Quick Breads are defined as breads that do not use yeast for leavening (rising). Yeast bread dough takes hours to rise, but once the ingredients for quick breads are assembled it only takes minutes to mix the dry and wet ingredients together before baking. Serve quick breads for breakfast, snack, lunch box, tea time, or dessert.
Five Reasons to Try Quick Breads:
- They are much faster to make than yeast breads
- You can pack a quick bread with vegetables or fruits for added nutrients
- Quick breads freeze well
- They make great gifts because they are sturdy and stay fresh longer than yeast breads
- They re-heat and toast well (tasty with butter, jam, or cream cheese)
Quick Bread Basics:
Dough: Quick breads are made with a combination of dry ingredients, wet ingredients, and a leavening agent (usually baking soda or baking powder or both). Quick bread dough should be stirred quickly and not over-mixed.
Baking: Have your baking pans prepared before mixing the dough by lining them with parchment paper (healthier and less clean up), or by greasing and flouring. Quick breads may appear to be done before the center is cooked, so check with a sharp knife or wooden skewer to make sure they come out clean (meaning no uncooked dough sticks to it).
Packaging: Wrap warm bread in waxed paper so that the moisture is retained. If freezing the bread, wrap the waxed paper loaf in foil, and label. Quick bread will keep in the freezer 3-4 months when properly wrapped.
Types: Quick breads are welcoming to many ingredient combinations. Some popular favorites are: banana, pumpkin, lemon, zucchini, cherry-pecan, and cranberry orange.
Recipe: Cranberry Orange Bread from Garnet Wilson
This Cranberry Orange Bread was a holiday favorite when I was growing up, and my sister and I both continue the tradition with our families now. I make it from Thanksgiving through the winter months (I buy fresh cranberries and freeze them so that I always have a supply). We like it hot out of the pan, or toasted with cream cheese. It also makes a great gift with a pound of coffee. Sharon
Mix together:
- 1/4 cup melted shortening
- 4 tablespoons hot water
- 1 cup orange juice
- 2 eggs
Sift together:
- 4 cups flour
- 1 teaspoon salt
- 1 teaspoon soda
- 1 3/4 cup sugar
- 3 teaspoons baking powder
Combine the wet and dry ingredients, then add:
- 2 cups whole cranberries
- 1 cup pecan or walnuts
This recipe makes 4 small loaves or 2 medium loaves. Line loaf pans with parchment paper, or grease and flour. Divide dough into pans. Bake 40-50 minutes (check small pans at 40 minutes) at 350 degrees until knife comes out clean and top is brown. Wrap in waxed paper while warm. Keeps in freezer 3-4 months if you don’t eat all of it while it is warm! Tie a ribbon around the wax paper for a hostess gift.