The appeal of quick breads isn’t merely the ease. Though you have to love any baked good that is no more complicated than mixing a bunch of things together, then baking.
But it also is the adaptability and flexibility of these recipes that have earned them such a coveted place in the home kitchen. They can be flavored with nearly any combination of ingredients, from sweet all the way to savory and spicy.
They also can be baked in numerous styles: loaves large or small, as muffins, even simply as muffin tops if you have the right pan.
To help get you baking this fall, we created two basic quick bread base recipes, one savory and one sweet. Each recipe includes suggested flavorings, easy ways to take a basic bread and make it so much more. And of course, these recipes are so versatile, feel free to play.
Savory quick bread
2cups all-purpose flour
1/4 cup cornmeal
2 1/2 teaspoons baking powder
1teaspoon salt
2tablespoons sugar
1cup sour cream
3tablespoons melted butter
2eggs
1cup cooked, mashed potato (unseasoned)
Mix-ins (see below)
Heat the oven to 350 degrees. Coat a loaf or muffin pan with cooking spray.
In a large bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. In another bowl, mix together the sour cream, butter, eggs, mashed potato and the mix-ins of your choice. Add the potato-sour cream mixture to the flour mixture and mix just until combined.
For a loaf, spread the batter (it will be thick) into the prepared pan. Cook until a wooden skewer inserted at the center comes out clean, about 50 to 60 minutes. For muffins, spoon the batter into the prepared tins and bake for 18 to 20 minutes. Allow to cool for 10 minutes in the pan, then turn out onto a cooling rack. Allow the loaf to cool fully before cutting.
Makes 1 loaf or 12 muffins. Per serving before mix-ins: 180 calories; 60 calories from fat (36 percent of total calories); 7 g fat (5 g saturated; 0 g trans fats); 55 mg cholesterol; 24 g carbohydrate; 4 g protein; 1 g fiber; 290 mg sodium.
Flavors:
• Southwestern: 1/2 cup diced cooked bacon, 1/4 cup cooked diced green pepper, 1/2 cup cooked diced onion, 1 tablespoon diced jalapeno
• Olive-herb: 3/4 cup chopped olives, 1/2 cup grated Parmesan, 2 tablespoons chopped capers, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary
• Blue cheese walnut: 1/4 cup diced roasted red pepper, 1/2 cup toasted chopped walnuts, 1/2 cup crumbled blue cheese, 1/2 teaspoon ground black pepper
Sweet quick bread
1/2 cup vegetable oil
1 1/4 cups sugar
2eggs
1cup applesauce (or see cinnamon-pumpkin note in mix-ins below)
1/2 cup water
1teaspoon vanilla extract
2cups all-purpose flour
1/4 teaspoon baking powder
1teaspoon baking soda
1/2 teaspoon salt
Mix-ins (see below)
Heat the oven to 350 degrees. Coat a loaf or muffin pan with cooking spray.
In a large bowl, whisk together the oil, sugar, eggs, applesauce, water and vanilla. In another bowl, whisk together the flour, baking powder, baking soda, salt and the mix-ins of your choice. Gently stir the flour mixture into the applesauce mixture just until combined.
For a loaf, spread the batter into the prepared pan. Cook until a wooden skewer inserted at the center comes out clean, about 50 to 60 minutes. For muffins, spoon the batter into the prepared tins and bake for 18 to 20 minutes. Allow to cool for 10 minutes in the pan, then turn out onto a cooling rack. Allow the loaf to cool fully before cutting.
Makes 1 loaf or 12 muffins. Per serving: 230 calories; 90 calories from fat (39 percent of total calories); 10 g fat (1 g saturated; 0 g trans fats); 35 mg cholesterol; 33 g carbohydrate; 3 g protein; 1 g fiber; 210 mg sodium.
Flavors:
• Cinnamon-pumpkin: Substitute pumpkin puree for the applesauce. Add 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/2 cup crushed toffee chips and 1/2 cup chopped toasted pecans
• Lemon-blueberry: zest and juice of 2 lemons and 1 cup frozen wild blueberries
• Chocolate cherry orange: zest of 2 oranges, 1/2 cup mini chocolate chips, 3/4 cup dried cherries
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