125 Best Quick Bread Recipes

Overview

Among life's simple pleasures, nothing compares with the aroma and flavor of freshly baked bread. But in the course of a busy day, it's hard to find the many hours needed to prepare traditional yeast breads.

Now, with 125 Best Quick Bread Recipes, bestselling baking experts Donna Washburn and Heather Butt provide the perfect solution for anyone who wants to enjoy homemade bread in a hurry. Unlike conventional breads, which require yeast to rise before baking, quick breads get ...

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Overview

Among life's simple pleasures, nothing compares with the aroma and flavor of freshly baked bread. But in the course of a busy day, it's hard to find the many hours needed to prepare traditional yeast breads.

Now, with 125 Best Quick Bread Recipes, bestselling baking experts Donna Washburn and Heather Butt provide the perfect solution for anyone who wants to enjoy homemade bread in a hurry. Unlike conventional breads, which require yeast to rise before baking, quick breads get their lightness and texture from baking soda and baking powder. As a result, there's no waiting — just mix the dough, pour it into a pan and bake!

With the recipes in this book, you can prepare a tantalizing range of breads, biscuits, loaves and snacking cakes using only a few simple steps. Baking times range from 10 minutes to just over an hour. There's no easier or faster way to enjoy savory treats such as Broccoli
Cheddar Cornbread
or Rosemary Scones Topped with Carmelized Vidalias, or decadent dessert loaves like Macadamia White Chocolate Chip Bread. Here you'll also find classic comfort foods such as Golden Raisin Bread and Gingerbread with Warm Lemon Sauce, as well as hearty favorites like Country Harvest Loaf.

For people with special dietary needs, there are chapters devoted to gluten-free and low-fat quick breads. And if you have a bread machine with a "quick bread," "cake" or "batter bread" cycle, you'll find recipes that are designed to take advantage of this feature.

As you'd expect from Donna and Heather, the recipes in this book are as imaginative and delicious as they are quick and easy to make. It's the perfect collection for anyone — novice or expert — who loves to bake.

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Editorial Reviews

Healthy Cooking
Can help you create your own baking traditions and solve your time conflicts.
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Product Details

  • ISBN-13: 9780778800446
  • Publisher: Rose, Robert Incorporated
  • Publication date: 3/2/2002
  • Pages: 192
  • Product dimensions: 7.00 (w) x 10.00 (h) x 0.50 (d)

Meet the Author

Donna Washburn and Heather Butt are professional home economists and baking experts. They are the bestselling authors of America's Best Bread Machine Baking Recipes and More of America's Best Bread Machine Baking Recipes (because of difference in flours between the countries both books are also available in "Canada's Best..." editions).

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Read an Excerpt

Gluten-Free Country Harvest Load

Makes 1 loaf

Long-time readers of our previous books will know that this is one of our favorite flavor combinations — and here it's gluten-free!

TIP:
To prevent seeds from becoming rancid, store in an airtight container in the refrigerator.

See page 40 for the wheat flour (non-gluten-free) version of this recipe.

VARIATION:
Vary the combination of seeds used; try poppy, pumpkin or whatever type of seeds you prefer.

Preheat over to 350°F (180°C)
9- by 5-inch (2L) loaf pan, lightly greased


• 1 1/4 cups (300 mL) rice flour
• 1/3 cups (75 mL) cornstarch
• 1/3 cups (75 mL) tapioca starch
• 1 tbsp (15 mL) baking powder
• 1 1/2
tsp (7 mL) xanthan gum
• 3/4 tsp (7 mL) salt
• 1/3 cup (75 mL) flaxseeds
• 1/3 cups (75 mL) sunflower seeds
• 2 tbsp (25 mL) sunflower seeds
• 1/3 cup (75 mL) vegetable oil
• 2 eggs
• 1 tsp (5 mL) cider vinegar
• 1 cup (250 mL) milk
• 1/2 cup (125 mL) honey

  1. In a large bowl, stir together rice flour, cornstarch, tapioca starch, baking powder, xanthan gum and salt. Stir in flaxseeds, sunflower seeds and sesame seeds.
  2. In a separate bowl, using an electric mixer, beat oil, eggs, vinegar, and milk until combined. Add honey while mixing. Pour mixture over dry ingredients and stir just until combined. Spoon into prepared pan.
  3. Bake in preheated oven for 60 to 70 minutes or until a cake test inserted in the center comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
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Table of Contents

Introduction
About the Recipes
The Quick Bread Pantry
Tips for Successful Quick Bread Baking

