You know how the saying goes, right? So many quick breads….so little time. And who doesn’t love a warm slice of a fresh made quick bread? That’s a rhetorical question you know. We all would! But what exactly makes a quick bread so special? Its not just in the fact that they go together easily, but their variety is without boundaries. First, let’s look back on how the quick bread all got started.
A Quick History of the Quick Bread
“Quick bread” most probably originated in the United States at the end of the eighteenth century. Before the creation of quick bread, baked goods were leavened either with yeast or by mixing dough with eggs.[2] “Fast bread” is an alternate name.[3]
The discovery or rediscovery of chemical leavening agents and their widespread military, commercial, and home use in the United States dates back to 1846 with the introduction of commercial baking soda. in New York, by Church and Dwight of “Arm & Hammer” fame. This development was extended in 1856 by the introduction of commercial baking powder in Massachusetts, although perhaps the best known form of baking powder is “Calumet“, first introduced in Hammond, Indiana and West Hammond, Illinois (later Calumet City, Illinois) in 1889. Both forms of food-grade chemical leaveners are still being produced under their original names, although not within the same corporate structure.
During the American Civil War (1861–1865), the demand for portable and quickly-made food was high, while skilled labor for traditional breadmaking was scarce. This encouraged the adoption of bread which was rapidly made and leavened with baking soda, instead of yeast.[4]
Common Elements of Quick Breads
Quick breads are flour mixtures. They include many different kinds of breads which differ greatly in flavor, size and shape, and general appearance. All of them can be made quickly and served deliciously warm. They are made with a variety of fast-acting leavening agents – baking soda, baking powder and paired with salt for flavor. The Quick Bread rises with a combination with air, steam and CO2 in the fast acting leavening agent.
- All quick breads contain most of these basic ingredients:
- Flour- Structure
- Leavening agents-rise and become light and porous
- Salt- Flavor
- Fat- Tenderness
- Liquid- Activates the leavening agents and dissolves ingredients 6. Egg-Color, flavor and nutrients
- Sugar-Sweetness and browning
Type of Quick Breads
- Pour batters: thin in consistency, these can be “poured” from the mixing bowl. They may contain equal amounts or close to equal amounts of liquid to flour ratio. Ex) waffles, pancakes, popovers.
- Drop batters: are fairly thick and need to be scraped from the bowl into the baking pan. They usually contain twice as much flour as liquid. Ex) Muffins, biscuits, quick loaf breads and coffee cakes.
- Soft dough: is thick enough to roll and shape by hand. It contains about three times as much flour as liquid. Ex) biscuits, doughnuts, scones and some coffee cakes.
For the purpose of this post, I will be focusing on Drop Batters. But don’t worry – I have plenty of recipes for Pour and Soft Quick Breads. And Quick Breads are not always sweet. There are many amazing savory quick breads – so look forward to some of those in the future. Here are some delicious examples: Irish Soda Bread, Cheesy Beer Bread, and Rosemary Quick Bread.
Methods For Mixing Quick Breads
MUFFIN METHOD: Used for muffins, waffles, griddle cakes, popovers and fruit and nut breads. Mix dry ingredients (sometimes sift) in a bowl and make a well. Combine the liquid (separately). Pour liquids into the well of dry ingredients. Mix to combine ingredients until just moistened. Scrap from bowl into pan. Bake until golden brown with rounded top, slight cracking on top and no tunnels.
BISCUIT METHOD: Sift together dry ingredients. Cut fat into the flour mixture using a pastry blender. Add liquid all at once and combine. Turn dough out and knead. Roll dough flat. Use a floured biscuit cutter to cut biscuits. Bake on an ungreased cookie sheets until golden brown with a flat top and symmetrical.
CONVENTIONAL METHOD: Cream together fat and sugars. Add eggs. Alternate addition of dry and liquid ingredients.
The Do’s and Don’ts of Quick Breads
Though quick breads are easy to put together and taste delicious, there are some tips and tricks to avoid the not-so-optimal quick bread. I am no expert by any means, but here are a few of my tidbits of knowledge from my successes and failures! Hope they are helpful.
My quick bread is sticking
- Size and type of pan is critical. I like to use a standard 9 x 5 treated metal pan like Calphelon. Hand wash my pans – never in the dishwasher. Depending on the recipe, I might use a smaller pan.
- Filling the pan. Only fill the pan to 2/3 of the depth of the pan. This will ensure for proper rising and even baking.
- Prepping the pan is important. I always use a cooking spray on my pans and then line the bottom with parchment paper.
- Cooling time is essential. My breads cool in the pan for 15 – 20 minutes. Then I run a knife around the edge and turn them out onto the cooling rack to finish. Bundt pans should cool twice the time as your loaf pan.
