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These muffins are extraordinary no matter how you bake them but making them using Melitta coffee filter papers put them over the top (or get those new bigger muffin baking cups). Taste? Smooth bananas, with caramel, pecans, brown sugar and vanilla –a pure bouquet of autumnal sweetness.
Luscious fall pears (Bartlett is fine but almost any gorgeous, ripe pear you come upon is as ideal) and nibs of semi-sweet chocolate enliven this quick bread. Just make sure the pears are ripe but firm for you don’t want mush as the fruit bakes and softens. Ordinarily a quick bread is homey but this combination of not-oft-used enough pears and chocolate make this elegatnt. I saw something similar in a French bakery; it was decked out in coarse sugar atop its quick-bread characteristic creviced top.
An Irish style treat in all ways - A cast iron pan makes the perfect baking pan for this rustic bread.
A mellow and classic banana bread with just enough sweetness, moistness and warm banana flavour to make it a blue-ribbon winner. The best banana breads feature extremely ripe bananas that are fork-mashed (not pureed bananas; a potato masher is actually better than a fork). Buttermilk is sublime in this recipe but you can swop in cola, coffee or orange juice - whatever you have on hand.
A muffin in a loaf? A soda bread with attitude? Just darned good!
This recipe makes a huge loaf so you can freeze one or gift it or make half the recipe. It bakes up like a dream, is relatively low-fat but extra tender, moist and fragrant. This is the sort of hefty loaf you find in big, hunky slices on the kitchen counter at midnight or at those coffee pop-up trucks where you can buy amazing banana cake, nicely wrapped in cello paper, ready to tuck into with a cup of hot coffee. Absolutely one of my best recipes. Read about more tricks with this recipe in the instructions!
When I first began baking I brought samples of my early efforts to my office at McGill University where I worked as an administrative assistant. Can you imagine me in a real office in a real job ? At that time, zucchini bread was considered novel so when I brought this gorgeous, moist, lovely loaf in, no one would touch it! Finally, the guy in the office that ate everything gave it a try. As he dove in for his third slice, the rest of the office caught on; The cake became an urban office legent. People say zucchini quick bread was invented to get rid of excess zucchini. I think it is the other way around. This great loaf is packed with flavor and also makes very fine zucchini muffins. You can switch cranberries or dried cherries for the raisins and/or frost it with a carrot cake cream cheese frosting if you like but it's super by the hunky slice.
These are tender and delicate and bursting with blueberries in every bite. These are really miniature coffee cakes actually. You can make these oversized, or spoon them out as muffin tops but they present, and bake up especially nicely in this version of a mini loaves or ‘baby cake’. Wilton also sells mini-Bundt pans that would work (but result in fewer cakes overall).
This is a golden, sweet buckle or fruity coffee cake with a streusel topping. It is dense with deep purple, berry freshness, slices easily, which makes it easy to serve. It is summery country elegance in its finest hour and as one of my tasters said, it is the epitome of summer. A ton of work went into this blue perfection – to make the quintessential buckle: not to cakey, nor gummy, not a muffin, nor a quick bread, not a coffee cake – just the best buckle possible.
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Thesem special scones stay wonderful and flavorful up until four days! Double berries make these special as well as using soured whipping cream - it's a BB trick. Almost any fruit would do in these, but this mix of blueberries and blackberries is exceptional.