Bit o’ Honey ~ the little things that please

The little things that please . . .

Quick Bread Recipe – step by step especially for Mom

with one comment

What’s not to love?

Never mind all the hoo-ha over carbohydrates, I’ve been baking quick breads for years, and unless you spend your day at the T.V. or in front of computer (ahem) there should be no problem incorporating my delicious carbo-rich loaf into your diet.  

A fresh homemade loaf of sweet bread is perfect as a thank you token for a favor received, a last minute holiday or birthday treat, a house warming gift, great for pot-lucks or a get-well-soon happy.  When I’m traveling I freeze slices in ziploc bags and remove them just as I’m out the door.  That helps with the squish factor on the bus or plane.

This recipe is forgiving and easily adaptable.  You can substitute flours, add various fruits and nuts, and basically tweak the recipe to your tastes.  The only thing I haven’t experimented with are the amounts of baking soda and powder.  The quantities work even as I vary the other ingredients, so I stick with them.

Here’s the basic recipe:

1 1/2 C all purpose flour  You may also use 3/4 c all purpose plus 3/4 c whole wheat.  

If you’re avoiding wheat, spelt flour can be substituted in the same ratio.  In some speciality stores you can find whole grain spelt, which I prefer for its higher protein content and wonderful nutty flavor.  Keep in mind that whole grain flours absorb moisture.  If you use them, you will likely need to add about a 1/4 c of a wet ingredient – extra egg, milk or fruit will usually do the trick.  Experiment with ratios of these to find your preferred tastes.

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

dash of nutmeg or cinnamon or both


2 large eggs

1 heaping C fruit (mashed bananas, canned squash or pumpkin, grated zuchinni — or a mix of any of these.  Banana and squash together is sublime.  In the fall I use fresh Delicata squash.  Just slice it down the center and bake in the oven.  One medium-sized Delicata will usually suffice.  The flavor lives up to its name.)

1/2 C honey 

1/2 C canola or other mild-flavored oil

Bake at 350 for about 45 minutes.

Fresh ingredients make for a healthier, tastier bread.  Buy local!

Mix the dry ingredients separately from the wet.  Fold them together just until the batter is formed.  

A gentle hand when mixing makes for a tender loaf.

If you’re like Blue Bicicletta and are harvesting your first zucchini, this would be a perfect way to use up some of your pickings.  Keep in mind that zucchini’s already subtle flavor pretty much disappears when baked, so you may want to bump up the spices in the recipe.  

Try using a portion of whole wheat flour or wheat germ in the mix.  You’ll need to add an extra egg, a little yogurt or more fruit, as those hearty grains soak up liquid. 

For this pumpkin bread I used 1C whole wheat flour + 1/2C white + 1/4C wheat germ.  I added one extra egg and a dollop of homemade yogurt to give the loaf more moisture to balance the whole grains.  Experiment!

The batter is thick but should pour easily.

Use a standard 9″ baking pan or muffin tin.

Time for breakfast!



Written by Janie

June 24, 2008 at 1:45 pm

One Response

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  1. Now I don’t have to call you about the next batch of bread I make. The photos help a lot when I’m in doubt about the batter! Thanks



    June 29, 2008 at 1:43 pm

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