Fragrant quick breads are fall delight

Colleen Kottke
Banana bread remains a favorite way to use overripe bananas.

As a young bride during the Great Depression, my grandmother was loathe to throw anything away. Thus they had a lot of casseroles and soup. She proudly claimed that she never let a banana go to waste, so banana bread was a common creation in her kitchen. Looking through her old recipe box, I found grandma had several recipes for quick breads that she has collected over the years. Enjoy! 

Grandma’s Banana bread

4 c. flour

2 t. baking soda

1 c. shortening

2 c. sugar

4 eggs

2 c. ripe bananas, smashed

2 T. vinegar

1 c. milk

2 t. vanilla

Add vinegar to milk and set aside. Cream shortening with sugar. Add eggs and blend until mixed. Add baking soda, salt, vanilla, banana and milk, mix. Add flour. Pour batter into greased loaf pans and bake at 350 degrees for 60-70 minutes (if using mini loaf pans, 45 minutes). Makes 2 loaves or 5-6 mini loaves.

Blueberry Lemon Poppyseed Bread. Ken Osburn/staff 11/10/01

Lemon Blueberry Poppyseed bread

1 ½ c. flour

1 c. sugar

½ t. salt

2 t. baking powder

1/3 c. vegetable oil

1/3 c. butter, softened

1 egg

Zest and juice of 1 lemon

¾ t. poppy seeds

1 c. fresh or frozen blueberries


½ c.  granulated sugar

1/3 c. flour

¼ c. frozen, coarsely grated butter

Zest of 1 lemon

Preheat the oven to 350. Mix all the ingredients, except the blueberries well. Gently fold in the blueberries. Pour batter into a greased loaf pan Sprinkle crumble topping on top of loaf. Bake for 40-45 minutes or until a toothpick comes out clean.

Cranberry Nut Bread

Cranberry Nut Bread

2 c. flour

½ t. baking soda

½ t. salt

1 ½ t. baking powder

1 c. sugar

Juice of one orange

2 T. shortening

Boiling water

1 egg, beaten

1 ½ c. raw cranberries, washed and halved

½ c. chopped nuts

Sift dry ingredients into a bowl. Put orange juice into a cup and add 2 T. of shortening and enough boiling water to make ¾ c. Add juice mixture to dry ingredients along with egg. Add cranberries and nuts. Bake in a well-greased loaf pan at 350 degrees for hour.

Pumpkin Bread

Pumpkin Bread

3 ½ c. flour

2 t. baking soda

3 t. ground cinnamon

3 t. nutmeg

½ t. ginger

3 c. sugar

1 c. vegetable oil

4 eggs

2/3 c. water

2 c. pumpkin (1 16 oz. can)

1c. chopped nuts or dates (optional)

Mix dry ingredients well. Make well in center and add oil, eggs, water and pumpkin. Mix well, beating for 1 minute. Grease 3 loaf pans. Pour into pans and bake at 350 degrees for 45 minutes.