Homemade bread is all the rage, but it’s hard to find time to tend to “kneady” yeast doughs. When you want from-scratch flavor without the tedious steps and hours of rising, quick breads and muffins are just the ticket. These stir-together batters transform into beautiful loaves (or muffins) in a fraction of the time of yeast bread, so you can get instant gratification. Choose from all the classic quick bread flavors--banana, pumpkin, zucchini, lemon--plus oodles of new combos and themes like PB&J, tiramisu, and s’more. Muffins max out with favorites like blueberry, chocolate chip, or bran but also test the limits with new spins you’ll love. And don’t forget all the “quick” bready favorites like scones, biscuits, spoon bread, corn bread, monkey bread, and more!
Masthead
On the Quick • SWEET, FINE-TEXTURED, AND LEAVENED WITH BAKING POWDER OR SODA, QUICK BREADS AND MUFFINS HAVE MORE IN COMMON WITH CAKE THAN THEY DO WITH BREAD. THE BATTERS TYPICALLY CALL FOR A SIMPLE STIR-TOGETHER METHOD AND DON’T REQUIRE KNEADING OR RISING (OUR BATTER BREADS, P. 66, ARE THE ONE EXCEPTION TO THAT RULE AND DO HAVE ONE RISING TIME).
Apples & Pears • THE ORCHARD’S BEST PRODUCE HAS ARRIVED ON THE SCENE, READY FOR ITS FALL BAKING DEBUT.
Banana • BANANA BREAD IS THE ROYALTY OF QUICK BREADS, CONSIDERED THE MOST-LOVED LOAF OF ALL. BUT WITH A FEW SIMPLE TWEAKS, THE SAME BASE FLAVOR CAN SPIN INTO SOMETHING COMPLETELY NEW.
Chocolate • RICH, DARK, AND MYSTERIOUS—CHOCOLATE TAKES THESE BAKED BEAUTIES DEEP INTO INDULGENT-DESSERT TERRITORY.
Fruits & Berries • THESE GOODIES ARE POPPING WITH BRIGHT COLORS AND SWEET-TART FLAVORS THANKS TO CHERRIES, STRAWBERRIES, BLUEBERRIES, PINEAPPLE, LEMON, AND MORE.
Nuts & Spices • ROASTY, TOASTY NUTS ADD RICHNESS AND DEPTH TO MUFFINS AND LOAVES, WHILE AROMATIC SPICES BRING WARMTH AND A HINT OF NOSTALGIA.
Pumpkin • EMBRACE THE CHANGING OF THE SEASONS BY BAKING WITH FALL’S SIGNATURE FLAVOR. USE CREAMY FILLINGS, CRUNCHY TOPPINGS, AND SWEET GLAZES TO COMPLEMENT PUMPKIN’S RICH AND EARTHY ESSENCE.
Zucchini & Carrots • VEGGIES IN BREAD? IT MAKES TOTAL SENSE WHEN IT’S WITH THESE TWO GARDEN SUPERSTARS.
Charcuterie Flavors • SIMPLIFY YOUR CHARCUTERIE BOARD BY SERVING IT UP AS A BREAD INSTEAD!
Cut the Sugar • IT’S NO SECRET QUICK BREAD AND MUFFIN BATTER CAN BE A LITTLE HIGH IN ADDED SUGARS. HERE’S HOW TO SLASH THE SWEET STUFF SO YOU CAN INDULGE WITHOUT GOING OVERBOARD.
On Tap • PUT DOWN THE MUGS AND GIVE YOUR BREAD BATTER A MALTY POUR INSTEAD.
Batter Up • BATTER BREAD IS THE EASIEST WAY TO MAKE HOMEMADE YEAST BREAD—NO KNEADING REQUIRED AND IT ONLY HAS TO RISE ONCE!
Dough Made Easy • START WITH A PREMADE DOUGH TO SIMPLIFY THE PATH TO FRESH-FROM-THE-OVEN BREAD.
Baking Up Corn Bread • CORN BREAD IS EASILY ADAPTED TO FIT IN ANYWHERE YOU NEED IT. USE DIFFERENT PANS AND MIX IT UP WITH STIR-INS—SWEET OR SAVORY—FOR A CUSTOM SERVE-ALONG.
Flaky Layers (Biscuits & Scones) • THE TENDER, ALMOST CRUMBLY TEXTURE OF BISCUITS AND SCONES COMES FROM THE WAY THE BUTTER OR SHORTENING IS CUT INTO THE FLOUR BEFORE THE LIQUID IS ADDED. THE STEAM RELEASED FROM THESE POCKETS OF FAT CREATES THOSE LAYERS WE KNOW AND LOVE.
Pop Goes the Bread • WITHOUT ANY TRADITIONAL LEAVENING, POPOVERS PUFF UP AND OVER THE PAN IN HOLLOW, AIRY BILLOWS. BUT HOW? IT’S ALL IN EGGS!
Recipe Index