Quick Sweet Breads

COCONUT AND MACADAMIA NUT BANANA BREAD
Makes 5 loaves

2 1/4 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
I cup sweetened flaked coconut, toasted lightly and 
cooled

Into a bowl sift together the flour, the baking powder,
the baking soda, and the salt.  In a large bowl, with 
an electric mixer, cream the butter with the sugars 
until the mixture is light and fluffy and beat in the 
vanilla, the eggs, I at a time, the zest, the banana, 
and the sour cream. Add the flour mixture, beat the 
batter until it is just combined, and stir in the 
macadamia nuts and the coconut. Divide the batter 
among 5 well-buttered and floured 5 3/4- by 3 1/4 inch 
loaf pans and bake the breads in the middle of a 
preheated 350F oven for 35 to 40 minutes, or until 
a tester comes out clean. Remove the breads from the 
pans and let them cool, right sides up, on a rack. 

LEMON POPPY SEED BREAD
Makes 4 small loaves

2 2/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/4 cup poppy seeds
2 sticks (l cup) unsalted butter, softened
1 1/4 cups sugar
1 tablespoon plus 1 teaspoon freshly grated lemon zest
1 1/2 teaspoons vanilla
3 large eggs
1/3 cup milk
For the syrup:
1/2 cup fresh lemon juice
1/2 cup sugar

Into a bowl sift together the flour, the baking powder, 
and the salt and stir in the poppy seeds. In a large
bowl with an electric mixer cream the butter with the 
sugar and beat in tire zest and the vanilla. Beat in 
in the eggs, 1 at a time, and the milk and beat the 
mixture until it is combined well.  Add 1/2 of the 
flour mixture and beat the batter until it 1 is just 
combined.  Divide the batter among 4 buttered and 
floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, 
and bake the breads in the middle of a preheated 350F 
oven for 40 to 45 minutes, or until a tester comes out 
clean.
Make the syrup while the breads are baking: 
In a small saucepan combine the lemon juice and the 
sugar, bring the mixture to a boil, stirring until the 
sugar is dissolved, and keep the syrup warm.
Finish the Breads:
Poke the tops of the breads immediately all over with
a skewer, brush them with some of the syrup, and let 
the breads cool in the pans on the rack for 5 minutes.  
Invert the breads onto the rack and poke all sides of 
them all over with the skewer.  Brush the breads with 
the remaining syrup and let them cool, right sides up. 
Wrap the breads in plastic wrap and foil and let them 
stand overnight. The breads keep, wrapped well in 
plastic wrap and foil, chilled for 1 week or frozen 
for 1 month.  

GINGERED PEAR AND CURRANT BREAD
Makes 4 small loaves

2 1/2cups all-purpose flour 
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
2 cups finely chopped, peeled and cored firm-ripe pears 
(about 3)
2 tablespoons fresh lemon juice
1 stick (1/2 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla
2 large eggs
1/3 cup finely chopped crystallized ginger
3/4 cup dried currants

Into a bowl sift together the flour, the baking powder, 
the salt, and the cinnamon.  In a small bowl toss 
together the pears and the lemon juice.  In a large 
bowl with an electric mixer cream the butter with the 
brown sugar and beat in the vanilla and the eggs, 1 
at a time. Add the ginger and the pear mixture and 
beat the mixture until it is combined well. Beat in 
the flour mixture and beat the mixture until it is 
just combined.  Stir in the currants, divide the 
batter among 4 buttered and floured loaf pans, each 5 
3/4 by 3 1/4 by 2 inches, and bake the breads in the 
middle of a preheated 350" F. oven for 40 to 45 minutes, 
or until they are pale golden and a tester comes out 
clean.  Remove the breads from the pans and let them 
cool, right sides up, on a rack. The breads keep, 
wrapped well in plastic wrap and foil, chilled for I 
week or frozen for 1 month. 

TROPICAL BANANA BREAD
Makes 1 loaf

1 cup dried currants
1/2 cup dark rum
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon double-acting baking powder
2 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
1/2 cup plus 2 tablespoons sweetened flaked coconut
1/2 cup butter, softened
1 cup firmly packed dark brown sugar
2 large eggs, beaten lightly
1/3 cup buttermilk
1 cup mashed ripe banana
softened butter and apricot jam as accompaniments

In a small bowl let the currants steep in the rum, 
heated, for 1 hour.  In a bowl combine well with a 
fork the flour, the salt, the baking soda, the baking 
powder, the cinnamon, the nutmeg, and 1/2 of the 
coconut.  In a large bowl stir together the shortening 
and the brown sugar, add the eggs, and combine the 
mixture well. Stir in the buttermilk, the banana, and 
the currant mixture, combining the mixture well, add 
the flour mixture, and stir the batter until it is 
just combined. Spoon the batter into a greased loaf 
pan, 9 1/4 by 5 1/4by 2 3/4 inches, sprinkle it with 
the remaining 2 tablespoons coconut, and bake it in 
the middle of a preheated 350F oven for 1 hour to 
1 hour and 10 minutes, or until a skewer comes out 
clean.  Let the loaf cool in the pan on a rack for 10 
minutes. Loosen the edge with a knife, turn the loaf 
right side up onto the rack, and let it cool for 2 hours. 
The bread keeps, wrapped tightly in foil and chilled, 
for up to 1 week or it may be frozen. Serve the bread 
warm with the butter and the jam. 

