3 Delicious Quick Breads

You might be wondering how something that bakes for about an hour can be considered quick. The name refers to the fast-acting leaveners that are used in place of yeast. You don’t have to proof and knead these breads before baking.


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The Basics

quick breads

Photos by Sidney Bensimon

Photos by Sidney Bensimon

Checking Doneness
Bake until a wooden skewer inserted in the center of the loaf comes out clean. You can also check for an internal temperature of 200°.

After Baking
Let cool in pan on a wire rack for 10 to 15 min. Remove from pan and let cool completely.

Storing
Wrap breads tightly in foil and leave at room temp for up to 3 days. Or freeze foil-wrapped loaves in resealable bags for up to 3 months.


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Pear-Rosemary Bread

pear-rosemary quick bread overhead view

Photo by Sidney Bensimon

Photo by Sidney Bensimon

Makes 10
Prep 20 m
Bake 45 m

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Banana-Coconut Bread

banana-coconut quick bread on table

Photo by Sidney Bensimon

Photo by Sidney Bensimon

Makes 10
Prep 20 m
Bake 80 m

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Cheddar-Zucchini Bread

cheddar-zucchini quick bread birds-eye

Photo by Sidney Bensimon

Photo by Sidney Bensimon

Makes 10
Prep 20 m
Bake 70 m