50 Quick Bread Recipes

Think beyond banana bread — Food Network Magazine has dozens of sweet and savory ideas.

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Baked Apple (No. 2)

Soak 3/4 cup raisins in 1/4 cup rum, 30 minutes. Make Pumpkin Bread (No. 1), replacing the pumpkin with 3/4 cup applesauce and 1/4 cup apple butter. Add the raisins to the batter.

Banana-Cranberry (No. 5)

Make Banana-Nut Bread (No. 4), replacing the walnuts with dried cranberries.

Blueberry-Almond (No. 10)

Make Banana-Nut Bread (No. 4), omitting the bananas and replacing the walnuts with 1/2 cup each sliced almonds and old-fashioned oats. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter.

Carrot-Coconut (No. 13)

Make Banana-Nut Bread (No. 4), replacing the bananas with shredded carrots (about 2). Replace the walnuts with 1/2 cup each shredded coconut and golden raisins. For the glaze, whisk 2 ounces softened cream cheese, 3 tablespoons milk, 2 tablespoons confectioners' sugar and a pinch of salt; drizzle over the warm bread.

Chocolate-Peanut Butter (No. 19)

Make Chocolate Bread (No. 14). Add 3/4 cup peanut butter chips to the dry ingredients. Sprinkle 1/2 cup chopped salted peanuts down the center of the loaf before baking.

Fig-Graham (No. 26)

Make Graham Bread (No. 24), adding 1 cup chopped dried figs to the batter.

Cinnamon Roll (No. 28)

Mix 1/2 cup each light brown sugar and chopped pecans, 1/2 stick softened butter, 1 tablespoon each flour and cinnamon, and a pinch of salt. Make Vanilla Bread (No. 27), pour half of the batter into the pan, top with the pecan mixture, then top with the remaining batter. For the glaze, whisk 1 cup confectioners' sugar and 2 tablespoons milk; drizzle over the warm bread.

Lemon-Raspberry (No. 35)

Make Vanilla Bread (No. 27), adding the zest of 1 lemon to the wet ingredients. Swirl 1/3 cup warmed raspberry jam into the batter.

Chocolate-Vanilla Swirl (No. 38)

Make Chocolate Bread (No. 14) and Vanilla Bread (No. 27), dividing the batters between two pans; swirl. Bake 55 to 65 minutes.

Pumpkin-Chocolate (No. 40)

Make Pumpkin Bread (No. 1) and Chocolate Bread (No. 14), dividing the batters between two pans; swirl. Bake 55 to 65 minutes.

Black Forest (No. 41)

Make Vanilla Bread (No. 27), using only 1/4 cup milk and mixing 1 1/2 cups chopped pitted cherries into the batter, and make Chocolate Bread (No. 14). Divide the batters between two pans; swirl. Bake 55 to 65 minutes.

Parmesan-Herb (No. 42)

Caramelize 2 sliced onions in olive oil over medium-low heat, 30 minutes. Whisk 3/4 cup sour cream, 1/2 cup vegetable oil and 2 eggs. Separately, whisk 1 3/4 cups flour, 1/2 cup grated Parmesan, 1 tablespoon sugar, 2 teaspoons each chopped rosemary and thyme, 1 1/2 teaspoons baking powder, 1 teaspoon lemon zest, 1/2 teaspoon each salt and pepper, and 1/4 teaspoon baking soda; add the onions. Fold the wet ingredients into the dry ingredients. Bake 40 to 50 minutes.

Spinach-Goat Cheese (No. 43)

Saute 5 ounces chopped spinach in olive oil with garlic. Make Parmesan-Herb Bread (No. 42), omitting the Parmesan and onions. Add the spinach and 4 ounces crumbled goat cheese to the batter.

Sun-Dried Tomato-Pesto (No. 49)

Make Parmesan-Herb Bread (No. 42), omitting the onions and herbs. Add 1 cup chopped oil-packed sun-dried tomatoes to the batter and swirl in 1/3 cup pesto before baking.