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Quick Breads Tested Recipes & Videos

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Banana Bread Pumpkin Bread Zucchini Bread
Its 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 Pumpkin puree is used to make this sweet, moist, and flavorful Pumpkin Bread. But what sets this bread apart is a layer of cream cheese filling in the center of the bread. more Zucchini Bread has a moist texture and is a delightful blend of grated zucchini and apple, toasted nuts, and coconut. more
Applesauce Bread Lemon Poppy Seed Bread Chocolate Banana Bread
When you add applesauce, preferably homemade, to this Applesauce Bread it gives it a wonderfully moist texture and a delicious apple flavor. more Lemony and buttery is how I would describe this delicious Lemon Poppy Seed Bread. It has the taste and texture of a pound cake but with a lovely sugary lemon glaze. more Chocolate Banana Bread combines the sweet flavor of ripe bananas with chocolate. more
     
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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..

 Low Fat Banana Bread Recipe

Cornbread Recipe

Chocolate Zucchini Bread

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 This Cornbread has a lovely golden brown cracked crust with edges that are nice and crispy. Inside the cornbread is soft and dense, with a crumbly texture. Wonderful warm from the oven. more Chocolate Zucchini Bread has a lovely moist texture and the deep chocolate flavor comes from unsweetened cocoa powder and semi sweet chocolate chips. more

Chocolate Marble Bread

Irish Soda Bread

Lemon Blueberry Bread

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 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

Cranberry Orange Bread

Date Walnut Bread

Dried Fruit & Nut Loaf

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

Cranberry Bread Easy Fruit Cake Raisin Soda Bread
This Cranberry Bread contains the delightful combination of fresh cranberries, candied mixed peel and toasted almonds. more This Easy (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

Strawberry Bread

Pumpkin Cranberry Bread

Banana Streusel Bread

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

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

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
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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