Cranberry Nut Bread

Loafing around.....with a loaf of

Cranberry Nut Bread and a cup of coffee.

It's that time of year when it's always nice 

to have a sweet homemade treat in the house. 

  Cranberries are plentiful in the grocery store

 right now and that got me in the mood

 for this classic quick bread.

In a large bowl whisk to combine the dry 

ingredients. Toss the cranberries and nuts 

into the flour mixture. You can also add 

them at the end as I did this time. Next, 

melt the butter in a glass cup then add it 

to the orange juice. Then use that cup to 

whisk the egg lightly with a fork and add 

that to the orange juice and butter mixture. 

 Whisk that all together and add to the 

bowl with the dry ingredients.

 Stir just to combine.

 Add the nuts and cranberries if you didn't 

already toss them in with the flour mixture.

I don't cut the cranberries in half as in so

many recipes. Too much trouble and they 

bleed into the batter. It also saves me a step!  

 Put into a greased 9x5 loaf pan. 

I love using this vintage pyrex one. 

 Bake for an hour. 

Check for doneness with a wooden skewer.

 Wait 10-15 minutes before inverting out.

 I freeze this bread in sandwich baggies 

placed flat with 2 slices (side by side) for us. 

 I love a warm piece slathered with soft butter.

Also good is a spread of equal parts butter and

 cream cheese whipped together. 

Cranberry Nut Bread

2 C flour

! C sugar

1-½ t baking powder

½ t baking soda

½ t salt

Whisk the dry ingredients in a large bowl

the add:

1 heaping C cranberries

½  heaping C chopped pecans

Toss to coat with flour mixture.

In a 2 C measuring cup combine:

¾ C orange juice

¼ C melted butter

1 egg, beat with a fork

Mix together then add to the dry 

ingredients in the bowl. Stir until

blended. Pour into a greased 9x5

loaf pan and bake at 350º for 1 hour.

Test for doneness. Toothpick inserted 

in the center comes out clean. Cool for 

10 minutes. Remove from the pan. 

Enjoy! 

Cheesy Garlic Pull-Apart Rolls

It's so easy to jazz up a regular can of biscuits

and make them a special addition to any dinner.

Toss a few ingredients together and bake.

 Quarter the biscuits. Melt the butter in

a large bowl in the microwave.

 Toss the biscuits in the butter along with 

garlic powder,  parsley, and cheese. 

Using fresh parsley makes a difference.

 When everything is nice and coated put about 3

pieces into each sprayed muffin cup.

 A few will have 4 pieces.

Bake until golden brown, about 10 minutes.

Pull Apart Cheesy Garlic Rolls

1 tube biscuits, 12oz

3 T butter

2 T fresh parsley, minced

½ t garlic powder

1 C shredded cheese, mozzarella or cheddar

Melt the butter in a large bowl in the microwave.

Cut each biscuit into 4 pieces; add to the melted

butter. Add the garlic powder, parsley, and cheese.

Toss to coat. Spray a muffin tin and place 3 pieces

in each. If you have leftover pieces, just add those

to a few of the cups. Bake @375º for 10-12 minutes,

until golden brown.

Enjoy!

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Oatmeal Quick Bread

This is a good not-to-sweet quick bread that's

just the thing to serve with afternoon tea.

It reminds me of a scone. 

It's nice buttered with a drizzle of honey 

and cinnamon,

 or buttered with cinnamon sugar, or jam.

It's also good toasted the next day.

 Begin by soaking the 1 C oats with 1 C milk

 for 5 minutes while you get the other

ingredients together and grease a 9x5 pan.

 Whisk in the eggs, butter, and brown sugar.

 Stir in the flour, baking powder, and salt

 just until blended.

 Spoon batter into the loaf pan and sprinkle the 

top with the 1 T reserved dry oats.

 Bake @ 350º for about 50-55 minutes, until a

toothpick inserted in the center comes out clean.

Cool in pan on a wire rack for 10 minutes.

Remove from pan.  

Oatmeal Quick Bread

1 C + 1T quick-cooking oatmeal

1 C milk

2 L eggs

½ C brown sugar

6 T butter (¾ stick) melted

2 C flour

2¼ t baking powder

½ t salt

In a large bowl, combine milk with 1 C oatmeal; 

let stand for 5 minutes. Grease a 9x5 bread loaf

pan with the butter wrapper. To the oat mixture, 

add the eggs, brown sugar, and butter; mix well. 

