Loafing Around

Need a break from the usual quick breads? These are the hot ticket, with their warm, spicy notes and moist crumb. Since glazes can sometimes make quick breads overly sweet and somewhat soggy, I have left these au naturel. Both earned absolute raves and would make delightful hostess gifts any time of the year.

Ginger Apple Bread (adapted from Cooking Club of America)

1 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed light brown sugar
1/2 cup canola oil
1/2 cup sour cream
2 eggs
1 1/2 cups chopped, peeled apples (Fuji, for example)
1/3 cup finely chopped crystallized ginger

Preheat the oven to 350 degrees.

Spray a standard loaf pan with baking spray. Whisk flour, cinnamon, baking powder, baking soda and salt in large bowl; set aside.

Blend brown sugar, oil, sour cream and eggs with an electric mixer. Make a well in center of the flour mixture. Pour into the egg mixture and whisk until moistened. Stir in apples and crystallized ginger; pour into prepared pan.

Bake 55 to 60 minutes or until a cake tester inserted in the center comes out clean but slightly moist. (Internal temperature should read 210°F.) Leave in the pan for approximately 10 minutes, then transfer to a rack to cool completely.

Mini Chai Tea Loaves (adapted from Good Housekeeping)

1/2 cup water
1 tea bag (such as Stash Super Irish Breakfast or Tazo Awake)
3 cups all purpose flour
2 teaspoons chai spice blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vanilla low-fat yogurt
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
5 large eggs

Preheat the oven to 350 degrees. Grease and flour six 5 3/4" by 3 1/4" by 2" mini aluminum loaf pans.

Steep tea bag in 1/2 cup boiling water for 5 minutes (additional time could result in a slightly bitter flavor); remove bag and discard.

Meanwhile, in a medium bowl, combine flour, chai spice blend, baking powder, baking soda and salt.

In another bowl, mix 1/3 cup cooled tea with the yogurt; discard remainder of tea.

Using an electric mixer, beat butter until creamy, about 1 minute. Gradually beat in granulated and brown sugars. Beat 2 minutes or until fluffy, occasionally scraping the bowl with a spatula. Lower speed and beat in eggs, 1 at a time, until well blended. Beat in flour mixture alternately with yogurt mixture until just combined. Spoon batter evenly into prepared pans.

Bake loaves for 30 to 35 minutes or until a toothpick inserted in centers comes out clean. Cool loaves in pans for approximately 15 minutes. Run a thin knife carefully around the loaves to loosen from the sides of pans; remove loaves and cool completely on wire racks.