Quick Bread Five Ways: A Versatile Gift For Any Occassion

One of five different quick breads  to make this versatile recipe shine.
One of five different quick breads to make this versatile recipe shine.

This versatile recipe is great as a hostess gift, a house warming gift or for an office potluck. Originally from my Mom’s co-worker, this recipe is very rich!  If you prefer to use a sugar substitute for baking, try the original recipe first.  I’ve found that the sugar substitute leaves baked products quite dry, and the oil in the original version will help counteract that issue.

I’ll go over the basic recipe, then give you the four additional versions.

You can easily get three small loaves or two large loaves; one to give and one to keep.  I’ve also tried it in an angel food pan, but since it’s quite a dense ‘bread’ it will take over an hour to bake.

The basic recipe is as follows:

Quick Bread Five Ways: Pumpkin Bread

Preheat Oven to 350 degrees.

3 cups (or 1 large can) pumpkin puree’
4 eggs
1 cup oil
2 ½ cups sugar
2/3 cup water
1 tsp. Vanilla
1 tsp. Nutmeg
1 tsp. Cinnamon
3 ½ cups flour
2 tsp. Baking soda
½ tsp. Salt
1 cup chopped walnuts (optional)

Tip #1: Do not use an electric mixer. Mix by hand with a spoon or spatula to ensure the ingredients are blended but not over mixed.

In a large mixing bowl, combine the wet ingredients including the pumpkin, eggs, oil, sugar, water, vanilla, nutmeg and cinnamon. I’ve found that allowing the spices to bloom in the eggs and oil help bring out the spices essential oils.

In a separate bowl, combine the dry ingredients, including the flour, baking soda and salt.  Slowly add the flour mixture to the wet ingredients, reserving the walnuts for the last bit of flour.  Pour into two loaf pans sprayed with non-stick baking spray.

Tip #2: Let the dough stand in the greased pans for 5-10 minutes while you clean-up.  This gives the flour a chance to rest and the baking soda a chance to start its activation process.

Makes 3 small loaves, 2 large loaves or 1 large angel food cake pan.

Bake approximately 45 minutes to an hour or until a wooden skewer comes out mostly clean, but with a small amount of crumb.  This will help ensure it’s baked and still moist.

Quick Bread Five Ways: Banana Bread

Preheat Oven to 350 degrees.

3 cups mashed bananas
4 eggs
1 cup oil
2 ½ cups sugar
2/3 cup water
1 tsp. Vanilla
1 tsp. Nutmeg
1 tsp. Cinnamon
3 ½ cups flour
2 tsp. Baking soda
½ tsp. Salt
1 cup chopped walnuts (optional)

Tip #1: Do not use an electric mixer. Mix by hand with a spoon or spatula to ensure the ingredients are blended but not over mixed.

In a large mixing bowl, combine the wet ingredients including the banana, eggs, oil, sugar, water, vanilla, nutmeg and cinnamon. I’ve found that allowing the spices to bloom in the eggs and oil help bring out the spices essential oils.

In a separate bowl, combine the dry ingredients, including the flour, baking soda and salt.  Slowly add the flour mixture to the wet ingredients, reserving the walnuts for the last bit of flour.  Pour into two loaf pans sprayed with non-stick baking spray.

Tip #2: Let the dough stand in the greased pans for 5-10 minutes while you clean-up.  This gives the flour a chance to rest and the baking soda a chance to start its activation process.

Makes 3 small loaves, 2 large loaves or 1 large angel food cake pan.

Bake approximately 45 minutes to an hour or until a wooden skewer comes out mostly clean, but with a small amount of crumb.  This will help ensure it’s baked and still moist.

Quick Bread Five Ways: Zucchini Bread

Preheat Oven to 350 degrees.

3 cups grated zucchini
4 eggs
1 cup oil
2 ½ cups sugar
2/3 cup water
1 tsp. Vanilla
1 tsp. Nutmeg
1 tsp. Cinnamon
3 ½ cups flour
2 tsp. Baking soda
½ tsp. Salt
1 cup chopped walnuts (optiona

Tip #1: Do not use an electric mixer. Mix by hand with a spoon or spatula to ensure the ingredients are blended but not over mixed.

