How to make basic quick bread
Source:
"foodnetwork.com"
Basic method:
Preheat the oven to 350F and line a 9-by-5" loaf pan with parchment
paper, leaving an overhang on two sides; coat well with cooking spray.
Add the batter and bake until a toothpick inserted into the center of
the loaf comes out clean (see recipes for times).
Let cool 1 hour, then remove the loaf from the pan and transfer to a
rack to cool completely
Pumpkin:
Whisk 1 cup pumpkin puree, 1/2 cup each vegetable oil and light brown
sugar, 1/4 cup water, 2 eggs and 1 teaspoon vanilla. Separately,
whisk 2 1/4 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking
powder, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon salt. Fold
the wet ingredients into the dry ingredients. Bake 60 to 70 minutes.
Baked Apple:
Soak 3/4 cup raisins in 1/4 cup rum, 30 minutes. Make Pumpkin Bread
(No. 1), replacing the pumpkin with 3/4 cup applesauce and 1/4 cup
apple butter. Add the raisins to the batter.
Sweet Potato-Pecan:
Make Pumpkin Bread (No. 1), replacing the pumpkin with sweet potato
puree. Add 1/2 cup chopped pecans and 1 teaspoon orange zest to the
dry ingredients.
Banana-Nut:
Whisk 1 cup mashed bananas (about 3), 1/2 cup each vegetable oil and
plain yogurt, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1 1/2
cups flour, 3/4 cup sugar, 1 cup chopped walnuts, 1 teaspoon each
baking powder and cinnamon, 1/2 teaspoon salt and 1/4 teaspoon each
baking soda and nutmeg. Fold the wet ingredients into the dry
ingredients. Bake 55 to 65 minutes.
Banana-Cranberry:
Make Banana-Nut Bread (No. 4), replacing the walnuts with dried cranberries.
Pear-Hazelnut:
Make Banana-Nut Bread (No. 4), replacing the bananas with shredded
peeled pears (about 2 medium; squeeze dry). Replace the walnuts with
chopped toasted hazelnuts and the cinnamon and nutmeg with 1/4
teaspoon ground cloves. Add 1 teaspoon lemon zest to the dry ingredients.
Applesauce-Granola:
Make Banana-Nut Bread (No. 4), replacing the bananas with applesauce
and omitting the yogurt. Add 1/2 cup granola to the dry ingredients.
Sprinkle 1/4 cup more granola down the center of the loaf; bake 60 to
70 minutes.
Spiced Apple-Walnut:
Make Banana-Nut Bread (No. 4), replacing the bananas with shredded
peeled apple (about 1 large; squeeze dry). Use 1/2 cup walnuts and
add 1/2 cup dried cranberries and 1/2 teaspoon ground ginger to the
dry ingredients.
Strawberry-Pecan:
Make Banana-Nut Bread (No. 4), omitting the bananas. Replace the
yogurt with 1/4 cup milk and the walnuts with 1/2 cup chopped toasted
pecans; omit the baking soda. Add 1 cup chopped strawberries tossed
with 1 tablespoon flour to the batter. Bake 60 to 70 minutes.
Blueberry-Almond:
Make Banana-Nut Bread (No. 4), omitting the bananas and replacing the
walnuts with 1/2 cup each sliced almonds and old-fashioned oats. Add
1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter.
Berry Streusel:
Make Banana-Nut Bread (No. 4), omitting the bananas. Add 1 1/4 cups
mixed berries tossed with 1 tablespoon flour to the batter. For the
streusel, mix 1/3 cup each chopped walnuts and light brown sugar, and
2 1/2 tablespoons cold cubed butter; sprinkle over the loaf before baking.
Zucchini-Chocolate Chip:
Make Banana-Nut Bread (No. 4), replacing the bananas with shredded
zucchini (squeeze dry). Replace the walnuts with chocolate chips.
Carrot-Coconut:
Make Banana-Nut Bread (No. 4), replacing the bananas with shredded
carrots (about 2). Replace the walnuts with 1/2 cup each shredded
coconut and golden raisins. For the glaze, whisk 2 ounces softened
cream cheese, 3 tablespoons milk, 2 tablespoons confectioners' sugar
and a pinch of salt; drizzle over the warm bread.
Chocolate Whisk:
1 1/2 cups sour cream, 1/2 cup vegetable oil, 2 eggs and 1 teaspoon
vanilla. Separately, whisk 1 1/2 cups flour, 3/4 cup sugar, 1/4 cup
each unsweetened cocoa powder and semisweet chocolate chips, 1
teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking
soda. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes.
Double Chocolate Chip:
Make Chocolate Bread (No. 14), using 1/2 cup each semisweet and milk
chocolate chips.