Quick Breads for Every Season

International

Grains, Seeds and Nuts

Tea Biscuits and Scones

Brunch, Coffee and Snacking Cakes

Crêpes, Pancakes and Waffles

Sweet Treats

All the Flavor without the Fat

Gluten-Free Quick Breads

Super Fast and Easy Quick Breads

Quick Breads for your Bread Machine

Grandma's Favorites Updated

Equipment Glossary
Ingredient Glossary
Techniques Glossary
Index

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Preface

Introduction

When our publisher first approached us about developing quick bread recipes for this book, we were overwhelmed by the sheer number of choices. After all, what are quick breads? Well, they offer the same fresh-from-the-oven flavor as traditional yeast breads, and don't require a lot of preparation and baking time. But that's where the similarities end. Quick breads can include everything from savory breads to sweet loaves, from biscuits to pancakes — suitable for serving at breakfast, lunch or dinner. Our challenge was to come up with a selection of recipes that explored all these wonderfully flavorful possibilities.

Our savory selections include breads that incorporate a wide selection of seasonal ingredients (try our Bacon'n'Tomato Herb Loaf [page 15] or Broccoli Cheddar Cornbread [page 16]), as well as international favorites, such as Mediterranean
Loaf
(page 32) or Russian Blini (page 33). Another chapter is devoted to quick breads that feature hearty and healthy combinations of grains and nuts, such as Parmesan Walnut Bread (page 42) and Wild Rice and Cranberry Loaf (page 52). All of these breads are delicious on their own or as a complement to a bowl of hot soup, a crisp salad or a hearty stew.

For many people (ourselves included), the term "quick breads" is synonymous with sweet loaves — taken hot from the oven and cooled overnight to increase their moisture for easier slicing. (At least, that's the traditional rationale; we suspect the "overnight" rule may have been invented just to ensure that some would be left for the next day!) And certainly a book like this one would be incomplete without recipes for sweet loaves such as Banana Chocolate Chip Coffee Cake (page 69) or Prune and
Apricot Bread
(page 111).

We have also included recipes for biscuits, cobblers, crêpes, waffles and pancakes. The quick and easy basics are here, including Cheddar Dill Biscuits (page 55) and Buttermilk Waffles (page 85), but we have developed new flavors just for you. Try the Fresh Tomato Basil Drop Biscuits (page 59) or the Three Fruit Cobbler (page 64). Both will quickly become family favorites.

If you're watching your diet, you can still enjoy the great flavor of quick breads. Here you'll find fat-reduced recipes such as Low-Fat Applesauce Raisin Bread (page 117). And for all the people who are looking for gluten-free bread recipes (and judging from all the calls and enquiries posted on our website, there are many of you), we've written a special chapter with gluten-free versions of some of our favorite quick breads. We've discovered that their texture, flavor and nutritive value often exceeds that of the "white flour" originals. Even if your diet isn't restricted, they re worth a try.

For those of you who know us from our previous bread machine baking books, we've adapted many of the flavors from those cookbooks for these easy-to-prepare breads. In fact, you might recognize some of the names and flavor combinations, such as our Bread Machine Country Harvest Quick Bread (page 158). These recipes are specially designed to take advantage of the "quick bread cycle" now featured on many bread machines.

Finally, we've dedicated a chapter to traditional quick breads. (After all, tradition is such an important part of baking!) And here we revisit some of the loaves and biscuits that we remember enjoying so much on visits to our grandmothers' homes, with updated versions of Banana Bread
(page 169), so fragrant and crunchy with walnuts; Lemon Loaf with Lemon Glaze (page 172), almost soggy with its luscious lemon glaze; thick slices of Date Nut Bread (page 170), dark and sweet, spread with butter; and, of course, Zucchini Bread (page 175), a harvest-time classic.

We continue to be delighted by all the people who tell us how much they love the recipes in our bread machine cookbooks. And we hope you'll enjoy this collection of recipes just as much. We created them just for you — our fellow bakers!

Donna and Heather

Read More Show Less

Introduction

Introduction

When our publisher first approached us about developing quick bread recipes for this book, we were overwhelmed by the sheer number of choices. After all, what are quick breads? Well, they offer the same fresh-from-the-oven flavor as traditional yeast breads, and don't require a lot of preparation and baking time. But that's where the similarities end. Quick breads can include everything from savory breads to sweet loaves, from biscuits to pancakes -- suitable for serving at breakfast, lunch or dinner. Our challenge was to come up with a selection of recipes that explored all these wonderfully flavorful possibilities.

