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There are some things that America can take credit for creating, even though we are a “young nation.” Two things that come to mind are jazz music and quick breads. This week’s cook column includes the history of quick breads and some unusual quick bread recipes.
The end of the 18th century saw the development of quick or chemically leavened breads. Before that time most bread was made with yeast or beer, or by beating air into the dough using eggs or egg whites. The first quick breads were made by using pearl ash, crude potassium carbonate that had been recrystallized to make it pure. The pearl ash produces carbon dioxide in the dough causing it to rise.
By 1850, saleratus or potassium bicarbonate was replacing pearl ash in cookbooks and sodium bicarbonate (soda) soon replaced the potassium bicarbonate. Baking powder made its appearance in the 1880s and soda and baking powder are still used today.

Key Lime Bread
2/3 cup butter
2 cups granulated sugar
4 large eggs, slightly beaten
2 tablespoons Key lime juice
2 tablespoons lime zest
1 teaspoon vanilla extract
3 cups all-purpose flour
2-1/2 teaspoons baking powder
1 cup milk
1 teaspoon salt
1 cup chopped walnuts
Grease 2 loaf pans. Preheat oven to 350 degrees F.
Cream butter and sugar in the eggs and beat well. Pour in juice, zest and vanilla extract. Combine well; set aside.
In another bowl, combine flour, baking powder and salt. Add a little of the milk into the dry mixture, then a little of the creamed mixture, alternating until all are combined. Add walnuts and mix to form a nice batter. Divide batter into 2 pans and bake for 50 to 60 minutes until brown. Makes 2 loaves.
2 tablespoons Key lime juice
2/3 cup granulated sugar
Mix juice and sugar and spoon over the bread after baking. Wrap. Slice in 24 thin slices.

Oatmeal Carrot Date Bread
1-1/4 cups quick cooking oats or
rolled oats
1-1/4 cups milk
2 eggs
1/3 cup hazelnut oil (or rice bran
1 carrot finely grated
3/4 cup packed brown sugar
3/4 cup chopped dates and
raisins mixed
3/4 cup white chocolate chips
1/2 cup pine nuts
1/2 cup shredded unsweetened
3/4 cup unbleached all purpose
3/4 cup whole wheat flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Combine oats and milk in a large bowl and let stand for 15 minutes.
Preheat oven to 400 degrees F. Grease the bread pan. Into oat and milk mixture, add egg, oil, brown sugar, grated carrot, chopped dates, raisins, white chocolate chips, pine nuts and coconut.
In a separate bowl combine regular flour, whole wheat flour, baking powder, salt, cinnamon and nutmeg. Mix to combine.
Add the bowl of dry ingredients to the large bowl of wet ingredients and stir only until everything is moist (do not over stir). Pour batter into bread pan.
Bake at 400 degrees F for about 55-65 minutes. Stick a toothpick in the center, if it comes out clean- it is done. Remove from oven and let cool – remove from the pan.

Glazed Lemon Bread
1/4 cup soft butter
3/4 cup sugar
2 eggs
2 teaspoons grated lemon zest
1/2 teaspoon salt
2 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup finely chopped pecans
Preheat oven to 350 degrees. Grease and flour a 9” x 5” loaf pan. In a medium bowl, beat butter and sugar together until fluffy. Add eggs and beat well. Add dry ingredients alternately with milk, mixing well after each addition.
Pour into a greased and floured loaf pan and bake at 350 degrees for 45-50 minutes, until a toothpick comes out clean from the center. Place on wire cooling rack.
After the bread cools for 10 minutes, prick top with fork and pour glaze over top.
Lemon Glaze:
2 tablespoons lemon juice
1/4 cup powdered sugar
In a small saucepan or microwave safe bowl, mix lemon juice and powdered sugar and heat until warm.
Let cool and remove from pan. Cool the glazed lemon bread completely and slice thin to serve.

Hawaiian Bread III
1 cup margarine, softened
2 cups white sugar
4 eggs
1 cup mashed banana
15 ounce can crushed pineapple
with juice
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup flaked coconut
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, cream margarine and sugar together until light and fluffy. Mix in eggs, bananas and pineapple. In a separate bowl, sift together flour, baking soda, baking powder and salt. Stir flour mixture into egg mixture. Fold in coconut and walnuts. Pour batter into prepared loaf pans.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Makes 2 - 8x4 inch loaves

Orange Blueberry Bread
food.com, Cheryl E.
2-1/4 cups flour
3/4 cup firmly packed brown
3 teaspoons baking powder
1 teaspoon salt
1/4 cup softened butter
1 egg
1/2 cup milk
2 tablespoons grated orange rind
1/4 cup orange juice
1 cup blueberries (thawed and
drained if frozen)
In a large mixing bowl combine all the ingredients except the blueberries. Mix at low speed until well blended, then beat at medium speed for 2-minutes. Fold in the blueberries. Turn into a loaf pan which is greased on the bottom only. Bake at 350-F for 60-70 minutes until done. Cool 10 minutes then remove from pan and let cool fully before slicing.

Rocky Road Bread
bakespace.com, krashed24
2 cups all purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup butter or margarine
1 cup mini marshmallows
1/4 cup toasted almonds
3/4 cup milk
1 egg, slightly beaten
1 cup chocolate chips, lightly
dusted with flour
Preheat oven to 350 degrees. Grease well a 9x5x3” loaf pan.
Mix dry ingredients in a bowl and cut in butter until mixture resembles coarse crumbs. Stir in mini marshmallows and toasted almonds; mix well. Combine milk and beaten egg; pour into flour mixture and stir just to moisten. Fold in chocolate chips. Turn into prepared pan. Bake 40-45 minutes or until toothpick comes out clean. Let cool in pan 10 minutes and turn out onto wire rack to cool.

Caramel Apple Quickbread
food.com, Marie
15 caramels
1-1/2 cups flour, divided
1/2 cup room temperature butter
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla
3 eggs
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon salt
2 apples, cored, peeled and
finely chopped
Heat oven to 350 degrees and grease and flour a 9x5 loaf pan. Unwrap caramels and with a scissors, cut each one into 8 small pieces. Toss caramels with 1 tablespoon of the flour in a small bowl to keep them from sticking together; set aside.
Beat together butter, sugar and vanilla until fluffy. Add eggs, one at a time and beat well after each. In another bowl, stir together remaining flour, cinnamon, allspice and salt. Add flour mixture to butter mixture and blend well. By hand, stir in apples and caramel mixture.
Spoon batter into prepared pan. Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean.
Cool completely on a wire rack, then remove from pan.

Cardamom-Cherry Jam
1 stick unsalted butter, room
1 cup granulated sugar
2 eggs
1-1/2 cups Gold Medal
unbleached, all-purpose flour
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup tart cherry jam
Preheat oven to 350 degrees F and lightly grease an 8 x 4 loaf pan. Set aside.
In a large bowl or bowl of a stand mixer, cream together butter, sugar and eggs until light and fluffy. In a separate, medium bowl, whisk together flour, cardamom, cinnamon, ginger, baking powder, baking soda and salt.
In yet another small bowl, combine sour cream and jam. Alternately add dry ingredients and sour cream mixture into the large bowl with the butter mixture and combine, beginning and ending with the dry ingredients and scraping down the sides of the bowl after each addition.
Pour batter into prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center of the bread comes out clean. Allow to cool in loaf pan 10 minutes before removing and placing on a cooling rack to cool completely.
Serve with mascarpone cream or a hearty spoonful of extra cherry jam.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.