Best 3 Quickbread Recipes

**Discover the delightful world of quickbreads, a diverse collection of delectable treats that offer a symphony of flavors and textures.**

From the classic and comforting banana bread to the moist and nutty zucchini bread, these recipes showcase the versatility of quickbreads. And with options like the tangy lemon poppy seed bread and the indulgent chocolate chip bread, there's something to satisfy every palate. Whether you're a seasoned baker or a novice in the kitchen, these recipes are designed for ease and accessibility, ensuring a successful and enjoyable baking experience. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more.

Let's cook with our recipes!

CRANBERRY ORANGE QUICKBREAD

Cranberry Orange Quickbread image

Provided by Anne Burrell

Categories dessert

Time 1h45m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour, plus extra for loaf pan
3/4 cup sugar
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick cold butter, cut into pea size pieces, plus extra for loaf pan
1 orange, zested
3/4 cup fresh orange juice
1 orange, peeled, sections removed and diced
1 egg
1 cup dried cranberries
Special Equipment: 9 by 5-inch loaf pan

Steps:

Preheat the oven to 350 degrees F.
In a food processor combine the flour, sugars, salt, baking soda and butter. Pulse, pulse, pulse until the mixture resembles finely grated cheese. Add the orange zest, juice and the egg. Pulse, pulse, pulse until the mixture is just combined. Remove to a bowl and stir in the diced orange and cranberries.
Grease and flour the loaf pan and add the batter. Bake in the preheated oven for 1 hour and 15 minutes. Rotate the pan halfway through the cooking time to insure even cooking.
When done let cool for about 20 minutes and remove from loaf pan. Let cool completely before cutting.
Yummy!

OLIVE AND ROSEMARY QUICKBREAD

Olive and Rosemary Quickbread image

Make and share this Olive and Rosemary Quickbread recipe from Food.com.

Provided by katew

Categories Breads

Time 45m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 8

Ingredients

3 cups flour, self raising
1/2 teaspoon salt
75 g butter
1 tablespoon rosemary, finely chopped
3/4 cup kalamata olive, pitted and halved
3/4 cup buttermilk
1/2 cup water
1 tablespoon buttermilk, extra

Steps:

Heat oven to 220 C.
Grease 23 cm square cake pan.
Sift flour and salt into large bowl.
Rub in butter with fingertips until like course breadcrumbs.
Add rosemary and olives.
Stir in buttermilk and enough water till you have a soft, sticky dough.
Knead dough on floured surface until smooth.
Using your hands press dough into a 22 cm square shape.
With sharp knife cut into 12 equal pieces.
Place pieces slightly apart in prepared pan.
Brush with extra buttermilk, extra rosemary and olives.
Bake 30 minutes or till golden brown.

PUMPKIN FLAX QUICKBREAD

Pumpkin Flax Quickbread image

This is a moist, dense quick bread suitable for breakfast or even Thanksgiving. It is a vegan version, containing no animal products.

Provided by ASTROPHE

Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch

Time 1h20m

Yield 12

Number Of Ingredients 13

Ingredients

2 tablespoons flax seed meal
6 tablespoons water
1 ½ cups sugar
1 cup canned pumpkin puree
½ cup applesauce
1 ⅓ cups all-purpose flour
⅓ cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.
Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 40.9 g, Fat 0.8 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 315.6 mg, Sugar 26.8 g

Tips:

Choose the Right Baking Pan: Select the right size and shape of baking pan specified in the recipe to ensure proper cooking and even browning.
Measure Accurately: Use accurate measuring cups and spoons to ensure the correct proportions of ingredients for a successful bake.
Follow the Mixing Instructions: Pay attention to the order and method of mixing ingredients, as this can affect the texture and consistency of your quick bread.
Do Not Overmix: Overmixing can result in a tough, dense texture. Mix only until all ingredients are combined to avoid gluten development, except for muffins, which require more mixing.
Check for Doneness: Insert a toothpick or skewer into the center of the bread. If it comes out clean, the bread is done. For banana bread, check if the toothpick comes out with just a few moist crumbs attached.
Cool Properly: Allow the quick bread to cool completely in the pan or on a wire rack before slicing and serving. This helps to prevent crumbling and allows the flavors to develop.

Conclusion:

Quick breads are a versatile and delicious addition to any breakfast, brunch, or snack menu. With a variety of recipes available, from classic banana bread to hearty zucchini bread, there's a quick bread to suit every taste and occasion. By following the tips and techniques outlined in this article, you can create moist, flavorful quick breads that are sure to impress your family and friends.