Quick bread is any bread leavened with leavening agents other than yeast or eggs. Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
So many options but the name Quick breads always made me giggle for they really are not quick at all. They are delicious and the recipes do make 2 loaves at a time. They do involve lots of ingredients ( but not complicated) and the baking time is 1 hour or more.
In the end they are a great treat to have on hand, they freeze well and the ingredients used can be fresh seasonal, dry or frozen. The Breads themselves keep very well in the freezer and in minutes you have a great treat to take over to someone’s house or even offer at your own home to enjoy with a cup of coffee or a pot of tea. So in the end, I guess they can be a great time saver, so which means they are quick. lol
Growing up on the farm we had neighbors who had blackberry bushes and they would invite us over to their farm to pick them. Sometimes I think we ate just as many as we picked. My Mom would make breads, pies, and jam and my Dad would make blackberry wine. Another great memory is when I went with my parents to Indiana to visit Steve and Jenette Medved. They are very close friends of my parents and were part of our family. During that visit we went blueberry picking, though it was many years ago I still can remember the day 🙂 and how the lady that owned the farm kept apologizing for their small size because it was toward the end of the season. Let me tell you those berries were the size of quarters sweet and juicy. We picked and brought back so many blueberries. We froze them and through out that year we made breads, Pancakes, Sauces and Cakes….Yum!!!! I have included two quick bread recipes and promise to publish more in a later post! Enjoy!
Chocolate Bread: Bake at 350 F or 180 C for 55 to 60 minutes yields 2 loaves
- 1 cup of soften unsalted butter
- 2 cups granulated sugar
- 1 8 oz package of cream cheese soften
- 3 cups of bread flour (you can use all-purpose flour)
- 4 Eggs ( room temperature)
- 1 cup of Dark Cocoa Powder ( you can also use light)
- 1 tsp of baking powder
- 1 tsp of salt
- 2 tsp of Vanilla
- 1 Tablespoon of Milk
- 1 1/2 cup of Dark Chocolate Chips ( you can use Semi-sweet chips if you prefer)
Cream together your butter, sugar, cream cheese until smooth and fluffy. Sift together all your dry ingredients and set aside. Now add your eggs one at a time mix well after each egg, next add your Vanilla and milk. Then add your dry ingredients mix until incorporated, stir in your Chocolate Chips. Divide batter evenly into two well-greased ( I use bakers Joy baking spray) loaf pans and bake 55-60 minutes or until inserted toothpick comes out clean. Let bread cool in pans for 20 minutes before removing and place on rack to cool completely .
BlueBerry Bread: Bake 350 F or 180 C for 1 1/4 hours yields 2 loaves
- 3 1/2 cup of bread flour (you can use all-purpose flour)
- 4 teaspoons baking powder
- 1/2 teaspoon of salt
- 1/2 cup of soften unsalted butter ( you can use shortening if you like)
- 2 cups of sugar
- 2 Eggs (room temperature)
- 1 cup of milk
- 2 1/2 cups blueberries tossed in 8 Tablespoons of flour
Sift first three ingredients together. Cream shortening, sugar, and eggs beat well with wooden spoon ( you can use mixer) Add Flour mixture alternately with milk and vanilla. Once all incorporated stir in your blueberries. Divide batter evenly into two prepared loaf pans (greased and floured) bake for the suggested time stated above or until toothpick come out clean from the center. Cool 10 to 15 minutes before removing from pan and place on rack to cool completely.
Banana Bread: Bake at 350 F or 180 C for 1 to 1 1/4 hours yields 2 loaves
- 3/4 cup unsalted butter soften
- 1 8 oz Package of Cream Cheese soften
- 2 cups sugar
- 2 Eggs (room temperature)
- 1 1/2 cups of mashed banana’s (4 medium)
- 1/2 teaspoon vanilla
- 3 cups bread flour ( you can use all-purpose flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chopped pecans (optional)
- *nuts can be replaced with the following chocolate chips, raisins or Craisin’s *
Sift flour, baking powder, baking soda, and salt together. Cream together butter, cream cheese and sugar until light and fluffy. Add eggs one at a time beating well after each add. Then add your banana’s and vanilla, mix well. Add your combined dry ingredients to your creamed mixture, mix just until incorporated. Now fold in your additional items. Divide batter into two prepared loaf pans. (greased and floured) bake for the suggested time or until toothpick come clean of batter from the center of bread. Cool 15 to 20 minutes before removing from pans place on rack and cool completely.
Notes: When preparing my pans I use a product called Bakers Joy, but you can use any brand of baking spray or you can do it the old fashion way with shortening & flour. When preparing to freeze your bread, make sure it is completely cooled, double wrap with plastic wrap and then with freezer paper. You can freeze for 6 month to a year, but I doubt it will last that long. 😉 Last tip whenever your banana’s start to brown, peel them place in a zip lock freezer bag, then you are always ready to make a quick bread. I have one more thing to add, have fun and be creative with your add-in ingredients.