Mixing by Hand or Mixer?
- For me, this depends on the recipe. I frequently use my mixer but do have some recipes that just work better when mixed by hand with ingredients folded in. Don’t over mix!
- Dry ingredients separate from liquid ingredients. For the most part, I prepare my dry ingredients in one bowl, to either add to the liquid mixture either by hand or in the mixer.
My berries sink to the bottom!
Dust your berries in a little flour before you fold them into your batter. This will help prevent them from sinking to the bottom. I do this at the end of my mixing right before I pour into the pan. If using frozen berries, don’t thaw – just dust the frozen ones and fold in at the end as above.
Big holes / Tunnels / Tough Bread
Likely overmixed the batter. Don’t let the batter sit around before you bake as well.
The middle has sunk in and the bread is soggy
Too much liquid in the batter, insufficient leavening, the batter stood too long before baking, or it’s underdone.
Crack down the middle
This is normal and nothing to worry about. And honestly, I love seeing a very rounded loaf with a nice crack down the middle.
Bread done on the outside and not in the middle
Generally, lower your oven temperature. Also consider, if you have too much batter in the pan – a larger pan might spread the bread out and make it able to consistently bake through.
My bread is dry
Again, check your oven temp. Your bread will continue to bake a little when out of the oven, so get used to testing and feeling your testing tool for moistness. I like to wrap my breads when they are warm to help prevent drying out.
Favorite Quick Bread Recipes
Here is a collection of some of my favorites. Check out the recipes and give them a try – I know you will enjoy them!
51 Comments
Barbara
Great info. I love “quick breads”, but they never seem to turn out the way I expect.
You have answered several questions and love the idea of dusting the blueberries with
flour. Now I need to bake one, or two, or three…….!!
Beth
Hi Barb – Thanks so much. Yes, many of these are things that I have struggled with and yet, even with the fails, they still taste good! Glad that you enjoyed the post and thanks for your comments.
Alyssa
Great post, so well thought out, this is definitely a great way to understand quick breads and I love that you added some history in here as well.
Beth
Hi Alyssa – Thanks for your feedback. Appreciate it. I like to understand the history and a little (very little) bit of the science behind what I am doing – helps me to enjoy it. Quick breads are definitely one of my favorite bakes. Glad that you enjoyed it and thanks!
Holly
I always love to learn the history of things.. I learned so much and your easy recipes will be great for everyone!!
Beth
Hi Holly – Thank you so much for your comment. Really appreciate it. Well, much of this is my own experience and failures – so glad that people can learn from them. Delighted that you enjoyed the post. Thanks!
Magan
I love all the tips on “what to do if…” I honestly do have some of those issues every time! Excited to try some of these out. Pinning for sure!
Beth
Hi Magan – thanks so much for your comments. Really appreciate them. Well, those tips are things I have experienced as well. And even though the breads still taste good – I don’t like to have those issues. Glad that you enjoyed the post and thanks for the pinning!
Marianne
Love this article! Answers a lot of questions! I love to bake (have a cake biz on the side) but haven’t really delved into breads too much. Quick breads seem easy enough to make with the kids!
Beth
Hi Marianne – How great to have a cake biz on the side. Congratulations on that. Yes, for me quick breads are easy and fun as well as delicious. And easy for the kiddos for sure! My grandchildren each have their favorite and know that gramma will always have a couple loaves in the freezer for them to snack on. Thanks for your comment – appreciate it.
Danielle
With everyone making bread these days, this is a timely post. Thank you!
Beth
Hi Danielle – Thanks. Well I have been making these breads for years, so thought it was a good way to share some of my “aged” learnings – ha. And with yeast seemingly in shortage, these quick breads make great use of easy and quick leaveners. Thanks for your comment.
Yvette
I seriously want to try every one of the quick bread recipes! It’s the one thing everyone in the family will love.
Beth
Hi Yvette – Awww thanks so much for your comment. The tips and tools are from my own failiures but even then, these breads taste great. And yes, these breads are my family favorites as well. Thanks and enjoy.
Barbara
Great info! Who doesn’t LOVE COMFORT FOOD! Great tips!
Beth
Hi Barbara – Thanks for the comment. And the Tips and Hints are based on my own experiences.
Tricia Snow
Such an informative post! I love the crack down the middle as well. Especially if it is an iced bread. That way the icing gets in the cracks. I learned a lot from this post! Thanks!
Beth
Hi Tricia – So glad that you enjoyed the post. These Tips and Hints are actually things that I have experienced so glad to pass them on. Thanks so much for your comment.
