quick bread recipes

Looking for the best banana bread recipe out there? This Classic Banana Bread from Delish.com is the only one you need.

Best-Ever Banana Bread

c. all-purpose flour

baking soda

kosher salt

c. (1 stick) unsalted butter, melted

c. sugar

egg egg yolk

sour cream

pure vanilla extract

bananas,

c. semi-sweet chocolate chips

c. chopped toasted walnuts

What's your favorite nut for banana bread?

Literally so good! If you make muffins I cooked mine for 25 minutes and they are amazing!

I just made this and it's truly delicious and moist. At first i was unsure about the quantities for the eggs and banana but after making it i have no doubts it is just right. I used chocolate chips and chopped peeled almonds. I garnish with a bit of shredded coconut and sunflowers seeds before baking. DC

Most definitely the best BNB ever! I used 1/4C butter and 1/4C oil. Also used 1/2C granulated sugar and 1/2C dark brown sugar. It did require an additional 10 minutes of cooking time. Well worth the wait!!

This is the best recipe I have tried yet!  Exactly as promised, moist and delicious.
My family all raved about it and it looks as good as it tastes.  I followed the recipe to a T, and it turned out exactly as pictured.  I usually use parchment paper, but I followed your hint for fitting it in the pan and what a great tip!  This recipe is the only one I'll be using from now on.

Thank you.

You were right! This is the only recipe I need. I think my family and I became addictive to banana bread after I tried this recipe. It's super easy to make and it's delicious! I should add that I tweaked this recipe just a little by adding 1/2 tbsp of cinnamon and reduced the sugar to 1/2 cup (vs 1 cup) 🙂.

I was trying to find the best banana bread recipe and I can confirm this is definitely the best! I didn’t have any sour cream so I had to sub with milk and a little vinegar, which I saw some people do in the comments. I also didn’t have an extra egg yolk (I’ve been baking too much oops haha). I read every single review and all of them say they had a success which a great. My family loved it, they said it wasn’t too sweet but a little dry which could be from subbing it with milk and not using the extra egg yolk, but overall for my first time making banana bread tbh i think I did pretty good. It’s a simple delicious recipe and if your a beginner you should be fine as long as you follow everything correctly. Definitely will be making this again when I get more ripe bananas! (and get sour cream and add the extra egg yolk lol)

We used no nuts or chocolate chips due to my child not liking those!! But this is moist and fluffy! Thank you!

no words....HEAVEN

I made this banana bread today. It is so good. I did a few things different. I used 2 eggs, I did not use parchment paper but I did oil the bottom of the pan and up the sides for 1 inch. After the bread cooled ten minutes I went around the pan with a knife then put the bread pan on its side and slipped it out onto a chopping board then I transferred to the wire rack to cool although someone was dropping something by and wanted some so I had to cut into it warm.

This recipe is awesome, I finally made the most perfect banana bread. I have fail so many times trying other recipe before. This is a keeper, I m loving it. Thanks.

https://streaming.hearstdigitalstudios.com/79613ee0-d474-4760-b258-03d8e4a15679/video_rover_16x9_1080p_hd_1549926408_62295.mp4

Check out this easy recipe for the *actual* best banana bread recipe. Trust, it's BOMB.

How To Make The Best Banana Bread | Delish Insanely Easy

Yogurt Flatbreads. A quick easy recipe for light, fluffy delicious flatbreads using 2 basic ingredients, that you can make in mere minutes.

Yogurt Flatbreads. A quick easy recipe with 2 basic ingredients.

flour

tsp salt

Greek yogurt

Simply mix all of the ingredients together to...

Simply mix all of the ingredients together to form a sticky dough. There is no need to knead this dough, that will make the dough too tough.

Divide into 6 equal sized balls.

On a well floured surface, roll each dough...

On a well floured surface, roll each dough ball out into a thin 10 inch circle.

Heat a large cast iron skillet over medium...

Heat a large cast iron skillet over medium heat for 10 minutes. There is no need to oil or butter the skillet. There are dry cooked.

