10 tips quick breads Recipes

whole-wheat pastry flour (20581) or whole-wheat flour, all-purpose flour, baking powder, ground cinnamon, baking soda, salt, ground nutmeg, eggs, nonfat) buttermilk (97265) or 1 cup milk mixed with 1 tbsp lemon juice, brown sugar, butter, melted, canola oil, vanilla extract, diced banana, chopped toasted walnuts (see tip), plus more for topping if desired, semisweet mini chocolate chips

sugar, shortening, softened butter, vanilla, eggs, very ripe bananas, buttermilk (see tip below ) or 1 cup sour milk (see tip below), all-purpose flour, quick oatmeal, baking soda, salt, coarsely chopped walnuts or 1 1/2 cups pecans

nonfat milk or 3 cups soymilk, brown sugar, ground cinnamon, salt (optional), ground nutmeg, oats (quick or old fashioned, uncooked), ripe bananas, mashed (about 1 cup), coarsely chopped toasted pecans (see tip ), nonfat vanilla yogurt or soy yogurt (optional), banana , slices (optional), pecan halves (optional)

quick-bread dry mix (url follows), eggs, buttermilk (see tips ), brown sugar, butter, melted, canola oil, vanilla, diced mango (see tips ), chopped pecans (see tips), plus more for topping , if desired

quick-bread dry mix (url follows), ground nutmeg, eggs, buttermilk, brown sugar, butter, melted, canola oil, vanilla, diced banana, chopped toasted walnuts (see tips), plus more for topping , if desired, chocolate chips

qiuck-bread dry mix (url follows), eggs, buttermilk (see tips ), brown sugar, butter melted, canola oil, vanilla, pineapple tidbits, fresh or canned, drained, chopped toasted pecans (see tips), plus more for topping , if desired

bake quick breads on the center oven rack for best heat circulation., quick breads from the pan after about 10 minutes cooling for easier pan removal., cool quick breads completely before slicing. use a sharp thin-bladed knife and a light sawing motion to cut cleanly through the loaf., after cooling , wrap loaves tightly and store in refrigerator for up to 1 week or in the freezer for up to 3 months., muffin batter should be lumpy after stirring the dry ingredients into the wet ingredients. stir just until moistened for muffins that are tender and nicely rounded., use a spring-handled #20 or #24 ice cream scoop to fill muffins cups or a melon ball-size scoop for mini-muffins., fill empty , greased muffin cups with water to prevent burning the grease during baking.