---

Christmas is coming sooner than we realize, with Thanksgiving being so late this year. At this time of year we are decorating our homes with a manger scene and other Christmas decorations, writing Christmas cards, shopping, sewing, making home-made gifts and baking for family and friends or for the elderly who no longer can bake as they used to. Today's recipes are about making quick breads as gifts. I will probably make four double batches using different recipes. Some quick bread recipes say that you can wrap in foil and keep them refrigerated after baking and completely cooled, for two to three weeks, or freeze them (wrapped tightly) for a couple of months. With the amount I make I label some of them "for us", to serve after the holidays when friends stop in for a cup of coffee or to use at a meal. It's a nice treat to serve rather than cookies or candy which they've probably had enough of anyways.

+++++

DATE NUT BREAD

1/4 c. shortening

1-1/2 c. sugar

2 eggs

1-1/2 t. vanilla

3 c. flour

2 t. baking soda

2 t. baking powder

1/4 t. salt

1-1/2 c. orange juice

1-1/2 c. chopped dates

1/2 c. chopped walnuts

In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; beat until fluffy. Combine dry ingredients; add alternately to creamed mixture with orange juice. Blend well. Fold in dates and walnuts. Pour into two greased, floured and waxed-paper lines 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near center comes out clean. Cool in pans 10 minutes before removing from pans. Cool on wire rack.

Make 2 loaves 16 to 18 slices from each loaf. If you don't have 8x4-inch pans, use 9x5-inch. Test for doneness between 38-40 minutes.

+++++

QUICK AND EASY LEMON POPPY SEED BREAD

1 regular size yellow cake mix

1 pkg. instant lemon pudding mix, for four

1/4 c. poppy seeds

3/4 c. canola or vegetable oil

1 c. water

4 large eggs

Combine all ingredients in a large bowl. Beat for 3 minutes on medium speed. Pour into two greased and lightly sugared 9x5-inch loaf pans. Bake at 350 degrees for 40-50 minutes. Cool 10 minutes in pans; turn out onto wire racks.

Makes 2 loaves, 16 to 18 slices from each loaf.

+++++

ORANGE-CARROT LOAF

1-1/4 c. whole wheat flour

1 t. cinnamon

1/2 t. each baking powder and baking soda

1/4 t. salt

2 eggs, slightly beaten

Grated peel of 1 orange

1/3 c. orange juice

1/3 c. honey

1/4 c. canola or vegetable oil

1 c. shredded carrots

1/2 c. chopped walnuts

1/2 c. raisins

In a large bowl, combine first 5 ingredients. Combine next 5 ingredients in a small bowl, mixing well. Stir into the dry ingredients just until they are moistened. Stir in last 3 ingredients. Pour mixture into a well-greased and lightly floured 9x5-inch loaf pan. Bake at 350 degrees for 60 minutes or until wooden toothpick comes out clean. Cool 10 minutes; remove from pan and cool on wire rack.

Make 1 large loaf, 16 to 18 slices.

+++++

APRICOT PECAN BREAD

1 c. dried apricots, cut into small pieces

3/4 c. hot water

2 T. butter, softened

1 c. sugar

1 egg

2 c. flour

1 t. baking powder

1/4 t. baking soda

1/2 t. salt

1/2 c. orange juice

1/2 c. chopped pecans

Apricot Spread:

1-3 oz. package cream cheese, softened

2 T. chopped dried apricots, softened in hot water and drained

In a small bowl, combine apricots and hot water. Let soften for 30 minutes. Drain. Save 1/4 c. apricot water. Set aside apricot pieces. Combine next 3 ingredients in mixing bowl; cream well. In another bowl, combine next 4 ingredients. Add to creamed mixture alternately with apricot water and orange juice. Stir in apricot pieces and pecans. Spoon into a greased and floured 9x5-inch baking pan. Bake at 350 degrees for 55-65 minutes or until bread tests done with wooden toothpick. Make apricot spread by combining ingredients in a small bowl. Refrigerate until serving time. (This bread's flavor improves with age... just like we do!)

Makes 1 loaf, 16-18 slices.

+++++

Note: You can line the pans used in all these recipes using "Release" foil. It's so much easier than greasing and flouring. Use just enough foil to fit the pan, pressing down in the corners and overlapping the ends to easily remove the bread from the pan. Wait a couple of minutes, turn the bread on it's side and peel off the foil (It comes right off). Cool on wire rack.

Quick breads are best wrapped and stored at least overnight before slicing and serving.

TFD: No matter how many Christmas cards you send out, invariably the first one you get is from someone you missed.

---