QUICKBREAD
Provided by Kelsey Nixon
Time 45m
Yield 1 dozen muffins or 1 loaf bread
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners or grease a loaf pan.
- In a mixing bowl, combine the flour, baking powder, and salt, and whisk until thoroughly combined.
- In another large mixing bowl, whisk together the sugar, eggs, and melted butter.
- Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over-mixing the batter. Cook's Note: If adding any variations, add them now.
- Pour the batter into the prepared muffin tin or loaf pan that have been greased or lined.
- Bake for 25 to 30 minutes for muffins or 45 to 50 for loaf bread or until a tester comes out clean.
- Quickbread Variations:
- Cranberry Nut Orange: Add 1 tablespoon orange zest to the wet ingredients, fold 1/2 cup fresh or frozen cranberries and 3/4 cup nuts into the batter
- Lemon Blueberry: Add 1 1/2 tablespoons lemon zest to the wet ingredients. Fold in 2 cups blueberries tossed with 1 tablespoon flour to batter.
- Almond Poppy Seed: add 3 tablespoons poppy seed to the dry ingredients, 2 teaspoons almond extract or paste to the wet ingredients. While baking, heat 1/2 cup sugar and 1/4 cup lemon juice in saucepan until the sugar dissolves and forms light syrup. Brush over the bread while warm.
- Banana Nut: Add 1/2 teaspoon cinnamon to dry ingredients. Substitute brown sugar for white sugar and add 2 cups mashed bananas combined with 1 teaspoon lemon juice. Fold in 1/2 cup chopped walnuts or pecans.
- Pumpkin: Add 2 cups pureed pumpkin to the wet ingredients. Add 1 1/2 teaspoons ground cinnamon and 1 teaspoon ground nutmeg to the dry ingredients.
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