Recipes from Cooking with Doyle Moore on Focus 580

October 5, 2005:  Quick Breads

QUICK-BREAD DRY MIX

To make ahead:  stores nicely in a freezer bag in the freezer for up to 6 months.

In this versatile recipe, you may substitute whole-wheat flour for the whole-wheat pastry flour.  For a more fiber-rich muffin, use all whole-wheat flour.

• 1 ½ cups whole-wheat pastry flour or whole-wheat flour

• 1 cup all-purpose flour

• 1 ½ teaspoons baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon baking soda

• ¼ teaspoon salt

Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.

Makes about 2 ½ cups

BERRY-ALMOND QUICK BREAD

Active Time: 25

Total:  1 ¼ hours

To make ahead:  Store individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.

• Quick-Bread Dry Mix

• 2 large eggs

• 1 C nonfat buttermilk

• 2/3 C brown sugar

• 2 TBSP butter, melted

• 2 TBSP canola oil

• 1 tsp vanilla extract

• ½ tsp almond extract

• 2 C fresh or frozen berries (whole blueberries, blackberries, raspberries; diced strawberries)

• ½ C chopped toasted sliced almonds

• add more topping if desired

Preheat oven to 400 degrees for muffins, mini loaves and mini bundts or 375 for a large loaf.  Coat pan with cooking spray.  Prepare quick-bread dry mix.  Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond extract in a large bowl until well combined.  Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.  Add berries and almonds.  Stir just to combine; do not over mix.  Transfer batter to the prepared pan.  Top with additional almonds, if desired.  Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.  Makes 12 servings.

SPOON BREAD

• 2 C water

• 1 C yellow cornmeal

• 1 TBSP butter

• 1 tsp salt

• 4 eggs, separated

• ½ C milk

• ½ C all-purpose flour

• 2 tsp baking powder

• 2 TBSP sugar

Bring water to boil and whisk in corn meal.  Add butter, salt and cook for 5 minutes or until thick.  Stir until smooth.  Remove from heat and let cool.  Stir egg yolks and milk together.  Add egg/milk mixture to corn meal.  Then, mix dry ingredients and beat into cornmeal mixture.  Beat egg whites until stiff and fold into cornmeal mixture.  Pour in baking dish (2 Qt) and bake for 30-35 minutes in 400 degree oven.

CRANBERRY-WALNUT QUICK BREAD

Active Time:  25 minutes

Total: 1 ¼ hours

To make ahead:  Store individually wrapped at room temperature for up to 2 days or in the freezer for up to 1 month.

• Quick-Bread Dry Mix

• 2 large eggs

• 1 C nonfat buttermilk

• 2/3 C brown sugar

• 2 TBSP unsalted butter, melted

• 2 TBSP canola oil

• 1 tsp vanilla extract

• 1 tsp freshly grated orange zest

• 2 C chopped cranberries, fresh or frozen (thawed)

• ½ C chopped toasted walnuts, plus more topping if desired

Preheat oven to 400 degrees for muffins, mini loaves and mini bundts, or 375° for a large loaf.  Coat pan with cooking spray.  Prepare Quick-Bread Dry mix.  Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.  Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.  Add orange zest, cranberries and walnuts.  Stir just to combine; do not over mix.  Transfer batter to the prepared pan.  Top with additional walnuts, if desired.  Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf.  Let cool in the pan for 10 minutes, then turn out onto a wire rack.  Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

Makes 12 servings.

PINEAPPLE-PECAN QUICK BREAD

Active time: 25 minutes

Total 1 ¼ hours to 2 ¼ hours for larger loaves

• Quick-bread dry mix

• 2 large eggs

• 1 C nonfat buttermilk

• 2/3 C brown sugar

• 2 TBSP butter, melted

• 2TBSP canola oil

• 1 tsp vanilla extract

• 2 C diced pineapple, fresh or canned (drained)

• ½ C chopped toasted pecans

Preheat oven to 400 degrees for muffins, mini loaves and mini Bundts or 375° for a large loaf.  Coat pan with cooking spray.  Prepare Quick-bread dry mix.  Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.  Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.  Add pineapple and pecans.  Stir just to combine; do not over mix.  Transfer batter to the prepared pan.  Top with additional pecans, if desired.

Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes or muffins or mini bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf.  Let cool in the pan for 10 minutes, then turn out onto a wire rack.  Let muffins and mini bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.  Makes 12 servings. 

BANANA BREAD

• 1 ¾ C flour

• 2 tsp baking powder

• ¼ tsp salt

• ¼ tsp soda

• ¼ C Crisco

• 1/3 C sugar

• 2 eggs

• 3 bananas

Takes one hour to cook for a loaf.

PEAR-HAZELNUT QUICK BREAD

25 minutes

1 ¼ hour to 2 ¼ hours

• Quick Bread Dry Mix

• ½ tsp ground allspice

• 2 large eggs

• 1 C nonfat buttermilk

• 2/3 C brown sugar

• 2 TBSP butter, melted

• 2 TBSP canola oil

• 1 tsp vanilla extract

• 2 C diced peeled pears

• ½ C chopped toasted hazelnuts

Preheat oven to 400° for muffins, mini loaves and bundts or 375° for large loaf.  Coat pan with cooking spray.  Prepare quick-bread dry mix, adding allspice to it.  Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.  Make a well in the center of the dry ingredients pour in the wet ingredients and stir until just combined.  Add pears and hazelnuts.  Stir just to combine; do not overmix.  Transfer batter to the prepared pan.  Top with additional hazelnuts, if desired.

Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for large loaf.  Let cool in the ban for 10 minutes, then turn out onto a wire rack.  Let muffins and mini bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

MANGO-PECAN QUICK BREAD

• Quick Bread Dry Mix

• 2 large eggs

• 1 C nonfat buttermilk

• 2/3 C brown sugar

• 2 TBSP butter, melted

• 2 TBSP vanilla extract

• 2 C diced mango

• ½ C chopped toasted pecans

Preheat oven to 400° for muffins, mini loaves and mini bundts or 375° for a large loaf.  Coat pan with cooking spray.  Prepare Quick-Bread Dry Mix.  Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.  Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.  Add mango and pecans.  Stir just to combine; do not overmix. Transfer batter to the prepared pan.  Top with additional pecans, if desired.

Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf.  Let cool in the pan for 10 minutes, then turn out onto a wire rack.  Let muffins and mini bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

BANANA-NUT-CHOCOLATE CHIP QUICK BREAD

• Quick Bread Dry mix

• ¼ tsp ground nutmeg

• 2 large eggs

• 1 C nonfat buttermilk

• 2/3 C brown sugar

• 2 TBSP butter, melted

• 2 TBSP canola oil

• 1 tsp vanilla extract

• 2 C diced banana

• ½ C mini chocolate chips

Preheat oven to 400° for muffins, mini loaves and mini bundts or 375° for a large loaf.  Coat pan with cooking spray.  Prepare Quick-Bread Dry mix, adding nutmeg to it.  Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.  Make a well in center of the dry ingredients, pour in the wet ingredients and stir nuts and chocolate chips.  Stir just to combine; do not overmix.  Transfer batter to the prepared pan.  Top with additional walnuts, if desired.

Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf.  Let cool for 10 minutes, then turn onto wire rack.  Let muffins and mini bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.