No yeast, no problem!
Quick breads are so easy because they don’t require yeast, kneading, or extra time to rise. Instead of yeast, they use leaveners like baking powder of baking soda to create the bubbles in the batter that makes the bread rise as it bakes.
Quick and Versatile
More versatile than most other baked goods, quick breads give you greater freedom to add ingredients (like nuts and dried fruit) and make ingredient substitutions.
One of the great things about quick breads is that you can use the same batter to make loaves, muffins, coffee cakes and bundt cakes. But note that each size requires different baking times — and some require different baking temperatures. The larger and thicker the loaf, the longer it’s going to take to bake. So if you’re using a different size baking pan than your recipe calls for, be sure to adjust the baking time accordingly — and check the bread often.
Quick bread batters are made up of dry ingredients and wet ingredients. For best results, mix the dry ingredients together in a large bowl and mix the wet ingredients in a separate bowl. Combine the two just until the dry ingredients are moistened; avoid over mixing the batter.
Simple & Delicious Banana Bread
- 4 medium ripe bananas mashed
- ¼ cup butter room temperature
- 1 egg
- ½ wheat bran (optional)
- 1 cup sugar
- 1½ cups flour
- 1 tsp salt
- 1 tsp baking soda
- Preheat oven to 350° F. Grease a 9 x 5 inch loaf pan or muffin tin with cooking spray.
- Peel bananas, add to mixing bowl and mash to desired consistency. Add in softened butter and egg and mash together.
- Add in all dry ingredients and stir until just combined.
- Pour batter into loaf pan and place in the oven. Bake for 40 – 50 minutes until toothpick inserted in centre comes out clean. Remove from oven and cool for 10 minutes before turning out onto cooling rack.
- If you are making muffins, fill each muffin cup ¾ full. Bake for 18 to 21 minutes until they spring back when touched. Remove from oven and cool for 10 minutes before turning out onto cooling rack.
Sweet Potato Bread
- ½ cup sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1¾ cups flour
- 1 tsp baking soda
- ¼ tsp salt
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ⅓ cup whole milk
- 1 cup sweet potato puree see notes
- Preheat oven to 350° F. Grease a 9 x 5 inch loaf pan with cooking spray and set aside.
- Add sugars and oil to a large bowl and beat well. Add eggs one at a time, mixing until combined.
- In a separate bowl, combine flour, baking soda salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with milk. Fold in sweet potatoes.
- Pour batter into greased loaf pan and bake for 55 – 60 minutes until golden and inserted toothpick comes out clean.
- To make sweet potato muffins, pour batter into a prepared 12 cup muffin tin and bake for 18-22 minutes, or until toothpick comes out clean.