Easy Fall-Flavorful Quick Bread
For a simple dessert with with a fall seasonal flavor I like this variant of the baby food quick breads as passed on from my Mama. It requires little preparation and a minimal of ingredients. As with all baby food quick breads this recipe is especially appealing for those who like to bake but don't appreciate the mess that standard cake baking can entail.
For this recipe I use either squash, pumpkin or sweet potato pureed baby food, and have found the "second stage" or "Junior" varieties work better than "beginner" or "first-food" types.
- 1 cup sugar
- 1/2 cup shortening, softened
- 8 oz. pureed baby food of choice (Sweet Potatoes, Squash or Pumpkin)
- 1 egg, beaten
- 1/2 cup milk
- 1 1/2 cup plain flour
- 1 teaspoon cinnamon, finely ground or powdered
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 oz walnuts, pecans or hazelnuts, chopped
- (Optional) 2 tablespoons raisins
- Preheat oven to 325 degrees. Grease and flour an average sized loaf pan.
- In a large mixing bowl cream first 5 ingredients until batter reaches a smooth consistency. Add flour a little at a time, mixing thoroughly. Add cinnamon, baking soda and salt. Mix for two minutes. Fold in chopped nuts. Mix slowly for two more minutes. Pour batter into the loaf pan. Bake on center oven rack for one hour or until knife test pulls free of batter.
- Cool at least 30 minutes before serving.
As a cupcake recipe: if preferred, the batter may be used to make cupcakes instead of loaf bread. For use as cupcakes cut baking time by approximately 10 minutes, and be sure to perform knife test before removing cupcake pan from oven.
©November 14, 2012 by Beth Perry