We love a quick bread, they’re a breeze to throw together, freeze beautifully, and are a great activity if you are with your kids and looking for something to do.
Enjoy a slice with a bowl of soup or a steaming cup of tea, and you have all the trappings of a sweet perfect day. The folks at Marcia Selden Catering have shared their favorite sweet and savory quick bread recipes. Enjoy our recipes for: Earl Grey Zucchini Quick Bread; Almond Butter, Honey, Banana Quick Bread; Sundried Tomato and Pesto Quick Bread & Prosciutto & Gruyere Quick Bread.You’ll want to try them all!
Earl Grey Zucchini Quick Bread
3¼ C. all-purpose flour
1 tsp. kosher salt
1 tsp. ground nutmeg
2 tsp. baking soda
1 tsp. ground cinnamon
3 C. sugar
1 C. vegetable oil
4 eggs, beaten
1/3 C. earl grey tea
1 tsp. vanilla extract
2 C. grated zucchini
1 tsp. orange juice
1 Tbs. grated orange zest
Optional- 1 C. dark chocolate chips
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, tea, zucchini, vanilla extract, orange juice and zest (if using chocolate chips, add now). Mix wet ingredients into dry and pour into 2 standard loaf pans, sprayed with nonstick spray. Bake for 1 hour, or until a cake tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
Almond Butter, Honey, Banana Quick Bread
3 large, over ripe bananas
¾ C. granular sugar
¾ C. vegetable oil
1 Tbs. vanilla
2 Tbs. honey
2 C. flour
1 tsp. baking soda
½ tsp. cinnamon
½ tsp. baking powder
½ tsp. salt
⅓ C. chunky almond butter
Preheat oven to 325 degrees.
Mash up bananas thoroughly, then add the sugar, oil, honey, vanilla and eggs.
Combine remaining ingredients and pour into a greased loaf pan.
Bake 50-55 minutes (poke a toothpick into the center of the loaf - if it comes out clean, the bread is done).
Let cool 10 minutes and slice away!
Sundried Tomato and Pesto Quick Bread
1 C. oil-packed sundried tomatoes
2 C. flour
1 Tbs. baking powder
½ tsp. baking soda
½ Tsp. Kosher salt
chopped, drained, with 2 Tbs. of oil reserved
¼ C. pesto,
2 large eggs
1 C. milk
Preheat the oven to 350 degrees, spray a loaf pan with nonstick cooking spray and set aside.
In a large bowl combine flour, baking powder, baking soda and salt. In a medium bowl, add the sun-dried tomatoes, pesto, eggs, milk and oil. Whisk until well blended.
Combine the liquid mixture into the flour mixture. Mix with a wooden spoon until just incorporated. Pour into the prepared loaf pan.
Bake for 45 to 50 minutes or until a wooden stick inserted comes out clean.
Cool in the pan on a wire rack for 10 minutes.
Prosciutto & Gruyere Quick Bread
Nonstick cooking spray
2 C. all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. baking soda
2 1/4 tsp. dry mustard
1/2 tsp. kosher salt
Pinch cayenne pepper
¾ C. milk
1/3 C. vegetable oil
2 Tbs. honey
1½ C. sliced prosciutto
1½ C. shredded gruyere cheese
2 scallions, chopped
Preheat the oven to 350 degrees F. Lightly spray a 9x5x3-inch metal loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together
3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the prosciutto, 1 cup shredded cheese, and scallions.
Pour the batter into the prepared loaf pan and sprinkle the top with the remaining
½ cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir
together the remaining 1 Tbs. honey and milk, and the remaining 1½ tsp. dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn
the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.