I need recipes for quick breads to make and serve during the Holidays.?

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gailschair

I have a recipe for Aloha Loaf if anyone should happen to ask for that recipe.

Answer
Strawberry Nut Bread
Prep Time:15 min
Start to Finish:3 hr 20 min
Makes:2 loaves (24 slices each)

1 bag (16 oz) frozen whole strawberries, thawed, drained
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
3 cups Gold Medal® all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts

1. Heat oven to 350°F. Grease bottoms only of two 9x5- or 8x4-inch loaf pans with shortening; lightly flour.
2. Slightly mash strawberries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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Maple Pecan Bread
Prep Time:20 min
Start to Finish:1 hr 15 min
Makes:1 loaf (20 slices)

Maple Pecan Bread
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup granulated sugar
1 cup half-and-half
1 teaspoon maple flavor
3 tablespoons vegetable oil
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup chopped pecans, if desired
Maple Glaze
1/2 cup powdered sugar
2 to 3 teaspoons half-and-half or milk
1 teaspoon maple flavor
2 tablespoons chopped pecans, if desired


1. Heat oven to 350ºF. Grease bottom only of 8- or 9-inch loaf pan.
2. In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.
3. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.
4. In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.
5. Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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Cranberry-Nut Bread
Prep Time:20 min
Start to Finish:3 hr 25 min
Makes:1 loaf (24 slices)

2 1/3 cups Original Bisquick® mix
3/4 cup granulated sugar
1/2 cup sour cream
1/4 cup vegetable oil
1/4 cup milk
2 tablespoons grated orange peel
3 eggs
3/4 cup fresh or frozen cranberries, chopped
1/2 cup chopped nuts
1/2 cup powdered sugar
2 to 3 teaspoons orange juice


1. Heat oven to 375ºF. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan.
2. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
3. Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.

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Fruited Pumpkin Loaf
Prep: 20 min.
Bake: 55 min. for large loaf; 30 min. for small loaves

Ingredients
2 eggs
2/3 cup water
1/2 cup apricot nectar
3 tablespoons cooking oil
1 14-ounce package pumpkin quick bread mix
1 cup chopped pecans, toasted
1/2 cup snipped dried apricots
1/2 cup dried cranberries
Apricot Icing (optional)
Snipped dried apricots (optional)

Directions
1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan or three 5-3/4x3x2-inch loaf pans; set aside.

2. In a large bowl, beat eggs with a whisk; whisk in the water, nectar, and oil. Using a wooden spoon, stir pumpkin quick bread mix into egg mixture until combined. Stir in pecans, the 1/2 cup apricots, and the cranberries.

3. Spoon batter into prepared pan(s); spread evenly. Bake 8x4x2-inch pan for 55 to 65 minutes or 5-3/4x3x2-inch pans for 30 to 35 minutes or until a wooden toothpick inserted near the center(s) comes out clean.

4. Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s). Cool completely on wire rack(s). Wrap and store overnight before slicing.

5. If desired, pour Apricot Icing over bread and sprinkle with additional snipped apricots.

6. Makes 1 large or 3 small loaves (16 to 18 servings)

7. Apricot Icing: In a small bowl, stir together 3/4 cup powdered sugar and enough apricot nectar (3 to 4 teaspoons) to reach drizzling consistency