Add one circle of dough to the dry...

Add one circle of dough to the dry skillet and cook for about a minute until the bottom browns and bubbles appear. flip and cook for an additional minute or so on the other side.

Repeat for the remaining dough circles.

Store any leftover flatbreads in an airtight plastic...

Store any leftover flatbreads in an airtight plastic container or plastic bag. These are easily reheated in the cast iron pan for just a few seconds per side.

https://mediavine-res.cloudinary.com/video/upload/lv3n9qzztajcxy3rcc9l.mp4

Yogurt Flatbreads. A quick, easy recipe for light, fluffy delicious flatbreads using 2 basic ingredients, that you can make in mere minutes.

Yogurt Flatbreads

How do you make the best pumpkin bread ever? You stuff it with cheesecake, of course. This easy quick bread recipe is a fall baking essential. 

Cheesecake-Stuffed Pumpkin Bread

c. (1 stick) melted butter, plus

pumpkin pie spice

baking powder

c. pumpkin puree

eggs

cream cheese, softened

Do you often make quick breads (like banana, zucchini, and pumpkin bread)?

Just love this pumpkin bread!!!
i just add 1/2 cup of coconut sugar and mixed whole wheat flour with all purpose

The cream cheese filling is tasteless to me.  Not sure why?  I'm wondering if powdered sugar would be better?  Was hoping for more of a taste of like a pumpkin roll.  Not sure if it was because it was cooked, the egg or what.   The bread is good though.  Also wondering if adding cinnamon would add some kick to the bread as well?  I might try 3 tsp the next time in the dry ingredients mix!

Excellant Excellant recipe....so easy and quick.....tastes fantastic!! The bread comes out so moist almost pie like. A beautiful display when its cut into slices.

Really loved it. Was out of pumpkin pie spice so added cinnamon, clove, turmeric, ginger and fresh graded nutmeg. Also added a pinch of salt to the cream cheese mix. Will be making it again soon.

https://streaming.hearstdigitalstudios.com/manual_upload/582b5fedd559307a81e2ea53/mp4/Cheesecake_Stuffed_Pumpkin_Bread_YouTube_FINAL_1479237630_4000_hd_v3.mp4

How do you make the best pumpkin bread ever? You stuff it with cheesecake, of course. Because pumpkin and cheesecake were MFEO. This easy quick bread recipe is a fall baking﻿ essential.

It's All About the Swirl in this Cheesecake-Stuffed Pumpkin Bread

These yummy date nut loaves are baked in tin cans making them easily giftable. The batter is quick to whip up and they are perfect for breakfast or tea time.

Grandma's Date Nut Loaves - Baked in Cans

dates

water

Tablespoons butter

Tablespoons vanilla extract

sugar*

salt

eggs (lightly beaten)

all purpose flour

walnuts

Preheat oven to 350°F and grease and flour 5 cleaned 15 oz cans. (I used the spray with the flour in it.)

Place dates in large bowl. Add boiling water and baking soda.

Stir in the butter until melted. Allow to cool some.

Mix in the vanilla, sugar, salt and eggs.

Add the flour, stirring until just combined.

Fold in nuts.

Scoop batter into prepared cans.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool in the cans for 5 minutes, then remove and cool completely on a wire rack.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616553236/cgw447j6pcjbdjkakwbc.mp4

Date Nut Bread

This is my recipe for the best zucchini bread (ever!) using leftover sourdough starter discard. My secret is a specific mixing order which creates the most amazing, melt-in-your-mouth texture every time! 
Notes &amp; Substitutions

Non-Sourdough Version: Just leave it out. No additional adjustments needed.
Dairy Free: Use unsweetened almond milk or another plant milk of your choice. Use oil or plant butter to coat the pans.
Gluten Free: Use King Arthur Measure for Measure Flour &amp; a GF sourdough starter
Pan Sizes: (2 or 3) mini 7 x 3 x 2- inch OR (1) standard 9 x 5-inch

