zest:
Using a potato peeler, just peel only the zest from the orange, reserving flesh for another use. Be careful not to get any of the  white pith, as it is bitter. In a saucepan combine zest with enough cold water to cover and simmer 10 minutes. Drain zest in a colander and return to pan. Add enough cold water to cover zest and simmer 10 minutes more. Drain zest in colander. In pan combine zest, sugar, and 1/4 cup water and cook over moderate heat, stirring occasionally, until sugar is dissolved. Cook zest mixture at a bare simmer, stirring occasionally, until syrup is thickened, about 15 minutes. Remove zest from syrup with tongs and transfer to a rack to cool and dry completely (overnight if necessary). Make Ahead: Candied orange zest may be made 2 days ahead and stored in an airtight container. Chop zest fine. Preheat oven to 375F. and lightly grease and flour a loaf pan, 9 by 5 inch, knocking out excess flour. In a large bowl whisk together sugar, flour, baking powder, and salt. Transfer 1 tablespoon mixture to a small bowl and stir in candied zest. In another small bowl whisk together egg, milk, and butter and add to flour mixture, stirring until just combined. Stir in zest mixture (batter will be very thick). Transfer batter to pan, smoothing top, and bake bread in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes and turn out onto rack to cool completely.

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STRAWBERRY PECAN BREAD
Makes 1 Loaf

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup milk
3/4 cup dried strawberries, coarsely chopped
1/2 cup pecans, coarsely chopped
1 teaspoon cinnamon

Preheat the oven to 350F. Spray a 9-by-5-inch loaf pan with vegetable oil. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, beat the softened butter with 1 cup of the sugar until pale and fluffy. Using a handheld mixer at medium speed, beat in the eggs one at a time, beating until fully incorporated between additions. Add the vanilla. At low speed, working in 2 batches, alternately beat in the dry ingredients and the milk. Using a spatula, fold in the dried strawberries and chopped pecans until evenly incorporated. Scrape the batter into the prepared pan. Mix the remaining 2 tablespoons of sugar with the cinnamon and sprinkle on top. Bake for about 1 hour and 5 minutes, or until a cake tester inserted in the center of the loaf comes out clean. Let the bread cool in the pan for 15 minutes, then turn it out onto a rack and let cool completely before slicing. Make Ahead: The bread can be wrapped in plastic and kept at room temperature for up to 2 days.  It also freezes well.

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ZUCCHINI NUT BREAD
Makes 2 Loaves

2 cups finely grated zucchini (about 2 zucchini)
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
1/4 teaspoon almond extract

Preheat oven to 350F. Coat two 9 x 5-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

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GINGER CARROT BREAD
Makes 1 Loaf

Nonstick cooking spray
3/4 cup sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup carrot juice
1 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped toasted walnuts

Preheat oven to 350F. Lightly coat an 8-by-4-inch (1 quart) loaf pan with cooking spray. Set aside. In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl, whisk together flour, ginger, baking powder, and salt. Add the flour mixture to the egg mixture, whisking just to combine. Fold in the walnuts. Pour batter into prepared pan; bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. Transfer to a wire rack; let cool in pan 10 minutes, then invert loaf onto rack to cool completely. Slice just before serving.

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DATE BREAD WITH PECAN STREUSEL 
Makes Mini Loaves

For The Streusel Topping:
Vegetable oil spray
1/2 cup pecan halves
1/2 cup all-purpose flour
1 1/2 tablespoons light brown sugar
1 tablespoon granulated sugar
1/2 teaspoon baking powder
Pinch of salt
3 tablespoons unsalted butter, melted
For the Bread:
3/4 cup whole milk
3/4 cup finely chopped pitted dates (4 ounces)
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup canola oil
1 teaspoon pure vanilla extract
For The Glaze:
1/2 cup confectioners' sugar
2 tablespoons unsalted butter, softened
1 tablespoon milk
1/2 teaspoon pure vanilla extract

MAKE THE STREUSEL TOPPING:
Preheat the oven to 375f. Lightly coat three 6-by-3-inch mini loaf pans with vegetable oil spray. Spread the pecans on a baking sheet and toast until lightly browned, about 8 minutes. Let cool, then break into large pieces. In a medium bowl, mix the flour with the light brown and granulated sugars, baking powder and salt. Stir in the butter. Add the pecans and squeeze the streusel mixture into large clumps.
MAKE THE BREAD:
In a small saucepan, bring the milk to a simmer with the dates; let cool slightly. In a medium bowl, whisk the flour, baking powder and salt. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and oil until blended. Beat in the milk, dates and vanilla until combined. Add the dry ingredients all at once and beat at low speed just until the batter is smooth. Spread the batter in the pans and sprinkle with the streusel. Bake for 45 minutes, or until risen and golden, and a toothpick inserted into the center comes out with a few moist crumbs attached. Let cool for 20 minutes, then turn the loaves out onto a rack.
MAKE THE GLAZE:
In a small bowl, stir the confectioners' sugar, butter, milk and vanilla until smooth. Drizzle the glaze over the warm loaves and cool completely before slicing. Make Ahead: The loaves can be wrapped in foil and stored at room temperature for up to 3 days. To make a larger, single loaf, use a 10-by-5-inch metal loaf pan, reduce the oven temperature to 350° and bake for 55 minutes.

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CRANBERRY CORNMEAL BREAD
Makes 1 Loaf

Nonstick vegetable oil spray
1 cup unbleached all purpose flour
1 cup white whole wheat flour or regular whole wheat flour*
1 cup medium-grind whole grain cornmeal or regular cornmeal
1/2 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/4 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted
1/2 cup pure maple syrup
2 large eggs
1/2 teaspoon maple extract
3/4 cup chopped pecans plus 10 pecan halves for garnish
3/4 cup dried cranberries (about 4 ounces)

*White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from King Arthur Flour Baking Catalog.

