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How to make it

  • Adjust oven rack to middle position and heat oven to 350 degrees.
  • Whisk together all ingredients and scrape batter into 3 greased miniature disposable loaf pans (or 1 9-inch pan). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.
  • Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. Recipe doubles easily and freezes well.
  • 224 calories per serving. 2g protein, 35g carbs, 8g fat (1g saturated), 28mg cholesterol, 1g fiber, 219mg sodium

Reviews & Comments 5

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    " It was excellent "
    pointsevenout ate it and said...
    This is going to be good. Scraped up and taste tested a few crumbs that stuck to the bottom of the pan.
    See Apple Butter Bread for extended comments.
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  • achope246 8 years ago
    No nutrition info!!! lol
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    " It was excellent "
    clbacon ate it and said...
    It is wonderful! The spiciness is perfect.
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    " It was excellent "
    clbacon ate it and said...
    I just made this bread! Only I used blueberry butter because that's what I had available. Looks and smells fabulous! Cannot wait to taste it! Thanks for the recipe.
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  • berry 8 years ago
    I like this recipe... I will try on next Christmas days... thanks! (saved!)
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  • jones2888 8 years ago
    Perfect Quick Bread is light, moist, tender, bold, nicely shaped and fully baked. Stay away from Pyrex, clay or ceramic loaf pans, which retain heat and cause breads to dry out and the edges to toughen. Use the thin, disposable variety, which you can wash and use again. Oil is better to use than butter. Butter's delicate flavor tends to get lost in the bold flavors and spices. The baking soda makes the bread light and airy and the brown sugar keeps that taste in check.
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