Before You Bake: 10 Quick Bread Tips

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.)

This post may contain affiliate links. See my disclosure statement.

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!

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!

Shop + Source

• set of 4 small loaf pans
• large loaf pan
• mini loaf pan (6 loaves)
• KitchenAid mixer
• cooling racks
• small round wood board
• large round wood board