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It’s about quick breads today. One result of our interest in health and fitness is that quick breads have been enjoying a comeback in popularity. We can change the end result by adding fruit, nuts grated or shredded veggies and whole grains to basic quick breads and muffin recipes, which increases the nutritional value, making delicious new flavors and textures.

A few tips when making quick breads: A 9x5 inch pan can be too much at one time for some people. I use two smaller pans, 7-1/2x3-1/2 pans or three 4x6 little foil pans, adjusting the amount of batter and baking time. When you have to chop dried fruit or raisins, use a scissor, dipping the blades in water when the blades get sticky. In the apricot recipe, I combine the egg, sugar and oil in a small bowl as it’s easier to combine, then transfer it to a bigger bowl as instructed. After the bread is baked and completely cooled, wrap it in foil and put it in the fridge for several days. The bread will be much easier to slice and the ingredients will meld and the flavor will be intensified making the bread even more delicious.

Quick breads make a great gift not just for Christmas but for anytime of the year.

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APRICOT ALMOND BREAD
1 egg
2/3 c. sugar
2 T. canola or vegetable oil
2 c. flour
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/2 c. orange juice
1/2 c. water
1 c. dried apricots, finely chopped
1 c. sliced almonds

Grease and flour bottom only of an 8x4 or 9x5 loaf pan. In a large bowl, beat egg, then beat in sugar and oil. In a medium sized bowl, combine next four ingredients. Add dry ingredients alternately to sugar mixture with orange juice and water, beginning and ending with dry ingredients. Fold in apricots and nuts. Pour into pan. Bake at 350 degrees for about one hour or until pick inserted into center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan and cool completely before cutting. Wrap leftovers in foil and refrigerate up to one week. Makes one loaf.

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This recipe might be called dinner in a basket.

CHEDDAR PARMESAN CHEESE BREAD
2 c. flour
1 T. each, sugar and baking powder
1/2 t. salt
1 t. dry mustard
1/4 c. firm butter
1 c. shredded cheddar cheese, divided
2 T. grated Parmesan cheese
1 c. milk
1 egg
1/2 c. minced onion
1 t. paprika

Grease or spray a 9x5 inch loaf pan. In a large bowl, combine first five ingredients. Using a pastry blender or two dinner knives, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 c. cheddar cheese and the Parmesan cheese. In a small bowl, beat milk and egg until well blended. Add to flour mixture and mix with a fork just until dry ingredients are moistened. Spoon batter into greased pan. In a small bowl, toss remaining 1/2 c. cheese, onion and paprika. Sprinkle over batter. Bake at 350 degrees for about 60 minutes or until pick inserted into center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Serve slightly warm or cool completely. Wrap bread in foil and refrigerate up to several days. Makes one loaf. Note: As a gift, put the bread in a basket or other container along with a jar of spaghetti sauce and spaghetti noodles. Put an orange, and apple and a banana in the basket for a fresh fruit salad.

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BLUEBERRY ORANGE BREAD
2 c. flour
1 c. sugar
1 t. baking powder
1/2 t. each, baking soda and salt
1 egg
1/2 c. orange juice
1/3 c. water
2 T. butter or margarine, melted
2 T. grated orange peel
3/4 c. fresh or frozen blueberries

In a large bowl, combine first five ingredients. In another bowl, combine next five ingredients. Add to dry ingredients just until combined. Fold in blueberries. Pour into greased and floured 9x5 inch loaf pan. Bake at 350 degrees for 60-65 minutes or until pick near center comes out clean. Cool for 10 minutes; remove from pan to wire rack. Makes one loaf.

Thought for the Day: Sometimes our fate resembles a fruit tree in winter. Who would think that those branches would turn green again and blossom, but we hope it, we know it.

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