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Delicious
and moist
quick bread
This easy treat starts with one basic recipe,
which morphs into three bold flavors
for fall. Each one is so good, why not
make an extra loaf to freeze for later?
PERFECT QUICK BREAD is light, moist, tender,
bold (its flavor should be obvious), nicely shaped
and fully baked. This quick bread recipe gives you
three appealing choices pumpkin, banana and
apple butter with all those qualities.
Selecting the right pan for baking quick breads makes a
big difference. Because of the long baking times (50 min
utes for the miniature loaves; 70 minutes for the big ones),
stay away from Pyrex, clay or ceramic loaf pans, which re
tain heat and cause the breads to dry out and the edges to
toughen. Invest in the thin, dispos
able variety, which you can wash and
use again.
Choosing the right quick bread in
gredients makes a difference, too. Add
ing some water to the batter keeps
the bread moist over the long baking
time. Oil, not butter, is the quick bread
fat of choice. Butter’s delicate flavor
tends to get lost among the bold fla
vors and spices.
Brown sugar
gives these
breads a rich,
flavorful
crumb and
golden crust.
A generous quantity of quick-rising baking soda guaran
tees a light, airy bread and causes the top to brown and crisp
up. Acidic molasses in the brown sugar reacts with the al
kaline soda, keeping the breads from tasting “off.”
Unlike cakes that test done when a tester comes out
clean, quick breads are a little trickier. An almost-baked
quick bread may look and test done even though its center
top is slightly gummy. But if you bake these breads for the
suggested times, they should be fully and perfectly done.
Contributing Editor Pam Anderson is the author of four cookbooks.
Her latest is an entertaining guide. Perfect Recipes for Having
People Over iHoramx>\ Minus, t.ui.
16
USA WEEKEND • Oct. 12-14,2007
Smart
By PAM ANDERSON
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Pumpkin Spice Bread
Half a 15-ounce can 100% pure
pumpkin (1 cup minus 2 Tbs.)
’/> tsp. ground cinnamon
Vi tsp. ground nutmeg
’/> tsp. ground cloves
7* cup water
1 V« cups dark brown sugar
7i cup vegetable oil
2 large eggs, lightly beaten
17. cup bleached
all-purpose flour
1 tsp. baking soda
7. tsp. salt
Adjust oven rack to middle position
and heat oven to 350 degrees.
Heat pumpkin, cinnamon, nutmeg
and cloves in a small saucepan over
medium heat until steamy. Stirring
continuously, cook until pumpkin is
stiff and starts to stick to the pan
bottom, about 3 minutes. Transfer
to a medium bowl; whisk in 7. cup
water, then brown sugar, then oil,
then eggs until smooth.
In a separate bowl, whisk together
remaining dry ingredients, then
fold into the pumpkin mixture until
just combined. Scrape batter into
3 greased miniature disposable loaf
pans (or 1 9-inch pan). Bake until
firm and golden brown, about
50 minutes for miniature loaves and
about 70 minutes for a large loaf.
Let bread stand for a few
minutes. Turn onto a wire rack and
cool to room temperature. Slice
and serve. Recipe doubles easily
and freezes well.
Makes 3 mini loaves or 1 9-inch loaf.
SERVES 15 ■ PER SERVING: 231 calories,
3g protein, 37g carbohydrates, 8g fat
(1g saturated), 28mg cholesterol,
1 g fiber, 221 mg sodium
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