Quick breads are one of the first things that beginning cooks make. As long as you measure correctly and your oven is calibrated properly, you will have success. And there's nothing like success to encourage you! These quick and easy recipes are all delicious and different enough so you don't feel like you're making the same thing. Some are made with the standard quick bread method, and others are made more like the classic cakes. Follow the directions and enjoy the delicious results!
Banana bread is the classic quick bread. And this recipe makes a velvety bread with perfect texture and flavor. You could add nuts if you'd like, but I think that would ruin the creamy texture.
This bread is perfect for the holidays, of course, but it's also delicious any time of the year. Did you know that cranberries freeze very well? Buy a couple of bags, keep them in your freezer, and you can whip up this bread this week.
You can make these muffins 'ahead of time' two ways. One, make the batter and keep it in the fridge for a couple of weeks, baking fresh muffins at will. Or you can make all the muffins at once and freeze them, thawing each one out in the microwave oven on high for about 30-40 seconds. Your choice!
This excellent fresh-tasting bread is made using the traditional scratch cake method. Follow the instructions carefully and you'll soon be munching on a wonderful bread perfect for breakfast or a snack.
I have a pan of this bread baking in my oven right now! Because I've made it so often I can make it in my sleep, it takes me about 8 minutes to whip up, so it should take you about 15. Yes, it's that easy!
I adore this cake because it's velvety and creamy with a fabulous contract topping of crunchy brown sugar crumbs and chocolate chips. What's not to love?
This recipe originally called for just baking powder, but once I took a look at it, I noticed that the batter was very acidic because of the pears and lemon juice. So I reduced the baking powder, added some soda, and voila! The perfect quick bread - tender and moist with a small crumb and velvety texture. Yum.
White chocolate is usually too sweet for me all on its own (and that's really saying something, because I'm famous for my sweet tooth!). So combine it with tart cranberries and we've got a winner.
This wonderful recipe is from my paternal grandmother, Clara Johnson. It's a gorgeous pink color, moist and tender, with the best flavor.
Use your favorite jam or preserves to fill these tender little muffins. Better yet, have your kids make them and use their favorites!
