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It’s time for quick bread

Now is the time of year when we love to get back to the business of baking

By CAPPER’S FARMER EDITORS - | Mar 2, 2021

Cocoa and chocolate chips give zucchini bread a rich flavor and texture.

By CAPPER’S FARMER EDITORS

Grit Magazine

Who doesn’t appreciate a piping hot loaf of bread, especially this time of year, when there’s a chill in the air? The problem a lot of us have with baking homemade bread is that it’s time-consuming. For folks who just don’t have the time to wait for yeast bread to rise, quick breads are a great alternative – and they’re just as delicious.

Consider baking one of the following quick breads. You can bake these breads up to three weeks in advance, and freeze them until needed.

Orange poppy seed bread

Recipe by Anne Vassal

Yields 1 loaf.

1 egg

2 tablespoons coconut oil, melted

2 tablespoons honey

1/2 cup milk

1/2 cup orange marmalade

2 teaspoons grated orange zest

1/4 cup poppy seeds

2 cups sifted whole-wheat pastry flour

1/2 teaspoon baking soda

11/2 teaspoons baking powder

Preheat oven to 350 F. Lightly grease a standard-size loaf pan.

In a mixing bowl, beat egg, coconut oil, honey, milk, marmalade, orange zest and poppy seeds with an electric mixer until combined. Add pastry flour, baking soda and baking powder, and mix well.

Pour batter into prepared pan. Bake for about 45 to 50 minutes.

Cool completely on a wire rack before removing bread from pan.

Double banana bread

Recipe by Anne Vassal

The recipe name includes the word “double” because this version of banana bread calls for twice the usual number of bananas – two cups instead of one – which gives it a double dose of fruity flavor. If you don’t have enough bananas, or you just want to try something different, use banana yogurt instead of plain. Yields 2 loaves.

4 eggs

2/3 cup coconut oil, melted

2 tablespoons buttermilk

2 teaspoons yogurt

2 tablespoons lemon juice

1 teaspoon grated lemon zest

1 teaspoon vanilla

1/3 cup honey

1/3 cup packed brown sugar

2 cups mashed ripe bananas

1 teaspoon baking soda

3/4 teaspoon nutmeg or mace

1/2 cup wheat germ

4 cups sifted whole-wheat pastry flour

1 tablespoon baking powder

1/3 cup chopped walnuts, optional

Preheat oven to 350 F. Lightly grease the bottoms of 2 standard-size loaf pans or 5 mini loaf pans, and set them aside.

In a mixing bowl, beat together eggs, oil, buttermilk, yogurt, lemon juice and zest, vanilla, honey, brown sugar, mashed bananas, baking soda and nutmeg with an electric mixer until thoroughly mixed. Slowly beat in wheat germ, flour and baking powder until just mixed.

Pour batter evenly into prepared pans. Sprinkle nuts on top, if desired.

Bake standard loaves for 45 to 50 minutes, or mini loaves for 20 to 25 minutes, or until bread tests done.

Cool completely in pans on a wire rack.

Carrot-pineapple-banana bread

Recipe and photograph by Karen K. Will

Yields 1 loaf.

1/4 cup coconut oil, melted and slightly cooled

1/4 cup butter, melted and slightly cooled

1/4 cup plus 1 teaspoon coconut palm sugar, divided

2 eggs

1 tablespoon vanilla

11/2 cups grated carrots

1/2 cup crushed pineapple, drained well

1/2 cup mashed banana

1 cup blanched almond flour

1 cup organic spelt or whole-wheat flour

1 teaspoon aluminum-free baking powder

1/ teaspoon sea salt

3/4 cup unsweetened shredded coconut

Whole almonds, optional

Preheat oven to 350 F. Butter or oil an 81/2-by-41/2-inch nonstick loaf pan; set aside.

In a large bowl, combine oil, butter, 1/4 cup sugar, eggs and vanilla. Beat with an electric mixer for 3 minutes, or until mixture is fluffy. Add carrots, pineapple and banana, and beat until thoroughly mixed.

In a separate bowl, sift together the flours, baking powder and salt. Add to carrot mixture, and beat just until dry ingredients are fully incorporated. Stir in coconut.

Spread batter into prepared pan, pressing into corners and smoothing top with a spatula. Sprinkle with remaining sugar, and dot with whole almonds, if desired.

Bake for about 1 hour, or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before turning out.

Double chocolate zucchini bread

Recipe and photograph by Karen K. Will

Yields 2 loaves.

