Breakfast

Make Quick Breads as a Quick Fix to Breakfast Cravings

by: Katie Macdonald

February 26, 2018

I’m not really a bread baker—proofing and kneading and babysitting starters make me all kinds of anxious. But there’s one type of bread I’ll make over and over again, the one that doesn’t require yeast or eggs and comes together in less than an hour. Yep, I’m a quick-bread queen.

It’s easy to love how, er, quickly quick breads bake. But what I love even more is that they hold up for speedy breakfasts as I rush out the door. I bake my bread on Sunday evening, then simply pack a slice in cling wrap and munch as I walk to the train the next day. One loaf can feed me for at least a week (with some snacks packed in, too), but I’m also a fan of freezing half for breakfasts down the road.

Want to bake your own? Here are 10 of our best breads:

Sausage, Cheddar, and Chive Biscuit Bread

Blackbird's Bread

Vegan Date Nut Bread

Nouveau Irish Soda Bread

Coconut Quick Bread

Texas Breakfast Beer Bread

Buckwheat Persimmon Bread

Gingery Olive Oil Zucchini Cake with Poppy Seeds and Lemon Crunch Glaze

Applesauce Carrot Bread with Pecan Streusel

Banana Bread

What's your favorite type of quick bread? Share recipes in the comments!

Tags:

Join the Conversation

See what other Food52 readers are saying.

BerryBaby
AntoniaJames

Comment

Katie is a food writer and editor who loves cheesy puns and cheesy cheese.

Popular on Food52

2 Comments

BerryBaby February 26, 2018

My Filled Chocolate Banana bread...it has a peanut butter/cream cheese filling. Absolutely addictive! Recipe is posted 😋

AntoniaJames February 26, 2018

Most standard quick bread recipes can be baked in 3 or 4 mini-loaves. I use these: https://www.bedbathandbeyond.com/store/product/chicago-metallic-trade-professional-mini-loaf-pans-with-armor-glide-coating-set-of-4/1041651452?skuId=41651452&mcid=PS_googlepla_nonbrand_bakeware_online&product_id=41651452&adtype=pla&product_channel=online&adpos=1o4&creative=224484706032&device=c&matchtype=&network=g&mrkgadid=558414875&mrkgcl=609&rkg_id=h-8de0130286f3c044b0804f5deb6b3851_t-1519667584&gclid=EAIaIQobChMI4e_V8ZLE2QIVlrjACh0WRQvnEAQYBCABEgLc0vD_BwE My standard drill is to make three muffins and three loaves from each recipe; and since I've got all the ingredients out, I make two different kinds, not bothering to clean out the bowl, utensils, etc. between batches. (I measure the dry ingredients for each, then make one batch; while those are baking I prep the wet ingredients for the other batch, do dinner-prep tasks, etc. The loaves take about 25 minutes; as soon as they come out, I cool down the pans by washing them right away and pop the second batch in. I freeze all of the loaves and Mr. T enjoys the muffins for the next few days. It's a great system, saving time and energy (mine and the electricity to heat my oven).

More details can be found in this Hotline thread: https://food52.com/hotline/38275-substituting-mini-loaf-pans-for-standard-size-pans

:o)