Our savory selections include breads that incorporate a wide selection of seasonal ingredients (try our Bacon'n'Tomato Herb Loaf [page 15] or Broccoli Cheddar Cornbread [page 16]), as well as international favorites, such as Mediterranean Loaf (page 32) or Russian Blini (page 33). Another chapter is devoted to quick breads that feature hearty and healthy combinations of grains and nuts, such as Parmesan Walnut Bread (page 42) and Wild Rice and Cranberry Loaf (page 52). All of these breads are delicious on their own or as a complement to a bowl of hot soup, a crisp salad or a hearty stew.

For many people (ourselves included), the term "quick breads" is synonymous with sweet loaves -- taken hot from the oven and cooled overnight to increase their moisture for easier slicing. (At least, that's the traditional rationale; we suspect the "overnight" rule may have been invented just to ensure that some would be left for the next day!) And certainly a book like this one would be incompletewithout recipes for sweet loaves such as Banana Chocolate Chip Coffee Cake (page 69) or Prune and Apricot Bread (page 111).

We have also included recipes for biscuits, cobblers, crêpes, waffles and pancakes. The quick and easy basics are here, including Cheddar Dill Biscuits (page 55) and Buttermilk Waffles (page 85), but we have developed new flavors just for you. Try the Fresh Tomato Basil Drop Biscuits (page 59) or the Three Fruit Cobbler (page 64). Both will quickly become family favorites.

If you're watching your diet, you can still enjoy the great flavor of quick breads. Here you'll find fat-reduced recipes such as Low-Fat Applesauce Raisin Bread (page 117). And for all the people who are looking for gluten-free bread recipes (and judging from all the calls and enquiries posted on our website, there are many of you), we've written a special chapter with gluten-free versions of some of our favorite quick breads. We've discovered that their texture, flavor and nutritive value often exceeds that of the "white flour" originals. Even if your diet isn't restricted, they re worth a try.

For those of you who know us from our previous bread machine baking books, we've adapted many of the flavors from those cookbooks for these easy-to-prepare breads. In fact, you might recognize some of the names and flavor combinations, such as our Bread Machine Country Harvest Quick Bread (page 158). These recipes are specially designed to take advantage of the "quick bread cycle" now featured on many bread machines.

Finally, we've dedicated a chapter to traditional quick breads. (After all, tradition is such an important part of baking!) And here we revisit some of the loaves and biscuits that we remember enjoying so much on visits to our grandmothers' homes, with updated versions of Banana Bread (page 169), so fragrant and crunchy with walnuts; Lemon Loaf with Lemon Glaze (page 172), almost soggy with its luscious lemon glaze; thick slices of Date Nut Bread (page 170), dark and sweet, spread with butter; and, of course, Zucchini Bread (page 175), a harvest-time classic.

We continue to be delighted by all the people who tell us how much they love the recipes in our bread machine cookbooks. And we hope you'll enjoy this collection of recipes just as much. We created them just for you -- our fellow bakers!

Donna and Heather

 

Read More Show Less

Recipe

Gluten-Free Country Harvest Load

Makes 1 loaf

Long-time readers of our previous books will know that this is one of our favorite flavor combinations -- and here it's gluten-free!

TIP:
To prevent seeds from becoming rancid, store in an airtight container in the refrigerator.

See page 40 for the wheat flour (non-gluten-free) version of this recipe.

VARIATION:
Vary the combination of seeds used; try poppy, pumpkin or whatever type of seeds you prefer.

Preheat over to 350F (180C)
9- by 5-inch (2L) loaf pan, lightly greased

1 1/4 cups (300 mL) rice flour1/3 cups (75 mL) cornstarch1/3 cups (75 mL) tapioca starch1 tbsp (15 mL) baking powder1 1/2 tsp (7 mL) xanthan gum3/4 tsp (7 mL) salt1/3 cup (75 mL) flaxseeds1/3 cups (75 mL) sunflower seeds2 tbsp (25 mL) sunflower seeds1/3 cup (75 mL) vegetable oil2 eggs1 tsp (5 mL) cider vinegar1 cup (250 mL) milk1/2 cup (125 mL) honey
  1. In a large bowl, stir together rice flour, cornstarch, tapioca starch, baking powder, xanthan gum and salt. Stir in flaxseeds, sunflower seeds and sesame seeds.
  2. In a separate bowl, using an electric mixer, beat oil, eggs, vinegar, and milk until combined. Add honey while mixing. Pour mixture over dry ingredients and stir just until combined. Spoon into prepared pan.
  3. Bake in preheated oven for 60 to 70 minutes or until a cake test inserted in the center comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Read More Show Less

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