easy quick bread

This Buttery Beer Bread is an fun, easy twist on a classic quick bread recipe. It&#x27;s made using just a few ingredients and comes out soft and oh so buttery!

Buttery Beer Bread

all-purpose flour

sugar

baking powder

salt

(12 ounces) beer

unsalted butter, melted

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This Buttery Beer Bread is an fun, easy twist on a classic quick bread recipe. It's made using just a few ingredients and comes out soft and oh so buttery!

Beer Bread

Ripe bananas, rich caramel, and a touch of salt creates an irresistible flavor. This Salted Caramel Banana Bread is a unique twist on a classic.

Salted Caramel Banana Bread

½ cups all purpose flour

baking soda

table salt

vegetable oil

brown sugar

eggs

2% milk

vanilla extract

bananas (mashed)

caramel sauce (I used Smucker's hot caramel sauce)

caramel sauce

Preheat the oven to 350º F. Spray an 81/2 x 4 1/2&quot; loaf pan with cooking spray and line with parchment paper. Set aside.

Mix flour, baking powder, baking soda and salt together. Set aside.

In a separate bowl, whisk together the oil, granulated sugar and brown sugar together.

Add the eggs, milk, vanilla, mashed bananas and caramel sauce and mix to combine.

Using a rubber spatula, gently fold the dry ingredients into the wet ingredients. Do not over mix! Mix just until combined.

Pour the batter into the prepared pan and bake in the oven for 60 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. The internal temperature of the bread should be 200ºF. If the bread is not done and getting too brown, cover it loosely with aluminum foil and continue to bake.

Cool on a wire rack before topping with caramel sauce.

Heat the caramel sauce for 30 seconds or so to make it pourable. Mix the caramel sauce with the table salt.

Pour the caramel mixture over the banana bread and sprinkle with coarse salt.

Store in an airtight container at room temperature for up to 3 days.

Sweet, moist quick bread full of dried cranberries and pecans. This cranberry pecan bread with white chocolate glaze would make a great hostess gift.

Cranberry Pecan Bread

all purpose flour (260 grams)

sugar (150 grams)

butter

buttermilk (8 ounces)

pecans

cranberries

white chocolate chips

heavy cream

Preheat the oven to 350ºF. Lightly grease a 8 1/2"x4 1/2" loaf pan with cooking spray. Line with a piece of parchment paper for easier removal.

In a mixing bowl, thoroughly stir together the flour, baking soda and salt. Set the dry ingredients aside.

In a separate bowl, use an electric hand mixer to mix together the sugar, butter, eggs and vanilla until light and fluffy.

Add the flour mixture to the wet ingredients alternately with the buttermilk, folding gently with a rubber spatula. Mix just until blended after each addition and do not overmix the batter.

Fold in the pecans and cranberries. Pour the batter into the prepared pan.

Bake for 50-60 minutes on the center rack, or until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool.

For the white chocolate glaze, place the white chocolate chips and heavy cream in a microwave safe bowl. Microwave the chips for 20 seconds. Stir. Microwave for another 20 seconds. As soon as the chips start melting, start microwaving for 10 or even 5 second intervals. Be careful not to let it get too hot or it will burn. Be patient and stir between each time interval. You will end up with very thick, melted white chocolate. Spoon or drizzle this on top of the bread. Sprinkle with the extra pecans, if desired.

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This homemade blueberry bread is full of fresh flavor and makes a quick and easy breakfast!

Homemade Blueberry Bread

½- Cups All Purpose Flour

Sugar

1- Tbsp Baking Powder

Salt

Butter

Eggs

Milk

1- tsp Vanilla Extract

½ Cup Blueberries

Preheat oven to 350. Grease a 9"x5" loaf pan.

In a large bowl, mix flour, sugar, baking powder, and salt.

Cut butter into cubes, add to bowl with flour mixture.

Using a pastry blender or a fork, cut the butter into the flour mixture until it resembles fine crumbs.

In a medium bowl, beat milk, eggs and vanilla extract.

Stir egg mixture into flour mixture until just moistened and mixed. You do not want to over mix your dough.

Gently fold in blueberries until evenly dispersed.

Bake 60 minutes or until toothpick inserted into the center comes out clean.

Allow to cool for at least 10 minutes before slicing and serving.

Top 4 easy quick bread recipes from across the web

The most viewed easy quick bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buttery Beer Bread

Salted Caramel Banana Bread

Cranberry Pecan Bread

Homemade Blueberry Bread

Top 4 easy quick bread recipes from across the web

The most viewed easy quick bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttery Beer Bread

Salted Caramel Banana Bread

Cranberry Pecan Bread

Homemade Blueberry Bread

The most viewed easy quick bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine