The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Quick Breads

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Banana bread, corn bread, muffins... some times there is nothing better.
Exchange ideas, tips and tricks, and favorite recipes here.

RootsAndWren's picture

Mushy pumpkin bread. Any advice?

February 12, 2016 - 2:41am -- RootsAndWren

I've been trying to find a pumpkin bread recipe that I could make using roasted pumpkin or squash (I can't get the canned stuff here in Shetland :( ) and which I could sweeten with honey instead of sugar. 

I've attempted this on numerous occasions now and invariably end up with a tin full of mush!! (With a lovely crust though!!) 

Anyone have any thoughts or recipes?


poopyunicorn's picture

yeast bread dough too sticky

November 22, 2015 - 11:59pm -- poopyunicorn

I am trying to make black sesame bread using this recipe:

Making the Dough:

  1. Knead the 250g of flour, 160ml of water, 3g of yeast and 1g of salt together until it forms a soft pliable dough.

  2. Divide the dough into portions of 50g or 100g and store them in the fridge to chill for at least 12 hours.


Preparing the Almonds:

  1. Wash almonds thoroughly.

satimis's picture

Problem in baking lemon bread

October 14, 2015 - 5:04am -- satimis

Hi all,

Problem in baking lemon bread

too dense and collapse top
please see attached photo

Bread Machine - Kenwood BM450
Cycle - Sweet bread
Light crust
Weight - 1 lb

1 cup       Milk
14g          Butter
80g          Lemon curd
45g          rolled oats
1 tsp        salt
270g        Bread Flour
1-1/2 tsp  Active dry yeast

Please advise how to fix the problem.  Thanks


snielsen's picture

Fresh ground whole wheat biscuit recipe wanted.

May 7, 2015 - 8:23pm -- snielsen

I very recently bought a bunch of cook books, bread books and ingredients and a model #99 Grain Maker grain mill.  I have tried creating a few different things so far.  Seems like one day things work well, then the next day, while using the same recipe, things turn out bad.  This is OK, because I figure more experience will help.

I have not been able to make any biscuit that I would eat, yet.  I am hoping that one of you will have some advice and feel like sharing it.  I have hard white wheat, rye, spelt, and a bunch of other unusual grains.  

Please help.

alschmelz's picture

Biscuit Question

November 12, 2014 - 7:21am -- alschmelz

I was wanting to make some biscuits for my co-workers on monday.  But I probably wouldn't have enough time to make the dough and bake them monday morning.  Would retarding the dough in the refrigerator over night affect the dough in any way?  Or even freezing it?  

alschmelz's picture

Quick bread hydration

August 8, 2014 - 7:46am -- alschmelz

In yeast doughs we talk about different breads based off of their hydration levels.  What about quick breads like muffins or banana bread?  How hydrated is a typical quick bread batter? If I wanted to formulate my own muffin recipe how much liquid would I add to my flour for that perfect consistency?


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