Tasty Time Savers: 8 Quick Breads You’ll Want to Make Immediately
Bread baking is a whole lot easier thanks to quick breads. The name for this group of sweet or savory creations comes from the absence of yeast. With no proofing or kneading needed, the dough comes together much more quickly than it would if yeast was the leavening agent. Instead, baking soda or baking powder preform this role.
When prepared in a loaf pan, they come out looking like their yeast-related cousins, but without the hassle of waiting and working with sticky doughs. According to the Wheat Foods Council, quick breads ascended the popularity ladder during the Civil War. Women were called away from the home and needed to be able to throw a bread together in a pinch; so they passed over the yeast and went for the quicker solution. You too can have spare time (and even loaf around if you want to) when you make one of these eight quick breads.
1. Blueberry Banana Nut Bread
You’ve had banana bread, probably banana nut bread, and maybe a blueberry lemon combination, but have you ever put sweet blueberries and bananas side-by-side in a bread that can be packed with nutty flavors too? If not, now is the time to try it, with a recipe from Devour.
- 1 and ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup butter, softened
- ⅔ cup sugar
- 2 large eggs, beaten
- 1 cup mashed ripe bananas (2 to 3)
- 1 cup blueberries
- ⅔ cup walnuts (optional)
Directions: Preheat oven to 350 degrees Fahrenheit. Grease a 9 × 5-inch loaf pan. Sift together the flour, baking powder, baking soda, and salt. Set aside.
Beat the butter in a large bowl until creamy (I used my stand mixer). Gradually add the sugar and continue beating until light and fluffy. Add the eggs and beat well. Add the flour mixture alternately with the bananas, a small amount at a time, beating after each addition until smooth. Fold in blueberries and walnuts.
Spread the batter evenly into the prepared pan. Bake until a toothpick inserted in the centre comes out almost clean, about 50 to 60 minutes. Let the bread cool slightly, then remove from the pan and let cool completely in a baking rack.