Mix-and-Match Quick Bread

Create your perfect loaf of quick bread: This customizable recipe leads to thousands of possibilities!

Quick Bread

04_Chocolate_Bread_00007.tif

View More Photos

Photo by: Charles Masters

Charles Masters

1. Choose a Flavor

Prepare 1 cup fruit or vegetables (one kind).

  • Pear, shredded and squeezed dry
  • Apple, shredded and squeezed dry
  • Banana, mashed
  • Carrot, shredded
  • Zucchini, shredded and squeezed dry

2. Pick Your Mix-Ins

Choose up to 1 3/4 cups total of the following ingredients (use no more than 3/4 cup nuts). Toast and chop any nuts; chop any large dried fruit.

  • Walnuts
  • Pecans
  • Almonds
  • Hazelnuts
  • Pistachios
  • Dried cherries
  • Dried cranberries
  • Dried currants
  • Raisins
  • Dried figs
  • Dried apricots
  • Pitted dried dates
  • Rolled oats
  • Chocolate chips
  • Sweetened shredded coconut
Food Stylist: Jamie Kimm

05_Carrot_Bread_00024.tif

Food Stylist: Jamie Kimm

Photo by: Charles Masters

Charles Masters

3. Prepare the Pan

Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.

4. Make the Batter

Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2). In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest (optional). Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined.

5. Bake the Loaf

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

Food Stylist: Jamie Kimm

06_Zucchini_Bread_00004.tif

Food Stylist: Jamie Kimm

Photo by: Charles Masters

Charles Masters

6. Make a Glaze

Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes.

  • Chocolate: Whisk 1 cup confectioners' sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, 1/4 teaspoon vanilla extract and a pinch of salt.
  • Vanilla Bean: Whisk 1 cup confectioners' sugar, 1 tablespoon milk and the seeds from 1 vanilla bean.
  • Brown Butter: Brown 3 tablespoons butter over low heat; cool slightly. Whisk with 1/2 cup confectioners' sugar and 1 tablespoon milk. Use immediately.
  • Citrus: Whisk 1 cup confectioners' sugar, 1 tablespoon each milk and citrus juice, and 1 teaspoon citrus zest.
  • Cream Cheese: Whisk 1 cup confectioners' sugar, 3 tablespoons softened cream cheese, 2 tablespoons milk and 1/4 teaspoon vanilla extract.

Next Up

How to Freeze Cake

A complete guide on freezing layer cakes, bundt cakes, wedding cakes and more.

How to Make Sourdough Starter

Our step-by-step guide makes tackling this days-long process way less intimidating.

How to Proof Yeast

A guide to when you need to test yeast and how to do it.

Everything You've Ever Wanted to Know About Making a Bundt Cake

Including how to make sure it releases in one beautiful piece.

This Shapeshifting Cake Batter Is the Ultimate Party Trick

With this genius base recipe, if you can make one cake flavor, you can make six — and just by adding, never subtracting or swapping.

10 Ways to Crimp Pie Crust

A step-by-step guide to rolling out, shaping and crimping pie dough.

50 Quick Breads

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

Mix-and-Match Biscuits

Bake something new for your breadbasket.

Macarons vs. Macaroons: What's the Difference?

Plus, how to pronounce each name.

Check Out Our

Get a sneak-peek of the new Food Network recipe page and give us your feedback.

See it Now!