Tooele Transcript Bulletin – News in Tooele, Utah

August 25, 2014
Two Yummy Quick Breads

We love quick breads. They’re just that—quick, requiring no yeast or long rising times. They’re great for breakfast or snacking or with soup or salad for a quick dinner. They’re also great for creative add-ins.

Here are two quick breads that definitely got our attention with their innovative ingredients. Arizona Sunset Bread from Relish reader Ellen Meade of Lake Havasu City, Ariz., gets its name from the brilliant colors running through the loaf—orange from the cubed cheese, red from the tomatoes, brown from the bacon. It’s beautiful sliced and even more delicious when toasted.

Zucchini Pineapple Bread from Relish reader Barbara Unger of Whitehall, Pa., is an ingenious combination of squash and canned pineapple, which we loved. The bread is a great way to use up bumper crops of zucchini.

Zucchini Pineapple Bread

Nonstick cooking spray
5  eggs
1 1/4  cups vegetable oil
2 1/2  cups sugar
1  tablespoon vanilla
3 1/2 cups all-purpose flour
1  cup wheat germ
1  tablespoon baking soda
1/2  teaspoon baking powder
1  teaspoon cinnamon
1  teaspoon nutmeg
1  cup drained, crushed pineapple
3  cups shredded zucchini

1. Preheat oven to 350F.  Spray 3 (9 x 5-inch) loaf pans with nonstick cooking spray.
2. Beat eggs until they are lemon yellow in color. Add oil, slowly; beat until combined. Add sugar and vanilla; beat until combined.
3. Combine flour, wheat germ, baking soda, baking powder, cinnamon and nutmeg.  Stir to mix. Add to batter, mixing well.
4. Add pineapple; mix well. Add zucchini; mix well. Scrape into prepared pans.
5. Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Let cool or serve warm.  These loaves freeze well. Makes 3 loaves; 27 servings.

Per serving: 257 calories, 12g fat, 39mg chol., 4g prot., 35g carbs., 1g fiber, 159mg sodium

Arizona Sunset BreadArizona Sunset Bread

2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
1/2 cup butter, room temperature
2 eggs
2 tablespoons half-and-half
1 (15-ounce) can tomatoes with green chiles (such as Rotel), drained well
6 to 8 slices thick-sliced bacon, cooked and chopped
6 ounces cubed Cheddar cheese
2 to 4 ounces shredded Cheddar cheese for top (optional)

1. Preheat oven to 350F. Lightly grease a 9 x 5-inch loaf pan.
2. Sift together flour, baking powder and baking soda.
3. Combine sugar and butter in the bowl of an electric mixer. Beat until light and fluffy. Add eggs one at a time along with half-and-half. Fold in dry ingredients, tomatoes, bacon and cheese cubes. Scrape into prepared pan. Bake 60 to 65 minutes, until a wooden pick inserted in the center comes out clean. (Optional: Once the bread has baked 30 minutes, top with shredded cheese and continue to bake an additional 30 to 35 minutes.) Serves 10.

Per serving: 310 calories, 18g fat, 85mg chol., 10g prot., 27g carbs., 1g fiber, 620mg sodium


Photo by Mark Boughton Photography / styling: Teresa Blackburn

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