News

• Boston Herald: Quick Breads on the Rise
• Boston Globe Pick of the Week: Pumpkin Bread
• What Are Tea Breads

Quick Breads On the Rise:
by Clara Silverstein. Boston Herald. Sep 10, 1995.

Nothing suits the hurry-up fall schedule better than a quick bread. This kind of bread requires no yeast, no kneading and no rising time. Its batter can be mixed in about 20 minutes, and baked in about an hour.

Quick breads also make nutrition efficient. One piece of zucchini or banana bread covers all the major food groups: fruits or vegetables, grains (from the flour) and protein (from milk, eggs or nuts). No wonder quick breads can be sliced and served around the clock, as a snack or part of a light meal.

The recipes for quick breads show the triumph of baking powder over its predecessors, such as cream of tartar or pearlash (ashes from wood, pea or bean stalks). The early leavenings were so unreliable that cooks were advised to beat the batter by hand, rush it into the oven, and keep the door shut during baking. Now, baking powder virtually guarantees a light, evenly leavened loaf.

Of course, baking powder will not work miracles unless you carefully follow the recipe. The wet and dry ingredients need to be mixed separately, then gently combined at the last minute. Beating the batter will toughen the loaf. Save your creativity for flavorings (such as grated orange peel, rosewater, lemon or almond extracts) and mix-ins (such as pine nuts or dried blueberries and strawberries).

The finished bread can be sliced and eaten when cool, or wrapped and frozen for later use. Martha Sweet, owner of Breadsong Bakery in Auburndale, bakes loaves of her pumpkin-date bread for gifts. Her recipe is given below, along with several others that you can make in a jiffy.

BREADSONG BAKERY'S PUMPKIN-DATE BREAD

• 3 c. sugar
• 1 c. canola oil
• 4 eggs
• 1 (16 oz.) can pumpkin puree
• 3 1/2 c. all-purpose flour
• 1 t. baking powder
• 2 t. salt
• 1 t. nutmeg
• 1 t. allspice
• 1 t. cinnamon
• 1/2 t. cloves
• 3/4 c. water
• 1 c. chopped dates

Mix together the sugar and oil. Add the eggs and pumpkin puree. Mix well. In a separate bowl, sift together the flour, soda, baking powder, salt and spices. Add equal portions of the dry ingredients to the pumpkin mixture, alternating with the water. Stir in the dates. Pour the batter into 2 loaf pans. Bake at 350 degrees for 40-45 minutes, until a cake tester comes out clean. Makes 2 loaves.

Boston Globe Hit of the Week - Pumpkin Bread
10/29/1998

Sweet orange pumpkins combined with spices like cinnamon and nutmeg make for a bread that's perfect any time of day. Have a slice for breakfast, topped with butter or cream cheese for a snack, or as a light dessert accompanied by a mug of hot cider.

Every bakery seems to have a different version. Some were pale ocher while others were dark as molasses. Loaves come plain for packed with raisins or topped with nuts or streusel.

We found some loaves too crumbly and cake-like; pumpkin bread should slice easily and be strong enough to hold up under a knife spreading butter. Other loaves were overly sweet and oily.

We did find two versions that were just delightful.

Breadsong in Newton makes lovely light gold loaf, the color of pumpkin puree. It's subtly seasoned with allspice and other spices - the flavor of pumpkin comes through most appealingly. It's available plain or with dates.

King's Ransom in Winchester makes a darker loaf, moist and delicious, not too sweet. It features a delectable blend of cinnamon, nutmeg, and cloves and is available plain or with raisins.

Refrigerated, both breads keep well - and even taste great after a couple of days, when the spices come through more strongly.

What are Tea-Breads?
Tea-Breads are sweet quickbreads (breads made without yeast), which are traditionally enjoyed with your favorite coffee or tea. Don't let the word "bread" fool you however. Tea-Breads are really cakes --- similar to pound cakes but moister, richer and fuller and they come in a variety of delicious flavors. They are just right for breakfast, a light snack, or for dessert!

Breadsong Bakery uses the freshest and finest ingredients in our recipes, with no artificial flavors, colorings or preservatives. Our high quality, all-natural Tea-Breads are made fresh daily, from scratch.

Breadsong can receive orders via email, fax, US mail, and telephone.

All orders will be shipped same day, Priority Mail and should arrive in 2 days.