Machine Will Yield Great Quick Breads

Dear Merri Lou: I was wondering if you’ve ever heard of a banana bread recipe which can be made in an automatic bread maker? Also, any recipes for poppyseed bread or pumpkin bread adapted for the bread maker would be appreciated. - Kari, Colville, Wash.

Dear Kari: The aroma from your bread machine will be just heavenly while these are baking. Since bread machines come in a variety of sizes now, I’ve included instructions for different-sized loaves.

Banana Bread

From “Best Bread Machine Recipes” (Better Homes and Gardens, 1997). The 1-1/2-pound size is given first, with the 2-pound size in parentheses.

2/3 cup (3/4 cup) buttermilk

1/2 cup (2/3 cup) mashed ripe banana

1 (1) egg

1 tablespoon (4 teaspoons) margarine or butter

3 cups (4 cups) bread flour

3 tablespoons (1/4 cup) sugar

3/4 teaspoon (1 teaspoon) salt

1 teaspoon (1-1/4 teaspoons) active dry yeast or bread machine yeast

Add ingredients to the machine according to manufacturer’s directions. Select the basic white bread cycle.

Yield: 16 slices (22 slices).

Nutrition information per slice: 141 calories, 2 grams fat (13 percent fat calories), 14 milligrams cholesterol, 27 grams carbohydrate, 1 gram fiber, 4 grams protein, 123 milligrams sodium.

Pumpkin-Pecan Bread

From “Best Bread Machine Recipes” (Better Homes and Gardens, 1997). The 1-1/2-pound size is given first, with the 2-pound size in parentheses.

1/2 cup (2/3 cup) milk

1/2 cup (2/3 cup) canned pumpkin

1 (1) egg

2 tablespoons (3 tablespoons) margarine or butter, cut up

3 cups (4 cups) bread flour

3 tablespoons (1/4 cup) packed brown sugar

3/4 teaspoon (1 teaspoon) salt

1/4 teaspoon (1/2 teaspoon) ground nutmeg

1/4 teaspoon (1/4 teaspoon) ground ginger (see note)

1/8 teaspoon (1/4 teaspoon) ground cloves

1 teaspoon (1-1/4 teaspoons) active dry yeast or bread machine yeast

3/4 cup (1 cup) coarsely chopped pecans

Add ingredients to the machine according to manufacturer’s directions. Select the basic white bread cycle.

Yield: 16 slices (22 slices).

Nutrition information per slice: 159 calories, 6 grams fat (34 percent fat calories), 14 milligrams cholesterol, 23 grams carbohydrate, 1 gram fiber, 4 grams protein, 126 milligrams sodium.

Note: Only 1/4 teaspoon ginger is recommended for either size loaf.

Almond Poppy Bread

From “Electric Bread” (Innovative Cooking Enterprises, 1994). The 1-pound size is given first, with the 1-1/2-pound size in parentheses.

1/2 cup (3/4 cup) water

2 cups (3 cups) white bread flour

1 tablespoon (1-1/2 tablespoons) dry milk

1/2 teaspoon (1 teaspoon) salt

1 tablespoon (1-1/2 tablespoons) butter

1/4 cup (3/4 cup) lemon yogurt

1-1/2 tablespoons (2 tablespoons) honey

1/4 cup (1/2 cup) almonds, sliced and toasted (see note)

2 teaspoons (1 tablespoon) lemon peel, dried

2 tablespoons (3 tablespoons) poppy seeds

1 teaspoon (2 teaspoons) lemon extract

2 teaspoons (3 teaspoons) active dry yeast

Add ingredients to the machine according to manufacturer’s directions. Select the basic white bread cycle.

Yield: 10 slices (16 slices).

Nutrition information per serving: 143 calories, 3.3 grams fat (21 percent fat calories), 5 grams protein, 24 grams carbohydrate, 3 milligrams cholesterol, 155 milligrams sodium.

Note: Toast almonds lightly in a shallow pan. Bake at 350 degrees for 5 minutes or until golden brown, stirring frequently.

Dear Merri Lou: I’m looking for a pumpkin pie recipe that makes its own crust. It can either be made in the oven or microwave. Thank you. - Judy, Spangle

Dear Judy: This pie is smooth like a custard and very light. You can pour it into a prepared and cooled shell, if you like. With a little fat-free topping, this is a no-guilt dessert.

Lite ‘n Easy Crustless Pumpkin Pie

From the Recipes Online site on the World Wide Web (recipes.wenzel.net/).

2 packages unflavored gelatin

2 tablespoons cold water

2-1/4 cups nonfat or low-fat evaporated skim milk, undiluted (divided use)

1 (15-ounce) can solid-pack pumpkin

6 tablespoons dark brown sugar, packed (or equivalent amount of low-calorie sweetener)

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

In medium bowl, sprinkle gelatin over cold water to soften; set aside.

To cook on stove, heat 1 cup of the evaporated milk to just boiling in small saucepan. Slowly add hot milk into gelatin; stir until gelatin is dissolved.

To cook in microwave, heat 1 cup of the evaporated milk in a microwave-safe bowl on HIGH for 3 minutes. Then slowly add hot milk into gelatin and stir until gelatin is dissolved.

Mix in remaining evaporated milk, pumpkin, brown sugar, pumpkin pie spice and vanilla. Set aside.

Spray a 10-inch glass pie plate with nonstick vegetable spray. Pour mixture into pie plate; chill until firm.

Yield: 10 servings.

Nutrition information per serving: 71 calories, 0.2 grams fat (3 percent fat calories), 5 grams protein, 12 grams carbohydrate, 2 milligrams cholesterol, 70 milligrams sodium.

, DataTimes MEMO: Have a food question? Looking for a recipe? Merri Lou Dobler, a registered dietitian in Spokane, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210, or e-mail to merrid@spokesman.com. As many letters as possible will be answered in this column; sorry, no individual replies.

The following fields overflowed: CREDIT = Merri Lou Dobler The Spokesman-Review