Quick Bread Recipes

Banana Bread

Ingredients: 

1/2 cup solid crisco shortening

1 cup sugar

2 cups all-purpose flour

1 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda

2 eggs, beaten

1 tsp. VAIN Vanilla Extract of your choice ( I love Bourbon)

3 very ripe bananas, mashed

1/3 cup buttermilk

1/2 cup chopped pecans

Directions: 

Yield: 2 loaves.

Preheat oven to 350 degrees. Cream shortening and sugar. Sift together flour, salt, baking powder, baking soda. Add to creamed mixture. Add remaining ingredients and mix well.  Pour into 2 well-greased loaf pans. Bake for 40-45 minutes. Freezes well. 

VAIN Products Used: 

Banana Bread

Cranberry Orange Quick Bread

Ingredients: 

2 3/4 cups All-Purpose Flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 3/4 cups white sugar

1 1/2 tsp. ground ginger

1/2 cups vegetable oil

zest from 1 large orange

1 15 oz can mandarin oranges, well drained

2 cups fresh cranberries-coarsly chopped

2 eggs

3/4 cups milk

3/4 cups sour cream

1 Tbsp. VAIN vanilla extract (I used Tonga Vanilla Extracted in Orange Extracts)

Directions: 

Preheat oven to 350 degrees F.  Grease 2 loaf pans.  Sift together all dry ingredients.  Add all wet ingredients to dry ingredients and beat together until smooth-do not over-mix.  Fold in orange segments and cranberries.  Divide evenly between the loaf pans and beak on middle rack until a skewer inserted into the middle comes out clean (approx 40 min).

VAIN Products Used: 

Cranberry Orange Quick Bread

Sweet Potato Pecan Bread

Ingredients: 

1 lb cooked sweet potato (canned will work-just rinse and drain thoroughly)

Zest of 1 orange

4 eggs lightly beaten

1 cup vegetable oil

2/3 cup water

1 Tbsp. VAIN Vanilla

2 1/2 cup sugar

3 1/2 cups all-purpose flour

2 tsp. baking soda

1 1/2 tsp. salt

1 Tbsp. pie spice

1/4 tsp. ground ginger

3/4 cup pecan pieces

Directions: 

Preheat oven to 350 degrees F.  Grease and flour two (2) 9x5x3 loaf pans.

Toast pecan pieces in oven until fragrant (approx 10 min).  Sift all dry ingredients together.  Mix wet ingredients until well combined.  Add dry ingredients and mix on medium speed until well combined-do not over mix.  Stir in pecan pieces.  Divide batter evenly between 2 loaf pans.  Bake on middle rack until skewer inserted into the middle comes out clean, approximately 50 min.

Sweet Potato Pecan Bread

Zucchini Bread

Ingredients: 

3 eggs

2 cups granulated sugar

1 cup vegetable oil

2 cups grated, peeled raw zucchini

1 T plus 1t VAIN vanilla extract, I used Indonesian Vanilla Extracted in Ginger Spirits

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon double-acting baking powder

1 T pumpkin pie spice

1 cup coarsely chopped walnuts

1 cup chopped dates 

 

Directions: 

Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix until well combined. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts and dates, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for approximately 1 hour or until a skewer inserted into the center of the loaf comes out clean. Cool on a rack. This recipe can be frozen after baking.

Zucchini Bread