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Use these 10 quick bread tips, and easy bread recipes, to impress your family and friends with homemade gifts from your kitchen!
My very favorite thing to make in the kitchen is something baked, sweet, and easy. I don’t like to spend a lot of time, but I want something that looks like I did. Quick breads are the perfect answer to all those things. Most of the quick bread recipes on my blog are very simple, and call for ingredients you already have in your pantry. Once in a while I’ll challenge myself and make something a little more involved, but not very often! I have been getting a lot of the same questions when I post a bread recipe, so I thought I would address them all at once. I came up with 10 tips for perfect quick breads, so lets get started. (Click the text link under each image to go straight to the recipe.)
What are quick breads?
Quick breads are a type of bread that’s made without yeast, allowing them to be prepared quickly without the need for rising time. Instead of yeast, they use baking powder or baking soda as the leavening agent, which causes the dough or batter to rise when baked. Examples of quick breads are muffins, scones, loaves, and biscuits. Because they don’t require time to rise, quick breads can often be mixed and baked in under an hour, making them a great option for a fast, homemade treat.
Pans are important for bread recipes.
A few years ago I discovered a line of bakeware available at Williams-Sonoma. It’s called Goldtouch, and these pans really do, in my opinion, make a difference. The first thing I bought were the cookie sheets, and I fell in love after using them one time. Since then I have added several more pieces. I ask for them for Christmas, because they are a bit pricey. The individual small loaf pans are my favorites for baking quick bread recipes. Every single loaf comes out baked evenly and moist.
I also firmly believe that baking quick sweet breads in smaller pans works better, with the exception of savory quick breads. Many times, with a regular sized loaf pan, it’s difficult to get a sweet bread recipe done in the middle. Smaller loaves make for shorter bake times, and more evenly baked bread. Savory breads do well in large loaf pans. For large loaves of bread, these pans are my favorite.
Prepare your pans well.
Many years ago, I discovered a product called Baker’s Joy. I don’t know how long it’s been around, but it’s what I use to prepare my baking pans. You can find it at the grocery store right next to the Pam. It also works very well to lightly coat your pan with Crisco, and then dust it with flour. However, the Baker’s Joy is easier and saves time.
Oven placement: at the top.
I have cooked in four different ovens in the past 40 years. In all of my ovens, baked items always came out better if I put a rack near the top of the oven. Of course, I know all ovens are different, so it’s important that you try out various placements. The top of the oven is what has worked for me.
Mix the dry ingredients first.
Some recipes tell you to do this and some don’t. I always do it because I think it makes sense, and it’s easier too. I use a clear Pyrex bowl, I measure everything, and then use a whisk to gently mix the dry ingredients together.
Always add the dry ingredients to the wet ingredients.
The other way around just doesn’t work…ever! What I do is mix all the wet ingredients (butter, eggs, vanilla, sour cream, etc.) along with the sugar in the bowl of my stand mixer. When it’s well mixed, I then add the dry ingredients. Nuts or any other type of addition can be folded in at the end.
How to add glaze without making a mess!
Many times, quick bread recipes call for some sort of glaze to be poured over the loaves after baking. I’m not going to lie…I have made such messes trying to do this! The easiest way to avoid a mess is to place a cooling rack on a large piece of foil. Place your loaves on the rack and then pour the glaze over them. Any glaze that runs off will fall on the foil. The only clean up is to toss the foil in the trash, and put the cooling racks in the dishwasher!
Baking soda or baking powder…or both?
Personally, I like to use both. I have found that recipes that call for both usually bake more evenly and are fluffier. When recipes are written, usually the leavening agent is chosen based on the acid present in the ingredients. I don’t really understand the chemical part of it…all I know is that when I use both baking soda and baking powder, I get a better result. Of course, if you are a stickler for following a recipe exactly, you might want to skip over this tip!
Clarification: If a quick bread recipe calls for only 1 teaspoon of baking powder, I throw in a teaspoon of baking soda. And vice versa. If there is already MORE THAN one teaspoon of leavening in the recipe, I don’t add additional. For example, the banana bread recipe above calls for an entire tablespoon of baking powder. That’s plenty of leavening, so there is no need to add any more.
