Everyday Baking: Simple One-Bowl Quick Breads
Quick breads are the unsung heroes of home baking—easy, versatile, and delightful. Unlike yeast breads, they rely on baking powder or baking soda for leavening, allowing you to whip up a loaf in just one bowl. This technique is perfect for curious home cooks looking to dive into the world of baking without the fuss. From banana bread to zucchini loaves, quick breads are a canvas for creativity. The simplicity of a one-bowl method minimizes cleanup and maximizes joy. You'll learn the essential components, like the role of fats, sugars, and flours, and how to adjust recipes to your taste. Whether you're a novice or looking to refine your skills, mastering this technique will equip you with the confidence to experiment with flavors and textures. Understanding ingredient interactions is key, and with this guide, you'll learn how to troubleshoot common issues like overly dense or crumbly results. Quick breads are also ideal for make-ahead baking, ensuring you always have a treat on hand. So grab your favorite mixing bowl and let's get started on creating some kitchen magic!
Notes
The science behind quick breads lies in the chemical leavening agents—baking powder and baking soda—which react with wet ingredients to produce carbon dioxide, creating air pockets that help the bread rise. Overmixing can lead to tough breads due to gluten development, so stir just until combined. For troubleshooting, if your bread is dense, ensure your leavening agents are fresh and you didn't overbake. If it's too crumbly, you might need more liquid or less flour. For safety, always check that your oven is clean and functioning properly. Quick breads can be stored at room temperature for up to 3 days or wrapped tightly and frozen for up to 3 months.
Steps
- 1 Preheat oven to 350°F.
- 2 Grease a loaf pan with butter or cooking spray.
- 3 In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup sugar, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
- 4 Add 1/2 cup melted butter or oil to the dry ingredients.
- 5 Crack 2 large eggs into the bowl and whisk to combine.
- 6 Stir in 1/2 cup buttermilk or milk until just moistened.
- 7 Fold in 1 cup mashed banana or grated zucchini, if using, until evenly distributed.
- 8 Pour batter into prepared loaf pan.
- 9 Smooth the top with a spatula.
- 10 Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- 11 Let the bread cool in the pan for 10 minutes.
- 12 Transfer the bread to a wire rack to cool completely.
- 13 Slice and serve or store as desired.
Ingredients to explore
Active Dry Yeast
A fine, granulated leavening agent that brings baked goods to life with its gentle fermentation magic.
Acorn Squash
Acorn squash is a winter squash variety known for its distinctive teardrop shape and deep ridges resembling the texture of an acorn shell. Originating in the Americas, it has been cultivated for centuries and is a staple in autumn cuisine. The flesh is sweet and nutty with a hint of earthiness, offering a delightful contrast to savory dishes. Its texture is dense yet tender when cooked, making it ideal for roasting or pureeing. In cooking, acorn squash holds its shape well and absorbs flavors from herbs and spices, enhancing both its taste and versatility in recipes.
Recipes to try
Shrimp and Snow Pea Stir Fry with Ginger
Succulent shrimp and crisp snow peas dance together in a fragrant, ginger-infused stir fry that's quick, zesty, and utterly satisfying.
Smoked Sausage, Corn, and Potato Casserole
A hearty, golden-brown casserole bursting with smoky sausage, sweet corn, and tender potatoes.