Junction Triangle

Of late, I have been very obsessed with baking up quick breads. I thought I'd share this recipe from epicurious.com:

Beer, Sun-Dried Tomato, and Olive Quick Bread

3 1/2 cups all-purpose flour (I changed it to 1 3/4 cup each of all purpose flour and whole wheat flour)
1 teaspoon salt (I reduced the salt content just a little bit)
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1 large egg, beaten lightly
a 12-ounce bottle of beer (not dark)
1/2 cup chopped drained sun-dried tomatoes packed in oil, reserving 1 tablespoon of the oil
1/3 cup chopped pimiento-stuffed olives

Preheat the oven to 350°F. and grease and flour a loaf pan, 9 by 5 by 3 inches. In a large bowl whisk together the flour, the salt, the baking soda, and the baking powder, add the egg, the beer, the tomatoes with the reserved oil, and the olives, and stir the batter until it is just combined. Turn the batter into the pan and bake the bread in the middle of the oven for 40 minutes, or until a tester comes out clean. Turn the bread out onto a rack and let it cool.

I served this bread with some veggie-barley soup and it was delicious.

If anyone out there has a cinnamon quick bread recipe, please post it up. I am now on the hunt for a tasty cinnamon quick bread recipe.