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
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
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.
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.
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.