Quick breads ideal for cool-weather treats

Quick breads are a tasty way to warm up meals — and the house — on cool days.

They can be sweet or savory and are ideal for everything from a morning breakfast to an afternoon tea to an evening snack.

Unlike yeast breads, which take hours to rise, quick breads are made with leavening agents such as baking powder and baking soda that rise quickly.

Almost all quick breads have five basic ingredients — flour, baking powder or soda, eggs, some type of fat, such as butter, oil or shortening, and milk or other liquid — that are pantry staples.

When measuring the flour, many people recommend spooning the flour into your measuring cup before leveling it off.

The breads may include flavorings such as extracts, fresh or dried fruits, vegetables such as zucchini or carrots, spices, chocolates and seeds.

The recipes are versatile, allowing the baker a great deal of freedom to substitute ingredients. For example, to lower the fat, some of the oil in a quick bread recipe can be substituted with a fruit puree. Among the most common are applesauce, various fruit baby foods, pumpkin puree or mashed bananas.

If you add dried fruit, try soaking it first to moisten the fruit, making it tender and juicy. To soak it, place the fruit in a heatproof bowl and pour in just enough boiling water to cover the fruit. Let the fruit soak for 15 minutes, drain and add to the batter. You can also soak fruit in hot fruit juice or soak it overnight in a favorite alcoholic beverage, such as whiskey, rum or brandy.

When making quick breads, take care not to mix the batter too much. Just moisten the dry ingredients, leaving them somewhat lumpy. Otherwise the finished product will be tough with air tunnels running through it.

To add an additional touch of flavor, glaze your quick bread with a mixture of confectioners’ sugar and milk or fruit juice. Try orange and lemon juices for their fragrant, tart flavors and add curls of zest for extra color and flavor.

One of the nice things about quick breads is that you can use the same batter to make everything from muffins to personal-sized loaves. Just remember that each size requires a different baking time, so adjust accordingly and check the bread often.

Following are quick bread recipes from sallysbakingaddiction.com.

 

Cinnamon Swirl Quick Bread

For cinnamon swirl:

1/2 cup sugar

1 tablespoon ground cinnamon

For bread:

2 cups flour (spooned and leveled)

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, room temperature

3/4 cup sugar

1/3 cup vegetable oil

1/3 cup sour cream or plain or Greek yogurt, room temperature

2/3 cup whole milk, room temperature

1-1/2 teaspoons vanilla extract

Mix sugar and ground cinnamon for swirl and set aside.

To make bread, whisk flour, baking soda and salt together in a large bowl.

In a medium bowl, whisk egg and sugar together until combined. Whisk in oil, sour cream, milk and vanilla. Pour wet ingredients into the dry ingredients, then whisk to completely combine, taking care not to over-mix.

Spread half the batter into a loaf pan that’s coated with cooking spray. Sprinkle all but two tablespoons of the cinnamon sugar evenly on top. Carefully spread remaining batter evenly on top.  Sprinkle the rest of the cinnamon sugar on top.

Using a knife, make a large swirl down the loaf pan, but avoid swirling too much.

Bake in a 350-degree oven for 50 to 65 minutes, covering loosely with foil about halfway through to prevent the top from over-browning.

Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Remove from the oven and allow the bread to cool in the pan on a wire rack for one hour, then remove bread from the pan and let it cool on the wire rack.

Drizzle with icing, if desired.

You can cover and store leftover bread at room temperature for two days or in the refrigerator for one week.

 

 

 

Greek Yogurt Apple Blueberry Bread

1/3 cup canola, vegetable or melted coconut oil

6 tablespoons honey

1 large egg

1/2 cup plain Greek yogurt

1-1/2 teaspoons vanilla extract

1 cup shredded apple

1-1/2 cups flour (spooned and leveled)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup fresh or frozen blueberries (do not thaw)

Whisk oil, honey, egg, yogurt, vanilla and apple together in a medium bowl until combined.

In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg and blueberries together. Pour wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.

Spread batter into a greased 9-by-5-inch loaf pan. Bake in a 350-degree oven for 40 to 50 minutes. Bread is done when a toothpick inserted in the center comes out clean. If the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.

Remove bread from the oven and set on a wire rack. Cool completely before slicing and serving.

Cover and store leftover bread at room temperature for five days.

 

 

 

Carrot Cake Loaf

1-1/2 cups flour (spooned and leveled)

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup vegetable oil, canola oil or melted coconut oil

2 large eggs, room temperature

1 cup packed light or dark brown sugar

1/3 cup unsweetened applesauce or yogurt, ] room temperature

1 teaspoon \ vanilla extract

1-1/2 cups peeled and shredded carrots

3/4 cup chopped walnuts or pecans, raisins or dried cranberries, optional

For cinnamon cream cheese frosting:

4 ounces full-fat brick cream cheese, room temperature

2 tablespoons unsalted butter, room temperature

1 cup confectioners’ sugar

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Pinch salt

Whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together in a large bowl until combined. Set aside.

In a medium bowl, whisk oil, eggs, brown sugar, applesauce, vanilla and carrots together until combined. Pour wet ingredients into the dry ingredients and gently whisk until just combined. Fold in nuts, if using.

Spread batter into a greased 9-by-5-inch loaf pan. Bake in a 350-degree oven for 55 to 65 minutes. The bread is done when a toothpick inserted in the center comes out mostly clean with no raw batter.

