Rachel Paxton

Quick breads are a quick, easy accompaniment to any holiday meal.
For the best-tasting holiday quick breads, here are some helpful hints:
- Only grease the bottoms of the loaf pans or the sides of the
bread will pull away from the sides of the baking pan.
- Bake in the center of the center rack of the oven.
- When adding liquids to the dry ingredients, stir only until dry
ingredients are moistened. Batter will be lumpy.
- Quick breads can be made ahead and frozen from 1 to 2 months.

Cranberry Pumpkin Bread
Ingredients:
2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Directions:
Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin, mixing well.

Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.

Make a well in the center of the batter and add the pumpkin. Stir in cranberries.

Spoon batter into 2 greased and floured loaf pans.

Bake for 1 hour.


Cranberry Bread
Ingredients:
2 cups flour
1 egg
2 1/2 teaspoons baking powder
1 cup cranberries, sliced
1 cup sugar
1 cup nuts, chopped (optional)
2 tablespoons butter
1 teaspoon baking soda
Juice and rind of 1 orange
1/2 teaspoon salt

Directions:
Preheat oven to 350 degrees. Add water to orange juice to make
3/4 cup liquid. Mix all ingredients together and pour into a
greased loaf pan. Bake for 30 minutes.


Pumpkin Bread
Ingredients:
5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)

Directions:
Preheat oven to 350 degrees. In a large bowl, mix together
vegetable oil, sugar, and eggs. In another bowl, mix together
flour and baking soda.