As the name implies these quick breads require very little equipment – measuring spoons and cups, a bowl and a whisk basically. I have included the base recipe plus four variations. However, it is easy to make your own flavor combination by simply adding one cup of fruit puree plus spices or extracts.
The four quick breads are Strawberry Bread, Banana Bread, Pumpkin Bread and Double Apple Bread.
Four-in-One Quick Breads
1 cup sugar (200 grams or 7 ounces)
1/2 cup oil
1 egg yolk
1 cup fruit puree
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups flour (210 grams or 7 1/3 ounces)
Preheat oven to 325 degrees. Line the bottom of a 9x5 loaf pan with parchment. Spray the pan.
Whisk the sugar and oil until combined.
Whisk in the egg and yolk.
Whisk in puree of your choice (see below).
Whisk together the salt, baking soda, baking powder, flour and any spices if using.
Add to the batter and whisk in.
Stir in nuts if using. Pour into the prepared pan. Level the batter and bake for 40 to 45 minutes or until a tester comes out clean.
Cool 10 minutes and turn out of the pan to cool on a rack. After the loaf is completely cooled it may be frozen.
Strawberry Bread – Puree 8 ounces of fresh strawberries and add 1/4 teaspoon red liquid food coloring. You do not have to add the food coloring but the bread will be an unappetizing gray color.
Banana Bread – Add 1 cup pureed bananas (about 2 large or 3 medium) and 1/2 cup coarsely chopped walnuts. The riper the bananas the better.
Pumpkin Bread – To the flour mixture add 1/2 teaspoon to the cinnamon, nutmeg and cloves. Add 1 cup canned pumpkin and 1/2 cup coarsely chopped pecans if desired.
Double Apple – To the flour mixture, add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg. Add 1 cup unsweetened applesauce and 3/4 cup shredded apple (from 1 medium Granny Smith apple).