Here are a couple more
Mocha Chip Loaf
1 tablespoon hot water
2 teaspoons French vanilla instant coffee granules
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mini real semi-sweet chocolate chips
3/4 cup sugar
1/2 c butter, softened
2 eggs
1 cup buttermilk**
Heat oven to 350°F. Combine hot water and coffee granules in small bowl; mix until dissolved.
Combine flour, baking powder and salt in medium bowl. Stir in chocolate chips. Set aside.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add coffee mixture and eggs. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Gradually add flour mixture alternately with buttermilk and scraping bowl often, beating well after each addition.
Spoon into greased 9x5-inch loaf pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely.
**Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 10 minutes.
TIP: Recipe may be doubled. Pour batter into 3 (8x4-inch) loaf pans. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Quick Carrot Bread
1 c sugar
¾ c applesauce, unsweetened
1 c whole-wheat flour
½ c AP flour
1 tsp each: baking powder, baking soda, salt, cinnamon
1 c shredded raw carrots
1 tsp vanilla
¼ c shelled walnuts, chopped and toasted
2 eggs
Preheat oven to 350F. Lightly coat a loaf pan with non-stick spray, then dust with flour. Mix sugar and applesauce in a bowl. Combine dry ingredients and add to applesauce mixture. Add carrots, vanilla and nuts. Beat eggs slightly and add to mixture. Mix well. Pour into pan and bake for 50 minutes.
Variations: substitute 1 c shredded raw zucchini for carrots, or add ½ c crushed pineapple (in juice, drained) to batter.
