Compared to yeast breads, quick breads are much more healthy and easy to digest. These recipes can be made in the shortest possible time with not too many but healthy ingredients and will serve as perfect snacks for all ages. For a sweet and savory tea time, these quick bread recipes have been a favorite since ages; especially in Western countries. Here are 3 simple and tasty quick bread recipes that you would love.

quick bread recipes

Banana Banana Bread

Sometimes children avoid banana to eat though it is full of calcium and other nutrients. Hence this recipe can be the way out. First step towards this recipe would be to preheat the oven at 350o F. Combine 2 cups all purpose flour with 1 tsp baking soda and ¼ tsp salt in a large bowl.

In a separate bowl mix ½ cup of butter and ¾ cup of brown sugar until it become creamy. 2 beaten eggs and 2 1/3 cups of mashed overripe banana have to be well blended. The next step is to combine all the ingredients together just to moisten the flour mixture and pour into a greased 9*5 inch loaf pan. Bake it for 60-65 minutes and give a standing time of 10 minutes to become cool. Your bread will then be ready to serve.

Downeast Maine Pumpkin Bread

This is a spicy bread recipe which tastes better the day after it is baked. To begin with this recipe preheat the oven at 350o F. In a large bowl mix all the moisten ingredients i.e. 1 can pumpkin puree, 4 eggs, 1 cup vegetable oil, 2/3 cup of water and 3 cups white sugar.

In another bowl jumble the dry ingredients which are 3 ½ cups flour, 2 tsp baking soda, 1 ½ tsp salt, 1 tsp ground cinnamon, 1 tsp ground nutmeg, ½ tsp ground cloves and ¼ tsp ground ginger. Combine the dry mixture into the pumpkin one until well blended and pour into a prepared greased pan to bake for 50 minutes. Let it be cool and serve to your dearest one.

Blueberry Zucchini Bread

It is the perfect recipe for summertime. Preheat the oven at 350o F. Then start with mixing 3 eggs, 1 cup vegetable oil, 3 tsp vanilla extract, 2 ¼ cups white sugar in a bowl. In a separate one mix 3 cups flour, 1 tsp salt, 1 tsp baking powder, ¼ tsp baking soda and 1 tbsp ground cinnamon.

Combine both the mixtures and gently fold shredded zucchini and fresh blueberries to it. Pour the mixture into a lightly greased 4 mini loaf pans to bake for 50 minutes. 20 minutes standing time should be given for cooling down and surprise your family with serving on the breakfast table.

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