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Favorite Quick Breads

Besides Banana Bread, and Zucchini Bread, what are your favorite quick breads? I have some new mini loaf pans and want to find some interesting new recipes.

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  1. I've never made this recipe, but my friend told me it was amazing.


    2 Replies
    1. re: Calipoutine

      Cali, I *have* made either this or one very very similar from the All Recipes site--yes, it's quite good--and a very rosy color too!

      1. re: blue room

        did you increase the amount of strawberries? a lot of reviewers seemed to have done that and decreased the oil and cinnamon too. thanks.

    2. Here's a link to a chocolate-zucchini bread that I just made for my friend who is on a low-iodine diet in preparation for thyroid radiation therapy. It made four small tinfoil loaves. She said it's delicious. This recipe uses only egg whites because the patients can't have yolks, but I'm sure you could use one whole egg for every white the recipe specifies. The zucchini just adds moisture. Scroll down to page 68.


      Lemon bread with a lemon soaking syrup is also good for springtime.

      1 Reply
      1. re: nemo

        This one is for grapefruit--also with a soak-in glaze--very nice, "brightly flavored" like the intro to the recipe says. http://www.recipezaar.com/Grapefruit-...
        I was impressed with it.

      2. Nemo mentioned lemon bread...the kind we love includes poppyseed and has a glaze, too--very nice for springtime. Epicurious' Spiced Pumpkin bread is the best pumpkin bread I've ever had so that's a favorite of ours, too.

        3 Replies
        1. re: Val

          Val, do you have a favorite lemon bread recipe to share?

          1. re: cassoulady

            Yes, here it is--recipe calls for "fresh poppyseeds"--I just make sure they're freshly bought, can't imagine that it means anything else:


        2. http://www.pillsbury.com/Recipes/Show...

          This "Dilly Casserole Bread" is delicious, moist and savory.

          6 Replies
          1. re: blue room

            Interesting savory bread! Sounds so nice...do you serve it with soups/stews? Which reminds me of my abundant rosemary growing outside...does anyone have a tried and true rosemary bread that they can recommend? I certainly can "google" it but prefer a rec!

            1. re: Val

              I hacked an herb-onion bread from my favorite cookbook, More With Less (recipes compiled from the cookbooks of Mennonite missionaries -- i.e. divine food) and morphed it into a rosemary-onion-roasted garlic bread. It's a yeast bread so it's a bit off-topic but it's incredible.

              Dissolve 2 packets of active dry yeast in 1/2 cup warm water.

              Meanwhile, saute in a small skillet until golden brown:
              * 1/4 c. cooking oil
              * 1 small onion, chopped
              * 1 t. kosher salt
              * 1 clove garlic, minced (or 3 cloves roasted garlic, chopped)

              Add to yeast mixture:
              * 1 can evaporated milk OR 1 1/2 c. milk plus 1/2 c. powdered milk
              * 3 T. sugar
              * 1 T. chopped fresh rosemary
              * onion mixture

              Stir in:
              * 1 c. cornmeal
              * 2 c. whole wheat flour (I used King Arthur)

              Knead in 2 - 3 c. additional whole wheat flour, or until mixture is smooth and only slightly tacky, then knead for about 5 minutes. Shape into a round, place in a greased bowl (flip it over so the whole lump of dough gets oiled), cover with a damp towel and let rise about an hour or until it's doubled in volume.

              Turn out of the bowl, divide in half, gently shape each half into rounds. Line a sheet pan with parchment and sprinkle parchment with cornmeal. Place each round loaf onto parchment, cover all with a damp towel and let rise until doubled, about 45 minutes.

              Preheat oven to 350. Allow at least 20 minutes for your oven to preheat.

              When loaves are doubled, get about 1/2 cup of water in a cup, put the bread in the oven, and toss the water on the oven floor (unless you have a gas oven -- I don't know if you can safely do this with gas). IMMEDIATELY close the oven door or you'll get a face full of steam! (The steam created by the water helps with two things: the "spring" or initial oven rise of the dough, and the crust -- your loaf will definitely have a sturdier crust this way. Yum!)