Mexican Chocolate:
Make Chocolate Bread (No. 14), using 1 1/2 teaspoons vanilla. Replace
the cocoa with 1/2 cup Dutch-process cocoa and add 1 1/2 teaspoons
each ancho chile powder and cinnamon to the dry ingredients.
Mocha:
Make Chocolate Bread (No. 14), adding 3 tablespoons instant espresso
powder to the dry ingredients. For the glaze, whisk 1/2 cup
confectioners' sugar, 1 tablespoon milk and 1 1/2 teaspoons espresso
powder; drizzle over the warm bread.
Chocolate-Hazelnut:
Make Chocolate Bread (No. 14), using 1/2 cup each semisweet and milk
chocolate chips, and 1 1/2 teaspoons baking powder. Add 3/4 cup
chopped toasted hazelnuts to the dry ingredients. For the glaze, warm
1/4 cup chocolate-hazelnut spread thinned with 1 tablespoon water;
pour over the warm bread.
Chocolate-Peanut Butter:
Make Chocolate Bread (No. 14). Add 3/4 cup peanut butter chips to the
dry ingredients. Sprinkle 1/2 cup chopped salted peanuts down the
center of the loaf before baking.
Chocolate Stout:
Make Chocolate Bread (No. 14), replacing the sour cream with 1 1/4
cups stout beer and the oil with 1 stick melted butter.
Mint-Chocolate:
Make Chocolate Bread (No. 14), replacing the chocolate chips with
chopped mint-flavored chocolate.
Chocolate-Date:
Make Chocolate Bread (No. 14), adding 3/4 cup chopped dates and 1/4
teaspoon ground cloves to the dry ingredients.
Sticky Date-Nut:
Soak 1 1/2 cups chopped dates in 1 1/4 cups hot apple cider, 20
minutes. Whisk 1 1/2 cups flour, 1/2 cup chopped toasted walnuts, 2
teaspoons baking powder and 1/2 teaspoon each nutmeg and salt. Brown
1 stick butter in a saucepan over medium heat, 5 minutes; let cool,
then whisk with 3/4 cup light brown sugar, 2 eggs, 2 tablespoons
molasses and 1 teaspoon vanilla. Add the dates to the wet
ingredients. Fold the wet ingredients into the dry ingredients. Bake
65 to 75 minutes.
Graham:
Combine 1 cup cinnamon graham cracker crumbs, 3/4 cups flour, 1 1/4
teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened
butter and 3/4 cup granulated sugar with a mixer until light and
fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup
milk. Beat in the dry ingredients. Mix 1/3 cup each cinnamon graham
cracker crumbs and light brown sugar, 2 1/2 tablespoons cold cubed
butter and a pinch of salt; sprinkle over the loaf; bake 55 to 65 minutes.
S'more:
Make Graham Bread (No. 24), adding 1/2 cup semisweet chocolate chips
to the batter. Bake 50 minutes, sprinkle with 3/4 cup mini
marshmallows and bake until the bread is cooked through, 5 to 15 more minutes.
Fig-Graham:
Make Graham Bread (No. 24), adding 1 cup chopped dried figs to the batter.
Vanilla:
Whisk 1 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2
teaspoon salt. Beat 1 stick softened butter and 3/4 cup sugar with a
mixer until fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then
3/4 cup milk. Beat in the dry ingredients. Bake 55 to 65 minutes.
Cinnamon Roll:
Mix 1/2 cup each light brown sugar and chopped pecans, 1/2 stick
softened butter, 1 tablespoon each flour and cinnamon, and a pinch of
salt. Make Vanilla Bread (No. 27), pour half of the batter into the
pan, top with the pecan mixture, then top with the remaining batter.
For the glaze, whisk 1 cup confectioners' sugar and 2 tablespoons
milk; drizzle over the warm bread.
Sweet Sage:
Fry 1/2 cup sage in butter; drain on paper towels. Make Vanilla Bread
(No. 27), adding the sage to the batter.
Honey:
Make Vanilla Bread (No. 27), using only 1/2 cup each sugar and milk.
Earl Grey:
Make Vanilla Bread (No. 27), replacing the milk with cooled strong
Earl Grey tea. Add 1/2 teaspoon orange zest to the wet ingredients.
For the glaze, whisk 1/4 cup strong Earl Grey tea and 2 tablespoons
honey; drizzle over the warm bread
Cranberry Upside-Down:
Make Vanilla Bread (No. 27), adding 1 teaspoon orange zest to the wet
ingredients. Toss 1 1/4 cups fresh cranberries, 1/4 cup brown sugar
and 2 tablespoons cubed butter; spread in the pan before adding the
batter. Invert to serve.
Lemon-Soaked:
Make Vanilla Bread (No. 27), adding the zest of 1 lemon to the wet
ingredients. Whisk 1/4 cup sugar, the juice of 1 lemon and 2
tablespoons water; pour over the warm bread.
