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Sweet Quick-Breads

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Since it’s fall, it’s the perfect time to make quick breads! I tested out the oven in this temp apt. by trying out a bunch of different flavors and I’m quite happy with the way they all turned out. I think the maple stout bread is especially interesting tasting. I also love the flavors of the apple bread (yummy topping) and the strawberry pineapple (it’s hard to pick a favorite!)

I made these in mini bread pans but I put the recipes below for a full regular bread pan size. If you use regular mini pans, each recipe would make 2 and if you use super mini pans like I did the recipe makes 3 or 4. These are delicious as a breakfast or a small snack and make for great holiday gifts. They are quite moist so they last for a while sitting at room temp sealed up or you can freeze them for later.

Apple Bread

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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups apple, chopped
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 cup chopped walnuts (optional)

Topping:

  • 1/4 cup oats
  • 1/4 cup honey almond butter
  • 2 tbs brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tbs honey (plus more for drizzling)

Directions:

  • Preheat oven to 350 ° Prepare one loaf pan (or 2 small loaf pans). With cooking spray or butter.
  • Mix flour, baking soda, salt, walnuts, and apples in a large bowl.
  • Whisk oil, sugar, eggs, vanilla extract, and cinnamon together in a small bowl. Add to the flour mixture and mix until just moistened. Pour into bread pan(s)
  • For topping, mix oats, almond butter, brown sugar, and cinnamon together. Crumble over the top of the bread in the pan before baking.
  • Bake in oven until toothpick inserted into center comes out clean ~1 hour. Drizzle with honey before serving.

Peanut Butter Banana Bread

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Ingredients:

  • 1 1/2 cups mashed ripe banana
  • 1/3 cup plain yogurt
  • 1/3 cup creamy peanut butter
  • 3 tbs butter, melted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 ¾ cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • Cooking spray

Glaze:

  • 1/3 cup powdered sugar
  • 1 tbs milk
  • 1 tbs creamy peanut butter

Directions:

  • Preheat oven to 350° F
  • Combine banana, yogurt, peanut butter, melted butter, and eggs. Beat with a mixer till smooth. Add granulated and brown sugars; beat until blended.
  • Combine flour, baking soda, salt, cinnamon, and allspice in a small bowl. Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
  • Bake at 350° for ~1 hour until a wooden pick inserted in center comes out clean.Ccool 10 minutes in pan. Remove bread from pan; cool.
  • To prepare glaze, combine powdered sugar, milk, and peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Ginger Pear Bread

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Ingredients:

  • 1 cup chopped pears
  • ½ cup white sugar
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs, beaten
  • 1-2 tbs fresh ground ginger (optional, if you love ginger J)
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt

Directions:

  • Preheat oven to 350° F. Grease an 8×4-inch loaf pan.
  • Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
  • Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.

Cherry Almond Chocolate Quick Bread

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Ingredients:

  • 1 tbs unsalted butter, softened
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tbs baking powder
  • 3/4 tsp table salt
  • 1 cup chocolate chips
  • 1 cup dried cherries
  • ½ cup maraschino cherries (optional)
  • 1 cup buttermilk (can also substitute with 1 cup milk + 1 tbs white vinegar, let sit 5 min)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp pure almond extract
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sliced almonds
  • Confectioners’ sugar for dusting

Directions:

  • Preheat the oven to 350°F. Grease a 9×5” loaf pan.
  • In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the chocolate chips and cherries.
  • In a medium bowl, combine the buttermilk, eggs, and vanilla. Add the almond extract and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Gently fold until blended.
  • Scrape the batter into the prepared pan and spread evenly.
  • Sprinkle the almonds evenly over the batter, gently patting them in so they adhere.
  • Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes. Dust with confectioners’ sugar before serving.

Lemon Thyme Bread

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Ingredients:

  • 3/4 cup milk
  • 1 tbs minced fresh thyme or 1 tsp dried thyme
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbs lemon juice (~juice of ½ lemon)
  • 1 tbs grated lemon peel

Glaze:

  • ½ cup confectioner’s sugar
  • 1 tbs lemon juice

Directions:

  • Preheat oven to 350° F
  • In a microwave-safe bowl, combine milk and thyme. Microwave, uncovered, on high 1-2 minutes or until bubbly; cover and let stand until cooled to room temperature.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with reserved milk mixture. Stir in lemon juice and peel.
  • Pour into a greased 9×5-in. loaf pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
  • In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

Maple Stout Bread

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Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 tbs butter, softened
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup stout beer
  • 1/2 cup sour cream
  • ¼ cup maple syrup

Glaze:

  • 5 tbs powdered sugar
  • 1 tbs maple syrup

Directions:

  • Preheat oven to 350°F
  • Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
  • Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture; beat just until combined.
  • Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake for 45 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
  • Mix powdered sugar with 1 tablespoon syrup; stir until smooth. Drizzle glaze over cooled bread.

Spiced Peach Carrot Bread

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Ingredients:

  • 3/4 cup chopped pecans
  • 2 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups peeled and chopped fresh, ripe peaches
  • 3/4 cup freshly grated carrots
  • 2/3 cup vegetable oil
  • 1/2 cup milk
  • 2 large eggs, lightly beaten

Directions:

  • Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 15 minutes.
  • Stir together flour, sugars, cinnamon, baking soda, baking powder, salt and nutmeg in a large bowl; add peaches, carrots, vegetable oil, milk, eggs, and toasted pecans, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 9- x 5-inch loaf pan.
  • Bake at 350° for ~1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely.

