Best A Z Quick Bread Recipes

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A-Z QUICK BREAD



A-Z Quick Bread image

Fast and easy! Substitute fruit with whatever you have on hand. I still make this quick bread and bring a loaf to each of my daughter's house. When they were little this was a routine after school snack-they could smell the just baked smell which was comforting especially on a cold day! It goes together quick and easy and makes...

Provided by Teresa Duncan

Categories     Other Breakfast

Time 1h15m

Number Of Ingredients 34

2 c sugar
1 c vegetable oil (i use canola oil)
3 eggs, lightly beaten
2 c a-z ingredients (choose from list)
1 - 2 Tbsp pure vanilla extract
3 c all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 c chopped walnuts (traditional-or may substitute almonds or pecans)
A-Z INGREDIENTS:
2 c apples, peeled and shredded
2 c applesauce
2 c apricots, (dried)chopped
2 c banana, mashed
2 c blueberries (fresh or frozen-stir in carefully or you'll have blue batter!)
2 c carrots, shredded
2 c coconut
2 c dates, pitted and chopped
2 c figs (dried),chopped
2 c grapes (seedless), chopped
2 c oranges, peeled and chopped
2 c peaches, peeled and chopped
2 c pears, peeled and chopped
2 c pineapple (canned), crushed and drained
2 c prunes, pitted and chopped
2 c pumpkin, canned (not already mixed pumpkin pie in a can) eliminate cinnamon-add pumpkin pie spice
2 c raisins-golden raisins are nice (they are softer and plumper)
2 c raspberries, unsweetened fresh or frozen-stir in carefully so color won't smear
2 c strawberries, fresh or frozen
2 c sweet potatoes, cooked and mashed
2 c zucchini, peeled (or not) and grated (i add pumpkin spice mixture for spice bread)
2 c rhubarb, chopped fresh or frozen

Steps:

  • 1. Preheat oven to 325 degrees. In a mixing bowl, combine the sugar, oil and eggs; mix well with whisk. Stir in A-Z ingredients of your choice and vanilla,whisk again or stir with spoon if too chunky.
  • 2. In another bowl combine flour, cinnamon, baking powder, baking soda and salt with a whisk then stir with spoon (no mixer) into bowl with wet ingredients JUST UNTIL MOISTENED-don't overmix or the bread will be tough.
  • 3. Stir in nuts. Pour into two greased (spray lightly with Pam) regular metal loaf pans-(8 inch x 4 inch x 2 inch) Bake at 325 degrees for 55-65 minutes or until a wooden tooth pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. **Hint-I use two glass loaf pans-browns nicer than metal-but spray only bottom pan so it will rise in the pan. Not necessary to bake in though-just performs better-and I have made this same recipe for over 30 yrs.
  • 4. Best results are when you wrap it after it's cooled but still slightly warm in foil and wait one day. It will slice beautifully for you-even thin slices!! Although you can certainly eat it before that! Most of the time it doesn't last that long!!!

A-TO-Z BREAD



A-To-Z Bread image

An extremely versatile bread. Very moist and delicious. It's a great way to use up odd and ends of frozen berries.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 43

2 cups sugar
1 cup vegetable oil
3 eggs, lightly beaten
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon, ground
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup walnuts, chopped
2 cups apples, grated (optional)
2 cups applesauce (optional)
2 cups apricots, chopped (optional)
2 cups bananas, mashed (optional)
2 cups carrots, grated (optional)
2 cups cherries, pitted and chopped (optional)
2 cups fresh coconut, grated (optional)
2 cups dates, pitted and chopped (optional)
2 cups eggplants, grated (optional)
2 cups figs, finely chopped (optional)
2 cups seedless grapes (optional)
2 cups honey (omit the sugar) (optional)
1/2 cup lemon juice (optional)
2 cups marmalade (omit 1 cup of the sugar) (optional)
2 cups mincemeat (optional)
2 cups oranges, chopped (optional)
2 cups peaches, chopped (optional)
1/2 cup of fresh mint (optional)
2 cups pears, chopped (optional)
2 cups crushed pineapple, drained (optional)
1 cup prune, chopped, pitted (optional)
2 cups canned pumpkin (optional)
2 cups raisins (optional)
2 cups raspberries (optional)
2 cups rhubarb, chopped (optional)
2 cups fresh strawberries (optional)
2 cups frozen strawberries, drained (optional)
2 cups sweet potatoes, grated (optional)
2 cups cooked tapioca (optional)
2 cups tomatoes (add and extra 1/2 cup sugar) (optional)
2 cups yams, cooked and mashed (optional)
2 cups yogurt (optional)
2 cups zucchini, grated (optional)

