I love quick breads!
Why? Because they are versatile, forgiving, hearty, nutritious, filling, yummy and can stretch any meal for pennies.
With 4 teenagers of the 8 children still at home, you can imagine how much food I cook up in a week. Meat is so expensive, why not make a couple of quick loaves of bread to help fill these kids up?
Sometimes we have quick bread for breakfast, or an afternoon snack. During the summer, a couple of loaves of quick bread will feed my kids at the pool.
Another impressive quality of quick breads is that you can make use of whatever is in season! Zucchini, pumpkin, bananas, etc., whatever is on sale, whatever you have around, you can probably make some quick bread with it.
I’ve shared a few of our family’s favorite recipes for quick bread, Pumpkin Cranberry Bread, The BEST Banana Bread and Buttermilk Cornbread. Enjoy and share on your Facebook page with your friends!
Libby’s Pumpkin Cranberry Bread
3 cups all purpose flour (sometimes I use 1/2 whole wheat)
5 tsp. pumpkin pie spice
2 tsp. baking soda
1 1/2 tsp. salt
3 cups sugar
1-15 oz. canned pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or dried cranberries (Change it up and use raisins, chocolate chips or nuts!)
*****
Preheat oven to 350 degrees. Grease and flour 2-9×5 loaf pans.
Mix flour, pumpkin pie spice, baking soda and salt together, set aside. Then mix sugar, pumpkin, eggs, oil and orange juice. Fold flour mixture into pumpkin mixture, blend well.
Pour into loaf pans and bake for 60-65 minutes or until inserted knife comes out clean. Let cool for at least 10 minutes in pan, then on wire rack for complete cooling.
Muffins: Bake for 20-25 minutes in a muffin tin.
Pumpkin Chocolate Chip Muffins
The BEST Banana Bread
1 1/2 cup olive oil
4 eggs
1 cup yogurt
1 T. sea salt
1 1/2 T. baking soda
2 cups sugar
6-7 very ripe bananas (sometimes I save bananas in a zip-lock bag in the freezer until I have enough.)
1 T. vanilla
*****
Mix all of this together, then slowly add:
4 1/4 cups flour
1/2 cup ground flaxseed, optional but healthy! You could also add nuts or chocolate chips.
Divide your batter into 4 greased loaf pans about 2/3 full. Bake 50-60 minutes or until inserted knife comes out clean.
For muffins, bake for 20-25 minutes in greased muffin tin.
Buttermilk Cornbread
This is so moist and delicious! I use it for my Cornbread stuffing at Thanksgiving also.
4 T. melted butter
2 1/2 cup yellow cornmeal
1 1/4 tsp. salt
1 tsp. sugar
4 tsp. baking powder
3 large eggs
1 1/4 c. buttermilk
*****
Preheat oven to 425, butter 8″ square baking pan, set aside.
Whisk together cornmeal, salt, sugar and baking powder in a medium bowl.
In separate bowl, whisk together eggs, buttermilk and butter. Add to cornmeal and stir until combined well.
Bake 25 minutes or until inserted knife comes out clean.
Enjoy!
Do YOU have a quick bread recipe that you would like to share? Post it here on The Morristribe’s Facebook Notes page so that we can all share it.
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Yum! The breads look wonderful. Wrote them all out and planning to bake!! Thanks.
Wendy,
I hope the family likes!!
So pinned to pinterest~ It was not easy picking a picture to pin. They all look yummy. I can’t wait to try these!
Tamara,
Thanks for the pin!
Kelly, do you really need 3 cups of sugar for the pumpkin/cranberry bread? I love pumpkin/chocolate chip muffins. I can make them gluten free using oatmeal and potato flours. I imagine I can do the same with this recipe and make them as mini muffins. A great snack for everyone!
Cheryl,
That’s what the original recipe calls for, but I only use about 2 cups with no taste difference.
I was going to mention that but forgot, thanks for the reminder.
Yummy! Thanks for the new recipes! It’s the best season for baking, isn’t it? ;0)
Daisy,
Yes mam, it is!!
The Pumpkin Cranberry bread looks amazing. I may try this for a Thanksgiving treat. Thanks for sharing these recipes! Can’t wait to try them. These are so going on my Pinterest.
I love quick breads! One thing I have learned–especially when baking with my six-year-old, who likes to measure and stir but is slow about it–is that regardless of what the recipe says, it’s best to leave out the baking powder until the rest of the dough is mixed, then stir in the baking powder and let the dough stand a few minutes while you grease the pans. That way you’re putting the dough into the pans right after it gets fluffy, rather than mixing the bubbles out as you add more ingredients or letting it stand too long so that it loses volume.
One of our favorite quick breads is Raisin Bran Bread. I just figured out a revised recipe using bran flour instead of raisin bran cereal; I plan to post it later this week.
Baking powder should be mixed into the dry ingredients. Your wet ingredients should all be ready to go so that there is just a quick mix and a ladle into the pans and then straight to a pre-heated oven. I would not recommend your method of mixing it in at the last, it could be too unevenly dispersed, and also will cause more mixing than is needed.
My banana bread recipe does not even use oil and the banana handles that.
You do have to make some effort to disperse the baking powder evenly rather than dump in spoonfuls and try to mix it in quickly. “Just a quick mix” is not possible for me with a child who wants to help, so this is what works for me. My revised recipe for Raisin Bran Bread is posted now and includes more detail on getting the baking powder properly integrated.
Hi, I just found your website and really like it. I just made your pumpkin bread and I dont know if you realised it but it does not say when to add the nuts or chips. I noticed this as I was about to put my pans in the oven and looked over to see the bag of chocolate, lol. Thanks for the great recipes!