Salted or unsalted butter?
This one may be a shocker, but I always use salted butter when I bake. Depending on the recipe, I then cut back on the salt measurement. If a recipe calls for only 1/4 t. salt, I leave it out completely. It’s definitely a personal choice, but I like the taste of salted butter better. If you’ve never baked with salted butter, you should try it. It’s really very good!
Wrap your bread while it’s still warm.
After I take my loaves out of the pans, I let them cool for a bit on racks. Before they are completely cool, I wrap them in Press’ n Seal or plastic wrap. Of course, if you have a glaze to add, this won’t work. But if not, I highly recommend it.
Dry roast the nuts.
This only takes a few minutes and it makes such a difference. If your recipe calls for walnuts, almonds or pecans, sprinkle them on a cookie sheet, and bake in a 350 degree F oven for 8 – 10 minutes. About halfway through, shake the pan to move them around. If you start to smell them, that means they are done. Roasting the nuts brings out the flavor, and makes them so incredibly tasty that it’s worth the extra effort!
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More Bread Recipes
There are so many bread recipes here to enjoy. This collection includes quick breads, muffins, scones, and a few yeast breads. They are simple to make, taste great, and they’re perfect for breakfast, snack, or dessert!
Bonus Tip
I’ve never met a quick bread that didn’t freeze well. Wrap each loaf individually in Press’n Seal or plastic wrap, and then place the wrapped loaves in a resealable freezer bag. Make sure to mark the date. Most quick breads last in the freezer for at least 3 months.
Thank you for sharing the cranberry quick bread recipe…I have several of the small “pottery” give away bread “pans” so plan to make for neighbors. I have never used the required milk…is it best to do so or can you substitute??? How long does it keep? I have learned many good hints plus. When I bake these, I leave them in the baking dish to give away…should I still wrap the saran wrap around them???
How long (and how) to keep until giving away?
Thank you….Harriet
Was looking for the orange cranberry quick bread recipe..it said could not be reached..😞So if possible, maybe it can be sent to my email address…thank you…
Done!
There is so much great baking tips and recipes to try! I really enjoy this article and I am passing it on to my family and friends who enjoy spending time in the kitchen. We are definitely a group of foodies! Thank You!
I’ve been baking for almost 50 years, and I’ve learned a lot from this article! Thank you. Your recipes are always very good, too.
Hi there, Love your blog and recipes. Just a question. I always thought that if you wrapped the bread when it was warm that the bread would get kind of soggy. Have you ever experienced that? One more, I almost forgot, if you bake in mini pans, do you adjust the baking time?
I also line my pans with parchment paper so that the bread doesn’t stick to the bottom. Just let it overlap so you can lift the ends and it pops right out. I do spray the ends of the pan with Pam, (now I will use Bakers Joy). Thank you for the tips.
Hi Lee…no, my bread has never been soggy. If you are worried about that, just let the bread cool longer before wrapping. Most of my bread recipes have baking times for the individual pan sizes. I might have missed a few, but I’ve tried to go back and update all the recipes. Every oven is different, so baking times are always approximate. Enjoy!
I looked up the small loaf pans and they look coated so I wonder if you still us the bakers joy? Love your blog.
Yes, I do! The quality of the pans is excellent, but I still spray them before baking. Thanks!
Great tips…I have been baking for years and love having quick breads in the freezer for a quick snack or a gift !
Good Morning! Ann,
Even though I’ve been cooking and baking for over 40 years, I never took into consideration all the pointers you presented in your post. I was already aware of some but there were many pointers that got me thinking, “Whodathunk that would make such a difference?!?!” I’m going to make a list of your helpful hints to use as a reference the next time I bake quick breads.
Thanks for all of your pleasant and helpful posts. They’re a relaxing treat to read. You are a blessing!
Thanks for the recipes!
I love your blog-it’s friendly and enthusiastic – makes me want to try everything. Too many great ideas, too little time! Thank you for sharing your ideas and wisdom.