The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Quick Breads

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

Weizenbrot's picture

Boston Brown Bread

December 22, 2016 - 7:11am -- Weizenbrot

It's been a hectic week--no time for slow-rise baking--so I tried a baking-soda-raised recipe for Boston Brown Bread that I found in Stan Ginsberg's The Rye Baker. The recipe said to mix the ingredients together, put the batter in a greased loaf pan, seal the pan with greased aluminum foil, and bake at 200°F/90°C for 3 hours.

AdrianeS's picture

Sunken Muffins; Is there a formula for muffins?

August 3, 2016 - 10:55pm -- AdrianeS

I tried to find a recipe for a savory cheddar zucchini muffin using all whole wheat or spelt flour and a sourdough starter. When that turned up nothing I looked for a quick bread thinking I could convert it into muffins but I'm not sure how to adjust for that. Would it only be time and temperature or might the ingredients need tweaking?

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.


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