Bread Types

Cranberry-Orange Nut Bread

 

2 cups all-purpose flour

¾ cup sugar

1½ teaspoons baking powder

¾ teaspoon salt

½ teaspoon baking soda

¼ cup margarine or butter, softened

1 tablespoon grated orange peel

¾ cup orange juice

1 egg

1 cup cranberries, chopped

½ cup chopped nuts

Heat oven to 350°. Grease bottom only of loaf pan, 9 X 5 X 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in margarine until mixture is crumbly. Stir in orange peel, orange juice and egg just until all flour is moistened. Stir in cranberries and nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.

Poppy Seed Bread

 

2½ cups all-purpose flour

1 cup sugar

¼ cup poppy seed

3½ teaspoons baking powder

1 teaspoon salt

1¼ cups milk

1/3 cup vegetable oil

1 egg

1 teaspoon vanilla

Heat oven to 350°. Grease bottom only of loaf pan, 9 X 5 X 3 inches, or 2 loaf pans, 8½ X 4½ X 2½ inches. Mix all ingredients; beat 30 seconds. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, 9-inch loaf 55 to 65 minutes, 8½-inch loaves 55 to 60 minutes. Cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. To store, wrap and refrigerate no longer than 1 week. 1 large or 2 small loaves.

Pumpkin-Date Bread

 

2½ cups sugar

2/3 cup vegetable oil

4 eggs

1 can (16 ounces) pumpkin

2/3 cup water

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1¼ teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

½ teaspoon baking powder

½ cup coarsely chopped nuts

½ cup cut-up dates

Heat oven to 350°. Grease bottoms only of 2 loaf pans, 9 X 5 X 3 inches, or 3 loaf pans, 8½ X 4½ X 2½ inches. Mix sugar, oil, eggs, pumpkin and water in large bowl. Stir in remaining ingredients. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. 2 large or 3 small loaves.

Holiday Nut Bread

 

2½ cups all-purpose flour

1¼ cups buttermilk*

½ cup granulated sugar

½ cup packed brown sugar

¼ cup shortening

2 eggs

3 teaspoons baking powder

1 teaspoon salt

½ teaspoon baking soda

1 cup chopped nuts

Heat oven to 350°. Grease bottom only of loaf pan, 9 X 5 X 3 inches. Beat all ingredients in large mixer bowl on low speed 15 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 60 to 65 minutes. Immediately remove from pan; cool completely on wire rack. Garnish top of nut bread with maraschino cherries and sliced green candied pineapple if desired. For best results, wrap and refrigerate at least 8 hours before slicing.

*1¼ cups milk and 1 tablespoon vinegar can be substituted for the buttermilk. Mix and let stand 5 minutes.

Banana Nut Bread: Substitute 1¼ cups mashed bananas and 1/3 cup whole milk for the buttermilk. Bake 70 to 75 minutes.

Cherry Nut Bread: Reduce buttermilk to 1 cup and add ¼ cup maraschino cherry juice. After beating, stir in ½cup chopped drained maraschino cherries. Bake 70 to 75 minutes.

Date Nut Bread: Substitute date mixture for the buttermilk. For date mixture, add 1½ cups boiling water to 1½cups cut-up dates. Stir and let cool. Bake 65 to 70 minutes.

Gumdrop Bread

 

2½ cups all-purpose flour

1¼ cups buttermilk

½ cup granulated sugar

½ cup packed brown suga

¼ cup shortening

2 eggs

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla

½ teaspoon baking soda

1 cup small gumdrops, cut into halves

½ cup chopped nuts, if desired

Heat oven to 350°. Grease bottom only of loaf pan, 9 X 5 X 3 inches. Beat all ingredients except gumdrops and nuts in large mixer bowl on low speed 15 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds. Stir in gumdrops and nuts; pour into pan. Bake until wooden pick inserted in center comes out clean, 60 to 65 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack. For best results, store bread at least 24 hours before slicing. To store, wrap and refrigerate no longer than 1 week.

Little Gumdrop Loaves: Substitute 6 well-greased 10½-ounce soup cans (1¼-cup capacity) for the loaf pan. Divide batter among soup cans. Bake about 40 minutes. 6 loaves.

Carrot-Raisin Bread

 

3 eggs

1½ cups vegetable oil

2 cups shredded carrots

1½ cups sugar

2 tablespoons grated orange peel

1 teaspoon vanilla

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

2/3 cup chopped nuts

2/3 cup raisins

Heat oven to 350°. Grease bottoms only of 2 loaf pans, 9 X 5 X 3 inches. Beat eggs, oil, carrots, sugar, orange peel and vanilla on low speed, scraping bowl occasionally, 1 minute. Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds. Beat on medium speed 45 seconds. Stir in nuts and raisins. Spread in pans. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pans. Cool completely before slicing. To store, wrap and refrigerate. 2 loaves.

Apple-Raisin Bread: Substitute 2 cups chopped unpared apples for the carrots. Omit orange peel.

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993