Quickbread Recipes


Great Advice: Chop, shred or mash fruits, vegetables or nuts before you start making the batter. If you start the batter and then stop to chop, the moistened leaveners will continue to release carbon dioxide gas, and will have less leavening power left for baking. Hold back on using up extra amounts of fruits or vegetables; the extras can make a heavy, damp loaf that sometimes won't bake in the middle.
Source: That's My Home

Quickbread Recipes
Below
1. Gorrila Bread
2. Apricot Orange Nut Bread
3. Pumpkin Bread
4. Dilly Casserole Bread
5. Banana Bread
6. Zucchini Bread
7. Lemon Yogurt Poppy Seed Bread
8. Cranberry Praline Bread


Gorilla Bread

buttonGorilla Bread

I have to tell you when I took this bread out of the pan, I thought I ruined it.. lol but it was awesome!! Just doesn't look so hot! :))

  • 1/2 Cup granulated sugar
  • 3 Tsp cinnamon
  • 1 Stick butter
  • 1 Cup packed brown sugar
  • 1 Pkg cream cheese
  • 2 (12oz) cans refrigerated biscuits, 10 Ct
  • 1 1/2 Cup coarsely chopped walnuts Or Pecans
Preheat the oven to 350 degrees F. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. (4 X 5 = 20) Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert. You should hear a clunk, which means it did it right! Serve and enjoy!


Apricot Orange Bread

buttonApricot Orange Nut Bread

Here are the ingredients that we will use in our liquid mix:
  • 3/4 cups very hot water
  • 3 tablespoons butter
  • 3/4 cup (5 ounces) diced dried apricots
  • 1 tablespoon orange zest
  • 3/4 cup orange juice
  • 1 large egg
Heat the water until very hot, nearly boiling. You can do so in the microwave. Pour the water into a large bowl. The bowl should be large enough to mix the batter in. Add the butter. Dice the apricots into 1/4-inch pieces and add them to the hot water. Grate the outer skin from an orange until you have a tablespoon full. You only want to get the orange peel without scraping deep enough to get the pithy white second layer, which is bitter. Add this zest to the hot water mixture. Squeeze the juice from two oranges. Add 3/4-cup of the juice to the liquid mixture. Stir in one large egg. Use a fork to mix the egg well.
In another bowl, mix the dry ingredients together:
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups oatmeal
  • 1/2 tablespoon baking soda
  • 1/2 tablespoon baking powder
  • 3/4 cup walnuts
In preparation, grease an 81/2-by 41/2-inch loaf pan. Dust the pan lightly with flour by placing a spoonful in the greased pan and jostling it about by tapping the pan against the heel of your hand. Preheat the oven to 350 degrees with the rack placed in the center of the oven. Your pan should have an even coating as shown. Add the dry ingredients to the wet ingredients. Stir with a large spatula until just combined. If it is mixed too much, the action will develop the gluten in the flour and the bread will not be as tender as it should be. (We don't like to make muffins and quick breads with our electric mixer.) Scrape the batter into the prepared pan and place it in the oven. Bake the bread for 40 to 45 minutes or until the bread tests done. When it is done, a skewer or large toothpick inserted into the center of the loaf should come out clean. Let the bread cool in the pan on a wire rack for five minutes. Invert the pan and remove the loaf to finish cooling on the wire rack. If the bread does not come free easily, the top edges of the loaf are probably bound to the pan. Try lifting the edges away from the pan with a sharp knife. Store the bread in the refrigerator where it will keep for up to a week. This bread, like most quick breads, is much better served the next day. The bread can also be frozen.
Pumpkin Bread

buttonPumpkin Bread

Source: Simply Recipes
  • 1 1/2 cups flour
  • 1/2 teaspoon of salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup canned pumpkin purée
  • 1/2 cup (1 dL) olive oil
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 cup (1 dL) chopped walnuts
  • 1/2 Cup raisins (optional)
Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts and raisins if desired. Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Dilly Casserole Bread

buttonDilly Casserole Bread

  • 1 Pkg active yeast
  • 1/4 Cup warm water
  • 1 Cup cottage cheese, heated warm
  • 2 Tbl granulated sugar
  • 1 Tbl minced onion
  • 1 Tbl butter
  • 2 Tsp dill weed
  • 1 Tsp salt
  • 1/4 Tsp baking soda
  • 1 egg
  • 2 1/4 Cup flour
Combine warm water and yeast. Set aside. Combine Warm cottage cheese, sugar, onion, butter, dill weed, salt, baking soda, and egg. Add yeast and mix well. Add flour to form stiff ball. Cover and left rise 1 hour. Then stir down and put in 2 quart casserole dish and let rise an additional 30 min. Bake at 350 for 30 min. Brush with butter and sprinkle with salt.




Quickbread Title

Bread

buttonBanana Bread

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar (can easily reduce to 3/4 cup)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour
  • 1 cups Chopped walnuts (optional)
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and nuts last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Zucchini Bread

buttonZucchini Bread

  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup dried cranberries or raisins (optional)
Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using. Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. Makes 2 loaves.

buttonLemon Yogurt Poppy Seed Bread

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup poppy seeds
  • 3 eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 2 cups lemon yogurt
  • 2 tablespoons fresh squeezed lemon juice
Preheat oven to 325 degrees F. Grease two loaf pans or 1 large Bundt pan. Sift together the flour, salt, baking soda and baking powder; stir in seeds. Beat the eggs in a large bowl. Add the oil and sugar; cream well. Add the yogurt and lemon juice. Spoon into prepared pan(s). Bake for 1 hour. Yield: 2 loaves
Cranberry Praline Bread

buttonCranberry Praline Bread

  • 2 cups all-purpose flour
  • 1/2 cup sweetened dried cranberries
  • 1 cup sugar
  • 1 cup LAND O LAKES® Sour Cream
  • 1/2 cup LAND O LAKES® Butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans

Glaze Ingredients

  • 1/3 cup firmly packed brown sugar
  • 1/3 cup LAND O LAKES® Butter
  • 1/4 cup finely chopped pecans
Heat oven to 350°F. Combine 2 tablespoons flour and cranberries in small bowl; toss to coat. Set aside. Combine sugar, sour cream, butter, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add remaining flour, baking powder, baking soda and salt. Beat just until moistened. Stir in cranberry mixture and 1/2 cup pecans by hand. Spoon batter evenly into 4 greased and floured mini (5 1/2x3-inch) loaf pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Meanwhile, combine brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat until mixture comes to a boil (3 to 4 minutes). Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.