42 Best Quick Bread Recipes

Bananas and peanut butter are a likely duo, but bananas and tahini? Mind-blowing. For those with nut allergies, tahini is a great, slightly more complex, substitute. Try spreading Soom's chocolate-sesame spread over each slice for an extra tahini hit. Expert tip: whenever you find yourself with over-ripe bananas but without time to make a banana bread loaf, peel the bananas and freeze them, then simply defrost and add to your banana bread recipe when you're ready to make it. 

Dried cranberries, pistachios, orange rind, and fresh orange juice, give our Browned Butter Whole-Wheat Muffin batter a shot of citrus flavor to brighten the morning.

Elegant and rich, this supermoist pillow of chocolate cake gets its color and texture from the vibrant-red, naturally sweet beet. There’s nothing artificial about this dramatically hued holiday treat coated in a dense cloud of creamy white frosting. We purée the tender beet root with buttermilk and vanilla to create a luscious cream that not only adds a light, velvety texture to the cupcake but also allows us to use less sugar, oil, and butter in the batter, saving fat and hundreds of calories. You simply can’t “beet” it.

You might have to marry the miller if you want to grind a large batch of nuts into a pure powdery flour. Commercial producers have equipment designed to finely mill nuts without adding extra ingredients. In smaller quantities, though, you can make flours from less-oily nuts (pecans, hazelnuts, almonds, and pistachios) with a small electric coffee grinder. Work in 1/4-cup increments, and add 1 teaspoon flour with each 1/4 cup of nuts to prevent clumping; pulse to prevent making nut butter. For oilier nuts like macadamias (used in the cake below), you can process whole nuts with purchased almond flour. Nut flours work well in cakes and cookies, as sauce thickeners, and as binders for meatballs or crab cakes. There's no difference between nut meals, nut flours, and nut powders. Some people say meal contains the skins of nuts or the grind is finer or coarser depending on the name. But the names are used interchangeably, and they all mean the same thing: pure milled or pulverized nuts.

Teff flour is a soft, almost-fluffy whole-grain flour with an intense nuttiness that makes it excellent for baking. But the beauty of fresh gingerbread is finding the perfect texture—delicate yet dense—so we add a bit of hearty whole-wheat flour to give this treat a heftier, more winter-worthy base. Stout beers adds a pleasantly earthy bitterness that complements the molasses, fresh ginger, and cinnamon; any frothy leftovers will pair nicely with a still-warm baked square. If you don't have any stout on hand, simply use 1/4 cup additional buttermilk instead.

We transform the cinnamon roll into a portable muffin that's packed with whole grains, ribboned with nutty streusel, and topped with a tart-sweet yogurt glaze. Yeasted cinnamon rolls take hours. These speedy muffins are done in just 30 minutes. Keep leftovers in an airtight container up to 4 days, or freeze up to 1 month.

The earliest ways of preparing pumpkin were savory, but sweetened recipes, like the first pumpkin pies—baked in the pumpkin shell rather than in a pie crust. We've come a long way since then. In this recipe, we mix pumpkin with bittersweet chocolate for a flavor that is decidedly fall and perfect for seasonal entertaining. (We think it's great for breakfast too!)

"Healthy" bakery muffins can hide plenty of refined flour and sugar. Our Figgy Walnut Muffins with dried figs, walnuts, and cinnamon save about 300 calories and 22g sugar per serving, are 100% whole grain, and are still tender and moist.

Wheat bran and yogurt bump up the protein and fiber so you'll stay fueled. Mashed banana adds moisture and sweetness without noticeable banana flavor, while browned butter lends nutty depth.

The Bundt pan makes for a much easier dessert, freeing you from the fuss of stacking and frosting layers. You can bake the cake ahead and freeze it, unglazed: Wrap the cooled cake in plastic wrap, and freeze in a zip-top plastic freezer bag for up to 3 months (glaze the thawed cake).

Stir in dried cherries, molasses, ground cinnamon, ginger, and allspice to transform our Browned Butter Whole-Wheat Muffins into fruit-filled delights with just 9g of added sugar.

Super-moist and super-easy, this quickbread gets a triple hit of coconut goodness from coconut sugar (you can sub light or dark brown sugar), canned coconut milk, and melted coconut oil—but the finished bread tastes deliciously subtly of the fuzzy nut. (No worries—it does not taste like tanning lotion!) For extra richness, you can stir in a teaspoon or two of vanilla extract, or top the batter with shredded unsweetened coconut before baking, but the simple loaf tastes pretty great as is.

Mixing orange juice in with the powdered sugar creates an easy-to-drizzle glaze that adds a burst of orange flavor to this loaf. Reviewer rmiller2 awarded this recipe 5 stars: "This bread was outstanding. I loved its intense orange flavor with the crunchiness and nuttiness of the pecans. It also had a nice, moist and tender texture."

The less you knead the dough, the lighter and more tender your biscuits will be. Fat-free buttermilk adds a lovely tang and encourages a moist texture. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps left after cutting, and gently pat or reroll them to a ¾-inch thickness.

Bake our Tuscan Lemon Muffins to keep on hand for satisfying hold-you-over snacks. The tart, rich flavor comes from a favorite Italian combo—olive oil and fresh lemon.