Stir in the flour, baking powder, and salt just 

until blended. Pour into the loaf pan and

sprinkle the top with the reserved 1T dry oats.

 Bake @350º for 55-60 minutes. Cool bread in

pan on wire rack for 10 minutes. Remove from 

pan and cool completely on wire rack.

Enjoy!

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The Best Pumpkin Bread

This pumpkin bread is moist and full of
spicy goodness. It's wonderful still warm
from the oven.

The next day it's wonderful all over again warmed 

in  the microwave or toasted in the toaster and

served with a little butter.

Great with your morning cuppa Joe.

Here's how easy it is to make.
Combine pumpkin, eggs, oil, water, sugar, salt,

 spices, and vanilla. Whisk to mix well.

I like my pumpkin bread loaded with spices.

 Add flour, soda, powder, and chopped nuts.

I also like it loaded with chopped pecans.

 Pour into a greased loaf pan.

 Bake for about 45-50 minutes. 

This recipe will give you 2 loaves. One for you

 and one for the freezer or a friend. It can easily

 be cut in half. You'll be left with ½ can (1 C) of

 pumpkin to use in another recipe.

PUMPKIN BREAD

1 can, 15 oz pumpkin

4 eggs

1 C oil

⅔ C water

2 ½ C sugar

½ t salt

2 t cinnamon

1 t ground nutmeg

1 t ground ginger

1 t ground cloves

1 t ground allspice

1 t vanilla

*********

3 C flour

1 t baking soda

2 t baking powder

1 C chopped nuts

Combine pumpkin, eggs, oil, water, sugar, salt, 

spices and vanilla in a large bowl. Whisk to blend.

Add flour, soda, powder, and chopped nuts.

Whisk to combine. Pour into 2 greased 9x5 loaf 

pans. Bake @350º for 50-55  minutes or until

 a skewer comes out clean. Cool 10 minutes then

 turn out onto a platter.

Enjoy!

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Quick CINNAMON Bread

Quick breads are so easy and just the right
 size for me. This is basically a coffee cake
baked in a loaf pan. It's mixed up in
just a few minutes.

This cinnamon version is
one of our favorites.

I've used real buttermilk and I've
also made it with the substitute:
1C milk + 1T vinegar or lemon juice;
let it sit for 10 minutes.

Use the butter wrapper to grease the loaf pan.

Cream the softened butter and sugar.
Then mix in the egg and vanilla. I use a
 hand mixer, but you can also use a whisk.

Add the flour, baking soda, and nutmeg.

If you love nutmeg, add more. If you 

don't like nutmeg, leave it out. I find 

that 1/2t is just right for me. 

You can mix everything using just one bowl.

Pour 1/2 the batter into your loaf pan.

Smooth out the top.

Sprinkle with about 3/4 of the cinnamon mix.

Top with the remaining batter and
remaining cinnamon mix. Pat it on a bit.

Swirl a knife through the batter once.

Bake @350º for about 45 minutes, or
 until a toothpick comes out clean.

Let sit in the pan for about 20 minutes.
Run a knife around the edge, for easy
removal. I place a paper towel over the
top before I flip it out to catch the loose
cinnamon sugar. The I use that to invert
it again right-side-up onto my platter.

Let it cool a bit and have a slice

while it is still warm. This is important. 

Your husband can assist here.

Enjoy with a cup of coffee,

 or tea.

It's good leftover the next day. You can
toast it in a toaster oven or warm it
for a few seconds in the microwave.
Either way it's a nice bread to have with
 your morning coffee or afternoon tea.

So easy to bake a loaf anytime!

Cinnamon Quick Bread

1 stick butter (1/2C)

1 C sugar

1 egg
1 t vanilla

1 C buttermilk 

2 C flour
1/2 t nutmeg

1 t baking soda

Cream the softened butter with sugar.

Mix in egg and vanilla. Add milk, flour,
nutmeg and soda. Mix until blended.
Add 1/2 of the batter to a greased loaf pan.
 Sprinkle with 3/4 of the cinnamon/sugar mix.
Spoon on the remaining batter. Sprinkle
with the remaining cinnamon mix. Swirl with
 one pass through the batter with a knife

Bake @350º for 45-50 minutes until

a toothpick comes out clean. Cool in 

pan for 20 minutes before removing.

Cinnamon Sugar Mix

1/3 C sugar

2 t cinnamon

tips: Use the butter wrapper to 

grease the loaf pan.
Buttermilk substitute:
1C milk+1T vinegar.
let stand for 10 minutes.

Enjoy!

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