Three-Way Quick Bread

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  • Makes: 24 servings
  • Serving Size: 1 slice
  • Makes: Makes 2 loaves
  • Prep: 20 mins
  • Bake: 45 mins
  • Stand: 10 mins

Three-Way Quick Bread

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Directions

  1. Grease the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans. Set aside. In a large mixing bowl stir together flour, wheat germ, baking powder, cinnamon or citrus peel if desired, baking soda, and salt. Make a well in the center of the flour mixture.
  2. In a medium mixing bowl combine the eggs, granulated sugar, zucchini or carrot or pumpkin, brown sugar, and oil; mix well. Add all at once to dry mixture. Stir just until moistened (batter should be lumpy). Stir in nuts, if desired.
  3. Divide batter evenly between loaf pans. Bake in a 350 degree F oven for 45 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool thoroughly on wire racks. Wrap and store overnight before slicing. Makes 2 loaves (24 servings).

From the Test Kitchen

Wrap loaves in foil; place in airtight freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw at room temperature about 4 hours before serving.

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Nutrition Facts (Three-Way Quick Bread)

  • Per serving:
  • 152 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 27 mg chol. ,
  • 118 mg sodium ,
  • 23 g carb. ,
  • 1 g fiber ,
  • 3 g pro.
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