Reviewer JaneBaines said, "I think these deserve FIVE stars! They're VERY good. They were even better the next day because they are very moist and substantial without being heavy."

Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch.

These barely sweet scones are delicious with strawberry jam. Try substituting other dried fruits, such as cranberries or blueberries, for the currants.

Reviewer laura141 said, "I've tried many scone recipes: this is the best; the scones are even good the second day. The dough comes together beautifully: not too dry; not too wet."

Warm cinnamon and crushed pineapple turn ordinary mellow zucchini bread into a distinctive sweet snack or dessert. The recipe yields two generous loaves, which is a fine way to use the abundance of fresh zucchini harvested from your garden during the summer. Freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty aluminum foil, for up to one month. Thaw at room temperature. Slices are good microwaved at HIGH for 10 to 15 seconds.

This basic recipe for the simple, hollow rolls is a favorite amongst staff and readers alike. Use a pastry brush to oil the popover cups. A muffin tin works, also, but the cups are smaller, so you'll get popovers that need 5 minutes less time in the oven. The popovers puff more when you take some of the chill out of the eggs and milk. Although it's tempting, don't open the oven door to peek at the popovers—use the oven light and view through the glass to see when they're golden brown.

Every bite of our Chocolate Chip-Coffee Muffins delivers a jolt of coffee flavor and chunks of chocolate. Just be sure to watch the muffins carefully—they will toughen if baked too long.

This much-loved recipe was the subject of a recipe makeover that earned rave reviews. With a few low-fat baking tricks, our healthy pumpkin bread recipe shaved 33 percent of the calories and more than half the fat from the original recipe.

Whether you're serving up breakfast for dinner or a delicious weekend brunch, make an extra batch and freeze to save for busy mornings. Bonus: Many of our online reviewers have called these fluffy, flavorful pancakes the best they've ever tasted.

This recipe first appeared on the cover of our September 2003 issue. Years later, it remains a favorite of many staffers as well as readers. "I'm a sucker for a citrus glaze," says Senior Food Editor Julie Grimes. "It gives this bread an interesting twist."

This banana bread does not have a typical thick quick bread batter. For this recipe, we opted to use an electric mixer versus combining the ingredients by hand.

Drizzling butter over top of this quick bread twice during baking gives it a wonderfully brown and crisp crust, and a great rich flavor, accentuating the cheese spread throughout the loaf. The bread is endlessly variable; by changing the type of beer, cheese, and extra ingredients you can make a whole new dish. Check the recipe for apple-cheddar, manchego-jalapeño, and sopressata-asiago variations.

Make a quick bread even quicker with the addition of a convenience product. Low-fat baking mix shortcuts the process because the flour, salt, and baking soda are already added in the proper ratios—allowing you to be a baking rock star, in less time, with less fuss.

Semisweet mini chocolate chips complement the currants beautifully.

One of our most basic banana breads, this recipe lives up to its name; it's a classic. Choose very ripe fruit―the browner the better―for the most intense flavor and a soft texture that mashes and blends easily. This banana rbead recipe is a favorite of Executive Food Editor Ann Taylor Pittman. "It's pure banana flavor," she says. "You can't go wrong with this one."

A Greek salad goes well with this fragrant loaf, though simply buttered slices will also satisfy.

Christine4136P gave this savory bread 5 stars: "I really liked this recipe, as did my husband. It smelled wonderful coming out of the oven, and I finally had to have a sample of it before dinner because it smelled so good."

Zucchini, carrot, and apples add moisture and flavor, eliminating the need for excess butter and oil. This simple cake-like bread only takes about 10 minutes to prepare the batter. Prep tip: Grate the apple, carrot, and zucchini using a handheld grater. A food processor releases more water, which will make the bread wet.

This recipe is incredibly versatile. Many reviewers mixed it up by adding blueberries, cherries, and dried cranberries. “These remind me of a light raspberry cheesecake,” writes moosaba. “They're delicious, and incredibly easy to make. The batter smells amazing.”

These light, flavorful biscuits are the perfect complement to a fall meal, especially when paired with Orange Blossom Honey Butter. A light hand with the dough will help to ensure tender biscuits.

Stuffed with toasted walnuts, shredded carrots, and all the spices found in carrot cake, these light buttermilk pancakes are a guilt-free breakfast pleasure. Top with some homemade honey butter or light pancake syrup.

A healthier spin on banana-nut muffins, this recipe packs just about every healthful ingredient you can put in a baked good―crunchy walnuts, hearty oats, chewy dried fruit, and more. You can eat these tasty banana bread muffins for breakfast, as a snack, or for dessert.

These moist, 5-star pumpkin muffins get a burst of sweet and sour notes from the dried cranberries. This favorite recipe doubles easily to feed a crowd.

Whole-wheat flour, wheat germ, and steel-cut oats (also called Irish oatmeal) make this a super-healthy interpretation of the classic Irish bread.

Lemon-blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.

"Made these muffins with fresh local blueberries and lemons—YUM!" raved yogimom7. "I think this will be our go-to blueberry muffin recipe from now on!"