Strawberry Pineapple Bread

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Ingredients:

  • 5 oz frozen or fresh strawberries, chopped
  • 5 oz can crushed pineapple
  • 2 eggs, beaten
  • ½ cup vegetable oil
  • 1 cup sugar
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¾ cup chopped walnuts (optional)

Directions:

  • Preheat oven to 350° F. Lightly grease a 5×9-inch loaf pan.
  • In a bowl, mix the strawberries, pineapple, eggs, oil, and sugar. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Mix the flour mixture into the bowl with the fruit until evenly moist. Fold in walnuts. Pour into prepared loaf pan. Top with sliced strawberries or chopped walnuts.
  • Bake loaf in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool on wire racks.

Lavender Bread

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Ingredients:

  • ¾ cup milk
  • 2 tbs dried lavender (or 3 tbs fresh chopped lavender)
  • 6 tbs butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt

Glaze:

  • ½ cup powdered sugar
  • 1 tbs milk
  • ½ tbs lavender

Directions:

  • Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  • Combine the milk and lavender in microwave safe bowl. Microwave for 1-2 minutes. Allow to cool.
  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
  • Bake for 45 minutes in the preheated oven, or until a wooden pick inserted into the center of the loaf comes out clean. Cool in the pan on a wire rack.
  • Mix glaze ingredients together and drizzle over cooled bread.

Chocolate Orange Bread

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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • The zest of one orange
  • 1 cup buttermilk
  • ¼ cup candied orange peel, minced (optional)
  • ½ cup semisweet chocolate chips

Directions:

  • Preheat oven to 350 degrees.
  • Mix the dry ingredients together in a large bowl and set aside.
  • Cream the butter and sugar together until fluffy. Add the eggs one at a time. Add the vanilla and the orange zest.
  • Alternate between adding the buttermilk and the dry ingredients, mixing just to combine.
  • Fold in the candied orange peel and chocolate chips.
  • Bake for 55 – 60 minutes, or until a tooth pick comes out clean.
  • Zest more orange peel over the top of the loaf for garnish

Pumpkin Cream Bread

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Ingredients:

  • 1 8oz package cream cheese
  • ¼ cup white sugar
  • 1 egg, beaten
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups white sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • 1 cup pumpkin puree
  • ½ cup butter, melted
  • 1 egg, beaten
  • 1/3 cup water

Directions:

  • Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
  • Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
  • Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
  • Bake at 350 degrees F for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

Sweet Potato Pecan Date Bread

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Ingredients:

  • 1 cup packed brown sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1/3 cup water
  • 1 cup cooked and mashed sweet potatoes
  • ½ cup chopped dates
  • ½ cup chopped pecans (more for garnish)

Directions:

  • Preheat oven to 350° F.
  • Combine sugar and oil; beat well. Add eggs and beat.
  • Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes, dates, and chopped nuts.
  • Pour batter into greased 9×5 inch loaf pan (or 2 small loaf pans). Sprinkle top with chopped or whole pecans. Bake at 350 degrees F for about one hour.

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29 Responses to “Sweet Quick-Breads”

  1. Supriya

    you’re a wizard! I cannot imagine how one can have energy to bake so many varieties! Thank you so much for posting all the recipes.

    Reply
  2. KM

    What was your process for getting all of these completed? Did you just set aside an entire day to bake all of them? I love the variety!

    Reply
    • rachelhowden11

      Yeah I basically just made them throughout the day. The dough is quite fast to prepare so I would make one then do chores or other stuff while they were baking.

      Reply
  3. worriedbycory

    Is it weird to tear up a bit over food? BECAUSE THAT’S WHAT’S HAPPENING.

    Reply
  4. Nara

    Just made the spiced peach carrot bread and it turned out pretty amazing! Great recipe!

    Reply
  5. Morgan

    Hi I’m attending a dinner on Saturday and want to make six of the mini-sized ones. Do I just divide the ingredients by three? Also, is it too much to hope that I can make them up and bake them all at once? I feel like that is too much to hope haha. They’ll each need their own oven time, I assume.

    Reply
    • rachelhowden11

      How big of mini ones? Typical mini loaf pans you can make 2 of from one batch of a “normal” loaf recipe. I did small mini ones here with around 2″x4″ pans.

      Reply
  6. Kay

    My daughter and I bothnsaw your post on reddit and so far we’ve made the lemon-thyme and the pear-ginger breads. Delicious!

    Reply
  7. Elizabeth

    I just wanted to let you know that I’ve made your apple bread three times now (the most recent batch is currently in the oven) and I absolutely love it. I saw your post on reddit and am so happy I did. Can’t wait to try some of the other breads! Thank you for the great recipes 🙂

    Reply
    • rachelhowden11

      I’m so glad you like it! That one was my favorite I think because of the delicious topping. It’s a fun way to use up these fall apples 🙂

      Reply
  8. Ariel

    These all look amazing! I can’t wait to get started! For the lavender loaf, do you think one could substitute lavender extract in place of actual lavender?

    Reply
      • Hazel

        I’d like to make this for my cousin who loves lavender & peaches. Would fresh peaches work well in this recipe? If yes, how many cups should I add?

  9. Amanda Whiting

    I’ve been looking for new recipes to teach my daughers, and we’re SO pumped to make these. The way you decorate and plate your breads is phenomenal.

    Reply
  10. Heather

    These all sound amazing…I’m making 20 mini loaves for husband’s employees, as thank you gift. This gives me lots of varieties to try. If you are making mini loaves, how long do you cook them for?

    Reply
    • rachelhowden11

      You kind of have to check them. The super mini loaves I did here were usually 25-30 min. Regular mini loaves (half the size of a regular loaf) would be closer to the 45 minute range generally. Just keep an eye on them after the first 20 min I’d say.

      Reply

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