Blueberry-Corn:
Make Vanilla Bread (No. 27), replacing 1/2 cup flour with fine yellow
cornmeal. Add the zest of 1 lemon to the wet ingredients. Add 1 1/4
cups blueberries tossed with 1 tablespoon flour to the batter.
Lemon-Raspberry:
Make Vanilla Bread (No. 27), adding the zest of 1 lemon to the wet
ingredients. Swirl 1/3 cup warmed raspberry jam into the batter.
Cherry-Poppy Seed:
Make Vanilla Bread (No. 27), using only 1/4 cup milk. Mix 1 1/2 cups
chopped pitted cherries and 2 tablespoons poppy seeds into the batter.
Pina Colada:
Make Vanilla Bread (No. 27), adding one 8-ounce can crushed pineapple
(drained) and 1/4 cup unsweetened coconut milk to the batter. For the
glaze, whisk 1/4 cup each coconut milk and confectioners' sugar;
drizzle over the warm bread.
Chocolate-Vanilla Swirl:
Make Chocolate Bread (No. 14) and Vanilla Bread (No. 27), dividing
the batters between two pans; swirl. Bake 55 to 65 minutes.
Banana-Chocolate:
Make Banana-Nut Bread (No. 4) and Chocolate Bread (No. 14), dividing
the batters between two pans; swirl. Bake 55 to 65 minutes.
Pumpkin-Chocolate:
Make Pumpkin Bread (No. 1) and Chocolate Bread (No. 14), dividing the
batters between two pans; swirl. Bake 55 to 65 minutes.
Black Forest:
Make Vanilla Bread (No. 27), using only 1/4 cup milk and mixing 1 1/2
cups chopped pitted cherries into the batter, and make Chocolate
Bread (No. 14). Divide the batters between two pans; swirl. Bake 55
to 65 minutes.
Parmesan-Herb:
Caramelize 2 sliced onions in olive oil over medium-low heat, 30
minutes. Whisk 3/4 cup sour cream, 1/2 cup vegetable oil and 2 eggs.
Separately, whisk 1 3/4 cups flour, 1/2 cup grated Parmesan, 1
tablespoon sugar, 2 teaspoons each chopped rosemary and thyme, 1 1/2
teaspoons baking powder, 1 teaspoon lemon zest, 1/2 teaspoon each
salt and pepper, and 1/4 teaspoon baking soda; add the onions. Fold
the wet ingredients into the dry ingredients. Bake 40 to 50 minutes.
Spinach-Goat Cheese:
Saute 5 ounces chopped spinach in olive oil with garlic. Make
Parmesan-Herb Bread (No. 42), omitting the Parmesan and onions. Add
the spinach and 4 ounces crumbled goat cheese to the batter.
Bacon-Kale Saute 5 ounces chopped kale in olive oil. Make
Parmesan-Herb Bread (No. 42), omitting the Parmesan and adding 1/4
teaspoon cayenne. Add the kale and 1/4 cup crumbled cooked bacon to the batter.
Buffalo:
Make Parmesan-Herb Bread (No. 42), omitting the Parmesan and herbs.
Add 3/4 cup shredded Jack cheese, 1 teaspoon smoked paprika and 1/2
teaspoon celery seeds to the dry ingredients. Add 2 tablespoons
Buffalo hot sauce to the wet ingredients. Sprinkle 1/4 cup shredded
Jack cheese over the warm bread.
Dill Pickle:
Make Parmesan-Herb Bread (No. 42), omitting the Parmesan and
replacing the herbs with 1/4 cup chopped dill and 2 teaspoons dill
seeds. Add 1/4 cup chopped dill pickles and 1 tablespoon pickle juice
to the wet ingredients.
Fig-Prosciutto:
Make Parmesan-Herb Bread (No. 42), omitting the onions. Add 1/2 cup
each chopped prosciutto and dried figs to the batter. For the glaze,
warm 1/3 cup fig preserves thinned with 2 tablespoons water; drizzle
over the warm bread.
Olive:
Make Parmesan-Herb Bread (No. 42), omitting the onions and thyme.
Replace the vegetable oil with olive oil. Add 1 cup chopped olives to
the dry ingredients.
Sun-Dried Tomato-Pesto:
Make Parmesan-Herb Bread (No. 42), omitting the onions and herbs. Add
1 cup chopped oil-packed sun-dried tomatoes to the batter and swirl
in 1/3 cup pesto before baking.
Jalapeno-Corn:
Make one 12-to-16-ounce box cornbread mix as directed, adding 1 cup
grated cheddar and 1/4 cup chopped pickled jalapenos. Bake 55 to 65 minutes.