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    You are in: Home / Cookbooks / Quick Breads
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    38 recipes in

    Quick Breads

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    Ok, this is a specific recipe ... but is also a method. The flour beer and sugar are consistent ... everything else is extra. Here are some of my favorites and you can really do what you like. Dried vs fresh herbs are best, not too many "wet" ingredients; such as olives, onions, sundried tomatoes, etc., and if you add cheese, no more than 1 cup. - Chile beer at any specialty liquor store, monterey jack cheese and cilantro - Pumpkin beer, yes in the fall, pecans, rosemary, and swiss cheese - Any good dark like Amberbock, apples, dried cranberries and gruyere - Honey wheat, caramelized onion, cheddar, and thyme - Light beer, green chilies, jalapeno jack and cilantro - Red berry or any berry beer, walnuts and provolone with cinnimon - Any dark beer, raisins, cranberries, cinnimon and brown sugar vs white - Bock beer, sundried tomatoes, olives and oregano - Maple or pumpkin beer, cinnimon, raisins, pecans and dried apples I have used bacon bits and cheddar; all herbs; or just cheese. Endless combinations. But this is a favorite for breakfast or even a late night snack with cream cheese. Many of these are available year round at most larger liquor stores any many of the beers are available during seasons, like the Pumpkin and Maple available during the Fall and Winter months. A hearth Bock for some brewers is available in winter and it is good with Mediterranean flavors. Now this is the basic recipe ... 12 oz beer (I use a standard bottle with is 12 oz) 3 cups flour self rising, sifted (sifted is important), if not using self rising, use all purpose, but add 1 tablespoon baking powder and 1 teaspoon salt 1/4 cup sugar (flavorings) However below is my updated recipe for the maple walnut.

    Recipe #383674

    I got this recipe out of a church cookbook many years ago. It is a simple and delicious pumpkin bread. My daughter who hates coconut loves this bread. It is so moist and tasty that it really does melt in your mouth.

    Recipe #14187

    10 Reviews |  By Nif

    I got a new stand mixer for Christmas and I just had to use it! I modified an old banana bread recipe to make it more "festive" and this is what I got! There is not as much banana flavour as typical banana bread but it's there! Also, skip the rum if you want to. I didn't list specific stand mixer instructions, but I did use it on medium to do the mixing. I hope you like it. Enjoy!

    Recipe #404963

    Simple and satisfying! This cheesy bread pairs well with soup or salad, and reheats well.

    Recipe #232074

    2 Reviews |  By Mikekey

    This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state. The onions are very sweet so this is more of a tea bread than a savory.

    Recipe #186741

    This is a no fuss loaf of quick bread with a wonderful orange flavor.

    Recipe #47137

    We discovered this recipe at a baby shower years ago. It is a favorite at the holidays and anytime. You can make it in a Bundt pan or 2 loaf pans, one to keep and one to share!

    Recipe #246390

    137 Reviews |  By Derf

    This is soooo nummmmy!! for lemon lovers. Very good warm or cold. (have been making this for years and cannot remember where it came from, probably from my Mom.)

    Recipe #38953

    61 Reviews |  By Caryn

    My mother has made this pumpkin bread recipe each year around Thanksgiving since I was a little girl. I often make loaves and give as gifts to friends and teachers. This bread is very moist and dense with a lovely spiced pumpkin flavor.

    Recipe #19613

    This recipe was in the local paper recently. I love quick breads because they're!

    Recipe #275455

    This is a great accompaniment with salad for a nice lunch with your friends. It's also great with a bowl of heartwarming soup. It is so easy and looks impressive they will think you went out of your way and then they will ask for the recipe! This was found originally out of the Best of Bridge.

    Recipe #210952

    I found the basic recipe in a magazine and 'tweaked' it with a few other things to suit my tastes.

    Recipe #87524

    This is another recipe I got from my Home-Ec class in high school (great class!). I make this every year and it is such a hit, I give it for gifts.

    Recipe #313651

    I used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my dear banana bread, here is one of the variations! You will love this! You may use flavored yogurt to kick this up a notch! Try vanilla! This also makes a great gift!

    Recipe #157475

    7 Reviews |  By Olha

    This is another holiday treat, good with coffee, tea or hot cider. It can be frozen with excellent results. If you are tempted to slice it straight from the freezer, please be sure to defrost it before you eat it.

    Recipe #77444

    5 Reviews |  By Alskann

    I found this recipe in the November 1995 issue of Bon Appetit. It is a moist, sweet cornbread that makes a nice accompaniment to breakfast, lunch, or dinner. It is also delicious right out of the oven slathered in butter. You can prepare it a day ahead, just cool the bread completely, cover with foil and store at room temperature. This also makes yummy muffins.

    Recipe #235809

    I threw this together the other day while I was trying to use up some bananas that were going bad. It turned out way better than I could have hoped for. SO MOIST. I gobbled up an entire loaf in one day. Nuts could be added for a great crunch as well. Enjoy!

    Recipe #335145

    As I tweaked various recipes, I finally came up with this healthy, delicious version of my favorite zucchini bread. Even my picky kids love it! The extra loaf freezes well!

    Recipe #383248

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