Last month I shared with you a recipe for Banana-Nut-Chocolate Chip Quick Bread that I found in the October/November 2005 Eating Well magazine that I have.
It is one of six different quick breads that you can make all from one basic quick bread dry mix. To the mix, they added the eggs, buttermilk, brown sugar, butter & oil (OR the applesauce I substituted), and vanilla extract -- amounts I used in the below recipe. Then the last ingredients were different "fruits" and nuts to make either Berry-Almond, Cranberry Walnut, Pear-Hazelnut, Mango-Pecan, or the Banana-Nut-Chocolate Chip Quick Bread I featured HERE or the Pineapple-Pecan Quick Bread I am sharing below.
If you are adventurous, you might want to take the basic recipe and add your own personal touch for the last ingredients that gives the bread its name. I would love to hear what you created, if you decide to do this. I'll let you know what I come up with when I try it.
Until then, here is what you need to know re the amounts of the ingredients you will need.
Quick-Bread Dry Mix
(Can make ahead and store in a freezer bag in the freezer for up to 6 months)
1-1/2 cups whole wheat pastry flour or whole wheat flour
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Whisk together. Makes about 2-1/2 cups or 12-1/2 ounces.
PINEAPPLE-PECAN QUICK BREAD
Quick-Bread Dry Mix (above)
1/2 cup egg beaters or 2 large eggs
1 cup nonfat buttermilk or 1 tablespoon lemon juice with 1 cup milk
1/3 cup brown sugar blend or 2/3 cup brown sugar
4 tablespoons unsweetened applesauce or 2 tablespoon canola oil + 2 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups canned crushed pineapple, drained or diced fresh pineapple
1/2 cup chopped pecans + more for topping, if desired.
Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf. Coat pan(s) with cooking spray.
Prepare Quick-Bread Dry Mix (if you haven't made it before)
Whisk eggs, buttermilk, brown sugar, applesauce or butter and oil, and vanilla in a large bowl until well combined.
Make a well in the center of the dry ingredients that are in a large bowl and pour in the wet ingredients and stir until just combined.
Add pineapple and pecans. Stir just to combine; do not overmix.
Transfer the batter to the prepared pan(s). Top with additional pecans, if desired.
Bake until golden brown and a toothpick comes out clean when inserted into the center, about 22 - 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf.
Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack.
Can freeze for up to 1 month in the freezer or enjoy right away. They also make great "Homemade Gifts from the Kitchen" that you can give to your friends or that new neighbor who just moved in.