Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Wednesday, April 24, 2019
The Complete Guide to Quick Breads
What is a quick bread, exactly? Essentially, any loaf that is leavened with baking soda or baking powder instead of yeast (and/or the air trapped in beaten eggs). Banana bread is one quick bread example, but there are lots more loaves that fit the bill—cornbread actually counts as a quick bread too.
In fact, quick breads are a huge category of baked goods, spanning many flours, textures, sweetness levels, and personalities.
Are quick breads always sweet?
No, but they do often skew sweet. In a way, quick breads are a hybrid of bread and cake, a fact that suggests how versatile they are, and how adaptable. Add more fat, an extra egg, and up the sweetener, and you’ve got something that could stand in as dessert. Keep things lean, and a slice of quick bread is a fine-textured alternative to yeasted bread. Cornbread can go either way (more sweet, or less), but beer bread counts as a (usually) savory quick bread.
Wilton Recipe Right Loaf Pan, $9.23 at Walmart
Most of them, sweet or savory, are baked in loaf pans, but even that's not a given.
Why are quick breads quick?
They’re quicker to make than yeast breads, though not exactly “quick,” the way we understand the word in this age of the wi-fi super-router. The reason baking soda–leavened breads came to be known as quick has everything to do with history.
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A Quick History of Quick Bread
Before the U.S. Civil War, there were beaten biscuits, there were unleavened johnny cakes (a kind of cornmeal flatbread), and there were old-fashioned pound or sponge cakes, leavened by beating egg whites until fluffy and folding them into a batter, gênoise style.
Breads as we know them today, raised by baking soda, were unknown.
But in 1846, baking soda—sodium bicarbonate—showed up on the scene. New York bakers John Dwight and Austin Church released what would be known, popularly, as saleratus, a thing first refined in France in the 1790s. When incorporated into a batter containing vinegar or soured milk, saleratus would cause a simple chemical reaction that released gas bubbles, yielding breads and cakes with an open, minutely honeycombed texture that registered on the tongue as lightness. The quick bread was born.
A decade later, in 1856, there was a further innovation: baking powder, a mixture of a carbonate or bicarbonate and a weak acid (like tartaric acid, for instance), which meant you didn’t need to include an acidic agent in the batter itself.
By itself, baking powder might have been a useful niche product to a nation used to yeasted breads and labor-intensive baking. Then: the Civil War. Within a couple of years, the U.S. was scrambling to fill the gaps in a labor force decimated by war. Suddenly shortcuts, like “quick” breads that would obviate the need for the hand labor, were essential. America developed a liking for baking powder biscuits, for soda breads and scones.
In 1889, the first mega-brand of baking powder was born: Calumet, manufactured in what would come to be known as Calumet City, Illinois, has been leavening cakes, breads, and biscuits ever since.
How does quick bread work?
Just like making pancakes, assembling a quick bread batter calls for two mixtures—from two separate bowls—becoming one. It’s so simple, so ingrained in every cook’s notion of mixing, it sounds a little ridiculous to break it down. You start by blending the dry ingredients in one bowl: flour, salt, ground spices, and the leavening agent or (if the recipe calls for a mix of baking powder and baking soda) agents. In bowl two, the wets: eggs, liquid fat, milk or other liquid—often acidic ones, like buttermilk or sour cream, to activate the leavening agent). Stir them together, mix in any chunky things, like nuts, dried fruit, or chocolate bits, and bake, in a loaf pan in a moderate oven.
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What happens, mostly in the oven, is an act of chemical aeration. A weak acid meets a weak base, and a chemical reaction—the production of carbon dioxide—results. This, of course, produces air pockets in a dough, boosting volume and creating a sensation of lightness and softness on the tongue, while causing that familiar swollen and cracked top. Unlike yeasted breads, which undergo leavening from a number of conditions, all of which have to be working in the correct way, quick breads offer reliable results, time after time.
The combo of weak acids and bases is familiar to anyone who’s done any baking: baking soda (sodium bicarbonate)—the weak base—allied with cream of tartar, buttermilk or yogurt, or lemon juice, all weak acids. Quick breads that rely solely on baking soda as a base are often called soda breads, like the St. Patrick’s Day favorite, Irish Soda Bread. Baking powder, by contrast, contains both an acid and a base—all it needs is a liquid of some kind to start the reaction that produces carbon dioxide, and your quick bread is on the road to rise.
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Though we think of quick breads as actual breads—loaves of banana or zucchini bread, say—they can be a lot of things. Technically, chemically leavened quick breads come in four types, classified by the consistency of the batter (or dough, for that matter—though we’re not considering them here, chemically leavened cookie doughs and pie crusts are definitely in the same category as quick breads).
