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Quick Breads

View Our Alphabetical Recipe Index for Quick Breads
Find a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.)



This is really more of a brown sugar tea cake you will devour, than a bread but butterscotch bread sounds more interesting. It is a light, moist, deeply caramel tasting cake, with a thin sludge of brown butter fudge topping. A one layer pan cake that is a nice change from chocolate.

This butterscotch-y chocolate chip cake is quick and homey – and pleases kids and adults alike. Like a Tollhouse Cookie, but in a slice. A great coffee, tea, and cold milk cake – a lunch box dessert. Most people use semi-sweet chocolate (coarsely chopped or chips) but I actually use (and prefer) milk chocolate chips for this recipe.

You love this as a cake - you adore it as a quick bread.
Classic, fragrant, golden corn bread. Quick as lightening and better than croissants with fried chicken 'n gravy.

A trendy, zesty cheese scone that uses both Wisconsin Asiago and sharp cheddar, as we; as a shower of crisp bacon for a smokey, extravagant scone that is a just about a meal; that's how satisfying it is - a true gourmet bistro scone. 

This is rustic bread, nicely shot through with nippy Cheddar cheese streaks and a few sweet raisins. The combination of cheese in this traditional hearth bread keeps its old-fashioned tone but nicely freshened with cheese addition.

 

This stretches the envelope a bit, but it's delightful.

These taste like a fresh, golden quiche in a moist and tender (moist and flaky both) muffin package (and shape). These are huge  - like mall muffins and they are packed with good things in a delightful,  savory package. If you want to up their health quota, substitute 2 egg whites for one of the eggs, use white whole wheat flour, and low-fat cheese and throw in ¼ cup flax seeds, ground up. Use both sharp and medium cheddars, or you can use up whatever leftover cheese hunks you have languishing in your fridge.  If you want these more moist, reduce the flour a tad. If you are up for a big, bold, lunch-in-a-muffin, just make ‘em as is.

A recipe that seems to appear all over the Internet but alas with some strangely consistent errors. Here is my version – right as rain and as delicious as a cinnamon bun but without yeast or effort. Anyone see my favourite 9 by 13 inch pan?

Moist, golden, boldly laced in cinnamon, this cake is a winter brunch and coffee klatch classic. Actually, it is a variation of a cake from my first book. I raved about how great it was and then testers got to it. One would have success; one …pure failure. I could not fathom it. It was the easier, best cake in the world! I began to think this cake was haunted. I cursed it. Then I meticulously went over it - making sure things were really clear and now, everyone has success and all tasters agree - this cake is incredible. Make this cake by hand - using a wire whisk, preferably, or in a food processor – it is really is a low rent, labour-wise, bit of baking.
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