Harvest Breads – Seasonal Favorites

Memphis, Tenn. (November 2009) – Delicious fall produce is filling up market shelves signaling the start of seasonal and holiday baking. As calendars fill with busy activities and gatherings, quick bread loaf recipes take minimal time in the kitchen, giving you more time with family and friends.

Although bread loaves, such as pumpkin and apple, usually take about an hour to bake, they are categorized as “quick” breads because they contain quick-acting baking powder and/or baking soda, which make them rise while baking.

“Since you don’t have to knead the dough and wait for the yeast to make it rise, quick bread loaves are a snap to make,” said baking expert Dede Fuson. “They pack a powerful punch of flavor and the aroma fills the kitchen and really tempts the appetite.”

Baskets brimming with big, beautiful apples are the inspiration for many favorite fall recipes like Cinnamon Apple Bread. Grated apple and applesauce combine to create a moist loaf with distinctive fresh apple flavor. Accented with spices, nuts and an oat topping, this delectable bread is excellent served plain or with softened cream cheese.

A classic quick loaf, Spicy Pumpkin Bread will take you from fall all the way through the holiday season. Made with 100 percent soft winter wheat White Lily® Self-Rising Flour, vegetable oil and canned pumpkin, this recipe is so easy to put together, you can have a couple of loaves in the oven in just a few minutes.

“These loaves can be used for almost any occasion,” explains Fuson. “You can have a slice with coffee for breakfast, pack them as a side for lunch, or eat as a snack anytime. For a thoughtful gift, you can wrap a loaf tightly in plastic wrap and tie it with a ribbon.”

For more delicious bread recipes, please visit www.whitelily.com.

Quick Breads – Frequently Asked Questions

Making quick bread loaves is simple. However, baking expert Dede Fuson offers answers to some frequently asked questions as you prepare to bake:

Is it normal for quick breads to have a crack down the center of the loaf?
Yes, a crack down the center is typical of quick loaves and does not affect the quality.

How can I prevent my quick bread loaf from sticking to the pan?
Generously spray only the bottom of the loaf pan with no-stick cooking spray. Make sure you cool the loaf in the pan for the recommended time. Loosen edges with a knife or metal spatula and turn out onto a cooling rack to cool completely.

How can I cut slices of quick bread without it crumbling?
Quick breads do tend to crumble when sliced warm straight out of the oven, but they are still delicious! To get nice, even slices, cool bread completely, wrap and store overnight. When ready to serve, slice with a serrated knife using a light sawing motion.

How should I store loaves to ensure freshness?
One advantage of quick breads is they are convenient to make ahead of time and keep well. Cool bread completely, wrap tightly with plastic wrap and then wrap with aluminum foil. To use within five to seven days, store in the refrigerator. Or you can freeze properly wrapped loaves for up to three months.

What is the best way to thaw frozen breads?
It is preferred to thaw at room temperature which usually takes one to two hours. Complete microwave defrosting is not recommended, but in an emergency you can get rid of those last ice crystals by microwaving for a brief time on a defrost setting, just until thawed.

Cinnamon Apple Bread

Crisco® No-Stick Cooking Spray with Pillsbury® Flour

1/2 cup butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups White Lily® All-Purpose Flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup applesauce
1 cup shredded, unpeeled Granny Smith apple (about 1 apple)
1/2 cup chopped pecans or walnuts

Oat Topping
3 tablespoons quick rolled oats
1 tablespoon brown sugar, firmly packed
1 tablespoon melted butter
  1. Heat oven to 350° F. Spray 9 x 5 x 3-inch loaf pan with flour no-stick cooking spray. Beat butter and granulated sugar in large bowl, with electric mixer at medium speed, until light and fluffy. Add eggs and vanilla extract. Beat well. Add dry ingredients. Beat until smooth. Stir in applesauce and shredded apple just until blended. Stir in nuts.
  2. Pour into prepared pan. Bake 45 minutes.
  3. Combine topping ingredients in small bowl. Sprinkle over loaf. Bake 10 to 15 minutes longer or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto cooling rack and cool completely before slicing.

TIP: Cinnamon Apple Bread may be made without Oat Topping. Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean.

Makes 1 loaf (12 slices)

Crisco is a registered trademark of The J. M. Smucker Company.
Pillsbury is a trademark of The Pillsbury Company, LLC, used under licence.

Spicy Pumpkin Bread

Crisco® No-Stick Cooking Spray
3 1/2 cups White Lily® Self-Rising Flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
2 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 cup Crisco Pure Vegetable Oil
4 large eggs
1 (15 oz.) can pureed pumpkin (not pumpkin pie filling)

  1. Heat oven to 350° F. Spray two 9 x 5 x 3-inch loaf pans lightly with no-stick cooking spray. Combine flour, cinnamon, cloves, allspice and nutmeg in small bowl.
  2. Stir together granulated sugar, brown sugar, oil and eggs in large bowl. Beat until well blended. Add pumpkin, blend well. Stir in flour mixture. Pour batter into prepared pans.
  3. Bake 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans 15 minutes. Remove from pans; cool on wire rack.

Makes 2 loaves (24 slices)

Crisco is a registered trademark of The J. M. Smucker Company.

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