Here are the two main types of quick bread batters:
Pour Batter
Example: Basic Pancakes
Also known as low-ratio baked goods, these have approximately a 1:1 liquid-to-dry ratio, known for the way they pour onto a griddle or into a waffle iron in a steady stream.
Drop Batter
Example: Moist Cornbread
Here, the liquid-to-dry ratio is about 1:2. These are most of the recipes we associate with quick breads, the ones baked as loaves.
Cornbread: Everybody’s Favorite Quick Bread
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Cornbread in some form has long bean a staple on the North American continent. Native Americans ground corn into meal and flour, a major food source in some parts of the continent. European settlers adapted their own wheat-flour recipes to use corn meal: blue corn varieties in the southwest, yellow corn in the northeast, white corn in the south.
At first, unleavened johnnycake was popular—it was pretty basic, just cornmeal, water, and salt, baked on griddles. Later versions added fats like lard, and in the north, sweeteners—honey or molasses—became common. But when chemical leavening became possible in the mid-19th century, cornbread was never to be the same. Light, high, crumbly, and tender, cornbread as we know it today owes everything to the rise, so to speak, of quick breads.
Counterpoint: Banana Bread
We’d have to say banana bread is at least as popular when it comes to quick breads, and may even pull ahead in some circles. It makes sense, as it’s a great way to use overripe fruit, incredibly adaptable (for proof, check out these stuffed banana bread recipes, and banana bread mix-ins you already have in your pantry), and tastes like a bite of pure nostalgia. But it’s not the only sweet quick bread that earns our affections—nor is cornbread the only savory(ish) example we love. See all our favorites below.
15 Essential Quick Bread Recipes
1. Zucchini Bread
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A classic zucchini quick bread recipe spiced with cinnamon and nutmeg and packed with fresh zucchini. Get our Zucchini Bread recipe.
2. Chocolate Swirl Pumpkin Bread
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The only thing better than a quick bread with the autumnal warmth of pumpkin spice is one that also sports a delicious ribbon of chocolate. Get our Chocolate Swirl Pumpkin Bread recipe.
3. Pumpkin Bread
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For purists. Blotting the pumpkin purée with paper towels ensures that this bread turns out moist but not soggy. Get our Pumpkin Bread recipe.
4. Pecan and Sweet Potato Bread
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Tasty for breakfast, a coffee break, or dessert. Get our Pecan and Sweet Potato Bread recipe.
5. Easy Irish Brown Bread
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St. Patrick’s Day breakfast just wouldn’t be the same without a toasted and buttered slice of this traditional quick bread. Then again, soda bread is pretty great as a go-with for corned beef and cabbage, too. Get our Easy Irish Brown Bread recipe.
6. Apple and Cheddar Quick Bread
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Irish cheddar, tart apples, and fresh sage baked into a savory quick bread. Get our Apple and Cheddar Quick Bread recipe.
7. Jalapeño-Beer Cornbread
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A spicy bread that’s perfect for dunking into soups and chili. Get our Jalapeño-Beer Cornbread recipe.
8. Cranberry-Orange Quick Bread
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Orange zest and orange juice complement the tart cranberries in this easy treat. Get our Cranberry-Orange Quick Bread recipe.
9. Apple Quick Bread with Pecan Streusel
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An easy cinnamon-spiced apple bread filled with apple chunks and topped with a nutty pecan-and-brown-sugar streusel. Get our Streusel-Topped Apple Pecan Quick Bread recipe.
10. Savory Summer Squash Quick Bread
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Use up extra zucchini or summer squash in this savory version of zucchini bread flavored with feta cheese, oregano, and black pepper. Get our Savory Summer Squash Quick Bread recipe.
11. Onion and Poppy Seed Quick Bread
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A rich, buttery, savory quick bread full of caramelized onions and poppy seeds. Get our Onion and Poppy Seed Quick Bread recipe.
12. French Ham and Cheese Quick Bread
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This savory French-influenced quick bread is packed with ham and cheese. Get our French Ham and Cheese Quick Bread recipe.
13. Easy Banana Bread
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This simple quick bread has tons of banana flavor and comes together with ingredients you probably already have in the pantry. Get our Easy Banana Bread recipe.
14. Peanut Butter–Honey Banana Bread
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Chunky peanut butter and honey give extra texture, flavor, and sweetness to this banana bread recipe. Get our Peanut Butter–Honey Banana Bread recipe.
15. Chocolate Chip Banana Bread
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Banana flavor, the complex sweetness of honey, and the charm of warm, slightly gooey chocolate chips, all in one loaf. Get our Chocolate Chip Banana Bread recipe.
