Here is one my dd made. http://www.foodnetwork.com/recipes/anne-burrell/cranberry-orange-quickbread-recipe.html It is Orange Pumpkin Loaf. We read through the comments and made changes based on those recommendations such Craisins instead of raisins and all-spice instead of cinnamon and cloves. I believe we substituted orange juice for the orange. This was a hit.

I have a glut of strawberry jam I inherited from my mom that I am trying to clear out to make room for this year's batches. I have two jars to go . . . I also wondered about just making "jam cake" which mixes the jam into the whole batter. I love it, but the classic recipe is for blackberry jam . . .This bread recipe had a ribbon of jam down the middle. Would be just as easy to just make banana bread and top it with jam though . . . Maybe I should do mini muffins with a jam blob and streusel topping . . . one big yummy bite! Perhaps a small coffee cake with a jam streusel swirl on top. I have seen a few breads with a pinwheel of jam in them, but then that's pretty much a waste of time, IMHO. Just make toast and spread the jam on it!

I have a Bundt cake recipe with chopped apricots and it's one of my favorites. It's called orange apricot yogurt bread. Nice for summer. I've found another recipe from the Boston Globe. The ratios look better than the other ones and I'm gong to substitute chopped chocolate for the blueberries and use a ganache glaze. Blueberry Buttermilk Tea Cake 2 1/4 cups flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup fresh blueberries, picked over 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 3/4 cup buttermilk Confectioners’ sugar (for sprinkling) 1. Set the oven at 350 degrees. Butter a 9-by-5-by-3-inch loaf pan. Dust the pan with flour, tapping out the excess. 2. In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them. 3. In another bowl, toss the blueberries with 1 teaspoon of the flour mixture. 4. In an electric mixer at medium speed, beat the butter for 2 minutes. Add the sugar in two additions, beating for 1 minute after each. Blend in the eggs, one at a time, followed by the vanilla. 5. With the mixer set on low speed, beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture. Scrape down the sides of the bowl with a rubber spatula once or twice. 6. Remove the bowl from the mixer stand. With a large rubber spatula fold in the blueberries and any excess flour in the bowl. 7. Spoon the batter into the loaf pan, mounding it slightly in the center. Bake the cake for 55 to 60 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn. 8. Set the cake on a wire rack to cool for 10 minutes. Turn the cake out of the pan and return the cake to the rack to cool. Dust the top with confectioners’ sugar. Cut into slices with a serrated knife. Lisa Yockelson

LOL, mxyplux, I was thinking it would be banana/date bread with peanut butter. Yeah....I was wrong. I'd still eat that, though, if I could skip the banana.... Annie