Quick Bread Recipes | Living the Country Life
More
Close

Quick Bread Recipes

Made-from-scratch bread goes together easier than you think. These quick loaves are also homey and downright delicious.
  • Quick Bakes

    With no kneading or long waits for rising, quick bread is yeast bread's simpler cousin. Anyone can master the easy art of measure, mix, and bake. Quick loaves are leavened with baking powder or baking soda instead of yeast, giving them a lift in the oven and producing the bread's classic cracked crust. These sweet or savory breads are moist and make-ahead friendly. In fact, they taste even better if you can resist the urge to eat them warm and instead wrap and store them overnight. 

    Date Published: October 6, 2017
    Date Updated: October 6, 2017
  • Cranberry-Orange Loaf

    Prep 30 minutes

    Bake 65 minutes at 350°F

    Cool 10 minutes 

    Stand overnight

    14 servings

    2 cups all-purpose flour

    1 cup sugar

    2 tsp. baking powder

    1/2 tsp. salt

    1 tsp. finely shredded orange peel

    2 eggs

    1/2 cup milk

    1/2 cup butter, melted

    3/4 cup coarsely chopped cranberries

    1. Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of an 8x4-inch loaf pan. In a large bowl stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in center of flour mixture. 

    2. In a medium bowl beat eggs with a fork; stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries.

    3. Spoon batter into prepared pan; spread evenly. Bake 65 to 70 minutes or until a toothpick comes out clean. If necessary to prevent overbrowning, cover with foil the last 15 minutes of baking. 

    4. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. 

    Per serving 196 cal., 8 g total fat (5 g sat. fat), 48 mg chol., 178 mg sodium, 29 g carb., 1 g fiber , 15 g sugars, 3 g pro. 

    Date Published: October 6, 2017
    Date Updated: October 6, 2017
  • Whole Grain Sunflower Bread

    Prep 20 minutes 

    Bake 45 minutes at 350°F

    Cool 10 minutes

    Stand overnight

    14 servings

    1 1/2 cups all-purpose flour

    3/4 cup packed brown sugar 

    1/2 cup whole wheat flour

    1/2 cup dry-raosted sunflower kernels 

    1/3 cup flaxsed meal

    1 tsp. baking powder

    1/2 tsp. baking soda

    1/2 tsp. salt

    1 egg

    1 1/4 cups buttermilk or sour milk*

    1 1/4 cups vegetable oil

    Dry-roasted sunflower kernels 

    1. Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of a 9x5-inch loaf pan. 

    2. In a large bowl stir together the first eight ingredients (through salt). Make a well in the center of the flour mixture.

    3. In a medium bowl beat egg with a fork; stir in buttermilk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). 

    4. Spoon batter into prepared pan; spread evenly. Sprinkle with additional sunflower kernels. Bake 45 to 55 minutes or until a toothpick comes out clean. 

    5. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely. Wrap and store overnight before slicing. 

    *Test kitchen tip: To make 1 1/4 cups sour milk, place 4 tsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using. 

    Per serving 202 cal., 8 g total fat (1 g sat. fat), 16 mg chol., 207 mg sodium, 28 g carb., 2 g fiber, 13 g sugars, 5 g pro.

    Date Published: October 6, 2017
    Date Updated: October 6, 2017
  • Pumpkin Bread

    Prep 25 minutes

    Bake 40 to 60 minutes at 350°F

    Cool 10 minutes

    Stand overnight

    32 servings

    1 1/2 cups granulated sugar

    1 1/2 cups packed brown sugar

    1 cup vegetable oil

    4 eggs

    3 1/3 cups all-purpose flour

    2 tsp. baking soda

    2 tsp. ground cinnamon

    1 1/2 tsp. salt

    1 tsp. ground nutmeg

    2/3 cup water

    1 15-oz. can pumpkin

    1. Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of two 9x5-inch, three 8x4-inch, or four 7.5x3.5-inch loaf pans. In an extra-large bowl combine granulated sugar, brown sugar, and oil. Beat with an electric mixer on medium until well-mixed. Add eggs; beat well. 

    2. In a large bowl combine next five ingredients (through nutmeg). Alternately add flour mixture and the water to sugar mixture, beating on low after each addition just until combined. Beat in pumpkin. 

    3. Spoon batter into prepared pans; spread evenly. Bake 55 to 60 minutes for 9x5-inch loaves, 40 to 45 minutes for 8x4-inch loaves and smaller, or until a toothpick comes out clean. 

    4. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. 

    Per serving 198 cal, 8 g total fat (1 g sat. fat), 26 mg chol., 200 mg sodium, 31 g carb., 1 g fiber, 20 g sugars, 2 g pro. 

     

    Date Published: October 6, 2017
    Date Updated: October 6, 2017
  • Lemon and Poppy Seed Bread

    Prep 20 minutes

    Bake 50 minutes at 350°F

    Cool 10 minutes

    Stand overnight

    16 servings

    2 cups all-purpose flour

    1 cup sugar

    2 tsp. baking powder

    1 1/2 tsp. salt

    1 egg

    1 cup milk

    1/4 cup vegetable oil

    1 Tbsp. finely shredded lemon peel

    2 Tbsp. lemon juice

    1 Tbsp. poppy seeds

    1. Preheat oven to 350°F. Grease the bottom and 1/2 inch up sides of an 8x4-inch loaf pan. In a large bowl stir together flour, sugar, baking powder, and salt. Make a well in center of the flour mixture.

    2. In a medium bowl beat egg with a fork. Stir in remaining ingredients. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

    3. Spoon batter into prepared pan; spread evenly. Bake 50 to 55 minutes or until a toothpick comes out clean.

    4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

    Per serving 149 cal., 4 g total fat (1 g sat. fat), 14 mg chol., 114 mg sodium, 26 g carb., 0 g fiber, 13 g sugars, 3 g pro.

    Date Published: October 6, 2017
    Date Updated: October 6, 2017

Latest Blogs

Betsy's Backyard |
9/1/17 | 10:27 AM
Summer is rolling to a close on a million tomatoes at my place. I've made tomato...read more
Betsy's Backyard |
8/4/17 | 12:02 PM
Summer is such a great time to hit the road. Our extended Freese family all traveled to...read more

Add Your Comment

You must be logged in to leave a comment. Login