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January 2005 Issue
In the Microwave
by Ronda L. Halpin and Victoria Smith
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Microwave Pumpkin Bread

  • 1 cup canned pumpkin
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnut or pecans
  • ½ cup vegetable oil
  • 1/3 cup water
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves or mace
  • 1 1/2 cups sugar
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Combine the pumpkin, eggs, vanilla, nuts, oil, water, and spices in a mixing bowl. Combine the sugar, flour, baking soda and salt in another bowl; stir into the pumpkin mixture. Blend until the ingredients are moistened. Pour the batter into a waxed paper-lined 9x5x3-inch glass loaf pan.

Cook in the microwave, uncovered, 16 to 17 minutes at Power Level 7; rotate the dish ½ turn and shield the corners with waxed paper halfway through cooking. When it's done, the top will appear moist and a wooden pick inserted near the center will come out clean. Let the bread stand covered with the waxed paper on a flat surface for 5 minutes. Remove the bread from the dish and remove the waxed paper. Cool on a wire rack.

  • Yields: 1 loaf
  • Preparation Time: 25 to 30 minutes
 

 

Microwave Garlic Bread

  • ¼ cup (1/2 stick) margarine
  • ½ teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 loaf (6-inch) French bread, cut 2/3 of the way through at 1-inch intervals
Place the margarine, garlic, salt, and pepper in a 1-cup glass measuring cup. Cook in the microwave, uncovered, for 45-60 seconds at Power Level 1 or until the margarine is softened but not melted; beat to blend.

Spread the margarine mixture between the slices of bread. Wrap the loaf loosely in waxed paper for a soft loaf or place unwrapped on a paper towel for a crisper loaf. Cook in the microwave for 30-45 seconds at the highest power level or until hot.

  • Yields: 1 loaf
  • Preparation Time: 5 minutes
 

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