What better way to warm up your kitchen this winter than to bake a fresh loaf of quick-bread? Quick-bread is the perfect option when you want to bake an easy yet flavorful bread. There’s no yeast, no kneading, and no doubt that it’ll warm you up on even the coldest winter days. Filled with ingredients like festive pumpkin, toasty nuts, and even spinach, these quick-bread recipes are sure to be a hit! Making bread from scratch doesn’t have to be complicated! From sweet to savory, these quick-breads are full of flavor! Check out this list of 10 quick-breads perfect for winter!
It’s no secret that pumpkin becomes one of the most popular ingredients used in baking once cold weather hits! From muffins to bars to the beloved PSL, everyone loves pumpkin! That’s why this pumpkin quick-bread will no doubt be a hit at your next family get-together! To make, first preheat your oven to 350 degrees. In a medium-sized bowl, sift together 1 1/2 cups all-purpose flour, 1 teaspoon salt, 1 cup sugar, and 1 teaspoon baking soda. In a separate bowl, 1 cup pure pumpkin, 1/2 cup vegetable oil, 2 eggs, 1/4 cup water, and a 1/2 teaspoon each of cinnamon, nutmeg, and allspice. Next, combine the dry ingredients with the wet ingredients and mix just until combined. Don’t over-mix! Pour the batter into a buttered or non-stick 9x5x3 inch loaf pan and bake for 50 to 60 minutes. The bread is done when a skewer poked down the middle of it comes out clean. Turn the loaf out onto a cooling rack, let cool, and enjoy!
This quick-bread is a classic! A minor spin on traditional banana bread, this recipes incorporates walnuts! Not only is this banana nut quick-bread tasty, 3 three bananas used in it make for a super moist bread! Start by preheating your oven to 350 degrees. In a medium-sized bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt. In a separate bowl, combine 1 cup sugar, 2 eggs, and 1/2 cup canola oil. Beat on high until creamy. Next, add 3 medium over-ripe bananas and 1 teaspoon vanilla extract to the butter, egg, and oil mixture. Beat until smooth. Then, add the dry ingredients to the wet ingredients and mix until combined. Fold in 3/4 coarsely chopped walnuts. Pour the batter into a 9x5x3 inch loaf pan and bake for 50 to 60 minutes. The bread is done when a skewer comes out clean. Turn loaf out onto cooling rack and let cool. Serve plain or with honey and butter!
While a sweet bread is always a win, this spinach and goat cheese quick-bread will be sure to hit all the right notes! A combination of spinach, goat cheese, fresh herbs, and a little zest of lemon, this quick-bread is full of flavor! First, preheat oven to 350 degrees. Next, saute 5 ounces of spinach and 1 tablespoon of minced garlic in a little olive oil. Let cool on a paper-towel-lined plate. In a separate bowl, whisk together 3/4 cups sour cream, 1/2 cup vegetable oil, and 2 eggs. In another bowl, whisk together 1 3/4 cups all-purpose flour, 4 ounces crumbled goat cheese, 1 tablespoon sugar, 2 teaspoons chopped fresh rosemary, 2 teaspoons chopped fresh thyme, 1 1/2 teaspoons baking powder, 1 teaspoon lemon zest, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon baking soda. Fold the spinach into the dry ingredients. Then, add the wet ingredients to the dry ingredients and combine well. Pour the batter into a parchment-lined 9x5x3-inch loaf pan and bake for 40 to 50 minutes, until a skewer comes out clean and loaf springs back when lightly pressed. Let cool in the pan for 1 hour then turn out onto a rack to cool completely. Serve and enjoy!
This parmesan herb quick-bread is the perfect side to a big plate of pasta or with Italian sausage and peppers. Packed with classic Italian flavors like oregano and Parmesan, it would be perfect topped off with some garlic-butter! To make, preheat your oven to 400 degrees. Whisk together 3 1/2 cups all-purpose flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons salt, 1 teaspoon dried basil, 1 teaspoon dried oregano, 2 tablespoons dehydrated onion, and 1/4 cup Parmesan cheese until combined. Next, pour 2 cups of buttermilk into the dry ingredients and mix until lumpy consistency forms. Spoon the batter into a 9x5x3 inch loaf pan that has been sprayed with cooking spray. Top the batter with 1 tablespoon of Parmesan cheese and bake for 40 to 45 minutes, until golden brown. Let cool in the pan for 5 minutes then turn out onto cooling rack. Let cool for another 30 minutes before cutting into. Enjoy!
This quick-bread is the perfect twist on a cinnamon roll! Filled with brown sugar, cinnamon, pecans, and drizzled with a homemade glaze, everyone will want a slice! First, preheat oven to 350 degrees. In a small bowl, make the cinnamon streusel filling by combining 1/2 cup brown sugar, 1/2 cup finely chopped pecans, 1 tablespoon flour, 1 tablespoon cinnamon, and 3 tablespoons softened, unsalted butter. Set aside. For the bread, beat 1/2 cup softened, unsalted butter with 3/4 cup sugar until fluffy. Add in 2 eggs, 3/4 cup milk, and 1 1/2 teaspoons vanilla. Then, beat in 1 3/4 cups all-purpose flour, 1 1/4 teaspoons baking powder, and 1/2 teaspoon salt. Pour half of the batter into a parchment-lined 9x5x3 inch loaf pan. Spread the streusel topping evenly across the batter. Pour the remaining batter into the loaf pan and bake for 1 hour or until a skewer inserted comes out clean. Let cool in the pan for 1 hour then turn out onto a rack to cool completely. Meanwhile, whisk together 1 cup powdered sugar with 2 tablespoons milk to make the glaze. Drizzle the glaze over the top of the cooled loaf, let set, then serve!
