Quick Breads

How about baking quick breads for gifts or spoiling your family. May be frozen easily.

STRAWBERRY BREAD
3 c plain flour
1 teaspoon salt
1 teaspoon soda
OR 3 c self-rising flour may be substituted.
1 tablespoon cinnamon
2 c sugar
3 eggs beaten
1 and 1/4 c cooking oil
1 and 1/2 c chopped pecans
Two 10-oz pkg frozen sliced strawberries, partially thawed
Sift dry ingredients together in large bowl. Mix remaining ingredients well. Add dry ingredients. Pour into greased pans (may use Bakers Joy) and bake at 350 degrees. Two large loaf pans, one hour, or five mini-loaf pans for 45 minutes. Cook in pan 10 minutes before inverting to cool. VERY good.

POPPY SEED BREAD
3 cups plain flour
1 and 1/2 teaspoons salt
1 and 1/2 teaspoons baking powder
OR 3 c self-rising flour may be substituted
3 eggs
1 and 1/2 c milk
2 and 1/4 c sugar
1 and 1/8 c oil
1 and 1/2 tablespoons poppy seed
1 and 1/2 teaspoons almond flavoring
1 and 1/2 teaspoons vanilla flavoring
1 and 1/2 teaspoons butter flavoring
Mix all together in mixer bowl. Mixture will be very thin. Bake 1 hr at 350 for large loaf, and bake mini loaves approximately 30 min. Test for doneness by inserting toothpick. While still in pan, drizzle with glaze. After inverting, place right side up on wax paper.
GLAZE: 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, 1/2 teaspoon vanilla flavoring, 1/4 c orange juice, enough powdered sugar to make glaze the consistency you want, approx. 3/4 c or so. Lift loaf away from side of pan and let glaze run along sides into pan.

The poppy seed will look like little specks in the bread, but that's the way it's supposed to.
I plan to bake these breads for Christmas but probably will substitute Splenda. These make nice teacher gifts, friend or neighbor gifts, if they last long enough that is.