Basic Quick Bread Batter
MAKES: 2 Loaves

This is just a base for your favorite fruit, vegetable or nut bread. Create any number of great tasting breads for breakfast, parties or gifts. The sky's the limit. I have suggested a few of my favorites for great Christmas gifts or to eat with your loved ones on Christmas morning.


  • 1 cup whole wheat flour
  • 2 cups all-purpose flour
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2 tsps cinnamon
  • 4 large eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups of your favorite fruit, nut or vegetable*

Preheat oven to 350 degrees F. Grease and flour two 8½ x 4½ x 2 inch loaf pans. In a medium mixing bowl, combine wheat and white flour, salt, baking soda, baking powder and cinnamon. In a separate large mixing bowl, whisk eggs and add sugar, oil and vanilla and whisk until blended. Add dry ingredients and stir with a spoon until flour is just moistened. Do not over mix. Add 2 cups of any type of fruit, vegetable, nut or combination of any of these ingredients and mix until evenly distributed. Divide batter evenly between loaf pans. Bake for 50-60 minutes or until tops are golden brown and a toothpick inserted into center of loaves comes out clean. Cool in pans for 10 minutes before turning loaves out on a wire rack to cool completely .

*Purée any soft fruits or vegetables like bananas, pumpkins or tomatoes. Shred any hard fruits or vegetables like apples, pears, zucchini or sweet potatoes. If using dried fruits or nuts, add ½ cup of vegetable oil to liquid ingredients to keep the bread moist.

Here are some of my favorite things to add to this wonderful bread base:

Cranberry Pecan Bread: Add ½ cup oil and ½ cup water to liquid ingredients. Add 1 cup dried cranberries, and ½ cup golden raisins and 2/3 cup chopped pecans to batter.

Fruit Cake Bread: Soak 1½ cups fruitcake mix or other candied fruits in ½ cup Port wine for 30 minutes and add to batter.

Ole St. Nick Bread: Add ¾ cup of maraschino cherries and ¾ cup of green cherries and ½ cup of maraschino cherry juice to batter.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295