CRANBERRY LEMON BREAD
Makes 6 loaves

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon double-acting baking powder
1/4 cup butter, softened
1 1/4 cups sugar
2 large eggs, beaten lightly
1/2 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon freshly grated lemon rind
1 1/4 cup fresh or unthawed frozen , cranberries, 
picked over
softened butter as an accompaniment

In a bowl combine well with a fork the flour, the salt, 
the baking soda, and the baking powder. In a large bowl 
stir together the shortening and the sugar, add the 
eggs, and combine the mixture well.  Stir in the butter
milk, the vanilla, and the rind, combining the mixture 
well, add the flour mixture, and stir the batter until 
it is just combined.  Stir in the cranberries gently 
but thoroughly, divide the batter among 6 greased loaf 
pans, 4 1/2 by 2 3/8 by 1 1/2 inches, and bake it in 
the middle of a preheated 350" F. oven for 30 to 40 
minutes, or until a skewer comes out clean. Let the 
leaves cool in the pans on a rack for 10 minutes. Loosen 
the edges with a knife, turn the leaves right side up 
onto the rack, and let them cool for2 hours. The bread 
keeps wrapped in foil and chilled for 1 week or frozen 
for 1 month.  Serve with butter.  

SOUR CHERRY ALMOND BREAD
Makes 1 loaf

3 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking soda
2 teaspoons double-acting baking powder
I cup chopped almonds
1/4 cup butter, softened
1 cup plus 1 teaspoon sugar
2 large eggs, beaten lightly
1 cup buttermilk
1 teaspoon almond extract
1 cup drained canned pitted sour cherries, chopped 
coarse
2 tablespoons sliced almonds
softened butter and cherry jam as
accompaniments

In a bowl combine well with a fork the flour, the salt,
the baking soda, the baking powder, and the chopped 
almonds. In a large bowl stir together the shortening 
and 1 cup of the sugar, add the eggs, and combine the 
mixture well Stir in the buttermilk and the almond 
extract, combining the mixture well, add the flour 
mixture, and stir the batter until it is just combined. 
Stir in the cherries gently but thoroughly and spoon 
the batter into a greased loaf pan, 9 1/4 by 5 1/4 by 
2 3/4 inches. Sprinkle the batter with the sliced 
almonds and the remaining 1 teaspoon sugar and bake 
the batter in the middle of a preheated 350F oven 
for 1 hour to 1 hour and 10 minutes, or until a skewer 
comes out clean. Let the loaf cool in the pan on a rack 
for 10 minutes. Loosen the edge with a knife, turn the 
loaf right side up onto the rack, and let it cool for 
2 hours. The bread keeps, wrapped tightly in foil and 
chilled, for up to 5 days or it may be frozen.  Serve 
the bread warm with the butter and the jam. 

APRICOT ORANGE CRANBERRY BREAD
Makes 5 small loaves

3 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 tablespoon plus 1 teaspoon freshly grated orange zest
2 large eggs
2/3 cup fresh orange juice
2/3 cup milk
2/3 cup finely chopped dried apricots
2/3 cup chopped walnuts or pecans
3 cups cranberries, picked over and chopped

Into a bowl sift together the flour, the baking powder, 
the baking soda, and the salt.  In a large bowl with 
an electric mixer cream the butter with the sugar and 
beat in the zest and the eggs, 1 at a time.  Beat in 
the orange juice and the milk and beat the mixture 
until it is combined well (it will appear curdled). 
Add the flour mixture and beat the batter until it is 
just combined.  Stir in the apricots, the walnuts, and 
the cranberries, divide the batter among 5 buttered and 
floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and 
bake the breads in the middle of a preheated 350F oven 
for 40 to 45 minutes, or until a tester comes out clean. 
Remove the breads from the pans and let them cool, 
right sides up, on a rack. The breads keep, wrapped
well in plastic wrap and foil, chilled for 1 week or 
frozen for 1 month.  

CRANBERRY DOUBLE NUT FRUIT BREAD 

3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 beaten egg
1 1/2 cups milk
2 Tablespoons cooking oil
1 cup cranberries, coarsely chopped
1/2 cup mixed candied fruits and peels, chopped
1/4 cup chopped walnuts
1/4 cup chopped pecans

Preheat the oven to 350F.  Sift together the 
first four ingredients.  Combine the next three 
and add to the dry mixture. Fold in cranberries, 
candied fruit and nuts. Pour into a greased and 
floured loaf pan (9x5x3). Bake 60 to 70 minutes at 350.

CARROT COCONUT BREAD 

1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon vanilla
1 cup chopped walnuts
1 cup raisins
2 cups finely shredded carrots
2 cups finely grated coconut
1/2 cup salad oil
2 cups unsifted flour
3 eggs
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sugar
1 teaspoon vanilla

Beat eggs until light. Stir in salad oil, vanilla 
and carrots, coconut, raisons and nuts. Mix until 
well blended. Combine the flour, salt, soda, baking 
powder, cinnamon and sugar. Sift into the first 
mixture. Stir until well blended. Spoon into 
9x5-inch loaf pan that has been well buttered and 
dusted with flour. Bake at 350F for one hour or 
until it tests well done.

