Georgia’s Kitchen: Bread

Georgia Diehm

Nut bread is easy to make and always a welcome treat at most tables.

There are so many kinds to choose from that it is hard to decide which to make first. Banana-nut bread is probably one of the favorites of most people. I was surprised to find so many different kinds in Mom’s recipe box. You may like to try some or… all of them!

Pumpkin Pecan Bread

3 1/2 cups flour
2 tsp soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 cups sugar
1 cup oil
4 eggs
2/3 cups water
2 cups canned pumpkin(small can)
2 cups chopped pecans

Sift dry ingredients, including sugar into mixing bowl. Make a well [hole] in this and add all remaining ingredients. Mix and pour into 3 loaf pans that have been greased and floured. Bake at (350) for about an hr. Cool slightly in pans before turning onto racks to finish cooling. Makes 3 loaves.

Mandarin Orange Nut Bread

1 can(11oz) mandarin oranges(well-drained)
3/4 cup sugar
1 egg
1/4 cup milk
3 cups packaged biscuit mix
1/2 cup chopped nuts

Drain oranges; measure 1 cup juice, adding water if necessary. Mix sugar, egg, milk and measured juice. Add dry biscuit mix and beat vigorously about 1/2 minute. Stir in nuts and 1 cup well-drained orange segments. Pour into greased loaf pan(9x5x3 in). Bake 50 min or until toothpick inserted into center comes out clean. Serve warm or cool.

Cranberry Fruit Bread

cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
juice and cut-up rind of 1 orange
2 tsp melted shortening
1 egg (well-beaten)
1/2 cup chopped nuts
2 cups(1/2 lb) fresh cranberries cut in halves and remove stems

Sift together flour, sugar, baking powder, soda and salt. In separate bowl, combine orange juice, cut-up orange rind, melted shortening and enough water to make 3/4 cup of juice. then stir in well beaten egg. Pour this mixture into the dry ingredients, mixing just enough to dampen. Fold in cranberries and nuts. Spoon into greased pan, spreading evenly, making corners and sides slightly higher than the center. Bake in oven at 350 degrees for 50 to 60 minutes. Remove from pan and let cool. Store overnight for easy slicing.

Carrot Nut Bread

1 cup white sugar
3/4 cup liquid shortening
2 eggs
1 1/2 cups flour
1 tsp cinnamon
1 tsp soda
1 tsp salt
1 1/2 cups grated carrots
1/4 cup chopped nuts

Mix together sugar and liquid shortening. Add well beaten eggs. Sift together flour, cinnamon, soda, and salt. Add to above mixture. Stir in carrots and chopped nuts. Bake in loaf pan 1 hour at 370 degrees. Freezes very nicely.

Apricot Walnut Bread

2 cups biscuit mix
1 cup quick oats
3/4 cups sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup snipped, dried apricots
1 cup coarsely chopped walnuts
1 egg well-beaten
1 1/4 cups milk

Stir together first 5 ingredients. Mix in apricots and walnuts. Combine egg and milk, then add to dry ingredients and beat hard for 30 seconds. Pour into greased (9x5x3) loaf pan. (For a plumper loaf let stand 20 min) Bake at 350 degrees for about 60 min or until done. Let cool in pan for 10 minutes. Remove from pan and cool on rack.
*One of the best nut breads ever and very easy to make. The apricots contribute a bright flavor and interesting texture.

Now for that popular Banana Bread recipe!

Banana Bread

2 cups sugar
1 cup shortening
6 ripe bananas, mashed
4 eggs well beaten
2 1/2 cups cake flour
1 tsp salt
2 tsp baking powder

Cream the sugar and shortening. Add the mashed bananas and eggs. Sift dry ingredients and add, but don’t over mix it. Bake it in greased loaf pan at 350 degrees for about 35 minutes (Give broom straw test in the middle). Nuts can be added to bread if desired.

Note: Instead of a toothpick to test the doneness of their baked product, the housewife of a few years back would use a broom straw to test her cakes, etc. I remember seeing Mom do that many times!