Holiday Quick Bread Loaves

Almost any recipe or mix can be adapted to making little loaves. Both yeast breads and quick breads can be made into small loaves.

You can make little loaves from a few inches long to six or eight inches long. You can make them free-standing or in mini-loaf pans. If you have leftover dough, use a muffin pan, small baking dish, or even ramekins.

It’s fun to decorate and wrap these little loaves. Use cellophane bags, foil, holiday or colored cellophane paper, or clear plastic wrap to wrap your loaves. Tie them with raffia, ribbon, yarn, place bows or stickers on them to make them pretty. Look around the house for items to use and check your local craft store for ideas. Colorful metalic ribbon makes your loaves shiny and bright!

You’ll find many uses for your little loaves. Friends, teachers, co-workers, babysitters, and neighbors will love these as personal, homemade gifts. Children will like having their very own loaf tucked in a lunchbox. Or serve them to your family.

Pumpkin Nut Bread
This is a classic pumpkin nut bread made into mini-loaves. This quick bread is easy to make.

3 cups all purpose flour
1 teaspoon Watkins Cloves
1 teaspoon Watkins Ground Cinnamon
1 teaspoon Watkins Ground Nutmeg
1 teaspoon baking soda
1/2 teaspoon Watkins Baking Powder
1/2 teaspoon salt
1 cup vegetable oil
3 large eggs
3 cups sugar
1 small can pumpkin (16 oz)
2/3 cup walnut pieces

Preheat oven to 350 degrees F.

Mix the flour, cloves, cinnamon, nutmeg, baking soda, baking powder, and salt, together in a medium bowl. In another bowl, stir the oil, eggs, pumpkin, and sugar together.

Make a well in the flour mixture and add the liquid mixture. Stir just until blended. Stir in the nuts.
Turn the batter into well greased and floured mini-loaf pans. Bake 25 to 35 minutes or until done. (Baking times will vary on the size of the pans. Test for doneness by inserting a toothpick in the center of the loaves. If it comes out clean, it should be done.) Let cool for ten minutes and then remove them to a wire rack to cool completely.

Cranberry Nut Quick Bread
This is a great quick bread made with fresh cranberries. It is not overly sweet and the cranberries shine through with their tang. The sweet orange adds a very nice flavor. It tastes even better when eaten the next day or frozen and defrosted.

2 cups all-purpose or pastry flour
1 cup granulated sugar
1 teaspoon Watkins Baking Powder
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 teaspoon grated orange peel
2 tablespoons vegetable oil
3/4 cup orange juice
1 1/2 cups whole fresh cranberries, chopped
1/2 teaspoon Watkins Vanilla
1 1/2 cups walnut pieces

Preheat oven to 350 degrees F.

Mix the flour, sugar, baking powder, and salt together in a medium bowl. In another bowl, stir the egg, orange peel, oil, vanilla, and orange juice together.

Make a well in the flour mixture and add the liquid mixture. Stir just until blended. Stir in cranberries and nuts.

Turn the batter into well greased and floured mini-loaf pans. Bake 25 to 30 minutes or until done. (Baking times will vary depending on the size of the pans. Test for doneness by inserting a toothpick in the center of the loaves. If it comes out clean, it should be done.) Let the loaves cool for ten minutes and then remove them to a wire rack to cool completely. 

 

Eleisia Whitney has a Watkins Home Business. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, Around the Kitchen Table, that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/december1-08newsletter.htm
Visit her at
and http://www.WatkinsOnline.com/eleisiawhitney

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