Steps:

  • In a mixing bowl, combine the sugar, oil and eggs; mix well.
  • Stir in A-to-Z ingredients of your choice and vanilla.
  • Combine flour cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts.
  • Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 367, Fat 19.5, SaturatedFat 2.5, Cholesterol 34.9, Sodium 261, Carbohydrate 44.4, Fiber 1.3, Sugar 25.4, Protein 4.7

A-TO-Z BREAD



A-to-Z Bread image

From apples to zucchini, no matter what you have on hand, chances are it will be fantastic in this bread. -Marcelle Okawa, Carson City, Nevada

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 33

1-1/2 cups sugar
1 cup canola oil
3 eggs, lightly beaten
2 cups A to Z ingredients (choose from list below)
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
A to Z INGREDIENTS:
Apples, peeled and shredded
Applesauce
Apricots (dried), chopped
Bananas (ripe), mashed
Carrots, shredded
Sweetened shredded coconut
Dates, pitted and chopped
Figs (dried), chopped
Grapes (seedless), chopped
Oranges, peeled and chopped
Peaches, peeled and chopped
Pears, peeled and chopped
Pineapple (canned), crushed and drained
Dried plums (prunes), pitted and chopped
Pumpkin, canned
Raisins
Raspberries, unsweetened fresh or frozen
Rhubarb, chopped fresh or frozen
Strawberries, fresh or frozen
Sweet potatoes, cooked and mashed
Zucchini, peeled and grated

Steps:

  • In a bowl, combine the sugar, oil and eggs. Stir in A to Z ingredients of your choice and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8x4-in. loaf pans. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

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Quick bread is any type of bread that is quick and easy to make because it does not require yeast to rise. Instead, baking powder and baking soda are used to create the rise. These breads are popular because they are quick, easy, and cheap to make. A z quick bread recipes are a perfect solution for people who want to enjoy homemade bread without the hassle of yeast. In this article, we will explore what quick breads are, some examples of quick breads, and why they are so popular.

Types of Quick Breads

There are many types of quick breads, each with their own unique flavor and texture. Some popular types of quick breads include:
Banana Bread
Made with mashed ripe bananas, banana bread is one of the most popular types of quick breads. It is moist, tender, and has a sweet flavor that is enhanced by the addition of cinnamon, vanilla extract, and nuts. Banana bread is perfect for breakfast, dessert, or a snack.
Zucchini Bread
Zucchini bread is made with grated zucchini, which adds moisture and a subtle flavor to the bread. Like banana bread, it is sweetened with sugar and spiced with cinnamon and nutmeg. Zucchini bread is a great way to use up a surplus of zucchini from your garden.
Lemon Bread
Lemon bread is made with fresh lemon juice and lemon zest, which gives it a tangy, citrusy flavor. It is often glazed with a simple mixture of powdered sugar and lemon juice, which adds sweetness and more lemon flavor.
Pumpkin Bread
Pumpkin bread is a fall favorite that is made with canned pumpkin puree, which gives it a moist, dense texture. It is sweetened with brown sugar and spiced with cinnamon, nutmeg, and ginger. Pumpkin bread is perfect for breakfast or as a dessert topped with whipped cream.

