Quick Bread 7 Ways

STEP 1

Heat oven to 350°F. Lightly grease and flour bottom only of 3 (5 1/2x3-inch) mini-loaf pans; set aside.

STEP 2

Combine flour, baking powder and salt in bowl; set aside.

STEP 3

Combine milk, sugar, melted butter, eggs and vanilla in another bowl; stir 20-30 seconds. Add flour mixture, one-third at a time, stirring after each addition just until smooth. (There may be a few small lumps in batter.) Stir in chopped pecans.

STEP 4

Divide batter among prepared pans. Bake 32-35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; run knife around inside edge of pans. Remove bread from pans to cooling rack. Cool completely.

STEP 5

Variations:
Pecan Date: Combine chopped pecans, 1 cup chopped dates and 2 teaspoons flour in bowl; toss to coat. Gently stir into batter.

Cherry-Cranberry Almond: Omit pecans. Substitute almond extract for vanilla. Combine 1 cup cherry-flavored dried cranberries, 1 cup sliced almonds and 2 teaspoons flour in bowl; toss to coat. Gently stir into batter.

Apricot Walnut: Omit pecans. Combine 1 cup chopped walnuts, 3/4 cup finely chopped dried apricots and 2 teaspoons flour in bowl; toss to coat. Gently stir into batter.

Mini Chocolate Chip: Omit pecans. Combine 3/4 cup mini chocolate chips and 1 teaspoon flour in bowl; toss to coat. Gently stir into batter.

Lemon Poppy Seed: Omit pecans. Substitute lemon juice for vanilla. Gently stir 1 tablespoon poppy seeds and 2 teaspoons lemon zest into batter. Bake 28-30 minutes.

Orange Coconut Macadamia: Omit pecans. Substitute orange juice for vanilla. Combine 3/4 cup macadamia nuts and 1 teaspoon flour in bowl; toss to coat. Gently stir macadamia nuts, 1 cup sweetened flaked coconut and 2 teaspoons orange zest into batter.

Ginger Spice: Omit pecans. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon cardamom and 1/4 teaspoon ground nutmeg to flour mixture. Stir 1/4 cup chopped crystallized ginger into batter. Bake 28-30 minutes.