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What do you think of when you read or hear the words “quick bread?” Banana bread comes to my mind, but delicious hot quick breads are as varied as the breads themselves. Going back to the early Middle Ages, bread served as a plate. Meats and vegetables were served on a large, thick piece of bread and eaten first. The tasty juices would soak into the “plate” and the bread was eaten last. Robert Burns wrote of “bannocks o’ barley,” which is a biscuit-like dough rolled, cut and fried on a griddle. They are still enjoyed in the British Isles today.

And then we have biscuits. Whether is was chicken, fish, ham or all three, guests at a southern plantation home before the Civil War could expect golden biscuits, served just cool enough to avoid burning the fingers, dripping with butter. And muffins––England’s Charles Dickens absolutely loved muffins. Then there are dumplings. The Pennsylvania-Dutch ate them as part of the main meal or as a dessert, as in chicken and dumplings or apple dumplings. We have tea loaves, from the English, which I call quick breads.

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Today, we’ll do a couple “tea loaves” and some muffins. If you like the flavor and texture of dried apricots, you’ll enjoy this bread.

APRICOT CARROT BREAD

1-3/4 c. flour

1 t. baking powder

1/4 t. baking soda

1/4 t. salt

1/2 c. sugar

1/2 c. finely shredded carrots

1/2 c. applesauce

1 egg, slightly beaten

2 T. vegetable oil

1/3 c. dried apricots, snipped into small bits

In a large bowl, combine first four ingredients.

In a small bowl, combine next five ingredients.

Stir applesauce mixture into dry ingredients just until moistened (batter will be thick). Fold in apricots.

Spread batter into 8x4 loaf pan that has been greased or sprayed with cooking spray. Bake at 350 degrees 45-50 minutes or until toothpick inserted into center comes out clean. Cool in pan for 10 minutes. Remove from pan onto wire rack and cool completely.

NOTE: For best flavor, wrap loaf in plastic wrap or foil and let sit overnight at room temperature. Makes 12 slices.

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Last fall I canned several half-pints of pumpkin from the garden and have made this bread––almost “fresh from the garden.” It’s great served with apple butter.

PUMPKIN HARVEST BREAD

1-1/2 c. flour

1/2 c. yellow corn meal

2 t. cinnamon

1-1/2 t. baking powder

1 t. baking soda

1/2 t. nutmeg

1/4 t. salt

1 c. canned pumpkin

2 eggs

1/2 c. white sugar

1/2 c. packed brown sugar

1/4 c. vegetable oil

1/4 c. applesauce

1/2 c. raisins

Combine first seven ingredients in medium bowl.

Beat next six ingredients in large bowl until mixed well.

Stir in flour mixture just until blended. Stir in raisins.

Spoon into greased and floured 9x5- inch loaf pan. Bake at 350 degrees for 50-55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 8-10 minutes. Remove to wire rack to cool completely. Makes 15 slices.

NOTE: Freeze leftover pumpkin to use another time.

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M-m-m-m, these muffins have a lot of good things in them.

COUNTRY SPICE MUFFINS

1-1/2 c. 100% bran cereal

1 c. milk

1/4 c. margarine, melted (not spread)

1 egg, slightly beaten

1-1/2 c. flour

1/2 c. firmly packed brown sugar

1 T. baking powder

1 t. cinnamon

1 t. nutmeg

1 c. shredded carrots

1 c. dried cherries or cranberries (craisins)

1/2 c. walnuts, chopped

In a small bowl, mix first four ingredients; let stand 5 minutes.

In another bowl, blend next five ingredients; stir in bran mixture just until blended. Stir in rest of ingredients. Spoon batter into 12 paper-lined or greased muffin cups. Bake at 400 degrees 18-20 minutes. Makes 12 muffins.

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This muffin is like eating a muffin and a cupcake at the same time.

CHOCOLATE CHIP

OATMEAL MUFFINS

1/2 c. butter or margarine, softened

3/4 c. packed brown sugar

1 egg

1 c. flour

1 t. baking powder

1/4 t. baking soda

1/4 t. salt

3/4 c. applesauce

1 c. quick oats

1 c. chocolate chips

(I use the mini-chips.)

In a large mixing bowl, cream butter and sugar; beat in egg. Combine next four ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips.

Fill paper-lined or greased muffin tins 3/4 full. Bake at 350 degrees for 25 minutes. Makes 12 muffins.

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Thought for the day: A friend is a present you give yourself.

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