Mix all ingredients together. Spoon into prepared muffin cups. Bake at 375 degrees for approximately 20 minutes or until tops are lightly browned. Variations: Create Your Own-Follow above directions ...

Quick breads are the kind of treat that never fail to impress, whether you’re baking for brunch, gifting a friend, or simply ...

Baking quick breads is an easy alternative that satisfies both my urge to bake and my craving for homemade breads. They’re called “quick breads” because they are, well, quick. Or at least quickER. The ...

Making bread at home intimidates many home bakers who don’t have tons of experience making yeast bread. Several steps are involved, and there’s no guarantee of an edible end result. Plus, making bread ...

When you don't have a lot of time but still have that baking itch, quick breads may be the solution. Instead of using more time-involved yeast, quick breads rely on ingredients like baking soda and ...

Baking quick breads in cans is a quirky diversion for many Cook's Corner readers who wrote in response to a letter from Jan Fisher of Frenchtown, N.J. Fisher shared her recipe for pumpkin bread baked ...

Quick breads use baking powder and/or baking soda rather than yeast as a leavening (rising) agent. They are popular because they cook quickly (no waiting for the dough to rise) and taste great. The ...

Susan Reid, a chef and baking expert on staff at King Arthur Flour, offers these suggestions when making quick breads. Use light-colored metal pans: Preferably aluminum, greased to prevent sticking.

Baking soda and baking powder are both common leavening agents for quick breads, cakes, cookies, and more. Both are critical in making doughs or batters rise, but they are not the same thing and ...