I need recipes for quick breads to make and serve during the Holidays.?

I have a recipe for Aloha Loaf if anyone should happen to ask for that recipe.I need recipes for quick breads to make and serve during the Holidays.?
Strawberry Nut Bread


Prep Time:15 min


Start to Finish:3 hr 20 min


Makes:2 loaves (24 slices each)





1 bag (16 oz) frozen whole strawberries, thawed, drained


2 cups sugar


1 1/4 cups vegetable oil


4 eggs


3 cups Gold Medal庐 all-purpose flour


3 teaspoons ground cinnamon


1 teaspoon baking soda


1 teaspoon salt


1 cup chopped nuts





1. Heat oven to 350掳F. Grease bottoms only of two 9x5- or 8x4-inch loaf pans with shortening; lightly flour.


2. Slightly mash strawberries; set aside. In large bowl, mix sugar and oil. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans.


3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.





**************************************鈥?br>




Maple Pecan Bread


Prep Time:20 min


Start to Finish:1 hr 15 min


Makes:1 loaf (20 slices)





Maple Pecan Bread


2 1/4 cups Gold Medal庐 all-purpose flour


3/4 cup granulated sugar


1 cup half-and-half


1 teaspoon maple flavor


3 tablespoons vegetable oil


3 1/2 teaspoons baking powder


1/2 teaspoon salt


1 egg


1/2 cup chopped pecans, if desired


Maple Glaze


1/2 cup powdered sugar


2 to 3 teaspoons half-and-half or milk


1 teaspoon maple flavor


2 tablespoons chopped pecans, if desired








1. Heat oven to 350潞F. Grease bottom only of 8- or 9-inch loaf pan.


2. In large bowl, mix all Maple Pecan Bread ingredients except pecans with spoon; beat 30 seconds. Stir in 1/2 cup pecans. Pour into pan.


3. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.


4. In small bowl, mix all Maple Glaze ingredients except pecans until smooth and thin enough to drizzle.


5. Drizzle cooled bread with Maple Glaze. Sprinkle with 2 tablespoons pecans. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.





**************************************鈥?br>




Cranberry-Nut Bread


Prep Time:20 min


Start to Finish:3 hr 25 min


Makes:1 loaf (24 slices)





2 1/3 cups Original Bisquick庐 mix


3/4 cup granulated sugar


1/2 cup sour cream


1/4 cup vegetable oil


1/4 cup milk


2 tablespoons grated orange peel


3 eggs


3/4 cup fresh or frozen cranberries, chopped


1/2 cup chopped nuts


1/2 cup powdered sugar


2 to 3 teaspoons orange juice








1. Heat oven to 375潞F. Generously grease bottom of loaf pan, 9x5x3 inches. Stir Bisquick, granulated sugar, sour cream, oil, milk, orange peel and eggs in medium bowl until moistened. Stir in cranberries and nuts. Pour into pan.


2. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.


3. Stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.





**************************************鈥?br>




Fruited Pumpkin Loaf


Prep: 20 min.


Bake: 55 min. for large loaf; 30 min. for small loaves





Ingredients


2 eggs


2/3 cup water


1/2 cup apricot nectar


3 tablespoons cooking oil


1 14-ounce package pumpkin quick bread mix


1 cup chopped pecans, toasted


1/2 cup snipped dried apricots


1/2 cup dried cranberries


Apricot Icing (optional)


Snipped dried apricots (optional)





Directions


1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan or three 5-3/4x3x2-inch loaf pans; set aside.





2. In a large bowl, beat eggs with a whisk; whisk in the water, nectar, and oil. Using a wooden spoon, stir pumpkin quick bread mix into egg mixture until combined. Stir in pecans, the 1/2 cup apricots, and the cranberries.





3. Spoon batter into prepared pan(s); spread evenly. Bake 8x4x2-inch pan for 55 to 65 minutes or 5-3/4x3x2-inch pans for 30 to 35 minutes or until a wooden toothpick inserted near the center(s) comes out clean.





4. Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s). Cool completely on wire rack(s). Wrap and store overnight before slicing.





