Quick BreadsView Our Alphabetical Recipe Index for Quick Breads
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Rustic, good, wholesome. Wonderful fresh with a pot of Irish stew or simply divine toasted with sweetened, cinnamon cream cheese. Most authentic Irish soda breads are made with whole wheat flour, but combinations of both white and whole wheat flour is a nice road to travel. You can also try some white spelt or white whole-wheat flour. You could serve this bread with corned beef and cabbage, a good Irish stew, or in hefty wedges with a sharp Irish or Guinness cheddar and pickled onions for a updated Ploughman's Platter.
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.
This mix-by-hand, deep chocolate cake is only more alluring because of this sticky, crunchy, slightly chewy chocolate crumb topping that goes on, mid-baking. It’s a totally unique, great pan-style chocolate cake that takes that old 9 by 13 inch cake to new heights.
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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.