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PUMPKIN CIDER BREAD 

1 cup apple cider
1 cup canned pumpkin puree
2 large eggs
1/4 cup vegetable oil
3/4 cup firmly packed light brown sugar
2 tablespoons freshly grated orange zest
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8teaspoon ground cloves
1/2 cup chopped walnuts

In a saucepan boil the cider until it is reduced to 
about 1/4 cup and let it cool. In a bowl whisk 
together well the pumpkin puree, the eggs, the 
oil, the brown sugar, the zest, and the reduced 
cider. Into the bowl sift together the flour, the 
baking powder, the salt, the baking soda, the mace,
the cinnamon, and the cloves, add the walnuts, and 
stir the batter until it is just combined. Transfer 
the batter to a well-buttered 8 1/2x4 1/2-inch 
loaf pan and bake the bread in the middle of a 
preheated 350F oven for 1 hour, or until a tester 
comes out clean. Let the bread cool in the pan. 

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APPLE BANANA BREAD 
Makes 1 9-inch loaf 

1 stick plus 2 tablespoons unsalted butter, at room 
temperature
2 tablespoons dark brown sugar
2 Granny Smith apples-peeled, cored and cut into 
1/2-inch dice
1 teaspoon cinnamon
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 cup granulated sugar
2 large eggs
2 very ripe bananas, mashed (1 cup)
1/4 cup fresh orange juice

In a large skillet, melt 2 tablespoons of the butter 
with the brown sugar. Add the apples and cook over 
moderately high heat, stirring, until tender and golden, 
4 to 5 minutes. Add 1/2 teaspoon of the cinnamon and 
1/2 teaspoon of the vanilla and transfer the apples to a 
plate. Preheat the oven to 350F. Grease and flour a 
9-by-5-by-4 1/2 inch loaf pan. In a medium bowl, stir 
together the flour, baking soda, salt, cloves, nutmeg 
and the remaining 1/2 teaspoon cinnamon. In a large bowl, 
using a hand held electric mixer, beat the remaining stick 
of butter with the granulated sugar on medium speed until 
light and fluffy. Add the eggs, 1 at a time, and mix until 
smooth. Add the mashed bananas, orange juice and the 
remaining 1 teaspoon of vanilla and beat until smooth. 
Add the dry ingredients and beat on low speed until 
smooth. Using a rubber spatula, fold in the apples. 
Scrape the batter into the prepared pan and smooth the 
surface. Bake for 1 hour and 20 minutes, or until a 
toothpick inserted in the center comes out clean; cover 
loosely with foil if the loaf becomes too dark. Let the 
loaf cool in the pan for 10 minutes before turning it out 
onto a rack to cool completely. MAKE AHEAD: The banana 
bread can be wrapped in plastic and refrigerated for up 
to 3 days or freeze for 2 months.

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SPICED BROWN SUGAR CARROT BREAD 
Makes 2 8- by 4-inch loaves 

3 cups unbleached all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon crushed cardamom seeds (or can used ground)
1/2 teaspoon salt
4 large eggs
I 1/2 cups packed light brown sugar
1/2 cup granulated sugar
1 cup canola oil
1 teaspoon pure vanilla extract
Grated zest of 1 lemon
2 1/2 cups shredded carrots (about 14 ounces) 

Preheat the oven to 350F. Coat two 8-by-4-inch loaf 
pans with cooking spray or grease and lightly flour 
the pans. In a medium bowl, combine the flour, cinnamon, 
baking powder, baking soda, cardamom and salt. In a 
large bowl, beat the eggs with the light brown sugar 
and granulated sugar until smooth. Add the oil in a 
thin stream, beating at high speed until the batter 
has doubled in volume, about 2 minutes. Beat in the 
vanilla and lemon zest. Fold in the shredded carrots. 
Beat in the dry ingredients at low speed in 3 batches, 
mixing well between additions. Pour the batter into the 
prepared pans, filling them two-thirds full. Bake in the 
middle of the oven for 50 minutes to 1 hour, or until a 
cake tester inserted into the center of the loaves comes 
out clean. Let the loaves cool in the pans for 10 minutes 
before turning them out onto a rack to cool completely. 
MAKE AHEAD: Wrap the bread tightly in plastic and store 
at room temperature for up to 3 days or freeze for up to 
2 months.

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DRIED APRICOT-PECAN BREAD 
Makes 2- 7 1/4 by 3 1/2-inch loaves 

When chopping dried apricots, lightly oil the knife 
blade to prevent sticking.

1 cup sugar
1 cup boiling water
3 tablespoons unsalted butter
1 1/2 cups dried apricots (10 ounces), coarsely chopped
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped pecans (4 ounces)
1/2 cup whole-wheat pastry flour** 
2 large eggs

1/2 cup fresh orange juice

**See King Arthur Flour Baker's Catalogue

In a large bowl, combine the sugar, boiling water and 
butter. Stir to dissolve the sugar, then add the apricots. 
Set aside for 1 hour. Preheat the oven to 350F. Coat two 
7 1/4-by-3 1/2-inch loaf pans with cooking spray or 
grease and flour In a large bowl, combine the flour, 
baking soda and salt. Stir in the warm apricot mixture. 
Sprinkle the pecans and whole-wheat pastry flour over 
the batter. Add the eggs and orange juice and beat just 
until the ingredients are blended and the fruit and nuts 
are evenly distributed. Pour the batter into the prepared 
pans and let stand for 15 minutes. Bake the leaves in the 
middle of the oven for 55 to 60 minutes, or until the tops 
are firm, the loaves pull away from the sides of the pan 
and a cake tester inserted into the centers comes out 
clean. Turn the loaves out onto a rack and let cool 
completely. MAKE AHEAD: Wrap the bread tightly in plastic 
and refrigerate for up to 5 days or freeze for up to 2 months.