Best Sourdough Zucchini Bread

Butter,

(220 g) grated zucchini, from appx. 1 medium zucchini

g banana weighed

225 g (1 1/4 cups lightly packed) light or dark brown sugar

1½ tsp pure vanilla extract

g (appx. 1/2 cup) sourdough discard OR bubbly, active sourdough starter

(2 cups) all-purpose flour

cinnamon

nutmeg

1½ tsp baking soda

tsp fine sea salt

ml (½ cup) neutral flavored oil

60 ml (1/4 cup) milk almond milk

Preheat the oven to 360 F. Lightly coat (2 or 3) 7 x 3 x 2 mini loaf pans or (1) 9 x 5-inch loaf pan with butter. Note: Using 2 mini loaf pans instead of 3 will you get you slightly taller loaves.

Using a box grater, grate the zucchini on an angle on the side with largest holes. No need to drain out the excess water. Set aside.

Add the banana, sugar, and vanilla to a large mixing bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).

Add the eggs, one at a time until fully incorporated. Add the sourdough starter.

Sift the flour, cinnamon, nutmeg, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.

Add the oil and milk and mix until just combined. Do not over do it; the banana bread will be tough. The texture should be thick and pourable, but not runny. Add more flour if needed. Fold in the grated zucchini.

Pour the batter into the prepared pan(s). For 2 mini loaf pans, fill about 3/4&#8217;s full. For 3 mini loaf pans, fill about 2/3&#8217;s full (these loaves will not be as high). Place onto a baking sheet and transfer to the oven.

Bake for 40-45 minutes for the 2 mini loaf pans (about 30-35 minutes if using 3 mini pans) or 60-65 minutes or more for the standard 9 x 5-inch pan. Cover with foil if the loaf browns too quickly.

Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.

I followed this recipe closely except for the milk suggestion:  I had some buttermilk to use up and since the recipe already called for baking soda instead of baking powder, I knew the buttermilk would work well.  It was the best tasting and textured "tea loaf" typed bread I've ever made.  It was ultra moist, had a tender, yet sturdy crumb, and a glossy domed top with a pretty crack right down the center.  It was exactly the right amount of sweetness for my palate.  Also, I greatly appreciate you listing the gram weights for the ingredients, especially the bananas. So many times banana recipes say "two small or 1 large", etc... and we all know how much bananas vary in size.  What's a medium banana to me may not be to the recipe developer.  I only wish I had made a double batch.  Next time I will double it, and will probably fold in some chopped pecans or walnuts.  But that is the only addition I would make.  I know so many people love chocolate chips, but I need this perfect loaf to stay unadulturated by chocolate! 

Emily, your recipes are amazing.  I have yet to find one that failed me, even your more difficult sourdough breads are just spot on.  Thank you for all the time and love and energy you put into this!

Your recipes are amazing Emilie1 I'm new to sourdough baking and I've tried a few recipes from books and other sites but so far your recipes are the only ones that really work for me. I've tried your Sourdough Fluffy Pancakes, Sourdough Banana Bread and Sourdough Banana Bread. They turned out great and the family enjoyed it. Thank you!!! I'm a big fan now! 

For the Zucchini Sourdough Bread, how can I make it into a Chocolate Zucchini Sourdough Bread? Do I substitute a portion of the flour with cocoa powder? And add some expresso coffee into parts of the liquid portion? Would appreciate your thoughts. There is a shop here that sells amazing  Sourdough Chocolate Zucchini Bread and after I found your recipes, I refuse to buy so please help me with this if you can! Thanks!!

Thank you so much! I’m now making my sourdough starter and am on Day 6 — excited to see the results. Your instructions have been so clear.

For Sourdough Discard, can this also be kept during the first week? Or only when the starter is ready? Also, can you just collect it in a separate jar and keep it stored in the fridge?

This is by far the best zucchini bread ever!!! My kids are huge fans and so are their friends . I’m baking my 3rd loaf in 3 days. I love the banana and the nutmeg!!

