How To Make The Quick(est) Bread

Photographed by Eric Helgas; Food Styled by Ali Nardi.
Making bread is no easy feat. Not only is it a major time drain, but often after a lot of hard and careful work, the results can be disappointing. Thank God for quick breads, which are basically breads made without yeast. Do you love zucchini or pumpkin breads? Then you're a fan of quick breads. Breakfast Quick Bread Recipe
Makes one loaf, or 6-8 slices

Ingredients 1 1/4 cups Basic Dry Baking Mix plus a additional 1/3 cup of sugar
2 large eggs
1/4 cup milk
1 tsp vanilla extract
6 tbsp butter, melted
1 cup total of mix-ins such as berries, or other fruit, cheese etc.

1. Preheat the oven to 350ºF.
2. Spray a loaf pan with cooking spray and set aside.
3. Whisk together all of the dry ingredients in a large mixing bowl. Set aside.
4. Whisk together the melted butter, vanilla, milk and eggs in a separate medium bowl. Then pour the wet mixture into the dry mixture and mix with a rubber spatula until well combined.
5. Fold in your mix-ins. (we used one cup of pitted cherries.)
6. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Check after 40 minutes to see if the top is very brown. If it is, cover with a piece of foil for the last 5-15 minutes.

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