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ORANGE POPPY SEED BREAD 
Makes 1 normal size loaf 

2 cups all-purpose flour
1 teaspoon salt
2 teaspoons double-acting baking powder
2 tablespoons poppy seeds
2 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons sweet orange marmalade 
plus additional as an accompaniment
1 large egg, beaten lightly
1/2 cup milk
1 tablespoon freshly grated orange zest
softened butter as an accompaniment

In a bowl combine well with a fork the flour, the salt, 
the baking powder, and the poppy seeds. In a large 
bowl stir together the melted butter and 1/2 cup of 
the marmalade, add the egg, and combine the mixture 
well. Stir in the milk and the zest, combining the 
mixture well, add the flour mixture, and stir the batter 
until it is just combined. Spoon the batter into a 
buttered loaf pan, 8 1/2 by 4 1/2 by 2 5/8 inches, 
and bake it in the middle of a preheated 350 F. oven 
for 45 to 50 minutes, or until a skewer comes out clean.
 Brush the top of the loaf with 2 tablespoons of the 
remaining marmalade and let the loaf cool in the pan 
on a rack for 10 minutes. Loosen the edge with a knife, 
turn the loaf right side up onto the rack, and let it 
cool for 2 hours. The bread keeps, wrapped tightly in 
foil and chilled, for up to 5 days or it may be frozen. 
Serve the bread warm with the softened butter and the 
additional marmalade.

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APRICOT NUT BREAD
Makes 1 loaf

1 cup dried apricots, chopped
1 cup sugar
1 cup quick-cooking oats
3/4 cup whole wheat flour
1/4 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup orange juice concentrate
1 egg
2 tablespoons vegetable oil
1 cup chopped walnuts or pecans
Powdered sugar

Preheat oven to 350F. Grease 9x5x3-inch loaf pan. Place apricots in heavy small saucepan. Add enough water to pan to just cover apricots. Simmer until apricots are plump and water is absorbed, about 15 minutes. Cool. Combine sugar and next 6 ingredients in large bowl. Stir in orange juice concentrate, egg and oil. Mix in walnuts and apricots. Transfer mixture to prepared pan. Bake until edges begin to brown and toothpick inserted into center comes out clean, about 1 hour. Cool in pan 15 minutes. Turn loaf out onto rack and cool completely. Sift powdered sugar over loaf. (Can be prepared 1 day ahead. Wrap lightly with plastic wrap and store at room temperature.)

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CRANBERRY-PECAN CORN BREAD WITH CARDAMOM
12 Servings

1 cup (packed) dried cranberries (about 3 3/4 ounces)
1/2 cup fresh orange juice
1 cup all purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon ground cardamom
1/2 teaspoon baking soda
2 large eggs
1 1/2 cups sour cream
1/3 cup pure maple syrup
6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
2 teaspoons (packed) grated orange peel
2 cup chopped toasted pecans (about 3 ounces)

Combine dried cranberries and fresh orange juice in small bowl. Let stand until cranberries soften slightly, stirring occasionally, about 30 minutes. Drain, discarding any juice. Position rack in center of oven and preheat to 400F. Generously coat l0-inch-diameter springform pan with butter. Wrap outside of pan with foil. Mix flour, cornmeal, baking powder, salt, cardamom and baking soda in large bowl. Whisk eggs in medium owl to blend. Add sour cream, maple syrup, melted butter and orange peel to eggs and whisk to blend well. Add sour cream mixture to dry ingredients and stir just until blended. Mix in pecans and cranberries. Transfer batter to prepared pan. Bake corn bread until golden and tester inserted into center comes out clean, about35 minutes. Transfer to rack and cool completely in pan. (Can be made 8 hours ahead. Cover and store at room temperature.) Using small sharp knife, cut around bread to loosen; release pan sides. Cut bread into 12 wedges and serve.

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PEAR WHEAT BREAD
Makes 1 loaf

2 pears
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup whole wheat flour, unsifted
1 teaspoon tarragon, finely crumbled
1/2 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/4 cup sunflower seeds, toasted

Pare and core pears; puree in blender to measure 1 cup puree. Resift all purpose flour with baking soda, baking powder. Stir in whole wheat flour and tarragon. Cream butter with brown sugar. Beat in egg. Stir in flour mixture alternately with pear puree. Fold in sunflower seeds. Turn into well-greased 8 1/2x4 1/2x2 1/2-inch loaf pan and spread level, Let stand 20 minutes. Bake at 350F about 1 hour until pick inserted in the center comes out clean. Remove from oven and let stand in pan 10 minutes, then turn out onto wire rack to cool.

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DRIED CHERRY BANANA BREAD 
Makes 6 individual loaves

1/2 cup dried cherries
1/2 cup unbleached all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 cup plus 2 tbs. whole wheat flour
2 Tbs. cornmeal, preferably coarsely ground
1/4 tsp. salt
1 ripe banana, cut into chunks (about 3.5 oz.)
1/2 cup light brown sugar packed
1 large egg
1 tbs. canola oil
3/4 cup buttermilk
1 tbs. grated orange zest

Soak the cherries in warm water for 30 min. Preheat oven to 350F. Lightly coat a jewel pan or 6 wells of a large muffin pan with vegetable oil. Sift together the all purpose flour, baking powder, baking soda, cinnamon and allspice into a large bowl. Add the whole wheat flour, cornmeal and salt, and stir to blend. In a blender or food processor, combine the banana, brown sugar, egg, oil, buttermilk and orange zest, and process until smooth. Make a well in the dry ingredients, add wet ingredients to well, and gently stir just until no specks of flour remain. Drain the cherries and fold into the batter. Spoon into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 40-45 min.

