Quick Bread Recipes & Photos

Simply put, a 'Quick' Bread is a North American term used to describe a light and moist baked good that is, as its name implies, "quick" to make. John Mariani tells us in his book 'The Dictionary of American Food & Drink' that there were once other names for this type of bread. Names like "lightnin' bread" and "aerated bread" but for some reason they didn't catch on the way 'quick bread' did.

Quick Breads came after the 1850's invention of baking powder (combination of sodium bicarbonate and acid salt). Before that breads were made primarily with yeast so when chemical leaveners arrived they were welcomed as there was no fermentation and little or no kneading.

The category of Quick Breads is large. Muffins, coffee cakes, pancakes, popovers, crepes, loaves and breads, scones and biscuits are all considered Quick Breads. Space dictates the need for my breaking this category down even further. Therefore, this page is dedicated to breads and loaves, those batters that are baked in a rectangular baking pan. Jean Anderson in her wonderful book 'The American Century Cookbook' tells us that while recipes for biscuits, scones, muffins, and waffles appear in the 19th century, recipes for fruit breads and loaves seem to be a 20th century invention. One of the first fruit breads was Date and Nut Bread which came about in the 1920s. Continued below..

Banana Bread

Banana Streusel Bread

Chocolate Banana Bread

Chocolate Marble Bread

Chocolate Zucchini Bread

Cranberry Bread

Cranberry Orange Bread

Date Walnut Bread

Dried Fruit & Nut Loaf

Irish Soda Bread

Lemon Blueberry Bread

Lemon Poppy Seed Bread

Pumpkin Bread

Pumpkin Cranberry Bread

Raisin Soda Bread

Strawberry Bread

Zucchini Bread

Continued from above.

Breads and loaves are normally made with a thick batter that is a cross between a cake and a bread. They can be sweet or savory. As I mentioned above, they are leavened with either baking powder or baking soda and usually contain eggs. Their ingredients can vary greatly. Different flours and sugars can be used. Flavorings can include extracts, fruits (fresh or dried), nuts, vegetables (like carrots and zucchini), ground spices (like cinnamon, nutmeg, ginger, etc.), chocolate, and even seeds. They are baked until nicely browned and a toothpick inserted in the center comes out clean. They make a nice breakfast or brunch dish but can be served anytime of the day. Tea and coffee make a nice accompaniment.






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