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11 Mexican Recipes to Spice Up Your Spring
We collected some of our best Mexican recipes in advance of Cinco de Mayo, but honestly, they’re fantastic any time.
Maybe they’re a little more warranted right about now. Not just because May 5 is approaching, but because springtime means flowers blooming and picnics galore—and these are perfect recipes to eat (and sometimes make) outside. That said, if you’re still dealing with lingering snowstorms and April showers (the toughest reality of spring), you might need some perking up, and these vibrant recipes are just the thing.
Get inspired by the flavors of Mexico to spice up your meals–and your mood. And if the weather is finally fine, definitely take them outdoors for a Cinco de Mayo feast al fresco. No matter where you eat them, though, you’ll be happy.
1. Mexican BBQ Chicken
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Barbecued chicken takes a south-of-the-border turn with a marinade made from chopped cilantro, jalapeños, garlic, lime, orange juice, and the spice mixture known as achiote paste. Get our Mexican BBQ Chicken recipe.
El Yucateco Achiote Paste, $3.99 on Amazon
Annatto seeds lend flavor and vibrant orange color to this seasoning paste.
2. Mexican Baked Tilapia
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This easy baked tilapia dish–fish fillets made with onions, peppers, garlic, chile powder, tomatoes, olives, capers, and cilantro–is a variation of a traditional Mexican dish, huachinango a la Veracruzana. Get our Mexican Baked Tilapia recipe.
3. Mexican Adobo Sauce
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It’s worth it to make your own Mexican adobo sauce, because you can add it to just about anything, and it’s easy, since you basically just throw everything into the blender. Drop a dollop into tortilla soup for a smoky infusion, add it to a batch of carnitas, or use it as the base of a deeply flavorful enchiladas sauce. Get our Mexican Adobo Sauce recipe.
4. Mexican Grilled Steak Salad
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Put a spin on the usual steak salad by swapping mixed greens, blue cheese, and balsamic for cherry tomatoes, avocado, queso fresco, and a cool avocado-yogurt dressing. Get our Mexican Grilled Steak Salad recipe.
5. Mexican Fried Chicken
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Southern-fried chicken gets all the fame, but this juicy battered recipe, made with oregano, garlic, chili powder, and cumin, sings with even more flavor. Get our Mexican Fried Chicken recipe.
6. Mexican Chicken Salad
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Keep chicken salad on the healthy side by using Greek yogurt in lieu of mayonnaise. Add cilantro, jalapeño, and a generous squeeze of lime, and your chicken salad sandwich will be demure no more. Get our Mexican Chicken Salad recipe.
7. Easy Chicken Enchiladas Verdes
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Between the filled, rolled tortillas and complex sauce, enchiladas can seem like a lengthy dinner proposition. But thanks to our make-ahead tomatillo sauce and a store-bought rotisserie chicken, this dish can be on the dinner table any night of the week. Get our Easy Chicken Enchiladas Verdes recipe.
8. Mezcal Salsa Borracha
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Salsa borracha, which translates to “drunk” salsa, is a great all-purpose salsa. It usually contains beer or tequila, but here mezcal adds a lingering smokiness. Get our Mezcal Salsa Borracha recipe.
9. Quick Chicken Tacos
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You’ve probably already got garlic, oil, chiles, and spices at home. Just pick up a rotisserie chicken, salsa (our favorite is the borracha, above), and fresh corn tortillas, and you’re set for the world’s easiest chicken taco dinner. Get our Quick Chicken Tacos recipe.
10. Mexican Shrimp Cocktail
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Forget about shrimp cocktail as a simple combo of cooked seafood and tangy dipping sauce; Mexican shrimp cocktail tosses the tender shrimp with a spicy, tangy tomato sauce and plenty of chunky extras, like avocado, cucumber, and onion. Serve with tortilla chips for the ultimate appetizer experience. Get our Mexican Shrimp Cocktail recipe.
11. Mexican Churros and Mexican Hot Chocolate
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A deep-fry thermometer and a heavy pot are all the equipment you really need to make churros, the sweetest possible finish to any Mexican meal. And while the crisp, sugar-dusted churros are great on their own, they’re even better paired with cinnamon-y Mexican hot chocolate for dunking—so good that we’re counting them as one entity. (Be sure to make a large batch–the drink is even better when reheated for breakfast the next day.) Get our Mexican Churros recipe, and our Mexican Hot Chocolate recipe.