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HONEY DATE NUT BREAD 
Makes five small loaves    

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup honey
1 1/2 teaspoons vanilla
2 large eggs
1 1/4 cups buttermilk
2 1/2 cups chopped dried dates tossed with 1 tablespoon all-purpose flour
2 cups chopped pecans or walnuts

Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the honey and beat in the vanilla, the eggs,1 at a time, and the buttermilk. Add the flour mixture, beat the batter until it is just combined, and stir in the dates and the pecans. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 5 small leaves.

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RAISIN GINGER BREAD 
Makes five small loaves    

3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons cinnamon
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup firmly packed dark brown sugar
3 large eggs
1 cup sour cream
3/4 cup dark molasses
2 cups raisins

Into a bowl sift together the flour, the baking soda, the salt, the ginger, and the cinnamon. In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the eggs, 1 at a time. In a small bowl whisk together the sour cream and the molasses. Add the flour mixture to the butter mixture alternately with the molasses mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the raisins. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

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CRANBERRY WALNUT PUMPKIN BREAD 
Makes one loaf

2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
2/3 cup buttermilk
1/2 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts

Preheat oven to 350F. Butter a 9 1/4x5 1/4x3-inch loaf pan. Line bottom and 2 long sides with waxed paper. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk in 2 additions each. Fold in cranberries and nuts. Transfer batter to the pan. Sprinkle with 1 tablespoon sugar. Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack and peel off waxed paper. Cool bread completely. Can be made 2 days ahead.  Wrap and stove at room temperature.

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SPICED APPLE CIDER BREAD
Makes 1 16 Slice Loaf

For Streusel:
1 tablespoon packed light brown sugar
2 teaspoons whole wheat flour
1/4 teaspoon ground cinnamon
1/2 tablespoon butter, cut up
1 tablespoon finely chopped walnuts
For Bread:
1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg
2/3 cup packed light brown sugar
1/2 cup apple butter
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 tablespoons canola oil

Heat oven to 350F. Spray 9x5-inch loaf pan with nonstick cooking spray.
Make Streusel:
In small bowl, stir together 1 tablespoon brown sugar, 2 teaspoons whole wheat flour and 1/4 teaspoon cinnamon. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in walnuts.
Make Bread:
In large bowl, Whisk together 1 cup whole wheat flour, all purpose flour, baking powder, baking soda, salt, 1 tablespoon cinnamon and nutmeg. In medium bowl, whisk together egg and 2/3 cup brown sugar until smooth. Whisk in apple butter, maple syrup, apple cider, yogurt and oil. Stir into flour mixture just until dry ingredients are moistened. Spoon into loaf pan; spread evenly. Sprinkle with streusel mixture. Bake 45 to 50 minutes or until top is golden and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Turn out onto wire rack; cool completely.

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CRANBERRY ORANGE PEAR BREAD
Makes 1 16 Slice Loaf

1 1/4 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
1 1/2 tablespoons grated orange peel
1 teaspoon vanilla
2 eggs
3/4 cup packed light brown sugar
1 ripe but firm medium Anjou pear
3/4 cup dried cranberries
1/2 cup toasted chopped hazelnuts*
1 tablespoon sugar

Heat oven to 350F. Spray 9x5-inch loaf pan with nonstick cooking spray. In medium bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda and salt. In liquid measuring cup, stir together buttermilk, oil, orange peel and vanilla. In large bowl, beat eggs and brown sugar at high speed 3 to 5 minutes or until pale and thickened. Alternately fold flour mixture and buttermilk mixture into egg mixture, beginning and ending with flour mixture. Cut pear in half; shred coarsely on cheese shredder, discarding core. (You should have 1 cup shredded pear.) Place pear in piece of cheese-cloth or clean towel; squeeze out excess moisture (to avoid bread from becoming gummy during baking). Fluff and separate pear; gently fold pear, cranberries and hazelnuts into batter. Spoon into loaf pan; spread evenly. Sprinkle with sugar. Bake 55 to 60 minutes or until top is golden and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Turn out onto wire rack; cool completely.

*TIP:To toast hazelnuts, spread on baking sheet; bake at 375F. for 10 minute or until lightly browned. Cool.

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DIANE'S FAMOUS PUMPKIN WALNUT BREAD (Everyone's Favorite)
Makes 1 Loaf

3 ½ cups flour
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
3 large eggs
3 cups pumpkin puree
1 cup chopped walnuts

Preheat oven to 350F. Sift together the dry ingredients. Beat the sugar and oil with an electric mixer until fluffy. Then beat in the eggs. Add the pumpkin, then the nuts and finally the dry ingredients. Mix until blended—but do not over mix. Put into a greased loaf pan (fill ½ full) or 3 1 pound coffee cans (3/4 full). Do not over fill as this bread rises a lot and it will take too long to bake, resulting in a dry bread. Bake at 350 for approximately 1 hour or until a toothpick or cake tester comes out clean.

