For some reason, this time of year has always reminded me of quick breads. Maybe my mom made them more during the Holidays, or maybe we got more of them through all her parties and events at her work. Banana, cranberry, pumpkin, zucchini -- they're all good. I like baking a loaf of quick bread on Christmas morning. No one wants to eat right away, so it's nice to have something hot after the presents are opened. I usually use boxed mixes to save time. This year, however, I might make some from scratch ahead of time. I baked a loaf of Banana Nut bread on Thanksgiving, so I thought I'd share the recipe here. It came from a cookbook from a school my girls used to go to when they were little. It's an easy recipe, and unlike some others I have, this one just makes one loaf, which is perfect for us.
BANANA NUT BREAD
3/4 cup sugar
1-1/2 cups mashed banana (about 3 large)
3/4 cup vegetable oil
2 cups flour
1/2 cup chopped nuts (optional)
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
Heat oven to 325 degrees. Grease loaf pan. Mix sugar, bananas, oil, and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients; pour into pan. Bake until toothpick inserted in center comes out clean, about 60-70 minutes. Let cool 10 minutes, then remove from pan. Cool completely before slicing.
So -- what's your favorite type of quick bread?