Recipes for Quick Breads

Quick breads are versatile, delicious and easy to do for any level of baker.

These breads make a wonderful breakfast served warm with a little butter on top or as-is for a great snack on the go.

Quick breads make great gifts for neighbors, party host and hostess, co-workers, teachers, bus drivers and friends. This old fashioned comfort food will be a welcomed surprise for anyone who receives one.

The following recipes include instructions for baking whole loaf breads but they can easily be converted into muffins or mini loafs.

The three most common quick breads that will remind you of grandma’s cooking are:

• Banana Bread
• Pumpkin Bread
• Zucchini Bread.

• 1 ½ cups mashed banana, 3 or 4 bananas
• 1/3 cup canola oil
• 1 cup sugar
• 1 ½ cups all-purpose flour
• 3 large eggs
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ cup walnut pieces, optional

1. Preheat oven to 350 degrees
2. Mix all ingredients in a large mixing bowl until thoroughly combined
3. Lightly grease 5x9 loaf pan with canola oil and dust with white sugar
4. Pour mixture into loaf pan
5. Bake for 1 hour

Cool on wire rack in pan for 30 minutes

Separate the sides of the bread from the pan with a knife gently and invert bread to remove it from the pan.

Allow bread to cool completely on wire rack before wrapping tightly to preserve freshness

• 1 cup fresh or canned pumpkin
• 2 cups all-purpose flour
• 1 cup packed light brown sugar
• 1/3 cup white sugar
• 1 tablespoon baking powder
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• ½ cup milk
• 1/3 cup canola oil
• 3 large eggs

*walnuts or dried cranberries make a great addition to this bread

1. Preheat the oven to 350 degrees
2. Mix all ingredients in a large bowl until thoroughly combined
3. Lightly grease 5x9 loaf pan with canola oil and dust with white sugar
4. Pour mixture into loaf pan
5. Bake for 1 hour

Cool on wire rack in pan for 30 minutes

Separate the sides of the bread from the pan with a knife gently and invert bread to remove it from the pan.

Allow bread to cool completely on wire rack before wrapping tightly to preserve freshness

• 3 cups shredded fresh zucchini, 2 medium sized zucchini’s
• 3 cups white sugar
• 3 cups all-purpose flour
• 2/3 cup canola oil
• 5 large eggs
• 2 teaspoons pure vanilla extract
• 2 teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon ground cloves

1. Preheat the oven to 350 degrees
2. Mix all ingredients in a large bowl until thoroughly combined
3. Lightly grease 5x9 loaf pan with canola oil and dust with white sugar
4. Pour mixture into loaf pan
5. Bake for 70 – 80 minutes in the center of the oven

Cool on wire rack in pan for 30 minutes

Separate the sides of the bread from the pan with a knife gently and invert bread to remove it from the pan.

Allow bread to cool completely on wire rack before wrapping tightly to preserve freshness

Even the pickiest eater will enjoy zucchini when it’s transformed into this amazing bread!