Why Quick Breads are Popular

Quick breads are popular for several reasons. First, they are easy to make. Unlike yeast breads, which require time for the dough to rise, quick breads can be mixed together in minutes and baked right away. This makes them a great option for busy days when you don't have time to wait for dough to rise. Second, quick breads are versatile. You can make them sweet or savory, depending on the ingredients you use. They can be eaten for breakfast, as a snack, or as a dessert. You can also add various fruits, nuts, and spices to create unique flavor combinations. Finally, quick breads are a great way to use up ingredients that you have on hand. For example, if you have ripe bananas that are about to go bad, you can use them to make banana bread. If you have leftover shredded zucchini, you can make zucchini bread. This makes quick breads a frugal option for home cooks.

Conclusion

In summary, a z quick bread recipes are a popular type of bread that is easy to make, versatile, and frugal. There are many types of quick breads, including banana bread, zucchini bread, lemon bread, and pumpkin bread. Each has its own unique flavor and texture. Whether you're looking for a quick breakfast, snack, or dessert, quick breads are a great option.
Quick breads are a staple in the kitchen, especially when you’re short on time. They’re easy to prepare, bake quickly, and are perfect for breakfast, dessert or as a snack. Quick bread recipes are also incredibly versatile, and you can use a variety of ingredients to create different flavors, textures and densities. In this article, we’re going to share valuable tips when making a Z quick bread recipe. We’ll talk about the importance of the right ingredients, mixing techniques and baking tips to help you achieve a perfectly baked quick bread every time. Ingredients The success of your quick bread recipe greatly depends on the quality of ingredients you use. Here are some tips to keep in mind when selecting your ingredients. 1. Flour Choose the right flour for your recipe. All-purpose flour is a good all-around flour to use, but you can opt for whole-grain flour or gluten-free flour if you’re catering to a specific dietary requirement. However, keep in mind that using different types of flour will affect the final texture and density of your quick bread. 2. Leavening agent A leavening agent is a crucial ingredient in quick bread recipes as it helps the bread rise to get that fluffy texture. Most often, baking powder or a combination of baking powder and baking soda is used as the leavening agent. 3. Sugar Sugar is essential to sweeten your quick bread recipe. You can use granulated sugar, brown sugar, honey, maple syrup or a combination of these sweeteners. Keep in mind that the sweetness of your bread depends on the amount of sugar you use. 4. Fats Fats provide moisture and flavor to your quick bread recipe. You can use melted butter, vegetable oil, coconut oil or yogurt as your fat component. Keep in mind that using different fats will affect the density and flavor of your quick bread. Mixing Techniques Mixing is an essential step in baking quick breads. The right mixing technique will ensure that your quick bread is tender and fluffy. Here are some tips on how to mix your quick bread ingredients. 1. Dry Ingredients Sift together your dry ingredients – flour, sugar, baking powder, and salt – to prevent clumps and ensure that the ingredients are evenly distributed. 2. Wet ingredients Combine your wet ingredients – eggs, oil, milk – in a separate bowl. 3. Add-ins Fold in your add-ins – fruits, nuts or chocolate chips – into the batter just before pouring it into the baking pan. 4. Mixing Carefully mix the dry and wet ingredients together, being careful not to overmix. Overmixing can cause gluten formation, leading to dense and tough quick bread. Baking Tips The right baking technique can make a significant difference in the final product of your quick bread recipe. Here are some tips to keep in mind when baking your quick bread. 1. Baking pan Choose the right baking pan for your recipe. A 9×5 inch loaf pan is most often used for quick bread, but you can opt for mini-loaf pans or muffin tins for bite-sized portions. 2. Greasing the baking pan You need to grease the baking pan to prevent the bread from sticking to the pan. You can use butter, cooking spray or parchment paper to line the baking pan. 3. Oven temperature Preheat your oven to the correct temperature before baking your quick bread. An oven thermometer can be used to ensure your oven is at the right temperature. 4. Time Most quick bread recipes bake for 45-60 minutes, but the baking time can vary depending on the density of the batter, the size of the baking pan, and the oven’s temperature. Use a skewer or toothpick inserted into the center of the bread to test its readiness. Conclusion In conclusion, making a Z quick bread recipe is an easy and satisfying way to whip up something delicious when you’re on a tight schedule. By using the right ingredients, mixing technique and baking tips, you can create a perfectly baked quick bread every time. Remember to experiment with different flavors and ingredients until you find your favorite recipe!

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