Category Archives: Quick Bread

Peachy Fruit Dip

15 1/4 oz can sliced or halved peaches, drained

1/2 cup marshmallow creme

3 oz package cream cheese, cubed

1/8 tsp ground nutmeg

Assorted fresh fruit

In a blender or food processor, combine the first 4 ingredients; cover and blend until smooth. Serve with fruit.


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Filed under Appetizer, Cooking with Kids, Entertaining, Kid friendly, No oven necessary., Quick Bread

Chocolate Gingerbread Bars

4 T (1/2 stick) unsalted butter, melted, plus more for pan

1/4 cup unsweetened cocoa powder, plus more for pan

3/4 cup all-purpose flour (spooned & leveled)

1 tsp ground ginger

1 tsp pumpkin-pie spice

1/2 tsp baking soda

1/2 cup packed dark-brown sugar

1/4 cup unsulfured molasses

1 large egg

1/4 cup sour cream

1/2 cup semisweet chocolate chips

powdered sugar, for dusting

1. Heat oven to 350. Butter an 8″ square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.

2. In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until just smooth. Add flour mixture; stir until just moistened (do not over-mix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.

3. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan.  Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with powdered sugar, if desired. (To store, keep in an airtight container at room temperature, up to 3 days.)

Martha Stewart recipe

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Filed under Chocolate, Christmas, Cookies, Dessert, Quick Bread

Pumpkin Gingerbread

I made this last Christmas, too, from my mother-in-law. She pulled the recipe from All Recipes, submitted by Terri.

3 cups sugar

1 cup vegetable oil

4 eggs

2/3 cup water

15 oz can pumpkin puree

2 tsp ground ginger

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp ground cloves

3 1/2 cups all-purpose flour

2 tsp baking soda

1 1/2 tsp salt

1/2 tsp baking powder

1. Heat oven to 350. Lightly grease two 9×5″ loaf pans.

2. In a large mixing bowl, combine sugar, oil, and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.

3. In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

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Filed under Bread, Christmas, Dessert, Pumpkin, Quick Bread, Thanksgiving

Apple Bread

I made this at Christmas time last year and just loved it.  My mother-in-law got the recipe from Puffin Inn in Ogunquit, Maine.  The top crust gets pretty crispy, which is good unless you don’t keep an eye on it and it gets too hard.  Also, a tip I learned in making quick breads: After they cool, wrap them in plastic wrap and store overnight.  They slice better the next day.

3 cups flour

1 1/2 tsp cinnamon

1 tsp baking soda

1 tsp salt

1/4 tsp baking powder

3 eggs

2 cups sugar

1 cup oil

1 Tbls vanilla

2 cups diced apple (without skins)

1/2 cup chopped walnuts

1 tsp flour

Mix flour, cinnamon, soda, salt, and baking powder together. Beat eggs and add sugar and oil. Add vanilla and dry ingredients. Stir in apples. Mix walnuts in a teaspoon of flour and add to batter. Pour into 2 greased loaf pans. Bake at 350 for 1 hour.

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Filed under Bread, Christmas, Dessert, Quick Bread, Thanksgiving

Orange Pumpkin Loaf

My mother-in-law gave this to me from All Recipes.  It was submitted to their website by Carol.

1 large orange

1/3 cup butter, softened

1 1/3 cups white sugar

2 eggs

1 cup canned pumpkin

1/3 cup orange juice (or water)

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 cup chopped walnuts

1/2 cup chopped raisins

1. Heat oven to 350. Grease a 9×5″ bread pan.

2. Cut orange into wedges & remove seeds. Place orange, peel & all, in a food processor. Pulse until finely chopped. Set aside.

3. In a large bowl, cream butter & sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water & the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, & cloves. Stir into batter just until moistened. Stir in nuts & raisins. Spoon into the prepared loaf pan.

4. Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan. Cool on a wire rack.

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Filed under Christmas, Dessert, Pumpkin, Quick Bread, Thanksgiving