For this month’s Recipe ReDux we are sharing “Creative Quick Breads”
The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
Homemade gifts, oh my goodness, right up my street! I love this month’s theme! I really can’t wait to browse through what other ReDux’ers have shared this month (check out the links at the end of this post).
A quick web search reveals that a quick bread is any bread leavened with raising agents other than yeast, like baking powder or bicarbonate of soda, and means you bake the dough immediately. Examples include banana bread, beer bread, cornbread, muffins, scones and soda bread.
I just love that you can whisk together the wet ingredients, add-in the dry and in minutes you’ve got dough in the oven, filling your kitchen with the delicious smell of homemade bread baking…
I’m sharing a sweet quick bread adapted from this stunning post from the kitchn, be sure to check it out to get all their yummy sweet and savoury variation ideas.
- 1 cup (250 ml) plain, fat-free yoghurt
- 1 egg
- ¼ cup (62.5 ml) canola oil
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (250 ml) cake flour
- 1 cup cup (250 ml) wholewheat or nutty wheat flour
- ½ cup (125 ml) sugar
- ½ teaspoon (2.5 ml) bicarbonate of soda
- 1½ teaspoons (7.5 ml) baking powder
- 1 teaspoon (5 ml) salt
- 1 cup (250 ml) chopped dried apricots
- ½ cup (125 ml) chopped blanched almonds, toasted
- 1 teaspoon (5 ml) mixed spice
- Preheat oven to 180°C and coat a standard loaf tin (23 cm x 13 cm) with non-stick cooking spray.
- Whisk together the yoghurt, egg, oil and vanilla.
- Combine the dry ingredients, apricots and almonds and incorporate with the wet ingredients to form a sticky dough. Avoid over-mixing.
- Transfer the dough to your loaf tin, pat into the corners and bake for 45 - 50 minutes, until golden. Let the loaf cool in the pan for about 20 minutes before transferring to a cooling rack.
- Slice and serve as is or oven toasted spread with butter, margarine or low fat cream cheese.
To tell when your loaf is done - tap the bottom. Take it out of the oven tip your loaf out of the tin into a kitchen towel or oven glove (to protect your hand) and tap the bottom, the bread will sound hollow when it's done.
Check out the kitchn's 10 fabulous flavour variations, delicious savoury and sweet twists on the basic quick bread by clicking the adapt link.
Adapted from the kitchn