As summer starts to wind down I am in preservation mode. Trying to stock up enough produce to get me through the dark and dreary winter. Most evenings I am busy drying, canning, or freezing something. I also like to make loaves of quick bread that can be frozen and eaten throughout the year. Loaves of quick bread are a great way to preserve fresh produce for later. Making loaves of quick bread makes me feel like a “fancy” baker. I made homemade bread! That’s impressive. Right? Just ignore the fact that loaves of quick bread are super easy to make. Quick bread also makes a great Christmas gift and I think is a welcome change to the traditional tin of cookies.
What are Quick Breads?
Quick breads are leavened with chemical leavening such as baking powder and/or baking soda instead of yeast. They are called quick breads because they can be baked immediately rather than waiting hours for them to rise. Types of quick breads include muffins, cakes, brownies, cookies, pancakes, waffles, biscuits, scones, cornbread, and quick loaf breads like banana bread and zucchini bread. For this post, I will be focusing on quick bread loaves.
Making Quick Bread
There are three main methods for making quick bread. The muffin method used for making muffins, loaves of quick bread, pancakes, and waffles. The creaming method used for cakes and cookies. And the biscuit method used for making biscuits and scones. Whichever method you are using it is important to mix the batter or dough as little as possible. This limits the amount of gluten that is developed ensuring your quick breads will be light and tender.
Freezing and Thawing Quick Bread
One of my favorite things about quick breads is that they are so easy to freeze. Which means I can enjoy “freshly” baked quick bread on weekday mornings all year round with very little effort.
There are two ways you can freeze loaves of quick bread once they have cooled completely: individual servings or whole uncut loaves.
- Single Servings: Wrapping pre-portioned slices in plastic wrap and then place them in a large ziptop freezer bag. Write the contents and date on the bag. Slices of quick bread can be frozen for up to six months.
- Whole Loaves: Wrap the whole loaf in plastic wrap and then in aluminum foil or place it in a ziptop bag. Write the contents and date on the bag. Loaves of quick bread can be frozen for up to six months.
Thaw quick bread at room temperature or in the refrigerator making sure to keep the bread covered so that it doesn’t dry out. Individual slices can then be heated in the microwave or toaster.
Quick Bread Recipes
- Lemon Zucchini Bread with Blueberries – Amanda’s Cookin’
- Healthy Pumpkin Zucchini Chocolate Chip Bread – Ambitious Kitchen
- Easy Strawberry Bread – Confessions of an Overworked Mom
- Lemon Poppy Seed Bread – Cooking Classy
- Coconut Vanilla Banana Bread – Eazy Peazy Mealz
- Healthy Hummingbird Cake Banana Bread – Lively Table
- Warm Apple Bread – Spend with Pennies
- Orange Yogurt Quick Bread – Tastes of Lizzy T
- Cheesy Zucchini Bread – The Forked Spoon
- Cheesy Pizza Quick Bread – Yellow Bliss Road
- Carrot Cake Banana Bread – Delish Knowledge
- The Best Raspberry Bread – Averie Cooks
- English Muffin Bread – Julie’s Eats and Treats
I am always looking for new quick bread recipes. What are your favorites?