Everyone seems to be working on their sourdough starters, whipping up (over a long period of time) fresh loaves of bread. There’s a shortage on yeast and on and on and on. And I’m over here just eating as much bread as I can see with literally no time to even consider a recipe that requires time to rise. So with that in mind, I’m much more on the hunt for quick bread recipes.
It also happens that I took a short foray into travel memory lane. There’s a coffee shop in New Town in Edinburgh called Low Down. It’s down some small steps – just below street level. Besides serving delectable coffee (and tea according to my mom), they also have this astounding selection of quick breads.
They must offer at least 10 loaf flavors – everything from rhubarb orange with rosewater frosting to a blueberry, buckwheat with raspberry mousse topping. I’m making those flavor combinations up, but that’s really how they are.
They’re all so beautiful – gorgeous fruits along the top of some, vibrant frosting on others. It’s almost impossible to not say one of each when you order. My husband and mom always limit me to one though. Lame!
Anyway, since Edinburgh plans aren’t in our immediate future (sob, sob sob!), making quick breads will have to do!
Quick Bread Recipes
While I don’t necessarily have time to think about making all of these recipes, I love that I don’t feel defeated just from dreaming about making them for the sake of time.
What is a quick bread?
I told my husband that I couldn’t find a cookbook that had just quick bread (loaf pan) recipes. He asked what I meant by quick bread…
Quick breads mean they don’t require rising, proofing, and (usually) yeast. You mix all the ingredients together and bake immediately. With big loaf pans (like this beautiful pan – swoon), the baking time is anything but quick – usually 30-60 minutes.
And it’s because of this lengthy time in the oven, we should get to quick bread recipes before it’s too hot to even think about the oven, let alone turn it on!
Fresh figs are mixed into the batter of this Fig Banana Bread. Take simple banana bread to the next level!
This quick bread recipe is packed full of strawberry and lemon flavor. Yogurt gives an added tanginess while reducing calories.
This apple cinnamon quick bread is a tasty tea time treat! A simple apple cider glaze adds a sweet finishing touch.
Can you freeze these loaves?
Yep! Once the bread has cooled completely, we usually wrap each loaf (unsliced) in foil and then in a sealed bag. They’ll last perfectly fine for 1-2 months. It’s best to keep the bread unsliced to keep it fresh though!
Sweet potatoes are easily sweet and savory at the same time. In this delectable bread, they’re perfectly perfect. Made with greek yogurt, this recipe is lighter in fat than most bread recipes and full of tons of flavor!
Delicious and moist glazed Cranberry Walnut Banana Bread is the perfect loaf recipe that’s super easy to make. Don’t miss this incredibly tasty and festive bread recipe that’s great for breakfast, as a snack, or dessert.
If you love banana bread but always want a little more, this coconut banana bread is it. Loaded with chopped nuts loads of dried coconut, this tropical treat is a fun twist on a classic recipe!
This Chocolate Walnut Banana Bread is so delicious, moist and tender with a chocolatey and nutty flavor and wonderful aroma. Great as breakfast, dessert or mid-day snack.
More Banana Bread Recipes…
OLD-FASHIONED SWEET POTATO BREAD W. PECANS
Move aside pumpkin bread, sweet potato bread needs it's time in the spotlight. Like pumpkin, sweet potatoes are easily sweet and savory at the same time. In this delectable bread, they're perfectly perfect. Made with greek yogurt, this recipe is lighter in fat than most bread recipes and full of tons of flavor!
- 2 cups sweet potato flesh approx. 2 small sweet potatoes
- 1 ⅔ cups sugar
- ½ cup vegetable oil OR Greek yogurt I used nonfat yogurt
- 3 tablespoons oil omit if not using greek yogurt
- 2 teaspoons vanilla
- 4 eggs
- 1 cup whole wheat flour
- 2 cups All Purpose flour
- 2 teaspoons baking soda
- 1 ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon ground ginger
- ¼ teaspoon cloves
- ¾ cup chopped pecans plus more
Preheat oven to 350 degrees.
Spray 2-9" loaf pans with nonstick spray. Combine all wet ingredients (sweet potato down to the eggs). Add in remaining ingredients except nuts. Mix until well combined. Add nuts.
Pour batter into loaf pan until about ¾" from the top. Sprinkle top with additional chopped pecans.
Bake 45-50 minutes until center is no longer gooey and edges looked browned.