Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 10, 2009 10:25 AM

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.

  1. Click to Upload a photo (10 MB limit)
  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.
        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:



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

          6 Replies
          1. re: blue room

            Interesting savory bread! Sounds so 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.