Affordable Autumn-Inspired Quick Bread Recipes

by Michele Cheplic | More from this Blogger

15 Nov 2008 12:40 PM

Penny-pinching cooks take note: The following recipes will help you save big the next time you are at the market.

Now that Thanksgiving is right around the corner the price of pumpkins and apples has dropped considerably (at least here in the Midwest). Now is the time to take advantage of the low prices and stock up on these healthy ingredients. You can use them in my favorite quick bread recipes. (My family loves to eat quick bread at breakfast and for afternoon snacks.)

To save even more time and money consider doubling the recipes and freezing the extras. Then, when it's time to feed overnight guests during the holidays all you need to do is remove the quick breads from the freezer, allow them to thaw, and you're good to go.

PUMPKIN APPLESAUCE QUICK BREAD

Ingredients:

3-1/2 cups flour

1-1/2 teaspoons salt

1 teaspoon cinnamon

2 teaspoons baking soda

1 cup canned or fresh pumpkin

1 cup applesauce (you can use homemade or store bought)

2/3 cup cold apple juice

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1 cup chopped nuts

Directions:

Preheat oven to 350 degrees. Grease and flour three medium (8-1/2-by-4-1/2-inch) loaf pans.

Sift flour with salt, cinnamon and baking soda.

Combine pumpkin, applesauce and juice.

In a large bowl, combine sugar, oil and eggs. Add flour mixture alternately with pumpkin mixture; stir just enough to moisten flour. Stir in nuts. Pour into prepared pans.

Bake 50 to 60 minutes.

Makes 3 loaves.

SWEET PUMPKIN ORANGE BREAD

Ingredients:

2-1/2 cups flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 cup chopped nuts

1/2 cup butter or margarine

1 cup brown sugar

2 eggs

3/4 cup buttermilk

3/4 cup canned or fresh pumpkin

2 tablespoons grated orange rind

1/4 cup orange juice

Directions:

Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.

Sift flour with baking powder, baking soda, salt and spices.

Sprinkle 1/4 cup flour mixture over nuts.

Combine buttermilk, pumpkin, orange rind and juice.

Cream butter, add sugar, and blend thoroughly. Add eggs and beat well. Add dry ingredients alternately with pumpkin mixture. Stir in nuts. Pour into pan.

Bake 75 minutes.

Makes 1 loaf.

Related Articles:

The Perfect Pumpkin Cookies

Jazzed Up Pumpkin Desserts

Pumpkin Pizza

Perfectly Delicious Pumpkin and Chocolate Treats

Pumpkinpalooza--A Meal Made of Pumpkins

Variations on the Traditional Pumpkin Pie

Bring On the Pumpkins: How to Cook with Fresh Pumpkin

Post Halloween Pumpkin Decorating Ideas

Pumpkin Waffles with Brown Sugar Syrup

Two Thanksgiving Sides: Grandma Delp's Pumpkin Casserole and Sweet Potato Casserole

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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