Ok, so I've been making a lot of quick breads [and yeast risen ones, too, but that's Jen K's department].
I make them in batches of four loaves, and I've been baking a ton, and I have three damn loaves in the freezer. That's how fast they go.
t= teaspoon, T= tablespoon
If your oven runs hot, reduce your bake temp to 325*.
Zucchini Bread:
Dry:
6 C. flour
2 t. sea salt
2 t. baking soda
2 t. baking powder
6 t. cinnamon
Wet:
6 eggs
2 C. canola oil
3 C. white sugar
2 C. brown sugar
2 T. vanilla extract
4 C. grated zucchini
[*optional: 2 C. chopped walnuts]
Mix wet ingredients and dry ingredients together in separate bowls [dry in the larger of the two]. Add wet to dry, 1/4 at a time, mix until smooth until all mixed together. Fold zucchini into mixed batter.
Pour into greased bread pans, distributing evenly.
Bake at 350* for +/- one hour, or until a knife inserted into middle of loaf comes out clean. Let cool to touch, turn out of pans, wrap in tin foil and then place into food storage bag, freeze.
Makes four loaves.
Banana Bread
This is the best recipe I've ever used. All credit to "janet":
http://allrecipes.com//Recipe/janets...ad/Detail.aspx
[I double it to make my usual four loaves, and use 1/2 brown sugar sometimes- but it deserves no changes].
Apple-Walnut Bread
I have a juicer that spits juice out one side and pulp out the other. When I do pears, I use the pulp to make pear muffins. But when I do apples, I use it to make apple bread.
You could probably substitute applesauce for the apple pulp I use, although it's important to remember that the pulp has no added sugar.
Dry:
6 C. flour
2 t. sea salt
2 t. baking soda
2 t. baking powder
6 t. ground cinnamon
2 t. ground cloves
Wet:
6 eggs
1 1/2 C. canola oil
1 C. extra virgin olive oil
dash of sesame oil [
MAKES this recipe]
3 C. white sugar
2 C. brown sugar
2 T. vanilla extract
4 C. apple pulp
2 C. chopped walnuts
Mix wet ingredients and dry ingredients together in separate bowls [dry in the larger of the two]. Add wet to dry, 1/4 at a time, mix until smooth until all mixed together. Fold apples and nuts into mixed batter.
Pour into greased bread pans, distributing evenly.
Bake at 350* for +/- one hour, or until a knife inserted into middle of loaf comes out clean. Let cool to touch, turn out of pans, wrap in tin foil and then place into food storage bag, freeze.
Makes four loaves.
Quickbreads
Linear Mode
