Quick and tasty breads- Holiday Gift Loaves

Baking Class: Holiday Gift Loaves

(photo courtesy of flickr and Shirley J)

Wow! Shirley J was not joking when they "coined" the phrase- and I quote, "Cooking Made Easy". I went to the Shirley J baking class held last Tuesday, and I was NOT disappointed! Chef Brian taught us how to make a quick bread, in a matter of minutes... I was so excited! Using the Shirley J Universal Muffin Mix, he taught us how to make 3 different and delicious quick breads using ingredients, that I personally, always have on hand. Thus leading to much excitement! I have posted the recipes here for all of you to share in my joy! I know you will love how easy these are, but I think your neighbors, when given these as a holiday gift, instead of your beloved and dreadful fruit cakes, will LOVE YOU EVEN MORE!

(*just a small side note, my favorite, was the Cherry Chocolate Bread! I will double the cherries and use milk chocolate chips as per my own taste buds, but 1 slice of this bread had me singing- "Haul out the Holly!")

Cherry Chocolate Bread

Ingredients:
3 c. Shirley J Universal Muffin Mix
1 1/4 c. water
1/2 c. dried cherries (chopped)
1/2 t. cherry extract
1 c. semi-sweet chocolate chips

Directions:
Combine the Shirley J Universal Muffin Mix, cherry extract and water in a bowl. Blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the chocolate and cherries by hand with spatula or woodens spoon.

Divide mixture evenly into two well-greased 4×8 bread pans, and bake at 375* F. for about 25-30 minutes. To check if the bread is cooked, place a butter knife in the middle and remove. If batter is not sticking to the knife, the bread is done.

Apple Cinnamon Bread

Ingredients:
3 c. Shirley J Universal Muffin Mix
1 1/4 c. water
1 c. apple pie filling (cut into bite-sized pieces)
1/2 c. walnuts
1 t. cinnamon
1/2 c. oats
2 T. brown sugar

Directions:
Combine oats and brown sugar in a small bowl, set aside. Combine Shirley J Universal Muffin Mix, cinnamon and the water in a bowl and blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the apples and walnuts by hand with wooden spoon.

Divide mixture evenly into two well-greased 4×8 bread pans sprinkle on the oatmeal topping and bake at 375* F. for about 30-40 minutes. To check if the bread is cooked, place a butter knife or wooden skewer in the middle and remove. If batter is not sticking to the knife, the bread is done.

Lemon Poppy Seed Bread

Ingredients:
3 c. Shirley J Universal Muffin Mix
1 1/3 c. water
2 T. lemon zest (about 2 lemons)
1/3 c. lemon juice (about 2 lemons)
1 t. lemon extract
1 T. poppy seeds

Directions:
Combine the Shirley J Universal Muffin Mix, lemon extract, lemon juice and the water in a bowl. Blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the lemon zest and poppy seeds by hand with a wooden spoon or spatula.

Divide mixture evenly into two well-greased 4×8 bread pans, and bake at 375* F. for about 25-30 minutes. To check if the bread is cooked, place a butter knife in the middle and remove. If batter is not sticking to the knife, the bread is done.