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RECIPE: Sweet Quick Bread

Cinnamon-pumpk(top) chocolate cherry orange (right) lemon-blueberry quick breads. | Matthew Mead~AP

Cinnamon-pumpkin (top) chocolate cherry orange (right) and lemon-blueberry quick breads. | Matthew Mead~AP

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Updated: December 3, 2011 8:05AM



MAKES 1 LOAF or 12 MUFFINS

1/2 cup vegetable oil1

1/4 cups sugar

2 eggs

1 cup applesauce (or see cinnamon-pumpkin note in mix-ins below)

1/2 cup water

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Mix-ins (see below)

Heat oven to 350 degrees. Coat loaf or muffin pan with cooking spray.

In large bowl, whisk together oil, sugar, eggs, applesauce, water and vanilla. In another bowl, whisk together flour, baking powder, baking soda, salt and mix-ins of your choice. Gently stir flour mixture into applesauce mixture just until combined.

For loaf, spread batter into prepared pan. Cook until wooden skewer inserted at center comes out clean, about 50 to 60 minutes. For muffins, spoon batter into prepared tins and bake for 18 to 20 minutes. Allow to cool for 10 minutes in pan, then turn out onto cooling rack. Allow loaf to cool fully before cutting.

Mix-ins

Cinnamon-pumpkin: Substitute pumpkin puree for applesauce. Add 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/2 cup crushed toffee chips and 1/2 cup chopped toasted pecans

Lemon-blueberry: Zest and juice of 2 lemons and 1 cup frozen wild blueberries

Chocolate cherry orange: Zest of 2 oranges, 1/2 cup mini chocolate chips, 3/4 cup dried cherries.

Nutrition facts per serving (without mix-ins):

230 calories, 10 g fat, 1 g saturated fat, 35 mg cholesterol, 33 g carbohydrates, 3 g protein, 210 mg sodium, 1 g fiber



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