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CRANBERRY EATON BREAD
Makes 1 16 Slice Loaf

2 cups flour
1 cup sugar
½ teaspoon baking soda
1 teaspoon salt
1 orange (juice and grated zest)
Orange juice to combine with squeezed juice to equal ¾ cup
1 egg, beaten
½ cup dates, chopped fine
3 tablespoons butter, melted
½ cup chopped walnuts
½ cup chopped citron peel
2 cups halved fresh cranberries

Heat oven to 350F. Grease 9x5x3-inch loaf pan. Halve cranberries and add ¼ cup sugar. Let stand while putting together other ingredients. Sift dry ingredients in a bowl, using ¾ cup sugar. Combined orange juices to equal ¾ cup liquid. Add grated zest, melted butter and beaten egg. Pour all at once into dry ingredients mixing enough to dampen. Fold in chopped nuts, peel, cranberries and dates. Spread evenly in prepared loaf pan. Bake for 1 hour or until top is golden and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Turn out onto wire rack; cool completely. Can be wrapped in foil to freeze.

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COLONIAL BROWN BREAD

Makes 2 loaves
 

1 cup whole wheat flour
3/4 cup raisins
3/4 cup coarsely chopped walnut
2/3 cup all purpose flour
1/2 cup rye flour*
1/2 cup yellow corn meal
1/2 cup golden brown sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups buttermilk
1/2 cup dark molasses
 

Preheat oven to 350F. Lightly grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Stir first 13 ingredients in large bowl to blend. Whisk buttermilk and molasses in small bowl. Mix into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center comes out clean, about 40 minutes. Cool in pans on racks 15 minutes. Turn out loaves onto racks and cool. (Make Ahead: Can be made one day ahead. Wrap tightly in plastic; store at room temperature.)

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KUMQUAT CARDAMOM TEA BREAD
Makes 2 loaves.

2 cups kumquats, stemmed, quartered, seeded; plus 2 kumquats, sliced thinly
Nonstick vegetable oil spray
3 cups all purpose flour
2 teaspoons instant iced tea powder (optional)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cardamom
2 teaspoons kosher salt, divided
1 1/4 cups sugar
3/4 cup plus 1 tablespoon corn oil
3 large eggs
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple in its own juice
1 cup walnuts, toasted, chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon fresh lemon juice

 

Place quartered kumquats in processor; puree 3 minutes. Measure 1/3 cup puree for glaze; set aside. Position rack in center of oven; preheat to 350°F. Spray two 8 1/2x4 1/2x2 1/2-inch metal loaf pans with nonstick spray. Combine flour, tea powder (if desired), baking powder, baking soda, cardamom, and 1 1/2 teaspoons salt in medium bowl; whisk to blend. Using electric mixer, blend 1 1/4 cups sugar and oil in large bowl. Beat in eggs, 1 at a time, then vanilla, 2/3 cup kumquat puree, and pineapple with juice. Gradually add dry ingredients, beating just until blended. Fold in walnuts. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool 5 minutes in pans on rack. Turn cakes out; place top side up on rack and cool. Place reserved 1/3 cup puree in large bowl. Whisk in butter, powdered sugar, lemon juice, and 1/2 teaspoon salt. Spread glaze over cakes, dividing equally. Top with kumquat slices. Let stand until icing sets. (Make Ahead: Can be made 1 day ahead. Wrap in foil; store at room temperature.)

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POPPY SEED CITRUS BREAD
Makes 1(12-slice) loaf

For the bread:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
8 tablespoons butter, room temperature
1 cup granulated sugar
2 eggs
Grated peel of 2 large lemons
Grated peel of 1 large orange
1 cup sour cream
1/4 cup poppy seeds
For the glaze:
1 tablespoon lemon juice
1 tablespoon orange juice
1/4 cup powdered sugar

Preheat the oven to 350F. To prepare the bread, sift together the flour, baking powder, soda, salt and nutmeg. With an electric mixer, cream together the butter and the granulated sugar until light. Add the eggs one at a time, beating well after each addition. Beat in the lemon and orange peels. Slowly add the flour mixture, alternating with the sour cream. Beat to blend. Beat in the poppy seeds. Transfer the batter to a greased and floured 9X5-inch loaf pan. Bake the bread for about 1 hour, or until a tester inserted in the center of the loaf comes out clean. The bread may need an additional 5-10 minutes of baking. Let the bread cool in the pan 10 minutes before turning out onto a rack. To prepare glaze, whisk together lemon and orange juices and powdered sugar. Brush over warm bread. Cool completely before slicing, or wrap and freeze after bread has cooled.

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MINI CRANBERRY APPLE BREAD
Makes 3 Mini Loaves Or 1 Large

1/2 stick sweet butter, softened
1 cup sugar
2 eggs
1 cup sour cream
2 teaspoons freshly grated lemon peel
3 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled, cored and chopped Gala or Jonagold (or other semi-tart) apples
1 1/2 cups finely chopped cranberries drained slightly)
3/4 cups coarsely chopped walnuts

Preheat oven to 350F. Cream together the butter and the sugar until light and fluffy. Beat in the eggs, sour cream and lemon peel. Sift together the dry ingredients. Add to the egg and butter mixture. Fold in the apples, cranberries and nuts. Pour the mixture into 3 mini loaf pans that have been greased and floured or 1 large loaf pan. Bake for 1 hour or until tester comes out clean. Cool in the pan for 15 minutes. Wrap in waxed paper and chill overnight. The bread slices best when chilled. Serve at room temperature.

