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Quick breads are pretty self-explanatory – they're called quick because they're relatively quick to make. Quick bread loaves and coffeecakes use baking powder or baking soda for leavening agents, and require little to no kneading. Fruits, nuts, oats, vegetables and spices can add flavor. A favorite for all, these delightful breads go quick too.

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QUICK BREAD BAKING GUIDES

Storage & Freezing Breads

Submitted by quakeroats on

Most quick breads freeze well. Use the tips below as a guide:

  • Cool the quick bread completely before wrapping and freezing. To freeze, wrap securely in aluminum foil, freezer wrap or place in freezer bags. Coffeecakes freeze best in the pan they were baked in. Quick bread loaves and coffeecakes can also be cut into individual servings before freezing. Label all packages with the name of the recipe and date. Use within the recommended storage time (up to 3 months) for the best flavor and texture.

Cooling Breads

Submitted by quakeroats on

Let quick bread loaves cool a few minutes in the pan (follow recipe directions), then carefully remove from pan to a wire cooling rack. The steam that condenses during standing makes these quick breads easier to remove from the baking pan. If the loaf sticks to the pan, carefully run a small flexible metal spatula or thin-bladed knife around the sides to loosen. Quick bread loaves which are cooled in the pan too long may become soggy.

Keep in mind the following tips:

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