Position rack in center of oven and preheat to 350°F. Spray 9x5x3-inch metal loaf pan with nonstick spray. Whisk both flours, cornmeal, sugar, salt, and baking powder in large bowl. Whisk buttermilk, melted butter, maple syrup, eggs, and extract in medium bowl. Add buttermilk mixture to flour mixture; stir just until blended. Stir in 3/4 cup chopped pecans and cranberries. Spoon batter into pan. Arrange pecan halves in row down center of batter. Bake bread until top is golden brown and paring knife inserted into center of bread comes out clean, tenting bread loosely with foil if browning too quickly, about 1 hour 10 minutes. Cool in pan on rack 20 minutes. Turn out onto rack; cool. MAKE AHEAD: Can be made 1 day ahead. Wrap bread in foil and store at room temperature. Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in Ziplock freezer bag.

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PECAN CURRANT BREAD
Makes 1 Loaf

2 cups all-purpose flour
1 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups pecans, toasted, cooled, and chopped
1/2 cup dried currants
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 325F with rack in middle. Whisk together dry ingredients, pecans, and currants in a large bowl. In another bowl, whisk together remaining ingredients until combined well. Stir wet ingredients into dry ingredients until just combined. Transfer batter to a well-buttered 9- by 5-inch loaf pan, smoothing top, and bake until golden-brown and a wooden pick inserted in center comes out clean, about 1 1/4 hours. Cool in pan on a rack 10 minutes, then turn out onto rack and cool 1 hour more.

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APPLE QUICK BREAK WITH OATMEAL-WALNUT CRUMBLE
Makes 1 9 x 5-inch loaf

For the bread:
Unsalted butter, for pan
2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup packed dark-brown sugar
2 large eggs
1/2 to 3/4 cup fresh cider
1/4 cup apple brandy, preferably Calvados (optional)
1/2 teaspoon pure vanilla extract
2 small apples, preferably McIntosh, peeled, cored, and cut into 1/2-inch cubes (2 cups)
For the crumble:
1/2 cup all-purpose flour
1/2 cup packed dark-brown sugar
1 1/2 ounces walnuts, broken into pieces (1/2 cup)
1/4 cup old-fashioned oats
1/4 teaspoon salt
2 1/2 ounces (5 tablespoons) cold unsalted butter, cut into small pieces

Preheat oven to 350F. Butter and flour a 5-by-9-inch loaf pan. Whisk together flour, baking powder, cinnamon, and salt. Mix together oil and sugar with a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with 1/2 cup cider and the brandy (if not using brandy, use an additional 1/4 cup cider), beginning and ending with flour. Add vanilla, and fold in apples. Pour mixture into pan, and top with oatmeal-walnut crumble. Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 45 to 55 minutes. Transfer pan to a wire rack, and let cool for 15 minutes. Invert pan to remove bread. Let cool completely on a wire rack, crumble side up.
Make the Crumble
Combine flour, sugar, walnuts, oats, and salt in the bowl of a mixer. Add butter, and beat on medium speed until mixture forms small clumps. Crumble can be refrigerated for up to 2 days.

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PEAR BREAD WITH GINGER AND VANILLA 
Makes One 9-Inch By 5-Inch Loaf

1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
Zest of 1 lemon
1/2 cup finely chopped crystallized ginger
1/4 cup buttermilk
1 1/2 cups peeled cored, coarsely chopped pears (about 3 medium pears)

Preheat oven to 350F; grease a 9x5 inch loaf pan.  In a mixing bowl, cream the butter and sugar with an electric mixer.  Add the eggs one at a time, beating well after each addition. Add in the vanilla extract and beat just until combined. In another bowl, combine the flour, baking powder, baking soda, salt, lemon zest, and crystallized ginger. Add the dry ingredients to the creamed mixture, alternating with the buttermilk, in three equal portions. Beat just until smooth. Gently fold in pears, just until evenly distributed. Scrape batter into prepared pan; bake in the center of the oven until golden brown and pick comes out clean, about 55-65 minutes. Turn the loaf out of pan onto a rack, then turn it right side up; let cool completely before slicing.

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APPLESAUCE BREAD
Makes 3 Six-Inch By Three-Inch Loaves

2 cups unbleached all-purpose flour
1 cup chopped walnuts or pecans
2 teaspoons baking soda
I teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1 large egg
1/4 cup packed light brown sugar
1/4 cup packed dark brown sugar
1 1/2 cups unsweetened applesauce
1/2 cup vegetable oil

Set the oven rack to the lower third position and preheat the oven to 325F. Grease three 6-by-3-inch loaf pans or spray them with cooking spray. In a medium bowl, combine the flour, nuts, baking soda, baking powder, spices, and salt. ln a small bowl with a whisk, combine the egg, sugars, applesauce, and oil; beat until smooth. Make a well in the center of the flour mixture and add the egg mixture. Beat just enough to create a moist batter that is evenly combined and creamy in consistency, do not over-mix. Divide the batter evenly among the prepared loaf pans. Bake in the center of the oven for 35 minutes. When done, the edges will pull away slightly from the sides of the pan and a cake tester inserted into the center will come out clean. Let the loaves rest in the pan for 5 minutes before turning them out of the pan onto a rack, then turning them right side up to cool. Store the loaf at room temperature, wrapped tightly in plastic wrap.

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Updated June 15, 2014