What’s better than sweet quick breads on a cool fall morning? Basically nothing. My kids love a slice of bread for breakfast or dessert or an afterschool snack and I love a slice with my morning coffee. Delicious.
I have so many delicious quick bread recipes, but here are three of our favorites.
This first recipe is my father’s tried and true favorite. We even call it Papa’s Banana Bread. When I was little, he was stationed in the Navy in Beaufort, South Carolina and this recipe is from someone on our base. It has definitely stood the test of time.
Papa’s Banana Bread
Ingredients:
– 1 1/4 c. flour
– 1 c. sugar
– 1 t. baking soda
– 1/2 t. salt
– 1/2 c. butter softened
– 2 eggs lightly beaten
– 3 bananas rotten
– 1/2 c. nuts or chocolate chips or both
Instructions:
1) Heat oven to 375. Spray loaf pan with cooking spray.
2) Combine all dry ingredients in mixing bowl.
3) Add butter. Blend together.
4) Add eggs and bananas. Blend well.
5) If you like chocolate chips or nuts, add them last.
Cook for an hour. Some ovens might cook faster – so check your bread after 50 minutes. Cover with foil if it is browning too much. A knife inserted into the center should come out clean.
Poppy Seed Bread With A Citrus Glaze
This Poppy Seed Bread with a Citrus Glaze is a recipe from one of my best friend’s mom. She gave me this recipe when I was in high school and she loved that I loved to bake. She was so happy to share this family treasure with me. It’s incredible and I have never tasted anything quite like it.
Ingredients:
For the Bread:
– 3 c flour
– 2 1/2 c sugar
– 1 1/2 t salt
– 1 1/2 t baking soda
– 3 T poppy seeds
– 1 1/2 t vanilla extract
– 3 eggs
– 1 1/2 c milk
– 1 c + 2 T oil (I used a local canola oil)
For the Glaze:
– 1/4 c orange juice
– 3/4 c sugar
– 1 1/2 t vanilla extract
– 1 1/2 t oil
Instructions:
1) Combine all ingredients for the bread into a large stand mixer.
2) Grease 2 loaf pans or 1 loaf pan and 12 muffin tins.
3) Preheat oven to 350 degrees.
4) Mix ingredients until combined. Pour into greased loaf pans.
5) Cook for about 60 minutes. (30-40 minutes for muffins)
6) Let cool for 5 to 10 minutes.
7) Combine ingredients for glaze in a small saucepan. Stir. Bring to a boil. Remove from heat.
8) Poke some holes in the bread. Pour glaze generously over the top of the bread.
9) Slice and serve with fresh fruit.
Sweet Irish Soda Bread
This third quick bread recipe is for those of you who want something that’s not quite so sweet! We love to make Irish Soda bread here all year long. It’s so easy to make and calls for buttermilk! So, although it’s Irish, it’s got a southern kick to it.
Ingredients:
– 8 tablespoons (1 stick) butter, at room temperature
– 4 cup flour (I used Jules’ GF flour)
– 1 cup sugar , plus 1 tablespoon for sprinkling
– 4 teaspoons baking powder
– 3/4 teaspoon baking soda
– pinch of salt
– 1 egg
– 1 1/2 cups buttermilk
– 1 cup raisins
Instructions:
1) Preheat the oven to 350. Butter and flour two 9×5 loaf pans or 1 8×8 pan.
2) In a large bowl, cream the butter with a pastry blender or fork. Add the flour, 1 cup of sugar, baking powder, baking soda, and salt. 3) Mix well with the blender or fork.
4) In a separate bowl, stir together egg and buttermilk.
5) Make a well in the flour-butter mixture. Pour in the egg mixture. Mix gently but thoroughly. Stir in raisins. (My dad mentioned that this was so hard to stir that he used the dough hook on the stand mixer for this part.)
6) Transfer the dough to the pans, dividing it evenly. Sprinkle the tops with the remaining 1 tablespoon of sugar.
7) Bake for 40 minutes or until the tops are golden and a skewer inserted into the center of the loaves comes out clean.
8) Cool the loaves in the pans on a wire rack for 10 minutes. Turn out of the pans and leave to cool completely.