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How to Make the Best Cacio e Pepe
Learn how to make the best cacio e pepe and you’ll never go hungry again. At least, you’ll never wonder what to make on nights when the pantry is bare and takeout sounds too expensive—yet this bare-bones dish is also impressive enough for dates. Our senior video producer, Guillermo Riveros, learned from the best: Jordan Frosolone, chef at 10 Corso Como—their cacio e pepe just made NY Mag’s “Best Of” list, so we’re not kidding when we say this cacio e pepe is excellent.
What is cacio e pepe?
It’s an old Roman pasta dish that’s much more than the sum of its parts: spaghetti with pecorino and black pepper. A ladleful of the pasta cooking water transforms the cheese into a luscious sauce that coats the strands of pasta, and the cracked pepper adds a beautiful bite to contrast the rich silky sauce and pasta. (We spoke with another Italian expert for more info on the history of this dish: Lydia Bastianch on the history of cacio e pepe.)
The importance of high-quality ingredients
You’ve heard it (and maybe scoffed at it) a million times, but it’s simply true: Since this dish is so stripped-down, it’s imperative to get the best-quality ingredients you can manage. That means good pasta, good cheese (Chef Frosolone recommends Brunelli or Casearia Podda), and freshly cracked pepper. Here are a few items that will come in handy for this particular recipe:
Microplane Premium Stainless Steel Zester Grater, $12.91 on Amazon
A great tool for finely grating just about anything, from cheese to citrus zest.
OXO Good Grips Stainless Steel Locking Tongs, $12.99 on Amazon
To make manuvering your pasta easier.
How to make cacio e pepe
Feel free to make your own fresh pasta for this dish, but know that it’s also just as good on a weeknight with store-bought strands; try any long, thin noodle shape you like, as long as it’s a good brand. Some cacio e pepe recipes will gild the lily with peas and/or pancetta, and you can too if you’d like, but try it this way first, in all its simple glory.
Ingredients:
- sea salt
- 1 pound spaghetti
- 2 cups finely grated Pecorino Romano
- 2 teaspoons freshly ground black pepper, plus more to taste
Instructions:
1. Bring a large pot of water to a rolling boil over high heat. Salt the water once it’s boiling. When the salt has dissolved, add the pasta and cook until al dente.
2. When the pasta is almost done, in a saute pan over low heat, combine the pepper and a small ladle of pasta cooking water.
3. When the pasta is done, remove it from the cooking water with tongs (do not drain the pasta, as you may need additional cooking water from the pot) and add pasta to the pan of pepper and water. Toss the pasta in the sauce over low heat. Once the pasta is fully coated, remove the pan from the heat and rapidly incorporate 1 3/4 cups of the cheese. Adjust with additional hot water from the pasta pot if needed to melt the cheese and obtain the desired sauce consistency so it coats the pasta.
4. Plate the pasta and sprinkle each portion with remaining cheese and fresh cracked pepper to taste. Serve immediately.
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Best Kitchen Items for the Foodie Baby
Let’s face it, babies have a lot of needs. They need to be held, rocked, hushed, slept, and one of the most fun parts, fed! Selecting from the myriad of baby kitchen products can be overwhelming. But we narrowed down some of our favorites. Whether you plan on making your own baby food (high five) or merely want to find a portable high chair that allows your family to be on the move, we’ve got you covered.
Plates/Placemats
ezpz Happy Mat Placemat, $24.99 on Amazon
Amazon
This all-in-one silicone placemat and divided plate will suction to your table or most high chair trays, so everything is in one place. You can heat the food on the mat in the microwave, and it’s even dishwasher-safe, so it’s a win-win. The “happy face” design will make you and your little one smile, and the dividers will help eliminate any possible “foods touching each other” meltdown scenarios.See It
Bibs
BabyBjorn Soft Bib, $13.95 on Amazon
Amazon
BabyBjorn knows their stuff and this bib is no different. The bib gently snaps into place and can easily accommodate different neck sizes. The big deep pocket catches dropped food and the bib is easy to wash down with water and can go in the dishwasher. It’s BPA-free so when, inevitably, your little one starts to chew on the beaded neck strap, it’s safe.See It
Utensils
BEABA First Stage Baby Feeding Spoon Set, 4 for $19.95 on Amazon
Amazon
Designed in France, BEABA’s gentle, rounded, silicone spoon will be pleasing on your baby’s gums and make eating easy and fun. Spoons can be safely placed in the dishwasher on the top rack. The shallow design of the spoon holds a small amount of food, which helps prevent choking from too much food intake.See It
Gerber Graduates Kiddy Forks, 3 for $4.29 on Amazon
Amazon
When your baby has graduated from using spoons to exploring their mealtime with forks, the easy-to-grab grip will make self-feeding a breeze. With rounded stainless steel tines, toddlers will eat safer and be able to pierce food better. A thoughtful “rest” feature is part of the design so the fork tines never touch the table, eliminating germ exposure. These forks are also BPA-free and dishwasher-safe.