Nice recipe! However I got a bit of a reaction to the amount of baking soda. Could baking powder be substituted for a portion of the soda? If so, can you suggest an amount? I was considering 1 teaspoon of each. Many thanks.

Delicious! I used a mix of AP and spelt flour, and baked in my mini loaf pan. I have a feeling I’ll be making this again with all the zucchini growing in our garden.

I tried this out too but with 1/2 high protein / high gluten bread flour and 1/2 white spelt flour and it turned out amazing.  The texture super soft but not gummy.  Little one loved it as well!  The discard I used was actually from the fridge but was still bubbly (only about a week old), I just let it sit out an hour or so at room temp and all was good - starter was 1/2 Bread Flour 1/2 Whole Wheat Spelt 100% hydration.  Thanks for the recipe!

Amazing! I am probably the world’s biggest fan of your banana nut loaf, it is a “down to the scraps” staple in our house.

Very much looking forward to trying out this recipe, your timing could not be more perfect. Zucchini’s are in abundance in our garden!

Thank you as always for sharing such fun summer recipes... maybe something else with tomatoes soon?? That would help out big time with the summer harvest :)

(Review provided by a support team member for theclevercarrot.com)

I baked these as muffins using standard muffin tins at 350 for 22-24 minutes with a yield of 18. I had used buttermilk and added a cup of dark chocolate chips and added 1 tsp of chai spice along with the 1 tsp of cinnamon. They are amazingly soft with a perfect texture- thanks, Emilie

Absolutely delicious with the best texture I’ve ever experienced in a quickbread! Just as you said it would. I used 1/3 whole wheat flour. Yum, yum, yum.

Look no further-this is the only zucchini bread you need. Beautiful texture and perfect flavor. My husband and 3 daughter ages 2,8, and 14 loved it. My 8 year old even told her friends “zucchini bread sounds gross but this taste even better than banana bread!”

This is easily my fav discard recipe I've come across!  I double the batch and make muffins and the bread (as others have recommended).  The muffins only took about 20 mins (12 * 1 cup or so tins) and I usually let the bread go a little longer (70-75 mins).  Everything came out super moist and delicious.  Thanks for posting!!

I have made this recipe over 10x and will never look for another. It’s delicious, fool proof, and a great way to use up zucchini! I have used it to make loaves, muffins, cupcakes, and have added walnuts, raisins and chocolate etc. It’s a favorite in our household.  Thank you so much!!!

This is the best zucchini bread ever . I didn’t hVe bananas on hand so I used pumpkin filling . So so good , Thankyou !

I made these today and they were an instant hit. We are vegan and oil free, so I subbed out the eggs with the equivalent in Bob's Red Mill Egg Replacement and the oil with applesauce. I am happy to say that they worked beautifully and I will definitely be making them again! 

Edit: I am so sorry, I meant to give this recipe a 5 star rating.

Delicious! Added 20g more zucchini, and it still turned out great!!! Never used a mixer- just a whisk and spatula for everything. Rave reviews. Going to try as muffins next time!

Amazing recipe, my favorite of all the zucchini-bread recipes I’ve tried. Moist, flavorful, not too sweet, and a wonderful use of sourdough discard. Tonight I made it with a combination of AP, wheat, and rye flours, and it’s wonderful. Thank you so much for the recipe!

I come back to this recipe again, and again. Due to food allergies, I make mine both gluten-free and dairy free. I find that with gluten-free recipes, they tend to be much more moist in general. For that reason, when I make gluten-free adaptations of recipes such as this one, I tend to omit moisture adding elements such as the oil or even the banana. It helps balance the moisture content. This is a family favorite and I highly a recommend.

I am about to make my 8th batch of this year.
PERFECT Loaf every time.
My sons bring it high school and are swarmed by friends asking for some.

Delicious, I added chocolate chips and baked as muffins (got 18 muffins, 23 min)!

