Below is the OCR text representation for this newspapers page.

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 V V”. if ■jl ... f _ _ .... f• A ji. mar Tj ■" - fc. 1 7 W- W Msk a wm \ \ 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 PUMPKIN BREAD- RICHARO JUNG. rOOOPIX/JUPITERIMAGES BANANA BRIAN HAGMMRA. rOOOPtX/JUWTERIMAGES SPATHfS MkLER'TOOOPIX/JUPITFfttMAf.fN