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SPICED WHOLE WHEAT APPLE BREAD
Makes 2 Loaves

1 1/2 cups flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
3 tablespoons butter, softened
2/3 cup firmly packed brown sugar
2 large eggs, beaten lightly
1 cup buttermilk
1/2 cup chopped pecans
1 tart apple, peeled, cored, and chopped
apple butter or softened butter and cinnamon sugar as an accompaniment

In a bowl combine well with a fork the dry ingredients and spices. In a large bowl stir together the butter and the brown sugar, add the eggs, and combine the mixture well. Stir in the buttermilk, combining the mixture well, add the flour mixture, the pecans, and the apple, and stir the batter until it is just combined. Divide the batter between 2 greased loaf pans, 7 1/4 by 3 1/2 by 2 1/4 inches, and bake it in the middle of a preheated 350F oven for 45 to 50 minutes, or until a tester comes out clean. Let the bread cool in the pans on a rack for 10 minutes. Loosen the edges with a knife, turn the loaves right side up onto the rack, and let them cool for 2 hours. The bread keeps, wrapped tightly in foil and chilled, for up to 5 days or it may be frozen. Serve the bread warm with the apple butter or toasted with the butter and the cinnamon sugar.

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SWEET POTATO AND ZUCCHINI BREAD
Makes 1 loaf

2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted
 

Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

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APPLE PECAN BREAD
Makes 1 loaf

1 3/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup (5 1/3 tablespoons) unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 1/2 cups coarsely chopped golden Delicious apples
1/2 cup coarsely chopped pecans
 

Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan. In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients until just combined, being careful not to overmix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake.
 

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CUMIN PECAN CORN BREAD
Serves 8

1 cup all purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons cumin seed
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
1/4 cup vegetable oil
1 large egg
1/2 large red bell pepper, chopped
2/3 cup chopped pecans
 

Preheat oven to 400°F. Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides. Mix first 7 ingredients in large bowl. Whisk milk, oil and egg in small bowl to blend. Add milk mixture to dry ingredients and stir just until evenly moistened. Mix in red bell pepper and pecans. Pour batter into prepared pan. Bake bread until golden on top and tester inserted into center comes out clean, about 30 minutes. Serve warm or at room temperature.
 

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BANANA RASPBERRY BREAD
Makes 8 Servings

Vegetable-oil cooking spray
2 cups all-purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 large ripe or overripe bananas, mashed
1/4 cup skim milk
1 large egg
1 tsp pure vanilla extract
1 cup fresh or frozen raspberries
 

Heat oven to 350°F. Coat an 8" loaf pan with cooking spray. In a bowl, combine flour, sugar, baking powder, baking soda, and salt; whisk to blend. Make a well in center; set aside. In a bowl, combine bananas, milk, egg, and vanilla; fold in raspberries. Pour batter into center of dry ingredients; fold together until combined. Do not overmix. Pour batter into pan; bake 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Slice before wrapping individually.
 

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ORANGE NUT BREAD
Makes 1 loaf

1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup frozen orange juice concentrate, thawed
1/4 cup water
1 1/4 cups sugar
5 tablespoons unsalted butter, room temperature
2 large eggs
1/2 cup chopped toasted almonds
1 1/2 teaspoons grated orange peel

Preheat oven to 350°F. Lightly butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; dust with flour. Sift flour, baking powder and salt into small bowl. Combine orange concentrate and 1/4 cup water in another small bowl. Using electric mixer, beat sugar and butter in large bowl 1 minute. Beat in eggs 1 at a time. Beat in flour mixture alternately with orange concentrate mixture in 3 additions each. Mix in almonds and orange peel. Transfer batter to prepared pan. Bake bread until tester inserted into center comes out clean, about 55 minutes. Cool bread in pan on rack 5 minutes. Turn out onto rack and cool completely. (Can be made 2 days ahead. Wrap in plastic and store at room temperature.)

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BANANA APPLE BREAD
Makes One 9 Inch Loaf
 

1 stick plus 2 tablespoons unsalted butter, at room temperature
2 tablespoons dark brown sugar
2 Granny Smith apples--peeled, cored and cut into 1/2-inch dice
1 teaspoon cinnamon
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 cup granulated sugar
2 large eggs
2 very ripe bananas, mashed (1 cup)
1/4 cup fresh orange juice

In a large skillet, melt 2 tablespoons of the butter with the brown sugar. Add the apples and cook over moderately high heat, stirring, until tender and golden, 4 to 5 minutes. Add 1/2 teaspoon of the cinnamon and 1/2 teaspoon of the vanilla and transfer the apples to a plate. Preheat the oven to 350F. Grease and flour a 9-by-5-by-4 1/2 inch loaf pan. In a medium bowl, stir together the flour, baking soda, salt, cloves, nutmeg and the remaining 1/2 teaspoon cinnamon. In a large bowl, using a handheld electric mixer, beat the remaining stick of butter with the granulated sugar on medium speed until light and fluffy. Add the eggs, 1 at a time, and mix until smooth. Add the mashed bananas, orange juice and the remaining 1 teaspoon of vanilla and beat until smooth. Add the dry ingredients and beat on low speed until smooth. Using a rubber spatula, fold in the apples. Scrape the batter into the prepared pan and smooth the surface. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean; cover loosely with foil if the loaf becomes too dark. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

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DATE APPLE BREAD
Makes 1 Loaf

2 apples
2 1/2 cups all-purpose flour, stirred or sifted before measuring
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter
3/4 cup sugar
2 eggs
1/3 cup milk
1 cup chopped dates

Peel, core, and chop apples; measure 1 1/2 cups. Sift flour with the baking powder, salt, cinnamon, and nutmeg. Cream butter with sugar; beat in eggs. Beat flour mixture into the creamed mixture alternately with the milk. Fold in dates and chopped apple. Turn into a greased and floured 9x5x3-inch loaf pan. Bake at 350° oven for 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes. Turn out onto a rack to cool completely.