Cool completely in the pan set on a wire rack before removing and frosting.

To make frosting, beat cream cheese in a medium bowl of a handheld or stand mixer fitted with a paddle or whisk attachment at medium-high speed until smooth and creamy. Beat in butter until combined. Add confectioners’ sugar, vanilla, cinnamon and a pinch of salt, then beat on low speed until smooth and creamy. Add more cinnamon and/or salt if desired. Frost cooled bread, slice and serve.

Cover and store leftover bread in the refrigerator for one week.

 

 

 

Chocolate Zucchini Bread

1 cup all-purpose flour (spooned and leveled)

1/2 cup unsweetened natural cocoa powder (not Dutch processed)

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon espresso powder

3/4 cup semi-sweet chocolate chips

2 large eggs

1/4 cup vegetable oil or melted coconut oil

1/3 cup plain Greek yogurt or sour cream

2/3 cup sugar*

1 teaspoon vanilla extract

1-1/2 cups shredded zucchini

In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, salt and espresso powder together until combined. Mix in chocolate chips. Set aside.

In a medium bowl, whisk eggs, oil, yogurt, sugar and vanilla together until combined. Slowly pour wet ingredients into the dry ingredients and gently whisk to combine. Fold in the zucchini and spread in a greased loaf pan.

Bake in a 350-degree oven for 45 to 55 minutes, loosely covering bread with aluminum foil halfway through. Bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.

Allow the bread to cool in the pan on a wire rack for one hour.

Remove bread from the pan and place on the wire rack to cool completely.

Cover and store at room temperature for five days or in the refrigerator for one week.

 

 

 

Chocolate Chip Loaf

1-3/4 cups flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup unsalted butter, room temperature

3/4 cup sugar

2 large eggs, room temperature

1/4 cup sour cream, room temperature

1-1/2 teaspoons vanilla extract

1/2 cup whole milk, room temperature

1 cup mini chocolate chips

1/2 cup mini chocolate chips, optional

2 tablespoons creamy peanut butter, optional

Whisk flour, baking powder and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar on medium-high speed about two minutes, until smooth and creamy. Scrape down the sides and along the bottom of the bowl with a rubber spatula as needed.

Add eggs and beat on high for one minute, then beat in sour cream and vanilla, scraping the sides and bottom of the bowl as needed. The mixture will be very lumpy and appear curdled. Pour dry ingredients into the wet ingredients, turn mixer to low speed and, as the mixer runs, slowly pour in milk. Beat on low just until all the ingredients are combined. Do not over-mix. You may need to whisk it by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick. 

Gently fold in chocolate chips, then pour and spread batter evenly in a greased 9-by-5-inch loaf pan. Bake in a 350-degree oven for 60 to 75 minutes, until a toothpick inserted in the center comes out clean. If the cake browns too quickly, loosely tent with aluminum foil as it bakes.

Cool cake in the pan on a wire rack for at least one hour before removing from the pan.

To make topping, stir and melt chocolate chips and peanut butter together in a small saucepan over medium heat on the stove or in a heatproof bowl in 30-second increments in a microwave. Drizzle over cake.

Cool cake completely on a wire rack before slicing or frost, slice and serve while warm.

Cover leftovers tightly and store cake at room temperature for three days or in the refrigerator one week.

 

 

Harvest Spice Bread

1-3/4 cups flour

1 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup vegetable oil, canola oil, or melted coconut oil

2 large eggs, room temperature

1/2 cup sugar

1/2 cup packed light or dark brown sugar

1/2 cup canned or fresh pumpkin puree

1 heaping cup peeled and shredded apple

3/4 cup peeled and shredded carrot

2 tablespoons milk

1 cup chopped walnuts

Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together in a large bowl until combined. Set aside.

In a medium bowl, whisk oil, eggs, sugar, brown sugar, pumpkin, shredded apple, shredded carrot and milk together until combined. Pour wet ingredients into the dry ingredients. Gently whisk until just combined. Fold in walnuts. Batter will be semi-thick.

Spread the batter into greased 9-by-5-inch loaf pan. Bake in a 350-degree oven for 55 to 65 minutes. Bread is done when a toothpick inserted in the center comes out mostly clean with no raw batter.

Cool completely in the pan on a wire rack before removing loaf and slicing. Cover and store leftover bread at room temperature for four days or in the refrigerator for 10 days.

 

 

Pumpkin Bread

1-3/4 cups flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

3/4 teaspoon salt

2 large eggs, room temperature

1/2 cup sugar

3/4 cup packed light or dark brown sugar

1-1/2 cups canned or fresh pumpkin puree

1/2 cup vegetable oil, canola oil or melted coconut oil

1/4 cup orange juice

2/3 cup  semi-sweet chocolate chips

In a large bowl, whisk flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt together until combined. Set aside.

In a medium bowl, whisk eggs, sugar, and brown sugar together until combined. Whisk in pumpkin, oil and orange juice. Pour wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over-mix. Gently fold in the chocolate chips.

Pour batter into a metal 9-by-5-inch loaf pan that’s coated with nonstick spray. Bake in the lower third of a 350-degree oven for 60 to 65 minutes, loosely covering bread with aluminum foil halfway through. Bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.

Allow bread to cool completely in the pan on a wire rack before removing and slicing.

Cover and store leftover pumpkin bread at room temperature for four days, or in the refrigerator for a week.