breads

Quick breads loaded with fruit, nuts (and chocolate!) are simple in the slow cooker; so are yeast breads that make great sandwiches and toast.

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Strawberries & Cream Bread

1/2 cup vegetable oil

1/2 cup orange juice

11/2 tsp vanilla extract

1 egg

8 oz cream cheese, room temperature, diced

1/2 cup diced strawberries

2 tsp lemon juice

2 cups all-purpose flour, plus more for pan

1 cup sugar

1/2 tsp salt

2 tsp baking powder

Butter or oil, for pan

1. In a large bowl, whisk oil, orange juice, vanilla and egg. Stir in cream cheese, strawberries and lemon juice.

2. In a separate bowl, mix flour, sugar, salt and baking powder. Add wet ingredients to flour mixture, stirring gently just until combined.

3. Pour batter into greased and floured loaf pan that fits into your slow cooker. Place lid on slow cooker and place wooden chopstick or spoon handle under lid to vent at one end.

4. Cook on High 3 to 4 hours, until edges of bread pull away from sides and tester inserted in middle of loaf comes out clean.

5. Remove pan from cooker and place on baking rack to cool 10 minutes. Run a knife around the loaf and turn it out onto cooling rack. Wait 10 more minutes before slicing. Makes one 9-inch loaf

Tomato Herb Bread

This bread is sturdy enough to make sandwiches with and works especially well for grilled cheese.

3/4 cup peeled, chopped tomatoes (canned are fine)

1 tsp dried dill

1/2 tsp dried basil

1/4 tsp dried oregano

1 tsp salt

1 Tbsp honey

1 Tbsp melted butter

2 tsp instant yeast

21/2 cups all-purpose flour, plus more for pan

Canola oil, for bowl and pan

1. In food processor or blender, puree tomatoes, dill, basil, oregano, salt, honey and butter. Pour mixture into a large bowl. Stir in yeast.