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Quick breads are leavened bread-type foods typically risen with a modern chemical leavener such as baking powder or baking soda.
Useful as a quick fill-in for times in between bread-baking sessions, they are also prized in their own right as delectable treats.
Many types of quick bread date from an era before ordinary households had easy access to an oven, and so are meant for stovetop baking.
Typically, they are meant to be eaten on the day they are made or shortly after, as many do not tend to have long shelf lives.
See also: Quick Breads (main entry)
If you are out of bread to serve with dinner, you can have a batch of these on the table in 25 minutes from start to go, and only half that time is actual work. These are wonderful, cut in half, with butter melting on them.
This is very tasty cornbread with a great texture.
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Whatever you serve these baking powder biscuits with, they will be the highlight. Serve warm.
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This recipe is a faithful rendition of the classic version given in Larousse Gastronomique
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This is a classic Scottish quick bread recipe for oatcakes.
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This is a classic Irish bread recipe. It is best served warm, or toasted.
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A classic recipe for classic scones.
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A great bread to serve with your Indian food themed meals — and hardly any work at all.
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While these are kinda more Tex-Mex than Mexican, we’re listing them as Mexican as they are great with Mexican food. This is a great chance to use some buttermilk in a recipe, as it calls for enough to make it worth buying.
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Serve warm with butter, jam, marmalade, etc, for breakfast or for tea. Split the warm hinnies in half and slather your favourite spread on them.
Delicious morish cornmeal muffins that are crispy on the outside, and extremely moist inside, with the corn and pepper chunks in them raising the idea of cornmeal muffins to a while new level. People can’t stop themselves from reaching for these.
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Classic, old-fashioned griddle-baked scones, from before the days when ordinary people could afford ovens.
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These baking-powder risen biscuits can be savoury or sweet. They are somewhat like English scones.
Wheat germ is very good for you, but not very tasty. This recipe, with the brown sugar and raisins, may entice people into eating it.