Leeandra
This bread looks amazing! I love the do’s and don’t’s part of this post especially for a person like me that doesn’t bake.
Beth
Hi Leeandra – Thanks so much for your comment. I include the Do’s and Don’ts, the Tips and Tricks, because of all my failures. And I like to bake but am not formally trained. Glad that you enjoyed the post. And give it a try! Thanks
Debbie
Great info! Bread is my weakness.
Beth
Hi Debbie – Well FOOD is my weakness. Thanks for your comment and glad that you enjoyed the post. Appreciate the comment.
Eva Keller
Great post! I like that you included tips for common issues people come across when trying a new recipe, like you said with the berries dropping to the bottom or the texture not being right. Knowing those little tips ahead of time can help a new recipe come out better.
Beth
Hi Eva – Thanks for your feedback and comments. Well those Tips and Hints are all things that I have experienced for sure. Knowing these little things just helps your end product be so much better! Thanks.
heather J jandrue
Wow, great tips. I never knew there was such a skill to quick bread. I loved all the information provided on your blog. Thanks so much!
Beth
Hi Heather – Thanks for your comment. I can assure you that I have experienced all of them for sure! So I knew it would be helpful for others. Glad that you found it helpful. Thanks!
Angella
I love quick breads and the tips on how common mistakes to avoid is helpful! Thanks for sharing
Beth
Hi Angella – Thanks so much for your comment. Yes, I love to put them together as well. And this Tips and Helps I have experienced so glad to hear that your found it helpful. Thanks.
Lisa Manderino
I love quick bread. It is so delicious and most of the ones I make are super sweet!
Beth
Hi Lisa – Yes I love quick breads as well. If you are looking for something not as well, the Bittersweet Chocolate Quick bread is the one. Its a bittersweet cocoa flavor and not overly sweet at all. Thanks for your comment and enjoy.
Rachel
Thanks for sharing 🙂 this is a great recipe, and you share some great tips!
Beth
Hi Rachel – Thanks for your comment. The recipes are my favorite – tried and true. And the tips…unfortunately, tried and true as well but eventually turned out.
Sara - Seek Discover Learn
Thank you for sharing all the helpful tips and tricks. It’s hard to know where you went wrong in a recipe when it doesn’t turn out, so your post gives me an idea of some things to check on.
Beth
Hi Sara – Thanks so much for your comment. Yes, trials and errors on this one. I have had all of those happen to me, so I thought it would be helpful. Hope it does help. Thanks
Sandi
Eggnog bread, omg, how wonderful must that be!
Beth
Hi Sandi – Yes, that is one of my favorites. Its a nice dense bread, almost like a pound cake, and is great for the season. Glad that you enjoyed the post. Thanks for your comment.
Erica
Thank you for including the history of Quick breads, it’s so fascinating to me. I also love your recipes.
Cathy
A lot of great information! I enjoyed learning about the different doughs and breads! Thanks!
Beth
Hi Cathy – Thanks for your comment and glad that you enjoyed the post. I know – I have been making breads and muffins for years and didn’t know all the categories. Just fun and helpful as well. Thanks
Alice
Great historical information. I love your recipes!
Beth
Hi Alice – Thanks so much for your comment. I like to know the history behind things and so this as a fun research. Glad that you enjoyed the post.
Charlene
I have really been enjoying your bread posts! Lots of good information and great recipes!
Beth
Hi Charlene – Thanks so much for your comment and delighted that you are enjoying the posts. I enjoy putting them together – even with the lessons learned! ha.
Kendra
Great information and tips! I love quick breads! That eggnog bread sounds delicious.
Beth
Hi Kendra – Thanks for your comments. Yes the eggnog bread is delicious with a pound cake like texture. Great holiday bread. Glad that you enjoyed the post. Thanks.
Cindy
Helpful info about quick breads! They all look good. I’ll have to see if I can “veganize” any of them
Beth
Hi Cindy – Likely the egg product might be the challenge. But many of these use oil instead of butter. Hope that you are able to adjust them for your enjoyment. Thanks for your comment.
Lisa
This is a great resource for all sorts of bread! I really like it and will reference it again.
Beth
Hi Lisa – so glad that you found the post helpful. Those tips and tricks come from my own experience of failures, even though we always ate them! Thanks for your comment and good luck with your baking quick breads!
Velva Laufer
This is a topic that is near to my heart… Thank you! Exactly where are your contact details though?
Beth
Hi Velva – Thanks so much for your comment and glad that you enjoyed the post. Sorry that you were not able to find my contact information. There are several places on my blog – look under Connecting with Me or Partner with Me at the top of the page, there is a subscription notification when you open or to the side of the blog. Here’s my email if you want to connect… Connect With Me Thanks!