Can you leave our banana and replace with same grams of zucchini? Thank you!

This IS the best sourdough zucchini bread!  I used Central Milling Co (Costco) bread flour, double the cinnamon and my sourdough discard was 3 days old (but didn't smell sour). It came out better than perfect!  This is a keeper.

Fantastic muffins!  Come out perfect everytime!

This zucchini bread is excellent. After reading comments, I experimented with a carrot harvest version. I substituted half the zucchini with grated carrots, increased cinnamon to 2 tsps and fresh nutmeg to 1/4 tsp. When folding in zucchini/carrots, I added 1/2 cup each raisins, coconut and chopped pecans.  I bake quick breads at 425 degrees for first 10 minutes and then reduce to recipe temperature to increase the rise. 
Your soughdough banana bread is the best I’ve eaten. Thanks for your great recipes.

This was sooooo good! First time making a sourdough sweet bread. Unbelievably moist and delicious. I doubled the recipe and it worked perfectly. Both loaves were gone in 3 days!

This zucchini bread is exactly as described.  The crumb is moist, light and tender, unlike many zucchini breads that have a dense, somewhat gummy texture.  I made a half recipe in a 7x3-inch pan.  The bread domed beautifully and cracked down the middle.  It was picture-perfect.  I made it twice back to back, following the recipe with no changes the first time, and adding ginger, cardamom and lemon zest the second time.  I also increased the amount of cinnamon and nutmeg for the second loaf.

My bread turned out perfect! I did substitute the sugar with honey, also doubled the cinnamon amount. Very happy with this recipe!

The best! So moist, fluffy but dense at the same time. Have made it multiple times.

I made this with some changes:
-I subbed applesauce for banana because that's all I had
-I subbed honey for the sugar
-I used 50-50 fresh milled spelt and hard red wheat flour
-I fermented overnight on the counter. It was so puffy the next morning that I omitted the baking soda (I've had quick breads overflow in the oven when combining overnight room temperature ferment + baking soda).
-I also added a handful of chocolate chips :)

It was delicious!

I think this recipe could be muffins too!!

This is actually the best zucchini bread I’ve ever made 
Saving the recipe and only making this one for now!

This whole grain chocolate chip bread is made with better-for-you ingredients for a nourishing treat! Enjoy a warm slice with a thick pat of butter for a delicious snack or breakfast.

Oatmeal Chocolate Chip Bread

quick oats or rolled oats (*)

tsp baking powder

cinnamon (optional)

tsp sea salt

cottage cheese

maple syrup

Tbsp avocado oil

tsp pure vanilla extract

chocolate chips

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.

Transfer the oats to a high-powered blender and blend for 1 minute, or until a flour forms. Add the baking powder, ground cinnamon, and sea salt to the blender and blend for another few seconds to combine all of the dry ingredients.

In a mixing bowl, whisk together the cottage cheese, eggs, pure maple syrup, avocado oil, and vanilla extract (wet ingredients).

Pour the dry ingredients into the bowl with the wet ingredients and mix well. Stir in the chocolate chips.

Transfer the quick bread batter to the prepared loaf pan. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the bread is baked through. Insert a digital thermometer into the center of the bread to check its internal temperature. If it is 190 degrees F or higher, it is ready!

Top 6 quick bread recipes recipes from across the web

The most viewed quick bread recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best-Ever Banana Bread

Yogurt Flatbreads. A quick easy rec...

Cheesecake-Stuffed Pumpkin Bread

Grandma's Date Nut Loaves - Baked i...

Best Sourdough Zucchini Bread

Oatmeal Chocolate Chip Bread

Top 6 quick bread recipes recipes from across the web

The most viewed quick bread recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Banana Bread

Yogurt Flatbreads. A quick easy rec...

Cheesecake-Stuffed Pumpkin Bread

Grandma's Date Nut Loaves - Baked i...

Best Sourdough Zucchini Bread

Oatmeal Chocolate Chip Bread

The most viewed quick bread recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine