Here’s how to make quick breads filled with fall flavors

Apples, pumpkin and bananas are the usual ingredients, but these breads can contain secret ingredients that family and friends do not suspect.

Kids who will not touch squash or zucchini will snack on zucchini or pumpkin breads without knowing they are eating vegetables. Spices of cinnamon, nutmeg, ginger, cloves and the like make the breads a treat for even vegetables haters.

These breads will inspire home cooks or even children to try several flavors. Children learn good math skills in the kitchen, especially about fractions, weights and measures. Cooking also teaches life skills. They learn to survive in a kitchen when they go off to college or move into the first apartment.

Bread recipes also can be turned into muffins for a breakfast on the go or an afternoon snack.

Quick breads or muffins only take minutes to mix and usually for breads about an hour to bake and around 30-35 minutes for muffins.

A loaf of spicy bread can be a welcomed gift for a senior neighbor. Teachers and bosses who are time-starved enjoy a homemade loaf or two. A Texas friend worked for a major oil and gas leasing company, and every year she made quick breads or muffins for her bosses. Before the holidays, they would ask her what kinds of breads she was making this year.

Here are some tried-and-true recipes that will have family, friends, teachers or bosses asking for more. Some of the recipes are healthier than others, but they are all good.

Moist pumpkin bread

1 (15-ounce) can pumpkin puree, not pumpkin pie filling

4 large eggs

3/4 cup vegetable oil

2/3 cup water

2 cups sugar

3 1/2 cups flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

Preheat oven to 350 degrees. Grease and flour 2 8-by-5-imch bread loaf pans.

In a large mixing bowl, whisk together pumpkin puree, eggs, vegetable oil, water and sugar until well blended. Stir in flour, baking soda, salt and spices until just combined.

Pour batter into the prepared loaf pans.

Bake in the preheated oven for 60-70 minutes, until a toothpick inserted into the center comes out clean.

Note: If the top of the loaves star to brown, simply place a piece of aluminum foil loosely over the top and finish baking – from www.thestayathomechef.com/

Chocolate chip Zucchini oatmeal muffins

2 1/2 cups flour

1 1/2 cups sugar

1/2 cup quick cooking oats

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

4 eggs

3/4 cup shredded zucchini

3/4 cup oil

1 cup chocolate chips

Preheat oven to 400 degrees.

In a mixing bowl, combine flour, sugar, oats, baking powder, salt and cinnamon. Set aside.

In another bowl, beat eggs and oil. Add to flour mixture along with zucchini. Stir until combined.

Stir in chocolate chips and stir just until mixed in.

Fill lined or greased muffin cups ¾ full and bake for 25 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. – From www.lynnskitchenadventures.com/

Harvest spice bread

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup vegetable oil, canola oil, or melted coconut oil

2 large eggs, at room temperature

1/2 cup granulated sugar

1/2 cup packed light or dark brown sugar

1/2 cup pumpkin puree (canned or fresh)

1 heaping cup peeled and shredded apple

3/4 cup peeled and shredded carrot

2 tablespoons milk

1 cup chopped walnuts

Preheat the oven to 350°F (177°C). Grease a 9-by-5-imch loaf pan. See notes for muffins.

Whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, granulated sugar, brown sugar, pumpkin, shredded apple, shredded carrot, and milk together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* combined. Fold in the walnuts. Batter will be semi-thick.

Spread the batter into prepared loaf pan. Bake for 55 – 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.

Cool completely in the pan set on a wire rack before removing and slicing. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days.

Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in step 2. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 degrees then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Cool muffins for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Makes 16-18 muffins. -- From www.sallysbakingaddiction.com

This story was originally published October 10, 2021 at 12:00 AM.