From grandma's recipe box
Quick Breads Recipes
Breads that go from bowl to oven with no kneading and no rising. Think banana loaf, cornbread and tender, sweet or savory bakes.
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About Quick Breads
Quick breads get their lift from baking powder or baking soda instead of yeast. You mix wet and dry ingredients, pour the batter into a pan and bake. Fruit, nuts, cheese and spices are often stirred in.
Unlike Yeast Breads and Sourdough, there is no kneading or waiting for a rise. The texture is softer and more cake-like. They are also different from Rolls & Buns and Flatbread Doughs, which are shaped from dough.
Questions folks ask
Why is it called quick bread?
Because it rises with baking powder or soda right in the oven, so you do not wait for dough to rise.
Why did my quick bread sink in the middle?
It may have been underbaked, or the oven door was opened too early. Make sure a toothpick comes out clean.
Can I freeze quick bread?
Yes. Wrap the cooled loaf or slices well and freeze. Thaw at room temperature.
Kitchen tips
- Stir the batter just until combined. Overmixing makes quick bread tough.
- Check that your baking powder and soda are fresh.
- Use very ripe bananas for the best flavor in banana bread.
- Test with a toothpick. A few moist crumbs are fine.
- Cool in the pan for ten minutes before turning out.