Canku Ota - December 14, 2002

	Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	December 14, 2002 - Issue 76


	'Tis the Season Quick Breads

'Tis the season...for gathering with family and friends. And, for showing your appreciation to those who are special. Quick breads will store well at room temperature, wrapped tightly in plastic for one week, unless they contain cheese or other easy-spoiling dairy products, where they must be refrigerated. They can be frozen in plastic and foil for generally up to three months!

Pumpkin Pecan Bread
	Ingredients: 2 sticks (1 cup) butter, slightly softened 1 cup granulated sugar 1 cup well packed dark brown sugar 4 large sized eggs 1 cup pumpkin puree ~~~~~ 2 3/4 cups all-purpose flour 1 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground ginger 1/2 tsp ground cloves 1/4 tsp ground mace 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup chopped pecans 1 cup chopped dates
Directions:
Liberally grease two, 8x4 loaf pans, set aside. Preheat the oven to 400°. In a bowl, combine the flour, leavenings and spices. Stir in the nuts and dates, set aside. In a mixing bowl, cream the butter and sugars until light, about 2 minutes. Scrape the bowl and beat in the eggs, one at a time, and stir in the pumpkin Add the flour mixture and mix until JUST blended. Divide into the two pans and smooth the tops. Bake for 45+ minutes until a toothpick inserted in the center comes out clean. Be sure to watch your oven, they will probably bake for a different time in your oven with your pans etc.

Low-Fat Banana Bread
Ingredients: 1 cup unbleached all-purpose flour (spoon into measuring cup and level top) 1 cup whole wheat flour (spoon into measuring cup and level top) 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon salt 1 cup packed dark brown sugar 1 cup mashed bananas (about 2 large) Do not puree. Have large pieces showing. 3/4 cup unsweetened applesauce 1/2 cup low-fat buttermilk 1 large egg 1 tablespoon canola oil 1 teaspoon vanilla extract
Directions:
Position a rack in the center of the oven and preheat to 350 degrees F. Line the bottom on a 9 x 5 x 3-inch nonstick loaf pan with waxed paper and lightly spray the inside of the pan with oil. In a medium bowl, whisk the flours, baking soda, cinnamon, nutmeg and salt until well combined. Set aside. In another medium bowl, using a handheld electric mixer set at high speed, beat the brown sugar, mashed bananas, applesauce, buttermilk, egg, oil and vanilla until lightened and frothy, about 1-1/2 minutes. Make a well in the center of the dry ingredients and pour in the banana mixture. Using a spoon, stir until just combined. Do not overmix. Using a gentle touch, spread in the prepared pan. Bake until cracks appear on the top, the loaf springs back when pressed gently in the center, and the sides are beginning to pull away from the pan, 55 to 60 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes. Unmold onto the rack and peel off the paper. Turn right side up and cool completely. Each serving: about 186 calories (7 percent from protein; 83 percent from carbohydrates; 10 percent from fat), 4 grams protein, 40 grams carbohydrates, 2 grams fat (less than 1 gram saturated fat), 18 milligrams cholesterol, 113 milligrams sodium.

Orange-Blueberry Bread
	Ingredients: 2 tablespoons butter 1/4 cup boiling water 1/2 cup+2 Tablespoons orange juice, divided 4 teaspoons grated orange rind, divided 1 egg 1 cup sugar 2 cups sifted all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup fresh blueberries, or drained frozen 2 tablespoons honey
Directions:
Melt butter in boiling water in small bowl. Add 1/2 cup orange juice and 3 teaspoons of the orange rind. Beat egg with sugar until light and fluffy. Add sifted dry ingredients, alternating with orange liquid; beat until smooth. Fold in berries. Bake in a greased 9- x 5- x 3-inch loaf pan in a 325 degree oven for about 1 hour and 10 minutes. Turn out onto a rack or tray. Mix 2 tablespoons orange juice with 1 teaspoon rind and the honey. Spoon over hot loaf; cool before serving.

Southern Sweet Potato Bread
Ingredients: 1 1/2 cups all-purpose flour 1 cup granulated sugar 2 1/4 teaspoons baking powder 1 1/4 teaspoons salt 1 teaspoon pumpkin pie spice 2 eggs 1/2 cup vegetable oil 1/3 cup sour cream 1 teaspoon vanilla extract 1 cup mashed cooked sweet potato 1 cup chopped pecans
Directions:
Preheat oven to 350 degrees. Sift flour, sugar, baking powder, salt and pumpkin pie spice into a medium mixing bowl. Beat eggs in another bowl. Add oil, sour cream, vanilla and sweet potato; beat well. Add egg mixture to flour mixture; stir until just blended. Do not overmix. Fold in pecans. Pour batter into a well-greased 9x5x3-inch loaf pan. Bake in preheated 350-degree oven 60 to 70 minutes, or until top is golden brown and a cake tester inserted into the center of the loaf comes out clean. Remove from pan and let cool on wire rack at least one hour before slicing. This bread is best if sliced the next day. Note: One large baked sweet potato will yield about 1 cup mashed product. You can use the canned variety, too. If you don't have pumpkin pie spice on hand, you can substitute 1/4 teaspoon ground nutmeg and 1 teaspoon ground cinnamon.







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