              Bake 30-45 minutes or until loaf sounds hollow when you thump it. Let cool slightly before slicing, if you can bear it.

              1. re: LauraGrace

                Yo, Laura...thanks! Yes, I think rosemary breads are pretty much made with yeast from what I've seen on the 'net. When I worked at a local health food store part time some years ago, they sold this wondrous Rosemary Olive Oil bread.(the bakery who supplied it no longer in biz)....haven't seen much to match it on the internet but I'll give yours a try...thanks again!

                1. re: Val

                  FYI, I've been combining lemon and rosemary in things a lot lately and made some rosemary & meyer lemon butter cookies that were heavenly. I'll bet a rosemary lemon bread would be incredible too. FWIW. :)

                  1. re: lynnlato

                    Yum, yum! What a great idea! Next time, it will be a rosemary-lemon bread.

                  2. re: Val

                    You bet. Hope you enjoy it -- the texture is amazing.

            2. I've been making this pumpkin bread for years: substitutes applesauce for the fat. You also can use egg beaters in place of eggs. Makes one 9" by 5" loaf.

              Preheat oven to 350º
              Sift together:
              1 c. white flour
              ¾ c. whole wheat flour
              ¼ t. baking powder
              1 t. baking soda
              1 t. salt
              ½ t. cinnamon
              ¼ t. cloves
              ¼ t. nutmeg

              In large bowl, beat until light
              1 1/3 c. sugar
              1/3 c. applesauce
              2 eggs

              Add and beat in
              1 ½ c. pumpkin

              Add sifted ingredients in 3 additions alternately with
              1/3 c. water
              ½ t. vanilla

              Fold in
              ½ c. nuts*
              1/3 c. raisins or dates*
              (* may substitute chocolate chips, peanut butter chips, trail mix etc.)

              Pour into greased pan
              Bake 1 hr 15 minutes or until done.

              1. If you can find cranberries now that thanksgiving's long past:
                Cranberry Nut Bread

                1 cup cranberries, coarsely chopped
                ½ cup chopped walnuts
                1 tbsp grated orange peel
                2 cups flour
                1 cup sugar
                1 ½ tsp baking powder
                1 tsp salt
                ½ tsp baking soda
                2 tbsp oil
                ¾ cup orange juice
                1 egg, well beaten

                Preheat oven to 350º. Grease and flour loaf pan. Prepare cranberries, nuts, and orange peel. Set aside. In a bowl, mix flour, sugar, baking powder, salt, and baking soda. Cut in shortening. Stir in OJ, egg, and orange peel, mixing just to moisten. Fold in cranberries and nuts. Spoon into pan. Bake 60 min or until toothpick comes out clean. Cool on rack 15 minutes, remove from pan, and cool completely. Wrap and store overnight.

                5 Replies
                1. re: Emmmily

                  The instructions say, cut in shortening, but no shortening listed in ingredients (oil only). Also, would dried cranberries work?

                  1. re: Karen K

                    I make my cranberry bread with only dried cranberries. Mine has butter not shortening

                    1. re: kchurchill5

                      But Karen is asking about the lack of shortening listed in the ingredient list.

                      1. re: nemo

                        Out of curiousity, I looked at a few cranberry nut bread recipes. One used all the same ingredients and measurements, including 2 tbsp shortening, and no shortening. You mixed the oil with the egg and orange juice.

                        A few other recipes called for either melted or softened butter. Those recipes used more butter (either 1/4 or 1/2 cup). So it seems like the amount of fat in this recipe is kind of forgiving.

                    2. re: Karen K

                      Good question. I'm guessing they mean the oil? This has been in my mom's handwritten recipe binder for years, and a while back I typed up everything in there. She usually bakes this one, not me. Dried cranberries would probably be a bit chewier than fresh, I might soak them in the OJ overnight first.