2 cups grated zucchini

1 tablespoon plus 3/4 teaspoon salt, divided

4 cups all-purpose flour

1/2 cup cocoa powder

11/2 cups sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

11/2 cups coconut oil, melted and slightly cooled

3 eggs

11/2 cups milk

2 teaspoons vanilla

1 cup semisweet chocolate chips

Place zucchini in a colander in the sink. Sprinkle 1 tablespoon salt over the top, and toss to coat. Let strain for 30 minutes.

Rinse zucchini well, and pat dry with paper towels.

Preheat oven to 350 F. Butter 2 standard-size loaf pans; set aside.

In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder, remaining salt, cinnamon and nutmeg. Whisk to combine.

In a separate bowl, combine zucchini, coconut oil, eggs, milk and vanilla; mix well. Add to flour mixture, and mix just until blended. Stir in chocolate chips.

Pour batter into prepared pans. Bake for about 1 hour and 15 minutes, or until bread tests done.

Cool on a wire rack for 10 minutes, then remove bread from pans and cool completely.

Autumn apple bread

Recipe from Capper’s Farmer archives

Yields 1 loaf.

1/4 cup lard

2/3 cup sugar

2 eggs, beaten

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups raw, coarsely ground apples

1 tablespoon grated lemon rind

2/3 cup chopped nuts

Preheat oven to 350 F. Grease a standard-size loaf pan; set aside.

In a large bowl, cream lard and sugar together with an electric mixer until fluffy. Beat in eggs.

Sift flour, baking powder, baking soda and salt into another bowl, and whisk to combine.

Alternately add flour mixture and apples to creamed mixture, mixing well. Stir in lemon rind and nuts.

Pour batter into prepared pan. Bake for 50 minutes to 1 hour, or until a toothpick inserted in center comes out clean.

Cool bread completely on a wire rack before turning out of pan.

Cranberry quick bread

Recipe from Capper’s Farmer archives

Yields 1 loaf.

3 cups sifted flour

3 teaspoon baking powder

11/2 teaspoons salt

1 cup sugar, divided

1 cup raw, coarsely chopped cranberries, rinsed and drained

1 egg, slightly beaten

11/2 cups milk

1/4 cup lard, melted and slightly cooled

Preheat oven to 350 F. Grease a standard-size loaf pan; set aside.

In a large bowl, sift together the sifted flour, baking powder, salt and 1/2 cup sugar. Whisk to combine.

In another large bowl, mix together the cranberries and remaining sugar. Add to flour mixture, and stir gently to combine. Do not beat.

In a separate bowl, combine egg, milk and lard, and mix well.

Add egg mixture to cranberry mixture all at once, and stir just enough to moisten dry ingredients.

Pour batter into prepared pan, and bake for about 1 hour.

Glazed lemon bread

Recipe from Capper’s Farmer archives

Yields 1 loaf.

1/3 cup butter, melted

11/4 cups sugar, divided

2 eggs

1/4 teaspoon almond extract

11/2 cups flour

1 teaspoon salt

1 teaspoon baking powder

1/2 cup milk

1 teaspoon grated lemon peel

1/2 cup chopped nuts, optional

3 tablespoons lemon juice

Preheat oven to 325 F. Lightly grease and flour a standard-size loaf pan; set aside.

In a large bowl, cream together butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in almond extract.

In another bowl, sift together the flour, salt and baking powder.

Add dry ingredients to creamed mixture alternately with milk, blending just enough to incorporate all the dry ingredients. Fold in lemon peel and nuts, if desired.

Pour batter into prepared pan. Bake for about 1 hour and 10 minutes.

While bread is baking, make the glaze by blending the lemon juice with the remaining sugar.

Spoon glaze over bread as soon as it comes out of the oven.

Cool bread in pan on a wire rack for 10 to 15 minutes, before removing and cooling completely.

Wrap bread in plastic wrap and let stand at room temperature for 24 hours to allow flavors to meld.

Pecan bread

Recipe from Capper’s Farmer archives

Yields 1 loaf.

1/4 cup butter

1/2 cup packed brown sugar

1 egg

2 teaspoons grated orange peel

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup orange juice

1/2 cup coarsely chopped pecans

Whole pecans, optional

Preheat oven to 350 F. Grease a standard-size loaf pan; set aside.

In a large bowl, cream together butter and brown sugar with an electric mixer until light and fluffy. Beat in egg and orange peel.

In another large bowl, whisk together flour, baking powder and salt.

With mixer set on low speed, alternately add dry ingredients and orange juice to creamed mixture, blending just until combined. Stir in chopped pecans.

Pour batter into prepared pan. Top with a sprinkling of whole pecans, if desired. Bake for about 50 minutes, or until bread tests done.

Excerpted from GRIT. To read more articles from GRIT, please visit www.grit.com or call 866-803-7096 to subscribe. Copyright 2021 by Ogden Publications Inc.

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