Sippy Cups
Munchkin Miracle 360 Trainer Cup, 2 for $10.49 on Amazon
Amazon
While it may take some practice tries (for both babies and parents) to understand how the cup works (lots of suction!), this is a wonderful starter cup. The two handles make it easy for babies to grab, and the smart 360 degree design creates a seal so there aren’t any spills. Little ones learn how to take sips and improve muscle development in their mouths. This is top rack dishwasher-safe and BPA-free. Make sure to give extra attention to the silicone ring at the top of the cup rim; remove frequently to wash to prevent build up.See It
High Chairs
Inglesina Fast Table Chair, $69 on Amazon
Amazon
Designed for on-the-go or “fast uses,” like at restaurants, this portable chair can actually replace a big/bulky highchair in your home. The chair safely hooks on to many table designs in seconds and won’t leave surfaces scratched. With an adjustable seat strap, your little one will stay buckled in. It includes a handy pocket for storage and is easy to clean. It’s very lightweight and collapsible, so it’s great for travel. Babies and toddlers will love this chair as it allows them to be part of the action right at the table.See It
Stokke Tripp Trapp Chair with Baby Set, $259 on Amazon
Amazon
Most parents immediately recognize the distinguishable Scandinavian design of Stokke. The Tripp Trapp, designed in 1972, was created as a way to bring your baby right to the table with a smart design. The seat is adjustable and ergonomic and, when your baby outgrows the seat set, he or she can continue to use the chair; the Tripp Trapp grows with your child. While price point is certainly on the higher end, the well-made design and various uses will serve your family for years. Plus, Stokke highchairs have a great resale value when your family has outgrown the chair.See It
Baby Food Maker
BEABA Babycook 4 in 1 Steam Cooker & Blender, $149.95 on Amazon
Amazon
Tired of spending tons of money buying pouches? If you’re feeling up to the challenge, making your own baby food is a nutritious and sustainable option. The BEABA Babycook prepares baby food in just 15 minutes or less. Cook raw fruits, vegetables, seafood, and meats with an easy-to-use steam and blend feature. The machine can also reheat any previously made frozen food. It won’t take up a ton of space on your counter either. Plus the machine is dishwasher safe so clean up shouldn’t be feared. Spatula and recipe book are also included to give you inspiration.See It
Food Storage & Food Serving
OXO Tot Glass Baby Blocks Food Storage Containers with Silicone Sleeves, 4 for $24.99 on Amazon
Amazon
Store all of that hard work with OXO’s glass containers. These glass cubes will neatly store and conveniently stack food in a handy tray. The glass storage puts parents at ease, eliminating the worry of any chemicals leaching in from plastics. Easy-to-use leak-proof lids snap into place. The cubes are wrapped in silicone to help prevent slipping or burning hands when heating up in the microwave. They are freezer safe, too. The cubes are also marked with measurements, making it easy to portion out that homemade, yummy food.See It
WeeSprout Double Zipper Reusable Food Pouch, 6 for $16.99 on Amazon
Amazon
While it’s simply unarguable that pouches are an amazingly easy way to feed little ones, it’s often expensive and can be wasteful. That’s where reusable pouches come into play. WeeSprout makes a double zipper pouch that’s BPA-, PVC-, lead-, and phthalate-free. It is easy to clean, with no sharp corners for food to get stuck in. Simply rinse the pouch with water before placing in the dishwasher.See It
OXO Tot Flippy Snack Cup with Travel Lid, $10.75 on Amazon
Amazon
When your little one is ready to feed themselves snacks, finding a convenient and easy-to-use snack holder is essential. Fill this OXO Tot snack travel cup with puffs, Cheerios, and the like. With an easy-to-hold design and large handle, little fingers can slip in and grab their favorite snacks without spilling. A twist-on lid will keep food in the cup even if the cup is dropped on the floor, and a travel cover makes it simple to take the snack cup on the go. It’s top rack dishwasher-safe too.See It
Cabinet Locks
Munchkin Xtraguard Dual Action Multi Use Latches, 2 for $6.17 on Amazon
Amazon
Keep babies out of harm’s way with these multi-use cabinet locks. Adhere the latches without any installation. They work well on cabinets without handles, toilets, and even refrigerators. Snap open with a dual button release, which will make it hard for even the cleverest tots to open.See It
Read on, baby: 7 Baby Food Delivery Services Fit for a Royal
All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.
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