In a large mixing bowl, combine the wet ingredients including the eggs, oil, sugar, water, vanilla, nutmeg and cinnamon. I’ve found that allowing the spices to bloom in the eggs and oil help bring out the spices essential oils.

In a separate bowl, combine the dry ingredients, including the flour, baking soda and salt.  Slowly add the flour mixture to the wet ingredients, reserving the zucchini and walnuts for the last bit of flour.  Pour into two loaf pans sprayed with non-stick baking spray.

Tip #2Let the dough stand in the greased pans for 5-10 minutes while you clean-up.  This gives the flour a chance to rest and the baking soda a chance to start its activation process.

Makes 3 small loaves, 2 large loaves or 1 large angel food cake pan.

Bake approximately 45 minutes to an hour or until a wooden skewer comes out mostly clean, but with a small amount of crumb.  This will help ensure it’s baked and still moist.

Quick Bread Five Ways: Carrot & Raisin Bread

Preheat Oven to 350 degrees.

3 cups grated carrots
4 eggs
1 cup oil
2 ½ cups sugar
2/3 cup water
1 tsp. Vanilla
1 tsp. Nutmeg
1 tsp. Cinnamon
3 ½ cups flour
2 tsp. Baking soda
½ tsp. Salt
1 cup chopped walnuts (optional)
1 cup raisins (optional)

Tip #1: Do not use an electric mixer. Mix by hand with a spoon or spatula to ensure the ingredients are blended but not over mixed.

In a large mixing bowl, combine the wet ingredients including the eggs, oil, sugar, water, vanilla, nutmeg and cinnamon. I’ve found that allowing the spices to bloom in the eggs and oil help bring out the spices essential oils.

In a separate bowl, combine the dry ingredients, including the flour, baking soda and salt..  Slowly add the flour mixture to the wet ingredients, reserving the carrots, raisins and walnuts for the last bit of flour.  Pour into two loaf pans sprayed with non-stick baking spray.

Tip #2: Let the dough stand in the greased pans for 5-10 minutes while you clean-up.  This gives the flour a chance to rest and the baking soda a chance to start its activation process.

Makes 3 small loaves, 2 large loaves or 1 large angel food cake pan.

Bake approximately 45 minutes to an hour or until a wooden skewer comes out mostly clean, but with a small amount of crumb.  This will help ensure it’s baked and still moist.

In this final version, I’ve lightened up the recipe considerably.  I’ve removed some of the oil and sugar, and replaced it with applesauce, brown sugar and introduced some oats, ground flax and even almond flour for added texture.

Quick Bread Five Ways: The Lighter Version

Preheat Oven to 350 degrees.

3 cups fruit or grated vegetable of your choice (i.e. pumpkin, banana, zucchini or grated carrots)
2 eggs
1/4 cup oil
3/4 cup unsweetened applesauce
1 cup light brown sugar
2/3 cup water
1 tsp. Vanilla
1 tsp. Nutmeg
1 tsp. Cinnamon
2 cups flour (or 1 cup flour + 1 cup almond flour) (optional)
1 cup rolled oats (or oat bran)
1/2 cup ground flax seed (optional)
2 tsp. Baking soda
½ tsp. Salt
1 cups chopped walnuts (optiona

Tip #1: Do not use an electric mixer. Mix by hand with a spoon or spatula to ensure the ingredients are blended but not over mixed.

In a large mixing bowl, combine the wet ingredients including the eggs, oil, sugar, water, vanilla, nutmeg and cinnamon. I’ve found that allowing the spices to bloom in the eggs and oil help bring out the spices essential oils.

In a separate bowl, combine the dry ingredients, including the flour, baking soda and salt.  Slowly add the flour mixture to the wet ingredients, reserving the fruit/grated vegetables and walnuts for the last bit of flour.  Pour into two loaf pans sprayed with non-stick baking spray.

Tip #2: Let the dough stand in the greased pans for 5-10 minutes while you clean-up.  This gives the flour a chance to rest and the baking soda a chance to start its activation process.

Makes 3 small loaves, 2 large loaves or 1 large angel food cake pan.

Bake approximately 45 minutes to an hour or until a wooden skewer comes out mostly clean, but with a small amount of crumb.  This will help ensure it’s baked and still moist.

I hope you enjoy this recipe as much as my family has!

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