Four-in-One Amazing Quick Breads from the Bowl and a Whisk Series is the first in a group of recipes that will show up from time to time that require little else than a bowl and a whisk to get it together. It usually takes more time to assemble the ingredients than to mix them and get them into the oven.
This recipe consists of a base to which different purees can be added as well as enhancements to the recipes. Nuts or spices can be added to any of the recipes as you prefer.
Strawberry bread, Banana Bread, Pumpkin Bread and Double Apple Bread are just a whisk and a bowl away!
Four-In-One Quick Breads
1 cups sugar (200 grams or 7 ounces)
½ cup oil
1 egg yolk
1 cup fruit puree*
¼ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 ½ cups flour (210 grams or 7 ⅓ ounces)
Preheat oven to 325 degrees. Line the bottom of a 9x5” or an 8 ¼x4 ¼" loaf pan with parchment.
Whisk the sugar and oil until combined.
Whisk in the eggs.
Whisk in the puree of your choice (see below).
Combine the salt, baking soda, baking powder, flour and any spices if using.
Add to the above.
Stir in nuts if using. Pour into the prepared pan. Level the batter. Bake for 40 to 50 minutes or until a tester comes out clean for the 9x5 pan. For the smaller pan bake 60 to 65 minutes or until a tester comes out clean.
Cool 10 minutes and turn out of the pan to cool on racks. After the loaf is completely cooled they may be frozen.
For Strawberry Bread - Puree 8 ounces of fresh strawberries and add about ¼ teaspoon liquid red food coloring.
For Banana Bread - Add 1 cup pureed bananas (about 2 large or 3 medium) and ½ cup coarsely chopped walnuts. The riper the bananas, the better.
For Pumpkin Bread - To the flour mixture, add ½ teaspoon cinnamon, nutmeg and cloves. Add 1 cup canned pumpkin.
For Double Apple - To the flour mixture, add 1 teaspoon cinnamon and ½ teaspoon nutmeg. Add 1 cup unsweetened apple sauce and ¾ cup shredded apple (from 1 medium granny smith apple)
Thank you for providing such a versatile recipe base! I usually don't have canned pumpkin, but I usually have Buttercup or Acorn squash and when they are cooked have the same consistency as canned pumpkin. Either would make a great substitute for the pumpkin. Also, along with the spices, I can see using either walnuts or shredded apple in the squash version.
Helen S Fletcher says
Hi Kate - Great suggestions. Both of those squashes would work for sure. Thanks.