Quick Bread
A comforting and versatile loaf that’s perfect for breakfast, brunch, or as a cozy dessert, Quick Bread can be made sweet or savory to suit any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with whole wheat pastry flour for a nuttier option.
- 1 cup granulated sugar Substitute with coconut sugar or 3/4 cup honey for a more natural sweetness.
- 1 tablespoon baking powder Gives the loaf lift.
- 1/2 teaspoon baking soda Helps with browning and texture.
- 1/2 teaspoon salt Enhances all flavors.
Wet Ingredients
- 2 large eggs, room temperature For structure and richness; use flax eggs for a vegan alternative.
- 1 cup milk (dairy or plant-based) Buttermilk makes it tangier and softer.
- 1/3 cup melted butter or neutral oil Butter for indulgent dessert; oil for a moist, dairy-free loaf.
- 1 teaspoon vanilla extract Warms every bite.
Mix-ins (Optional)
- 1 cup mix-ins Blueberries, chopped nuts, grated apple, or chocolate chips.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs with milk, melted butter, and vanilla until smooth. If using honey, stir it into the wet ingredients.
- Pour the wet mixture into the dry and stir gently until just combined. Do not overmix; a few streaks of flour are okay.
- Fold in your chosen mix-ins until evenly distributed.
- Spoon the batter into the prepared pan, smoothing the top. Sprinkle a light dusting of sugar or extra nuts on top.
Baking
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
For variations, consider adding a streusel topping, making it savory with cheese and bacon, or trying gluten-free options. Store in foil at room temperature for up to 2 days or freeze for up to 3 months.