Quick Breads Tested Recipes & Videos
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Banana Bread
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Lemon Blueberry Bread |
Strawberry Bread |
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thick sweet batter is full of mashed bananas, cinnamon and toasted
nuts and when you pull the banana bread from the oven the golden brown
crust is delightfully crisp.
more |
Lemon Blueberry Bread is
bursting with sweet and juicy blueberries and brushing the top of the
hot bread with a lemon glaze makes it moist and flavorful.
more |
Strawberry Bread is
moist and flavorful and keeps very well. It is full of chopped
strawberries and toasted walnuts and the flavor of cinnamon is a
welcome addition. more |
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Zucchini Bread |
Chocolate Zucchini Bread |
Chocolate
Banana Bread |
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Zucchini Bread has a
moist texture and is a delightful blend of grated zucchini and
apple, toasted nuts, and coconut.
more |
Chocolate Zucchini Bread
has a moist texture and the deep chocolate flavor comes from adding
unsweetened cocoa powder and crunchy chocolate chips.
more |
Chocolate Banana Bread
combines the sweet flavor of ripe bananas with chocolate.
more |
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More Recipes Below |
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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.. |
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Low
Fat Banana Bread Recipe |
Banana Streusel Bread |
Lemon Poppy Seed Bread |
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Low-Fat Banana Bread has a
wonderfully moist texture and tastes of sweet bananas, cinnamon, and vanilla.
The butter that is usually found in banana bread is replaced with heart healthy
canola oil. more |
It seems that every time I
open a food magazine or cookbook I am enticed by a new banana bread
recipe. This time it was in a BBC Good Food magazine where the batter
contained so many flavorful ingredients that I just knew it was a
winner. more |
Lemony and buttery is how I
would describe this delicious bread. It has the taste and texture of a
pound cake but with a lovely sugary lemon glaze.
more |
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Chocolate Marble Bread |
Irish Soda Bread |
Cranberry Bread |
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Chocolate Marble Bread
has lovely swirls of chocolate and vanilla scented batters so we can
enjoy a
chocolate and a vanilla cake at the same time. more |
Irish Soda Bread has a
lovely golden brown crust with a tender, slightly moist interior that is
served with buttered and jam. more |
This Cranberry Bread
contains the delightful combination of fresh cranberries, candied mixed
peel and toasted almonds. more |
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Cranberry Orange Bread |
Date Walnut Bread |
Dried Fruit & Nut Loaf |
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Cranberry Orange Bread
combines the tartness of fresh cranberries with the sweet citrus flavor
of freshly squeezed orange juice. Delicious!
more |
Date Walnut Bread is a sweet
and flavorful combination of dried pitted dates and walnuts.
more |
This Dried Fruit and Nut
Loaf is chewy and crunchy and loaded with flavor. It is healthy for us
as it contains lots of dried fruit and nuts and the batter has no butter
or oil in it. more |
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Pumpkin Bread |
Boiled Fruit Cake |
Raisin Soda Bread |
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Pumpkin puree is used to
make this sweet, moist, and flavorful quick bread. What sets this bread
apart is a layer of cream cheese filling.
more |
Boiled Fruit Cake is a
much simpler version of the traditional British fruit cake. It contains
all the necessary ingredients, like candied and dried fruits, yet it is
so very easy to make. more |
Raisin Soda Bread is plump
with Thompson raisins and is lovely when sliced and buttered.
more |
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Pumpkin Cranberry Bread |
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As its name implies, this
quick bread is full of the flavors of pumpkin and fresh cranberries.
Sweet and moist its flavor is enhanced by freshly squeezed orange juice
and zest. more |
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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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