What better way to get a serving of vegetables than to mix it into bread stuffed with chocolate chips and pecans? This chocolate chip zucchini quick-bread is also flavored with orange zest which perfectly complements the zucchini. First, preheat oven to 350 degrees. Sift together 1 1/2 cups all-purpose flour, 1/4 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon each of ground cinnamon and ground nutmeg, and 1/2 teaspoon baking soda. In a separate bowl, beat 2 eggs until light and fluffy. Add 1 cup sugar and continue beating until blended. Then, stir in 1/2 cup vegetable oil, 1 teaspoon vanilla extract, 1 cup grated zucchini, 1/2 cup chopped pecans, 1/2 cups semisweet chocolate chips, and 1/2 tablespoon orange zest. Add in the sifted ingredients. Pour the batter into a 9x5x3-inch loaf pan sprayed with cooking spray. Bake for 50 minutes or until a skewer comes out clean. Remove loaf from pan to cool. Serve with whipped cream!
There are plenty of nuts and apples in this quick-bread! Topped with cinnamon and sugar, this is the perfect bread to warm up your kitchen on a cold day. First, preheat oven to 350 degrees. In a large bowl, cream together 1/2 cup softened, unsalted butter and 1 cup sugar. Add 2 eggs, one at a time, beating after each addition. Stir in 1/2 teaspoon vanilla extract. In a separate bowl, combine 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix in half of the dry ingredients to the butter and sugar, then add 2 tablespoons buttermilk. Mix in the remaining dry ingredients. Next, fold in 1 cup grated and peeled apple of your choice and 1 cup chopped walnuts. Pour the batter into a greased 9x5x3 inch loaf pan. Top off with a mixture of 2 tablespoons sugar and 3/4 teaspoon cinnamon. Bake for 60 to 65 minutes or until a skewer comes out clean. Let cool for 5 minutes before turning out onto cooling rack. Enjoy with a scoop of ice-cream or a dollop of whipped cream!
This tart fruit bread may give off summer vibes but that doesn’t mean it can’t be enjoyed year-round! At 340 calories a slice, it’s much lower than most sweet quick-breads making it a perfect option for when you’re trying to bake a little healthier during the holidays! Start by preheating oven to 350 degrees. Cream 9 tablespoons softened butter, then add 1 cup sugar and continue to beat until well-creamed. Then mix in 2 eggs, 1/2 teaspoon vanilla extract, zest of 1 lemon, and 2 tablespoons plus 1 teaspoon of fresh lemon juice until combined. Next, add in 1 1/2 cups all-purpose flour, 1 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Mix until combined. Then, add in 1/2 cup full-fat sour cream and 4 tablespoons milk. Last, fold in 1 1/2 cups fresh raspberries. Pour the thick batter into a parchment-lined 9x5x3-inch loaf pan. Bake 45 to 60 minutes, until a skewer comes out clean. Let cool for 5 minutes before turning out onto cooling rack. Let cool completely before slicing into. Serve as is or drizzle with glaze! Enjoy!
This olive and onion bread is super savory and a nice change from the usual sweet quick-breads! Serve it alongside a bowl of soup or toasted with a drizzle of olive oil for an appetizer! To make, preheat oven to 350 degrees. Cook 1 chopped medium onion in 1 tablespoon vegetable oil over high heat for 2 to 3 minutes. Remove from heat. In a large bowl, mix together 2 cups all-purpose flour, 1 tablespoon minced fresh rosemary, 1 teaspoon baking soda, and 1/2 teaspoon salt. In a separate bowl, whisk 2 eggs, 1 cup buttermilk, and 2 tablespoons melted butter until blended. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the onions and 1/4 cup pitted and chopped green olives. Pour batter into an 8×4-inch loaf pan sprayed with cooking spray. Bake for 40 minutes or until skewer comes out clean. Cool in pan for 10 minutes before transferring to cooling rack. Enjoy!
This buttermilk cornbread with a hit of jalapeno is the perfect cold-weather quick-bread. The spice from the jalapeno and the comfort of the cornbread base will warm you right up! To make, start by preheating oven to 375 degrees. In a large bowl, mix 1 cup buttermilk, 1/4 cup vegetable oil, and 2 eggs until combined. In a separate bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Add the dry ingredients to the wet ingredients. Next, fold in 2 seeded and finely diced jalapeno peppers. Pour the batter into a greased 9×5×3-inch loaf pan and bake for 30-40 minutes, until a skewer comes out clean. Let cool for 5 minutes before turning out onto a cooling rack. Serve with a bowl of chili or soup!
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