Recipe(tried): Sweet Quick Bread Mix and Recipes

The mix and recipes are from the Eliason book, "Make A Mix," from the second and third (in both) books in the series. I made up a batch of mix, then tested both the Carrot-Orange and Zucchini Bread recipes -- they're great!

I also made up the Cranberry-Orange Bread recipe, but substituted blackberries; it's very, very good! I also mashed up some blackberries, added 1/4 cup sugar and poured sauce into a sterilized jar with tight-fitting lid and put in frig; it's a great topping for the bread. Roomie has topped breads with applesauce, yogurt and my citrus curds and, even though she can't have any right now, keeps reminding me to make some more when she can -- no praise better from this gourmet cook!

Have not tried the other recipes, but plan to do so as time (and preferences) allow. Have make up a batch of the baking spice, with excellent results. I'll use this in bread pudding . . . assuming there's ever any leftover bread, that is. Hope you enjoy them as much as we have!

Sweet Quick Bread Mix
Yield: 11 Cups

6 cups all-purpose flour, unsifted
1 Tbsp baking powder
1 Tbsp baking soda
1-1/2 tsps. salt
1-1/2 cups sugar
1-1/2 cups brown sugar, firmly packed
1-1/2 cups solid vegetable shortening

In a large bowl, sift together all dry ingredients; blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container, label and store in a cool, dry, place. Use within 10 to 12 weeks.

Add 1 teaspoon or more of Spice Blend Mix to cake batters, quick bread batters, whipped cream and pancakes whenever any of these ingredients are required.

Spice Blend Mix
Yield: 1/2 Cup

2 Tbsps ground cinnamon
1 Tbsp ground nutmeg
1 Tbsp ground ginger
1 Tbsp dried grated orange or lemon Zest
1-1/2 tsps. ground cloves
1-1/2 tsps. ground allspice

Combine all ingredients in a jar with tight-fitting lid; shake well to blend. Label, then store in a dry place. Use within 6 months.

Spicy Applesauce Bread
Yield: 1 or 2 Loaves

3-3/4 cups Sweet Quick Bread Mix
2 eggs, beaten
1-1/2 tsps. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 cup applesauce
1/2 cup chopped nuts
1/2 cup raisins

Preheat oven to 325 degrees; grease one 9 x 5-inch loaf pan or two 7 x 3-inch loaf pans. In medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan(s). Bake 60 to 75 minutes, or until cake tester inserted in center comes out clean. Cool on rack 5 minutes. Turn out of pan(s); continue cooling on rack.

Banana-Nut Bread
Yield: 1 or 2 Loaves

3-3/4 cups Sweet Quick Bread Mix
2 eggs, beaten
1 Tbsp lemon juice
2 medium bananas mashed (about 1 cup)
1/2 cup chopped nuts

Preheat oven to 325 degrees; grease one 9 x 5-inch loaf pan or two 7 x 3-inch loaf pans. In medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan(s). Bake 50 to 60 minutes, or until cake tester inserted in center comes out clean. Cool on rack 5 minutes. Turn out of pan(s); continue cooling on rack.

Carrot-Orange Loaf
Yield: 1 or 2 Loaves

When cool, serve with Cinnamon Whipped Topping (follows).

Bread:
3-3/4 cups Sweet Quick Bread Mix
2 eggs, beaten
1 cup grated carrots
1/2 cup orange juice
1 tsp. grated orange peel
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 cup chopped nuts
1/2 cup raisins

Cinnamon Whipped Topping:
1 cup whipping cream
1 tsp. ground cinnamon
3 Tbsps confectioners' sugar

Bread: Preheat oven to 325 degrees; grease one 9 x 5-inch loaf pan or two 7 x 3-inch loaf pans. In medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan(s). Bake 60 to 70 minutes, or until cake tester inserted in center comes out clean. Cool on rack 5 minutes. Turn out of pan(s); continue cooling on rack.

Cinnamon Whipped Topping: In a medium bowl, whip cream until soft peaks form. Gentle stir in cinnamon and confectioners' sugar. Refrigerate until served. Makes about 2 cups.

Cranberry Bread
Yield: 1 or 2 Loaves

3-3/4 cups Sweet Quick Bread Mix
2 eggs, beaten
3/4 cup orange juice
1 cup fresh or frozen cranberries
1 tsp. grated orange Zest

Preheat oven to 325 degrees; grease one 9 x 5-inch loaf pan or two 7 x 3-inch loaf pans. Combine orange juice and cranberries in blender; process on chop 4 or 5 seconds. In medium bowl, combine Sweet Quick Bread Mix, eggs, orange peel and orange juice mixture, stirring to blend. Turn into prepared pan(s). Bake 65 to 75 minutes, or until cake tester inserted in center comes out clean. Cool on rack 5 minutes. Turn out of pan(s); continue cooling on rack.

Date-Nut Bread
Yield: 1 or 2 Loaves

For a different shape, bake this bread in a Bundt pan at 325 degrees for about 1 hour.

3-3/4 cups Sweet Quick Bread Mix
2 eggs, beaten
1 cup boiling water
1 tsp. vanilla extract
1 cup chopped dates
1/2 cup chopped nuts

Preheat oven to 350 degrees; grease one 9 x 5-inch loaf pan or two 7 x 3-inch loaf pans. In small bowl, pour boiling water over dates; let stand 5 minutes. In medium bowl, combine eggs, Sweet Quick Bread Mix, vanilla and nuts, stirring to blend; stir in date mixture. Turn into prepared pan(s). Bake 60 to 65 minutes, or until cake tester inserted in center comes out clean. Cool on rack 5 minutes. Turn out of pan(s); continue cooling on rack.

Pumpkin Bread
Yield: 1 or 2 Loaves

Serve the Cinnamon Whipped Topping with any sweet bread.

Bread:
3-3/4 cups Sweet Quick Bread Mix
1 cup mashed cooked pumpkin
2 eggs, beaten
1/2 cup milk
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 cup applesauce
1/2 cup chopped nuts
1/2 cup raisins

Cinnamon Whipped Topping:
1 cup whipping cream
1 tsp. ground cinnamon
3 Tbsps confectioners' sugar

Bread: Preheat oven to 350 degrees; grease one 9 x 5-inch loaf pan or two 7 x 3-inch loaf pans. In medium bowl, combine Sweet Quick Bread Mix, pumpkin, eggs, milk, cinnamon, nutmeg and cloves, stirring to blend. Stir in nuts and raisins. Turn into prepared pan(s). Bake 55 to 60 minutes, or until cake tester inserted in center comes out clean. Cool on rack 5 minutes. Turn out of pan(s); continue cooling on rack.

Cinnamon Whipped Topping: In a medium bowl, whip cream until soft peaks form. Gentle stir in cinnamon and confectioners' sugar. Refrigerate until served. Makes about 2 cups.

Zucchini Bread
Yield: 1 or 2 Loaves

To prevent tunnels in your bread, stir only until all the ingredients are moistened.

3-3/4 cups Sweet Quick Bread Mix
2 eggs, beaten
2 cups grated unpeeled zucchini squash
3 Tbsps orange juice
1 tsp. grated orange Zest
1/2 cup chopped nuts

Preheat oven to 325 degrees; grease one 9 x 5-inch loaf pan or two 7 x 3-inch loaf pans. In medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan(s). Bake 60 to 75 minutes, or until cake tester inserted in center comes out clean. Cool on rack 5 minutes. Turn out of pan(s); continue cooling on rack.