Autumn quick bread
4 sm loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| ½ | teaspoon | Salt |
| 1 | cup | Sugar |
| 1 | cup | Canned pumpkin |
| 2 | teaspoons | Pumpkin pie spice |
| 1 | cup | Applesauce |
| 1 | tablespoon | Molasses |
| 3 | Ripe bananas, mashed | |
| ½ | teaspoon | Cinnamon |
| 2 | Ripe bananas, mashed | |
| 1 | cup | Cranberries, chopped |
| 1 | teaspoon | Baking soda |
| ½ | cup | Vegetable oil |
| 2 | Eggs, beaten | |
| ⅓ | cup | Nuts (optional) |
| ⅓ | cup | Raisins (optional) |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| ½ | cup | Peanut butter |
| 1 | tablespoon | Orange juice concentrate |
Directions
QUICK BREAD BASE
PUMPKIN
APPLESAUCE
BANANA
PEANUT BUTTER BANANA
CRANBERRY
Preheat oven to 325. Gather the ingredients for the Quick Bread Base and one of the variations. Coat 4 small loaf pans with vegetable cooking spray. Combine dry ingredients; blend well and set aside.
Combine wet ingredients; blend well. Mix together wet and dry ingredients. Do not overmix. Distribute batter among the 4 pans, and bake for 30 to 40 minutes.
Source: Lisa Clarke