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MANGO TEA BREAD
Makes 1 Loaf

1 cup golden raisins
1/4 cup brandy
2 large mangoes, peeled, pitted, diced
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/4 cups sugar
1/2 cup (1 stick) butter, room temperature
3 large eggs
1 teaspoon vanilla extract

Position rack in center of oven and preheat to 350F. Butter and flour 9x5-inch metal loaf pan. Mix raisins and brandy in small bowl. Let stand 15 minutes. Puree mangoes in processor until smooth. Measure 1 cup puree for bread (reserve remainder for another use). Combine flour, baking soda, cinnamon, salt, ginger, and nutmeg in medium bowl; whisk to blend. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs, 1 at a time, then vanilla and 1 cup mango puree. Gradually add dry ingredients, beating just until blended. Fold in raisins and brandy. Pour batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool 20 minutes in pan on rack. Turn bread out; cool completely. Make Ahead: Can be made 3 days ahead. Wrap bread in foil and store at room temperature.  Bread also freezes well.

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CANDIED ORANGE BREAD
Makes 1 Loaf

For candied orange zest:
2 navel oranges
3/4 cup sugar
For bread:
2/3 cup sugar
3 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk 3/4 stick (6 tablespoons) butter, melted and cooled

Make the candied orange zest:
Using a potato peeler, just peel only the zest from the orange, reserving flesh for another use. Be careful not to get any of the  white pith, as it is bitter. In a saucepan combine zest with enough cold water to cover and simmer 10 minutes. Drain zest in a colander and return to pan. Add enough cold water to cover zest and simmer 10 minutes more. Drain zest in colander. In pan combine zest, sugar, and 1/4 cup water and cook over moderate heat, stirring occasionally, until sugar is dissolved. Cook zest mixture at a bare simmer, stirring occasionally, until syrup is thickened, about 15 minutes. Remove zest from syrup with tongs and transfer to a rack to cool and dry completely (overnight if necessary). Make Ahead: Candied orange zest may be made 2 days ahead and stored in an airtight container. Chop zest fine. Preheat oven to 375F. and lightly grease and flour a loaf pan, 9 by 5 inch, knocking out excess flour. In a large bowl whisk together sugar, flour, baking powder, and salt. Transfer 1 tablespoon mixture to a small bowl and stir in candied zest. In another small bowl whisk together egg, milk, and butter and add to flour mixture, stirring until just combined. Stir in zest mixture (batter will be very thick). Transfer batter to pan, smoothing top, and bake bread in middle of oven 50 minutes, or until a tester inserted in center comes out clean. Cool bread in pan on a rack 10 minutes and turn out onto rack to cool completely.

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STRAWBERRY PECAN BREAD
Makes 1 Loaf

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup milk
3/4 cup dried strawberries, coarsely chopped
1/2 cup pecans, coarsely chopped
1 teaspoon cinnamon

Preheat the oven to 350F. Spray a 9-by-5-inch loaf pan with vegetable oil. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, beat the softened butter with 1 cup of the sugar until pale and fluffy. Using a handheld mixer at medium speed, beat in the eggs one at a time, beating until fully incorporated between additions. Add the vanilla. At low speed, working in 2 batches, alternately beat in the dry ingredients and the milk. Using a spatula, fold in the dried strawberries and chopped pecans until evenly incorporated. Scrape the batter into the prepared pan. Mix the remaining 2 tablespoons of sugar with the cinnamon and sprinkle on top. Bake for about 1 hour and 5 minutes, or until a cake tester inserted in the center of the loaf comes out clean. Let the bread cool in the pan for 15 minutes, then turn it out onto a rack and let cool completely before slicing. Make Ahead: The bread can be wrapped in plastic and kept at room temperature for up to 2 days.  It also freezes well.

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ZUCCHINI NUT BREAD
Makes 2 Loaves

2 cups finely grated zucchini (about 2 zucchini)
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
1/4 teaspoon almond extract

Preheat oven to 350F. Coat two 9 x 5-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

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GINGER CARROT BREAD
Makes 1 Loaf

Nonstick cooking spray
3/4 cup sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup carrot juice
1 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped toasted walnuts

Preheat oven to 350F. Lightly coat an 8-by-4-inch (1 quart) loaf pan with cooking spray. Set aside. In a large bowl, whisk together sugar, oil, eggs, vanilla, and carrot juice. In a medium bowl, whisk together flour, ginger, baking powder, and salt. Add the flour mixture to the egg mixture, whisking just to combine. Fold in the walnuts. Pour batter into prepared pan; bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. Transfer to a wire rack; let cool in pan 10 minutes, then invert loaf onto rack to cool completely. Slice just before serving.

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Updated March 6, 2009