Quick Post

I've got some things to do this morning before I get Claire to her friend's birthday party, but I wanted to post the recipes for these two great quick breads.

The one on the left is a pumpkin bread from the Fannie Farmer Cookbook. I don't actually eat pumpkin bread, but Keith and the kids apparently love it, so it must be good. It smells great when it's baking, I can tell you that! The bread on the right is White Nut Loaf. I have no idea where the recipe came from originally, but it's the nut bread my mom has always made. I know that one's good. I like to toast it for breakfast. Yummy!

Pumpkin Bread

1 1/2 C flour
1/2 tsp. salt
1 C sugar
1 tsp. baking soda
1 C pumpkin puree
1/2 C vegetable oil
2 eggs beaten
1/4 C water
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. allspice
1/2 C chopped nuts (optional)

Preheat the oven to 350 degrees F. Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered loaf pan. Bake 50-60 minutes until a straw comes out clean. Turn out of the pan and cool on a rack.

White Nut Loaf

3/4 C sugar
2 Tbls. vegetable oil
1 egg
1 1/2 C milk
3 C flour
3 1/2 tsp. baking powder
1 tsp. salt
3/4 C chopped walnut

Preheat oven to 350 degrees F. Mix sugar, oil and egg. Stir in milk. Combine flour, baking powder and salt. Add oil mixture to dry ingredients. Add nuts. Pour into loaf pan. Let stand for 20 minutes. Bake 60-70 minutes or until center is when checked with clean knife.

The great thing about both of these recipes is that they mix up so quickly without needing a mixer or anything. I guess that's why they're called quick breads.