Quickbread

Quickbread is a category of bread that uses chemical leavening agents such as baking powder or baking soda instead of yeast. Because these leaveners react quickly, quickbreads are typically prepared and baked without a lengthy fermentation period, producing a moist crumb and a crusty exterior.

Typical ingredients include flour, a liquid (such as milk, buttermilk, or yogurt), fat (butter or oil), and a sweetener or eggs. Leavening agents are central; acidity is often present to activate baking soda. Quickbreads may be savory or sweet and frequently incorporate fruits, vegetables, nuts, or spices.

Common preparation methods include the muffin method (dry and wet ingredients mixed separately then combined), the biscuit method (cutting fat into flour), and the creaming method (softened fat with sugar before adding dry ingredients). Each method affects crumb and texture.

Well-known examples include banana bread, zucchini bread, pumpkin bread, cornbread, and soda bread; muffins and various loaf cakes can also be classified as quickbreads.

Historically, the term quick bread refers to breads leavened with chemical agents rather than yeast, a development that gained prominence in the 19th century with the commercial availability of baking powder. Regional varieties reflect local ingredients and tastes.

Storage and handling: Quickbreads are best eaten fresh but can be stored in an airtight container for several days or frozen for longer storage. They often improve slightly after a day of resting, though they may dry out if kept too long.