Quick Bread Recipe
Quick bread, as we know it today, gained popularity in America during the 18th and 19th centuries when baking powder and baking soda became commercially available. These chemical leavening agents revolutionized baking, allowing cooks to prepare bread without the lengthy fermentation process required for yeast.
Equipment
- Mixing bowls
- Whisk or wooden spoon
- Measuring cups and spoons
- 9x5-inch loaf pan
- Parchment paper or non-stick spray
- Cooling rack
Ingredients
For the Basic Quick Bread Recipe:
- All-purpose flour – 2 cups
- Granulated sugar – 1 cup
- Baking powder – 2 tsp
- Salt – ½ tsp
- Milk – ¾ cup
- Vegetable oil or melted butter – ½ cup
- Eggs – 2 large
- Vanilla extract – 1 tsp
Optional Add-ins (choose one or mix and match):
- Chopped nuts (e.g., walnuts or pecans) – ½ cup
- Chocolate chips – ½ cup
- Fresh or dried fruit (e.g., blueberries, raisins) – ½ cup
- Spices (e.g., cinnamon, nutmeg) – 1 tsp
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. If using spices, add them here.
- In a separate bowl, beat the eggs, then whisk in the milk, oil, and vanilla extract until fully combined.
- Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Overmixing can lead to dense bread.
- Gently fold in any add-ins like nuts, fruits, or chocolate chips.
- Transfer the batter into your prepared loaf pan, smoothing the top with a spatula.
- Place the pan in the oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely. Slice and enjoy!