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My Favorite Quick Bread Recipe June 1, 2015

Filed under: Cooking — Meghan Hamilton @ 5:49 pm
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I think this may be my first cooking blog entry. And it probably won’t be a regular thing, but I thought I’d post this one. My family has a growing list of food allergies and this is a snack that often disappears in less than twelve hours. I like it because it’s easy to make as is, and easy to alter for different flavors. They say variety is the spice of life. I’ll start with the base recipe, which is rather cake like. Then I’ll throw a few variations we’ve enjoyed and how to choose a gluten free flour if you need to.

Basic Quickbread

2 cups all purpose flour (Wheat based or Gluten Free)

Optional for Gluten Free version *1 1/2 teaspoons Xanthan Gum* (SEE NOTE about Gluten Free Cooking before adding this.)

1 cup sugar (brown or white)

3 teaspoons baking powder

1 teaspoon salt

1 cup milk (or dairy free substitute)

1/3 cup vegetable oil

2 eggs

2 teaspoons flavor extract of choice (vanilla, almond, lemon, etc…)

Preheat oven to 325 degrees F. Lightly grease a loaf pan.  In a large mixing bowl, add dry ingredients (If using white sugar, add here. Brown sugar should go in with wet ingredients.). Mix well. Add in wet ingredients. Stir thoroughly.  If a few small lumps remain in your batter, it’s okay. Pour into loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean from the center of the loaf. Allow to cool then slice and serve.

*GLUTEN FREE cooking tip* 

  • Check your flour. If it has xanthan gum, guar gum or some other kind of gum in the ingredients, you do not need to add any more. More and more companies are putting it in.  If you make your own or it doesn’t have it in the mix that you bought, I recommend this one from Bob’s Red Mill.

Cinnamon Bread

  • Just add 1 tablespoon (more or less to taste) ground cinnamon to the dry ingredients. I like to use vanilla extract and brown sugar with this version.

Lemon Bread

  • Substitute 1/2 cup lemon juice for 1/2 cup of the milk (Use 1 cup total liquid).  Use 2 teaspoons of lemon extract and white sugar with this one.

Orange Bread

  • Substitute 1/2 cup orange juice for 1/2 cup of the milk (Use 1 cup total liquid).  Use 2 teaspoons of orange extract and white sugar.

The sky is the limit! I plan to try an almond version with almond extract and chopped/slivered almonds added in. I would also like to add chocolate chips. The basic recipe also lends itself to savory breads, but we have a craving for sweets around here, so I’ve yet to try it. What have you tried lately?