Quick Breads

Quick Breads
by Beatrice Ojakangas
University of Minnesota Press, 2003

Quick breads are loaves that need no kneading or time to rise. They are leavened with baking powder or baking soda instead of yeast. As such, they can be concocted in 10-15 minutes and be fully cooked and on the table in less than an hour. That's quick indeed!

The 60 or so recipes in this small book are mostly for breads and coffee cakes that require little fuss or preparation. The selections are divided into Tea Breads; Dark and Rich Breads; Stick, Rolls, and Corn Breads; Old-Fashioned Coffee Cakes; Holiday and Ethnic Cakes. There's also a section of Spreads for Breads that includes recipes and instructions for making spreads like Savory Herbed Cheese, Spiced Honey, and Whipped Spiced Amaretto Butter.

Look here to find a Fruited Apple or Cheddar Date Nut bread for holiday parties, a Finnish Barley Bread for breakfast toast, or a classic Sour Cream Cinnamon Coffee Cake. Also featured are recipes for Boston Brown Bread, Quick Sally Lunn, Caraway Beer Bread, Zucchini Walnut Bread, Date Nut Bread, Yankee Corn Bread, German Stollen, Scandinavian Jukelage, Hot Pepper and Bacon Corn Bread, and more.

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Tea Breads
Golden Tangerine Nut Bread
Poppy Seed Nut Bread
Coconut Strawberry Bread
Orange Pecan Bread
Sour Cream Orange Filbert
Pumpkin Pecan Tea Bread
Cranberry Raisin Bread
Black Walnut Tea Bread
Cinnamon Pear Tea Bread
Lemon-Glazed Cardamon Pear
Cheddar Apple Bread
Zucchini Walnut Bread
Date Nut Cranberry Bread
Prune Walnut Bread
Pistachio Nut Bread
Sticks, Rolls, and Corn Breads
Cinnamon Raisin Rolls
Quick Cheese Croissants
Corn Puffs
Corn and Rice Sticks
Quick Cardamon Buns
Honey Pecan Corn Sticks
Buttermilk Corn Bread
Souffle Sppon Bread
Cheese-Topped Corn Bread
Hot Pepper and Bacon Corn Bread
Yankee Corn Bread
Cracklin' Corn Bread

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