                  2. A couple of months ago there was a piece in Bon Appetit about savory quickbreads and how it is common in France to serve cubed quickbread w/ cocktails before dinner. They had a recipe for a bacon cheddar quickbread w/ dried pears - this recipe sounded so good I rushed out and bought a thing of dried pears. Then I read some of the reviews on epicurious and they weren't that great. Those that made the bread said it lacked flavor. I've been trying to think what could improve the flavor and I'm at a loss. Take a look at the recipe and if anyone has any ideas, please let me know!


                    6 Replies
                    1. re: lynnlato

                      wow, seems like it would have a lot of flavor with the bacon, cheese, sage, etc...how about adding some chopped jalapenos, or my new favorite condiment...or some carmalized onions...


                      1. re: geminigirl

                        I wonder if a little sugar would do the trick. Dried pears have a very subtle flavor and it is probably overwhelmed by the other ingredients. Maybe if I subbed currants or dried apricots? Hmmmm.....

                        I do love carmelized onions too.

                      2. re: lynnlato

                        lynnlato, I've had this recipe bookmarked for a while and made it this morning and love it. Instead of 1/3 cup olive oil, I used a mixture of melted butter, bacon grease, and olive oil (roughly equal parts). Salted pecans instead of walnuts.
                        Baked in jumbo muffin tins (nine) instead of a loaf pan. 20 minutes @ 350 degrees F.
                        I can taste the extra sharp cheddar and bacon and pears just fine. I wonder if the extra saltiness (in butter, bacon grease, and salted pecans) made the difference.
                        I would try to enhance the existing flavors with this salt method before adding onions and chilis.

                        1. re: blue room

                          Hmmm, sounds good, br. Like Chef Chicklet, I too thought the pears were maybe too subtle a flavor to compete with the likes of bacon and cheddar. 'Course I love apple pie w/ a slice or two of cheddar cheese - mmmm. The pecans sounds like a good idea as well. Thanks!

                        2. re: lynnlato

                          I can understand why the reviews are not that great. All that bacon is just wrong (in this case) for a nibbling bread. I like the idea, but the list of ingrediens, just don't make it an appropriate bread for cocktails. Dried pears, don't really give a lot of flavor, perhaps a fresh pear, with a tart cheese, a little thyme, and some pecans that have been gingered/ sugared for the top. Say one whole sugared pecan for each cube. The fresh pear would help with keeping the bread moist, and leave the bacon out.

                          1. re: lynnlato

                            I've had this before, it's called gateau sale. The pears are a new thing though. Typically, I would use olives instead of pears.

                          2. Beer bread, a quick carrot bread, lemon, poppyseed, squash, pumpkin and butternut, fruit, all kinds. I even make a simple bisquick "like" bread with herbs. Soda bread. I even when desperate found this great frozen dough at whole foods, just take out in the am and then put in the pan a night and bake 30 minutes and a golden loaf. I know it is cheating, I cut the center and melt butter and fresh herbs in it. Or cut and just makes rolls. I also make a corn and chili bread which I love with mexican food. A cross between cornbread and bread. Really good.

                            Let me know if you want recipes. I make 1-2 loafs every day off, which is only 1 day a week and I freeze. Usually lasts me 1-2 2 weeks so maybe once every 2 weeks, but takes no time and really easy.

                            1. I love beer bread because you can vary it in infinite ways and never mess it up. Yeast scares me so this is as close to actual bread baking I'm gonna get, for now. Also Epicurious' Sweet Potato corn Bread. It's so moist and the sweet potatoes make it healthy, well, at least I like to think so...


                              11 Replies
                              1. re: ajcraig

                                Never made that recipe but I do make sweet potato and chipolte bread. Recipe from Northern MI when I lived there.

                                1. re: kchurchill5

                                  kc, can you please post that sweet potato-chipotle bread recipe? Thanks!

                                  1. re: Val

                                    Sure, not home at work, but let me look it up in the am and post. It is simple and taste. Even has a little cheese thrown in and great with poached eggs, a little salsa and diced avacado. Or just as a side with chicken. I like a cumin lime butter. Just a little cumin and lime and butter and mix. Can't get much better.

                                    Promise in the am or sooner if I can stay awake. Company, work and up 18 hrs straight, a bit tired. But you never know, lol

                                    1. re: kchurchill5

                                      please, no rush, kc...whenever is fine.

                                      1. re: Val

                                        thx, tomorrow. Never let things go without replying otherwise I forget, LOL.

                                        1. re: Val

                                          This is a very moist bread. But great spicy flavor

                                          1 1/2 cups self rising flour, 2 tablespoons of fine minced chipoltes in adobo, 3/4 cup sugar, 1/2 teaspoon nutmeg, 1/2 teaspoon chili powder, 2 eggs beaten, 1/2 cup vegetable oil, 2 tablespoons milk, 1 1/3 cup mashed cooked sweet potato, 1/2 cup shredded monterey jack cheese, 1/4 cup carmelized onions chopped fine.

                                          Grease the bottom only of a loaf pan, heat oven to 325. Mix everything together and bake 1 hr 15 minutes until done. Mine takes only 1 hr so just check at 325.
                                          I actually made a roasted turkey sandwich with this. Open face and used a aioli made with cilantro, then roasted turkey with a spicy chili rub, sliced it topped the bread and then topped it with a mexican cheese. Honestly I can't remember which one I had at the time. I try different ones all the time. Served it with a mango and tomato salsa. It was awesome.

                                          1. re: kchurchill5

                                            Thank you...not sure when I'll try it but probably soon because I'm so curious!

                                            1. re: Val

                                              Welcome. I should mention when I carmelize the onions. I let them dry a bit and chop well so NOT a lot of moisture. Also, I use medium size potatoes.

                                              Sorry I forgot to include that.

                                            2. re: kchurchill5

                                              I just wanted to say thanks for this recipe, it is awesome! I made it today as you instructed, only difference is I added some cumin and garlic powder. This will be loved for years to come. Thanks again.

                                              1. re: Ashley5260

                                                @Ashley...which recipe did you make the Epi or kchurchills? thanks! it's hard to tell, that's all...

                                                1. re: Val

                                                  Sorry for the confusion, it was kchurchhills sweet potato chipotle bread

                                  2. Irish brown bread! It's perfect with soup, tastes like a good hearty whole wheat bread crossed with a biscuit.

                                    There are tons of good recipes out there -- look for one that uses simple ingredients (whole wheat flour, butter, soda, buttermilk, salt -- nothing fancy) and bakes in a covered dish. In my experience it tastes better the second day.

                                    1 Reply
                                    1. Hands down my very favorite quick bread is Anadama bread. The best.
                                      Then I also love cornbread. Many variations to play with make it tasty.
                                      Karat bread with nuts.
                                      But the fave, Anadama bread.

                                      2 Replies
                                      1. re: chef chicklet

                                        The only Anadama bread I know is a yeast bread, the classic. Do you just make a quick bread with molasses and cornmeal to replicate that flavor?

                                        1. re: Caitlin McGrath

                                          No it has yeast, but it goes so fast I guess I consider it a quick bread (as i scratch my head), not like making any other bread, all goes together quickly, the rise is shorter. But I guess you're right, I have to let it cool (which I rush) I never timed myself, how funny you called me on this. The yeast goes into the mix after you add the flour, really, it cools pretty quickly.. Maybe you're right it'snot a quick bread per say. During the kids school years, I would make this bread so often, Nicky would request it, eating it with lots of butter and honey, Jordan with cream cheese.

                                          Geez, now I want to make it caitlin! Heck in fact, I think I will. Might as well, I changed my Easter menu after checking the prices on rack of lamb. The way my boys eat, they can eat a rack all by themselves. So I was going to go with leg of lamb, and thought No not with this many peeps. Too easy to ruin the meat, cooking time for me is rare, and I would be unhappy with unacceptable temperatures.

                                          SO......I saw some nice hams, and this lovely bread will go perfectly with the ham.Technically, definition of a quick bread mix, is to mix, bake and that's it.
                                          My experience with it, honestly I feel like this is pretty close to doing just that.
                                          I'd sure be happy to share the recipe I use, well that is if you're interested.
                                          The recipe is enought for 2 loaves, or many mini loaves.
                                          Thanks for the call on that! I like to be corrected if I'm going about doing something wrong. ; )

                                      2. I love Irish Soda Breads, and there are so many variations you never get bored with them. My favorite that I love to serve with hearty soups and braised dishes is just a tad sweet and has currents and caraway seeds in it with a generous dash of salt. It's a great balance of sweet and savory.

                                        Cooks Illustrated, in their Best Recipes of 2009 magazine, has a Beer & Chedder quick bread loaf. It is very very tasty and easy to make. I can see that as a very versatile savory loaf. It would be great with eggs, soups, stews, braises, and cheese boards. I made this for the tea shop I work at. We toasted slices, spread them with a light herbed, cream cheese spread and then topped them with a soft poached egg. Served with a small green salad, it made an amazing light lunch.

                                        1. Spiced Persimmon Bread
                                          Gramercy Tavern Gingerbread Cake
                                          Grandma's Special Dutch Apple Cheese Muffins
                                          Pumpkin Streusel Bread (Cooking Light)

                                          1. It looks like everything has been listed but peach bread (my favorite in the summer) and apple bread (favorite in fall). I can post recipes for either, if you're interested. I also like the sweet potato zucchini bread from epicurious.com.

                                            3 Replies
                                              1. re: cheesymama

                                                Sweet potato carmelized onions and garlic is amazing with fresh rosemary.

                                                I love my beer bread with gruyere, fresh rosemary and carmelized onions. A favorite for sure.
                                                Just beer (good dark beer), all purpose flour, carmelized onions, grated cheese and rosemary. Mix and bake.

                                                Sundried tomato, potato and basil is great too.

                                                1. re: cheesymama

                                                  I play around with spices, cinnamon, ginger, nutmeg, allspice, cloves work well in different combinations for both recipes.

                                                  Peach Bread

                                                  2 cups flour
                                                  1 cup sugar
                                                  1 tablespoon baking powder
                                                  ½ teaspoon salt
                                                  ¾ cup fresh peaches, diced
                                                  1 cup milk
                                                  1 egg
                                                  ¼ cup vegetable oil
                                                  ½ cup walnuts

                                                  Mix dry ingredients (spices, too) and set aside. Mix milk, oil, egg together. Make well in dry ingredients, wet in middle and slowly stir. Add peaches. Nuts can be sprinkled on top or added to batter but I don't normally use them (nut allergies in family). Pour in well buttered/loured loaf pan and bake in preheated oven at 350 for 1 hour. I have used toasted almonds and a little almond extract/amaretto in the bread, too.

                                                  Apple bread


                                                  1/2 cup butter
                                                  1 cup sugar
                                                  2 eggs
                                                  1 teaspoon vanilla
                                                  2 Tablespoons sour cream
                                                  2 cups flour
                                                  1 teaspoon baking powder
                                                  1 teaspoon baking soda
                                                  1 teaspoon salt
                                                  1 cup chopped apples (about 2 medium apples)
                                                  1 cup chopped walnuts (optional)

                                                  Whisk dry ingredients in bowl and set aside. Cream butter and sugar until well mixed. Add eggs, vanilla, sour cream. Slowly add dry ingredients to wet. Pour into well greased and floured loaf pan and bake in preheated 350 deg oven 50-60 minutes.

                                              2. I love the mimi's carrot bread, serve with a cinammon/honey butter or cream cheese
                                                sopaillas with honey

                                                I'm in the mood for bread..

                                                  1. I'm about to make a zucchini-orange-poppyseed bread, so I'll post the recipe if it comes out well!