Basic Quick Bread Recipe

How to make it

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• Grease 2 loaf pans, and heat oven to 350.
• In a medium bowl, sift the flour, baking powder, baking soda and salt, set aside.
• In a large bowl, cream the butter and sugar, then add eggs and vanilla.
• Add the dry ingredients, alternating with the milk.
• Fold in whatever add-ins you choose.
• Pour into pans and bake for 55 min to 1 hour.
• For my bread, I used 2 1/2 cups fresh, pitted cherries, a handful of coconut, and would have liked to use almond extract, but i was all out. Phooey. But still delicious with the vanilla!
• Variations:
• BANANA NUT BREAD: Add 2 cups mashed ripe bananas combined with 2 T. lemon juice. And ½ c. chopped nuts (walnuts or pecans.)
• ZUCCHINI NUT BREAD: Add 2 cup shredded zucchini and ½ c. chopped nuts.
• PEACHY NUT BREAD: Add 2 cup of canned peaches, drained and pureed combined with 1½ t cinnamon, ¾ t nutmeg, ¼ t. cloves, and ½ c. chopped nuts.
• PUMPKIN NUT BREAD: Add 2 cups pureed pumpkin combined with 1 t. cinnamon, 1 ½ t nutmeg; and ½ c. walnuts.
• SWEET POTATO BREAD: Add 2 cups of mashed cold sweet potatoes combined with 1 t. cinnamon, 1 t. nutmeg, 1 t. cloves; and 1 c. walnuts. Substitute ½ cup granulated sugar with 1/3 c. brown sugar.
• APPLESAUCE BREAD: Add 2 c. applesauce combined with 1 t. cinnamon, ½ t. cloves.
• PEARSAUCE BREAD: Add 2 cups pearsauce combined with 1 t. ginger.
• HAWAIIAN NUT BREAD: Add 2 cups crushed pineapple drained, ¼ c fine coconut; ½ c. nuts.
• Bonus!!!!
• All these nut bread variations can be baked in muffin tins (greased or with paper cups inserted). Fill cups to 2/3 full and bake at 350ºF. for 15-20 min.