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Quick breads are aptly named. Easy to put together (and easy to clean up after). Quick breads also freeze well. Wrap cooled breads in a layer of plastic wrap and then one of tin foil. Don't forget to label!
This recipe uses coriander, the seed of the cilantro plant. It has a mysterious and exotic taste. Coriander is also great added to your coffee grounds in the morning. Add a tablespoon for a pot of eight cups and brew as usual.
1/2 cup (8 tablespoons, 4 ounces) butter, softened
3/4 cup (5 1/4 ounces) granulated sugar
2 large eggs, beaten
1 tablespoon vanilla extract
1 3/4 cup (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 tablespoon ground coriander or ground cardamom
1/2 teaspoon salt
1 tablespoon baking powder
1 cup (1/2 pound) fresh cherries, pitted; or diced fresh plums
Preheat oven to 350°F. Grease a 9" x 5" loaf pan.
Cream the butter and sugar together. Add eggs and extract.
Sift dry ingredients together and add to wet ingredients. Stir in the cherries and mix until combined.
Spoon batter into loaf pan. Bake for 45 to 55 minutes. Insert a skewer or cake tester; it will come out dry when the bread is done. Cool for 10 minutes in the pan and turn out on a rack to fully cool. This is best eaten the next day. Yield: One loaf.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 7, End of Summer 1992 issue.