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Jewish World Review Quick Summer Breads are delicious and colorful way to brighten up a summer supper, picnic or garden party (3 recipes) By Margaret M. Johnson JewishWorldReview.com | Quick breads -- old-fashioned, fast rising breads that get their leavening by baking powder or soda rather than yeast -- are a baker's delight, especially in summer when the livin' is easy and farm stands and markets are overflowing with prime ingredients like seasonal berries, fruits and vegetables. Biscuits, scones, muffins and even pancakes fall into the quick bread category, and we often find the word "tea" in the title -- think Banana Tea Bread -- and nuts as an addition -- Date and Nut Bread is a classic. Tradition aside, at this time of year, look beyond shortcake and smoothies and combine strawberries and pecans in an easy-as-pie strawberry bread that's got both color and crunch. Come mid-summer, when the annual bumper crop of zucchini arrives, think bread again in a quick loaf dense with grated zucchini and chopped pistachios. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. Lemon bread, a light loaf reminiscent of an old-fashioned pound cake, can be a year-round favorite. But when it's glazed with sweet-tart lemon syrup, it's a colorful way to brighten up a summer supper, picnic or garden party. To prevent crumbling, and for easier slicing, make these breads a day ahead. STRAWBERRY BREAD Makes 1 loaf 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 large eggs, beaten 3/4 cups canola oil 1 cup sugar 1 cups fresh strawberries, hulled and quartered 3/4 cups chopped pecans Preheat the oven to 350 F. Spray a 9-by-5-by-3-inch loaf pan with butter flavored cooking spray and dust with flour. Tap out excess. In a large bowl, sift together the flour, baking soda, salt and cinnamon. In a separate large bowl, whisk together the eggs, oil and sugar. Fold in the strawberries and pecans. Transfer the batter to the prepared pan and smooth the top. Bake for 55 to 60 minutes, or until a skewer inserted into the center comes out clean. Cool in pan for 10 minutes, and then invert on to a wire rack and let cool completely before slicing (or wrap in foil and store at room temperature). ZUCCHINI BREAD Makes 1 loaf 1 cup all-purpose flour 1/2 cup whole wheat flour 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 2 large eggs, beaten 1/2 cup firmly packed brown sugar 1/2 cup granulated sugar 1/2 cup canola oil 2 medium zucchini, grated 1/2 cup chopped walnuts or pistachios Preheat the oven to 350 F. Spray a 9-by-5-by-3-inch loaf pan with butter flavored cooking spray and dust with flour. Tap out excess. In a large bowl, sift together the flours, baking powder, baking soda, salt and cinnamon. In a separate large bowl, whisk together the eggs, brown and granulated sugars, and oil. Stir in dry ingredients and mix well. Fold in the zucchini and nuts. Transfer the batter to the prepared pan and smooth the top. Bake for 55 to 60 minutes, or until a skewer inserted into the center comes out clean. Cool in pan for 10 minutes, and then invert on to a wire rack and let cool completely before slicing (or wrap in foil and store at room temperature). GLAZED LEMON BREAD Makes 1 loaf 1 1/4 cups sugar 1/2 cup (1 stick) butter, at room temperature 2 large eggs, separated 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 3/4 cup milk 1/4 cup finely chopped walnuts 2 tablespoons grated lemon peel 1/4 cup lemon juice Preheat the oven to 350 F. Spray a 9-by-5-by-3-inch loaf pan with butter flavored cooking spray and dust with flour. Tap out excess. In a large bowl, cream 1 cup of the sugar and the butter with an electric mixer until blended. Add the egg yolks, one at a time, and beat until smooth. Beat in the flour, salt and baking powder, alternating with the milk. Stir in the nuts and 1 tablespoon of the lemon peel. Beat the egg whites until stiff peaks form, and then fold into the batter. Transfer the batter to the prepared pan and smooth the top. Bake for 55 to 60 minutes, or until a skewer inserted into the center comes out clean. Just before the end of the baking time, combine the remaining 1/4 cup of sugar, remaining 1 tablespoon of lemon peel, and the lemon juice in a small saucepan. Heat slowly, stirring frequently, until the sugar dissolves. Glaze bread with lemon syrup immediately upon removing from the oven. Cool in pan on rack for 30 minutes. Carefully remove the bread from the pan and cool on the rack for 2 to 3 hours before slicing (or wrap in foil and store at room temperature). Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Margaret M. Johnson. Distributed by Tribune Media Services Inc.