5. If desired, pour Apricot Icing over bread and sprinkle with additional snipped apricots.





6. Makes 1 large or 3 small loaves (16 to 18 servings)





7. Apricot Icing: In a small bowl, stir together 3/4 cup powdered sugar and enough apricot nectar (3 to 4 teaspoons) to reach drizzling consistencyI need recipes for quick breads to make and serve during the Holidays.?
Check it out on yahoo home page.
Here is one from food network.com:


Quick Christmas Tree Bread Recipe courtesy of Gourmet Magazine





2/3 cup milk


1/2 cup granulated sugar


1 large egg, yolk and white separated


3/4 cup (4 ounces) diced dried fruit mix (or make your own, mixing raisins, currants, snipped dried apricots, apples, prunes-whatever's on hand)


2 1/2 cups all-purpose flour


1 tablespoon baking powder


1 1/2 teaspoons pumpkin pie spice or ground cinnamon, or 3/4 teaspoon ground cinnamon, and 3/4 teaspoon ground cloves or ground allspice


1/2 teaspoon salt


8 tablespoons (1 stick) cold, unsalted butter, cut into small pieces


Granulated sugar or homemade vanilla pearl sugar





Check to see that one rack is in bottom third of oven and heat oven to 425 degrees F.


Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix well. Stir in dried fruit. Let stand until ready to use.





Put flour, baking powder, spice, and salt into a large bowl, stir to mix well. Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules.





Stir milk mixture and pour over flour mixture. Stir with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and give 10 kneads. (If very sticky, let stand 3 or 4 minutes or add a little more flour.) Cut off about one-fourth of the dough. Put remaining dougn on an ungreased cookie sheet at least 16 inches long. Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center.





Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a ';pot.'; Dough may now be covered with plastic wrap and refrigerated for a couple of hours or frozen for up to 2 weeks.





Bake tree 10 minutes. Beat egg white with a fork until broken up. Brush over hot bread, sprinkle with sugar. Bake 5 to 8 minutes longer, until light brown. With two spatulas, carefully transfer tree to a wire rack. If possible, cool at least 2 hours before serving. Let guests break off small pieces.
****BEER BREAD





3 c. self-rising flour


2 tbsp. sugar


12 oz. can reg. beer





Mix together and pour into greased bread pan. Bake at 425 and check after 20 minutes. To check for doneness, tap bottom of loaf. If it sounds hollow, it is done.








***Sweet Potato Bread





INGREDIENTS:


1 1/2 cups all-purpose flour, sifted


2 teaspoons baking powder


1/4 teaspoon salt


1 teaspoon mace


1/2 teaspoon cinnamon


1 cup granulated sugar


1 cup chopped pecans


1/2 cup chopped dates or raisins


2 large eggs, lightly beaten


1/2 cup applesauce


4 tablespoons milk


1 cup cooked and mashed sweet potatoes





PREPARATION:


Grease bottom of a loaf pan approximately 9- x 5- x 3-inches. Stir


together flour, baking powder, salt and spices in mixing bowl; stir


in the sugar, pecans, and raisins or dates. In a separate bowl,


combine eggs, applesauce, milk, and mashed sweet potatoes; stir to


blend well.





Add wet mixture to the dry ingredients and mix with a large spoon


just until the mixture is moistened. Pour batter into prepared pan.


Bake at 325掳 for about 1 hour and 10 minutes or until toothpick


inserted in center comes out clean. Cool in pan on a rack for 15


minutes. Remove from pan and continue cooling on wire rack.
Easy Cinnamon Bread


3 c all purpose flour


1/2 c sugar


2 tsp yeast


1 tsp cinnamon


1 tsp salt


1 c warm milk


1/4 c butter melted


1 large egg


1 tsp baking powder


1 c cinnamon chips


cinnamon-sugar for topping





In a large bowl mix together the flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together the milk, butter and egg. Combine the wet and dry ingredients, beating till smooth. Let the batter rest at room temperature for 1 hour, covered, then stir in the baking powder and cinnamon chips.


Pour the batter into an 8 1/2 x 4 1/2 inch loaf pan. Sprinkle the top with the cinnamon sugar.





Bake the bread in a pre-heated 350 degree oven for 35-40 minutes, until it tests done; Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a wire rack to cool completely.





Note: don't slice the bread while it's hot! It'll slice much better when it's completely cool.