Sweet Red Onion and Cilantro Quick Bread | Eggless Baking

When I first started baking bread regularly, one of my go to recipe would be Quick Bread or Cheats Bread as I like to call it. No yeast, no kneading, no shaping by hand, and most importantly no waiting!! From start to finish an average quick bread can be ready in just over an hour. Warm, soft, super delicious with globs of butter, a good quick bread can make your day. I usually make these breads for breakfast, but you can bake them at night, cool  them, wrap them in foil and save them in the refrigerator for the next day. Planning a family get together? Quick breads are perfect - bake and freeze for up to a month and you are good to go.

Semolina Carrot Quick Bread Revisited | Healthy Snacks

Semolina Quick Breads are a tasty and healthy alternative to heavy, oily snacks. They are nutritious, filling, and if you are particular about your baked goodies - eggless! Earlier this year I posted my favorite recipe for Semolina Loaf. The recipe was loaded with vegetables and made for a delicious and dense bread. Since then I have tried many permutations of the recipe, and off late we have settled on a somewhat lighter version of the same.

Seeded Zucchini Quick Bread | Farm Fresh Produce

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This morning I baked a Zucchini Quick Bread with some of the zucchini I had picked at the farm. I used my regular recipe - one that I developed after the Daring Bakers once got together to make quick breads! Its a tried and tested recipe and so simple that you can't possibly go wrong with. I used a blend of whole flours that added to both the taste and texture of the bread and threw in some sesame seeds and flax seeds for good measure!

Daring Bakers February 2012: Delicious Quick Bread

Kudos to Lisa for supplying yet another wonderful Daring Bakers Challenge!! No surprises for guessing that I picked to do the Savoury version of this recipe!! With some changes of course. I made a Bacon and Cheese Beer Batter Bread!! Only it had neither beer nor bacon in it!!

Confused? Well I substituted the beer with buttermilk, added an extra teaspoon of baking powder, replaced half the AP flour with whole wheat flour, and some vegan bacon strips. The latter I fried per the instructions on the packet, let them cool completely, and then chopped them into bite size pieces. I added them with grated cheese into the batter and baked it for 45 minutes to get a beautiful, incredibly tasty quick bread.

This Challenge has so many doable recipes, I look forward to trying them all eventually!!

Post Script: The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Click Here for the Complete February 2012 Daring Bakers Challenge.

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