Recipe: Sweet Quick Bread with Variations (pumpkin, blueberry, and chocolate-cherry)

SWEET QUICK BREAD
Makes 1 loaf or 12 muffins

1/2 cup vegetable oil
1 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 (listed below)

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

In a large bowl, whisk together the oil, sugar, eggs, applesauce, water and vanilla.

In another bowl, whisk together the flour, baking powder, baking soda, salt and the mix-ins of your choice. Gently stir the flour mixture into the applesauce mixture just until combined.

FOR A LOAF:
Spread the batter into the prepared pan. Bake until a wooden skewer inserted at the center comes out clean, about 50 to 60 minutes.

FOR MUFFINS:
Spoon the batter into the prepared tins and bake for 18 to 20 minutes. Allow to cool for 10 minutes in the pan, then turn out onto a cooling rack. Allow the loaf to cool fully before cutting.

MIX-INS:

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

LEMON-BLUEBERRY:
Zest and juice of 2 lemons
1 cup frozen wild blueberries

CHOCOLATE CHERRY ORANGE:
Zest of 2 oranges
1/2 cup mini chocolate chips
3/4 cup dried cherries